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Item No.:
21
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Site:
Buffet-Deck 12 - Garden Cafe - Beverage Station #1
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Violation:
Silicone was peeling around the countertop to coffee machine juncture making the area difficult to keep 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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
08
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Site:
Buffet-Deck 12 - Garden Cafe - Beverage Station #1
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Show Galley
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Violation:
Door screws were missing from the bottom outside frame plate of the pizza oven door. Additionally, due to a bent door hinge, the bottom door of the upright pizza oven was very difficult to open and close
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Show Galley
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Violation:
The hot grill drip pan for two units was soiled with an oily material. These grills had been previously 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.:
21
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Show Galley
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Violation:
Two countertop induction oven surfaces had gaps at the burner surface to countertop juncture making this area difficult to keep clean.
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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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Item No.:
08
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Beverage Station #2
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Violation:
The backflow prevention device for the countertop juice dispenser was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Juice Station/ Aft
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Violation:
The juice machine's front plastic door was in disrepair with three cracks on the inside of the door making it difficult to keep 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
39
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Site:
Other-Deck 12 - Garden Cafe - Main Island - Juice Station/ Aft
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Violation:
Two fruit flies were seen in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Galley-Deck 12 - Great Outdoors - Dry Food Storage Area
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Violation:
The tops of three dry food storage cabinets were soiled with an oily residue. These cabinets had been previously cleaned and sanitized.
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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.:
27
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Site:
Galley-Deck 12 - Great Outdoors - Dry Food Storage Area
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Violation:
The top of the ice machine was soiled with an oily residue. The area had been previously cleaned and sanitized.
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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
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Site:
Galley-Deck 12 - Great Outdoors - Preparation Area
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Violation:
An excess amount of condensate was pooling in the technical compartment above reach in refrigeration unit #1.
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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.:
21
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Site:
Galley-Deck 12 - Great Outdoors - Preparation Area
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Violation:
The insulation on the chilled water line was saturated with condensate causing an excess amount of water to pool in the technical compartment above reach in refrigeration unit #1.
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Recommendation:
Design and construct nonfood-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.:
24
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Site:
Galley-Deck 12 - Great Outdoors - Warewashing Area
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Violation:
The potwashing machine's internal digital thermometer registered a final rinse manifold water temperature of 196F; however, the plate surface water temperature (155F) for the sanitizing rinse did not advocate for such a high manifold water temperature. Therefore, the l manifold water temperature was measured by the inspector and staff producing a temperature range of 177F to 181F. No pots or pans were in the potwashing machine at the time of the inspection. The machine was calibrated during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Deck 12 - Great Outdoors - Warewashing Area
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Violation:
The potwashing machine's internal digital thermometer registered a final rinse manifold water temperature of 196F; however, the plate surface water temperature (155F) for the sanitizing water did not advocate for such a high manifold water temperature. Therefore, the manual manifold water temperature was measured by the inspector and staff producing a temperature range of 177F to 181F. No pots or pans were in the potwashing machine at the time of the inspection. The machine was calibrated during the inspection.
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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; (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.:
33
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Site:
Galley-Deck 12 - Great Outdoors - Warewashing Area
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Violation:
The top of the cleaning closet was soiled with an oily substance. This area had been previously cleaned and sanitized.
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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.:
22
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Site:
Galley-Deck 12 - Great Outdoors - Warewashing Area
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Violation:
The flight type warewashing machine's wash tank curtains were coiled, potentially causing water to travel from the wash tank to the final rinse tank area. The curtains were replaced immediately.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
08
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Site:
Galley-Deck 13 - Cagney's - Beverage Station
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Violation:
The backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Galley-Deck 13 - Cagney's - Beverage Station
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Violation:
A small amount of black debris was found on the ice machine's inside deflector panel and on the ice thickness sensor. Cleaning and sanitizing began immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
08
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Site:
Galley-Deck 7 - Beverage Station
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Violation:
The backflow prevention device for the countertop coffee maker was painted silver and had blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The Legionella sampling plan did not include any 'salon and pedicure devices.' This was added to the sampling list for the following month. (2025 VSP Environmental Public Health Standards)
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 23 December 2025 a food employee began having AGE symptoms at 1430. They went to crew mess at 1600 and did not report to medical until 2028. This crew member was reprimanded and retrained.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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Site:
Medical-Public Vomiting/Diarrhea Incident Follow-Up
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Violation:
Medical's body fluid incident (BFI) follow-up log for the 19 January 2026 voyage indicated N (no) in all columns indicating whether medical staff had attempted to follow-up with known passengers who had public vomiting or diarrhea incidents. Staff stated this was a clerical error, and that they had called and left messages but did not get a response.
Additionally, on the same voyage there was one passenger who had an incident two consecutive days (January 21 and 22); however, staff could not get a response from the passenger so they could not further investigate if this was an AGE case.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Crew Pool
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Violation:
The shepherd's hook was not located in a prominent location. Staff changed the location from the pool area to inside a storage locker; it was immediately placed back out in its designated location.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 - Adult Pool
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Violation:
One of the main lido pools was designated as an adult-only pool. The required statement 'No children in diapers or who are not toilet trained' was removed from the safety sign. The ship does not currently have a variance for this change.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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