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Item No.:
21
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Site:
Galley-Deck 9 - Lido Marketplace Hot Preparation Area
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Violation:
White corrosion accumulated on the external hinges of the middle, undercounter reach-in refrigeration unit.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
28
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Site:
Dining Room-Deck 9 - Lido Marketplace Clean Waiter Stations
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Violation:
The deckhead above the clean waiter stations throughout the lido buffet dining area was open to the void space above, exposing numerous difficult-to-clean wires. Packaged food items and clean utensils were stored on the counters underneath. Crew identified hard deckheads will be installed during the upcoming February 2026 dry dock.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
19
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Site:
Dining Room-Deck 9 - Lido Marketplace Clean Waiter Stations
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Violation:
The deckhead above the clean waiter stations throughout the lido buffet dining area was open to the void space above, exposing numerous difficult-to-clean wires. Packaged food items and clean utensils were stored on the counters underneath. Crew identified hard deckheads will be installed during the upcoming February 2026 dry dock.
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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. Do not store foods: (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
27
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Site:
Buffet-Deck 9 - Lido Marketplace Forward Hot Service Line
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Violation:
The plastic tray storing seven bowls for passenger service was soiled with more than a day?s accumulation of white food residue and debris. 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.:
26
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Site:
Buffet-Deck 9 - Lido Marketplace Portside Beverage Station Forward
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Violation:
The counter-mounted coffee machine's left dispensing nozzle was soiled with more than a day's accumulation of residue and debris. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Marketplace Forward Passenger Handwashing Station
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Violation:
One-foot-by-one-foot square openings penetrated the bulkhead into the void space behind the bottom of the passenger handwashing station. More than a day?s accumulation of dust collected around the openings. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Buffet-Deck 9 - Lido Marketplace Portside Omelet Station, Forward
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Violation:
One metal container of cut spinach labeled with a four-hour discard time was stored inside a neutral cabinet along with two soiled pans and pieces of paper. This unit was not identified as a time-control unit either physically or on the written plan. The internal temperature of the cut spinach measured 71F using a calibrated thermometer. 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.:
19
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Site:
Buffet-Deck 9 - Lido Marketplace Portside Omelet Station, Forward
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Violation:
One metal container of cut spinach labeled with a four-hour discard time was stored inside a neutral cabinet along with two soiled pans and pieces of paper. This unit was not identified as a time-control unit either physically or on the written plan. The internal temperature of the cut spinach measured 71F using a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
33
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Site:
Dining Room-Deck 9 - Lido Marketplace Clean Waiter Stations
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Violation:
The deckhead above the clean waiter stations throughout the lido buffet dining area was open to the void space above, exposing numerous difficult-to-clean wires. Packaged food items and clean utensils were stored on the counters underneath. Crew identified hard deckheads will be installed during the upcoming February 2026 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Buffet-Deck 9 - Lido Marketplace Forward Hot Service Line
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Violation:
The plastic tray storing seven bowls for passenger service was soiled with more than a day?s accumulation of white food residue and debris. Crew initiated corrective action.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Marketplace Starboard Entrance, Forward
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Violation:
The ventilation duct above the entrance door was soiled with more than a day's accumulation of dust. Crew initiated corrective action.
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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.:
27
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Site:
Galley-Deck 9 - Lido Marketplace Hot Preparation Area
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Violation:
White corrosion accumulated on the external hinges of the middle, undercounter reach-in refrigeration unit.
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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.:
22
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Site:
Galley-Deck 9 - Lido Marketplace Scullery
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Violation:
Liquid steadily dripped from the bottom of the conveyor-type warewashing machine?s final rinse compartment and pooled on the deck.
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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 9 - Lido Marketplace Scullery
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Violation:
Liquid pooled on the deck beneath a steady drip from the bottom of the conveyor-type warewashing machine's final 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.:
21
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Site:
Room Service-Deck 6
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Violation:
The hose on the exterior of the water dispensing machine was frayed, creating a difficult-to-clean surface. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Room Service-Deck 6
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Violation:
More than a day's worth of dust and food debris accumulated underneath the bulkhead mounted cold holding cabinets.
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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.:
08
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Site:
Galley-Deck 3
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Violation:
No backflow prevention device was provided on the potable water supply line for the threaded bucket-filling spigot beneath the portside entrance handwashing station.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) Hose-bib connections; (29) Any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
22
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Site:
Galley-Deck 3 - Portside Warewashing Area
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Violation:
Food debris and other residue accumulated in the final rinse solution inside the conveyor-type warewashing machine. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
36
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The light intensity behind combination oven # 8 measured less than 110 lux. Crew initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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.:
33
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Site:
Dining Room-Deck 3 - Renoir Dining Room
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Violation:
Liquid dripped from the bulkhead and pooled on the carpet below in the aft area of the dining room.
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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 0 - Hot Preparation Area
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Violation:
Liquid steady dripped from the middle soup kettle's technical compartment and accumulated on the deck below. The source of the leak could not be identified. Crew initiated corrective action.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
33
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Site:
Galley-Deck 0 - Hot Preparation Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the middle soup kettle's technical compartment. The source of the leak could not be identified. Crew initiated corrective action.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service locations:
Deck 9 ? Lido Marketplace Portside Passenger Handwashing Station, Forward: One fruit fly was on the bulkhead to the left of the handwashing station.
Deck 9 ? Lido Marketplace Portside Coffee Station: One fruit fly was on the bulkhead above stored cups.
Deck 9 ? Lido Marketplace Forward Service Line: One fruit fly was on the bulkhead above the buffet service line.
Deck 9 ? Lido Marketplace Forward Service Line, Starboard: One fruit fly was on the bulkhead above the plate storage area.
Deck 9 ? Lido Marketplace Forward Service Line Pastry Station: One fruit fly was on the bulkhead.
Deck 9 ? Lido Marketplace Aft Beverage Station, Portside: One fruit fly was on the bulkhead above the counter-mounted juice machine.
Deck 9 ? Lido Marketplace Aft Coffee Station, Portside: Two fruit flies were on the deckhead.
Deck 9 ? Lido Marketplace Aft Desert Station: One housefly was flying around the area.
Deck 9 ? Lido Marketplace Coffee Bar: Two fruit flies were on the bulkhead.
Deck 9 ? Seafood Shack Show Galley: One fruit fly was on the deckhead.
Deck 9 ? Pizzeria del Capitano Show Galley: One fruit fly was on the deckhead.
Deck 6 ? Room Service: One fruit fly flew underneath bulkhead-mounted cold-holding cabinets.
Deck 3 ? Main Galley Appetizer Area: One fruit fly was on the bulkhead outside of walk-in refrigeration unit # 31.
Deck 3 ? Main Galley Appetizer Area: Three fruit flies were on the underside of the counter next to the bulkhead-mounted knife locker.
Deck 3 ? Main Galley Storage Room FSD 3.08: One fruit fly was flying around boxes of stored utensils.
Deck 3 ? Main Galley Aft Preparation Line: One fruit fly was on the bulkhead above the clean storage rack.
Deck 3 ? Main Galley Starboard Wine Pantry: Two fruit flies flew inside the area.
Deck 0 ? Team Dining # 1: Two fruit flies flew inside the technical compartment underneath the counter-mounted juice machine.
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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-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Decks, bulkheads, and deckheads were maintained in disrepair throughout the following food service locations:
Deck 9 ? Lido Marketplace Forward Service Line: The coving at the deck/bulkhead juncture was missing and chipped, with food residue accumulating in areas of recess.
Deck 9 ? Lido Marketplace Aft Service Line: The coving at the deck/bulkhead juncture was missing and chipped.
Deck 9 ? Pizzeria del Capitano Walk-In Refrigeration Unit # 45: The grouting under the evaporative condenser was missing, with debris accumulating inside recessed areas.
Deck 9 ? Bonsai Sushi Galley: The grouting surrounding the deck drains was chipped and missing, with dust and debris accumulating inside recessed areas.
Deck 9 ? Lido Marketplace Galley Hot Preparation Area: The deck grouting between the tiles and the deck drain for the soup kettles was chipped and missing, with liquid accumulating inside recessed areas.
Deck 9 ? Lido Marketplace Galley Scullery: The grouting between the tiles underneath the prerinse sink was missing, with liquid accumulating inside recessed areas.
Deck 3 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and deck drain under the grooved grills was missing, with liquid accumulating inside recessed areas.
Deck 3 ? Main Galley Hot Preparation Area: The grouting between the deck tiles and metal landing for the soup kettles was missing, with liquid accumulating inside recessed areas.
Deck 3 ? Main Galley Forward Warewashing Area: The deck tiles underneath the soiled end of the potwashing machine were raised, broken, and damaged ? creating a difficult-to-clean surface. Dust and liquid accumulated inside areas of recess.
Deck 0 ? Crew Galley Hot Preparation Area: The grouting between the deck tiles and deck drain was missing, with liquid accumulating inside areas of recess.
Deck 0 ? Team Dining # 1: The profile strip between the two bulkhead panels was missing, creating an opening to the void space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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. Ensure bulkheads and deckheads have smooth, hard finishes. 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A nonfood employee experienced AGE symptom onset at 0519 on 24 December 2025 and reported to the medical center at 0835 the same day. The employee visited the crew mess before reporting to the medical center. A second nonfood employee experienced AGE symptom onset at 0715 on 1 January 2026 and reported to the medical center at 1500 the same day. This employee went to work and to the crew mess prior to reporting to the medical center. Crew received disciplinary action.
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Recommendation:
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The downloadable version of the AGE log did not include a ?Comments/Notes? column, as required in the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: 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.:
26
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Site:
Pantry-8 - Captain's Pantry
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Violation:
More than a day?s accumulation of white debris collected on the inside of the ice machine?s dispensing chute. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
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Site:
Buffet-Deck 0 - Officer's Mess
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Violation:
The light intensity measured less than 220 lux at the buffet line.
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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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