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Item No.:
21
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Site:
Room Service-Deck 6- Rolling Carts
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Violation:
The mesh fabric on the sides of the room service rolling carts was not easily cleanable.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
08
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Site:
Galley-Deck 6- Alizar
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Violation:
Water continuously dripped from the backflow prevention device for the hood washing system. Crew previously reported the leak.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Galley-Deck 6- Grand Pacific
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Violation:
The plastic along the bottom of the ice cuber was cracked in multiple places, creating difficult-to-clean areas.
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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:
Galley-Deck 6- Potwash
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Violation:
Water pooled under a broken deck tile in front of the soiled storage rack. Staff stated the deck would be repaired during the upcoming dry dock.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
22
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Site:
Galley-Deck 6- Potwash
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Violation:
The final sanitizing rinse cycle did not turn on while attempting to measure the final sanitizing rinse temperature at the potwashing machine. The first time, the inspection team waited three minutes after the wash cycle ended. The second time, the inspection team waited two minutes. The three-compartment sink was in operation at the time of the inspection. No dishes were in the potwash machine.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. 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.:
24
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Site:
Galley-Deck 6- Potwash
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Violation:
The final sanitizing rinse cycle did not turn on while attempting to measure the final sanitizing rinse temperature at the potwashing machine. The first time, the inspection team waited three minutes after the wash cycle ended. The second time, the inspection team waited two minutes. The three-compartment sink was in operation at the time of the inspection. No dishes were in the potwash machine.
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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.
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Item No.:
27
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Site:
Preparation Room-Deck 4- Rotating Ovens
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Violation:
An excessive amount of an unidentifiable brown substance soiled the difficult-to-clean gaps and seams surrounding the top of the oven's doors and near the deckhead. The oven was in use during the inspection and was scheduled to be removed during the upcoming dry dock.
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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.:
17
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Site:
Buffet-Deck 12- Garden Cafe Island #1
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Violation:
Two pans each of the time control for safety (TCS)/potentially hazardous foods (PHF) listed below were out for service when the inspection team entered the area at 1327 and labeled with a discard time of 1730. This was greater than four hours from when the inspection team entered the area. Additionally, several pans were either empty or obviously had food served from them. The time control plan stated the service period was greater than 4 hours, with a set-up time of 1000, and with discard times of 1400 and 1730.
- Potato salad
- Sliced tomato
- Beet salad
- Leafy greens
- Bean salad
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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.:
16
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Site:
Buffet-Deck 12- Garden Cafe Island #1
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Violation:
Two pans each of the time control for safety (TCS)/potentially hazardous foods (PHF) listed below were out for service when the inspection team entered the area at 1327 and labeled with a discard time of 1730. This was greater than four hours from when the inspection team entered the area. Additionally, several pans were either empty or obviously had food served from them. The time control plan stated the service period was greater than 4 hours, with a set-up time of 1000, and with discard times of 1400 and 1730.
- Potato salad
- Sliced tomato
- Beet salad
- Leafy greens
- Bean salad
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours).
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Item No.:
19
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Site:
Buffet-Deck 12- Garden Cafe Pizza Station
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Violation:
The hand-contact portion of a spoon rested in a pan of Parmesan cheese behind the service counter.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
33
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Site:
Buffet-Deck 12- Beverage Station #2 and Fruit Station
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Violation:
A movable rug was placed along the front of the beverage station and the fruit station.
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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.
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Item No.:
21
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Site:
Buffet-Deck 12- Beverage Station #2
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Violation:
Soft sealant had been applied around the legs of the counter-mounted ice machine. Staff stated the ice machines would be removed during dry dock.
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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. 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.:
33
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Site:
Buffet-Deck 13- Moderno
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Violation:
The deck/buffet counter juncture was not coved.
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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.:
30
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Site:
Galley-Sushi Bar Show Galley
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Violation:
No paper towels or soap were provided at the handwashing station. The area was not in operation during the inspection.
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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.:
13
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Site:
Buffet-Deck 12- Garden Cafe Island #1
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Violation:
Two pans each of the time control for safety (TCS)/potentially hazardous foods (PHF) listed below were out for service when the inspection team entered the area at 1327 and labeled with a discard time of 1730. This was greater than four hours from when the inspection team entered the area. Additionally, several pans were either empty or obviously had food served from them. The time control plan stated the service period was greater than 4 hours, with a set-up time of 1000, and with discard times of 1400 and 1730.
- Potato salad
- Sliced tomato
- Beet salad
- Leafy greens
- Bean salad
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; equipment.
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Item No.:
22
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Site:
Pantry-9 Housekeeping
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Violation:
The undercounter glasswash machine was out of order.
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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.:
44
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Site:
Pantry-9 Housekeeping
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Violation:
The housekeeping department had multiple pH meters for testing the disinfectant generated onboard. However, it was difficult to obtain an accurate pH reading because the pH meters were out of order or out of calibration. Crew were also unable to specify how the calibration was conducted.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
08
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Site:
Potable Water-Bunker Station Locker Starboard
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Violation:
All three potable water hose endings were not coupled at the ends.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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Violation:
More than half of the nontestable backflow prevention devices and testable backflow prevention assemblies were due for visual inspection or manual testing at the beginning of April 2026. Crew stated they were in the process of completing both logs.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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