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Item No.:
33
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|
Site:
Buffet-Deck 7 - Kings Court - Center Beverage Station
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|
Violation:
The light intensity between the bulkhead and left-hand side of the counter-mounted ice dispenser measured less than 110 lux due to a damaged light fixture.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
23
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|
Site:
Galley-Deck 1 - Scullery
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|
Violation:
The low temperature alarm was activated on the flight-type conveyor dishwasher while the machine was in-use. Crew did not react to the alarm. Upon evaluation of the utensil surface temperature at the final sanitizing rinse, crew and the inspector were unable to measure 160F or above. One plate exited the clean end of the dishwash with small pieces of visible food debris on the plate. The machine's alarm fluctuated on and off and the electronic display indicated the temperature at the manifold fluctuated between 169F-207F. The low temperature alarm only activated when the final sanitizing rinse temperature dipped below 170F at the manifold. When the manifold temperature increased, 160F was achieved at the utensil surface; however, this was only for items directly beside the side final sanitizing rinse sprays. The machine was taken out of service for technical crew to evaluate the machine.
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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.
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Item No.:
21
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Site:
Buffet-Deck 7 - Kings Court - Beverage Station - Portside
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Violation:
The sealant underneath the coffee machine and between the two countertop slabs was recessed.
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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.:
30
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|
Site:
Buffet-Deck 7 - Kings Court - Forward Hot Galley
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|
Violation:
No sanitary towels were available in the hand washing station paper towel dispenser. This was corrected immediately.
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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.:
33
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|
Site:
Buffet-Deck 7 - Kings Court - Forward Hot Galley
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|
Violation:
Three deckhead light fixtures adjacent to the grill had broken fastener caps making them difficult to clean. The food area was not in operation at time of inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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|
Site:
Buffet-Deck 7 - Kings Court - Forward Hot Galley
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|
Violation:
The sealant around the utility sink water line and bulkhead juncture was in disrepair and soiled with old black debris.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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|
Site:
Buffet-Deck 7 - Kings Court
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|
Violation:
One fly was observed on the food contact surface of the emental cheese tray on the central island serving line. The fly was not on the cheese at the time of inspection.
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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.:
39
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|
Site:
Buffet-Deck 7 - Kings Court
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|
Violation:
One fly was observed on the food contact surface of the emental cheese tray on the central island serving line. The fly was not on the cheese at the time of inspection.
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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.:
36
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|
Site:
Buffet-Deck 7 - Kings Court - Center Beverage Station
|
|
Violation:
The light intensity between the bulkhead and left-hand side of the counter-mounted ice dispenser measured less than 110 lux due to a damaged light fixture.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
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Item No.:
20
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|
Site:
Galley-Deck 7 - Piazza
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|
Violation:
Cold room FD 7.7.15 had been out of order since 18JAN2026.
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|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
20
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|
Site:
Galley-Deck 7 - Piazza
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|
Violation:
The ice machine had been out of order since 18JAN2026.
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|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
20
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|
Site:
Buffet-Deck 7 - Piazza - Port Side Beverage Station
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|
Violation:
The ice dispenser had been out of order since 18JAN2026.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
27
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|
Site:
Galley-Deck 7 - Kings Court Scullery
|
|
Violation:
A bowl stored on the clean storage rack had a piece of food debris on the non-food contact surface. This was corrected immediately.
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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.:
21
|
|
Site:
Galley-Deck 7 - Grills
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|
Violation:
More than 5 plate covers stored as clean on the service line were significantly warped. Additionally, the plate covers had significant bubbling on the top side making it a difficult-to-clean surface.
|
|
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.:
20
|
|
Site:
Galley-Deck 7 - Grills
|
|
Violation:
An undercounter refrigerator had been out of order since 07DEC2025, due to a brine leak. Crew were aware and awaiting the repair part.
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|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Concierge Lounge
|
|
Violation:
The coffee machine's dispensing nozzles and food splash zone were soiled with more than a day's old accumulation of milk and coffee debris. The venue was not in operation at the time of inspection.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 10 - Room Service
|
|
Violation:
The male crew toilet room door did not self-close. The door hinges were in disrepair.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 - Room Service
|
|
Violation:
The ice machine was out of order due to a compressor malfunction. Crew were aware and awaiting repair parts.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 6 - Main Pool
|
|
Violation:
Two depth marker signs were not visibly accessible from the deck or from inside the pool. The depth markers were no longer affixed to the pool; they were located at the bottom of the pool adjacent to the anti-entrapment cover. Crew stated that the signs were dislodged from the designated locations due to rough seas.
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|
Recommendation:
Prominently display the depth of each RWF deeper than 1 meter (3.3 feet) so it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1-meter (3.3-feet) change in depth. For vessels constructed to the VSP 2025 Construction Standards or later, ensure depth markers have letters and numbers with a minimum height of 100 millimeters (4 inches) of a color contrasting with background.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 - RWFs
|
|
Violation:
The two showers designated for the pool and two whirlpools did not have running water. Crew stated the potable water lines for the showers had been shut off due to the cold weather. The recreational water facilities were in operation at the time of inspection.
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|
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.:
10
|
|
Site:
Recreational Water Facilities-Deck 6 - RWFs
|
|
Violation:
The two showers designated for the pool, whirlpools, and splash pad did not have running water. One of the showers was in disrepair due to a damaged shower head. Crew stated the potable water lines for the showers had been shut off due to the cold weather. The recreational water facilities were in operation at the time of inspection.
|
|
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.:
19
|
|
Site:
Buffet-Deck 1 - Portside Line
|
|
Violation:
The serving tong's handles were resting on sliced bread and rolls while the self-service buffet was in operation.
|
|
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). 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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 1 - Portside Beverage Line
|
|
Violation:
The chlorine solution in the red sanitizer bucket was cloudy and contained debris.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Pests
|
|
Violation:
Fruit flies were in the following locations:
1) crew mess portside beverage station (2 flies)
2) crew mess starboard beverage station (2 flies)
3) crew scullery biodigester (2 flies)
4) officer mess beverage station (2 flies)
5) Piazza ice cream machine (1 fly)
6) Kings Court cold section starboard side ice cream machine (1 fly)
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 1 Portside Beverage Line
|
|
Violation:
The backflow prevention device in the technical compartment below the juice machine continuously dripped water.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 1 - Portside Beverage Line
|
|
Violation:
A gap surrounding the cord penetrating the back of the technical space created a difficult-to-clean surface.
|
|
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.:
34
|
|
Site:
Galley-Deck 1 - Scullery
|
|
Violation:
Potable water from the supply line serving the biodigester continuously dripped water and pooled on the deck below the machine.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 - Scullery
|
|
Violation:
Water pooled on the deck under the biodigester due to a leaking potable water line serving the unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 1 - Staff Mess
|
|
Violation:
One tap at the three-tap handwashing sink for staff self-service had been out of order since 29DEC2025 due to a battery issue.
|
|
Recommendation:
Provide one obvious handwashing station per 100-people seating or fraction thereof. Distribute stations equally between the major entry points to the buffet area and ensure they are separate from a toilet room.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 1 - Staff Mess
|
|
Violation:
The light intensity did not reach 220 lux at the buffet service line plate storage countertop nor cold the basin.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1 - Scullery
|
|
Violation:
The low temperature alarm was activated on the flight-type conveyor dishwasher while the machine was in-use. Crew did not react to the alarm. Upon evaluation of the utensil surface temperature at the final sanitizing rinse, crew and the inspector were unable to measure 160F or above. One plate exited the clean end of the dishwash with small pieces of visible food debris on the plate. The machine's alarm fluctuated on and off and the electronic display indicated the temperature at the manifold fluctuated between 169F-207F. The low temperature alarm only activated when the final sanitizing rinse temperature dipped below 170F at the manifold. When the manifold temperature increased, 160F was achieved at the utensil surface closer to the side final sanitizing rinse sprays. The machine was taken out of service for technical crew to evaluate the machine.
|
|
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.:
24
|
|
Site:
Galley-Deck 1 - Scullery
|
|
Violation:
Crew and the inspector were unable to consistently measure 160F or above at the utensil surface of the flight-type conveyor dishwasher. The machine's alarm fluctuated on and off and the electronic display indicated the final sanitizing rinse temperature at the manifold fluctuated between 169F - 207F. When the manifold temperature increased, 160F was achieved at the utensil surface closer to the side final sanitizing rinse sprays. The machine was taken out of service for technical crew to evaluate the machine.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 1 - Soup Section
|
|
Violation:
In the bulkhead technical space (open to a void space) adjacent to the preparation counter, an open soda can was stored on technical equipment.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck tile grouting was recessed and in disrepair in many food areas, including crew galley potwash, near the crew galley combination ovens, main galley starboard beverage station, and main galley pastry.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 - Walk-In Freezer
|
|
Violation:
Thick ice coated the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 - Brittania - Starboard Beverage Station
|
|
Violation:
The water filling tap was soiled with more than a day's accumulation of brown and pink debris.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 - Pastry Drinking Fountain
|
|
Violation:
The crew drinking fountain nozzle was soiled with more than a day's accumulation of black debris.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 - Pastry
|
|
Violation:
The two handwashing stations near the pastry drinking fountain had emptied soap dispensers. There was no activity in this area at the time of inspection.
|
|
Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 - Service Line
|
|
Violation:
At least 25 previously cleaned plate covers that were stacked on the service line were damaged, warped, and melted.
|
|
Recommendation:
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. 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. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
12
|
|
Site:
Galley-Deck 1 - Soup Section
|
|
Violation:
In the bulkhead technical space (open to a void space) adjacent to the preparation counter, an open soda can was stored on technical equipment.
|
|
Recommendation:
Ensure employees do not eat, drink, or use any form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service articles and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 - Service Line
|
|
Violation:
At least 20 previously cleaned plate covers were soiled on the food-contact surfaces with a dark film.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
The cleaning locker was not labeled 'Cleaning Materials Only'.
|
|
Recommendation:
Label the cleaning equipment locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
Crew placed a bath towel on the deck between the scullery and the escalator. Due to water from the operation and movement of the ship, water could enter the technical area of the escalator without the towel or alternate means to prevent water migration.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
Water from the fresh water sanitizing rinse tank leaked from the flight-type conveyor dishwash and pooled on the deck below. Additionally, 10 wash nozzles were soiled with food debris. The area was not in operation and was last used for breakfast.
|
|
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. 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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
Water pooled on the deck below the flight type conveyor dishwash due to a leaking sanitizing rinse water tank.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
Water from the fresh water sanitizing rinse tank leaked from the rack-type conveyor dishwash and pooled on the deck below.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Portside Scullery
|
|
Violation:
Water pooled on the deck below the rack-type conveyor dishwash fresh water sanitizing rinse tank.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 - Portside Ice Machine
|
|
Violation:
The double evaporator ice machine was soiled with black and brown debris inside the ice bin at the juncture of plastic and metal.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Deck 1 - Fish Thaw
|
|
Violation:
Leaking water lines above the walk-in refrigerator's deckhead caused crew to take the walk-in refrigerator out of service.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The left rotating oven had been out of service since 24OCT2025.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Deck 6 - Kid's Zone
|
|
Violation:
The girl's toilet room did not have a hands-free sign posted near the exit to discourage bare-hands contact with the door handle.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|