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Item No.:
16
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Site:
Galley-Deck 11 - Windjammer Preparation Area
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Violation:
The internal temperatures of ten bags of shredded cheese stored inside walk-in refrigerator A-11731 ranged from 42F to 47F when measured using a calibrated thermometer. The bags were stacked on top of each other inside an upright food transportation trolley with the door closed, restricting airflow for proper cold holding. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
11
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Site:
Medical-Symptomatic Food Employee Isolation
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Violation:
A food handler developed acute gastroenteritis (AGE) symptom onset at 0615 on 21 March 2026 and did not report to medical to begin isolation until 1135. This crew member did not work or eat inside the crew mess prior to reporting to medical. This crew member received disciplinary action.
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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.
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Item No.:
06
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Site:
Potable Water-Bunkering Analyzer-Chart Recorder
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Violation:
The analyzer-chart recorder was not maintained in proper calibration during the 23 March 2026 bunkering of potable water. The analyzer-chart recorder measured a chlorine residual of 2.80 mg/L (PPM), while manual tests conducted by crew and the inspector measured residuals of 2.46 and 2.36 mg/L (PPM). Additional manual tests measured chlorine residual of 2.42 and 2.60 mg/L (PPM), while the analyzer-chart recorded displayed a residual of 2.22 mg/L (PPM). Crew initiated corrective action.
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Recommendation:
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.:
08
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Site:
Potable Water-Evaporator Room
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Violation:
The backwash discharge line from the mineralizer to the gray water tank was striped blue/gray/blue. Crew initiated corrective action.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
The 16 March 2026 potable water bunkering record identified potable water bunkering stopped at 1117 due to low water levels and resumed at 1137 without documentation that the analyzer-chart recorder was calibrated prior to restarting.
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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).
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Records
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Violation:
The ship's Legionella sampling records did not include testing conducted at hot water heaters. (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.
The Legionella sampling plan must include a selection of the following locations: (2) Water heaters and hot water storage.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Shock Halogenation
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Violation:
There were no records documenting shock halogenation conducted on whirlpool spa #1 from 2101 on 22 February 2026 until 1158 on 24 February 2026. Crew stated this facility was used for a private event and that they were unable to conduct shock halogen for a period greater than 24 hours while Solarium space was in use.
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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.:
43
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Site:
Ventilation-Deck 8 - Fan Room 7-08
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Violation:
Gray and beige splatter residue accumulated across the entire surface of the droplet eliminator inside the HVAC unit. A pipe extended from the top of the HVAC unit, and it was not possible to remove the droplet eliminator unless the pipe was removed. Crew initiated corrective action.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Keep air handling units clean.
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Item No.:
28
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Site:
Ventilation-Deck 8 - Fan Room 7-08
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Violation:
An out-of-service ice dispensing machine was stored inside the HVAC room next to the three, large white plastic containers. The equipment was not protected inside a bag or box, and the HVAC room had numerous difficult-to-clean ducts along the deckhead. Crew stated this equipment was not in service.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean. Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
27
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Site:
Ventilation-Deck 8 - Fan Room 7-08
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Violation:
A layer of dust accumulated on the exterior of an out-of-service ice dispensing machine that was stored inside the HVAC room next to three large white plastic containers. The equipment was not protected inside a bag or box. Crew stated the equipment was not in service.
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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:
Buffet-Deck 11 - Windjammer Starboard Beverage Station
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Violation:
The light intensity measured less than 220 lux at the juice dispensing area.
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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.:
08
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Portside
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Violation:
The backflow prevention device on the potable water line for the counter-mounted coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer Portside Beverage Station
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Violation:
Water pooled in the bottom of the undercounter technical compartment near the compressor.
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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.:
34
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Site:
Buffet-Deck 11 - Windjammer Portside Beverage Station
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Violation:
The undercounter compressor drain tube was not directed towards the deck drain, causing excess water to pool in the bottom of the technical compartment.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
20
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Site:
Buffet-Deck 11 - Windjammer Portside Buffet Station
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Violation:
Slotted fasteners were installed in the food-splash zones of two counter-mounted heating lamps. 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.
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.:
36
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Site:
Buffet-Deck 11 - Windjammer - Center Island
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Violation:
The shatter-resistant coating on two portable heating lamp bulbs at the meat carving station was peeling. Crew initiated corrective action.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
26
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Site:
Galley-Deck 11 - Windjammer Izumi Preparation Area
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Violation:
One previously cleaned and sanitized cutting board was stored on a clean storage rack with food staining on the food-contact surfaces. 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.:
21
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Site:
Galley-Deck 11 - Windjammer Hot Preparation Line
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Violation:
The door hinges on the hot line undercounter refrigerator were in disrepair, preventing the door from forming a tight seal when closed.
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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. 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. 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.:
13
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Site:
Galley-Deck 11 - Windjammer - Preparation Area
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Violation:
Crew were not effectively monitoring cold holding temperatures of time/temperature control for safety (TCS) foods to ensure they remained at or below 41F. The internal temperature of three vacuum-sealed packages of salami stored in an undercounter refrigerator measured 44F using a calibrated thermometer. Additionally, the internal temperatures of ten bags of shredded cheese stored in walk-in refrigerator A-11731 ranged from 42F to 47F when measured using a calibrated thermometer. The bags of shredded cheese were stacked on top of each other inside an upright food transportation trolley with restricted air flow. Crew initiated corrective action.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (3) By responding correctly to the inspector's questions as they relate to the specific food operation; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned.
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Item No.:
16
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Site:
Galley-Deck 11 - Windjammer Preparation Area
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Violation:
The internal temperature of three vacuum-sealed packages of salami stored in the undercounter refrigerator measured 44F using a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer - Warewashing Area
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Violation:
The curtains separating the wash and rinse compartments inside the conveyor-type dishwashing machine were coiled and in disrepair, with small cracks throughout.
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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. 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:
Bar-Deck 11 - Solarium
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Violation:
The backflow prevention device on the potable water line for the counter-mounted coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Galley-Deck 6 - Chops Grille
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Violation:
Nonfood-contact surfaces surrounding the two grooved grills were soiled with greater than a day's worth of food residue. Crew initiated corrective action.
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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 6 - Chops Grille Warewashing Area
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Violation:
Using a calibrated thermometer, the inspector measured the water temperature entering the flight-type warewashing machine?s final rinse manifold between 197F to 199F. Crew initiated corrective action.
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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).
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Item No.:
08
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Site:
Galley-Deck 5 - Beverage Counter
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Violation:
The backflow prevention device on the potable water line for the counter-mounted coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Galley-Deck 5 - Forward Beverage Station
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Violation:
Brown, sticky residue accumulated on surfaces inside the previously cleaned and sanitized undercounter technical compartment. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The curtains separating the wash and rinse compartments inside the flight-type dishwashing machine were coiled and in disrepair. 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. 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.:
33
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Site:
Galley-Deck 4 - Soup Preparation Area
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Violation:
The deck under the left-most soup kettle was in disrepair with cracked tiles and missing grout. Crew initiated corrective action.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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