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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 submitted prior to the 11 September 2024 United States arrival did not contain the 3 reportable passenger cases of AGE, identified with illness onset dates of 30 August and 3 September (2X) by medical staff. Though these cases were identified on the electronic reportable AGE log, staff stated these cases were not included in the 24-hour report because these passengers recovered. Medical staff identified another department submitted this information. There were no additional records or correspondence to identify if CDC was notified about these 3 reportable cases.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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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 total number of passengers and crew submitted on 11 September 2024 24-hour AGE report did not match the totals from the manifest 15 days prior to arrival in the United States. This report identified 474 passengers, while the ship's manifest identified 492 passengers. Additionally, the total number of passengers and crew submitted on 21 August 2024 24-hour AGE report did not match the totals from the manifest at the beginning of the voyage. This report identified 524 passengers and 538 crew, while the ship's manifest identified 520 passengers and 534 crew. Medical staff identified another department submitted this information.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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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 log submitted for 16 July to 23 July 2024 voyage identified the date of embarkation as 2 July 2024. Medical staff identified another department submitted this information.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Numerous blank production records documenting required parameters within 30 minutes after the start of production were pre-populated with residual halogen values and pH values of 2.5 mg/L (PPM) and 7.5, respectfully.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Device Log and Testing
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Violation:
The backflow prevention device log did not list the air gap between the potable water filling line and the backwashing tank for the reverse osmosis unit. This air gap was created in response to the 3 February 2024 inspection.
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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.:
13
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Site:
Food Service General-
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Violation:
At the Bistro and Tastes, the ship's time control plans were not being followed as written. At the Bistro, small containers of PHF items and pitchers of milk and cream were placed on a counter top that was not listed on the plan. Additionally, these foods were only labeled with a discard time while the time control plan stated potentially hazardous foods must be labeled with the start time and the4 hour discard time. In Tastes, the two soft serve ice cream machines had time control labels but the plan did not list the units as on time control.
In addition, there were four PHF items measured out of temperature during the inspection.
- In the main galley cold room, a previously cooled pan of Shanghai mixture was at 49°F by the inspector's thermometer and 50°F by a crew member's thermometer. According to the cooling log, the Shanghai mixture had properly cooled to below 41°F prior to the inspection.
- In the pastry, previously cooled cream cheese frosting was measured at 43-45°F by the inspector's thermometer and 44-47°F by a crew member's thermometer. According to the cooling log, the cream cheese had properly cooled to below 41°F prior to the inspection.
- In the engine room, the internal temperature of an open container of milk on temperature control measured 54°F. The ambient thermometer inside the reach-in refrigeration unit measured 60°F. Over 5 hours later, this same container of milk was cold holding in this same unit with an internal temperature measuring 52°F.
- At the bridge, the internal temperature of an open container of milk on temperature control measured 50°F. The ambient thermometer inside the reach-in refrigeration unit measured 51°F. Eight 1-quart containers of milk overloaded the inside of this unit.
Finally, six large rolls of raw ground beef were stored above three containers of whole muscle pork in the butcher preparation storage room.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Other-Deck 4 - Engine Control Room Coffee Station
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Violation:
The internal temperature of an open container of milk on temperature control measured 54°F. The ambient thermometer inside the reach-in refrigeration unit measured 60°F. Over 5 hours later, this same container of milk was cold holding in this same unit with an internal temperature measuring 52°F. Staff were advised to discontinue use this unit until it was able to maintain potentially hazardous foods (PHF) with internal temperatures below 41°F.
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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.:
16
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Site:
Other-Deck 11 - Bridge Control Room Coffee Station
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Violation:
The internal temperature of an open container of milk on temperature control measured 50°F. The ambient thermometer inside the reach-in refrigeration unit measured 51°F. Eight 1-quart containers of milk overloaded the inside of this unit. Staff were advised to discontinue use this unit until it was able to maintain potentially hazardous foods (PHF) with internal temperatures below 41°F.
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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.:
16
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Site:
Galley-Deck 4- Cold Room
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Violation:
A pan of Shanghai mixture prepared on 9/10 was measured at 49°F by the inspector's thermometer and 50°F by a crew member's thermometer. According to the cooling log, the mixture started cooling at 2218 with an initial temperature of 68°F and finished cooling at 2303 with a temperature of 39°F on 9/10. The food was discarded.
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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.:
16
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Site:
Galley-Deck 5- Pastry Cold Store
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Violation:
Previously cooled cream cheese frosting was measured at 43-45°F by the inspector's thermometer and 44-47°F by a crew member's thermometer. According to the cooling log, on the day of the inspection the frosting had an initial temperature of 54°F at 8:06am, and it was cooled to 37°F at 9:12am. This was discarded.
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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:
Other-Deck 12- Tastes
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Violation:
The two soft serve ice cream machines had time control labels with a set up time of 1100 and discard times of 1500; however, the posted time control plan did not include these units.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Bar-Deck 6- Bistro Coffee Bar
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Violation:
The time control plan only listed the cooling well on the service counter and the service counter beside the coffee machine as being on time control. A passenger-side counter top, was labeled with a discard time and had eight small containers of cream and milk, a small pitcher of milk, and a small pitcher of cream placed on top of it for service.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Bar-Deck 6- Bistro Coffee Bar
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Violation:
Foods on time control were only labeled with a discard time. The time control plan stated potentially hazardous foods must be labeled with the start time and 4-hour discard time.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Pantry-Deck 11 Forward - Captain's
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Violation:
The exterior of the mobile hot-holding unit was identified on time control; however, this unit was not listed on the pantry's time control plan. Staff initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Preparation Room-Deck 4- Butcher Shop
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Violation:
Six large rolls of ground beef were stored above three containers of whole muscle pork.
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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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Other-Deck 12- Trident Grill
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Violation:
Tong handles were resting in a pan of lettuce and a pan of burger toppings.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Preparation Room-Deck 4- Fish Freezer
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Violation:
Boxes and containers of fish were covered in a thin layer of ice. The outside and inside of the rolling trolleys containing fish were covered in a thin layer of ice.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Preparation Room-Deck 4- Bakery
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Violation:
A container of salt and caraway seeds was stored uncovered in the dry storage cabinet. This was corrected.
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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:
Other-Deck 4 - Engine Control Room Coffee Station
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Violation:
One open container of milk and three bottles of water were stored on the bottom of the reach-in refrigeration unit that was soiled with brown debris and liquid residue.
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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.:
20
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Site:
Preparation Room-Deck 4- Fish Preparation Room
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Violation:
The band saw was out of order. This was noted on the previous inspection. Staff stated a replacement had been ordered, but when it arrived it was the incorrect part. Another replacement had been ordered.
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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.
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Item No.:
20
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Site:
Galley-Deck 4- Crew Galley
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Violation:
Two screws were missing on the top, inside panel of the microwave, making the area difficult to clean.
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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.:
20
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Site:
Galley-Deck 7- Specialty Restaurants
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Violation:
The ice machine had a slotted fastener on the ice thickness probe of the cuber panel.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-Deck 4- Vegetable Preparation Room
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Violation:
Three slotted fasteners were on the food contact areas of both vegetable slicers.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 7- Crystal Cove Bar
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Violation:
The groove inside the bottom of the circular bottle display was narrow and difficult to clean.
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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- Cold Galley
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Violation:
The curtains at the entrance to the cold galley walk-in refrigerator were ripped.
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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.:
22
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Site:
Galley-Deck 12- Trident Grill Dishwash
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Violation:
Several bowls were loaded into racks in a manner that did not allow for proper cleaning. They were sent to be rewashed.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5- Portside Dishwash
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Violation:
The flight type dishwash machine was out of order starting the day 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; (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-Dishwash
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Violation:
Five bowls were loaded into racks in a manner that did not allow for proper cleaning. They were sent to be rewashed.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
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Site:
Pantry-Deck 6- Bistro Coffee Bar
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Violation:
Black debris was in the ice bath recirculation water.
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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 4- Crew Mess
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Violation:
A white substance was on the outside of a bowl located at the plate pick up station.
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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:
Preparation Room-Deck 4- Bakery
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Violation:
A white substance was on the outside of a previously cleaned and sanitized white storage bin. This was sent to be rewashed.
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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 12- Marketplace Soup/Grill Station
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Violation:
The side of the oven next to the spit roaster was soiled with greater than one day's worth of dust and 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:
Preparation Room-Deck 4- Bakery
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Violation:
The backflow prevention device behind the stand mixer was soiled with greater than one day's worth of dust and 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:
Galley-Deck 7- Crystal Cove Bar
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|
Violation:
The groove inside the bottom of the circular bottle display had an accumulation of 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:
Other-Deck 4 - Engine Control Room Coffee Station
|
|
Violation:
One open container of milk and three bottles of water were stored on the bottom of the reach-in refrigeration unit that was soiled with brown debris and liquid 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.:
30
|
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Site:
Galley-Deck 12- Trident Grill Dishwash
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Violation:
The automatic paper towel dispenser was not operational at the clean side of the dishwash area. Another paper towel dispenser was located at the soiled drop off and was supplied with paper towels.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 12- Marketplace Soup/Grill Station
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Violation:
The deck beneath the oven was soiled with greater than one day's worth of dust and debris.
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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 12- Marketplace Soup/Grill Station
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Violation:
The bulkhead next to the oven was soiled with greater than one day's worth of dust and debris.
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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:
Preparation Room-Deck 4- Bakery
|
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Violation:
The deck under the soiled storage rack was soiled with greater than one day's worth of dust and food debris.
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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:
Preparation Room-Deck 4- Bakery
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Violation:
The piping and bulkhead behind the standing mixer were soiled with greater than one day's worth of dust and food debris.
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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:
Preparation Room-Deck 4- Fish Freezer
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Violation:
The deck and deckhead were covered by ice.
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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.:
37
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Site:
Provisions-Deck 4- Dairy Storage
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Violation:
Water dripped from the deckhead into a bucket. Crew stated it was condensate from the air conditioning system located above the area.
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Recommendation:
Ensure chilled water lines are adequately insulated to prevent condensate formation.
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Item No.:
39
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Site:
Galley-Deck 12- Trident Grill Dishwash
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Violation:
A fly was near the clean storage rack.
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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 4- Bakery
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Violation:
A fly was near the large stand mixer.
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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 4- Crew Galley
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Violation:
A fly was near the slicer.
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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- Crew Mess
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Violation:
Two flies were on the sneeze guard next to the carving 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:
Galley-Deck 4- Cold Room
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Violation:
A dead fly was on a tray holding a container of raw bacon.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Integrated Pest Management-Pest Sighting Action and Follow Up
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Violation:
The log entry for the 28 July 2024 cockroach sighting in the luggage storage area identified pesticides were applied; however, it failed to include follow-up inspection results. Staff initiated corrective action.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP during normal operations identified the 'alcohol-based sanitizer may be used on nonfood-contact surfaces.' The OPRP's bar sanitizing procedures identified all preparation surfaces are sanitized daily with the alcohol-based sanitizer or 100 mg/L (PPM) chlorine solution. Staff initiated corrective action.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
44
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
Medical staff identified another department was responsible for submitting the 24-hour AGE report information for the voyages embarking on 27 August 2024, 21 August 2024, and 16 July 2024. Each of these reports contained accurate information; including failure to identify passenger cases of AGE, inaccurate counts of passengers and crew, and an incorrect date of embarkation. There were no additional records or correspondence to identify if CDC was notified about these 3 reportable cases. Medical staff were advised to assist with 24-hour reporting, and ensure all reports submitted contain accurate information.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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