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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.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling was conducted in September 2025. The water heater was not included. The previous sampling occurred in March 2025. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
On 12 September 2025, a food employee had an onset of acute gastroenteritis (AGE) symptoms at 1430 and her last AGE symptom was at 1630. She reported to medical at 1700. She is a night-shift worker and stopped working that morning at 0500. She shares a cabin toilet with three other crew members.
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Recommendation:
When food 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 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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Item No.:
16
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Site:
Galley-Deck 9 - Lido Preparation Area
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Violation:
One container of raw sliced beef removed from temperature control and stored on the preparation counter for service was not identified with a 4-hour discard label. The internal temperature of the beef measured 45F with a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less. 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.
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.:
16
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Site:
Galley-Deck 3 - Walk-In Refrigeration Unit
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Violation:
The internal temperatures of cooked roast beef inside three different metal containers prepared on 14 November 2025 measured 44F with a calibrated thermometer. The ambient temperature inside the walk-in refrigerator measured 54F. Crew identified the unit was undergoing defrost. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Buffet-Deck 0 - Team Dining #2
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Violation:
The placard posted above the crew self-service buffet identified omelets were available 'cooked to order,' however, this menu item was not linked to the consumer advisory statement below. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Deck 3 - Starboard Toast Station
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Violation:
The portable bread warmer was physically labeled as a unit on time control; however, this unit was not identified on the posted time control plan. Crew identified this unit was not on time control and removed the label.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Room Service-Deck 6
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Violation:
The cold well against the aft bulkhead, the two-door reach-in refrigerator, the undercounter reach-in refrigerator, and the mobile bread warmer were all physically labeled as units on time control; however, no time control plan was available inside the pantry. Crew stated this venue was not on time control, and removed the labeling from the equipment.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Deck 9 - Big Chicken - Aft Beverage Station
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Violation:
The posted time control plan did not include the units on time control or the flow of time/temperature control for safety, also known as potentially hazardous food (TCS/PHF), from removal of temperature control to discard. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 3 - Steakhouse
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Violation:
One plastic container of raw kosher chicken with a 16 November 2025 preparation date was stored directly over one plastic container of ready-to-eat beef rolls with a 16 November 2025 preparation date inside the undercounter reach-in refrigerator. Crew initiated corrective action.
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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.:
19
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Site:
Buffet-Deck 9 - Lido Buffet - Portside Omelet Station
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Violation:
One metal container of sliced ham on time control and one metal container of shredded mozzarella were stored on a table adjacent to stacks of soiled metal hotel pans and soiled raw egg bowls. Crew initiated corrective action.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido Buffet - Portside Main Buffet Island
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Violation:
A plastic container of powdered white sugar out for service on the buffet line was not labeled with the common name of the food. Crew initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Bar-Deck 9 - Blue Iguana Tequila Bar
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Violation:
Five bottles of liquor were out for service underneath a decorative triangle that was soiled with flaking corrosion and debris. Crew initiated corrective action.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Guy's Burgers Show Galley
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Violation:
The french fries scoop handle was stored directly in contact with cooked fries inside the basket at the crew-served buffet line. Crew initiated corrective action.
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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, such as bins of sugar, flour, or cinnamon; (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; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 0 - Soup Station
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Violation:
Liquid steadily dripped from the right-side soup kettle's technical compartment and pooled on the deck below. The source of the leak could not be identified.
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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 3 - Forward Warewash Area
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Violation:
Liquid steadily dripped from the wash compartment door of the conveyor-type warewash machine and pooled on the deck below.
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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.:
24
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Site:
Buffet-Deck 9 - Lido Buffet - Portside Main Buffet Island
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Violation:
The bucket of chlorine sanitizing solution measured less than 50 ppm. Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
Four soiled and damp wiping cloths were discarded on the deck underneath the food digester. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Buffet-Deck 9 - Lido Buffet - Portside Main Buffet Island
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Violation:
Greater than a day's accumulation of food debris collected on the food splash zone of the warming bulb on the portable warming equipment. Crew initiated corrective action.
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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 9 - Walk-In Refrigerator #46
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Violation:
The four wheel casters on the mobile trolley were soiled with a green, liquid residue. This residue came off when touched. Crew initiated corrective action.
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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 9 - Bonsai Sushi - Storage Cabinet
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Violation:
The bottom shelf of the storage cabinet was soiled with greater than a day's accumulation of liquid brown residue and food debris. Crew initiated corrective action.
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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 3 - FSD 3.062A - Storage Area
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Violation:
One unused personal miniature refrigerator was stored on the deck inside the storage area. The internal shelves were soiled with greater than day's accumulation of beige residue. Crew initiated corrective action.
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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-Deck 9 - Blue Iguana Tequila Bar
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Violation:
Five bottles of liquor were out for service underneath a decorative triangle that was soiled with flaking corrosion and debris. Crew initiated corrective action.
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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:
Galley-Deck 9 - Bonsai Sushi Storage Cabinet
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Violation:
Nine previously cleaned and sanitized charcuterie boards and 11 previously cleaned and sanitized plates were stored on the bottom shelf that was soiled with greater than day's accumulation of liquid brown residue and food debris. Crew initiated corrective action.
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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.:
30
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Site:
Room Service-Deck 6
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Violation:
The soap dispenser was empty at the handwashing station near the ice machine. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
30
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Site:
Buffet-Deck 9 - Lido Buffet - Starboard Main Buffet Island
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Violation:
The soap dispenser was empty at the handwashing station inside the crew service area. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Galley-Deck 0 - Soup Station
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Violation:
Liquid pooled on the deck underneath a steady leak from the right soup kettle's technical compartment. Crew initiated corrective action.
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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:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Decks, deckheads, and bulkheads were maintained soiled and in disrepair throughout the following food service locations:
Deck 9 ? Lido Galley Pantry: Deck tile grout underneath the utility sink was chipped and recessed.
Deck 9 ? Lido Galley Pantry Entrance: Grout between the deck tiles and the drain was chipped and missing, with dust and debris accumulating inside areas of recess.
Deck 9 ? Lido Galley Preparation Area: Grout between the deck tiles and the drain in front of the deep fat fryer was missing, with oily residue accumulating inside areas of recess.
Deck 9 ? Lido Galley Preparation Area: Deck tiles surrounding the deck sink in front of the preparation counter were cracked and missing.
Deck 9 ? Lido Galley Potwash Area: Grout between the deck tiles and deck sink at the entrance was chipped and recessed.
Deck 9 ? Guy?s Burgers Show Galley: Grout between the deck tiles and deck drain at the far end of the show galley was recessed.
Deck 3 ? Main Galley Steakhouse: Grout between the deck tiles and metal landing for the flat top grill was chipped and missing, with debris accumulating inside areas of recess.
Deck 3 ? Main Galley Aft Warewashing Area: Greater than a day?s accumulation of food debris collected on the deck underneath the food digester.
Deck 3 ? Main Galley Aft Warewashing Area: Deck tile grout underneath the clean storage table was missing, with debris accumulating inside areas of recess.
Deck 3 ? Main Galley Hot Preparation Line: Grout between the deck tiles was chipped and missing, with food debris accumulating inside areas of recess.
Deck 3 ? Main Galley Forward Warewashing Area: Grout between the deck tiles underneath the food digester was missing, with liquid accumulating inside areas of recess.
Deck 0 ? Crew Galley Hot Preparation Area: Deck tile grout in front of the landing under the hot grill was missing, with food debris accumulating inside areas of recess.
Deck 0 ? Dairy Refrigerated Storage Room #19: The deckhead hatch was soiled with greater than a day?s accumulation of dust and debris. Additionally, the gasket was damaged, creating a difficult to clean surface.
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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 9 - Warewashing Area
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Violation:
Water pooled on the deck underneath a steadily dripping water supply line for the food digester. Crew initiated corrective action.
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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:
Galley-Deck 9 - Warewashing Area
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Violation:
The water supply line for the food digester steadily dripped and water pooled on the deck underneath. Crew initiated corrective action.
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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 3 - Forward Warewash Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the wash compartment door of the conveyor-type warewash machine.
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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.:
36
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Site:
Galley-Deck 9 - Potwash Area
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Violation:
The light intensity measured less than 110 lux between the potwash machine and the bulkhead.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-Deck 3 - FSD 3.062A - Storage Area
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Violation:
One unused personal miniature refrigerator was stored on the deck inside the storage area. The internal shelves were soiled with greater than day's accumulation of beige residue. Crew initiated corrective action.
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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:
Pests were present throughout the following food service locations:
Deck 9 ? Lido Buffet Portside Passenger Handwashing Station: One fruit fly flew above the handwashing sink.
Deck 9 ? Lido Buffet Starboard Beverage Station: Two fruit flies were on the bulkhead above the counter-mounted coffee machines.
Deck 9 ? Lido Galley Preparation Area: One housefly was on the bulkhead behind hot holding unit #7.
Deck 9 ? Lido Galley Food Storage Locker: Two fruit flies flew near stored plastic containers of sugar.
Deck 9 ? Blue Iguana Show Galley: One fruit fly was on the bulkhead above a pan of raw dough for tortillas.
Deck 6 ? Room Service Pantry: One fruit fly flew around the handwashing station.
Deck 3 ? Main Galley Aft Warewashing Area: Two German cockroaches were crawling on the deck underneath the food digester.
Deck 3 ? Main Galley Portside Pantry FSD 3.060: One fruit fly flew around the liquor storage cabinet.
Deck 3 ? Main Galley Starboard Pantry FSA 3.061: Two fruit flies flew around the reach-in wine refrigerator.
Deck 3 ? Main Galley Hot Preparation Line: One German cockroach crawled on the deck underneath the deep fat-fryer.
Deck 0 ? Officer?s Dining Room: One fruit fly was on the bulkhead. Food was out for service on the buffet line.
Deck 0 ? Team Dining #2: One fruit fly was on the bulkhead above the soiled item landing.
Deck 0 ? Team Dining #2 Beverage Station: One fruit fly flew around the counter-mounted coffee machine.
Deck 0 ? Team Dining #2 Condiment Station: Two fruit flies flew around bottles of condiments out for service.
Deck 0 ? Team Dining #1: One fruit fly was on the bulkhead next to the self-service microwave.
Deck 0 ? Team Dining #1: One housefly was on the bulkhead in the crew buffet service area.
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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.:
40
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Site:
Integrated Pest Management-Follow-Up Inspection
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Violation:
On 11 November 2025, a cockroach was found in the Lido Galley tilting kettle technical space. As of 17 November, the technical space had not been opened for inspection and treatment.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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