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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The crew positions were written as numbers instead of the actual crew position on the auto populated AGE log created by the electronic medical systems. As a work around, crew exported the AGE log, manually typed in the crew position, and printed out a copy.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (10) Crew member position or job on the vessel.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic medical record system did not include a separate column for comments and notes on the AGE surveillance log. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
Disinfection records were missing for two backflow prevention devices replaced on July 8 and one backflow prevention device replaced on June 17.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log listed two backflow prevention devices for the photo lab sink. However, when inspected, no backflow prevention devices were at the sink.
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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-Engine Room Bunker Line
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Violation:
The bunker line was not striped as it entered the potable water room until after the injection point, which was greater than five meters.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
13
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Site:
Provisions-Variance: Savor My Catch
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Violation:
Two recreationally caught fish stored on a trolley in the deck 2 fish walk in refrigerator were not clearly labeled as part of the Savor My Catch variance.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
14
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Site:
Buffet-Deck 9 Lido Market Wild Harvest Portside
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Violation:
A food employee was wearing a bracelet on their wrist while preparing food.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
15
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Site:
Provisions-Variance: Savor My Catch
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Violation:
Two recreationally caught fish stored on a trolley in the deck 2 fish walk in refrigerator were not clearly labeled as part of the Savor My Catch variance.
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Recommendation:
Ensure fish received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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Item No.:
16
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Site:
Galley-Deck 2 Walk-In Refrigerator 24
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Violation:
Three trays of breaded veal loin measured 50F. Staff stated the veal loin was breaded within the last hour during dinner preparation. There was no cooling log for the veal loin as it was expected to be cooked in the next few hours; however, veal loin can be served undercooked.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 2 Walk-In Refrigerator 24
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Violation:
Three trays of breaded veal loin measured 50F. Staff stated the veal loin was breaded within the last hour during dinner preparation. There was no cooling log for the veal loin as it was expected to be cooked in the next few hours; however, veal loin can be served undercooked.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Deck 9 New York Pizza
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Violation:
The grab and go pizza station did not have side protection for the sneeze guard where passengers picked up their plate.
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Recommendation:
Protect food on display from contamination by using 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 (39 inches).
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Item No.:
21
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Site:
Galley-Deck 11 Sushi Bar
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Violation:
The bain marie's steam pipe insulation was in disrepair and difficult to clean in the undercounter technical compartment.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 Sushi Bar
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Violation:
A chilled water line pipe rested on the bottom of undercounter technical compartment 11.07, which made the area difficult to clean. Additionally, another water line pipe in the same compartment had peeling tape.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 9 Lido Market Starboard Clean Waiter Station
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Violation:
Multiple circular penetrations were on the countertop from previous side shields that were removed.
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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. 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:
Buffet-Deck 9 Lido Market Beverage Station
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Violation:
The bulk milk dispenser?s ambient air temperature measuring device was inaccurate and stated the temperature was above 60F. The inspector's thermometer measured 38F and the milk was within temperature.
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Recommendation:
Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Buffet-Deck 9 Lido Market Homestead Portside and Starboard Side
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Violation:
The sealant was missing in multiple areas around the hot table warmers.
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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. 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.:
21
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The undercounter refrigerators' door hinges were rough and difficult to clean.
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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. 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:
Buffet-Deck 7 Neptune Lounge
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Violation:
The middle undercounter cabinet was open to the bulkhead. A difficult to clean area was between the cabinet and bulkhead, which was soiled with more than a day?s accumulation of dust. Additionally, further down the bulkhead an open penetration to the void space was around electrical wires.
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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. 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:
Buffet-Deck 9 Lido Market Wild Harvest Portside
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Violation:
The induction plate stored on the back preparation counter was in disrepair with a rough and difficult to clean heating surface.
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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:
Bar-Deck 2 Billboard
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Violation:
The countertop material on the back bar liquor storage was scratched and not durable.
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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. 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.:
22
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Site:
Galley-Deck 9 Lido Market Warewash
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Violation:
The flight-type warewash machine was out of order on the day 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.:
22
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Site:
Galley-Deck 2 Warewash
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Violation:
Water continuously dripped from an unknown location below the rack-type warewash machine.
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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 9 Lido Market Italian
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Violation:
The undercounter warewash machine has been out of order since 20 August 2025.
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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.:
27
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Site:
Buffet-Deck 9 Lido Market Homestead Portside and Starboard Side
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Violation:
Old food residue accumulated in multiple areas where sealant was missing around the hot table warmers.
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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:
Buffet-Deck 11 Sushi Bar
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Violation:
Water pooled in the small space between the chilled water line pipe and undercounter technical compartment 11.07.
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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:
Buffet-Deck 7 Neptune Lounge
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Violation:
The middle undercounter cabinet had a sticky residue along the bottom edge of the door frame.
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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:
Buffet-Deck 7 Neptune Lounge
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Violation:
More than a day?s accumulation of dust was in the difficult to clean area between the middle undercounter cabinet and the bulkhead.
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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:
Bar-Deck 2 Billboard
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Violation:
The undercounter refrigerator PB2.2?s technical compartment was soiled with more than a day?s accumulation of brown debris.
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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:
Buffet-Deck 9 Lido Market Wild Harvest Portside
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Violation:
Four stacks of previously cleaned and sanitized salad bowls stored on the back preparation countertop next to the handwashing sink were not covered or inverted.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks in multiple food areas were pitted and difficult to clean, especially around the deck drains. Locations included Deck 11 Tamarind Galley, Deck 9 Lido Market Homestead Portside, Deck 2 Pinnacle Grill Galley, and Deck 2 Main Galley.
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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, 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 9 Lido Market Portside Sweet Spot
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Violation:
The door into the galley was missing the latch plate.
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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:
Dining Room-Deck 9 Lido Market Starboard Side Waiter Station
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Violation:
There was no coving at the soiled waiter station near the sweet spot.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplach, 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.:
33
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Site:
Buffet-Deck 7 Neptune Lounge
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Violation:
The middle undercounter cabinet was open to the bulkhead. A difficult to clean area was between the cabinet and the bulkhead, which was soiled with more than a day?s accumulation of dust. Additionally, further down the bulkhead an open penetration to the void space was around electrical wires.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 2 Hot Line
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Violation:
Water pooled on the deck below the bain marie's hot water line that was in disrepair.
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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 2 Warewash
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Violation:
Water pooled on the deck below the rack-type warewash machine near the bulkhead.
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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 2 Potwash
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Violation:
Water continuously dripped from the corner of the deckhead ventilation overhang onto the deck drain below. The source of the water was unknown.
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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 2
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Violation:
A seam was along the equipment/bulkhead juncture behind the flat grill.
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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, 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:
Bar-Deck 2 Pinnacle
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Violation:
The deckhead in front of the back liquor storage area was open, exposing dusty wires around the rolling shutter.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Bar-Deck 2 Billboard
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Violation:
The deckhead material above the back bar liquor storage was not durable.
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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.
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Item No.:
34
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Site:
Galley-Deck 2 Potwash
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Violation:
The sanitizing compartment?s water supply line was in disrepair and water continuously dripped into the deck drain.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 2 Hot Line
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Violation:
The bain marie's hot water line was in disrepair and water continuously dripped onto the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 9 Lido Market Starboard Clean Waiter Station
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Violation:
The light intensity measured less than 220 lux for cleaning on the left side of the waiter station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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