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Item No.:
36
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Site:
Galley-Deck 2 - Warewash - Aft
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Violation:
The light intensity was less than 220 lux on the soiled side of the flight-type dish wash machine.
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Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux 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.:
39
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Site:
Galley-Deck 2 - Beverage Station - Aft
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
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Site:
Galley-Deck 2 - Dry Storage - Aft
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Violation:
A container of salt did not have an identifying label. The salt was immediately discarded.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
34
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Two sink faucets leaked and dripped water into stainless steel serving pans intended for ready-to-eat-food. No food was impacted.
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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:
Bar-Deck 2 - Ocean
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Violation:
One soda gun had a slotted fastener in the food splash zone. This was corrected immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.:
20
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Site:
Bar-Deck 2 - Piano
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Violation:
One soda gun had a slotted fastener in the food splash zone. This was corrected immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.:
33
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Site:
Galley-Deck A - Hot
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Violation:
Water dripped and pooled on the deck from the far-right bains-marie technical space.
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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.:
39
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Site:
Galley-Deck A - Beverage Station
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Buffet-Deck 9 - Lido Market - Asian Station - Portside
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Violation:
The bread toaster vent had an accumulation of dust. This was immediately corrected.
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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 9 - Lido Market - Italian Station
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Violation:
The bread toaster vent had an accumulation of dust. This was immediately corrected.
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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.:
36
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Site:
Galley-Deck 9 - Dive In
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Violation:
The light intensity was less than 220 lux at the grill near the entrance.
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Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux 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.:
33
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Site:
Galley-Deck 10 - Tamarind
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Violation:
The deck grouting was in disrepair near the flat top grill.
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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.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The Legionella sampling records provided did not identify the water heater and/or hot water storage were sampled within the previous six months as per 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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