December 20, 2025
89Passed39 findings · 11 points deducted
Points deducted (100 − 11 = 89):
- −4 ptsItem 12: Hands washed; Hygienic practices
- −3 ptsItem 18: Cross-contamination storage, preparation, transportation
- −2 ptsItem 20: PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMDs provided, located, calibrated
- −1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
- −1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
All 39 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)13 findings
- Item 16Deck 2- Undercounter Refrigerator 2-5.
One container of sour cream was measured at 46°F by the inspector's thermometer and 44°F by a crew member's thermometer. The sour cream was discarded.
- Item 19Deck 2- Dry Storage
A rolling bin of sugar was not labeled. This was corrected.
- Item 19Deck 1- Meat Freezer
A package of raw fish was open and stored among packages of cold smoked salmon and raw sausage, beef, and liver.
- Item 20Deck 3- La Cucina Refrigerator 3-1
The refrigerator had been out of order for the past three weeks.
- Item 20Deck 2- Undercounter Refrigerator 2-5
The refrigerator was not able to maintain potentially hazardous foods at a temperature of 41°F or below. The ambient thermometer inside the unit measured 60°F. The inspector's thermometer measured the ambient temperature at 59°F.
- Item 21Deck 2- Dry Storage
A seam was between the shelves and the bulkhead, making this area difficult to clean.
- Item 21Deck 2- Refrigerator 2-10
A gap creating a difficult to clean area was between the bottom of refrigerator 2-10 and the deck.
- Item 21Deck 3- La Cucina Beverage Counter
Seams were present under the legs of the counter-mounted coffee brewer and water dispenser. This made the area difficult to clean.
- Item 22Deck 3- Undercounter Dishwashing Machine
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.
- Item 22Deck 2- Hood-type Potwash Machine
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.
- Item 27Deck 2- Technical Compartment 2-8
The bottom of the technical compartment was soiled with black debris. The insulation on the pipes was soiled with white debris.
- Item 29Deck 3- Soiled Drop Off Handwashing Sink
A large amount of ice was in the handwashing sink.
- Item 33Deck 2- Refrigerator 2-10
The deck was heavily soiled under refrigerator 2-10.
Buffets7 findings
- Item 12Deck 3- La Cucina
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.
- Item 13Deck 3- La Cucina
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.
- Item 14Deck 3- La Cucina
Two employees with beards were observed preparing food and not wearing beard restraints.
- Item 19Deck 1- Buffet Counter
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.
- Item 20Deck 6- Aqua Cafe
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.
- Item 20Deck 6- Aqua Cafe
Undercounter refrigerator 6-3 was out of order for over one month.
- Item 29Deck 6- Aqua Cafe
The handwashing sink, which was not adjustable by the user, measured 129°F.
Food storage (provisions)6 findings
- Item 15Deck 1- Meat Freezer
A package of raw fish was open and stored among packages of cold smoked salmon and raw sausage, beef, and liver.
- Item 16Deck 1- Dairy Walk-in Refrigerator
A box of 12 eggs was measured at 65°F. The eggs were discarded.
- Item 18Deck 1- Vegetable Walk-in
Mold was on five bunches of cauliflower and 10 zucchinis. The vegetables were discarded.
- Item 18Deck 1- Meat Freezer
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.
- Item 19Deck 1- Next to Dumbwaiter
Jackets were stored on top of boxes of juice. The jackets were relocated.
- Item 20Deck 1- Dairy, Fruit, and Vegetable Walk-in Coolers
At the time of the inspection, the walk-in coolers could not maintain potentially hazardous foods at a temperature of 41°F or below. The inspector measured the ambient temperature inside the vegetable cooler at 78°F. 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.
Food safety, general4 findings
- Item 21Crew Handwashing Sinks
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.
- Item 30Metered Handwashing Stations
The automatic crew handwashing sinks did not provide a flow of water for at least 15 seconds without needing to reactivate the faucets.
- Item 33Coving
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.
- Item 39Pests
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
Dining rooms2 findings
- Item 28Deck 3- La Cucina Outdoor Portside and Starboard Waiter Stations
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.
- Item 33Deck 3- La Cucina All Indoor Waiter Stations
There was a gap open to the plenum above the indoor waiter stations.
Pantries1 finding
- Item 21Deck 6- Aqua Cafe
A large gap was between the upright refrigerator and the storage rack, creating a difficult to clean area.
Housekeeping2 findings
- Item 36Deck 3 - Housekeeping Locker
The light intensity was less than 110 lux at the handwashing station.
- Item 36Deck 1 - Laundry
The light intensity was less than 110 lux at the handwashing station.
Drinking water2 findings
- Item 08Deck 2- Medical
The shower hose did not have a backflow prevention device.
- Item 08Cross Connection Log
The log did not list a backflow prevention device for the shower in the Medical center.
Bars1 finding
- Item 26Deck 3 - Coffee Bar
The automatic coffee machine was soiled on the food splash area of the dispensing nozzles. The machine was immediately cleaned.
Medical center1 finding
- Item 02Acute Gastroenteritis (AGE) Log
The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.