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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Cases
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Violation:
On 5 May 2025, a passenger visited the medical center with respiratory symptoms and reported experiencing intermittent diarrhea over the past 10 days. On 10 May 2025, another passenger presented with respiratory symptoms accompanied by vomiting and diarrhea. However, the medical records did not clarify whether the gastrointestinal symptoms preceded, followed, or occurred simultaneously with the respiratory symptoms, nor did they indicate whether the diarrhea was abnormal for the individual or if any underlying conditions were present. Unlike acute gastroenteritis (AGE) cases, no follow-up of close contacts was conducted, as this is not required for acute respiratory disease cases. The medical staff treated the passengers solely for respiratory illness. Staff also noted that the electronic medical record system does not permit classifying a patient simultaneously under both respiratory and AGE categories.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Public Vomit Incident
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Violation:
Although a passenger was identified as having two public vomit incidents on May 10, there was no follow up by medical staff to determine the need for isolation.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
Logs for 2025 documented 22 disinfection procedures using mostly 200 ppm chlorine solution for 1 hour. None of these were emergencies. The cruise line form used by the staff required the use of 50 ppm chlorine solution for 4 hours, same as the VSP requirement, for non-emergencies.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen 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.
In an emergency, this contact time may be shortened to 1 hour by increasing free residual halogen to at least 200 mg/L (ppm) throughout the affected area.
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Item No.:
10
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Site:
Recreational Water Facilities-Variance: Solarium Pool Safety Sign
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Violation:
In December 2023, VSP granted a variance after the cruise line requested to be exempt from fully complying with section 6.8.1.1.1 of the VSP Operations Manual. The variance has largely been disregarded since its approval. By January 2024, the cruise line directed its ships and informed the public that children would be allowed in the pool. The variance permits the removal of safety signage in the adult-only Solarium Pool that cautions against use by children in diapers or those who are not toilet trained. Nonetheless, another sign at the pool references a time window?5:00 to 7:00 p.m.?during which children under 16 are allowed.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16: Retreat Pool
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Violation:
Two corners of the pool bottom had accumulated debris.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
16
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Site:
Galley-Deck 4 - Walk-In Refrigeration Unit 4-7-52
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Violation:
The passion fruit mousse was labeled with an incorrect 7-day discard label of 4 June 2025. The cooling logs identified the first ingredient of fruit crud was prepared on 28 May 2025, a day prior to the when the mousse cooled. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 4 - Walk-In Refrigeration Unit 4-7-55
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Violation:
The beef wellington was labeled with an incorrect 7-day discard label of 4 June 2025. The cooling logs identified the first ingredient of beef was prepared and cooled on 27 May 2025, two days prior to the when the beef wellington was cooled. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Pantry-Deck 16- Sunset Bar
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Violation:
The time control plans posted in the Sunset Bar pantry and the Luminae galley did not have the same set up and discard times. Staff stated potentially hazardous food (PHF) items are prepared in the Luminae galley and transported to the Sunset Bar pantry. In the Luminae galley, the line on the time control plan for the Sunset Bar Pantry said time control was from 1100-1500. In the Sunset Bar pantry, the time control plan stated time control was from 1045- 1445. The time control plan in the Sunset Bar Pantry was updated.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Deck 4 - Portside Coffee Station
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Violation:
The posted time control plan identified the coffee machine milk dispenser was a unit on time control; however, unit was not physically labeled as on time control. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 12- Luminae Walk-in Cooler
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Violation:
Cold smoked salmon was stored above ready-to-eat deli meat. The foods were 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 foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Deck 5- Eden Cafe
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Violation:
There were no side sneeze guards on the buffet line, and passengers were able to stand within 1 meter of the food. During the inspection, no food was out for service and the area was not in operation. Side sneeze shields were installed before the end of the inspection.
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Recommendation:
Protect food on display from contamination by the use of 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 (40 inches).
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Item No.:
21
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Site:
Galley-Deck 4 - Cypress Galley Hot Preparation Area
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Violation:
The silicone was peeling and missing around the juncture of the heating surface for the right flat-top grill. Pieces of difficult-to-clean metal filaments extended from the edges of the juncture. Brown food residue accumulated inside areas of recess. 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 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 - Warewashing Area
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Violation:
The wash solution inside the rack-type warewashing machine was soiled with food residue and used coffee filter. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
While testing the final rinse spray pattern, the middle conveyor-type warewashing machine final rinse manifold stopped working. The final rinse spray would not activate when utensils passed through on the conveyor. Crew identified the valve failed and initiated corrective action.
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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 of these guidelines; (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 14- Hood-type Potwashing Machine
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Violation:
Four pans overlapped in the hood-type potwashing machine, preventing the spray from adequately cleaning and sanitizing all pan surfaces.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
While testing the final rinse spray pattern, the middle conveyor-type warewashing machine final rinse manifold stopped working. The final rinse spray would not activate when utensils passed through on the conveyor. Crew identified the valve failed. Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 2
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Violation:
Food-contact surfaces on the underside of the recently cleaned and sanitized counter-mounted deli slicer were soiled with gray and white food residue. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 14- Aqua Spa
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Violation:
Sticky food debris was on the food contact surface of a previously cleaned and sanitized scoop. The scoop was sent to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5- Fine Cuts
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Violation:
A sticky substance was on the handle of the dry store trolley. The handle was cleaned.
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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 14- Ocean View Cafe Hot Galley
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Violation:
Dust and dried food debris accumulated on the side of the tilting pan located closest to the bulkhead. This was cleaned.
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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 4 - Cypress Galley Hot Preparation Area
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Violation:
Brown food residue accumulated inside areas of peeling and recessed silicone around the juncture for the right flat-top grill. Pieces of difficult-to-clean metal filaments extended from the edges of the juncture. 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.:
29
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Site:
Galley-Deck 3 - Potwashing Area
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink area measured 122F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 4 - Portside Hot Preparation Area
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink at the entrance to the preparation area measured 124F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 4 - Bakery
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink near the fire blanket compartment measured 123F with a calibrated thermometer. The handwashing sink was sensor activated and the user was unable to control the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Provisions-Deck 2
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Violation:
The handwashing station next to a liquor storage room was blocked by several pallets and a trolley.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
31
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Site:
Buffet-Deck 14- Aqua Spa
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Violation:
Sanitizer and disinfectant were stored in an undercounter cabinet in the food area.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
44
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Site:
Potable Water-Disinfection
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Violation:
Logs for 2025 documented 22 disinfection procedures using mostly 200 ppm chlorine solution for 1 hour. None of these were emergencies. The cruise line form used by the staff required the use of 50 ppm chlorine solution for 4 hours, same as the VSP requirement, for non-emergencies.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Cases
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Violation:
On 5 May 2025, a passenger visited the medical center with respiratory symptoms and reported experiencing intermittent diarrhea over the past 10 days. On 10 May 2025, another passenger presented with respiratory symptoms accompanied by vomiting and diarrhea. However, the medical records did not clarify whether the gastrointestinal symptoms preceded, followed, or occurred simultaneously with the respiratory symptoms, nor did they indicate whether the diarrhea was abnormal for the individual or if any underlying conditions were present. Unlike acute gastroenteritis (AGE) cases, no follow-up of close contacts was conducted, as this is not required for acute respiratory disease cases. The medical staff treated the passengers solely for respiratory illness. Additionally, although a passenger was identified as having two public vomit incidents on 10 May, there was no follow up by medical staff to determine the need for isolation.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-Variance: Solarium Pool Safety Sign
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Violation:
In December 2023, VSP granted a variance after the cruise line requested to be exempt from fully complying with section 6.8.1.1.1 of the VSP Operations Manual. The variance has largely been disregarded since its approval. By January 2024, the cruise line directed its ships and informed the public that children would be allowed in the pool. The variance permits the removal of safety signage in the adult-only Solarium Pool that cautions against use by children in diapers or those who are not toilet trained. Nonetheless, another sign at the pool references a time window?5:00 to 7:00 p.m.?during which children under 16 are allowed.
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Recommendation:
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