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Item No.:
17
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Site:
Buffet-Deck 11 - La Veranda Portside Aft Line
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Violation:
Crew stated that the reach in glass ice cream freezer was a unit on time control; however, this unit was not physically identified as a time control unit, nor identified on the posted time control plan. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 11 - La Veranda Portside Aft Line
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Violation:
A plate of ready-to-eat pears was offered for passenger self-service outside the sneeze-protection shield. Additionally, these pears were not wrapped in plastic. Crew initiated corrective action.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 11 - La Veranda Forward Hot Buffet Line
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Violation:
The starboard swinging door between the passenger self service area and crew area of the buffet was damaged, with difficult-to-clean chipped and frayed areas of wood.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 - La Veranda
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Violation:
The silicone along the bottom nonfood contact surface of the ice machine's front panel was missing and in disrepair, creating a difficult to clean surface. Corrosion and a slimy residue accumulated inside areas of recess.
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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. 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.:
27
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Corrosion and a slimy residue accumulated inside areas of recessed silicone located along the bottom nonfood-contact surface of the ice machine.
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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.:
36
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Site:
Galley-Deck 6 - Chartreuse Restaurant
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Violation:
The light intensity at the active three-compartment sink warewashing area measured less than 220 lux. Crew replaced the deckhead-mounted light fixture.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
28
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Site:
Galley-Deck 5 - Hot Line
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Violation:
Eleven plastic plate covers were stacked inside the undercounter storage cabinets with visible moisture dripping from their surfaces. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying.
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Item No.:
22
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Site:
Galley-Deck 5 - Portside Warewashing Area
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Violation:
Excess steam escaped the soiled end of the starboard rack-type warewashing machine and condensed on the deckhead above. Liquid dripped onto the deck below. The ventilation duct above was not effectively removing steam from the soiled end of the machine. Crew initiated corrective action.
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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.
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Item No.:
37
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Site:
Galley-Deck 5 - Portside Warewashing Area
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Violation:
Excess steam escaped the soiled end of the starboard rack-type warewashing machine and condensed on the deckhead above. Liquid dripped onto the deck below. The ventilation duct above was not effectively removing steam from the soiled end of the machine. Crew initiated corrective action.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Galley-Deck 5 - Portside Warewashing Area
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Violation:
Liquid pooled on the deck beneath a steady drip caused by excess steam escaping the soiled end of the starboard rack-type warewashing machine and condensing on the deckhead above. Crew initiated corrective action.
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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.:
08
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Site:
Galley-Deck 5 - Bakery
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Violation:
Corrosion blocked the intermediate atmospheric vents of the backflow prevention device on the potable water supply line for the ice cream machine. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Galley-Deck 5 - Bakery
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Violation:
One plastic container of pine nuts was stored inside the dry storage cabinet without identification of the common name of the food. Crew initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
34
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Site:
Galley-Deck 5 - Potwash Area
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Violation:
The hood-type potwash machine steam supply line was steadily leaking, with water pooling on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Potwash Area
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Violation:
Water pooled on the deck beneath a steady leak from the steam supply line for the hood-type potwash machine. Crew initiated corrective action.
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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.:
36
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Site:
Galley-Deck 5 - Walk-In Refrigeration Unit # 05.05.45
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Violation:
The light intensity in the far-right corner of the walk-in refrigerator, to the right of the evaporator condenser unit, measured below 110 lux. Sauces and condiments were stored on a shelf in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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.:
19
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
Four, in use metal soup ladles were stored inside a container of water that measured 74F with a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
Food-contact surfaces of the white cutting board stored on the clean storage rack were heavily scored, creating difficult-to-clean recessed surfaces. Green food residue accumulated inside areas of recess. Crew initiated corrective action.
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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.
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Item No.:
26
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
Green food residue accumulated inside areas of recess throughout the heavily scored food-contact surface of the white cutting board stored on the clean storage rack. Crew initiated corrective action.
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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.:
33
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Site:
Food Service General-Condition of Decks and Bulkheads
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Violation:
Decks and bulkheads were maintained in disrepair in the following food service locations:
-Deck 11 ? Pool Grill Show Galley: The deck tile was rough and difficult-to-clean around the removable barrier next to the large mobile grill.
-Deck 11 ? La Veranda Galley: The epoxy coated deck was peeling and missing along the juncture with the metal landing for the flat-top grill, with grease collecting inside areas of recess.
-Deck 11 ? La Veranda Galley: The tile grouting underneath reach-in refrigeration unit # 346 was chipped and missing, with food debris accumulating inside areas of recess.
-Deck 6 ? Coffee Connection: A large gap surrounded the juncture between the pipe and the bulkhead in the technical space underneath the pastry buffet counter.
-Deck 5 ? Main Galley Bakery: The tile grouting in front of the walk-in refrigeration unit was recessed.
-Deck 5 ? Main Galley Potwash Area: The grouting between the deck tiles and the aft metal landing next to the three-compartment sink was missing and in disrepair, creating a difficult-to-clean surface. Liquid accumulated inside areas of recess.
-Deck 4 ? Crew Galley Potwash Soiled Landing: The deck tile grouting in front of the handwashing station was missing and chipped, with liquid accumulating inside areas of recess.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service locations:
-Deck 11 - Pool Grill Show Galley: One small fly flew near the crew handwashing station.
-Deck 11 ? La Veranda Portside Cold Buffet Line: One fruit fly was on the glass display above cut fruit out for service.
-Deck 11 ? La Veranda Aft Buffet Line: One fruit fly was on the glass display above containers of yogurt out for service.
-Deck 11 ? La Veranda Aft Buffet Line: One fruit fly was on the deckhead across from the reach-in time control ice cream freezer.
-Deck 11 ? La Veranda Forward Buffet Line: One fruit fly was on the metal railing above a bowl of grapes out for service.
-Deck 11 ? La Veranda Galley: One fruit fly was on the side of the deckhead-mounted sliding door storage cabinet.
-Deck 11 ? La Veranda Scullery: One fruit fly was on the side of the cleaning materials locker adjacent to the handwashing station.
-Deck 6 ? Horizon Lounge Aft Display Area: One fruit fly was flying around the bulkhead-mounted storage shelves.
-Deck 5 ? Main Galley Potwash Area: One fruit fly was on the underside of the clean storage rack.
-Deck 5 ? Main Galley Potwash Area: One fruit fly was on the underside of the pre-rinse counter.
-Deck 5 ? Main Galley Starboard Warewashing Area: Two fruit flies flew under the soiled landing counter.
-Deck 4 ? Crew Mess Beverage Station: One fruit fly flew inside the technical compartment underneath the counter-mounted water dispenser.
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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.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Report
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Violation:
A 24-hour AGE report was not submitted prior to arrival in Hilo, HI on 29 January 2026. A 2% special report was submitted 26 January 2026 at 0518, which was more than 36 hours prior to arrival, and a 3% special report was submitted on 29 January 2026 at 0309, the morning of arrival. No email or justification was provided to CDC explaining why the report was not submitted.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Report
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Violation:
A 24-hour AGE report was not submitted prior to arrival in Hilo, HI on 29 January 2026. A 2% special report was submitted 26 January 2026 at 0518, which was more than 36 hours prior to arrival, and a 3% special report was submitted on 29 January 2026 at 0309, the morning of arrival. No email or justification was provided to CDC explaining why the report was not submitted.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The water heaters and the hot water return lines were not sampled for Legionella within the last six months. (New VSP 2025 Environmental Public Health Standard)
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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. 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.:
32
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Site:
Other-Garbage Cold Room
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Violation:
Multiple bulkhead fasteners were missing, creating difficult-to-clean penetrations.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
05
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Site:
Potable Water-Distant Point Analyzer
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Violation:
The free halogen residual measured by the halogen analyzer was 0.74 mg/L (PPM), which was more than 0.2 mg/L (PPM) higher than the free halogen residual measured by the inspector?s and crew member?s manual test kits at 0.50 mg/L (PPM), 0.48 mg/L (PPM), 0.55 mg/L (PPM), and 0.58 mg/L (PPM).
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Bunkering and Production Logs
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Violation:
Calibration was not recorded on a chart or in a logbook at the start of bunkering and production. Although the values of a manual test were documented, there was no notation identifying that ?calibration was performed, checked, or verified.?
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
17
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Site:
Galley-Deck 11 - Pool Grill
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Violation:
Containers of tuna, chicken, fish, and sausages identified for time control were stored in an undercounter refrigeration unit that was neither physically labeled as a time-control unit nor listed on the posted time-control plan. This unit, located across from the grill, had an internal temperature below 41F.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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