|
|
|
Item No.:
02
|
|
Site:
Medical-Bacterial Agent Specimen Collection Containers
|
|
Violation:
The vessel did not maintain a supply of at least 10 clinical specimen collection containers for bacterial agents. The onboard containers expired on 4 June 2026. Medical personnel reported the replacement containers did not arrive as scheduled.
|
|
Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both bacterial agents.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production
|
|
Violation:
On two occasions, the manual test for chlorine and production occurred more than 30 minutes after the start of production.
1) On 22 June 2026, production started at 1850 and the manual sample was collected at 1925.
2) On 2 May 2026, production started at 1852 and the manual sample was collected at 1932.
On both occasions, the chlorine and pH were within the required range within 30 minutes as verified by the data logger during the inspection after requested by the inspector. Crew relied on paper records with manual tests. The data logger was not used for verification during these potable water production instances.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of bunkering and production halogenation and pH control monitoring on the vessel for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
Crew were unable to provide a copy of all manufacturer's literature for installation, operation, and maintenance for the static mixer.
|
|
Recommendation:
Ensure a static mixer, if used, is installed per the manufacturer's recommendation and a copy of all manufacturer's literature for installation, operation, and maintenance is maintained.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Baby Splash Zone
|
|
Violation:
The pH measured 8.11, 8.02, and 7.9 from the water bowl near the entrance. During sampling, staff were alerted to the high pH. When the inspector entered the equipment room, crew had already reduced the pH level and ensured the analyzer was calibrated. During this time, the water automatically turned off due to the high pH (as the system is designed to do), but a sign was not placed out to inform bathers that the facility was closed. There was no attendant in the immediate area, as required by the variance, to inform passengers the area was closed. One bather continued to play in the RWF for a while without being informed the area was closed.
|
|
Recommendation:
Per section 13.7.3.5: The PH levels must be maintained between 7.2 and 7.6. Immediately close facilities not maintained within these pH ranges.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby Splash Zone Variance
|
|
Violation:
The variance provided for the baby splash zone was an older version approved in 2016 and not the most recent approved variance from 2020. When crew tried to look up the newest version within their online system, which was last updated in 2025, it still had the 2016 variance.
Additionally, a pool attendant/Adventure Ocean staff or Sport's staff were not in the immediate area of the baby splash zone when the inspector arrived. While sampling, one pool attendant in the nearby Splash Away Bay was seen, but they were not able to be seen at all times and were not in the immediate area. Multiple parents asked the inspector questions about the baby splash zone because a pool attendant was not in the immediate area.
|
|
Recommendation:
Maintain the current variance documentation onboard and ensure the variance is followed.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool Bather Loads
|
|
Violation:
Multiple pools had a number of bathers over the calculated bather load limit. Lifeguards were at the main pool and beach pool and did not make any effort to reduce the number of bathers. The main pool water was cloudy.
1) Solarium Pool - Bather load was 23 and 27 bathers were in the pool.
2) Main Pool - Bather load was 20 and 46 bathers were in the pool.
3) Beach Pool - Bather load was 22 and 47 bathers were in the pool.
|
|
Recommendation:
Ensure bather loads are monitored to ensure proper chemistry is maintained. Monitor and adjust RWF flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer to maintain optimum public health protection and water chemistry. Ensure drain covers are clearly visible when the water is still.
|
|
|
Item No.:
13
|
|
Site:
Food Service General-Managerial Controls
|
|
Violation:
Lack of proper managerial controls and knowledge resulted in several time/temperature control for safety (TCS) / potentially hazardous food (PHF) violations:
1) Several TCS/PHF items on time control at the Windjammer and Park Caf were not labeled with time control labels when the service periods were greater than 4 hours.
2) Crew did not consistently follow the 'port day' or 'sea day' service periods of the time control plans. Most crew were following the 'port day' service periods of the time control plan but crew at the Portside BBQ location stated they followed the 'Embarkation/Sea Day' due to the late arrival time.
3) Discrepancies between the time control plans and unit labeling resulted in confusion regarding if food stored inside was on time or temperature control, such as chicken wings with internal temperatures from 104-117F.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; 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 the VSP 2025 Environmental Public Health Standards.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 16- Windjammer Portside
|
|
Violation:
No time control labels were provided for any of the time or temperature control for safety (TCS) / potentially hazardous foods (PHF) out for service on the portside buffet lines. According to the portside time control plan, breakfast is from 0730-1130 and lunch is from 1130-1530 with no break in service. The inspector arrived in the area at 1257, after more than 4-hours elapsed from the time the venue's time control plan began at 0730 for breakfast service. The posted time control plans state 'TCS/PHFs in venues open more than 4 hours will be labeled with the 4 hour discard time' which was not followed.
|
|
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).
(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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6- Playmakers
|
|
Violation:
Two pans of cooked chicken wings stored in undercounter unit 149 were not labeled with 4-hour discard labels, and the internal temperatures were measured at 104-117F by both crew and the inspector. It was unclear if unit 149 or the food was on time or temperature control. According to the time control plan, unit 149 was on time control, but the unit was not identified as on time control, and a crew member working in the area stated the unit was on temperature control. The chicken wings were discarded.
|
|
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.
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 8- Park Caf Hot Service Line
|
|
Violation:
There were no time control labels on the chicken consomm, au jus, or roast beef. Staff stated they were following the 'Port Day' time control plan, which had a service period of 1130-1800.
|
|
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; (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; (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 15- Portside BBQ
|
|
Violation:
Chicken tenders, fries, cooked pasta, and cooked turkey breast were placed on time control and labeled with set up times starting at 1215. According to the 'Port Day' time control plan, time control started at 1230 and ended at 2130. Crew stated they were following 'Embarkation/Sea Day' time control because it was a late arrival day in port. The Embarkation/Sea Day time control service period was from 1100-1530. In other inspected areas, crew stated they were following 'Port Day' time control times.
|
|
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; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard. Ensure crew follow the written time control plan. Update the plan as necessary for operations.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 8- Park Caf Cold Line
|
|
Violation:
There was confusion if the three-door undercounter refrigeration unit was on time or temperature control. Two pans of cut tomatoes were labeled with set up and discard times and the unit was physically labeled as on time control. However, the unit was not listed on the time control plan. Staff stated the time control label on the unit was actually to indicate that the countertop was on time control.
|
|
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): (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. Ensure crew follow the written time control plan. Update the plan as necessary for operations.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 6- Playmakers
|
|
Violation:
It was unclear if undercounter unit 149 was on time or temperature control. According to the time control plan, unit 149 was identified on time control. However, the unit was not physically labeled as on time control. Additionally, the crew member working in the area stated the unit was on temperature control.
|
|
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. (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. Ensure crew follow the written time control plan. Update the plan as necessary for operations.
|
|
|
Item No.:
18
|
|
Site:
Buffet-Deck 8- Park Caf Undercounter Refrigerator
|
|
Violation:
Cold-smoked salmon sandwiches were stored above ready-to-eat tuna sandwiches. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 6- Johnny Rockets
|
|
Violation:
Raw, ground beef patties were stored above raw bacon in an upright refrigerator. This was corrected.
|
|
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; (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;
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15- Solarium
|
|
Violation:
The countertop was cracked above time control units 1 and 2.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15- El Loco Fresh Show Galley
|
|
Violation:
The sanitizing solution in the sanitizing bucket was cloudy. The solution was replaced.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15- Portside BBQ
|
|
Violation:
The hood-type potwashing machine was out of order since 28 May 2026. Staff stated they were awaiting replacement parts.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 11- Ice Station 11832A (Near Cabin 11170)
|
|
Violation:
The interior surfaces of the ice bin were soiled with a small amount of black, mold-like substance. Crew immediately began corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15- El Loco Fresh Soda Multiflow Machine
|
|
Violation:
The food-splash area surrounding the beverage dispensing nozzle was soiled with more than one day's worth of food debris. Staff stated the machine was out of order.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 6- Playmakers
|
|
Violation:
The bottom corners of the back bar bottle display shelf were soiled with more than a day's accumulation of black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room - Coffee Station
|
|
Violation:
More than a day's accumulation of dust and coffee grounds soiled the countertop below the coffee machine and in the cabinet below the refrigerator.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Water pooled on the counter behind the juice machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3
|
|
Violation:
Water dripped and pooled inside the blast chiller due to a misaligned drip pan.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 2 - Fish Preparation Room
|
|
Violation:
Water pooled inside the deckhead-mounted light fixture in front of the refrigeration unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Hot Preparation Galley
|
|
Violation:
Water pooled on the deck in between the two convection ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
Condensate dripped from the hood above the soiled end of the flight-type conveyor dishwash onto the deck below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16- Windjammer Portside Grill Station
|
|
Violation:
The deck inside the fire door technical compartment was soiled with more than one day's accumulation of grease.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Preparation
|
|
Violation:
The light intensity measured less than 220 lux in front of the grooved grill, located next to the bain-marie.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
Condensate formed on the hood above the soiled side of the flight-type conveyor dishwash.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 1 - Dry #2
|
|
Violation:
One house fly was in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 8- Park Caf
|
|
Violation:
One fruit fly was near the counter-mounted microwave.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
40
|
|
Site:
Other-Engine Control Room - Coffee Station
|
|
Violation:
One dead fly was on the countertop below the coffee machine.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Fixed Shower Head Disinfection
|
|
Violation:
Crew reported the method to disinfect fixed shower heads on the open deck is to spray them with disinfectant. This method is not an approved disinfection method under the VSP Environmental Public Health Standards to achieve the required CT value.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Recreational Water Facilities (RWF) Managerial Controls
|
|
Violation:
Several public health issues were identified due to lack of proper managerial controls.
1) The vessel did not maintain the most recent Baby Splash Zone (BSZ) variance onboard as required. Crew presented an outdated variance from 2016 instead of the current 2020 variance.
2) A pool attendant/Adventure Ocean staff or Sport's staff were not in the immediate area of the BSZ when the inspector arrived and were not able to be seen from the BSZ at all times. As a result, the area was not continuously monitored as required by the variance.
3) The Baby Splash Zone remained open with a bather playing in the area after the pH was measured above the allowed range. The system automatically shut off, but there was no attendant in the immediate area, as required by the variance, to inform passengers the area was closed.
4) The number of bathers in multiple pools exceeded the calculated maximum bather loads. Lifeguards were stationed at the main swimming pool and the beach swimming pool and did not make any attempt to reduce the numbers of bathers inside each RWF. The water in the main swimming pool was cloudy.
a. Solarium Pool: Calculated maximum bather load was 23; 27 bathers were observed in the pool.
b. Main Pool: Calculated maximum bather load was 20; 46 bathers were observed in the pool.
c. Beach Pool: Calculated maximum bather load was 22; 47 bathers were observed in the pool.
|
|
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.
|
|