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Item No.:
28
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Site:
Pantry-Deck 10 Lido Marketplace - Tiffany
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Violation:
A storage rack with cleaned and sanitized glassware was placed directly next to the soiled landing table (3-inch gap) without a splash guard to avoid contamination. The landing table did have soiled equipment and utensils in this area. In addition, the clean storage rack is placed where the flow of soiled items must pass to get to the dishwash machine. Crew stated they will rearrange the racks to better serve the clean/soiled side of operations.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck..
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Item No.:
39
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Site:
Galley-Deck 10 Lido Marketplace - Center
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Violation:
One fly was seen inside the cleaning locker.
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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.:
13
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Site:
Bar-Deck 10 Lido Red Frog
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Violation:
The crew member responsible for handling the ice machines had to be reminded twice during the inspection to wash their hands before handling the evaporator deflector panel.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards.
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Item No.:
21
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Site:
Galley-Deck 8
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Violation:
The following equipment was out of order and are awaiting parts:
- The deck-mounted mixer in the hot galley.
- Ice cream machine in the pastry.
- Two standing refrigerators in the cold cuts area.
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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 8 Flight-Type Dishwash
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Violation:
The dishwashing machine was out of order and awaiting new parts.
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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:
Galley-Deck 8 Flight-Type Dishwash - Center
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Violation:
The flight-type dishwashing machine did not reach the required hot sanitizing plate surface temperature of 160F, as measured with the inspector's thermocouple and thermolabel sticker. The temperatures ranged from 153F to 157F. The crew also measured the final rinse with a thermometer, and the highest temperature recorded was 157F. The machine was fixed and was corrected before the end of the inspection.
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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.:
33
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Site:
Galley-Deck 8 Soup Kettles- Center
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Violation:
The deck grouting at the far right soup kettles was pitted and in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 8 Potwash - Center
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Violation:
The potwash machine conveyor belt was worn and in disrepair.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Buffet-Deck 3 Officer Mess
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Violation:
The tablecloths on four of the tables in this room were soiled with food debris stains.
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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.:
42
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Site:
Children Area-Deck 12 Camp Ocean
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Violation:
The carpet was ripped, exposing the deck in multiple areas. The crew stated that this will be repaired during dry dock in January 2026.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Surveillance (AGE) Log Reporting
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Violation:
A food worker began experiencing onset symptoms of AGE at 0600 on 21 October 2025 but did not report to medical personnel until 1200 on 22 October 2025. It was also determined that the employee worked a full shift during this period.
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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.
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance (AGE) Log
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Violation:
Medical's AGE surveillance log did not include the Comments/Notes column at the end of the log. (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.:
10
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Site:
Recreational Water Facilities-WaterWorks
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Violation:
The interactive water facilities did not have secondary UV disinfection installed. The crew stated that this would be added during dry dock in January 2026.
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Recommendation:
For vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later: Install a secondary UV disinfection system capable of inactivating Cryptosporidium for each children's pool, interactive recreational water facility, and baby-only water facility in accordance with the manufacturer?s specifications. Install a secondary UV disinfection system if an activity pool has interactive RWF features, such as flowing, misting, sprinkling, jetting, and waterfalls. Ensure secondary UV disinfection systems are designed to operate in accordance with the parameters set forth in NSF International or equivalent standard.
Ensure the lamp is accessible without having to disassemble the entire unit, a spare ultraviolet lamp and any accessories required by the manufacturer to change the lamp are available, and it is operated in accordance with the manufacturer?s recommendation.
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