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Item No.:
02
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Site:
Medical-Shipping Containers
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Violation:
The ship had many new containers for shipping specimens; however, the boxes did not contain appropriate labels and markings required for shipping Biological Substances, Category B shipments. The ship could not locate any labels for these boxes.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2018 Operations Manual.)
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Item No.:
08
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Site:
Pantry-Deck 14 - Blue Moon
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|
Violation:
The backflow prevention device on the prewash spray arm was continuously leaking water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck/Engine Nontestable Backflow Prevention Log
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|
Violation:
The log did not include the plumbing system component being protected. The table column for this information had additional details of the device location.
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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.:
08
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Site:
Potable Water-Accommodation Nontestable Backflow Prevention List
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Violation:
The backflow prevention device for the ECR espresso machine was listed on the log but with a strikethrough line over it. It was unclear if the line item was deleted.
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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.:
10
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Site:
Housekeeping-Private Jetted Tubs
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|
Violation:
Records for disinfection of the private jetted tubs indicated they were not disinfected between guest occupancies prior to the voyage embarking on 16 December. Records indicated disinfection took place on the 15th and not during the turnaround on the 16th.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
A non-food worker had an onset of acute gastroenteritis symptoms on 19 January 2024 at 0230 and did not report to medical until 0930 later that day. According to the employee's timecard, the employee was not working during this time and did not go to the mess. Disciplinary action was taken.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Food Service General-Variance
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Violation:
The ship had variance approval letters dated 3 July 2018 for sushi making and dessert decoration; however, a more recent approval letter was dated 23 September 2022 had been issued. Please have a copy of these approval letters readily available.
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Recommendation:
Ensure most recent approval letters are available onboard.
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Item No.:
18
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|
Site:
Preparation Room-Deck 1 - Butcher
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|
Violation:
A clean utensil storage rack with cleaned and sanitized utensils was located immediately adjacent to a preparation table being used to process and cut raw chicken. There was no splash panel preventing accidental contamination from the cutting and working of raw chicken taking place. A splash panel was installed before the end of the inspection.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils.
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Item No.:
19
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|
Site:
Provisions-Deck 1 - Chef's Thawing Room
|
|
Violation:
Water collected on a deckhead air supply vent and dripped onto a box of frozen beef round stored below. The box of beef was relocated.
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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.:
19
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Site:
Provisions-Deck 1 - Fruit Box
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|
Violation:
Water collected on a deckhead air supply vent and dripped onto the surface of a watermelon stored below. The watermelon was relocated.
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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.:
19
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|
Site:
Galley-Deck 3 - Pastry
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|
Violation:
The small deck mounted mixer had a missing bolt in the mixing head exposing an open penetration that could not be accessed for cleaning. Food was being mixed in the mixer at the time of the observation.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Three small penetrations were on the mixing head of the deck mounted mixer. The inside of the penetrations were soiled with brown debris. Staff stated the unit was out of service until the penetrations could be filled.
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Recommendation:
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.:
20
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Rust and rough areas were located on the surface above the dispensing nozzles of the ice/water dispenser.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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|
Site:
Galley-Deck 3 - Pastry Mixers
|
|
Violation:
The underside of the metal housing for the protective cages on all the in-use deck mounted mixers had multiple slotted fasteners. The fasteners were in the food splash zone.
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Recommendation:
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
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The small deck mounted mixer had a missing bolt in the mixing head exposing an open penetration that could not be accessed for cleaning. Food was being mixed in the mixer at the time of the observation.
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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.
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Item No.:
21
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|
Site:
Food Service General-Deck 11 - Windjammer
|
|
Violation:
Sealant around the hot plates and cold wells was peeling and/or missing 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.:
22
|
|
Site:
Other-F&B Locker 12.77.5
|
|
Violation:
Uncovered previously cleaned or soiled food equipment was stored in this locker. For example, trays with dozens of serving utensils, trays with more than 100 stacked wet cups, wet coffee and creamer carafes, wet ice transportation containers, bulk coffee dispensers with water inside and on the deck, a panini grill soiled with a dark material in the food-contact surface, and a stack of waiter trays were stacked wet.
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|
Recommendation:
Ensure that soiled food equipment is not stored in this locker and is taken directly to a warewash area.
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The mechanical potwash machine was out of service. According to crew, the unit has been out of service for over a week.
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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.
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Item No.:
26
|
|
Site:
Buffet-Deck 11 - Windjammer Port Side Beverage Station
|
|
Violation:
Black debris was on the exit chute of the ice machine.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 11 - Windjammer Aft Port Side Beverage Station
|
|
Violation:
The juice dispenser had more than a day's worth of food debris on the food splash zone above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Brown residue was wiped off the bottom surface of the ice cream hopper. The unit was previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Sticky residue was on the back panel in the splash zone of the ice/water machine. This was corrected.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
An apparent brown moldy residue was inside the dispensing hose of the antimicrobial wash station closest to the entrance door.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
27
|
|
Site:
Buffet-Deck 2
|
|
Violation:
The underside of a plate out for self-service was soiled with black debris and a sticky adhesive label. The plate was sent back to be recleaned and sanitized.
|
|
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
|
|
Site:
Buffet-Deck 11 - Windjammer Aft Port Side Beverage Station
|
|
Violation:
The countertop behind the juice dispenser was heavily soiled with a dust and dried juice residue. The inspector was able to scratch off some black debris with their fingernail. The area was cleaned and sanitized immediately.
|
|
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
|
|
Site:
Buffet-Deck 11 - Windjammer Port Side Beverage Station
|
|
Violation:
More than a day's worth of dust was behind the ice machine on the countertop.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The electronic touch screen of the deck mounted mixer had old food residue. Staff stated the mixer had not been used for some time.
|
|
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.:
28
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Approximately five metal bowls were positioned upright and stacked together underneath a large mixing bowl. When the bowls were inverted, water ran out onto the deck.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Other-F&B Locker 12.77.5
|
|
Violation:
Uncovered previously cleaned or soiled food equipment was stored in this locker. For example, trays with dozens of serving utensils, trays with more than 100 stacked wet cups, wet coffee and creamer carafes, wet ice transportation containers, bulk coffee dispensers with water inside and on the deck, a panini grill soiled with a dark material in the food-contact surface, and a stack of waiter trays were stacked wet.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
|
|
Site:
Galley-Deck 4 - Chops
|
|
Violation:
Water bubbled up from below the deck tiles around the pillar next to the combination oven when the tiles were stepped on.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Other-F&B Locker 12.77.5
|
|
Violation:
The deck and the deckhead ducts were soiled with dust and debris.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 1 - Fruit Box
|
|
Violation:
Water collected on a deckhead air supply vent and dripped onto the surface of a watermelon stored below. The watermelon was relocated.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 1 - Banana Room
|
|
Violation:
Condensate collected on the back right bulkhead and water pooled on the deck below.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 1 - Cooked Meat
|
|
Violation:
Water collected on a deckhead air supply vent in the middle of the room and dripped onto the deck below. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Chef's Thawing Room
|
|
Violation:
Water collected on a deckhead air supply vent and dripped onto a box of frozen beef round stored below. The box of beef was relocated.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Glasswash
|
|
Violation:
Insulated material on water lines above the soiled entrance to the glasswash machine were not flush with the deckhead and created a difficult to clean surface. Additionally, the air supply vent above the clean exit of the glasswash machine was detached and not flush with the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Condensate collected on the deckhead in several areas above the in-use combination ovens. No dripping was observed.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grouting was recessed or missing in several food areas. These included: Crew Galley, Deck 3 Main Galley Pastry, Hot Galley, and Vegetable preparation.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2
|
|
Violation:
Light intensity was less than 220 lux at the condiment station.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Condensate collected on the deckhead in several areas above the in-use combination ovens. No dripping was observed.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-Deck 1 - Fish Thaw Cleaning Locker
|
|
Violation:
A used mop was stored in a mop bucket and not hung to air dry.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Other-F&B Locker 12.77.5
|
|
Violation:
At least five flies were in the locker.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5 - Staff Mess
|
|
Violation:
A small fly was observed by the carving station. The area was not in operation at the time.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 4 - Casino
|
|
Violation:
A small fly was observed near the hood-type glasswash machine. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 11 - Windjammer Galley Pantry
|
|
Violation:
A large fly was observed in the area. This area was in operation at the time.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 14 - Blue Moon
|
|
Violation:
Two small flies were observed around the center of the bar. This area was not in operation at the time.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 14 - Blue Moon
|
|
Violation:
A small fly was observed near the ice machine. The area was not in operation at the time.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Incoming Shipments Inspections
|
|
Violation:
The ship received more than 100 poinsettias on 2 December 2023. There was no record of inspection for pests.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|