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Item No.:
27
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Site:
Provisions-Chef's Store
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Violation:
A stack of soiled, rectangular serving trays was stored in this area. Staff stated these items were to be discarded.
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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.:
20
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Site:
Provisions-Chef's Store
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Violation:
A broken blender container was stored in this area. Staff stated it was to be discarded.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
27
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Site:
Pantry-Deck 5 International Cafe
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Violation:
One small plate and one large plate in the clean storage area were soiled with old food residue on the nonfood-contact surface.
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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.:
38
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Site:
Pantry-Deck 5 International Cafe
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Violation:
Two dripping wet sanitizing buckets were stored upright and nested with maintenance tools in the cleaning materials locker.
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Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
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Item No.:
21
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Site:
Bar-Deck 5 Good Spirits
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Violation:
Difficult to clean tape was loosely wrapped around a rusted clamp securing a drainpipe in the technical compartment below the ice well.
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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. 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.:
19
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Site:
Bar-Deck 5 Good Spirits
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Violation:
A round glass container with a light brown granular substance stored in the undercounter cabinet beneath the back bar was not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Deck 5 International Cafe
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Violation:
A round glass container with a light brown granular substance and a round glass container containing a white granular substance out for passenger use at the coffee station were not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Buffet-Deck 14 Horizon Court Starboard Coffee Station
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Violation:
The laminate on the undercounter cabinet doors was in disrepair and peeling away from the surface which created a difficult to clean area.
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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.:
19
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Site:
Buffet-Deck 14 Horizon Court Starboard Coffee Station
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Violation:
A round glass container with a light brown granular substance out for passenger use at the coffee station was not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 14 Horizon Court Gazebo
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Violation:
A blue pot filled with cooking oil was excessively scored with the coating removed which created a difficult to clean surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
22
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Site:
Galley-Deck 14 Horizon Court Flight-Type Warewash Machine
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Violation:
The upper, far-left final sanitizing rinse spray nozzle was partially blocked with unknown debris. Two small streams of water were directed at an angle to the sides and water was not spraying in a fan-like pattern.
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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.:
21
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Site:
Bar-Deck 14 Alfresco
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Violation:
The undercounter door hinges were rough and soiled with excessive white and green scale.
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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. 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.:
27
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Site:
Bar-Deck 14 Alfresco
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Violation:
The undercounter door hinges were rough and soiled with excessive white and green scale.
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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.:
33
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Site:
Food Service General-Cold Room Doors
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Violation:
The door locking mechanisms were removed which left an open penetration that was difficult to clean and soiled with dust. This included doors in Alfresco Bar, The Slice, main galley, provisions, and Sabatini's.
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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. 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 14 The Slice
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Violation:
The deck tile grout was in disrepair throughout the area.
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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 14 Salty Dog
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Violation:
The bulkhead tile grout was flaking and recessed near the handwashing station. Additionally, the bulkhead was excessively soiled behind the paper towel waste container. The area was not in operation and had been previously cleaned.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
21
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Site:
Buffet-Deck 14 Salty Dog
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Violation:
One hinge on the middle portable, chafing dish had a rough and difficult to clean surface.
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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.:
27
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Site:
Buffet-Deck 14 Salty Dog
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Violation:
Two hinges were soiled with grease residue on the middle and far-right portable chafing dishes.
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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:
Room Service-Deck 12
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Violation:
Two previously cleaned and sanitized plastic plate covers, stacked on the upper shelves above the preparation counter, were soiled with food debris.
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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.:
20
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Site:
Galley-Deck 12
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Violation:
The double stacked oven was out of order. Staff stated it will be replaced during dry dock in April 2025.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
33
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Site:
Galley-Deck 6 Starboard Warewash
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Violation:
Water dripped from a deckhead panel next to the soiled side of the flight-type warewash machine. Water pooled on the deck and on an empty food transportation cart that was placed below the leak.
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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.:
27
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Site:
Galley-Deck 6 Starboard Warewash
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Violation:
Water pooled on an empty food transportation cart that was stored next to the soiled side of the flight-type warewash machine and below a deckhead leak.
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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.:
33
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Site:
Galley-Deck 6
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Violation:
The deck tile grout was recessed throughout the main galley.
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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 6
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Violation:
Condensate collected on the deckhead above two, in-use upright ovens.
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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.:
37
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Site:
Galley-Deck 6
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Violation:
Condensate collected on the deckhead above two, in-use upright ovens.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
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Site:
Galley-Deck 6 Forward Portside Warewash
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Violation:
The flight-type warewash machine had been out of order for a week. This did not impact operations.
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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.:
33
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Site:
Galley-Deck 5
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Violation:
Condensate dripped from the deckhead onto the deck near 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.:
28
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Site:
Provisions-Chef's Store
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Violation:
A stack of soiled serving trays and a broken blender container were stored in this area. Staff stated these items were to be discarded. They were stored next to previously cleaned and sanitized kitchenware.
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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:
Pantry-8 Housekeeping Pantry 8528
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Violation:
The water temperature measured 124F at the handwashing sink. The handwashing sink had an electronic sensor, and the user could not make temperature adjustments.
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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 handwashing sinks with electronic sensors, and other types of handwashing 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On 13 February 2025, a nonfood employee had AGE symptom onset at 1030 and did not report to medical until 1530 later that same day. It was confirmed that the employee worked while symptomatic.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Evaporator Unit #1
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Violation:
The blue/gray/blue pipe striping on the distillate line was faded.
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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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the past six voyages (December 2024-February 2025), the total number of reportable AGE cases among passengers and crew members were incorrect on the AGE surveillance logs and did not match what was reported in the 24-hour routine report. Staff stated the electronic medical system used onboard has a glitch that changes the cumulative number of reportable AGE cases in the master AGE log. Staff mentioned the vessel has its own internal system that tracks the total reportable AGE cases, and they submit the correct total case numbers for the 24-hour and 4-hour reports.
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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?).
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the past six voyages (December 2024-February 2025), the total number of reportable AGE cases among passengers and crew members were incorrect on the AGE surveillance logs and did not match what was reported in the 24-hour routine report. Staff stated the electronic medical system used onboard has a glitch that changes the cumulative number of reportable AGE cases in the master AGE log. Staff mentioned the vessel has its own internal system that tracks the total reportable AGE cases, and they submit the correct total case numbers for the 24-hour and 4-hour reports.
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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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