|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
|
|
Violation:
The 24-hour AGE report was submitted less than 24 hours prior to arrival in Ketchikan, Alaska on 12 May 2025. Arrival was at 0600 and the report was submitted at 0619 on 11 May 2025.
|
|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The underlying illness column was blank for a passenger with an onset of AGE symptoms on 7 June 2025 during voyage 522.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: 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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Public Vomiting and Diarrhea Incidents (PVI/PDI)
|
|
Violation:
The medical log review disclosed several instances when there were no medical evaluation notes for passenger vomiting incidents in public areas. It was unclear if these passengers met the reportable acute gastroenteritis (AGE) case definition and needed to be isolated since no evaluation was documented. These passengers were identified by name and cabin. The incidents included three passengers during voyage 524 and two passengers during voyage 523. Additionally, based on the interaction log, medical followed up with one additional PVI/PDI on each of these two voyages that was not listed on the housekeeping PVI/PDI log.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The last symptom date and time were incorrect for a reportable AGE case. The AGE surveillance log stated the last symptom was 8 June 2025 at 1200; however, in the medical notes the case had additional symptoms on 9 June 2025 at 1700.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following accurate information in separate columns: date of last symptom and time of last symptom.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The first symptom documented for two separate cases on 1 June 2025 and 8 June 2025 was fever or chills. The cases were originally documented under acute respiratory illness and were closed, then added to the AGE surveillance log after their first AGE symptom. This impacted the AGE log for 1 June 2025 as the cases showed up twice on the log.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Cabin Mates or Immediate Contacts of Symptomatic Crew
|
|
Violation:
The asymptomatic cabin mate of a reportable acute gastroenteritis (AGE) case was not followed up 48 hours after the case's symptoms began. The asymptomatic cabin mate was followed up within the first eight hours on 18 June 2025 at 1106 and within the first 24 hours on 19 June at 0810; however, there was no follow up at 48 hours.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 9 Crew Starboard Whirlpool
|
|
Violation:
The pH measured less than 7.0 at the starboard whirlpool. Crew measured 6.63 and 6.78 and the inspector measured 6.52. Staff confirmed the alarm was activated and immediately closed the whirlpool.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 15 Neptune Portside Whirlpool
|
|
Violation:
The pH measured less than 7.0 at the portside whirlpool. Crew measured 6.85 and 6.91 and the inspector measured 6.5 and less than 6.5. Staff confirmed the alarm was activated and immediately closed the whirlpool. Upon entering the pool mechanical room, an inch of water covered the deck and may have caused the low pH level.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Maintenance Records
|
|
Violation:
The hair and lint strainer housings for all seven pools were not cleaned, rinsed, and disinfected at least weekly during the first week of April. The records stated they were cleaned, rinsed, and disinfected on 30 March 2025 and 8 April 2025, which is more than seven days.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 Oasis Pool
|
|
Violation:
The water level across the entire pool surface was two inches below the skim gutter level. Staff stated there was a leak and immediately closed the pool.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9 Crew Starboard Whirlpool
|
|
Violation:
The safety sign was missing from the starboard whirlpool. The whirlpool was open when the inspector entered the area. Additionally, the antientrapment drain cover was in disrepair with a half-inch sized circle missing near the center of the drain cover.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
|
|
|
Item No.:
11
|
|
Site:
Medical-Isolation
|
|
Violation:
A nonfood employee's last acute gastroenteritis symptom was documented as 10 June 2025 at 1200; however, they were released less than 24 hours later at 1147 on 11 June 2025.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Other-Variance Cook My Catch
|
|
Violation:
The Cook My Catch variance requirements were not properly followed.
? Five catch records from 4 June 2025 were missing two Food and Beverage Management signatures confirming the fish were measured at 41F or below and that the fish were prepared and cooked within 48 hours of receipt.
? Five catch records were missing a Food and Beverage Management signature confirming the fish were prepared and cooked within 48 hours of receipt for catches on 18 June, 5 June, 20 June, and two for 19 June.
? One catch record from 10 June had a Dining Options form, but did not have the required Fish Received from Non Commercial Sources Template.
Staff stated the fish temperature was measured for all catches and the inspector confirmed the temperature was written on all dining options forms. Additionally, the date of the catch and the date of the dining request were confirmed to be within 48 hours of receipt of the fish for all catches.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (2) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
|
|
|
Item No.:
15
|
|
Site:
Other-Variance Cook My Catch
|
|
Violation:
The Cook My Catch variance requirements were not properly followed.
? Five catch records from 4 June 2025 were missing two Food and Beverage Management signatures confirming the fish were measured at 41F or below and that the fish were prepared and cooked within 48 hours of receipt.
? Five catch records were missing a Food and Beverage Management signature confirming the fish were prepared and cooked within 48 hours of receipt for catches on 18 June, 5 June, 20 June, and two for 19 June.
? One catch record from 10 June had a Dining Options form, but did not have the required Fish Received from Non Commercial Sources Template.
Staff stated the fish temperature was measured for all catches and the inspector confirmed the temperature was written on all dining options forms. Additionally, the date of the catch and the date of the dining request were confirmed to be within 48 hours of receipt of the fish for all catches.
|
|
Recommendation:
Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 15 - World Fresh Market - Portside
|
|
Violation:
Creamer and milk on time control were not removed from passenger self-service at the end of the time control period. The label on the products indicated the time control period ended at 1130; however, the products were still on the buffet line at 1137. Staff indicated the area was closed, but passengers were still walking through the station and taking food at adjacent stations.
|
|
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 is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 - Salty Dog
|
|
Violation:
A container of chili on time control was not labeled with a 4-hour label. The outlet was open for more than 4 hours.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 15 - World Fresh Market - Gazebo Grill
|
|
Violation:
The time control plan for this outlet listed refrigerators by number; however, the refrigerator units were not physically labeled with their corresponding number.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 15 - World Fresh Market - Gazebo Galley Midship
|
|
Violation:
Uncovered and unprotected food items on serving trays were stored in this area as backup for the service lines. The uncovered food was positioned on trolley carts in the center of the galley which was in the pathway to the crew handwashing sink.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 - World Fresh Market
|
|
Violation:
Self-service utensils were positioned outside the sneeze shields at multiple locations during breakfast and lunch service.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 - Salty Dog
|
|
Violation:
Food stored on the worker side was not protected from contamination due to greater than one inch between the sneeze shield supports. Passengers were expected to stand within 1 meter of this exposed food.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Other-Passenger Gangway
|
|
Violation:
Cookies were offered for passenger self-service near the entrance to the Coral dining room for guests disembarking the vessel; however, the container of cookies did not have a self-closing lid nor were they under a sneeze shield.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Paint was chipping from the mixing head of the right deck-mounted mixer.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
Several omelet pans at the soiled storage area were excessively corroded with charred debris from repeat uses and were no longer easily cleanable.
|
|
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. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - World Fresh Market - Gazebo Galley - Midship
|
|
Violation:
Undercounter refrigerator #7 was out of service. Staff reported it had been out of service for three months and were awaiting parts.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - Planks
|
|
Violation:
The ambient temperature inside reach-in refrigerator #150250 was measured at 48F. The unit's thermometer indicated a temperature of 30F. Only unopened ultra-high temperature milk and cream products were stored inside this unit.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Juice Dispensers
|
|
Violation:
Open seams were present between the legs of the newly installed counter-mounted juice machines and the countertops. A rubber gasket covered the leg connections; however, this was not flush with the counter and exposed an open seam. These juice machines were throughout the food areas of the vessel.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Thick, peeling, and difficult to clean silicone was around the perimeter of the marble top and underneath the stainless steel table.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Wooden Pallets
|
|
Violation:
Approximately 20 wooden pallets with boxed food products were stored throughout provision corridors. Staff stated these food products were provisioned three days ago, and they did not have enough metal pallets. Staff reported they do not have enough space when they can only provision every 14 days.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 15 - Planks
|
|
Violation:
The ambient temperature inside reach-in refrigerator #150250 was measured at 48F. The unit's thermometer indicated a temperature of 30F. Only unopened ultra-high temperature milk and cream products were stored inside this unit.
|
|
Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use. Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Potwash
|
|
Violation:
The potwash machine was out of service for approximately 2 weeks and awaiting parts to repair.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
More than half of the final rinse spray nozzles on the large hood-type potwash machine were blocked with debris. Additionally, several of the wash nozzles were also blocked.
|
|
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. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Soiled pots and pans with food debris were staged at this outlet with no cleaning activity taking place. Food soil and waste from the soiled pots and pans were on deck stands, scrapping tables, adjacent bulkheads, and on the biodigester door.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
Excessively soiled pots and pans were staged and stacked along the soiled landing and on adjacent deck stands that according to staff were from breakfast operation. Only one crew member was in the area at 1520 during the inspection. Many of the pots and pans had excessive food soil and pooled food waste was on the deck and drains under the sorting tables.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Pantry-9 Housekeeping #9534
|
|
Violation:
The undercounter warewash machine was out of order for more than a month.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 - Planks Forward Beverage Station
|
|
Violation:
Two previously cleaned and sanitized coffee mugs were soiled with food residue on the food contact surface.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Pastry
|
|
Violation:
Four previously cleaned and sanitized pastry dishes were soiled with old food residue on both the food and nonfood-contact surfaces.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Pastry
|
|
Violation:
Four previously cleaned and sanitized pastry dishes were soiled with old food residue on both the food and nonfood-contact surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 6 - Palm Dining Room
|
|
Violation:
Two pans and a large pot with serving spoons and ladles were inside the lower compartments of a portable cook-top unit. The lower compartments had difficult to clean electrical cables and other nonfood items.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Pantry-9 Housekeeping #9534
|
|
Violation:
The handwashing sink's water temperature measured below 100F after four minutes of continuous use. The area was not in operation.
|
|
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).
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 15 - Planks Aft Entrance
|
|
Violation:
The handwashing sink at this entrance did not have hand soap.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
There were no single-service paper towels at the soiled side handwashing facility. The area was in operation.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
Excessive food waste pooled on the deck under the sorting tables and in the deck drain from soiled pots and pans that were staged and stacked along the soiled landing and on adjacent deck stands. According to staff the pots and pans were from breakfast operation. Only one crew member was in the area at 1520 during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 15 - Outrigger
|
|
Violation:
The bulkhead laminate material was peeling in multiple areas along the back beverage storage counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - Planks Aft Beverage Station
|
|
Violation:
Electrical cables were on the deck inside the technical compartment for the juice machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was missing and recessed throughout most of the food areas. Water and debris were in many of the recessed areas. Additionally, deck tiles, integral coving, and door thresholds in galleys and food outlets were in disrepair in multiple locations.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - World Fresh Market - Food Lifts
|
|
Violation:
More than a day's worth of food and general debris accumulated in the recessed tracks of the following food lifts: FSD 15.6.08, 15.6.09, and 15.6.10.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 - World Fresh Market
|
|
Violation:
The light intensity measured less than 220 lux at both the port and starboard fruit and pastry stations.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
One fly was around the soiled pots and pans.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 15 - Planks Show Galley
|
|
Violation:
Two fruit flies were behind the combination ovens. The outlet was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 15 - Planks Aft Beverage Station
|
|
Violation:
Two fruit flies were near the juice machine's technical compartment.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 15 - Planks
|
|
Violation:
Four fruit flies emerged from the biodigester when opened. Standing water and food waste were inside the unit. Staff reported they were unable to operate the biodigesters due to water conservation while in Alaska ports.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
The bulkhead window ledge was in disrepair and the patch tape was soiled below the windowsills looking out toward the water table.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
Multiple recreational water facilities were open despite active alarms and a missing safety sign.
1. The pH measured less than 7.0 at the portside whirlpool. Crew measured 6.85 and 6.91 and the inspector measured 6.5 and less than 6.5. Staff confirmed the alarm was activated and immediately closed the whirlpool. Upon entering the pool mechanical room, an inch of water covered the deck.
2. The water level across the entire oasis pool surface was two inches below the skim gutter level. Staff stated there was a leak and immediately closed the pool.
3. The safety sign was missing from the starboard whirlpool. Additionally, the antientrapment drain cover was in disrepair with a half inch sized circle missing near the center of the drain cover.
Additionally, the hair and lint strainer housings for all seven pools were not cleaned, rinsed, and disinfected at least weekly during the first week of April. The records stated they were cleaned, rinsed, and disinfected on 30 March 2025 and 8 April 2025, which is more than seven days.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|