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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log did not include a Comments/Notes column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The Legionella sampling records did not include deck washing equipment and water heaters. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The potable water tank disinfection records for tank 17 starboard documented a back in service halogen residual of 20.9 ppm. Crew later confirmed this was an error and the correct residual was 2.09 ppm.
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Recommendation:
Flush the disinfected parts of the potabale water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
14
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Site:
Galley-Deck 6 Ice Machines
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Violation:
The technician opening the ice machine was wearing two beaded bracelets.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
17
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Site:
Buffet-Deck 5 International Cafe
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Violation:
The mobile food trolley was listed as a time control unit on the posted time control plan; however, the unit was not physically labeled.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck 16 World Fresh Market - Asian
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Violation:
Food was stored on the service line counter below a soiled tong resting on top of a heating lamp during food operations.
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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 TCS/PHF 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 TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). 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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Galley-Deck 5
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Violation:
A large container of yellow liquid stored on the preparation countertop was not identified with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Buffet-Deck 5 Crew Mess Beverage Station
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Violation:
The juice machine had a gap behind the deflector panel which created a difficult to clean area. More than a day's accumulation of dust was inside this area.
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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; (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 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 5
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Violation:
The ambient temperature-measuring device for undercounter refrigerator J/C 051227B was stored in the cabinet next to the cooling fan and not in the warmest part of the refrigerator.
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Recommendation:
Ensure temperature-measuring devices are easily readable and conform to the following guidelines: (1) In a mechanically refrigerated food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of the unit; (2) In a hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the coolest part of the unit; (3) Cold or hot holding equipment used for TCS/PHF is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display.
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Item No.:
21
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Site:
Galley-Deck 16 World Fresh Market - Portside Bistro
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Violation:
The ice scoop hook inside ice machine JC/1616602 was soiled with rust.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The bain-marie's steam pipes in the undercounter technical compartment were wrapped in a difficult to clean foil which was soiled with more than a day's accumulation of brown residue.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck16 Wakes Bar
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Violation:
The counter-mounted coffee machine's power cord was resting on the service counter. Additionally, an unknown fluid was pooled underneath the coffee machine.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck 6 Take Five
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Violation:
The preparation countertop was rough and difficult to clean. The area was not in operation.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck15 Concierge Lounge
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Violation:
The counter-mounted coffee machine's power cord was resting on the service counter.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck15 Concierge Lounge
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Violation:
One marble slate on the serving line was chipped in the corner.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The door handles of the double-stacked oven were rusted.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck11 Room Service
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Violation:
The chlorine test strips on the beverage line expired on 1 December 2023.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
22
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Site:
Galley-Deck16 World Fresh Market - Warewashing
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Violation:
The flight-type warewashing machine's compartment doors to the wash, auxiliary, and final sanitizing rinse were soiled on the inside with food debris. Additionally, food debris accumulated above the conveyor in those respective compartments. Several previously cleaned and sanitized food equipment were exiting the machine soiled.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5
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Violation:
The far-right nozzle was missing on the upper final sanitizing rinse spray arm, which created a single stream of water and prevented a fan-like spray pattern.
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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; (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.:
24
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Site:
Galley-Deck 6 Potwash
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Violation:
The potwash machine's final sanitizing rinse temperature was above 194F with a maximum temperature of 203F. The plate surface temperature measured 176.6F. This was corrected by the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 16 World Fresh Market
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Violation:
The ice scoop hook inside ice machine JC/1616602 was soiled with rust.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 5 Crew Mess
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Violation:
The heat lamps were soiled with old 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.:
26
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Site:
Provisions-Deck 3 Chef's Deck Store Room 3717
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Violation:
The top pan on the stack by the entrance door was soiled with dust and 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.:
26
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Site:
Bar-Deck16 Retreat Bar
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Violation:
A soiled cutting board was stored in an unfinished locker.
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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.:
26
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Site:
Buffet-Deck 5 Crew Mess Beverage Station
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Violation:
More than a day's accumulation of dust was on the juice machine?s inside components due to a gap behind the deflector panel.
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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.:
26
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Site:
Buffet-Deck 5 Crew Mess Beverage Station
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Violation:
The top left edge of the water and ice dispenser's ice bin was soiled with black residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 5 Crew Mess Beverage Station
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Violation:
The outside and inside of the bulk coffee machine's hot water dispensing nozzle was soiled with white and brown residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Bar-Deck16 Wakes Bar
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Violation:
An unknown liquid pooled on the counter underneath the coffee machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
Wet paper towels were stored in the exhaust hood overhang above the far-right tilting pan.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
The bain-marie's steam pipes in the undercounter technical compartment were wrapped in a difficult to clean foil which was soiled with more than a day's accumulation of brown residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The outside of the double stacked oven was soiled with brown residue on the doors. The area was not in operation and had been previously cleaned and sanitized.
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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:
Bar-Deck 6 Take Five
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Violation:
The preparation countertop was soiled with unknown debris from the difficult to clean surface. The area was not in operation.
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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 16 World Fresh Market - Warewashing
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Violation:
Two clean storage racks had cups that were not stored covered or inverted.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Provisions-Deck 3 Chef's Deck Store Room 3717
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Violation:
At least 15 stacks of pans and a food slicer were stored uncovered and not inverted.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Bar-Deck16 Retreat Bar
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Violation:
One open and one closed box of cocktail glasses, four boxes of shot glasses, a soiled cutting board, three blender machines, one open and one closed box of tumbler cups, bamboo knot picks, and two bags of miscellaneous food equipment were stored in an unfinished locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Deck16 World Fresh Market
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Violation:
One of the male crew toilet rooms did not have toilet tissue available.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
33
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Site:
Bar-Deck16 Retreat Bar
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Violation:
Condensate accumulated inside the deckhead light fixture above the clean storage racks with food equipment and food stored below. Dripping onto food and food equipment was not observed.
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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 16 World Fresh Market - Portside Bistro
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Violation:
The ventilation hood's deck drain was soiled with an excessive accumulation of 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:
Galley-Deck 5 Hot Galley
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Violation:
The deck tile grout was recessed near the tilting pans.
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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.:
35
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Site:
Buffet-Deck 16 World Fresh Market - Portside Bistro
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Violation:
Liquid pooled in the ventilation hood's deck drain. An excessive accumulation of food debris prevented adequate drainage to the vessel's wastewater disposal system.
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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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Item No.:
36
|
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The light intensity measured less than 220 lux in the gluten free section.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
38
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Site:
Galley-Deck 5 Potwash Cleaning Locker
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Violation:
Liquid pooled in the bottom of the cleaning locker from a wet mop stored in the locker. A cleaning bucket was laying in the liquid.
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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.:
39
|
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
One fly was flying near the bistro line.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
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Site:
Dining Room-Deck 16 World Fresh Market
|
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Violation:
One fly was flying near the starboard side waiter station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
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Site:
Galley-Deck16 Salty Dog Grill
|
|
Violation:
One fly was flying near the warewashing machine.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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