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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Close Contacts
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Violation:
The medical records for the close contacts for the crew members with AGE symptoms were not documented correctly. (1) A crew member reported to medical at 2340 on 17 October 2024, but the close contact first verbal interview was not conducted until 24 hours later. (2) A crew member reported to medical at 0945 on 31 October 2024, but the final close contact follow up did not occur at the required 48 hour mark. (3) A crew member reported to medical at 0757 on 1 November 2024, but the final verbal interview was not conducted.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
15
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Site:
Provisions-Deck 3 - Vegetable Storage Room # 167
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Violation:
Four green bell peppers were stored inside a box rotting. The flesh was rotted through each of these four peppers, exposing the inside. Crew initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
17
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Site:
Galley-Deck 4 - Hot Preparation Line
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Violation:
A mobile cart was used to store cooked vegetables that were identified with 4-hour discard labels; however, this mobile cart was not identified as a unit that was on time control. Crew identified this mobile cart as a time control unit. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 5 - Meat Holding Walk-In Refrigeration Unit # 1254
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Violation:
Ground beef hamburger patties were stored in a plastic container on a shelf directly above a plastic container of whole beef loins. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Deck 14 - Lido
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Violation:
During breakfast service, there were no serving utensils for a bowl of apples and the serving tray of pancakes. Crew initiated corrective action.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Preparation Line
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Violation:
Excessive steam exited from the front door of combination oven # 3. This steam collected as condensate along the bottom of the oven, and dripped to the deck below.
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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; 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:
Galley-Deck 5 - Hot Preparation Line
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Violation:
Moisture steadily dripped from the bottom of the door for combination oven # 2 and pooled on the deck below.
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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; 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:
Pantry-Deck 7 - La Cantina di Bacco
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Violation:
The microwave oven was out of order.
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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.
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Item No.:
21
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Site:
Galley-Deck 7 - Butcher Cut
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Violation:
The insulation material for the ice machine's refrigerant lines was not maintained to allow for easy cleaning. Crew initiated corrective action.
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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.:
21
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Site:
Dining Room-Deck 5 - Black Crab Portside Waiter Station
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Violation:
The door to the first undercounter compartment of the waiter station was in disrepair, causing it to remain ajar. Cleaned and sanitized plates were stored inside.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 5 - Starboard Pastry Area
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Violation:
The wheels for the mobile cart storing croissants were in disrepair, with numerous difficult-to-clean surfaces. Brown residue accumulated on the exterior of all four wheels.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck 14 - Venchi Italia
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Violation:
The ice cream refrigerator display had difficult to clean features, specifically the metal data plate was in bad repair and the technical space was heavily corroded.
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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. 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.:
22
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
The wash solution inside the three-compartment sink was greasy with pieces of food debris floating throughout. The potwashing machine was in operation. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 5 - Portside Entrance Beverage Station
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Violation:
The chlorine solution storing the in-use wiping cloth measured greater than 200 (mg/L) PPM. Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Deck 5 - Aft Clean Storage Area
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Violation:
One recently cleaned and sanitized ice scoop was stored on a clean rack with white residue on the food-contact surface.
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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:
Galley-Deck 6 - Hot Preparation Line
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Violation:
Three cleaned and sanitized plates were stored inside an undercounter storage cabinet with white residue affixed to the food-contact surfaces.
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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:
Galley-Deck 16 - Galaxy Dishwash
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Violation:
At least seven previously cleaned and sanitized plates were soiled with food residues while stored on the clean storage rack. Crew initiated corrective action.
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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:
Galley-Deck 5 - Starboard Pastry Area
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Violation:
The rear panel of the blast chiller was covered in rust. Additionally, a yellow greasy residue accumulated on this rear panel of the blast chiller.
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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 14 - Venchi Italia
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Violation:
The power cord of the soft serve ice cream machine was heavily soiled. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 5 - Starboard Beverage Station
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Violation:
The wheels for the mobile cart storing croissants were in disrepair, with numerous difficult-to-clean surfaces. Brown residue accumulated on the exterior of all four wheels.
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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:
Dining Room-Deck 5 - Black Crab Portside Waiter Station
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Violation:
The door to the first undercounter compartment of the waiter station was in disrepair, causing it to remain ajar. Cleaned and sanitized plates were stored inside.
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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.:
28
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Site:
Galley-Deck 5 - Aft Clean Storage Area
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Violation:
Twenty plastic recently cleaned and sanitized dish covers were stacked on a clean storage shelf dripping wet. Moisture dripped from these covers when removed from the stacks. Crew initiated corrective action.
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Recommendation:
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 14 - Starboard Dishwash
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Violation:
Previously cleaned and sanitized coffee mugs were stored on a storage rack that was soiled. Crew initiated corrective action.
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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.:
28
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Site:
Galley-Deck 16 - Galaxy Dishwash
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Violation:
Bowls were stacked dripping wet and unable to dry while stored on the clean storage racks. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Pantry-Deck 7 - La Cantina di Bacco
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Violation:
The handwashing station was blocked by a mobile cart. Crew initiated corrective action.
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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.:
29
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
White and beige food-residue splatter collected inside the bottom basin of the dirty-end handwashing sink. Crew initiated corrective action.
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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.:
29
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Site:
Galley-Deck 6 - Starboard Warewashing Area
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Violation:
The water delivered from the handwashing sink measured 125F following two minutes of operation. The faucet-mounted mixing valve was unable to lower the temperature. Crew initiated corrective action.
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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
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Site:
Galley-Deck 5 - Starboard Beverage Station
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Violation:
There was no soap inside the soap dispenser for the handwashing sink. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The soap for the handwashing sink was watered down and unable to form a lather. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Bar-Deck 14 - Venchi Italia
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Violation:
The four bulkhead-mounted utility outlets, located to the left of the soft-serve ice cream machine, were in bad repair and difficult to clean. Crew initiated corrective action.
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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.
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Item No.:
33
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Site:
Bar-Deck 14 - Venchi Italia
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Violation:
The power cord of the soft serve ice cream machine was resting on the deck, making cleaning difficult. Crew initiated corrective action.
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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.
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Item No.:
33
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Site:
Provisions-Deck 3 - Vegetable Freezer # 325
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Violation:
A layer of ice accumulated on the deckhead and the deckhead-mounted light fixtures inside the walk-in freezer unit. All food items stored inside were protected with plastic.
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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:
Galley-Deck 6 - Hot Preparation Line
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Violation:
Moisture pooled on the deck below the bottom of combination oven # 3. Excessive steam exited from the front door and collected as condensate along the bottom of the oven.
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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:
Galley-Deck 6 - Starboard Warewashing Area
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Violation:
The bulkhead panel behind the conveyor-type warewashing machine was sagging, creating a difficult-to-clean gap. The caulking was peeling. Dust and debris accumulated in areas of recess.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Preparation Area
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Violation:
Two, sharp 1-inch holes were cut through the deckhead above combination oven # 3. Dust accumulated inside these difficult-to-clean holes.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Preparation Line
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Violation:
Liquid collected on the deck beneath combination oven # 2.
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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:
Housekeeping-Deck 11 - Forward Pantry
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Violation:
The grout surrounding the deck tile, located in front of the chemical locker, was missing. Additionally, water seeped through areas of recessed grout when this tile was stepped on.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 7 - Butcher Cut
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Violation:
In the show galley, the light intensity measured less than 220 lux by the utility sink and by the flat-top grill. Additionally, the light intensity measured less than 110 lux around the combination oven inside the galley. Crew initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Butcher Hallway
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Violation:
The light intensity measured less than 110 lux to the left of the gluten-free storage cabinet.
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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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Item No.:
39
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Site:
Galley-Deck 5 - Starboard Beverage Station
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Violation:
One fruit fly flew between the two counter-mounted juice machines.
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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 5 - Bakery Potwash
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Violation:
One fruit fly flew in front of the entrance door to the potwash area.
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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 5 - Portside Entrance Clean Storage Area
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Violation:
One fruit fly was flying near the bulkhead behind stored cleaned and sanitized glasses.
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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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