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Item No.:
19
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Site:
Galley-Deck 1- Meat Freezer
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Violation:
A package of raw fish was open and stored among packages of cold smoked salmon and raw sausage, beef, and liver.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
39
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Site:
Food Service General-Pests
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Violation:
Pests were observed in the following areas:
- Deck 6 Aqua Cafe: one fruit fly near the water dispenser
- Deck 3 La Cucina: one house fly was near the crew handwashing sink
- Deck 2 Galley near the preparation sink: three house flies
- Deck 1 Dry Storage: one house fly
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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.:
33
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Site:
Food Service General-Coving
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Violation:
There was no coving in the following locations:
- Deck 3 La Cucina Buffet: passenger and crew sides of the buffet lines,
- Deck 3 La Cucina Buffet: all indoor waiter stations,
- Deck 3 La Cucina Buffet: outdoor portside and starboard waiter stations,
- Deck 2 Passenger Galley: around the post in front of refrigerator 2-11, and
- Deck 1 Crew Buffet: side buffet counter.
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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.:
30
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Site:
Food Service General-Metered Handwashing Stations
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Violation:
The automatic crew handwashing sinks did not provide a flow of water for at least 15 seconds without needing to reactivate the faucets.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
33
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Site:
Dining Room-Deck 3- La Cucina All Indoor Waiter Stations
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Violation:
There was a gap open to the plenum above the indoor waiter stations.
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Recommendation:
Ensure slots for supply ventilation over the void space (plenum) are not directly over food preparation areas, food storage areas, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later.
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Item No.:
28
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Site:
Dining Room-Deck 3- La Cucina Outdoor Portside and Starboard Waiter Stations
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Violation:
Cups were stored upright and unprotected on eight trays. Two trays of utensils were also unprotected. Additionally, one stack of eight plates were stored upright.
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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- Soiled Drop Off Handwashing Sink
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Violation:
A large amount of ice was in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
20
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Site:
Galley-Deck 3- La Cucina Refrigerator 3-1
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Violation:
The refrigerator had been out of order for the past three weeks.
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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. Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards
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Item No.:
21
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Site:
Galley-Deck 3- La Cucina Beverage Counter
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Violation:
Seams were present under the legs of the counter-mounted coffee brewer and water dispenser. This made the area difficult to clean.
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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.:
22
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Site:
Galley-Deck 3- Undercounter Dishwashing Machine
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Violation:
The undercounter dishwashing machine near the clean storage rack would not start due to low temperature. Crew were aware of the issue and working to fix it. An hour later, the machine was operational.
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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.:
27
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Site:
Galley-Deck 2- Technical Compartment 2-8
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Violation:
The bottom of the technical compartment was soiled with black debris. The insulation on the pipes was soiled with white 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.:
33
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Site:
Galley-Deck 2- Refrigerator 2-10
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Violation:
The deck was heavily soiled under refrigerator 2-10.
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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.:
21
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Site:
Galley-Deck 2- Refrigerator 2-10
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Violation:
A gap creating a difficult to clean area was between the bottom of refrigerator 2-10 and the deck.
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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.:
22
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Site:
Galley-Deck 2- Hood-type Potwash Machine
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Violation:
The hood-type potwash machine had been out of order since 4 December 2025. Crew stated they were waiting for spare parts to be delivered.
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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.:
16
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Site:
Galley-Deck 2- Undercounter Refrigerator 2-5.
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Violation:
One container of sour cream was measured at 46F by the inspector's thermometer and 44F by a crew member's thermometer. The sour cream was discarded.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
20
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Site:
Galley-Deck 2- Undercounter Refrigerator 2-5
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Violation:
The refrigerator was not able to maintain potentially hazardous foods at a temperature of 41F or below. The ambient thermometer inside the unit measured 60F. The inspector's thermometer measured the ambient temperature at 59F.
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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. Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
19
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Site:
Galley-Deck 2- Dry Storage
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Violation:
A rolling bin of sugar 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 2- Dry Storage
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Violation:
A seam was between the shelves and the bulkhead, making this area difficult to clean.
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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.:
16
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Site:
Provisions-Deck 1- Dairy Walk-in Refrigerator
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Violation:
A box of 12 eggs was measured at 65F. The eggs were discarded.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
20
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Site:
Provisions-Deck 1- Dairy, Fruit, and Vegetable Walk-in Coolers
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Violation:
At the time of the inspection, the walk-in coolers could not maintain potentially hazardous foods at a temperature of 41F or below. The inspector measured the ambient temperature inside the vegetable cooler at 78F. All potentially hazardous foods, except for a box of 12 eggs, had been moved from the walk-in coolers to the freezers. The walk-in refrigerators were fixed and cooled to appropriate temperatures before inspectors left the ship.
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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. Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
18
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Site:
Provisions-Deck 1- Vegetable Walk-in
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Violation:
Mold was on five bunches of cauliflower and 10 zucchinis. The vegetables were discarded.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Provisions-Deck 1- Next to Dumbwaiter
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Violation:
Jackets were stored on top of boxes of juice. The jackets were relocated.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
18
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Site:
Provisions-Deck 1- Meat Freezer
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Violation:
One package of cold smoked ready-to-eat salmon and an open package of raw fish were stored in a box with raw pork sausages, raw whole muscle meat, and raw pork liver. All items were thawed.
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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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
15
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Site:
Provisions-Deck 1- Meat Freezer
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Violation:
A package of raw fish was open and stored among packages of cold smoked salmon and raw sausage, beef, and liver.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents, so the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Buffet-Deck 1- Buffet Counter
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Violation:
The countertop self-service portable display cases did not have self-closing lids. The area was not in operation at the time of the inspection.
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Recommendation:
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.:
12
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Site:
Buffet-Deck 3- La Cucina
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Violation:
A crew member was observed slicing onions, grating carrots, and peeling avocados with their bare, ungloved hands. The produce was used to make a ready-to-eat salad. The crew member stated they had washed their hands prior to preparing the salad.
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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.:
13
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Site:
Buffet-Deck 3- La Cucina
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Violation:
A crew member was observed not wearing gloves and handling produce with their bare hands while grating carrots, slicing onions, and peeling avocados to make a ready-to-eat salad. The crew member stated they had washed their hands prior to preparing the salad.
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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: 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.:
14
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Site:
Buffet-Deck 3- La Cucina
|
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Violation:
Two employees with beards were observed preparing food and not wearing beard restraints.
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Recommendation:
Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
29
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Site:
Buffet-Deck 6- Aqua Cafe
|
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Violation:
The handwashing sink, which was not adjustable by the user, measured 129F.
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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.:
20
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Site:
Buffet-Deck 6- Aqua Cafe
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Violation:
Slotted fasteners were on the food-contact surface of the espresso machine. Staff stated this was previously reported and the manufacturer is scheduled to come aboard and replace them.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.:
20
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Site:
Buffet-Deck 6- Aqua Cafe
|
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Violation:
Undercounter refrigerator 6-3 was out of order for over one month.
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|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards. 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.:
21
|
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Site:
Pantry-Deck 6- Aqua Cafe
|
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Violation:
A large gap was between the upright refrigerator and the storage rack, creating a difficult to clean area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
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Site:
Food Service General-Crew Handwashing Sinks
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Violation:
The manufacturer's paper towel bin was not installed in the technical compartment on any of the handwashing sinks. This left a large opening to the difficult-to-clean technical compartment with exposed pipes and wires. Staff stated they could not use the manufacturer's bins because they interfered with the pipes and wires under the sink.
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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.:
36
|
|
Site:
Housekeeping-Deck 3 - Housekeeping Locker
|
|
Violation:
The light intensity was less than 110 lux at the handwashing station.
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|
Recommendation:
Provide at least 110 lux (10 foot-candles) of light intensity at handwashing stations.
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Item No.:
36
|
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Site:
Housekeeping-Deck 1 - Laundry
|
|
Violation:
The light intensity was less than 110 lux at the handwashing station.
|
|
Recommendation:
Provide at least 110 lux (10 foot-candles) of light intensity at handwashing stations.
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Item No.:
08
|
|
Site:
Potable Water-Deck 2- Medical
|
|
Violation:
The shower hose did not have a backflow prevention device.
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|
Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
08
|
|
Site:
Potable Water-Cross Connection Log
|
|
Violation:
The log did not list a backflow prevention device for the shower in the Medical center.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
26
|
|
Site:
Bar-Deck 3 - Coffee Bar
|
|
Violation:
The automatic coffee machine was soiled on the food splash area of the dispensing nozzles. The machine was immediately cleaned.
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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.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.
|
|
Recommendation:
All fields of the AGE log must be completed, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column.
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