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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 AGE report for the ship's arrival in Wrangell, AK, from Vancouver, BC, at 0900 on 28 July 2026 was submitted at 0816 on 28 July 2026, 44 minutes before arrival. Medical crew stated they attempted to submit the report within the required 24- to 36-hour reporting window but did not have service.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance 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.:
01
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Site:
Medical-24-hour Acute Gastroenteritis (AGE) Report
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Violation:
No 24-hour AGE report was submitted for the ship's arrival in Klawock, AK, from Vancouver, BC on 7 July 2026.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance 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.:
02
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Site:
Medical-Public Vomit/Public Diarrhea Incident (PVI/PDI) Record Review
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Violation:
There was no documented medical follow up for public vomit incidents recorded by housekeeping crew on the following dates and locations:
-2 February 2026: Deck 7, portside.
-18 March 2026: Deck 10 loading area.
-18 March 2026: Deck 6, in front of the Aune restaurant.
-24 March 2026: Deck 6, in front of the science center.
Crew stated that written and electronic recordkeeping for PVI/PDI incidents was implemented at the beginning of May 2026. Before implementation, all communication regarding these incidents was conducted by telephone.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log Review
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Violation:
Required information at the top of the AGE surveillance logs for the following voyages was not completed:
-13?25 July 2026: Total number of passengers, total number of crew, total number of reportable AGE cases among passengers, and total number of reportable AGE cases among crew - No passengers or crew reported to medical with AGE symptoms during this voyage.
-4?13 July 2026: Total number of reportable AGE cases among passengers and crew - One passenger reported to medical with AGE symptoms during this voyage and was listed as nonreportable.
-22 June?4 July 2026: Total number of reportable AGE cases among passengers and crew - One passenger and one crew member reported to medical with AGE symptoms during this voyage. Both were listed as nonreportable.
-13?22 June 2026: Total number of reportable AGE cases among passengers and crew - No passengers or crew reported to medical with AGE symptoms during this voyage.
-1?13 June 2026: Total number of reportable AGE cases among passengers and crew - One passenger and one crew member reported to medical with AGE symptoms during this voyage. Both were listed as nonreportable.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (19) Entry (yes/no) for whether this was a reportable AGE case. 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).
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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Sampling
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Violation:
The potable water system and recreational water systems were not sampled for Legionella per the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. 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. 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.:
07
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Site:
Potable Water-Pipe Maintenance and Disinfection Records
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Violation:
Potable water system components were not disinfected using the required concentration and contact time of 50 mg/L (PPM) chlorine for 4 hours for routine maintenance or 200 mg/L (PPM) chlorine for 1 hour for emergency maintenance disinfection procedures, including:
-On 12 occasions between 12 June and 29 July 2026, potable water system components were disinfected at 100 mg/L (ppm) for 1 hour.
-On 18 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 4.5 hours.
-On 19 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 4 hours.
-On 22 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 2 hours and 20 minutes.
-On 27 July 2026, a pipe was disinfected at 200 mg/L (ppm) for 6 hours and 20 minutes.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The three nontestable backflow prevention devices for the showerheads inside the medical center were not listed on the cross-connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance and Disinfection Record Review
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Violation:
The measured free halogen residual after flushing was not recorded for 9 of the 10 potable water tanks following maintenance and disinfection. All 10 potable water tanks had been inspected and disinfected since October 2025.
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Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured. Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance and Disinfection Record Review
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Violation:
No disinfection end time was recorded for the 2026 maintenance of potable water tank #252. Records identified disinfection began at 1339 using 200 mg/L (PPM).
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Record Review
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Violation:
The interior coating of potable water tank #205 was not fully cured prior to the start of tank disinfection. Records showed the tank was painted from 1500 to 1558 on 22 October 2025 and disinfected from 1730 to 1930 on 23 October 2025. According to the paint manufacturer's documentation, the coating required a minimum curing time of seven days.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Heated Jetted Tubs Variance
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Violation:
The ship maintains an approved variance to operate the heated jetted tubs under Option 2 of the VSP 2025 Environmental Public Health Operations Standards; however, the tubs did not have automated halogen and pH injection systems, and the free halogen residuals and pH levels were not recorded every 4 hours. Ship crew documented cleaning and disinfecting of the heated jetted tubs twice a week or between occupancies (whichever was more frequent). The ship anticipated installing automated injection and record keeping systems in early 2027.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log Review
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Violation:
A nonfood employee had AGE symptom onset at 0800 on 1 June 2026 and did not report to the medical center to begin isolation until 0900 on 14 June 2026. Between symptom onset and reporting to the medical center, the employee continued to work and visited the crew mess. Medical crew determined the employee was a nonreportable case but isolated the employee as an extra precaution.
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Recommendation:
When nonfood employees are symptomatic and 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
15
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Site:
Provisions-Deck 2 - Vegetable and Fruit Walk-In Refrigerator # 3.2.14
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Violation:
Six mandarin oranges stored inside a cardboard box had extensive skin and flesh rot throughout the fruit. Crew initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 9 - Lindstrm Restaurant
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Violation:
One metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes were stored inside an undercounter reach-in hot holding unit with internal temperatures maintained below 135F. Crew stated both containers were on time control; however, the unit was not identified on the posted time control plan or physically labeled as a time control unit. Using a calibrated thermometer, the inspector measured the internal temperature of the fried rice at 97F and the boiled potatoes at 111F. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 9 - Lindstrm Restaurant
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Violation:
One metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes were stored on time control inside an undercounter reach-in hot holding unit. This unit was not identified on the posted time control plan or physically labeled as a time control unit. Crew initiated corrective action.
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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.:
17
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Site:
Pantry-Deck 10 - Explorer's Lounge
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Violation:
The posted time control plan identified the milk compartment of the counter mounted coffee machine as a unit on time control; however, the compartment was not physically labeled to identify it as a time control unit. Crew initiated corrective action.
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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.:
19
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Site:
Buffet-Deck 6 - Aune Aft Service Line
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Violation:
One uncovered bowl of croutons and one uncovered bowl of pickled pumpkin condiment were offered for passenger self-service on the buffet line outside of the sneeze protection. Crew initiated corrective action.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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Site:
Provisions-Deck 2 - Portside Gangway Dry Storage
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Violation:
Cardboard boxes containing 12-ounce metal cans of packaged beverages and 1/2-gallon plastic containers of packaged juice were stored on a difficult-to-clean wooden pallet. Crew stated the packaged food items were provisioned on 26 July 2026. Crew initiated corrective action.
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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.:
21
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Site:
Provisions-Deck 2 - Portside Gangway Dry Storage
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Violation:
Cardboard boxes containing 12-ounce metal cans of packaged beverages and 1/2-gallon plastic containers of packaged juice were stored on a difficult-to-clean wooden pallet. Crew stated the packaged food items were provisioned on 26 July 2026. Crew initiated corrective action.
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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:
Galley-Deck 6 - Pastry Preparation
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Violation:
The sanitizing solution in the bucket next to the bulkhead-mounted drinking fountain was soiled with an oily film. It was not possible to see the bottom of the bucket. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
The wash solution inside the in-use rack-type warewashing machine was soiled with more than a day's worth of food debris, four paper wrappers, and a dislodged plastic cap. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 6 - Hot Preparation Line
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Violation:
The food-contact surfaces of two recently cleaned and sanitized waffle makers stored on the undershelf below the hot preparation line were soiled with a brown, sticky residue. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
Two recently cleaned and sanitized coffee pitchers stored on the clean storage shelf near the galley exit door were soiled with coffee grounds on the internal food-contact surfaces. Additionally, a small layer of water collected on the bottom of the pitcher due to capped tops that prevented the inside surfaces from air drying. Crew initiated corrective action
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
A small amount of water collected in the bottom of two recently cleaned and sanitized coffee pitchers stored on the clean storage shelf. The pitcher tops were capped, preventing the inside surfaces from air drying. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying.
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Item No.:
28
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air, causing condensation to form on the metal surface of the duct. Liquid dripped from the duct onto recently cleaned and sanitized plates and equipment stored on the storage shelf underneath. Crew initiated corrective action.
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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.
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Item No.:
28
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Site:
Galley-Deck 9 - Lindstrm Restaurant
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Violation:
Recently cleaned and sanitized dishes were commingled inside the undercounter reach-in hot holding unit with one metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes. The container of boiled potatoes was stacked directly on top of recently cleaned and sanitized plates. Crew initiated corrective action.
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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.
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Item No.:
29
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Site:
Bar-Deck 10 - Explorer's Lounge
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Violation:
The handwashing sink inside the crew service area of the bar was unable to deliver water at a temperature below 120F for handwashing. Using a calibrated thermometer, the inspector measured the handwashing water temperature at 125F. The user was unable to adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Bar-Deck 10 - Explorer's Lounge
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Violation:
The bottom open liquor bottle storage shelf along the back bar was not coved between the shelf and the bulkhead.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Dining Room-Deck 6 - Aune Starboard Waiter Station, Forward
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Violation:
The bulkhead underneath the soiled side of the waiter station was unfinished, exposing wood surfaces and difficult-to-clean penetrations through both sides of the bulkhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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-Deck 6 - Warewashing Area
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Violation:
The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air, causing condensation to form on the metal surface of the duct. Condensate dripped from the duct onto the deck below.
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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.:
37
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air and condensed on the metal surface of the duct. Condensate dripped from the duct onto the deck and recently cleaned and sanitized plates and equipment stored on the rack below.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log Review
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Violation:
A nonfood employee had AGE symptom onset at 0800 on 1 June 2026 and did not report to the medical center to begin isolation until 0900 on 14 June 2026. Between symptom onset and reporting to the medical center, the employee was documented continuing to work and visiting the crew mess. Medical crew determined the employee was a nonreportable case but isolated the employee as an extra precaution. Additionally, there no documented medical follow ups for four public vomiting incidents. Crew submitted the 24-hour AGE report for the ship's arrival in Wrangell, AK, from Vancouver, BC, at 0900 on 28 July 2026 at 0816 on 28 July 2026, 44 minutes before arrival. Additionally, no 24-hour AGE report was submitted for the ship's arrival in Klawock, AK, from Vancouver, BC on 7 July 2026.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Potable Water-Maintenance and Disinfection Record Review
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Violation:
Crew did not record the measured free halogen residual after flushing for 9 of the 10 potable water tanks following maintenance and disinfection. Since October 2025, crew inspected and disinfected all 10 tanks. Additionally, records identified that disinfection of potable water tank #252 began at 1339 using a free halogen concentration of 200 mg/L (ppm), but crew did not record the disinfection end time. Additionally, crew disinfected potable water tank #205 before its interior coating had fully cured. Records showed that crew painted the tank from 1500 to 1558 on 22 October 2025 and disinfected it from 1730 to 1930 on 23 October 2025. The coating manufacturer required a minimum curing time of 7 days.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-Heated Jetted Tubs Variance
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Violation:
The ship maintains an approved variance to operate the heated jetted tubs under Option 2 of the VSP 2025 Environmental Public Health Operations Standards; however, the tubs did not have automated halogen and pH injection systems, and the free halogen residuals and pH levels were not recorded every 4 hours. Ship crew documented cleaning and disinfecting of the heated jetted tubs twice a week or between occupancies (whichever was more frequent). The ship anticipated installing automated injection and record keeping systems in early 2027.
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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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