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Item No.:
08
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Starboard Side
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Violation:
Two backflow prevention devices for the juice and coffee dispensers were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The backflow prevention device for the reverse osmosis unit did not have a sufficient air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Surveillance (AGE) Log
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Violation:
On 24 March 2025, a nonfood worker had onset of AGE symptoms at 0300 but did not report to the medical center until 0930. Documentation identified the employee worked for one hour. Additionally on 05 April 2025, a nonfood worker had onset AGE symptoms at 1600 but did not report to medical until 2152. It was documented that the employee went to lunch and worked for 3 hours while being 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. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections.
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Item No.:
13
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Site:
Provisions-Decks 2 - Meat Preparation
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Violation:
Six pans of raw select cuts of meat and one plastic container of raw ground beef recently removed from the thawing room, were resting on the preparation counter for an extended time. One crew member was carving and preparing multiple cuts of meat, while the crew member that was attending the ground beef area was not present. Internal meat temperatures taken from one of the pans containing multiple cuts of meat registered temperatures of 47F and 48F. Additionally, the plastic container of ground beef registered internal meat temperatures of 48F, 49F, and 50F as well as four previously prepared ground beef patties resting next to the plastic container. Staff and the inspector agreed that too much meat in deep pans was being cut at one time for only two crew members, and that one of the crew members left their station for a significant time. The meat was immediately sent to the blast chiller.
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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 - (1) By compliance with these guidelines; explaining the significance of the relation between maintaining proper temperatures of potentially hazardous food and the prevention of foodborne illness; Understanding the required temperatures for the safe refrigerated storage.
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Item No.:
16
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Site:
Provisions-Decks 2 - Meat Preparation
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Violation:
Six 4-inch deep pans of raw meat and one 4-inch deep plastic container of raw ground beef recently removed from the thawing room, were placed on the preparation counter. One crew member was carving and preparing multiple cuts of meat, while the crew member attending the ground beef area was not present for a significant amount of time. Internal meat temperatures taken from one of the pans containing multiple cuts of meat registered temperatures of 47F and 48F. Additionally, the plastic container of ground beef and four previously prepared ground beef patties next to the plastic container registered internal meat temperatures of 48F, 49F, and 50F. The meat was immediately sent to the blast chiller.
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Recommendation:
Ensure that while preparing raw meat for use at another time, internal temperatures of the meat do not exceed 41F.
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Item No.:
16
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Site:
Buffet-Decks 11 - Windjammer - Hot Line - Starboard Side
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Violation:
Two pans of previously cooked hamburger patties were in a pan resting on the back counter near the hot grill without a 4-hour discard label.
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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.:
19
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Site:
Galley-Decks 4 - Pastry
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Violation:
Five cardboard cartons of ice cream stored in the walk-in freezer, and three cardboard cartons of ice cream stored in the countertop freezer, were heavily covered with ice on both sides and lids. Two containers were heavily damaged and were thrown away.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Decks 11 - Windjammer - Dessert Station - Portside
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Violation:
Forks, knives, and spoons were stored on the buffet line counter without the protection of a sneeze guard.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Portside
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Violation:
Two five gallon glass containers full of iced tea and lemonade were stored on a countertop tray full of water. The glass containers of tea and lemonade were unprotected without a lid or sneeze guard on the front buffet counter in front of a passenger service area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Buffet-Deck 3 - Hot Line
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Violation:
One screw was missing from the countertop heat lamp housing making the area difficult to clean.
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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:
Galley-Decks 3, 4, 5, 6, 11
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Violation:
Multiple plastic food and nonfood transportation carts had gouges in the handles, holes in the shelves, and broken plastic sidewalls, making them difficult to clean. Additionally, many of the carts found on multiple decks were soiled with more than a day's worth of accumulated food debris.
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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.:
21
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Starboard Side
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Violation:
One wooden food transportation cart was heavy scored, and chipped, making it difficult 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. 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-Decks 4 - Roasting Station
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Violation:
The door hinges for the upright roasting oven were in disrepair causing an excess amount of steam to escape.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Pantry-Housekeeping Glasswash machines
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Violation:
The glasswashing machines inside the deck 2, 3, and 10 pantries were 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.:
26
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Portside
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Violation:
Seven previously cleaned and sanitized water pitchers were stored inverted on a tray with their food contact areas resting in water.
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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:
Buffet-Decks 11 - Windjammer - Coffee Station - Starboard Side
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Violation:
One wooden transportation cart was heavily soiled with oil and 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.:
27
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Site:
Galley-Decks 3, 4, 5, 6, 11
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Violation:
Multiple plastic food and nonfood transportation carts had gouges in the handles, holes in the shelves, and broken plastic sidewalls, making them difficult to clean. Additionally, many of the carts found on multiple decks were soiled with more than a day's worth of accumulated 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.:
27
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Portside
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Violation:
The service countertop was heavily soiled with water just prior to opening for lunch service. Seven previously clean and sanitized water pitchers were stored inverted in a puddle of water next to frozen cartons of liquid bar mix. Two five gallon glass containers full of iced tea and lemonade were stored on a countertop tray full of water. The glass containers of tea and lemonade were unprotected without a lid or sneeze guard on the front buffet counter in front of a passenger service area.
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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:
Buffet-Deck 3 - Beverage Station
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Violation:
Four previously cleaned plastic glasses out for service were wet stored dripping wet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Buffet-Decks 11 - Windjammer - Coffee Station - Portside
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Violation:
Seven previously cleaned and sanitized water pitchers were stored inverted on a tray full of water next to frozen containers of liquid bar mix
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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.:
33
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Site:
Buffet-Deck 3 - Hot Line
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Violation:
Four deckhead-mounted lights were partially dislodged from the deckhead above the hot line area making the deckhead difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 3 - Hot Line
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Violation:
The deckhead around the mounted lights was soiled with more than a day's worth of accumulated food residue.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Pantry-3 Ice Station FSD 03-3-009
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Violation:
The cleaning locker did not have a sign stating, 'cleaning materials only.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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