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Item No.:
10
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Site:
Recreational Water Facilities-Waterworks
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Violation:
The mechanism to operate the flow of water was 3 feet 6 inches (1.1 meters) above the deck at the shower facility near the entrance to Waterworks.
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Recommendation:
Ensure RWFs designed for use by children under 6 years of age have appropriately sized shower facilities. Standard height is acceptable, but ensure the mechanism to operate the flow of water is not more than 1 meter above the deck.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
The maximum bather loads were rounded up from the bather load calculation for the mid pool, aft pool, mid whirlpool starboard, and the mid whirlpool port. For example, the bather load calculation was 10.5 for the whirlpools, but the maximum bather load was recorded and posted as 11 persons.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates from the flow meters is used to calculate bather loads.
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Item No.:
10
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Site:
Recreational Water Facilities-Jetted Tubs
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Violation:
The disinfection records stated the jetted tubs were cleaned eight days apart, from 19 October 2024 to 27 October 2024. Staff identified the error was a typo.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Two food employees and three nonfood employees were not immediately isolated after AGE symptom onset and four of these employees were walking around the ship or working while symptomatic. Medical had documentation of all corrective actions, including training and food risk assessments.
1. A nonfood employee had AGE symptom onset at 0400 on 2 November 2024 and reported to medical two days later at 1550 on 4 November 2024 after 10 episodes of diarrhea. The nonfood employee visited the staff mess during the two days and was working while symptomatic. The employee reported to medical when they depleted their own antidiarrheal medication.
2. A food employee had AGE symptom onset at 2200 on 2 November 2024 and reported to medical at 0256 on 3 November 2024. They were off duty in their cabin during that time, but had a cabin mate.
3. A food employee had AGE symptom onset at 1300 on 3 November 2024 and continued to work while symptomatic until 1407. The food employee reported to medical at 1730 later that same day.
4. A nonfood employee had AGE symptom onset at 1000 on 3 November 2024 and reported to medical at 1856 later that same day. The nonfood employee was working while symptomatic from 1000 until 1800 and visited the crew mess at 1215 for lunch. They were a close contact of an isolated AGE case.
5. A nonfood employee had AGE symptom onset at 0550 on 14 November 2024 and reported to medical at 1130 that same day after three episodes of diarrhea. The employee did not visit the crew mess and was not working while symptomatic.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
13
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Site:
Food Service General-Time Control
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Violation:
Time control plans were not implemented as stated on the time control plan at the pizza station and the lobby bar. During the inspection:
- The pizza sauce, mozzarella cheese, pepperoni, sauteed mushrooms, blue cheese, shredded Parmesan, roasted garlic paste, and fresh mozzarella were labeled with 12:00pm set up time and a 4:00pm discard time. According to the time control plan, the set up time should have been 11:30am set up time and the discard time should have been 3:30pm. The time control labels were changed.
- The two plates of pizza on the service counter were not labeled with a set up and discard time. The area was open for greater than 4 hours.
- At the lobby bar, the milk was labeled with a set-up time of 12:40pm and a discard time of 4:40pm. According to the time control plan, the milk should have been labeled with a set up time of 11:45am and a discard time of 3:45pm. This was corrected.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 9- Pizzeria
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Violation:
The two plates of pizza on the service counter were not labeled with a set up and discard time. The area was open for greater than 4 hours.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (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.:
17
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Site:
Buffet-Deck 9- Pizzeria
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Violation:
The pizza sauce, mozzarella cheese, pepperoni, sauteed mushrooms, blue cheese, shredded Parmesan, roasted garlic paste, and fresh mozzarella were labeled with 12:00pm set up time and a 4:00pm discard time. According to the time control plan, the set up time should have been 11:30am set up time and the discard time should have been 3:30pm. The time control labels were changed.
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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.:
17
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Site:
Bar-Deck 3- Lobby Bar
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Violation:
The milk was labeled with a set-up time of 12:40pm and a discard time of 4:40pm. According to the time control plan, the milk should have been labeled with a set up time of 11:45am and a discard time of 3:45pm. This was corrected.
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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.:
19
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Site:
Buffet-Deck 9- Marketplace Portside Salad Station
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Violation:
There were no tongs for the two bowls of apples. The apples were removed.
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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 3- Pastry
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Violation:
There were six slotted fasteners on the food splash zone of the upright stand mixer's safety guard. These were replaced.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 9- Marketplace Hot Buffet Line
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Violation:
The gap between the buffet's side sneeze shield and the handwash sink's splash shield was difficult to clean.
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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.:
22
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Site:
Galley-Deck 0- Dish Machine
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Violation:
The two final rinse curtains were soiled with food debris. The curtains were immediately cleaned.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 0- Pot Wash
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Violation:
The crew member assigned to the soiled side of the 3-compartment sink used the same gloves to wash a dish, rinse it, and then drop it in the sanitizing solution.
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Recommendation:
Ensure crew members are training in the proper operation of the 3-compartment sink and methods to minimize cross-contamination.
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Item No.:
27
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Site:
Galley-Deck 10- Cucina del Capitano
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Violation:
The coffee machine's cords were soiled with greater than one day's worth of dust. The cords were immediately cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 0- Hot Galley
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Violation:
The salamander's technical compartment was soiled with grease and debris. The technical compartment was cleaned immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 9- Marketplace Starboard Beverage Station
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Violation:
The hot chocolate machine's cords were soiled with dust and debris. The cords were cleaned immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 9- Marketplace Hot Buffet Line
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Violation:
The gap between the buffet's side sneeze shield and the handwash sink's splash shield was soiled with greater than one day's worth of accumulation. The gap was cleaned immediately.
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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 3- Aft Service Line
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Violation:
The technical compartments of the 3 salamanders were soiled with grease and debris. The technical compartments were cleaned immediately.
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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 3- Ice Crusher
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Violation:
The technical compartment was heavily soiled with a brown liquid. This was immediately cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 3- Forward Service Line
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Violation:
The technical compartments of the 3 salamanders were soiled with grease and debris. These were immediately cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Deck 9- Marketplace Center
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Violation:
The handwash near the two compartment sink measured a maximum temperature of 85F. The hot water line had been bumped by a small trash bin under the sink that shut off the hot water line. The hot water line was turned back on immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 3- Chef's Table
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Violation:
No soap was in the soap dispenser. The area was not in operation at the time of the inspections and there were no bookings for the day of the inspection.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 9- Marketplace Food Locker
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Violation:
The deck and bulkhead were soiled with greater than one day's worth of dust and debris near the uniform and paper locker.
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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 0- Hot Galley
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Violation:
Water continuously dripped from the sprinkler compartment in the deckhead near the soup kettles. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Provisions-Deck 0- Fish Preparation Room
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Violation:
One fruit fly was in this 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:
Provisions-Deck 0- Vegetable Preparation Room
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Violation:
One fruit fly was in this 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:
Provisions-Deck 0- Butcher
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Violation:
Three fruit flies were in this 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 9- Cantina
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Violation:
Three fruit flies were observed above the deck drain near the hot line. When the pest control operator lifted the metal drain cover covering the deck drain, many more fruit flies flew out.
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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:
Bar-Deck 3- Lobby Bar
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Violation:
One fruit fly was in this 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 3- Chef's Table
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Violation:
One fruit fly was in this 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:
Buffet-Deck 9- Marketplace Portside Salad Station
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Violation:
Five fruit flies were observed in this area. The pest control operator was called immediately and the food was removed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9- Marketplace Starboard Salad Station
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Violation:
Two fruit flies were in this 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 3- Pastry
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Violation:
One fruit fly was by the counter-mounted mixer.
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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 3- Appetizer Pantry
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Violation:
One fruit fly was near the biodigester.
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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 3- Aft Service Line
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Violation:
Approximately 5 cockroaches of various size were on the service line. The pest control operator was called immediately.
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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.:
40
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Site:
Galley-Deck4- Steakhouse
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Violation:
A dead fly was on a tray in refrigerator 4SH8. The tray was removed.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
41
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Site:
Medical-ADA Toilet
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Violation:
A sign was not posted advising passenger ADA toilet facility users to use a hand towel, paper towel, or tissue to open the door. The passenger ADA toilet was not a hands-free exit. Passengers had to push a switch to operate the mechanically operated door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. A pictogram that illustrates the correct use and disposal of paper towels may be used in lieu of a sign.
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Item No.:
41
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Site:
Children Area-ADA Toilet
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Violation:
A sign was not posted advising passenger ADA toilet facility users to use a hand towel, paper towel, or tissue to open the door. The passenger ADA toilet was not a hands-free exit. Passengers had to push a button to operate the mechanically operated door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. A pictogram that illustrates the correct use and disposal of paper towels may be used in lieu of a sign.
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