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Item No.:
20
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Site:
Preparation Room-Deck 3 - Fish # 030102
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Violation:
The blast chiller was out of order.
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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.:
21
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Site:
Preparation Room-Deck 3 - Meat Thawing Walk-In Unit # 10
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Violation:
The front left wheel of the mobile trolley storing containers of raw chicken was damaged, creating a difficult-to-clean surface. This trolley was unable to move. Crew initiated corrective action.
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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. 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.:
17
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Site:
Preparation Room-Deck 3 - Walk-In Refrigeration Units # 7 and # 8
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Violation:
Two plastic containers of sliced watermelon and two plastic containers of sliced honeydew melon were cooling inside the walk-in refrigeration #8 unit without a cover or overhead protection. Additionally, two plastic containers of diced tomatoes, two plastic containers of diced cherry tomatoes, and two plastic containers of shredded iceberg lettuce were cooling inside the walk-in refrigeration #7 unit without a cover or overhead protection. Crew initiated corrective action.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast chillers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Other effective methods.
When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and are loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
22
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Site:
Preparation Room-Deck 3 - Potwashing Area
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Violation:
The wash solution inside the three-compartment sink was cloudy due to food residue. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
15
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Site:
Provisions-Deck 3 - Fresh Fruit and Vegetable Walk-In Refrigeration Unit # 030213
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Violation:
The exterior of four tangerines stored inside a cardboard container were covered with white citrus canker and flesh rot. Crew initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
21
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Site:
Galley-Deck 5 and Deck 6 - Beverage Stations
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Violation:
Significant white corrosion accumulated on the external information panels on the undercounter drawer bread-warming units.
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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 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.
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Item No.:
34
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Site:
Galley-Deck 5 - Hot Service Line
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Violation:
The steam supply line for bain-marie unit # 2 steadily leaked, and water pooled on the deck. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Service Line
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Violation:
The steam supply line for bain-marie unit # 2 steadily leaked, and water pooled on the deck. Crew initiated corrective action.
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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.:
17
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Site:
Galley-Deck 5 - Hot Service Line
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Violation:
The mobile plastic food storage unit # 6 was identified on the time control plan as a time control unit; however, was not physically identified. Crew initiated corrective action.
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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: (1) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The bottom final sanitizing rinse nozzle on the left spray arm inside the conveyor-type warewashing machine was blocked and unable to produce a fan-like spray pattern. This machine was in operation. Crew initiated corrective action.
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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:
Galley-Deck 6 - Beverage Station
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Violation:
The deckhead panel above the two deck-mounted ice machines was removed, exposing the difficult-to-clean ventilation ducts and technical space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 6 - Cleaning Locker # 060110
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Violation:
An unattended and not in use mop was stored in a bucket of soiled solution inside the cleaning locker. Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 6 - Bakey
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Violation:
The four dispensing nozzles inside the dessert frosting equipment were soiled with more than a day's accumulation of brown food residue. This equipment was not in service. Crew initiated corrective action.
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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.
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Item No.:
30
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Site:
Buffet-Deck 4 - Hot Service Line
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Violation:
The soap dispenser for the handwashing sink inside the crew service area was missing. Crew identified the dispenser was damaged. The buffet was in service.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
21
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Site:
Dining Room-Deck 7 - 5th Avenue Waiter Station
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Violation:
The countertop divider of the right side of compartment # 7 was damaged with cracked edges, creating difficult-to-clean surfaces. Crew submitted a work order to repair this piece of equipment.
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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.:
17
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Site:
Galley-Deck 5 - Garde Manager Cooling Logs
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Violation:
The 29 January 2026 cooling log identified four time/temperature control for safety (TCS) food items started and finished cooling at times after the public health inspection concluded. The review of these logs at 1130 on 29 January 2026 identified the following:
Boiled eggs started cooling at 2314 on 29 January and finished cooling at 0106.
Steam salmon started cooling at 2337 and finished cooling at 0125.
Steam chicken started cooling at 2358 and finished cooling at 0142.
Edamame bean stated cooling at 0015 and ended cooling at 0203.
The above times documented on the cooling log were in the future. Crew identified the 'date' field on the top of the corporate provided form was confusing for crew, and mislead crew into documenting that all items were cooling on that specific date. All appropriate cooling parameters were met.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 5 - Garde Manager
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Violation:
The 28 January 2026 cooling log identified 'steam chicken' stated cooling at 2352 on 28 January and finished cooling at 0125. The next entry on the cooling identified 'grilled eggplant' started cooling at 0126 on 28 January and finished cooling at 0314. The five following entries on the cooling log that all started cooling after midnight as failed to carry over the date. All appropriate cooling parameters were met.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food areas:
-Deck 4 Crew Buffet ? hot service line: One fruit fly was on the bulkhead to the right of the handwashing station.
-Deck 4 Crew Butter ? hot service line: One fruit fly was on the door of the reach-in refrigeration unit.
-Deck 5 Main Galley - coffee station: One fruit fly flew behind the deck-mounted ice machine.
-Deck 5 Main Galley - warewashing area: One fruit fly was on the soiled landing over shelf.
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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.:
29
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Site:
Food Service General-Handwashing Sink Temperature
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Violation:
Numerous sensor-activated handwashing sinks were unable to deliver water for handwashing at a temperature below 120F in the following food service locations:
-Deck 5 Crew Galley ? near the deli slicer: 123F
-Deck 5 Crew Galley ? soiled potwash: 125F
-Deck 6 Main Galley ? beverage station: 126F
-Deck 6 Main Galley ? adjacent to cleaning locker # 060110: 126F
-Deck 6 Main Galley ? outside of wine cellar: 125F
-Deck 6 Main Galley ? inside wine cellar: 126F
-Deck 6 Main Galley ? warewashing area soiled drop-off: 124F
The user could not adjust the temperature. Crew initiated corrective action.
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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.:
02
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Site:
Medical-Public Vomit Incident (PVI) Follow Up
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Violation:
On January 20, 2026 a passenger had a PVI incident however, medical did not follow up to determine whether the passenger met the definition of a reportable acute gastroenteritis.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations:(1) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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Item No.:
11
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Site:
Medical-Acute Gastroentiritis (AGE) Surveillance Log
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Violation:
On January 27, 2026 a food employee had AGE onset symptoms at 0300 and did not report to medical until 0900. During, this time period it was confirmed the employee worked and went to crew buffet. A food assessment was conducted.
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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.
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Item No.:
27
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Site:
Buffet-Deck 16 - Marketplace - Aft Beverage Station
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Violation:
The countertop underneath and around the counter-mounted coffee machine was soiled with more than a day's old food residue. Additionally, the countertop underneath the counter-mounted coffee machine had a crevice with food debris accumulation.
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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
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Site:
Buffet-Deck 16 - Marketplace - Aft Beverage Station
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Violation:
The sealant on the front-right corner of the ice/water dispensing machine was damaged exposing an opening. The opening was soiled with a day's old accumulation of debris.
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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.:
27
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Site:
Buffet-Deck 16 - Marketplace - Aft Beverage Station
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Violation:
The sealant on the front-right corner of the ice/water dispensing machine was damaged exposing an opening. The opening was soiled with a day's old accumulation of debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Deck 16 - Marketplace - Serving Line
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Violation:
The profile strips along the bulkhead juncture and deck coving were damaged.
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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.:
39
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Site:
Buffet-Deck 16 - Marketplace - Port Side Beverage Station
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Violation:
Two flies were observed underneath the juice machine.
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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:
Buffet-Deck 16 - Marketplace - Port Side Beverage Station
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Violation:
The sealant around two counter mounted juice machine legs was damaged exposing open seams.
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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.:
27
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Site:
Buffet-Deck 16 - Marketplace - Starboard Forward Beverage Station
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Violation:
The countertop surface behind the coffee and tea condiments had 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.:
36
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Site:
Buffet-Deck 16 - Marketplace - Port Side Fwd Beverage Station
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Violation:
The light intensity at the ice/water dispensing nozzles measured less than 220 lux.
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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.:
22
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Site:
Galley-Deck 16 - Marketplace
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Violation:
The final sanitizing rinse spray pattern on one of the left-side and right-side nozzles in the flight-type conveyor dishwashing machine was insufficient.
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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.:
26
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Site:
Galley-Deck 18 - Yacht Club
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Violation:
Two plates in a clean storage cabinet were soiled with food debris.
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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.:
14
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Site:
Bar-Deck 18 - Long Island
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Violation:
A bartender was actively preparing and serving beverages with a cloth wristband on the arm.
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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.:
39
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Site:
Galley-Deck 8 - Teppanyaki
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Violation:
One fly was in the cold preparation area. No food was impacted.
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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.:
14
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Site:
Galley-Deck 8 - Teppanyaki
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Violation:
A food employee was wearing a cloth wristband on their arm during food preparation.
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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.:
29
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Site:
Galley-Deck 8 - Aft Dining Galley
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Violation:
A male crew toilet room was out of order as of January 29, 2026.
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Recommendation:
Ensure toilet rooms are provided and conveniently located.
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Item No.:
22
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Site:
Galley-Deck 8 - Aft Dining Galley
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Violation:
The hood-type warewashing machine was out of order as of January 29, 2026.
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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.:
39
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Site:
Galley-Deck 16 - Marketplace
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Violation:
One fly was observed near the pastry preparation area. No food was impacted at 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.:
38
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Site:
Food Service General-Deck 16 - Marketplace
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Violation:
Several pieces of food equipment had not been in use for several months. Crew stated the food equipment was scheduled to be removed and discarded during the next dry dock. The following equipment was identified:
- Deck 16 Marketplace Aft- self-service coffee machine
- Deck 16 Marketplace Bar soda dispensing machine
- Deck 16 Marketplace Midship Beverage Station soda dispensing machine
- Deck 16 Marketplace Midship Beverage Station wine units (3 total)
- Deck 16 Marketplace Galley Coffee Station espresso 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.:
26
|
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Site:
Buffet-Deck 16 - Marketplace
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Violation:
Two previously cleaned and sanitized plates were stored soiled on the aft buffet serving line.
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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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