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Item No.:
08
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Site:
Potable Water-Cross-connection Control Log
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Violation:
The plumbing system component being protected from backflow was not always identified on the log. Instead of the plumbing system component, it listed a general location. For example, reduced pressure zone (RPz) backflow prevention devices on potable water filling lines for compensation tanks were listed as RWF rooms, RPz devices on potable water lines supplying balcony whirlpools were listed as the cabin numbers, and vacuum breakers in bunker stations were listed as port and starboard bunker stations.
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Recommendation:
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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
The review of the AGE logs found that two crew members reported to medical only after experiencing AGE symptoms for some time. Specifically, (1) a nonfood worker had onset of symptoms on 8 February at 0745, stayed in the cabin sharing a toilet with a cabinmate, then reported to medical at 0910; and (2) a food worker had onset of symptoms on 31 January at 0630, went to breakfast and lunch in the crew mess, shared cabin with a cabinmate, then reported to medical at 1337. Both crew members did not work while symptomatic, were isolated after reporting to medical, and received disciplinary actions.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck 11 - Emporium Marketplace
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Violation:
The consumer advisory was missing a statement identifying the specific animal-derived foods and that they could be cooked to order or may be served raw or undercooked for the poached eggs and eggs benedict. This was corrected before the inspector left the area.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) 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.:
20
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Site:
Galley-Deck 5 - Anthology
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Violation:
The oven has been out of order since 6 January 2025. Staff stated they are awaiting parts.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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 5 - Sakura
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Violation:
The top oven of the double-stacked oven has been out of order since 16 January 2025. Staff stated they are awaiting parts.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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:
Preparation Room-Deck 3
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Violation:
The blast chiller has been out of order since 22 December 2024. Staff stated they are awaiting parts.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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:
Galley-Deck 5 - Marble & Co.
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Violation:
The sealant was in disrepair between the two marble slabs on the preparation counter which created an open seam.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Emporium Marketplace Portside Sushi
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Violation:
Three undercounter cabinet door frames were in disrepair with sealant pealing along the bottom edge which created a difficult to clean seam.
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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. 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.:
22
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Site:
Galley-Deck 11 - Emporium Marketplace Warewash
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Violation:
The auxiliary rinse temperature of the flight-type warewash machine was 71C, which was below the minimum temperature of 82C stated on the data plate. The alarm started just prior to when the inspector arrived to the area. Staff stated a wire was pinched and fixed the temperature before the end of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 5 - Marble & Co.
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Violation:
The undercounter warewash machine has been out of order since 24 January 2025. Staff stated they are awaiting parts.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewash
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Violation:
The curtains were curled on the soiled side and after the final sanitizing rinse of the flight-type warewash machine. Additionally, the curtains after the final sanitizing rinse were soiled with a black residue.
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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). 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.
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Item No.:
27
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Site:
Galley-Deck 11 - In-Suite Dining
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Violation:
A previously cleaned and sanitized coffee cup stored in the warewash clean storage area was soiled on nonfood-contact surfaces with food residue.
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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 - Emporium Marketplace Warewash
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Violation:
Excessive condensate collected on the vertical surface above the wash tanks of the flight-type warewash machine.
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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:
Other-Deck 12 - Pick-up Store
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Violation:
Food service equipment outside original packaging and boxes of single-use gloves were stored in this unfinished locker. The locker had exposed soft insulation, ducts, cable trays, and other difficult to clean features that were soiled with dust. The deck was also soiled.
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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).
EQUIPMENT can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean.
EQUIPMENT and shelving in unfinished lockers or rooms must be kept clean. Shelving does not need to meet EASILY CLEANABLE standard.
SINGLE-SERVICE/SINGLE-USE ITEMS must not be stored in unfinished lockers or rooms.
Chemicals must not be stored in unfinished lockers with FOOD equipment.
Exposed GRAY WATER and BLACK WATER lines must not be in unfinished EQUIPMENT lockers if they are push-fit or coupled. These lines can be solid pipe, butt-welded, or sleeve-welded. If plastic pipe, the lines can be heat fused or chemically welded.
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Item No.:
28
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Site:
Other-Deck 10 - F&B Locker
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Violation:
Food service equipment in original packaging were stored in this unfinished locker. The locker had exposed soft insulation, ducts, cable trays, and other difficult to clean features that were soiled with dust. One of the boxes was stored directly on the deck.
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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).
EQUIPMENT can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean.
EQUIPMENT and shelving in unfinished lockers or rooms must be kept clean. Shelving does not need to meet EASILY CLEANABLE standard.
SINGLE-SERVICE/SINGLE-USE ITEMS must not be stored in unfinished lockers or rooms.
Chemicals must not be stored in unfinished lockers with FOOD equipment.
Exposed GRAY WATER and BLACK WATER lines must not be in unfinished EQUIPMENT lockers if they are push-fit or coupled. These lines can be solid pipe, butt-welded, or sleeve-welded. If plastic pipe, the lines can be heat fused or chemically welded.
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Item No.:
29
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Site:
Galley-Deck 5 - Sakura
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Violation:
The water temperature measured 124.6F at the handwashing station next to the freezer. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Other-Deck 10 - F&B Locker
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Violation:
The locker had exposed soft insulation, ducts, cable trays, and other difficult to clean features that were soiled with dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Other-Deck 12 - Pick-up Store
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Violation:
The locker had exposed soft insulation, ducts, cable trays, and other difficult to clean features that were soiled with dust. The deck was also soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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 - Emporium Marketplace
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Violation:
The deck was soiled with broken kitchenware, a piece of cardboard, and dust underneath the dry storage cabinets near the warewash area.
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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.:
37
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Site:
Galley-Deck 11 - Emporium Marketplace Warewash
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Violation:
Excessive condensate collected on the vertical surface above the wash tanks of the flight-type warewash machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Bar-Deck 11 - The Conservatory
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Violation:
Four large electrical lamps used in the pool deck area were charging in the worker side of the bar. They were moved outside the bar before the end of the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Deck 11 - Emporium Marketplace
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Violation:
A house fly was on the deckhead above the starboard side cold 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.:
39
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Site:
Pantry-Deck 14 - Sky Bar
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Violation:
A tiny fly was flying near the ice machine. 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 11 - Emporium Marketplace Warewash
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Violation:
One house fly was on the deckhead light above the soiled side of the flight-type warewash machine.
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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:
Housekeeping-Public Vomit Incident (PVI) Log
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Violation:
The review of the PVI log found that a PVI was reported in cabin 7113 on 3 December and medical was not informed of this incident for proper evaluation if isolation was needed.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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