|
|
|
Item No.:
06
|
|
Site:
Recreational Water Facilities-Legionella Testing
|
|
Violation:
Sampling for Legionella testing was not conducted every three months for spa pools, whirlpool spas, and heated jetted tubs as required by the 2025 VSP Environmental Public Health Standards. VSP previously provided the corporate office with clarifications regarding sampling; however, staff reported they never received these clarifications.
|
|
Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Pump Room 1
|
|
Violation:
The backup halogen pump for the distribution system did not power on when the power supply for the primary pump was removed. Staff had to manually turn on the backup pump.
|
|
Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free halogen residual if the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station - Port Side
|
|
Violation:
The 'potable water only' labeling on the ship connection end of one of the in-use bunker hoses was faded and could not be read.
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Records
|
|
Violation:
Several records for disinfection of potable water piping and fittings were inconsistent or missing the actual times of disinfection. Specifically,
1) Hand-written records indicated a fitting was disinfected using the emergency method (220ppm) on 1 Sept 2025, however, the typed narrative description indicated the fitting was disinfected with 50 ppm for 4 hours.
2) Hand-written records listed a section of pipe was disinfected with 20 ppm on 21 November 2025 when it was actually disinfected with 200 ppm.
3) An entry on 3 December 2025 for a 1/2' flexible hose in a stateroom did not include the end time of the emergency disinfection process. Staff indicated these were all clerical oversights.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
Records provided for the visual inspection of non-testable passenger stateroom backflow prevention devices indicated they were last checked on 10 NOV 2024. Crew provided the inspector with records in the ship's management system database which indicated these devices were actually inspected on 9 Nov 2025. Crew stated this was a clerical oversight.
|
|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Log
|
|
Violation:
The log for a non-testable backflow prevention device in the garbage room listed the wrong brand and model for a device on the sorting table spray hose.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 18 - Heated Jetted Tubs
|
|
Violation:
The two heated jetted tubs (cabin #1850 and #1820) could not be drained completely as per the 2025 VSP Environmental Public Health Standards. Inspector observed approximately four inches of water remained in the tub after the daily draining.
|
|
Recommendation:
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Deck 2 - Fish Preparation Room
|
|
Violation:
Three trolleys of partially cooked tilapia were not labeled as 'partially cooked'.
|
|
Recommendation:
Label partially cooked foods as "partially cooked" or "not fully cooked."
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 - Sorrento's
|
|
Violation:
A trolley of prepared pizzas were not labeled with a discard time as per the time control plan for the food service area. This was corrected immediately.
|
|
Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 3 - Ice Cream Machine
|
|
Violation:
The bottom of the ice cream cones out for self-service were unprotected. This was corrected immediately.
|
|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 - Johnny Rockets
|
|
Violation:
The ice cream scoop's handle was submerged in the water in the dipper well. The scoop was replaced.
|
|
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).
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Giovanni's
|
|
Violation:
The sealant along the bulkhead and hood-type warewashing machine was peeling and worn. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Chops Grille
|
|
Violation:
The sealant between the undercounter refrigerators was peeling throughout. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 - Windjammer
|
|
Violation:
The data plate affixed to the front-loading warewashing machine was hard to read due to the color fading away.
|
|
Recommendation:
Ensure a warewashing machine is provided with a readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) Wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) Pressure required for the freshwater sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) Conveyor speed in meters or feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
The hood-type dishwashing machine had been out of order for the past two weeks. Crew were aware and awaiting the repair parts.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Flight Type Dishwashing Machine
|
|
Violation:
A piece of food debris was under the conveyor belt on the clean side of the dishwashing machine.
|
|
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).
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Flight Type Dishwashing Machine
|
|
Violation:
A piece of food debris was under the conveyor belt on the clean side of the dishwashing machine.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 - Windjammer - Beverage Station A
|
|
Violation:
The food-contact surface of the ice dispenser chute was soiled with a black mold like substance. This was corrected immediately.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 - Windjammer - Coffee Station B
|
|
Violation:
The food-contact surface of the ice dispenser chute was soiled with a black mold like substance. This was corrected immediately.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-10 - Ice Station #1693
|
|
Violation:
Dark flecks of debris were on the inner panel of the ice machine. The debris could be removed with an alcohol swab.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-10 - Ice Station #1693
|
|
Violation:
The magnet attached to the water bath compartment was soiled with a dark residue that could be removed with an alcohol swab.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 15 - Solarium
|
|
Violation:
A heavy accumulation of condensate collected on the deckhead ventilation above the steam kettle. Water dripped from the deckhead onto the nonfood-contact surface side of the door. No food was being cooked or prepared at the time of inspection. This was corrected immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 - Windjammer - Favorites Serving Line
|
|
Violation:
The countertop around the cleaned and sanitized plates on the serving line was soiled with a heavy accumulation of a sticky red residue. This was corrected immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 8 - Giovanni's
|
|
Violation:
The water temperature of the handwashing station adjacent to the warewashing area measured 129F. The faucet water temperature could not be adjusted by the user. This was corrected immediately.
|
|
Recommendation:
|
|
|
Item No.:
29
|
|
Site:
Food Service General-Crew Handwashing Station Water Temperatures
|
|
Violation:
The following handwashing sinks, which were not adjustable by the user, measured above 120F:
- Deck 3 Main Galley starboard entrance to galley (125F)
- Deck 4 Main Galley pantry entrance (129F)
- Deck 6 Play Maker's Galley near the grill (129F)
- Deck 8 Giovanni's Galley adjacent to the warewashing area measured (129F).
All temperatures were adjusted to be within the appropriate range.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 - Cleaning Locker
|
|
Violation:
The handwashing station in the cleaning locker was blocked by a red bin. The red bin was relocated.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Deck 2 - Vegetable Preparation Crew Toilet Rooms
|
|
Violation:
The doors to the men's and women's crew restrooms were not self-closing. This was corrected immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 15 - Solarium - Crew Toilet Room
|
|
Violation:
The crew toilet room #2026 door did not self-close. This was corrected immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - Windjammer - Show Galley
|
|
Violation:
The scupper drain underneath the serving line hot plate was soiled with greater than a day's accumulation of old food debris from the previous day dinner service. This was corrected immediately.
|
|
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 15 - Solarium
|
|
Violation:
A heavy accumulation of condensate collected on the deckhead ventilation above the steam kettle. Water dripped from the deckhead onto the nonfood-contact surface side of the door. No food was being cooked or prepared at the time of inspection. This was corrected immediately.
|
|
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 - Roast Station
|
|
Violation:
The deck grouting was recessed in this area. Staff stated there was a team onboard to work on the deck tiling.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The deck grouting was recessed in this area. Staff stated there was a team onboard to work on the deck tiling.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Sorrento's Show Galley
|
|
Violation:
The sealant along the bottom of the decorative bulkhead behind the handwashing station was peeling, creating an open seam that was difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
|
|
Site:
Galley-Deck 3 - Flight Type Dishwashing Machine
|
|
Violation:
Many broken glasses and dishes were on the deck below the dishwashing machine. The accumulation of broken items was greater than what would be expected in a service period.
|
|
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 3 - Flight Type Dishwashing Machine
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the dishwashing machine. No dripping was observed at the time of inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Flight Type Dishwashing Machine
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the dishwashing machine. No dripping was observed at the time of inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 15 - Windjammer Starboard Show Galley
|
|
Violation:
One fly was near the crew serving line area. No food was impacted.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 17 - Coastal Kitchen
|
|
Violation:
One fly was around the dirty drop-off area waste receptacles.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 14
|
|
Violation:
Three battery operated toys stored as cleaned and disinfected were heavily soiled with debris and hair. Corrective actions began immediately.
|
|
Recommendation:
Ensure toys used in the child activity center are cleanable and maintained in a clean condition.
|
|