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Item No.:
35
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Site:
Galley-Deck 3 - Entrance Handwashing Station
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Violation:
The metal drain cover for the handwashing sink was installed incorrectly, causing gray water to bypass the drain and pool on the deck. Crew initiated corrective action.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
16
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The 24 March 2025 cooling log entry for roast beef did not demonstrate the food was cooled from 135F (57C) to 70F (21C) within two hours. The cooling log identified the final temperature after two hours of cooling was 21.7C. There were no comments or corrective action statement provided to identify why the appropriate cooling parameter was not met.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
21
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The nonfood-contact surfaces of 4 cheese serving boards were scored with 1/2-inch deep difficult-to-clean pits.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The induction plate heating surface was soiled with a beige residue. This induction plate was stored on the clean storage shelf. Crew initiated corrective action.
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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.:
16
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Site:
Galley-Deck 3 - Walk-In Refrigeration Unit # 336
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Violation:
Sliced ham wrapped in plastic - stored in the walk in refrigeration unit from breakfast service - was not identified with a 7 day discard label. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Liquid steadily dripped from the left side of the hood-type warewashing machine and pooled on the deck below.
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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.
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Item No.:
35
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the left side of the hood-type warewashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
29
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Access to the handwashing sink was obstructed by two plastic buckets stored directly in front. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
18
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Site:
Galley-Deck 3 - Crew Food Preparation Area
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Violation:
One metal pan storing raw ground-beef hamburger patties was stored on a slatted shelf inside the reach-in refrigeration unit above one plastic bowl storing cut limes. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The undercounter warewashing machine was identified as out of order since 24 March 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.:
21
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Site:
Buffet-Deck 4 - Lido Cold Buffet Line
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Violation:
Five difficult-to-clean, sharp metal points projected through the left side of the technical compartment, located below the cold buffet line.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.:
36
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Site:
Provisions-Deck 2 - Fruit and Vegetable Walk-In Refrigeration Unit # 251
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Violation:
The light intensity measured less than 110 lux at the left side of the storage rack, located adjacent to the evaporative condenser unit.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
33
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Site:
Provisions-Deck 2 - Ice Cream Walk-In Freezer # 225
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Violation:
Approximately a 1/2 inch of ice accumulated inside the two deckhead-mounted light fixtures. Additionally, ice accumulated on the surfaces of the entrance door curtains.
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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.:
19
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Site:
Provisions-Deck 2 - Wine Storage Room # 250
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Violation:
Greater than a day's worth of dust accumulated on the exterior of 8 bottles of red wine stored on the rack. Crew initiated corrective action.
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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.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The total number of passengers and crew reported on the AGE surveillance log did not match the total passenger and crew counts from the beginning of 10 January ? 17 January 2025 and 17 January ? 24 January 2025 voyages.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (5) Total number of passengers; (7) Total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
15
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Site:
Food Service General-Approved Food Source
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Violation:
During the 4 January to 10 January 2025 voyage (#2501), a crew member caught a barracuda fish while on shore that was not from a commercial or approved source. This crew member reportedly brought the fish onboard, stored the fish in a walk in refrigeration unit, then cooked and served the fish for consumption at the crew buffet. Approximately 28 crew reported AGE symptoms after consuming the fish. Management was unaware of the actions of this crew member.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances. Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance.
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Item No.:
13
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Site:
Food Service General-Approved Food Source
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Violation:
During the 4 January to 10 January 2025 voyage (#2501), a crew member caught a barracuda fish while on shore that was not from a commercial or approved source. This crew member reportedly brought the fish onboard, stored the fish in a walk in refrigeration unit, then cooked and served the fish for consumption at the crew buffet. Approximately 28 crew reported AGE symptoms after consuming the fish. Management was unaware of the actions of this crew member. Following the illness outbreak, the cruise line updated the no fishing policy for crew that was previously in place. Additionally, all crew (including newly embarking crew) underwent training on approved food sources and the potential risks of violating company policy. Investigations of the crew involved in this incident are ongoing.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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