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Item No.:
02
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Site:
Medical-Deck 2 - Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the voyage that ended on 23 September 2025, it was reported incorrectly that two crew members were listed as AGE reportable cases via MIDRS; however, the AGE surveillance log stated that one passenger and one crew member were listed as AGE reportable cases.
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Recommendation:
List in the AGE surveillance log: (2) All reportable AGE cases.
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Item No.:
02
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Site:
Medical-Deck 2 - Acute Gastroenteritis (AGE) Surveillance Log
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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 Public Health Standards.
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Recommendation:
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:
Galley-Deck 12 - Soup Station
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Violation:
The backflow prevention device atmospheric vents were blocked for the right-most combination oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 12 - Backstube
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Violation:
Water continuously dripped from the coffee machines backflow prevention device in the technical space below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 12 - Fish Market
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Violation:
The backflow prevention device atmospheric vents were blocked for the combination oven station.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Housekeeping-Deck 2 - Housekeeping Office
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Violation:
Four packs of bottled water were stored on the deck. This was corrected before the end of the inspection.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Galley-Deck 12 ? Backstube
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Violation:
The handles of the self-service serving tongs were touching the butter out for passenger self-service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored:(3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours.
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Item No.:
19
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Site:
Buffet-Deck 12 - Kid's Buffet
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Violation:
A self-service buffet dedicated for kids only had a sneeze guard that did not protect the food for all ages of kids allowed to serve themselves. Staff stated the kids would come into this buffet under adult supervision; however, some of the kid's height allowed them to be under the sneeze guard protection.
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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.:
20
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Site:
Galley-Deck 12 - Backstube
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Violation:
The coffee machine front service panel and the dispensing spout were damaged and chipped.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 12 - Warewash
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Violation:
Four previously cleaned and sanitized cutting boards were stored heavily scored.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
24
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Site:
Galley-Deck 12 - Warewashing Area
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Violation:
The flight-type warewash machine manifold water temperature was measured at 202F by the inspector and verified by crew. The inspector and crew continued to test the temperature for at least 35 minutes. The plate surface temperature of at least 160F was met. This warewash machine serviced the entire lido galley.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Galley-Deck 12 - Glasswash
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Violation:
The flight-type glasswash machine manifold water temperature was measured at 200F by the inspector and verified by crew. The inspector and crew continued to test the temperature for at least 40 minutes. The plate surface temperature of at least 160F was met. This glasswash machine serviced the entire lido galley.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Buffet-Deck 12 - Portside Buffet
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Violation:
Two sanitizing buckets had chlorine concentrations below 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 12 - Warewash
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Violation:
One previously cleaned and sanitized cutting board was stored in the clean storage area heavily soiled.
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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 12 - Anckelmannsplatz
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Violation:
Service utensils to the side of all buffets lines and beverage stations were stored unprotected.
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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.:
33
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Site:
Galley-Deck 12 - A La Carte Fish Market - Sushi
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Violation:
The deckhead above the fire shutter door roller was heavily soiled with a brown substance.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were observed in the following locations:
Deck 12 - Fish Market - One fly was in the area.
Deck 12 - Lido Buffet - One fly was at portside wine service station.
Deck 12 - Lido Buffet - One fly was at portside aft beverage station.
Deck 5 - Main Galley - One fly was at pastry station.
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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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