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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE log did not include a 'Comments or Notes' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
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.:
08
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Site:
Potable Water-Tank Coating
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Violation:
Potable water tanks were coated in the shipyard in June 2024. The coating manufacturer required approximately 28 hours of hard dry (cure) time. Tank 16-port painting started on 7 June from 1800 - 2000 hrs. The record stated inspection started 13:30 - 14:00 but did not state the inspection date to demonstrate the manufacturer hard dry (cure) time was met.
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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: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (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.:
19
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Site:
Buffet-Deck 4 - Crew Mess
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Violation:
Serving utensil handles were resting inside a platter of cold cut meats, and a platter of cut cheese. The food was discarded immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed.
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Item No.:
22
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Site:
Galley-Deck 12 - Terrace Cafe - Warewashing Area
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Violation:
The flight-type warewashing machine's internal digital thermometer displayed final rinse manifold water temperatures ranging between 174F - 198F; however, the plate surface temperatures ranged from 164F - 168F.
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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 12 - Waves - Warewashing Area
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Violation:
The flight-type warewashing machine's internal digital thermometer displayed final rinse manifold water temperatures ranging between 172F - 193F; however, the final rinse plate surface water temperatures ranged from 164F - 166F.
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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.:
27
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Site:
Galley-Deck 5 - Jacque - Hot Station
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Violation:
Two countertop soup warmers were soiled on nonfood-contact areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
36
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Site:
Buffet-Deck 12 - Terrace Cafe - Waiter Stations 3, 4, 9, 10
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Violation:
The light intensity was insufficient at the auxiliary soiled utensil holding stations. This was corrected immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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