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Item No.:
23
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Site:
Galley-Deck 5 Caliente Night Club
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Violation:
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128F-131F during the wash cycle and 150F-156F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131F-132F for the wash cycle and 170F-194F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
39
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Site:
Galley-Deck 11 Cantina Salsa Station
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Violation:
Three birds sat on top of the salsa station when the outlet was not in service.
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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.:
33
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Site:
Galley-Deck 3 Potwash
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Violation:
Water dripped from an unknown source above the deckhead down the exterior of the flight-type potwash machine's ventilation hood and pooled on the deck below.
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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 3 Center
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Violation:
The deck tile grout was recessed and in disrepair near the upright roasting ovens.
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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.:
27
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Site:
Galley-Deck 3 Pantry
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Violation:
A large white previously cleaned and sanitized food storage bin on the preparation counter was soiled with sticky residue and a piece of tape.
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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.:
34
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Site:
Galley-Deck 3 Pantry
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Violation:
The utility sink's faucet was in disrepair and water pooled on the countertop.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
27
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Site:
Galley-Deck 3 Pantry
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Violation:
Water pooled on the countertop from the utility sink's faucet, which was in disrepair.
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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.:
33
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Site:
Galley-Deck 0
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Violation:
The deck tile grout was recessed near the steam kettles.
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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.:
17
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Site:
Buffet-Deck 0 Officer Mess
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Violation:
The espresso machine's milk compartment was not physically labeled as a time control unit; however, it was listed on the time control plan and the milk inside had a time control label.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Buffet-Deck 0 Officer Mess
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Violation:
The time/temperature control for safety (TCS) foods did not have time control labels. The time control plan stated breakfast was from 0600-1000 and lunch was from 1000-1400. Melons are served during both time frames. Staff stated the area is only open for breakfast from 0730-0830 and they will update the time control plan, so the area is open for less than four hours.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
33
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Site:
Galley-Deck 0
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Violation:
The deck below the ice/water dispenser was soiled with more than a day's accumulation of food debris.
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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:
Preparation Room-Deck 0
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Violation:
The deck was soiled with debris near the biodigester. The area was not in operation.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not have a 'notes/comments' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
41
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Site:
Housekeeping-Cabin Cleaning Records
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Violation:
Cabins for individuals diagnosed with acute gastroenteritis (AGE) were not cleaned daily on three occasions:
*A crew member was isolated on 5 January 2025 and the cabin was cleaned after isolation ended on 7 January.
*A crew member was isolated on 7 January 2025 and the cabin was cleaned after isolation ended on 9 January.
*A guest was isolated on 17 December 2025 at 0800 and the cabin was not cleaned until isolation ended on 18 December 2025 at 1900. There was no documentation that the passenger refused service on 17 December.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
42
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Site:
Children Area-Deck 11 Camp Ocean
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Violation:
The handwashing station outside the toilet room facilities was out of order as of January 17, 2026.
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Recommendation:
For vessels constructed to the VSP 2005 Construction Guidelines or later, provide at least one handwashing station separate from the children's toilet room(s) and maintain the handwashing station clean and accessible at all times.
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Item No.:
33
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Site:
Bar-Deck 12 Steakhouse
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Violation:
Decorative purple spheres attached to the deckhead above the bar were soiled with more than a day's accumulation of dust.
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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.:
16
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Site:
Dining Room-Deck 11 Lido
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Violation:
The Latin Express Breakfast Menus on the dining room tables did not have a consumer advisory for the poached eggs.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is on a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Buffet-Deck 11 Lido Pastry Station
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Violation:
A time control plan was not available for this station.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
28
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Site:
Buffet-Deck 11 Lido Pastry Station
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Violation:
A previously cleaned and sanitized plate out for passenger self-service was not stored 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.:
19
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Site:
Buffet-Deck 11 Lido Pastry Station
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Violation:
The tong's handle was laying on top of the cinnamon rolls out for passenger self-service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 11 Pizza
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Violation:
Soft sealant on the sides of the conveyor oven was peeling and in disrepair.
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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.:
27
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Site:
Galley-Deck 11 Pizza
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Violation:
The vent cover for the conveyor oven was excessively soiled with dust.
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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.:
21
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Site:
Galley-Deck 11 Seaside Shack
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Violation:
The plastic barrier around the cold well was damaged and cracked, which made it 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.:
21
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Site:
Galley-Deck 11 Forward Food Line
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Violation:
Soft sealant around the counter hot tops was peeling and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 11 Forward Food Line
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Violation:
A deck tile on the starboard side had a large divot.
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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.:
17
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Site:
Buffet-Deck 11 Lido
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Violation:
The time control plan for the buffet food lines was in the galley and could not be easily located or accessed. Additionally, it was difficult to identify which units were included in the 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 a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
21
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Site:
Galley-Deck 11 Cantina
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Violation:
Soft sealant around the hot plates was peeling and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
|
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Site:
Galley-Deck 11 Cantina Salsa Station
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|
Violation:
Three birds sat on top of the salsa station when the outlet was not in service.
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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.:
33
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Site:
Bar-Deck 11 Blue Iguana
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Violation:
The light cover above the waiter station was in disrepair with parts of the decorative cover hanging down.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
34
|
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Site:
Bar-Deck 11 Blue Iguana
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Violation:
An inch of standing water accumulated in the scupper between the two ice machines.
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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:
Bar-Deck 5 Plaza Cafe
|
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Violation:
The utility sink faucet continuously leaked water into the sink.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
21
|
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Site:
Galley-Deck 5 Bonsai
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Violation:
The front and back counters were cracked and in disrepair.
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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 5 Caliente Night Club
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Violation:
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128F-131F during the wash cycle and 150F-156F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131F-132F for the wash cycle and 170F-194F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
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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.:
21
|
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Site:
Food Service General-Counter-Mounted Ice and Water Dispensers
|
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Violation:
All counter-mounted ice/water dispensers were missing protective covers for the circular penetrations in the food splash 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.
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Item No.:
24
|
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Site:
Galley-Deck 5 Caliente Night Club
|
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Violation:
The in-use, hood-type glasswash machine's wash and final sanitizing rinse temperatures were below requirements. The plate surface temperature measured 128F-131F during the wash cycle and 150F-156F during the final sanitizing rinse cycle. The machine's internal temperature gauge stated the temperature was 131F-132F for the wash cycle and 170F-194F for the final sanitizing rinse. The crew member using the machine stated he did not check the temperatures before using the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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