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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.:
08
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Site:
Potable Water-Potable Water Tank Maintenance Records
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Violation:
The final disinfection concentration was not recorded for Potable Water Tank 1S on 7 March 2025 and on 11 April 2025.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure for potable water tanks is only used for routine cleaning and disinfection. It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: (1) Remove (strip) all water from the tank; (2) Clean all tank surfaces, including filling lines, with an appropriate detergent; (3) Rinse all surfaces of the tank thoroughly with potable water; (4) Remove (strip) the rinse water from the tank; (5) Wet all surfaces of the tank with at least a 200 mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; (6) Refill the tank and verify the free halogen residual is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free halogen residual level.
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Item No.:
14
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Site:
Pantry-Deck 7- Seabourn Square
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Violation:
A crew member was not wearing a hair restraint while preparing coffee drinks.
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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 5- Pastry
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Violation:
The following pastry items were not discarded at the end of the time control service period. According to the time control plan, PHF items were to be discarded by 1330. At 1337, the items were still on out for passenger service.
- Lemon tart,
- Black forest cake, and
- Cheesecake.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
16
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Site:
Buffet-Deck 8- Colonnade Cold Island
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Violation:
No 7-day discard label was on an open carton of milk stored on temperature control.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
16
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Site:
Galley-Deck 5- Walk-in Cooler
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Violation:
Many potentially hazardous foods were measured by both the inspector and a crew member at above 41F.
- Sauerkraut measured 48F by the inspector and 49F by the crew member
- Onion soup measured 48F by the inspector and 48F by the crew member
- Raw herring measured 51F by both the inspector and the crew member
- Cream cheese measured 48F by the inspector and 49F by the crew member
- Yogurt measured 50F by the inspector and 51F by the crew member
- Cambolola cheese measured 52F by a crew member
- Camembert cheese measured 50F by a crew member
- Prosciutto measured 50F by a crew member
- Coppa measured 49F by the inspector and 50F by a crew member,
- Cold smoked salmon measured 44F by a crew member
- Ham was measured at 50F by a crew member
- Raw bacon was measured at 50F by a crew member
- Two rolls of salami were measured at 50F by a crew member
- One large, open container of yogurt was measured at 51F by a crew member
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Galley-Deck 5- Walk-in Cooler
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Violation:
No 7-discard date was on a large container of open yogurt stored on temperature control.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
19
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Site:
Galley-Deck 5- Cold Galley Line #1
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Violation:
Two open packages of cold smoked salmon and one open package of ham were stored unprotected in an undercounter refrigerator.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Galley-Deck 3- Officer Mess
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Violation:
The ice cream dipper well for self-service was not adequately protected by the sneeze guard.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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Site:
Provisions-Deck 3- Milk Room
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Violation:
Liquid from an unknown source continuously dripped from the deckhead on to several boxes of milk. The liquid pooled on the top of at least one box. Damage was also present on several boxes.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Pantry-Deck 6- Housekeeping #6.4.41
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Violation:
Soiled dishes and food scraps were stored on a counter within 6 inches of the ice machine opening.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Galley-Deck 5- Walk-in Cooler
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Violation:
The ambient temperature in the walk-in cooler was measured at 46F by the inspector. The thermometer located by the entrance to the walk-in cooler measured the ambient temperature at 48-49F.
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Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
A slotted fastener was on the ice thickness sensor.
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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:
Dining Room-Wine Storage
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Violation:
The area behind the wine storage cabinet was difficult to clean.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of no more than 0.8 millimeters or 1/32 inch; (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Deck 8- Colonnade Waiter Stations
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Violation:
Several waiter stations were in disrepair.
- Waiter Station #2: The profile strip along the left side of the waiter station was loose, creating a difficult to clean area.
- Waiter Station #5: The profile strip along the left side of the waiter station was loose, creating a difficult to clean area. Additionally, the backsplash separating the clean and soiled sides of the waiter station was no longer attached, creating a difficult to clean gap.
- Waiter Station #4: A profile strip was missing between the soiled side of the waiter station and the bulkhead, creating a difficult to clean gap. Additionally, there was a gap between the bulkhead and the backsplash on the clean side.
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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:
Galley-Deck 5- Hot Galley Soup Station
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Violation:
The seam on the back of the black circular handles on the steam kettles was difficult to clean.
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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:
Galley-Deck 5- Hot Galley Line #2
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Violation:
The inner surface of the top door on the heating box was chipped and in disrepair.
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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.:
22
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Site:
Galley-Deck 3- 3-Compartment Sink
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Violation:
The water in the rinse compartment had a large amount of soap residue.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Pantry-Deck 7- Seabourn Square Ice Machine
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Violation:
Granular black debris was in the water return reservoir.
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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:
Pantry-Deck 6- Housekeeping #6.4.41
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Violation:
The seal on the inside of the ice machine's outer cover was in disrepair and peeling.
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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:
Pantry-Deck 6- Housekeeping #6.4.41
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Violation:
Granular black debris accumulated in the ice machine's water return reservoir.
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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:
Galley-Ice Machine
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Violation:
Pink debris was on the food-contact surface of the white plastic ice deflector panel.
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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:
Galley-Deck 5- Ice Machine
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Violation:
Black debris was in the water return reservoir.
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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.:
27
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Site:
Buffet-Deck 8- Colonnade Waiter Station #5
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Violation:
A large accumulation of black debris was on the inside of a cooler labeled 'ice for cooling only.'
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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 8- Colonnade Waiter Station #4
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Violation:
The gap between the soiled side of the waiter station and the bulkhead was soiled with dust and food debris.
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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:
Galley-Deck 5- Hot Galley Line #2
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Violation:
Dried food debris was on the bottom of the previously cleaned and sanitized heating lamp.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Deck 3- Splash Cafe Beverage Station
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Violation:
Dust accumulated on the vent above 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.:
33
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Site:
Provisions-Deck 3- Milk Room
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Violation:
Liquid from an unknown source continuously dripped from the deckhead on to several boxes of milk.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Provisions-Deck 3- Dry Storage
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Violation:
Dust and food debris was under the storage rack in the back right corner of the dry storage room.
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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:
Pantry-Deck 7- Seabourn Square
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Violation:
Liquid from an unknown source pooled on the deck under the wine storage unit.
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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 8- Colonnade Waiter Stations
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Violation:
The decks under and deckheads above several waiter stations were either soiled or improperly constructed, creating difficult-to-clean areas.
- Waiter Station #4: Food debris was on the deck along the cabinet/deck juncture near the ice station.
- Waiter Station #6: Several coving tiles were missing, creating difficult to clean areas. Additionally, the deckhead above the waiter station was made of canvas and not durable. Staff stated the waiter station was not used.
- Waiter Stations #1, 2, and 3: The deckhead above these waiter stations was perforated. When removed the top of the deckhead tiles were soiled with dust. The wires and pipes in the deckhead above were also soiled with dust.
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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:
Buffet-Deck 8- Colonnade Cold Island
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Violation:
The void space in the deckhead above the service line was heavily soiled with dust.
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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:
Dining Room-Wine Storage
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Violation:
A large amount of dust accumulated on the deck behind the wine cooler.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5- Cold Galley Line #2
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Violation:
Water dripped continuously from the deckhead. This was previously reported, and buckets were placed below the drip.
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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:
Other-Deck 2- Storage Area next to Tailor Shop
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Violation:
Plates, wine glasses, and cooking equipment were stored covered in plastic; however, dust accumulated on the exposed deckhead pipes.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Buffet-Deck 8- Colonnade Waiter Station #3
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Violation:
One fruit fly was flying above the soiled side.
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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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Item No.:
39
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Site:
Buffet-Deck 8- Patio Grill
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Violation:
One house fly was in this area.
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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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Item No.:
39
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Site:
Galley-Deck 5- Cold Galley Line #2
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Violation:
One house fly was in this area.
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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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Item No.:
43
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Site:
Ventilation-Deck 4- Passenger Cabin Fan Coils
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Violation:
Of the two passenger cabin air filters checked (#408 and #414), both were heavily soiled with dust and needed to be replaced. The technician stated that all the cabin filters were scheduled to be replaced this month.
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Recommendation:
Keep air handling units clean.
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