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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log generated by the electronic medical records system did not have a column only for notes or comments. (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.:
10
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Site:
Housekeeping-Variance - Private Heated Jetted Tubs
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Violation:
The ship submitted a variance to operate the heated jetted tubs using automated chlorine and pH injection with recorded free chlorine residuals and pH levels, drain the tubs every three days, and clean and disinfect the tub twice a week or between occupancies, whichever is more frequent. However, staff explained there are no chlorine or pH injection systems installed. Staff showed records indicating the tubs are cleaned and disinfected daily and a safety sign is installed at the entrance to the tub. Permanent signs are expected to arrive the day of the inspection. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry - Under Counter Refrigerator #8
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Violation:
Eight containers of TCS/PHF dairy products including: a hotel tray of flan, prepared mango jelly, open flavored milk products, and custard and vanilla sauces measured from 51-60 F using the inspector's and crew member's tip-sensitive thermometers. These products were discarded by crew.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
17
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Site:
Bar-Deck 5 - Living Room - Coffee Bar
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Violation:
The coffee machine?s milk compartment was not physically labeled as time controlled; however, it was listed on the posted time control plan.
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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 plan(s): 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.
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Item No.:
18
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Site:
Galley-Deck 3 - Cold Galley Walk-In Refrigerator
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Violation:
Smoked salmon appetizers were stored above ready to eat food products including oranges and cooked appetizers.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
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Item No.:
19
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Site:
Buffet-Deck 3 - Crew Mess
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Violation:
Self-service tongs at the bread station were not fully underneath the sneeze guard and protected from contamination.
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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.:
19
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Site:
Galley-Deck 11 - Mistral - Prep Area
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Violation:
A piece of black debris was laying on top of the ice inside the ice cuber machine.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 - Dry Storage
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Violation:
A large container of coconut flakes removed from the original packaging was not labeled with the product identity.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Preparation Room-Deck 2
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Violation:
Three slotted fasteners were in each of the three juicing machine's food cutting surfaces.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 11 - Mistral - Preparation Area
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Violation:
A cutting board was burnt and melted on the cutting surface.
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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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
20
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Site:
Galley-Deck 11 - Mistral - Hot Galley
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Violation:
One cutting board was scored and discolored which created a difficult to clean surface.
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Recommendation:
Design and construct food-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.:
20
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Site:
Bar-Deck 11 - Mistral
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Violation:
The coffee printing machine was not constructed to be easily cleanable. The coffee was exposed to the technical space of the machine with wires, exposed circuit boards, and other difficult to clean features.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry - Under-Counter Refrigerator #8
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Violation:
The undercounter refrigerator's temperature measuring device was in disrepair. The ambient temperature measured 61 F with the inspector's and crew member's tip-sensitive thermometers. Eight containers of time/temperature control for safety food (TCS) measure above 41 F and were immediately discarded.
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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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Deck 3 - Beverage Station
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Violation:
The juice machine dispenser's legs were not flush with the countertop which exposed seams.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 11 - Mistral - Waiter Station #1
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Violation:
The waiter station?s undercounter storage compartments had penetrations along the front inside edges for moveable shelving pins.
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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:
Pantry-Deck 9 - Pool Bar
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Violation:
The spikes of two plastic dish washing racks were damaged and peeling rendering them difficult to clean.
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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 11 - Mistral - Beverage Station
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Violation:
The legs of the hot water dispensing machine were not flush with the countertop exposing an open seam.
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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 11 - Mistral - Dishwash
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Violation:
More than four plastic warewashing racks had damaged, rough spikes which made them difficult to clean.
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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 11 - Mistral - Hot Galley
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Violation:
The rotisserie oven's legs were not flush with the countertop which created a seam.
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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.:
26
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Site:
Galley-Deck 11 - Mistral - Beverage Station
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Violation:
More than a day's accumulation of brown residue was on the underside of the hot water dispenser nozzle.
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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.:
26
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Site:
Galley-Deck 3 - Tides - Waiter Station 1
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Violation:
A previously cleaned and sanitized service tong stored above the flat grill was soiled with food residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Dining Room-Deck 3 - Tides - Waiter Station 1
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Violation:
Five previously cleaned and sanitized utensils were stored soiled with food debris.
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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.:
26
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Site:
Galley-Deck 3 - Tides
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Violation:
A previously cleaned and sanitized service tong stored above the flat grill was soiled with food residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Buffet-Deck 3 - Beverage Station
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Violation:
The underside of the espresso machine's dispensing nozzle was soiled with more than a day's accumulation of coffee residue.
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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.:
27
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Site:
Galley-Deck 3 - Tides
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Violation:
Excessive dust and debris accumulated on both intake vents to the stacked combination ovens.
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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 3 - Beverage Station
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Violation:
The seams at the juice machine leg support/countertop juncture were soiled with 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:
Galley-Deck 11 - Mistral - Dishwash
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Violation:
The metal clean storage rack was soiled with food residue and debris where previously cleaned and sanitized equipment was stored.
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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 11 - Mistral - Beverage Station
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Violation:
Insulation was torn and poorly wrapped around the cold water lines inside the technical compartment below the coffee machine. Condensate dripped from the insulation onto the bottom of the technical compartment.
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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:
Galley-Deck 11 - Mistral - Dishwash
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Violation:
Previously cleaned and sanitized equipment was stored on a soiled, metal clean storage rack.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 - Tides
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Violation:
Previously cleaned and sanitized frying pan and three rubber spatulas were stored upright and dripping wet above the flat grill.
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Recommendation:
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 3 - Room Service
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Violation:
Approximately 20 metal coffee carafes were stored upright with the lids open in the clean storage area. Additionally, five stacks of plates were stored upright with the top plate not inverted.
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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:
Bar-Deck 9 - Pool Bar
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Violation:
Previously cleaned and sanitized drinking glasses on the back bar countertop were not stored covered or inverted.
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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.:
33
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Site:
Bar-Deck 11 - Mistral
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Violation:
A black electrical cable was draped on the deck inside the technical compartment below the espresso machine.
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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.
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Item No.:
33
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Site:
Galley-Deck 11 - Mistral - Beverage Station
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Violation:
A black electrical cable was draped on the deck inside the technical compartment below the coffee machine.
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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.
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Item No.:
33
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Site:
Galley-Deck 11 - Mistral - Hot Galley
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Violation:
A water supply line underneath the utility sink continuously dripped onto the deck while in off position.
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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.:
34
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Site:
Galley-Deck 11 - Mistral - Hot Galley
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Violation:
A water supply line underneath the utility sink continuously dripped onto the deck while in off position.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 11 - Mistral - Hot Galley
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Violation:
The preparation sink continuously dripped onto the deck while in off position.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Bar-Deck 5 - Living Room - Coffee Bar
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Violation:
The light intensity measured less than 220 lux behind the back bar water tap when the cleaning lights were on.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
37
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Site:
Pantry-Deck 11 - Mistral
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Violation:
Insulation was torn and poorly wrapped around the cold water lines inside the technical compartment below the espresso machine. Condensate was dripping into the compartment where this was located.
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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.
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Item No.:
38
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Site:
Galley-Deck 3 - Bakery
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Violation:
The bread slicer machine is no longer used for the operation.
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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.:
39
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Site:
Preparation Room-Deck 2
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Violation:
One fruit fly was in this area.
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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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