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Item No.:
01
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Site:
Medical-Routine Acute Gastroenteritis (AGE) Reports
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Violation:
The 24-hour AGE reports for 01 January 2025 and 07 January 2025 incorrectly listed the next U.S. arrival port as Port Canaveral versus San Juan.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
The AGE log for voyage 602 was missing an underlying illness for a passenger with AGE symptom onset on 13 December 2024.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Supplies
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Violation:
The vessel did not have any specimen collection supplies for bacterial agents. The supplies were out of stock per the manufacturer.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2018 Operations Manual.)
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Item No.:
08
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Site:
Dining Room-Deck 14 Mast Grill
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Violation:
The starboard side beverage station's backflow prevention device was heavily corroded blocking the vents. A new device was sanitized and installed before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 Warewash
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Violation:
The flight-type potwash machine's atmospheric vacuum breaker was heavily corroded and chipping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food employee was working while exhibiting AGE symptoms. The employee had an onset of AGE symptoms on 26 December 2024 at 20:00 and reported to medical at 07:00 the next day, 27 December. Per the time card, the employee worked from 26 December at 23:50 until 27 December at 02:18 and again from 02:40 until 06:55. The employee was retrained.
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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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Preparation Room-Deck 2 - Handwashing Station
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Violation:
The crew repairing the handwashing station was working with spare parts and tools on the food preparation counter immediately next to active food preparation. Both the butcher and the repair man did not see this as a problem.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food employees are effectively cleaning their hands; (2) Employees are preventing cross-contamination.
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Item No.:
13
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Site:
Galley-Variances for Galley Tour
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Violation:
The review of the health questionnaires for the galley tour found incomplete records and it was unclear if the procedures approved in the variance were followed. For example, three questionnaires dated on 29 December 2024 attesting yes/no to gastrointestinal illness symptoms in the last 48 hours were not completed.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
Ensure participants answer if he/she or anyone traveling with them has experienced GI symptoms in the previous 48 hours or any other signs/symptoms of communicable disease on the health questionnaire. Additionally, staff must cross-check the AGE log with the participant list. Both actions must occur for a participant to participate in an interactive food and beverage activity.
Variances can be rescinded if procedures are not well understood or followed
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Item No.:
15
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Site:
Provisions-Deck 2 - Cheese Walk-in Refrigerator
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Violation:
The Eiffel Tower Brie cheese only said 'contains: milk' on the ingredients list. Also, the label of the Paneer cheese did not indicate the kind of milk used. Later during the inspection, staff reached out to the supplier for both cheeses and received documentation stating that both cheeses are made of pasteurized cheese.
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Recommendation:
Ensure fluid milk and milk products by U.S. suppliers are obtained from sources that comply with Grade A standards as specified in law. Ensure that milk received in interstate commerce is from sources listed in the FDA Interstate Milk Shippers List. Ensure that non-U.S. sourced fluid milk and milk products are obtained from sources that meet or exceed the standards of the health authorities from the source country. Ensure eggs and milk products are received as follows: Cheese is obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties.
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Item No.:
16
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Site:
Galley-Deck 3 - Walk-in Refrigerator
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Violation:
The cooling process for a tray full of strawberry creme pots labeled as produced on January 5, 2025 was not recorded on a cooling log. It was unclear if the cooling process was done correctly.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 2 - Walk-in Refrigerator
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Violation:
The cooling process for the Aalo Fry (potato fry) container dated January 6, 2025 was not recorded on a cooling log, so it was unclear if it was done correctly. Staff discarded the pan.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 4 Fridge 047114
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Violation:
The undercounter refrigerator had two buttercream pans that measured 45F - 48F with the crew's and inspector's thermometer. These food items were prepared 6 January 2025 and were immediately discarded. Staff noticed that the unit was on defrost mode.
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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:
Buffet-Deck 2 - Crew Mess Dessert Station
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Violation:
During lunch service, three plates of cakes had no serving utensil. Additionally, the handle portion of a serving utensil was resting on a cake. Corrections started immediately.
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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. 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:
Buffet-Deck 2 - Healthy Mess
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Violation:
During lunch service, a soup had no serving utensil.
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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.:
21
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Site:
Buffet-Deck 14 Oceanview Cafe Waiter Station Portside
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Violation:
The bottom wood trimming for the waiter station was chipped making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Preparation Room-Deck 1 - Fish Thawing Room
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Violation:
One of the plastic containers on the shelves was broken and in disrepair. Staff sent the container to be discarded.
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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.:
21
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Site:
Provisions-Deck 1 and 2 - Wood Pallets
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Violation:
At least 47 wood pallets with food items were stored in provisions. The pallets had difficult-to-clean features. The last provisioning day was three days before the inspection day.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Water leaked onto the deck from under the wash tank area of the in-use flight-type warewashing machine. Corrections started immediately.
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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.:
24
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Site:
Pantry-Housekeeping 07-4-010
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Violation:
The chlorine sanitizing solution measured greater than 200 mg/L (ppm) with both the inspector's and crew's test strip. Staff immediately diluted the chlorine solution.
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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:
Other-Deck 12 Spa Cafe
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Violation:
The chlorine sanitizing solution 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.:
25
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Site:
Galley-Deck 4 Special Order
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Violation:
A soiled wiping cloth was used to prevent a continuous leakage coming from the hot grill. This was discarded immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Dining Room-Deck 5 Sushi on 5
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Violation:
Old food stains and residue were on the carpet that was affixed to the deck near the galley entrance.
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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:
Provisions-Deck 0 - Hotel Stores
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Violation:
Single-use/single service and linen food-service items were improperly stored. Specifically, (1) boxes of single-use gloves, plastic spoons, and plastic plates were stacked directly on the deck, (2) boxes with aluminum foil were stored about 1-inch from the deck, (3) boxes with chef hats were stored along with chlorine bottle boxes, and (4) boxes with cook aprons were stored directly on the deck. The deck was heavily soiled. Corrections started immediately.
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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 2 - Rice Station
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Violation:
The handwashing sink was blocked by a large container. Corrections started immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 14 Mast Grill
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Violation:
The starboard handwashing sink measured a minimum of 125F and was immediately adjusted.
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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:
Preparation Room-Deck 2 - Handwashing Station
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Violation:
The only handwashing station in this room was in disrepair during active food preparation. Staff was repairing it at the time of the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 4 - Starboard Toilet Room
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Violation:
The door was not self-closing. Corrections started immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Galley-Deck 2 - Rice Station
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Violation:
A large waste container with rice discards was uncovered. The area was not in operation and corrections started immediately.
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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.:
32
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Site:
Galley-Deck 4 Bakery
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Violation:
A waste receptacle with discarded food items was uncovered. The area was not in operation during the inspection.
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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:
Buffet-Deck 14 Oceanview Cafe Waiter Station Portside
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Violation:
The deck tiles were chipped or cracked on all three waiter stations.
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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:
Provisions-Deck 1 - Miscellaneous Cold Room
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Violation:
Build-up of debris was found near the upper right bulkhead deckhead juncture at the entrance to the room. Corrections started immediately.
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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 1 - Dry Store
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Violation:
The deck under the pallets and shelving stands was heavily soiled with more than a day's accumulation of debris.
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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 0 - Hotel Store
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Violation:
The deck under the shelving stands and pallets was heavily soiled with more than a day's accumulation of debris. Corrections started immediately.
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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 0 - Gift Shop Liquor Store
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Violation:
The deck was heavily soiled under the shelving stands and pallets. Corrections started immediately.
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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 0 - Retail Store
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Violation:
The deck was heavily soiled under the shelving stands. Corrections started immediately.
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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 - Walk-in Refrigerator
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Violation:
The deckhead sprinkler was leaking water onto the deck. Corrections started immediately.
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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.:
35
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Water leaked onto the deck from under the wash tank area of the in-use flight-type warewashing machine. Corrections started immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Deck 14 Oceanview Cafe Waiter Station Portside
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Violation:
Multiple areas throughout the inspection did not reach the minimum required light intensity. These areas were in operation and include:
- Deck 14 Secondo Baccio: The preparation counter did not reach a minimum of 220 lux.
- Deck 14 Storage Pantry: The clean utensil storage room did not reach a minimum of 110 lux.
- Deck 12 Spa Cafe: The self-service line did not reach a minimum of 220 lux.
- Deck 5 Sushi on 5: The preparation counter near the front did not reach a minimum of 220 lux. A crew member was preparing sushi rolls during the inspection.
- Deck 4 Wine Cellar: The bar light intensity did not reach a minimum of 220 lux for cleaning purposes. Also, the lighting at the handwashing sink was less than 110 lux.
- Deck 2 Starboard Beverage Station: The light intensity was less than 110 lux around the counter- mounted juice machines.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Bar-Deck 4 - Wine Cellar
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Violation:
One 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 2 - Starboard Dishwash
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Violation:
One fly was in the 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:
Room Service-Deck 9 - Bell Box
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Violation:
One fly was in the 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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