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Item No.:
*
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Site:
Buffet-Deck 9 - Port of Indecision Buffet
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Violation:
The vertical distance between the countertop and the bottom edge of many sneeze guards was more than 14 inches (355 mm). During the inspection, the food wells were positioned 9 to 10 inches (228-254 mm) inside the protected area. However, it is recommended to lower the sneeze guards to 14 inches (355 mm) if during operations there is a concern with food protection. New sneeze guard were delivered the day of the inspection and will be installed starting mid-September. This was identified on the June 2024 construction inspection.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report was submitted on 17 June 2024 at 8:37 am, 22 hours prior to arrival in Tampa on 18 June 2024 at 6:30 am.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE Surveillance Log had an extra column titled 'late report' after the crew position column. Staff identified another AGE Surveillance Log in their online files that was the correct template for future use.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines for the biodigester were not striped per ISO 14726 as blue/green/blue or blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The permeate water lines from reverse osmosis #3's holding tank were striped blue/green/blue for potable water. Staff stated the holding tank is not used anymore.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Log
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Violation:
The fecal/vomit accident log did not state the contact time during disinfection for the following vomit accidents: 3 August, 20 July, and 1 July at Landshark Pool and 27 July at 5 o'Clock Pool. The pools were in sea-to-sea mode on these four days. After the water was drained, the surfaces were disinfected with 50 ppm.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
A nonfood employee had AGE symptom onset on 11 July 2024 at 11:00 pm, but did not report to medical until the following day at 5:50 pm. It is unknown if the employee was working during that time frame. The employee was trained in proper reporting procedures.
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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. Maintain records for 1 year and make them available for review during inspections.
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Item No.:
16
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Site:
Dining Room-Deck 2 - Fins Dining Room
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|
Violation:
The consumer advisory on the menus was not fully visible. The corner pockets covered part of the advisory.
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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 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.:
19
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Site:
Galley-Deck 9 - Tiki Bar
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|
Violation:
The counter-recessed ice bin lid was left open while not in use. The bar was in operation.
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Recommendation:
Protect food from contamination by storing the food: Covered or otherwise protected.
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Item No.:
19
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Site:
Bar-Deck 9 - Landshark Bar
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|
Violation:
The counter-recessed ice bin lid was left open while not in use. The bar was in operation.
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Recommendation:
Protect food from contamination by storing the food covered or otherwise protected.
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Item No.:
20
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Site:
Food Service General-Soda Guns at Bars
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|
Violation:
Slotted fasteners were on the food splash zone of the soda gun handles.
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Recommendation:
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:
Food Service General-Drinking Fountains
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|
Violation:
Some of the drinking fountains in food areas did not have a hands-free operation.
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Recommendation:
Ensure drinking fountains allow for hands-free operation and are without a filling spout in FOOD AREAS.
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Item No.:
21
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Site:
Galley-Deck A
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|
Violation:
The steam line behind the potwash machine was covered with a soft, absorbent, bandage-like material that was difficult to clean.
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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.:
21
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Site:
Dining Room-Deck 2 - Fins Dining Room
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|
Violation:
The gray plastic silverware trays were cracked on the front corners inside the waiter station drawers.
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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 1 - Potwash Soiled Storage
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|
Violation:
A wire whisk had an open, long handle which made the utensil difficult to clean inside.
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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 1 - Starboard Dishwash
|
|
Violation:
During evaluation of the in-use dishwash machine, the far-left auxiliary rinse nozzle produced a single stream of water. This was corrected before the inspection team left the area.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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|
Site:
Galley-Deck 1
|
|
Violation:
The portside glasswash machine was out of service for many months. Replacement parts are expected to be delivered on 15 September.
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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
|
|
Site:
Galley-Deck 2 - Fins Dining Room
|
|
Violation:
No water emitted from the far-left upper final sanitizing rinse spray nozzle when the machine was in operation. This was immediately corrected. Proper sanitizing temperatures were reached when the machine was evaluated.
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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.:
26
|
|
Site:
Galley-Deck 1 - Appetizer Pantry
|
|
Violation:
The previously cleaned and sanitized slicer blade was soiled with dust. The slicer was last used the previous night.
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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
|
|
Site:
Galley-Deck 1
|
|
Violation:
The previously cleaned and sanitized conveyor oven was soiled with more than a day's worth of food debris. The oven was not in operation during the inspection.
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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
|
|
Site:
Galley-Deck A
|
|
Violation:
Cables and hoses behind the potwash machine were soiled with more than one day's accumulation 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.:
29
|
|
Site:
Galley-Deck 10 - JWB Steakhouse Show Galley
|
|
Violation:
The water temperature at the handwashing station measured 129°F. The user could adjust the temperature, but it remained at 129°F no matter where the handle was positioned. The area was not in operation during the inspection.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
30
|
|
Site:
Pantry-Deck 9 - Landshark Bar / 5 o?Clock Somewhere Bar
|
|
Violation:
The handwashing station next to the bar entrance did not have a waste receptacle. The area was in operation.
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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.:
33
|
|
Site:
Bar-Deck 9 - Landshark Bar
|
|
Violation:
Large gaps were at the bulkhead/deckhead juncture.
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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. 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
|
|
Site:
Bar-Deck 10 - Lookout Bar
|
|
Violation:
The deckhead was constructed of a soft tarp that was not of hard, durable, noncorroding, nonabsorbent, and easily cleanable materials. Pipes and cables were also exposed. A new deckhead was scheduled to be received and installed starting 15 September 2024. This was identified on the June 2024 construction inspection.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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|
Site:
Galley-Deck 10 - JWB Steakhouse Show Galley
|
|
Violation:
The back bulkhead was not constructed of decorative stainless steel. A large, non-durable stick-on label was affixed to the bulkhead. This was identified on the June 2024 construction inspection. A new glass panel was to be delivered on 15 September 2024 and installed shortly after.
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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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
|
|
Site:
Pantry-1 - Near Stateroom #1211
|
|
Violation:
The deck tile grout was in disrepair with pieces missing.
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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
|
|
Site:
Galley-Deck 10 - Lido Galley
|
|
Violation:
Deck tiles were cracked and deck grout was recessed throughout this galley.
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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. 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
|
|
Site:
Galley-Deck 1
|
|
Violation:
The fire suppression cap and cable above the flat grill was soiled with more than a day?s accumulation of grease residue.
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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
|
|
Site:
Galley-Deck A
|
|
Violation:
The bulkhead behind the potwash machine was soiled with more than one day's accumulation of dust.
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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
|
|
Site:
Buffet-Deck 9 - Port of Indecision Buffet (Starboard)
|
|
Violation:
Two bulkhead tiles were damaged where the top and bottom of the exit door hit the tiles.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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
|
|
Site:
Galley-Deck 9 ? Pizzeria
|
|
Violation:
Dust and grease residue of more than one day?s accumulation was in the rolling shutter housing.
|
|
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
|
|
Site:
Galley-Deck 9 ? Tiki Grill
|
|
Violation:
Rust was inside the light covers above the handwashing station and right upright refrigerator.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
|
|
Site:
Pantry-Deck 9 - Landshark Bar / 5 o?Clock Somewhere Bar
|
|
Violation:
Water draining from the handwashing station next to the bar entrance was not directed to the scupper. Water and soap bubbles pooled on the deck.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
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Item No.:
36
|
|
Site:
Galley-Deck 1 - Starboard Dishwash
|
|
Violation:
The light intensity measured less than 220 lux at the soiled landing.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Galley-Deck 1
|
|
Violation:
The light intensity measured less than 220 lux at nearly all handwashing stations throughout the galley.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Dining Room-Deck 2 - Fins Dining Room
|
|
Violation:
The light intensity could not be increased to 220 lux at the waiter stations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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|
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Item No.:
36
|
|
Site:
Pantry-2 - Fins Dining Room (Port and Starboard)
|
|
Violation:
The light intensity measured less than 220 lux along the countertops in the pantry.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
|
Site:
Galley-Deck A
|
|
Violation:
Steam from the in-use hood-type potwash machine's opened door escaped the exhaust hood overhang and was drawn into the exhaust vent above the clean storage shelves. No condensate formed on these clean items. An exhaust vent in the back, right corner above the machine was operational, but was blocked by the machine's opened door.
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|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
|
|
Site:
Galley-Deck 9 - Potwash
|
|
Violation:
Steam from the in-use hood-type potwash machine's opened door escaped the exhaust hood overhang and was drawn into the exhaust vent above the clean storage shelves. No condensate formed on these clean items. An exhaust vent above the back of the machine was operational but was blocked by the machine's opened door.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
38
|
|
Site:
Galley-Deck A
|
|
Violation:
The red and gray buckets inside the cleaning locker were stacked wet nested.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
|
|
Site:
Pantry-2 - Fins Dining Room (Port)
|
|
Violation:
A wet mop was not stored in a position to allow for air-drying inside the cleaning locker.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
44
|
|
Site:
Dining Room-Deck 2 - Fins / Pearl
|
|
Violation:
On the day of the inspection, the area was set up for buffet operations, however, the area was not constructed for buffet service. Staff explained this area is crew service buffet operations. Buffet tables, heat lamps, and display platters were set up, but there were no sneeze guards, no hard, durable, non-absorbent deck and deckheads, no exhaust ventilation, and, no handwashing sinks. During this close-out meeting, staff explained buffet operations will be discontinued and only standard dining room operations will occur.
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|
Recommendation:
If buffet operations area conducted:
(1) Provide one handwashing sink per 100 seats for passenger service. (The handwashing sinks may be located at the dining room entrance as long as this is the only passenger entry to the buffet stations);
(2) If crew will be preparing food, provide one handwashing station within 8 meters of each service station;
(3) Provide hard, durable, nonabsorbent, nonskid decks for the buffet lines at least 1,000 mm in width measured from the edge of the service counter;
(4) Provide hard, durable, nonabsorbent, deckheads;
(5) Install sneeze guards or another method to protect food for service;
(6) Ensure sufficient ventilation to prevent grease-laden vapors collecting on surfaces, and
(7) Provide a minimum of 220 lux of light at the work surface level at the buffet area.
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