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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The Excel version of the AGE surveillance log did not include a comments/notes column as specified in the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling was conducted onboard for potable water systems. However, there were no sampling records or results for potable water tanks, hot water return lines, heat exchangers and galleys. Crew understood these are new areas to be added with Legionella sampling since the new release of 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.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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-Backflow Prevention Test Kit
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Violation:
The backflow prevention device test kit used for testable devices had not been calibrated since 1 January 2024 and was used to test in 2025. Crew provided documentation stating they were awaiting communication from shoreside to assist with the calibration and providing a spare.
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Recommendation:
Test testable devices using a calibrated test kit.
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Item No.:
08
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Site:
Potable Water-Filling Station
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Violation:
The filling station potable water pipelines for the buffer tanks were not striped appropriately with blue/green/blue.
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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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The main pool sign was not posted in a prominent location easily visible to passengers.
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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.:
13
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Site:
Galley-Deck 7- Osteria/Sushi Bar
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Violation:
There was no clear method of tracking date marking for foods that were prepared onboard, frozen, thawed, and then served. The inspector asked to see a cooling log for a pan of frozen bolognese sauce found in the walk-in cooler and labeled with a preparation date of November 8. Crew showed the inspector a cooling log from November 5 and said the sauce was prepared, cooled, and frozen on November 5 and removed from the freezer on November 8. There was no additional notation on the cooling log or the 7-day discard label to indicate original preparation dates or freezing dates.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards;
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Item No.:
16
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Site:
Galley-Deck 7- Osteria/Sushi Bar
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Violation:
The 7-day discard date was incorrect on a pan of previously frozen bolognese sauce. According to the crew, the sauce was prepared, cooled, and frozen on November 5. The 7-day discard label had a start date of November 8, which is the day the sauce was removed from the freezer, and a discard date of November 13.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Deck 12- Portside Fruit Station
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Violation:
Three trays of sliced melon and two small carafes of milk were not labeled with setup and discard times. The service period was less than four hours. However, the ship's time control plan stated all potentially hazardous foods were on time control and must be labeled with the start time and 4-hour discard time.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) 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; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Provisions-Deck 4- Fish Freezer
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Violation:
A pan of frozen scampi was uncovered.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
21
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Site:
Galley-Deck 4- Hot Galley
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Violation:
The black rubber piece on the right cylindrical arm connecting the soup kettle to the technical compartment was chipped and in disrepair.
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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.
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Item No.:
21
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Site:
Bar-Deck 5- Cove Bar
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Violation:
The inside top of the undercounter cabinet was peeling, creating a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 4- Bakery
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Violation:
The material on the bottom belt of the dough sheeter was felt-like and difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 12- Portside and Starboard Wine Waiter Stations
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Violation:
The shelves under the undercounter refrigerators were chipped and in disrepair. The ventilation slots on the bottom technical compartment were also designed in a manner that was 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. 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.:
26
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Site:
Other-Deck Bridge
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Violation:
Previously cleaned and sanitized mugs were stored on soiled linen that had old food crumbs and food debris.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
27
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Site:
Galley-Deck 4- Hot Galley
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Violation:
The right cylindrical arm connecting the soup kettle to the technical compartment was soiled with greater than one day's worth of grease and food debris.
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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 4- Bakery
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Violation:
Hard, white residue was caked on the roller under the felt-like dough sheet belt.
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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 12- Portside and Starboard Wine Waiter Stations
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Violation:
The shelves under the undercounter refrigerators were soiled with dust and food debris, and the bottom inside of the refrigerators were soiled with food debris. Additionally, the bottom technical areas were soiled with an excessive amount of dust. These areas were cleaned before the end of the inspection.
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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 5- Portside Coffee Station
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Violation:
The pipes and wires behind the coffee machine were dusty.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5- Equipment Locker
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Violation:
Six sheet pans and one new skillet were stored on the deck under the cabinets. The equipment was removed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Other-Deck Bridge
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Violation:
Previously cleaned and sanitized mugs were stored on soiled linen that had old food crumbs and food debris.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
29
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Site:
Galley-Deck 5- Main Galley Starboard Coffee Station
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Violation:
The handwashing sink was blocked by a large, red waste receptacle. The area was not in operation at the time of the inspection.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Other-Deck Bridge
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Violation:
Approximately 12 soiled mugs were inside the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Provisions-Deck 4- Outside Dairy Room
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Violation:
The handwashing sink was blocked by a large, white waste receptacle full of cardboard. The vessel was actively loading at the time.
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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:
Other-Deck Bridge
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Violation:
Approximately 12 soiled mugs were inside the handwashing sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Food Service General-Deck Grouting
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Violation:
Water pooled under a loose tile in front of the deck ovens.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-Deck Grouting
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Violation:
The deck grouting was recessed and in need of repair in the following areas:
- Deck 5: Main Galley Pastry
- Deck 4: Bakery: Bakery in front of the deck ovens
- Deck 4: Crew Galley: Hot Galley
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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.:
34
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Site:
Buffet-Deck 12- Trident Grill
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Violation:
The dipper well faucet dripped continuously. This was previously reported.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
39
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Site:
Buffet-Deck 12- Beef Bar
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Violation:
One fruit fly was near the handwashing sink.
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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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