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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The temperature column in the AGE surveillance log was blank for passengers that declined a consultation; however, this was not documented in the notes column.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
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 Sampling
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Violation:
The deck 14 lido whirlpool starboard midship 1, sampled on 16 January 2026, had a positive total legionella result of 0.7 cfu/ml; however, it has not been resampled. Additionally, the crew whirlpool and splash pool have been out of operation since August 2025 and therefore were not sampled for legionella. (VSP 2025 Environmental Public Health Standard)
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Recommendation:
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).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14
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Violation:
The shower between the midship 1 portside and starboard side whirlpools in the beach area of the pool was not in operation. The portside shower in the pool was operational; however, the pool was netted and access to the shower was not safe. Staff closed the portside whirlpool.
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Recommendation:
Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
16
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Site:
Galley-Deck 12 - Walk-In Refrigeration Unit #12250
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Violation:
One metal container of mixed fruit, including pieces of sliced cantaloupe and sliced honeydew melon, was stored on a shelf in the refrigeration unit without a 7-day discard label.
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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.:
16
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Site:
Galley-Deck 5 - Walk-In Refrigeration Unit #5207
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Violation:
The milk inside two, 32-ounce cardboard containers stored on a rack measured 43F with a calibrated thermometer. The ambient temperature inside the refrigeration unit measured 42F.
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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, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Buffet-Deck 4
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Violation:
A metal container of garbanzo beans stored inside the undercounter time control unit was labeled with both a green and blue sticker, which corresponded to two different service periods of the posted time control plan.
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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.:
19
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Site:
Buffet-Deck 14 - Horizon Court Portside Beverage Station, Aft
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Violation:
One fruit fly flew inside the glass buffet sneeze shield and landed on a danish on the service line. Crew removed the danish.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Deck 5 - Starboard Entrance Clean Storage Racks
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Violation:
The edges of two recently cleaned and sanitized plastic serving trays were damaged, frayed, and chipped, which created difficult to clean surfaces.
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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:
Galley-Deck 5 - Hot Preparation Area
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Violation:
Steam exited the two uncovered ventilation ducts on top of stacked ovens #7 and #8 and condensed on the bulkhead area. Liquid steadily dripped from the deckhead and pooled on the deck below. These two uncovered ducts were not directed towards the galley's ventilation system.
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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.:
22
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
During breakfast service, soiled food equipment, plates, and utensils collected at the soiled landing area, piling approximately two feet above the counter. Access to the pre-rinse sink and soiled end of the rack-type warewashing machine were obstructed by the collection of soiled items. Three galley stewards were working the soiled drop-off and had difficultly moving in the area due to the pileup.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 12 - Potwashing Area
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Violation:
Steam exited the front of the potwashing machine and condensed on the deckhead above. Liquid steadily dripped from the deckhead onto the top of the potwash machine and the deck below. A ventilation duct was installed in the deckhead directly in front of the machine; however, there was no ventilation duct above the machine to prevent steam from condensing on the bulkhead.
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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. 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.:
26
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Site:
Galley-Deck 5 - Starboard Entrance Clean Storage Rack
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Violation:
The food-contact surfaces of three recently cleaned and sanitized small ceramic bowls were soiled with beige and gray residue.
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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 14 - Horizon Court Warewashing Area
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Violation:
Cooking equipment stored on the clean storage rack was soiled on the nonfood-contact surface with greasy residue that collected on the bottom of the clean storage rack and dripped onto the equipment.
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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:
Buffet-Deck 14 - Horizon Court Starboard Coffee Station, Aft
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Violation:
The two internal fans inside the technical compartment underneath the counter coffee dispensers were coated in a thick layer of 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.:
27
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Site:
Buffet-Deck 14 - Horizon Court Portside Beverage Station, Aft
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Violation:
The top internal fan inside the technical compartment underneath the counter-mounted juice dispenser was coated in a thick layer of 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.:
28
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
A greasy residue collected on the bottom of the clean storage rack and dripped onto the nonfood-contact surface of a piece of cooking equipment below.
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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.
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Item No.:
29
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Site:
Galley-Deck 5 - Hot Preparation Area
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Violation:
The water temperature measure 125F at the handwashing sink in front of the escalator. The user was unable to adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 14 - Horizon Court Warewashing Area
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Violation:
The left faucet of the soiled area handwashing sink was in disrepair and would not dispense water for handwashing.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Other-Garbage Cold Room
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Violation:
Two fasteners were missing on the bulkhead to the left upon entering the cold room, which created difficult to clean penetrations and access for pests.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Galley-Deck 12 - Potwashing Area
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Violation:
Condensate collected on the deckhead above the potwashing machine and steadily dripped from the deckhead onto the top of the potwash machine and the deck below.
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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-Condition of Decks, Deckheads, and Bulkheads
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Violation:
The decks, deckheads, and bulkheads were maintained in disrepair in the following food service locations:
Deck 14 ? Horizon Court Portside Crew Service Area: The deck tiles near the swinging door were cracked and damaged with food debris accumulating inside the difficult to clean surfaces.
Deck 14 ? Horizon Court Starboard Omelet Station Crew Area: The deck tiles in front of the flat-top grill were cracked with grease accumulating inside the difficult to clean surfaces.
Deck 14 ? Horizon Court Warewashing Area: The grout between the deck tiles and the deck drain for the soiled landing handwashing sink was missing, with water accumulating in areas of recess.
Deck 14 ? Horizon Court Warewashing Area Soiled Landing: The grout between the deck tiles under the soiled landing was missing, with water and food debris accumulating in areas of recess.
Deck 12 ? Horizon Court Galley: The grout between the deck tiles and the metal landing for the tilting pan was missing, with water and debris accumulating in areas of recess.
Deck 6 ? Main Galley Pastry Preparation Area: The grout between the deck tiles in front of the deck-mounted mixer was missing, with liquid accumulating inside areas of recess. Additionally, two deck tiles were cracked with food residue accumulating inside difficult to clean surfaces.
Deck 5 ? Main Galley Starboard Entrance: Brown corrosion accumulated along the bottom and sides of FSD #05.3.09, which created difficult to clean surfaces.
Deck 5 ? Main Galley Portside Warewashing Areas: The deck tile grout throughout the soiled drop-off area was recessed.
Deck 5 ? Main Galley Soup Station: The grout between the deck tiles underneath the aft soup kettle and starboard titling pans were missing, with liquid and residue accumulating inside areas of recess.
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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 - Hot Preparation Area
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Violation:
Condensate collected on the bulkhead, dripped from the deckhead above stacked ovens #7 and #8, and pooled on the deck below.
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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
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Site:
Galley-Deck 5 - Hot Preparation Area
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Violation:
Steam exited the two uncovered ventilation ducts on top of stacked ovens # 7 and # 8 and condensed on the bulkhead area. Liquid steadily dripped from the deckhead and pooled on the deck below. These two uncovered ducts were not directed towards the galley's ventilation system.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. 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. Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 12 - Potwashing Area
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Violation:
Steam exited the front of the potwashing machine and condensed on the deckhead above. Liquid steadily dripped from the deckhead onto the top of the potwash machine and the deck below. A ventilation duct was installed in the deckhead directly in front of the machine; however, there was no ventilation duct above the machine to prevent steam from condensing on the bulkhead.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. 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.:
38
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Site:
Galley-Deck 5 - Cleaning Locker # 5228
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Violation:
Two damp and soiled mops were stored inside the mop bucket in a position that prohibited air drying. These mops were not in use.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service locations:
Deck 14 ? Horizon Court Portside Buffet Line: One housefly was on the bulkhead above the clean plate station.
Deck 14 ? Horizon Court Portside Crew Service Area: One fruit fly was on the bulkhead next to the swinging door.
Deck 14 ? Horizon Court Starboard Bread Buffet Station: One fruit fly was flying around a bowl of bread out for service on the buffet line.
Deck 14 ? Horizon Court Portside Coffee Bar: Two fruit flies were flying around the forward deckhead.
Deck 14 ? Horizon Court Aft Pastry Line: One fruit fly flew inside the glass buffet sneeze shield and landed on a danish on the line out for service. Crew removed the danish.
Deck 14 ? Horizon Court Aft Buffet Line: One fruit fly was on the aft service line bulkhead.
Deck 14 ? Horizon Court Galley Warewashing Area: One house fly was inside the cleaning materials locker.
Deck 14 ? Horizon Court Galley Warewashing Area: One fruit fly was on the underside of the soiled drop-off counter.
Deck 14 ? Horizon Court Galley Coffee Station: One fruit fly flew in front of the counter-mounted coffee machine.
Deck 12 ? Horizon Court Galley: One fruit fly was on the underside of the counter in front of the tilting pan.
Deck 6 ? Main Galley Pastry: One fruit fly was inside the left dry storage cabinet.
Deck 5 ? Main Galley Starboard Wine Cellar: Two fruit flies flew in front of walk-in refrigeration unit #5202.
Deck 5 ? Main Galley Garde Manager: One housefly was on the bulkhead in front of walk-in refrigeration unit #5218.
Deck 5 ? Main Galley Butcher Warewashing Area: One fruit fly was on the underside of the utility sink counter.
Deck 4 ? Crew Buffet: One fruit fly was on the bulkhead next to the portside silverware storage area.
Deck 4 ? Crew Buffet: One fruit fly was on the bulkhead across from the handwashing station at the portside entrance to the crew service area.
Deck 4 ? Crew Galley Preparation Area: One fruit fly was on the underside of the counter below the utility sink.
Crew noted there was no dedicated integrated pest management staff on board.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The two rat guards on the aft mooring lines were staggered and did not fully envelop the group of lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
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