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Item No.:
02
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Site:
Medical-Evaluation for Acute Gastroenteritis (AGE)
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Violation:
On September 9 at 1558, the children's center public vomit incident / public diarrhea incident (PVI/PDI) log noted a child had loose stool in the nursery and a note stating the child was cleared to return on September 10. On September 10 at 1620, the children's center PVI/PDI log noted the same child had cold symptoms (runny nose and cough). Electronic medical records showed that the parents brought the child to medical on September 10 with the main complaints of cough, runny nose, and diarrhea. The entire medical record was reviewed and there was no mention of the child being evaluated for diarrhea; medical notes only focused on the runny nose and cough. Additionally, the medical records showed the child was not cleared to return to the children's center.
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Recommendation:
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.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The backflow prevention device for the hose bib at the handwashing sink in the garbage room transportation corridor was not listed on the log. Staff showed a log from 2022, where this device was listed, however, the current list provided to the inspector did not have this listing. Staff stated it was visually inspected in August 2024.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Pipe Striping - Engine Room Evaporator
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Violation:
A section of distillate water piping near the large evaporator was striped blue/green/blue indicating potable water.
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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.
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Item No.:
16
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Site:
Galley-Deck 16 - Playmakers
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Violation:
One open bag of milk in the bulk milk dispensing refrigerator did not have a discard date. Corrections started immediately.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
17
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Site:
Galley-Deck 16 - Playmakers
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Violation:
The records documenting the cooling process of two pans of fried onion rings were incomplete.The last temperature recorded for both pans prepared on December 8 were 54F and 55F. Staff stated that it seemed like they forgot to document a temperature below 41F. The food was already used.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Deck 14 - Windjammer Port Dessert Station
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Violation:
The handle of a serving utensil was touching several cookies. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Other-Crew Elevator Corridor #13 - 4A MID
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Violation:
A cart containing approximately 10 boxes of ice cream cones and broken down ice cream boxes and wrappers was stored in this vestibule below electrical wiring and an unfinished deckhead. Some of the ice cream cone boxes were open and crew were passing through the area. Staff stated that the ice cream cones were for a food area a deck above and were unsure why it was stored in this location.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Galley-Deck 3 - Warewash
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Violation:
Approximately six previously cleaned and sanitized serving trays stored in the clean warewash storage were chipped, peeling, and cracked, making them 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.:
21
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Site:
Galley-Deck 4 - Sorrento's Pizzeria
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Violation:
The cold well of the show galley pizza counter was full of difficult to clean decorations.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Pantry-Deck 6 - Crew Pub
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Violation:
The undercounter warewash machine was out of order.
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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 14 - Windjammer Dishwash
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Violation:
Soiled items were positioned on the conveyor of the in-use flight-type warewash machine in a way that prevented all utensil surfaces from being exposed to the washing and sanitizing water sprays. Specifically, a large pan was placed on top of several cups, and a high chair tray obstructed sprays from reaching other cups.
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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.:
22
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Site:
Galley-Deck 16 - Playmakers
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Violation:
The undercounter warewash machine was out of service.
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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 3: Potwash
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Violation:
On the 3-compartment sink, the water in the wash compartment was cloudy and dirty. While the tank was draining, food partially clogged the drain pipe. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
The wash compartment temperature on the flight-type warewash machine measured between 184-186F with the inspector's and crew's thermometers. Excessive steam was exiting the machine through the soiled end of the machine, causing this steam to collect as condensate on the deckhead above.
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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 3 - Warewash
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Violation:
When the inspector entered the area, technicians were working on the portside glasswash machine. Staff stated it was taken out of service approximately 30 minutes prior due to low pressure for the final sanititizing rinse.
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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 3 - Warewash
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Violation:
Water leaked from the water filter hose that was connected to the main warewash machine. Someone had previously wrapped plastic wrap around the hose leak.
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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 14 - Windjammer Dishwash
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Violation:
Food debris on utensils was not scrapped effectively before placing them on the conveyor of the in-use flight-type warewash machine. Several cups were coming out soiled and the crew were collecting them for rewash.
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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.:
26
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Site:
Bar-Deck - Casino Bar
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Violation:
Two out of the four soda spray nozzles had old food residue on the food contact surface. The bar had not been in operation since the night before.
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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.
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Item No.:
27
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Site:
Galley-Deck 3 - Warewash
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Violation:
Approximately 20 previously cleaned and sanitized serving trays stored in the clean warewash storage area had food residue on them. Corrections started 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.:
28
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Site:
Galley-Deck 3 - Warewash
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Violation:
Approximately 44 stacks of previously cleaned and sanitized plate covers (about 35 covers per stack) were observed stored wet-nested on both sides of the warewashing area, totaling roughly 88 stacks. Lunch service warewashing had already been completed when the inspector arrived. Upon inquiry, warewash staff explained that the plate covers are stored in this manner and only moved just before the next service. For the wet-nested plate covers observed during the inspection, staff clarified that they would separate the covers prior to dinner service. Corrective actions began immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 14 - Windjammer
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Violation:
In the hot galley, the bulkhead had a mounting bracket and a cable that were difficult to clean. Staff stated that a bulkhead-mounted telephone was removed about two weeks ago.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Water leaked and dripped from the combination oven's flushing valve and collected on 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 3 - Warewash
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Violation:
Excessive condensate collected and dripped from the deckhead and light fixture above the soiled side of the flight-type warewash machine.
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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.:
34
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Site:
Galley-Deck 3
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Violation:
Water leaked and dripped from the combination oven's flushing valve.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 - Warewash
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Violation:
Excessive condensate collected and dripped from the deckhead and light fixture above the soiled side of the flight-type warewash machine.
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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. 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.:
42
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Site:
Children Area-Baby Area
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Violation:
In the baby area (6 months to 3 years old), an electronic toy had several tiny holes and recessed screws, making the toy difficult to clean.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
44
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Site:
Medical-Evaluation for Acute Gastroenteritis (AGE)
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Violation:
On September 9 at 1558, the children's center public vomit incident / public diarrhea incident (PVI/PDI) log noted a child had loose stool in the nursery and a note stating the child was cleared to return on September 10. On September 10 at 1620, the children's center PVI/PDI log noted the same child had cold symptoms (runny nose and cough). Electronic medical records showed that the parents brought the child to medical on September 10 with the main complaints of cough, runny nose, and diarrhea. The entire medical record was reviewed and there was no mention of the child being evaluated for diarrhea; medical notes only focused on the runny nose and cough. Additionally, the medical records showed the child was not cleared to return to the children's center.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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