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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 compared to PVI logs disclosed several instances when there were no medical evaluation notes for incidents of individuals vomiting in public areas or their cabins. 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. On voyage #363, six individuals were identified on the PVI log, however; medical only spoke with one individual to rule out AGE. Four individuals had documentation of 'no answer', and there was no documentation for the individual identified on April 30. On May 2, the PVI log had a PVI case from a passenger cabin listed as 'no CCTV footage in this area'. The medical team had documentation showing 'shoreside but will follow up later' for this individual; however, no additional follow-up was documented. On voyage #364, four individuals were identified on the PVI log, however; medical spoke with only one individual to rule out AGE; the other three individuals had documentation of 'no answer'. All of the above individuals were listed on the PVI log as not being AGE-related.
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Recommendation:
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. 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]).
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food worker experienced AGE symptoms on May 5 at 1000, but did not report to medical until 1620. The individual worked on the same day from 0602 to 1015. The medical center did not have documentation of a food assessment form; however, a supervisor produced and provided a copy of the assessment during the inspection.
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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. 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. 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A nonfood worker experienced AGE symptoms on April 26 at 0700, but did not report to medical until 1215. The individual did not work on the 26th.
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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. 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. 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.:
13
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Site:
Galley-Deck 11 - Izumi Sushi Making Class Variance
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Violation:
The review of the sushi class variance records disclosed that staff allowed the participation in food preparation of a passenger who stated having acute gastroenteritis symptoms (or a person traveling with them), as self-declared on the public health questionnaire completed on May 4, just before the class.
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Recommendation:
Variance approval may be rescinded at any time for noncompliance with the agreed conditions or if it is determined that public health could be compromised. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas, (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Deck 5 - Cold Buffet Station
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Violation:
The dates of the cooling processes on the cooling logs were incorrect. For example, food being cooled down at the time of the inspection on May 12 was dated May 9 (tuna sandwich) and May 11 (turkey wraps) on the log. Staff was backdating their entries to align them with the first ingredient cooled down rather than the cooling date of the final product. As a result of this practice, it was unclear if all other entries were accurate.
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Recommendation:
Ensure that the person in charge monitors that cooling logs are accurate and that crew members completing the logs do not backdate entries.
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Item No.:
14
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Site:
Galley-Deck 4 - Hot Section
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Violation:
A crew member assisting the servers and cooks with moving plates with food and covering food with plate covers was wearing a wrist band and a watch.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
14
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Site:
Preparation Room-Deck 1 - Potato Room
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Violation:
The crew member peeling potatoes was wearing a wristband. This was corrected.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Dining Room-Deck 4 - The Key
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Violation:
The burger on the lunch menu could be cooked to order and had no asterisk linking it to the consumer advisory.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 6 - Giovanni's Table
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Violation:
The consumer advisory on the menu had such a small font that it was unreadable.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure that the consumer advisory can be read.
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Item No.:
16
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Site:
Galley-Deck 11 - Izumi
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|
Violation:
The consumer advisory on the menu had such a small font that it was unreadable.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure that the consumer advisory can be read.
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Item No.:
17
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Site:
Galley-Deck 5 - Cold Buffet Station
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|
Violation:
The dates of the cooling processes on the cooling logs were incorrect. For example, food being cooled down at the time of the inspection on May 12 was dated May 9 (tuna sandwich) and May 11 (turkey wraps) on the log. Staff was backdating their entries to align them with the first ingredient cooled down rather than the cooling date of the final product.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation. Ensure that the date of a cooling process is accurately documented.
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Item No.:
19
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Site:
Buffet-Deck 1 - Staff Mess
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|
Violation:
The cold well sneeze guard was soiled with a heavy layer of ketchup that could drip onto the food being protected below. This was corrected.
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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:
Galley-Deck 4 - Pastry
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|
Violation:
The whisk of the deck-mounted mixer had slotted fasteners in the food zone. This was corrected.
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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 4 - Hot Section
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|
Violation:
The right-most hot plate was out of service. Staff stated that repairs were scheduled.
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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.
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Item No.:
20
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Site:
Galley-Deck 1 - Hot Section
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|
Violation:
The blast chiller was out of service. Staff reported that this unit was repaired during the inspection.
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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.
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Item No.:
20
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Site:
Galley-Deck 5
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|
Violation:
Ice machine 5.5 was out of service. Staff stated that repairs were scheduled.
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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.
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Item No.:
20
|
|
Site:
Galley-Deck 5 - Hot Section
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|
Violation:
Mobile refrigerator 5.35 was out of service. Staff stated that repairs were scheduled.
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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.
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Item No.:
20
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Site:
Galley-Deck6 - Chops
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|
Violation:
The ice machine was out of service.
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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.
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Item No.:
20
|
|
Site:
Bar-Deck6 - Caf Latte-tudes
|
|
Violation:
The ice cream freezer was out of service. Staff stated that a replacement was scheduled.
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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.
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Item No.:
20
|
|
Site:
Bar-Deck 9 - Solarium
|
|
Violation:
The undercounter refrigerator 9.26 and the espresso machine were out of service.
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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.
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Item No.:
20
|
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Site:
Galley-Deck 10 - Izumi
|
|
Violation:
The ice machine was out of service. Staff stated that repairs were scheduled.
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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.
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Item No.:
20
|
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Site:
Buffet-Deck 10 - Viking Crown Lounge
|
|
Violation:
The espresso machine was out of service.
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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
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
The door of the cleaning locker had no handle. This was corrected.
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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.:
22
|
|
Site:
Galley-Deck 9 - Windjammer Dishwash
|
|
Violation:
The in-use flight-type warewash machine was leaking from under the wash tank and water was pooling on the deck. Corrections started immediately.
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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.:
22
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
The in-use hood-type warewash machine had a heavy leak from underneath and water was pooling on the deck. Corrections started immediately.
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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.:
22
|
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Site:
Galley-Deck 1 - Potwash
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|
Violation:
The wash temperature gauge of the in-use potwash machine measured 161F while the temperature at the utensil surface measured 167F. The temperature difference indicated that the gauge was not accurate to 1.5C ( 3F). Corrections started immediately.
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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. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
|
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Site:
Preparation Room-Deck 1
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|
Violation:
The wash temperature gauge of the in-use undercounter warewash machine measured 161F while the temperature at the utensil surface measured 156F. The temperature difference indicated that the gauge was not accurate to 1.5C ( 3F). Corrections started immediately.
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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. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
28
|
|
Site:
Buffet-Deck 1 - Staff Mess Locker
|
|
Violation:
Boxed food equipment was stored in this locker. The deckhead cable trays and other difficult to clean features were heavily soiled.
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|
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).
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Item No.:
29
|
|
Site:
Bar-Deck 9 - Pool Bar
|
|
Violation:
There was one handwashing station at the bar that was not within 8 meters from all parts of the bar. The need for a second handwashing station in the bar was known and scheduled for the upcoming drydock of April 2025. It was discussed that a correction before drydock would be more appropriate.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
|
|
Site:
Galley-Deck 9 - Windjammer Dishwash
|
|
Violation:
The temperature of the handwashing station was 126F and could not be adjusted by the user. Corrections started immediately.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
The handwashing sink was not draining properly. Corrections were ongoing.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
|
|
Site:
Buffet-Deck 1 - Staff Mess Locker
|
|
Violation:
Boxed food equipment was stored in this locker. The deckhead cable trays and other difficult to clean features were heavily soiled.
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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, 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
|
|
Site:
Provisions-Deck 1 - Liquor Walk-in Refrigerator
|
|
Violation:
Ice accumulated heavily on the bulkhead-mounted a/c unit. Corrections started immediately.
|
|
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:
Galley-Deck 4 - Pastry
|
|
Violation:
The deck, bulkheads, and deckhead of the walk-in freezer had a build-up of ice.
|
|
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.:
35
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
The in-use hood-type warewash machine had a heavy leak from underneath and water was pooling on the deck. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 9 - Windjammer Dishwash
|
|
Violation:
The in-use flight-type warewash machine was leaking from under the wash tank and water was pooling on the deck. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 9 - Solarium
|
|
Violation:
The area was in operation and the light intensity at the handwashing station was 5 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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|
|
Item No.:
36
|
|
Site:
Buffet-Deck 1 - Staff Mess Locker
|
|
Violation:
The light intensity was less than 220 lux.
|
|
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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|
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Item No.:
36
|
|
Site:
Provisions-Deck 1 - Frozen Mix Walk-in Freezer
|
|
Violation:
The light intensity was 12 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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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