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Item No.:
33
|
|
Site:
Galley-Deck 4 - Roast Station
|
|
Violation:
Heavy steam escaped from the door of the lower combination oven during active cooking. Yellow liquid dripped from the lower right side of the door and collected on the deck below. Staff reported a new door gasket is required.
|
|
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 2 - Dishwash
|
|
Violation:
The final sanitizing rinse temperature of the in-use flight-type dishwashing machine did not reach 160F at the utensil surface during multiple tests conducted by both the inspector and crew. Crew measurements were 157F, 155F, and 148F, while the inspector measured 153F. Additionally, a thermolabel placed on the final rinse manifold arm indicated a temperature below 170F.
The final rinse temperature gauge continuously fluctuated between 192F and 178F. Staff reported that the solenoid valve was repeatedly opening and closing, which likely caused the temperature fluctuations.
Technicians were called to address the solenoid issue and verify calibration of the final rinse temperature gauge. The issue was corrected by the end of the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Ice Cream Station
|
|
Violation:
The gap between the built-in countertop ice cream freezer and countertop exceeded 0.8mm (1/32-inch) making this area difficult to keep clean. Currently, an excess amount of silicone is being used to fill this gap.
|
|
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. Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment at a distance of no more than 0.8 millimeters or 1/32 inch.
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|
|
Item No.:
08
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station - Starboard Side
|
|
Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station - Starboard Side
|
|
Violation:
The ice machine water line was dripping water that pooled in the undercounter technical cabinet.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station - Starboard Side
|
|
Violation:
The ice machine water line was dripping water that pooled in the undercounter technical cabinet. Water pooled in the undercounter technical cabinet from a dripping ice machine water line.
|
|
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:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station - Starboard Side
|
|
Violation:
Silicone was peeling and in disrepair at the ice machine leg to countertop juncture creating difficult to clean areas.
|
|
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. 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.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station - Starboard Side
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 14 - Ocean View Cafe - Waiter Station Soiled Drop-Off Areas
|
|
Violation:
The soiled drop-off areas for multiple waiter stations had chipped and scored cabinet doors making them difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe - Beverage Station -Starboard Side Aft
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe Buffet - Hot and Cold Stations
|
|
Violation:
Multiple countertops had inset hot and cold units with gaps exceeding 0.8mm (1/32-inch) at the unit to countertop juncture. Additionally, in many areas this gap exceeded 6.25mm (1/4-inch). Profile strips are required in both cases.
|
|
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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Ocean View Cafe - Warewashing Area
|
|
Violation:
The final rinse compartment curtains for the conveyor-type glasswashing machine were curled encouraging cross-contamination.
|
|
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. Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Ocean View Cafe - Warewashing Area
|
|
Violation:
The flight-type dishwashing machine was out of service for a minimum of two months.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Ocean View Cafe - Potwashing Area
|
|
Violation:
The hood-type potwashing machine was out-of-service for approximately two weeks.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 14 - Ocean View Cafe - Preparation Area
|
|
Violation:
Partially cooked chicken was stored above partially cooked pork and raw vegetables in walk-in refrigerator #1263.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 - Ocean View Cafe - Preparation Area
|
|
Violation:
The ice thickness sensor housing, and evaporator door cover mounting bracket were in disrepair. In both cases, excessive amounts of silicone were used as an adhesive agent for both broken pieces making them difficult to keep clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated maintenance; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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; Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 5 - Ensemble Lounge
|
|
Violation:
The light intensity inside both back bar glass-cylinder bottle storage cabinets was insufficient for cleaning purposes.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 5 - Al Bachio
|
|
Violation:
The light intensity inside the front counter glass food storage cabinet was insufficient for cleaning purposes.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 2 - Mess # 1
|
|
Violation:
A silverware container with cleaned and sanitized forks out for service was stored unprotected on top of the utensil rack.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 2 - Mess # 1
|
|
Violation:
A bucket of chlorine sanitizer solution was cloudy. The halogen residual was above 50ppm and no rag was present
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 2 - Mess # 1
|
|
Violation:
Dried brown splash deposits from a previous service period soiled the deckhead above the ice/water dispenser.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 - Mess # 1
|
|
Violation:
Several spoons inside the 'clean' storage container at the coffee station were soiled with white a powdery residue.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 2 - Mess # 1
|
|
Violation:
White powdery residue coated the side and bottom of the 'clean' spoon storage container.
|
|
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. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 - Mess # 2
|
|
Violation:
Four red plastic tongs for self-service fruit were positioned outside the sneeze shield without the food contact portion being adequately protected.
|
|
Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
The final sanitizing rinse temperature of the in-use flight-type dishwashing machine did not reach 160F at the utensil surface during multiple tests conducted by both the inspector and crew. Crew measurements were 157F, 155F, and 148F, while the inspector measured 153F. Additionally, a thermolabel placed on the final rinse manifold arm indicated a temperature below 170F.
The final rinse temperature gauge continuously fluctuated between 192F and 178F. Staff reported that the solenoid valve was repeatedly opening and closing, which likely caused the temperature fluctuations.
Technicians were called to address the solenoid issue and verify calibration of the final rinse temperature gauge. The issue was corrected by the end of the inspection.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Large cracks were on the surface of a gray silverware storage container, storing previously cleaned and sanitized silverware.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
A dried food deposit was on the surface of a clean gray plastic silverware container. No silverware was stored in the silverware compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 2 - Stairwell #25
|
|
Violation:
Light intensity at the water filling station was less than 220 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) at the dispensing nozzle(s) and the filling surface(s) during cleaning operations of bulkhead-recessed, bulkhead-mounted, freestanding potable water filling stations and drinking fountains outside of food areas for crew and passengers.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 2 - Mingles
|
|
Violation:
The undercounter dishwash machine was out of order. Staff reported a work ticket was submitted; however, the unit has been out of service for approximately 1 month.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Deck 2 - Cleaning Locker - Near Butcher
|
|
Violation:
Two wet mops were stored in the mop bucket inside this cleaning locker rather than placed upright to dry.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Brown wash water was overflowing from the pre-wash deck drain catch and running onto the deck along the soiled side of the flight-type dishwash.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Brown wash water was overflowing from the pre-wash deck drain catch and running onto the deck along the soiled side of the flight-type dishwash.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
A plate was observed being placed onto the flight-type dishwash conveyor with a heavy accumulation of food soil and scraps on the back of the plate. The pre-wash tank was opened and was heavily soiled with food scraps and paper wrapping.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary. Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
A plate was observed being placed onto the flight-type dishwash conveyor with an excessive accumulation of food soil and scraps on the back of the plate. The pre-wash tank was opened and was heavily soiled with food scraps and paper wrapping.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean. 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).
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Food soil was observed on the bottom surface of several clean plate trolleys that were holding previously cleaned and sanitized plates. These were recleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Food soil was observed on the bottom surface of several clean plate trolleys that were holding previously cleaned and sanitized plates. These were recleaned and sanitized.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The hood-type potwash machine was out-of-order. Staff reported this unit had been out-of-order for a few weeks.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 3 - Roast Station
|
|
Violation:
The 4-hour final temperature check was not recorded on the cooling log entry for two containers of short ribs that were cooked and cooled, on 21 March. Crew reported the ribs were properly cooled, however, they forgot to record the final cooling temperatures.
|
|
Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
The counter-mounted espresso machine had slotted fasteners at the coffee/water press plate. Old coffee residue was in the recess areas of the fasteners.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
The counter-mounted espresso machine had slotted fasteners at the coffee/water press plate. Old coffee residue was in the recess areas of the fasteners.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
White circular deposits were inside the clear water hose for the metered water at the deck mixers.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Roast Station
|
|
Violation:
An excessive amount of steam escaped from the door of the lower combination oven during active cooking. Yellow liquid dripped from the lower right side of the door and collected on the deck below. Staff reported a new door gasket is required.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5 - Cafe al Bacio
|
|
Violation:
Approximately 10 fasteners were in the top surface of the back stainless-steel working counter in the pantry, preventing the areas from being easily cleaned.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Blu
|
|
Violation:
One fruit fly was along the bulkhead near the pastry serving counter.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Blu
|
|
Violation:
The undercounter glasswash machine was not in operation. Staff reported it had been out-of-service since the night prior to the inspection.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5 - Murano
|
|
Violation:
A container of fresh eggs was stored above a container of mint and other ready-to-eat items inside the reach-in refrigerator near the dishwash.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was missing or recessed in multiple food preparation areas: Deck 2 ? Crew Galley; Deck 3 ? Main Galley Pantry; Deck 4 ? Main Galley Bakery, Pastry, and Soup/Sauce station; and Deck 5 ? Blu Galley.
These conditions were most evident around deck drains and gutter ways, integral coving, pillars, and steel equipment platforms.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The following crew members reported to work and/or ate at the crew mess while symptomatic with AGE symptoms.
1.) A food handler reported to medical on 11 March 2026, at 1802 with AGE symptoms. The crew member reported an onset of symptoms on 11 March 2026, at 1600. The last symptoms reported were at 1720. While symptomatic, the crew member reported to work and ate at the crew mess. Appropriate corrective actions were taken. All close-contacts were followed up appropriately.
2.) A non-food handler reported to medical on 16 January 2026, at 0955 with AGE symptoms. The crew member reported an onset of symptoms on 16 January 2026, at 0730. The last symptoms reported were at 0830. While symptomatic, the crew member ate at the crew mess. Appropriate corrective actions were taken. All close-contacts were followed up appropriately.
3.) A non-food handler reported to medical on 1 January 2026, at 1817 with AGE symptoms. The crew member reported an onset of symptoms on 1 January 2026, at 1630. The last symptoms reported were at 1630. While symptomatic, the crew member reported to work. Appropriate corrective actions were taken. All close-contacts were followed up appropriately.
|
|
Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
10
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Site:
Recreational Water Facilities-Heated Jetted Tubs - Draining, Cleaning, and Disinfection
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Violation:
All 10 Heated jetted tubs did not have the required safety sign at the tub entrance advising users that using heated jetted tubs without use of automated halogen and pH control may increase risk of respiratory infections as per the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections.
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Item No.:
06
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Site:
Potable Water-Legionella Water Testing - Recreational Water Facilities (RWF) and Heated Jetted Tubs
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Violation:
The previous legionella water test results for the RWFs dated back to September 2025. RWFs were not tested every three months as per the VSP 2025 Environmental Public Health Standards. Crew provided documentation to demonstrate that the shift to RWF legionella water testing at least every three months was initiated this month, March 2026.
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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-Sports Pool Bather Load
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Violation:
The bather load number was missing on the starboard side RWF safety sign.
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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.:
08
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Site:
Potable Water-Production - Halogenation and pH Control
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Violation:
On 9 December 2025, the free halogen residual and pH value was not recorded within thirty minutes of the start of the production process. Production start time was at 2241, and the first recording was documented at 2353. The values recorded on the log were within required values.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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