|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Forward Coffee Station
|
|
Violation:
The heating plates inside the two left drawers of the undercounter heating unit were corroded. Crew identified this unit was not in use.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 16 - Marketplace Scullery
|
|
Violation:
The crew drinking fountain nozzle was soiled with pink debris. The unit was taken out of service for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Marketplace Potwash
|
|
Violation:
One final rinse arm of the in-use front-loading potwash machine was loose. Crew initiated corrective action.
|
|
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 of these guidelines.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 20 - Yacht Club Dishwash Clean Storage
|
|
Violation:
Two inverted bowls were soiled with small pieces of plastic on the nonfood-contact surface. Additionally, the clean rack rails holding dish racks were also soiled with small pieces of plastic. When the dish racks were loaded or removed from the rails, the front of the rail scraped the racks, causing plastic to come off the racks. Dishes were removed to be washed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 20 - Yacht Club Dishwash Clean Storage
|
|
Violation:
When the dish racks were loaded or removed from the rails, the front of the rail scraped the racks, causing plastic to come off the racks and soil the dishes below. Dishes were removed to be washed.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Pests
|
|
Violation:
Live flies were in the following locations:
Deck 8 - Kaito Specialty Galley (1)
Deck 8 - Butcher's Cut garden (1)
Deck 8 - Venchi Gelato pantry (1)
Deck 5 - Main Galley Garde Manger (1)
Deck 4 - Provisions dry storage (1)
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 8 - Ocean Cay
|
|
Violation:
The soap supplied at the handwashing station adjacent to the drinking fountain was visibly runny and did not maintain the same viscosity as the rest of the soap supply. Crew initiated corrective action.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Kaito Sushi Conveyor
|
|
Violation:
Sections of the deckhead above the sushi conveyor, parallel to the show galley, were constructed of slats, exposing the plenum above.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 8 - Hola! Tacos and Cantina
|
|
Violation:
The frozen margarita machines were soiled on nonfood contact surfaces. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 8 - Venchi Gelato
|
|
Violation:
The two potable water lines serving both of the two ice cream machines were striped blue/white/blue, indicating chilled water. Additionally, the arrows on the striping pointed away from the machines and toward the backflow prevention devices. Crew initiated corrective action.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 18 - Marina Bar
|
|
Violation:
Water collected on the bottom of the soda system cabinet under the carbon dioxide canisters. Rust was visible where the water pooled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 18 - Marina Bar
|
|
Violation:
Water collected on the bottom of the soda system cabinet under the carbon dioxide canisters. Rust was visible where the water pooled.
|
|
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.
|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Routine Reports
|
|
Violation:
The 24-hour and 4-hour AGE routine reports listed the current number of passengers and crew members at the time of reporting. For example:
(1) The voyage 5C18 24-hour report for arrival in Miami on 29 March 2025 listed 5,019 total passengers; however, the total passengers at the beginning of the voyage was 5,015.
(2) The voyage 5C15 24-hour report for arrival in Miami on 15 March 2025 listed 4,629 passengers and 1,711 crew; however, the total passengers at the beginning of the voyage was 4,637 and the total crew was 1,710.
|
|
Recommendation:
Ensure the AGE report reflects the information on the AGE log. Per 4.1.2.1.3, the total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE report contains the following: (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Routine Reports
|
|
Violation:
Medical staff stated the total passengers and total crew for the AGE routine reports were the numbers on board at the time of reporting and not the totals at the beginning of the voyage. The medical staff have been on the vessel since February 2025. Examples include:
(1) Voyage 5C18 24-hour report for arrival in Miami on 29 March 2025 listed 5,019 total passengers; however, the total passengers at the beginning of the voyage was 5,015.
(2) Voyage 5C15 240hour report for arrival in Miami on 15 March 2025 listed 4,629 passengers and 1,711 crew; however, the total passengers at the beginning of the voyage was 4,637 and the total crew was 1,710.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
02
|
|
Site:
Medical-Food and Beverage Questionnaires
|
|
Violation:
A crew member had AGE symptom onset on 21 March 2025 at 0648 and reported to medical at 0700 that same day. The food and beverage questionnaire for the day of symptom onset stated they visited the crew mess at 0700, 1300, and 1830. Medical staff stated this was an error and the information was for the day prior to symptom onset.
|
|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A food employee was working while symptomatic with AGE. The food employee had AGE symptom onset at 0815 on 21 January 2025 and worked until 1258. They started work again at 1533 and worked until they reported to medical at 1817 later that same day. A food risk assessment form and corrective actions were completed.
|
|
Recommendation:
When food employees 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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 5 - Starboard Passenger Toilet (Outside the Green Wave Restaurant)
|
|
Violation:
The handwashing sink inside the passenger toilet was unable to dispense soap. Crew initiated corrective action.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (2) Soap.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Hot Holding Line
|
|
Violation:
The door of the time-controlled undercounter refrigerator beneath the baine-marie was missing, leaving the inside of the unit open to the galley. Crew identified this door was damaged.
|
|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 5 - Hot Holding Line
|
|
Violation:
A wet, soiled wiping cloth was stored underneath electrical wires inside the technical compartment below the counter-mounted boiler. Crew initiated corrective action.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
Water steadily dripped from the bottom of the technical compartment for the middle soup kettle. The source of the leak could not be determined.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
Water steadily dripped from the bottom of the technical compartment of the middle soup kettle, resulting in pooled water on the deck. The source of the leak could not be determined.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
The top compartment door of the mobile time-control heating unit would not shut. Crew initiated corrective action.
|
|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
The grouting at the deck and the metal landing juncture was missing and in disrepair. Water accumulated inside recessed areas. Crew initiated corrective action.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
Water steadily dripped from the bottom of the final rinse compartment of the conveyor-type warewashing machine and pooled on the deck below. Crew initiated corrective action.
|
|
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 of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
Water pooled on the deck below the final rinse compartment of the conveyor-type warewashing machine. Crew initiated corrective action.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Forward Coffee Station
|
|
Violation:
The heating plates inside the two left drawers of the undercounter heating unit were soiled with difficult-to-clean brown and gray corrosion. Crew identified this unit was not in use.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Vegetable Preparation Area
|
|
Violation:
Black slimy residue accumulated on the grouting between the deck and the landing for the blast chiller. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
Water steadily dripped from the technical compartments of the aft soup kettle and starboard tilting pan.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Soup Station
|
|
Violation:
Water steadily dripped and pooled on the deck underneath the technical compartments of the aft soup kettle and the starboard tilting pan. The sources of the leaks could not be determined.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Starboard Potwash Area
|
|
Violation:
The potwash machine was identified as out of order since 29 March 2025.
|
|
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 of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 - Bakery
|
|
Violation:
The intermediate atmospheric vent for the backflow prevention device on water dispensing equipment for the mixers was blocked with plastic tape. Crew initiated corrective action.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 4 - International Restaurant Hot Buffet
|
|
Violation:
The protective plastic coating on the light bulb directly over the pasta was peeling. Crew initiated corrective action.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 4 - International Restaurant Hot Buffet
|
|
Violation:
The protective plastic coating on the light bulb located in the food-splash zone over the pasta was peeling. Crew initiated corrective action.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination. Do not store foods; (9) Under other sources of contamination from nonfood items.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
Water steadily dripped from a potable water pipe in a deckhead hatch in front of the undercounter warewashing machine and pooled on the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
25
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
A soiled, damp wiping cloth was wrapped around a potable water supply line inside the deckhead hatch in front of the undercounter warewashing machine. Crew initiated corrective action.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
29
|
|
Site:
Food Service General-Handwashing Sink Water Temperature
|
|
Violation:
The water temperature delivered through the mixing valve of numerous handwashing sinks measured above 120F in various food service locations, including:
(1) Deck 20 ? Yacht Club Galley Ice Station: The water temperature measured 124F.
(2) Deck 7 ? Upper Galley Warewashing Area Clean Storage: The water temperature measured 125F. This area was not in service.
(3) Deck 7: Upper Galley Outside of Beverage Pantry: The water temperature measured 124F. This area was not in service.
(4) Deck 6 ? Main Galley Starboard Roast Station: The water temperature measured 125F.
(5) Deck 5 ? Main Galley Beverage Station: The water temperature measured 123F.
(6) Deck 5 ? Main Galley Grooved Grill Station: The water temperature measured 123F.
(7) Deck 5 ? Main Galley Potwashing Soiled Area: The water temperature measured 125F.
(8) Deck 5 ? Main Galley Potwashing Clean Item Storage Area: The water temperature measured 124F.
(9) Deck 5 ? Main Galley Crew Toilet by the Ice Station: The water temperature measured 125F.
All handwashing sinks are operated by sensor and the user is unable to control the temperature. Crew initiated corrective action.
|
|
Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
Water steadily dripped from the deckhead hatch in front of the undercounter warewashing machine and pooled on the deck below. When the hatch was opened, a soiled wet cloth was wrapped around the potable water line. When the cloth was removed, water steadily flowed from the potable water line.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|