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Item No.:
*
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Site:
*General Comments-Deck 14 Main Pool
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Violation:
The pool signs were located nearly 8 meters (26ft) from the main pool area. These signs were difficult to locate and read because of the small print. It was highly recommended to relocate so they can be read by pool users.
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Recommendation:
Relocate the safety signs to the entrances of the RWFs and increase the font size as appropriate to make them more visible to bathers.
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Item No.:
02
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Site:
Medical-PVI Follow Up
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Violation:
The review of medical logs disclosed multiple instances when there were no notes about medical evaluation for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable definition and had to be isolated since no evaluation was documented. These passengers were identified by name and cabin. The PVI dates included: (1) 2 passengers on 22 January 2025. (2) 1 passenger on 1 February 2025.
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Recommendation:
Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
For voyage 23 January - 4 February 2025, seven underlying illnesses cells were blank in the log. This accounted for crew and passengers with reportable AGE symptoms. In addition, on voyage 11 January - 23 January 2025, a nonfood employee with reportable AGE symptoms was missing an entry in the underlying illnesses cell. Staff did not have a reason why these cases were left blank.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) 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.:
11
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
On 16 January 2025, a nonfood handler had onset of AGE symptoms at 0730 and did not report to medical until 0944. The Food & Beverage Questionnaire confirmed the employee went to the crew mess and ate breakfast while symptomatic. In addition, the employee's timecard confirmed they worked (2 1/2 hours) while being symptomatic before reporting to medical.
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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.:
11
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
On 26 January 2025, a food handler had onset of AGE symptoms at 0200 and did not report to medical until 0640.
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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.:
13
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Site:
Buffet-Staff Mess
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Violation:
The incorrect time control plan was posted on the bulkhead. The time control plan was labeled 'Deck 5 Crew Mess,' and staff stated the Staff Mess and Crew Mess were on different time control plans. When the inspection team entered the area at 1130, five pans of potentially hazardous foods (PHF) were on time control but did not have time control labels. One pan of PHF items was labeled with the wrong color of time control sticker for the time control period. The plan was updated before the end of the inspection.
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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: (1) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
Five pans of potentially hazardous foods were on time control during a service period more than 4 hours. The items were not labeled correctly according to the posted time control plan. One pan of the PHF items was labeled with the wrong color of time control sticker for the time control period.
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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-Staff Mess
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Violation:
The incorrect time control plan was posted on the bulkhead. The time control plan was labeled 'Deck 5 Crew Mess,' and staff stated the Staff Mess and Crew Mess were on different time control plans. The plan was updated before the end of the inspection.
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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.:
21
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Site:
Galley-Deck 6- Soup Station
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Violation:
There was a large gap on the second kettle's technical compartment, making the area difficult to clean. This was closed before the end of the inspection.
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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 11- Room Service Rack-Type Dishwash
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Violation:
The upper left-most nozzle on the final rinse manifold did not spray in a fan-like pattern. The nozzle was replaced before the end of the inspection.
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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 5- Flight-Type Dishwash
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Violation:
Black debris soiled the final rinse curtain. The curtain was washed before placing it back in the machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Buffet-Deck 15- Cafe Caribe Aft Beverage Station
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Violation:
Brown debris soiled the inside of a previously cleaned and sanitized mug. The mug was sent to be rewashed.
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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.:
26
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Site:
Pantry-8, 9, 10 Ice Machines
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Violation:
These ice machines were soiled with black debris on the food contact surface of the white deflector compartment.
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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:
Pantry-8, 9, 10 Ice Machines
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Violation:
The technical compartment of the ice machines were soiled with dust. All machines were immediately shut down and sanitized before the end of the inspection.
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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:
Bar-Deck 15- Calypso
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Violation:
Water pooled on the bottom of the undercounter refrigerator.
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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 5- International Cafe
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Violation:
Ice was in the handwash sink by the clean side of the hood-type dishwash machine.
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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 5- International Cafe Service Line
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Violation:
The handwash sink reached a maximum temperature of 84.7F. The area was in operation at the time of the inspection.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The deck tiles and deck grouting throughout the food areas of the ship, including both passenger and crew areas, had recessed grouting and were in disrepair. Staff stated the ship is going to dry dock in April 2025, and the decks will be worked on then.
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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:
Galley-Deck 7- Crown Grill
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Violation:
One dead fruit fly was on a tray in an undercounter refrigerator. The fruit fly was removed and the tray was sent for rewashing. No food was impacted.
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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:
Food Service General-Pests
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Violation:
Pests were observed in the following areas.
- 1 fruit fly at the deck 15 Cafe Caribe starboard aft service line,
- 1 fruit fly at the deck 15 Cafe Caribe portside aft service line,
- 1 fruit fly at the deck 15 World Fresh Market Portside deli meat and cheese station,
- 1 house fly at the deck 15 World Fresh Market Portside deli meat and cheese station,
- 1 fruit fly at the deck 15 World Fresh Market forward pantry,
- 2 fruit flies at the deck 14 Lido Galley preparation area.
- 1 fruit fly at the deck 14 Lido Galley dry store,
- 1 fruit fly the deck 6 Main Galley portside forward dish area,
- 2 fruit flies at the deck 5 Main Galley bakery,
- 1 fruit fly at the deck 5 International Cafe pantry,
- 1 fruit fly at the deck 7 Crown Grill galley,
- 1 dead fruit fly on a tray in an undercounter refrigerator in at the deck 7 Crown Grill galley, and
- 1 fruit fly at the Deck 15 Calypso Bar pantry.
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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:
Bar-Deck 15- Calypso
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Violation:
The door between the outdoor bar and the bar pantry was left open when the inspection team entered the area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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