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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Record
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Violation:
A backflow preventer was disinfected on May 9 for 2 hours at 50 mg/L (ppm).
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The time card for an isolated crew member showed they worked while isolated. A nonfood employee had an onset of AGE symptoms at 0840 on May 4 and reported to medical at 0849. The crew member's time card showed they worked from 0930-1030 on May 4.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work Maintain records for 1 year and make them available for review during inspections. .
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Item No.:
13
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Site:
Galley-Deck 9- Windjammer Walk-In Refrigeration Unit
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Violation:
The 'seared fish' prepared on 13 June 2025 was not labeled properly. Cooling logs indicated, and crew confirmed, the two batches of fish were just seared and not fully cooked. The trays of fish were not properly labeled as not fully cooked.
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Recommendation:
For non-continuous cooking of raw animal foods, store separately from ready-to-eat foods. Mark or otherwise identify these foods as not fully cooked. Fully cook these foods prior to offering them for sale or service.
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Item No.:
16
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Site:
Buffet-Deck 9 - Center Buffet Line
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Violation:
One metal pan of cooked zucchini and one metal pan of cooked chickpeas were stored inside of undercounter hot holding unit # 16, identified as a unit on time control, without a 4-hour discard label. The identified service period was longer than four hours. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, 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 point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Deck 9 - Windjammer Walk-In Refrigeration Unit
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Violation:
The 'seared fish' prepared on 13 June 2025 was not labeled properly. Cooling logs indicated, and crew confirmed, the two batches of fish were just seared and not fully cooked. The trays of fish were not properly labeled as not fully cooked.
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Recommendation:
For non-continuous cooking of raw animal foods, store these foods separately from ready-to-eat foods. Mark or otherwise identify these foods as not fully cooked. Fully cook these foods prior to offering them for sale or service. Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6) serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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Item No.:
19
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Site:
Galley-Deck 4 - Pastry
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Violation:
One fruit fly was flying around the inside of the mobile food storage trolley. Four trays of covered vegan brownies were stored inside this trolley. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
One metal rolling cart storing sugar removed from it's original packaging was not labeled with the common name of the food. Crew initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients that are 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.
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Item No.:
19
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Site:
Provisions-Deck 1 - Poultry Walk-In Freezer Unit # 1605
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Violation:
Ice accumulated on the surfaces of five boxes containing chicken leg quarters. No food items were impacted.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Housekeeping-Deck 3- Ice Pantry 3573
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Violation:
A slotted fastener was on the ice machine's ice thickness sensor. This was replaced.
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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; and (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 only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Housekeeping-Deck 3- Ice Pantry 3573
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Violation:
The ice machine's splash shield was cracked, creating a difficult to clean area.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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; and (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 only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 4 - Portside Pantry
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Violation:
Brown and orange corrosion accumulated on food-contact surfaces of the internal rotating arm inside the buffalo chopper. Crew initiated corrective action.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Deck 5 - Bakery
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Violation:
The casters on the bottom of the mobile food trolley were covered in a layer of brown and orange corrosion. The front wheel was damaged, cracked, and frayed created difficult-to-clean surfaces. The damaged wheel prevented the trolley from rolling. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
Brown and beige residue accumulated in the food-contact surfaces of the right water dispensing nozzle. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Deck 4 - Portside Pantry Ice Station
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Violation:
The water temperature delivered through the mixing valve for the handwashing sink across from the ice machine measured 122F with a calibrated thermometer. The user was unable to adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 4 - Pastry Walk-In Freezer Unit
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Violation:
The deck around the entrance to the walk-in freezer unit was covered in a layer of ice, creating a slippery surface unsafe to walk over. Crew initiated corrective action.
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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 4 - Portside Pantry
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Violation:
The deckhead-mounted light fixture was detached from the deckhead, creating a difficult-to-clean space. Dust, debris, and peeling silicone accumulated inside the gap. Crew initiated corrective action.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 4 - Hot Preparation Area
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Violation:
The deck drain in front of walk-in refrigeration unit # 46-18 was clogged, causing gray water to backup into the deck scupper. Crew initiated corrective action.
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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:
Buffet-Deck 9 - Portside Beverage Station
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Violation:
The protective panel above the two multi-flow beverage dispensing systems was detached from the deckhead, creating a difficult-to-clean surface. Dust and debris accumulated inside the gap.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Food Service General-Condition of Decks
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Violation:
Decks, deckheads, and bulkheads throughout multiple food service areas were maintained in disrepair, including the following:
Deck 4 ? Main Galley Warewashing Area: The deck tiles to the right of the conveyor-type warewashing machine were cracked. Dust and debris accumulated inside areas of recess.
Deck 4 ? Main Galley Hot Preparation Area: The grouting between the deck tiles surrounding the metal landing for the combination ovens was chipped and missing. Dust and food residue accumulated inside areas of recess.
Deck 4 ? Main Galley Hot Preparation Area: The tile grouting between the two time-control bain-Marie units was chipped and missing, with dust and food residue accumulating in areas of recess.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
34
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
The deck drain in front of walk-in refrigeration unit # 46-18 was clogged, causing gray water to backup into the deck scupper. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 1 - Staff Mess
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Violation:
The protective coating of the left safety bulb inside the countertop heating unit was peeling. No food items were stored below. Crew initiated corrective action.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present throughout multiple food-service areas, including the following:
Deck 2 ? Crew Mess Portside Bread Storage Island: Two fruit flies flew around the buffet island offering bread for crew self-service.
Deck 2 ? Crew Mess Portside Coffee Station: Four fruit flies rested on the bulkhead behind the mobile table storing tea bags and packaged sugar.
Deck 2 ? Crew Mess Portside Coffee Station: One fruit fly was on the white potable water line for the counter-mounted coffee machine.
Deck 2 ? Crew Mess Hot Service Line: Four fruit flies rested on the bulkhead at the aft end of the buffet line.
Deck 2 ? Crew Mess Hot Service Line: One fruit fly was on the bulkhead across from the mobile Bain-Maire unit at the forward end of the buffet line.
Deck 2 ? Crew Galley Preparation Area: Two fruit flies flew behind the blast chiller.
Deck 2 ? Crew Galley Ice Station: One fruit fly was flying in front of the deck-mounted ice machine
Deck 4 ? Main Galley Warewashing Area: One fruit fly was flying through the corridor near the clean storage rack.
Deck 4 ? Main Galley Pastry Area: One fruit fly was flying around the inside of the mobile food storage trolley. Four trays of covered vegan brownies were stored inside this trolley.
Deck 9 ? Windjammer Center Buffet Line: One housefly flew around the crew area of the buffet island.
Deck 9 ? Windjammer Starboard Beverage Station: One fruit fly rested on the bulkhead behind pitchers of iced tea out for service.
Deck 9 ? Windjammer Galley Ice Station: One fruit fly flew behind the deck-mounted ice machine.
Crew initiated corrective action.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-Deck 5 - Bakery
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Violation:
The aft exit door between the bakery and the open was not effectively sealed to prevent the entry of pests, with a one-inch gap present at the bottom. Sunlight from the exterior shone through. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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