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Item No.:
22
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Site:
Galley-Deck 5 - Main Potwash
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Violation:
The left sanitizing sink's temperature gauge was inaccurate on the four-compartment sink. The gauge read 200F while the inspector and chef's manual thermometers measured 186-187F.
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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.:
21
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Site:
Galley-Deck 5 - Soup Station
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Violation:
The right soup kettle's rubber gasket was cracked between the kettle and technical compartment. Crew replaced the gasket.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
16
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Site:
Buffet-Deck 4 - Team Dining Room
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Violation:
Ice cream mix inside the ice cream machine measured 42-43F with the inspector's tip-sensitive thermometer, with an accuracy of 0.7 F, and 40.5F with the chef's lollipop thermometer. These were the lowest readings from multiple measurements. The ice cream mix was immediately discarded.
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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, or 5C (41F) or less.
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Item No.:
21
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Site:
Buffet-Deck 4 - Team Dining Room
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Violation:
Silicone around the edges of the hot and cold wells had peeled off in several locations, leaving difficult to clean corners. Crew reported these areas were already in the maintenance plan.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The flight-type dishwash machine's upper left final rinse spray nozzle was blocked. Crew immediately cleaned it and achieved an effective spray.
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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.:
21
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Site:
Dining Room-Deck 8 - Chibang Mid Waiter Station
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Violation:
Raw wood was exposed on the waiter station's top edge where the laminate was separating from the waiter station's back panel. Some of the area had previously been sealed, but the strip continued to separate.
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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.:
27
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Site:
Galley-Deck 8 - Teppanyaki Show Galley
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Violation:
The exhaust hoods were soiled with grease and dust in two of the three teppanyaki cooking stations. The areas were previously cleaned and sanitized and not in operation at the time.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Galley-Deck 8 - Cucina del Capitano
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Violation:
Deck grout was missing in front of the combination ovens nearest the show galley.
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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.:
44
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Site:
Provisions-Deck 2 - Dry Store & Deck 1 - Central Chinaware Hotel Store
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Violation:
Gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside these rooms were constructed with these gaps. Crew identified it would not be possible to remedy the deckhead until dry dock since the entire deckhead would have to be replaced. Deckhead panels are scheduled to be replaced during the 2028 dry dock.
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Recommendation:
Construction related deficiencies identified during construction activities (such as plan reviews, equipment reviews, consultations, and construction inspections) must be addressed after the initial construction or renovation inspection and before the first operational inspection. If the deficiencies cannot be readily corrected, a timeline for correction must be discussed with VSP.
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Item No.:
27
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Site:
Buffet-Deck 4 - Family Harbor
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Violation:
Old juice pooled in the previously cleaned counter-mounted juice machine's overflow catch tray. The area was not in service at the time of inspection.
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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 4 - Family Harbor
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Violation:
The undercounter dishwash machine's drain was full of food debris. The area was not in service at the time of inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 17 - Guy's Burger Joint
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Violation:
Two of the warewash machine's previously cleaned and sanitized spray arms were soiled. The warewash machine was not in use and had been disassembled the previous day for cleaning.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
19
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Site:
Galley-Deck 17 - Guy's Burger Joint
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Violation:
A bottle of chocolate sauce removed from original packaging was stored with no label.
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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.:
21
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Site:
Buffet-Deck 17 - Guy's Burger Joint
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Violation:
Sealant peeled around the service counter edges on the employee side underneath the heat lamp.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
34
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Site:
Bar-Deck 18 - Serenity Lounge
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Violation:
The back bar faucet continuously dripped water into the sink.
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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:
Buffet-Deck 16 - Seafood Shack
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Violation:
The fire sprinkler head above the grills was 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.:
27
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Site:
Buffet-Deck 16 - Marketplace Island Lane #2 Forward
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Violation:
The heat lamp head's base was soiled with more than a day's accumulation of food residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Buffet-Deck 16 - Marketplace - Empanada & Pie
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Violation:
Sealant peeled along the counter seams.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
28
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Site:
Buffet-Deck 16 - Big Chicken Condiment Station
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Violation:
Several condiment saucers out for passenger service were stored upright instead of inverted.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
30
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Site:
Buffet-Deck 16 - Big Chicken Handwashing Station
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Violation:
Passengers stacked a large number of soiled cups, plates, and utensils along the right side of the passenger handwashing station during buffet service, impeding handwashing.
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Recommendation:
Provide at least one handwashing station at the entrance of each self-service station outside of the main buffet, excluding beverage stations. Handwashing stations should be easily accessible for passenger use.
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Item No.:
39
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Site:
Galley-Deck 16 - Little Dry Store
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Galley-Deck 16 - Rudi's Sea Grill
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Violation:
The inside back wall of the previously cleaned and sanitized salamander was soiled with food debris from the previous day.
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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:
Galley-Deck 7 - Fahrenheit 555 Steakhouse
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Violation:
The handwashing faucet dripped continuously into the sink basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
12
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Site:
Bar-Deck 8 - Guy's Pig and Anchor
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Violation:
A crew member handled two customer receipts and a pen, then proceeded to get ice and make drinks without first washing their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
31
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Site:
Buffet-Deck 16 - Lido Marketplace Midship Portside Waiter Station
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Violation:
A bucket of chemical disinfectant labeled for use only on nonfood-contact surfaces was stored on the waiter station counter.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
19
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Site:
Buffet-Deck 16 - Lido Marketplace Gelato Station
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Violation:
The soy custard tarte was not stored completely under the sneeze guard.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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