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Item No.:
02
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Site:
Medical-Identification of Acute Gastroenteritis Case Definition
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Violation:
Out of the eleven vomiting and diarrhea incidents reported in the children?s activity center in January 2025, five incidents were not appropriately handled. Consequently, symptomatic children were not assessed or incorrectly assessed for meeting the AGE case definition and were not isolated.
At 1943 on 23 January, the children's activity center reported a diarrhea incident for a 2 year old child. At 1325 on 24 January, the medical center reported calling the parents of the ill child. Medical notes stated: 'son had symptoms of loose stools yesterday and vomit due to motion sickness.' Although this case did meet the AGE reporting definition, the case was not isolated and not entered on the AGE log.
At 1204 on 21 January, the children's activity center reported a diarrhea incident for a 3 year old child. Later that day the children's activity center reported a diarrhea incident for the same child at 2023. Per the dispatch email, a crew member from Adventure Ocean wrote 'code brown no GI related'. The medical team did not follow up with the parents of this child to assess for isolation because the non- medical crew member stated it was not AGE related.
At 2036 on 17 January, the children's activity center reported a vomiting incident for a 3 year old. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 1546 on 6 January, the children's activity center reported a diarrhea incident for a 2 year old. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 2124 on 9 January, the children's activity center reported a vomiting incident for a 9 year old child. Later that day, housekeeping reported a vomiting incident on the bed for the same child at 2251. At 2358 on 9 January, parents called the medical center to report this child had multiple episodes of vomiting. At 1118 on 10 January, housekeeping reported a vomiting incident on the sofa for the same child. At 1511 on 10 January, the parents then brought the same child to the medical center for abdominal cramps. The medical notes for this visit stated: 'child has had several episodes of vomiting, fever, and abdominal pain.' Although this case did meet the AGE reporting definition, the child was not isolated, and the case was not included on the AGE log
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #1 and #2
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Violation:
Dedicated distillate/technical water lines exiting both evaporator #1 and #2 and directed to the technical water tanks were striped, blue/gray/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 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 - Main Pool Area
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Violation:
The pool net was stored in the shower designated for whirlpool #7 and the main pool making it inaccessible. The main pool had been open for approximately 1.5 hours prior to the inspector entering the area.
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Recommendation:
Keep RWF showers accessible for use during operational hours.
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Item No.:
11
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Site:
Medical-Identification of Acute Gastroenteritis Cases (AGE) - Children Area
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Violation:
Out of the eleven vomiting and diarrhea incidents reported in the children?s activity center in January 2025, five incidents were not appropriately handled. Consequently, symptomatic children were not assessed or incorrectly assessed for meeting the AGE case definition and were not isolated.
At 1943 on 23 January, the children's activity center reported a diarrhea incident for a 2-year-old child. At 1325 on 24 January, the medical center reported calling the parents of the ill child. Medical notes stated: 'son had symptoms of loose stools yesterday and vomit due to motion sickness.' Although this case did meet the AGE reporting definition, the case was not isolated and not entered on the AGE log.
At 1204 on 21 January, the children's activity center reported a diarrhea incident for a 3-year-old child. Later that day the children's activity center reported a diarrhea incident for the same child at 2023. Per the dispatch email, a crew member from Adventure Ocean wrote 'code brown - no GI related'. The medical team did not follow up with the parents of this child to assess for isolation because the non- medical crew member stated it was not AGE related.
At 2036 on 17 January, the children's activity center reported a vomiting incident for a 3-year-old child. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 1546 on 6 January, the children's activity center reported a diarrhea incident for a 2-year-old child. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 2124 on 9 January, the children's activity center reported a vomiting incident for a 9-year-old child. Later that day, housekeeping reported a vomiting incident on the cabin bed for the same child at 2251. At 2358 on 9 January, parents called the medical center to report this child had multiple episodes of vomiting. At 1118 on 10 January, housekeeping reported a vomiting incident on the cabin sofa for the same child. At 1511 on 10 January, the parents then brought the same child to the medical center for abdominal cramps. The medical notes for this visit stated: 'child has had several episodes of vomiting, fever, and abdominal pain.' Although this case did meet the AGE reporting definition, the child was not isolated, and the case was not included on the AGE log.
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Recommendation:
When symptomatic, ill passengers meet the case definition for AGE, ensure the following actions are taken: (1) advise them to remain isolated in their cabins until well for a minimum of 24 hours after symptom resolution, and (2) a follow-up by infirmary personnel is advised.
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Item No.:
11
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Site:
Galley-Deck 16 - Solarium Cafe
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Violation:
A crew member who accessed the ice machine?s technical compartment including removing the internal ice deflector panel, had open and scabbed sores on his left forearm.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
12
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
A crew member working the grill station changed his gloves without first washing his hands.
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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) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
A metal bin intended for disposing of raw hamburger packaging, including plastic and paper, was placed on the front preparation counter and in contact with the cold well for burger toppings. Inside the bin were bloody plastic hamburger wrappers and paper. During the inspection, the bin was moved away from the cold well, but it remained on the front preparation counter. Before leaving, the inspector noticed what seemed to be blood splatter on the preparation counter and on a box of single use gloves near the cold well, likely from a crew member discarding more hamburger packaging into the bin. After this was pointed out, the metal bin was moved to the back grill counter to prevent any risk of cross contaminating surfaces with raw hamburger juices or blood.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Ensure food operations with raw proteins do not contaminate food preparation surfaces or ready to eat foods.
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Item No.:
13
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Site:
Other-Tween Deck - Upholstery Shop
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Violation:
Twenty-five raw shell eggs were stored in an open plastic bag on the top shelf of a heavily soiled nonrefrigerated crew cabinet next to the manager?s desk. The inspector noted the eggs were well above the required refrigeration temperature for raw shell eggs. The inspector broke one of the eggs to confirm they were raw. Additionally, an unopened bag of potato chips and an open bottle of hot sauce were stored below the eggs in the same cabinet.
Staff stated the eggs were brought into the upholstery office the day before the inspection and stored overnight in the cabinet with the intention to cook them in an electric hot water kettle and eaten later. The original source of the eggs was unknown. The bag of eggs, bag of chips, and the open bottle of hot sauce were taken to the incinerator room and discarded during the inspection.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
16
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Site:
Other-Tween Deck - Upholstery Shop
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Violation:
Twenty-five raw shell eggs were stored in an open plastic bag on the top shelf of a heavily soiled nonrefrigerated crew cabinet next to the manager?s desk. The inspector noted the eggs were well above the required refrigeration temperature for raw shell eggs. The inspector broke one of the eggs to confirm they were raw. Additionally, an unopened bag of potato chips and an open bottle of hot sauce were stored below the eggs in the same cabinet.
Staff stated the eggs were brought into the upholstery office the day before the inspection and stored overnight in the cabinet with the intention to cook them in an electric hot water kettle and eaten later. The original source of the eggs was unknown. The bag of eggs, bag of chips, and the open bottle of hot sauce were taken to the incinerator room and discarded during the inspection.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5°C (41°F) or below when received. Upon receipt, ensure potentially hazardous food is free of evidence of previous temperature abuse. Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
18
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Site:
Provisions-Deck 2 - Aft
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Violation:
Several food items were stored incorrectly. 1) A black, rotten banana peel was inside an open box of celery root. The box of celery root was resting inside an open box of bell peppers that was filled with rotten lettuce leaves and soiled raw onions. 2) An open box of romaine lettuce had a ball of packing tape and packing paper resting inside on the lettuce. 3) A box of ginger root was resting inside a box of string beans and directly on the unprotected beans.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: (1) Storing the food in packages, covered containers, or wrappings. (2) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (3) Separating damaged, spoiled, or recalled food being held on the vessel. (3) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
A metal bin intended for disposing of raw hamburger packaging, including plastic and paper, was placed on the front preparation counter and in contact with the cold well for burger toppings. Inside the bin were bloody plastic hamburger wrappers and paper. During the inspection, the bin was moved away from the cold well, but it remained on the front preparation counter. Before leaving, the inspector noticed what seemed to be blood splatter on the preparation counter and on a box of single use gloves near the cold well, likely from a crew member discarding more hamburger packaging into the bin. After this was pointed out, the metal bin was moved to the back grill counter to prevent any risk of cross contaminating surfaces with raw hamburger juices or blood.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
A metal bin intended for disposing of raw hamburger packaging, including plastic and paper, was placed on the front preparation counter and in contact with the cold well for burger toppings. Inside the bin were bloody plastic hamburger wrappers and paper. During the inspection, the bin was moved away from the cold well, but it remained on the front preparation counter. Before leaving, the inspector noticed what seemed to be blood splatter on the preparation counter and on a box of single use gloves near the cold well, likely from a crew member discarding more hamburger packaging into the bin. After this was pointed out, the metal bin was moved to the back grill counter to prevent any risk of cross contaminating surfaces with raw hamburger juices or blood.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Buffet-Deck 16 - Solarium Cafe
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Violation:
The deckhead above the port and starboard knockdown beverage stations were open to the plenum between deckhead panels. Dust was along the edges of some of the panels which were above the portable coffee urns, coffee mugs, packaged tea, and beverage condiments.
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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.
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Item No.:
19
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Site:
Provisions-Deck 2 - Aft
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Violation:
Several food items were stored incorrectly. 1) A black, rotten banana peel was inside an open box of celery root. The box of celery root was resting inside an open box of bell peppers that was filled with rotten lettuce leaves and soiled raw onions. 2) An open box of romaine lettuce had a ball of packing tape and packing paper resting inside on the lettuce. 3) A box of ginger root was resting inside a box of string beans and directly on the unprotected beans.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Other-Tween Deck - Upholstery Shop
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Violation:
Twenty-five raw shell eggs were stored in an open plastic bag on the top shelf of a heavily soiled nonrefrigerated crew cabinet next to the manager?s desk. The inspector noted the eggs were well above the required refrigeration temperature for raw shell eggs. The inspector broke one of the eggs to confirm they were raw. Additionally, an unopened bag of potato chips and an open bottle of hot sauce were stored below the eggs in the same cabinet.
Staff stated the eggs were brought into the upholstery office the day before the inspection and stored overnight in the cabinet with the intention to cook them in an electric hot water kettle and eaten later. The original source of the eggs was unknown. The bag of eggs, bag of chips, and the open bottle of hot sauce were taken to the incinerator room and discarded during the inspection.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 16 - Windjammer - Port Desert Station
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Violation:
Two self-service tongs were located outside of the sneeze shield and were not protected from possible contamination.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Deck 16 - Windjammer - Starboard Omelet Station
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Violation:
Several containers of waffle toppings and a bowl of honey were not fully positioned under the sneeze shield and protected from possible contamination.
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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. 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.:
20
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Site:
Galley-Deck 16 - Solarium Cafe
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Violation:
Two slotted fasteners were on the mixing head of the counter mounted mixer. Old food soil and a piece of plastic were on these fasteners.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Deck 16 - Hooked
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Violation:
Decorative string netting was positioned on top of the glass display above the cold well where oysters are shucked and displayed. Sections of the decorative netting hung over onto the working side above where oyster shucking takes place.
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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 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 2 - Hot Holding Undercounter Cabinet GLB2024
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Violation:
The temperature gauge for the unit was broken. The unit was set at 180°F, but the needle in the gauge was below 0. There was no internal ambient air thermometer. The unit was in active use with three hotel pans of rice on temperature control, and the food temperature measured above 135°F.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5°C (within 3°F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3°F in the intended range of use.
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Item No.:
21
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Site:
Buffet-Deck 16 - Windjammer - Countertops
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Violation:
Several countertop junctions, most notably counter junctions with hot tops and cold wells had open seams. Staff stated they are continuously filling the seams with silicone.
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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 16 - Windjammer - Potwash
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Violation:
The temperature gauge for the three-compartment sanitizing sink was full of condensate and it was difficult to read.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The final sanitizing rinse spray arm of the flight-type dishwasher was not discharging water as the machine was in active use, with plates and plate covers exiting the machine. The display screen indicated a final rinse temperature warning and displayed 155°F for the final sanitizing rinse; however, the machine's alarm was not activated. Additionally, the display indicated the actual flow rate was 60 l/h; however, the data plate indicated a minimum flow rate of 235 l/h was required. Technical crew responded immediately to adjust the flow.
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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. 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. For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Dishwash
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Violation:
Three stacks of 2 3 metal bread baskets exited the rack type conveyor glasswash nested together preventing all surfaces from being properly sanitized. Five coffee pot lids on the same rack were positioned upright, which allowed water to collect inside. Corrective action began immediately.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Deck 16 - Solarium Cafe
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Violation:
During active use, minimal water was observed coming from the spray nozzles on the top final sanitizing rinse spray arm of the rack-type dishwash machine. The unit was taken out of service.
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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.:
24
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Site:
Galley-Deck 16 - Solarium Cafe
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Violation:
During active use, minimal water was observed coming from the spray nozzles on the top final sanitizing rinse spray arm of the rack-type dishwash machine. The unit was taken out of service.
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Recommendation:
Properly sanitize food-contact surfaces of equipment and utensils.
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Item No.:
24
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The final sanitizing rinse spray arm of the flight-type dishwasher was not discharging water as the machine was in active use, with plates and plate covers exiting the machine. The display screen indicated a final rinse temperature warning and displayed 155°F for the final sanitizing rinse; however, the machine's alarm was not activated. Additionally, the display indicated the actual flow rate was 60 l/h; however, the data plate indicated a minimum flow rate of 235 l/h was required. Technical crew responded immediately to adjust the flow.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 16 - Windjammer - Dishwash
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Violation:
Dried red food residue was on the food contact surface of a previously cleaned and sanitized bowl. Additionally, brown dried residue was on the food contact end of a previously cleaned and sanitized metal serving utensil.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 3 - Ice Dispenser - Portside
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Violation:
The evaporator splash shield was soiled with a small amount of black and pink debris on the food-contact surface. Corrective action began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 4 - Potwash
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Violation:
Several food service items stored on the clean storage racks were excessively soiled with food, grease, crumbs, and other debris on the food-contact and nonfood-contact surfaces, including:
1) The slots of a slotted spoon.
2) A serving spoon handle.
3) More than 5 lasagna molds.
4) More than 5 bread molds.
5) One cutting board.
6) More than 5 metal covers (purpose unknown).
7) More than 10 bread mold covers.
All items were sent for re-washing.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 5 - Hot Line
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Violation:
More than five plates on the service line were soiled on the food-contact and nonfood-contact surfaces.
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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:
Galley-Deck 16 - Solarium Cafe
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Violation:
Two slotted fasteners were on the mixing head of the counter mounted mixer. Old food soil and a piece of plastic were on these fasteners.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 8 - Park Cafe
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Violation:
White calcium deposits and old syrup residue was on the dispensing nozzle of the freestyle soda machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 5 - Hot Line
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Violation:
More than five plates on the service line were soiled on the food-contact and nonfood-contact surfaces.
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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 - Hot Line
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Violation:
Several food service items stored on the clean storage racks were excessively soiled with food, grease, crumbs, and other debris on the food contact and nonfood contact surfaces, including:
1) The slots of a slotted spoon
2) A serving spoon handle
3) More than 5 lasagna molds
4) More than 5 bread molds
5) One cutting board
6) More than 5 metal covers (purpose unknown)
7) More than 10 bread mold covers
All items were sent for re washing.
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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:
Buffet-Deck 17 - Coastal Kitchen Dining Room
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Violation:
A crew member was vacuuming the carpet while drinking glasses were stored upright on adjacent tables.
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Recommendation:
Ensure tableware that is preset longer than 4 hours before the beginning of service is protected from contamination by being wrapped, covered, or inverted. When tableware is preset, ensure exposed unused settings are either removed at the time a consumer is seated, or washed, rinsed, and sanitized before further use if the settings are not removed when a consumer is seated.
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Item No.:
28
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Site:
Buffet-Deck 16 - Solarium Cafe
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Violation:
The deckhead above the port and starboard knockdown beverage stations was open to the plenum between deckhead panels. Dust was along the edges of some of the panels above the portable coffee urns, coffee mugs, packaged tea, and beverage condiments.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
29
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Site:
Galley-Deck 2 - Dishwash
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Violation:
The handwashing station on the clean end was out of service since earlier in the morning.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
29
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Site:
Other-Deck 1 - Trolley Wash
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Violation:
The handwashing station's waste bin was stored inside the handwashing sink basin.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 2 Potwash
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Violation:
The water temperature at the handwashing station measured 125°F (and rising) by both the inspector and crew. The area was in operation and users could not adjust the temperature. Technical crew responded immediately to adjust the temperature.
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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). 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
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Site:
Provisions-Deck 2 Men's Toilet Room
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|
Violation:
The soap dispenser was no longer mounted to the bulkhead making it difficult to operate the dispenser. Corrective action began immediately.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Poultry Thaw
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Violation:
Standing water pooled on the deck under shelves of food. Trolley wheels were also stationed in the pooled liquid. It was unclear if the dripping condensate was liquid from the thawing poultry, or something else.
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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 - Windjammer - Port Omelet Station
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Violation:
The bulkhead above the back preparation counter was soiled with dried pieces of green lettuce and liquid stains from an earlier service period.
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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 2 - Dishwash
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Violation:
Water from the leaking handwashing station?s bucket fill valve pooled on the deck.
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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 - Windjammer - Starboard Soda Pantry
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Violation:
Standing water was on the deck inside this pantry. Five black brooms and dust pans were stored in the standing water.
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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 - Solarium Cafe
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Violation:
The deckhead above the port and starboard knockdown beverage stations were open to the plenum between deckhead panels. Dust was along the edges of some of the panels which were above the portable coffee urns, coffee mugs, packaged tea, and beverage condiments.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. 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.:
34
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Site:
Galley-Deck 2 Dishwash
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Violation:
The handwashing station?s bucket fill valve was continuously leaking onto the deck. Crew members were unable to close the valve and stop the flow. Technical crew responded immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
|
Site:
Preparation Room-Deck 2
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Violation:
Soiled water from the salad washer overflow pooled on the deck underneath the machine and was not directed to a drain.
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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:
Galley-Deck 16 - Windjammer - Dishwash
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Violation:
Light intensity along the clean landing end of the flight-type dishwash machine was less than 220 lux when measured with the inspector's and crew's respective light meters.
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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
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Site:
Galley-Deck 16 - Windjammer - Hot Galley
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Violation:
Light intensity along the portside preparation counter was less than 220 lux. Additionally, light intensity to the left of the left combination oven did not reach 110 lux of light.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 16 - Hooked
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Violation:
Light intensity at the ice crusher adjacent the ice machine could not be raised to 220 lux.
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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
|
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Site:
Galley-Deck 16 - Chops
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|
Violation:
Light intensity at the handwashing station near the entrance to the galley from the dining room was less than 220 lux.
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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
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|
Site:
Buffet-Deck 8 - Park Cafe
|
|
Violation:
Light intensity at the juice machines was less than 220 lux of light.
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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.:
38
|
|
Site:
Buffet-Deck 16 - Windjammer - Starboard Soda Pantry
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|
Violation:
Five black brooms and dust bins were stored on the deck inside the food area pantry. These were relocated.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker, so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
42
|
|
Site:
Children Area-3 to 6 year old Area
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|
Violation:
No exclusion policy was posted at the entrance to the child activity center's parent with children open play area.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
42
|
|
Site:
Children Area-
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Violation:
The child activity center staff did not follow their illness exclusion policy and allowed a known symptomatic child to stay in the child activity center.
At 1204 on 21 January 2025, the children's activity center reported a diarrhea incident for a 3-year-old child. At 2036 on 21 January, the children's activity center reported a diarrhea incident for the same child. Per the dispatch email, a crew member from Adventure Ocean wrote 'code brown - no GI related'. The medical team did not follow up with the parents of this child to assess for isolation because the non-medical crew member stated it was not AGE related.
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Recommendation:
Do not allow children with infectious illness in the child activity center without written permission from the vessel?s medical staff.
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Item No.:
44
|
|
Site:
Medical-Identification of Acute Gastroenteritis Cases (AGE) - Children Area
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|
Violation:
Out of the eleven vomiting and diarrhea incidents reported in the children?s activity center in January 2025, five incidents were not appropriately handled. Consequently, symptomatic children were not assessed or incorrectly assessed for meeting the AGE case definition and were not isolated.
At 1943 on 23 January, the children's activity center reported a diarrhea incident for a 2-year-old child. At 1325 on 24 January, the medical center reported calling the parents of the ill child. Medical notes stated: 'son had symptoms of loose stools yesterday and vomit due to motion sickness.' Although this case did meet the AGE reporting definition, the case was not isolated and not entered on the AGE log.
At 1204 on 21 January, the children's activity center reported a diarrhea incident for a 3-year-old child. Later that day the children's activity center reported a diarrhea incident for the same child at 2023. Per the dispatch email, a crew member from Adventure Ocean wrote 'code brown - no GI related'. The medical team did not follow up with the parents of this child to assess for isolation because the non- medical crew member stated it was not AGE related.
At 2036 on 17 January, the children's activity center reported a vomiting incident for a 3-year-old child. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 1546 on 6 January, the children's activity center reported a diarrhea incident for a 2-year-old child. However, there was no email from dispatch to medical; consequently, no one from the medical center followed up with the parents to assess for AGE isolation.
At 2124 on 9 January, the children's activity center reported a vomiting incident for a 9-year-old child. Later that day, housekeeping reported a vomiting incident on the cabin bed for the same child at 2251. At 2358 on 9 January, parents called the medical center to report this child had multiple episodes of vomiting. At 1118 on 10 January, housekeeping reported a vomiting incident on the cabin sofa for the same child. At 1511 on 10 January, the parents then brought the same child to the medical center for abdominal cramps. The medical notes for this visit stated: 'child has had several episodes of vomiting, fever, and abdominal pain.' Although this case did meet the AGE reporting definition, the child was not isolated, and the case was not included on the AGE log.
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Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 10 of the VSP 2018 Operations Manual as it relates to their assigned duties. Ensure that medical professionals evaluate individuals to determine if they meet the criteria for an AGE case and require isolation. Any public vomiting or diarrhea incidents should be documented, with evaluations conducted when the individuals involved are identified.
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