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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella testing of potable water storage tanks had not been conducted. Staff explained these were scheduled to be tested starting in August 2025. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Nontestable Device List
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Violation:
The nontestable backflow prevention device for the deck 8 changing room was sanitized and replaced on 17 March 2025. The list of backflow prevention devices still stated the device was visually inspected on 20 January 2025. The list was updated during the inspection.
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Recommendation:
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.:
08
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Site:
Potable Water-Deck 12 - Housekeeping Pantry
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Violation:
The ice machine's backflow prevention device was dripping water onto the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-
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Violation:
The oven was out of operation since 20 June 2025. The glass door was broken.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (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) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 14 - Soup Station
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Violation:
Three soup tilting kettle handles were in disrepair, which made cleaning difficult.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 8 - O'Sheehans
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Violation:
Ice accumulated on the upright refrigerator's evaporator condenser.
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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 6 - Soup Station
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Violation:
The middle soup station's temperature gauge was heavily corroded and not readable.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 15 - Garden Cafe
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Violation:
The flight-type warewash machine was out of order during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash
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Violation:
A large accumulation of soiled dishware, food equipment, and utensils overfilled this entire area. Three additional deck stands were used for pots and other food equipment. The three-compartment sink area had food equipment stacked high almost touching the deckhead. Trolleys were sent to help divert the soiled dishware to other galleys.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 16 - Haven
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Violation:
The undercounter dishwash machine's external temperature gauge registered a consistent temperature of 159F for the wash and the final sanitizing rinse cycles. However, the inspector's thermocouple measured the final sanitizing rinse temperature as 168F. The technician adjusted the machinery. The wash and final sanitizing rinse temperatures were sufficient.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.
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Item No.:
22
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Site:
Preparation Room-Deck 4 - Pulper Room
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Violation:
The hood-type potwash machine was out of order since the morning of the inspection.
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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.
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Item No.:
29
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Site:
Other-Deck 16 - Hotel Storage Room
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Violation:
The handwashing facility was blocked by a trolley.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Galley-Bakery
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Violation:
The soap dispenser was not working at the entrance from the crew galley corridor. This was corrected during the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Buffet-Deck 15 - Garden Cafe
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Violation:
The passenger handwashing station was not equipped with soap.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
Condensate was on the inside of the exhaust hood overhang above the soiled side of the flight-type dishwash machine, and on the deckhead air supply vent above the middle of the machine.
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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:
Preparation Room-Deck 3 - Vegetable Holding
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Violation:
The lock on the entrance door was missing, exposing an open penetration leading to a void space.
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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:
Food Service General-Deck/Bulkhead Junctures
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Violation:
In many food areas, soft sealant was on top of the integral coving at the deck/bulkhead junctures. The sealant was pulled away from the bulkhead, which created a gap along the top. This was observed in preparation rooms and the crew galley bakery.
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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 6 - Pastry
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Violation:
Ice build-up was along the bulkhead and deckhead in the walk-in freezer.
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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.:
36
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Site:
Food Service General-
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Violation:
The light intensity measured less than 220 lux in the following locations:
-Deck 16 American Diner: In front of food equipment at two of the outdoor beverage stations.
-Deck 15 Garden Cafe (Starboard): In front of the self-service ice cream machine.
-Deck 15 Garden Cafe (Portside): In front of food equipment at the beverage station.
-Deck 15 Garden Cafe (Portside): The pastry service line.
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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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Condensate was on the inside of the exhaust hood overhang above the soiled side of the flight-type dishwash machine, and also on the deckhead air supply vent at the middle of the machine.
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Recommendation:
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.:
39
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Site:
Galley-Deck 6 - Beverage Station (Aft)
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Violation:
At least three fruit flies were flying around the juice machine.
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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.:
39
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Site:
Buffet-Deck 15 - Garden Cafe
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Violation:
One tiny fly was at the omelet station.
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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.:
42
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Site:
Children Area-Deck 16 - Guppies
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Violation:
There is no procedure for crew to regularly monitor, clean, and sanitize and diaper changing station. The play area is an unmonitored child playroom. Housekeeping is responsible for cleaning and sanitizing the toys and surfaces. The diaper station is for parents to change diapers.
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Recommendation:
Clean and disinfect diaper changing stations, handwashing facilities, and toilet rooms daily and when soiled during use.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
Signs posted in the children's toilet room did not have the exact wording 'Wash your hands and assist the children with handwashing after helping them use the toilet.' (VSP 2025 Environmental Public Health Standards).
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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