|
|
|
Item No.:
02
|
|
Site:
Medical-Public Vomit Incidents/Acute Gastroenteritis (AGE)
|
|
Violation:
Medical records documented that on May 29, 2025, a passenger vomited in a public area. The medical staff followed up with the passenger, but there were no documented details of this interaction. Medical staff documented on an email that this passenger was a non-AGE case simply because the passenger had only one vomit episode; there were no notes verifying that the medical staff evaluated for any other symptoms indicating a reportable AGE case.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Disinfection Records
|
|
Violation:
Records for June 2 and 4, 2025 documented non-emergency disinfection procedures for backflow prevention devices using 200 ppm of chlorine solution for 1 hour instead of 50 ppm for 4 hours as required for non-emergency procedures. Additionally, a record for July 7, 2024, documented a non-emergency disinfection procedure for a backflow prevention device using 200 ppm of chlorine solution for 30 minutes in one place and in another place a 2-hour period; staff explained that the different times was a mistake.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection-Control Log - Air Gaps
|
|
Violation:
A list for air gaps could not be presented to the inspector. For example, the air gaps for the filling of the Recreational Water Facilities (RWF) buffer tanks were not in the existing cross connection control log.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 0 FZ 4 - Engine Room
|
|
Violation:
Potable water piping at the bunker dosing station was not identified as potable water under the deck panels which made it difficult to find the dosing points.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 4 - La Terrazza - Coffee Station
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pools
|
|
Violation:
The analyzers in the RWF equipment room were not properly calibrated. Specifically, (1) Spa Pool: The manual test recorded at the pool was 4.4 ppm compared to the analyzer digital reading of 3.4 ppm, while the actual manual test at the analyzer measured 4.6 ppm. (2) Main pool: The manual test measured at the pool was 1.4 ppm compared to the analyzer reading of 2.0 ppm, while the actual manual test at the analyzer 1.6 ppm. The analyzers were re-calibrated after the findings.
|
|
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 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The dough sheeter belt was frayed on one side. This was repaired during the inspection.
|
|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - The Marquee - Warewashing Area
|
|
Violation:
Two utensil racks were cracked and had missing pieces of plastic on the bottom side making them difficult to keep clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 4 - La Terrazza - Coffee Station
|
|
Violation:
The front edge of the stone countertop was chipped in many places making these areas difficult to keep clean.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 4 - La Terrazza - Center
|
|
Violation:
The sanitizing bucket water was cloudy with an oily residue on the surface of the solution.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 10 - The Marquee - Entrance Area
|
|
Violation:
An oily residue was on the surface of the solution inside the sanitizing buckets making it cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - La Terrazza - Warewashing Area
|
|
Violation:
The flight-type warewashing machine had an excessive amount of food debris on the inside of the wash tank door and in the wash tank and final rinse strainer baskets. Cleaning began immediately.
|
|
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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Warewashing Area
|
|
Violation:
The three-compartment sink's sanitizing compartment solution was heavily soiled with food debris and had an oily residue on the solutions surface.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - The Marquee - Warewashing Area
|
|
Violation:
Food debris was floating on the water surface of the three-compartment sink's wash and sanitizing solutions.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 - La Terrazza - Warewashing Area
|
|
Violation:
The flight-type warewashing machine's digital reading for the final rinse manifold water temperature ranged between 199F and 201F. Crew engineers measured the final rinse water temperature as it enters the manifold and found temperatures consistent with those indicated by the machine's internal thermometer. Adjustments were made immediately.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - La Terrazza - Hot Line Area
|
|
Violation:
Five metal plate covers were soiled with food debris on the food contact side. All plate covers were removed for cleaning and sanitizing.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - La Terrazza - Hot Line Area
|
|
Violation:
Approximately 40 previously cleaned and sanitized metal plate covers stored on the service line were heavily soiled with food debris on the nonfood-contact sides.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 4 - La Terrazza -Smoothie Station
|
|
Violation:
Water accumulated on a serving tray used to store previously cleaned and sanitized drinking glasses was stored on the back bar storage shelf.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 4 - La Terrazza - Smoothie Station
|
|
Violation:
One glass was stored dripping wet on a serving tray among five previously cleaned and sanitized glasses.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 - La Terrazza - Hot Line Area
|
|
Violation:
Approximately 40 previously cleaned and sanitized metal plate covers stored on the service line heavily soiled with food debris on the nonfood-contact sides. Additionally, multiple clean and sanitized plate covers were stored in and around the soiled covers.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 9 - Housekeeping Deck Pantry
|
|
Violation:
A stateroom attendant dumped water from a bottle into the handwashing sink instead of the utility sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 4 - La Terrazza - Portside Entrance
|
|
Violation:
The light intensity at two buffet entrance utensil storage areas did not reach 220 lux.
|
|
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.
|
|