|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis Surveillance Log
|
|
Violation:
The Excel version of the AGE surveillance log did not include a 'Comments or Notes' column. (VSP 2025 Environmental Public Health Standards)
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Charts
|
|
Violation:
The 25 September 2025 bunkering record was missing the pretest results for the halogen and pH residuals.
|
|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 5 - Aft Showers
|
|
Violation:
Two out of the three aft showers could not be turned on. Two out of the three recreational water facilities in the area were in operation during the inspection.
|
|
Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5 - Grill
|
|
Violation:
The coffee machine had been out of service since the day before the inspection.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5 - World Cafe - Starboard Beverage Station
|
|
Violation:
The ice/water dispenser had been out of service for two days.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5 - World Cafe - Pizza Station
|
|
Violation:
The dough sheeter belt was frayed in a few areas.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 5 - World Cafe
|
|
Violation:
The white countertops had some cracks and chips on the worker side of the buffet line.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 1 - Manfredi's
|
|
Violation:
The white countertop was chipped, had sharp edges, and had excess grout on the front underside on the worker side of the counter. Also, the countertop was chipped around the far-right flat top grill.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 5 - Sushi
|
|
Violation:
The metal frame around the undercounter cabinet doors was damaged on the bottom, which created gaps.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 5 - World Cafe - Sushi
|
|
Violation:
The small portable cart was damaged along the top shelf edges.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - World Cafe - Dishwash
|
|
Violation:
Staff explained the final sanitizing rinse temperature of the rack-type dishwash machine was not within proper range since the day prior to the inspection. All items sent through this machine were then sent through the hood-type glasswash machine for wash and sanitize.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - World Cafe - Dishwash
|
|
Violation:
The black cables inside the blower compartment of the rack-type dishwash machine were soiled with dust.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - World Cafe - Dishwash
|
|
Violation:
Aluminum tape was around the exhaust duct above the center of the rack-type dishwash machine, making the equipment difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - World Cafe - Potwash
|
|
Violation:
The hot water sanitizing temperature gauge of the three-compartment sink read 130F while the sanitizing solution measured 178F using the inspector's thermometer.
|
|
Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - World Cafe
|
|
Violation:
A previously cleaned and sanitized blender was stored wet inside and capped closed on the clean over-shelf.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 - Grill
|
|
Violation:
The sign at the handwashing station in the pantry stated 'Wash Hands After Using Toilet.'
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - World Cafe - Dishwash
|
|
Violation:
Condensate was on the bulkhead and deckhead inside the exhaust hood overhang on the clean side of the rack-type dishwash machine. Condensate dripped along the clean over-shelf support.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 - World Cafe - Beverage Stations (Port and Starboard)
|
|
Violation:
The light intensity measured less than 110 lux behind and around the beverage equipment.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - World Cafe - Dishwash
|
|
Violation:
Condensate was on the bulkhead and deckhead inside the exhaust hood overhang on the clean side of the rack-type dishwash machine. Condensate dripped along the clean over-shelf support.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The mooring lines were not fully enclosed by the rat guards which caused gaps.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
The monitoring traps listed on the 5-13 October 2025 active surveillance log were missing entries for all messes, bars, and the recycling center. According to the integrated pest management plan, an entry is to be recorded.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-HVAC Humidifier Systems
|
|
Violation:
Staff stated in-unit misting humidifiers are dispersed throughout the vessel that are used during the Arctic season. However, no documentation of disinfection or shock treatment was available to verify these procedures were completed.
|
|
Recommendation:
Maintain decorative fountains and misting systems free of Mycobacterium, Legionella, algae, and mold growth. For systems installed after the adoption of the VSP 2011 Operations Manual: (1) Provide an automated treatment system (halogenation, UV, or other effective disinfectant) to prevent the growth of Mycobacterium or Legionella in any decorative fountain, misting system or similar facility; (2) Ensure that nozzles are removable for cleaning and disinfection; and (3) Ensure that pipes and reservoirs can be drained when the fountain/system is not in use. Maintain portable units clean. For misting systems and similar facilities, ensure that these systems can be manually disinfected (halogenation, heat, etc.). If heat is used as a disinfectant, ensure that the water temperature, as measured at the misting nozzle, can be maintained at 65 C (149 F) for a minimum of 10 minutes.
|
|