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Item No.:
02
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Site:
Medical-Routine Acute Gastroenteritis Reporting
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Violation:
For the voyage ending on 16 October 2026, staff submitted a 4-hour unnecessarily; there had been no change in acute gastroenteritis case counts onboard since the 24-hour report was submitted.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure the vessel maintains proof onboard that the report was successfully received by VSP. Do not submit duplicate reports or reports when not required.
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Item No.:
06
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Site:
Potable Water-Far Point Analyzer
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Violation:
When the inspection team went to test the far point at 1230, the far point analyzer was shut off and the chart recorder read 0.0 ppm chlorine. When measured with a calibrated test kit, the chlorine residual measured 1.27 and 1.22 ppm. The ship experienced a black out around 0930 on the day of the inspection, and the chart recorder stopped recording around that time. Crew called the ECR, where crew stated an alarm for low chlorine at the far point was sounding. However, crew in charge of the potable water system had not been notified.
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Recommendation:
Provide an audible alarm in a continuously occupied watch station (for example, the engine control room) to indicate low and high free halogen residual at the distant point analyzer. Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 mg/L (ppm) higher or lower than the analyzer reading.
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Item No.:
10
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Site:
Housekeeping-Jetted Tub Disinfection Record Review
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Violation:
Upon initial inspection, jetted tub disinfection records were not available for 4 August and 21 September. The records were located prior to the end of the inspection.
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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.
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Item No.:
13
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Site:
Food Service General-Managerial Controls
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Violation:
Insufficient managerial controls and crew knowledge resulted in several significant food safety issues noted across the vessel, including:
1. Excessively soiled warewash machines resulting in soiled food-contact and non-food contact surfaces throughout various food areas- Six warewash/potwash machines were soiled. Some warewash areas were in operation, some machines were not in use but after cleaning and sanitizing, and other machines were not properly cleaned after use.
2. Improper cooling process- Food was covered during the cooling process, resulting in food placed on time control before the food reached 41F or below. Several trays of sandwiches were found covered while in the cooling process, which slowed the process. When reviewing the cooling logs and subsequently measuring the temperatures of the sandwiches, the sandwiches were observed to not be cooling quickly enough to meet cooling time/temperature requirements.
3. Improper cooling combined with improper time control ? Mortadella and cheese sandwiches cooled on the day of inspection did not have a final cooling temperature recorded. Employees indicated the food was on time control in another location. Crew gave conflicting accounts of what food was out for service and where the sandwiches in question were.
4. Cooling Log Documentation- A cooling log entry on 15 October was entered below the last line reviewed by a Chef, but the initial time for that log was earlier than the final time reviewed by the Chef. Crew were not able to explain the discrepancy.
5. Lack of time control labels where required- Nearly all the cold time/temperature control for safety foods/potentially hazardous foods (TCS/PHF) out for service on the World Fresh Market portside buffet lines were not labeled with color dots to indicate discard times. According to the time control plan posted in the area, service was continuous from 0400-2330.
6. Adulterated food out for service or under preparation- Food that was rotten and/or displaying visible signs of mold-growth was out for service at crew mess, moldy produce was on a preparation counter in the Deck 6 Garde Manger, and moldy avocados were in the Deck 6 Main Galley Walk-in Refrigerator.
7. Improper food storage order- Three raw or undercooked animal products were stored above or commingled with ready-to-eat food items in the Deck 6 Main Galley Walk-in Refrigerator.
8. Insufficient pest control- A total of 33 live flies were noted in various food areas. When asked why pest control personnel were not being contacted, crew responded that they (food workers) are pest control. They indicated someone would need to come by later for pesticide application.
9. Improperly maintained hygiene facilities- Crew were unable to explain why the deck 6 main galley toilet was out of service or how long it had been out of service. Several crew were present during the inspection, including management and crew who are stationed in the area. Crew were unable to provide information about the service request until the close-out meeting.
10. Missing temperature-measuring device- A crew member grilling ground beef burgers did not have a temperature-measuring device in the small, glass-enclosed galley. A thermometer from the lido area was provided to the crew member.
11. Communication and training- Throughout the inspection, there were several instances of crew giving differing accounts or answers that did not make sense and crew displaying processes inconsistent with the VSP Environmental Public Health Standards but consistent with a lack of training.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
16
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Site:
Buffet-Deck 15: World Fresh Market Portside
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Violation:
Nearly all the cold time/temperature control for safety foods/potentially hazardous foods (TCS/PHF) out for service on the portside buffet lines were not labeled with color dots to indicate discard times. According to the time control plan posted in the area, service was continuous from 0400-2330. The following TCS/PHF items were not labeled:
- 2 trays of deli meats
- 2 trays of various cheeses
- 4 trays of grilled vegetables
- 1 bowl of red bean salad
- 1 bowl of cooked cauliflower salad
- 13 individual plates of cheese/pastrami sandwiches
- 2 bowls of pea and bacon salad
- 2 bowls of couscous salad
- 1 bowl of seafood salad
- 1 bowl of roasted beef salad
- 1 bowl of tomato salsa
- 1 bowl of guacamole
- 1 bowl of bacon bits (not fully crispy)
- 1 bowl of grilled chicken
- 4 bowls of salad dressing
All food was discarded.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Garde Manger Walk-in Refrigerator / International Cafe
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Violation:
It was unclear when/if a tray of mortadella and cheese sandwiches had fully cooled below 41F prior to being placed on time control. A tray of mortadella and cheese sandwiches were listed on the cooling log with a start time of 0740 the day of inspection; however, there was no final cooling temperature and the item could not be located in the main galley at the time of inspection (1120). Crew indicated the food had already been transported to International Cafe. At 1144, the time of inspection at International Cafe, there was one tray of mortadella and cheese sandwiches in the galley upright refrigerator, one tray in the show galley undercounter refrigerator, and one small tray in the display case. All trays were on time control, and when measured, their temperatures measured above 41F.
Crew gave differing accounts of which sandwiches were prepared on the day of inspection, and which were prepared the day prior to the inspection. The cooling log for 15 October was signed off by the Chef with a mark to indicate the last reviewed item, which was fully cooled by 2047. On the line below, in distinctly different ink than the rest of the 15 October log but the same ink as the 16 October log, an entry for mortadella and cheese sandwiches indicated a tray began cooling at 1932 (before the Chef reviewed and signed the log; however, the Chef confirmed he did not review this entry) with a final cooling time of 2114.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours. If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Deck 5 Garde Manger Walk-in Refrigerator
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Violation:
The food items listed below were cooling in the walk-in refrigerator while covered with trays, which slowed the cooling process. A review of the cooling logs and subsequent food temperature measurements showed that:
- ham and cheese sandwiches only cooled by 3F in three hours.
- tomato and mozzarella sandwiches only cooled by 5F in two and a half hours of cooling.
Other PHF/TCS items, prepared at similar times, that were similarly covered included:
- egg sandwiches.
- cheese and tomato sandwiches.
- brie sandwiches.
- tuna sandwiches.
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Recommendation:
When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and are loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
18
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Site:
Galley-Deck 5 Garde Manger Walk-in Refrigerator
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Violation:
Medium-rare roast beef, that the Chef confirmed was not fully cooked, was stored over cut boiled eggs.
Sushi with raw tuna was stored over assorted ready-to-eat foods, including assorted canapes and raw garlic.
Canapes with caviar were stored commingled with ready-to-eat canapes that did not have raw or undercooked products.
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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.:
18
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Site:
Galley-Deck 15: World Fresh Market Hot Galley
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Violation:
Raw pork chops were stored above thawed hot dogs. The pork chops were relocated.
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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.:
18
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Site:
Galley-Deck 5: Michaelangelo Portside Entrance Ice Station
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Violation:
A small piece of black debris, similar to black debris from a carbon filter, was on a piece of ice.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
18
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Site:
Food Service General-Condition of Fruit and Vegetables
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Violation:
During lunch service, three visibly moldy and/or rotten oranges were on the crew mess service line.
During food preparation at the Deck 6-Garde Manger, an open plastic bin on the preparation counter contained 3 peppers and one cucumber that had evidence of mold growth. Crew reported that the items were previously washed in vegetable preparation room but would be washed again. There was a crew member working in the area with a cut cucumber.
In the Deck 6-Main Galley Walk-in Refrigeration unit 6609, a bin containing previously washed avocados included one avocado with a sticker still on it and at least 4 avocados showing evidence of white mold growth.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
20
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Site:
Galley-Deck 15: World Fresh Market Hot Galley
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Violation:
A crew member grilling ground beef burgers in the small, glass-enclosed galley did not have a temperature measuring device to measure the final cooking temperature of the burgers. The crew member was actively grilling the burgers and pulling them off the grill for service. No consumer advisory was posted at the buffet to indicate the burger could be served undercooked, and the crew member stated the burgers were cooked to 155F. A thermometer located on the buffet lines was provided to the crew member.
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Recommendation:
Ensure food temperature-measuring devices are provided and available for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Galley-Deck 5: Office Mess Pantry
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Violation:
The warewash machine hoses were draped on the deck, resulting in trapped standing water.
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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.:
21
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Site:
Galley-Deck 6: Aft Starboard Dishwash
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Violation:
The biodigester grease trap motor unit gasket was not properly sealed, resulting in grease seeping through the gasket.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5: Scullery
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Violation:
A strainer with large holes was used in the pre-wash sink, resulting in significant amounts of food debris being directed to the deck drain below. Additionally, a thick amount of food debris had built up in this sink and strainer. The pre-wash area deck drain was clogged with food debris, causing the drain line to be submerged in overflowing gray water, and resulting in gray water overflowing on to the deck.
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Recommendation:
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). Ensure sinks and drainboards of warewashing sinks and machines are self-draining.
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Item No.:
22
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Site:
Galley-Deck 5: Undercounter Cabinets below Bains-marie
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Violation:
Three stacks of approximately five metal pans were stored wet nested and soiled with food debris from a previous service. The area was previously cleaned and not in operation.
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Recommendation:
Remove soiled equipment at the end of the service period and store it in the soiled storage area.
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Item No.:
22
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Site:
Food Service General-Warewash and Potwash
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Violation:
Several warewash and potwash machines were excessively soiled with food debris:
- Deck 5 Main Galley Potwash Machine: Two final rinse sanitizing nozzles and six wash nozzles were soiled with food debris. Additionally, the upper right wash/final rinse arms were loosely connected to the machine. The area was in operation at the time of the inspection.
- Deck 5 Officer Mess Pantry: One final rinse sanitizing nozzle and three wash nozzles were soiled with food debris. Additionally, two wash nozzles were damaged. The area was in operation at the time of the inspection.
- Deck 6 Main Galley Aft Starboard Hood-type Warewash Machine: The unit had been out of service for approximately two months, but the inside of the machine was soiled with food debris and wet below the strainer.
- Deck 6 Main Galley Port Forward Hood-type Warewash Machine: Two wash nozzles were blocked. The unit was not in service and had last been used the night before the inspection.
- Deck 6 Main Galley Starboard Forward Flight-type Conveyor Dishwash: Eight auxiliary rinse nozzles were blocked with debris. It was unclear when the unit was last used, but approximately 1/3 of the conveyor had dishes loaded onto it. The unit was not hot and no one was working in the area.
- Deck 15 World Fresh Market Flight-type Dishwash: Part of a strawberry and part of a piece of bread were on the clean side of the machine below the conveyor belt. The unit was in operation at the time of the inspection.
Additionally, the Deck 5 three-compartment sink's rinse compartment was excessively cloudy and soiled with food 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. 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). Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Food Service General-Soiled Food-contact Surfaces
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Violation:
Previously cleaned and sanitized food-contact surfaces were stored soiled in various food areas across the ship, including:
- Deck 5 Main Galley Portside Entrance to Michaelangelo Ice Station: White debris was on the ice scoop stored in the ice bin.
- Deck 5 Main Galley undercounter plate storage: Five plates and bowls were stored soiled in the undercounter plate storage.
- Deck 5 Main Galley Potwash clean storage racks: One strainer soiled with food debris and several round cake formers soiled with food and grease.
- Deck 5 Main Galley Michaelangelo starboard entrance undercounter cabinets: Two bowls.
- Deck 5 Main Galley Michaelangelo starboard entrance dishwash clean storage rack: Three bain-marie flat metal pan tops.
- Deck 5 Crew Mess undercounter warming cabinet (inside of the door).
- Deck 6 Ice Station adjacent to Garde Manger: Brown liquid was on the metal edge of the ice bin below the ice bin door.
- Deck 6 Water Station adjacent to Garde Manger: Dark brown debris was on the right water-fill tap.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 14- World Fresh Market Ice Machine
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Violation:
Black debris accumulated in the lower ice bath tray.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Housekeeping-Ice Machines
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Violation:
Black, brown, and pink debris accumulated in the water bath tray on the following double cuber ice machines:
- Deck 8: Pantry 8524 lower water bath tray
- Deck 9: Pantry 9534 lower water bath tray
- Deck 10: Pantry 10540 upper and lower water bath trays
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Food Service General-Nonfood-contact Surfaces
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Violation:
Previously cleaned and sanitized nonfood-contact surfaces were soiled in various food areas across the ship, including:
- Deck 5 Main Galley Undercounter Plate Storage: Five plates and bowls.
- Deck 5 Main Galley Warming Plate Trolley: Two plates and one metal plate trolley cover.
- Deck 5 Main Galley Potwash clean storage racks: Two pots with sticker residue, one strainer soiled with food debris, and several round cake formers soiled with food and grease.
- Deck 5 Main Galley Michaelangelo starboard entrance undercounter cabinets: Two bowls.
- Deck 5 Main Galley Michaelangelo starboard entrance countertop: Five plate covers.
- Deck 5 Main Galley Michaelangelo starboard entrance dishwash clean storage rack: Three large rectangular trays and three bains-marie flat metal pan tops.
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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:
Galley-Deck 6: Aft Starboard Dishwash
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Violation:
The outer biodigester grease trap motor unit gasket was soiled with a significant accumulation of grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Galley-Deck 6: Men's Toilet Room
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Violation:
The only food employee toilet on the Deck 6 Main Galley was out of service due to a clogged toilet. There was a 'We're working on it' sign on the locked door, and inside the toilet room there was a note that the toilet was clogged. No crew were able to identify how long the toilet had been out of service. The issue was previously reported the morning of the inspection.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 5: Bakery
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Violation:
The handwashing station faucet handle was broken. Water could still be activated.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 5: Office Mess Pantry
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Violation:
Water pooled on the deck beneath the warewashing machine hoses, which were draped across 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
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Site:
Provisions-Deck 4: Frozen Meat Room
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Violation:
Excessive frozen condensate accumulated in the frozen meat freezer. One large icicle formed from the deckhead and caused a large ice build-up on the deck below. Additionally, the deckhead panels in front of the evaporative condenser were separated, resulting in a difficult-to-clean gap.
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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. 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:
Provisions-Deck 4: Frozen Fish Room 4724
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Violation:
The deckhead panels in front of the evaporative condenser were significantly bowed. The attached light fixtures were obviously angled instead of being parallel to the deck.
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Recommendation:
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 14: World Fresh Market Potwash
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Violation:
Water dripped from the deckhead next to the handwashing sink. Water also dripped from the overhang above the three-compartment sink's sanitizing compartment. No pooling on the deck or dripping into the sanitizing compartment was observed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 15: World Fresh Market Hot Galley
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Violation:
The deck grout was in disrepair. Additionally, there was a build-up of green debris in the recessed grout.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
34
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Site:
Housekeeping-Deck 8: Pantry 8524
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Violation:
The deck drain under the handwashing sink did not drain properly.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 5: Scullery
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Violation:
The pre-wash area deck drain was clogged with food debris.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 5: Hot Galley
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Violation:
Liquid waste from the stacked combination oven #2 leaked and dripped onto the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 5: Hot Galley
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Violation:
Liquid waste from the stacked combination oven pooled on the deck.
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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.:
35
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Site:
Galley-Deck 5: Scullery
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Violation:
The pre-wash area deck drain was clogged with food debris, resulting in gray water overflowing on to the deck.
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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.:
38
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Site:
Galley-Deck 5: Staircase Landing Adjacent to Potwash
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Violation:
Two wet mops were stored in yellow mop buckets in a manner that did not promote air-drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 6: Bar Pantry
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Violation:
The empty, clean wash and rinse buckets were stored upright on the deck.
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Recommendation:
Ensure washing, rinsing, and sanitizing buckets or other containers stored with maintenance tools are inverted and nested.
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Item No.:
38
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Site:
Preparation Room-Deck 4: Biodigester
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Violation:
The biodigester was not in use and has not been used in while, with no plans for future use.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
A total of 33 flies were observed across the following food areas:
- Deck 5 Main Galley Bakery in various areas (8 small flies)
- Deck 5 Main Galley Hot Galley near the blast chiller (1 small fly)
- Deck 5 Main Galley Portside Michaelangelo Entrance (1 house fly)
- Deck 5 Main Galley Potwash (2 small flies)
- Deck 5 Staff Mess (1 small fly)
- Deck 5 Officer Mess Pantry (5 small flies)
- Deck 6 Main Galley Aft Starboard Dishwash (2 small flies near the biodigester)
- Deck 6 Main Galley Men's Toilet (2 small flies)
- Deck 6 Bar Pantry (1 small fly)
- Deck 6 Garde Manger (1 small fly)
- Deck 6 Main Galley Starboard Forward Dishwash (1 small fly)
- Deck 6 Main Galley Hot Galley near the combination oven (1 small fly)
- Deck 15 World Fresh Market Portside Fruit Station (1 small fly)
- Deck 15 World Fresh Market Galley near the juice machines (5 small flies)
- Deck 15 World Fresh Market Scullery near the ice machine (1 small fly)
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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.:
44
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Site:
Potable Water-Far Point Analyzer
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Violation:
An alarm for low-level chlorine residual at the far point had been sounding in the ECR for approximately three hours, and the crew in charge of the potable water system had not been notified. The ship experienced a black out around 0930 on the day of the inspection. When the inspection team went to test the far point at 1230, the far point analyzer was shut off and the chart recorder read 0.0 ppm for the last three hours. Additionally, crew called the ECR, where crew stated an alarm for low chlorine at the far point was sounding. However, crew in charge of the potable water system had not been notified.
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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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