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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
There was a typo in the 31 March 2025 ? 1 April 2025 voyage isolation log that made it appear a food handler was not isolated for the full 48 hours. The isolation log identified an isolated food handler's last symptom occurred on 4 April 2025 at 2230. The log identified the crew member was released on 6 April 2025 at 0836. A review of the patient record identified a follow-up interview occurred on 4 April 2025, but the crew member?s last symptom occurred on 3 April 2230. Crew identified mixing up the last symptom date with the follow-up interview date.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Portside Bunkering Station
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Violation:
The screw cap for the potable water bunkering filling line was not attached with a chain. Crew initiated corrective action.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Potable Water Hose Storage Locker
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Violation:
One hose was not labeled 'Potable Water Only.' A second hose was in disrepair and was taped around the middle to prevent leaking. Crew initiated corrective action.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end. Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 1 Starboard Bunkering Station
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Violation:
The screw cap for the potable water bunkering filling line was not attached with a chain. Crew initiated corrective action.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward, Mid, and Aft Whirlpool Spas
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Violation:
Crew could not demonstrate the water inside the three whirlpool spas was changed (dumped and refilled) at the required 72-hour mark. Records identified the water inside the three whirlpool spas was changed on 21 May 2025; however, it was not changed again until 27 May 2025. Additionally, records identified the whirlpool spa water was changed on 27 May 2025; however, it was not changed again until 2 June 2025.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
17
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Site:
Galley-Deck 1 - Room Service
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Violation:
The posted time control plan identified the 'spider trolleys' as units on time control; however, only one spider trolley was physically labeled as a time control unit. Crew identified all units were on time control. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
20
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Site:
Galley-Deck 9 - Forward Beverage Station
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Violation:
The delivery tube for the bulk milk container extended greater than an inch below the bottom of the equipment. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 1 - Forward Soup Station, Portside
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Violation:
Liquid steadily dripped from the bottom right side of the technical compartment for the tilting pan. Liquid pooled on the deck underneath. Crew initiated corrective action.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 1 - Pastry
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Violation:
The paint coating at the bottom of the deck-mounted mixer was peeling and chipping, creating difficult-to-clean surfaces. Corrosion accumulated inside areas of missing paint.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 1 - Forward Soup Station, Portside
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Violation:
Liquid steadily dripped from the bottom left side of the technical compartment for the soup kettle. Liquid pooled on the deck underneath. Crew initiated corrective action.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 1 - Aft Warewashing Area
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Violation:
The edges of three, large black serving trays were chipped and peeling, creating difficult-to-clean surfaces. Crew initiated corrective action.
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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.
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Item No.:
21
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Site:
Galley-Deck 1 - Hot Preparation Area
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Violation:
The four wheels on the food transportation trolley were cracked and in disrepair, creating difficult-to-clean surfaces. The front right wheel was bent, preventing the trolley from rolling. Crew initiated corrective action.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 1 - Forward Potwashing Area
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Violation:
The starboard potwashing machine was identified as out of order since 2 May 2025. Crew 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 A - Scullery
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Violation:
Liquid steadily dripped from the bottom of the final rinse compartment for the conveyor-type warewashing machine. Liquid pooled on the deck underneath.
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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.
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Item No.:
24
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Site:
Buffet-Deck 9 - Port of Indecision Starboard Coffee Station
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Violation:
The chlorine concentration measured greater than 300 ppm (mg/L) inside the sanitizing solution bucket in the technical space below the coffee machine. Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 1 - Portside Preparation Area
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Violation:
The chlorine concentration inside the sanitizing solution bucket measured greater than 300 ppm (mg/L). Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 1 - Ice Station
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Violation:
Beige and gray residue accumulated on the plastic pipe submerged in the recirculating ice bath inside the middle deck-mounted ice machine. Crew initiated corrective action.
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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.
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Item No.:
26
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Site:
Pantry-4 - Aft Portside Ice Pantry
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Violation:
Black and pink residue accumulated on both ice machine's internal splash shields, located in the food-splash zone. Crew initiated corrective action.
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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.
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Item No.:
27
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Site:
Pantry-4 - Aft Portside Ice Pantry
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Violation:
The inside nonfood contact surfaces of a bin used for ice to cool bottles of wine were soiled with greater than a day?s accumulation of dried food residue. 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 1 - Pastry
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Violation:
The paint coating at the bottom of the deck-mounted mixer was peeling and chipping, creating difficult-to-clean surfaces. Corrosion accumulated inside areas of missing paint.
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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.:
28
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Site:
Buffet-Deck 9 - Port of Indecision Starboard Open-Deck Self-Service Ice Cream Station
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Violation:
Three houseflies flew around the ice cream station and landed on the nonfood-contact surfaces of plastic bowls placed out for service. Crew initiated corrective action.
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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.
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Item No.:
29
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Site:
Galley-Deck 1 - Aft Warewashing Area
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Violation:
Approximately 50 soiled large plastic containers were stored on a riser positioned against the side of the conveyor-type warewashing machine, obstructing access to the only handwashing sink in the soiled drop-off area. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 1 - Aft Warewashing Area
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Violation:
Liquid pooled on the deck underneath dripping HVAC ducts throughout the aft warewashing area. Neither crew nor the inspector could confirm if the ventilation system was extracting. A layer of steam condensed on the deckhead and numerous air conditioning ducts ? including the ducts above the clean end of the starboard rack type warewashing machine, the clean equipment storage rack, the portside clean area handwashing sink, and the dirty end of the conveyor type warewashing machine. These areas of condensed moisture dripped to the deck below. 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:
Galley-Deck 1 - Forward Soup Station, Portside
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom left side of the soup kettle?s technical compartment. 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:
Galley-Deck 1 - Deep Freezer # 037
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Violation:
A layer of ice coated the deck inside the walk-in freezer unit.
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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:
Galley-Deck 9 - Central Galley
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Violation:
Water pooled on the deck underneath a steady drip from the deckhead and ventilation duct in front of the gated equipment storage area. 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 Decks and Deck Tiles
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Violation:
Decks, deckheads, and bulkheads throughout multiple food service areas were maintained in disrepair, including the following:
Deck A ? Crew Mess Potwashing Area: The grouting between the deck tiles was recessed, with water accumulating inside.
Deck 1 ? Main Galley Aft Food Service Escalator to the Dining Room: The metal profile strip was detached from the bulkhead, creating a difficult-to-clean space. Dust and debris accumulated inside.
Deck 1 ? Main Galley Starboard Warewashing Area: The grouting between the deck tiles in front of the dirty landing was recessed, with water and black residue accumulating inside.
Deck 1 ? Main Galley Starboard Potwashing Area: The grouting between the deck tiles was recessed, with water and food debris accumulating inside.
Deck 1 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and the metal landing in front of the deep-fat fryer was recessed, with dust and water accumulating inside.
Deck 9 ? Lido Galley Scullery: The grouting between the deck tiles and the metal landing in front of the soup kettle and deep-fat fryer was recessed, with water and food residue accumulating inside.
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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. 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:
Galley-Deck 1 - Forward Soup Station, Portside
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom right side of the tilting pan?s technical compartment. 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.:
34
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Site:
Galley-Deck 9 - Central Galley
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Violation:
Water steadily dripped from the deckhead and ventilation duct in front of the gated equipment storage area. Water pooled on the deck underneath these drips. Crew identified the source as a potable water line in disrepair and initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck A - Scullery
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the final rinse compartment for the conveyor-type warewashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Deck A - Team Dining # 1 Coffee Station
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Violation:
The light intensity measured less than 220 lux at the crew self-service coffee station. Crew initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 1 - Aft Warewashing Area
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Violation:
The ventilation system inside the aft warewashing area was ineffective at preventing steam exiting the warewashing machines from collecting and condensing on the bulkheads and deckhead. When the inspector entered the warewashing area, a layer of steam condensed on the deckhead and numerous air conditioning ducts, including the ducts above the clean end of the starboard rack type warewashing machine, the clean equipment storage rack, the portside clean area handwashing sink, and the dirty end of the conveyor type warewashing machine. Condensed liquid dripped from these surfaces and pooled on the deck throughout the entire warewashing area. Neither crew nor the inspector could confirm if the ventilation system was extracting. Crew initiated corrective action.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present throughout multiple food-service areas, including the following:
Deck 1 ? Main Galley Hot Preparation Area: One fruit fly flew in front of the deep-fat fryer.
Deck 9 ? Port of Indecision Buffet Starboard Open-Deck Self-Service Ice Cream Station: Three houseflies flew around the ice cream station and landed on the nonfood-contact surfaces of bowls placed out for service.
Deck 9 ? Mexican Cutie Cantina (MCC) Show Galley: Three houseflies flew in front of the flat-top grill while the area was in operation.
Deck 9 ? Mexican Cutie Cantina (MCC) Galley: One housefly flew around the three waste bins.
Deck 9 ? Cheeseburger in Paradise (CBP) Galley: One housefly flew around the soiled item storage area.
Deck 9 ? Port of Indecision Galley Scullery: Two houseflies flew around the food digester.
Crew initiated corrective action.
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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:
Galley-Deck 9 - Cheeseburger in Paradise Potwashing Area
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Violation:
Seven dead fruit flies accumulated inside the light fixture above the potwashing area. Crew initiated corrective action.
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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.:
40
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Site:
Galley-Deck 1 - Garde Manager
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Violation:
Three dead fruit flies collected inside the technical compartment of the portside undercounter refrigeration unit. Crew initiated corrective action.
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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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