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Item No.:
21
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Site:
Bar-Deck 5 - Starbucks
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|
Violation:
The insulation material separated from the bottom of the nitro brew dispenser which created a difficult to clean gap inside the back bar, left 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. 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.:
08
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Site:
Galley-Deck 4 - Cold Pantry
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Violation:
The threaded potable water connection under the cold pantry utility sink was capped which created a dead end. It was unknown if this could be flushed and if it was part of the ship's water management plan.
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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.:
29
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Site:
Galley-Decks 3, 4, and 5
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Violation:
Handwashing stations were more than 8 meters from the waiter pick up areas in the following locations:
1) The starboard pastry plate pick up area.
2) The refrigerated storage opposite the pastry plate pick up area.
3) The center area of the main hot line.
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Recommendation:
Ensure a handwashing station is within 8 meters (26 feet) of all parts of the area and is not in an adjacent area that requires passage through a closed door where the users make hand contact with the door. Ensure handwashing sinks are at least 750 millimeters (30 inches) above the deck, so users do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Other-Deck 3 - Locker B.3.5.5
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Violation:
Deck coving was not installed. During the August 2025 construction inspection, unwrapped and open food equipment was stored in this area.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, 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.:
35
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Site:
Pantry-Deck 3 - Music Hall
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|
Violation:
The cold room evaporator's drain line discharged above a solid, circular metal piece. An appropriate deck drain cover was not installed. This was identified during the August 2025 construction inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
33
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Site:
Provisions-Deck 1 - Hotel Store 1.4.08
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Violation:
Deck coving was not installed. Boxes of passenger souvenir drinking tumblers were stored in this area. During the August 2025 construction inspection, single-service food items were stored in this area.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, 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:
Preparation Room-Deck 2 - Vegetable Preparation Room
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|
Violation:
Condensate accumulated inside the deckhead light fixture near the iceberg lettuce.
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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.:
29
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|
Site:
Pantry-Deck 2 - Crew Coffee Shop
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|
Violation:
The water temperature measured 124 F at the handwashing station and users could not make temperature adjustments.
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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.:
08
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Site:
Pantry-Deck 2 - Crew Coffee Shop
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|
Violation:
The ice machine's nonpotable chilled water lines were not labeled.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
17
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|
Site:
Galley-Deck 6 - Giovanni's Italian Kitchen
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|
Violation:
Two pans of shrimp labeled on time control were on a food trolley cart not listed as a time control unit on the 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.:
08
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|
Site:
Potable Water-Deck 7 - Fan Room
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|
Violation:
The deckhead potable water line was not striped blue/green/blue or blue for potable water.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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|
Site:
Potable Water-Engine Room - Production systems
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|
Violation:
Permeate and distillate water lines not directed to potable water production were striped blue/gray/blue without a technical water designation.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
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|
Violation:
During voyage 40013, a food employee became symptomatic on 17 October 2025 at 0415 and reported to medical later that morning at 0718. The crew member was not on duty and did not work while symptomatic, however, they did have a cabinmate. Additionally, a non-food employee became symptomatic on13 October at 0930 and reported to medical at later that same morning 1105. The crew member was not on duty and did not work while symptomatic, however they did have a cabinmate.
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|
Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
39
|
|
Site:
Buffet-Deck 2
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|
Violation:
One small fly was near the 'special line' buffet line.
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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.:
21
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|
Site:
Galley-Deck 6 - Giovanni's Italian Kitchen
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|
Violation:
The table-mounted coffee machine?s electrical cords were resting on the countertop.
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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.:
28
|
|
Site:
Provisions-Deck 7 - Chef Equipment Locker 0709
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|
Violation:
Multiple stacks and bins of previously cleaned and sanitized food equipment were not stored covered nor inverted. This included one bin of soup spoons, eight stacks of trays, a blender pitcher, and a bin of ice cream scoops.
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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.:
36
|
|
Site:
Buffet-Deck 2 - Windjammer
|
|
Violation:
The light intensity measured less than 220 lux in front of the portside ice cream machine.
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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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|
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Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
The bulk hot water dispenser's nozzles were soiled with more than a day's accumulation of white residue.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. 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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|
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Bakery Freezer C.3.7.21
|
|
Violation:
The door locking mechanism was missing which created a rough, difficult to clean penetration.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
29
|
|
Site:
Pantry-Deck 6 - Schooner
|
|
Violation:
The water temperature measured above 120F at the handwashing sink. The area was in operation.
|
|
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.:
27
|
|
Site:
Preparation Room-Deck 2 - Fish
|
|
Violation:
The upper bulkhead cabinet at the back of the room was soiled with an orange residue around the left door handle.
|
|
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.:
19
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
A large container of cut cucumbers stored in the walk-in refrigerator was labeled as shrimp with a preparation date of 10 November 2025.
|
|
Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Drain Cover Log
|
|
Violation:
The ship's drain cover log, which listed drain covers by recreational water facility, indicated multiple drain covers in each of the whirlpools and a single drain in each of the swimming pools. However, the whirlpools only had one drain cover while the pools had multiple drain covers.
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|
Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Variance - Baby Only - Diapers
|
|
Violation:
While the facility was open, the inspector inquired with the lifeguards in the area where parents could acquire a swim diaper for their child, but the lifeguards were not aware.
|
|
Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF not specifically designed and approved for use by children in diapers. Ensure the lifeguards and other staff responsible for overseeing the baby only facility are knowledgeable on where to direct people to get swim diapers. Prohibit children in diapers or who are not toilet trained from using any RWF not specifically designed and approved for use by children in diapers. Specifications and requirements for BABY-ONLY WATER FACILITIES can be found in Annex 13.7.
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Item No.:
33
|
|
Site:
Buffet-Deck 15 - Sprinkles Ice Cream Station
|
|
Violation:
The deck tiles were cracked in front of the metal tracks used to move the ice cream machines for cleaning.
|
|
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.:
36
|
|
Site:
Buffet-Deck 7 - Surfside Beverage & Condiment Station
|
|
Violation:
The light intensity measured less than 220 lux in all areas around the beverage and condiment self-service station (aft of the Surfside Bites window).
|
|
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.:
29
|
|
Site:
Buffet-Deck 15 - Windjammer Starboard - Eggs & More
|
|
Violation:
Both handwash stations were hard to access due to a trolley and three bucket system placed in front of them.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
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Item No.:
21
|
|
Site:
Buffet-Deck 15 - Windjammer Starboard Aft - Beverage Station
|
|
Violation:
A detached gasket was observed hanging from the underside of the espresso machine.
|
|
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.:
27
|
|
Site:
Buffet-Deck 15 - Windjammer Portside Coffee Station
|
|
Violation:
Water from an unknown source pooled in the bottom of the undercounter technical compartment beneath the sink.
|
|
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:
Bar-Deck 15 - Lime and Coconut
|
|
Violation:
One tray of previously cleaned and sanitized bar glasses were stored wet nested (approximately 20 glasses).
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 15 - Lime and Coconut
|
|
Violation:
One previously cleaned and sanitized bar glass had a leaf attached to the food-contact surface.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 8 - Izumi Teppanyaki
|
|
Violation:
The bulkheads behind teppanyaki grills 5 and 6 were scuffed and slightly damaged from cart movement, making the surfaces difficult to clean. The affected areas appeared to be a decorative coating applied over stainless-steel panels.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 - Windjammer Portside and Starboard Beverage Stations
|
|
Violation:
Trim for the upper technical compartments had several seams that were not sealed, which made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 16 - Basecamp
|
|
Violation:
One deckhead light was out near the door for the Desserted Ice Cream Bar.
|
|
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.:
21
|
|
Site:
Galley-Deck 8 - Lincoln Supper Club
|
|
Violation:
Eight dishes used to serve tomatoes had open recessed areas on the underside of each dish, making the dishes difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 8 - Trellis Bar
|
|
Violation:
The decorative finish on two undercounter back-bar cabinets was scratched, creating surfaces that were difficult to clean effectively.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 8 - Bubbles Champagne Bar
|
|
Violation:
The decorative finish on three undercounter back-bar cabinets was scratched, creating surfaces that were difficult to clean effectively.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
When the inspector entered the area, staff were placing heavily soiled pots directly into the flight-type warewash machine without pre-cleaning. As a result, the machine?s tanks were heavily soiled with food debris, and pots, pans, lids, and baking sheets were exiting the machine with visible food residue.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
When the inspector entered the area, staff were placing heavily soiled pots directly into the flight-type warewash machine without pre-cleaning. As a result, the machine?s tanks were heavily soiled with food debris, and pots, pans, lids, and baking sheets were exiting the machine with visible food residue.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used). Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
On the clean storage racks, at least 20 pans, two buckets, 20 trays, and 10 lids were wet nested.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
At least six previously cleaned and sanitized pots and pans stored on the clean storage racks had old food debris on the food-contact surface.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|