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Item No.:
27
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Site:
Galley-Deck 6 - Giovanni's Italian Kitchen
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Violation:
Water pooled on the counter under the leaking counter-mounted ice machine located near the clean storage 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.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The most recent legionella sampling in February 2026 was missing galley samples. (Per VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The ship did not have manufacturer's instructions for curing, drying and painting application for the new certified paint used onboard for tank painting.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
27
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Site:
Galley-Deck 5- Clean Storage Area
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Violation:
Dried food debris was on the nonfood-contact surface of a previously cleaned and sanitized small metal container.
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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 5- Clean Storage Area
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Violation:
Dried food debris was on the food-contact surfaces of a previously cleaned and sanitized metal container.
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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.:
33
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Site:
Food Service General-Deck Grout
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Violation:
The deck grout was recessed in the following areas:
- Deck 4 Main Galley Hot Galley
- Deck 3 Main Galley Hot Galley
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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.:
29
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Site:
Provisions-Deck 0- Outside Dry Storage Room
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Violation:
A pallet with recently provisioned food items was blocking access to the handwashing sink. The pallet was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
27
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Site:
Galley-Deck 2- Dry Storage
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Violation:
Pieces of quinoa were on the shelves in the dry storage room.
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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.:
39
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Site:
Buffet-Deck 2- Windjammer
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Violation:
One house fly was at buffet line #1.
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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.:
34
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Site:
Buffet-Deck 2- Windjammer Portside Beverage Station
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Violation:
The utility sink's faucet continuously dripped. This was corrected before the end of the inspection.
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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:
Bar-Deck 3- Crew Disco
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Violation:
Multiple pieces of double-sided tape were stuck to the bar roller shutter, creating a sticky, difficult-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.
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Item No.:
39
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Site:
Bar-Deck 5- Lobby Bar
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Violation:
One house fly was at the handwashing sink.
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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.:
40
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Site:
Integrated Pest Management-Pest Management Follow-Up
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Violation:
An initial pest sighting for fruit flies on 13 January 2026 was not followed up by the due date of 23 January 2026.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
39
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Site:
Buffet-Deck 18 - Grove
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Violation:
One fruit fly was on the bulkhead above the passenger handwashing station.
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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.:
26
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Site:
Bar-Deck 17 - Coastal Kitchen
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Violation:
The dispensing nozzles of the two soda guns inside the crew area of the bar were soiled with more than a day's accumulation of brown liquid residue. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 17 - Coastal Kitchen
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Violation:
The bottom shelf of the undercounter storage shelf unit was soiled with a layer of beige liquid. Crew initiated corrective action.
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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 17 - Coastal Kitchen
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Violation:
Brown and black residue was on the food-contact surfaces of three recently cleaned and sanitized coffee mugs stored on the shelf of the counter-mounted cappuccino machine. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 15 - Hooked Seafood
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Violation:
The top food-splash surface of the counter-mounted oven was soiled with a layer of beige and gray residue. The oven's display identified it was off. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
17
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Site:
Galley-Deck 15 - Hooked Seafood
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Violation:
There was no cooling log entry for the marinated calamari prepared on 11 March 2026 and stored inside the undercounter refrigeration unit. Crew identified the process was removing calamari from the package, marinating the seafood in a solution at ambient temperature, and placing the container back inside the cold holding unit.
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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.:
16
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Site:
Galley-Deck 15 - Aquadome Marketplace
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Violation:
A metal container of raw beef coated in flour was stored on the preparation counter without a four-hour discard label. The internal temperature of the raw beef measured 74F with a calibrated thermometer.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (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; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
21
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Site:
Galley-Deck 15 - Aquadome Marketplace Hot Preparation Area
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Violation:
The silicone surrounding the countertop hot plate was peeling and in disrepair, creating a difficult-to-clean surface.
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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.:
12
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Site:
Buffet-Deck 16 - Windjammer Starboard Hot Preparation Station
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Violation:
One crew member removed a tray of ready-to-eat cooked hamburger patties from the undercounter hot holding unit and placed them on the service counter. Another crew member began assisting with removing hamburgers from the tray and placing them onto the buffet line for service without washing their hands. Crew initiated corrective action.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
27
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Site:
Buffet-Deck 16 - Windjammer Starboard Carving Station
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Violation:
A layer of soiled liquid collected on the bottom of the out-of-service soup well inside the carving station. Crew initiated corrective action.
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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.:
16
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Site:
Buffet-Deck 16 - Windjammer Starboard Hot Preparation Station, Aft
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Violation:
Cooked rice noodles in a metal container were stored on the active preparation counter without a four-hour discard label. Crew initiated corrective action.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (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; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
29
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Site:
Galley-Deck 16 - Windjammer Scullery
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Violation:
The water delivered from the sensor-activated faucet of the middle handwashing station at the soiled end measured 123F with a calibrated thermometer. The user was unable to adjust the temperature. Crew initiated corrective action.
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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).
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Item No.:
37
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Site:
Galley-Deck 16 - Windjammer Portside Hot Preparation Area
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Violation:
During lunch service, significant smoke from charred-on debris on the grooved grill caused excess smoke to fill the preparation galley. The ventilation unit was unable to direct all the smoke to the exhaust vent. Crew initiated corrective action.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
27
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Site:
Dining Room-Deck 7 - Surfside Eatery
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Violation:
The multi-flow soda machine's technical space was soiled with old food residue.
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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:
Pantry-Deck 7 - Surfside Bites - Serving Counter
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Violation:
The sealant around the left counter-mounted oven's legs was 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.
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Item No.:
27
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Site:
Galley-Deck 7 - Pier 7
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Violation:
The internal thermometer's cables on the right mini convection oven were 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.:
34
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Site:
Galley-Deck 8 - Chops Grille - Coffee Station
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Violation:
The utility sink faucet continuously dripped water into the basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 8 - The Empire Supper Club - Hot Galley
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Violation:
The hood dampers over the grill and boiler were not flush with the deckhead, creating a difficult to clean space.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Pantry-Deck 6 - Pearl Cafe
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Violation:
The sealant around the counter-mounted toaster's legs was 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.
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Item No.:
26
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Site:
Pantry-Deck 6 - Bolero's
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Violation:
Dried food debris accumulated inside the black soda gun cover.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
42
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Site:
Children Area-Deck 6 - Adventure Ocean (Ages 6-12)
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Violation:
Water pooled on the deck under the toilet and sink in the ADA restroom.
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Recommendation:
Clean and disinfect diaper changing stations, handwashing facilities, and toilet rooms daily and when soiled during use.
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Item No.:
34
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Site:
Galley-Deck 6 - Giovanni's Italian Kitchen
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Violation:
Water dripped from the pipe insulation for the counter-mounted ice machine located near the clean storage area.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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