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Item No.:
05
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Site:
Potable Water-Deck 13 - Far Point
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Violation:
The manual comparison test of the analyzer as measured by the crew member and inspector test kits was greater than 0.2 ppm chlorine. At 0750, the analyzer measured 1.12 ppm chlorine. The crew member measured 0.82 ppm and 0.83 ppm while the inspector measured 0.86 ppm and 0.77 ppm. The analyzer was recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
In November 2024, potable water tank 5 port was painted but was not allowed to fully cure. The paint manufacturer's required curing time at 77F (25C) is seven days (168 hours). According to the record, on 19 November the tank was painted and completed at 1500 and closed at 1600. The tank was re-opened and sanitized on 25 November, with the first spraying at 1000. This curing time was less than six full days. The record was signed by a supervisor.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A nonfood employee had an onset of acute gastroenteritis symptoms on 28 March 2025 at 1100. According to the health questionnaire, they attended the ship's emergency drill from 1100 - 1200 then went to the Garden Cafe at 1300. They reported to medical at 1735 later that day.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Buffet-Deck 12 - Garden Cafe - Omelet Station
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Violation:
The serving tong handles were touching the sausage links out for passenger self-service. The tongs were removed to be cleaned and sanitized.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Pantry-Deck 6 - Starbucks
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Violation:
A peeling sticker was on the food splash side of the soda gun. This was removed and the soda gun was cleaned and sanitized.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are smooth.
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Item No.:
21
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Site:
Buffet-Deck 12 - Great Outdoor
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Violation:
A difficult-to-clean seam surrounded the grease chute inside the flat top grill housing.
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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.:
26
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Site:
Buffet-Deck 12 - Garden Cafe - Indian Station
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Violation:
The over-shelf light cover above the hot plate was soiled with old food debris. No food was impacted, and cleaning started immediately.
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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 6 - Starbucks
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Violation:
A peeling sticker was on the food splash side of the soda gun. This was removed and the soda gun was cleaned and sanitized.
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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.:
33
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Site:
Galley-Deck 6 - Refrigerator 6611
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Violation:
Water dripped from the deckhead seam near the entrance. The water source could not be located. No food was impacted.
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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:
Provisions-Deck 3 - Pastry Freezer
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Violation:
Frozen condensate collected around the deckhead hatch. No food was impacted.
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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:
Food Service General-Decks
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Violation:
The deck tiles were cracked or damaged and the tile grout was recessed in the following areas:
Deck 12 Garden Cafe
Deck 8 O'Sheehan's Bar
Deck 6 Main Galley
Deck 3 Buffet Preparation Room
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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.:
36
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Site:
Buffet-Deck 12 - Garden Cafe
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Violation:
The light intensity measured less than 220 lux at the countertop behind the soup station.
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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:
Dining Room-Deck 13 - Moderno's
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Violation:
One of the heat lamp bulb's protective coating was peeling. No food was impacted. The light bulb was changed immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Dining Room-Deck 12 - La Cucina
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Violation:
One of the four heat lamp bulb's protective coating was peeling. This was replaced immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Bar-Deck 8 - O'Sheehan's Bar
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Violation:
Two small flies were around the worker side of the bar.
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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.:
44
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Site:
Potable Water-Tank Maintenance
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Violation:
In November 2024, potable water tank 5 port was painted but was not allowed to fully cure. The paint manufacturer's required curing time at 77F (25C) is seven days (168 hours). According to the record, on 19 November the tank was painted and completed at 1500 and closed at 1600. The tank was re-opened and sanitized on 25 November, with the first spraying at 1000. This curing time was less than six full days. The record was signed by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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