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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Ensure the AGE log has a comment section enabling notations to be made concerning various medical issues. This is a new guideline in the VSP 2025 Public Health Standards.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log/PDI-PVI Log
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Violation:
Documentation of proper follow-up for individuals involved in PDI/PVI was incomplete. Follow-up by medical staff was not possible on a recent occurrence because housekeeping staff did not obtain the name of the individual. The inspector encouraged staff training to ensure that names of individuals are obtained before they leave the area. Within the PDI/PVI log, a notation should be included if staff discover bodily fluids after all individuals have already left the area. This requirement aligns with a new guideline in the VSP 2025 Public Health Standards.
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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: 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.
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Item No.:
08
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Site:
Buffet-Deck 12 - Garden Cafe - Coffee Station #2
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 12 - Garden Cafe - Coffee Station #3
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 12 - Great Outdoors - Beverage Station
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Violation:
The backflow prevention device for the countertop juice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 12 - Great Outdoors - Beverage Station
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Violation:
The backflow prevention device for the countertop Ice machine was in disrepair with blocked atmospheric vents.
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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-Deck 12 - Main Pools - Midship (2)
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Violation:
The safety line attached to the life ring was fastened in a way that could not be untied preventing use as designed.
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Recommendation:
Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
20
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Site:
Pantry-Deck 12 - Great Outdoors - Beverage Station
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Violation:
The ice machine evaporator housing was cracked at the top left corner near the ice thickness sensor, making the area difficult to keep clean.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.
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Item No.:
20
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Site:
Buffet-Deck 12 - Garden Cafe - Coffee Station #3
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Violation:
The soda dispenser had slotted fasteners on the food-splash area making it difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth;
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 12 - Garden Cafe - Beverage Station #1
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Violation:
The undercounter technical cabinet back bulkhead was in disrepair with holes making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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 12 - Garden Cafe - Warewashing Area
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Violation:
The final rinse plate surface water temperature was measured at 172F using the inspectors thermocouple measuring device for the portside conveyor-type glasswashing machine: however, the glasswashing machines internal digital thermometer registered a final rinse manifold water temperature of 183F. The calibration was checked immediately.
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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.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The wash tank to pre-wash tank curtains on the conveyor-type glasswashing machine were in disrepair and coiling.
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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.
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Item No.:
26
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Site:
Pantry-Deck 12 - Great Outdoors - Beverage Station
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Violation:
The ice machine evaporator housing had small amounts of red debris resembling rust that was able to be removed with the inspector's alcohol wipe.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Buffet-Deck 12 - Garden Cafe - Beverage Station #1
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Violation:
Serving utensils were stored unprotected at the buffet entrance.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
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Site:
Buffet-Deck 12 - Garden Cafe - Long Island
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Violation:
The deckhead above the hot line was in disrepair with cracks and chips making the area difficult to keep clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Bar-Deck 12 - Topsiders
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Violation:
The back bar storage shelves used to store liquor bottles used for active use did not have coving at the shelf to bulkhead juncture making the areas difficult to keep clean.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Cove food storage equipment or utensil storage rooms.
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Item No.:
33
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Site:
Galley-Deck 5 - Combination Oven Station
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Violation:
An excessive amount of condensate was gathered in the exhaust hood above the combination ovens causing continuous dripping onto the deck below.
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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.:
34
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Site:
Buffet-Deck 12 - Garden Cafe - Coffee Station #3
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Violation:
The under counter technical space had a blind line where equipment had been removed.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Buffet-Deck 12 - Garden Cafe - Line #2
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Violation:
The light intensity was insufficient at multiple food service areas throughout the buffet area, including the omelet, and the toasting stations. The buffet was open and actively serving passengers at the time of 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.:
36
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Site:
Buffet-Deck 12 - Garden Cafe - Soft Serve Station/Aft
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Violation:
The light intensity behind the soft serve ice cream machine was insufficient for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 - Combination Oven Station
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Violation:
An excessive amount of condensate was gathered in the exhaust hood above the combination ovens causing continuous dripping onto the deck below.
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Recommendation:
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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Item No.:
38
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Site:
Galley-Deck 5 - Combination Oven Station
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Violation:
Ten cutting boards were stored in the soiled drop-off area in disrepair. All ten were heavily scored and not able to be resurfaced. Staff stated they were not for use and discarded them immediately.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 5 - Coffee Station
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Violation:
Two flies were in the undercounter area beneath the countertop coffee machine.
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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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