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Item No.:
44
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The crew were unable to provide an explanation for the discrepancies identified between the potable water disinfection log and the non-testable backflow prevention log for the entries dated 26 January 2026 and 04 February 2026.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
19
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Site:
Galley-Deck 10 - Center
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Violation:
The gasket on the soup kettle lid was damaged and peeling, exposing food to physical contamination. This was corrected before the end of the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Pantry-Deck 6 - Room Service
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Violation:
Two undercounter refrigerator door hinges were in disrepair.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Upon review of the potable water disinfection and nontestable backflow prevention logs, disinfection of 12 devices on 26 January 2026 and 04 February 2026 did not account for the specific location. Additionally, on 26 January 2026, six devices were recorded as disinfected and installed to the potable water system, but 18 devices were listed on the backflow prevention log with the same date as the six devices. On 04 February 2026, six devices were recorded as disinfected and installed to the potable water system, but only one device was listed on the backflow prevention log not accurately accounting for the six devices on the disinfection log. Crew were unable to provide an explanation regarding the discrepancies noted between the two logs.
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing. Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
21
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Site:
Buffet-Deck 0 - Buffet Service Counter
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Violation:
The countertop grout was in disrepair and had difficult-to-clean gaps along the coving juncture, the full length of the self-service counter.
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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:
Buffet-Deck 0 - Beverage Station
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Violation:
The deck of the technical space below the counter-mounted coffee machine did not slope to the deck drain, causing coffee and other waste liquid to pool on the deck. Crew stated they needed to frequently clean and push the liquids towards the drain.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Galley-Deck 0 - Potwash
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Violation:
The deck grout was recessed in front of the three-compartment sink and the potwash machine, making the area difficult to clean and allowing water to pool in the gaps.
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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. 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-Integrated Pest Management
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Violation:
Flies were in the following food areas:
Deck 0 Meat Thawing Walk-In Cooler - One large fly
Deck 4 Casino Bar Annex - Three small flies
Deck 3 Southern Lights Dining Room
- One small fly around the coffee station
- One small fly inside a clean dish cabinet under the coffee station
- Five small flies around the portside service station
- Two small flies in the portside beverage station technical compartment
- Eight small flies around the starboard juice dispensers
Deck 3 Main Galley Pastry - One small fly
Deck 6 Room Service - One fly was underneath the soiled end warewashing countertop by the biodigester.
Deck 10 Blue Iguana Cantina - Two flies were near the hot grills.
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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.:
32
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Site:
Bar-Deck 4 - Casino Bar Annex
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Violation:
Three solid waste receptacles were uncovered in the middle of the bar. The venue was not in operation at the time of the inspection. The waste bags had been removed from the receptacles, but there was small debris and food residue at the bottom, which attracted flies.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Bar-Deck 4 - Casino Bar Annex
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Violation:
The open bottle storage shelves behind the bar had sharp corners with no coving, making them difficult to clean.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
21
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Site:
Dining Room-Deck 4 - Northern Lights - Port Side Waiter Station
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Violation:
Sections of the grout were missing along the countertop seams.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Water dripped continuously from soup kettle #6's technical compartment.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
A large gap was around the back of the tilting wheel, on the second tilting kettle from the right.
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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 3 - Food Elevators G and H
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Violation:
The elevator tracks were soiled with food residue and grease.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Aft Port Side Dishwash
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Violation:
One deck tile was missing from underneath the flight-type warewashing machine.
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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.:
27
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Site:
Buffet-Deck 0 - Buffet Service Counter
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Violation:
Old food residue was trapped between the grout and countertop where the grout was separating from 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.:
29
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Site:
Buffet-Deck 10 - Lido Marketplace - Omelets Your Way
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Violation:
The water temperature for the two user adjustable handwashing stations measured 128F at the coldest setting. The area was in operation and was resolved before the end of the inspection.
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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:
Buffet-Deck 10 - Lido Marketplace
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Violation:
Three trays of soiled dishware were placed in non designated soiled areas near passenger seating. These side stations were on carpet with no coving and left unattended for a period of time. Waiter stations were present in this area but were not being used.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
40
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Site:
Galley-Deck 10 - Blue Iguana Cantina
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Violation:
The galley doors leading to the outside area were left open and unattended. It also allowed two flies to enter through the galley. The area was in operation.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
33
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Site:
Buffet-Deck 10 - Lido Marketplace - Cut Fruit Section
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Violation:
The back bulkhead laminate was peeling, exposing the stainless-steel material. Crew stated there was an ongoing work order.
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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.:
21
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Site:
Galley-Deck 10 - Center
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Violation:
The gasket for the soup kettle lid was in disrepair and peeling over food. This was repaired before the end of the inspection.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
37
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Site:
Galley-Deck 10 - Center - Soup Kettles
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Violation:
The ventilation in this area was not sufficient to extract the steam generated by the soup kettles. This was repaired before the end of the inspection.
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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.:
40
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Site:
Galley-Deck 10 - Pizzeria
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Violation:
The galley door leading to the outside was left open and unattended.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
29
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Site:
Galley-Deck 10 - Seafood Shack
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Violation:
The water temperature from the user adjustable faucet at the handwashing station measured 123F on the coldest setting.
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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 10 - Seafood Shack
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Violation:
The deckhead material was peeling above the food preparation countertops.
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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.:
15
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Site:
Pantry-Deck 5 - Red Frog Pub
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Violation:
One can of pineapples was dented along the seal inside of walk-in refrigerator #63.
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Recommendation:
Ensure food is safe and unadulterated. Ensure food packages are in good condition and protect the integrity of the contents, so the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
33
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Site:
Bar-Deck 5 - Red Frog Pub
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Violation:
No coving was on the open bottle storage shelves in the back bar.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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