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Item No.:
21
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Site:
Buffet-Deck 7 - Star Grill
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|
Violation:
The buffet counter was cracked, starting from the hot plate and spreading towards the passenger edge of the counter, making the area difficult to clean.
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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.:
27
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|
Site:
Galley-Deck 7 - Star Grill Show Galley
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|
Violation:
Grease droplets collected along the grill exhaust hood's edge, and on the water line valve next to the grill.
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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.:
26
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Site:
Bar-Deck 7 - Star Bar
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|
Violation:
The water dispenser spout's interior surface was soiled with pink residue.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 4 - Shore Lounge
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|
Violation:
A knife was soiled with dried food residue and left on top of the ice well's lid. The area was previously cleaned and sanitized, and not in service at the time.
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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:
Bar-Deck 4 - Shore Lounge
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|
Violation:
The ice well's lid was soiled with food debris. The area was previously cleaned and sanitized, and not in service at the time of inspection.
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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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|
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Item No.:
22
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|
Site:
Pantry-Deck 4 - Shore Lounge
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|
Violation:
The undercounter dishwash machine's internal drain was soiled with an excessive amount of debris. The machine was previously dismantled for cleaning and sanitizing.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
33
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|
Site:
Dining Room-Deck 4 - Basil and Bamboo
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|
Violation:
The deck coving was in disrepair at the waiter pickup station.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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|
Site:
Buffet-Deck 4 - Amphora
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|
Violation:
Unsealed countertop penetrations exposed wood inside several of the buffet's undercounter cabinets, making them difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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|
Site:
Buffet-Deck 4 - Amphora Live Panini Station
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|
Violation:
The deckhead was constructed of gypsum material, not stainless steel, above an area of food preparation. Paninis were pressed and grilled for passenger service on this counter.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
27
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|
Site:
Pantry-4 - Room Service
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|
Violation:
The previously cleaned and sanitized orange juicing machine was soiled with orange pulp on the backsplash corners.
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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.:
20
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|
Site:
Galley-Deck 3 - Butcher Area
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|
Violation:
Two previously cleaned and sanitized white cutting boards were excessively scored and discolored.
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|
Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
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Item No.:
13
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|
Site:
Galley-Deck 3 - Potwash
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|
Violation:
Due to the limited size of the potwash area, the sanitizing basin of the three-compartment sink was not used for sanitizing. Instead, a potwash machine was used to complete the sanitizing step.
Dirty trays were stored over the third compartment (sanitize basin) following the wash and rinse basins. It was later explained that due to space limitations and reliance on the machine for washing and sanitizing, all three compartments are considered part of the ?dirty area.? However, staff were unable to clearly and consistently explain the potwashing operation when questioned. Ensure all crew members are trained on and able to accurately describe and follow this process.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (2) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
37
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|
Site:
Galley-Deck 3 - Pastry
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|
Violation:
An excessive amount of condensate collected on the exhaust hood overhang above the stacked combination ovens and dripped on the oven's top.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
36
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|
Site:
Buffet-Deck 3 - Crew Mess
|
|
Violation:
Light intensity measured less than 220 lux at the right end of the crew buffet due to a light strip not functioning. Crew fixed the light before the end of inspection.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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|
Site:
Buffet-Deck 3 - Crew Beverage Station
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|
Violation:
Light intensity measured less than 220 lux between the juice dispenser and cup rack.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
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Item No.:
30
|
|
Site:
Bar-Deck 3 - Crew Entertainment Area
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|
Violation:
There was no paper towel dispenser at the crew handwash sink.
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|
Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Crew Toilet
|
|
Violation:
The crew toilet near the galley dishwash did not have a self-closing door.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Vegetable Freezer
|
|
Violation:
Several icicles formed along deckhead seams in the back corner of the room.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Vegetable Cooler
|
|
Violation:
Liquid dripped from several areas of the deckhead and landed on top of cardboard boxes of lettuce. Crew immediately moved the boxes.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 - Vegetable Cooler
|
|
Violation:
Liquid dripped from several areas of the deckhead and landed on top of cardboard boxes of lettuce. Crew immediately moved the boxes.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 3 - Ice Cream Freezer
|
|
Violation:
Frozen condensate accumulated inside the deckhead light fixture, as well as on the deck below the light.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Dairy Cooler
|
|
Violation:
Liquid dripped from the deckhead and landed on a box of butter. Crew immediately moved the box.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 2 - Dry Stores and Liquor Store
|
|
Violation:
The decks beneath the metal pallets in both dry store rooms and the liquor store room were soiled with an excessive amount of debris and dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 - Dairy Cooler
|
|
Violation:
Liquid dripped from the deckhead and landed on a box of butter. The individual boxes of butter inside the exterior box were not impacted. Crew immediately moved the box.
|
|
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
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
An excessive amount of condensate collected on the exhaust hood overhang above the stacked combination ovens and dripped on the oven's top.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
An excessive amount of condensate collected on the exhaust hood overhang above the stacked combination ovens and dripped on the oven's top.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 4 - Amphora Outdoors
|
|
Violation:
There were no obvious handwashing stations for the two entrances to the main dining buffet from the outdoor seating area.This was written on the construction inspection report conducted 11/21/2025.
|
|
Recommendation:
Provide handwashing stations at each minor entry to the main buffet areas proportional to the capacity, with at least one per entry. Position the handwashing stations along the flow to the buffets.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 7 - Mobile Ice Cream Trolley - Pool Deck
|
|
Violation:
The dipper well installed in the mobile ice cream trolley did not have protection, such as a sneeze guard, from contamination during service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-3 - Housekeeping Pantry
|
|
Violation:
Two serving trays were stacked on top of a rack of dishes and reusable water bottles inside the warewashing machine, preventing the spray pattern from reaching all dish surfaces.
|
|
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; (2) Allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Pantry-3 - Housekeeping Pantry
|
|
Violation:
Three reusable water bottle lids were washed upright in the undercounter warewashing machine which allowed water to collect inside.
|
|
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; (2) Allows the items to drain.
|
|
|
Item No.:
31
|
|
Site:
Pantry-3 - Housekeeping Pantry
|
|
Violation:
A container of floor and drain cleaner was stored directly on the deck.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 5 - Air Handling Units 02.05.01 and 02.05.02
|
|
Violation:
Both air handling units' condensate drain pans and collection systems were not accessible for inspection, maintenance, and cleaning. Staff provided documentation showing the manufacturer had been contacted for corrective action and the response was pending.
|
|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 5 - Air Handling Units 02.05.01 and 02.05.02
|
|
Violation:
The potable water lines used to clean the air handling units were not striped blue or blue/green/blue.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Records
|
|
Violation:
Chlorine residual values were not recorded from approximately 0800 to 1600 on 20 January. A note on the chart record indicated there was a malfunction with the chart recorder during this time period. Manual readings also were not recorded during equipment failure.
|
|
Recommendation:
Ensure records from the halogen analyzer-chart recorders or data loggers verify the free halogen residual of greater than or equal to 0.2 mg/L (ppm) and less than or equal to 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel. Record manual readings on a chart or log, retain for at least 12 months, and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
On all 13 dates in March where bunkering/production occurred, manual records did not clearly show that chlorine residual levels reached a minimum of 2.0 ppm and pH below 7.8 within the first 30 minutes of bunkering or production.
For example:
- records for 7 March stated production started at 1900 and stopped at 0450 on 8 March. The only columns filled out were the 2200 columns which had values of 7.38/7.45 for pH and 1.95/1.99 ppm for chlorine.
-records for 8 March stated production started at 1830 and stopped at 0445 on 9 March. The only columns filled out were the 2200 columns which had values of 7.42/7.45 for pH and 2.12/2.09 ppm for chlorine.
- records for 9 March stated production started at 2300 and stopped at 0515 on 10 March. The only columns filled out were the 2200 columns which had values of 7.45/7.43 for pH and 2.18/2.10 ppm for chlorine.
-records for 10 March stated bunkering started at 0830 and stopped at 1545. Production started at 2315 and stopped at 0420 on 11 March. The records showed values were checked at 1000 (4 hour check), 1600 and 2200.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
No bunkering pretest was recorded for two of the dates the ship bunkered water in March 2026.
|
|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
On all 13 dates in March where bunkering/production occurred, the free halogen residual and pH monitoring were not performed at least hourly during the bunkering of potable water or at least every four hours during the production of potable water.
For example:
- records for 7 March stated production started at 1900 and stopped at 0450 on 8 March. The only columns filled out were the 2200 columns which had values of 7.38/7.45 for pH and 1.95/1.99 ppm for chlorine.
-records for 8 March stated production started at 1830 and stopped at 0445 on 9 March. The only columns filled out were the 2200 columns which had values of 7.42/7.45 for pH and 2.12/2.09 ppm for chlorine.
- records for 9 March stated production started at 2300 and stopped at 0515 on 10 March. The only columns filled out were the 2200 columns which had values of 7.45/7.43 for pH and 2.18/2.10 ppm for chlorine.
-records for 10 March stated bunkering started at 0830 and stopped at 1545. Production started at 2315 and stopped at 0420 on 11 March. The records showed values were checked at 1000 (4 hour check) 1600 and 2200.
|
|
Recommendation:
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least hourly during the bunkering of potable water.
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least once every 4 hours during the production of potable water.
Ensure a test kit is available for testing free halogen residual levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free halogen residual normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
On the following dates, water was produced or bunkered outside of the required pH parameters and no notes were recorded on the data logger records or other records to explain.
- January 27-28: 1600-0600, pH was above 8.2
- January 24: 0600-0800, pH was above 7.8
- January 15-16: 0500-1800, pH was above 7.8
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The cross-connection control log provided by the shipyard did not contain specific values of test results for all testable devices. Many test results stated 'ok' instead of the specific pressure differential.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 7 - Swimming Pool
|
|
Violation:
The chlorine analyzer was not in calibration. At the swimming pool, crew measured the chlorine residual level at 4.65 and 5.34 ppm. In the machinery room, crew measured the chlorine residual level at 4.63 and 4.25 ppm. The analyzer read 3.00-3.11 ppm while testing.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
02
|
|
Site:
Medical-Public Vomit/Public Diarrhea Incident (PVI/PDI) Follow-up
|
|
Violation:
There was no documented follow-up for a PVI/PDI on 16 March 2026. The housekeeping PVI/PDI log stated an unknown guest experienced a PVI on 16 March and listed a cabin number. The log also stated housekeeping spoke with a guest who said their friend vomited due to rough seas. Crew stated they verbally notified medical of the incident; however, there was no documentation that medical reached out to guests in the cabin to identify the individual.
|
|
Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
On all 13 dates in March where bunkering/production occurred, manual records did not clearly show that chlorine residual levels reached a minimum of 2.0 ppm and pH below 7.8 within the first 30 minutes of bunkering or production.
Additionally, bunkering residuals were not measured and recorded hourly and production residuals were not measured and recorded every four hours. For example:
- records for 7 March stated production started at 1900 and stopped at 0450 on 8 March. The only columns filled out were the 2200 columns which had values of 7.38/7.45 for pH and 1.95/1.99 ppm for chlorine.
-records for 8 March stated production started at 1830 and stopped at 0445 on 9 March. The only columns filled out were the 2200 columns which had values of 7.42/7.45 for pH and 2.12/2.09 ppm for chlorine.
- records for 9 March stated production started at 2300 and stopped at 0515 on 10 March. The only columns filled out were the 2200 columns which had values of 7.45/7.43 for pH and 2.18/2.10 ppm for chlorine.
-records for 10 March stated bunkering started at 0830 and stopped at 1545. Production started at 2315 and stopped at 0420 on 11 March. The records showed values were checked at 1000 (4 hour check), 1600 and 2200.
|
|
Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
|
|