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Item No.:
27
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Site:
Provisions-Deck 3 - Pastry Freezer
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Violation:
An excessive amount of ice and frost accumulated on the shelves nearest the freezer door.
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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.:
21
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Site:
Bar-Deck 6 - The Bar
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Violation:
Condensate accumulated around the undercounter freezer's seal and door, due to the gasket being in disrepair. Temperatures inside the freezer were not impacted.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
30
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Site:
Dining Room-Deck 6 - Talaat Nam Sushi Bar
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Violation:
The crew handwash sink did not have soap or a waste receptacle.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
21
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Site:
Dining Room-Deck 6 - Talaat Nam Sushi Bar
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Violation:
The printer power cable lay directly on the preparation counter, making cleaning difficult.
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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. Elevate cords above the counter.
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Item No.:
22
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Site:
Galley-Deck 5 - Pool House
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Violation:
The hood-type dishwash machine was out of service since the previous evening. Crew transported dishes to a different deck.
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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.:
16
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Site:
Galley-Deck 5 - Pool House
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Violation:
One tray of raw ground beef patties was inside a time control trolley without a time control sticker. The other tray of potentially hazardous food in the trolley did have the correct sticker. The Pool House is in operation for more than 4 hours.
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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.:
21
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Site:
Bar-Deck 4 - Living Room Bar
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Violation:
An excessive amount of corrosion and rust debris accumulated in the corner undercounter technical compartment.
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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.
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Item No.:
39
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Site:
Bar-Integrated Pest Management
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Violation:
Flies were seen in the following food areas:
Deck 4 - Living Room Bar: Three fruit flies around the bar.
Deck 4 - Wine Bolt: One fruit fly near the wine counter.
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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.:
28
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Site:
Pantry-Deck 4 - Living Room Bar
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Violation:
Previously cleaned and sanitized metal tea kettle warming covers were double stacked, which did not allow them to air dry properly. Condensate accumulated on the non-food contact surfaces of the covers.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
16
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Site:
Galley-Deck 4 - Evrima Hot Galley
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Violation:
One raw chicken breast stored in the refrigerator under the grill measured 43F by the inspector and 42F by the chef. The chicken was discarded.
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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, or 5C (41F) or less.
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Item No.:
20
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Site:
Preparation Room-Deck 3 - Butcher
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Violation:
One undercounter refrigerator had been out of service since the previous night.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) 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.:
38
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Site:
Preparation Room-Deck 3 - Butcher
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Violation:
An unused meat band saw was stored in this area; crew stated they requested removal, and that it is unused because it breaks easily and the design is less safe to use.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Provisions-Deck 3 - Meat Freezer
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Violation:
Liquid from an unknown source dripped from two different bulkhead locations and accumulated on the deck as piles of ice.
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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.:
19
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Site:
Provisions-Deck 3 - Pastry Freezer
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Violation:
An excessive amount of ice and frost accumulated on packaged breads and pastries on the shelf nearest the freezer door.
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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.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
No shoreside pH pretest result was documented on the 24 November 2025 potable water bunkering record. The record field was left blank.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Far Point Chart-Analyzer Records
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Violation:
The far point analyzer-chart recorder charts had a gap in recording without notation explaining the event on the following dates and times:
- 21 November from 0945 until 1100
- 13 November from 0930 until 1115
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used instead of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
No documentation of halogen and pH analyzer-chart recorder calibration was provided on the potable water production records for December 2, 3, and 4. These fields were left blank and no notations were recorded on the charts.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-System Disinfection Records
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Violation:
Crew could not provide disinfection records for the following routine repairs and stated they used the emergency disinfection procedure.
- 20 July 2025 - backflow prevention device replacement, deck 6 passenger cabin
- 4 July 2025 - pipe replacement for the drinking water fountain, deck 3 butcher shop
- 8 January 2025 - filter replacement, deck 3 Employee Dining Room galley
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing. Flush the disinfected parts of the potabale water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
07
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Site:
Potable Water-System Disinfection Records
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Violation:
Crew stated they used the emergency disinfection procedure (200 ppm for 1 hour) for the following routine repairs:
- 20 July 2025 - backflow prevention device replacement, deck 6 passenger cabin
- 4 July 2025 - pipe replacement for the drinking water fountain, deck 3 butcher shop
- 8 January 2025 - filter replacement, deck 3 Employee Dining Room galley
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Salon & pedicure devices and the hot water return lines were not included in the Legionella sampling records for the previous six months. (2025 VSP Environmental Public Health Standard)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Engine Room Technical Water Striping
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Violation:
The technical water faucet outside of reverse osmosis unit # 1 was striped blue/gray/blue; this fixture was not directed towards the potable water system. Additionally, the piping surrounding the dedicated technical water evaporator was striped blue/gray/blue. This evaporator was not directed towards the potable water system. Crew initiated corrective action.
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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.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck 3 - Portside Bunkering Station
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Violation:
The portside bunker filling line did not have a screw cap with a noncorroding chain. Crew stated this component was awaiting delivery to the ship and wrapped the filling line in cellophane to protect it.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
02
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Site:
Medical-Reportable Acute Gastroenteritis (AGE) Log
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Violation:
The downloadable AGE surveillance log did not contain a field for 'Comments/Notes.' (2025 VSP Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located at https://www.cdc.gov/vessel-sanitation/php/communications-resources/index.html.
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Item No.:
11
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Site:
Medical-Late Reporting Food Employee
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Violation:
A food employee with acute gastroenteritis (AGE) symptom onset at 1630 on 27 November 2025 did not report to the medical center until 1825, after attending a team meeting with other food employees. Medical crew conducted follow-up consultations with all in attendance at the meeting. The crew member received disciplinary action.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Deck 7 - HVAC Room # 7123D
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Violation:
The potable water supply lines for the handwashing sink inside the HVAC room were not striped blue/green/blue. Crew initiated corrective action.
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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.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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