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Item No.:
02
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Site:
Medical-Public Vomit Incident (PVI) Evaluation
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Violation:
The review of medical logs disclosed several instances when there were no notes about medical evaluation for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable definition and had to be isolated since no evaluation was documented. These passengers were identified by name and cabin. The PVI dates identified were: (1) December 31 at 20:01 in guest corridor, (2) January 10 at 18:08 in aft elevator (a telephone medical consult was documented for this passenger where vomit and diarrhea was part of the symptoms given to the medical staff by the passenger and there was no additional follow up documented), (3) February 5 at 0938 in public area, (4) February 19 at 16:20 in public area, (5) March 4 at 1400 in public area, (6) March 31 at 11:40 in front of Dive-In, and (7) April 4 at 19:51 in guest corridor.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Crew Whirlpool
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Violation:
The available shower was inside a toilet room behind a closed door, making it inaccessible and not obvious to the whirlpool user. Additionally, the safety sign was located in the area but not close to any of the entrances to the whirlpool.
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Recommendation:
Provide a shower that is always accessible and obvious to the whirlpool user.
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Item No.:
16
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Site:
Bar-Deck 3 Grand Dutch Cafe
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Violation:
The cream puff plate that was inside the time control display cabinet was not marked nor had any indication that it was on time control. Other non-potentially hazardous food items were in this display cabinet as well.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Deck 9 Lido Marketplace Rise Station
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Violation:
An open jar of apricot jam was on the shelf with other food condiments intended for display. A crew member immediately removed the jar.
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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:
Buffet-Deck 9 Lido Marketplace Portside
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Violation:
A black trolley cart filled with ice was left unintended with the sliding lid open. Remediation immediately began by a crew member.
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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:
Food Service General-Bars & Cafes
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Violation:
All soda guns had slotted fasteners on the food splash zone. Crew have noted a work order for the replacement of the fasteners.
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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 10 Nami Blast Chiller BC. 12
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Violation:
The blast chiller fan was inoperable which made the equipment emit warm temperatures. No food was impacted and a technician was immediately called.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 10 Nami
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Violation:
The steam pressure temperature gauge on the soup kettle had an excessive amount of rust which created a difficult to clean surface.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Buffet-Deck 9 Lido Marketplace Sweet Spot Station
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Violation:
The sneeze guard top and side metal protection strip was in disrepair creating a large gap. Additionally, there was tape placed to hold the metal strip together.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Buffet-Deck 9 Lido Marketplace Rise Station
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Violation:
The countertop milk dispenser's external thermometer was not working properly during the inspection. The external temperature measured 44F while the internal temperature device measured 32F. This was written during the previous inspection on 22, October 2023, and VSP was notified that the external gauge was repaired in the corrective action statement.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 9 Soup Station
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Violation:
The middle and left soup kettle handles had a metal bracket that was in disrepair and created a large gap. A crew member immediately sealed the bracket with silicone.
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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. 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.:
21
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Site:
Galley-Deck 9 Soup Station Middle Kettle
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Violation:
The steam temperature gauge had excessive condensate and rust which made it difficult to clean and read.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use. 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 3 Rack Type Dishwash
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Violation:
The final rinse curtains were excessively stained and soiled with black residue. These were immediately replaced.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
27
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Site:
Galley-Deck 9 Soup Station
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Violation:
The middle and left soup kettle handles had a metal bracket that was in disrepair and soiled with encrusted food.
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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.:
30
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Site:
Buffet-Deck 9 Lido Marketplace Pasta Station Starboard
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Violation:
Soap was missing above the handwashing sink. This was replaced immediately.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Bar-Deck 9 Seaview "Outside Dirty Station" Portside
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Violation:
The deck tile in this area was excessively chipped.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
39
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Site:
Bar-Deck 9 Seaview "Outside Dirty Station" Portside
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Violation:
One fly was near the closed waste receptacles. The area was not 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.:
39
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Site:
Galley-Deck 10 Nami Preparation Counter
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Violation:
One fly was near the sushi counter display cabinet. The area was not 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.:
39
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Site:
Galley-Deck 3 Beverage Station Portside
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Violation:
One fly was near the ice machine and waste receptacle. The area was not 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.:
39
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Site:
Galley-Deck 9
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Violation:
One fly was on the deckhead light. 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.:
39
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Site:
Pantry-Deck 9 Seaview
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Violation:
One fly was on the deckhead light. The area was not 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.:
40
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Site:
Pantry-12 - Cabana
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Violation:
The pantry door was propped open with a door stopper.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
The previously cleaned wooden tables in the 3-6 years old area were soiled with debris, hairs, and stickers from a previous activity.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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