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Item No.:
08
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Site:
Potable Water-Bunker Log
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Violation:
The pre-bunkering halogen/pH test, pre-chlorination shoreside water microbiological test, post chlorination bunkered water microbiological test were not recorded on the potable water bunker log for bunkering operation on 20 March 2025. Staff could not find another location where this was documented and confirmed it was missed.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Buffet-Deck 9 - Beverage Station - Aft/Portside
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Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 9 - Beverage Station - Aft/Portside
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Violation:
The backflow prevention device for the countertop ice machine was continuously dripping water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 9 - Blue Iguana
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Violation:
The backflow prevention device for the carbonating system potable water supply was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
18
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Site:
Buffet-Deck 9 - Breakfast Grill
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Violation:
One fly was on bread out for service. The bread was removed.
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Recommendation:
Protect food from cross-contamination or other sources of contamination.
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Item No.:
20
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Site:
Pantry-Deck 9 - Blue Iguana
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Violation:
The ice machine's ice thickness sensor was fastened to the evaporator with difficult to clean slotted screws.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; Use only 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.:
21
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Site:
Galley-Deck 3 - Appetizer Area
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Violation:
The dish transportation cart was heavily soiled and in disrepair with chips and cuts in the plastic frame.
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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. 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 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 3 - Appetizer Area
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Violation:
The upright mixer had multiple nonfood contact areas that were in disrepair and difficult to clean.
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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. 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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck 9 - Blue Iguana
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Violation:
The back bar active bottle storage shelves were soiled, chipped, and scored making them difficult to clean
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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 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 9 - Beverage Station - Aft/Portside
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Violation:
The technical panel for the ice machine was dislodged and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 9 - Pastry
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Violation:
The buffalo chopper's instruction face plate was in disrepair making the area difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck 9 - Red Frog
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Violation:
The back bar active bottle storage shelves were soiled, chipped, 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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 9 - Warewashing Area
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Violation:
The conveyor-type glasswashing machine had food inside the wash tank area.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Pantry-Deck 7 - Housekeeping - Forward/Portside
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Violation:
The sanitizing solution measured greater than 200 ppm chlorine in a spray bottle stored in the cleaning locker. Additionally, the sanitizing solution measured 300 ppm chlorine in a spray bottle used within a cabin.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Deck 9 - Beverage Station - Aft/Portside
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Violation:
Several previously cleaned and sanitized glasses out for service had water in the inside food contact areas. The glasses were removed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 9 - Warewashing Area
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Violation:
The tops of the conveyor-type glasswashing machine and the flight-type warewashing machine were heavily 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:
Buffet-Deck 9 - Beverage Station - Aft/Portside
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Violation:
Black debris accumulated on the ice machine's cubed ice potable water supply line. Cleaning began immediately.
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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:
Bar-Deck 9 - Red Frog
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Violation:
The back bar active bottle storage shelves were soiled, chipped, and 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.:
27
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Site:
Bar-Deck 9 - Blue Iguana
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Violation:
The back bar active bottle storage shelves were soiled, chipped, and scored making them difficult to clean.
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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 3 - Appetizer Area
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Violation:
The dish transportation cart was heavily soiled and in disrepair with chips and cuts in the plastic frame.
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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:
Buffet-Deck 9 - Beverage Station - Aft/Portside
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Violation:
Several previously cleaned and sanitized glasses out for service were resting in water. The glasses were removed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 3 - Main Entrance
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Violation:
The crew restroom door was not self closing. This was fixed during the inspection.
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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
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Site:
Galley-Deck 9 - Pastry
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Violation:
The previously cleaned deck under the clean storage rack area near the buffalo chopper was soiled with 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:
Other-Deck 9 - Guy's Burger Joint
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Violation:
The heat lamp mounting brackets above the front service food preparation areas were not sealed effectively against the deckhead creating spaces open to the plenum.
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Recommendation:
Ensure void space (plenum) areas are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
39
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Site:
Buffet-Deck 9 - Breakfast Grill
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Violation:
One fly was resting on bread out for service. The bread was removed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 - Chic
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Violation:
One fly was in the undercounter beverage service area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Housekeeping staff were unable to easily identify where the procedures were located within their OPRP for returning the vessel to normal operations after an outbreak.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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