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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Long (AGE)
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Violation:
On 12 February 2024 a food employee had onset of AGE symptoms at 1115 and reported to medical at 1130. However, the Food & Beverage Questionnaire reflected that the employee went to dinner in the crew mess at 1900.
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Recommendation:
Ensure the questionnaires are completed accurately.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
On 28 June 2023 Potable Water Tank 9 (Starboard) did not have any entries for tank halogen disinfection, start time/end time and halogen residual levels before being placed back into service. Additionally, this was signed by the supervisor.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
08
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Site:
Buffet-Deck 15 World Fresh Market - Beverage Station - Portside
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Violation:
The backflow prevention device for the center coffee machine was in disrepair with the vents clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 15 World Fresh Market - Beverage Station - Aft
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Violation:
The backflow prevention device for the countertop coffee maker was not in use and attached to a dead end of potable water line. Additionally, this device was currently on the backflow prevention device log while being corroded and in disrepair.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Maintain backflow prevention devices in good repair. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Bar-Deck 15 Salty Dog
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Violation:
The backflow prevention device for the drinking fountain was in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Main - Beverage Station Portside/Aft
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Violation:
The backflow prevention device for the countertop juice machine was in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 Terrace Pool
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Violation:
The flotation device was not mounted in a prominent location that could be easily accessed during an emergency. Corrections started immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Long (AGE)
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Violation:
On 23 January 2024 a food employee had onset AGE symptoms at 0500 and did not report to medical until 0950. Disciplinary actions were taken, and retraining occurred.
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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. (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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
19
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Site:
Buffet-Deck 15 World Fresh Market - Beverage Station - Portside
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Violation:
A heavy amount of condensate was resting on the undershelf area where the coffee filter baskets are placed for brewing purposes. When the inspector entered the area, the coffee filter baskets were removed, and the condensate was above where consumers place their cups to serve themselves coffee. This coffee station was open for service at the time of the inspection. No condensation was observed dripping into food.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 15 World Fresh Market - Breakfast Destination
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Violation:
As the inspector entered this serving area, serving tongs handles were resting on top of bread rolls presented on the buffet. The serving tongs and the bread were removed. This area was open for service at the timw of the inspection
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck 15 World Fresh Market - Beverage Station - Portside
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Violation:
The countertop near the coffee machines had an excess amount of silicone used to fill holes from previously mounted equipment making the area difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 6 Main - Beverage Station Portside/Aft
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Violation:
Two holes were in the stainless-steel countertop next to the glass rack.
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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:
Galley-Deck 6 Main - Bain Marie Station
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Violation:
The heat lamps inside frame structure were in disrepair in multiple areas making them difficult 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. 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.
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Item No.:
22
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Site:
Galley-Deck 15 World Fresh Market - Warewashing Area - Mid-ship
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Violation:
The wash compartment curtains of the flight-type warewashing machine were in disrepair.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 15 World Fresh Market - Warewashing Area - Mid-ship
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Violation:
Multiple racks of soiled dishes were stored against the clean side of the warewashing machine during the operation. These items were removed immediately.
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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 necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Galley-Deck 6 Main - Bain Marie Station
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Violation:
The underside of the plate serving shelves above the entire bain marie station were heavily soiled with food debris. Additionally, the underside of the heating lamps was heavily soiled with food debris on the food splash areas. This area had been previously cleaned. Cleaning began immediately.
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Recommendation:
Ensure food contact or food splash surfaces and areas of equipment and utensils are clean to sight and touch. Ensure food only contact or food splash areas of surfaces of equipment are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 6 Main - Bain Marie Station
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Violation:
The hot grill area was heavily soiled with food debris on the grill and splash zone area from the breakfast serving time. Additionally, the hot holding bain marie area had a heavy amount of condensate on the underside of the plate shelf and on the shelf bulkhead. No food was in this area at the time of the inspection
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 15 Planks
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Violation:
Two microwave ovens located adjacent from the warewashing machine area were soiled on the inside food splash areas. This area had previously been cleaned.
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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.
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Item No.:
26
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Site:
Bar-Deck 15 Outriggers
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Violation:
The port- and starboard side soda machine dispensing guns were heavily soiled with a brown residue on the food contact areas.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Bar-Deck 15 Outriggers
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Violation:
Multiple previously cleaned utensils were stored on the back bar unprotected at an outside bar. Additionally, the food-contact surfaces of the soda dispensing guns were not protected while not in use. The bar was not open for service and had been previously cleaned.
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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.:
30
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Site:
Galley-Deck 15 World Fresh Market - Warewashing Area - Portside
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Violation:
The crew toilet room door was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Bar-Deck 15 Outriggers
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Violation:
The back bar bulkhead-mounted rolling shutter door mount was in disrepair. Additionally, the wood surrounding the hoist was chipped and difficult to clean.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 15 World Fresh Market - Waiter Station - Portside/Aft
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Violation:
The technical door to a tech space located on the forward bulkhead and the entrance door to the waiter station attached to the adjacent bulkhead were in disrepair.
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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 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.:
34
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Site:
Galley-Deck 6 Main - Warewashing Area
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Violation:
The drains under the scraping table could not drain due to an excess amount of food accumulation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 15 World Fresh Market - Beverage Station - Portside
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Violation:
The light intensity was insufficient throughout multiple areas of this beverage station. The measured light intensity ranged between 57 - 64 lux consistently.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 6 Main - Bain Marie Station
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Violation:
The hot holding area had a heavy amount of condensate on the underside of the plate shelf and on the shelf bulkhead. No food was in this area at the time of the observation.
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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 ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Bar-Deck 15 Outriggers
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Violation:
The back countertop beer dispensing unit was in disrepair and had not been used for some time. Staff removed this unit during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Deck 15 Calypso
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Violation:
The back countertop beer dispensing unit was in disrepair and had not been used for some time. Staff removed this unit during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 6 Main
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Violation:
Four fruit flies were noticed throughout this 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.:
44
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Site:
Potable Water-Tank Maintenance Records
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Violation:
On 28 June 2023 Potable Water Tank 9 (Starboard) did not have any entries for tank halogen disinfection, start time/end time and halogen residual levels before being placed back to service. Additionally, this was signed by the supervisor.
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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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