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Item No.:
02
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Site:
Medical-Public Vomit Incident (PVI) / Public Fecal Incident (PFI) Follow-Up
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Violation:
There was no log documenting medical follow-up from guests identified as having a PVI/PFI including:
1) 14 October 2024 Stateroom PVI: An email documented medical called the guests and asked them to call medical back; however, there was no follow-up documentation about an encounter.
2) 14 October 2024 Stateroom PFI: There was no documentation from medical about an encounter with the guest.
3) 19 October 2024 Stateroom PVI: There was no documentation from medical about an encounter with the guest.
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|
Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. 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 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Deck 4 - Starboard Aqua Theater Crew Performer Shower - Men's Side
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|
Violation:
The shower hose was not equipped with a backflow prevention device. A large bin containing water for washing scuba equipment was located close to the hose.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) cabin shower hoses.
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Item No.:
08
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Site:
Buffet-Deck 16 - Windjammer Starboard Side Beverage Station
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|
Violation:
The juice dispenser's backflow prevention device in the technical space had a viscous fluid around the atmospheric relief vents. This was cleaned immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Device Inspection Log
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|
Violation:
Additionally, there was no annual visual check recorded for the air gap located on the mineralizer backwash line, located in the Deck TT forward pump room. This air gap was not included on the non-testable device log, nor was there a listing of air gaps.
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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. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections. 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:
Potable Water-Deck TT - Forward Pump Room
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|
Violation:
The potable water line supplying the drinking fountain was not stripped blue or blue/green/blue.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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|
Site:
Ventilation-Deck 14 - Aft Room 8485
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|
Violation:
The backflow prevention device for the bucket filling station near the handwashing station had red tape that partially blocked some of the atmospheric vents.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Spa Shock Halogenation
|
|
Violation:
The shock halogenation record for whirlpool spa # 7, dated 6 September 2024, identified a shock halogenation start time of 0114, and an end time of 0127 with a halogen value of >10ppm. The required circulation time of one hour was not met.
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|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
13
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|
Site:
Galley-Deck 5 - Warewash
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|
Violation:
It was not apparent where the clean side ended and the soiled side began on the dish storage racks in the warewash area. When the inspector asked about a specific rack, the warewash technician stated it was for clean dishes. However, soiled and chipped dishes were found on the rack. Another crew member stated that specific rack was for soiled dishes.
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|
Recommendation:
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; and (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
19
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|
Site:
Galley-Deck 5 - Freezer B-05-8-006
|
|
Violation:
Excessive frozen condensate collected on the plastic wrap covering food items.
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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:
Other-Deck 12 - Forward Service Elevator
|
|
Violation:
During baggage loading, four 1-liter plastic bottles of water were stored directly on the service elevator deck.
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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.:
21
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|
Site:
Galley-Deck 16 - Windjammer Hot Galley
|
|
Violation:
The stainless steel divider between the two flat-top grills was missing fasteners.
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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
|
|
Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
The sealant around the induction stove top was missing, creating a seam. This was corrected before 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
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
One side of the counter-recessed ice cream freezer lid was completely detached, which caused a difficult-to-clean surface.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The plate surface temperature of the final sanitizing rinse for the in-use flight-type potwash machine measured 151F with the crew member's thermometer. The machine's visual alarm was on, and the display panel stated the final rinse was 155F. A technician stated the steam supply valve was loose which caused the final sanitizing rinse temperature to be low.
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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
|
|
Site:
Preparation Room-Potwash
|
|
Violation:
The hood-type potwash machine was out of service. Crew stated the machine was out of service for approximately 3 weeks.
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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
|
|
Site:
Galley-Deck 3 - Warewash Port Side
|
|
Violation:
The first curtain and front panel of the glasswash machine were heavily soiled with debris.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
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Item No.:
24
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The plate surface temperature of the final sanitizing rinse for the in-use flight-type potwash machine measured 151F with the crew member's thermometer. The machine's visual alarm was on, and the display panel stated the final rinse was 155F. A technician stated the steam supply valve was loose which caused the final sanitizing rinse temperature to be low.
|
|
Recommendation:
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
Old food residue collected above the nozzles on the counter-mounted milk dispenser. The unit had been used the night before the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 5 - Sorrento's Show Galley
|
|
Violation:
The inside of the ice bin, below the ice maker, was soiled with a thick, black, sludge-like debris. The unit was taken out of service for cleaning.
|
|
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
|
|
Site:
Bar-Deck 15 - Solarium Beverage Station
|
|
Violation:
Four coffee cups had food residue on the food contact side. All cups were brought back to be recleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Pantry-Deck 5 - On Air
|
|
Violation:
The junction of the ice scoop handle and ice scoop was soiled with a small amount of brown debris. It was stored in the ice bin. It was removed and sent to be washed.
|
|
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
|
|
Site:
Pantry-Deck 5 - On Air
|
|
Violation:
The inside of the ice bin, below the ice maker, was soiled with a thick, black, sludge-like debris. The unit was taken out of service for cleaning.
|
|
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
|
|
Site:
Pantry-Deck 5 - Sorrento's
|
|
Violation:
The junction of the ice scoop handle and the ice scoop was soiled with a small amount of brown debris. It was stored in the ice bin. It was removed and sent to be washed.
|
|
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
|
|
Site:
Pantry-Deck 5 - Sorrento's
|
|
Violation:
The inside of the ice bin, below the ice maker, was soiled with a thick, black, sludge-like debris. The unit was taken out of service for cleaning.
|
|
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
|
|
Site:
Pantry-Deck 5 - Sorrento's
|
|
Violation:
The crew water fountain spout was soiled with a small amount of pink debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
A crew member dropped a clean and wet plate cover while moving it from the warewash clean side to the drying area. The crew member picked up the plate cover from the deck and proceeded to stack it onto other clean and sanitized plate covers. The executive chef instructed the crew member remove the plate covers.
|
|
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
|
|
Site:
Galley-Deck 5 - Sorrento's Show Galley
|
|
Violation:
The soap supplied in the handwashing station was visibly runny and less viscous than soap supplied at other handwashing stations.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Windjammer Hot Galley
|
|
Violation:
The grout around the deck tiles were pitted and recessed in the area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Buffet-Deck 16 - Windjammer Starboard Side Show Galley
|
|
Violation:
The decorative stainless steel above the back counter was separated from the bulkhead. This was corrected before the end of the inspection.
|
|
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
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
Peeled silicone hung down from the deckhead light cover above the clean side of the portside warewash machine.
|
|
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
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Soiled water leaked from the coving for the bulkhead and deck juncture. Technicians determined the water was coming from rotary rack oven #0480310, which was on the other side of the bulkhead.
|
|
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 4 - Hot Line
|
|
Violation:
Deck grouting was missing and recessed throughout this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Freezer B-05-8-006
|
|
Violation:
Excessive frozen condensate collected on the deckhead, shelves, plastic wrap covering food items, and the stainless steel food bins.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Izumi
|
|
Violation:
The bulkhead behind the teppanyaki station was damaged, which created a difficult-to-clean surface. Crew stated the food transportation cart was placed against the bulkhead during service.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Soiled water leaked from the coving for the bulkhead and deck juncture. Technicians determined the water was coming from rotary rack oven #0480310, which was on the other side of the bulkhead.
|
|
Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 11 - Wonderland
|
|
Violation:
One of the heat lamp's protective coating on the bulb was peeling off. The bulb was replaced immediately.
|
|
Recommendation:
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 8 - Chops Grill
|
|
Violation:
One of the heat lamp's protective coating on the bulb was peeling off. The bulb was replaced immediately.
|
|
Recommendation:
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 8 - Park Cafe
|
|
Violation:
One of the heat lamp's protective coating on the bulb was peeling off. The bulb was replaced immediately.
|
|
Recommendation:
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
Excessive condensate collected on the vent cover for the soiled side between the starboard glass and warewash machines and dripped onto the deck.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Excessive condensate collected on the deckhead vent cover between drying racks on the clean side of the potwash area.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 - Cleaning Locker
|
|
Violation:
Soiled water pooled on the majority of the bottom of the cleaning locker #1258.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
Two small flies were in the room service area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
One small fly was in the bakery area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 16 - Windjammer Starboard Side Coffee Station
|
|
Violation:
A small fly was in front of the walk-in refrigerator 2116.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 17 - Coastal Bar
|
|
Violation:
A small fly was in the area.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 14 - Aft Room 8485
|
|
Violation:
Paint was peeling, flaking, and chipping into large pieces inside AC units 822 & 812 just before the air intake filters. The filters prevented most of the paint from passing through to other areas of the units. Crew reported many other units may have similar issues.
|
|
Recommendation:
Keep air handling units clean.
|
|