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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 10 August 2023, a food employee had onset AGE symptoms at 0000 and did not report to medical until 1859. The food employee's timecard showed them working while symptomic on 10 August 2023 0000 until 0130 and again at 1500 until 1730. Disciplinary actions were taken and retraining occurred. Additionally, on 16 July 2023 a food employee had onset AGE symptoms at 0300 and did not report to medical until 1249. The Food & Beverage Questionnaire showed the employee had breakfast on 16 July 2023 at 0710 and lunch at 1130 in the crew mess. The food employee's timecard also showed them working 16 July 2023 from 0527 to 0748, 1102 to1657 and 1746 to 2024. Lastly, the timecard also showed the food employee working 17 July 2023 from 0757 to 1033 and 1128 to 1248 while symptomatic.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
27
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Site:
Pantry-Ice Station 1628
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Violation:
There was a soiled service tray bin that was placed behind the ice machine on the deck.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Provisions-Frozen Poultry and Frozen Fish Rooms
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Violation:
An excessive amount of ice buildup was present on the deckhead, deck, and bulkheads. In some areas, water had dripped from the deckhead, and ice buildup was present on surfaces of boxed items in these two freezers.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Provisions-Frozen Poultry and Frozen Fish Rooms
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Violation:
An excessive amount of ice buildup was present on the deckhead, deck, and bulkheads. In some areas, water had dripped from the deckhead, and ice buildup was present on surfaces of boxed items in these two freezers.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
19
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Site:
Provisions-Cooked Meat Room
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Violation:
A yellow fluid had leaked from a box of shellfish and accumulated on the box beneath.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
No water was emitting from the top or bottom final sanitizing rinse spray arms in the in-use flight-type warewash machine (#0380501). A technician was immediately contacted.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 3 - Warewash
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Violation:
No water was emitting from the top or bottom final sanitizing rinse spray arms in the in-use flight-type warewash machine (#0380501). A technician was immediately contacted.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 5 - Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead air conditioning vents between the two flight-type warewash machines.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Deck 5 - Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead air conditioning vents between the two flight-type warewash machines.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 4 - Potwash
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Violation:
The extraction over the potwash machine was not working and condensate was collecting on the deckhead.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Galley-Deck 4 - Potwash
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Violation:
The extraction over the potwash machine was not working and condensate was collecting on the deckhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
16
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Site:
Galley-Deck 5 - Fish Section
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Violation:
Two trays of raw salmon in the undercounter refrigerator (#0580155A) measured 44°F with the inspector's and crew's thermometers. The thermometer inside the refrigerator measured 44°F. The salmon was discarded.
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Recommendation:
Ensure refrigerated temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5°C (41°F) or below when received, (2) If a temperature other than 5°C (41°F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature.
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Item No.:
27
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Site:
Galley-Cafe Promenade
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Violation:
The ice/water dispensing unit had an accumulation of debris below the top ice compartment cover when the cover was removed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
20
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Site:
Galley-Cafe Promenade
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Violation:
In the ice/water dispensing unit, a liquid waste drain line passed through an ice bin and was touching the ice.
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Recommendation:
Ensure liquid waste drain lines do not pass through an ice machine or ice storage bin.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Water had risen from the scupper drains and had flooded the entire preparation area over an inch during active meat preparation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
Water had risen from the scupper drains and had flooded the entire preparation area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Galley-Deck 17 - Coastal Kitchen
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Violation:
The one ice machine in the galley had a black residue on the food contact side of the deflector panel. The crew cleaned and sanitized the panel immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
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Site:
Galley-Deck 17 - Coastal Kitchen
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Violation:
A small fly was observed in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 15 - Windjammer Starboard Side
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Violation:
A small fly was seen around the bakery station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
21
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Site:
Buffet-Deck 15 - Windjammer
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Violation:
Sealant around the hot plates was peeling and/or removed in several areas throughout all the buffet stations.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
30
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Site:
Galley-Deck 15 - Windjammer
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Violation:
The crew women's toilet room door, outside the galley entrance would not fully close. The crew corrected this before the inspector left the area.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
21
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Site:
Buffet-Deck 15 - Solarium
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Violation:
Sealant around the hot plates was peeling and/or removed in several areas throughout all the buffet stations.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Deck 15 - Windjammer Portside Beverage Station
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Violation:
The juice dispenser on the left had more than a day's worth of food debris on the food splash zone above the nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Toilet and shower backflow prevention device lists for the guest and crew staterooms indicated the type of backflow prevention device used but did not include the number of backflow prevention devices on each deck.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
A reduced pressure zone (RPZ) assembly that was replaced and installed in August 2023 for the pool filling system was not properly disinfected before installation on the potable water system. Staff stated the device was wiped down and sanitized prior to installation, but was not disinfected at 50ppm for 4 hours.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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