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Item No.:
07
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Site:
Potable Water-Disinfection Residual - Potable Water Sanitation Log
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Violation:
Records from the backflow prevention device log illustrated 11 nontestable devices were installed to the potable water system on 06 January 2026. Upon review of the sanitation log, no information for the disinfection of those devices was recorded to demonstrate that they were disinfected with 50 ppm chlorine solution for 4 hours. Crew were unable to explain whether or not the appropriate actions were taken prior to installation and flushed as part of the potable water system.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) Before being placed in service; (2) Before returning to operation after repair, replacement; (3)
Disinfect backflow prevention devices that are part of the potable water piping before installation.
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Item No.:
07
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Site:
Potable Water-Disinfection Residual - Potable Water Sanitation Log
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Violation:
Maintenance on the reduced pressure zone (RPZ) assembly serving the cold potable water supply to the high pressure washing unit was documented in the backflow prevention log on 16 February 2026. However, review of the sanitation log found no documentation demonstrating that the backflow prevention assembly was disinfected with a 50 ppm chlorine solution for 4 hours and subsequently flushed before being returned to service on the potable water system.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) Before being placed in service; (2) Before returning to operation after repair, replacement; (3) After being subjected to any contamination, including entry into a potable water tank.
Disinfect backflow prevention devices that are part of the potable water piping before installation.
If any work is done to the potable water distribution system and piping system during dry docks and wet docks that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
13
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Site:
Buffet-Deck 14 - Windjammer Port Side Dessert Station
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Violation:
There was confusion as to whether the two milk compartments inside the coffee machine were on time or temperature control. The two milk containers inside the coffee machine were labeled with time control labels; however, the unit was not listed on the time control plan or physically labeled as on time control. Staff stated the unit was actually on temperature control, and the milk was measured at below 41F. Staff conducted on-the-spot training on time control and temperature control.
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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) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) 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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
16
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Site:
Buffet-Deck 14 - Windjammer Port Side Dessert Station
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Violation:
There was confusion as to whether the two milk compartments inside the coffee machine were on time or temperature control. Staff stated the two milk compartments inside the coffee machine were on temperature control but the milk was labeled with time control set up and discard times instead of 7 day discard dates. Staff conducted on the spot training on time control and temperature control.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control. Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
18
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Site:
Galley-Deck 3 - Hot Production Area
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Violation:
Uncooked diced pork was stored above a batch of jerk marinade in the walk in refrigerator. This was corrected immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Deck 3 - Ice Machine #0370224A
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Violation:
The ice scoop handle inside of the ice machine was in disrepair with crevices and a large opening making it difficult to clean.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards. 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.
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Item No.:
20
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Site:
Galley-Deck 14 - Solarium
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Violation:
A slotted fastener was on the food-contact surface of the pizza slicer. This was corrected immediately.
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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; (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 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:
Galley-Deck 5 - Teppanyaki Show Galley Table B
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Violation:
A seam was present between the bottom of the handwashing sink and the stainless steel base. This was previously reported.
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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.:
21
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Site:
Galley-Deck 5 - Teppanyaki Show Galley Table 19
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Violation:
A seam was present between the bulkhead and the handwashing sink. Additionally, a large gap was between the ventilation hood overhang and the bulkhead behind the handwashing sink.
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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.:
21
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Site:
Galley-Deck 3 - Pantry Area
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Violation:
A door hinge to undercounter refrigerator 0370224A was in disrepair. This was corrected immediately.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Room Service
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Violation:
The door hinge on the bottom left of the reach-in refrigerator #0370203 was in disrepair. This was corrected immediately.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Pantry Area
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Violation:
The front left leg footing of the affixed upper oven had an open seam between the leg and the top of the bottom oven. This was corrected immediately.
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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.:
22
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Site:
Galley-Deck 3 - Warewashing
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Violation:
One right spray arm nozzle on the final sanitizing rinse did not have a fan-like spray pattern. This was corrected immediately.
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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.
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Item No.:
22
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Site:
Galley-Deck 14 - Windjammer Flight-Type Warewashing Machine
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Violation:
A small blue piece of a sugar packet was on the clean side of the warewashing machine. The machine was cleaned immediately.
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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.:
29
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Site:
Galley-Deck 14 - Coastal Kitchen
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Violation:
The two temperature-adjustable faucets at the double handwashing sink measured above 120F at the coldest setting. The water temperature was adjusted immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Deck 14 - Windjammer Bakery Section
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Violation:
A piece of metal was missing from the deckhead-mounted shelving, creating a difficult to clean seam in the deckhead. This was corrected immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 14 - Windjammer Port Side Live Cooking Station
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Violation:
The deckhead was soiled along the seam with a wet green debris. The deckhead was cleaned immediately.
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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-Open Bottle Shelving
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Violation:
The following bars had no coving along the open bottle shelving/bulkhead juncture.
- Deck 4 - Boleros
- Deck 4 - Amber & Oak
- Deck 14 - Windjammer Bar
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
36
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Site:
Galley-Deck 5 - Carving Stations
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Violation:
The protective coating on the heat lamp bulb at two carving stations was peeling and in disrepair. The bulbs were replaced.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
39
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Site:
Galley-Deck 3
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Violation:
One small fly was by the oven in the pantry area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Galley-Deck 3
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Violation:
One small fly was in the bakery area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guard Placement
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Violation:
Rat guards were not effectively placed on the mooring lines on the bow of the ship. This was corrected prior to the end of the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Buffet-Deck 14 - Windjammer Starboard Cold Line #1
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Violation:
Two dead flies were trapped in the deckhead light fixtures above the service line.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
During voyage 547, a 24-hour AGE report was submitted by the ship 22 hours prior to arrival when sailing between two U.S. ports.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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