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Item No.:
19
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Site:
Other-Deck B - Engine Workshop
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Violation:
Three, 20-count packages of bottled water were stored on a wooden pallet.
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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.:
34
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Site:
Galley-Deck 1
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Violation:
Water pooled on the deck due to a blocked drain at the handwashing station near the Chef's Table entrance.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
20
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Site:
Food Service General-Out-of-Order Equipment
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Violation:
Numerous pieces of food service equipment were identified as out of order for greater than a month, including:
Deck 2 - ice machine.
Deck 1 - Main Galley: Left tilting kettle.
Deck 1 - Main Galley: two ice machines (out of three total).
Deck A - Crew Galley: combination oven.
Deck A - Crew Galley: microwave.
Crew was waiting on a shipment from Europe with spare parts, which was scheduled to arrive the day of the inspection.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Deck A - Trash Room
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Violation:
Green corrosion accumulated over the intermediate atmospheric vents of the backflow prevention device near the deckhead.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck B - Compartment 6 Forward Evaporator
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Violation:
The water lines surrounding the dedicated technical water production evaporator were striped blue/gray/blue. These lines were not directed towards the potable water system. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Pantry-4
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Violation:
White, difficult-to-clean fraying string was wrapped around the middle of the backflow prevention device supplying the ice machine, blocking the intermediate vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Pantry-4
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Violation:
When the inspector opened the undercounter warewashing machine, four small dishes were stacked and loaded into a rack in a manner that did not expose their food-contact surfaces to an unobstructed spray pattern. Crew initiated corrective action.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The downloadable AGE surveillance log did not contain a field for 'additional comments/notes.' Crew identified a February 2026 software update will correct this. (New VSP 2025 Environmental Public Health Standard)
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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.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour report submitted prior to the 18 October 2025 arrival in Eastport, Maine identified the port of embarkation and the port of disembarkation as 'ADK' (Adak, Alaska). The actual port of embarkation was not in the US 'NUS,' and the port of disembarkation was Fort Lauderdale, FL 'PEV.'
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Recommendation:
Ensure the AGE report contains the following: (2) Port of embarkation; (4) Port of disembarkation.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 1 - LIV Spa Whirlpool Spa
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Violation:
No bather load was posted on the safety sign at the entrance to the RWF. The sticker was faded with indistinguishable text. Crew initiated corrective action.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (4) Bather load #.
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Item No.:
21
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Site:
Other-Deck B - Engine Workshop
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Violation:
Three, 20-count packages of bottled water were stored on a wooden pallet.
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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.:
22
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Site:
Buffet-Deck 7 - World Caf Portside Cold Service Line
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Violation:
The bucket of sanitizing solution was cloudy. This was corrected immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
33
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Site:
Buffet-Deck 7 - World Caf Portside Gelato Station
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Violation:
The bulkhead display shelves were soiled with more than a day's accumulation of dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
20
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Site:
Buffet-Deck 7 - World Caf Starboard Side Pizza Station
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Violation:
A slotted fastener was installed on the inside food-splash zone of the pizza oven's bottom door.
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Recommendation:
Ensure multiuse food-contact surfaces are:
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.:
24
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Site:
Buffet-Deck 7 - World Caf Starboard Side Beverage Station
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Violation:
The chlorine concentration of the sanitizing solution in a container stored below the coffee machine exceeded 200 mg/L (PPM). This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Deck 7 - World Caf Starboard Side Beverage Station
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Violation:
The ice machine's dispensing chute was soiled with more than a day's worth of brown and pink residue.
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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 7 - World Caf Starboard Side Hot Line
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Violation:
The service line countertop backsplash below the display shelves was soiled with a sticky residue.
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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.:
22
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Site:
Galley-Deck 7 - World Caf Warewashing Area
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Violation:
The rack-type warewashing machine was out of order during the inspection due to a leak. Technicians were working on the machine.
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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.:
23
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Site:
Galley-Deck 7 - World Caf Warewashing Area
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Violation:
The in-use hood-type glasswashing machine?s wash temperature measured 126F at the drain outlet and 141F inside the machine after the full wash and sanitizing cycles. The machine?s temperature gauge identified a wash temperature of 131F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
22
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Site:
Galley-Deck 7 - World Caf Warewashing Area
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Violation:
The in-use hood-type glasswashing machine?s wash temperature measured 126F at the drain outlet and 141F inside the machine after the full wash and sanitizing cycles. The machine?s temperature gauge identified a wash temperature of 131F. The plate surface temperature measured 166F, and the machine?s temperature gauge identified a final sanitizing rinse temperature of 194F.
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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.:
27
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Site:
Pantry-Deck 7 - Aquavit
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Violation:
The top of the ice machine was soiled with more than a day's accumulation of dust.
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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.:
21
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Site:
Buffet-Deck 7 - Pool Grill
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Violation:
The undercounter refrigerator door panel below the salamander was in disrepair, with the top left edge peeling away and creating a difficult-to-clean crevice
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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.:
21
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Site:
Pantry-Deck 7 - Pool Grill
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Violation:
The countertop edges were chipped and in disrepair, especially around the handwashing station, which created difficult-to-clean surfaces.
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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.:
27
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Site:
Pantry-Deck 7 - Pool Grill
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Violation:
The countertop was soiled with more than a day's accumulation of old food residue, especially around the chipped surfaces.
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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.:
17
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Site:
Pantry-Deck 7 - Pool Grill
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Violation:
The undercounter hot cabinet was listed on the time control plan as a unit on time control; however, the physical label faded. Crew identified this cabinet was only used as a plate warmer.
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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.:
27
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Site:
Bar-Deck 7 - Pool
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Violation:
More than a day's worth of yellow residue accumulated in the handle attachment penetrations of the previously cleaned and sanitized slushy machine.
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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.:
21
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Site:
Buffet-Deck 7 - Mamsen's
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Violation:
The countertop was chipped near the edge of the cold well.
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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.:
18
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Site:
Galley-Deck 7 - Mamsen's
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Violation:
A container of cold smoked salmon was stored above a container of ready-to-eat brined shrimp. 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.:
21
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Site:
Dining Room-Deck 2 - The Restaurant Starboard Waiter Station, Forward
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Violation:
The middle undercounter cabinet door's handle was in disrepair and missing a fastener.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Dining Room-Deck 2 - The Restaurant Starboard Waiter Station, Forward
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Violation:
More than a day's accumulation of dust collected on the deck below the wine refrigerator.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Dining Room-Deck 2 - The Restaurant Starboard Waiter Station, Aft
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Violation:
The top of the wine refrigerator was soiled with more than a day's accumulation of dust.
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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 1
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Violation:
The female toilet room door was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
35
|
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Site:
Galley-Deck 1
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Violation:
Water pooled on the deck due to a blocked drain at the handwashing station near the Chef's Table entrance.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
33
|
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Site:
Galley-Deck 1 - Ice Station
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Violation:
The deck was soiled with orange residue from a rusted carbonation canister for the sparkling water dispenser. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
22
|
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Site:
Galley-Deck 1 - Potwashing Area
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Violation:
The potwashing machine was out of order due to a cracked part on the upper spray arm. Crew were actively fixing the machine.
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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.:
19
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Site:
Provisions-Deck A - Vegetable
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Violation:
Soaked boxes of cilantro were stored above an open box of whole peppers. Water dripped from the cilantro boxes onto the box of peppers. Crew stated the water was from ice used to store the cilantro during transit and that the ice is removed during provisioning. Crew immediately moved the boxes.
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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. Do not store foods: (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
13
|
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Site:
Food Service General-Kitchen Table Variance
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Violation:
Crew were unable to provide paper or electronic documentation confirming health screening against medical logs.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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