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Item No.:
*
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Site:
Buffet-Deck 6 - Pizza & Burger
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Violation:
The location of passenger handwashing stations at the entrance to the self-service buffet did not promote handwashing of all passengers. The buffet line had numerous routes of access that allowed passengers to potentially bypass the handwashing station positioned to the right of the buffet line. There was no crowd control or stanchions to ensure passenger flow passed the handwashing station prior to accessing the buffet.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not include a 'Comments or Notes' column. (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.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella samples for potable water collected in May 2025 did not include a selection of potable water storage tanks, salon and pedicure devices, or technical water sources with a risk of exposure via aerosolization. Staff provided a list of November 2025 Legionella sampling locations, which included all the required locations. Additionally, the spa pools, whirlpool spas, and heated jetted tubs were last sampled in May 2025, and not every three months. (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.
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. Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
10
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Site:
Recreational Water Facilities-Water Slides
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Violation:
The safety sign for the three water slides did not include the statement 'No children in diapers or who are not toilet trained.' The slides have a minimum age of 7 years old. A variance has not been requested.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Buffet-Deck 18 - Il Mercato
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Violation:
Crew were unfamiliar with the freestyle multi-flow machines and how the ice machine functioned. Crew were not sure if ice was stored in the upper bins of the units or in another location. Crew did not have a procedure for cleaning and sanitizing the machine and ice bin, and it was not clear if crew or the manufacturer completed these tasks.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
13
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Site:
Other-Deck 7 - F&B Locker Adjacent to Kaito Sushi Dining
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Violation:
Unwrapped and unprotected food, food equipment, and utensils were stored in a locker with an unfinished deckhead, soft bulkheads, and exposed wires, pipes, and ducts. The room was overwhelmed with equipment that the door could only partially open. Additionally, the deck was soiled.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
14
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The chef preparing canapes wore a cloth bracelet that was exposed outside of the protective glove.
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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:
Galley-Deck 7 - Kaito Sushi Show Galley
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Violation:
White, mold-like residue soiled a cucumber stored with other vegetables in the undercounter refrigerated drawer. The production date was the day prior to inspection. Crew discarded the cucumber.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 5 - Portside Hot Preparation Area
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Violation:
One plastic bag of hash browns identified with a yellow 4-hour discard label was stored inside undercounter time control unit #05613515 thirty minutes after the identified service period ended. The area was not in service.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Dining Room-Deck 8 Eataly
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Violation:
The consumer advisory was only on the last page of a lengthy book-like menu.
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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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is on a menu using an asterisk at the animal-derived food 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.
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Item No.:
17
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Site:
Galley-Deck 5 - Pastry Area Walk-In Refrigeration Unit # 547
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Violation:
There was no entry on the cooling log for the 10 trays of crema catalana prepared on 24 October 2025. The internal temperature measured less than 41F.
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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.
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Item No.:
17
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Site:
Galley-Deck 6 - Pizza & Burger Pantry
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Violation:
Mobile trolley #1 was identified as a time control unit; however, the unit was not listed on the posted time control plan.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF 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:
Provisions-Deck 4 - Fruit Room # 427
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Violation:
Water pooled on top of 20, 1-liter cardboard containers of lactose-free whipping cream stored on a shelf. The water source could not be identified.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Provisions-Deck 4 - Fruit Room # 427
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|
Violation:
One eaten plum core was discarded inside a cardboard box with three watermelons.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 - Fruit Room # 427
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|
Violation:
Water collected on top of five, 1-liter cardboard packages of panna cotta stored on a shelf underneath a dripping deckhead hatch.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Buffet-Deck 18 Il Mercato, Starboard Desserts Station
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|
Violation:
The self-service utensils were stored on plates in front of the food and outside the sneeze guard protection.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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|
Site:
Buffet-Deck 18 Il Mercato, Starboard Ice Cream Station
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|
Violation:
The base of the ice cream cone was not covered by the dispenser and was unprotected.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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|
Site:
Galley-Deck 5 - Garde Manger Walk-In Freezer #556
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|
Violation:
A layer of ice accumulated on the outside of two, plastic vacuum-sealed packages of smoked salmon. Additionally, ice accumulated around a container of wrapped butter inside a metal pan.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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|
Site:
Other-Deck 7 - F&B Locker Adjacent to Kaito Sushi Dining
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|
Violation:
Food was stored in a locker with an unfinished deckhead, soft bulkhead, and exposed wires, pipes, and ducts. Items included:
-An open package of espresso beans stored on shelving
-Several containers of sugar and sweetener packets stored on shelving
-Two cases of water stored on a deck stand
-One case of water stored directly on the soiled deck.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
19
|
|
Site:
Buffet-Deck 8 - Sweet Temptations Gelato Station
|
|
Violation:
The gelato scoops were stored in stagnant water that measured 74F.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); or In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Preparation Room-Deck 3 - Room 248
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|
Violation:
The chopping blade for the rotary mixer was chipped and damaged, creating difficult to clean surfaces. Orange and brown corrosion accumulated on the blade surface and the slotted fasteners on the underside of the blade.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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; (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.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Preparation Area
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|
Violation:
Liquid steadily dripped from the bottom of the left steam oven and pooled on the deck below.
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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 5 - Pastry Area
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|
Violation:
The plastic adhesive coating on the pastry trolley's handle was peeling, creating a difficult to clean surface.
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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. 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 8 - Paxos Coffee Station
|
|
Violation:
A printer stored in the undercounter cabinet prevented the cabinet door from closing. This created a difficult to clean area. Crew removed the printer.
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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.
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Item No.:
22
|
|
Site:
Galley-Deck 19 - La Brasserie
|
|
Violation:
The solution in the sanitizing bucket was cloudy and soiled with food debris. A wiping cloth was stored in the bucket. Crew began corrective action immediately.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
The sanitizing solution inside the bucket was cloudy and lined with an oily film.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
25
|
|
Site:
Galley-Deck 5 - Hot Preparation Area
|
|
Violation:
A wiping cloth was stored inside a cloudy sanitizing solution lined in an oily film.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Deck 19 - La Brasserie
|
|
Violation:
A wiping cloth was stored in the sanitizing bucket with a cloudy solution and soiled with food debris.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Bar-Deck 18 - Il Mercato
|
|
Violation:
Pink residue soiled the drinking fountain nozzle. Crew began cleaning the area.
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|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Galley-Deck 5 - Starboard Hot Line
|
|
Violation:
Five previously cleaned and sanitized appetizer bowls were stored stacked inside the starboard undercounter storage compartment with beige residue on the food-contact surfaces.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 6 - Bubbles Portside Pantry
|
|
Violation:
Food-contact surfaces inside the previously cleaned and sanitized hot milk container were soiled with a white residue. This area was not in service.
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|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-Deck 18 Main Pool (Starboard Side)
|
|
Violation:
A previously cleaned and sanitized plastic mobile ice bin contained standing water inside.
|
|
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
|
|
Site:
Other-Deck 18 Main Pool (Portside)
|
|
Violation:
The previously cleaned and covered mobile tiki bar countertop was sticky, a hair tie was on the counter, and old sliced fruit was on the deck under the bar. Additionally, a collapsible table stored next to the mobile tiki bar was covered by a soiled stretchy fabric cloth. Staff stated this table was used to set out bar glasses.
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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
|
|
Site:
Galley-Deck 19 La Brasserie, Portside Galley
|
|
Violation:
Excessive condensate collected on the deckhead ventilation hood above the in-use tilting kettle. The condensate dripped on the kettle's closed lid.
|
|
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
|
|
Site:
Galley-Deck 5 - Portside Preparation Area
|
|
Violation:
Water pooled on the bottom of the technical compartment above reach-in refrigeration unit #0560858 from a dripping chilled water line.
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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
|
|
Site:
Other-Deck 7 - F&B Locker Adjacent to Kaito Sushi Dining
|
|
Violation:
Food equipment and utensils were stored in a locker with an unfinished deckhead, soft bulkhead, and exposed wires, pipes, and ducts. Items included:
-A vacuum stored on top of several racks of glasses.
-Three serving trays, four waiter trays, and a stack of two hotel pans stored directly on the deck.
-A partially wrapped dishwash rack containing wet bottles stored directly on the deck.
-An unwrapped stand mixer was stored on top of bins.
-Several containers of unwrapped or partially wrapped miscellaneous food-contact equipment were stored on other items.
-More than 10 unwrapped dish racks full of bowls and other food service equipment were stored stacked.
-More than 25 unwrapped hotel pans, pots, and metal bowls were stored on top of other bins.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
28
|
|
Site:
Galley-Deck 5 - Portside Hot Line
|
|
Violation:
Seven previously cleaned and sanitized appetizer bowls were stored upright and wet inside the portside undercounter storage cabinet. Water dripped from the bowl surfaces when removed from the stacks.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Starboard Hot Line
|
|
Violation:
Fourteen previously cleaned and sanitized appetizer bowls were stored stacked upright inside the starboard undercounter storage cabinet with approximately 1/4 inch of water pooled inside the bottom of the bowls.
|
|
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.:
28
|
|
Site:
Other-Deck 18 Main Pool (Portside)
|
|
Violation:
A mobile tiki bar was stored under a non-solid, canvas deckhead by the pool.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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|
|
Item No.:
28
|
|
Site:
Other-Deck 18 Main Pool (Starboard Side)
|
|
Violation:
Three plastic mobile bins for ice and canned beverages were stored under a non-solid, canvas deckhead. The interior of one bin contained standing water and an ice scoop.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Buffet-Deck 18 Il Mercato, Starboard Forward Beverage Station
|
|
Violation:
Previously cleaned and sanitized glasses stored next to the self-service passenger beverage station were splashed by the water dispenser.
|
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
29
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Site:
Other-Deck 18 Main Pool (Portside)
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Violation:
The mobile tiki bar did not have an accessible handwashing station nearby. Staff stated this bar served canned beverages and mixed drinks onsite.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing station.
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Item No.:
29
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Site:
Galley-Deck 19 La Brasserie, Portside Galley
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Violation:
The water temperature measured 124F at the handwashing sink outside of the preparation area. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 7 - Kaito Sushi Show Galley
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Violation:
The handwashing sink's water temperature measured 126F. The user could not adjust the temperature. The area was not in operation.
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Recommendation:
For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5 - Portside Hot Preparation Area
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Violation:
The handwashing sink's water temperature measured 129F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5 - Potwash Area
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Violation:
The water temperature measured 125F at the handwashing sink near the clean end of the potwash area. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 6 - Pizza & Burger Pantry
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Violation:
The sensor-activated handwashing sink at the pantry entrance delivered water for five seconds then would stop for approximately one second. The user would then have to reactivate the sink. Crew initiated corrective action.
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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:
Galley-Deck 20 Yacht Club
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Violation:
Handwashing station #2020865 did not have any hand soap available. The area was in operation.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
32
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Site:
Other-Garbage Room Large Cold Store
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Violation:
Two deckhead plugs were missing near the entrance to the room which created penetrations in the deckhead to the plenum.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Other-Deck 18 Main Pool (Portside)
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Violation:
A mobile tiki bar was stored under a non-solid, canvas deckhead by the pool. Additionally, the deck below the bar was soiled with old sliced fruit.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 18 - Il Mercato
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Violation:
The deck drain under the portside freestyle multi-flow machines was soiled with excessive thick sludge that did not drain to the gray water tank.
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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 5 - Garde Manger Walk-In Freezer #556
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Violation:
A layer of ice accumulated on the deck, deckhead, and inside the bottom of the deckhead-mounted light fixtures.
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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:
Other-Deck 7 - F&B Locker Adjacent to Kaito Sushi Dining
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Violation:
The locker was constructed with an unfinished deckhead, soft bulkheads, and exposed wires, pipes, and ducts. The room was overwhelmed with equipment that the door could only partially open. Several unwrapped and unprotected food service items and food were stored in this unfinished room. Additionally, the deck was soiled.
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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 bulkheads and deckheads have smooth, hard finishes. 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:
Provisions-Deck 4 - Fruit Room # 427
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Violation:
Water steadily dripped from the deckhead hatch in front of the evaporative condenser unit and pooled on boxes of panna cotta stored below. The source of the drip could not be identified.
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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 5 - Hot Preparation Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the left steam oven.
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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:
Galley-Deck 5 - Pastry Area
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Violation:
The light intensity measured less than 220 lux at the clean area storage rack.
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Recommendation:
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-Deck 19 La Brasserie, Portside Galley
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Violation:
Excessive condensate collected on the deckhead ventilation hood above the in-use tilting kettle. The condensate dripped on the kettle's closed lid.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas 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, single-service articles, and single-use articles. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.:
38
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Site:
Buffet-Deck 19 La Brasserie, Portside Waiter Station
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Violation:
A wet mop was stored inside a dry wash bucket and not in a position to allow for air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 7 - Butcher's Cut
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Violation:
The counter-mounted juice machine was unnecessary for the operation. It was installed during original construction and is not used for operations. Crew removed the machine.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 7 - Hola Tacos Show Display Window
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Violation:
The three-drawer hot holding unit was unnecessary for the operation. It was installed during construction and never used for operation as a hot holding unit. The unit could not power on, so it was being used to store napkins. Additionally, a reusable shopping bag was stored under the bottom drawer.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pest were observed in the following food service locations:
Deck 20 ? Yacht Club Galley: One housefly was inside the galley.
Deck 18 ? Il Mercato Starboard Cold Cut Buffet: One housefly was on the counter.
Deck 5 ? Crew Galley Preparation Area: One housefly flew around the aft preparation counter.
Deck 5 ? Crew Buffet Aft Coffee Station: One housefly flew around the milk dispenser.
Deck 3 ? Vegetable Preparation Room # 248: One housefly flew in the corner next to the potato peeler.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards on the two reverse forward mooring lines did not completely surround the lines. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 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 but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
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Item No.:
42
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Site:
Children Area-Deck 19
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Violation:
The bathroom toilet for children under 3 years old measured 15 inches high. All three bathroom toilets for 3-6 years old measured 14 inches high.
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Recommendation:
If toilet rooms are in a child activity center, provide a child-size toilet(s) or toilet with child-sized seat and step stool and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 305 millimeters (12 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
Step stools are only acceptable for vessels constructed to the VSP 2011 Construction Guidelines or earlier.
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Item No.:
42
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Site:
Children Area-Deck 19
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Violation:
The handwashing sink outside the toilet room measured 27 inches high in the area for children 3-6 years old.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or provide a step stool.
Step stools are only acceptable for vessels constructed to the VSP 2011 Construction Guidelines or earlier.
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Item No.:
44
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Site:
Housekeeping-Public Vomit/Diarrhea Incidents
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Violation:
Over the last five months, 26 public vomit/diarrhea incidents occurred; however, only four of those incidents identified the passenger. Incidents occurred in dining rooms and buffets where crew members were present.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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