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Item No.:
01
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Site:
Medical-
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Violation:
The total number of passengers and crew on the acute gastroenteritis (AGE) surveillance log and 24-hour AGE reports from voyage 1326 and prior did not match. For voyage 1326 from 22 to 29 July 2023, the AGE surveillance log had the total passengers as 3836 and crew as 1350. The 24-hour AGE report had the total passengers as 3850 and crew as 1343. Current staff were knowledgeable that the total number of passengers and crew entered on both the acute gastroenteritis (AGE) surveillance log and 24-hour AGE reports are from the beginning of the voyage.
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Recommendation:
Ensure the AGE report contains the following: total number of passengers and crew members on the cruise at the beginning of the voyage.
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Item No.:
11
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Site:
Medical-
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Violation:
Two non-food employees and one food employee were working while symptomatic. (1) A non-food employee's acute gastroenteritis (AGE) symptoms began at 2030 on 18 July 2023. They started working at 2100 and reported to medical at 0005 on 19 July 2023. (2) A non-food employee's AGE symptoms began at 0730 on 14 July 2023. They started work at 1900 and worked until 0400 on 15 July 2023 and reported to medical at 0457. (3) A food employee's AGE symptoms began at 1300 on 11 July while they were working. They worked until 1430 and reported to medical at 1710. Food assessments and disciplinary action were documented.
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Recommendation:
When food employees 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. When nonfood employees 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
15
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Site:
Provisions-Deck 4 Fresh Vegetables
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Violation:
One large yellow bell pepper in the middle of a box of bell peppers was covered with a white fuzzy material.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
17
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Site:
Preparation Room-Deck 4
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Violation:
Raw chicken strips in a large metal pan, stored inside the walk-in refrigerator near the door, were out of temperature. Staff measured the chicken at 42.7F and the inspector measured the chicken at 43.9F and 43.4F with a tip-sensitive thermometer. The refrigerator's ambient temperature was 41F. Staff immediately discarded the chicken.
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Recommendation:
Ensure frozen potentially hazardous food that is slacked to moderate the temperature is held: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) At any temperature if the food remains frozen.
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Item No.:
19
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Site:
Bar-Deck 5 Wines
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Violation:
Alcohol bottles were stored on the back bar shelves which were soiled with more than a day's accumulation of dust.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The sealant around the induction top next to the soup section was in disrepair creating a difficult to clean surface.
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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.:
21
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Site:
Buffet-Deck 16 World Fresh Marketplace Portside Bistro
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Violation:
The passenger side of the island countertop had rough or missing sealant making the area hard to clean.
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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.:
21
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Site:
Bar-Deck 6.1
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Violation:
The back bar's profile strip along the countertop/bulkhead juncture was in disrepair and missing in sections creating a hard to clean surface.
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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.:
21
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Site:
Other-Engine Control Room
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Violation:
The small undercounter refrigerator, which contained two containers of milk, was not equipped with a temperature-measuring device.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
The small undercounter refrigerator was soiled inside with more than a day's worth of accumulation.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 16 World Fresh Marketplace Starboard Side Beverage Station
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Violation:
The juice dispenser had more than a day's worth of food debris on the food-contact splash zone above the nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 Starboard Side Beverage Station
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Violation:
The juice dispenser had more than a day's worth of food debris in the food splash zone above the nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 16 World Fresh Marketplace Portside Beverage Station
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Violation:
The juice dispenser had more than a day's worth of food debris on the food-contact splash zone above the nozzles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Deck 5 Wines
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Violation:
The back bar shelves lined with alcohol bottles were soiled with more than a day's accumulation of dust.
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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:
Other-Engine Control Room
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Violation:
A drawer filled with packaged coffee and tea was soiled with more than a day's worth of accumulation of food 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.:
28
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate collected on the deckhead above the clean side of the in-use flight-type warewash machine. It was dripping onto the warewash machine, but no dishes were impacted.
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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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Item No.:
33
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Site:
Provisions-Deck 3 Liquor
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Violation:
Water was continuously dripping from the deckhead in multiple locations and pooling on the deck. Staff stated the water was from condensate collecting on the walk-in freezers located a deck above.
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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 5 Warewash
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Violation:
Condensate collected on the deckhead above the clean side of the in-use flight-type warewash machine.
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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 7 Crown Grill
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Violation:
The tack weld behind the hot plate broke from the bulkhead creating a gap and making the surface difficult to clean.
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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:
Galley-Deck 16 Trident Grill
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Violation:
The tack weld at the bulkhead/counter juncture was broken creating a gap making the surface difficult to clean.
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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:
Galley-Deck 15 Blast Chiller 15607
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Violation:
There was a heavy buildup of frozen condensate on the deckhead and a large amount of ice 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.:
36
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Site:
Buffet-Deck 5 Pizzeria
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Violation:
The shatter-resistant coating was peeling from the far-right heat lamp on the worker side of the counter.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate collected on the deckhead above the clean side of the in-use flight-type warewash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Preparation Room-Deck 4
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Violation:
One large fly flew out of the walk-in refrigerator when the door was opened.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 5 Wines
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Violation:
One small, live fly was near the glasswash area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 16 World Fresh Marketplace Starboard Side Beverage Station
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Violation:
The undercounter technical space had a small fly inside.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 16 World Fresh Marketplace Portside Beverage Station
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Violation:
The undercounter technical space had a small fly inside.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 11 Bell Box
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Violation:
A small fly was flying in room 11608.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 7 Crown Grill
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Violation:
A small fly was flying in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 6 Cold Galley
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Violation:
A small fly was flying in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Integrated Pest Management-Deck 4 Garbage Room
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Violation:
There were two large flies in the garbage room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Backflow Prevention Devices
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Violation:
The supervisor in charge of backflow prevention devices was unclear about the proper disinfection methods that are used before placing backflow prevention devices in service. The supervisor stated to use 50 ppm of chlorine for a few minutes versus the required four hours.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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