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Item No.:
42
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Site:
Children Area-Handwashing Sinks
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Violation:
The required handwashing sinks outside the toilet room were labeled 'not in use' and turned off.
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Recommendation:
Ensure handwashing stations designated for children and located outside toilet rooms meet the requirements in section 10.2.2.3.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
During the latest legionella sampling of potable water sources on 12 November 2025, the salon and pedicure devices, water heaters and hot water storage, and technical water sources were not sampled. (VSP 2025 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.
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.:
06
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Site:
Potable Water-January Microbiological Monitoring Records
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Violation:
The potable water microbiological monitoring records for the first week of January 2026 had the incorrect month and year, December 2025. Additionally, the monthly recreational water facility microbiological monitoring records had December 2026 recorded as the date instead of January 2026.
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Recommendation:
Maintain E. coli and Legionella microbiologic monitoring sample results onboard the vessel for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
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Violation:
The Deck 11 crew whirlpool was open but did not have records of shock halogenation on the following dates: 1 January 2026, 18 January 2026, and 19 January 2026. During 19 January, a note stated they were unable to complete shock halogenation due to paint issues.
Additionally, the Deck 11 passenger whirlpool was open but did not have records of shock halogenation on the following dates: 13 December 2025, 24 December 2025, 1 January 2026, and 19 January 2026.
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Recommendation:
For whirlpool spas and spa pools, increase the free halogen residual to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free halogen residual both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature to a water temperature exceeding 32C (90F).
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Item No.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
During rough weather, shock chlorination did not occur either prior to draining or prior to opening the recreational water facility. Additionally, when the recreational water facilities were drained, multiple days of records were missing. It was not clear how long the facility remained closed, especially prior to installation of the data logger.
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Recommendation:
For whirlpool spas and spa pools, increase the free halogen residual to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free halogen residual both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
24
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Site:
Buffet-Deck 9 - Yacht Club Hot Station
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Violation:
The chlorine concentration inside the undercounter sanitizing solution bucket measured greater than 200 mg/L (PPM). A wiping cloth was inside this solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Deck 9 - Yacht Club Hot Station
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Violation:
A wiping cloth was inside the undercounter sanitizing solution bucket with a chlorine concentration greater than 200 mg/L (PPM).
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
19
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Site:
Buffet-Deck 9 - Yacht Club Hot Station
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Violation:
One container of ready-to-eat berries was stored on the counter with a quarter of the container overhanging the handwashing sink basin.
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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.:
18
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Site:
Buffet-Deck 9 - Yacht Club Cold Cut Station
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Violation:
Cold-smoked salmon and cured salmon were commingled on a tray out for service on the buffet line. A layer of liquid accumulated on the bottom of the tray.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
16
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Site:
Buffet-Deck 9 - Yacht Club Cold Cut Station
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Violation:
The consumer advisory statement provided for the cold-smoked salmon, undercooked herring in curry, and undercooked herring in onion did not identify the animal-derived food that was offered for consumption in an undercooked state. The consumer advisory stated, 'foods classified as raw or undercooked.'
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND 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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food 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.:
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 9 - Yacht Club Cold Cut Line: One fruit fly was on the glass sneeze shield at the starboard end of the buffet line.
Deck 8 - Sansibar Bar Crew Service Area: One small insect was crawling on the counter in front of stored liquor bottles.
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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.:
27
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Site:
Buffet-Deck 9 - Yacht Club Portside Grill Station
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Violation:
The ice bath used to chill metal containers of scrambled egg mixture on time control was overflowing the container and water pooled on the counter.
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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:
Buffet-Deck 9 - Yacht Club Portside Grill Station
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Violation:
The internal surfaces of the rolling door in front of the flat-top grill were soiled with more than a day's accumulation of grease.
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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.:
29
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Site:
Galley-Deck 9 - Yacht Club Warewashing Area
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Violation:
A mobile storage rack containing a bucket of sanitizing solution and two inverted buckets was stored directly in front of the soiled area handwashing sink, obstructing access to the left two faucets.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Food Service General-Temperature of Sensor-Activated Handwashing Sinks
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Violation:
The sensor-activated handwashing sinks in the following food service locations were unable to deliver water for handwashing at a temperature below 120F:
Deck 9 - Yacht Club Beverage Pantry: 126F
Deck 3 - Main Galley Cold Galley: 125F
Deck 3 - Main Galley Bar Pantry: 122F
The water temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
08
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Site:
Galley-Deck 8 - Sansibar Ice Station
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|
Violation:
The atmospheric vents of the deck-mounted crushed ice machine's backflow prevention device were blocked with an accumulation of green and gray corrosion.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
28
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Site:
Galley-Deck 8 - Sansibar Ice Station
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|
Violation:
The food-splash surfaces surrounding the internal dispensing nozzle of the crushed ice machine were soiled with greater than a day's accumulation of black and brown residue.
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Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) At a frequency specified by the manufacturer; or (2) In the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
27
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Site:
Galley-Deck 8 - Sansibar Hot Line
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|
Violation:
Peeling and difficult-to-clean paper identification labels were attached to the nonfood-contact surfaces of five recently cleaned and sanitized plate covers stored inside the undercounter storage cabinet.
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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.:
18
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Site:
Galley-Deck 8 - Sansibar Preparation Line
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|
Violation:
Two containers of cold-smoked salmon vacuum sealed in plastic were stored directly over cooked mackerel wrapped in plastic inside the time control cold well.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
17
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Site:
Galley-Deck 8 - Sansibar Walk-In Refrigeration Unit #0773
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Violation:
One mobile trolley containing cold cuts identified with four-hour discard labels was stored inside walk-in refrigeration unit #0773, which was not identified physically or on the posted time control plan as a unit on time control.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (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; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
33
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Site:
Bar-Deck 8 - Sansibar Crew Service Area
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Violation:
The bulkhead to deckhead junction behind the counter-mounted coffee machine had a one-inch gap, exposing the void space behind.
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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. Do not use carpet in these areas. Ensure slots for supply ventilation over the void space (plenum) are not directly over food preparation areas, food storage areas, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later.
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Item No.:
17
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The posted time control plan identified transfer fridges #1 and #2 as units on time control; however, these units were not physically labeled as time control units.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (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; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
27
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Site:
Galley-Deck 3 - Preparation Line
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|
Violation:
The internal surfaces of reach-in refrigeration unit #3.532 were coated with a layer of frozen accumulation. Approximately two centimeters of ice accumulated on the vents in the rear of the unit. No food items were impacted.
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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.:
24
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Site:
Galley-Deck 3 - Butcher
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|
Violation:
The chlorine concentration inside the undercounter sanitizing solution bucket measured less than 50 mg/L (PPM). A wiping cloth was inside this solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
|
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Site:
Galley-Deck 3 - Butcher
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|
Violation:
A wiping cloth was inside the undercounter sanitizing solution bucket with a chlorine concentration less than 50 mg/L (PPM).
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
08
|
|
Site:
Galley-Deck 3 - Serenissima
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|
Violation:
The atmospheric vents of the deck-mounted steam oven's backflow prevention device were blocked with an accumulation of green and gray corrosion.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
|
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Site:
Galley-Deck 3 - Warewashing Area
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|
Violation:
Excess steam exited the soiled end of the conveyor-type warewashing machine and accumulated on the deckhead above.
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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
|
|
Site:
Galley-Deck 3 - Warewashing Area
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|
Violation:
Condensate collected on the deckhead above the soiled end of the conveyor-type warewashing machine and dripped to the deck below.
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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.:
37
|
|
Site:
Galley-Deck 3 - Warewashing Area
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|
Violation:
The exhaust ventilation was insufficient to prevent excess steam that exited the soiled end of the conveyor-type warewashing machine from accumulating on the deckhead above.
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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. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
16
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|
Site:
Buffet-Deck 3
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|
Violation:
The consumer advisory statement provided for undercooked cold cuts offered on the buffet line did not identify the animal-derived food that was offered for consumption in an undercooked state. The consumer advisory stated, 'foods classified as raw or undercooked.'
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND 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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food 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.:
22
|
|
Site:
Galley-Deck 3 - Scullery
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|
Violation:
The external gauge on the rack-type warewashing machine was not maintained in a state of calibration to accurately reflect the final sanitizing rinse temperature. This gauge identified a final sanitizing rinse temperature of 174F; however, the water temperature inside the tank measured 184F using a calibrated thermometer.
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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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