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Item No.:
*
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Site:
Potable Water-Engine Room- Chlorine Generation System Variance
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Violation:
The variance for the chlorine generation system and salt storage was pending at the time of the inspection. The proposed salt storage room deckhead was constructed with exposed fasteners and several seams throughout. At the time of the inspection, the chlorine generation equipment's salt was stored in the provisions area.
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Recommendation:
Construct the salt storage room to dry storage standards.
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Item No.:
*
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Site:
Buffet-Deck 16- Lido Marketplace Beverage Station Portside
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Violation:
Clumps of ice and other food debris were in multiple passenger handwashing stations in the buffet area. Areas included portside, starboard and midship. Crew stated it is difficult to monitor these areas but will post signage advising users to use these facilities only for handwashing.
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Recommendation:
Keep passenger handwashing stations clean.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log did not include a 'Comments or Notes' column. (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).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Far Point Record
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Violation:
The August 9 far point record overlapped from 11:00-1445 with no written notes or explanation recorded.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of, and limited to, 24 hours.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The four test result values for the soft water supply line backflow prevention device were the same exact values when tested on October 23, 2024, and October 23, 2025. Initially, the inspector was presented a cross connection control log that showed the device had not been tested in 2025. A few minutes later, another updated cross connection control log was brought to the inspector with the updated date. It was uncertain if the device was actually retested or if only the date was updated in the new log.
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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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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log had not been updated to reflect a backflow prevention device that was disinfected and installed on a new coffee machine in Pig and Anchor on October 2, 2025.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Soft Water Main Supply Line
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Violation:
The air gap on the backflow prevention device was not sufficient. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
19
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Site:
Provisions-Deck 2- Outside of Salt Storage Room
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Violation:
A pallet of boxed fried garlic and Hollandaise sauce was stored under an insect light trap.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Do not locate insect-control devices, such as insect light traps, over food storage areas, food preparation areas, food service areas, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Galley-Deck 4- Ice Machine
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Violation:
The ice scoop handle was laying directly on the ice inside the ice bin.
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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.:
21
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Site:
Buffet-Deck 16- Lido Marketplace Beverage Station Portside
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Violation:
Juice pooled in the bottom of the technical compartment.
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Recommendation:
Ensure equipment compartments subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Deck 5- Starboard Warewash
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Violation:
Several nozzles on the top pre-wash and wash spray arms were blocked and did not produce a fan-like 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.:
22
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Site:
Galley-Deck 5- Starboard Warewash
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Violation:
The door gaskets for the pre-wash and wash compartments were heavily soiled with old food residue.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 16- Lido Center
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Violation:
The three compartment hot water sanitizing temperature measured 164F with both the inspector's and crew member's thermometers. The temperature gauge also displayed a temperature of 164F. The area was in operation during the inspection.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Buffet-Deck 16- Lido Marketplace Beverage Station Portside
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Violation:
A previously cleaned and sanitized coffee mug was soiled with brown coffee residue.
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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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Item No.:
26
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Site:
Galley-Deck 5 - Bakery
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Violation:
At least ten cookie bowls stored in a cabinet were soiled with old food residue or wet nested.
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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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Item No.:
26
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Site:
Buffet-Deck 16- Lido Marketplace Starboard Linen Counter
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Violation:
Two previously cleaned and sanitized plastic cylinders had sugar residue at the bottom.
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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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Item No.:
26
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Site:
Dining Room-Deck 4 - Crew Portside Beverage Station
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Violation:
Old food residue collected on the underside of the juice machine near the nozzles in the food splash area.
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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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Item No.:
27
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
Five white containers stacked on a counter had pieces of cleaning debris on the outer surface.
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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.:
27
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Site:
Buffet-Deck 16- Lido Marketplace Hot Section Islands Portside
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Violation:
Cereal was at the bottom of the basket used to store rolled linen eating utensils.
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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.:
27
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Site:
Buffet-Deck 16- Lido Marketplace Omelet Station Portside
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Violation:
Food debris was inside a bin of paper towels that was used to wipe the omelet pans.
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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.:
27
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Site:
Buffet-Deck 16- Lido Marketplace Hot Section Islands Portside
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Violation:
An accumulation of dust collected on the top layer of the sneeze guards.
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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
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Site:
Buffet-Deck 16- Lido Marketplace Omelet Station Portside
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Violation:
Food debris was inside a bin of paper towels that was used to wipe the omelet pans.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Buffet-Deck 16- Lido Marketplace Hot Section Islands Portside
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Violation:
Cereal was at the bottom of the basket used to store rolled linen eating utensils.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Buffet-Deck 16- Lido Marketplace Condiment Station Starboard
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Violation:
Two previously cleaned and sanitized carafes were wet on the inside and were not properly stored inverted to drain.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 5 - Bakery
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Violation:
At least ten cookie bowls stored in a cabinet were soiled with old food residue or wet nested.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. 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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
30
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Site:
Galley-Deck 16- Lido Center
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Violation:
The handwashing sink was soiled with food debris.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 16- Cold Pantry
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Violation:
The handwashing sink was soiled with food debris.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Pantry-Deck 6- Punchliner Bar
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Violation:
Water pooled on the deck between the point-of-service station and the glass storage rack.
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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.:
33
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Site:
Buffet-Deck 16- Lido Marketplace Beverage Station Portside
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Violation:
The juice dispenser's drain line was not directed to the deck drain, causing juice to pool in the technical compartment.
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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.:
33
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Site:
Provisions-Deck 3 - Aft Food Elevator
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Violation:
Wood chips and old food residue collected inside the door tracks.
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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.:
33
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Site:
Provisions-Deck 2 - Dry Storage
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Violation:
Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps. Crew identified it would not be possible to remedy the deckhead until dry dock since the entire deckhead would have to be replaced. Deckhead panels are scheduled to be replaced during the 2028 dry storage.
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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.:
33
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Site:
Galley-Deck 6- Center Stage Bar Cold Room
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Violation:
Condensate continuously dripped from the walk-in refrigerator's drip tray and pooled on the deck.
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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, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Water consistently leaked from the soup kettle's technical space and pooled on the deck.
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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.:
33
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Site:
Galley-Deck 4 - Preparation Counter
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Violation:
Condensate collected on a deckhead supply vent above a preparation counter.
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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.:
33
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Site:
Provisions-Deck 1- Central Chinaware, Dry Store (Room # 1)
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Violation:
Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps. Crew identified it would not be possible to remedy the deckhead until dry dock since the entire deckhead would have to be replaced. Deckhead panels are scheduled to be replaced during the 2028 dry storage.
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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.:
34
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Site:
Galley-Deck 4- Soup Station
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Violation:
Water consistently leaked from the soup kettle's technical space and pooled on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 6 - Center Stage Bar Cold Room
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Violation:
Condensate continuously dripped from the walk-in refrigerator's drip tray.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
41
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Site:
Buffet-Deck 16- Blue Iguana
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Violation:
A sign advising passengers to wash hands was not posted at the handwashing station.
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Recommendation:
Provide passenger and crew public toilet facilities (not including those in food areas) with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. (Pictograms are acceptable.)
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Item No.:
44
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Site:
Dining Room-Deck 8- Teppanyaki
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Violation:
The non-stainless steel material on the back bulkheads behind the Teppanyaki tables had not yet been replaced. This was noted in 2024 final construction inspection. Correspondence has been noted and an update shows a delivery/installation date of November 1, 2024.
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Recommendation:
Ensure this area is updated to meet the 2025 VSP Construction Standards.
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