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Item No.:
27
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Starboard Side
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Violation:
A rack containing 24 cups was observed soiled with excessive brown residue throughout the interior surfaces after being processed through the flight-type warewashing machine, indicating it was not adequately pre-rinsed. Corrective action began immediately.
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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.:
23
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Starboard Side
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Violation:
A rack containing 24 cups was soiled with excessive brown residue throughout the interior surfaces after being processed through the flight type warewashing machine. The rack was not scrapped effectively prior to cleaning and sanitizing cups through the warewashing machine. Corrective action began immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
21
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Site:
Buffet-Deck 16 - Bistro Cafe
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Violation:
An open seam was on the serving line countertop along the hot plate.
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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.:
39
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Pastry Line
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Violation:
One fly was by the entrance to the serving line.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
21
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Port Side International Line
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Violation:
The marble countertop behind the serving line was cracked throughout making it a difficult to clean surface. Crew were aware and awaiting repair.
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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.:
24
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Port Side
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Violation:
The utensil surface temperature of the in use flight type warewashing machine measured below the required 160F. The following utensil surface temperatures were recorded using the crew's temperature measuring device: 159F, 158F, and 155F. The inspector verified the results using a separate temperature measuring device and recorded a utensil surface temperature of 159F during the final sanitizing rinse cycle. Upon returning to the warewashing area later in the inspection, multiple attempts were required before the machine consistently achieved a final sanitizing rinse utensil surface temperature of 160F or greater.
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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.:
22
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Starboard Side
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Violation:
A final sanitizing rinse spray nozzle on the right spray arm of the flight type warewashing machine was not producing the required fan shaped spray pattern.
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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.
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Item No.:
26
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Starboard Side
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Violation:
An excessively soiled rack with 24 cups were processed as cleaned and sanitized through the flight-type warewashing machine and exited the clean end with brown residue throughout. This was corrected immediately.
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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.:
28
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing
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Violation:
A clean storage rack with eight previously cleaned and sanitized cups were stored horizontally and not inverted to allow for self-draining. This was corrected immediately.
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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.:
22
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Port Side
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Violation:
Four clean storage baskets containing previously cleaned and sanitized knives were stacked closely together on the clean landing of the hood type warewashing machine, preventing the knives from being exposed to the wash and sanitizing sprays during all cycles. Three knives stored in these baskets were soiled with food debris. Corrective actions were initiated immediately.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
26
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Site:
Galley-Deck 16 - World Fresh Marketplace - Warewashing Port Side
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Violation:
Three previously cleaned and sanitized knives stored in baskets were soiled with food debris. Corrective actions were initiated immediately.
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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 16 - The Salty Dog
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Violation:
The crew drinking fountain had an opening in the basin area that was inadequately sealed with sealant. Corrective actions were initiated immediately.
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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.:
24
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Site:
Galley-Deck 15 - Lido Galley
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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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.:
22
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Site:
Galley-Deck 15 - Lido Galley - Potwash
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Violation:
The rinse compartment of the three-compartment sink contained excessive food debris and oily residue. This was corrected immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
33
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Site:
Galley-Deck 11 - Room Service
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Violation:
Condensate accumulated on the deckhead exhaust above the soiled end of the warewashing machine; however, no water dripped onto the warewashing machine.
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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.:
17
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Site:
Galley-Deck 11 - Room Service
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Violation:
The time control plan had listed a reach-in refrigerator #JC110702 as a time control unit; however, the unit was under temperature control. Additionally, an undercounter refrigerator #JC110606A labeled as a time control unit was not listed on the time control plan. This was corrected immediately.
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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.:
20
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Site:
Bar-Deck 7 - Bellini's Bar
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Violation:
The soda gun was missing a fastener on the food splash zone. This was corrected immediately.
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Recommendation:
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.
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Item No.:
27
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Site:
Galley-Deck 7 - Crown Grill
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|
Violation:
Two previously cleaned and sanitized coffee mugs were soiled with food residue and stored on a clean storage rack. This was corrected immediately.
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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:
Bar-Deck 7 - Princess Live
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Violation:
An open seam was between the counter-mounted coffee machine and the countertop. The coffee machine was not easily movable.
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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.:
26
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Site:
Galley-Deck 7 - Sabatini's
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|
Violation:
Two previously cleaned and sanitized sauce dishes were stored soiled with food debris on a clean storage rack.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
21
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Site:
Bar-Deck 5 - International Cafe
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Violation:
An open seam was between the counter mounted oven and the counter. The counter mounted oven was not easily movable and the counter was soiled under the oven?s footings.
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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.:
27
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Site:
Bar-Deck 5 - International Cafe
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Violation:
The countertop was soiled with more than a day?s accumulation of food debris in the open seam between the counter-mounted oven?s footings and 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.:
08
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Site:
Potable Water-Starboard Forward Bunker Hose Locker
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Violation:
White debris was on the inside bottom of the hose locker. The hose locker was cleaned immediately.
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|
Recommendation:
Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easy-to-clean material and maintain in good repair.
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Item No.:
33
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|
Site:
Galley-Deck 6 - Galley Store Room 6605
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|
Violation:
The deck was soiled with dust and debris. The deck was cleaned immediately.
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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
|
|
Site:
Galley-Deck 6 - Starboard and Port Side Juice Machines
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Violation:
More than a day?s worth of dust accumulated in a gap between the metal panel and the technical compartment.
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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:
Galley-Deck 6 - Starboard and Port Side Juice Machines
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Violation:
A gap was between the metal panel and the technical compartment making a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
|
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Site:
Galley-Deck 6 - Hot Galley
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|
Violation:
The corner profile strip on the bulkhead above the handwashing station located near the counter-mounted ovens pulled away from the bulkhead, creating a difficult to clean seam.
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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.:
18
|
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Site:
Galley-Deck 6 - Sauce Cold Room
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|
Violation:
A container of cold smoked salmon was stored above a container of ready-to-eat food items. The cold smoked salmon was relocated below the ready-to-eat foods.
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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; (5) Storing the food in packages, covered containers, or wrappings
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Item No.:
33
|
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Site:
Galley-Deck 5 - Bulkhead Ventilation
|
|
Violation:
Dust and debris accumulated on the shelves inside the ventilation exhaust vents in many areas across the galley. These were cleaned before the end of the inspection.
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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.:
16
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Site:
Galley-Deck 5 - Time Control Countertop
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Violation:
No time control label was on the container of cooked noodles stored on the time control countertop. A label was subsequently placed on the container.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
33
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Site:
Buffet-Deck 5 - Near Entrance to the Galley
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Violation:
The tops of the light switches, light switch covers, and electrical box were covered in dust. These were cleaned immediately.
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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.:
21
|
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Site:
Buffet-Deck 5 - Juice Machine
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Violation:
The gap between the metal panel and the technical compartment was difficult to clean and had an accumulation of dust inside.
|
|
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.:
27
|
|
Site:
Buffet-Deck 5 - Juice Machine
|
|
Violation:
More than a day?s worth of dust accumulated in the gap between the metal panel and the technical compartment.
|
|
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 5 - Garde Manger Walk-in Cooler
|
|
Violation:
A container of cold smoked salmon was stored above a container of ready-to-eat food items. Another container of marinated raw salmon was stored above other ready-to-eat foods. Both containers of salmon were relocated.
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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.:
39
|
|
Site:
Preparation Room-Deck 4 - Potato Hopper near Knife Locker
|
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Violation:
A fruit fly was in the closed potato hopper.
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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.:
20
|
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Site:
Galley-Deck 4 - Pizza Show Galley
|
|
Violation:
Slotted fasteners were on the food-contact surface of two pizza slicers. This was corrected prior to the end of the inspection.
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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.:
17
|
|
Site:
Galley-Deck 6 - Rice Cooker
|
|
Violation:
The rice warmer was listed on the time control plan but was not physically labeled as a time control unit. This was corrected immediately.
|
|
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.:
15
|
|
Site:
Other-Variance: Cook My Catch
|
|
Violation:
On four instances in September 2025, documentation showed fish caught as part of the Cook My Catch variance was not prepared and served within the required 48-hour timeframe.
- Three fish caught on 10 September 2025 signed as cooked by person in charge on 25 September 2025.
- One fish caught on 16 September 2025 signed as cooked by person in charge on 23 September 2025.
Crew stated that the discrepancies were the result of clerical errors and that the fish were served within the required 48-hour timeframe; however, documentation was not available to verify this.
A similar violation involving nonadherence to the approved variance was also documented during the previous inspection conducted on July 8, 2025.
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Recommendation:
Ensure fish received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
13
|
|
Site:
Other-Variance: Cook My Catch
|
|
Violation:
On four instances in September 2025, documentation showed fish caught as part of the Cook My Catch variance was not prepared and served within the required 48 hour timeframe.
- Three fish caught on 10 September 2025 signed as cooked by person in charge on 25 September 2025.
- One fish caught on 16 September 2025 signed as cooked by person in charge on 23 September 2025.
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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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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