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Item No.:
16
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Site:
Provisions-Deck B Commissary Walk-In Refrigerator 4A
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Violation:
The internal temperature of three 440g bricks of cream cheese measured 44F by both crew and the inspector with tip-sensitive thermometers. Crew removed the cream cheese.
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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.
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Item No.:
16
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Site:
Buffet-Deck A Team Dining / Crew Mess
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Violation:
Crew affixed a red time control label on the milk stored in the espresso machine's time control compartment. The red label was observed affixed to the milk at 1149. However, per the time control plan, red color-coded labels indicated a time period of 1200-1600. The milk was removed.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido Marketplace
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Violation:
Four public health advisories for foods with undercooked or raw ingredients (Salmon Roll, California Roll, Roasted Tri Tip, and Salmon Nigiri) stated that consuming the associated food may increase your risk for 'foodborne illness if you have certain medical conditions'; however, the public health advisory must state '... foodborne illness, especially if you have certain medical conditions.' Crew immediately began reprinting signs.
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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 made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND 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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) 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.:
37
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Site:
Galley-Deck 9 Lido Marketplace
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Violation:
Excessive condensate collected on the deckhead above the front-loading potwash machine and on the air vent above clean pans and utensils. Condensate dripped onto the deck. Condensate was not observed dripping on the clean items. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 9 Lido Marketplace
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Violation:
Excessive condensate collected on the deckhead above front-loading potwash machine and on the air vent above clean pans and utensils. Condensate dripped onto the deck. Crew initiated corrective action.
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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.:
40
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Site:
Galley-Deck 9 Dive-In
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Violation:
A dead ant was in a large plastic bin of romaine lettuce in the upright refrigerator. The lettuce had not yet been washed. The area was in operation. Crew began corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
19
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Site:
Galley-Deck 9 Dive-In
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Violation:
Unwashed romaine lettuce was stored in a plastic bin along with a dead ant in the upright refrigerator. Crew began corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Galley-Deck 10 Tamarind Sushi Show Galley
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Violation:
Difficult-to-clean, brown, slatted blinds hung in front of the bulkhead windows behind and to the side of the sushi show galley. Brown fabric connected the blinds.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Deck 10 Tamarind Sushi Show Galley
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Violation:
Excessive dust accumulated on the difficult-to-clean slatted blinds covering the bulkhead windows in the sushi show galley. Crew immediately began cleaning 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.:
26
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Site:
Galley-Deck 10 Tamarind
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Violation:
The counter-mounted water filling spout was excessively soiled with black debris. Crew immediately began cleaning.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The final sanitizing rinse utensil surface temperature did not consistently reach 160F in the flight-type conveyor dishwash. Technical crew began corrective action.
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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.:
30
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Site:
Galley-Deck 3 Pastry
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Violation:
Soap supplied at the handwashing station was extremely thin and markedly less viscous than soap supplied at other handwashing stations in food areas. Corrective action began immediately.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent.
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Item No.:
37
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Site:
Galley-Deck 3 Soup Station
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Violation:
Excessive condensate collected on the deckhead above an in-use kettle. No food was impacted. Crew began corrective action.
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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.:
33
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Site:
Galley-Deck 3 Soup Station
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Violation:
Excessive condensate collected on the deckhead above an in-use kettle. No food was impacted. Crew began corrective action.
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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.:
22
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Site:
Galley-Deck 2 Dishwash
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Violation:
Excessive steam exited the soiled end of the flight-type conveyor dishwash and condensate collected on the deckhead above. The curtains at the soiled end of the machine were curled. Corrective action began immediately.
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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.:
37
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Site:
Galley-Deck 2 Dishwash
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Violation:
Excessive steam exited the soiled end of the flight-type conveyor dishwash and condensate collected on the deckhead above. Corrective action began immediately.
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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.:
20
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Site:
Bar-Deck 3 Grand Dutch Cafe
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Violation:
The two, large espresso machines had difficult-to-clean gaps in the food-splash zone near the espresso group housings, exposing the technical spaces above. One area was excessively soiled with old milk debris, as crew explained milk from the frothing process splashes in this area. The area was in operation.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (3) Finished to have a smooth, easily cleanable surface. 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.
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Item No.:
26
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Site:
Bar-Deck 3 Grand Dutch Cafe
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Violation:
The food-splash zone of the far right espresso group housing was excessively soiled with old milk debris, as crew explained milk from the frothing process splashes in this area. The area was in operation.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The Legionella sampling records provided did not identify the salon and pedicure devices were sampled within the previous six months. (New VSP 2025 Environmental Public Health Standard)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. The Legionella sampling plan must include a selection of the following locations: (7) Salon and pedicure devices.
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Item No.:
08
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Site:
Potable Water-System Disinfection
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Violation:
The potable water system disinfection record identified crew used the emergency disinfection procedure for the replacement of cold distribution piping using a 200 mg/L (PPM) chlorine solution beginning at 1700 on 5 October 2025 and ending at 0800 on 6 October 2025 - a period greater than the recommended 1 hour. It was not clear if this was a log error or procedural error.
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
07
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Site:
Potable Water-System Disinfection
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Violation:
The potable water system disinfection record identified crew used the emergency disinfection procedure for the replacement of cold distribution piping using a 200 mg/L (PPM) chlorine solution beginning at 1700 on 5 October 2025 and ending at 0800 on 6 October 2025 - a period greater than the recommended 1 hour.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. In an emergency, this contact time may be shortened to 1 hour by increasing the free halogen residual to at least 200 MG/L (ppm) throughout the affected area.
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Item No.:
08
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Site:
Potable Water-Deck D - Forward Engine Room Evaporator
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Violation:
The two dedicated technical water lines for the turbo washing system were striped blue/gray/blue. These lines were not directed towards the potable system. Crew initiated corrective action.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Midship Whirlpool Spas
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Violation:
There was no safety sign provided at the portside entrance to the three midship whirlpool spas.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Seaview Whirlpool Spas
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Violation:
There was no safety sign provided at the aft entrance to the Seaview whirlpool spas.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
26
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Site:
Pantry-8 - P.8.4.01
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Violation:
A layer of gray granular accumulation collected on the bottom of the recirculating ice bath inside the ice machine. Crew identified this machine was scheduled for cleaning on the date of the inspection.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
02
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Site:
Medical-Downloadable Reportable Acute Gastroenteritis (AGE) Log
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Violation:
The downloadable, reportable AGE logs for the voyage ending on 14 January 2026 and 3 January 2026 had blank fields for the temperatures of passengers who underwent virtual consultation. Crew identified they selected the 'virtual consultation' option in the electronic reporting software; however, this did not populate the field on the downloadable AGE log for passengers with illness onset on 30 December 2025, 01 January 2026, and 05 January 2026. Additionally, the AGE logs did not contain a 'Comments/Notes' column as specified in the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located https://www.cdc.gov/vessel-sanitation/php/communication-resources/index.html.
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording. 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.:
02
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Site:
Medical-Downloadable Reportable Acute Gastroenteritis (AGE) Log
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Violation:
Crew position numbers were identified on the AGE logs for the 27 December 2025 to 3 January 2026 and 3 December 2025 to 9 December 2025 voyages instead of the name of the crew position. Crew stated these position numbers belonged to the entertainment crew, and these position numbers self-populated into the downloadable reportable AGE log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (10) Crew member position or job on the vessel.
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