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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The downloaded spreadsheet version of the AGE log did not include a 'Comments or Notes' column. (New VSP 2025 Environmental Public Health Standard)
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Recommendation:
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-Electronic Test Kit Secondary Standards
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Violation:
Crew were unable to provide the manufacturer?s secondary standards necessary to verify the accuracy of their electronic test kit during calibration checks.
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Recommendation:
Where available, ensure appropriate secondary standards for electronic test kits are available on the vessel to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Production Chart Records
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Violation:
Multiple water production chart records from October and November 2025 did not document whether the water produced was potable or technical. Additionally, calibration of the chlorine and pH analyzer chart recorders was not consistently performed at the start or restart of potable water production. Specific examples include:
-7 November: pH readings started at 2000; and chlorine readings started at 2045. The first documented calibration occurred at 0530.
-5 November: pH readings started at 1600; and chlorine readings started at 1645. The chlorine residual did not reach 2mg/L (PPM) until 2030. The first documented calibration occurred at 2130.
-4 November: The documented chlorine residual remained below 2 mg/L (PPM) from 1700?2000.
-3 November: Production started at 0955. No calibration was recorded. The chlorine residual reached 2 mg/L (PPM) at 1030.
-2 November: The chlorine residual measured <2mg/L (PPM) from 2330?0045 and from 0300?0445.
-30 October: Production appeared to start at 1900 and end at 0600. The first documented calibration occurred at 0500.
-27 October: Production start/stop times were unclear. The chlorine residual measured <1mg/L (PPM) from 1500?1945. The manual check conducted at 1532 measured a chlorine residual of 0.77 mg/L (PPM).
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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.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The July 2025 Legionella testing results did not demonstrate samples were collected from the salon or pedicure devices. (New VSP 2025 Environmental Public Health Standard)
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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: (7) Salon and pedicure devices.
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Item No.:
08
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Site:
Potable Water-Annual Testable Device Testing
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Violation:
A new reverse osmosis unit with a reduced pressure zone (RPZ) backflow prevention assembly was installed during the September/October 2025 dry dock. Records with the pressure readings on both sides of the valves for this testable backflow prevention device were not available during the inspection. Crew explained this device was not fully commissioned.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas and Spa Pool Chart Records
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Violation:
Numerous chart records for the whirlpool spas and spa pools identified the facilities were closed after the end of shock chlorination. Crew explained that all facilities routinely close at 9:00PM, and shock halogenation is performed after closing.
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Recommendation:
For whirlpool spas and spa pools, increase the free halogen residual to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free halogen residual both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature to a water temperature exceeding 32C (90F).
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Item No.:
16
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Site:
Galley-Deck 12 - Horizon Court Preparation Area
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Violation:
The cooling log for the 13 November preparation of potato salad identified that the ingredient of boiled potatoes had not finished cooling before the final product started cooling. The final product ?potato salad? began cooling at 1002; however, the ingredient ?boiled potatoes? did not finish cooling until 1037.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 12 - Horizon Court Preparation Area
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Violation:
Review of the 13 November cooling log identified no documented cooling entry for the rice used in the preparation of the shrimp, salmon, vegetable, tuna, and surimi sushi rolls. While the log identified that ?rice was cooked the same day,? there was no corresponding record verifying that the rice was cooled before cooling of the finished rolls began.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Galley-Deck 5 - Forward Coffee Station
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Violation:
The counter-mounted milk dispenser was physically identified as a unit on time control; however, the posted time control plan did not identify this as time control unit. 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): (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.
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Item No.:
18
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Site:
Galley-Deck 6 - Portside Preparation Area
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Violation:
Cold-smoked haddock prepared on 14 November was stored in a metal container directly above a container of cut cheddar cheese prepared on 15 November. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
19
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Site:
Buffet-Deck 14 - Horizon Court Starboard Condiment Station
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Violation:
One bottle of soy sauce, one bottle of sriracha, and one bottle of olive oil were stored on a service tray soiled with greater than a day?s accumulation of debris and sticky liquid residue. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Deck 5 - Pastry Walk-In Freezer Unit # 5614
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Violation:
The cardboard tops for three containers of ice cream inside the walk-in freezer were damaged and missing, leaving the ice cream exposed. The crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 5 - Portside Water Filling Station, Forward
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Violation:
Greater than a day's accumulation of gray residue collected around the cracked green plastic surface inside the left water filling nozzle.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (3) Finished to have a smooth, easily cleanable surface. 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.
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Item No.:
21
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Site:
Galley-Deck 6 - Forward Water Filling Station
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Violation:
Exposed electrical elements inside the water filling station?s technical compartment sparked when the front doors were closed or when contacted with pieces of metal. Crew removed this water filling station from service.
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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.
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Item No.:
21
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Site:
Buffet-Deck 14 - Horizon Court Starboard Forward and Aft Buffet Stations
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Violation:
Three undercounter technical compartment doors on the buffet islands were damaged and would not remain closed. Crew inserted pieces of paper napkins between the doors and the frame to keep them shut.
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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. 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. 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 14 - Horizon Court Starboard Pastry Station
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Violation:
The door to the undercounter reach-in time control unit was in disrepair and removed. Crew initiated corrective action.
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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. 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. 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 14 - Horizon Court Starboard Pastry Station
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Violation:
The grouting behind the counter-mounted toaster oven was damaged and missing, with food residue accumulating inside areas of recess.
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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. 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 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-Deck 14 - Horizon Court Aft Dishwashing Area
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Violation:
The conveyor-type warewashing machine was identified as out of service 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 Potwashing Area, Aft
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Violation:
The hood-type potwashing machine was identified as out of service 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 5 - Potwashing Area
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Violation:
The large potwash machine was identified as out of order since 9 November 2025. Crew implemented a three-compartment sink.
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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 5 - Garde Manager
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Violation:
The undercounter warewashing machine was identified as out of order since 15 November.
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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:
Galley-Deck 5 - Potwashing Area
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Violation:
The sanitizing rinse temperature inside the three-compartment sink measured 151F with a calibrated thermometer. Crew identified potwashing operations had not started, and they were replacing the water inside this compartment.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Bar-Deck 5 - International Caf
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Violation:
Food-contact surfaces inside the counter-mounted oven were soiled with greater than a day's accumulation of food debris. This venue just started operations.
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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.:
26
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Site:
Galley-Deck 6 - Portside Pantry, Forward
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Violation:
The food-splash zone surfaces of the heating bulbs over three recently cleaned and sanitized mobile food warming trays were soiled with more than a day?s accumulation of food residue. Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 5 - Portside Water Filling Station, Forward
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Violation:
Greater than a day's accumulation of gray residue collected around the cracked green plastic surface inside the left water filling nozzle. Crew initiated corrective action.
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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.
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Item No.:
27
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Site:
Buffet-Deck 14 - Horizon Court Starboard Pastry Station
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Violation:
Greater than a day's accumulation of food residue accumulated in areas of recessed grouting behind the counter-mounted toaster oven. Crew initiated corrective action.
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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 Condiment Station
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Violation:
A service tray holding bottles of soy sauce, sriracha, and olive oil was soiled with greater than one day?s accumulation of debris and sticky liquid residue. Crew initiated corrective action.
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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:
Galley-Deck 7 - Sabatini's Forward Waiter Station
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Violation:
Greater than a day's accumulation of dust and debris collected inside the forward storage compartment. Crew initiated corrective action.
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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.:
30
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Site:
Galley-Deck 6 - Starboard Warewashing Area, Aft
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Violation:
The soap dispenser at the warewashing area handwashing station was filled with water. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 12 - Horizon Court Potwash Area
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Violation:
Liquid steadily dripped from the deckhead hatch and pooled on the deck below. Crew could not identify the source of the leak.
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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:
Decks, deckheads, and bulkheads were maintained soiled and in disrepair throughout the following food service locations:
Deck 14 ? Horizon Court Starboard Waiter Station, Forward: The laminate cover over the bulkhead was peeling and missing, creating a difficult-to-clean surface.
Deck 14 ? Horizon Court Starboard Waiter Station, Aft: The rear bulkhead was damaged, exposing difficult-to-clean metal surfaces underneath.
Deck 14 ? Horizon Court Aft Show Galley Handwashing Station: The wooden bulkhead below the handwashing sink was soiled with greater than a day?s accumulation of slimy residue.
Deck 14 ? Horizon Court Forward Pantry: The silicone on the bulkhead to the right of the mobile hot-holding trolley was peeling and missing, with debris accumulating inside areas of recess.
Deck 14 ? Horizon Court Forward Pantry: The grouting between the deck tiles and metal landing for the flat top grill was chipped and missing, with food debris and water accumulating in areas of recess.
Deck 14 ? Horizon Court Hot Preparation Area: The bulkhead at the entrance to the preparation area was damaged and contained multiple gaps, with dust and debris accumulating inside open gaps.
Deck 14 ? Horizon Court Portside Waiter Station, Aft: The wooden door was detached from the hinges, exposing difficult-to-clean exposed metal screws.
Deck 14 ? Outrigger Bar: Grouting between the coved tiles was chipped and missing, with dust and debris accumulating inside areas of recess.
Deck 12 ? Horizon Court Galley Preparation Area: The grouting between the tiles and metal landing for the flat-top grill was missing.
Deck 12 ? Horizon Court Galley Hot Preparation Area: The grouting in front and to the right of the two deck-mounted combination ovens was chipped and missing, with water accumulating inside areas of recess.
Deck 7 ? Sabatini?s Galley: The grouting in front of the mobile ovens was recessed and missing.
Deck 6 ? Main Galley Portside Warewashing Area, Aft: Deck tiles in front of the pre-washing sink were missing, with water and debris accumulating inside areas of recess.
Deck 6 ? Main Galley Portside Warewashing Area, Aft: The grouting between the deck tiles and the metal landing for the warewashing of machine was missing, with water accumulating inside areas of recess.
Deck 6 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and metal landing for the soup kettles was chipped and missing, with food debris and dust accumulating inside areas of recess.
Deck 5 ? Main Galley Pastry: The grouting surrounding the drain to the handwashing sink was missing, with water accumulating inside areas of recess.
Deck 5 ? Main Galley Hot Preparation Area: The deck tile grouting in front of the tilting pans was missing, with water accumulating inside areas of recess.
Deck 4 ? Crew Mess Beverage Station # 1: The laminate deck in front of the beverage station was peeling and chipping, with debris accumulating inside difficult-to-clean area.
Deck 4 ? Crew Galley Preparation Area: The grouting between the deck tiles and metal landing for the grooved grill was recessed and chipped.
Deck 4 ? Crew Galley Dishwashing Area: The grouting between the deck tiles and metal landing for the pre-rinse sink was missing, with dust and debris accumulating inside areas of recess.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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. 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:
Galley-Deck 5 - Portside Warewashing Area, Forward
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Violation:
The deck drain beneath the hood-type warewashing machine was clogged, with approximately 1cm of liquid accumulating inside.
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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 14 - Horizon Court Starboard Pastry Station
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Violation:
The light intensity at the forward plate storage area measured less than 220 lux.
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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.:
36
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
The light intensity behind the right combination oven measured less than 110 lux. Crew initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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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 throughout the following food service area:
Deck 14 ? Horizon Court Forward Pantry: Four fruit flies flew underneath the two counter-mounted juice dispensers.
Deck 14 ? Horizon Court Forward Pantry: One fruit fly was on the bulkhead next to the mobile hot-holding trolley.
Deck 14 ? Horizon Court Hot Preparation Area: One fruit fly was on the decorative bulkhead next to the handwashing station.
Deck 14 ? Horizon Court Portside Coffee Station, Aft: One fruit fly was on the bulkhead to the left of the counter-mounted coffee machines.
Deck 14 ? Horizon Court Portside Waiter Station, Aft: Two fruit flies flew around soiled items stored on the counter.
Deck 14 ? Horizon Court Portside Waiter Station, Aft: One fruit fly was on the bulkhead next to the posted time control plan.
Deck 14 ? Horizon Court Portside Coffee Station, Forward: One fruit fly flew inside the technical compartment underneath the counter-mounted coffee machine.
Deck 14 ? Horizon Court Portside Waiter Station, Forward: Two fruit flies were on the bulkhead above soiled items.
Deck 14 ? Horizon Court Dishwashing Area, Aft: One fruit fly was on the pipe underneath the soiled landing area.
Deck 14 ? Horizon Court Midship Warewashing Area: One fruit fly was on the bulkhead inside the cleaning supply pantry.
Deck 14 ? Horizon Court Midship Warewashing Area: One fruit fly flew around the clean storage racks.
Deck 6 ? Main Galley Wine Station # 6605: Two fruit flies flew around the speed well.
Deck 6 ? Main Galley Garde Manager, Forward: One fruit fly flew in front of the handwashing station.
Deck 6 ? Main Galley Aft Warewashing Area Cleaning Pantry # 6623: One fruit fly was on the bulkhead.
Deck 5 ? Main Galley Pastry Area: One fruit fly flew near stored mobile carts against the bulkhead.
Deck 5 ? Main Galley Starboard Warewashing Area, Forward: One fruit fly was on the bulkhead behind the food digester.
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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:
Potable Water-Production Chart Records
|
|
Violation:
Crew responsible for potable water production did not consistently document critical operational information. Review of production chart records from October and November 2025 revealed numerous instances where crew failed to indicate whether potable or technical water was produced. Additionally, calibration of chlorine and pH analyzer chart recorders was not consistently performed at the start or restart of potable water production.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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