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Item No.:
08
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Site:
Potable Water-Disinfection Logs
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Violation:
The free halogen flush test results were not documented with a specific value for all records. In addition, there were only records from November 2025 - February 2026 to be reviewed. Crew stated they did not have any additional records that were kept.
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Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured. Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
32
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Site:
Other-Garbage Storage Room
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Violation:
The garbage room was found to be excessively overfilled with multiple trash bins, cardboard boxes and loose waste materials. These items were piled in multiple areas of the room making it difficult to manage and properly dispose. Due to the volume and organization of the area it was not maintained in a clean and sanitary manner.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean. Ensure the garbage and refuse storage room is large enough to store and process the garbage and refuse.
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Item No.:
40
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|
Site:
Other-Garbage Storage Room
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|
Violation:
The garbage cold storage room had 15 dead flies on the sorting table and trash.
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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.:
08
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Site:
Potable Water-Bunker Station Locker
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Violation:
The hose cap fittings were not capped or stored in a sanitary manner.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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|
Violation:
The quarterly Legionella sampling testing did not include hot water return lines or water heaters. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis Log (AGE)
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|
Violation:
On 20 January 2026 a crew member position was left blank on the AGE log. Medical staff stated the online system is currently undergoing updates which is hindering staff to include the position. It was recommended to include the note in the comments column of the log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns:Crew member position or job on the vessel. 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).
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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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|
Violation:
The nontestable devices log listed ward rooms had five devices but the devices counted during the inspection were three. In addition, there were no air gaps listed for the compensation tanks in all recreational water facility pump rooms.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. 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.:
09
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Site:
Recreational Water Facilities-Whirlpool Portside
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Violation:
The ph for the whirlpool was tested twice and measured 6.7 with the inspector's test kit and 7.0 for the crews test kit. The analyzer was tested and measured 6.8 with the inspector's test kit and 6.7 with the crews test kit.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Portside
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Violation:
The ph for the whirlpool was tested twice and measured 6.7 with the inspector's test kit and 7.0 for the crews test kit. The analyzer was tested and measured 6.8 with the inspector's test kit and 6.7 with the crews test kit.
There was no alarm system that alerted the low ph levels.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool - Shepherds Hook
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Violation:
The two shepherd hooks were blocked by umbrella stands.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater.
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Item No.:
33
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|
Site:
Food Service General-Decks
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|
Violation:
Deck grout was recessed or missing throughout sections of most galleys and pantries. This was most evident around deck drains and steel platforms. Additionally, deck/bulkhead coving was in poor repair in multiple areas of the buffet and main 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.:
17
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|
Site:
Food Service General-Time Control Plans
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Violation:
Posted time control plans throughout different food outlets indicated containers of TCS/PHF under time control and placed on preparation counters only needed to be labeled if the outlet is open more than four hours. Several of these were changed during the inspection to say they are required to be labeled with the discard time, even if the outlet is open less than 4 hours.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control.
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Item No.:
12
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Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
A crew member working with ready to eat lobster removed his gloves to conduct another task and did not wash his hands prior to donning new gloves to resume working with the lobster.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (2) When switching between working with raw food and working with ready-to-eat food; (3) Before putting on gloves for working with food or clean equipment and between glove changes; and (4) After engaging in other activities that contaminate the hands.
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Item No.:
33
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|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
A clear liquid dripped from a deckhead seam and landed on the top surface of the ice cream machine. No food was impacted.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
A clear liquid dripped from a deckhead seam and landed on the top surface of the ice cream machine. No food was impacted.
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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.:
39
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
One fruit fly was near the ice cream 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.:
36
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
Light intensity was less than 110 lux to the right of the deck oven.
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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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|
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Item No.:
16
|
|
Site:
Galley-Deck 9 - Pool Grill
|
|
Violation:
Multiple working containers consisting of chicken mix, salmon salad, and cut leafy greens were on the preparation counter at this outlet and were not labeled with a four hour discard.
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|
Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
18
|
|
Site:
Galley-Deck 9 - Pool Grill
|
|
Violation:
A container of packaged raw fish was stored below containers of packaged raw burgers. This was corrected.
|
|
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
|
|
Site:
Provisions-Deck 3 - Meat Freezer
|
|
Violation:
A heavy accumulation of frozen condensate covered an unwrapped carving leg of prosciutto. Additionally, ice coated various boxes of frozen food items stored on storage racks near the left side of the room.
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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.:
27
|
|
Site:
Provisions-Deck 3 - Meat Freezer
|
|
Violation:
Heavy accumulation of frozen condensate coated the storage shelving on the left side of the room. The ice also coated various boxes of frozen food items.
|
|
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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|
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Item No.:
17
|
|
Site:
Pantry-9 Bridge
|
|
Violation:
The coffee machine milk unit did not have a time control label but was listed on the plan.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Midship Pool
|
|
Violation:
The water fill exceeded the pool level by approximately 5 inches resulting in insufficient skim. In addition, 1 inch of standing water was on the beach access level and could not be drained.
|
|
Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment.
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|
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Item No.:
36
|
|
Site:
Buffet-Deck 7 - La Terrazza - Aft
|
|
Violation:
The lighting did not reach at least 220 lux at the buffet entrance.
|
|
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
|
|
Site:
Galley-Deck 7 - La Terrazza
|
|
Violation:
The lighting did not reach at least 220 lux at the warewash soiled side.
|
|
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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|
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Item No.:
16
|
|
Site:
Buffet-Deck 7 - La Terrazza
|
|
Violation:
The poached eggs did not contain a consumer advisory signage to indicate they were served undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
21
|
|
Site:
Buffet-Deck 7 - La Terrazza
|
|
Violation:
The counter-mounted coffee station legs were not sealed to the counter.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 7 - La Terrazza - Aft
|
|
Violation:
The insulated cold water lines were in disrepair in the technical space underneath the espesso machine.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - La Terrazza
|
|
Violation:
The lighting was less than 110 lux around the counter-mounted water dispenser.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 7 - La Terrazza - Dessert Station
|
|
Violation:
The lighting in this area was less than 220 lux.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 7 - La Terrazza - Water Filling Station
|
|
Violation:
The backflow prevention device was corroded around the atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 7 - La Terrazza - Aft
|
|
Violation:
The gnochili dicer on the food contact side had slotted fasteners.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 7 - La Terrazza - Aft
|
|
Violation:
Eight previously cleaned plates had food debris on the food contact surface.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Indochine - portside
|
|
Violation:
The warewash machine has been out of order for approximately 9 months.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Indochine - Hot Galley
|
|
Violation:
Water was pooling on the deck underneath the oven.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 4 - Indochine - Bakery
|
|
Violation:
Lighting was less than 220 lux at the dough mixing machine.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Indochine - Bakery
|
|
Violation:
The dough breadstick machine conveyor belt was soiled with more than a day's accumulation of food residue.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Indochine - Starboard Side
|
|
Violation:
The warewash machine was out of order since December 2025.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 - Indochine
|
|
Violation:
The hypochlorous acid generator has not been used since 2019.
|
|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 - Poultry Freezer
|
|
Violation:
A heavy accumulation of ice was on the surface of the poultry boxes below.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Meat Freezer
|
|
Violation:
Frozen condensate collected on the back bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 3 - Hot Line
|
|
Violation:
An accumulation of condensate was on the sneeze guard food splash area above the bain maries.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|