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Item No.:
08
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Site:
Potable Water-Deck 9 Spa
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Violation:
The hot water line to the hair washing station near the entrance had scale buildup clogging the vents on the backflow device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Bakery
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Violation:
The chilled water lines for the ice cream machine were not labeled or uniquely identified. Remediation began immediately and was completed before the inspector left the area.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 25 December 2022, a nonfood handler had an onset of Acute Gastroenteritis (AGE) symptoms, consisting of 1 diarrhea and 3 vomiting episodes. The employee reported to medical at 1459 but started having symptoms at 0200. The 72hr food assessment showed the employee went to breakfast after symptoms started. The employee received disciplinary action.
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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; (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 9 Terrace Cafe
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Violation:
The consumer advisory for the smoked salmon and herring was not specific to the seafood products. Similarly, the consumer advisory for the cooked to order eggs was not specific to the egg product. The public health advisory for both food items was broadly stated similar to a menu, rather than specific for the point-of-service buffet and omelet stations.
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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. Ensure that point-of-service consumer advisories are specific to the food being served. Refer to Annex 13.15 Consumer Advisory Examples in the VSP 2018 Operations Manual.
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Item No.:
18
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Site:
Galley-Deck 5 Butcher
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Violation:
In the walk in refrigeration room, one tray of thawed raw pork chops was stored above one bin of packaged thawing raw beef tenderloin and two bins of packaged thawing raw beef ribs. There were other shelves available, so the products were rearranged, and the raw pork chops were no longer stored above raw beef.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
20
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Site:
Galley-Deck 5 Butchery
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Violation:
Two cutting boards were heavily scored, which resulted in rough and difficult to clean surfaces. This area was in operation during the inspection.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 5 Toaster Station
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Violation:
At the entry to the Grand dining room one fastener was missing from underneath the left tray arm of the bread slicer.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Galley-Deck 5 Wine Cellar
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Violation:
The stainless-steel covers for the wine cabinets were significantly bent and damaged. Additionally, there were pinched corners along the vertical edges, which resulted in sharp and difficult to clean surfaces.
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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 9 Terrace Cafe
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Violation:
The ice machine had rough areas just below the handle to the bin that were filled with silicone, which was peeling. The inspector used an alcohol wipe on the surface, and it came back soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Galley-Deck 5 Toaster Station
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Violation:
At the entry to the Grand dining room, the previously cleaned and sanitized bread slicer had more than one day's accumulation of food debris.
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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:
Galley-Deck 9 Terrace Cafe
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Violation:
The ice machine had rough areas just below the handle to the bin that were filled with silicone, which was peeling. The inspector used an alcohol wipe on the surface, and it came back soiled.
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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
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Violation:
There were two plate covers on the deck beneath the clean side of the flight-type dishwash machine. The plate covers were removed and sent to be washed and sanitized.
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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 10 Tuscan Steak
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Violation:
The door to the female crew toilet room was out of adjustment and did not self close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 5 Vegetable Preparation
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Violation:
Deck title grout throughout the area was in disrepair and difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
Deck title grout throughout the area was in disrepair and difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Bakery
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Violation:
The deck tiles and grout throughout the area were in disrepair and difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 9 Terrace Cafe
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Violation:
Water was pooled on the deck beneath the ice 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 5
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Violation:
The flight-type dishwash machine had an excessive amount of condensate built up on the deckhead above the clean side of the machine. When the inspector entered the area, water was continuously dripping from the ventilation hood overhang onto the clean area counter and 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.:
35
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Site:
Galley-Deck 5
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Violation:
The flight-type dishwash machine had water leaking continuously from the corner of the auxiliary and wash tanks. Staff stated that the wash tank level was overfilled, which caused the leaking. The area was in service at the time of the inspection.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 5
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Violation:
The flight-type dishwash machine had an excessive amount of condensate built up on the deckhead above the clean side of the machine. When the inspector entered the area, water was continuously dripping from the ventilation hood overhang onto the clean area counter and the deck. No water was observed dripping onto clean utensils during the inspection. Staff stated the dishwash machine was new. It was unclear whether the ventilation had been adjusted to accommodate the new dishwash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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