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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (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: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On the public vomit or diarrhea incident logs, there was no column to differentiate between vomiting or diarrhea incidents. Medical included these details in each follow-up entry on the log; however, if the person was not identified, there were no follow-up entries.
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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: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (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; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Testing
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Violation:
The whirlpools, retreat pool, and solarium pool were not sampled for Legionella at least every three months. (VSP 2025 Environmental Public Health Standard)
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tubs
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Violation:
For the eight heated jetted tubs located on balconies, required safety signage was not posted, as mandated for vessels without a variance under the VSP 2025 Environmental Health Standards.
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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: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (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.:
10
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Site:
Housekeeping-Jetted Tubs
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Violation:
For the four indoor jetted tubs, records indicated a range of dates (voyage dates) instead of giving the actual date disinfection occurred. Staff stated they always disinfect the jetted tubs on each turnaround day as they do seven day voyages; however, this could not be verified in the records.
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Recommendation:
Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
At 1830 on 14 July 2025, a nonfood worker started experiencing symptoms of AGE; however, the crew member did not report to medical until 0900 on 15 July.
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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.:
16
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Site:
Galley-Deck 3: Pantry Section
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Violation:
Temperature for three items on the most recent cooling log were first checked more than 2 hours after the initial temperature was taken.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation. 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.
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Item No.:
16
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Site:
Galley-Deck 14: OVC Pasta Station
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Violation:
Containers of pasta were on time control on the front counter but were not labeled directly with a discard time. Labels were posted nearby the containers but not on the containers themselves. The time control plan stated that the same menu runs continuously from 1100 to 0130. Not labeling the containers directly could allow food to be on time control beyond 4 hours. Corrections started immediately.
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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) 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. (2) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
21
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Site:
Galley-Deck 4 - Eden Show Galley
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Violation:
The grouting around the handwashing station was in disrepair. Corrections started immediately.
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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.:
21
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Site:
Galley-Deck 12: Luminae Dishwash
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Violation:
On the soiled storage area, a stack of dozens of waiter trays showed signs of disrepair, especially on the edges.
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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. 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 3: Crew Mess
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Violation:
Silicone peeled from around the base of the counter-mounted ice machine.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces 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.
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Item No.:
21
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Site:
Galley-Deck 3: Sauce Section
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Violation:
Water continuously dripped from the combination oven's door and pooled on the deck beneath. Technicians stated the gasket needed to be replaced.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Bar-Cafe al Bacio
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Violation:
The outside of a tray storing previously cleaned and sanitized glasses was rough and difficult to clean. It was soiled with brown debris.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 2: Warewash
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Violation:
The glasswash machine had been out of service since the morning of the inspection.
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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.:
22
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Site:
Galley-Deck 14: OVC Dishwash
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Violation:
The in-use flight-type dishwash machine had oily residues on the surfaces where the blower dries the plates inside the machine. Plates already cleaned and sanitized passed under these oily residues that could fall on the plates. Upon inspection of the blower compartment above the conveyor, the area was found heavily soiled with oily residues and debris. Corrections started immediately.
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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).
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Item No.:
22
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Site:
Galley-Deck 14: OVC Potwash
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Violation:
The hot sanitizing water temperature gauge of the 3-compartment sink was in disrepair. Corrections started immediately.
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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.:
22
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Site:
Galley-Deck 14: OVC Dishwash
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Violation:
The in-use flight-type dishwashing machine was continuously leaking on the deck below from under the sanitizing compartment. The water pooled on the deck. Corrections started immediately.
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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.:
22
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Site:
Dining Room-Deck 12 - Luminae
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Violation:
The coffee carafes stored under the seating benches were wet and soiled inside.
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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 3: Warewash
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Violation:
The portside flight-type warewash machine's data plate was worn and could not be read.
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Recommendation:
Ensure a warewashing machine is provided with a readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) Wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) Pressure required for the freshwater sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) Conveyor speed in meters or feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 4: Warewash
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Violation:
The portside flight-type warewash machine had been out of service since the morning of the inspection due to a faulty valve.
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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.:
23
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Site:
Galley-Deck 3: Warewash
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Violation:
At least 10 dishes used for Crme Brle still had food debris stuck to the sides when they came out of the warewash machine.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary. If necessary for effective cleaning, ensure equipment and utensils are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
26
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Site:
Housekeeping-Deck 8: Pantry (B-08-4-001)
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Violation:
One hair was on the inside of the ice machine's outer cover.
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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.:
27
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Site:
Galley-Deck 5: Eden Cafe Show Galley
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Violation:
The bottom of the front counter hot cabinet was soiled with food debris. The last service was the day before. Corrections started immediately.
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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:
Bar-Cafe al Bacio
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Violation:
The outside of a tray storing previously cleaned and sanitized glasses was soiled with brown debris.
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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
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Site:
Other-Deck 14: OVC F&B Storage Locker
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Violation:
A package of paper cups and a package of take-away boxes were stored on the deck under the shelving. Corrections started immediately.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
28
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Site:
Dining Room-Deck 12: Luminae
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Violation:
Hundreds of pieces of food equipment were stored directly on the deck under the seating benches. All this equipment was outside its original packaging, for example: chinaware, cutlery, paper cups, water and coffee carafes. The coffee carafes were also wet and soiled inside.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
28
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Site:
Provisions-Deck 2: Trolley Wash (FD-01-6-30)
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Violation:
The trolley washroom was full of plastic trash cans, dishes, cooking trays, and cardboard boxes containing equipment. The items appeared clean.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
29
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Site:
Housekeeping-Deck 11: Pantry (B-11-4-001)
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Violation:
The temperature of the handwashing sink's water was measured at 123F and users could not make temperature adjustments.
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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.:
29
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Site:
Galley-Deck 3: Crew Warewash
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Violation:
The temperature of the handwashing sink's water was measured at 123F and users could not make temperature adjustments.
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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.:
31
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Site:
Buffet-Deck 5: Eden Cafe
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Violation:
Bottles of disinfectant for nonfood areas were stored in the cabinet below the self-service counter. Corrections started immediately.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Provisions-Deck 2: General Frozen Foods
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Violation:
An excessive amount of ice accumulated around the deckhead hatch in the back of the room and chunks of ice were on the deck beneath. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3: Tuscan Restaurant
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Violation:
An excessive amount of condensate collected on the ventilation hood above the deep fryer.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3: Sauce Section
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Violation:
Water continuously dripped from the combination oven's door and pooled on the deck beneath. Technicians stated the gasket needed to be replaced.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3: Warewash
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Violation:
Excessive condensate collected on the deckhead light fixture above the clean side of the flight-type warewash machine.
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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:
Bar-Deck 14: Scoops
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Violation:
Pipes and cables were resting on the deck under the soft ice cream machine.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Deck 14: OVC Dishwash
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Violation:
A large amount of water collected under the in-use flight-type dishwashing machine. Corrections started immediately.
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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.:
34
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Site:
Bar-Deck 14: Scoops
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Violation:
The handwashing faucet was continuously leaking. Corrections started immediately.
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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; Eden Cafe
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Violation:
The utility sink faucet was continuously leaking. Corrections started immediately.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Galley-Deck 5: Eden Cafe
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Violation:
The protective coating of one of the carving station heat lamps was scratched. Corrections started immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
36
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Site:
Buffet-Deck 14: Mast Grill
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Violation:
During lunch service, the lights above the beverage station were turned off. As a result, the light intensity behind and around equipment was less than 110 lux. Corrections started immediately.
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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.:
37
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Site:
Galley-Deck 3: Warewash
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Violation:
Excessive condensate collected on the deckhead light fixture above the clean side of the flight-type warewash machine.
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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.:
37
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Site:
Galley-Deck 3: Tuscan Restaurant
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Violation:
An excessive amount of condensate collected on the ventilation hood above the deep fryer.
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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.:
38
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Site:
Provisions-Deck 2: Trolley Wash (FD-01-6-30)
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Violation:
The trolley washroom was full of plastic trash cans, dishes, cooking trays, and cardboard boxes containing equipment.
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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.:
38
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Site:
Galley-Deck 5 - Eden Cafe Show Galley
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Violation:
Two difficult-to-clean decorative bonsai trees were on the bulkhead-mounted shelving above the soup station and the sandwich preparation area. Corrections started immediately.
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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:
Galley-Deck 14: OVC Stir Fry Station
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Violation:
During lunch service, one fly was in the area. Corrections started immediately.
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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.:
39
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Site:
Galley-Deck 14: OVC Dessert Station
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Violation:
During lunch service, three flies were in the area. Corrections started immediately.
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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.:
39
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Site:
Pantry-Deck 14: Il Secundo Al Bacio
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Violation:
During lunch service, two flies were in the area. Corrections started immediately.
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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.:
42
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Site:
Children Area-Deck 3: Camp at Sea
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Violation:
The sign in the restroom did not have the exact wording ?Wash your hands and assist the children with handwashing after helping them use the toilet? as required in the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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