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Item No.:
24
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Site:
Galley-Deck 17 Haven
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Violation:
The potwash machine's utensil surface temperature measured 155F - 157F with the inspector and crew's tip-sensitive thermometers. The machine's temperature gauge stated the wash temperature was 145F and the final sanitizing rinse temperature was 188F.
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Recommendation:
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
21
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Site:
Buffet-Deck 15 Garden Cafe Starboard
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Violation:
The sealant was in disrepair around the countertop cold wells, which created difficult to clean seams.
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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.:
21
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Site:
Buffet-Deck 15 Garden Cafe Starboard Bread Station
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Violation:
The buffet countertop corner to the right of the crew handwashing station was in disrepair with missing grout, which created a difficult to clean seam.
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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.:
33
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Site:
Buffet-Deck 15 Garden Cafe Starboard Bread Station
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Violation:
The top of the integral deck coving was in disrepair on the bulkhead across from the crew handwashing station, which created difficult to clean gaps that were soiled with dirt and debris.
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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.:
39
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Site:
Food Service General-Deck 15 Garden Cafe
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Violation:
Multiple small flies were flying throughout food areas and resting on bulkheads in the following locations:
*One fly near crew handwashing station on starboard main line.
*One fly near the starboard crew entrance to the galley.
*One fly near the portside aft main line.
*Nine flies near the coffee cups and in the crew walkway behind the portside forward beverage station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
38
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Site:
Galley-Deck 15 Garden Cafe Warewash
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Violation:
A wet mop head was stored on the deck next to an empty mop bucket.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles. 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.:
22
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Site:
Galley-Deck 15 Garden Cafe Warewash
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Violation:
The top nozzle on the left final sanitizing rinse spray arm was partially blocked, which created a stream of water without a fan pattern.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The deck tile grout was in disrepair and recessed throughout multiple food areas including:
*Deck 15 Garden Cafe Dishwash near the cold room
*Deck 14 Garden Cafe Galley
*Deck 8 Cagney's Steakhouse Galley
*Deck 8 La Cucina Galley hot area
*Deck 6 Main Galley Dishwash
*Deck 6 Main Galley Pastry near the deck-mounted mixer
*Deck 6 Potwash near the three-compartment sink
*Deck 6 Main Galley and Deck 3 Crew Galley around scupper drains.
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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.:
27
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Site:
Buffet-Deck 15 Garden Cafe Portside
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Violation:
The electrical sockets were soiled with more than a day's accumulation of grease and food residue.
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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.:
36
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Site:
Buffet-Deck 15 Garden Cafe Portside Forward
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|
Violation:
The heating lamp's light bulb was in disrepair with the protective coating peeling off.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
26
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Site:
Buffet-Deck 15 Garden Cafe Portside Forward
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|
Violation:
The heating lamp's light bulb was soiled with more than a day's accumulation of food residue.
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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.:
16
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Site:
Dining Room-Deck 16 American Diner
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|
Violation:
The posted menu outside the venue did not have a consumer advisory; however, food served raw or undercooked had an asterisks next to the item. The menus provided in the dining room had a consumer advisory included.
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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 made 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.:
33
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|
Site:
Bar-Deck 16 Spice H2O
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|
Violation:
The backbar bulkhead tiles were in disrepair which created difficult to clean penetrations and rough surfaces.
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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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
22
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|
Site:
Galley-Deck 17 Haven
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|
Violation:
The hood-type dishwash machine was out of order since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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|
Site:
Galley-Deck 17 Haven
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|
Violation:
The potwash machine's wash temperature was less than 150F. The machine's temperature gauge stated the wash temperature was 145F and the utensil surface temperature measured 155F - 157F with the inspector and crew's tip sensitive thermometers.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
22
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|
Site:
Galley-Deck 17 Haven
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|
Violation:
The potwash machine's utensil surface temperature measured 155F - 157F with the inspector and crew's tip-sensitive thermometers. The machine's temperature gauge stated the wash temperature was 145F and the final sanitizing rinse temperature was 188F.
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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.:
38
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|
Site:
Galley-Deck 8 Paloma
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|
Violation:
A wet mop head was stored on the bottom of the cleaning locker.
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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.:
27
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|
Site:
Bar-Deck 8 Raw Bar
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|
Violation:
The countertop below the espresso machine was soiled with more than a day's accumulation of dust.
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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:
Pantry-Deck 8 Ice Bar
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|
Violation:
Four carts full of glasses were stored in the crew stairwell underneath electrical cables and pipes. Staff stated they were recently removed from the pantry and were being moved to the bars for the start of operations.
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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.:
27
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|
Site:
Bar-Deck 8 Prime Meridian
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|
Violation:
The top shelf of the bottle display in the center of the bar was soiled with more than a day's accumulation of dust. The area was not in operation.
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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.:
40
|
|
Site:
Integrated Pest Management-Rodent Guards
|
|
Violation:
There was no rat guard provided on the reverse forward mooring line. Crew identified the ship arrived over an hour prior to the start of the inspection.
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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.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The downloadable AGE surveillance log did not contain a column for 'additional comments' or 'notes.' (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).
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Item No.:
08
|
|
Site:
Potable Water-Potable Water System Maintenance Records
|
|
Violation:
There was no specific value for the halogen residual following flushing for the 10 May 2025 and 12 May 2025 hot water supply line replacement records. The halogen residual field after flushing was completed as '2 - 5 ppm.'
|
|
Recommendation:
Flush the disinfected parts of the potabale water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
21
|
|
Site:
Other-Deck 4 Portside Bunkering Station
|
|
Violation:
Three pallets containing 70 containers of packaged bottles of water were stored on wooden pallets outside of the bunkering station locker. The plastic wrapping around these pallets identified the bottled water was provisioned on 22 November 2025. The deck underneath was not 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. Do not use carpet in these areas.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 Portside Bunkering Station
|
|
Violation:
The screw cap and chain for the top left potable water filling line was detached and the chain was dangling.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Maintenance Records
|
|
Violation:
The 7 May 2025 potable water tank 5P maintenance record did not identify the paint manufacturer's recommended curing time of 7 days at 77F was met prior to refilling the tank. The record identified the drying time used was 120 hours, and documented this tank was painted on 7 May 2025 and then refilled on 12 May 2025.
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|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
06
|
|
Site:
Potable Water-Legionella Sampling Records
|
|
Violation:
The hot water return lines were not sampled within the previous 6 months. Crew stated they were installing sampling taps. (VSP 2025 Environmental Public Health Standards)
|
|
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.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 15 Deep Swimming Pool # 1
|
|
Violation:
The portside shower for the facility was turned off and would not dispense water. Crew stated recreational water facility showers are turned off during extreme cold weather. The nearby starboard shower was open.
|
|
Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
29
|
|
Site:
Galley-Deck 6
|
|
Violation:
The water temperature at the two-faucet handwashing station near the portside ice machine measured 127F. The user could not adjust the temperature.
|
|
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.:
21
|
|
Site:
Galley-Deck 6
|
|
Violation:
The painted insulation inside upright refrigerator 660616 [1] technical compartment was missing and peeling.
|
|
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.:
33
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Condensate collected inside the exhaust hood overhang above the clean side of the in-use glasswash machine.
|
|
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.:
37
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Condensate collected inside the exhaust hood overhang above the clean side of the in-use glasswash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
The wheels were excessively rusted on a portable plate trolley stored on the clean side of the glasswash machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Pastry
|
|
Violation:
The painted insulation inside upright refrigerator 0660427 [9] technical compartment was in disrepair and portions missing near the front of the compartment.
|
|
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:
Galley-Deck 6 Warewash
|
|
Violation:
The plastic cover was peeling on the manufacturer's data plate, making cleaning difficult.
|
|
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.:
39
|
|
Site:
Dining Room-Taste Restaurant
|
|
Violation:
One fly was in water station #2. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
Grout on top of the deck tile coving was pulled away from the bulkhead, which created a gap.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Provisions-Potato Store Room
|
|
Violation:
A coat was laying on top of a box of red potatoes.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5
|
|
Violation:
The left juice machine had been out of service since 21 November 2025 due to an electrical issue.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Water leaked from the center of the in-use flight-type dishwash machine and pooled on the deck.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Water pooled on the deck from a leak in the center of the in-use flight-type dishwash machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
Grout on top of the deck tile coving pulled away from the bulkhead, which created a gap.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|