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Item No.:
02
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Site:
Medical-Immediate Contact Interviews
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Violation:
The 48-hour verbal interview of an asymptomatic cabin mate for an AGE case during voyage 33388 was not recorded in the electronic medical database.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Piping Identification
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Violation:
Potable water lines in the engine room for the handwash sinks and eye washing stations, and in the garbage room for the handwash stations were not striped blue or blue/green/blue in accordance with ISO 14726
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log did not list an atmospheric vacuum breaker (AVB) for the bucket fill station in the garbage room.
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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:
Recreational Water Facilities-Deck 14 - Current Pool
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Violation:
The manual comparison test for halogen concentration conducted in the pool machinery room read 2.48 ppm on the inspectors photometer and 2.50 ppm on the crews photometer; however, the analyzer halogen concentration reading was 3.43 ppm presenting a differential amount at 0.93 - 0.95 ppm. The analyzer was re-calibrated during the inspection.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours and in increments of less than or equal to 15 minutes.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
During voyage 33388 (2/17-2/25/2024), a food worker who experienced acute gastroenteritis symptoms on 2/18 at 0600 did not report to medical until 0937 later that day. Timecard records indicated this individual worked and dined in the crew mess during this period. A food assessment and disciplinary action were taken.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. 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.:
20
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Site:
Galley-Deck 2 - Dishwash
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Violation:
A previously cleaned and sanitized food service container had rough areas and a large gouge in the food-contact surface. This was removed and discarded.
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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. 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:
Galley-Deck 4 - Starboard Beverage Station
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Violation:
The food-contact end of the metal ice scoop inside the ice machine was bent making the area difficult to clean.
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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 4 - Pastry
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Violation:
Three circular penetrations were on the underside of the mixing head of the small right deck mounted mixer. Food soil was inside one of the penetrations. The unit was previously cleaned and sanitized.
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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. 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. 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:
Food Service General-Bars - Soda Guns
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Violation:
Slotted fasteners were on the food splash area of all soda guns. Staff explained nonslotted screws were to be delivered by 31 March.
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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
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Site:
Galley-Deck 5 - Chops Grille
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Violation:
The induction generator was out of service since 12 April 2023 due to electrical failure. A work order was placed. Estimated arrival for spare parts is 19 March 2024.
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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.:
21
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Site:
Galley-Deck 14 - Windjammer Hot Galley
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Violation:
The handle for the salamander oven was constructed of a wood-like material that was absorbent and not smooth.
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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.
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Item No.:
21
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Site:
Buffet-Deck 14 - Windjammer Coffee and Juice Outlet
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Violation:
The cord for the juice machine was laying on the counter. The machine was not portable.
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Recommendation:
Elevate the cord above the counter. 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.:
21
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Site:
Buffet-Deck 14 - Windjammer Island #5 (Cereal Station)
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Violation:
Starting at the handwash station and moving left, the underside of the countertop was rough and difficult to clean above technical compartment #5.
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Recommendation:
Install a stainless-steel profile strip on the underside of the counter in this island. 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.
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Item No.:
21
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Site:
Galley-Deck 4 - Tournanp Station
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Violation:
Water was leaking from the underside of the technical compartment for two tilting kettles and dripping onto the deck below. Staff stated this was from poor insulation on a steam line inside the compartment.
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Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Roast Station
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Violation:
A hot holding cabinet in active use was dripping grease from the lower edge of the door onto the cabinet and deck below. It appeared the door gasket was in poor condition.
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Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 14 - Windjammer Hot Galley
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Violation:
On the back side of the counter across from the combination ovens, the coving grout along the deck to equipment juncture was loose and able to be removed.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 14 - Windjammer Dishwash
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Violation:
At the clean end the conveyor dishwash machine, a far-right upper final sanitizing rinse spray nozzle was producing an intermittent spray. Water pressure varied from full pressure to minimal pressure when the machine was in operation. Removing the spray arm, cleaning out the nozzle, and increasing the water pressure did not correct the issue. The technician replaced the nozzle which corrected the issue.
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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:
Buffet-Deck 14 - Windjammer Coffee/Bakery Outlet
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Violation:
The white bucket of sanitizing solution measured less than 50 ppm concentration for chlorine.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 4 - Pastry
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Violation:
Three circular penetrations were on the underside of the mixing head of the small right deck mounted mixer. Food soil was inside one of the penetrations. The unit was previously cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 2 - Beverage Station - Ice Machine
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Violation:
Brown residue of more than a day's accumulation was under and around a black fastener along the back metal panel below the ice dispenser. The unit was previously cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
A coffee mug stored on the buffet for crew self-service had food debris on the inside surface. This was sent back to be re-cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 14 - Pool Bar
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Violation:
Inside the ice machine near the 'outside bar,' a small amount of pink residue was on the inside of the ice deflector panel,
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 - Jamie's Italian
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Violation:
Grease residue was on the underside of the counter-mounted combination oven technical box.
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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 3 - Roast Station
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Violation:
A hot holding cabinet in active use was dripping grease from the lower edge of the door onto the cabinet and deck below. It appeared the door gasket was in poor condition.
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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 14 - Windjammer Coffee/Bakery Outlet
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Violation:
The back counter shelves storing energy drinks were soiled with more than one day's accumulation of dust. The area was in operation during the inspection.
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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 5 - Chops Grille
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Violation:
Grease residue was on the underside of the counter-mounted combination oven technical box.
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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. 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
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Site:
Buffet-Deck 2 - Utensil Storage
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Violation:
Utensil storage containers positioned throughout the self-service food stations were positioned in a manner that did not protect the mouthing ends of the stored utensils. The stainless utensil holders were positioned only a few feet off the deck and the silverware was installed vertical and not angled to protect against potential contamination from crew members who can stand directly above.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
30
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Site:
Buffet-Deck 14 - Solarium Bistro
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Violation:
The portside passenger entrance handwash station was placed out of service on the night before the inspection.
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Recommendation:
Provide one obvious handwashing station per 100-passenger seating or fraction thereof. Distribute stations equally between the major passenger entry points to the buffet area and ensure they are separate from a toilet room. Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet.
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Item No.:
33
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Site:
Buffet-Deck 2 - European Line
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Violation:
Dust of more than a day's accumulation was between deckhead paneling above the counter-mounted microwave.
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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. 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.:
33
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Site:
Galley-Deck 3 - Roast Station
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Violation:
A hot holding cabinet in active use was dripping grease from the lower edge of the door onto the cabinet and deck below. It appeared the door gasket was in poor condition.
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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.:
33
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Site:
Preparation Room-Deck 2 - Commissary
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Violation:
Deck tile grouting in front of the two potato peeling machines was missing or recessed in this 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:
Food Service General-Deck Grouting - Main Galleys
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Violation:
Deck tile grouting was missing or recessed throughout much of the hot lines in both Main Galleys on Deck 3 and 4.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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 14 - Windjammer Hot Galley
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Violation:
The tile grout was recessed and missing around the deck sinks.
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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. 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 4 - Tournanp Station
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Violation:
Water was leaking from the underside of the technical compartment for two tilting kettles and dripping onto the deck below. Staff stated this was from poor insulation on a steam line inside the compartment.
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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.:
36
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Site:
Buffet-Deck 14 - Windjammer Show Galley
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Violation:
The light intensity measured less than 220 lux to the left and right of the shawarma machine, and less than 110 lux behind this machine.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Preparation Room-Deck 2 - Commissary
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Violation:
Light intensity in the center of the two potato peeling machines and in back of the machines did not reach 220 lux and 110 lux of light respectively.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 4 - Pastry
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Violation:
Light intensity did not reach 110 lux of light between the upright freezer and ice cream machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Galley-Deck 5 - Chops Grille / Wonderland / Izumi
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Violation:
A large house fly was in the warewash clean storage area. The area was in operation.
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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.:
41
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Site:
Housekeeping-Women's Restroom Near Conference Room
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Violation:
The women's public restroom did not have a sign or pictogram advising users to use a paper towel or tissue to open the door. Additionally, the exit was not hands free.
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Recommendation:
Post a sign or pictogram advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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