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Item No.:
22
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Site:
Pantry-14 - Butler's
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Violation:
The undercounter warewashing machine had been out of order since 02APR2026.
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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.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Reporting
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Violation:
Medical submitted two 24-hour reports for arrival to Miami, FL on 25MAR2026. The first report was submitted on 24MAR2026 at 1426. The second report was submitted on 25MAR2026 at 0812 after arriving to Miami, FL at 0700. Training was administered to the medical team to ensure appropriate 24-hour reporting submission on 30MAR2026.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
19
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Site:
Buffet-Deck 12 - Garden Cafe Cold Cuts Line
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Violation:
The self-service tong handles were in direct contact with cut lemons. This was corrected immediately.
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Recommendation:
Ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
36
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Site:
Buffet-Deck 12 - Garden Cafe Burger Line
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Violation:
The light intensity at the buffet line plate pick-up station measured less than 220 lux. This was corrected before the end of inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The following food preparation areas had countertops, hot plates, teppanyaki, and equipment that were in disrepair with peeling and deteriorated silicone.
Deck 12 - Garden Cafe
Deck 12 - Cucina Italiana
Deck 7 - Teppanyaki
Deck 6 - Main Galley
Deck 6 - Le Bistro
Additionally, excessive silicone was used to fill gaps greater than 3 mm in several areas. Gaps greater than 3 mm must be closed with profiling.These conditions resulted in surfaces that are not easy to clean.
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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 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.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Deck tiles in multiple food service areas including galleys and bars were in disrepair. Tiles were pitted, cracked, recessed or missing in several locations, especially in galleys. Additionally, grout between the tiles was in disrepair or missing. Staff stated deck repair is ongoing and they were aware of these conditions.
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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.:
22
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Site:
Galley-Deck 12 - Garden Cafe - Dishwash
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Violation:
Three final sanitizing rinse nozzles of the rack-type dishwash machine were blocked and not in good repair. Crew stated there is a work order for the machine. Final rinse and plate surface temperatures were within range.
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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.
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Item No.:
13
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Site:
Galley-Deck 12 - Garden Cafe - Three Compartment Sink
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Violation:
A crew member responsible for the sanitize compartment removed their rubber gloves and placed them on a bin of soiled equipment. He proceeded to take measurements of the sanitize compartment and immediately put back on the rubber gloves without washing them. The inspector enforced the importance of washing the gloves before handling clean equipment.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
33
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Site:
Other-Deck 12 - Portable Starbucks
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Violation:
The bulkhead to countertop juncture did not have proper coving for the food preparation counter.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
17
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Site:
Other-Deck 12 - Portable Starbucks
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Violation:
The labeled time control undercounter refrigerator had temperature control items stored inside. Additionally, this unit was not included in the posted 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.:
27
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Site:
Galley-Deck 7 - Teppanyaki
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Violation:
The technical compartment door handles had an oily residue on four of the flat-top grills. The venue was not in operation at the time of inspection.
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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 7 - Lotus
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Violation:
The ice machine's white evaporator panel had an excessive amount of black debris on the food splash area. The machine was immediately shut down to be cleaned and sanitized.
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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.:
34
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Site:
Galley-Deck 6 - Le Bistro
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Violation:
The bucket fill tap underneath the handwashing station was continuously dripping and pooling on the deck.
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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 6 - Le Bistro
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Violation:
The bucket fill tap underneath the handwashing station was continuously dripping and pooling on the deck.
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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 5
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Violation:
Two full deck stands of soiled dishware and equipment were stored beyond the soiled storage area and were blocking the combination ovens in the hot galley.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are stored in the appropriately designated area to prevent cross contamination.
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Item No.:
20
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Site:
Buffet-Deck 5 - Beverage Station
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Violation:
The bulk milk dispensing tubes were more than 1 inch from the dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
39
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Site:
Provisions-
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Violation:
One fly was seen around a covered trolley cart of bread.
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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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