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Item No.:
21
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Site:
Galley-Deck 10 Toscana
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Violation:
Two undercounter refrigerators were out of order.
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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.:
29
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Site:
Galley-Deck 10 Toscana
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Violation:
The automatic crew handwashing station temperature was over 120F. The temperature 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 10 Toscana
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Violation:
The crew toilet room for this area was out of service. The nearest working toilet room was located one deck below.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
19
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Site:
Buffet-Deck 9 Terrace Cafe Outdoor Waiter Station
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Violation:
The ice scoop inside the ice bin was submerged inside the ice. This was removed immediately.
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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 a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF).
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Item No.:
20
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Site:
Buffet-Deck 9 Terrace Cafe Omelet Station
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Violation:
Two undercounter refrigerators were out of order.
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Recommendation:
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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Deck 9 Terrace Cafe Dishwash
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Violation:
The rack-type glasswash machine was out of order.
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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.:
39
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Site:
Galley-Deck 9 Terrace Cafe Dishwash
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Violation:
One small fly was near the food utensil and equipment clean storage racks.
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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.:
38
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Site:
Galley-Deck 9 Terrace Cafe Dishwash
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Violation:
The ice/water dispenser was out of service and has not been used for a long period of time. Crew stated it is no longer needed.
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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.:
29
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Site:
Galley-Deck 4
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Violation:
The crew automatic handwashing station temperature was above 120F. The temperature 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.:
33
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Site:
Galley-Deck 4 Hot Line
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Violation:
The deck was pitted near the frying station.
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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.:
22
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Site:
Galley-Deck 4 Center
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Violation:
The sanitize bucket solution was cloudy and had food debris inside. This was removed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
39
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Site:
Bar-Deck 5 Barista
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Violation:
A fly was seen on a plate of croissants. The plate was immediately discarded.
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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.:
24
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Site:
Galley-Deck 3 Three Compartment Sink
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Violation:
The sanitize compartment water level was too low to fully submerge equipment. Crew immediately filled up the sink to an appropriate level. The area was in operation.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
15
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Site:
Provisions-Dry Store
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Violation:
Six cans of pineapple juice were dented around the opening. These items were discarded immediately.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents, so the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
39
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Site:
Provisions-Dry Store
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Violation:
A live month was seen inside this area.
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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.:
19
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Site:
Provisions-Wine Storage Room
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Violation:
Nine boxes of wine were stored 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.
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Item No.:
20
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Site:
Pantry-7- Aft Housekeeping Pantry
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Violation:
A slotted fastener was on the ice thickness sensor of the ice machine. The fastener was replaced with a nonslotted fastener.
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Recommendation:
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.:
01
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Site:
Medical-24-hr Reporting
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Violation:
The 24-hour report submitted on November 10 stated the next US arrival port was on October 28. It was determined this was a typo.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance 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. Ensure the AGE report contains the following:(1) Port of embarkation (2) Port of disembarkation.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Two crew members worked after onset of AGE symptoms:
On 23 October, a nonfood employee had an onset of symptoms at 1100 and reported to medical at 1700. The crew member worked from 0809-1208, 1312-1420, and 1435-1501. The crew member also visited staff mess at 1210.
On 25 October, a food employee had an onset of symptoms at 0640 and reported to medical at 1805. The crew member worked from 0721-1043, 1150-1431, and 1727-1751. The crew member also visited crew mess at 1120.
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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.:
08
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Site:
Potable Water-to Technical Water Backflow Prevention Device
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Violation:
The testable backflow prevention device had no vent. Staff stated a vented backflow prevention device was onboard to be replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The caps of the potable water hose were not coupled or otherwise protected. This was corrected.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Thalasso Spa Pool Filling Line
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Violation:
The air gap below the backflow prevention device was not sufficient. This was corrected before the end of the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9- Pool Depth Markers
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Violation:
The wording on the aft depth markers was faded and difficult to read. The signs were replaced before the end of the inspection.
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Recommendation:
Prominently display the depth of each RWF deeper than 1 meter (3.3 feet) so it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1-meter (3.3-feet) change in depth. For vessels constructed to the VSP 2025 Construction Standards or later, ensure depth markers have letters and numbers with a minimum height of 100 millimeters (4 inches) of a color contrasting with background.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9- Pool Safety Signs
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Violation:
The pools safety signs were not located in a prominent location near the entrances to the facility. New signs were installed.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF.
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