|
|
|
Item No.:
02
|
|
Site:
Medical-Specimen/Shipping Containers
|
|
Violation:
Medical staff were unable to provide the appropriate label markings required for shipping Biological Substances, Category B shipments.
|
|
Recommendation:
Ensure the medical staff maintains 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.)
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contact Follow Up
|
|
Violation:
On 26 January 2024 there was no 48-hour follow up for the acute gastroenteritis case's cabin mate/close contact. Records stated follow-ups were completed on 24 January 2024 at 1645 and 25 January 2024 at 1500. The close contact was asymptomatic.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Pipe Disinfection Log
|
|
Violation:
During August and October 2023, at least three entries stated pipe disinfection was conducted with 50 ppm chlorine for less than 4 hours. For example: (1) On 31 August 2023, tank top, fire zone (FZ) 4 Pump Room 2 starboard / mineralizer 1 for evaporator 2 was sanitized with 50 ppm chlorine for 2 hours (start time 1330; end time 1530; (2) On 16 October 2023, tank top, FZ 4 Pump Room 2 starboard / mineralizer 2 for evaporator 2 was sanitized with 50 ppm chlorine for 1.5 hours (start time 1330; end time 1500); and (3) On 17 October 2023, tank top, FZ 4 Pump Room 1 starboard / mineralizer 1 for evaporator 1 was sanitized with 50 ppm chlorine for 1.5 hours (start time 1330; end time 1500). All records were verified by the supervisor and signed by the Division Head. A similar finding was written on the June 2023 inspection report.
|
|
Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s). Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The consumer advisory for the cold smoked salmon and the fried egg did not provide the specific statement for how the product is served (cooked to order or may be served raw or undercooked).
|
|
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. Ensure that disclosure is 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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5 Hot Line Starboard
|
|
Violation:
A food worker was seen cooking raw steaks with bloody gloves and then proceeding to carry the pan to the combination oven. The crew member used the same gloves to open the oven and walked back to their station without washing or disposing their gloves. They proceeded to cook more raw steaks with the same gloves.
|
|
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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 5 Bamboo Room
|
|
Violation:
Alcohol bottles were stored on two upper shelves in the center of the back bar that were soiled with more than a day's accumulation of dust.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 Dry Storage Pantry
|
|
Violation:
A bin that appeared to be filled with flour was unlabeled.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5 Cafe Promenade
|
|
Violation:
One large bowl of apples and one large bowl of pears on the back counter were not covered.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Bars
|
|
Violation:
The soda guns had slotted fasteners in the food-contact splash zone.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 Jamie's Italian
|
|
Violation:
The sealant was rough and peeling on the equipment face below the hot plates.
|
|
Recommendation:
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. 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:
Galley-Deck 11 Chop's Grille
|
|
Violation:
The handle on the right side of the char grill's drip tray panel was broken and not securely fastened to the equipment.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer Salad Bar Line
|
|
Violation:
The door handle for upright refrigerator 7-4 D-10 was missing a plug which created a difficult to clean surface.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer Starboard Side Beverage Station
|
|
Violation:
The top edges of the countertop's laminate paneling above the food and nonfood storage were chipped, which created a difficult to clean surface.
|
|
Recommendation:
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. 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 11 Windjammer Potwash
|
|
Violation:
A piece of plastic wrap was wrapped through two of the bottom spray arm's nozzles in the potwash machine. The potwash machine was in operation.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 5 Bamboo Room
|
|
Violation:
Two cherry stems were stuck in two of the bottom spray arm's nozzles in the glasswash machine. The glasswash machine was not in operation.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 14 Diamond Lounge
|
|
Violation:
One previously cleaned and sanitized coffee cup out for passenger use was soiled on the inside with coffee residue. The inspector was able to remove the residue with an alcohol wipe. Staff immediately removed the cup to be recleaned and sanitized.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 Cafe Promenade Coffee Station
|
|
Violation:
One previously cleaned and sanitized coffee cup out for passenger use was soiled on the outside, nonfood-contact surface, with coffee residue. Staff immediately removed the cup to be recleaned 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:
Bar-Deck 5 Bamboo Room
|
|
Violation:
The two upper bottle shelves in the center of the back bar were soiled with more than a day's accumulation of dust.
|
|
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 3 Pastry
|
|
Violation:
The portside undercounter refrigerator gasket was heavily soiled with black debris. This was immediately removed to be recleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Chop's Grille
|
|
Violation:
The deck tile grout was recessed near the char grill.
|
|
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 11 Chop's Grille
|
|
Violation:
Multiple fasteners were missing on the deckhead ventilation overhang and deckhead hatch which created penetrations and difficult to clean surfaces.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer Show Galley
|
|
Violation:
The painted stainless-steel bulkhead on both sides of the show galley had gaps between the top of the deck coving strip and the bulkhead. Additionally, the deck coving strip sealant was peeling below the starboard flat grill.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer Condiment Station Aft
|
|
Violation:
Carpet was below the ketchup, mustard, and mayonnaise dispensers that were on the countertop that separates the buffet line from the seating area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The light intensity measured 150 lux at the starboard side buffet entrance countertop. Food was not out for service during breakfast, but a sneeze guard was present, and staff stated food is set out during other meals.
|
|
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:
Buffet-Deck 11 Windjammer Hot Buffet Lines
|
|
Violation:
The light intensity measured 60 to 100 lux along the entire starboard side hot buffet line and 170 lux along the entire portside hot buffet line.
|
|
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:
Bar-Deck 5 English Pub
|
|
Violation:
The light intensity at the back bar bottle storage shelves was less than 220 lux during cleaning operations.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 11 Jamie's Italian
|
|
Violation:
One small fly was flying throughout the entrance to the galley. The area was not in operation.
|
|
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.
|
|
|