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Item No.:
27
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Dust and debris accumulated inside the wheels on the mobile cart next to the blast chiller that were damaged with numerous rough and difficult to clean surfaces.
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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.:
33
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Site:
Dining Room-Deck 4 - Europa Restaurant Portside Pantry
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Violation:
A deckhead was missing, which exposed the void space 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.:
08
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Site:
Potable Water-Tank Coating
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Violation:
The detailed Tank Condition Report and the Fresh (Potable) Water Tank Maintenance Template for potable water tank 2S (inspection date August 2025) did not have matching times for disinfection, manholes closed, and manholes opened for the visual inspection. The Maintenance Template stated disinfection occurred at 0730, manholes closed at 0630, and manholes opened at 0830. Also, at 1252 the potable water sample was collected from the tank and delivered to the medical facility. The Condition Report stated the tank was closed at 1000 for disinfection, and samples were collected from the tank at 1252 and delivered to the medical facility at 1627.
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Recommendation:
Ensure dates and times match on all records for potable water tank maintenance.
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Item No.:
08
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Site:
Potable Water-Deck 3 - Hose Locker (Portside)
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Violation:
The two blue potable water hoses were not labeled 'potable water only' at each connecting end. The labels were towards the center of the hoses.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella samples for potable water were collected in April 2025, but did not include potable water tanks, the water heater, or salon and pedicure devices. Also, the whirlpool spa was sampled in April 2025 and not every three months. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing. Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log did not include a 'Comments or Notes' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. 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-Sanitation Log
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Violation:
The Potable Water Sanitation Log had seven entries between May - July 2025 with the same start and stop disinfection times of 0800 - 1306. It was unclear if these times were the disinfection contact time or the project duration.
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
16
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Site:
Buffet-Deck 9 - Lido Cafe - Starboard Cold Fish Station
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Violation:
No consumer advisory was provided at the station where cold smoked salmon, raw tuna, and undercooked halibut were offered for passenger self-service. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Cafe - Outdoor Omelet Station (Aft)
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Violation:
The circular deckhead above the service counter was soiled with more than a day's accumulation of dust and debris.
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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.:
16
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Site:
Buffet-Deck 9 - Lido Cafe - Outdoor Omelet Station (Aft)
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Violation:
Crew stated passengers were able to order cooked to order eggs in a raw or undercooked state from the outdoor service counter; however, no consumer advisory was provided at this outlet. Crew were observed preparing sunny-side up eggs on the flat top grill.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
27
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Site:
Galley-Deck 9 - Lido Cafe - Portside Scullery
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Violation:
Black slimy residue accumulated on the silicone surrounding the nonfood-contact surfaces inside the ice machine's chute. Crew initiated corrective action.
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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.:
39
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Site:
Galley-Deck 9 - Lido Cafe - Starboard
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Violation:
One housefly flew around the flat top grill.
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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.:
17
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Site:
Galley-Deck 9 - Lido Cafe (Starboard)
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Violation:
Combination steam oven #8.1 was identified on the posted time control plan; however, the unit was not physically labeled. Crew initiated corrective action.
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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.:
19
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Site:
Dining Room-Deck 4 - Europa Restaurant Portside Pantry
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Violation:
Boxed tea bags were stored on a shelf under a missing deckhead that exposed the void space above.
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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.
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Item No.:
39
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Site:
Galley-Deck 3 - Entrance Handwashing Station
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Violation:
One housefly flew in front of the waste receptacle to the right of the handwashing station.
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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.:
16
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Site:
Galley-Deck 3 - Walk-In Refrigeration #19
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Violation:
The 9 October 2025 cooling log for a fruit platter with sliced melon documented cooling began at 1230 and took five hours to reach below 41F.
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Recommendation:
Cool TCS/PHF within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
18
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Site:
Galley-Deck 3 - Walk-In Refrigerator #19
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Violation:
Two platters of sliced cold smoked salmon, herring, and halibut were stored on a rack directly above two platters of sliced honeydew melon prepared on 9 October 2025. Crew initiated corrective action.
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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.
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Item No.:
18
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Site:
Galley-Deck 3 - Cold Galley - Time Control Unit #3.2.36
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|
Violation:
One metal container of raw, pickled herring in liquid was stored above an open container of ready-to-eat vinaigrette dressing and one open container of butter balls. Crew initiated corrective action.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 - Cold Galley
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Violation:
Four recently cleaned and sanitized serving dishes stored in the cabinet were soiled with more than a day's accumulation of debris and food residue. 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.:
17
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Site:
Galley-Deck 3 - Hot Preparation Area
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|
Violation:
The 8 October 2025 cooling log identified 'pasta rigatoni' finished cooling at 1310 with a final temperature of 5C; however, the start time and initial cooling temperatures were not documented. Crew identified an ice bath was used to cool the pasta.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The wheels on the mobile cart next to the blast chiller were damaged with numerous rough and difficult to clean surfaces. Crew stated spare parts were on order.
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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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The final sanitizing rinse temperature gauge of the hood-type potwash machine was not maintained in calibration. The gauge indicated final sanitizing rinse temperatures of 220F and 221F during two cycles, while the plate surface temperature measured 168F and 170F.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.:
17
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Site:
Galley-Deck 3 - Pastry/Bakery Station
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Violation:
Two 32-ounce cardboard containers of liquid, pasteurized eggs were thawing inside a sink containing running water at a temperature of 74F. Crew initiated corrective action.
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Recommendation:
Thaw TCS/PHF by one of the following: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F); (3) Completely submerged under running water at a water temperature of 21C (70F) or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F); (4) As part of a cooking process if the frozen food is cooked or thawed in a microwave oven.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry/Bakery Station
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Violation:
Reach-in refrigerator #3.2.12 was unable to maintain the internal temperatures of time/temperature control for safety (TCS) food items below 41F. The internal temperatures of 11 ceramic containers of creme brulee measured 45F with a calibrated thermometer. The creme brulee was prepared on 8 October 2025. Additionally, the internal temperature of mousse inside a metal container prepared on 8 October measured 45F. An ambient thermometer placed inside the unit measured a temperature of 44F. 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.:
20
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Site:
Galley-Deck 3 - Pastry/Bakery Station
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Violation:
The ambient temperature inside reach-in refrigerator #3.2.12 measured 44F with a calibrated thermometer. The internal temperatures of 11 containers of creme brulee and one container of mousse measured above 45F. Crew initiated corrective action.
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Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing
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Violation:
Liquid steadily dripped from the side of the conveyor-type warewashing machine's final sanitizing rinse compartment and pooled on the deck 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.:
35
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Site:
Galley-Deck 3 - Warewashing
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Violation:
Liquid pooled on the deck below a steady drip from the side of the conveyor-type warewashing machine's final sanitizing rinse compartment.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Deck 3 - Aft Coffee Station
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Violation:
The light intensity measured less than 220 lux at the counter-mounted coffee machine.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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Item No.:
22
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Site:
Galley-Deck 3 - Scullery
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|
Violation:
Four soiled bowls were stacked on top of each other inside the hood-type warewashing machine that did not expose the items to an unobstructed spray.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
18
|
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Site:
Provisions-Deck 2 - Meat and Poultry Thawing Room # 2218
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|
Violation:
A plastic container of six sealed packages of raw sausage was stored on a rack above a metal container of raw beef wrapped in plastic. Crew initiated corrective action.
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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.
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Item No.:
29
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Site:
Food Service General-Handwashing Sink Water Temperature
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Violation:
The handwashing sink's water temperature throughout multiple food service areas measured above 120F. The user could not adjust the temperature. This included:
Deck 8 ? Lido Caf Portside Buffet/Bar Service Area - 131F
Deck 3 ? Main Galley Outside the Butcher Area - 136F
Deck 3 ? Main Galley Outside the Chef?s Office - 128F
Deck 3 ? Main Galley Hot Preparation Area Next to the Deep Fat Fryer - 136F
Deck 3 ? Main Galley Potwash Area - 128F
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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:
Food Service General-Decks, Deckheads, and Bulkheads
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|
Violation:
The decks, deckheads, and bulkheads were maintained in a state of disrepair in the following food service areas, including:
Deck 8 - Lido Caf Portside Buffet/Bar Service Counter: The deck/bulkhead coving at the passenger bar counter was detached, creating a difficult to clean surface.
Deck 8 ? Lido Cafe Waiter Service Area (Portside/Forward): The laminate coating over the bulkhead was missing, exposing difficult to clean wood underneath.
Deck 4 ? Europa Main Restaurant Service Area (Portside): The deckhead was missing at the bulkhead/deckhead juncture, exposing the void space above. Boxed tea bags were stored on the shelf directly below.
Deck 4 ? Main Galley Soup Station: The grout between the deck tiles and the deck drain was chipped and missing. Water and debris accumulated inside areas of recess.
Deck 4 ? Crew Galley Buffet Service Area: The deck tile grout in front of the buffet line was chipped and missing. Liquid and debris accumulated inside areas of recess.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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