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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
The disembarkation date noted at the top of the AGE log for voyage SN260409014 was incorrect. The voyage took place April 9-23. The disembarkation date was noted as April 22.
The disembarkation date noted at the top of the AGE log for voyage SN260423019 was incorrect. The voyage took place April 23-May 11. The disembarkation date was noted as May 10.
Medical staff stated this was a problem with the electronic medical record system that automatically populated the AGE log.
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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) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Testing
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Violation:
The recreational water facilities were not tested every three months, as specified in the 2025 Environmental Public Health Standards. Testing was conducted in October 2025 and March 2026.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
08
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Site:
Galley-Deck 2 - Combination Ovens
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Violation:
Both combination ovens' backflow prevention devices and their atmospheric vents were blocked and soiled with grease and food debris.
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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-AGE Case Review
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Violation:
No risk assessment was conducted for a food handler who left work during their shift with abdominal cramps at 0924 on 30 April, had a loose stool in their cabin, and then reported to medical at 0935.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, 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.
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Item No.:
11
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Site:
Medical-AGE Case Isolation
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Violation:
A nonfood employee reported to medical 12 hours after the onset of symptoms. The crew member experienced AGE symptoms on 17 April at 2000 and reported to medical the following morning at 0800. The crew member was not working at the time of symptom onset and did not report to work or visit crew mess after onset.
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Recommendation:
When nonfood employees are symptomatic and 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.:
13
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Site:
Galley-Deck 10 - Marquee Grill Show Galley
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Violation:
Food out for service on time control did not have 4-hour discard labels despite the venue's service period being greater than four hours. This included multiple containers of TCS/PHF items in the cold display cabinet and undercounter time-control refrigerators. Staff in charge of the area seemed unaware that 4-hour time control labels were needed.
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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, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (2) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (3) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (4) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
16
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Site:
Galley-Deck 10 - Marquee Grill Show Galley
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Violation:
Food out for service on time control did not have 4-hour discard labels despite the venue's service period being greater than four hours. This included multiple containers of time/temperature control for safety (TCS)/potentially hazardous food (PHF) items in the cold display cabinet and undercounter time-control refrigerators.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
18
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Site:
Galley-Deck 2 - Walk-In Refrigerator
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Violation:
A tray of ham deli slices was stored above trays of lettuce and salad greens.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
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Item No.:
20
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Site:
Pantry-Deck 5 - Panorama Lounge
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Violation:
The ice machine's evaporator panel was cracked and had a small hole in its center, making it difficult to clean.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards. 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.
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Item No.:
21
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Site:
Galley-Deck 4 - La Dame
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Violation:
The counter-mounted mini-oven's leg-mounting plates had multiple unfilled fastener holes that made the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 4 - La Terrazza Warewash
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Violation:
The first curtains at the soiled dish entry were excessively curled on the rack-type warewash machine, allowing a large amount of steam to escape the machine. Additionally, the upper right final sanitizing rinse spray nozzle was blocked and not emitting an effective spray.
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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; (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:
Galley-Deck 3 - Hot Line Bain-Marie
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Violation:
Dried food splash residue soiled numerous light bulb housings in the infrared warmers above the bains-marie.
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Recommendation:
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-Deck 5 - Dolce Vita
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Violation:
One dish rack in the clean storage area was soiled with old food residue. Cleaned and sanitized bar utensils were stored on the rack.
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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:
Pantry-Deck 5 - Dolce Vita
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Violation:
Cleaned and sanitized bar utensils were stored on a soiled dish rack in the clean storage area.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
29
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Site:
Bar-Deck 5 - Panorama Lounge
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Violation:
The handwashing sink was blocked by a security panel placed under the bottle shelf roller shutter. The bar was not in service.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Pantry-7 - Housekeeping Butler Pantry
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Violation:
The non-adjustable handwashing sink's water temperature reached 125F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
37
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Site:
Galley-Deck 4 - La Terrazza Warewash
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Violation:
Excessive condensate collected on the exhaust ventilation hood above the rack-type warewash machine's soiled side. The condensate was not observed dripping.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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