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Item No.:
*
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Site:
Medical-Medical Record Electronic Epi-Curve
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Violation:
The auto-generated epi-curve that is used to guide decisions about OPRP levels was glitching and showing case symptoms began on the incorrect date.
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Recommendation:
Ensure the auto-generated epi-curve shows case symptoms starting on the correct date.
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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
There was no record of calibration documented at the beginning of potable water production on 21 January, 28 January, or 29 January 2026.
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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-Distribution System Disinfection Records
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Violation:
Crew used the emergency procedure for the disinfection of the replacement backflow prevention installed on the potable water line for the multiflow system in the deck 16 pool bar. The record in the electronic work order system identified a chlorine residual of 200 mg/L (PPM) was maintained from 0815 until 0920. There was no documentation of the halogen residual level following flushing.
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Recommendation:
Flush the disinfected parts of the potable 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.:
08
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Site:
Potable Water-Deck 1 - Forward Engine Room
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Violation:
The piping surrounding the dedicated technical water evaporator unit was striped blue/gray/blue. This system 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.:
09
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Site:
Recreational Water Facilities-Deck 6 - Enclave Spa Pool
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Violation:
The bromine residual level inside the heated spa pool measured less than 4.00 mg/L (PPM). Crew measured the bromine residual from representative locations inside the RWF at 3.10, 3.08, 3.03, and 3.00 mg/L (PPM). The inspector measured bromine residuals of 2.74 and 2.52 mg/L (PPM). When the crew and the inspector entered the deck 5 recreational water facility (RWF) equipment room (5404), the RWF's analyzer displayed a bromine residual level of 5.97 mg/L (PPM). The manual tests conducted from the analyzer by crew measured bromine residual levels of 3.45 and 3.23 mg/L (PPM), while the inspector measured the bromine residual from the analyzer at 3.08 mg/L (PPM). Crew immediately closed the facility. Crew identified the RWF was in range when tested three hours prior. The Enclave spa opened for tours one hour prior to the crew and inspector's tests of the RWF. The pool was not netted, but crew stated the spa was closed for tours and would not become fully operational for passengers until 1600.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between 1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 6 - Enclave Spa Pool
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Violation:
The halogen analyzer was out of calibration. Crew measured the bromine residual from representative locations inside the RWF at 3.10, 3.08, 3.03, and 3.00 mg/L (PPM). The inspector measured bromine residuals of 2.74 and 2.52 mg/L (PPM). When the crew and the inspector entered the deck 5 RWF equipment room (5404), the RWF's analyzer displayed a bromine residual level of 5.97 mg/L (PPM). The manual tests conducted from the analyzer by crew measured bromine residual levels of 3.45 and 3.23 mg/L (PPM), while the inspector measured the bromine residual from the analyzer at 3.08 mg/L (PPM). Crew immediately closed the facility. Crew identified the RWF was in range when tested three hours prior. The Enclave spa opened for tours one hour prior to the crew and inspector's tests of the RWF. Crew stated the spa would become fully operational for passengers at 1600, and that passengers were not using the RWF during tours.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Crew Swimming Pool
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Violation:
The toilet facilities for the crew swimming pool were not clearly identified or visible from the facility. The men's and women's toilet rooms were behind an unmarked metal door.
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Recommendation:
Locate toilet facilities within no more than 60 meters (197 feet) walking distance of each RWF and on the same deck or adjacent decks if there is no obstruction between RWF area and entrances to the toilets. If toilets are not located on the same deck, ensure they are easily visible and nearby the RWF area. Install a minimum of two separate toilet rooms (either two unisex or one male and one female). Include a toilet and a handwashing facility in each toilet facility. Urinals may be installed in addition to the required toilet, but may not replace the toilet.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 18 - Aft Seaview Whirlpool Spa, Portside
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Violation:
No bather load was posted on the recreational water facility safety sign outside of the whirlpool spa. Crew initiated corrective action.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Aft Swimming Pool
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Violation:
The two antientrapment drain covers inside the empty swimming pool were not tightly affixed to the basin of the pool. These covers moved when pressure from the shepherd's hook was applied. Crew initiated corrective action.
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Recommendation:
Ensure antientrapment drain covers are installed tightly and acccording to the manufacturer's instructions.
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Item No.:
12
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Site:
Galley-Deck 4: Production Galley
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Violation:
A crew member working on the soiled side of the 3-compartment sink dropped a washed and rinsed pan into the sanitizing compartment.
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Recommendation:
Ensure employees do not cross-contaminate when washing, rinsing, and sanitizing dishes.
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Item No.:
12
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Site:
Galley-Deck 6: Portside Beverage Station
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Violation:
A crew member used their bare hands to remove ice from the top of a glass and proceeded to fill the glass with water.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Preparation Room-Deck 4: Meat Walk-in Cooler
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Violation:
One container of beef chuck measured 45F by both the chef's and the inspector's thermometer. A second container measured 46F.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Preparation Room-Deck 4: Fish Walk-in Cooler
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Violation:
Two containers of fish measured 46F by the chef's thermometer and 50F by the inspector's thermometer.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Galley-Deck 4: Production Galley Undercounter Refrigerator
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Violation:
Diced chicken breast was not maintained at 41F and below. The inspector and chef both measured the chicken at 46F.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Buffet-Deck 9: Eatery Grab n Go
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Violation:
Sixteen breakfast sandwiches and eight deli sandwiches were labeled with discard times of greater than four hours from the time they were removed from temperature control. The time control labels had discard times ranging from 1419-1433, and the inspection team was in the area at 0835. The sandwiches were discarded.
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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 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;
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Item No.:
16
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Site:
Buffet-Deck 9: Eatery Grab n Go
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Violation:
One tray of sandwiches located in a time control trolley was marked with both a time control label and a 7-day discard label.
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Recommendation:
Ensure TCS/PHF items are labeled as on time or temperature control. Only store foods on time control in time control units.
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Item No.:
16
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Site:
Buffet-Deck 9: Eatery Asian Line
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Violation:
One pan of potatoes in the time control undercounter warmer did not have a time control dot. This was corrected.
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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 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.
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Item No.:
17
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Site:
Buffet-Deck 9: Eatery Grab n Go
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Violation:
There were two time control plans posted in the area with the same time control units listed on them. It was unclear which time control units followed which plan. Staff stated the top half inside of one of the units followed one plan and the bottom half followed another plan. One plan used colored dots to indicate discard times, and the other plan required actual discard times to be placed on the TCS/PHF items.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Deck 9: Eatery Asian Line
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Violation:
The undercounter warmer was not physically labeled as on time control, although it was included on the written 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. Cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Galley-Deck 17 - Lido Tacos and Lido Slice
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Violation:
A metal tray of uncooked quesadillas with cheese filling labeled with a four-hour discard sticker was stored on a shelf underneath the shawarma spits. The undercounter shelf was not identified on the posted time control as a unit of time control or physically identified as a unit on time control. The internal temperature of the quesadillas measured 69F with a calibrated thermometer. Crew initiated corrective action.
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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.:
18
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Site:
Galley-Deck 17 - Grill & Salad
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Violation:
One metal tray of seared, undercooked ahi tuna was stored on a shelf directly above one metal pan of cooked chicken cubes and two plastic containers of cut leafy greens inside the mobile time control unit. Crew initiated corrective action.
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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.:
18
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Site:
Preparation Room-Deck 4: Walk-in Cooler
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Violation:
Raw ground beef was stored above whole muscle beef. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: 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;
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Item No.:
19
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Site:
Galley-Deck 6: Portside Pastry
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Violation:
The ice cream scoop's handle was submerged in the dipper well water.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 5: Pizza Station
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Violation:
One slotted fastener was on the food contact surface of the pizza slicer.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 9: Eatery Center
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Violation:
A vertical glass panel was shattered and the glass shelves were cracked.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Buffet-Deck 9: Eatery Portside Panini Section
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Violation:
Tape was wrapped around the right back leg of the right counter-mounted oven, making the area difficult to clean.
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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.:
22
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Site:
Pantry-Deck 11 Forward Housekeeping Pantry
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Violation:
A bucket of chlorine solution with a wiping rag inside had debris floating in it.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 5: Potwash
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Violation:
The potwashing machine was out of order since the morning of the inspection.
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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.:
22
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Site:
Galley-Deck 6: Portside Flight-type Dishwashing Machine
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Violation:
Pieces of green debris were on the clean side of the warewashing machine.
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Recommendation:
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.:
22
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Site:
Galley-Deck 4: Production Galley
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Violation:
The flight-type potwashing machine was out of order since the morning of the inspection.
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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.:
24
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Site:
Pantry-Deck 10 Forward Housekeeping Pantry
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Violation:
A bucket of chlorine solution with a wiping rag inside measured less than 10 ppm when tested.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling.
If another solution concentration or pH of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
25
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Site:
Pantry-Deck 10 Forward Housekeeping Pantry
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Violation:
A bucket of chlorine solution with a wiping rag inside measured less than 10 ppm when tested.
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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 food are 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.
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Item No.:
25
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Site:
Pantry-Deck 11 Forward Housekeeping Pantry
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Violation:
A bucket of chlorine solution with a wiping rag inside had debris floating in it.
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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 food are 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.
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Item No.:
26
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Site:
Galley-Deck 9: Americana Diner
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Violation:
The previously cleaned and sanitized food slicer was soiled with dried food debris.
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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 8 Sabatini Galley V Grill Station
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Violation:
More than a day's accumulation of dust was on the lip of the hood over the grill.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Buffet-Deck 9: Eatery Portside Panini Section
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Violation:
Dust accumulated on the coiled heat lamp cords. These were cleaned immediately.
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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 9: Eatery Omelet Station
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Violation:
The technical compartment on the time control refrigerators was soiled with dust and debris. These were cleaned.
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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 9: Eatery Omelet Station
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Violation:
The horizontal sneeze guard support was excessively soiled with dust and grease. This was cleaned.
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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.:
29
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Site:
Galley-Deck 9: Eatery Potwash
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Violation:
The only handwashing sink was blocked by a tray of soiled dishes set on top of it. There was only one crew member working in this area, handling both clean and soiled dishes.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Galley-Deck 9: Americana Diner Food Employee Toilet Room
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Violation:
There was no soap in the soap dispenser.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
32
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Site:
Galley-Deck 17 - Grill & Salad
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Violation:
Discarded plastic with food residue, plastic bottles of drink mix, empty cardboard containers of milk, and paper napkins overflowed inside the metal waste receptacle near the entry to the pantry, causing the lid to remain ajar. Crew initiated corrective action.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 8 Umai station 084501
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Violation:
Yellow sticky residue was on the deckhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 17 - Grill & Salad Show Galley
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Violation:
The ventilation duct to the left of the hot dog rolling equipment was soiled with greater than a day's accumulation of grease. Large grease droplets accumulated along the exterior of the duct. Crew initiated corrective action.
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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:
Buffet-Deck 9: Eatery Portside Pasta Station
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Violation:
Tables were added to the sides of waiter stations to accommodate bussing after service. There was no coving behind these tables, and two legs of the tables rested on the carpet.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Deck 9: Eatery Portside Beverage Station
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Violation:
The bulkhead was chipping near the handwashing sink.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 9: Eatery
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Violation:
There were at least four mobile beverage stations set up across the buffet dining room. Perforated deckheads were above the stations, and there was no coving on the bulkhead/deck junctures behind the 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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 9: Americana Diner Beverage Station
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Violation:
The ventilation slats in the bulkhead behind the portable beverage station were heavily soiled with dust. The ventilation slats were difficult to clean.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 5: Pizza Station
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Violation:
The bulkhead ventilation compartments were heavily soiled with debris. These were cleaned before the end of the inspection.
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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:
Provisions-Deck 4: Dry Storage
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Violation:
The deck under the pallet and storage racks was heavily soiled with dust.
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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.:
34
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Site:
Buffet-Deck 9: Eatery Portside Pasta Station
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Violation:
The utility sink faucet dripped continuously. This was corrected.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Buffet-Deck 5: Beverage Station
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Violation:
The lighting measured less than 210 lux in front of the clean storage rack.
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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.:
37
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Site:
Galley-Deck 17 - Grill & Salad Show Galley
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Violation:
The ventilation duct to the left of the hot dog rolling equipment was soiled with greater than a day's accumulation of grease. Large grease droplets accumulated along the exterior of the duct. Crew initiated corrective action.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them. 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.:
38
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Site:
Galley-Deck 4: Production Galley
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Violation:
A wet mop was stored in a bucket in the cleaning locker.
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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 identified in the food following areas:
Deck 9: International Cafe- 3 fruit flies on the decorative bulkhead surrounding the archway into the pantry; 7 fruit flies on the deckhead above the forward pastry and coffee machines area; 1 fruit fly flew in front of the multi-flow system cabinet.
Deck 9: Eatery Omelet Station- 1 fruit fly above the center handwashing station.
Deck 9: Americana Diner- 1 fruit fly near the front of the port side fruit display, and 2 fruit flies at the starboard fruit station.
Deck 9: Americana Diner Food Employee Toilet Room- 1 fruit fly in this area.
Deck 8: Umai station 084501- At least 4 fruit flies on the deckhead of the teppanyaki station.
Deck 6: Starboard Entrance to Main Galley: 2 fruit flies in this area.
Deck 5: Pizza Station- 1 fruit fly near the knife locker, and 1 fruit fly by the pizza oven.
Deck 4: Production Galley- 1 house fly near the front of the walk-in cooler.
Deck 4: Pastry- 1 fruit fly near the ice cream machine.
Deck 4: Meat Preparation Counter: 1 fruit fly was in this area.
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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.:
44
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Site:
Housekeeping-Acute Gastroenteritis (AGE) Cabin Cleaning Log
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|
Violation:
During voyage 605, one crew member was listed on the AGE cabin cleaning log, but when cross-referenced with medical, the crew member was actually an Acute Respiratory Illness (ARI) case.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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