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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The 24-hour report for the voyage ending on 1 September 2024 identified the passenger total as 2,972 and the crew total as 1,233, which were not the passenger and crew totals identified by the manifest from the beginning of the voyage.
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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.:
07
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Site:
Potable Water-Distribution System Disinfection Records
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Violation:
The recorded disinfection time for the 15 December 2023 routine replacement of the water main pipe was less than four hours, beginning at 8:30 and ending at 12:15. Staff reviewed and signed this disinfection record.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Garbage Room
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Violation:
The potable water line serving the eye wash and sorting table spray hoses was not identified in accordance with ISO 14726 (blue/green/blue) or blue only. Staff initiated corrective action.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Deck 14 - Oceanview Cafe Beverage Station Portside
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Violation:
The atmospheric vents for the backflow prevention device connected to the water filter inside the technical compartment were blocked with a green scale accumulation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Bar-Deck - 15 Sunset
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Violation:
Opened wine bottles stored on the back bar counter were soiled with an accumulation of dust. These were removed by staff.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 2 - Cold Food Preparation
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Violation:
Water splash from the handwashing station, located adjacent to the preparation counter, accumulated on the plastic wrap covering of a tray of potatoes The preparation table had a splash shield between the counter and handwashing station; however, this was inadequate to prevent splash from the handwashing station.
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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:
Buffet-Deck 2 - Mess 1 Beverage Station
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Violation:
A fastener was missing on the underside splash panel of the juice machine, creating a difficult-to-clean surface. Greater than a day's accumulation of old juice residue accumulated inside this opening.
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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; 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.:
20
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Site:
Preparation Room-Deck 2 - Potato Peeler
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Violation:
Excess silicone peeled from the perimeter of the left peeler's exit chute.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 - Pastry
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Violation:
Two slotted fasteners were on the mixing head of the left, deck-mounted mixer. Silicone was peeling from where it was applied inside the recess of one of the fasteners. Additionally, the paint on the mixing head was peeling and chipping from sections of the mixing head.
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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. Design and construct food 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 14 - Oceanview Cafe Soup Kettle Station
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Violation:
Silicone on the wheels of the tilting pan and soup kettle was peeling and in disrepair.
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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.:
22
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Site:
Galley-Deck 4 - Potwashing
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Violation:
The potwashing machine was out of service since the day prior to the inspection. Crew were servicing the machine during the inspection.
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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 2 - Potwashing
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Violation:
The temperature gauge for the sanitizing compartment of the 3-compartment sink was not in proper working order and it was not possible to read the temperature. This was replaced before the end of the inspection.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
26
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Site:
Galley-Deck 2 - Dishwashing
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Violation:
A piece of rice was on the food-contact surface of a blue drinking glass stored on a clean storage rack.
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Recommendation:
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 - Mess 1 Beverage Station
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Violation:
Greater than a day?s accumulation of old juice soiled the void space from a missing fastener on the underside splash panel of the juice machine.
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Recommendation:
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:
Buffet-Deck 2 - Mess 1
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Violation:
Yellow sticky residue coated the wiring and insulated piping inside the technical compartment for Cold Counter C. Five fruit flies were flying inside this technical compartment.
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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 2 - Cold Food Preparation
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Violation:
Water splash from the handwashing station, located adjacent to the preparation counter, accumulated on the preparation counter and back bulkhead behind the table.The preparation table had a splash shield between the counter and handwashing station; however, this was inadequate since water splash was also present on the preparation counter and back bulkhead behind the table.
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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 - Oceanview Cafe Beverage Station Portside
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Violation:
The lids of the three counter-mounted coffee dispensing machines were soiled with dust. No food was impacted.
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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 2 - Dishwash
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Violation:
Blue plastic glasses were stored upright and unprotected on a dishwashing rack in the clean storage area. Additionally, a piece of cooked bacon was discarded on the rack next to these previously cleaned glasses.
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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). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 2 - Potwashing
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Violation:
A crew member dried a previously cleaned and sanitized metal bowl with a cloth towel. Staff immediately corrected the crew member.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 2 - Dishwash
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Violation:
A white, plastic bucket was left underneath the bucket filling spout in front of the handwashing station at the soiled end of the flight-type dishwashing machine. Water dripped from the bucket filling spout and overflowed this bucket and pooled on the deck below. The dishwash area was in operation at the time of the finding. The water was turned off and the bucket was relocated so it was no longer blocking the handwashing station.
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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.:
33
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Water overflowed from a white, plastic bucket stored underneath the handwashing sink and pooled on the deck below.
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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:
Food Service General-Decks
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Violation:
Deck tile grouting was recessed or missing throughout several areas in the main and crew galleys. This was most evident around deck gutterways in the dishwashing and pot washing locations. Water and general debris were observed in some of these areas.
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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. 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 2 - Cold Food Preparation
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Violation:
Water splash from the handwashing station, located adjacent to the preparation counter, accumulated on the counter and the back bulkhead behind the preparation table. The preparation table had a splash shield between the counter and handwashing station; however, this shield was inadequate since splash accumulated on the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 2 - Mess 1
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Violation:
Old food residue accumulated on the deck inside the technical compartment for Cold Counter C, specifically, in the difficult to reach corner of the space. Five fruit flies were flying inside this technical 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.:
33
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Site:
Preparation Room-Deck 2 - Meat Preparation
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Violation:
Liquid dripped from the deckhead between two panels near the prepared meat cold room and landed on the deck below. No food was impacted. Staff stated the liquid is the result of condensate from brine lines in the deckhead.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 - Oceanview Cafe
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Violation:
The tile coving between the deck and the bulkhead was in disrepair and missing near the soup kettles.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
The waiter station deck tiles were cracked creating difficult to clean surfaces. Additionally, food debris accumulated inside the cracked areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
34
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Site:
Buffet-Deck 2 - Mess 1 Beverage Station
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Violation:
The drain pan for the ice/water machine was clogged with standing water. The drain hose was identified as pinched. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 14 - Oceanview Cafe Bar
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Violation:
The light intensity for utensils and equipment stored above the espresso machine measured less than 220 lux.
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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.
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Item No.:
37
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Site:
Preparation Room-Deck 2 - Meat Preparation
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Violation:
Liquid dripped from the deckhead between two panels near the prepared meat cold room and landed on the deck below. No food was impacted. Staff stated the liquid is the result of condensate from brine lines in the deckhead.
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Recommendation:
Ensure refrigeration lines are adequately insulated to prevent condensate formation.
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Item No.:
39
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Site:
Buffet-Deck 2 - Mess 1 Beverage Station
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Violation:
One fruit fly was inside the technical space below the ice/water machine.
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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:
Buffet-Deck 2 - Mess 1
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Violation:
Five fruit flies were flying inside the technical compartment for Cold Counter C. Yellow sticky residue coated the wiring and insulated piping inside the technical compartment. Additionally, old food residue accumulated on the deck inside this technical compartment, specifically, in the difficult to reach corner of the space.
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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 2 - Soup Station
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Violation:
One large fly was near the walk-in cooler.
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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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