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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The total number of passengers was listed as 82412 on the 24-hour report submitted on January 12. The actual total number of passengers was 824.
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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) Log
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Violation:
- The AGE log for the January 6-10 voyage had multiple errors/typos. During this voyage, one crew member reported on January 7 at 1810 to medical with AGE symptoms, however, the reportable total number of ill crew members was listed as 0 on the log. The 24-hour report submitted on January 8 contained the correct number of ill crew members.
Additionally, no report time for the symptomatic crew member was listed on the AGE log. The 'Reportable? Y/N' box for the symptomatic crew member was filled out as 'Y/N.' A note in the symptomatic crew member's record indicated their last symptom was on January 8 at 1845. This was determined to be a typo. The crew member's actual last symptom was on January 7 at 1845.
The AGE log was updated immediately.
- One crew member reported to medical on January 17th with AGE symptoms. No time of last symptom could be found while the inspection team was in the medical center. Prior to the end of the inspection, the crew member's medical record was located, and the date and time of the last symptom was noted.
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Recommendation:
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.:
02
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Site:
Medical-Close Contact Follow-up
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Violation:
There were no records of a 24-hour and 48-hour close contact interview for a crew member who reported to medical on January 7th at 1810. Additionally, the initial interview documentation showed their close contact was contacted at 0800 on January 8th.
There were no records of a 24-hour or 48-hour close contact interview for three close contacts of a crew member who reported to medical on January 17th.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour.
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Item No.:
08
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Site:
Potable Water-Production Line
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Violation:
The air gap under the reduced pressure zone assembly on the production line was not sufficient. This was corrected immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
12
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Site:
Galley-Deck 4
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Violation:
An employee was seen putting a dishpan in the soiled drop-off area and proceeded to cook without washing their hands. A supervisor in charge immediately corrected the crew member.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After handling soiled equipment or utensils. (2) After engaging in other activities that contaminate the hands.
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Item No.:
19
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Site:
Pantry-4
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Violation:
A small fly was in the ice machine. The machine was taken out of service immediately and cleaned.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 8
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Violation:
Three pressure knobs at the soup kettle station were not flushed to the equipment which created open gaps.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 10 Mini
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Violation:
Two wooden laminate trolley carts were in poor condition around the edges. The edges were chipped and had holes.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 10 Dishwash
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Violation:
The potwash machine's final sanitizing rinse did not reach a minimum plate surface temperature of 160F with the inspector's thermocouple. A 160F thermolable sticker was used for secondary measurements and did not change colors. When testing the machine, temperatures ranged from 157F-158F. The area was in operation and immediately closed for maintenance. A flight-type dishwasher was in use to assist with equipment and utensils.
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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.
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Item No.:
24
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Site:
Galley-Deck 10 Dishwash
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Violation:
The chlorine sanitizing solution bucket measured above 300 mg/L ppm. This was changed immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 10 Dishwash
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Violation:
The potwash machine's final sanitizing rinse did not reach a minimum plate surface temperature of 160F with the inspector's thermocouple. A 160F thermolable sticker was used for secondary measurements and did not change colors. When testing the machine, temperatures ranged from 157F-158F. The area was in operation and immediately closed for maintenance. A flight-type dishwasher was in use to assist with equipment and utensils.
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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:
Pantry-7
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Violation:
Black debris was on the splash shield of the ice machine. The machine was immediately taken out of service and cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
32
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Site:
Galley-Deck 4
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Violation:
A waste receptacle had a large hole on the lid.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Maintain in good repair.
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Item No.:
33
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Site:
Provisions-Dry Store
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Violation:
Water dripped from a deckhead hatch and pooled on the deck. No food was impacted.
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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
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Site:
Provisions-Room #11 Poultry Thawing Room
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Violation:
A pool of blood was on the deck under the storage shelves. No food was impacted and the source was unknown.
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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 10 Cheeseburger Paradise
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Violation:
A pool of blood was on the deck in the corner of the hot grills. The blood was coming from the hamburgers being cooked on the grill and dripping on the deck. The area was in operation.
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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 10 Service Elevator #1
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Violation:
Old, encrusted food debris were in the gaps where the elevator doors open.
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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 8
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Violation:
All deck tiles throughout the entire galley were in poor condition. Staff stated there is an ongoing work order, however, these conditions should be resolved in dry dock Jan 2026.
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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
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Site:
Pantry-7
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Violation:
The deck grouting was recessed.
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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
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Site:
Pantry-4
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Violation:
The deck grouting was recessed.
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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
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Site:
Bar-Deck 8 Euphoria
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Violation:
The decks were in poor condition on the crew side. Additionally, the grouting was recessed around a drain at the far-right entrance.
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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.:
39
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Site:
Pantry-4
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Violation:
A small fly was in the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Deck 4- Chemical Locker
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Violation:
There were two containers of test strips in the chemical locker: one for 0-400 ppm peroxide with a red/purple color scale based on concentration and one for 0-10,000 ppm with a blue/green color scale based on concentration. Staff stated they use a peroxide cleaner and as a disinfectant at a concentration of 100-200 ppm for daily use. When tested, the 0-400 ppm test strips turned blue instead of red/purple. There were no other test strips. New test strips were ordered prior to the end of the inspection. Staff were unable to determine which test strips should be used to measure the concentration of the peroxide disinfectant.
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Recommendation:
Ensure the appropriate test strips are provided for each sanitizer and disinfectant.
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Item No.:
42
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Site:
Children Area-Deck 11 Kids Club 3-6
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Violation:
The white blinds were heavily stained in the play area. Staff stated there is an ongoing work order to replace the blinds immediately.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
42
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Site:
Children Area-Deck 8 Kids Club Parakeets
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Violation:
The deckhead air vents in the entire facility were heavily soiled with dust. Multiple air vents were directly above clean toys and chairs.
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Recommendation:
Clean air ducts periodically when visibly soiled.
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Item No.:
43
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Site:
Ventilation-Deck10- AC Unit 304
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Violation:
Green debris accumulated in the condensate collection pan.
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Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
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Site:
Housekeeping-Deck 4- Chemical Locker
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Violation:
There were two containers of test strips in the chemical locker: one for 0-400 ppm peroxide with a red/purple color scale based on concentration and one for 0-10,000 ppm with a blue/green color scale based on concentration. Staff stated they use a peroxide cleaner and as a disinfectant at a concentration of 100-200 ppm for daily use. When tested, the 0-400 ppm test strips turned blue instead of red/purple. There were no other test strips. New test strips were ordered prior to the end of the inspection. Staff were unable to determine which test strips should be used to measure the concentration of the peroxide disinfectant.
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Recommendation:
Train crew on how to test the concentration of each sanitizer and disinfectant. Ensure they are knowledgeable about the appropriate test kit to use and the necessary concentration and contact time.
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