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Item No.:
08
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Site:
Potable Water-Bunker Hoses
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Violation:
The 'Potable Water' label on the ends of two in-use bunker hoses was faded and not easily readable.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The responsible crew member for the recreational water facilities (RWFs) did not have a complete understanding of the RWF's anti-entrapment drain covers installed in the kids' pool and the whirlpools. When questioned about the drain cover for the kids' pool, the crew member reported that there was no drain cover and no records to show. However, when the inspection team visited this facility, one drain cover was present. No records were available to confirm that this was an ASME A112.19.8 compliant drain cover.
Additionally, the crew reported that the gravity drain covers for the three whirlpools were replaced during dry dock in April 2025; however, there was no documentation provided to show that the replaced drain covers were approved for this application. By the end of the inspection, one whirlpool was drained, and the drain cover was determined to be appropriate for use.
Furthermore, the crew indicated that there were no suction drain covers for the whirlpools, as the therapy jets are supplied with water from the overflow. However, upon inspection, the whirlpools had a side-mounted suction drain cover for the therapy jets, and no documentation was provided for this drain cover.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
16
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Site:
Bar-Deck 5 Cafe Latte-tude
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Violation:
A container of half and half creamer had a discard time of 1310; however, the inspector entered the area at 1447, and the creamer was on the preparation countertop available for use.
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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.:
17
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Site:
Dining Room-Deck 13 Concierge Lounge
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Violation:
The coffee machine's milk compartment was listed on the time control plan, but it did not have a time control label on the compartment.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible 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 potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Deck 4
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Violation:
Upright refrigerator unit R-04-23 was listed on the time control plan, but the unit was not physically labeled.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible 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 potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Galley-Deck 11 Windjammer Baine Marie
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Violation:
Excessive condensate collected on the underside of the shelf overhang above the preparation countertop and dripped into an open container of chopped green onions and a covered pan of chopped kale. Four additional open containers of food and eight additional covered containers of food were stored on the preparation countertop below the condensate.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 11 Windjammer Ice Machine
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Violation:
Sealant was peeling from the far-right ice machine's outside surface near the bulkhead which created a seam and a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Deck 11 Windjammer Starboard Beverage Station
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Violation:
The hot water dispensing nozzle and underside of the faucet's fastener was soiled with more than a day's accumulation of white and brown residue. Staff immediately cleaned the hot water dispenser.
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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.:
27
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Site:
Buffet-Deck 11 Windjammer Starboard Beverage Station
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Violation:
Water pooled on the countertop below the bulk coffee machine from a hot water pipe that was in disrepair.
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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.:
27
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Site:
Galley-Deck 11 Windjammer Baine Marie
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Violation:
Excessive condensate collected on the underside of the shelf overhang above the preparation countertop and dripped into an open container of chopped green onions and a covered pan of chopped kale.
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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.:
27
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Site:
Housekeeping-Deck 7 - Near Stateroom 7573
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Violation:
Dried brown food residue was on the bottom surface of the beverage glass storage compartment of a housekeeping cart. Cleaned and sanitized drinking glasses were stored in this 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.:
27
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Site:
Galley-Deck 6 Giovanni's Table
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Violation:
Condensate collected on the underside of the counter-mounted oven and pooled on the countertop below.
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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.:
27
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Site:
Galley-Deck 11 Windjammer Ice Machine
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Violation:
The backflow prevention device for the right ice machine was soiled with green and white residue.
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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:
Housekeeping-Deck 7 - Near Stateroom 7573
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Violation:
Dried brown food residue was on the bottom surface of the beverage glass storage compartment of a housekeeping cart. Cleaned and sanitized drinking glasses were stored in this compartment.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
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Site:
Buffet-Deck 11 Windjammer International Flavors
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Violation:
The crew handwashing facility had an excessive amount of food debris in the sink which did not allow the sink to properly drain.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Bar-Deck 11 Pool Bar
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Violation:
Paint was peeling away from the deckhead above the starboard side utility sink which created a rough and difficult to clean surface.
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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:
Buffet-Deck 11 Park Cafe Show Galley
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Violation:
The bulkhead skirt tiles near the microwave were cracked and sealant peeling which created difficult to clean seams and open penetrations.
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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 Pastry Freezer
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Violation:
The door locking mechanism was missing from the freezer door which created a difficult to clean open penetration.
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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.
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Item No.:
33
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Site:
Bar-Deck 12 Sky Bar
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Violation:
The deckhead sealant patches above the front-bar counter were peeling in multiple areas, creating rough and difficult-to-clean surfaces.
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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.:
34
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Site:
Buffet-Deck 11 Windjammer Starboard Beverage Station
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Violation:
The hot water pipe for the bulk coffee machine was in disrepair and water continuously dripped down the unit's technical compartment onto the countertop.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 11 Windjammer Baine Marie
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Violation:
Excessive condensate collected on the underside of the shelf overhang above the preparation countertop and dripped into an open container of chopped green onions and a covered pan of chopped kale.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Bar-Deck 12 Sky Bar
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Violation:
One house fly was flying throughout the area. The bar is open to the outdoors.
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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.:
44
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The responsible crew member for the recreational water facilities (RWF) did not have a complete understanding of the RWF's anti-entrapment drain covers installed in the kids' pool and the whirlpools. When questioned about the drain cover for the kids' pool, the crew member reported that there was no drain cover and no records to show. However, when the inspection team visited this facility, one drain cover was present. No records were available to confirm that this was an ASME A112.19.8 compliant drain cover.
Additionally, the crew reported that the gravity drain covers for the three whirlpools were replaced during dry dock in April 2025; however, there was no documentation provided to show that the replaced drain covers were approved for this application. By the end of the inspection, one whirlpool was drained, and the drain cover was determined to be appropriate for use.
Furthermore, the crew indicated that there were no suction drain covers for the whirlpools, as the therapy jets are supplied with water from the overflow. However, upon inspection, the whirlpools had a side-mounted suction drain cover for the therapy jets, and no documentation was provided for this drain cover.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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