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Item No.:
02
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Site:
Housekeeping-Human Spillage Record
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Violation:
There were no records of public vomiting incidents (PVI) or public diarrhea incidents (PDI) communicated between housekeeping and medical staff for further evaluation to prevent the spread of gastrointestinal disease. The Human Spillage Records for October 2024 showed eight PVI inside six cabins, one in front of the cabin, and one at the Haven Lounge. The Human Spillage Record for November 2024 showed a PVI inside a cabin. For each of these incidents, the record stated if medical center was notified. Three records said 'yes' but there was no additional documentation of date, time, or who received the message. All other records said 'unknown = if no sick person identified.' The inspection team asked medical staff on multiple occasions for documentation of receiving this information for follow-up with the guest(s). Medical staff had not received any of this information.
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Recommendation:
Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log indicated the crew member position for a refrigeration engineer as 'JTF8727.'
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (10) crew member position or job on the vessel, if applicable.
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Item No.:
06
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Site:
Potable Water-Bunker/Production Charts
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Violation:
Multiple potable water bunkering and production charts did not contain notations detailing unusual events in the potable water system.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Permeate Lines
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Violation:
The permeate lines exiting from the forward and aft reverse osmosis units that continue to the potable water tanks were not striped blue/gray/blue prior to chemical injection.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Evaporator #1 & #2 Technical Lines
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Violation:
The 'technical/distillate only' line was striped blue/gray/blue; however, this line does not lead to the potable water system.
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Recommendation:
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.
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Item No.:
08
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Site:
Buffet-Deck 4 ? International Line Beverage Station
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Violation:
Water dripped from the relief vent of the coffee machine's backflow prevention device, located in the technical space below the unit.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Aft Pool
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Violation:
The life-saving ring was not accessible at the starboard side forward mounting station. The rope attached to the ring was tied around the stanchion base, prohibiting the ring from being able to deploy if needed. The life-saving ring on the starboard side aft did not have a line attached to the ring to allow casting in case of an emergency.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the life-saving ring can be deployed in case of an emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Talassio Pool
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Violation:
The life-saving ring was not accessible. The rope attached to the ring was tied around the stanchion base prohibiting the ring from being deployed if needed.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the life-saving ring can be deployed in case of an emergency.
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Item No.:
10
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Site:
Housekeeping-Guest Cabin Whirlpool Cleaning Logs
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Violation:
Records showed the balcony whirlpool for cabin 14060 was cleaned and sanitized on 2 November and next on 11 November, exceeding the 7-day requirement. Also, the record for cabin 16037 showed cleaning and sanitizing on 26 October, next on 3 November, and next on 11 November, exceeding the 7-day requirement.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Thermal Spa Pool
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Violation:
The shepherd's hook was not located in a prominent location and visible from the full perimeter of the facility. It was located near the deck along the windows.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A nonfood employee had an onset of acute gastroenteritis (AGE) symptoms on 3 November at 0800 and reported to the medical center on 4 November at 0800. His last AGE symptom was 4 November at 0805. According to his time card, he worked on 3 November from 0745 - 1806. He received a written warning for late reporting.
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Recommendation:
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.
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Item No.:
13
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Site:
Food Service General-Management and Processes
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Violation:
The extent of several food safety risks identified during the inspection indicated insufficient managerial monitoring was taking place including:
1) Operating a dishwash machine while condensate was dripping from the deckhead onto the clean landing area.
2) Operating a dishwash machine without consistent final sanitizing rinse spray.
3) Conducting food operations in areas where leaking condensate was known to drip from the deckhead in a food area.
4) Insufficiently pre scrapping, cleaning, and sanitizing dishware, pots, and pans throughout the entire process, ultimately allowing soiled dishes to be placed out for customer service.
5) Insufficiently cleaning and maintaining warewash machines in good repair.
6) Insufficiently cleaning and sanitizing ice bins.
7) Allowing food operations and warewashing operations to be conducted in areas with insufficient lighting.
8) Conducting food operations in areas with excessive steam, excessive condensate, and insufficient ventilation.
9) Conducting food operations in a manner that allowed for excessive soiled pots and pans to overload the soiled potwash area.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors operational processes to ensure compliance with the VSP 2018 Operations Manual and to ensure that food safety is achieved.
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Item No.:
15
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Site:
Provisions-Deck 5 - Dry Store
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Violation:
The top and side seams of a #10 can of blueberry filling were dented.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Deck 4 ? International Line
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Violation:
Three trays of potentially hazardous food (PHF) at the buffet line and inside the time control backup trolley #4 had 4-hour time control labels that indicated the preparation time was at 0415 with a discard label of 1400. Additionally, a container of PHF soup on the buffet line did not have a 4-hour discard label. The time control plan indicated the outlet was open from 1000 to 1530.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Deck 8 - Marketplace Wellness Station
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|
Violation:
The label for the dish containing poached eggs did not state that the eggs were served undercooked as part of the consumer advisory. Corrective action began immediately.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 8 - Marketplace Pantry 080101 Refrigerator CIR-38
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Violation:
Two 2-kg packages of raw bacon stored in this refrigerator measured above 41F. One package measured 45F by the crew and 46F by the inspector. A second package measured 47F by the crew and 48F by the inspector. The bacon was brought to the refrigerator the previous day in a frozen state. The food was discarded.
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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.:
19
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Site:
Provisions-Deck 3 - Frozen Vegetable and Fish Rooms
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Violation:
The surface of multiple boxes of frozen vegetables and fish had drops of frozen water. No food was impacted.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.
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Item No.:
19
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Site:
Provisions-Deck 3 - Frozen Meat
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|
Violation:
Two packages of frozen duck were open, exposing the product.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
21
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Site:
Galley-Deck 5 - Pastry Walk-in Refrigerator
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|
Violation:
The ambient air thermometer near the door was not calibrated correctly and registered temperatures below freezing.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 5 - Cold Galley Walk-in Refrigerator
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Violation:
The ambient air thermometer at the door was not calibrated correctly and registered temperatures below freezing.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 8 - Marketplace Dishwash
|
|
Violation:
Liquid dripped from a damaged bin where soiled mugs were soaking at the soiled end of the dishwash.
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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 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 16 - Biscayne Restaurant
|
|
Violation:
Excessive steam exited the soiled end of the rack-type conveyor dishwash and condensate collected on the deckhead. The curtains at the soiled side of the machine were too long, and curtains inside the machine were excessively curled.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 8 - Marketplace Dishwash- Portside Flight-Type Conveyor Machine
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Violation:
There was no final rinse spray discharging from the final sanitizing rinse spray arms of the in-use dishwash. Crew reported that the bottom arm was likely dislodged, and it happened earlier in the day as well. When the arm was reconnected, the spray functioned correctly. It was unknown how long the machine was in use while the spray did not function properly.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 8 - Marketplace Dishwash - Rack - Type Conveyor Machine
|
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Violation:
Food and paper debris were below the conveyor on the soiled end of the in-use dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 8 - Marketplace Dishwash - Portside Flight-Type Conveyor Machine
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Violation:
Excessive food debris collected under the conveyor of the clean end of the in-use dishwash, including a slice of cucumber and multiple large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 8 - Marketplace Dishwash - Starboard Flight-Type Conveyor Machine
|
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Violation:
Excessive food debris collected under the conveyor of the clean end of the dishwash, including slices cucumber and large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine. The machine was not in active use.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Several sections of the conveyor track of the flight-type dishwash were broken or missing.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash
|
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Violation:
An excessive amount of soiled pots, pans, and other large serving utensils were stacked full on the soiled storage areas, on deckstands, in the prewash sink, and on the soiled pre-scrapping area of this potwash station. Excessive food debris from soiled containers dripped onto other soiled ware, soiled shelving, and the deck. The basin of the pre-wash sink next to the potwash machine was full of cut onions. Staff reported the potwash team will use the pulper for the excessive accumulation of food waste in this area; however, the pulper system was under a stack of soiled pots and pans.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 4 ? Crew Dishwash
|
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Violation:
Approximately 20 conveyore track sections of the flight-type dishwash machine were broken or missing.
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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.:
23
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Site:
Galley-Deck 6 - Potwash
|
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Violation:
Excessive food debris from soiled containers dripped onto other soiled ware, soiled shelving, and the deck. The basin of the pre-wash sink next to the potwash machine was full of cut onions. Staff reported the potwash team will use the pulper for the excessive accumulation of food waste in this area; however, the pulper system was under a stack of soiled pots and pans.
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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.:
23
|
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Site:
Galley-Deck 8 - Marketplace Dishwash - Starboard Flight-Type Conveyor Machine
|
|
Violation:
Excessive food debris collected under the conveyor of the clean end of the dishwash, including slices cucumber and large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine. The machine was not in active use.
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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. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
23
|
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Site:
Galley-Deck 8 - Marketplace Dishwash- Portside Flight-Type Conveyor Machine
|
|
Violation:
Excessive food debris collected under the conveyor of the clean end of the in-use dishwash, including a slice of cucumber and multiple large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine.
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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.:
23
|
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Site:
Galley-Deck 8 - Marketplace Dishwash
|
|
Violation:
More than 15 clean plates and serving trays stored on clean shelves and a plate trolley were soiled on the food-contact and nonfood-contact surfaces with food debris and sticker debris from time control labels. Additionally, numerous plates out for service at the buffet were soiled on food-contact and nonfood-contact surfaces.
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|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
23
|
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Site:
Galley-Deck 8 - Marketplace Dishwash - Rack - Type Conveyor Machine
|
|
Violation:
Food and paper debris were below the conveyor on the soiled end of the in-use, rack-type conveyor dishwash machine.
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|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
24
|
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Site:
Galley-Deck 8 - Marketplace Dishwash- Portside Flight-Type Conveyor Machine
|
|
Violation:
There was no final rinse spray discharging from the final sanitizing rinse spray arms of the in-use dishwash. Crew reported that the bottom arm was likely dislodged, and it happened earlier in the day as well. When the arm was reconnected, the spray functioned correctly. It was unknown how long the machine was in use while the spray did not function properly.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
24
|
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Site:
Galley-Deck 5 ? Cold Galley
|
|
Violation:
The chlorine concentration inside a sanitizing bucket registered less than 50 ppm.
|
|
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);
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Item No.:
26
|
|
Site:
Galley-Deck 5 ? Cold Galley
|
|
Violation:
The mixing head of the counter-mounted mixer had an accumulation of old food soil. The unit was previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 ? Potwash
|
|
Violation:
Old food soil was on the food contact surface of three previously cleaned and sanitized large metal hotel pans.
|
|
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.:
26
|
|
Site:
Galley-Deck 5 ? Dishwash
|
|
Violation:
Food soil was found on approximately 8 previously cleaned and sanitized glassware from 6 different racks stored on shelving in the clean storage. Additionally, two bowls were found with food soil and one with a white adhesive sticker on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Buffet-Deck 4 ? International Line Beverage Station
|
|
Violation:
The ice water/dispenser had a buildup of white debris around the black plastic plug under the ice dispenser. Additionally, more than a day?s worth of old juice residue was on the underside nozzle surface of the juice machine.
|
|
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 - Garde Manger
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Violation:
The underside of the counter-mounted mixer was soiled with more than a day's accumulation of dried and sticky food soil.
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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 8 - Marketplace Hot Galley
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Violation:
The metal shield inside the ice bin was soiled with brown debris. Additionally, there was black debris inside the ice bin at the juncture of the white plastic and the metal bin. The machine was taken out of service for cleaning.
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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. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Deck 16 - Specialty Galley
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Violation:
Black debris accumulated inside the ice bin at the juncture of the white plastic and the metal bin. The machine was taken out of service for cleaning.
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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. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Deck 8 - Marketplace Wine Cellar
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Violation:
The metal shield inside the ice bin was soiled with pink debris. The ice scoop handle was soiled with a small amount of brown debris at the juncture of the handle and base. Additionally, there was black debris inside the ice bin at the juncture of the white plastic and the metal bin. The machine was taken out of service for cleaning.
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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. Ensure food-contact surfaces of equipment and utensils are cleaned: (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Galley-Deck 8 - Marketplace Dishwash
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Violation:
More than 15 clean plates and serving trays stored on clean shelves and a plate trolley were soiled on the food-contact surfaces. Additionally, numerous plates out for service at the buffet were soiled on 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.:
27
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Site:
Galley-Deck 8 - Marketplace Dishwash
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Violation:
More than 15 clean plates and serving trays stored on clean shelves and a plate trolley were soiled on the nonfood-contact surfaces. Additionally, numerous plates out for service at the buffet were soiled on nonfood-contact surfaces.
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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-Elevator Plate Trolleys
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Violation:
More than 8 heated elevator plate trolleys throughout the main galleys had an accumulation of old food soil on multiple surfaces inside the trolley. This included the bottom surface, the lowering plate, and other spring components. Cleaned and sanitized plates were stored in most of these trolleys.
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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-Elevator Plate Trolleys
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Violation:
More than 8 heated elevator plate trolleys throughout the main galleys had an accumulation of old food soil on multiple surfaces inside the trolley. This included the bottom surface, the lowering plate, and other spring components. Cleaned and sanitized plates were stored in most of these trolleys.
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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 - Dishwash
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Violation:
A stack of previously cleaned and sanitized escargot trays were stacked together wet. Water dripped out when they were pulled apart.
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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 5 - Dishwash
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Violation:
Approximately 20 stacks of previously cleaned and sanitized plates and bowls were stored upright on the clean sorting table without the top plate inverted or protected by other means. Additionally, dried food crumbs were on the table where the cleaned plates were stored.
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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 8 - Marketplace Dishwash
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Violation:
Condensate dripped from the deckhead onto the clean end of the in-use, portside, flight-type conveyor dishwash machine several times while dishes were coming through the operational machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Galley-Deck 8 - Marketplace Dishwash
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Violation:
The basin of the handwash sink, located in the soiled area of dishwash, was soiled with excessive food debris.
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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.:
30
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Site:
Galley-Deck 5 ? Cold Galley
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Violation:
The automated handwashing sink between the preparation tables did not function correctly. The optical sensor would engage the water for only a few seconds at a time.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Food waste was in the uncovered, non-leakproof waste compartment for the handwash station at the soiled end of the flight type dishwash.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Deck 5 ? Food Lift C3
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Violation:
An accumulation of old food soil and general debris was in the deck track of this lift.
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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:
Provisions-Deck 3 - Frozen Vegetable and Fish Rooms
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Violation:
Frozen condensate droplets were on the deckhead throughout the area.
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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 - Bakery
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Violation:
Deck grout was recessed and in poor repair in multiple areas of the bakery.
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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. 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 4 ? International Line Beverage Station
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Violation:
Water from the coffee machine's dripping backflow prevention device relief vent pooled on the deck in the technical space below the unit.
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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 4 - Crew Dishwash
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Violation:
Condensate collected on the deckhead above the soiled landing of the in-use flight-type dishwash machine and dripped onto the deck.
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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 8 - Marketplace Dishwash
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Violation:
Excessive liquid pooled on the deck below a leaking and damaged bin holding soiled mugs at the soiled end of the dishwash.
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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 - Potwash
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Violation:
An excessive amount of food debris from soiled containers dripped onto the deck and soiled shelving. Also, food debris accumulated on the deck, including a slice of cheese and breadcrumbs.
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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 8 - Marketplace Dishwash
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Violation:
Excessive condensate collected on the deckhead over the clean end of the in-use, portside, flight-type conveyor dishwash machine. Additionally, condensate that collected on the lip of the hood overhang above the clean end periodically dripped a stream of condensate onto 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.:
36
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Site:
Preparation Room-Deck 3 - Fish Prep
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Violation:
Light intensity was less than 220 lux at the band saw working station.
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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.:
36
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Site:
Buffet-Deck 4 ? Trolley Storage
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Violation:
Light intensity was less than 220 lux at the trolley staging alcoves at each of the three buffet lines where the backup food for the buffets are stored.
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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.:
36
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Site:
Galley-Deck 18 - Yacht Club
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Violation:
Light intensity at the clean storage shelving was 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.:
36
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Site:
Galley-Deck 19 - Yacht Club
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Violation:
Light intensity at the juicer station was less than 220 lux. Additionally, the light intensity at the handwash station was 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.:
36
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Site:
Galley-Deck 6 - Potwash
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Violation:
Light intensity was less than 220 lux at the potwash spray hose sink.
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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.:
36
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Site:
Galley-Deck 5 ? Cold Galley
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Violation:
Light intensity at the back counter below the cabinets was 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:
Galley-Deck 4 ? Crew Dishwash
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Violation:
Condensate collected on the deckhead above the soiled landing of the in-use flight-type dishwash machine and dripped onto the deck.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 16 - Biscayne Restaurant
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Violation:
Excessive steam exited the soiled end of the rack-type conveyor dishwash. Condensate collected on the deckhead and dripped onto the soiled end of the machine. The curtains at the soiled side of the machine were too long and curtains inside the machine were excessively curled.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 8 - Marketplace Hot Galley
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Violation:
Condensate dripped from a deckhead hatch onto the inspector. The technical crew explained that was related to the large project to replace the chiller lines throughout the ship.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 8 - Marketplace Wine Cellar
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Violation:
Condensate dripped from a deckhead hatch onto the glass waste bin below. A towel was stored inside the hatch to collect water. Technical crew explained that they have been going through a large project to replace the chiller lines throughout the ship.
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Recommendation:
Ensure condensate from technical spaces does not drip from the deckhead of food areas.
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Item No.:
37
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Site:
Galley-Deck 8 - Marketplace Dishwash
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Violation:
Excessive condensate collected on the deckhead over the clean end of the in-use, portside, flight-type conveyor dishwash machine. Condensate dripped onto the clean end of the machine several times while dishes were coming through the operational machine. Additionally, condensate that collected on the lip of the hood overhang above the clean end periodically dripped a stream of condensate onto the deck below.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 5 - Dishwash - Cleaning locker
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Violation:
A wet mop was stored on the deck and not hung to dry.
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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.:
44
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Site:
Housekeeping-Human Spillage Record
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Violation:
There were no records of public vomiting incidents (PVI) or public diarrhea incidents (PDI) communicated between housekeeping and medical staff for further evaluation to prevent the spread of gastrointestinal disease. The Human Spillage Records for October 2024 showed eight PVI inside six cabins, one in front of the cabin, and one at the Haven Lounge. The Human Spillage Record for November 2024 showed a PVI inside a cabin. For each of these incidents, the record stated if medical center was notified. Three records said 'yes' but there was no additional documentation of date, time, or who received the message. All other records said 'unknown = if no sick person identified.' The inspection team asked medical staff on multiple occasions for documentation of receiving this information for follow-up with the guest(s). Medical staff had not received any of this information.
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Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. 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]). Communicate all PVI/PDI incidents with medical for appropriate follow-up with the ill passengers. Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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