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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
A 24-hour report was not submitted for two voyages which included a foreign itinerary. This included the voyage from 31 July 2025 to 9 August 2025 and the voyage from 9 August 2025 to 14 August 2025. Both voyages had two crew members and one passenger identified as reportable acute gastroenteritis cases. Additionally, five 24-hour reports spanning voyages from 14 August 2025 to 20 September 2025 were submitted when the ship was less than 24 hours of arrival to a US port. Furthermore, the ship submitted a 24-hour report before arriving at a US port when the ship did not stop at a foreign port during the voyage between 14 August 2025 to 23 August 2025.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log did not include a Comments/Notes column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
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:
The Legionella samples were collected from the water faucets in the spa and not from the salon or pedicure devices. (VSP 2025 Environmental Public 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.
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-Legionella Testing
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Violation:
Spa pools and whirlpool spas were not tested every three months. The current testing frequency was every six months; however, the ship could not demonstrate a history of negative legionella cases for the past 24 months while testing every three months. (VSP 2025 Environmental Public Health Standards)
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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).
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Item No.:
14
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Site:
Buffet-Deck 9 Windjammer Forward Buffet Station
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Violation:
A crew member with a beard was preparing drinks without a hair restraint.
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Recommendation:
Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
16
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Site:
Galley-Deck 9 Walk-in Refrigerator
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Violation:
A trolley of partially cooked hamburgers was not labeled as partially cooked or not fully cooked.
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Recommendation:
Label partially cooked food per cruise line's procedures.
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Item No.:
19
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Site:
Buffet-Deck 9 Windjammer Forward Buffet Station
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Violation:
Approximately eight serving utensils were positioned on plates outside of adequate protection from the sneeze guards nor were the food contact ends protected by other means. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Pantry-Deck 9 Pool Bar
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Violation:
An ice scoop had 90-degree corners that were cracked along the food-contact surface.
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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.
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Item No.:
20
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Site:
Galley-Deck 4 Ice Machine
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Violation:
The fasteners at the bottom of the ice machine's evaporator panel cover were not smooth and easily cleanable. Rough sealant covered some of the fasteners. Additionally, the fasteners were rusted which soiled the cover around the sealant.
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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.
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Item No.:
20
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Site:
Buffet-Deck 9 Park Cafe
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Violation:
The hot water dispenser's plastic housing in the food splash area had four slotted fasteners and the material was cracked.
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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.
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Item No.:
21
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Site:
Buffet-Deck 9 Windjammer Omelet Station
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Violation:
Open seams were along the countertop junctures of metal cooking equipment, hot and cold displays, and metal sneeze shield supports. The silicone was in disrepair exposing the open seams.
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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 are 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 5 Hot Galley
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Violation:
The vegetable bains-marie steam line insulation was in disrepair with frayed material that was difficult to clean.
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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.
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Item No.:
21
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Site:
Buffet-Deck 3 Crew Mess
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Violation:
The sealant was in disrepair at the countertop juncture with the ice cream machine's back right leg and the bulk coffee machine's back left leg. The areas underneath the sealant were soiled.
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Recommendation:
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.
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Item No.:
21
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Site:
Buffet-Deck 9 Windjammer Forward Buffet Station
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Violation:
Open seams were along the perimeter of the warming display areas.
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Recommendation:
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.
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Item No.:
21
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Site:
Buffet-Deck 9 Windjammer Pastry
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Violation:
A few countertop sections were broken along the working side.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 9 Dishwash
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Violation:
A rack of soiled serving platters was stored on the clean landing of the hood-type glasswash machine.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
Three nozzles were missing from multiple spray arms in the potwash machine.
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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.:
26
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Site:
Galley-Deck 4 Ice Machine
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Violation:
The fasteners at the bottom of the ice machine's evaporator panel cover were not smooth and easily cleanable. Rough sealant covered some of the fasteners. Additionally, the fasteners were rusted which soiled the cover around the sealant.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 4 Hot Galley
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Violation:
Condensate collected on the underside of the shelf above the bains-marie. Dripping was not observed.
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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:
Buffet-Deck 9 Park Cafe
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Violation:
The underside surface of the hot water dispenser was soiled with a sticky brown residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Buffet-Deck11 Concierge Lounge
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Violation:
Old coffee residue of more than a day's accumulation was on the underside of the coffee machine's dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 5 Hot Galley
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Violation:
The vegetable bains-marie steam line insulation was soiled with a dark residue.
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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 3 Crew Mess
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Violation:
The countertop underneath the ice cream machine's back right leg and the bulk coffee machine's back left leg was soiled with more than a day's accumulation of food debris where sealant was in disrepair.
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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 3 Crew Mess
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Violation:
The bulk milk dispenser had excessive ice buildup inside and on the dispensing unit. The machine was not in operation and did not have any milk inside.
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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.:
31
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Site:
Dining Room-Deck 9 Windjammer
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Violation:
A nonfood chemical disinfectant was stored above scrapping stations at all four waiter stations.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Deck 9 Potwash
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Violation:
Water lines were draped on the deck to the right of the potwash machine. Additionally, soiled wash water sprayed from the potwash drain line and pooled on the deck.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 9 Hot Galley
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Violation:
Deck tile grout was recessed and missing in multiple areas.
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Recommendation:
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:
Galley-Deck 3
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Violation:
One deck tile was in disrepair near the tilting kettle.
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Recommendation:
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:
Preparation Room-Deck 2
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Violation:
Sealant was missing between the bulkhead panels near the potato peeler. Additionally, the bulkhead was soiled with orange residue below the preparation table on the opposite side of the bulkhead partition next to the potato peeler. Water pooled on the deck below this preparation table.
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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. 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:
Galley-Deck 5
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Violation:
The deck tile grout was in disrepair throughout the area.
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Recommendation:
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:
Galley-Deck 4
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Violation:
The deck tile grout was in disrepair near the starboard beverage station and the hot line.
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Recommendation:
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 11 Concierge Lounge
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Violation:
Food debris was inside the deck drain in the technical compartment below the coffee machine.
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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.:
35
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Site:
Galley-Deck 9 Potwash
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Violation:
Soiled wash water sprayed from the potwash drain line and pooled on the deck.
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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:
Bar-Deck 9 Pool Bar
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Violation:
The light intensity measured less than 220 lux for cleaning along some open shelves where bottles were stored.
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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.:
36
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Site:
Buffet-Deck 9 Windjammer Forward Buffet Station
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Violation:
The light intensity at the left condiment station measured less than 220 lux of light. This was corrected.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
36
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Site:
Buffet-Deck 9 Windjammer Omelet Station
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Violation:
The right deckhead light along the back working counter was burnt out resulting in less than 220 lux of light intensity.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
36
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Site:
Buffet-Deck 3 Crew Mess
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Violation:
The light intensity measured 180 lux at the deli meats, on the far right-side of the main buffet line near the beverage station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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 4 Hot Galley
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Violation:
Condensate collected on the underside of the shelf above the bains-marie. Dripping was not observed.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 9 Dishwash
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Violation:
Condensate collected on the deckhead above the soiled and clean ends of the rack-type conveyor dishwash machine. No dripping was observed.
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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 to remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
43
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Site:
Ventilation-Fan Room 507 - Deck 8
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Violation:
Condensate drain pans and collection systems for the air handling units in this room did not have sight windows or other effective methods to allow for full inspection. Staff reported there were approximately 10 other units on the ship with similar configurations.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
44
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Site:
Medical-24-Hour Report
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Violation:
A 24-hour report was not submitted for two voyages which included a foreign itinerary. This included the voyage from 31 July 2025 to 9 August 2025 and the voyage from 9 August 2025 to 14 August 2025. Both voyages had two crew members and one passenger identified as reportable acute gastroenteritis cases. Additionally, five 24-hour reports spanning voyages from 14 August 2025 to 20 September 2025 were submitted when the ship was less than 24 hours of arrival to a US port. Furthermore, the ship submitted a 24-hour report before arriving at a US port when the ship did not stop at a foreign port during the voyage between 14 August 2025 to 23 August 2025.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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