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Item No.:
33
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Site:
Preparation Room-Deck 1
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Violation:
The deckhead hatch over the preparation area had difficult-to-clean latches.
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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
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Site:
Provisions-Deck 1 - Frozen Mix
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Violation:
The deckhead hatch had more than a day's worth of ice accumulation. Additionally, frozen condensate formed between two deckhead panels and multiple light fixtures had more than a day's worth of ice inside.
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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.:
33
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Site:
Provisions-Deck 1 - Poultry Thawing
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Violation:
The bulkhead panel had a gap at the juncture with the coved deck near the door.
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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
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Site:
Galley-Deck 3 - Bar Pantry
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Violation:
An open penetration was in the technical space below the speed rack.
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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
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Site:
Preparation Room-Deck 1
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Violation:
The deckhead hatch had an open seam into the plenum above.
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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.:
39
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Site:
Food Service General-Pest
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Violation:
Pests were in the following food service areas:
Deck 1 - Vegetable Preparation - Four flies were in the area.
Deck 1 - Butcher Preparation - Three flies were in the area.
Deck 3 - Main Galley Sauce Station - One crawling insect was on the bulkhead near the right kettle.
Deck 3 - Main Galley Pastry - One fly was in the area.
Deck 4 - Main Galley Bakery - Two flies were on the bulkhead to the right of the deck-mounted stand mixers.
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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.:
19
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Site:
Provisions-Frozen Mix
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Violation:
Frozen condensate collected on two cardboard boxes below the back right deckhead hatch. Additionally frozen condensate formed between two deckhead panels in front of the back right condenser and ice collected on two cardboard boxes of food below.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
27
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Site:
Galley-Deck 4 - Bakery
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Violation:
More than a day's worth of debris was inside the exhaust hood overhang near the bread slicer. Cleaning started 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.:
28
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Site:
Bar-Deck 11 - Solarium
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Violation:
Eight plastic cups were stacked wet-nested in the back bar area.
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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.:
39
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Site:
Bar-Deck 11 - Solarium
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Violation:
One fruit fly landed on the mixing cup. This was removed immediately.
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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.:
19
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Site:
Bar-Deck 11 - Solarium
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Violation:
Four product labeling stickers were left on bananas that were stored in the back bar.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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Site:
Pantry-Deck 11 - Solarium
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Violation:
The undercounter refrigerator was out of order at the time of the inspection.
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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.:
33
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Site:
Pantry-Deck 11 - Solarium
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Violation:
Condensate droplets accumulated on five exhaust vents and were dripping in this area. No equipment was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Pantry-Deck 11 - Solarium
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Violation:
Condensate droplets accumulated on five exhaust vents because of the low air exhaustion.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Pantry-Deck 11 - Solarium
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Violation:
The 'cleaning materials only' sign was missing on the cleaning equipment locker.
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Recommendation:
Label the cleaning equipment locker "CLEANING MATERIALS ONLY."
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Item No.:
21
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Site:
Buffet-Deck 12 - Windjammer Beverage Station Aft
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Violation:
Sealant was in disrepair around the counter-mounted coffee dispenser legs exposing a large gap.
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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 12 - Windjammer
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Violation:
The potwash machine's door could not be fully closed which allowed water to spray out and leak. Temperatures were still within range.
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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.:
19
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Site:
Galley-Deck 12 Windjammer
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Violation:
One bin of what appeared to be peanuts was uncovered in a dry storage locker. No label was posted.
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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. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Galley-Deck 12 - Windjammer
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Violation:
One bin of bread crumbs was uncovered and not fully protected in a dry storage locker.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
29
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Site:
Galley-Deck 12 - Windjammer
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Violation:
The water temperature measured 128F at the coldest setting of the single user-adjustable handwashing station near the soiled drop-off area.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 12 - Windjammer Flight-Type Dishwash
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Violation:
Condensate collected on the deckhead above the clean side of the dishwash machine. No dishes were impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Deck 12 Windjammer Flight-Type Dishwash
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Violation:
Condensate collected on the deckhead above the clean side of the dishwash machine. No dishes were impacted.
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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.:
20
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Site:
Galley-Chopp's Grille
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Violation:
Two cutting boards that were cleaned and sanitized had an orange permanent stain.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11: Main Pool #2 and #3
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Violation:
One shepherd's hook was shared between the two main pools instead of one for each pool.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
44
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Site:
Recreational Water Facilities-Deck 11 - Baby Pool
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Violation:
The depth of the water was above two inches in the majority of the baby only pool. The following depths were found: 2.5 inches on the right side, 3 inches inside the slide; 3 inches in the middle of the pool, and 2 inches on the left side of the pool.
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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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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Baby Pool Equipment Room
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Violation:
The analyzer's free residual chlorine reading was 4.50 ppm. The inspector's reading was 7.38 ppm and the technician's was 6.90 then 8.78 ppm. After several minutes, the analyzer was checked again and displayed 6.50 ppm. At that time, the inspector's reading was 8.92 ppm, and the technician's reading was 8.55 ppm. Based on these discrepancies, 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.:
08
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Site:
Potable Water-Tank Maintenance for FW 2S (R1711)
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Violation:
Records showed the tank was painted on 8 May 2026 then disinfected and refilled on 9 May 2026. The temperature inside the tank was noted as 32C. According to documentation the curing time for 30C was 6 days and 5 days for 35C.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
32
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Site:
Housekeeping-Deck 10 - Ice Station Pantry 10.5.17
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Violation:
The waste receptacle had food waste inside; however, the lid was partially open.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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