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Item No.:
40
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Site:
Integrated Pest Management-Pest Sighting Records
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Violation:
Follow-up inspection records for flies observed in the vegetable preparation area on 8 December were not available. Additionally, follow-up records for 5 sightings of pests on 29 December indicated pests were still observed, however no additional follow-ups were recorded. Staff stated the records for the 29th were supposed to indicate no sightings and the log entries were incorrect.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The Legionella sampling that took place in December did not include a representative sample from the hair salon basins (2025 Environmental 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.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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.:
28
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Site:
Pantry-Deck 3 Aft Pantry
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Violation:
Two trolley carts containing plastic bins of clean plates, glassware, and rolled silverware were stored in the elevator landing outside the pantry. On the lower shelf of one trolley, rolled silverware was stored uncovered and not contained within a bin. This area had an open deckhead with exposed piping and electrical cables. Staff were unable to confirm how long the items had been stored in this location and stated the items were intended for the main dining room but were unsure why they had been placed there.
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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.:
26
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Site:
Pantry-Deck 3 Aft Pantry
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|
Violation:
Black and brown mold residue coated the lower right corner of the metal ice deflector panel inside the ice bin. Additionally, three previously cleaned and sanitized glasses were observed soiled with food residue on the food contact areas.
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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:
Pantry-Deck 1 Aft Pantry
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|
Violation:
Brown mold residue was on the lower right corner of the metal ice deflector panel inside the ice bin.
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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:
Pantry-Deck 1 Aft Pantry
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|
Violation:
Slimy brown residue was on the outside surface of a previously cleaned and sanitized drinking glass.
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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.:
02
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Site:
Medical-AGE Log
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Violation:
The AGE log did not include a comments column (2025 Standards).
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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) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are 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 contains the following information in separate columns: (1) Patient I.D.; (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; (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) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) 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 AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
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.:
11
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Site:
Medical-AGE Log
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|
Violation:
On 12/01, an entertainer experienced AGE symptoms at 0300 but did not report to medical until 1235 later that day. The crew member did not work or eat in the buffet while symptomatic. The ship experienced elevated AGE levels during this voyage. Disciplinary action was observed.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and 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.
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Item No.:
16
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Site:
Other-Engine Control Room - Coffee Station
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|
Violation:
A container of milk under time as a public health control was not discarded at the end of the indicated service period. The milk, used for the coffee machine, was labeled with a service time of 0600?1000 but remained out at 1058.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
08
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|
Site:
Potable Water-Engine Room
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|
Violation:
Several distillate water lines directed to technical uses were striped blue/gray/blue without a 'technical' indication next to the striping.
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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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. 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.:
33
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|
Site:
Other-Deck 8 - Spa - Retreat Beverage Station
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|
Violation:
The deck coving below the beverage station counter was not adequate, as there were recessed areas between the coving and the deck material. Food and debris were present in these recessed areas.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Other-Deck 8 - Spa - Retreat Beverage Station
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|
Violation:
Greasy debris was present on the bottom surface of the spoon container holding spoons for passenger self-service.
|
|
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
|
|
Site:
Other-Deck 8 - Spa - Retreat Beverage Station
|
|
Violation:
Greasy debris was present on the bottom surface of the spoon container holding spoons for passenger self-service
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
22
|
|
Site:
Other-Deck 8 - Lido Pool Deck - Fwd
|
|
Violation:
Two trolleys containing soiled dishes, bowls, coffee mugs, and platters were observed covered with tablecloths near the ping pong tables. Staff indicated these items were from breakfast service and awaiting cleaning. The observation was made at 1:00 PM.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
19
|
|
Site:
Bar-Deck 8 - Lido Bar
|
|
Violation:
Brown grass skirt decorations installed on the overhang above the front bar counter were difficult to clean. Food items were stored on the front counter below the decorations.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
33
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|
Site:
Bar-Deck 8 - Lido Bar
|
|
Violation:
Brown grass skirt decorations installed on the overhang above the front bar counter were difficult to clean. Food items were stored on the front counter below the decorations.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
Turnover rates for the Deck 7 spa whirlpool did not meet the required 0.5 hours. The flow meter indicated a flow of 40?60 L/min; however, based on the tub capacity (2,457 L), a flow rate of 82 L/min is required.
Additionally, the Deck 8 port and starboard whirlpool flow rates (265 and 270 L/min) were below the minimum required rate of 320 L/min, resulting in turnover rates exceeding 0.6 hours.
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|
Recommendation:
Monitor and adjust RWF flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer to maintain optimum public health protection and water chemistry. Ensure drain covers are clearly visible when the water is still. For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF and for facilities that have been modified. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool (applies to wading or swimming pools but not to children's pools). Ensure the water for the slide comes directly from the basin of the pool and return directly to the basin of the pool.
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Item No.:
18
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|
Site:
Buffet-Deck 8 - Lido Market Portside Fruit Station
|
|
Violation:
A crushed kiwi fruit was out for self-service in a bowl with other ready to eat kiwi fruit.
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|
Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
|
|
Site:
Buffet-Deck 8 - Lido Market Portside Fruit Station
|
|
Violation:
Serving utensils for passenger self-service were stored on the second level of the buffet shelf, making them difficult to access under the sneeze guard without contacting food items on the first level.
|
|
Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar. Ensure they are accesible.
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Item No.:
34
|
|
Site:
Buffet-Deck 8 - Starboard Beverage Station
|
|
Violation:
A pipe for the coffee machine leaked water inside the technical compartment. A work order had already been submitted.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
26
|
|
Site:
Buffet-Deck 8 - Starboard Beverage Station
|
|
Violation:
More than a day's accumulation of food residue collected on the food splash zone of the juice machine.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
|
|
Site:
Buffet-Deck 8 - Starboard Breadboard
|
|
Violation:
Water emerged from the grouting when the deck tiles were stepped on.
|
|
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.:
22
|
|
Site:
Galley-Deck 8 - Warewash
|
|
Violation:
The flight-type warewash machine was taken out of service at 0540 on the morning of the inspection. Technicians reported an issue with the final sanitizing rinse, and dishes were being redirected to the main galley.
Approximately six hours later, the inspector revisited the area and found the machine was still unable to consistently meet the required plate surface temperature. A plate surface temperature of 164F was eventually achieved on both the inspector?s and crew?s thermometers; however, this required approximately 45 minutes of continuous operation and adjustment.
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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.:
22
|
|
Site:
Galley-Deck 8 - Warewash
|
|
Violation:
The hood-type glasswash machine's internal temperature reading for the final sanitizing rinse displayed 200F. The plate surface temperature was measured at 174F with the inspector's thermocouple.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
19
|
|
Site:
Bar-Deck 8 - Lido
|
|
Violation:
Half a case of canned water was stored on wet cardboard.
|
|
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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
30
|
|
Site:
Galley-Deck 4 - Starboard Crew Toilet Room
|
|
Violation:
The toilet was visibly soiled and the room strongly smelled of urine.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
27
|
|
Site:
Galley-Deck 4 - Room Service
|
|
Violation:
A half-inch of frozen condensate collected on the sides of undercounter refrigerators 4.15A and 4.15B.
|
|
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.:
33
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
Steam from oven #4 collected on the deckhead extraction vent and dripped on the machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
Steam from oven #4 collected on the deckhead extraction vent and dripped on the machine.
|
|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
Excessive condensate collected on the ventilation hood for the steamer unit and dripped on the machine. No food was impacted.
|
|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
|
|
Site:
Galley-Deck 4 - Warewash
|
|
Violation:
The hood-type warewash machine had been out of service since 25 December 2025.
|
|
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.:
27
|
|
Site:
Galley-Deck 4 - Fish Preparation Freezer
|
|
Violation:
Several inches of frozen condensate collected on the bottom of the condenser unit.
|
|
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.:
22
|
|
Site:
Galley-Deck 4 - Portside Warewash
|
|
Violation:
The flight-type warewash machine (left side of area) had been out of service since 29 January 2025. Technicians stated the display board was not working.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
24
|
|
Site:
Galley-Deck 4 - Portside Warewash
|
|
Violation:
The utensil surface temperature for the flight-type warewash machine (right-hand side of area) did not reach 160F. For the first measurement, the crew's thermometer read 158F. For the second measurement, the crew's thermometers read 152F. The crew turned the machine off for service before the inspector tested the machine.
|
|
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.:
24
|
|
Site:
Galley-Deck 4 - Portside Warewash
|
|
Violation:
The utensil surface temperature measured for the in-use glasswash machine measured 186F and 188F with the crew's thermometer. With the inspector's thermocouple, the utensil surface temperature measured 180F for the wash cycles and 200F during the final sanitizing rinse.
|
|
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.:
37
|
|
Site:
Galley-Deck 4 - Portside Warewash
|
|
Violation:
Excessive condensate collected on extraction vent above the soiled side of the flight-type glasswash machine.
|
|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
A crew member's sleeve touched the hamburger patties as he placed the patties in the storage container.
|
|
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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were seen in the following areas: Lido Market Wild Harvest (1 fly); main galley pastry in between the bread slicer and refrigerator 4.32 (4 flies); deck 4 sous chef locker (1 fly); deck A veggie preparation (1 fly).
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Undercounter Doors
|
|
Violation:
Several of the undercounter storage and technical compartment doors (decorative covering and trim) were damaged and in disrepair in food areas, which made the areas difficult to clean. Areas included the Lido market beverage stations, the Lido bar, and bars.
|
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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.:
33
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Site:
Food Service General-Decks
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Violation:
Deck tiles, deck grouting, painted decks, and bulkheads at galley entrance doors were damaged and in disrepair in the following areas: Lido market, Lido bar, main galley, crew mess, team dining buffet, and crew 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. Do not use carpet in these areas.
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Item No.:
44
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Site:
Food Service General-Variance
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Violation:
As part of the 'Behind the Scenes' tour passengers are allowed to walk through the main galley for seven to eight minutes. The ship does not have a variance for this activity.
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Recommendation:
Ensure procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of these standards are not tested or introduced operationally on any vessel until the concept is submitted in writing to VSP for review. If the review determines the concept is within the scope of the VSP Environmental Public Health Standards, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
13
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Site:
Food Service General-Warewash
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Violation:
Technicians were not proficient in identifying and fixing issues with warewash machines, as demonstrated in the previous violations. When alarms were noted on the machine's display reading, technicians could not tell the inspector what the alarms were for. In addition, staff seemed unaware of the proper way to calibrate their maximum registering thermometers to accurately capture readings in warewash machines.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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