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Item No.:
13
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Site:
Food Service General-Time Control Plans
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Violation:
There was confusion about time control units, time control plans, and time control stickers in two areas of the vessel.
Food under time control was stored in Deck 2 Pantry refrigerator #1 using green time control labels that were not identified on the pantry?s time control plan. When the inspection team entered the area, crew stated they were following the Deck 2 Pantry time control plan. The plan listed refrigerator #1 but identified only red and yellow time control labels. Two trays of egg salad bagels and one container of egg salad mixture were stored in refrigerator #1 with green time control labels. Crew stated that the sandwiches would be sent to World Caf. The World Caf time control plan, which was posted above the Deck 2 Pantry plan, included setup and discard times for green time control labels but did not list refrigerator #1.
Two trays of various time and temperature control for safety (TCS)/potentially hazardous food (PHF) sandwiches stored in refrigerator #1 were labeled with the incorrect color of time control stickers according to the time control plan the inspector was told was for the area. When the inspection team entered the area, crew said they were following the time control plan for the Main Galley Cold Pantry. The Main Galley Cold Pantry time control plan did not list refrigerator #1 on it and only had red and yellow control labels indicated on it. Two trays of various TCS/PHF sandwiches were stored in refrigerator #1 and labeled with green time control labels. The time control plan for the Living Room Bar Cold Display, where the sandwiches would be sent, was posted above the Main Galley Cold Pantry time control plan and included set up and discard times for green time control labels.
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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: (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness;
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Item No.:
21
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Site:
Dining Room-Deck 7- World Cafe Starboard Outdoor Waiter Station
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Violation:
The front of the undercounter cabinets was cracked, 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.:
33
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Site:
Dining Room-Deck 7- World Cafe Portside and Starboard Outdoor Waiter Stations
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Violation:
The deckhead above the waiter stations had open gaps with exposed wires. The gaps were closed before the end of the inspection.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 7- World Cafe Portside Outdoor Waiter Station
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Violation:
No coving was along the waiter station/deck juncture.
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Recommendation:
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.:
39
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Site:
Galley-Deck 7- World Cafe Starboard Pizza Station
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Violation:
One fruit fly was near the pizza oven.
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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.:
20
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Site:
Galley-Deck 7- World Cafe Starboard Pizza Station
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Violation:
One slotted fastener was on the food-contact surface of the pizza slicer. This was replaced.
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Recommendation:
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
33
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Site:
Galley-Deck 7- World Cafe Starboard Pizza Station
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Violation:
A seam was between the bulkhead near the pizza oven and the undercounter refrigerators. A profile strip was placed over the seam.
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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.:
17
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Site:
Galley-Deck 2- Restaurant Pantry
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Violation:
Food under time control was stored in Deck 2 Pantry refrigerator #1 using green time control labels that were not identified on the pantry?s time control plan. When the inspection team entered the area, crew stated they were following the Deck 2 Pantry time control plan. The plan listed refrigerator #1 but identified only red and yellow time control labels. Two trays of egg salad bagels and one container of egg salad mixture were stored in refrigerator #1 with green time control labels. Crew stated that the sandwiches would be sent to World Caf. The World Caf time control plan, which was posted above the Deck 2 Pantry plan, included setup and discard times for green time control labels but did not list refrigerator #1.
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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.:
18
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Site:
Galley-Deck 2- Restaurant Pantry
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Violation:
Raw shell eggs were stored above produce in undercounter refrigerator RP-3. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
17
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Site:
Galley-Deck 1- Cold Pantry
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Violation:
Two trays of various time and temperature control for safety (TCS)/potentially hazardous food (PHF) sandwiches stored in refrigerator #1 were labeled with the incorrect color of time control stickers according to the time control plan the inspector was told was for the area. When the inspection team entered the area, crew said they were following the time control plan for the Main Galley Cold Pantry. The Main Galley Cold Pantry time control plan did not list refrigerator #1 on it and only had red and yellow control labels indicated on it. Two trays of various TCS/PHF sandwiches were stored in refrigerator #1 and labeled with green time control labels. The time control plan for the Living Room Bar Cold Display, where the sandwiches would be sent, was posted above the Main Galley Cold Pantry time control plan and included set up and discard times for green time control labels.
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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.:
21
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Site:
Galley-Deck 1- Pastry
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Violation:
A seam was under the front right leg of the counter-mounted dough sheeter, making the area difficult to clean.
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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.:
33
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Site:
Galley-Deck 1- Hot Galley
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Violation:
Deck grout was recessed in front of the microwave. The deck grout was repaired prior to the end of the inspection.
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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.:
27
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Site:
Galley-Deck A- Microwave
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Violation:
More than one day's accumulation of dried food debris and crumbs were behind the perforated black panel below the microwave.
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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:
Galley-Deck A- Preparation Countertop
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Violation:
A pan of cooked pasta was labeled with both red and yellow time control labels. The pasta was discarded. According to the time control plan, red and yellow time control labels indicated different discard times.
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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.:
06
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Site:
Potable Water-Distant Point Analyzer-Chart Recorder Records
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Violation:
The 26 July 2026 deck 6 distribution loop distant point analyzer-chart record had a gap in recording from 1700 until 1900 with no notations or comments to explain the gap. Additionally, the 19 July 2026 deck 7 distribution loop distant point analyzer-chart record had an overlap in recording from 1615 until 1900 with no notations or comments to explain the gap.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Deck C - Compartment 12 Starboard
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Violation:
The dedicated technical water line supplying the laundry facility was striped blue/gray/blue downstream of the reduced pressure zone assembly (RPZ) backflow prevention device. Crew initiated corrective action.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Deck A - Portside Bunkering Station
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Violation:
The potable water bunkering hose stored in the top left side of potable water hose storage locker was not stored with the ends capped or coupled together. Instead of being capped or coupled, crew affixed plastic bags around the filling ends of hoses. The plastic bags were torn and did not protect the contents inside from contamination during storage. Crew initiated corrective action.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 1 - Vitality Spa Pool
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Violation:
There was no screw installed inside the middle left anchor for the starboard anti-entrapment drain cover inside the bottom of the recreational water facility.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 1 meter [3.3 feet] apart), provide either: (1) An alarm and a drain cover not compliant with ASME A112.19.8; (2) An ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
01
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Site:
Medical-24-Hour and 4-Hour Acute Gastroenteritis Reports
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Violation:
The 24-hour and 4-hour reports for voyage # 20260625, disembarking on 5 July 2026, incorrectly identified the passenger and crew counts at 899 and 476, respectively. Review of the manifest for this voyage identified the passenger and crew counts at the beginning of the voyage as 890 and 485.
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Recommendation:
Ensure the AGE report contains the following: (8) Total number of passengers and crew members on the cruise.
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