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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
No galley locations were included in the 14 December 2025 sampling event (2025 VSP 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.
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. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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.:
08
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Site:
Potable Water-Production Halogenation
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Violation:
Production record on 1 April 2026 indicated the free halogen residual level was 0.24 ppm at 2014. The next reported free halogen residual level was recorded at 2110 (2.4 ppm) which was more than 30 minutes after the initial reading
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Recommendation:
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least hourly during the bunkering of potable water.
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least once every 4 hours during the production of potable water.
Ensure a test kit is available for testing free halogen residual levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free halogen residual normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool #1
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|
Violation:
The analyzer was out of calibration. At whirlpool #1, the technician's device measured the free halogen residual at 3.86ppm. In the RWF equipment room, the analyzer displayed the free halogen residual at 6.20ppm. The technician measured 5.16ppm for the first sample and 4.19ppm for the second sample. The inspector measured the free halogen residual at 3.79. The analyzer was recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Asymptomatic Acute Gastroenteritis (AGE) Cases
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Violation:
On 21 February 2026 (voyage # 22163) a food worker developed symptoms of AGE (vomiting and diarrhea) but did not report to medical until 22 February at 0930. The crew member ate at the crew mess while symptomatic but did not work.
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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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Food Service General-Dishwash
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|
Violation:
Numerous deficiencies were identified with dishwashing and glasswashing machines across multiple food areas, as detailed in previous observations in this report, indicating gaps in monitoring and operational oversight. These included issues with final sanitizing rinse temperatures, wash temperatures, lack of attention or urgency in responding to machine or temperature alarms, blocked nozzles, and soiled machine surfaces. Additionally, multiple dishwashing equipment were out of order and not functioning.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include:(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 4 - Sauce Station
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|
Violation:
A sealed package of deli sausage in the undercounter refrigerator next to the blast chiller measured an internal temperatures of 43-44 degrees by both the inspector and crew's thermometer. The food was discarded. The ambient temperature of the unit was maintaining 44F.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
19
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Site:
Bar-Deck 3
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|
Violation:
The self-service utensil for the toaster was not protected under a sneeze shield or by other effective means.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Preparation Room-Deck 2
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|
Violation:
The gasket on the potato tumbler's potato chute was in poor repair and became dislodged during operation, resulting in a difficult-to-clean surface.
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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.:
20
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Site:
Galley-Deck 4 - Sauce Station
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|
Violation:
A sealed package of deli sausage in the undercounter refrigerator next to the blast chiller measured an internal temperatures of 43-44F degrees by both the inspector and crew's thermometer. The food was discarded. The ambient temperature of the unit was maintaining 44F.
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Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF. Maintain food-contact equipment in good repair and proper adjustment: (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) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 4 - Pastry
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|
Violation:
Two slotted fasteners were on the mixing head of the smaller deck mounted mixer.
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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.:
21
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Site:
Preparation Room-Deck 2
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|
Violation:
Silicone used to close seams on the outer housing of the potato tumbler was pulling off, creating difficult to clean surfaces.
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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 3 - Potwash
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|
Violation:
The temperature gauge for the sanitizing compartment of the in-use three-compartment sink registered 0F; however, manual temperature measurement of the sanitizing solution exceeded 75F. Additionally, three upper wash nozzles in the in-use hood-type potwash machine were obstructed with food debris.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.:
22
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Site:
Galley-Deck 4 - Potwash
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|
Violation:
The trolley wash has been out of order for approximately 1 week.
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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.:
22
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Site:
Galley-Deck 5 - Dishwash
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|
Violation:
The flight-type dishwash machine was out of service and being worked on as it was unable to reach final sanitizing temperatures.
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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.:
22
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Site:
Galley-Deck 5 - Dishwash
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|
Violation:
Black slimy debris was on the upper internal metal housing just after the final spray arm.
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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 5 - Giovanni's
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|
Violation:
The final rinse three compartment sink would not hold water. The ship was relying on the potwash machine to sanitizing all pots and pans.
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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.:
22
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Site:
Housekeeping-Deck 3 - Ice Station 03-5-003
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|
Violation:
The undercounter dishwash machine was running when the inspector entered the area. After it stopped running, the inspector opened the door and found the upper spray arm detached and laying on the bottom of the machine.
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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.:
22
|
|
Site:
Galley-Deck 11 - Park Cafe
|
|
Violation:
The glasswash machine was out of order. Staff reported it has been out of order for approximately 1 week.
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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.:
22
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|
Site:
Other-Decks 4 and 10
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|
Violation:
On deck 4 passenger cabin corridor, two large piles of soiled dishes and food debris were stored directly on the deck. Crew stated they didn't have enough soiled item collection bins available to store the soiled items.
On deck 10 midship crew area (adjacent to passenger cabin corridors) at 1330, two brown soiled item collection bins filled with soiled dishes and food debris were stored directly on the deck. Passenger cabins were already open so it was unclear why this accumulation of dishes had not been transported to the galley for cleaning and sanitizing.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
23
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|
Site:
Galley-Deck 11 - Dishwash
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|
Violation:
Wash temperatures of the in-use flight-type dishwash machine were measured at 142F with both the inspector's and crew member's thermometer. The machine's data plate required a temperature of 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 5 - Dishwash
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|
Violation:
Wash tank temperature was measured at 157F in the in-use glasshwash machine in which the data plate required 160F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
|
|
Site:
Galley-Deck 4 - Dishwash
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|
Violation:
The final sanitizing rinse temperature at the utensil surface of the in-use flight-type dishwashing machine did not reach the required 160F during evaluation. Upon approach, the unit?s alarm was flashing, and the displayed final rinse temperature that fluctuated between 165 - 175F. Both the crew and the inspector measured utensil surface temperatures below 155F using their respective thermometers. A thermolabel placed on the final sanitizing rinse spray arm did not reach 170F. Additionally, a direct measurement taken by the crew at the nozzle only reached 170F.
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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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Final rinse temperature of the in-use glasswash machine was measured at 194F with a thermometer directly from the nozzles and the machine's temperature gauge showed a temperature of 201F as it entered the spray arm.
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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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
|
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Site:
Galley-Deck 4 - Potwash
|
|
Violation:
Chlorine sanitizing concentration in the in-use final rinse compartment of the three-compartment sink was above 200ppm.
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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.:
24
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
The final sanitizing rinse temperature at the utensil surface of the in-use flight-type dishwashing machine did not reach the required 160F. Upon inspection, the machine alarm was activated and the displayed final rinse manifold temperature was below 180F. Both the crew and inspector independently measured utensil surface temperatures below 155F using their respective thermometers. Additionally, a thermolabel affixed to the final sanitizing rinse spray arm did not achieve 170F, and a direct temperature measurement taken by the crew at the sanitizing rinse nozzle only reached 170F.
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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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
|
Site:
Bar-Deck 3 - Beverage Station
|
|
Violation:
Apparent black/brown mold growth was on the back of the ice/water machine's ice dispenser.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 4 - Soda Machine
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|
Violation:
Black residue was on the underside housing in the splash area of two soda dispensing nozzles.
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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.:
27
|
|
Site:
Bar-Deck 3 - Staff Mess
|
|
Violation:
Condensate formed as water droplets on the underside of the metal overshelf above the bains marie; no active dripping was observed. The water temperature was turned down.
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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.:
27
|
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Site:
Galley-Deck 4 - Vegetable Station
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|
Violation:
Water was dripping from the exhaust hood in two areas and landed on the deck in front of the cooking station and on the lid of the brasing pan.
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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.:
27
|
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Site:
Bar-Deck 3
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|
Violation:
Dried food splash of more than a day's accumulation was on the black electrical cable for the toaster.
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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.:
28
|
|
Site:
Provisions-Deck 0 - Outside Hotel Store
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|
Violation:
A box of single service cups was on the deck outside this storeroom.
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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.
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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
|
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Site:
Other-Deck 3 FZ3 Dining Room Locker 003
|
|
Violation:
Two heavily soiled items were stored in this food equipment locker: a disassembled trolley and a large clear plastic cone (item could not be identified by the technical inspection team).
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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.
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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
31
|
|
Site:
Buffet-Deck 11 - Waiter Stations
|
|
Violation:
Non-food grade chemical disinfectant spray bottles were stored on top of soiled waiter stations.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was missing or recessed throughout the following food areas: preparation rooms, crew galley, and both decks of the main galleys. This was most notable at deck-to-bulkhead junctures, door thresholds, and around deck drains. Food debris and water were observed in some of the recessed areas. Staff reported that there is an ongoing maintenance plan to address these conditions.
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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.:
33
|
|
Site:
Other-Deck 3 FZ3 Dining Room Locker 003
|
|
Violation:
The deckhead vent was heavily soiled with a dark residue, which could be removed with a paper towel.
|
|
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
|
|
Site:
Other-Deck 3 FZ3 Dining Room Locker 003
|
|
Violation:
The light intensity was less than 220 lux in the food equipment locker.
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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.:
36
|
|
Site:
Buffet-Deck 11 - Outside Beverage Station
|
|
Violation:
Light intensity behind the beverage equipment did not reach 110 lux.
|
|
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.:
36
|
|
Site:
Bar-Deck 3
|
|
Violation:
Light intensity was less than 220 lux at the self-service cereal station adjacent to the main buffet.
|
|
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.:
37
|
|
Site:
Bar-Deck 3 - Staff Mess
|
|
Violation:
Condensate formed as water droplets on the underside of the metal overshelf above the bains marie; no active dripping was observed. The water temperature was turned down.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
37
|
|
Site:
Galley-Deck 4 - Vegetable Station
|
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Violation:
Water was dripping from the exhaust hood in two areas and landed on the deck in front of the cooking station and on the lid of the brasing pan.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Deck 11 - Hot Line
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Violation:
Smoke and vapor from cooking hamburgers during lunch service filled the working grill side and the adjacent buffet and seating area. Staff reported the exhaust system was a known problem.
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Recommendation:
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.:
44
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Site:
Other-Public Fecal Incident (PFI) Log
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Violation:
On 25 March 2026 (Voyage #33167) housekeeping noted a fecal incident in a stateroom; however, medical was not notified until 28 March, which delayed the medical assessment for potential isolation. This incident was noted among the team and the logs are now kept in a shared file so they can be easily accessed.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
While testing the halogen and pH, the technician's device read various free halogen residual levels. On the same sample, the first reading was 6.01ppm, the second reading was 4.01, and the third was 5.37. The inspector noticed the device's optical cell was heavily soiled and instructed the technician to clean it. After the optical cell was cleaned, the free halogen residual was measured at 2.70ppm which aligned with the inspector's reading (2.54ppm). The inspector discussed the importance of keeping testing instruments clean.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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