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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Galley samples were not collected during the last Legionella sampling in May 2025. No galleys were included in these sample locations. Also, according to records shown to the inspector, whirlpool spas had not been sampled for Legionella since May 2025. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. 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.:
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.:
33
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Site:
Buffet-Deck 9 - Sweet Spot
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Violation:
The bottom of the profile strip on the bulkhead corner near the galley door was not flush with the bulkhead, creating a difficult to clean space. This was corrected prior to the end of the inspection.
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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.
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Item No.:
29
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Site:
Buffet-Deck 9 - Coffee Shop
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Violation:
A sanitizer bucket was placed on the countertop in front of the hand wash sink making it inaccessible. The sanitizer bucket was removed by crew before leaving the area.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
27
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Site:
Buffet-Deck 9 - Salad Bar
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Violation:
Dried food debris was on the outside surface of a previously cleaned and sanitized clear bowl. The bowl was sent to be rewashed.
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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.:
39
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Site:
Buffet-Deck 9 - Midship Beverage Station
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Violation:
One fruit fly was on the bulkhead near the ice 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.:
30
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Site:
Buffet-Deck 9 - Midship Beverage Station
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Violation:
The door to the women's employee toilet room did not fully self-close. This was corrected prior to the end of the inspection.
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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.:
22
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Site:
Galley-Deck 9 - Three Compartment Sink
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Violation:
The temperature gauge for the hot water sanitizing compartment was inaccurate. Crew stated this was previously reported and that a spare part had been ordered.
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Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewashing machines and the three-compartment sink.
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Item No.:
20
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Site:
Galley-Deck 2 - Bonsai
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Violation:
Eight slotted fasteners were on the food splash zone of two sushi display refrigerators. The fasteners were replaced prior to the end of the inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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.:
33
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Site:
Galley-Deck 1 - Hot Galley
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Violation:
Deck tile grout was in disrepair throughout much of this 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.:
27
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Site:
Galley-Deck 1 - Hot Galley
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Violation:
Grease and other debris accumulated in the technical compartments of the two salamanders. The technical compartments were cleaned prior to the end of the inspection.
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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.:
39
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Site:
Buffet-Deck A - Team Dining 1
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Violation:
One house fly was near the bread station.
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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.:
19
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Site:
Buffet-Deck A - Team Dining 1
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Violation:
A gap greater than two inches existed between the front and side sneeze shields, exposing food on the service line to possible contamination from crew members standing less than one meter away.
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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.:
22
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Site:
Galley-Deck A - Warewash
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Violation:
The temperature gauge for the hot water sanitizing compartment was inaccurate. Crew stated this was previously reported and that a spare part had been ordered.
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Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewashing machines and the three-compartment sink. 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.
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Item No.:
33
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Site:
Buffet-Deck A - Team Dining 1
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Violation:
Large gaps present between the deckhead panels above the microwave and the beverage stations. This was corrected before the end of the inspection.
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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.
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Item No.:
19
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Site:
Buffet-Deck A - Captains Mess
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Violation:
The handle of the self-service tongs rested directly on the fruit out for service.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure self-service of scooped frozen dessert is out of shallow pans no deeper than 100 millimeters (4 inches) and no longer than 300 millimeters (12 inches).
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Item No.:
33
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Site:
Provisions-Deck A - Vegetable Storage Room
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Violation:
The deck grouting was recessed and in disrepair under the escalator shaft.
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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.:
36
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Site:
Bar-Deck 2 - Lobby Bar
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Violation:
The lighting at the open back bar counter storage shelves could not be raised to a minimum of 220 lux during cleaning operations.
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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.:
17
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Site:
Provisions-Deck 2 - Coffee Bar
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Violation:
The time control plan and the time control labels on PHF/TCS items did not match. Open containers of milk, almond milk, soy milk, oat milk, half, and half, and whipped cream were labeled with a set up time of 1000 and a discard time of 1400. The time control plan listed embarkation day set up and discard times as 0600-1000, 1100-1500, 1500-1900, and 1900-2230.
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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.
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Item No.:
17
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Site:
Provisions-Deck 2 - Coffee Bar
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Violation:
The time control plan and the time control labels on PHF/TCS items did not match. Open containers of milk, almond milk, soy milk, oat milk, half-and-half, and whipped cream were labeled with a set up time of 1000 and a discard time of 1400. The time control plan listed embarkation day set up and discard times as 0600-1000, 1100-1500, 1500-1900, and 1900-2230.
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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. 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.
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Item No.:
33
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Site:
Buffet-Deck 9 - Blue Iguana Salsa Bar
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Violation:
An excessive amount of dust accumulated on the deckhead.
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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.:
27
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Site:
Buffet-Deck 9 - Blue Iguana Salsa Bar
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Violation:
The technical compartment was heavily soiled with dust.
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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:
Buffet-Deck 9 - Guy's Burger Condiment Station
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Violation:
An excessive amount of dust accumulated on the deckhead.
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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.:
*
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Site:
Bar-Deck 2 - Lobby Bar
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Violation:
The crew handwashing sink at the front of the bar was removed during dry dock. Currently, crew must walk through a swinging door into the bar pantry to wash their hands.
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Recommendation:
Provide one obvious handwashing station per 100-people seating or fraction thereof. Distribute stations equally between the major entry points to the buffet area and ensure they are separate from a toilet room. Recommend reinstalling a handwashing sink at the workstation to ensure bar staff can maintain proper hand hygiene.
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