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Item No.:
02
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Site:
Medical-48-Hour Immediate Contact Follow-Up
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Violation:
On 22 June 2025 a nonfood employee was identified as a reportable acute gastroenteritis (AGE) case. However, records only documented the immediate contact follow-up on 22 and 23 June. The nonfood handler only had one close contact roommate.
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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: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. 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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
On 13 June 2025, a food employee experienced AGE symptom onset at 1000 but did not report to medical until 1630. It was confirmed the crew member worked while symptomatic (1130-1600) before reporting to medical. A risk assessment was conducted to verify the crew member's designated workspace was clean.
On 21 May 2025, a nonfood employee experienced AGE symptom onset at 1030 but did not report to medical 2015. It was confirmed the crew member worked while symptomatic (0700 - 1930) before reporting to medical.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Dining Room-Deck 10 Pallo
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Violation:
Dinnerware and utensils were stored directly on the soiled deck in original packaging under settee bench seats in the Pallo dining room. Items included more than 144 stemless wine glasses, 100 cloth napkins, 36 12-inch dinner plates, and 150 small bowls. The deck was soiled, in disrepair, missing tiles, and partially carpeted. The metal frame of the seat was rusted. The insides of the bench seats were constructed of untreated wood. The condition of the decks and settee construction were similar under all settees.
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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 - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned.
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Item No.:
17
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Site:
Buffet-Deck 10 Concierge Lounge
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Violation:
The time control sticker affixed to the milk stored in the espresso machine stated 1400-1800; however, this was not a service period listed on the time control plan. Additionally, the unit was not labeled as a time control unit; however, it was identified as a time control unit on the time control plan.
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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.
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Item No.:
19
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Site:
Room Service-Deck 1 Bellbox
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Violation:
A fruit fly was on sliced tomato out for service in the cold well. Crew immediately removed and discarded all food in the 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 contaminations. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Bar-Deck 3 French Quarter
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Violation:
The espresso machine cords lay on the countertop. The countertop was soiled with coffee grounds and debris.
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Recommendation:
Elevate the cords above the counter.
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Item No.:
21
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Site:
Dining Room-Deck 10 Pallo
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Violation:
Dinnerware and utensils were stored in original packaging under wooden settee bench seats with rusted frames in the Pallo dining room. Items included more than 144 stemless wine glasses, 100 cloth napkins, 36 12-inch dinner plates, and 150 small bowls. The condition of the settee construction was similar under all settees.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Pantry-2 Forward
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Violation:
The undercounter dishwash machine was out of order since 9 July 2025.
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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-Deck 9 Cabanas
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Violation:
Small amounts of black and/or brown debris soiled the counter-recessed ice bins at the junctures of the sides and tops of the bins at the portside, aft, and starboard beverage stations.
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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:
Bar-Deck 3 French Quarter
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Violation:
The espresso machine cords lay on the countertop. The countertop was soiled with coffee grounds and 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-Deck 1 Crew Mess Espresso Machine
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Violation:
The nonfood-contact technical space above the used espresso ground collection bin was excessive soiled with greater than a day's accumulation of grounds. Crew took the unit out of service for cleaning.
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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-Deck 1
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Violation:
Soiled water collected approximately 1 cm deep in the bottom of the potwash hood's automatic cleaning cabinet. Crew initiated corrective action immediately.
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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:
Dining Room-Deck 10 Pallo
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Violation:
Dinnerware and utensils were stored directly on the soiled deck in original packaging under wooden settee bench seats with rusted frames in the Pallo dining room. Items included more than 144 stemless wine glasses, 100 cloth napkins, 36 12-inch dinner plates, and 150 small bowls. The deck was soiled, in disrepair, missing tiles, and partially carpeted. The metal frame of the seat was rusted. The inside of the bench seats were constructed of untreated wood. The condition of the decks and settee construction were similar under all settees.
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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:
Dining Room-Deck 10 Pallo
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Violation:
Dinnerware and utensils were stored directly on the soiled deck in original packaging under settee bench seats in the Pallo dining room. Items included more than 144 stemless wine glasses, 100 cloth napkins, 36 12-inch dinner plates, and 150 small bowls. The deck was soiled, in disrepair, missing tiles, and partially carpeted. The condition of the decks and settee construction were similar under all settees.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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.:
33
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Site:
Galley-Deck 9 Cabanas Potwash
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Violation:
Condensate accumulated on the deckhead air vent. Crew increased the exhaust ventilation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Deck 9 Cabanas Potwash
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Violation:
Condensation from the sanitizing sink steam and the cold air supply caused condensate to accumulate on the deckhead air vent. Crew increased the exhaust ventilation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Room Service-Deck 1 Bellbox
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Violation:
A fruit fly was on sliced tomato out for service in the cold well.
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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.
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Item No.:
44
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Site:
Housekeeping-Acute Gastroenteritis Cabin Cleaning Log
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Violation:
The AGE cabin cleaning log had clerical errors regarding when disinfection in crew cabins occurred. Specifically, records were not clear when cleaning and disinfection took place when crew were in isolation. Additionally, crew member isolation release times in the cabin cleaning log did not match with medical records, making it difficult to verify if cabin disinfection occurred at the end of isolation. Crew acknowledged the records were not clear and properly maintained.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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