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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
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Violation:
Several routine reports underreported the number of AGE cases due to the lack of consistent use of the AGE reportable case definition.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Forward Crew Whirlpools
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Violation:
The safety signs were not posted at the entrance to both whirlpools. Two signs were posted at the entrance to the entire area of the pool and whirlpools crew area and these signs were approximately 6 feet above the deck, making them out of sight to crew members.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
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Violation:
The review of the AGE surveillance logs found instances where requirements were not followed. On several occasions, the AGE reportable case definition was not used correctly, food and nonfood handlers were not isolated correctly, assessments of food prepared or served by the food handlers while symptomatic were not performed, and close contacts of symptomatic crew members were not followed-up. Additionally, some AGE surveillance logs and AGE reports were not accurate by incorrectly determining that persons were not reportable AGE cases when they should have been reported because they met the AGE reportable definition.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
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Violation:
A food handler reported on August 8 at 1740 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 24 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed-up.
A food handler reported on August 8 at 1900 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 24 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed-up.
A passenger reported on August 4 to the medical center with AGE symptoms with no underlying illness, was deemed a nonreportable case, and thus not isolated.
A passenger was identified as having a public vomiting incident on August 9 and there was no follow-up to determine if the passenger met the AGE reportable case definition or needed to be isolated.
A food handler reported on July 11 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 48 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed-up.
A nonfood handler reported on July 9 to the medical center with AGE symptoms with no underlying illness, was deemed nonreportable case. Records indicated that this crew member was isolated regardless, but for around 24 hours. Close contacts were not followed-up.
A food handler reported on July 11 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 48 hours. Close contacts were not followed-up.
Several routine and special reports underreported the number of AGE cases due to the lack of consistent use of the AGE reportable case definition.
The surveillance log for the voyage dated July 6-13 ended with final AGE attack rates of 1.97% (77/3909) for passengers and 0.51% (7/1364) for crew members. However, the attack rate for passengers should have been 2% (78/3909) for passengers because 1 passenger was deemed nonreportable when in fact met the reportable case definition, and another passenger was not evaluated at all even when vomiting in public. This resulted in no special AGE 2% notification to VSP.
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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]). 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. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
11
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Site:
Medical-Isolation of Symptomatic Passengers and Crew
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Violation:
A food handler reported on August 8 at 1740 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness and was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 24 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed up.
A food handler reported on August 8 at 1900 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 24 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed up.
A passenger reported on August 4 to the medical center with AGE symptoms with no underlying illness, was deemed a nonreportable case, and thus, not isolated.
A passenger was identified as having a public vomiting incident on August 9 and there was no follow-up to determine if the passenger met the AGE reportable case definition or needed to be isolated.
A food handler reported on July 11 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 48 hours. There was no assessment of food prepared or served by the food handler while symptomatic, and close contacts were not followed up.
A nonfood handler reported on July 9 to the medical center with AGE symptoms with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless but for around 24 hours. Close contacts were not followed up.
A food handler reported on July 11 to the medical center with AGE symptoms (diarrhea and abdominal cramps) with no underlying illness, was deemed a nonreportable case. Records indicated that this crew member was isolated regardless, but for less than 48 hours. Close contacts were not followed up.
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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. When symptomatic, ill passengers meet the case definition for AGE, ensure the following actions are taken: (1) advise them to remain isolated in their cabins until well for a minimum of 24 hours after symptom resolution, and (2) a follow-up by infirmary personnel is advised.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
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Violation:
A passenger reported on August 4 to the medical center with AGE symptoms with no underlying illness and was deemed a nonreportable case, and thus not isolated. Another passenger was identified as having a public vomiting incident on August 9 and there was no follow-up to determine if the passenger met the AGE reportable case definition or needed to be isolated.
The surveillance log for the voyage dated July 6-13 ended with final AGE attack rates of 1.97% (77/3909) for passengers and 0.51% (7/1364) for crew members. However, the attack rate for passengers should have been 2% (78/3909) for passengers because 1 passenger was deemed nonreportable when in fact met the reportable case definition, and another passenger was not evaluated at all even when vomiting in public. This resulted in no special AGE 2% notification to VSP.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise. Ensure the master or designated corporate representative of a vessel with an international itinerary destined for a U.S. port submits a special report at any time during a cruise, including between two U.S. ports, when the cumulative percentage of reportable cases for the entire voyage entered in the AGE surveillance log reaches 2% among passengers or 2% among crew and the vessel is within 15 days of expected arrival at a U.S. port. Ensure that a telephone notification to VSP accompanies the special 2% report. Submit a second special report when the cumulative percentage of reportable cases entered in the AGE surveillance log reaches 3% among passengers or 3% among crew and the vessel is within 15 days of expected arrival at a U.S. port. For segmented voyages where those segments are 8 days or less, submit a special AGE report to VSP when a cumulative percentage of reportable cases of either 2% or 3% is reached among passengers or crew within one segment or two consecutive segments and the vessel is within 15 days of expected arrival at a U.S. port. Include on the the AGE surveillance log all segments from the start of the voyage, unless 67% (2/3) or more of the passengers are disembarked in any one segment. For cruises lasting longer than 15 days before entering a U.S. port, include all cases for the entire voyage on the 2% or 3% Special AGE report. Notify VSP by telephone to accompany the special 2% report. Submit a second special report when the cumulative percentage of reportable cases entered in the AGE surveillance log reaches 3% among passengers or 3% among crew and the vessel is within 15 days of expected arrival at a U.S. port.
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Item No.:
21
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Site:
Galley-Deck 16 - Salty Dog Grill
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Violation:
A time control label was peeling away from the undercounter refrigerator's housing which created a difficult to clean surface.
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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.:
20
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Site:
Pantry-Deck 16 - The Mix
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Violation:
A bar code label, which was difficult to clean, was on the food-contact surface of the ice machine's evaporator panel cover.
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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.:
26
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Site:
Pantry-Deck 17 - Retreat
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Violation:
The preparation counter was soiled with dust under the coffee machine. The area was not in operation and 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.:
27
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Site:
Bar-Deck 17 - Retreat
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Violation:
The back bar storage cabinets were soiled with more than a day's accumulation of dust in the two inch wide gap between the edge of the cabinet and the vertical support for the shelves.
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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:
Bar-Deck 16 - Wakeview
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Violation:
The back bar preparation countertop was soiled with more than a day's accumulation of dust and debris inside the roller shutter guide rails.
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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.:
16
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Site:
Galley-Deck 15 - Marketplace Cold Room
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Violation:
A pan of raw beef strips, 4 pork shoulders, and a large plastic bin (about 12 inches deep) of marinated raw chicken measured between 45F to 49F. These items were prepared on 16 August 2024 and transported on a transportation cart from the butcher on the morning of 17 August 2024. Staff discarded the meat after the finding.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 15 - Marketplace
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Violation:
A ribbed, water spray hose next to the bain marie was soiled and difficult to clean.
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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.:
27
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Site:
Galley-Deck 15 - Marketplace
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Violation:
A ribbed, water spray hose next to the bain marie was soiled with residue and difficult to clean.
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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.:
28
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Site:
Galley-Deck 15 - Marketplace Potwash
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Violation:
A large stack of soiled pans was within 2 feet of the potwash machine, close enough to provide for possible cross-contamination of clean and sanitized equipment.
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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.:
39
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Site:
Room Service-Deck 11
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Violation:
One small fly was in the 11608 bell box storage room.
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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.:
20
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Site:
Galley-Deck 16 Starboard Beverage Pantry
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Violation:
The bulk milk container dispensing tube protruded two inches from the chilled dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
22
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Site:
Galley-Deck 16 - Scullery
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Violation:
The flight-type warewash machine's wash tank had an excessive amount of food debris. The utensils were not properly pre-cleaned and some bowls were still soiled upon exiting the flight-type warewash machine. Staff returned soiled utensils to be rewashed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Deck 16 - Scullery
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Violation:
The flight-type warewash machine's wash tank had an excessive amount of food debris. The utensils were not properly pre-cleaned and some bowls were still soiled upon exiting the flight-type warewash machine. Staff returned soiled utensils to be rewashed.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
39
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Site:
Galley-Deck 6 - Main Galley Starboard Aft Dishwash Area
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Violation:
A fruit fly was in the cleaning locker.
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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.:
19
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Site:
Galley-Deck 6 - Main Galley Starboard Forward Coffee Station
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Violation:
A container of a white substance that the crew identified as sugar was unlabeled. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
27
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Site:
Galley-Deck 6 - Main Galley Starboard Forward Coffee Station
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Violation:
A tray holding boxes of tea bags was soiled with greater than one day's worth accumulation. The tray was sent to be cleaned.
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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.:
29
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Site:
Galley-Deck 6 - Main Galley Starboard Forward Dishwash Area
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Violation:
The handwash sink was blocked by a pallet.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
22
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Site:
Galley-Deck 6 - Main Galley Portside Potwash
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Violation:
The required information for the final rinse temperature had rubbed off the data plate. A new data plate was created by the end of the inspection.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
38
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Site:
Galley-Deck 6 - Main Galley Portside Forward Diswash Area
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Violation:
A wet mop was stored in a mop bucket. No active cleaning was occurring at the time of the inspection.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
21
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Site:
Dining Room-Deck 6 - Skagway Dining Room Waiter Stations
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Violation:
The inside corners of several clean utensil holders were chipped, making the area difficult to clean. Staff stated replacement utensil holders had been ordered and were expected to arrive in September.
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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.:
19
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Site:
Galley-Deck 5 - Pastry
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Violation:
A container of a white substance that the crew identified as icing sugar was not labeled. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
39
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Site:
Buffet-Deck 5 - Crew Mess
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Violation:
There was a fruit fly at the plate pick up station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
20
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Site:
Buffet-Deck 5 - Crew Mess
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Violation:
The ambient temperature gauge for the milk refrigerator measured 45F and the internal thermometer displayed 50F. These temperature measuring devices seemed to malfunction since the milk temperature was measured at 39F by the inspector's thermometer. The ambient temperature was measured at 36F by a crew member's thermometer.
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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. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
12
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Site:
Buffet-Deck 5 - Crew Mess Pizza Station
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Violation:
A crew member handled ready-to-eat pizza with their bare hands. The pizza was discarded, and the crew member washed their hands and donned gloves.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Buffet-Deck 5 - Crew Mess Pizza Station
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Violation:
A crew member handled ready-to-eat pizza with their bare hands. The pizza was discarded, and the crew member washed their hands and donned gloves.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (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.:
26
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Site:
Galley-Deck 6 - O'Malley's Pub
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Violation:
The top of the inside of the small counter-mounted oven was heavily soiled with debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
20
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Site:
Galley-Deck 6 - Pasta Room
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Violation:
The pasta machine had slotted fasteners in the food-splash zone where the fresh pasta exits the machine.
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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.:
13
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Site:
Galley-Deck 15 - Marketplace Cold Room
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Violation:
A pan of raw beef strips, 4 pork shoulders, and a large plastic bin (about 12 inches deep) of marinated raw chicken measured between 45F to 49F. These items were prepared on 16 August 2024 and transported on a transportation cart from the butcher on the morning of 17 August 2024. Staff discarded the meat after the finding.
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Recommendation:
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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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