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Item No.:
07
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Site:
Potable Water-Pipe & Backflow Prevention Devices Disinfection Log
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Violation:
On 09 September 2025 a water pipe was disinfected with 50 ppm for two hours. The record stated the pipe was disinfected from '12:30P - 14:41.'
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Galley-Deck 3 Beverage Station
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Violation:
Water dripped continuously from the backflow prevention device and pooled on the countertop.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Buffet-Deck 16 - Windjammer - Live Cooking Station (Portside)
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Violation:
The crew member responsible for measuring temperatures of omelets was not ensuring the eggs were cooked to the required temperatures. Three omelets were recently prepared and placed on the over-shelf for immediate service to guests. The crew member's thermometer was stored in their pants pocket and did not have any sanitizing wipes.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair.
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Item No.:
16
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Site:
Buffet-Deck 16 - Windjammer - Omelet Station (Portside)
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Violation:
The crew member responsible for measuring temperatures of omelets was not ensuring the eggs were cooked to the required temperatures. Three omelets were recently prepared and placed on the over-shelf for immediate service to guests. The crew member's thermometer was stored in their pants pocket and did not have any sanitizing wipes.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry, and foods containing these raw animal foods, to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for comminuted fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the standard.
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Item No.:
18
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Site:
Galley-Deck 3- Breakfast Walk-in Cooler
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Violation:
A tray of raw corned beef was stored above egg products. This was rearranged.
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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.
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Item No.:
18
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Site:
Provisions-Deck 2- Beef Box
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Violation:
Three containers of whole muscle beef were stored under containers of ground beef.
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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.
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Item No.:
19
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Site:
Galley-Deck 3- Refrigerated Provision Room
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Violation:
The container of breadcrumbs was not labeled. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Galley-Deck 3 Pastry Counter
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Violation:
The counter-mounted mixer legs were not sealed to the countertop. Water pooled around the legs.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table; (2) Elevated on legs. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 millimeters (4 inches) clearance between the table and the equipment.
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Item No.:
21
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Site:
Galley-Deck 5- Sauce Station
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Violation:
The black ring on the tilting kettles cylindrical arm was broken, creating a difficult to clean area.
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Recommendation:
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 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.
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Item No.:
21
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Site:
Galley-Deck 8 - Chops Grille
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Violation:
The manufacturer's stickers were peeling near the bottom of the hood-type potwash and glasswash machines.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 4 Dishwash Port-side
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Violation:
A portable dish storage rack was chipped and in disrepair.
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Recommendation:
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. 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.
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Item No.:
21
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Site:
Bar-Deck 8 - Trellis Bar
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Violation:
The water line's insulation was peeling and in disrepair inside the undercounter technical compartment.
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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. 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 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.
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Item No.:
21
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Site:
Galley-Deck 3- Hot Galley
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Violation:
The cylindrical arm on the tilting kettle 0380121 was in disrepair making a difficult to clean area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 2- Flight-Type Dishwashing Machine
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Violation:
Water sprayed out of the soiled side of the machine causing water to pool 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.:
22
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Site:
Galley-Deck 16 - Windjammer - Dishwash
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Violation:
Water dripped from below the prewash compartment of the flight-type dishwash machine and pooled on the deck between the machine and the bulkhead.
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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 2 Flight-Type Dishwash
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Violation:
The flight-type dishwashing machine's final rinse spray nozzles did not spray in a fan like pattern.
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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:
Galley-Deck 3- Starboard Flight-Type Dishwashing Machine
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Violation:
The final rinse sanitizing temperature did not reach 160F. When measured by a crew member, the final rinse sanitizing temperature measured 152F and 155F. When measured by the inspector's thermometer, it measured 150F. The inspector placed a 160F irreversible temperature color changing sticker on a plate in the final rinse compartment, and it did not change colors.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Galley-Deck 3 Beverage Station
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Violation:
Water dripped continuously from the backflow prevention device and pooled on the countertop.
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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 5- Cold Pantry
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Violation:
A dead insect was on the door inside undercounter refrigerator 05803383.
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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 5- Room Service Beverage Line
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Violation:
Water pooled in the technical compartment below the soda machine.
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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 5 Cafe Promenade
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Violation:
Two dead flies were observed on shelves in the dishwash storage area.
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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 Pastry Counter
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Violation:
The counter-mounted mixer legs were not sealed to the countertop. Water pooled around the legs.
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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 12 - Wonderland
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Violation:
The top shelf of the multi-flow cabinet was soiled with more than a 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.:
27
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Site:
Buffet-Deck 16 - Windjammer Beverage Station (Portside)
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Violation:
The undercounter technical cabinet was soiled with food 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.:
30
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Site:
Galley-Deck 4- Handwashing Sink near Clean Dishwash Side
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Violation:
The sensor on the automatic handwashing sink was not working and the water would not turn on.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 5- Handwashing Sink near Clean Side of Warewash Area
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Violation:
The sensor on the automatic handwashing sink was not working.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 5- Flight Type Dishwashing Machine
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Violation:
Condensate collected on the deckhead above the soiled side of the dishwashing machine and dripped continuously onto the deck below.
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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 5- Sauce Station
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Violation:
The coving was in disrepair under tilting pan 0580207.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Food Service General-Deck Grouting
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Violation:
The deck grouting was heavily recessed in the following areas:
- Deck 5 Main Galley Hot Galley
- Deck 4 Main Galley Hot Galley
- Deck 4 Bakery
- Deck 3 Main Galley Hot Galley
- Deck 2 Crew Galley
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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 16 - Windjammer - Live Cooking Station (Portside)
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Violation:
The decorative back bulkhead was chipped in a few areas.
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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:
Galley-Deck 16 - Windjammer - Dishwash
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Violation:
Water pooled on the deck between the flight-type dishwash machine and the bulkhead.
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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:
Buffet-Deck 16 - Windjammer - Live Cooking Station (Aft/Starboard)
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Violation:
The deck/bulkhead juncture was damaged below the fire blanket at the entrance to the pantry.
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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:
Galley-Deck 2- Flight-Type Dishwashing Machine
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Violation:
Water sprayed out of the soiled side of the machine causing water to pool on the deck below.
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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.:
34
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Site:
Galley-Deck 5- Room Service
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Violation:
Water continuously dripped from the faucet on the right dipper well.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 16 - Windjammer - Dishwash
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Violation:
Water dripped from below the prewash compartment of the flight-type dishwash machine and pooled on the deck between the machine and the bulkhead.
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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:
Galley-Deck 8 - Jamie's Italian
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Violation:
The light intensity measured less than 220 lux on the preparation counter at the cold well.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) 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:
Galley-Deck 8 - Park Cafe
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Violation:
The light intensity measured less than 110 lux around and behind the counter-mounted ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 16 - Windjammer - Omelet Station (Portside)
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Violation:
The light intensity at the crew handwashing facility measured less than 220 lux at the faucet.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) 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 5- Flight Type Dishwashing Machine
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Violation:
Condensate collected on the deckhead above the soiled side of the dishwashing machine and dripped continuously onto the deck below.
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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.:
39
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Site:
Bar-Deck 8 - Trellis Bar
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Violation:
At least three drain flies were inside the undercounter technical compartment.
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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.:
40
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Site:
Galley-Deck 5 Cafe Promenade
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Violation:
Two dead flies were observed on shelves in the dishwash storage area.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Galley-Deck 5- Cold Pantry
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Violation:
A dead insect was on the door inside the undercounter refrigerator 05803383.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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