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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A temperature was missing for one case on the AGE log for the voyage that ended on 7 August 2025, and there was no reason documented in the Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Legionella testing for the past six months did not include any potable water storage tanks per the 2025 Environmental Health Standards.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
06
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Site:
Potable Water-Microbiologic Sample Reports
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Violation:
Personnel did not have a copy of the most recent microbiologic report for the last port where water was bunkered (Port of Sydney, Canada). They were able to obtain a copy of the report before the end of the inspection.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the analysis report has a date that is 30 days or less from the date of potable water bunkering and includes an analysis for Escherichia coli at a minimum.
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Item No.:
08
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Site:
Buffet-Deck 12 - Lido Beverage Station - Starboard Side/Aft
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Violation:
The backflow prevention devices for the countertop coffee and juice machines were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 12 - Lido Beverage Station - Portside/Midship
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Violation:
The backflow prevention device for the countertop juice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Deck 13 - Cagney's - Show
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Violation:
Cooking temperatures were not checked for recently cooked shaved roast beef prior to being placed in a sandwich ordered by a passenger. Staff stated the meat was not ordered under cooked.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry, and foods containing these raw animal foods, to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for comminuted fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program.
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Item No.:
20
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Site:
Galley-Deck 13 - Aqua - Warewashing Area
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Violation:
The ice machine had a slotted screw on the ice thickness sensor.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth;
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Bar-Deck 12 - Top Siders
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Violation:
The back bar hot holding line heat lamp housing frames were missing two screws in the food splash area making the area difficult to clean.
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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; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. Maintain food-contact equipment 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 operation specifications of these standards; (2) Can opener parts that cut or pierce 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:
Galley-Deck 13 - Aqua - Warewashing Area
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Violation:
Eight previously cleaned and sanitized serving trays were chipped and scored.
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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 are 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.
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Item No.:
26
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Site:
Galley-Deck 12 - Garden Cafe - Starboard Side
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Violation:
The ice machine's water arm and deflector panel were soiled with a black material in the food splash areas. The machine was closed for cleaning and sanitizing.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
28
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Site:
Galley-Deck 13 - Cagney's - Show
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Violation:
Ten previously cleaned bowls out for use on the waiter pick-up line were stored wet nested. Additionally, multiple previously cleaned and sanitized soup bowls were stored next to the wet items.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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; Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
33
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Site:
Bar-Deck 12 - Top Siders
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Violation:
Silicone was peeling on the profile strip at the reach-in refrigerator unit to bulkhead juncture creating difficult to clean areas.
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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. Do not use carpet in these areas.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
Personnel did not have studies demonstrating the effectiveness of the onsite hypochlorous acid generators against human norovirus or an acceptable surrogate.
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstarting effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure these procedures include: (a) Safety data sheets (SDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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