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Item No.:
41
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Site:
Housekeeping-Deck 4 - Chemical Locker
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Violation:
The chemical disinfectant's concentration measured 5,000 ppm with a test strip. Based on the ship's OPRP, the concentration on the day of the inspection was required to be 1,500 ppm.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The AGE log did not have a 'Notes' column as required in the 2025 VSP Environmental Public Health Standards.
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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.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Logs
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Violation:
In the logs for the non-testable devices, four devices were listed as being inspected in June 2025; however, the state/condition/corrective action column stated '365', which appeared to be an error. Additionally, there was no 2025 inspection date listed for the device on the main galley soup station tilting pan.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
07
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Site:
Potable Water-Disinfection Logs
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Violation:
On 13 September 2025, records showed a replacement for a cracked water pipe started the disinfection process at 0830 (70 ppm) and ended at 1045 (70 ppm).
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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.:
10
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Site:
Recreational Water Facilities-Deck7: Main Pool
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Violation:
At the pool, the pH measured 6.83, 6.94, low, and 7.02 (average 6.8) with the crew's test kit (4 separate tests using 3 samples). With the inspector's test kit, the pH measured 7.13 twice (2 different samples). The technician stated the set point for pH was 7.5. In the recreational water facilities equipment room the pH at the analyzer read 7.47. In this room, the crew recorded a pH at 6.97 and the inspector recorded a pH of 7.15.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Ensure manual samples from the RWF tub are compared to the analyzer samples in the RWF equipment room or area to assess potential water quality differences in the RWF.
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Item No.:
36
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Site:
Buffet-Deck 7 - World Cafe - Cereal Stations
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Violation:
Light intensity could not be raised to 220 lux at these self-service stations where food and milk are offered for passenger service.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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Site:
Buffet-Deck 7 - World Cafe - Cereal Stations
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Violation:
Soft silicone was applied to break the 90-degree bulkhead/deck juncture along the back and sides of these stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Buffet-Deck 7 - World Cafe - Waiter Stations
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Violation:
Soft silicone was installed as deck coving along deck/bulkhead junctures at various stations. The inspector mentioned hard durable coving is needed within 24 inches of these stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
26
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Site:
Buffet-Deck 7 - World Cafe - Starboard Juice Station
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Violation:
A spoon out for passenger self-service had a white piece of dried food on the mouthing end.
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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.:
21
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Site:
Buffet-Deck 7 - World Cafe - Starboard Juice Station
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Violation:
Grouting around the raised cold well was recessed and apparent mold growth was observed in the recess along the passenger service side.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 7 - World Cafe - Starboard Juice Station
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Violation:
Grouting around the raised cold well was recessed and apparent mold growth was observed in the recess along the passenger service side.
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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.:
18
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Site:
Galley-Deck 7 - World Cafe - Port Omelet Station
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Violation:
A crew member handled raw egg and subsequently touched a ready-to-eat food contact surface (passenger plate) without changing gloves or washing hands, creating a risk of cross-contamination. Staff were reminded to ensure they change their gloves and wash their hands after changing tasks.
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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.
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Item No.:
39
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Site:
Galley-Deck 7 - World Cafe - Port Omelet Station
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Violation:
A house fly landed on a plate for passenger service.
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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:
Galley-Deck 7 - World Cafe - Port Omelet Station
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Violation:
A house fly landed on a plate for passenger service.
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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.
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Item No.:
37
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Site:
Galley-Deck 7 - World Cafe - Port Bain Marie Station
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Violation:
Two bain-marie stations were not fully covered and at a rapid boil and steam was condensing on the metal storage rack above. No food was impacted.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
27
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Site:
Galley-Deck 7 - World Cafe - Port Bain Marie Station
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Violation:
Two bain-marie stations were not fully covered and at a rapid boil and steam was condensing on the metal storage rack above. No food was impacted.
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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.:
22
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Site:
Galley-Deck 7 - World Cafe - Dishwash
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Violation:
Multiple nozzles on the upper and lower final sanitizing rinse spray arms of the glasswash machine were blocked with debris.
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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.:
21
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Site:
Buffet-Deck 7 - World Cafe
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Violation:
Multiple areas along working sides of the countertops had areas of rough grouting or worn surfaces that presented difficult to clean features.
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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.:
36
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Site:
Buffet-Deck 7 - Mamsens
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Violation:
Light intensity could not be raised to 220 lux along the front left countertop where bread was being sliced.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
18
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Site:
Galley-Deck 7 - Mamsens
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Violation:
Containers of raw herring were positioned above red peppers in the reach-in refrigerator.
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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.
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Item No.:
16
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Site:
Bar-Deck 1 - Library Bar
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Violation:
PHF/TCS food on time control was not discarded according to the time control plan. Four open containers of milk and three assorted Danishes had yellow discard stickers indicating a service period from 0500-0900; however, at 0915 the products remained available for order at the open bar.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
21
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Site:
Galley-Deck 1 - Pastry
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Violation:
The hinges of an undercounter refrigerator door were loose and did not allow for the door to fully seal. Additionally, a second undercounter door's magnet was loose and prevented the door from properly sealing. Staff reported a work order was already placed.
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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.:
27
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Site:
Galley-Deck 1 - Cold Galley
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Violation:
The plastic protective cover of the counter mixer had an accumulation of old food soil around the multiple fasteners and plastic facing.
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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.:
28
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Site:
Dining Room-Deck 2 - Restaurant Bar
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Violation:
Approximately 15 previously cleaned and sanitized champagne glasses were stored upright on the storage shelves. The area was not open for service.
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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.:
36
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Site:
Dining Room-Deck 2 - Waiter Station #4 & #7
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Violation:
Light intensity could not be raised to 220 lux of light at the soiled counters where the previous wine refrigerators were installed.
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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.:
19
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Site:
Galley-Deck A - Hot Galley
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Violation:
An insect light trap was installed on the bulkhead to the left of the combination ovens above a rolling cart of uncooked rice.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
18
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Site:
Buffet-Deck 7 - Pool Grill
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Violation:
A crew member handled raw hamburgers with gloved hands and then touched an undercounter refrigerator handle without removing or changing gloves. Two additional crew members subsequently touched the same handle while working, including while handling passenger plates for service, creating a risk of cross-contamination. Staff were reminded to ensure they remove their gloves and wash hands when they become soiled and changing tasks.
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Recommendation:
Discard a food that is contaminated by food employees, consumers, or other persons through contact with their hands; bodily discharges, such as nasal or oral discharges; or other means.
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Item No.:
12
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Site:
Galley-Deck 7 - World Cafe - Port Omelet Station
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Violation:
A crew member handled raw egg and subsequently touched a ready-to-eat food contact surface (passenger plate) without changing gloves or washing hands, creating a risk of cross-contamination. Staff were reminded to ensure they change their gloves and wash their hands after changing tasks.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
12
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Site:
Buffet-Deck 7 - Pool Grill
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Violation:
A crew member handled raw hamburgers with gloved hands and then touched an undercounter refrigerator handle without removing or changing gloves. Two additional crew members subsequently touched the same handle while working, including while handling passenger plates for service, creating a risk of cross-contamination. Staff were reminded to ensure they remove their gloves and wash hands when they become soiled and changing tasks.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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