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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 log did not include a 'Comments or 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 Sampling
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Violation:
Potable water storage tanks had not been sampled for Legionella. The ship's most recent Legionella sampling occurred on 11 and 12 April 2025. Staff explained tanks will be sampled in October 2025. (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.
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.:
21
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Site:
Bar-Deck 11 - Casino
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Violation:
The countertop's underside metal frame had sharp edges and missing sealant.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The potwash machine's final sanitizing rinse temperature gauge was inaccurate. The gauge registered 203F when the plate surface temperature measured 170F.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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:
Other-Deck 0 - Galley Store 0858
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Violation:
A previously cleaned and sanitized cutting board and a waffle maker were stored soiled with food residue.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Deck 0 - Galley Store 0858
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Violation:
Multiple food items in this area were not stored covered or inverted. This included multiple mixing machine whisks, five stacks of pans, a measuring cup, and a stack of long serving bowls.
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Recommendation:
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.:
29
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Site:
Buffet-Deck 11 - Windjammer Starboard Beverage Station
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Violation:
The handwashing facility for crew had a pile of ice inside.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The passenger handwashing facilities had food debris in some areas and pealing sealant. The area was in operation during the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Buffet-Deck 11 - El Loco
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Violation:
Paper towels were missing at the dual handwashing sink for passengers. This area was not in operation during the inspection.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable.
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Item No.:
30
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Site:
Bar-Deck 4 - Boleros
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Violation:
The crew handwashing station was missing a 'Wash Hands Often' or similar signage.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
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Item No.:
30
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Site:
Provisions-Deck 0 - Toilet Room
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Violation:
The toilet room signs stating 'Wash hands after using the toilet' and 'Please use a hand towel, paper towel or tissue to open the door' were posted in the hallway outside of the toilet room. No signs were inside the toilet room. Additionally, the toilet facility did not have any toilet tissue at the time of the inspection.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet or on the back of the door, stating ""WASH HANDS AFTER USING TOILET"" in a language the food employees understand. Ensure a sign is posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
30
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Site:
Galley-Deck 4 - Playmakers
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Violation:
The toilet room door did not completely self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Buffet-Deck 11 - Windjammer Dishwash
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Violation:
Four waste receptacles filled with discarded food were uncovered and completely full. No crew members were in the area during the inspection. When the inspection team returned to the area 15 minutes later, the same receptacles remained uncovered with no one in the area.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Bar-Deck 11 - Lime & Coconut
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Violation:
The paint on the top, back bar bulkhead frame was chipped in multiple areas making the surfaces difficult to clean.
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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 - Potwash
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Violation:
The deck tile grout was recessed and in disrepair near the potwash clean storage 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:
Buffet-Deck 2
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Violation:
The bulkhead wallpaper was peeling near the handwashing facility next to the galley entrance.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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 - Roasting Station
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Violation:
Condensate collected on the deckhead above combination oven 4811.033.1001.
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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:
Provisions-Deck 1 - Cold Rooms
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Violation:
Sealant was in disrepair and the open seams were soiled between the bulkhead panels throughout the cold rooms.
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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, 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:
Provisions-Deck 1 - Dairy Room 77
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Violation:
Condensate collected on the deckhead hatch about 10 feet (three meters) from the entrance door and continuously dripped on the deck below.
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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:
Preparation Room-Deck 1 - Meat Thaw Room 85
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Violation:
The fire door's upper arm hinge was rusted, rough and difficult to clean.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Preparation Room-Deck 1
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Violation:
The deck tile grout was in disrepair and areas of recess were soiled under the preparation tables adjacent to the bulkhead.
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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.
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Item No.:
33
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Site:
Provisions-Deck 0 - Toilet Room
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Violation:
The door locking mechanism was removed which created a difficult to clean penetration. Tape was placed over the penetration; however, the tape had ripped apart.
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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 - Windjammer Portside Beverage Station
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Violation:
The bulkhead behind the water filter had sticky patchwork which was not smooth and created a difficult to clean surface.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer Portside Deli Station
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Violation:
The back bulkhead had strips of peeling sealant.
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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.:
34
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Site:
Galley-Deck 2
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Violation:
Water dripped from the ice machine's water supply line near the backflow prevention device into the deck drain below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Other-Deck 0 - Galley Store 0858
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Violation:
The lights were not operational in this room.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer (Portside / Forward)
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Violation:
The light intensity at these waiter stations could not be raised to 220 lux during cleaning operations. This was resolved by the end of the inspection.
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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:
Bar-Deck 12 - Solarium
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Violation:
The light intensity at the crew handwashing station measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Deck 3 - Roasting Station
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Violation:
The ventilation was not sufficient to prevent condensate from collecting on the deckhead above combination oven 4811.033.1001.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. 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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