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Item No.:
08
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Site:
Buffet-Deck 4 Mess
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Violation:
The backflow prevention device on the water/ice machine line was corroded with green slime blocking the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Potwash
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Violation:
Two atmospheric vacuum breakers were heavily corroded with rust.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Preparation Room-Deck 4
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Violation:
The handwash station bucket fill tap was missing the cap of the atmospheric vacuum breaker.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Blue/Gray/Blue Striping
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Violation:
Water piping not directed to the potable water system was striped blue/gray/blue throughout the engine room and incinerator room.
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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 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 at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Engine Room - Forward Evaporator
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Violation:
Distillate piping routed from the evaporator to halogen dosing was striped blue instead of blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate 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 at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Deck 2 - Haven Pool Technical Space
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Violation:
The compensation tank fill line was striped blue/green/blue after the reduced pressure zone assembly.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 15 - Recreational Water Facilities (RWF)
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Violation:
Three RWFs on this deck were found to be out of the required pH and chlorine parameters. These open facilities included: 1) Super Bowl Slide - pH values measured by both inspector and crew included, 8.35, 8.1, 8.1, and 7.35 (Avg 7.97). The analyzer alarm was signaling high pH values when the inspector visited the pump room. 2) Whirlpool #8 - Four chlorine measurements (2 by each crew and inspector) measured chlorine values above 10ppm, which exceed the limits(>10ppm) of the testing devices. According to staff, the alarm was signaling for high chlorine levels. 3) Pool PA#4 - Four chlorine measurements (2 by each crew and inspector) exceeded the limits (>6ppm) of the testing device. According to staff, the alarm was signaling for high chlorine levels.
All of these facilities either had bathers present or had just been used by bathers and were closed immediately.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
19
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Site:
Provisions-Deck 4 - Mid Ship Starboard
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|
Violation:
Four wooden pallets full of canned water were stored in this loading area with open deckheads which included difficult to clean surfaces such as wire trays, piping, and ventilation ducting. The water was provisioned three days ago.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Other-Deck 5 Starbucks Pantry
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|
Violation:
The ice scoop chain attachment was touching the ice.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The following areas had equipment that was out of order and are awaiting new parts:
- Deck 5 Main Galley Bakery: Undercounter refrigerator #6 (13 February 2025), Dough Machine (May 25, 2024)
- Deck 4 Crew Mess: Milk Dispenser (date unknown), (2) Water and Ice Machines (date unknown)
- Deck 4 Poultry Preparation Room: Defrost Machine (14 December 2024)
- Deck 4 Buffet Preparation Room: Undercounter refrigerator (26 February 2025)
- Deck 3 Fish Preparation Room: Defrost refrigerator (21 September 2024)
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 4
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|
Violation:
A cutting board was heavily stained with old food debris and in poor condition.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Buffet-Deck 15 - Garden Cafe
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|
Violation:
The ice cuber panel had three cracks along the bottom.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: finished to have a smooth, easily cleanable surface. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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|
Site:
Buffet-Deck 16 - The Haven
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|
Violation:
The underside and sides of the buffet counter were rough and difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 15 - The Great Outdoors (Port and Starboard)
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|
Violation:
The silicone around the counter-mounted hot plates was peeling and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 4
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|
Violation:
The thermometer was broken in the undercounter refrigerator. It was replaced with a new one.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The thermometer was broken inside the #3 undercounter refrigerator. Temperatures were within range.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
|
|
Site:
Pantry-Deck 15 - Spice H2O Bar
|
|
Violation:
The silicone on the cocktail machine was peeling and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
|
|
Site:
Galley-Deck 15 - Garden Cafe
|
|
Violation:
A heavy amount of condensate was on the inside top of the blower and exit compartment of the conveyor dishwash machine. No condensate was observed dripping onto clean dishes as they exited the machine.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
|
|
Site:
Galley-Deck 15 - Garden Cafe
|
|
Violation:
Grease residue was on the fan coil inside the conveyor dishwash machine.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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 of these guidelines; (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.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The left auxiliary final rinse nozzle was obstructed and not spraying in a fan-like pattern.
|
|
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 of these guidelines; (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.:
22
|
|
Site:
Galley-Deck 5 Warewashing Area
|
|
Violation:
The glasswash machine was under maintenance during the inspection.
|
|
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 of these guidelines; (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.:
22
|
|
Site:
Galley-Deck 15 - Garden Cafe
|
|
Violation:
The glasswash machine was being serviced by technicians when the inspection team was in the area.
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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 of these guidelines; (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 4
|
|
Violation:
A cutting board was heavily stained with old food debris and in poor condition.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
A crew member was cutting bread on a black stained cutting board. The be bread and cutting board was discarded immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
Item No.:
26
|
|
Site:
Galley-Deck4
|
|
Violation:
A cutting board was heavily stained with old food debris and in poor condition.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Deck 5 Warewashing Area
|
|
Violation:
A glassware storage rack was soiled with a brown sticky residue at the clean storage area.
|
|
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
|
|
Site:
Dining Room-Deck 5 Taste
|
|
Violation:
Two soiled tablecloths covered previously cleaned and sanitized utensils. This was replaced immediately.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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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|
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Item No.:
32
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
Three waste receptacle bins were left uncovered and not in continuous use.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
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Item No.:
33
|
|
Site:
Galley-Deck 4
|
|
Violation:
The decks around the soup kettle station were recessed and chipped.
|
|
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.:
33
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The decks were chipped in some areas around the preparation counters.
|
|
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.:
33
|
|
Site:
Galley-Deck 4 Scullery
|
|
Violation:
Condensate collected on the deckhead air supply vents on the soiled side of the area.
|
|
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:
Provisions-Deck 3
|
|
Violation:
The deckhead panels in the food transportation corridor were missing, leaving the area open to the plenum. The deckhead had difficult to clean areas with exposed wiring and pipes.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 Dry Storeroom #3-1279
|
|
Violation:
The deckhead-bulkhead juncture profile strip was in disrepair and hanging down.
|
|
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.:
33
|
|
Site:
Buffet-Deck 15 - The Great Outdoors (Port and Starboard)
|
|
Violation:
Some areas of the deck grouting were in poor condition.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - The Great Outdoors (Starboard)
|
|
Violation:
The fire shutter door was soiled with grease and dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - Garden Cafe Terrace (Starboard)
|
|
Violation:
The fire shutter door was soiled with grease and dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 16 - The Haven Bar
|
|
Violation:
A small piece of laminate bulkhead was missing to the left of the handwashing station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - Garden Cafe
|
|
Violation:
Condensate collected on the air supply unit in front of the clean glassware storage shelves.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - Cagney's Steakhouse Show Galley
|
|
Violation:
The outside frame of the lower fire shutter door panel was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 - Mid Ship Starboard
|
|
Violation:
Four wooden pallets full of canned water were stored in this loading area with open deckheads which included difficult to clean surfaces such as wire trays, piping, and ventilation ducting. The water was provisioned three days ago.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 14 - La Cucina
|
|
Violation:
The light intensity measured less than 220 lux at the handwashing station across from the soup kettles.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Buffet-Deck 15 - Garden Cafe (Bar Area)
|
|
Violation:
The light intensity measured less than 220 lux at the bottle storage shelves.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
Item No.:
36
|
|
Site:
Buffet-Deck 4 Beverage Station
|
|
Violation:
The light intensity could not reach a minimum of 200 lux for the counter mounted coffee machine and milk dispenser. A bulb was blown out that which affected the lighting in this area.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 15 - Garden Cafe
|
|
Violation:
A heavy amount of condensate was on the inside top of the blower and exit compartment of the conveyor dishwash machine. No condensate was observed dripping onto clean dishes as they exited the machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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|
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Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
The following locations had flies:
- Deck 5 Atrium Bar: 2 fruit flies
- Deck 5 Starbucks: 2 fruit flies
- Deck 5 Starbucks Pantry: 1 house fly
- Deck 5 Main Galley Pantry Area: 1 fruit fly
- Deck 5 Main Galley Bakery: 1 fruit fly
- Deck 4 Crew Galley: 2 fruit flies
- Deck 3 Provisions: 1 fruit fly
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 5 Starbucks
|
|
Violation:
The insect trap located below the coffee machine's technical compartment was wet and damaged. A new trap was replaced immediately.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Bar-Deck 5 Starbucks
|
|
Violation:
Multiple dead flies were found on the glue trap under the technical compartment of the utility sink. This was replaced immediately.
|
|
Recommendation:
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-HOCL - pH Test Probe
|
|
Violation:
The vessel did not have the calibration reagents for the pH probe that is used to measure the pH of the onboard generated HOCL disinfectant solution.
|
|
Recommendation:
Provide all necessary equipment for maintaining and testing the HOCL disinfectant solution.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 14 - Dynamic Room
|
|
Violation:
Some of the rubber gaskets on the window storage benches were in disrepair.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
44
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
The handwash station bucket fill tap was missing the cap of the atmospheric vacuum breaker. A new one was replaced, however crew did not sanitize with 50 mg/L (ppm) or 200 mg/L (ppm) prior to installation.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Deck 15 - Recreational Water Facilities (RWF)
|
|
Violation:
Three RWFs on this deck were found to be out of the required pH and chlorine parameters. These open facilities included: 1) Super Bowl Slide - pH values measured by both inspector and crew included, 8.35, 8.1, 8.1, and 7.35 (Avg 7.97). The analyzer alarm was signaling high pH values when the inspector visited the pump room. 2) Whirlpool #8 - Four chlorine measurements (2 by each crew and inspector) measured chlorine values above 10ppm, which exceed the limits(>10ppm) of the testing devices. According to staff, the alarm was signaling for high chlorine levels. 3) Pool PA#4 - Four chlorine measurements (2 by each crew and inspector) exceeded the limits (>6ppm) of the testing device. According to staff, the alarm was signaling for high chlorine levels.
All of these facilities either had bathers present or had just been used by bathers and were closed immediately.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|