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Item No.:
08
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Site:
Potable Water-Disinfection Log
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Violation:
The disinfection log did not have a record for disinfecting the crew galley's hood cleaning backflow prevention assembly on 14 March 2024 when the assembly was replaced. Staff stated the assembly was disinfected, but they could not find the record.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food worker had an onset of AGE symptoms at 1020 on 18 August 2024, but did not report until 1309 that same day. The food worker was not working during that time and did not go to the crew mess as they stayed in their cabin. The food worker does have cabin mates and two additional close-contacts that share a bathroom.
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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. 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.:
13
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Site:
Food Service General-Date Marking
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Violation:
In Deck 2 Hot Galley- While reviewing the cooling logs, the chef stated the sauces for the lasagna (meat sauce, white sauce, and red sauce) were prepared the day before the lasagna is assembled. However, the 7-day discard label on the lasagna was noted as the day the lasagna was assembled.
At Deck A Lido Prep- A pan of potato salad had a preparation date of August 15 and a discard date of August 21. The cooling log for the potato salad had a comment that stated that the potatoes were cooked on August 14. A supervisor had signed off on the cooling log.
When discussing date marking requirements with food staff members in these areas, it was clear they did not initially understand the principal of marking potentially hazardous foods (PHF) with the preparation date of the first PHF ingredient.
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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. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
16
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Site:
Dining Room-Deck 2- Breakfast Menu
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Violation:
The Avocado Toast, Poached Egg option on the menu did not have an asterisk next to it to remind guests to read the consumer advisory located at the bottom of the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 2- Hot Galley
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Violation:
While reviewing the cooling logs, the chef stated the sauces for the lasagna (meat sauce, white sauce, and red sauce) were prepared the day before the lasagna is assembled. However, the 7-day discard label on the lasagna was noted as the day the lasagna was assembled.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
16
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Site:
Galley-Deck A- Lido Prep
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Violation:
A pan of potato salad had a preparation date of August 15 and a discard date of August 21. The cooling log had a comment that stated that the potatoes were cooked on August 14.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
19
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Site:
Galley-Deck 2- Pinnacle Grill
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Violation:
Three containers of spices were stored directly beneath the paper towel dispenser, allowing water to drip onto them. The spices were removed.
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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 9- Lido Market Starboard Sweet Spot
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Violation:
Four small bowls of cut strawberries were stored unprotected on the buffet. These were immediately removed and discarded.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Buffet-Deck 9- Lido Market Starboard Sweet Spot
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Violation:
Fabric fastening tape was attached to the sneeze guards, making the area difficult to clean. Staff stated the tape was used to attach a curtain to cover the area when it is closed. A pull down screen will be installed in the upcoming dry dock. The tape was removed prior to the end of the inspection.
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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. 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 9- Lido Market Starboard Sweet Spot
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Violation:
There were two large cracks on the front countertop, making the area difficult to clean. These were sealed prior to the end of the inspection.
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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 3- Gard Manger Walk-in Cooler
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Violation:
One of the plastic curtains at the entrance to the walk-in cooler was ripped.
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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 9- Lido Market Coffee Stations
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Violation:
The folding undercounter doors were chipped in several 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 3- Dish Machine
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Violation:
The steam pipe of the flight type dish machine was cracked, making the dish machine inoperable at the time of the inspection.
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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.:
27
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Site:
Galley-Deck 3- Galley Service Area
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Violation:
The technical compartment of the salamander broiler was soiled with greater than one day's worth of accumulation of dust and debris. This was cleaned.
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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 2- Service Line
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Violation:
The technical compartment of the salamander broiler was soiled with greater than one day's worth of accumulation of dust and debris. This was cleaned.
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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:
Buffet-Deck 9- Lido Market Center Aft Fruit Area
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Violation:
The top of the large, decorative apple was soiled with greater than one day's worth of dust. This was cleaned prior to the end of the inspection.
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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:
Buffet-Deck 9- Lido Market Forward Portside Coffee Station
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Violation:
The top of the sliding doors to the technical compartment were dusty. This was cleaned immediately.
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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.:
33
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Site:
Galley-Deck 9- Pasta Station
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Violation:
The coving was pulling away from the deckhead near the clean storage rack and the refrigerator.
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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 2- Dish Area
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Violation:
Water was continuously dripping from the deckhead in front of fire door 02.1.82. The source of the water was unknown.
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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 2- Coffee Station
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Violation:
Water was continuously dripping from the deckhead-mounted camera cover in front of the coffee station. The source of the water was unknown.
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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 2- Room Service
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Violation:
Water was continuously dripping from the deckhead hatch located in front of the kiosk machines. The source of the water was unknown.
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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.:
42
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Site:
Children Area-Deck 10 Club HAL
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Violation:
The sticker at the top of the large plastic strategy game was peeling in four locations and soiled with dust.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Ensure toys used in the child-activity center are maintained in a clean condition.
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