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Item No.:
02
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Site:
Medical-Food and Beverage Questionnaire
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Violation:
On 12 February and 22 January 2024, the food and beverage questionnaire stated that on the day of acute gastroenteritis symptom onset, the two crew members were in the crew mess for lunch and dinner; however, their isolation times began prior to these meals. Staff stated it was an error.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that accurately completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Potable Water-Deck 4 Incinerator Room
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Violation:
The atmospheric vents of the backflow prevention device attached to the deck cleaning water hose were blocked. Corrections began immediately.
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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 11 Main Pool
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Violation:
The flotation device could not be used as designed. The line attached to the flotation device could not be extended if the device was used.
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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. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
16
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Site:
Dining Room-Deck 6 Chartreuse
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Violation:
The menu's cover completely covered the consumer advisory at the bottom of the page.
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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 disclosure is made: (1) 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:
Buffet-Deck 6 Coffee Connection
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Violation:
A tray of four yogurt parfaits, two oatmeal parfaits, and eight sealed containers of yogurt out for passenger consumption did have a time control label. The area is in operation from 0530 until 1800.
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Recommendation:
If time only ? rather than time in conjunction with temperature ? is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Preparation Room-Deck 4
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Violation:
Approximately three pounds of veal, stored in a plastic container in the thawing room, measured between 45°F to 47°F with the crew and inspector's tip-sensitive thermometers. The veal was prepared on 16 December 2024. Staff discarded the veal.
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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.:
17
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Site:
Preparation Room-Deck 4
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Violation:
Approximately three pounds of veal, stored in a plastic container in the thawing room, measured between 45°F to 47°F with the crew and inspector's tip-sensitive thermometers. The veal was prepared on 16 December 2024. Staff discarded the veal.
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Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Deck 11 La Veranda
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Violation:
A container of yellow liquid and a container of dark brown liquid that were removed from their original containers and out for passenger use were not labeled with the common name of the food.
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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.:
20
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Site:
Buffet-Deck 11 La Veranda
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Violation:
Undercounter refrigerator #5 had been out of order since the morning of the inspection.
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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 11 La Veranda
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Violation:
The ice machine has been out of order since 7 December 2024.
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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 11 La Veranda
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Violation:
The crew drinking fountain was out of order. Water would not dispense from the nozzle when the foot pedal was pressed.
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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:
Dining Room-Deck 11 La Veranda Starboard Waiter Station
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Violation:
The undercounter cabinet door handle was in disrepair on the dirty side of the waiter station. The bottom half of the handle was not secured to the door.
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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.:
21
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Site:
Galley-Deck 11 La Veranda Pizza Oven
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Violation:
The right front leg's mounting plate had a round crevice which created a difficult to clean surface.
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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 5 Prime 7
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Violation:
The sealant was recessed and missing along the edges of the left, crew-side, flat top grill.
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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.:
26
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Site:
Buffet-Deck 11 La Veranda Omelet Station
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Violation:
A plate stored next to the omelet cooking station was soiled with a piece of cooked onion on the food contact surface.
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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:
Galley-Deck 5 Warewash Area
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Violation:
The top, white, rectangular plate stored in the clean storage locker was soiled with old food residue on the food-contact surface.
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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:
Buffet-Deck 11 La Veranda
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Violation:
Water pooled in the technical space below the pasta cooker.
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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 11 La Veranda Pizza Oven
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Violation:
The round crevice on the right front leg's mounting plate was soiled with more than a day's accumulation of food debris.
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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 11 Pool Grill
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Violation:
Condensate collected around the four doors of time control refrigerator #169. Condensate dripped onto the deck when one of the doors was opened.
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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 Prime 7
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Violation:
The left, crew-side, flat top grill was soiled with a greasy residue where the sealant was recessed and missing. The area was not in operation and had been previously 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 5 Prime 7 Dishwash
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Violation:
An empty, clean storage rack was excessively soiled with a sticky residue on the vertical supports. Additionally, an in-use clean storage rack was soiled with food residue on the vertical support.
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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 Warewash
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Violation:
A trolley of cleaned and sanitized plates and the clean landing of the in-use rack-type warewash machine were below a deckhead air supply vent that was dripping condensate.
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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:
Galley-Deck 5 Prime 7 Dishwash
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Violation:
Previously cleaned and sanitized kitchenware was stored on a soiled clean storage rack.
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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:
Buffet-Deck 11 La Veranda Omelet Station
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Violation:
Two stacks of previously cleaned and sanitized plates were stored next to the omelet cooking station. The third plate down in one stack was soiled with a piece of cooked onion on the food contact surface.
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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.:
30
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Site:
Galley-Deck 5 Coffee Station
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Violation:
The handwashing facility was missing a waste receptacle. Staff stated the waste receptacle was in disrepair and in the process of being repaired.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 5
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Violation:
The handwashing facility near the tilting kettles was missing a waste receptacle. Staff stated the waste receptacle was in disrepair and in the process of being repaired.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 5 Prime 7 Dishwash
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Violation:
The handwashing facility did not have a supply of hand-cleansing soap. The area was not in operation.
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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.:
32
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Site:
Other-Deck 4 Incinerator Room
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Violation:
The deckhead in the cold storage room had a hole creating a potential ingress for pest migration.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Preparation Room-Deck 4
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Violation:
Water dripped from between the deckhead panels near the entrance of the poultry thawing room.
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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 Prime 7
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Violation:
Peeling sealant was hanging from the deckhead throughout the area.
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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 5 Warewash
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Violation:
Condensate collected on the deckhead air supply vent above a storage trolley of cleaned and sanitized plates and the clean landing of the in-use rack-type warewash machine. Condensate dripped onto 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:
Buffet-Deck 11 La Veranda
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Violation:
Water pooled on the deck below the pasta cooker.
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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 11 La Veranda
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Violation:
The bulkhead wallpaper was peeling away along the bottom edge in the food transportation corridor outside the galley.
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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:
Food Service General-- Decks
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Violation:
The painted decks, deck tiles, and deck tile grout were in disrepair throughout the food areas. This included La Veranda galley, La Veranda buffet, Stars Lounge pantry, and Main galley.
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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.:
36
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Site:
Bar-Deck 12 Observation Lounge
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Violation:
The light intensity measured 15 lux at the handwashing sink. The light above the handwashing sink was in disrepair and replaced before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate collected on the deckhead air supply vent above a storage trolley of cleaned and sanitized plates and the clean landing of the in-use rack-type warewash machine.
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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.:
39
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Site:
Pantry-Deck 6 Horizons
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Violation:
One small fly was in the 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 11 La Veranda
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Violation:
One small fly was near the omelet station.
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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:
Integrated Pest Management-Passive Monitoring Log
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Violation:
Passive monitoring results for the glue trap insect control devices were not entered into the log for November or December. Staff stated results are typically entered during their three monthly inspections and the device is changed once 50% or more of the trap is populated.
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Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log.
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Item No.:
44
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Site:
Potable Water-Fire Shore Connection Testing
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Violation:
The cross connection-control log stated the backflow prevention assemblies for both international shore connections were tested while at sea and not at a dry dock. However, when the inspector discussed the process of energizing the system to test this assembly with the safety officer and potable water engineers, the knowledge as to how to test these devices was questioned and the equipment/couplings to conduct this test could not be found for 45 minutes. Staff stated that a set of protocols and training would be written and conducted.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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