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Item No.:
11
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Site:
Medical-Symptomatic Acute Gastroenteritis (AGE) Cases
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Violation:
A review of the Acute Gastroenteritis (AGE) surveillance logs revealed the following incidents involving nonfood crew members. On November 1, two nonfood crew members experienced AGE symptoms and continued to work and access the crew mess while symptomatic:
- One crew member developed symptoms at 0530, ate lunch in the crew mess, and worked while symptomatic before reporting to medical at 1112. Another crew member experienced symptom onset at 06:30, ate breakfast in the crew mess, and worked before reporting to medical at 1202. Both individuals were appropriately isolated upon reporting, received retraining, and were subject to disciplinary action.
- On October 11, a nonfood crew member developed AGE symptoms at 0500 and remained in the cabin, sharing both the room and bathroom with a cabin mate, until reporting to medical at 0724.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Other-Deck 3 FZ2 Stateroom Attendant Locker 009
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Violation:
Several deficiencies were identified as described below. Corrections started immediately.
- Obstructed access to the handwashing sink.
- Presence of dumped ice and soiled utensils inside the handwashing sink.
- Three bottles of water stored inside the locker and a bucket of ice placed directly on the deck.
- Numerous ice buckets stored on the deck, all wet and dripping.
- Over 20 trays used for collecting soiled utensils from cabins stored directly on the deck.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
17
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Site:
Galley-Deck 5 - Cafe Latte-tude
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Violation:
The food trolley did not have a time control label as described on the outlet's time control plan.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF 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:
Other-Deck 3 FZ2 Stateroom Attendant Locker 009
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Violation:
Three bottles of water were stored inside this nonfood storage locker. Additionally, a bucket containing ice was placed directly on the deck.
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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; (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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
21
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Site:
Buffet-Deck 13 - Concierge Lounge
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Violation:
The sealant around the legs of the coffee machine was damaged, resulting in a surface that 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.:
21
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Site:
Buffet-Deck 13 - Concierge Lounge
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Violation:
The sealant on the countertop and between the service counter and bulkhead was damaged, resulting in a surface that 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.:
21
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Site:
Buffet-Deck 13 - Concierge Lounge
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Violation:
The power cord and milk line from the table-mounted coffee machine were resting on the countertop.
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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:
Bar-Deck 6 - Casino Bar
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Violation:
The sealant around a countertop metal plate next to the ice well was damaged, resulting in a surface that 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.:
21
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Site:
Bar-Deck 12 - Sky Bar
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Violation:
An unknown water source was running from the undercounter liquor cabinet and pooling on the deck.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The door hinge on the time control unit DK-5.2 was damaged.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Bar-Deck 12 - Sky Bar Pantry
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Violation:
The undercounter glasswashing machine was out of order since 23 November.
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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.:
28
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Site:
Other-Deck 3 FZ2 Stateroom Attendant Locker 009
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Violation:
Numerous ice buckets were stored directly on the deck, all visibly wet and dripping. Additionally, over 20 trays used for collecting soiled utensils were stacked on the deck. A bag containing soiled utensils from cabins was also found placed inside the handwashing sink.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. 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:
Bar-Deck 12 - Sky Bar
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Violation:
The water temperature at the handwashing sink measured 126F. Cold water was not accessible at the time of inspector attempting to wash hands due to an unknown disrepair.
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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.:
29
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Site:
Other-Deck 3 FZ2 Stateroom Attendant Locker 009
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Violation:
The handwashing sink was filled with dumped ice and a bag containing soiled food utensils. Access to the sink was obstructed by multiple items blocking the area.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Buffet-Deck 13 - Concierge Lounge
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Violation:
The consumer handwashing station was not labeled with a sign or pictogram advising to wash hands before eating.
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Recommendation:
Post a sign at each handwashing station advising everyone to wash their hands before eating.
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Item No.:
33
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Site:
Bar-Deck 13 - Concierge Lounge
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Violation:
The deck grout throughout the bar was heavily damaged.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Deck 3 FZ3 Dining Room Locker 003
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Violation:
Food equipment was stored in this locker. The deck was heavily soiled under the pallets and shelving.
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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.:
33
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Site:
Bar-Deck 12 - Sky Bar
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Violation:
An unknown water source was running from the undercounter liquor cabinet and pooling on the deck.
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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.:
33
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Site:
Galley-Deck 11 - Parc Cafe
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Violation:
The deckhead ventilation cover over the hood-type warewashing unit was missing a fastener, resulting in a surface that was difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 - Warewash
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Violation:
A bulkhead fastener was missing above the clean side countertop, resulting in a surface that was difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 - Bakery
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Violation:
The deckhead ventilation cover over the baking oven had four exposed fasteners, resulting in a surface that was difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
Water had accumulated inside the light fixture of the cold walk-in refrigerator, and there was a significant buildup of condensate on the deckhead.
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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. 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:
Other-Deck 3 FZ3 Dining Room Locker 003
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Violation:
The light intensity was less than 220 lux in this food equipment locker.
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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:
Food Service General-Flies
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Violation:
Several flies were identified in the following areas:
- 3 flies at the Star Quest Bar Deck 13
- 1 fly at the Crown Lounge Deck 12
- 1 fly at the Windjammer Beverage Station Starboard Side Deck 11
- 1 fly at the Windjammer Galley Warewash Deck 11
- 1 fly at the Vintage Bar Deck 6
- 1 fly at the Provision Corridor
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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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