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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log generated by the electronic medical records system did not have a column only for notes or comments. (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:
Testing of spa pools and whirlpools spas were not tested every three months. The current testing frequency was every six months. In order to qualify for testing these facilities every six months, the ship must have negative tests for the previous 24 months when sampled at the three-month frequency and no legionella cases have been associated with the ship within the same time span.
Additionally, the recent testing results (March 2025) did not indicate samples were collected 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. 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.:
08
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Site:
Potable Water-Striping
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Violation:
Technical water lines in the engine room and in an access stairwell to the engine room were striped blue/gray/blue to indicate permeate/distillate water directed to the potable water system. Staff stated they would add a ?technical? label to the striping.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
13
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Site:
Buffet-Deck 14 - Salty Dog
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Violation:
The crew member responsible for measuring cooked hamburger temperatures was not actively taking temperatures. The crew member explained that all hamburgers are served fully cooked and not served undercooked or cooked to order. They obtained their thermometer and sanitizing wipes from the undercounter cabinet more than one meter from the grill.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
16
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Site:
Pantry-Deck 14 - Calypso Bar
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Violation:
Six containers of milk were stored on time control on the counter next to the coffee machine when the inspection team entered the area at 0858. The containers were labeled with a green sticker, which, according to the time control plan, was a service period of 0900 - 1300. One milk container was opened and half-full and the other five containers had not been opened. Milk temperatures in three containers measured 57-60F using the inspector's thermometer.
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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.
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Item No.:
16
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Site:
Galley-Deck 5
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Violation:
According to the cooling log, eggs were boiled and cooled on 27 September 2025. A container of egg salad in the walk-in refrigerator had a preparation date label of 28 September 2025. The label was corrected.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
19
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Site:
Provisions-Deck 4 - Defrost Room 4724
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Violation:
Boxes of butter near the entrance to the room were soiled from water leaking from the deckhead hatch above.
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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.
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Item No.:
19
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Site:
Provisions-Deck 4 - Fresh Meat 4728
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Violation:
Water leaked from a deckhead hatch onto boxes of packaged meat near the evaporator condensers.
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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.
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Item No.:
19
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Site:
Pantry-Deck 9 - Boutique Store
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Violation:
Approximately eight stacks of boxed and individually packaged chips were stored on the deck or on a white tray that was less than six inches above the deck.
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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 - Garde Manger
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Violation:
Upright refrigerator #11 was out of service since 29 September 2025.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: 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:
Galley-Deck 5 - Pastry
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Violation:
The wire whisk was out of service since the morning of the inspection.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: 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:
Galley-Deck 5
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Violation:
Undercounter refrigerator #4 had been out of service since 11 September 2025.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: 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:
Galley-Deck 5 - Garde Manger
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Violation:
The deck-mounted dough mixer was out of service since 6 September 2025. The safety guard screw was missing.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: 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.:
21
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Site:
Buffet-Deck 14 - Horizon Court (Portside)
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Violation:
Raw wood boxes were used to support plates of fruits. The raw wood was absorbent and not easily cleanable.
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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.:
21
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Site:
Pantry-Deck 8 "Garbage Store"
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Violation:
The caster wheels on a trolley containing trays of soiled dishware near the cabinet at the back bulkhead were in poor condition.
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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:
Buffet-Deck 14 - Horizon Court - Oatmeal Station (Starboard)
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Violation:
A raw wood box was used to support bowls of oatmeal condiments. The raw wood was absorbent and not easily cleanable.
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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.:
21
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Site:
Buffet-Horizon Court - Pastry (Starboard)
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Violation:
The countertop and the vertical divider were chipped on the left and right sides of the toaster oven. Also, silicone was missing at the base of the counter support column to the right of the toaster oven.
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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 14 - Horizon Court - Beverage Station (Starboard)
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Violation:
The undercounter cabinet doors were covered in wallpaper that was peeling along the edges. Also, the material was damaged where the center, curved undercounter door met the unit.
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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 12 - Horizon Court
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Violation:
The hood-type potwash machine had been out of service since 17 September 2025. The wash cycle was not working.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 12 - Horizon Court
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Violation:
A piece of food debris was floating inside the chemical sanitizing compartment of the in-use three-compartment sink.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwash
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Violation:
Red silicone was loose and peeling inside the wash compartment of the flight-type dishwash machine.
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Recommendation:
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 5 - Pastry
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Violation:
The undercounter dishwash machine was out of service since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 12 - Horizon Court - Dishwash
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Violation:
The left and right side middle final sanitizing rinse spray nozzles of the flight-type dishwash machine produced an ineffective spray pattern. Crew scraped the inside of the nozzles a few times which corrected the issue.
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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 12 - Horizon Court - Dishwash
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Violation:
A thin layer of black debris was on the inside of the ice machine's cuber deflector panel. The inspector was able to remove the debris with a sanitizing wipe.
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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:
Galley-Deck 6 - Dishwash
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Violation:
A portable table on the soiled side of the flight-type dishwash machine was soiled with dripping condensate.
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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 6 - Hot Galley
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Violation:
A large amount of debris was inside the handle compartments of the two salamanders.
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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 12 - Horizon Court
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Violation:
Liquid pooled in the bottom of the technical compartment for upright refrigerator #9.
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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:
Pantry-Deck 8 "Garbage Store"
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Violation:
The caster wheels on a trolley containing trays of soiled dishware near the cabinet at the back bulkhead were in poor condition and had an accumulation of food residue on the difficult to clean surfaces.
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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.:
30
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Site:
Buffet-Deck 14 - Horizon Court (Center Station)
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Violation:
No paper towels were available at the handwashing station.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Galley-Deck 12 - Horizon Court
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Violation:
The deckhead insulation material was torn in a few locations inside the technical compartment for upright refrigerator #9.
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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 6 - Dishwash
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Violation:
Condensate collected on the deckhead inside and outside of the exhaust hood overhang above the soiled side of the flight-type dishwash machine. Condensate dripped from the deckhead exhaust vent onto a portable 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.
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Item No.:
33
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Site:
Buffet-Deck 14 - Horizon Court - Oatmeal Station (Starboard)
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Violation:
The top of the bulkhead-mounted wooden picture frame was soiled with more than one day's accumulation of 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:
Galley-Deck 12 - Horizon Court - Dishwash
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Violation:
Water was inside the deckhead light cover between the two ice machines.
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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:
Food Service General-Decks
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Violation:
The deck tile grout was missing or recessed and deck tiles were cracked around numerous scupper drain covers. Water collected in many of these recessed areas.
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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 4 - Defrost Room 4724
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Violation:
Water leaked from a deckhead hatch onto boxes of butter near the entrance to the room.
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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:
Provisions-Deck 4 - Fresh Meat 4728
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Violation:
Water leaked from a deckhead hatch onto boxes of packaged meat near the evaporator condensers.
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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:
Pantry-Deck 8 "Garbage Store"
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Violation:
The deck inside this room was sticky with old food residue and was in poor condition with pitted surfaces.
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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:
Pantry-Deck 9 - Boutique Store
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Violation:
The deck was soiled with general debris. Boxed and individually packaged chips were stored on the deck or on a white tray that was less than six inches above 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.
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Item No.:
33
|
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Site:
Pantry-Deck 9 "Garbage Store"
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Violation:
The deck inside this room was sticky with old food residue and was in poor condition with pitted surfaces.
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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:
Galley-Deck 5 - Alfredo's Pizzeria
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Violation:
More than one day's accumulation of dust was inside the fire shutter door cabinet of the pizza oven.
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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 7 - Sabatini's
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|
Violation:
More than one day's accumulation of dust was on the left and right sides inside the deckhead fire curtain.
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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.:
37
|
|
Site:
Galley-Deck 6 - Dishwash
|
|
Violation:
Condensate collected on the deckhead inside and outside of the exhaust hood overhang above the soiled side of the flight-type dishwash machine. Condensate dripped from the deckhead exhaust vent onto a portable table.
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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.
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Item No.:
39
|
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Site:
Galley-Deck 12 - Horizon Court - Dishwash
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Violation:
One fly was flying between the dishwash machine and the bulkhead.
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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
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
One fly was flying near the potwash machine.
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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 6 - Hot Galley
|
|
Violation:
One fly was flying around the undercounter refrigerator #10.
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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
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
One fly was flying near the dough sheeter.
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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
|
|
Site:
Provisions-Crew Staircase ("Whisky") Between Decks 3 and 4
|
|
Violation:
One fly was in the crew staircase.
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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 - Alfredo's Pizzeria
|
|
Violation:
One fly was in the 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
|
|
Site:
Pantry-Deck 9 "Garbage Store"
|
|
Violation:
One fruit fly was around a trolley containing trays of soiled dishware near the cabinet at the right bulkhead.
|
|
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
|
|
Site:
Pantry-Deck 8 "Garbage Store"
|
|
Violation:
Five fruit flies were around a trolley containing trays of soiled dishware near the cabinet at the back bulkhead. Staff reported the soiled food items were collected from staterooms earlier in the morning and staged in this room before they are taken to the galley for dishwashing.
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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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