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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located https://www.cdc.gov/vessel-sanitation/php/communication-resources/index.html.
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Item No.:
02
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Site:
Medical-Food Assessment
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Violation:
The food assessment record for a food employee who became symptomatic while working listed the wrong date the employee was working and became symptomatic of acute gastroenteritis (AGE). Specifically, the food employee's symptoms began on 7 August, and they reported to medical immediately after symptoms began at 2017; however, the assessment indicated the employee worked on 8 August. Time records showed the employee did not work on 8 August and the employee was in isolation. A supervisor signed the form. Medical staff indicated this was likely a clerical error.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Engine Room Striping
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Violation:
Striping affixed to several water lines in the engine room was incorrect. Specifically,
1) the water line downstream from the reduced pressure zone (RPZ) assembly for the high pressure system was striped blue.
2) the RO's permeate water piping directed to production was striped blue in two locations.
3) the technical filling line connected to the production line in the mineralizer room was striped blue/gray/blue but was not directed to potable water production.
In each instance, crew initiated immediate corrective actions.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Deck 14 - Ocean View - Beverage Station - Portside
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Violation:
Blocked vents in the countertop juice machine's backflow prevention device prevented the unit from functioning appropriately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 14 - Ocean View - Mast Grill
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Violation:
Blocked vents in the countertop ice machine's backflow prevention device prevented the unit from functioning appropriately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Sports Pool
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Violation:
Granular sediment accumulated on the bottom of the pool by the forward ladder.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
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Item No.:
19
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Site:
Buffet-Deck 2 Line 1
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Violation:
The hand-contact portion of tongs rested in a bowl of bean sprouts during lunch service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Deck 14 - Ocean View - Beverage Station - Portside
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Violation:
The serving utensils for the coffee station milk and cream area were stored unprotected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 14 - Ocean View - Buffet Entrance
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Violation:
A crew member distributed unwrapped chocolate candy to passengers as they left the buffet; however, the candy was not protected from contamination.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Preparation Room-Deck 2 Poultry
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Violation:
Score marks on four yellow cutting boards stored on the clean rack created difficult-to-clean surfaces. Crew removed the items.
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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.
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Item No.:
20
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Site:
Preparation Room-Deck 2 Fish
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Violation:
Score marks in two blue cutting boards on the clean rack made the items difficult to clean. Crew removed the items.
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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.
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Item No.:
20
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Site:
Buffet-Deck 2 Line 1
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Violation:
The bulk milk dispensing tube protruded 1.5 inches from the dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Other-Deck 12 - Spa Cafe
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Violation:
Multiple chips on the front and back countertops created difficult-to-clean surfaces.
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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.:
21
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Site:
Food Service General-Deck 14 - Ocean View
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Violation:
The electrical wire braiding used in the technical spaces below the galley and food service areas was 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 Dishwash
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Violation:
Food debris accumulated in three wash nozzles in the rack-type conveyor glasswash machine. The machine was not in operation and was previously cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
Food debris accumulated in the flight-type conveyor dishwash's auxiliary rinse tank. Crew last used and cleaned the machine the night prior to inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck 4 Hot Line
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Violation:
Food debris accumulated on the food-contact surfaces of more than 5 bowls and plates stored in the undercounter dish warmers. Crew removed the items for cleaning and sanitizing.
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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.:
26
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Site:
Buffet-Deck 2 Line 1
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Violation:
Old, dried milk debris accumulated on the bulk milk dispenser in the food-splash zone.
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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.:
26
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Site:
Preparation Room-Deck 2 Poultry
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Violation:
Dried, raw food debris accumulated on four yellow cutting boards on the clean rack. Crew removed the items.
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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.:
26
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Site:
Preparation Room-Deck 2 Fish
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Violation:
Dried, raw food debris accumulated on two blue cutting boards on the clean rack. Crew removed these items.
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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:
Preparation Room-Deck 2 Fish
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Violation:
Food debris soiled the clean storage rack where cutting boards were stored.
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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:
Food Service General-Deck 14 - Ocean View
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Violation:
Dust and an oily film accumulated on the difficult-to-clean electrical wire braiding used in the technical spaces below the galley and food service areas.
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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:
Preparation Room-Deck 2 Poultry
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Violation:
Two pairs of wet, yellow cutting boards on the clean rack rested against each other in a position preventing the boards from fully drying. Crew removed the items.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying.
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Item No.:
28
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Site:
Galley-Deck 4 Beverage Counter
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Violation:
Water accumulated in the previously cleaned coffee machine's milk basin.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
29
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Site:
Pantry-10 Midship Pantry
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Violation:
The handwashing sink water temperature measured 130F and could not be adjusted by the user.
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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.:
30
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Site:
Galley-Deck 14 - Ocean View - Warewashing Area
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Violation:
Excessive food debris accumulated in the handwashing sink basin at the soiled drop-off station.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Other-Deck 14 - Ocean View - Mast Grill
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Violation:
The deckhead-mounted lighting was in disrepair and heavily soiled.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
36
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Site:
Bar-Deck 5 - Ensemble - Aft
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Violation:
The light intensity in the aft and forward bottle storage areas was less than 220 lux for cleaning operations. Crew corrected the lighting during the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
36
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Site:
Bar-Deck 14 - Ocean View - Il Secondo Bacio
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Violation:
The light intensity at the back bar upper and lower bottle storage shelves did not reach 220 lux for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
36
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Site:
Galley-Deck 14 - Ocean View - Mini Galley
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Violation:
The light intensity in the soup station area was less than 220 lux. Crew corrected the lighting during the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.
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Item No.:
39
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Site:
Buffet-Deck 14 - Ocean View - Beverage Station - Portside
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Violation:
One drain fly was in the technical compartment below the countertop coffee maker.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
42
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Site:
Children Area-Diaper Changing Area
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Violation:
The sign in the diaper changing room did not state the exact wording required in the 2025 Environmental Public Health Standards Section 10.2.2.5.
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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