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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Reports
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Violation:
The 24-hour AGE report was submitted on 22 April 2025 at 1734, less than 24 hours prior to arrival in Seattle, Washington on 23 April 2025 at 0800. Additionally, the 24-hour AGE report was submitted on 8 June 2025 at 1745, less than 24 hours prior to arrival in Juneau, Alaska on 9 June 2025 at 1330. Staff stated the 24-hour AGE report was submitted between 24 hours and 36 hours prior to arrival in Juneau. After not receiving a confirmation email, they submitted the report again at 1745 and received the confirmation email.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Disinfection Log
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Violation:
A section of the potable water system was disinfected on 21 May 2025 from 1700 to 1020 per the disinfection log. Staff stated that 1020 stopping time was for 22 May 2025. Other records that spanned more than one day documented the date next to the completion time.
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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-Cross-Connection Control Log
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Violation:
Fifty-two nontestable backflow prevention devices for 26 different bathtubs were last inspected in June 2024 per the cross-connection control log that was updated 22 June 2025. The exact date was not recorded. Staff stated it was an error and they were last inspected in September 2024 like the rest of the backflow prevention devices.
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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:
Galley-Deck 10 - Morimoto by Sea
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Violation:
The counter-mounted water dispenser's backflow prevention device was in disrepair with green corrosion which blocked the intermediate atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Other-Variances - Savor My Catch
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Violation:
Four catch records on 19 June 2025 did not include confirmation from the operator the fish caught were maintained at 41F or below, stored in clean containers appropriate for food storage, and protected from contamination. The date was missing, and the operator company/vendor and operator signature were typed prior to printing and not written when the fish were brought on board.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
15
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Site:
Other-Variances - Savor My Catch
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Violation:
Four catch records on 19 June 2025 did not include confirmation from the operator the fish caught were maintained at 41F or below, stored in clean containers appropriate for food storage, and protected from contamination. The date was missing, and the operator company/vendor and operator signature were typed prior to printing and not written when the fish were brought on board.
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Recommendation:
Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
16
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Site:
Galley-Deck 10 - Morimoto by Sea
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Violation:
Undercounter refrigeration unit #10.10 A, B and C was unable to maintain the internal temperatures of numerous potentially hazardous foods below 41F. The inspector measured the following internal temperatures using a calibrated thermometer:
-2 metal containers of Szechuan shrimp, date marked 6 July: 50F
-1 metal container of vacuum-sealed sea bass, date marked 8 July: 49F
-2 metal containers of shrimp tempura, date marked 6 July: 50F
-1 metal container of lobster tail, date marked 8 July: 50F
-1 metal container of shrimp tempura, date marked 9 July: 50F
-1 metal container of marinated pork: 48F
The ambient temperature inside compartment B measured 47F with a calibrated thermometer. The internal thermometer measured an ambient temperature of 46F. Crew discarded all food that was out of temperature.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Deck 3 - Walk-In Refrigeration Unit # 29
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Violation:
Vacuum sealed cold smoked salmon stored inside a metal container was placed on a shelf directly above a metal container of spinach.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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.
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Item No.:
20
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Site:
Galley-Deck 9 - Lido Market Hot Preparation Area
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Violation:
Liquid steadily dripped from the bottom of the lower combination oven?s door. Liquid pooled on the deck below.
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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.
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Item No.:
20
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Site:
Galley-Deck 3 - Aft Beverage Station
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Violation:
The two deflector panels inside the food-splash zone of the aft ice machine were cracked, creating difficult to clean surfaces.
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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. 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.
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Item No.:
20
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Site:
Galley-Deck 10 - Morimoto by Sea
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Violation:
Undercounter refrigeration unit #10.10 A, B and C was unable to maintain the internal temperatures of numerous potentially hazardous foods below 41F. The ambient temperature inside compartment B measured 47F with a calibrated thermometer. The internal thermometer measured an ambient temperature of 46F. The internal temperatures of two metal containers of Szechuan shrimp, one metal container of vacuum-sealed sea bass, three metal containers of shrimp tempura, one metal container of lobster tail, and one metal container of marinated pork measured above 45F. Crew discarded all food that was out of temperature.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Dining Room-Deck 9 - Lido Market Portside Waiter Station, Forward
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Violation:
The grout at the backsplash and soiled-item counter juncture was chipped and damaged with water and food residue accumulated inside areas of recess.
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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. 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.:
21
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Site:
Galley-Deck 2 - Hot Preparation Line
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Violation:
The steam pipe inside the technical compartment for bain-maire unit #4 was steadily dripping. Liquid pooled on the deck underneath the leak.
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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 3 - Hot Preparation Line
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Violation:
The double doors of hot-holding unit JC/321550E would not close and remain shut. No food items were stored inside.
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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; (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 2 - Potwash Area
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Violation:
The hood-type potwash machine?s external gauge identified a final sanitizing rinse temperature of 217F and 212F, respectively, through two cycles. The plate surface temperatures measured 180F and 184F during the final sanitizing rinse of these two cycles. When the machine was open, a loud hissing noise was heard from the inside.
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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 3 - Potwash Area
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Violation:
The potwash machine was out of order since 17 June 2025. Crew were using a 3-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.:
24
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Site:
Galley-Deck 2 - Potwash Area
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Violation:
The hood-type potwash machine?s external gauge identified a final sanitizing rinse temperature of 217F and 212F, respectively, through two cycles. The plate surface temperatures measured 180F and 184F during the final sanitizing rinse of these two cycles. When the machine was open, a loud hissing noise was heard from the inside.
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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. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 3 - Hot Preparation Line
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Violation:
The chlorine concentration inside the sanitizing solution bucket measured greater than 200 ppm.
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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:
Buffet-Deck 9 - Lido Market Portside Salad Bar Station
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Violation:
The chlorine concentration inside the sanitizing solution bucket measured greater than 200 ppm.
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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.:
27
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Site:
Buffet-Deck 9 - Lido Market Starboard Salad Bar Station
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Violation:
Numerous wires, hoses, and the compressor inside technical compartment JC #930550B were soiled with more than a day's accumulation of dust.
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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 9 - Lido Market Portside Bread Bowl Station
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Violation:
The bottom of the technical compartment underneath the counter-mounted juice machine was soiled with more than a day's accumulation of juice residue. The interior of the compartment smelled of fermenting juice. Four fruit flies flew inside this technical compartment.
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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:
Dining Room-Deck 9 - Lido Market Portside Waiter Station, Forward
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Violation:
Water and food residue accumulated where the grout was recessed at the backsplash and soiled item counter juncture.
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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.:
33
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Site:
Buffet-Deck 9 - Lido Market Portside Employee Service Area
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Violation:
The seams between numerous bulkhead panels and the bulkhead panel/profile strip junctures were sealed with difficult to clean, peeling black tape. Sticky residue accumulated on the bulkhead where tape was missing. Crew stated these seams were sealed to prevent pest entry into the buffet service area.
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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:
Buffet-Deck 9 - Lido Market Portside Coffee Bar
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Violation:
The silicone surrounding the sharp bulkhead corner, to the right of the swinging door, was damaged, peeling, and missing in places which created difficult to clean surfaces.
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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:
Buffet-Deck 9 - Lido Market Starboard Employee Service Area
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Violation:
The seams between numerous bulkhead panels and the bulkhead panel/profile strip junctures were sealed with difficult to clean, peeling black tape. Sticky residue accumulated on the bulkhead where tape missing. Crew stated these seams were sealed to prevent pest entry into the buffet service area.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 9 - Lido Market Hot Preparation Area
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Violation:
Liquid pooled on the deck below a steady drip from the lower door bottom of the two-compartment combination oven. 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 2 - Hot Preparation Line
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Violation:
Liquid pooled on the deck underneath a steady leak from the steam pipe inside bain-marie unit #4's technical compartment.
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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.:
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 2 ? Main Galley Potwash Area: One fruit fly was on the bulkhead behind the clean-item storage rack.
Deck 2 ? Main Galley Hot Preparation Area: One fruit fly flew behind a plastic container of pasta underneath the counter-mounted microwave.
Deck 2 ? Main Galley Club Orange Pantry: One fruit fly flew above stored trash cans at the entrance to the pantry.
Deck 3 ? Main Galley Aft Warewashing Area: Two fruit flies flew around the soiled-item storage area in front of the food digester.
Deck 9 ? Lido Market Portside Sweet Spot, Forward: One fruit fly was on the bulkhead above the sanitizing solution bucket.
Deck 9 ? Lido Market Portside Beverage Station, Aft: One fruit fly flew inside the technical compartment underneath the counter-mounted ice machine.
Deck 9 ? Lido Market Portside Bread Bowl Station: Four fruit flies flew inside the technical compartment under the counter-mounted juice machine.
Deck 9 ? Lido Market Galley Scullery: One fruit fly flew around the soiled storage rack across from the pre-rinse sink.
Deck 9 ? Lido Market Galley Midship Potwash: One fruit fly was on the bulkhead underneath the pre-rinse sink.
Crew contacted pest management.
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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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