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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
For voyage ZU260314 (dates 14 March - 23 March 2026) one AGE case was missing a temperature on the printable AGE log; however, there was no comment explaining why the field was missing.
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Recommendation:
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.:
08
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Site:
Potable Water-Records
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Violation:
The reduced pressure zone backflow preventer in the deck evaporator room for the starboard water production to technical line was last tested on 12 July 2025. Crew stated it was scheduled to be inspected during the next week
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Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
10
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Site:
Housekeeping-Jetted Tubs
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Violation:
For six weeks prior to the inspection, the following jetted tubs were listed as not working: 8086, 8042, 8085, 8050, 8038, 8054, 6062, 6072, 6106, and 5191. For each daily entry in the disinfection records, these tubs were listed as having a chlorine residual of 100ppm and a contact time of 6 minutes. A housekeeping deck manager stated tubs that have non-working jets are wiped down with a disinfectant wipe instead. Additionally, many of these tubs were listed on the service logs as having been 'closed'. It was unclear which tubs actually had working jets and how each of the non-working tubs was being cleaned and disinfected, as the described methods were ineffective without functioning jets.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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.
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Item No.:
13
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Site:
Other-Deck 1 - Passenger Gangway Lobby
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Violation:
While the inspectors were going through security, a crew member pushed a mobile trolley containing two unprotected containers of cut, raw chicken legs and one unprotected container of raw beef cubes through a line of disembarking passengers and into the I-95 corridor where the deckhead was unfinished.
This corridor contained numerous difficult-to-clean openings to the space above, with dust and debris collecting on exposed wiring.
Additionally, a crew member had overloaded these three containers of raw meat causing the lids to remain ajar, exposing the raw meat to the ambient environment.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly trained in food safety.
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Item No.:
13
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Site:
Buffet-Deck 9 - Lido Market Asian Station Pantry
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Violation:
One unidentified plastic container of time/temperature control for safety (TCS) was stored inside time control unit # 4.33B with a yellow, 4-hour discard label and an affixed note stating 'cooling process.' Crew initiated corrective action.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (2) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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Site:
Food Service General-Condition of Warewashing Machines
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Violation:
Warewashing machines located in the following areas were aging and unable operate within the designed parameters: Deck 9 Lido Market Galley; Deck 3 Main Galley; Deck 2 Main Galley; Deck 2 Pinnacle Grill Galley; and Deck A Crew Galley. Crew identified these machines were old, and the original manufacturer is no longer in business to provide service or replacement parts.
The following warewashing machines were identified as out-of-service:
Deck 9 - Lido Market Asian Station Pantry: undercounter warewashing machine since 2 April 2026;
Deck 2 - Main Galley Aft warewashing area: rack-type warewashing machine since February 2026 (to be replaced in Rotterdam, NL);
Deck 2 - Main Galley potwashing area: mechanical potwash machine since 27 March 2026.
Additionally, the following machines were operated without a working or calibrated final rinse gauge: Deck 2 - Pinnacle Grill Galley: Rack-type warewashing machine and
Deck A - Crew Galley: glass washing machine.
The following machines spewed steam from the soiled end of the machines, which condensed on the bulkhead above:
Deck 9 - Lido Market Galley Scullery: conveyor-type warewashing machine
; Deck 2 - Pinnacle Grill Galley: rack-type warewashing machine
; and Deck A - Crew Galley: rack-type warewashing machine.
These warewashing machines are aging and require significant crew intervention to ensure the appropriate warewashing parameters are met. Corporate is highly encouraged to investigate these machines and provide crew with equipment that can be serviced and replaced.
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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: (1) By compliance with these standards; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
16
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Site:
Buffet-Deck 9 - Lido Market Asian Station Pantry
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Violation:
One unidentified plastic container of time/temperature control for safety foods (TCS) was stored inside time control unit #4.33B with a yellow, 4-hour discard label and an affixed note stating, 'cooling process.' 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.:
16
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Site:
Buffet-Deck 9 - Lido Market Starboard Omelet Station
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Violation:
Undercounter refrigeration unit #9.03C, located inside the show galley, was unable to maintain time/temperature control for safety (TCS) foods stored inside at internal temperatures below 41F. Using a calibrated thermometer, the inspector measured the internal temperatures of two, sealed five-pound containers of nonfat yogurt and three sealed 32-ounce containers of Greek yogurt at 47F. The internal thermometer inside this unit measured an ambient temperature of 46F. Crew initiated corrective action.
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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.:
19
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Site:
Buffet-Deck 9 - Lido Market Portside Hot Line, Forward
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Violation:
The hand-contact portion of the crew serving utensil for the cinnamon rolls was in direct contact with the food. Crew initiated corrective action.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure self-service of scooped frozen dessert is out of shallow pans no deeper than 100 millimeters (4 inches) and no longer than 300 millimeters (12 inches).
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Item No.:
19
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Site:
Other-Deck 1 - Passenger Gangway Lobby
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Violation:
While the inspectors were going through security, a crew member pushed a mobile trolley containing two unprotected containers of cut, raw chicken legs and one unprotected container of raw beef cubes through a line of disembarking passengers and into the I-95 corridor, where the deckhead was unfinished.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Buffet-Deck 9 - Lido Market Starboard Omelet Station
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Violation:
Undercounter refrigeration unit #9.03C inside the show galley was unable to maintain time/temperature control for safety (TCS) foods stored inside at internal temperatures below 41F. The internal thermometer inside this unit measured an ambient temperature of 46F. Crew initiated corrective action.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Pantry-Deck 5 - Housekeeping P5.04.02
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Violation:
Six plastic woven bread baskets stored on the soiled side of the counter were in disrepair, which made them difficult to clean. Crew stated a napkin filled with bread is placed inside the baskets. It was unclear how the baskets are cleaned and disinfected.
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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.
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Item No.:
21
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Site:
Galley-Deck 2 - Bakery
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Violation:
Water steadily leaked from the soup kettle's technical compartment and pooled on the deck below. Crew identified the potable water supply line was leaking. Crew initiated corrective action.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 2 - Potwashing Area
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Violation:
The mechanical potwash machine was identified as out of order since 27 March 2026. Crew utilized a three-compartment sink.
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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.:
22
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Site:
Galley-Deck 2 - Pinnacle Grill Warewashing Area
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Violation:
Excessive steam exited the soiled end of the rack-type warewashing machine.
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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.:
22
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Site:
Galley-Deck 2 - Pinnacle Grill Warewashing Area
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Violation:
The final rinse gauge for the rack-type warewashing machine was not operational and filled with water while the machine was running. The gauge identified a final rinse temperature of 225F, while the plate surface temperature using a calibrated thermometer measured 167F.
While the plate surface temperature was within the acceptable range, the non-functional gauge prevented proper verification and monitoring. Crew stated the warewashing machine's original manufacturer was no longer operating, and they had difficulty finding a replacement gauge. Crew removed this warewashing machine from service.
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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.:
22
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Site:
Galley-Deck 2 - Aft Warewashing Area
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Violation:
The rack-type warewashing machine was identified as out-of-service since February 2026. Crew identified this machine is scheduled for replacement upon arrival in Rotterdam, NL.
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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.:
22
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Site:
Galley-Deck A - Scullery
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Violation:
The external digital gauge on the glasswashing machine was not maintained in calibration to accurately reflect the water temperature during the final rinse cycle. The gauge displayed a final rinse temperature of 210F through three cycles of the machine, while the inspector measured a plate surface of 160F with a calibrated thermometer.
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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.:
22
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Site:
Galley-Deck A - Scullery
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Violation:
Steam exited the soiled end of the rack-type warewashing machine and condensed on the deckhead above. Though the ventilation unit above was extracting, it was insufficient to manage the amount of steam exiting the soiled end. Liquid dripped from the deckhead onto the deck and inspector standing below.
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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.:
22
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Site:
Galley-Deck 9 - Lido Market Asian Station Pantry
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Violation:
The undercounter warewashing machine was identified as out-of-order since 2 April 2026.
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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.:
22
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Site:
Galley-Deck 9 - Lido Market Scullery
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Violation:
The curtain installed at the soiled end was not long enough to cover the entire opening, and excessive steam exited the soiled end of the conveyor-type warewashing machine.
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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.:
26
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Site:
Dining Room-Deck 2 - Waiter Station # 15
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Violation:
Four recently cleaned and sanitized plates were stored on the clean side of the waiter station with food debris attached to the food-contact surfaces. Crew initiated corrective action.
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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.:
28
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Site:
Other-Deck 7 - Store Room #L7.04.01
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Violation:
An unprotected espresso machine and an opened box of wine glasses were stored in this unfinished locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
31
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Site:
Buffet-Deck 9 - Lido Market Starboard Waiter Station Section # 1
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Violation:
The working spray bottle full of a clear liquid was not identified with the common name of the substance. Crew initiated corrective action.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Galley-Deck 9 - Lido Market Scullery
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Violation:
Steam exited the soiled end of the conveyor-type warewashing machine and condensed on the deckhead above. Despite the deckhead ventilation unit functioning, it was insufficient to manage the amount of steam exiting the soiled end. Additionally, the curtain installed at the soiled end was not long enough to cover the entire opening. Liquid dripped from the deckhead and pooled on the deck below.
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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 1 - Passenger Gangway Lobby
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Violation:
While the inspectors were going through security, a crew member pushed a mobile trolley containing two unprotected containers of cut, raw chicken legs and one unprotected container of raw beef cubes through a line of disembarking passengers and into the I-95 corridor where the deckhead was unfinished. This corridor contained numerous difficult-to-clean openings to the space above, with dust and debris collecting on exposed wiring.
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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:
Galley-Deck A - Scullery
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Violation:
Steam exited the soiled end of the rack-type warewashing machine and condensed on the deckhead above. Though the ventilation unit above was extracting, it was insufficient to manage the amount of steam exiting the soiled end. Liquid dripped from the deckhead onto the deck and inspector standing below.
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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:
Food Service General-Condition of Decks, Bulkheads, and Deckheads
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Violation:
Decks, deckheads, and bulkheads were maintained in disrepair in the following food service areas: 1) Deck 9 Lido Market Buffet Portside Hot Line, Forward: The bulkhead corner on the edge of the hot line was damaged, creating a difficult-to-clean surface. 2)
Deck 9 Lido Market Buffet Portside Waiter Station: The bulkhead adjacent to the cabinet was damaged, creating a rough difficult-to-clean surface.
3) Deck 9 Lido Market Buffet Starboard Sweet Spot: The deckhead above the service counter was damaged and misaligned, creating an opening to the difficult-to-clean void space above.
4) Deck 9 Lido Market Galley: The bulkhead hatch across the four trash cans was unable to latch. Crew inserted a difficult-to-clean paper towel between the bulkhead and the removable hatch to keep the hatch closed. 5)
Deck 9 Lido Market Buffet Portside Sweet Spot: The recessed-deckhead light fixture was hanging from the deckhead, exposing the difficult-to-clean void space above.
6) Deck 3 Main Galley Appetizer Preparation: The exit door from the galley to the open deck was ajar when the inspector entered the area. The seal surrounding the door was damaged, causing the door to not fully close. 7) Deck 2 Pinnacle Grill Galley Warewashing Areas: The metal bolts affixing the speaker to the deckhead covered in brown and orange corrosion.
8) Deck 2 Pinnacle Grill Galley: The laminate deckhead underneath the salamander machine was peeling and in disrepair, with debris accumulating in areas of recess. 9)
Deck 2 Main Galley Bakery: The deck in front of reach-in refrigeration unit # 2.25C was pitted, creating a difficult-to-clean surface.
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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.:
33
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Site:
Galley-Deck 2 - Pinnacle Grill Warewashing Area
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Violation:
Steam exited the soiled end of the rack-type warewashing machine and condensed on the deckhead above. Despite the deckhead ventilation unit functioning, it was insufficient to manage the amount of steam exiting the soiled end. Liquid dripped from the deckhead onto the deck below.
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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.:
34
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Site:
Galley-Deck 2 - Bakery
|
|
Violation:
Water steadily leaked from the soup kettle's technical compartment and pooled on the deck below. Crew identified the potable water supply line was leaking. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Buffet-Deck A - Petty Officer Mess
|
|
Violation:
The light intensity above boxes of tea bags out for self service at the portside service counter measured less than 220 lux.
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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.:
37
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Site:
Galley-Deck A - Scullery
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Violation:
Steam exited the soiled end of the rack-type warewashing machine and condensed on the deckhead above. Though the ventilation unit above was extracting, it was insufficient to manage the amount of steam exiting the soiled end. Liquid dripped from the deckhead onto the deck and inspector standing below.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. 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.:
37
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Site:
Galley-Deck 2 - Pinnacle Grill Warewashing Area
|
|
Violation:
Steam exited the soiled end of the rack-type warewashing machine and condensed on the deckhead above. Despite the deckhead ventilation unit functioning, it was insufficient to manage the amount of steam exiting the soiled end. Liquid dripped from the deckhead onto the deck below.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. 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.:
37
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Site:
Galley-Deck 9 - Lido Market Scullery
|
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Violation:
Steam exited the soiled end of the conveyor-type warewashing machine and condensed on the deckhead above. Despite the deckhead ventilation unit functioning, it was insufficient to manage the amount of steam exiting the soiled end. Additionally, the curtain installed at the soiled end was not long enough to cover the entire opening. Liquid dripped from the deckhead to the deck below.
|
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. 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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas: 1)
Deck 9 Lido Market Buffet Starboard Waiter Station: One fruit fly flew around the mobile trolley. 2) Deck 9 Lido Market Buffet Starboard Sweet Spot: One fruit fly flew in front of time control unit # 7. 3)
Deck 2 Main Galley Appetizer Pantry: One fruit fly was on the bulkhead next to reach-in refrigeration unit # 2.12A.
4) Deck 2 Main Galley Aft Beverage Station: One fruit fly flew around the counter-mounted juice machines.
5) Deck A Vegetable Preparation: One fruit fly flew around the utility 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:
Galley-Deck 3 - Appetizer Preparation
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Violation:
The exit door from the galley to the open deck was ajar when the inspector entered the area. The seal surrounding the door was damaged, causing the door to not fully close. Visible light entered through the opening between the ajar door and the frame.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Housekeeping-Jetted Tubs
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Violation:
For six weeks prior to the inspection, the following jetted tubs were listed as not working: 8086, 8042, 8085, 8050, 8038, 8054, 6062, 6072, 6106, and 5191. For each daily entry in the disinfection records, these tubs were listed as having a chlorine residual of 100ppm and a contact time of 6 minutes. A housekeeping deck manager stated tubs that have non-working jets are wiped down with a disinfectant wipe instead. Additionally, many of these tubs were listed on the service logs as having been 'closed'. It was unclear which tubs actually had working jets and how each of the non-working tubs was being cleaned and disinfected.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Housekeeping-Jetted Tubs
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Violation:
Staff were unsure if the indoor jetted tubs in cabins 7051 and 7052 were heated or non-heated. Housekeeping staff said there were heated jetted tubs and had records stating the tubs were drained and disinfected every day between the hours of 0800 and 1200 and the tubs were included on the quarterly Legionella testing. Technical staff stated the tubs do not have heating elements and should not be considered heated jetted tubs.
There was also discrepancy within the two separate sets of records. For instance, one set of cleaning and disinfection records showed 7051 and 7052 'inside' tubs being cleaned and disinfected every day. However, the other set of cleaning and disinfection records showed 7051 and 7052 tubs being cleaned and disinfected every seven days. Staff stated this set of records is for the outdoor tubs.
Additionally, there was a service record assigned on 17 June 2026 for '7052 - Stateroom' for 'jacuzzi jets not working'; however, there are records showing the jetted tubs for this stateroom being disinfected every day since 17 June. It is unclear how these tubs were cleaned and disinfected if the jets were not working.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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