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Item No.:
*
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Site:
Recreational Water Facilities-Deck 18 - Spice H2O Whirlpool Spas (Port and Starboard)
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Violation:
This area was installed during the November 2024 dry dock, but it was not completed. As of March 2025, this area had not been used. The following areas do not comply with the 2018 VSP Construction Guidelines and pose a public health concern:
-The showers were located directly next to the whirlpool spas. Water from passenger use could splash into the spa tubs. A spray hose was attached to the shower handle and was long enough to reach inside the spa tub. The water from both the shower and spray hose could affect the water chemistry inside the spa tub.
-There was no drainage inside the vertical shower supports, resulting in standing water at the shower bases.
-The machinery space below the whirlpool tubs was not accessible to perform routine maintenance. The massage pumps and safety vacuum release system (SVRS) were on the opposite side of the access hatch.
-There was no documentation that the drain cover housings were ASME compliant.
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Recommendation:
Ensure this RWF area meets the standards specified in the 2018 VSP Construction Guidelines.
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Item No.:
*
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Site:
Recreational Water Facilities-Deck 18 - Infinity Beach Pool and Whirlpools
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Violation:
This area was installed during the November 2024 dry dock, but it was not completed. As of March 2025, this area had not been used. The following areas do not comply with the 2018 VSP Construction Guidelines and pose a public health concern:
-Water from deck washing could enter the pool's recirculation system and mix with pool water.
-The pool floor coating was chipped and pitted in many areas.
-There were no safety signs.
-There was only one drain on the port side of the pool, which may not be sufficient to drain the pool completely.
-There was a 1-2 cm gap around the pool drain cover, which poses an entrapment concern.
-There was no documentation that the pool drain cover was ASME compliant.
-A utility sink for the infinity pool and whirlpools was missing inside the pump room.
-There were no directional arrows inside the pump room for the infinity pool and whirlpools.
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Recommendation:
Ensure this RWF area meets the standards specified in the 2018 VSP Construction Guidelines.
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Item No.:
*
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Site:
Recreational Water Facilities-Deck 15 - Spice H2O Whirlpool Spas and Infinity Beach Pool Machinery Room
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Violation:
This area was installed during the November 2024 dry dock, but it was not completed. As of March 2025, this area had not been used. The following areas do not comply with the 2018 VSP Construction Guidelines and pose a public health concern:
-Seven deckhead water lines were positioned in close proximity, making it difficult to determine which line corresponded to which facility. All pipes were labeled with directional arrows indicating 'pool fresh water,' adding to the confusion.
-Flow diagrams were not provided for the recirculation systems.
-There was no utility sink and hose-bib tap supplied with potable water in this room.
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Recommendation:
Ensure this RWF area meets the standards specified in the 2018 VSP Construction Guidelines.
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Item No.:
08
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Site:
Potable Water-Deck 2 / Staircase 42 / WTC 14
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Violation:
The technical water line directed to the vacuum system for flushing was striped 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.:
16
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Site:
Dining Room-Deck 18 Haven
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Violation:
The consumer advisory footnote on the breakfast menu was partially obscured by the menu holder, making it hard to read.
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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 using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with 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.
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Item No.:
18
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Site:
Galley-Deck 6 - Room Service Station
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Violation:
A metal container of raw tilapia was stored underneath a tray of raw hamburger patties inside an undercounter refrigerator. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Other-Deck 3 - Shops Liquor Storage - FWD FZ 3
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Violation:
Unopened and opened boxes of liquor were stored inside this storage room which had an open deckhead with open cable trays, ventilation ducting, and other difficult to clean deckhead features.
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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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 5 - Soup
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Violation:
The shaft of an in-use metal mixing paddle was badly bent and cracked. This was discarded and replaced.
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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. 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; and (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. Use only 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:
Preparation Room-Deck 5 - Bakery
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Violation:
The metal water filling hook to the right deck mounted mixer was badly bent and difficult to clean.
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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; and (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. Use only 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:
Bar-Deck 6 - Starbucks
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Violation:
Five slotted fasteners were on each of the dispensing heads of the two coffee machines. Each coffee machine had two dispensing heads. The slotted fasteners were soiled with an accumulation of old coffee residue greater than a day's accumulation.
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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; and (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. Use only 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.:
21
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Site:
Buffet-Deck 16 Garden Cafe Omelet Station Starboard
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Violation:
The sticker on the crepe machine was chipped and peeling making the surface 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 5 - Bakery
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Violation:
The surface of the stainless preparation table had 3 tiny indentations that had rough grooves that were 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.:
22
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Site:
Provisions-Deck 4 - Pot Wash Room
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Violation:
Food debris was in the bottom drain of the empty three-compartment wash sink that was not in operation. Staff reported they previously used the three-compartment sink earlier in the day. Additionally, soiled plastic bins were stored on the clean landing counter of the three-compartment sink.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. 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
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Site:
Galley-Deck 16 Garden Cafe - Dishwash Area
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Violation:
A significant accumulation of soiled dishware was observed at the presoak/scrubbing station, impeding effective removal of food debris. At the time of inspection, only two of the five rinse stations were in use; the remaining stations were obstructed by stacked soiled dishware. Additionally, waste receptacles were full, resulting in spillage of solid and liquid waste onto the deck. These conditions were noted during the breakfast breakdown, and crew members indicated that soiled dishware would be diverted to the main galley.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash
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Violation:
Excessive soiled pots and pans overwhelmed the soiled drop area, the soiled landing of the three-compartment sink counter, including the pre-wash stations, and the adjacent solid storage shelving on the working side of the flight-type potwash machine. Additionally, three trolley carts and two deck stands were brought in to handle the extra soiled ware. Furthermore, the water in the in-use three-compartment sink's wash tank was dark brown and had floating pieces of food on the surface. The crew member went to drain the wash tank, however, the drain was clogged and would not drain.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Ensure the wash, rinse, and sanitize solutions are maintained clean. 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. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Galley-Deck 16 Garden Cafe - Dishwash Area
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Violation:
A significant accumulation of soiled dishware was observed at the presoak/scrubbing station, impeding the effective removal of food debris. At the time of inspection, only two of the five rinse stations were in use; the remaining stations were obstructed by stacked soiled dishware. Additionally, waste receptacles were full, resulting in spillage of solid and liquid waste onto the deck. These conditions were noted during the breakfast breakdown, and crew members indicated that soiled dishware would be diverted to the main galley.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Galley-Deck 6 - Port Beverage Station
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Violation:
Old food soil of more than a day's accumulation was in the recessed track on the underside of both juice machines' dispensing nozzles.
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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.:
26
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Site:
Galley-Deck 6 - Port Beverage Station
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Violation:
Three previously cleaned and sanitized glasses stored on a trolley had old food soil and lipstick on the food contact surface.
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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.:
26
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Site:
Bar-Deck 6 - Starbucks
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Violation:
The slotted fasteners were soiled with an accumulation of old coffee residue greater than a day's accumulation.
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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.:
26
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Site:
Preparation Room-Deck 3 - Seafood
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Violation:
Old food soil of more than a day's accumulation was in difficult to clean areas of the band saw's blade track.
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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.:
26
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Site:
Provisions-Deck 4 - Pot Wash Room
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Violation:
Over 50 metal pans of various sizes were stacked wet on the clean shelving racks inside this room. Approximately 15 pans were observed with food soil as the inspector randomly pulled pans off the stacks.
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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.:
26
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Site:
Buffet-Deck 5 -Beverage Station
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Violation:
Old food soil of more than a day's accumulation was in the recessed track on the underside of the left juice machine's dispensing nozzles. Additionally, old coffee residue was in the difficult to clean dispensing head of the coffee machine.
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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.:
27
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Site:
Buffet-Deck 16 Garden Cafe Omelet Station Starboard
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Violation:
Three portable induction hot plates had an accumulation of black charred food debris. These plates were taken away to be immediately cleaned.
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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.:
28
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Site:
Provisions-Deck 4 - Pot Wash Room
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Violation:
Over 50 metal pans of various sizes were stacked wet on the clean shelving racks inside this room. Staff reported these were cleaned earlier in the day and needed to be separated to air dry, however, there was not enough space to properly air dry the pans.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Other-Deck 3 - Shops Liquor Storage - FWD FZ 3
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Violation:
Unopened and opened boxes of liquor were stored inside this storage room which had an open deckhead with open cable trays, ventilation ducting, and other difficult to clean deckhead features.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Condensate collected on the deckhead above the left combination oven. Steam escaped from the lower left side of the oven's door and was not completely removed through the hood exhaust. Condensate dripped onto the deck in a few areas. No food was impacted.
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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
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Violation:
Sections of deck grouting throughout this galley were in poor repair. Specifically, this included around deck drains and steel platforms.
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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.:
33
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Site:
Preparation Room-Deck 5 - Bakery
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Violation:
Sections of deck grouting throughout this area were in poor repair. Specifically, this included around deck drains and steel platforms.
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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.:
33
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
Sections of deck grouting throughout this galley were in poor repair. Specifically, this included around deck drains and steel platforms.
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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.:
34
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Site:
Galley-Deck 6 - Potwash
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Violation:
The three-compartment's wash tank drain was not able to drain effectively.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 8 District Brewhouse
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Violation:
Lights for cleaning bar service counters were not operational. This was resolved before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Condensate collected on the deckhead above the left combination oven. Steam escaped from the lower left side of the oven's door and was not completely removed through the hood exhaust. Condensate dripped onto the deck in a few areas. No food was impacted.
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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 ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Buffet-Deck 16 Garden Cafe Waiter Station Portside
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Violation:
A hair clip was observed on the 'clean' side of the waiter station, placed next to clean serving utensils. It was promptly removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 6 - Potwash
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Violation:
Two fruit flies were flying around the soiled landing areas.
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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.
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Item No.:
39
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Site:
Preparation Room-Deck 5 - Bakery
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Violation:
A tiny fruit fly was observed near the deck mounted mixers.
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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.
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