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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reportable Log
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Violation:
The passenger and crew counts listed in the AGE reportable log for the 2 May 2025 to 17 May 2025 voyage did not match the counts from the beginning of the voyage. The AGE log identified 2078 passengers and 906 crew, while the manifest from the start of the voyage identified 2084 passengers and 901 crew. Medical crew identified the electronic reporting software automatically adjusts the counts based on embarking/disembarking crew and passenger.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (5) Total number of passengers; (7) Total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
07
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Site:
Potable Water-Device Disinfection
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Violation:
The cross connection control log identified 10 hose vacuum breaker (HVB) and 21 double check valve (DVCB) new backflow prevention devices were installed on potable water lines inside the deck 14 spa; however, there were no records available documenting the disinfection of these devices prior to installation. Crew identified these devices were disinfected prior to installation.
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Recommendation:
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. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s). Disinfect after potential contamination by increasing the free residual halogen 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.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log Annual Testing
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Violation:
No result of the 24 April 2025 annual testing of the atmospheric vacuum breaker located inside the Deck 6 casino bar pantry was provided in either the log or the work order system. Crew identified they conducted the testing but left the field blank.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Potable Water-Device Disinfection
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Violation:
The cross connection control log identified 10 hose vacuum breaker (HVB) and 21 double check valve (DVCB) new backflow prevention devices were installed on potable water lines inside the deck 14 spa; however, there were no records available documenting the disinfection of these devices prior to installation. Crew identified these devices were disinfected prior to installation.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Deck 4 - Garbage Room
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Violation:
Dust and brown debris accumulated and blocked the intermediate vents of the backflow prevention device on the potable water line supplying the chemical dispenser. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
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Violation:
The newly installed safety signs for the deck 14 lido (starboard 1 & 2 and portside) and deck 14 lotus (starboard and portside) whirlpool spas did not provide a caution statement to warm individuals who are immunocompromised from using the facilities. Crew initiated corrective action.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
11
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Site:
Medical-Isolation of Symptomatic Food Employees
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Violation:
A galley steward with acute gastroenteritis (AGE) symptom onset on 14 May 2025 at 1730 did not remain isolated for a minimum of 48 hours and reported to work after leaving isolation early. The electronic medical reporting software identified this crew member was released from isolation by medical crew on 16 May 2025 at 800. Further review of the chart identified this food employee's final symptom occurred on 15 May 2025. The crew member's timecard identified he/she worked on 16 May 2025 from 1200 to 1500. The electronic medical reporting software identified the anticipated release date was 17 May 2025 at 0200. No documentation was provided to identify why this crew member was isolated for less than the required minimum of 48 hours.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck 14 - Amuleto Bar
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Violation:
Open containers of cream, soy milk, and almond milk measured well above 41F one to five minutes after they were, according to the time control plan, placed on time control. The inspection team entered the area at 0901, and the open containers of cream, soy milk, and almond milk were labeled with green time control labels. According to the time control plan, items labeled with a green time control label were removed from temperature control and placed on time control at 0900. The cream measured 71F by the inspector's thermometer. The open containers soy milk and almond milk both measured 57F by crew and 60F by the inspector. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control.
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Item No.:
18
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Site:
Galley-Deck 5 - Butcher Walk-In Refrigeration Unit
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Violation:
A container of raw bacon was stored on a shelf above a container of hot dogs. Crew initiated corrective action.
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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.
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Item No.:
18
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Site:
Galley-Deck 7 - Sabatini's
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Violation:
Cold smoked salmon was stored above ready-to-eat deli meat inside the reach-in refrigeration unit. Crew initiated corrective action.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The middle nozzle on the final rinse spray arm of the flight-type dishwashing machine was unable to deliver a fan-like spray pattern to effectively sanitize all surfaces. Water dripped straight down from the nozzle. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
Excess food debris accumulated inside the drying compartment on the clean side of the rack-type dishwashing machine. Crew initiated corrective action.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 - Potwashing Area
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Violation:
The hood-type potwash machine was identified out of order since 21 April 2025 while awaiting a spare part. Crew identified the wash temperature did not reach 150F. The spare part was expected to arrive during late July. Staff implemented a three-compartment sink.
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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.:
22
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
A large piece of food debris accumulated underneath the conveyor belt on the clean side of the flight-type dishwashing machine. Crew initiated corrective action.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
23
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
A large piece of food debris accumulated underneath the conveyor belt on the clean side of the flight-type dishwashing machine. Crew initiated corrective action.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
23
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Site:
Pantry-14 - # 14735
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Violation:
It was not possible to identify if the wash solution inside the undercounter warewashing machine reached a temperature of 150F (66C) through five cycles of the machine. The external gauge identified a wash temperature of 132F, 130F, 133F, 135F, and 143F respectively for each cycle. Using a calibrated thermometer, the inspector measured maximum plate surface temperatures during the wash cycles of 133F, 132F, 135F, 139F, and 143F. Crew removed the undercounter warewashing machine from service.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
Excess food debris accumulated inside the drying compartment on the clean side of the rack-type dishwashing machine. Crew initiated corrective action.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Galley-Deck 7 - Sabatini's Storage Locker
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Violation:
Dried food debris accumulated on food-contact surfaces inside of a previously cleaned and sanitized pot. Crew initiated corrective action.
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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 5 - Butcher
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Violation:
Dried food debris accumulated on the food-contact and nonfood-contact surfaces of five previously cleaned and sanitized clear plastic bins. Crew initiated corrective action.
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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:
Galley-Deck 5 - Butcher
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Violation:
Dried food debris accumulated on the food-contact and nonfood-contact surfaces of five previously cleaned and sanitized clear plastic bins. Crew initiated corrective action.
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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:
Buffet-Deck 4 - Officer's Mess
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Violation:
Greater than a day's accumulation of dried food debris and dust soiled the bottom of the steam line's technical compartment. Crew initiated corrective action.
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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 7 - Sabatini's Storage Locker
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Violation:
An old blue time control label soiled the handle of a previously cleaned and sanitized pot. Crew initiated corrective action.
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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 - Soup Station
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Violation:
The sides of the technical compartments and of the soup kettles were soiled with greater than one day's worth of dust, debris, and grease. Crew initiated corrective action.
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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 12 - Horizon Court
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Violation:
Greater than one day's worth of dust and food debris accumulated in the technical compartment located next to the deep fat fryer. Crew initiated corrective action.
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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:
Buffet-Deck 14 - Horizon Court Portside Fruit Station
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Violation:
Greater than a day's accumulation of dried food debris and dust soiled the bottom of the technical compartment. Crew initiated corrective action.
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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.:
29
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink near the entrance to the warewashing area measured 122F. Though the user could adjust the water temperature, the cold water supply was turned off. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 12 - Horizon Court
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink near the galley entrance, which was not adjustable by the user, did not consistently measure below 120F. Using a calibrated thermometer, the measured temperature fluctuated between 118F and 129F. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 12 - Horizon Court Potwashing Area
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Violation:
Water dripped from the deckhead-mounted light cover above the 3-compartment sink?s wash compartment. The 3-compartment sink was not in use at the time of the inspection. The source of the leak could not be determined.
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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 - Dry Storage
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Violation:
The deck was soiled with greater than a day's accumulation of dust and debris underneath the shelf storing glucose syrup. Crew initiated corrective action.
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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-Condition of Deck Grouting
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Violation:
The deck grouting was recessed in multiple food service areas across the ship, creating difficult-to-clean surfaces on decks, including:
- Deck 14 Horizon Court Galley
- Deck 12 Horizon Court Galley
- Deck 9 Bellbox
- Deck 6 Main Galley
- Deck 5 Main Galley
- Deck 4 Crew Galley
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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.:
33
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
A layer of condensed steam accumulated on the deckhead above the soiled and the clean side of the flight-type dishwashing machine. No dripping was observed.
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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.:
37
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Site:
Galley-Deck 14 - Horizon Court Dishwashing Area
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Violation:
A layer of condensed steam accumulated on the deckhead above the soiled and the clean side of the flight-type dishwashing machine. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Deck 12 - Horizon Court Cleaning Locker
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Violation:
A wet mop was stored in an empty mop bucket in a position that did not allow for air drying. Crew initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Fruit flies and house flies were present in the multiple food service areas, including:
-Deck 14 Horizon Court Portside Hot Line (1 fruit fly)
-Deck 14 Amuleto Bar (3 fruit flies and 1 house fly)
-Deck 14 Horizon Court Galley Soiled Dishwashing Area (1 house fly)
-Deck 5 Butcher (1 fruit fly)
-Deck 3 Dry Storage (1 fruit fly)
-Deck 7 Sabatini's Galley Cleaning Locker (1 fruit fly)
-Deck 7 Sabatini's Galley (1 house fly)
-Deck 7 Sabatini's Show Galley (1 fruit fly)
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
One single rat guard was placed over the two reverse mooring lines at the aft of the ship. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas. 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 while being able to stuff any openings with non-chewable 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.:
44
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Site:
Medical-Isolation of Symptomatic Food Employees
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Violation:
A galley steward with acute gastroenteritis (AGE) symptom onset on 14 May 2025 at 1730 did not remain isolated for a minimum of 48 hours and reported to work after leaving isolation early. The electronic medical reporting software identified this crew member was released from isolation on 16 May 2025 at 800. Further review of the chart identified this food employee's final symptom occurred on 15 May 2025. The crew member's timecard identified he/she worked on 16 May 2025 from 1200 to 1500. The electronic medical reporting software identified the anticipated release date was 17 May 2025 at 0200. No documentation was provided to identify why this crew member was isolated for less than required minimum 48 hours.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Potable Water-Device Disinfection
|
|
Violation:
The cross connection control log identified 10 hose vacuum breaker (HVB) and 21 double check valve (DVCB) new backflow prevention devices were installed on potable water lines inside the deck 14 spa; however, there were no records available documenting the disinfection of these devices prior to installation. Crew identified these devices were disinfected prior to installation.
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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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