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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The Excel version of the AGE log did not include a 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 was completed for representative sites of the potable water system on 10 July 2025; however, only one recreational water facility (RWF) was tested during this time. Per the VSP 2025 Environmental Public Health Standards, RWFs must be sampled for Legionella at least every three months.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
16
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Site:
Galley-Deck 7 - La Terrazza Walk-In Refrigeration Unit # 27
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Violation:
The internal temperature of Bolognese sauce cold holding inside a deep, metal pan measured 50F with a calibrated thermometer. The ambient temperature inside the walk-in unit measured less than 41F. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF 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.:
16
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Site:
Galley-Deck 4 - Walk-In Refrigeration Unit # 21
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Violation:
Cream cheese inside a metal container was marked with a date of opening on 18 August 2025; however, it was not identified with the date of discard. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
17
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Site:
Galley-Deck 8 - La Dame Preparation Area
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Violation:
The countertop cold holding well was physically identified as a 'time control' unit; however, the posted time control plan did not identify this as a unit on time control. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Deck 7 - La Terrazza Time Control Plan
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Violation:
The four undercounter hot holding units on the buffet line and the two undercounter hot holding units at the omelet station were physically labeled as 'time control' units; however, these hot holding units were not identified on the posted time control plan. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 4 - Walk-In Refrigeration Unit # 25
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Violation:
Two plastic containers of partially cooked caviar were stored on a shelf over a beef brisket inside a metal container, prepared on 18 August 2025. 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 food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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Site:
Buffet-Deck 7 - La Terrazza Omelet Station
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Violation:
The right door for the aft undercounter hot holding unit would not remain shut. The latching mechanism was in disrepair. No food items were stored inside.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Preparation Room-Warewashing
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Violation:
Three heavily corroded thick metal cooking pans (non-food contact surfaces) and lids were stored in the soiled area. Crew stated these three items were scheduled to be offloaded during the next turnaround day.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 7 - La Terrazza Scullery
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Violation:
Excess steam exited from the technical compartment grate, located above the middle of the rack-type warewashing machine. Steam condensed on the deckhead above and dripped back onto the top surface of the machine. Crew stated the fan inside the technical compartment was in disrepair.
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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; (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:
Bar-Deck 9 - Arts Cafe
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Violation:
Excess steam exited from the bottom of the door on the front of the undercounter warewashing machine. This steam condensed on the counter above, then dripped onto the deck. Water pooled on the deck underneath this drip. Crew initiated corrective action.
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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; (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 4 - Starboard Warewashing Area
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Violation:
Liquid steadily dripped from the bottom of the rack-type warewashing machine's final rinse compartment and pooled on the deck underneath. Crew initiated corrective action.
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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; (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 4 - Starboard Potwashing Area
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Violation:
The final rinse temperature sensor for the potwashing machine was not maintained in calibration. The exterior sensor measured a final rinse temperature of 222F through two cycles of the machine, while a calibrated thermocouple placed inside the machine measured a plate-surface temperature of 172F. Crew initiated corrective action.
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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; (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 4 - Starboard Potwashing Area
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Violation:
Liquid steadily dripped from multiple locations along the bottom of the potwashing machine. Liquid pooled on the deck underneath these drips. Crew initiated corrective action.
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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; (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 - Sculley
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Violation:
Excessive rice and green pieces of food debris accumulated in the wash solution inside the rack-type warewashing machine. The wash solution was cloudy. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
23
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Site:
Galley-Deck 3 - Sculley
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Violation:
Excessive rice and green pieces of food debris accumulated in the wash solution inside the rack-type warewashing machine. The wash solution was cloudy. Crew initiated corrective action.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Deck 4 - Starboard Potwashing Area
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Violation:
The sanitizing solution inside the three-compartment sink's sanitizing compartment measured above 200 mg/L (PPM) with a test strip. 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:
Bar-Deck 9 - Arts Cafe
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Violation:
The food-splash zone on inside the top of the counter-mounted oven was soiled with greater than a day's accumulation of brown food residue. Crew initiated corrective action.
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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.:
33
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Site:
Bar-Deck 9 - Arts Cafe
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Violation:
Water pooled on the deck underneath a steady drip caused by excessive steam from the undercounter warewashing machine that condensed on the counter. 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:
Buffet-Deck 7 - La Terrazza Portside Hot Line
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Violation:
Greater than a day's worth of dust accumulated on the deckhead above the forward hot buffet 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.:
34
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Site:
Galley-Deck 8 - Arts Cafe / La Dame
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Violation:
The deck sink drain inside the technical compartment for undercounter unit LDM 4-1 was clogged. Approximately 2 inches of liquid pooled inside the deck sink drain. This unit was identified as out of order.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 4 - Starboard Warewashing Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the rack-type warewashing machine's final rinse compartment. Crew initiated corrective action.
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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.:
35
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Site:
Galley-Deck 4 - Starboard Potwashing Area
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Violation:
Liquid pooled on the deck underneath multiple drips from the bottom of the potwashing machine. Crew initiated corrective action.
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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:
Dining Room-Deck 7 - La Terrazza Starboard Waiter Station, Forward
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Violation:
The light intensity at the waiter station countertop measured less than 110 lux, and the light intensity could not be raised for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
38
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Site:
Preparation Room-Warewashing
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Violation:
Three heavily corroded thick metal cooking pans and lids were stored in the soiled area. Crew stated these three items were scheduled to be offloaded during the next turn-around day; however, there was inadequate room for them in the garbage room.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4 - Forward Room Service Area
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Violation:
One fruit fly flew around the three mobile food/equipment storage trolleys.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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