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Item No.:
22
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Site:
Other-Soiled Trolley Carts
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Violation:
In the passenger elevator area, more than 12 utensil transportation carts containing soiled dishware from recently cleaned cabins were staged and waiting to be taken to the galley warewash. Crew stated this was to avoid overloading the warewash area in the main galley; however, only two out of five warewash machines were in use during the inspection.
Additionally, the flow of soiled and clean operations overlapped as soiled carts carrying soiled utensils were transported through the galley clean storage and food handling areas en route to the soiled drop-off area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Pantry-Deck 16 - Red Frog Bar
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Violation:
Previously cleaned and sanitized glasses were stored on two glasswash racks that were soiled with food and paper debris.
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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.
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Item No.:
27
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Site:
Buffet-Deck 16 - Lido Beverage Stations
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Violation:
Computer mice attached to the coffee machines were soiled with more than a day's accumulation of residue around their scroll wheels. Staff stated this was for ADA accessible use of the machines and was a temporary solution while touchpads were on order.
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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 16 - Aft Lido Beverage Station
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Violation:
The countertop grout around the in-counter ice machine was soiled with a pink residue.
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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.:
21
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Site:
Food Service General-Deck 16 - Show Galleys
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Violation:
In multiple venues, a large difficult-to-clean gap was in the preparation countertops where the exhaust hood overhang's drain pipe passed through the counter. These gaps were also soiled with old food debris.
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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.:
27
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Site:
Food Service General-Deck 16 - Show Galleys
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Violation:
In multiple venues, the large gap in the preparation countertops was soiled with old food debris where the exhaust hood overhang's drain pipe passed through the counter.
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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 16 - Masala Tiger Show Galley
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Violation:
The previously cleaned and sanitized combination oven's door seals and internal drain were soiled with food debris. The area was not in operation.
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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.:
21
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Site:
Buffet-Deck 16 - Empanada Station
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Violation:
There was a difficult-to-clean seam between the heat lamp's left leg and 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.:
27
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Site:
Buffet-Deck 16 - Forward Starboard Beverage Station
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Violation:
The counter-mounted payment card reader next to the soda dispenser was soiled with more than a day's accumulation of residue around its base.
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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 16 - Lido Center Galley
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Violation:
Liquid from an unknown source pooled on top of the combination oven. The oven was not in use.
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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 16 - Street Eats Show Galley
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Violation:
The previously cleaned and sanitized heat lamp's outer surface was soiled above the lamb station.
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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.:
26
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Site:
Pantry-Deck 16 - Red Frog Bar
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Violation:
A shrimp shell was inside a previously cleaned and sanitized glass stored in the clean area.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
27
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Site:
Pantry-Deck 16 - Red Frog Bar
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Violation:
Two glasswash racks, with previously cleaned and sanitized glasses stored on them, were soiled with food and paper 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.:
16
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Site:
Galley-Deck 16 - Blue Iguana Show Galley
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Violation:
One tray of sauteed onions prepared for breakfast was inside the undercounter time control cabinet at 1020, without a discard label. The discard time based on the time control plan was 0930.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
21
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Site:
Galley-Deck 16 - Blue Iguana Show Galley
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Violation:
The countertop grout around the inset hot plate was in disrepair.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 16 - Big Chicken Show Galley
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Violation:
The countertop grout around the inset hot plate corners was missing.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Buffet-Deck 8 - Pizzeria del Capitano
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Violation:
The previously cleaned and sanitized pizza display countertop was soiled with old food debris. The venue was not in service.
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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.:
21
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Site:
Galley-Deck 8 - Cucina del Capitano Show Galley
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Violation:
The seam between the countertop's marble slabs was not sealed, creating a difficult-to-clean area.
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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.:
27
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Site:
Galley-Deck 8 - Cucina del Capitano Show Galley
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Violation:
The unsealed seam between the countertop's marble slabs was soiled with food residue.
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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.:
39
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Site:
Galley-Deck 8 - Cucina del Capitano
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Violation:
One fruit fly was in the service bar 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.:
17
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Site:
Buffet-Deck 4
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Violation:
Time control plans at three beverage stations did not match the milk dispensing units' physical labels. The time control plan listed the milk dispensing machine as temperature control; however, the unit was physically labeled for time control and the milk had a 4-hour discard label. Staff immediately corrected the plans.
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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.:
13
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Site:
Buffet-Deck 4
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Violation:
Time control plans at three beverage stations did not match the milk dispensing units' physical labels. The time control plan listed the milk dispensing machine as temperature control; however, the unit was physically labeled for time control and the milk had a 4-hour discard label. Staff initially struggled to interpret the time control plans and were inconsistent answering if the milk was temperature or time control.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (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.:
20
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Site:
Buffet-Deck 4
|
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Violation:
The ice cream machine was out of order due to broken parts.
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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.
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Item No.:
30
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Site:
Galley-Deck 4
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Violation:
The handwashing station did not have any signage to 'wash hands frequently.'
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
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Item No.:
27
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Site:
Galley-Deck 4 - Warewash
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Violation:
In the clean dish storage area, one rack was soiled with pieces of nuts and other debris. This was removed 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.:
13
|
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Site:
Other-Soiled Trolley Carts
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|
Violation:
In the passenger elevator area, more than 12 utensil transportation carts containing soiled dishware from recently cleaned cabins were staged and waiting to be taken to the galley warewash. Crew stated this was to avoid overloading the warewash area in the main galley; however, only two out of five warewash machines were in use during the inspection.
Additionally, the flow of soiled and clean operations overlapped as soiled carts carrying soiled utensils were transported through the galley clean storage and food handling areas en route to the soiled drop-off area.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
19
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Site:
Galley-Deck 6 - Pastry
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Violation:
Pastries were stored unprotected on a trolley cart.
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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.:
33
|
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Site:
Bar-Deck 6 - Brass Magnolia
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Violation:
The bulkhead along the bar area was in disrepair and peeling.
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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.:
39
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Site:
Bar-Deck 6 - Fortune Teller
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Violation:
One fly was in the back bar 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.:
02
|
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Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE Surveillance Log had an incorrect date and time of last symptom compared to the online medical notes for a nonfood employee. AGE symptom onset occurred 6 April 2026 at 1220. The medical notes stated the employee had more symptoms on 7 April 2026, but the medical log for the last symptom was not updated to reflect this. However, the employee was kept in isolation for the full 24 hours after the correct last symptoms time.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (14) Date of last symptom; (15) Time of last symptom.
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