|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log did not contain a notes column as specified in the VSP 2025 Environmental Public Health Standards. Currently, any notes are documented in the underlying illness column.
|
|
Recommendation:
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.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
Records indicated the halogen residual dropped below 2 ppm on 15 September 2025 for two and a half hours and on 6 September 2025 for one hour and 45 minutes.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Legionella
|
|
Violation:
The Legionella sampling plan did not include deck-washing equipment during the last two shipwide sampling tests. (2025 Environmental Public Health Standards)
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Production Analyzer-Chart Recorder Charts
|
|
Violation:
The date was missing from one halogen analyzer chart from the month of September.
|
|
Recommendation:
Ensure dates are included on the analyzer charts.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The coupling of the potable water bunkering hose touched the pier while the hose was being transferred from the ship to the pier.
|
|
Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water, such as on the pier or in the harbor.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Hood Cleaning Cabinets
|
|
Violation:
The drain tubes from the atmospheric vents of the backflow prevention devices were directed into the cleaning chemical reservoirs instead of the designated drain line at the bottom of the cabinet. It appeared that all the drain tubes had been cut above the chemical reservoirs. This design prevents crew from observing when the device may be defective or leaking, as any dripping water would discharge directly into the chemical reservoirs.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Provide proper drainage to the dedicated drain line.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 7 - Port & Starboard Beverage Stations
|
|
Violation:
The milk refrigerators for the counter-mounted espresso machines were not physically labeled to indicate they were under time control. The milk containers inside these machines were labeled with four-hour discard labels, and the units were listed on the posted time control plans. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
A tray of packaged raw bacon was stored above a container of whole tomatoes inside the reach in refrigerator.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
A pallet of packaged beer mini kegs was stored underneath an open deckhead with open ducting and cables. Additionally, a cloth tie down strap was stored on top of the beer kegs.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1 - Pastry
|
|
Violation:
Open recessed circular penetrations were present on the underside of the right dough mixer lid, located in the splash zone and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - Port & Starboard Beverage Stations
|
|
Violation:
Open seams were present around the junctures of the countertops and the mounting legs of the ice/water machines. Food debris was observed in several of the open seams.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - World Cafe
|
|
Violation:
Open seams and difficult-to-clean areas were present along sections of the working sides of buffet and show galley countertops. These included areas between counter sections and around hot and cold display wells where grout was missing or in poor repair. Food soil with more than a day?s accumulation was observed in some of these areas.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - World Cafe - Starboard Salad Station
|
|
Violation:
Excessive grout was present along the passenger service side of the cold well, preventing the area from being easily cleaned. Food soil had accumulated in this area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - Port Beverage Station
|
|
Violation:
A beverage drain line inside the technical compartment below the water dispenser tap was not sloped to drain and water accumulated inside the drain line.
|
|
Recommendation:
Ensure equipment compartments subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - Patio Grill
|
|
Violation:
The working side of the right countertop was chipped along the edge.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
The glasswash machine had been out of service since the morning of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
Water sprayed from the upper left auxiliary rinse spray arm where it connected to the manifold. The machine was in use at the time of the observation.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 7 - Potwash
|
|
Violation:
Excessive soiled pots and pans were stacked on the scrapping station of the three-compartment sink, hindering proper cleaning operations. Due to the accumulation of items, the crew member was scrapping and spraying soiled pots and pans in the wash compartment, which was already filled with cookware. Lettuce and other food debris were floating in the rinse compartment, and the wash compartment was also filled with soiled pots and pans.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 7 - Potwash
|
|
Violation:
Lettuce and other food debris were observed floating on the water surface in the rinse compartment.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 - World Cafe
|
|
Violation:
Open seams and difficult-to-clean areas were present along sections of the working sides of buffet and show galley countertops. These included areas between counter sections and around hot and cold display wells where grout was missing or in poor repair. Food soil with more than a day?s accumulation was observed in some of these areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 - World Cafe - Starboard Salad Station
|
|
Violation:
Excessive grout was present along the passenger service side of the cold well, preventing the area from being easily cleaned. Food soil had accumulated in this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 - Port & Starboard Beverage Stations
|
|
Violation:
Food debris was in open seams around the junctures of the countertops and mounting legs of the ice/water machines.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 - Show Galley
|
|
Violation:
Greasy residue accumulated on the exhaust hood panel above the starboard side flat grill. No dripping was observed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 7 - Mamsen's - Dishwash
|
|
Violation:
Previously cleaned and sanitized plates were not inverted on the clean storage racks.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
Previously cleaned and sanitized serving trays were stored upright on clean racks.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 2 - The Restaurant
|
|
Violation:
A waiter tray was stored on the deck next to the wine refrigerator at the starboard waiter station.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 7 - Dishwash
|
|
Violation:
Previously cleaned and sanitized plates and platters were stored upright in the clean storage racks. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 7 - Mamsen's
|
|
Violation:
The unisex crew restroom was out of service.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - World Cafe - Aft Food Lifts
|
|
Violation:
Old food residue and general debris of more than a day's accumulation was inside the recessed deck track of the left food lift.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 7 - Patio Grill
|
|
Violation:
Deck grout was missing or recessed in several areas behind the cook station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck A
|
|
Violation:
Deck grout was missing or recessed throughout areas of the galley. Old food soil accumulated in the areas of recess.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck A
|
|
Violation:
The deckhead light behind the combination oven was burnt out resulting in less than 110 lux of light.
|
|
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.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - World Cafe - Aft Food Lifts
|
|
Violation:
Light intensity at the drinking fountain to the left of the lifts did not reach 220 lux of light for cleaning.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) at the dispensing nozzle(s) and the filling surface(s) during cleaning operations of bulkhead-recessed, bulkhead-mounted, freestanding potable water filling stations and drinking fountains outside of food areas for crew and passengers.
|
|