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Item No.:
10
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Site:
Housekeeping-Cabin 12114 Heated Jetted Tub Disinfection Log
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Violation:
The heated jetted tub was not disinfected on 7 August 2026 due to a 'Do Not Disturb' sign placed by the guests. The unit was disinfected on 6 August from 1005-1050 and on 8 August from 1020-1105 not meeting the 100ppm for 60 minute requirement.
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Recommendation:
Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Drain, clean, and disinfect heated jetted tubs daily.
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Item No.:
19
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Site:
Buffet-Deck 14 - Oceanview Cafe - Line #8
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Violation:
A serving spoon including the handle was stored inside a pan of chicken fried rice in the undercounter hot cabinet. This was corrected immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 4 - Cosmopolitan Restaurant
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Violation:
Wires rested on the countertop below the coffee station. This was immediately corrected.
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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.:
21
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Site:
Food Service General-Portable/Satellite Bars
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Violation:
Portable bars stored outside on open decks were in disrepair: one unit stored under a staircase was in disrepair with sharp profile edging, another unit stored adjacent to the main pool was in disrepair with the two undercounter doors hanging by one hinge each, and four mobile bar carts (one under the stairs, three adjacent to the main pool) had chipped, pitted, and uneven nonfood-contact surface and seams throughout.
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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. 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. Maintain nonfood-contact equipment in good repair and proper adjustment including: (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 14 - Oceanview Cafe - Potwash
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Violation:
The wash, rinse, and sanitizing compartments of the three-compartment sink were soiled with food debris. The sanitizing solution measured within the required range. Additionally, the wash compartment was excessively cloudy, opaque, and the bottom of the sink was not visible. Corrective action began immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Buffet-Deck 14 - Oceanview Cafe - Bakery Preparation
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Violation:
The sanitizing solution in the bucket next to the dough mixing machine was cloudy. This was corrected immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 14 - Oceanview Cafe - Warewashing
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Violation:
Three final sanitizing rinse spray nozzles to the flight-type warewashing machine on the top and far left spray arms were blocked. Additionally, three spray nozzles on the top and left/right spray arms did not have a fan-like spray pattern. Plates were cleaned and sanitized during this time frame. The final sanitizing rinse temperature measured over 160F at the plate surface temperature. This was corrected prior to the end of the inspection.
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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.:
24
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Site:
Bar-Deck 14 - Oceanview Cafe - Back Bar
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Deck 14 - Pool Bar
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Deck 14 - Magic Carpet
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. Rainwater from the deckhead dripped into the sanitizing bucket. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Deck 14 - Oceanview Cafe - Bakery Preparation
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Violation:
A wiping cloth was stored in a bucket soiled sanitizing solution next to the dough mixing machine. This was corrected immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 5 - Raw on 5
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Violation:
White debris was on the previously cleaned and sanitized shrimp tower stand. The stand was immediately sent for rewashing.
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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.:
28
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Site:
Food Service General-Portable/Satellite Bars
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Violation:
Several previously cleaned portable bars were stored in areas not designed for food equipment storage:
1) One large units with three undercounter doors and two ice wells was stored covered with a blue tarp under the portside staircase from deck 15 to deck 16. The unit was in disrepair with sharp profile edging. The gray water container had pooled water in the tank, and the tank opening was closed with a red plug. Crew stated the unit was due to be offloaded and was not in use.
2) A small, stainless steel, portable ice well was stored outside, uncovered, and only partially under the deckhead overhang on a narrow starboard deck behind the deck 16 Mast Bar. Crew indicated the unit was frequently stored there and they intended to continue using it. The unit was in good service condition.
3) One large unit with three undercounter doors and two ice wells was stored covered with a blue tarp on the open deck starboard of the main pool. There was no deckhead above the unit. Liquid pooled in the capped gray water tank in the unit. Two small, flat, countertop portable bars flanked the larger unit. Two of the undercounter doors were in disrepair hanging by one hinge each.
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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.:
29
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Site:
Pantry-Ice Station 13-03-020
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Violation:
The water temperature at the handwashing station faucet measured 124F and could not be easily adjusted by the user.
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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.:
30
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Site:
Galley-Deck 14 - Oceanview Cafe - Crew Toilet Room
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Violation:
A paper towel dispenser was empty at the time of the inspection. This was corrected immediately.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 14 - Oceanview Cafe - Crew Toilet Room
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Violation:
The toilet room door did not self-close. Corrective actions began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Galley-Deck 14 - Oceanview Cafe - Potwash
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Violation:
A gallon container of bleach, in its original packaging, was stored at the scrapping hose station. The area was in operation at the time of the inspection. This was corrected immediately.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
33
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Site:
Food Service General-Portable/Satellite Bars
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Violation:
Several portable bars were stored in areas not designed for food equipment storage: one was stored on the open deck under a staircase, three were stored on the open deck with no deckhead above, and one was stored on the open deck with a partial deckhead above.
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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:
Buffet-Deck 15 - Rooftop Garden
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Violation:
The fire shutter overhang was soiled with more than a day's accumulation of grease. The food venue was not in operation at the time of the inspection.
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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 2
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Violation:
Condensate formed on the deckhead above the clean landing of the flight-type warewash machine. No condensate was observed dripping. This was cleaned immediately.
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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 4 - Cosmopolitan Restaurant - Pastry
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Violation:
Water pooled on the deck on the left side of the combination oven.
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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.:
36
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Site:
Buffet-Deck 15 - Retreat
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Violation:
The light intensity measured less than 220 lux at the passenger plate holding station on the serving line. The venue was in operation at the time of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux 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.:
36
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Site:
Buffet-Deck 14 - Oceanview Cafe - Line #5
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Violation:
The light intensity measured less than 220 lux at the cheese and deli meat serving station. A crew member was actively serving food items at the time of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux 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.:
36
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Site:
Buffet-Deck 14 - Oceanview Cafe - Pastry Line
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Violation:
The light intensity at the pastry serving line measured less than 220 lux. The venue was in operation at the time of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux 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 2
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Violation:
Condensate formed on the deckhead above the clean landing of the flight-type warewash machine. No condensate was observed dripping. This was immediately corrected.
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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.
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Item No.:
38
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Site:
Galley-Deck 14 - Oceanview Cafe - Warewashing
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Violation:
A wet mop was resting inside of the mop bucket across from the soiled drop-off. This was corrected immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management - Flies
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Violation:
Flies were seen in the following food areas:
- Deck 14 Mast Grill - one large fly was on the reach-in refrigerator
- Deck 14 Oceanview Cafe Starboard Side Bussing Station - One small fly was by the trolley carts.
- Deck 14 Oceanview Cafe Line #3 - One small fly was by the cheeses on the serving line. No food was impacted.
- Deck 14 Oceanview Cafe Galley - Hot Production - One small fly was by the grill station. No food was impacted.
- Deck 14 Oceanview Cafe - Warewashing - One small fly was by the cleaning supply storage area.
- Deck 14 Oceanview Cafe - Bakery - One small fly was by the dough mixing machine.
- Deck 3 - Tuscan Dining Room - One small fly was around the dining facility.
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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.:
43
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Site:
Housekeeping-Fixed Showerhead Disinfection
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Violation:
Crew reported the method to disinfect the rainfall fixed shower heads in the spa and two top suites is to spray them with disinfectant. This method is not an approved disinfection method under the 2025 VSP Environmental Public Health Standards to achieve the required CT value. It was discussed that the cruise line may contact the manufacturer for recommended disinfection procedures, request a variance for an alternate method, or replace the shower heads during the upcoming dry dock.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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