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Item No.:
38
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Site:
Pantry-Deck 4 & 6
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Violation:
Staff reported stateroom garbage is separated inside these pantries and disposed of into segregated waste containers using gloves and tongs. Additionally, red biohazard sharp containers are stored near the handwashing stations and any sharps found while sorting the garbage is placed into these containers. Rubber and cloth gloves and serving tongs used during the garbage sorting process were stored on the bottom support structures of the soiled scrapping stations. Staff were advised these practices are not permitted inside these deck pantries since they are food areas.
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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.:
27
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Site:
Pantry-Deck 4 & 6
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Violation:
Rubber and cloth gloves and serving tongs used during the garbage sorting process were stored on the bottom support structures of the soiled scrapping stations.
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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.:
26
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Site:
Pantry-Deck 6
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Violation:
Areas of apparent black mold were noted along the sides near the ice chute in the upper areas of the ice bin.
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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.:
19
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Site:
Pantry-Deck 4
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Violation:
A crew member was observed putting his thumb inside a filled ice bucket with his thumb coming into contact with the ice.
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Recommendation:
Ensure food employees minimize bare hand and arm contact with exposed food not in a ready-to-eat form.
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Item No.:
12
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Site:
Pantry-Deck 4
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|
Violation:
A crew member was observed putting his thumb inside a filled ice bucket with his thumb coming into contact with the ice.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
26
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Site:
Pantry-Deck 4
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Violation:
Areas of apparent brown rust deposits were on the top side of the ice machine's ice bin.
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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.:
02
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Site:
Medical-AGE 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 Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
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.:
08
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|
Site:
Potable Water-Engine Room
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|
Violation:
Technical water lines not directed to the potable water system were striped blue/gray/blue without a technical designation. Additionally, a distillate water line directed to the potable water system prior to the mineralizer was striped blue/gray/blue and had a technical designation.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
06
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|
Site:
Potable Water-Legionella Sampling
|
|
Violation:
Legionella sampling in December 2025 did not include representative points of use in galleys nor salon and pedicure devices.
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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.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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.:
43
|
|
Site:
Ventilation-Deck 10 - AC Station 10-2-4
|
|
Violation:
Heavy yellow and greenish fuzzy growth coated the fins of the water droplet eliminator inside AC unit AP10.2.5. Additionally, brown and white deposits were present on the lower fins of the water droplet eliminator inside AC unit AP10.2.03.
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|
Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material. Keep air handling units clean.
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|
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Item No.:
31
|
|
Site:
Buffet-Deck 8 - Entrance to Service Line
|
|
Violation:
Two spray bottles of non-food grade disinfectant were stored in an under counter cabinet adjacent to the buffet line. Utensils and serving trays were also stored in the cabinet.
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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.:
21
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|
Site:
Galley-Deck 8 - Hot Galley
|
|
Violation:
Peeling silicone on the edge of the deep fat fryer's ventilation hood peeled making the area difficult to clean.
|
|
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
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Peeling and soiled tape were wrapped around the edge of the scrapping station table and the edges of the deckhead mounted shelf above.
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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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|
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Item No.:
27
|
|
Site:
Galley-Deck 8 - Dishwash
|
|
Violation:
Peeling and soiled tape were wrapped around the edge of the scrapping station table and the edges of the deckhead mounted shelf above.
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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.:
33
|
|
Site:
Galley-Deck 8 - Beverage Station
|
|
Violation:
Water pooled on the deck in and around the technical compartment.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 8 - Beverage Station
|
|
Violation:
A slimy substance accumulated around the edges of the overflow drain cover for the counter mounted ice/water dispenser.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
12
|
|
Site:
Galley-Deck 8 - Ice Machine
|
|
Violation:
Before putting on gloves to open the ice machine, the technician blew into his gloves.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands. Refrain from blowing into gloves prior to donning.
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Item No.:
27
|
|
Site:
Galley-Deck 8 - Alcohol Locker
|
|
Violation:
Sticky residue was on the bottom of the shelf beneath several bottles.
|
|
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.:
33
|
|
Site:
Galley-Deck 8 - Solis
|
|
Violation:
The drain and scupper at the entrance of the galley were full of old food debris. The area was not in service at the time of the inspection.
|
|
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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|
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Item No.:
33
|
|
Site:
Dining Room-Deck 8 - Solis
|
|
Violation:
A sticky residue accumulated on the deck behind and beneath the wine refrigerator.
|
|
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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|
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Item No.:
28
|
|
Site:
Other-Deck 8 - Open Deck Outside Colonnade
|
|
Violation:
Eight wooden cabinets in poor repair were used to store various plates, cookware, utensils, and food decorations. Approximately eight wooden food carts were stored beside the cabinets and secured with a rope. Additionally, two wooden high chairs and an out-of-order juice machine were stored in the area. The crew stated that some of the items were used for different food service operations, while others were designated for disposal.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
33
|
|
Site:
Other-Deck 8 - Open Deck Outside Colonnade
|
|
Violation:
Eight wooden cabinets in poor repair were used to store various plates, cookware, utensils, and food decorations. Approximately eight wooden food carts were stored beside the cabinets and secured with a rope. Additionally, two wooden high chairs and an out-of-order juice machine were stored in the area. The crew stated that some of the items were used for different food service operations, while others were designated for disposal.
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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.:
21
|
|
Site:
Buffet-Deck 8 - Waiter Stations
|
|
Violation:
Each of the waiter stations had areas of disrepair which made the areas difficult to clean. This included peeling or missing profile strips, missing door trim, and gaps between the bulkhead and the cabinets.
|
|
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.:
33
|
|
Site:
Food Service General-Deck 8 - Decks and Bulkheads
|
|
Violation:
Deck tiles, deck grouting, coving, bulkhead and deck junctures, carpeting, and galley door entrances were in disrepair in the Colonnade (dining room, buffet line, and galley), the Pool Grill, and the Pool Bar.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 8 - Pool Grill
|
|
Violation:
Flies landed on multiple ready to eat food items and serving dishes in the outdoor cooking and preparation area.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 7 - Seabourn Squares
|
|
Violation:
The sanitizing solution measured above 200ppm.
|
|
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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|
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Item No.:
28
|
|
Site:
Bar-Deck 7 - Seabourn Squares
|
|
Violation:
An ice bucket attached to the ice machine was stored upright.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck5 - Sushi Bar
|
|
Violation:
A sticky residue and old food debris were on the back bar counter. The bar had not been in active service since the day before the inspection
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Beverage Station
|
|
Violation:
The trolley beneath two portable food warmers was heavily soiled with old food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
The potwash machine had been out of service since early December 2025. Crew were using a three compartment sink instead.
|
|
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.:
26
|
|
Site:
Galley-Deck 3 - Officer's Mess
|
|
Violation:
A dark substance collected in the food splash zone above the dispensing chute for the ice and water dispenser.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 3 - Splash Cafe
|
|
Violation:
The cover around the sparkling water dispenser's chute was missing, which exposed the technical compartment to food splash.
|
|
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 3 - Warewash
|
|
Violation:
The final sanitizing spray arms were not emitting water. The machine was taken out of service and a technician was immediately contacted.
|
|
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 3 - Warewash
|
|
Violation:
The rinse spray arm and the final sanitizing spray arms of the flight-type dishwash machine were not emitting water. The machine was taken out of service and a technician was immediately contacted.
|
|
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.:
32
|
|
Site:
Preparation Room-Deck 3 - Chicken
|
|
Violation:
A piece of raw chicken was in the paper waste receptacle for the handwashing station.
|
|
Recommendation:
Ensure receptacles and containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were seen in the following areas: Pool Grill Service Line (five large flies), Solis galley alcohol locker (1 fly), Colonnade galley near the ice machine (1 fly); main galley beverage station (1 fly).
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|