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Item No.:
06
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Site:
Potable Water-Decks 8 and 9 Far Point
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Violation:
Decks 8 and 9 far point analyzers were out of calibration.
The deck 9 analyzer read 2.81-2.84 ppm chlorine while the inspection team was testing the deck 9 far point. One test kit on the ship measured values at 2.19, 2.93, and 1.49 ppm. A second test kit on the ship measured values at 1.67 and 1.38 ppm. The inspector's test kit measured values at 0.67. 1.45, and 1.38 ppm.
The deck 8 analyzer read 3.27-3.36 ppm chlorine while the inspection team was testing the deck 8 far point. A test kit on the ship measured values at 1.67 and 1.77 ppm. The inspector's test kit measured values at 1.36 and 1.36 ppm.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
A potable water pipe was not disinfected for the required time and concentration on 15 February 2025. According to the record, the pipe was disinfected from 0900-1100 at >50 ppm. This was planned maintenance.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
A potable water pipe was not disinfected for the required time and concentration on 21 January 2025. According to the record, the pipe was disinfected from 2200-2300 at >50 ppm. The record stated this was planned maintenance.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 9 Aft Whirlpool
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Violation:
The chlorine residual in the whirlpool did not consistently measure above 3 ppm. The inspector measured chlorine residual values at 1.33, 2.49, and 2.82 ppm, averaging 2.21 ppm. The ship measured chlorine residual values at 1.65, 2.67, and 3.36 ppm, averaging 2.56 ppm. One passenger was in the whirlpool when the first sample was collected.
When the inspection team visited the analyzer room, the analyzer read 3.30- 3.52 ppm. The inspector measured the chlorine residual in the machine room at 2.66, 1.69, and 3.68 ppm, averaging 2.67 ppm. The ship measured the chlorine residual level at 3.02, 3.00, and 2.52 ppm, averaging 2.84 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Aft Whirlpool
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Violation:
The chlorine residual in the whirlpool did not consistently measure above 3 ppm. The inspector measured chlorine residual values at 1.33, 2.49, and 2.82 ppm, averaging 2.21 ppm. The ship measured chlorine residual values at 1.65, 2.67, and 3.36 ppm, averaging 2.56 ppm. One passenger was in the pool when the first sample was collected.
When the inspection team visited the analyzer room, the analyzer read 3.30- 3.52 ppm. The inspector measured the chlorine residual in the machine room at 2.66, 1.69, and 3.68 ppm, averaging 2.67 ppm. The ship measured the chlorine residual level at 3.02, 3.00, and 2.52 ppm, averaging 2.84 ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
20
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Site:
Buffet-Deck 9 Serenity Coffee
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Violation:
The half and half's dispensing tube protruded more than 25 millimeters (1 inch) from the chilled dispensing head of the bulk milk container.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Deck 9 Unicorn Cafe Lido Coffee Bar
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Violation:
The electrical cords for two counter-mounted coffee grinders were draped across the countertop.
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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:
Pantry-Deck 3 Piano
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Violation:
The white insulation material surrounding the glasswash machine's hot water pipe was 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.
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Item No.:
22
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Site:
Galley-Deck 9 Unicorn Cafe Lido Pizza
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Violation:
The utensil warewash machine was out of order awaiting spare parts. Staff stated all kitchenware were washed in the main lido warewash.
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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.:
27
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Site:
Buffet-Deck 9 Serenity Coffee
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Violation:
Water pooled on the countertop from the utility sink's faucet that was in disrepair.
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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:
Galley-Deck 9 Warewash
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Violation:
The top plate was not covered or inverted for nine stacks of previously cleaned and sanitized plates stored on a table next to the flight-type warewash machine's clean landing. No one was actively inspecting the plates and many people were around the area.
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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.:
28
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Site:
Pantry-1 Housekeeping Portside Midship
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Violation:
There was no clear separation between the clean and soiled storage racks. Three storage racks were right next to each other with no divider; two adjacent racks were used for clean storage, the third adjacent rack was used for soiled items per the signs. Staff stated they do not store dishes on the middle rack to provide separation.
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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; (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).
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Item No.:
31
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Site:
Provisions-Variance - Deck A Alcohol Storage Room
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Violation:
The variance approval letter that was posted on the hand sanitizer storage locker was from 2013 and outdated. Staff immediately requested and printed off the 2018 version to replace the 2013 version.
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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 the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Deck 9 Center Station
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Violation:
The deck tile grout was in disrepair with grout missing and recessed next to the double stacked ovens.
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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 9 Center Station
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Violation:
Water from an unknown source dripped from the circular deckhead air supply vent onto the deck near the biodigester.
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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 9 Center Station
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Violation:
The deck below the biodigester was soiled with more than a day's accumulation of debris, including a sign, a rubber band, and food debris.
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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 1 Roasting Section
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Violation:
A deck tile was loose and the deck tile grout was missing at the walk-in freezer entrance.
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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:
Pantry-Deck 2 Nightclub
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Violation:
A fastener was missing from the bar entrance, door handle plate which created a difficult to clean penetration.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
The deck tile grout was missing and recessed near the grills.
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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:
Buffet-Deck 9 Unicorn Cafe Lido Coffee Bar
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Violation:
The bulkhead behind the counter-mounted espresso machine was soiled with more than a day's accumulation of food residue that had dripped down the bulkhead.
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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.:
34
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Site:
Buffet-Deck 9 Serenity Coffee
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Violation:
Water dripped from the utility sink's faucet and pooled on the edge of the sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Deck 3 Odyssey
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Violation:
The utility sink's faucet was in disrepair and water continuously dripped down the faucet handle.
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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:
Buffet-Deck 9 Unicorn Cafe Lido Coffee Bar
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Violation:
The light intensity measured less than 110 lux behind the counter-mounted coffee grinders and espresso machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-Deck 9 Preperation Area
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Violation:
Three large glass bowls containing decorative sand and shells were stored on the upper shelf above the preparation countertop.
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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:
Pantry-1 Housekeeping Portside Midship
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Violation:
One fruit fly was in this area.
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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:
Pantry-Deck 9 Serenity
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Violation:
One small fly was in the area.
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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:
Bar-Deck 9 RedFrog Rum Bar
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Violation:
Two small flies were near the back bar's decorative shutters.
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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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