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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE 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:
Medical-E. coli Testing
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Violation:
The expiration date on the comparator used to test for E. coli was 7 February 2026, the day after the inspection. The ship did not have the ability to acquire a new comparator prior to leaving port.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater or international Environmental Protection Agency (EPA) approved equivalent. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications. If a vessel bunkers potable water from the same port more than once per month, only one test per month is required.
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Item No.:
06
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Site:
Potable Water-Data Logger Certified Data Security Features
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Violation:
There was no written documentation from the data logger manufacturer verifying the features were secure and not editable. A letter from the cruise company was provided during the inspection; however, it stated the system could be accessed by designated personnel. Additionally, the letter was not from the manufacturer.
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Recommendation:
If electronic data loggers are used for bunkering or production, provide written documentation from the data logger manufacturer, such as a letter or instruction manual, to verify that the features are secure. If electronic data logger is used for potable water system halogen monitoring, provide written documentation from the data logger manufacturer, such as a letter or instruction manual, to verify that the features are secure.
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Item No.:
08
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Site:
Potable Water-Permeate Line
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Violation:
The permeate line was striped blue/green/blue. The line was restriped blue/gray/blue before the end of the inspection.
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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-Data Logger Certified Data Security Features
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Violation:
There was no written documentation from the data logger manufacturer verifying the features are secure and not editable. A letter from the cruise company was provided during the inspection; however, it stated the system could be accessed by designated personnel. Additionally, the letter was not from the manufacturer.
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Recommendation:
If an electronic data logger is used instead of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure electronic data logging is in increments of less than or equal to 15 minutes.
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Item No.:
10
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Site:
Recreational Water Facilities-Record Review
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Violation:
On the following dates in2026, the whirlpool spa's chlorine residual was measured below 3 ppm and no notations outlining corrective action were noted:
- 2 February from 0730- 0930
- 22 January from 0700- 0930
On the following dates in 2026, the interactive swimming pool's chlorine residual was measured below 2 ppm and no notations outlining corrective action were noted:
- 4 February from 0800- 0900
- 23 January from open- close
- 22 January from 1100- close
- 21 January from 0900- close
On 19 January, the interactive swimming pool's chlorine residual was measured at 1.53 ppm and opened. The chlorine residual measured above 2 ppm approximately 15 minutes later.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Low Level Alarm
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Violation:
The chlorine low level alarm did not activate when the chlorine residual measured below 3 ppm at the whirlpool spa. Crew stated the alarm would sound when the concentration was 3 ppm or below. The analyzer measured the chlorine residual at 2.85 - 2.90 ppm.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
In the event of equipment failure, measure free halogen residual and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure.
Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hook / Flotation Device
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Violation:
The hook was not long enough to reach the center of the deepest part of the pool from the side plus two feet. Additionally, the flotation device did not have an attached rope.
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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 (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
12
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Site:
Buffet-Deck 8 - Lido
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|
Violation:
During breakfast service, two crew members frying eggs were observed placing their thumbs inside small glass bowls containing pooled raw eggs and then touching hard-boiled eggs and multiple serving utensils to serve passengers with the same hand without first washing their hands. One crew member was later observed wiping egg yolk from their thumb onto their apron after dispensing the eggs and then continuing other service tasks at the hot service line.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
18
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Site:
Buffet-Deck 8 - Lido
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|
Violation:
During breakfast service, two crew members frying eggs were observed placing their thumbs inside small glass bowls containing pooled raw eggs and then touching hard-boiled eggs and multiple serving utensils to serve passengers with the same hand without first washing their hands. One crew member was later observed wiping egg yolk from their thumb onto their apron after dispensing the eggs and then continuing other service tasks at the hot service line.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (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; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Deck 8 - Lido
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|
Violation:
Food items out for passenger self-service at the buffet stations were not positioned to be completely protected by the sneeze guard. Food items included a large bowl of yogurt and containers of jams and jellies. Additionally, self-serving forks and serving tongs for food items were not fully positioned under the sneeze guard to ensure adequate protection.
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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. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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|
Site:
Buffet-Deck 8 - Lido Bar
|
|
Violation:
Electrical cords for the coffee machine were draped on the counter impeding cleaning.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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|
Site:
Galley-Deck 8 - Flight-type Dishwash
|
|
Violation:
Two nozzles of the upper wash spray arm were blocked with pieces of glass. Additionally, brown residue coated the end of the upper wash arm.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
An excessive number of soiled pots, pans, and other equipment were staged throughout the soiled storage area and encroached onto the adjacent workstation preparation sink counter. Four deck stands were in place to store the soiled equipment, which in some areas was stacked within five inches of the deckhead. Staff reported that the potwash machine was out of service, resulting in the excess build-up.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
Two nozzles on the upper final rinse spray arm of the glass wash machine were blocked with debris.
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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
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The temperature of the chemical sanitizing rinse compartment of the three-compartment sink was 67F.
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|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
27
|
|
Site:
Galley-Deck 5 - Side Dish
|
|
Violation:
Greasy residue soiled the green fan covers of the walk-in refrigerator's evaporator condenser unit.
|
|
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
|
|
Site:
Dining Room-Deck 5
|
|
Violation:
Two one-dollar bills were inside a silverware container located in the clean storage waiter station drawer near the dining room entrance. No silverware was being stored in the container.
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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
|
|
Site:
Buffet-Deck 8 - Lido Bar
|
|
Violation:
The hose lines and other electrical wiring and technical components in the technical compartment under the juice machine were sticky with concentrated juice residue.
|
|
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
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Bulkhead partitions and technical equipment between the counter mounted combination ovens and the flat top range were soiled with more than a day's accumulation of greasy residue and food debris. Cleaning access to this area was limited. Additionally, light intensity was less than the required 110 lux of light.
|
|
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
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Light intensity around the deck-mounted combination ovens could not reach 110 lux. Greasy food soil accumulated on technical areas on the back of the units.
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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
|
|
Site:
Galley-Deck 8 - Dishwash - Biodigester
|
|
Violation:
An accumulation of black residue was on the water lines under the soiled scrapping counter.
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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
|
|
Site:
Buffet-Deck 8 - Lido
|
|
Violation:
Plates for passenger self-service were stored upright at each of the buffet stations.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Buffet-Deck 8 - Lido Bar
|
|
Violation:
Black and brown staining was in the rubber hose lines for the juice machine in the undercounter technical compartment. It could not be determined if this was an accumulation of mold growth.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) At a frequency specified by the manufacturer; or (2) In the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
30
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The soap at the handwash sink near the entrance was watered down and did not provide a proper lather.
|
|
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
|
|
Site:
Galley-Deck 8 - Dishwash - Biodigester
|
|
Violation:
The deck behind the biodigester and the biodigester plumbing lines under the scrapping station were soiled with old food debris. Additionally, the biodigester spray hose rested on the deck.
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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
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Steam from active cooking in the large soup kettle condensed as water droplets on the exhaust vent cover immediately above. No dripping was observed.
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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
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Bulkhead partitions and technical equipment between the counter mounted combination ovens and the flat top range were soiled with more than a day's accumulation of greasy residue and food debris. Cleaning access to this area was limited. Additionally, light intensity was less than the required 110 lux of light.
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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
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck coving at the deck/bulkhead junctures were in poor repair throughout the food outlets. Also, deck tile grout was missing or recessed throughout the following areas: Lido dishwash; Main galley - hot section, potwash, and bakery; and Harris Bar.
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|
Recommendation:
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|
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Item No.:
33
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Light intensity to the right and behind the potwash machine was less than the required 110 lux. The deck was soiled with more than a day's accumulation of food debris and residue in these areas.
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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.:
35
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
The drain line for the handwash sink near the clean storage was not directed to the deck scupper and when the sink was engaged, water ran onto the deck. This was corrected.
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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.:
36
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Light intensity to the right and behind the potwash machine was less than the required 110 lux. Food soil of more than a day's accumulation was present on the deck in these areas.
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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.:
36
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Light intensity at the hot line counter did not reach the required 220 lux of light.
|
|
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
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
Light intensity at the soiled scrapping station and soiled entrance to the rack-type conveyor dishwash machine was less than the required 220 lux.
|
|
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
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Light intensity around the deck-mounted combination ovens could not reach 110 lux. Greasy food soil accumulated on technical areas on the back of the units.
|
|
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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|
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Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Light intensity at the right hot service station could not reach 220 lux.
|
|
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
|
|
Site:
Bar-Harris Bar
|
|
Violation:
Light intensity could not be raised to 220 lux along the open shelving at the back bulkhead bottle storage area.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Bulkhead partitions and technical equipment between the counter mounted combination ovens and the flat top range were soiled with more than a day's accumulation of greasy residue and food debris. Cleaning access to this area was limited. Additionally, light intensity was less than the required 110 lux of light.
|
|
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.:
37
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Steam from active cooking in the large soup kettle condensed as water droplets on the exhaust vent cover immediately above. No dripping was observed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
Two rat guards on the forward mooring lines were not correctly positioned when inspectors arrived on board to begin the inspection. The ship had overnighted in port.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Interactive Swimming Pool
|
|
Violation:
Crew were not maintaining the interactive swimming pool at the required halogen concentration. Crew stated the swimming pool must be maintained at 1-5 ppm chlorine. However, the swimming pool had a waterfall feature, which classifies it as an interactive swimming pool with a chlorine range of 2-5 ppm. As a result, there were several instances where the swimming pool was open and the chlorine value measured below 2 ppm. Additionally, on 19 January 2026, the interactive swimming pool's chlorine residual was measured at 1.53 ppm and opened. The chlorine residual measured above 2 ppm approximately 15 minutes later.
|
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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