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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
Medical did not report an AGE reportable case in the log for a food handler seen on 4 December 2025. The food handler informed medical that they had experienced five episodes of diarrhea within one hour on 4 December, with illness onset at approximately 0120 and the last symptom at 1300. Illness onset began on 4 December 2025 at 1230, last symptom was 1300 that same day. The food handler reported to medical on 4 December 2025 at 1310. Medical admitted the crew member for observation until the next bowel movement. As per Medical, the crew member had provided a normal stool sample and that was the reason Medical did not add the put the employee on the AGE reportable case log.
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Recommendation:
List in the AGE surveillance log (2) All reportable AGE cases. Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
Two sample shipping containers did not have the required labels and markings for shipping Biological Substances, Category B samples.
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Recommendation:
Ensure the medical staff maintains shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting 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 18 - Yacht Club
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Violation:
The double stacked oven's backflow prevention device was in disrepair, with the atmospheric vents blocked with white and green residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
A food handler had symptom onset on 26 November 2025 at 0630, but did not report to medical until 0939 on 27 November 2025. The food handler went to crew mess and reported to work while symptomatic.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
Medical did not report an AGE reportable case in the log for a food handler seen on 4 December 2025. The food handler informed medical that they had experienced five episodes of diarrhea within one hour on 4 December, with illness onset at approximately 0120 and the last symptom at 1300. Illness onset began on 4 December 2025 at 1230, last symptom was 1300 that same day. The food handler reported to medical on 4 December 2025 at 1310. Medical admitted the crew member for observation until the next bowel movement. As per Medical, the crew member had provided a normal stool sample and that was the reason Medical did not add the put the employee on the AGE reportable case log.
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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:
Buffet-Deck 16 - Top Sail Lounge
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Violation:
The consumer advisory for the cured gravlax salmon was not posted at the point of service and was located at the opposite end of the buffet line. Additionally, the consumer advisory did not state the specific animal-derived food and how it was served.
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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.
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Item No.:
19
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Site:
Provisions-Deck 3 - Wine Room
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Violation:
Water dripped from the deckhead hatch onto a box of wine. The crew cleaned the area and made corrections before the end of the inspection.
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Recommendation:
Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. 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:
Provisions-Deck 3 - Frozen Vegetable
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Violation:
A large pool of frozen condensate accumulated on top of a box of vegetables. The box was discarded.
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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. Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
20
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Site:
Galley-Deck 5 - Bakery
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Violation:
The front dough sheeter belt had frayed edges. The crew stated that they are waiting for a replacement.
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Recommendation:
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.:
20
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Site:
Galley-Deck 5 - Pastry Boiler
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Violation:
Water continuously leaked from the technical compartment of the boiler and landed in the deck drain below.
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Recommendation:
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.:
20
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Site:
Bar-Deck 19 - Yacht Club Bar
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Violation:
The soda dispensing gun had slotted fasteners on the food-splash surface. The soda dispensing equipment was not in use.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Pantry-Deck 15 - Atmosphere North
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Violation:
The ice machine's evaporator panel cover had a barcode sticker on the food-contact surface.
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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 15 - Mozzarella Machine
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Violation:
The mozzarella machine was out of order due to peeling paint on the food-contact surface inside the equipment.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.:
21
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Site:
Galley-Deck 15 - Mozzarella Machine
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Violation:
The hot pipes on the electrical steam generator were wrapped in a difficult-to-clean fabric rag.
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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.
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Item No.:
21
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Site:
Food Service General-Mobile Bar Service Carts
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Violation:
One side of multiple mobile bar service carts was open exposing a difficult-to-clean foam material.
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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 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:
Bar-Deck 15 - Ice Cream
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Violation:
The countertop around the espresso machine was in disrepair with difficult to clean seams and penetrations.
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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. 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 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:
Bar-Deck 15 - Atmosphere North
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Violation:
The center island countertop was in disrepair with difficult-to-clean seams and penetrations.
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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. 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 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:
Preparation Room-Deck 3
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Violation:
An open seam was around the food-contact area of the potato peeling machine's exit chute.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 18 - Yacht Club Starboard Side Waiter Station
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Violation:
The locking mechanism was missing from the top, right undercounter drawer, creating a difficult-to-clean penetration.
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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.
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Item No.:
22
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Site:
Galley-Deck15 - Potwash
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|
Violation:
The potwash machine was out of order when the inspector arrived. Staff stated it went out of order that same morning and crew were using the three-compartment sink.
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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:
Bar-Deck 16 - Top Sail Lounge
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|
Violation:
The chlorine sanitizing solution measured less than 50 ppm in the bowl underneath the espresso machine.
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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.:
27
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Site:
Galley-Deck 18 - Yacht Club Restaurant
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|
Violation:
Condensate collected on the deckhead and ventilation hood above the double stacked ovens and continuously dripped onto the deck.
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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 15 - Mozzarella Machine
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Violation:
The fabric rag on the electrical steam generator's hot pipes was soiled with more than a day's accumulation of dark brown residue.
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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 15 - Atmosphere North
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Violation:
Water pooled on the countertop from the utility sink's consistently dripping faucet that was in disrepair.
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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.:
29
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Site:
Galley-Deck 6 - Hola Taco & Cantina
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|
Violation:
The water temperature was 123F at the sensor-activated handwashing station near the potwash area. The user was unable to adjust the temperature. This was corrected before the end of the inspection.
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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:
Bar-Deck 16 - Top Sail Lounge
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Violation:
A chemical disinfectant labeled for use only on nonfood-contact surfaces was stored on a stand in the bar.
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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:
Galley-Deck 18 - Yacht Club
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Violation:
Condensate collected on the deckhead and ventilation hood above the double stacked ovens and continuously dripped onto the deck.
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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:
Provisions-Deck 3 - Fresh Vegetable Fruit
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Violation:
Water pooled on the deck throughout the room.
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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:
Provisions-Deck 3 - Wine Room
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Violation:
Water dripped from the deckhead hatch onto a box of wine. The crew cleaned the area and made corrections before the end of the inspection.
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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 5 - Gluten-Free Station
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Violation:
Solidified fat was in the scupper drain behind the combination oven. The crew started cleaning 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.:
33
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Site:
Bar-Deck 15 - Ice Cream
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Violation:
The vertical gasket on the door between the bar and the pantry was in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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 18 - Yacht Club Restaurant
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Violation:
Water continuously dripped from the bain-marie's water supply line in the undercounter technical compartment and pooled on the deck.
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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:
Buffet-Deck 19 - Yacht Club Grill
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Violation:
The deckhead and recessed bulkhead around the fire shutter curtain was soiled with more than a day's accumulation of grease residue.
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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:
Preparation Room-Deck 3 - Dishwash
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Violation:
Condensate collected on the deckhead above the soiled 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.:
34
|
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Site:
Bar-Deck 15 - Atmosphere North
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|
Violation:
Water continuously dripped from the utility sink's faucet when both the cold and hot water lines were in operation.
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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 18 - Yacht Club Restaurant
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Violation:
Water continuously dripped from the bain-marie's water supply line in the undercounter technical compartment and pooled on the deck.
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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:
Buffet-Deck 4 - Crew Mess
|
|
Violation:
The protective coatings on three light bulbs above the hot line were peeling.
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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.:
37
|
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Site:
Galley-Deck 18 - Yacht ClubRestaurant
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|
Violation:
Condensate collected on the deckhead and ventilation hood above the double stacked ovens and continuously dripped onto the deck.
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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
|
|
Site:
Galley-Deck 15 - Portside Warewash
|
|
Violation:
The ventilation was not adequate causing condensate to collected on the deckhead above the soiled 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. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.
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