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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The underlying illness column was blank on the AGE surveillance log for one crew member and two passengers during the 12-19 June 2024 voyage.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The aft and forward fire shore connection backflow prevention assembly was last tested in May 2023 during dry dock.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
10
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The fecal/vomit procedure from 23 July 2019 that was printed and within the online management system stated for loose stools, the contact time was 305 minutes instead of 306 minutes at a concentration of 50 ppm.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Infinity Pool
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Violation:
The bottom of the infinity pool was soiled with black residue and debris in the far left corner.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
Water samples from the main pool and the starboard whirlpool were collected less than 18 inches from the surface of the water.
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Recommendation:
Ensure manual samples from the RWF tub are compared to the analyzer samples in the pump (mechanical) room to assess potential water quality differences in the RWF. Obtain samples from a location with the following qualities: 1) At least 18 inches (45.7 cm) below the surface of the water, and 2) A water depth of between three to four feet (91.4 cm to 1.2 m) when available, and 3) A location between water inlets.
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Item No.:
13
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Site:
Galley-Cooling Logs
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Violation:
The final time and temperature entries for the containers of sliced tomatoes, cut tomatoes, and sliced cabbage were not recorded in the 4 hour log for August 17th. The 'checked by' box for the three food products was initialed even though no values were provided. The inspector emphasized the importance of proper cooling and record keeping.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Dining Room-Prime 7 Menu
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Violation:
The footnote to the consumer advisory was covered by the bottom lip of the menu holder, which did not allow guests to reference it.
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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. Ensure the advisory is posted 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-Room Service Refrigerator 176
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Violation:
The ambient temperature inside the refrigerator was measured at 59°F by the inspector's thermometer. A packet of butter was measured at 45°F by the inspector's thermometer and at 47°F by a crew member's thermometer. Several containers of yogurt were measure at 43-47°F by both the inspector's and the crew member's thermometers. Milk was measured at 46°F and 48°F by the inspector's and crew member's thermometers, respectively. All potentially hazardous foods were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Cooling Logs
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Violation:
The final time and temperature entries for the containers of sliced tomatoes, cut tomatoes, and sliced cabbage were not recorded in the 4 hour log for August 17th. The 'checked by' box for the three food products was initialed even though no values were provided. The inspector emphasized the importance of proper cooling and record keeping.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The final time and temperature entries for the containers of sliced tomatoes, cut tomatoes, and sliced cabbage were not recorded in the 4 hour log for August 17th. The 'checked by' box for the three food products was initialed even though no values were provided. The inspector emphasized the importance of proper cooling and record keeping.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Dining Room-La Veranda Outdoor Starboard Aft Waiter Station
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Violation:
Three pepper shakers were stored on the dirty side of the waiter station. The shakers were removed to be cleaned and sanitized.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
The three inspected ice machines had slotted fasteners on the ice thickness sensors.
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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-Room Service Refrigerator 176
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Violation:
The ambient temperature inside the refrigerator was measured at 59°F by the inspector's thermometer. A packet of butter was measured at 45°F by the inspector's thermometer and at 47°F by a crew member's thermometer. Several containers of yogurt were measure at 43-47°F by both the inspector's and the crew member's thermometers. Milk was measured at 46°F and 48°F by the inspector's and crew member's thermometers, respectively. All potentially hazardous foods were discarded.
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Recommendation:
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Item No.:
21
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Site:
Galley-Pot Wash
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Violation:
The door to the rack type pot wash was pitted at the hinge, creating an area that was 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.
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Item No.:
28
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Site:
Provisions-Deck 3- Vegetable Storage
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Violation:
Ten large, clear storage bins were wet nested in the vegetable store. The bins were sent for rewashing and air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck throughout the galley, but especially in the hot galley, was pitted and in need of repair. Staff stated there was a work plan in place for repairing the deck.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Two mooring lines were not fully protected by a rat guard. Both lines had only a half of a rat guard, leaving the bottom of the rope unprotected from pest entry.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Outbreak Prevention and Response Plan (OPRP) did not include hypochlorous acid (HOCL) pH requirements during acute gastroenteritis (AGE) outbreaks. Staff did have a print out of procedures from January 2024 that included pH procedures.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
44
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Site:
Recreational Water Facilities-
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Violation:
Water samples from the main pool and the starboard whirlpool were not collected following the directions specified in the Vessel Sanitation Program's 2018 Operations Manual. For example, samples were collected less than 18 inches from the surface of the water. Additionally, while collecting several of the samples, the crew member failed to fill the testing vial with pool water to the required level, which could lead to inaccurate results.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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