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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The following areas did not reach a minimum light intensity of 220 lux:
- Deck 10 Palo: Pastry preparation counters
- Deck 3 French Quarter Lounge Pantry: Handwashing station
- Deck 3 Tiana's Main Galley: Juice/Coffee beverage station
- Deck 1 Crew Hot Galley: Handwashing station
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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.:
20
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Site:
Food Service General-Coffee Espresso Machines
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Violation:
The newly installed coffee espresso machines had slotted fasteners near the food splash zone. These machines are located in multiple bars and galleys that will need to be replaced.
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Recommendation:
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.:
17
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Site:
Other-Deck 10 Concierge Lounge
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Violation:
A time control plan was not posted for the beverage station?s bulk milk dispensing unit that was on time control.
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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.:
22
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Site:
Galley-Deck 3 Tritons
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Violation:
The glasswash machine was out of order and awaiting new parts.
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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.:
33
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Site:
Dining Room-Deck 3 Tiana's Aft Waiter Station Starboard
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Violation:
The deck coving was in disrepair creating a large gap making the area difficult to keep clean.
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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:
Galley-Deck 4 Animators Palette
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Violation:
The deck grout around the hot galley was chipped and in disrepair.
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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.:
21
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Site:
Food Service General-Silicone
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Violation:
Silicone was peeling or in disrepair around numerous nonfood-contact surfaces and equipment.
The following included:
- Deck 3 French Quarter: Silicone along the back bar integral coving was built up more than 3 millimeters which created a difficult to clean surface.
-Deck 3 Tiana's Galley: Silicone along the counter-mounted toaster legs was peeling, for the hot warmer double stack oven and beverage juice dispensers.
-Deck 1 Bellbox: The hot grill and bulkhead juncture had silicone peeling and in disrepair.
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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:
Galley-Flight-Type Dishwash
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Violation:
The flight-type dishwash machine was out of order and awaiting new parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
21
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Site:
Pantry-8 - Forward
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Violation:
The sealant around the counter-mounted coffee machine was worn exposing a gap. This was corrected immediately.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Shipping Labels
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Violation:
Two shipping containers for outbreak response did not include the required labels and markings to ship biological substances.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. For guidance, refer to Annex 13.3.5.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 5 March 2026 a food worker had onset AGE symptoms at 0930 and did not report to medical until 1403. It was confirmed that the food worker was working during this time period and ate in the crew mess. Appropriate risk assessments and corrective actions were taken.
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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.
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Item No.:
06
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Site:
Potable Water-Legionella Water Testing
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Violation:
Salon and pedicure devices had not been tested for the legionella as per the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel. The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Starboard Side Forward Potable Water Hose Storage Locker
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Violation:
One potable water hose was not stenciled with ?POTABLE WATER ONLY?.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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