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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Records
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Violation:
A 72-hour food and beverage questionnaire incorrectly stated a food employee, symptomatic with AGE, dined in the crew mess on 25 October 2023 at 1755 when according to medical staff the employee was in isolation after they reported to medical at 1325.
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Recommendation:
Maintain accurate 72-hour self-administered questionnaires on board for 12 months and make them available for review by VSP during inspections and outbreak investigations.
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Item No.:
16
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Site:
Buffet-Deck 7 World Cafe Portside Egg/Omelet Station
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Violation:
The consumer advisory for the 3-minute boiled eggs out for passenger consumption did not state that the eggs may be served raw or undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Potable Water-Microbiologic Testing
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Violation:
On 28 August 2023, the crew mess ice machine tested positive for coliforms but negative for E. coli. The machine was cleaned, sanitized, and retested on 31 August 2023. The ice machine tested positive for coliforms again on 1 September 2023 and the report stated it was cleaned and sanitized but was never retested. Staff took the ice machine out of service and started the testing and cleaning procedures during the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck A
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Violation:
Four-feet high stacks of bottled water were stored on nine, soiled wood pallets. The bottled water was provisioned 15 November 2023 and staff stated they did not plan to move the bottled water to another location. Staff stated they had non-wood pallets and started to move the bottled water onto the non-wood pallets immediately.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Preparation Room-Deck A
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Violation:
The potato peeler cover was in disrepair with cracks and a small piece missing along the inside edge which made the surface difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Room Service-Deck 1
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Violation:
The sealant around the microwave oven's inside bottom plate was in disrepair with rough edges and portions missing making the surface difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
21
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Site:
Buffet-Deck 7 World Cafe Starboard Bakery
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Violation:
The handwashing sink's handle was excessively pitted which made it difficult to clean. Staff provided documentation of a work order that was submitted 14 November 2023 to replace the handle.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 1 Dishwash
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Violation:
Water was continuously dripping from below the soiled side of the flight-type warewash machine and pooling onto the deck below.
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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.:
27
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Site:
Room Service-Deck 1
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Violation:
Water from an unknown source was pooling on the countertop underneath the far-left bulk coffee machine. Staff immediately cleaned the area.
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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.:
27
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Site:
Galley-Deck 7 World Cafe
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Violation:
The utility sink's faucet was in disrepair and water was pooling on the countertop in the hot galley.
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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.:
27
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Site:
Galley-Deck 7 World Cafe
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Violation:
Water pooled on the top of the bottom double-stacked oven from a potable water supply line that was in disrepair.
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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.:
27
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Site:
Buffet-Deck 7 Mamsen's
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Violation:
Condensate collected on the top ledge of the cold-well, food display case. The area was not in operation.
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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.:
33
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Site:
Galley-Deck 1 Roast Station
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Violation:
The deck tile grout was missing and recessed throughout the area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck A Crew Mess
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Violation:
Condensate collected on the deckhead above the handwashing station. The source was not identified.
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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:
Galley-Deck 1
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Violation:
Water was dripping from the deckhead access hatch into the scupper drain outside cold room #9. Staff stated it was from a water supply line above the deckhead.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 World Cafe
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Violation:
A potable water supply line for the double-stacked ovens was in disrepair and water was pooling on the top of the bottom oven.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 World Cafe
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Violation:
The utility sink's faucet was in disrepair and water was pooling on the countertop in the hot galley.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 1 Dishwash
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Violation:
Water was continuously dripping from below the soiled side of the flight-type warewash machine and pooling onto the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Bar-Deck 1 The Living Room
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Violation:
One small, live fly was flying near the blender and throughout 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:
Buffet-Deck 7 World Cafe Starboard Bakery/Ice Cream
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Violation:
Four live, small flies were flying around 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:
Dining Room-Deck 7 World Cafe Port Side
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Violation:
Four live, small flies were near the portside handwashing 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.:
39
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Site:
Buffet-Deck 7 World Cafe Portside Bakery/Ice Cream
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Violation:
Two live, small flies were flying near the breadbasket. One fly landed on the outside edge of the reusable linen that lined the breadbasket. Staff immediately removed the breadbasket to replace the linen and bread.
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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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