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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Multiple small flies and one house fly were in the following areas:
-Deck 9 Lido Bar: One small fly was on the glass door of the upper alcohol bottle storage shelves.
-Deck 9 Dining Room: One small fly was flying near the bussing station across from the Lido Bar.
-Deck 9 Lido Buffet Homestead Portside: One small fly was flying near the pastries.
-Deck 9 Dive-In Galley: One small fly was flying near the entrance.
-Deck 3 Ocean Bar: One house fly was flying around the area.
-Deck 2 Billboard Bar Pantry: One small fly was flying near the entrance.
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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.:
21
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Site:
Buffet-Deck 9 Lido Midship Beverage Station
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Violation:
The top of the coffee dispenser was in disrepair and cracked, which created a rough surface.
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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. 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.:
19
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Site:
Buffet-Deck 9 Lido Midship Beverage Station
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Violation:
Three containers of a white granular substance removed from the original packaging and out for passenger use were not labeled with the common name of the food.
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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.:
33
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Site:
Buffet-Deck 9 Lido Homestead Portside
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Violation:
The deckhead light cover above the toaster was in disrepair with a palm-sized piece missing.
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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.:
26
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Site:
Buffet-Deck 9 Lido Homestead Starboard Side
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Violation:
One previously cleaned and sanitized plate stored in the undercounter plate warmer was soiled with unknown food residue.
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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.:
33
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Site:
Galley-Deck 9 Warewash
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Violation:
Condensate collected on the deckhead air supply deflector tray near the handwashing station and dripped onto the deck.
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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:
Bar-Deck 3 Ocean
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Violation:
The painted deck was in disrepair in the middle of the bar which created a difficult to clean, quarter-sized indentation.
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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.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
One of the bulk coffee canisters had slotted fasteners in the food splash zone underneath the dispensing spigot.
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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; (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 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.:
33
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Site:
Galley-Deck 3 Warewash
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Violation:
The painted deck was in disrepair throughout this area.
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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 3 Hot Galley
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Violation:
The water supply line for bain-marie 3.4 was in disrepair and water continuously dripped into the bain-marie.
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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 2 Pinnacle Grill
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Violation:
Liquid collected in the bulkhead ventilation hood above the grooved grill and continuously dripped down the bulkhead in multiple locations.
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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 2 Pinnacle Grill
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Violation:
Water pooled on the countertop behind the grooved grill from water that collected in the bulkhead ventilation hood and continuously dripped down the bulkhead in multiple locations.
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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.:
26
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The hot water dispensing nozzle was soiled with white residue.
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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.:
21
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Site:
Buffet-Deck A
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Violation:
The hot water steam pipe wrapping was in disrepair and frayed within the middle undercounter technical compartment of the serving line.
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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.:
24
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Site:
Galley-Deck A Potwash
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Violation:
Three pans were placed in the chemical sanitizing solution for less than seven seconds. The person in charge immediately stopped the crew member and had them properly sanitize the pans.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
19
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Site:
Buffet-Deck 9 Pizza
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Violation:
Three slices of pizza were positioned at the edge of the sneeze shield and were not properly protected.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
28
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Site:
Buffet-Deck 9 Homestead Portside
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Violation:
A box of gloves was stored on the crew side of the service line next to and slightly below a tray of bread and breadcrumbs. No breadcrumbs were in the open box.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
17
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Three containers of marinated chicken and two containers of marinated beef ribs in active cooling which measured above 41F did not have a cooling log entry. Staff stated the marinated beef ribs were put in the cold room about 30 minutes prior to the inspection and the marinated chicken was put in the cold room about an hour and a half prior to the inspection. Crew did not have any recorded notes of the initial temperature or specific time the items were placed in the cold room.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
26
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Site:
Other-Deck A - Bottle Filling Station Outside of the Engineering Office
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Violation:
Pink slimy residue and brown debris accumulated on the filling nozzle of the self-service water bottle filling station in the corridor outside the office.
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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.:
03
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Site:
Potable Water-Production Records
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Violation:
The pH level spiked above 8.4 from 2020 to 2105 per the 24 December 2025 potable water production record and then fell below 7.8 for the remainder of production. No comments or manual calibration checks were provided on the chart during this spike in pH level.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Records
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Violation:
The Legionella sampling records did not include sampling locations for the potable water source used for deck washing. This system is a risk for exposure via aerosolization. (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.
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.:
07
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Site:
Potable Water-Distribution System Disinfection
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Violation:
The 4 August 2025 potable water system disinfection record identified crew used the emergency procedure of 200 mg/L (PPM) from 0700 to 0800 to disinfect the replacement backflow prevention device for the deck 2 main galley.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual 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.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Swimming Pool
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Violation:
The bottom of the flotation device for the aft swimming pool was affixed to the pool and not easily removable.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Forward Whirlpool Spa
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Violation:
No safety sign was provided for the starboard entrance to the recreational water facility.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
37
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Site:
Galley-Deck 9 Warewash
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Violation:
Condensate collected on the deckhead air supply deflector tray near the handwashing station and dripped onto the deck.
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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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