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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
During voyage #161, a 4-hour update report was submitted; however, the number of acute gastroenteritis cases had not changed after the initial report.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure the vessel maintains proof onboard that the report was successfully received by VSP. Do not submit duplicate reports or reports when not required.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross connection control log was not updated with the most recent inspection date and result when nine nontestable backflow prevention devices were disinfected and installed on the potable water system between June and August 2026. The disinfection records were accurate and none of the backflow prevention devices were overdue for their annual visual inspection.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
19
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Site:
Buffet-Deck 15 - Windjammer - Cold Island Starboard Side
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Violation:
A serving platter of calamari on the consumer self-service line did not have tongs available while the venue was in operation. This was corrected immediately.
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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.:
21
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Site:
Galley-Deck 4 - Roast Station
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Violation:
A peeling sticker was on the inside of the deckhead exhaust hood overhang. This was corrected 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:
Galley-Deck 16 - Coastal Kitchen - Hot Production
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Violation:
The sealant around the hot plate on the far end was in disrepair. This was corrected immediately.
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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 15 - Windjammer - Fresh from the Garden Port Side
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Violation:
The sealant around the ice cream well on the serving line was in disrepair. This was corrected immediately.
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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:
Galley-Deck 7 - Pier 7 - Preparation Show Galley
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Violation:
Deteriorated sealant along the service line, particularly around the edges of the hot plate, resulted in open seams that were difficult to clean. This was corrected immediately.
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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:
Galley-Deck 6 - Giovanni's Kitchen Show Galley
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Violation:
Loose fasteners in the flat top grill?s grease shoot collection compartment created a difficult to clean open seam. The fasteners were tightened and the seam closed with sealant immediately.
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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.:
24
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Site:
Bar-Deck 5 - Point and Feathers Bar
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Violation:
The chlorine solution in the sanitizing bucket measured above 200 ppm. The solution was replaced 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.:
26
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Site:
Galley-Deck 4 - Wine Cellar
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Violation:
The previously cleaned and sanitized port side counter-mounted coffee machine had old milk residue on the dispenser in the food splash area. This was cleaned immediately.
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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:
Provisions-Deck 2 - Midship
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Violation:
Previously cleaned and sanitized bowls transported in racks on an open cart were not covered or inverted. Half of the cart was positioned under an open deckhead next to the crew elevator. Crew stated they were taking the bowls up to deck 15 for immediate use.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. 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.
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Item No.:
29
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Site:
Galley-Deck 4 - Dishwash Starboard Side
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Violation:
The water temperature measured 131F at the clean side handwashing station. The temperature could not be adjusted by the user. This was corrected before the end of the inspection.
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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.:
29
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Site:
Buffet-Deck 15 - Windjammer - Beverage Station Port Side
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Violation:
The water temperature at the user adjustable faucet at the employee accessible handwashing station measured 129F on the coldest setting. This was corrected prior to the end of the inspection.
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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.:
29
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Site:
Pantry-Deck 2 - Java Cafe
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Violation:
The water temperature measured 123F at the clean side handwashing station. The temperature could not be adjusted by the user. This was corrected before the end of the inspection.
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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.:
33
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Site:
Pantry-Deck 7 - Crew Bar
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Violation:
Water pooled inside the deckhead light fixture closest to the entrance inside the walk-in refrigerator. Additionally, dark brown/green residue had accumulated around the edges of the fixture.
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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:
Bar-Deck 18 - Grove Bar
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Violation:
The open bottle shelving on the back bar counter did not have coving along the junctures. This was corrected immediately.
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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.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
During voyage #161, a 4-hour update report was submitted; however, the number of acute gastroenteritis cases had not changed after the initial report.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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