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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 log did not include a 'Comments/Notes' column, as specified in the VSP 2025 Environmental Public Health Standards.
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Recommendation:
All fields of the AGE log must be completed, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The software-generated AGE log spreadsheet did not place a value or comment inside the 'temperature' field for 4 passengers who received virtual consultations. The doctor checked the 'temperature not recorded' field in the electronic reporting software and identified the reason as 'virtual consultation;' however, the reporting software left the 'temperature' field blank. (2025 VSP Environmental Health Standards)
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Recommendation:
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-Potable Water Analyzer-Chart Recorder
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Violation:
The pH pen on the potable water production analyzer-chart recorder was identified as out of order on 17 October 2025; however, there was no record of calibration provided at the start of production on 18 October 2025 when the pen was replaced. Potable water production began at 1735, and the first check of the pH and halogen residual occurred at 1910.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test. Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 mg/L (ppm) higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Potable Water Analyzer-Chart Recorder
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Violation:
The pH pen on the potable water production analyzer chart recorder was identified as out of order on 17 October 2025; however, there was no manual check provided at the start of production on 18 October 2025 to identify the pH level was below 7.8. Potable water production began at 1735, and the first check of the pH and halogen residual occurred at 1910.
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Recommendation:
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least once every 4 hours during the production of potable water.
Ensure a test kit is available for testing free halogen residual levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free halogen residual normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Potable Water Tank 12P
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Violation:
The three placards attached to the bulkhead for the potable water tank 12P sample cocks did not identify the tank number. The placard identifying the tank number was positioned above the hatch, approximately 0.5 meters to the left of the sampling cocks.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Potable Water Tank 12S
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Violation:
The three placards attached to the bulkhead for the potable water tank 12S sample cocks did not identify the tank number. The placard identifying the tank number was positioned above the hatch, approximately 1 meter to the left of the sampling cocks.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log
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Violation:
The cross-connection control program identified hose-vacuum breaker backflow prevention devices were installed on the supply lines for the handwashing sinks inside spa treatment rooms 1 - 19. Inspection of the handwashing sinks inside rooms 12 and 16 could not identify accessible backflow prevention devices attached to these fixtures.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
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Item No.:
08
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Site:
Potable Water-Deck 5 - HVAC Room # 5401
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Violation:
The potable water hose supply connection was not striped blue or blue/green/blue. 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. 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.
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Item No.:
08
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Site:
Potable Water-Deck 4 - Medical Center Ward
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Violation:
A spray hose was installed inside the shower for the ADA-accessible ward 1, 3, and 4 toilet room; however, the backflow prevention device installed on the supply line was not appropriate for continuous pressure.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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Item No.:
08
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Site:
Buffet-Deck 5 - Port Side Beverage Station
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Violation:
The juice machine's backflow prevention device dripped water continuously onto the countertop below. This was previously reported.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Lido Swimming Pool Aft
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Violation:
There was no approved flotation ring provided in a prominent location at the aft swimming pool. The nearest flotation device was mounted on the forward staircase, more than 10 meters from the swimming pool. Crew initiated corrective action.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
10
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Site:
Buffet-Deck 9 - Eatery Cold Line
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Violation:
The bulkhead-mounted flotation device next to the therapy pool did not have an attached rope.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
A nonfood handler had AGE symptom onset on 26 October 2025 at 0000 but did not report to the medical center until later that day at 1245. This employee worked while symptomatic on 26 October from 0000 until 0400 and went back to his/her shared cabin while symptomatic. This nonfood handler's cabinmate also became symptomatic at 1100 on 26 October 2025. This crew member received disciplinary action.
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Recommendation:
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
A nonfood handler had AGE symptom onset on 26 October 2025 at 1100, but did not report to the medical center until 1700 the same day. This crew member was the cabin mate of a symptomatic employee, who reported AGE symptom onset on 26 October at 0000. This crew member received disciplinary action.
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Recommendation:
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Deck 6 - Hot Galley
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|
Violation:
The crew member preparing ground beef patties at the grilling area stated the minimum cooking temperature for ground beef was 145F. The crew member was retrained on the spot and accurately responded that they verify cooking temperatures using a thermometer.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees entering the food preparation, food storage, or warewashing areas comply with these standards; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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Site:
Provisions-Oyster Tag Record Keeping
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|
Violation:
The date when the last shellstock from the container was served was not recorded on the tag or associated paperwork for the oysters issued on the following dates:
17 October, 18 October, 19 October, 20 October, 21 October, 23 October, 24 October, 25 October, 26 October, 27 October, 28 October, 29 October, 30 October, 31 October, 1 November, 2 November, and 3 November.
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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: (1) By compliance with these standards; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
13
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Site:
Galley-Deck 4 - Production Galley Dishwash
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|
Violation:
A crew member climbed on top of the clean side of the flight-type dishwashing machine to wipe the condensate that collected on the deckhead.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
15
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Site:
Provisions-Oyster Tag Record Keeping
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|
Violation:
The date when the last shellstock from the container was served was not recorded on the tag or associated paperwork for the oysters issued on the following dates:
17 October, 18 October, 19 October, 20 October, 21 October, 23 October, 24 October, 25 October, 26 October, 27 October, 28 October, 29 October, 30 October, 31 October, 1 November, 2 November, and 3 November.
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Recommendation:
Ensure shellstock shellfish tags: (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served. Record the date when the last shellstock from the container is served on the tag, label, or invoice.
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Item No.:
16
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Site:
Galley-Deck 4 - Production Galley Cold Area
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|
Violation:
Five trays of grilled vegetables grilled on November 7 and 8 were cold held above 41F.
- Tray 1 measured 47.7F and 48.2F by the inspector and crew, respectively.
- Tray 2 measured 46.6F by both the inspector and crew.
- Tray 3 measured 46.6F by the crew.
- Tray 4 measured 52.0F by the crew.
- Tray 5 measured 46.3F by the crew.
All trays were discarded.
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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 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 4 - Production Galley Cooling Logs
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|
Violation:
A tray of grilled mixed vegetables and two pans of cooked orzo pasta were actively cooling during the inspection; however, their temperatures were not recorded after two hours of cooling. The tray of grilled vegetables started cooling at 0531 at 143.7F. Two pans of cooked orzo started cooling at 0540 at 142.9F. At 0855, no value was recorded to ensure these food reached 70F or below within 2 hours. The food was discarded.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 7 - Celestial Pastry/Main Galley Time Control Plan
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|
Violation:
The pastry main galley time control plans were posted in the same area and allowed potentially hazardous food (PHF) items to remain on time control for 4.5 hours. The pastry turnaround day lunch time control plan had a set up time of 1030 and a discard time of 1430, indicated by marking PHF items with a green dot. However, the main galley time control plan had a set-up time of 1100 and a discard time of 1500, indicated by also marking PHF items with a green dot. The pastry time control plan was updated before the end of the inspection.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 - Production Galley Walk-in Cooler
|
|
Violation:
Trolleys of foods in the cooling process were unprotected from small droplets of water sprayed from the condenser unit.
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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:
Galley-Deck 8 - Sanctuary Restaurant Show Galley
|
|
Violation:
The ice cream dipper well did not have protection from possible contamination from passengers who could stand less than one meter away.
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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; (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).
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Item No.:
19
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Site:
Buffet-Deck 9 - The Eatery Cold Line
|
|
Violation:
The handles of the self-service passenger serving tongs were touching the smoked salmon. The tongs were removed and replaced.
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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; (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.
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Item No.:
20
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Site:
Preparation Room-Deck 4 - Blast Chiller
|
|
Violation:
The blast chiller near the entrance to the bakery was out of order since 12 October. Crew used another blast chiller in the bakery.
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|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
21
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Site:
Galley-Deck 4 - Elevator Lobby
|
|
Violation:
Two pallets of canned peach pits were stored in cardboard boxes. The bottom row of boxes were soiled. The boxes were removed from the area.
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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:
Galley-Deck 7 - The Butcher's Block by Dario's
|
|
Violation:
The front laminate panel of the right hot-holding unit's door was coming off creating a hard-to-clean surface.
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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.:
21
|
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Site:
Bar-Deck 18 - Sanctuary Bar
|
|
Violation:
The front bar countertop had a difficult-to-clean raised ledge at the seam near the rounded end.
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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:
Buffet-Deck 17 - Lido Taco's
|
|
Violation:
The sealant around the right hotplate was missing in some areas, which made the area 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. 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.:
22
|
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Site:
Galley-Deck 4 - Production Galley Dishwash
|
|
Violation:
Large chunks of food debris were under the conveyor belt on the clean side of the flight-type dishwashing machine. The machine was in operation at the time of the inspection. The machine was shut down and cleaned.
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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.:
22
|
|
Site:
Galley-Deck 4 - Production
|
|
Violation:
The undercounter warewash machine was out of order since 10 October 2025.
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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 - Hood-type Potwash
|
|
Violation:
The hood-type potwashing machine was out of order since 28 October 2025.
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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.:
23
|
|
Site:
Galley-Deck 4 - Production Galley Dishwash
|
|
Violation:
Large chunks of food debris were under the conveyor belt on the clean side of the flight-type dishwashing machine. The machine was in operation at the time of the inspection. The machine was shut down and cleaned.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
|
|
Site:
Galley-Deck 9 - The Eatery Starboard Side Dishwash
|
|
Violation:
The in-use flight-type dishwash machine's final sanitizing rinse temperature at the utensil surface measured by the inspector at 156F, 148F, and 154F. The machine was shut down and repairs started immediately. This was corrected before the end of the inspection. While maintenance was conducted all dishware was moved to the port side dishwash.
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|
Recommendation:
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.:
26
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
Dried food debris was on the inside of the previously cleaned and sanitized grinder.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Pantry-Deck 8 - Sabatini's
|
|
Violation:
The previously cleaned coffee machine was soiled around the dispenser with coffee debris. This was immediately recleaned.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Deck 4 - Elevator Lobby
|
|
Violation:
Two pallets of canned peach pits were stored in cardboard boxes. The bottom row of boxes were soiled. The boxes were removed from the area.
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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
|
|
Site:
Buffet-Deck 5 - Port Side Beverage Station
|
|
Violation:
Water pooled on the countertop below the juice machine's dripping backflow prevention device.
|
|
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.:
30
|
|
Site:
Galley-Deck 6 - Food Employee Toilet Room
|
|
Violation:
No conveniently located waste bin was available for disposing of paper towels used to open the toilet room door.
|
|
Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
30
|
|
Site:
Galley-Deck 9 - Americana
|
|
Violation:
The employee restroom door was not self-closing. This was corrected by the end of the inspection.
|
|
Recommendation:
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.:
30
|
|
Site:
Galley-Deck 8 - Sanctuary Restaurant Starboard Side Dishwash
|
|
Violation:
The employee restroom door was not self-closing. This was corrected by the end of the inspection.
|
|
Recommendation:
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
|
|
Site:
Galley-Deck 9 - The Eatery Port Side Beverage Pantry
|
|
Violation:
Heavy condensation was on both deckhead ventilation supplies for the pantry.
|
|
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
|
|
Site:
Galley-Deck 4 - Production Galley Flight-type Dishwashing Machine
|
|
Violation:
Condensate collected on the deckhead above the clean side of the flight-type warewashing machine and dripped onto the deck below.
|
|
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
|
|
Site:
Food Service General-Frozen Condensate
|
|
Violation:
Frozen condensate collected in the following areas:
Deck 4 - Bakery Freezer - On the deckhead and on two trays of frozen bread.
Deck 4 - Frozen Miscellaneous - On the deckhead.
Deck 4 - Frozen Vegetable - On the deckhead and bulkheads.
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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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|
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Item No.:
33
|
|
Site:
Galley-Deck 4 - Elevator Lobby
|
|
Violation:
The deck under the pallets of canned peach pits was soiled with broken glass and greater than one day's worth of debris accumulation. This was cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Elevator Lobby
|
|
Violation:
At least 10 empty large red warewash crates were stored on a wooden pallet. The wooden pallet was removed and the crates relocated.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 - Crew Mess Starboard Beverage Station
|
|
Violation:
The light intensity was less than 110 lux around the milk storage cabinet and on top of the neutral storage cabinet.
|
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 17 - Lido Pizza
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Violation:
The light intensity in front of the pizza ovens was below 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 9 - The Eatery Port Side Hot Line
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Violation:
The left light cover was missing from the light fixture over the buffet line near the toast station.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
37
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Site:
Galley-Deck 9 - The Eatery Port Side Beverage Pantry
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Violation:
Heavy condensation was on both deckhead ventilation supplies for the pantry.
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Recommendation:
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.:
37
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Site:
Galley-Deck 4 - Production Galley Flight-type Dishwashing Machine
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Violation:
Condensate collected on the deckhead above the clean side of the flight-type warewashing machine and dripped onto the deck below.
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Recommendation:
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:
Buffet-Deck 9 - The Eatery Cold Line
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Violation:
The following pests were seen in these areas:
Deck 9 - Eatery Starboard Side - One fly was in the preparation show galley.
Deck 8 - Teppanyaki - One fly was in the middle of the galley.
Deck 6 - Main Galley - Garde Manger - One crawling insect was near the time control refrigerator.
Deck 7 - Celestial Hot Galley - One house fly was in the 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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Item No.:
42
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Site:
Children Area-Deck 6 - Firefly Park
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Violation:
The plastic cushion inside the skybridge between the two children's play fixtures was fixed in placed and could not be removed during cleaning. A small amount of beige residue accumulated in the difficult-to-clean surfaces between the plastic cushion and the wooden frame.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
42
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Site:
Children Area-Deck 6 - Firefly Park
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Violation:
The ADA-accessible sink for children's handwashing was equipped with a user-controlled faucet. The maximum water temperature delivered from the faucet measured 122F. Crew explained that a crew member is positioned at the sink during handwashing to ensure children do not turn the faucet to the hottest setting.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-Deck 6 - Firefly Park
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Violation:
The ADA-accessible sink for children's handwashing was installed greater than 560 mm (22 inches) above the deck. Crew provided a step stool to help children access this sink.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or provide a step stool.
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Item No.:
44
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Site:
Children Area-Deck 6 - Firefly Park
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Violation:
The ADA-accessible sink for children's handwashing was installed greater than 560 mm (22 inches) above the deck. Crew provided a step stool to help children access this sink.
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Recommendation:
Ensure the supervisor or person responsible for child activity center operations on the vessel demonstrates to VSP, on request during inspections, knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 10 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Children Area-Deck 6 - Firefly Park
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Violation:
The ADA-accessible sink for children's handwashing was equipped with a user-controlled faucet. The maximum water temperature delivered from the faucet measured 122F. Crew explained that a crew member is positioned at the sink during handwashing to ensure children do not turn the faucet to the hottest setting.
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Recommendation:
Ensure the supervisor or person responsible for child activity center operations on the vessel demonstrates to VSP, on request during inspections, knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 10 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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