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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report prior to arrival in San Juan, Puerto Rico on 25 September 2024 at 1000 was sent on 24 September at 1645 which is less than the minimum requirement of 24 hours. Additionally, the report stated the embarkation date was on 7 September, however, the actual embarkation date was 22 September.
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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. Ensure the AGE report contains the following correct information: date of embarkation.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger experiencing AGE symptoms during the 17-24 November 2024 voyage was identified and counted as a reportable case on two separate line entries. According to the log, the passenger reported with diarrhea on 17 November and was isolated until 18 November when they were released 24 hours following last symptom. This passenger re-presented to medical on 19 November with additional diarrhea symptoms and was subsequently re-isolated and placed on the AGE log as another reportable case.
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Recommendation:
When a person re-presents with symptoms that the medical team assesses is a continuation of the same illness requiring isolation, count them as a reportable case only once on the AGE log. Include a note in the underlying illness column about the recurrence of symptoms (date/time) and subsequent re-isolation.
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Item No.:
08
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Site:
Galley-Deck 16 - Lido Market - Center
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Violation:
The backflow prevention device for the carbonation machine was installed facing upwards, preventing proper drainage of the atmospheric vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Midship Lido Whirlpool Spa
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Violation:
A child wearing a visible diaper was inside the whirlpool spa. The inspector observed the area for a few minutes and there was no intervention from crew. Once the inspector addressed the issue with a crew member, corrective action began immediately.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Tides Pool
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Violation:
The flotation device was not visible from the portside perimeter entrance to the facility. Additionally, the depth marker and shepherd's hook were not visible from the same entrance when standing on the aft side of the railing.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A nonfood employee experienced acute gastroenteritis symptoms on 10 November 2024 at 1400, but did not report to medical until 12 November at 1600. This crew member worked and dined while symptomatic. Disciplinary action and retraining of the crew member took place.
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Recommendation:
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.
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Item No.:
19
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Site:
Potable Water-Engine Room - Chlorine Generation System
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Violation:
A large quantity of salt was stored in a room not constructed to food storage standards and with an unfinished deckhead. The room was adjacent to the chlorine generation system within the engine room.
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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:
Galley-Deck 16 - Lido Market - Freezer #62
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Violation:
Five squeeze bottles and a pan of sauce were stored without lids.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Other-Deck 17 - Guy's Burger Joint - Serving Line
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Violation:
A crew member did not properly wash their hands and change their gloves between touching nonfood-contact surfaces and ready-to-eat food. At the forward counter french fry station, a server wearing single-use serving gloves distributed french fries onto passenger's plates with their hands. After putting the french fries onto the plates, this server reached down and opened refrigerator doors and bread storage doors underneath the service counter. Immediately after opening these doors, this server placed ready-to-eat tomatoes, lettuce, and onions on recently cooked hamburgers without changing their gloves.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation; (2) Slash-resistant gloves used to protect hands during operations requiring cutting are used in direct contact only with food that is subsequently cooked (such as frozen food or a primal cut of meat); (3) Slash-resistant gloves used with ready-to-eat foods that will not be subsequently cooked have a smooth, durable, and nonabsorbent outer surface OR the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove or a single-use glove; and, (4) Cloth gloves are not used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat).
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Item No.:
19
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Site:
Buffet-Deck 16 - Lido Market - Beverage Station (Portside)
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Violation:
A clear, plastic, cylinder container was full of salt without an identifying label.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Deck 1 - Beer Grist Mill Room
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Violation:
Two bags of malt were loosely folded and were not fully closed.
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Recommendation:
Protect food from contamination by storing the food: Covered or otherwise protected.
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Item No.:
22
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Site:
Galley-Deck 5 - Starboard Dishwash Machine
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Violation:
Water sprayed from the far-right upper final sanitizing rinse spray arm and dripped along the inside of the machine. The technician immediately replaced the spray arm gasket which corrected the issue.
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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 8 - Chi Bang
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Violation:
Multiple soiled pots, serving trays, utensils, cups, and cooking trays were stored in the soiled drop-off area overnight. Staff stated these items were from the dinner service the night before the inspection.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Deck 8 - Pig and Anchor
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Violation:
The final sanitizing rinse utensil surface temperature for the conveyor-type dishwash machine measured 156.9F and 155.8F by the inspector's thermocouple measuring device with a 0.2F accuracy. Staff closed the machine for service.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 4 - Glasswash Machine
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Violation:
The fresh hot water sanitizing rinse temperature of the in-use rack-type glasswash machine did not consistently measure at least 160F at the utensil surface. The upper final sanitizing rinse nozzles measured 175F and 168F, the left side spray nozzles measured 170F and 175F, and the lower nozzles measured 174F and 184F. The utensil surface final sanitizing rinse temperature momentarily measured 160F using the inspector's thermocouple.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Deck 16 - Lido Market - Tides
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Violation:
Black debris was on the inside food splash area of the ice machine's plastic evaporator cover. The machine was immediately closed for cleaning and sanitizing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 16 - Red Frog / Tiki Bar
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Violation:
Black debris was on the inside food splash area of the ice machine's plastic evaporator cover.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Deck 4 - Family Harbor Pantry
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Violation:
A previously cleaned and sanitized yellow plastic cup stored in the warewash clean storage shelves had food residue on the inside.
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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.:
28
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Site:
Buffet-Deck 16 - Lido Market - Beverage Station (Portside)
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Violation:
Serving utensils for passenger use at the coffee station were stored unprotected in a cylinder container.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Galley-Deck 4 - Dishwash Machine
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Violation:
Five stacks of previously cleaned and sanitized plates and a full utensil rack were upright and not covered on the clean landing of the machine. No crew were attending the area. These items were in this position when the inspection team entered the area and remained unattended as many crew members stood around the area.
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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. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Buffet-Deck 4 - Senior Officer's Mess
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Violation:
Plates for self-service were stacked upright and not covered. Also, cleaned and sanitized silverware stored on a cutting board were upright and not covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Galley-Deck 5 - Room Service
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Violation:
At least 24 previously cleaned and sanitized white coffee carafes were not thoroughly air dried before storing inverted on solid shelves. When the carafes were removed, water remained on the shelves. The solid shelves prevented moisture inside the carafes from drying.
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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.:
29
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Site:
Bar-Bar 820
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Violation:
A crew member used the designated handwashing sink to remove milk from a metal pitcher. The crew member stated she needed hot water to remove the milk residue. The only other sink in the area had signage that stated 'Wash Hands Often'. This sink was intended to be a utility sink and was not equipped with any other supplies necessary for a handwashing station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times. Remove the "Wash Hands Often" signage from the utility sink. Ensure the water temperature at the utility sink reaches the proper temperature needed for operations.
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Item No.:
32
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Site:
Galley-Deck 5 - Starboard Dishwash Machine
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Violation:
A french fry, chocolate wrapper, herbs, iced tea bag, and other food waste were in the handwashing station waste receptacle at the soiled end of the dishwash machine. The area was in operation.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Buffet-Deck 16 - Lido Market - Beverage Station (Midship/Portside)
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Violation:
A piece of deckhead was missing directly above the coffee machine.
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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:
Buffet-Deck 16 - Lido Market - Swirls
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Violation:
Water pooled on the deck underneath the soft-serve ice cream machine.
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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 4 - Hot Galley
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Violation:
Water pooled on the deck from the broken faucet supply hoses in the technical compartment between the far-right two round tilting kettles.
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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 5 - Hot Galley
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Violation:
Water pooled on the deck from the broken faucet supply hoses in many technical compartments for the tilting kettles.
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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 4 - Room #37 Freezer
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Violation:
Two deckhead light covers had ice on the outside and inside.
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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.:
34
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Water dripped onto the deck from the technical compartment between the round tilting kettles on the far right. The technician explained the water supply hose for the faucet was broken.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Deck 1 - Beer Grist Mill Room
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Violation:
The handwashing station's bucket fill tap was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Water dripped onto the deck from many technical compartments for the tilting kettles. The technician explained the water supply hose for the faucet was broken.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Other-Deck 4 - Family Harbor Pantry
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Violation:
A mop was positioned inside the cleaning locker in a manner that did not allow for air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Buffet-Deck 4 - Family Harbor Lounge
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Violation:
A fly was on the bulkhead at the passenger handwashing station. The area was not in operation.
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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 5 - Bakery
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Violation:
Two flies were in this area when it was not in operation.
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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 5
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Violation:
A fly was in the galley near the Chef's Table windows.
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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 5 - Hot Galley
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Violation:
A fly was near the soup kettles. The area was in operation.
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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 4 - Team Dining
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Violation:
A fly was in the Asian Station preparation area. The area was in operation during the inspection.
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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
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Violation:
A fly was in the provisions corridor. The area was not in operation.
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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:
Preparation Room-Deck 3
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Violation:
A fly was on the bulkhead behind the potato peeler. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Engine Room - Chlorine Generation System
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Violation:
The vessel is equipped with a chlorine generation system which produces the main source of chlorine for both potable water and recreational water halogenation. The vessel did not have an approved variance for this process. The salt was stored in an adjacent room within the engine room along with liquid chlorine. The room was not built to food storage standards and had an unfinished deckhead.
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Recommendation:
Contact VSP@CDC.GOV to request a variance for these procedures. Additionally, ensure the salt is stored separately from chemicals and is stored in an area constructed to food storage standards.
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