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Item No.:
08
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Site:
Pantry-6- Housekeeping Pantry
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Violation:
The backflow prevention device on the potable water line serving the ice machine was continuously dripping onto the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 1- Laundry
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Violation:
The tubes attached to the atmospheric vents of six backflow prevention devices on the potable water lines serving three washing machines were tied to adjacent pipes in a manner that prevented the tubes from being able to drain properly. Water was trapped in all the tubes. Near the deck drain, the tubes were bundled together and rested on a large clump of lint and other debris that collected on the deck drain grate. When other drain lines released gray water into the same drain, the ends of the tubes became completely submerged. Technical crew responded to the area.
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Recommendation:
Maintain backflow prevention devices in good repair. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 7- Jacuzzi
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Violation:
The reduced pressure principle backflow prevention assembly on the cold water line serving the compensation tank filling line continuously dripped onto the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 3- Preparation Area
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Violation:
A crew member was chopping chives with no gloves. The crew member was holding the chives with their bare hands and stated the chives would be used for garnish. The chives were discarded.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
14
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Site:
Galley-Deck 3- Preparation Area
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Violation:
A crew member was wearing a bracelet while chopping vegetables. The bracelet was removed.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
17
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Site:
Galley-Deck 4- Basil and Bamboo Show Galley
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Violation:
The dehydrator was listed on the time control plan as a time control unit, but the unit was not physically labeled. This was corrected.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 4- Amphora
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Violation:
Six tongs used to serve bread were placed outside of the portable sneeze shields and the food-contact ends of the tongs were unprotected. The tongs were moved under the sneeze shield.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding.
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Item No.:
19
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Site:
Buffet-Deck 4- Amphora
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Violation:
No side sneeze shields were provided on the portable sneeze shields at the bread station. Consumers are expected to stand less than 1 meter from the bread. Six bowls of bread were out for service.
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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. Protect food from contamination that may result from a physical, chemical, biological origin. Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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Site:
Buffet-Deck 4- Amphora Carving Station
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Violation:
No side sneeze shield protection was provided at the carving station. Consumers are expected to stand less than 1 meter from the food.
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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. Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 7- Star Grill
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Violation:
An unprotected bowl of ketchup was out for service at the buffet. Staff stated the ketchup is crew-served. However, it was on the buffet line in an area where passengers could line up less than 1 meter from the food.
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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. Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches). Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Deck 7- Yacht Club
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Violation:
Two small, uncovered containers of milk were out for service on the countertop.
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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. Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 3- Meat and Poultry Freezer
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Violation:
Frozen red food debris was on the top of a cardboard box holding chicken. The top of the box was removed from the area.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 3- Cold Line
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Violation:
No serving utensil was provided for the salad dressing. This was corrected.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 3- Bread Station
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Violation:
The hand-contact portion of two tongs rested on top of bread. This was corrected.
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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; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF).
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Item No.:
20
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Site:
Galley-Deck 3- Bakery/Pastry
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Violation:
A slotted fastener was on the food-contact surface of the pizza slicer.
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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.:
21
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Site:
Galley-Deck 3- Preparation Galley
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Violation:
The covers on the electrical sockets were missing, creating difficult-to-clean surfaces. The covers were replaced before the end of the inspection.
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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:
Buffet-Deck 4- Amphora
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Violation:
One of the portable sneeze shields 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. 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.
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Item No.:
22
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Site:
Galley-Deck 3- Rack-type Warewash Machine
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Violation:
The right-most nozzle on the upper final sanitizing rinse arm did not have a fan-like spray pattern. This was corrected.
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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 3- Potwash
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Violation:
Soiled pots and pans overflowed from the soiled potwash storage area due to insufficient soiled storage space. A rolling trolley was placed at the end of the soiled storage rack to allow for additional storage, which partially blocked the crew exit from the potwash and blocked the adjacent crew corridor closer to clean operations. The use and placement of the trolley introduced cross-contamination concerns. Soiled items were also being stored in the three-compartment sinks for loading into the potwash machine which rendered the required sinks to be unusable.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing. Provide a sink with at least three compartments for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 4- Room Service/Amphora Pantry
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Violation:
The previously cleaned and sanitized rubber rings inside four coffee carafe lids were soiled with more than one day's accumulation of coffee residue.
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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.:
27
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Site:
Galley-Deck 4- Room Service/Amphora Pantry
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Violation:
The back of the conveyor toaster was soiled with more than one day's accumulation of food debris. The toaster was cleaned immediately.
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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.:
27
|
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Site:
Galley-Deck 3- Preparation Galley
|
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Violation:
Four electrical sockets were soiled with more than one day's accumulation of debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 3- Potwash
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Violation:
The panels between the soiled storage and clean storage did not fully protect pots stored on the clean side. A flexible baking sheet stored on the clean side slipped under one of the panels and touched a pan stored on the soiled side. The pan was sent to be rewashed.
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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. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
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Site:
Galley-Deck 3- Bakery/Pastry
|
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Violation:
Three previously cleaned and sanitized bowls were stored wet nested and lodged under the marble countertop, between the countertop and rolling bins. The bowls were set for rewashing.
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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. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
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Site:
Galley-Deck 4- Room Service/Amphora Pantry
|
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Violation:
Four previously cleaned and sanitized coffee carafes were stored wet inside with the lids tight.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
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Site:
Dining Room-Deck 4- Amphora Outdoor Entrances
|
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Violation:
Water pooled inside the bottom of two tightly sealed, previously cleaned and sanitized water dispensers. The dispensers were sent for rewashing and air drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
29
|
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Site:
Galley-Deck 3- Cleaning Locker
|
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Violation:
The handwashing sink was blocked by a mop bucket. Crew immediately implemented corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
|
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Site:
Dining Room-Deck 4- Amphora Outdoor Waiter Stations
|
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Violation:
There were no obvious handwashing stations for the two entrances to the main dining buffet from the outdoor seating area. This was written on the previous operations inspection in March 2026 and the construction inspection in November 2025. The cruise line was instructed to provide a timeline for corrections; VSP did not receive a corrective action plan.
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Recommendation:
Provide one obvious handwashing station per 100-people seating or fraction thereof. Distribute stations equally between the major entry points to the buffet area and ensure they are separate from a toilet room. Provide handwashing stations at each minor entry to the main buffet areas proportional to the capacity, with at least one per entry. Provide at least one handwashing station at the entrance of each self-service station outside of the main buffet, excluding beverage stations.
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Item No.:
30
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Site:
Dining Room-Deck 4- Amphora Outdoor Passenger Handwashing Station
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Violation:
No paper towel dispenser, or other sanitary method of hand-drying, such as single-use cloth towels, was provided at the designated passenger handwashing station.
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Recommendation:
Ensure a handwashing station includes a single-use paper towel dispenser and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. Alternatively, per previous correspondence with VSP, supply individual cloth towels that are washed after each use.
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Item No.:
30
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Site:
Bar-Deck 7- Star Bar
|
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Violation:
There was no 'wash hands often' sign posted at the center handwashing station. This was corrected immediately.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
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Item No.:
33
|
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Site:
Food Service General-Bar Open Bottle Storage
|
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Violation:
At the three bars, no coving was present along the open bottle shelving/bulkhead 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.:
33
|
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Site:
Galley-Deck 3- Staircase
|
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Violation:
Two holes were in the deck where stanchions previously were installed. Water pooled inside the holes. Crew stated this would be corrected during the upcoming crossing.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Pantry-6- Housekeeping Pantry
|
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Violation:
Water pooled on the deck below the dripping backflow prevention device on the potable water line serving the ice machine.
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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:
Galley-Deck 4- Basil and Bamboo Show Galley
|
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Violation:
The protective coating on the right-most heat lamp in the show galley was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
38
|
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Site:
Galley-Deck 3- Cleaning Locker
|
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Violation:
A wet mop was stored in an empty mop bucket. The mop was relocated to air dry.
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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:
Galley-Deck 3- Cold Galley
|
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Violation:
One fruit fly was in this area.
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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:
Ventilation-HVAC Units
|
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Violation:
The air handling units on the vessel did not comply with the VSP 2025 Environmental Public Health Standards or the VSP 2018 Construction Guidelines. This issue was documented in the November 2025 Construction Inspection Report provided to the shipyard and previous owner. Windstar took ownership of the vessel in December 2025. This issue was also noted on the previous March 2026 operational inspection report.
The construction inspection report noted:
? Make air handling unit condensate collection pans readily available for inspection, cleaning, and maintenance per section 33.1.6 of the VSP 2018 Construction Guidelines.
? AC Station 01.03 was inspected and did not comply with the 2018 Construction Guidelines. Shipyard personnel reported all HVAC units are constructed the same and therefore no condensate collection pans are accessible. This is not compliant and must be corrected.
The March 2026 Operational Inspection Report noted that the deck 5 - Air Handling Units 02.05.01 and 02.05.02 condensate drain pans and collection systems were not accessible for inspection, maintenance, and cleaning. Staff provided documentation showing the manufacturer had been contacted for corrective action and the response was pending.
Since the March 2026 report, the vessel purchased and began using a borescope for inspections. This interim solution also did not allow for cleaning of the unit to take place. A corrective action plan for the March 2026 inspection was not on file with VSP.
Crew reported a sister ship was currently undergoing a refit in the yard and the HVAC units on that vessel would be assessed. There was no plan presented for corrections on the Star Seeker.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
44
|
|
Site:
Other-Construction Deficiencies
|
|
Violation:
Two major findings from the 2025 Construction Inspection (and the March 2026 Operational Inspection) were not corrected; a plan for corrective action was not provided.
1) There were no obvious handwashing stations for the two Amphora outdoor entrances to the main dining buffet from the outdoor seating area.
2) HVAC units throughout the vessel were not constructed with accessible condensate drain pans and collection systems; the design of the units does not allow for inspection, maintenance, and cleaning.
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Recommendation:
Construction related deficiencies identified during construction activities (such as plan reviews, equipment reviews, consultations, and construction inspections) must be addressed after the initial construction or renovation inspection and before the first operational inspection. If the deficiencies cannot be readily corrected, a timeline for correction must be discussed with VSP.
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