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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Halogenation
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Violation:
The 6 whirlpool spas were not shock halogenated every 24 hours. There were 20 entries between 5 November 2024 and the inspection date where shock halogenation did not occur. The ship's standard operating procedures stated 'if the water is maintained for longer than 24 hours it must be super chlorinated with at least 10.0 MG/L (ppm) and circulated for an hour daily.'
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food handler had an onset of AGE symptoms on December 4 at 0800 and reported to medical at 1855 after experiencing 5 episodes of diarrhea. The crew member ate in crew mess at 0900 and worked from 1157-1459 and 1730-1851. Medical staff stated the crew member reported to medical on December 2 for an unrelated medical concern and was given medication that could cause diarrhea as a side effect. Medical staff stated they informed the crew member they must report to medical even if they had diarrhea as a side effect of the medication. The crew member was listed as a reportable case by medical staff and received disciplinary action for late reporting.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
19
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Site:
Galley-Deck 3 Bakery Ice Cream Freezer
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Violation:
The entire walk-in freezer had layers of ice on the shelves and plastic packaging for ice cream and other pastry items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-I-95 Wooden Pallets
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Violation:
Too numerous to count wooden pallets with packaged beverages and dry goods were stored in the provision corridors on Deck 1 and Deck 0. According to staff, these items were received 12 December 2024. In addition, staff mentioned additional metal pallets are still in need and have been ordered. This observation was also noted in the previous inspection 24 February 2024.
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Recommendation:
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Item No.:
21
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Site:
Galley-Deck 3 Mid Hot Galley
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Violation:
The glass stove tops of the grill were cracked.
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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.
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Item No.:
21
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Site:
Buffet-Deck 10 Oceanview Cafe - Back Grill
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Violation:
The side paneling for the undercounter technical compartment was missing and uncovered completely.
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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. 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:
Provisions-I-95 Wooden Pallets
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Violation:
Too numerous to count wooden pallets with packaged beverages and dry goods were stored in the provision corridors on Deck 1 and Deck 0. According to staff, these items were received 12 December 2024. In addition, staff mentioned additional metal pallets are still in need and have been ordered. This observation was also noted in the previous inspection 24 February 2024.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Flight Type Dishwash
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Violation:
The inspector observed two trays of food utensils being loaded and stacked in a manner that did not properly drain.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Pantry-Deck 10 Oceanview Cafe
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Violation:
The chlorine sanitize bucket did not measure at least 50 mg/L (ppm) with the chlorine test strip.
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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).
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Item No.:
24
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Site:
Buffet-Deck 10 Oceanview Cafe Mid Beverage Station
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Violation:
The chlorine sanitizing bucket measured over 200 mg/L (ppm) with a chlorine test strip. This was discarded immediately.
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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).
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Item No.:
31
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Site:
Housekeeping-Deck 9- Pantry
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Violation:
A container of bleach was stored in a non-identified locker next to the chemical locker. No equipment or food was in the locker. The bleach was moved to the chemical locker.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Galley-Deck 10 Oceanview Cafe
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Violation:
A waste receptacle with discarded food items was left uncovered. The area was not in operation.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 Entrance
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Violation:
The bulkheads inside the food transportation corridor had gaps between panels and were not flushed together.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 10 Oceanview Cafe Mid Beverage Station
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Violation:
Gaps were in between deckhead slats above the beverage station and dust had accumulated on the edges of these slats. This was observed in the previous inspection 24 February 2024.
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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 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:
Buffet-Deck 10 Oceanview Cafe Aft Beverage Station
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Violation:
The undercounter technical compartment had exposed holes where wires protruded out of the bulkhead.
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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.
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Item No.:
33
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Site:
Pantry-Deck 10 Oceanview Cafe
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Violation:
The door handle to the entrance was loose and not fully attached.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Bakery Ice Cream Freezer
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Violation:
The entire walk-in freezer had layers of ice on the shelves and plastic packaging for ice cream and other pastry items.
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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.:
44
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Site:
Recreational Water Facilities-Whirlpool Spa Halogenation
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Violation:
The 6 whirlpool spas were not shock halogenated every 24 hours. There were 20 entries between 5 November 2024 and the inspection date where shock halogenation did not occur. The ship's standard operating procedures stated 'if the water is maintained for longer than 24 hours it must be super chlorinated with at least 10.0 MG/L (ppm) and circulated for an hour daily.'
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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