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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
Medical staff routinely submitted 4-hour reports even if the number of passenger or crew cases had not changed since submitting the 24-hour report. This was documented on at least five instances during the past 12 voyages. This was written in the previous report of July 2023. The Corrective Action Statement for this previous inspection reported additional training for the medical staff about AGE reporting.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port. If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
08
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Site:
Galley-Deck 15 - Fresh Market Dishwash
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Violation:
The vacuum breaker in the back of the warewash machine was wrapped in a plastic film, voiding its proper functioning. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Member Late AGE Reporting
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Violation:
On 28 February, a food worker had an onset of acute gastroenteritis symptoms at 0100 and reported to the medical center at 0900. Records indicated the food worker was not working or moving around the ship during this time and received a formal warning for late reporting.
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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. 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.:
12
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Site:
Room Service-Deck 11 - Bell Box
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Violation:
One crew member opened a bottle of water and started drinking from it in the food area.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
12
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Site:
Galley-Deck 7 - Sabatini
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Violation:
One crew member opened a bottle of water and started drinking from it in the food area.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
12
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Site:
Galley-Deck 15 - Slice Pizzeria
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Violation:
The ventilation hood exhaust over the pizza oven was not working properly at the time a crew member was preparing pizza. As a result, the area was very hot resulting in excessive sweating of a crew member handling food.
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Recommendation:
Ensure food employees keep their hands and exposed portions of their arms clean.
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Item No.:
13
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Site:
Food Service General-Knowledge
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Violation:
This inspection found practices that can improve with additional training. For example: (1) food employees sweating heavily during food preparation, (2) food employees opening bottles of water and drinking from them while in food preparation areas, (3) food employees drying previously cleaned and sanitized utensils with wiping cloths, (4) having food on time control inside a blast chiller that was not in the time control plan, and (5) inadequate food and food equipment protection.
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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 preparation, food storage, or warewashing 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 the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
17
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Site:
Galley-Deck 6 - Crown Grille Hot Galley
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Violation:
The blast chiller had food inside with time control labels, however, this unit was not listed on the time control plan nor was the unit physically labeled as such. The time control labels were removed but the food continued on time control rather than being discarded or moved to an appropriate time control unit.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible 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 potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Galley-Deck 5 - Pastry Freezer
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Violation:
Heavy condensate collected on the decks, bulkheads, deckhead, ventilation unit, trolleys, and covered food.
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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.:
19
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Site:
Buffet-Deck 5 - Staff Mess
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Violation:
The nonfood-contact portion of a serving utensil was touching cut tomatoes. Corrections started immediately.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Galley-Deck 15 - Salty Dog Show Galley
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|
Violation:
One fly was resting on cheese slices and flying around other burger toppings. The cheese and other toppings were removed and discarded.
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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.:
20
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Site:
Galley-Deck 14 - Hot Section
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Violation:
The tilting pan on the left was out of service.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
20
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Site:
Room Service-Deck 11 - Bell Box
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Violation:
The bulk milk dispenser was out of service.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
20
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Site:
Room Service-Deck 11 - Bell Box
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Violation:
At the bar, the soda dispensing gun had six slotted fasteners in the food splash zone.
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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.
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Item No.:
20
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Site:
Galley-Deck 5 - Pastry Freezer
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Violation:
Heavy condensate collected on the decks, bulkheads, deckhead, ventilation unit, trolleys, and covered food.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 5 - Hot Section
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|
Violation:
The temperature gauge of bain marie #5 was visibly broken and it was unclear how this affected the proper functioning of the bain marie.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Galley
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|
Violation:
Combination oven #8 was out of service.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 6 - Fruit Pantry
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Violation:
One previously cleaned soup cup staged on the counter to be used by the crew member in the area was chipped with sharp edges.
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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:
Food Service General-Undercounter Refrigerator Door Hinges
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Violation:
The door hinges of undercounter refrigerators were in disrepair, for example in Fresh Market, Lido galley, main galleys, crew galley, and preparation rooms.
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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.
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Item No.:
22
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Site:
Galley-Deck 14 - Potwash
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Violation:
The wash temperature gauge of the in-use potwash machine was in disrepair, measuring 155F while the thermocouple measured 170F. Additionally, the final rinse gauge was in disrepair, measuring 200F at the manifold while the thermocouple measured 162F at the utensil surface. The 38-degree difference and the fact that no steam was coming out of the final rinse nozzles indicated that the gauge measurement was incorrect.
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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 14 - Dry Store Pantry
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Violation:
The undercounter warewashing machine was out of service.
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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 - Fresh Market Dishwash
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Violation:
The ventilation technical compartment of the in-use flight-type warewash machine was heavily soiled with dust.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
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Site:
Galley-Deck 15 - Fresh Market Dishwash
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Violation:
The three-compartment sink was used to store stacks of soiled items and could not be used as intended. Additionally, there was a leak from under the wash sink.
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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. 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 5 - Port Dishwash
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Violation:
The final rinse upper spray arm of the in-use conveyor warewash machine was partially blocked creating an ineffective spray pattern. Corrections started immediately.
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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 6 - Glasswash
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Violation:
The in-use glasswash machine had a shorter wash cycle then the one specified by the manufacturer on the data plate. The wash cycle was measured at 25 seconds while the data plate stated 40 seconds. Corrections started immediately.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 5 - Bakery
|
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Violation:
The undercounter warewash machine was out of service.
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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 6 - Potwash
|
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Violation:
The potwash machine was out of service. Corrections were ongoing.
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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 6 - Cold Section
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|
Violation:
The undercounter warewash machine was out of service.
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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:
Preparation Room-Deck 4
|
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Violation:
The undercounter warewash machine was out of service.
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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.
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Item No.:
22
|
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Site:
Galley-Deck 5 - Cold Section
|
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Violation:
The undercounter warewashing machine was out of service.
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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 5 - Pastry
|
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Violation:
The undercounter warewashing machine was out of service.
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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.:
26
|
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Site:
Galley-Deck 6 - Fruit Pantry
|
|
Violation:
Two previously cleaned soup cups staged on the counter to be used by the crew member in the area were soiled with food debris.
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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 - Ceramic Locker
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|
Violation:
At least six previously cleaned bowls were soiled. The entire rack with bowls was sent to be rewashed.
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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:
Galley-Deck 6 - Palm Dining Room Service Bar
|
|
Violation:
The wheels of a large trolley were heavily soiled and rested against the bulkhead.
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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 5 - Pastry
|
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Violation:
The wheels of a large trolley were soiled and stored leaning over the adjacent oven.
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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 - Soup Station
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|
Violation:
A strainer basket was stored on the deck. Corrections started immediately.
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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.:
28
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Site:
Room Service-Deck 11 - Bell Box
|
|
Violation:
The crew member receiving and picking up the cleaned and sanitized plates coming out of the in-use conveyor warewash machine was drying them with a wiping cloth and not allowing them to air dry. These plates were sent to be rewashed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
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Site:
Other-Deck 15 - Hotel Locker 15507
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|
Violation:
A box of chopsticks was stored directly on the deck. There was a crawling insect next to the box. The deck and bulkhead were in bad repair. This locker also stored cutlery holders, gloves, and popcorn bags.
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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.:
29
|
|
Site:
Galley-Deck 15 - Planks Dishwash
|
|
Violation:
The handwashing station at the soiled side was blocked by buckets that were not in use and moved to a cleaning locker.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
The handwashing station was blocked by a trolley. Corrections started immediately.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
|
Site:
Galley-Deck 6
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|
Violation:
The door of crew restroom 6.6.03 was not completely self-closing as it remained partially open when closed.
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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.:
30
|
|
Site:
Galley-Deck 15 - Fresh Market Dishwash
|
|
Violation:
There was no 'wash hands often' sign at the handwashing station. Corrections started immediately.
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|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
33
|
|
Site:
Other-Deck 15 - Hotel Locker 15509
|
|
Violation:
Boxes with trash bags were stored directly on the deck, making cleaning difficult. Food service cleaning supplies were stored in the locker. The light intensity was 50 lux.
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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.
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Item No.:
33
|
|
Site:
Buffet-Deck 15 - Fresh Market Locker 15617
|
|
Violation:
The deck of this food storage area was soiled with food and debris.
|
|
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
|
|
Site:
Food Service General-Decks
|
|
Violation:
The decks in food areas were in disrepair, for example in the Lido galley, main galleys, crew galley, and preparation rooms.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 15 - Hotel Locker 15507
|
|
Violation:
A box of chopsticks was stored directly on the deck. There was a crawling insect next to the box. The deck and bulkhead were in bad repair. This locker also stored cutlery holders, gloves, and popcorn bags.
|
|
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. 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
|
|
Site:
Galley-Deck 14 - Potwash
|
|
Violation:
Heavy condensate collected on the deckhead above the soiled and clean ends of the potwash machine. The condensate was dripping on both ends of the machine. The exhaust ventilation did not seem effective.
|
|
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
|
|
Site:
Galley-Deck 5 - Soup Station
|
|
Violation:
A strainer basket was stored on the deck. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - Sabatini Show Galley
|
|
Violation:
The previously cleaned deckhead was soiled with grease residues and debris. Additionally, there were openings to the plenum above.
|
|
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. 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 - Fresh Market Dishwash
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Violation:
The exhaust ventilation above the soiled end of the in-use flight-type warewash machine was heavily soiled with debris. Corrections started immediately.
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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 15 - Planks Dishwash
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Violation:
Pieces of paper were on top of a deck drain, causing water to pool 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.:
33
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Site:
Galley-Deck 15 - Planks Dishwash
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Violation:
The ventilation exhaust above the soiled end of the warewash machine was heavily soiled.
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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 6 - Crown Grille
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Violation:
The show galley waiter pickup station was not coved at the deck juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 5 - Pastry Freezer
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Violation:
Heavy condensate collected on the decks, bulkheads, deckhead, ventilation unit, trolleys, and covered food.
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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:
Provisions-Deck 3 - Dry Stores A & B
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Violation:
The deck under the pallets was heavily soiled.
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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:
Other-Deck 15 - Hotel Locker 15509
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Violation:
The light intensity was 50 lux.
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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.
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Item No.:
37
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Site:
Galley-Deck 15 - Slice Pizzeria
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Violation:
The ventilation hood exhaust over the pizza oven was not working properly at the time a crew member was preparing pizza. As a result, the area was very hot resulting in excessive sweating of a crew member handling food.
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Recommendation:
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.:
37
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Site:
Galley-Deck 15 - Planks Dishwash
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Violation:
Heavy condensate collected above the soiled end of the in-use conveyor warewash machine. Condensate was dripping on the conveyor. The exhaust seemed inefficient.
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Recommendation:
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.:
37
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Site:
Galley-Deck 14 - Potwash
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Violation:
Heavy condensate collected on the deckhead above the soiled and clean ends of the potwash machine. The condensate was dripping on both ends of the machine. The exhaust ventilation did not seem effective.
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Recommendation:
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:
Galley-Deck 15 - Planks Dishwash
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Violation:
The handwashing station at the soiled side was blocked by buckets that were not in use and moved to a cleaning locker.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Dining Room-Deck 5 - Island Dining Room Pantry
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Violation:
A cart with tablets that are no longer used was stored in the pantry. Additionally, a wooden box from the crew office was on the food preparation counter. The cart and the wooden box were relocated outside the pantry.
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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 - Palm Dining Room Service Bar
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Violation:
There was one fly in 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.:
39
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Site:
Provisions-Deck 3 and 4
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Violation:
One fly was observed on deck 3 and one fly was observed on deck 4.
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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 15 - Salty Dog Pantry
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Violation:
There was one fly in this area. The door leading to the outside show galley did not close properly, staying partially open.
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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:
Other-Deck 15 - Hotel Locker 15507
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Violation:
A box of chopsticks was stored directly on the deck. There was a crawling insect next to the box. The deck and bulkhead were in bad repair. This locker also stored cutlery holders, gloves, and popcorn bags.
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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 15 - Salty Dog Show Galley
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Violation:
One fly was resting on cheese slices and flying around other burger toppings. The cheese and other toppings were removed and discarded. There were at least 3 additional flies in this outside cooking 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 15 - Fresh Market Pantry Forward and Aft
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Violation:
There was one fly in 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.:
39
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Site:
Galley-Deck 15 - Fresh Market Dishwash
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Violation:
There was one fly in 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.:
40
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Site:
Galley-Deck 15 - Salty Dog Pantry
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Violation:
There was one fly in this area. The door leading to the outside show galley did not close properly, staying partially open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reports
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Violation:
The previous inspection of July 2023 found that medical staff routinely submitted 4-hour reports even when the number of AGE passenger or crew cases had not changed since submitting 24-hour reports. The Corrective Action Statement for this previous inspection reported additional training for the medical staff about AGE reporting to avoid reports that were not needed. The current inspection found that this practice continued.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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