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Item No.:
07
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Site:
Potable Water-Distribution System Disinfection Records
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Violation:
One 27 August 2025, the backflow prevention device for the deck 17 potable water bottle filling station was disinfected using the emergency procedure of 200 mg/L (PPM) for 1 hour. This job was not an emergency.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Aft Evaporator
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Violation:
The potable water line supplying the drinking water fountain was striped blue/gray/blue and labeled as technical water. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Food Service General-Galley Ice Machines
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Violation:
Chill lines on most ice machines were not labeled blue/white/blue.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Main Swimming Pool Depth Marker
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Violation:
The depth markers along the edge of the swimming pool were not prominent and could not be easily seen from the deck.
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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.:
19
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Site:
Other-Deck 4, FZ 2, WTC 18 - Shops Liquor Storage
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Violation:
Unboxed and boxed liquor bottles were stored under the open deckhead. In addition, electrical wiring, piping, and ducting and other difficult to clean ledges were present on the deckhead. This was written on the May 2025 inspection report. Staff showed documentation between the ship and corporate team (dated May - August 2025) for corrections. Also, the approved claim (dated 15 July 2025) stated that it will be fixed.
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Recommendation:
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.
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Item No.:
19
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Site:
Galley-Deck 18 - Vibe Bar
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Violation:
The dipper well was not protected from possible contamination from passengers who could stand less than one meter away.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches). 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; (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).
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Item No.:
21
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Site:
Dining Room-Deck 6 - Hasuki
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Violation:
The removable stainless steel panels around each teppanyaki grill had difficult to clean sharp edges which created possible safety concerns.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 8 - Indulge Tamara
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Violation:
The marble countertop around the tandoori ovens was in disrepair and soiled with old food debris.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 6 - Room Service Galley
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Violation:
The aluminum foil insulation covering the steam pipes in the bains marie undercounter technical compartments had loose ends. Water dripped from the steam pipe inside bains marie undercounter technical compartment JC/0660217B.
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Recommendation:
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 6 - Bakery
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Violation:
The cord for the bread slicer was laying on the counter, making cleaning difficult.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment. Elevate cords above the counter.
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Item No.:
21
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Site:
Galley-Deck 6 - Bakery Store (FD-06-6-028)
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Violation:
The underside black plastic panel was damaged on a deli slicer stored in this room.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 6 - Room Service Pantry
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Violation:
The cord for the right-side coffee machine was laying on the counter, making cleaning difficult.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment. Elevate cords above the counter
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Item No.:
26
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Site:
Provisions-Platform YD/794RA
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Violation:
Approximately 10 containers were found wet and soiled with old food residue on the inside.
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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.:
26
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Site:
Galley-Deck 8 - Onda
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Violation:
The deli slicer press was soiled with more than a day's worth of food debris. The slicer was immediately cleaned.
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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.:
26
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Site:
Galley-Deck 17 - Surfside Port Side Coffee Station
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Violation:
A peeling adhesive label was on the food splash area of the soda gun. This was removed and cleaned before the end of the 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.:
26
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Site:
Galley-Deck 17 - Surfside Port Side Carving Station
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Violation:
The right heat lamp bulb had more than a day's worth of grease residue. The bulb was cleaned immediately.
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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.:
27
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
Steam escaped the exhaust hood overhang on the soiled side of the flight-type dishwash machine and traveled to the soiled drop-off corridor near the clock. A heavy amount of condensate was on the deckhead inside the hood overhang, on the deckhead above the soiled over-shelf storage, and on the deckhead to the corridor near the clock. Condensate dripped from the overhang onto the machine.
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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:
Galley-Deck 17 Sukhothai Restaurant
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Violation:
The ice machine chill lines had a heavy amount of condensate over water refill station.
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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:
Galley-Deck 8 - Indulge Tamara
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Violation:
The marble countertop around the tandoori ovens was soiled with old food 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.:
27
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Site:
Dining Room-Deck 6 - Hasuki - Station #4
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Violation:
Old food soil was on the underside of the countertop to the left and right of the handwashing station.
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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:
Provisions-Platform YD/794RA
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Violation:
Approximately 100 previously cleaned and sanitized clear, plastic containers were stored stacked and inverted in an area not constructed for food equipment. The deckhead had exposed and soiled cables, cable trays, and pipes, and the bulkhead was a soft insulation material. Approximately 10 containers were found wet and soiled with old food residue on the inside.
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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. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 17 - Surfside Dishwash
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Violation:
A plate fell to the deck while the flight-type dishwash machine was being unloaded. An employee placed the soiled plate on the clean countertop behind the dishwash machine. The plate was moved to the soiled side, and the area was cleaned.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Deck 17 - Palomar
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Violation:
The handwashing station faucet handle was soiled. The area was not in operation, the handwashing station was previously cleaned, and the area was recleaned immediately.
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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:
Preparation Room-Fruit Preparation
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Violation:
The handwashing station next to the fruit holding room did not have soap in the dispenser.
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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.:
30
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Site:
Galley-Deck 16 - Haven Galley
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Violation:
The male crew toilet was not clean and in disrepair. Work order was filed on 7 October 2025. The male crew toilet room door did not self-close.
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Recommendation:
Keep toilet fixtures clean and in good repair. Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Other-Deck 4, FZ 2, WTC 18 - Shops Liquor Storage
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Violation:
Unboxed and boxed liquor bottles were stored under the open deckhead. In addition, electrical wiring, piping, and ducting and other difficult to clean ledges were present on the deckhead. This was written on the May 2025 inspection report. Staff showed documentation between the ship and corporate team (dated May - August 2025) for corrections. Also, the approved claim (dated 15 July 2025) stated that it will be fixed.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
A heavy amount of condensate was on the deckhead inside the hood overhang, on the deckhead above the soiled over-shelf storage, and on the deckhead to the corridor near the clock. Condensate dripped from the overhang onto the machine.
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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-Platform YD/794RA
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Violation:
The deckhead had exposed and soiled cables, cable trays, and pipes, and the bulkhead was a soft insulation material.
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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, 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 6 - Portside Dishwash Area
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Violation:
Deck tile grout was missing in the corner inside the soiled drop-off area.
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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:
Galley-Deck 17 - Sukhothai
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Violation:
Old food debris was on the deck below the pulper. The area was previously cleaned. This was cleaned immediately.
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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 17 - Surfside Port Side
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Violation:
A gap was between the deckhead and the light fixture to the right of the salamander.
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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:
Galley-Deck 16 - Haven
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Violation:
The outside of the exhaust hood overhang had two open seams with old food debris inside.
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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.:
36
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Site:
Buffet-Deck 17 - Observation Buffet
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Violation:
The light intensity was less than 220 lux at the employee handwashing station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
36
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Site:
Galley-Deck 17 - Surfside Port Side
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Violation:
The light intensity was below 220 lux at the pizza preparation station and the back counter of the cold breakfast.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
36
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Site:
Galley-Deck 17 - Surfside Port Side Fruit Station
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Violation:
The light intensity was less than 220 lux at the right corner of the back preparation countertop.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
36
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Site:
Buffet-Deck 4 - Crew Mess
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Violation:
The light intensity measured less than 220 lux at multiple areas on the service line that were below the over-shelf.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
37
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
Steam escaped the exhaust hood overhang on the soiled side of the flight-type dishwash machine and traveled to the soiled drop-off corridor near the clock. A heavy amount of condensate was on the deckhead inside the hood overhang, on the deckhead above the soiled over-shelf storage, and on the deckhead to the corridor near the clock. Condensate dripped from the overhang onto the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Bar-Deck 17 - Observation Bar
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Violation:
A small fly was around the beer taps.
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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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