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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Since 16 November 2025, the medical team over-reported their AGE case counts to VSP on six separate occurrences. For the following voyages, the team submitted a 4-hour report despite there being no change in case counts since the 24-hour report: 75001, 75002, 75003, 75005, 75006, and 75007.
Additionally, the team incorrectly reported the 'next U.S. port' for voyage 75005.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure the vessel maintains proof onboard that the report was successfully received by VSP. Do not submit duplicate reports or reports when not required.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Since 16 November 2025, the medical team over-reported their acute gastroenteritis (AGE) case counts to VSP on six separate occurrences. For the following voyages, the team submitted a 4-hour report despite there being no change in case counts since the 24-hour report: 75001, 75002, 75003, 75005, 75006, and 75007.
Additionally, the team incorrectly reported the 'next U.S. port' for voyage 75005.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
16
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Site:
Buffet-Deck 2
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Violation:
The consumer advisory for animal-derived foods did include the statement of how they will be served (cooked to order, raw, or undercooked).
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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:
Buffet-Deck 2
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Violation:
Two bakery items out for consumer self-service did not have a food-dispensing utensil available.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
The bulk coffee containers had two slotted fasteners in the food-splash zone of the dispensing spigot.
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Recommendation:
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.:
19
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Site:
Galley-Deck 2 - Dry Store
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Violation:
A large bin of a white granular substance was missing an identification label.
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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.:
27
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Site:
Preparation Room-Deck 1
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Violation:
Two previously cleaned and sanitized lexan bin covers stored on the clean storage rack were soiled with an unknown black debris.
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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.:
24
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Site:
Preparation Room-Deck 1 - Fish
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Violation:
The sanitizing solution measured greater than 200 ppm chlorine in the bucket next to the handwashing facility.
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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.:
17
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Site:
Preparation Room-Deck 1 Pantry
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Violation:
The espresso machine's milk dispensing container had a time control label only on the inside of the compartment and not on the outside.
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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): (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.
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Item No.:
29
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Site:
Bar-Deck 4 Mosaic
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Violation:
The crew handwashing facility was blocked behind a portable rack of glasses and a beverage cart. The area was not in operation.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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