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Item No.:
01
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Site:
Medical-Routine Reporting of Acute Gastroenteris (AGE)
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Violation:
The ship has been over reporting 24 and 4-hour AGE reports to VSP since the vessel has been sailing in Alaska. The ship has been consistently submitting AGE reports between Glacier Bay and Sitka, Alaska which are both U.S. ports. The only required reporting location on the current itinerary is between Victoria, Canada and Seattle, Washington.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
08
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Site:
Recreational Water Facilities-Mid Pool Pump Room
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Violation:
The air gap between the relief vent and the catch funnel of the RPZ for the whirlpool filling line was inadequate.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Pool Pump Room
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Violation:
The digital flow meter for the mid pool was not working correctly. A crew member had to bump it with a metal tool to get it to turn on.
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Recommendation:
Replace RWF filter pressure gauges, flow meters, and valves when they are defective.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Pool - Shepherd's Hook
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Violation:
The chrome pole of the shepherd's hook for this pool blended in with the chrome railing, preventing the hook from being easily seen. It was discussed to stripe the pole with a brighter color to break up the color and improve visibility.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 3 June 2024, a food handler experienced acute gastroenteritis (AGE) symptoms at 2100 and did not report their symptoms to medical until 0800 on 4 June. Timecard records indicated the food handler did not work or dine in the crew mess after symptoms developed. The crew member received disciplinary action.
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Recommendation:
When food employees 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.
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Item No.:
21
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Site:
Buffet-Lido - Italian Station
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Violation:
Soft sealant around the hot basin was peeling and in disrepair. Additionally, large gaps at each of the four corners of the hot basin were exposed and soiled with old food residue.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Lido: Homestead Station Starboard
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Violation:
Soft sealant around the hot plates and cold wells was peeling 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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Lido: Wild Harvest Portside
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Violation:
Soft sealant around the hot plates and cold wells was peeling and in disrepair. The exposed area was not soiled.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Lido: Forward Beverage Station
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Violation:
The inside of the ice chute on the counter-mounted ice dispenser was soiled with a dark residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Lido: Homestead Station Starboard
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Violation:
Old food debris was in the crevices of the peeling soft sealant around the hot plates and cold wells.
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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-Lido - Italian Station
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Violation:
Old food debris was in the crevices of the peeling soft sealant, and in the large gaps at each of the four corners of the hot basin.
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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.:
33
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Site:
Buffet-Deckhead Extraction Vents
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Violation:
Deckhead extraction vent covers at several stations on the worker-side were missing and exposing the filters, making the area difficult to clean. Additionally, several of the filters were in disrepair and hanging down from the deckhead. Locations included: Italian station above the handwash station and entrance to the galley; Sweetspot portside; Sweetspot starboard side.
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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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Food Service General-Decks and Coving
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Violation:
Decks and coving throughout the galleys (Lido, Main Galley, Tamarind) were in general disrepair with peeling paint, recessed grouting, and cracks. Per the crew, these decks are scheduled to be replaced during the 2025 dry dock.
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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.
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Item No.:
33
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Site:
Galley-Tamarind
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Violation:
The deckhead technical hatch near the portside exit was soiled with a sticky, dark substance.
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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:
Galley-Saucier Area
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Violation:
Water leaked from the deck/bulkhead coving and pooled on the deck. Technicians were called to determine where the water was coming from.
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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:
Galley-Saucier Area
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Violation:
Soiled water filled approximately 60% of the scupper in front of the undercounter pastry 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. 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:
Galley-Glasswash Machine
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Violation:
The supply line from the water pipe to the glasswash machine's chemical supply was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Lido: Breadboard Portside
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Violation:
Lighting at the passenger side of the buffet line could not reach the required 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP) - Passenger Notification
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Violation:
The OPRP did not have specific procedures to notify passengers embarking on the vessel following an outbreak voyage or segment of a voyage. The OPRP stated when to initiate notifications but did not list procedures on how communication would be messaged to the embarkation passengers (e.g., email, telephone, text). Furthermore, the OPRP indicated communication to guests ?may? be recommended following an outbreak voyage, which implies that this messaging is optional and up to the HOC when in fact is required and expected.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
44
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Site:
Recreational Water Facilities-Photometer Use
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Violation:
While taking Bromine and pH pool measurements, the crew member responsible forgot to include the water vial gasket to prevent light intrusion. Additionally, the photocell chamber had brown water residue. Corrections were taken immediately.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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