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Item No.:
02
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Site:
Medical-Collection Vials
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|
Violation:
The fecal specimen collection and transport vials expired 25 October 2022. The shipment of new vials was expected to arrive 1 June 2023.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2018 Operations Manual.)
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The AGE surveillance logs for the most recent three voyages did not accurately include the total number of passengers and total number of crew members. The log for the voyage 18 May 2023 to 25 May 2023 had the total number of passengers and the total number of crew members listed as 1 and 0, respectively. The log for the voyage 11 May 2023 to 18 May 2023 had the total number of passengers and the total number of crew members listed as 1 and 0, respectively. The log for the voyage 28 April 2023 to 11 May 2023 had the total number of passengers left blank. Staff advised these were clerical oversights and showed the inspector previous logs that had been correctly completed.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the total number of passengers and the 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The column for the presence of underlying medical conditions was left blank for two entries, including one entry on the log for the voyage 18 May 2023 to 25 May 2023 and one entry on the log for the voyage 28 April 2023 to 11 May 2023. Staff advised these were clerical oversights and showed the inspector previous logs that had been correctly completed.
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|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member includes the presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The columns for 'date of last symptom' and 'time of last symptom' were not included on the AGE surveillance logs. A column for 'passenger meal seat' had been added after 'cabin number,' which does not conform to the data field requirements. Staff advised they would reach out for an updated version.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Food and Beverage Questionnaire
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|
Violation:
The designation at the top of the form for whether the person was a passenger or a crew member had not been selected for two questionnaires dated 19 May 2023 and 14 May 2023.
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Recommendation:
Ensure that the completed self-administered questionnaires contain the designation as a passenger or a crew member.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 6 Spa Pool
|
|
Violation:
The holders for the shepherd's hook were very stiff and prevented it from being easily accessible during an emergency.
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|
Recommendation:
Provide a rescue or shepherd?s hook at each RWF that has a depth of 1 meter (3 feet) or greater. Mount the device in a manner that allows for easy access during an emergency.
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Item No.:
16
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|
Site:
Buffet-Deck 7 - La Terrazza - Egg Station
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|
Violation:
A consumer advisory was posted at this station, however, the verbiage did not include a statement indicating the eggs could be served raw or undercooked.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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|
Site:
Galley-Deck 3 - Grill
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|
Violation:
A pan of raw fish filets on the grill counter were not labeled with a time control discard label. This was corrected.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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|
Site:
Galley-Deck 11 - Spaccanapoli
|
|
Violation:
Potentially hazardous food (PHF) items stored inside time control refrigerator SN2 and on top of preparation counters were not labeled with discard times. The outlet was open more than four hours and according to the time control plan, all PHF items are to be labeled with the discard times. The unlabeled food items included: Buffalo mozzarella, whipped cream, and sliced cheesecake. This was corrected.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
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Item No.:
19
|
|
Site:
Buffet-Deck 7 - La Terrazza - Gluten free Bread Station
|
|
Violation:
Three self-service serving tongs were not adequately positioned under the sneeze shield at this station. This was corrected.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 7 - La Terrazza - Dry Store Closet
|
|
Violation:
A small glass jar of jam was on the deck under the shelving.
|
|
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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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|
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Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery - Deck Oven
|
|
Violation:
Two fasteners were missing from inside the second from the bottom oven compartment.
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|
Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only 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.:
20
|
|
Site:
Food Service General-Coffee Machines
|
|
Violation:
Multiple designs of coffee/espresso machines had difficult to clean features in the food splash area above the dispensing nozzles. These areas were not smooth and had recessed areas, slotted fasteners, or openings into areas that could not be easily cleaned. The majority of these areas had an accumulation of old coffee residue of more than a service period.
|
|
Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only 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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 7 - La Terrazza - Smoothie Station - Dump Sink
|
|
Violation:
The horizontal stone profile along the left bulkhead had an open seam creating a difficult to clean area.
|
|
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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 7 - La Terrazza - Smoothie Station
|
|
Violation:
Grouting around the metal cold well / counter juncture was missing in a few areas creating a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - La Terrazza - Juice Station
|
|
Violation:
Sections of grouting were missing around the cold well and counter junctures at this station. The missing grouting made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Port Dishwash
|
|
Violation:
The dishwash machine was out of order for the past three weeks.
|
|
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.:
22
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
The hood-type potwash machine was out of order. The work order showed the machine had been out of order since 14 May.
|
|
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.:
23
|
|
Site:
Galley-Deck 4 - Starboard Dishwash
|
|
Violation:
The warewash wash water of the in-use conveyor dishwash machine was measured below 153F.
|
|
Recommendation:
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 7 - La Terrazza - Potwash
|
|
Violation:
The sanitizing rinse water in the 3-compartment sink had a temperature of 67F for chlorine sanitation.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Potwash - Knife Locker
|
|
Violation:
Approximately five previously cleaned and sanitized chef knives were soiled on the food contact surfaces and handles. These were immediately sent to be re-cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Coffee Machines
|
|
Violation:
Multiple designs of coffee/espresso machines had difficult to clean features in the food splash area above the dispensing nozzles. These areas were not smooth and had recessed areas, slotted fasteners, or openings into areas that could not be easily cleaned. The majority of these areas had an accumulation of old coffee residue of more than a service period.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Combination Ovens
|
|
Violation:
Condensate collected on the deckhead above the units and dripped on top of a portable trolley and onto the deck below. No food was impacted.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Potwash - Knife Locker
|
|
Violation:
Approximately five previously cleaned and sanitized chef knives were soiled on the food contact surfaces and handles. These were immediately sent to be re-cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
A bag of tools was stored on-top of the ice machine's ice bucket stand. The tools were removed and the surface was sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 - La Terrazza
|
|
Violation:
Dust of more than a day's accumulation coated the top side of the glass sneeze shields along the bread and juice stations against the bulkhead.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 - La Terrazza - Port Waiter Station
|
|
Violation:
A wilted flower petal was inside a clean storage compartment of the right clean waiter station. Single service coffee cups were stored inside this compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 7 - La Terrazza - Port Waiter Station
|
|
Violation:
A wilted flower petal was inside a clean storage compartment of the right clean waiter station. Single service coffee cups were stored inside this compartment.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 - Galley Locker - Starboard
|
|
Violation:
White ceramic serving containers were stored on the deck inside this locker.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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|
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Item No.:
31
|
|
Site:
Buffet-Deck 7 - La Terrazza - Starboard Waiter Station
|
|
Violation:
A spray bottle of chemical disinfectant was stored on top of the soiled drop counter. The spray bottle was relocated outside of the food area.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Deck grouting around the large deck mounted mixer was missing or recessed around the perimeter of the mixer.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
Recessed deck grouting was observed throughout this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - La Terrazza - Dry Store Closet
|
|
Violation:
A small jar of jam and general debris was on the deck underneath the shelving, specifically in the corners of the closet.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - La Terrazza - Combination Ovens
|
|
Violation:
Dust of more than a day's accumulation was on the bulkhead in back of the combination ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
Recessed or missing deck tile grouting was observed throughout much of this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Combination Ovens
|
|
Violation:
Condensate collected on the deckhead above the units and dripped on top of a portable trolley and onto the deck below. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
Light intensity behind the potwash machine was less than 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Combination Ovens
|
|
Violation:
Light intensity behind the stacked ovens was less than 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 11 - Spaccanapoli
|
|
Violation:
Light intensity was less than 220 lux of light at the dump sink and adjacent counter near the dessert section and additionally at the pizza preparation counter where pizza was being made. Several deckhead lights were not functioning.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - La Terrazza - Combination Ovens
|
|
Violation:
Light intensity was less than the required 110 lux behind the stacked combination ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Combination Ovens
|
|
Violation:
Condensate collected on the deckhead above the units and dripped on top of a portable trolley and onto the deck below. No food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 7 - La Terrazza - Chemical Locker - Soiled Drop
|
|
Violation:
A previously used mop hung in this locker was excessively dripping water and pooling on the bottom of the locker.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|