|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 15 - Hood Cleaning Cabinet
|
|
Violation:
A hose attached to the atmospheric drain of the backflow prevention device was positioned upright and unable to drain. Water poured out when it was correctly positioned.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
12
|
|
Site:
Buffet-Deck 16- World Fresh Market Portside Bistro
|
|
Violation:
A crew member was observed eating a piece of bread on the worker side of the buffet line while unloading a tray of rolls. After consuming the bread, the crew member continued unloading the tray and did not wash their hands or change their gloves. The tray of bread was discarded, the crew member washed their hands and donned new gloves, and the entire department was retrained.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; Before putting on gloves for working with food or clean equipment and between glove changes; and After engaging in other activities that contaminate the hands. Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur. Ensure food employees wash their hands.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Deck 16- World Fresh Market Portside Bistro
|
|
Violation:
A crew member was observed eating a piece of bread on the worker side of the buffet line while unloading a tray of rolls. After consuming the bread, the crew member continued unloading the tray and did not wash their hands or change their gloves. The tray of bread was discarded, the crew member washed their hands and donned new gloves, and the entire department was retrained.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food employees are effectively cleaning their hands; (2) 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 - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair.
|
|
|
Item No.:
13
|
|
Site:
Provisions-Variance: Cook My Catch
|
|
Violation:
Crew were unable to identify where fish caught as part of the Cook My Catch variance were stored onboard. There was no designed area clear separate from other food or clearly labeled. Records showed Cook My Catch had occurred onboard since May 3, 2025. A sign was created prior to the end of the inspection and a location was designated.
|
|
Recommendation:
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 - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The crew working at this station explained the clean-side crew member would place manually washed and rinsed pans inside the potwash machine, and without changing gloves, remove the sanitized pans from the machine to air dry. Staff reported the manual sanitizing step at the 3-compartment sink was not in use and that a soiled-side crew member needed to place the rinsed pots inside the machine to avoid cross-contamination. Retraining occurred.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (2) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;
|
|
|
Item No.:
16
|
|
Site:
Provisions-Variance: Cook My Catch
|
|
Violation:
Crew were unable to identify where fish caught as part of the Cook My Catch variance were stored onboard. There was no designed area clear separate from other food or clearly labeled. Records showed Cook My Catch had occurred onboard since May 3, 2025. A sign was created prior to the end of the inspection and a location was designated.
|
|
Recommendation:
Provide a separate and designed location for the storage of fish caught and stored as part of the Cook My Catch Variance. Clearly label the area and follow all variance requirements.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 16 - World Fresh Market
|
|
Violation:
Several of the consumer advisory black placards at self-service stations were faded and difficult to read. These were replaced.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5- Grade Manger Cooling Log
|
|
Violation:
The 7 July 2025 cooling log entry for the boiled eggs was incomplete and stated cooling started at 49.3F.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 15 - Cold Room
|
|
Violation:
A gyro spit of raw chicken was stored above a gyro spit of raw pork. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 7 - Gigi's Pizzeria
|
|
Violation:
An open container of prosciutto was on top of an open package of raw bacon inside an undercounter refrigerator. Additionally, two hotel containers of raw bacon were above containers of pepperoni. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 14 - Concierge Lounge
|
|
Violation:
An ice bucket out for passenger self-service did not have a self-closing lid nor was the ice bucket under a sneeze shield or protected by other means.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Bistro
|
|
Violation:
A self-service spatula for fresh eggs was positioned outside the sneeze shield and unprotected from potential contamination. This was corrected.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Pastry
|
|
Violation:
A self-service utensil was not adequately positioned under the sneeze shield. This was corrected.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Pastry
|
|
Violation:
One fruit fly landed on a pastry out for passenger self-service.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 16- World Fresh Market Portside Bistro
|
|
Violation:
One espresso machine had six slotted fasteners around the dispensing nozzle, of which, two were soiled with coffee debris.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - Bellbox
|
|
Violation:
Plastic adhesive labels were peeling from the front door of the counter-mounted convection oven. Old food debris was around these difficult to clean areas. This was corrected.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 - World Fresh Market
|
|
Violation:
Several countertops on the working side of the buffet stations were in poor repair with cracks, gouges, and broken grouting along junctures. This was particularly evident along the perimeter of cold and hot tops.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Counter-Mounted Juice Machines
|
|
Violation:
Open seams were present between the legs of the newly installed counter-mounted juice machines and the countertops. A rubber gasket covered the leg connections; however, this was not flush with the counter and exposed open seams. These juice machines were throughout the food areas of the vessel. Some of the seams were soiled with juice and food residue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
Food debris and labels were floating in the in-use wash compartment. The water was visibly soiled and cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 - Bellbox
|
|
Violation:
Old coffee residue of more than a day's accumulation was on the nozzles and difficult to clean food splash surfaces of two counter mounted espresso machines. One machine had six slotted fasteners in the food splash area, of which, two were soiled with coffee debris.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 - Gigi's Pizzeria
|
|
Violation:
Old food soil was on the back blade and housing of the previously cleaned and sanitized deli slicer.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Forward Portside Entrance
|
|
Violation:
Old food soil was on the interior housing surfaces of several carving lamps which were previously cleaned.
|
|
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 11 - Bellbox
|
|
Violation:
Plastic adhesive labels were peeling from the front door of the counter-mounted convection oven. Old food debris was around these difficult to clean areas. This was corrected.
|
|
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:
Food Service General-Counter-Mounted Juice Machines
|
|
Violation:
Many of the open seams present between the legs of the newly installed counter-mounted juice machines and the countertops were soiled with juice and food debris. A rubber gasket covered the leg connections; however, this was not flush with the counter and exposed open seams. These juice machines were throughout the food areas of the vessel.
|
|
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 16 - World Fresh Market - Pastry
|
|
Violation:
Dried sticky residue was on the underside housing the two counter-mounted juice machines. The two juice machines were no longer in use.
|
|
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 16 - World Fresh Market
|
|
Violation:
Dust of more than a day's accumulation was on the top overshelf at the buffet self-service stations. This was evident throughout each station and visible dust could be wiped off with one's hands.
|
|
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 5 - International Cafe
|
|
Violation:
Condensate was actively dripping from the deckhead exhaust grate above the clean exit of the in-use rack-type dishwash machine and landing on the machine's top surface. No dripping condensate impacted clean items coming out of the machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Pastry Cafe Bar
|
|
Violation:
Single-service paper coffee cup lids were upright at the passenger order station and not protected. This was corrected.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Rudi's
|
|
Violation:
A lime slice was found in a rack of previously cleaned and sanitized bar glasses. The lime was removed and the rack was sent back through the dishwasher.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 7 - Princess Live
|
|
Violation:
Bar service utensils were staged on the back bar counter unprotected from possible contamination. The bar was not in operation.
|
|
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).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 15 - Aft Entrance
|
|
Violation:
The crew toilet was clogged and not functioning. This was corrected.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Asian
|
|
Violation:
Dried food debris was on the deckhead in this area.
|
|
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:
Pantry-Deck 7 - Princess Live
|
|
Violation:
Old food soil and sticky residue was on the deck underneath deck stands and a trolley. The small size of this pantry made cleaning difficult. One fruit fly was observed in this room.
|
|
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 6 - Forward Portside Entrance
|
|
Violation:
Condensate was actively dripping from the deckhead exhaust grate above the clean exit of the in-use rack-type dishwash machine and landing on the machine's top surface. No dripping condensate impacted clean items coming out of the machine.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3- Dry Store
|
|
Violation:
Dust and dried food debris accumulated on the deck in the back left corner.
|
|
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:
Buffet-Deck 16 - World Fresh Market - Pastry
|
|
Violation:
Old sticky food soil was on the bulkhead at the starboard entrance to the working area. Additionally, apparent old food soil was in the scupper drain at this entrance. Two fruit flies were observed in this area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 7 - Crown Grill
|
|
Violation:
The deck drain for the crew water fountain and backflow drain line for the hood cleaning system was clogged and cloudy standing water was inside the raised drain basin.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Asian
|
|
Violation:
Light intensity at the worker side back buffet counter could not reach 220 lux. Dried food debris was on the deckhead in this area.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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 - International Cafe
|
|
Violation:
Condensate was actively dripping from the deckhead exhaust grate above the clean exit of the in-use rack-type dishwash machine and landing on the machine's top surface. No dripping condensate impacted clean items coming out of the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. 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.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Deck 16 - World Fresh Market - Pastry
|
|
Violation:
Two counter-mounted juice machines were no longer in use at the back service counter. Dried sticky residue was on the underside housing of each.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 16- World Fresh Market Portside Bistro
|
|
Violation:
Fruit flies were observed in the following areas:
-Deck 16- World Fresh Market: 1 in pastry cafe, 4 in pastry service lines, 2 in starboard beverage pantry (tech compartment),
-Deck 7 - Princess Live: 1 in bar pantry,
-Deck 5- Grade Manger: 1 above the center preparation counter.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-Deck 7 - Sabatini's
|
|
Violation:
The rear door, open to the outside of the ship, was left cracked open. This was corrected.
|
|
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.
|
|