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Item No.:
07
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Site:
Potable Water-System Disinfection Records
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Violation:
Potable water disinfection records identified two instances of disinfection using the emergency procedure during non-emergency situations. Disinfection records documented use of the emergency procedure on 24 April 2025 and 11 April 2025 for pipe replacement inside crew cabins. Crew identified these were non-emergency pipe replacements.
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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.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Disinfection Records
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Violation:
The 9 April 2025 potable water tank # 3S - 5132 disinfection record did not document the potable water tank underwent a full 4-hour disinfection at 50 mg/L (PPM). The record documented disinfection started at 0930 and ended at 0950. However, crew identified these times incorrectly referenced the filling of disinfectant into the tank rather than the actual contact time. Crew identified this tank underwent a full four-hour disinfection process before it was placed back into service on 13 April 2025.
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Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time.
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Item No.:
08
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Site:
Galley-Deck 5 - Ice Station
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Violation:
The left ice machine's backflow prevention device was in disrepair with the atmospheric vents blocked with green residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 - Bar Locker
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Violation:
The soda machine?s backflow prevention device was in disrepair with the atmospheric vents blocked with green residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Deck 14 - Horizon Court
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Violation:
The posted consumer advisory for the egg ranchero burritos was missing the specific wording that they may be served raw or undercooked. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
18
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
Multiple vacuum-sealed packages of cold-smoked salmon were stored above metal containers of ready-to-eat tomato salsa and sliced tomatoes. 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.:
19
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Site:
Other-Deck 3 - Crew Shop Locker
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Violation:
Numerous packaged food items for sale in the crew shop were stored inside a locker that was not coved at the bulkhead/deck juncture. Crew provided a work order identifying the coving would arrive at the end of July 2025.
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Recommendation:
Do not store foods: (1) In locker rooms; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 5 - Pantry
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Violation:
The food-splash zone behind the juice machine's dispensing head had a -inch gap creating a difficult-to-clean area.
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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.
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Item No.:
21
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Site:
Galley-Deck 6 - Pastry
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Violation:
The sealant surrounding the nonfood-contact surfaces of the drinking fountain was rough, peeling, and missing - creating difficult-to-clean surfaces.
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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. 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:
Provisions-Deck 4 - Dry Storage
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Violation:
The pallets underneath eight stacks of water, two stacks of rice, and four stacks of potatoes & dry vegetables were wooden. All items were provisioned on 9 July 2025.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Deck 5 - Clean Storage Rack
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Violation:
Approximately 30 previously cleaned and sanitized cutting boards were stored soiled with dark residue inside a cabinet.
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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 - Pantry
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Violation:
The food-splash zone behind the juice machine's dispensing nozzle was soiled with greater than a day's accumulation of sticky residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 6 - Bakery
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Violation:
Nonfood contact surfaces of four previously cleaned and sanitized large white plastic bins were soiled with greater than a day?s accumulation of brown residue. These bins were stored on the clean storage rack.
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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:
Other-Deck 3 - Hotel Storage
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Violation:
Numerous single-service cups were stored in closed boxes inside an unfinished storage room that was not constructed to appropriate food equipment and utensil storage standards. The deckhead above was open to the void space, exposing numerous difficult-to-clean cables, pipes, and air ducts. Crew identified all single-service equipment and utensils would be moved to another location.
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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.:
33
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Site:
Galley-Deck 6 - Bakery
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Violation:
Water pooled on the deck underneath the continuously leaking potable water supply line, located below the handwashing sink.
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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:
Buffet-Deck 14 - Horizon Court Amuleto
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Violation:
The deckhead above the back preparation counter's toaster was perforated and open to the plenum above.
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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 that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. 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:
Bar-Deck 6 - International Caf
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Violation:
The decorative horizontal surfaces along the back bulkhead were soiled with greater than a day?s accumulation of dust.
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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 4 - Hot Preparation Line
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Violation:
Water pooled on the deck underneath the Bain-Marie unit's damaged water supply line. 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 6 - Pastry
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Violation:
The deck tile grout was missing and recessed near the handwashing facility.
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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:
Provisions-Deck 4 - Poultry
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Violation:
The bulkhead-mounted locking mechanism for the defrosting room door was missing creating a difficult-to-clean, open penetration.
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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:
Provisions-Deck 4 - Room # 4207
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Violation:
Liquid continuously dripped from the deckhead immediately outside provision room # 4207 and pooled on the deck below. The source of the leak could not be identified.
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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:
Other-Deck 3 - Crew Shop Locker
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Violation:
Numerous packaged food items for sale in the crew shop were stored inside a locker that was not coved at the bulkhead/deck juncture. Crew provided a work order identifying the coving would arrive at the end of July 2025.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Deck 3 - Hotel Storage
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Violation:
Numerous single-service cups were stored in closed boxes inside an unfinished storage room that was not constructed to appropriate food equipment and utensil storage standards. The deckhead above was open to the void space, exposing numerous difficult-to-clean cables, pipes, and air ducts. Crew identified all single-service equipment and utensils would be moved to another location.
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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 that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 5 - Garde Manager
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Violation:
A pipe protruding from the deck, located below the utility sink, had a 1-inch open penetration creating a difficult-to-clean surface.
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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.:
34
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Site:
Galley-Deck 6 - Bakery
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Violation:
The potable water supply line underneath the handwashing sink was in disrepair with water continuously dripping onto the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 - Hot Preparation Line
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Violation:
Water pooled on the deck underneath the Bain-Marie unit?s damaged water supply line. Crew identified this unit will be replaced during September 2025.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Deck 6 - International Caf
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Violation:
Five small flies flew around the back corner near stored bottles of alcohol.
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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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