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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
No samples were collected from the hot water heater (or proxy location) or salon pedicure basin within the past six months. (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.
The Legionella sampling plan must include a selection of the following locations: (2) Water heaters and hot water storage; (7) Salon and pedicure devices.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Starboard Bunkering Station
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Violation:
The potable water bunkering hose stored on the top shelf inside the locker was constructed of woven material that is difficult to clean. The upper edge of the hose was frayed, creating multiple difficult-to-clean surfaces. Crew initiated corrective action.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easy-to-clean materials approved for potable water use and maintain them in good repair.
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Item No.:
08
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Site:
Potable Water-Deck TT - Production Room
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Violation:
A hose was connected to the potable water cold supply hose bib without appropriate backflow prevention. Crew initiated corrective action.
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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.
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Item No.:
08
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Site:
Potable Water-Deck TT
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Violation:
The external sampling cock for potable water tank PW 212 was in disrepair and not turned downward. Crew initiated corrective action.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
08
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Site:
Galley-Deck 3 - Tides Beverage Station
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Violation:
The backflow prevention device for the counter-mounted coffee machine was in disrepair, with mineral accumulating blocking the atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 - Main Swimming Pool
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Violation:
The shepherd?s hook was affixed to the starboard railing behind two lounge chairs and was not in a prominent or readily accessible location during an emergency.
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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. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
10
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Site:
Housekeeping-Deck 7 - Suite # 755 Heated Jetted Tub
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Violation:
The heated jetted tub on the balcony of suite # 755 was not disinfected and drained from 9 February until 14 February and from 26 February until 28 February. Crew identified that the cabin was vacant; however, the log did not document the cabin was vacant or any draining and disinfection. This heated jetted tub was disinfected and drained between occupancies. (New VSP 2025 Environmental Public Health Standard)
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Cleaning and Disinfection
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Violation:
Records showed that the hair and lint strainer and strainer housing for the deck 10 main swimming pool were disinfected on 18 March 2026, and more than seven days elapsed before the next disinfection on 30 March 2026.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly.
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Item No.:
19
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Site:
Galley-Deck 5 - Beach House - Show Galley
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Violation:
Numerous food items were offered for passenger self-service on a buffet without sneeze guards or other protection from contamination. Crew initiated corrective action.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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Site:
Dining Room-Deck 5 - Beach House
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Violation:
Packaged food items were commingled with clean utensils and soiled equipment on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. Crew initiated corrective action.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Dining Room-Deck 10 - Mistral
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Violation:
The deckhead above two waiter stations and the food staging areas was perforated, exposing the plenum above. Food items were temporarily stored at the portside staging area. Crew provided a purchase order for the replacement deckhead.
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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: (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.:
19
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Site:
Bar-Deck 10 - Pool
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Violation:
Open liquor bottles for bar service were stored overnight on exterior bar shelves without protection from external elements, allowing salt to accumulate on the bottles and bar shelves. A layer of salt accumulated on the external surfaces of liquor bottles and the shelf from overnight open-deck storage.
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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.:
19
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Site:
Provisions-Deck 2 - Meat and Vegetable Walk-In Freezers
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Violation:
A layer of frozen accumulation collected on the deckhead and on multiple boxes storing food products. Several boxes were heavily damaged, creating food protection deficiencies.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 10 - Mistral
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Violation:
One previously cleaned and sanitized cutting board was heavily scored, creating numerous difficult-to-clean surfaces. This cutting board was stored on a clean storage rack.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Galley-Deck 3 - Tides Warewashing Area
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Violation:
The plate transportation trolley was heavily scored and chipped, creating difficult-to-clean surfaces.
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Recommendation:
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.:
21
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Site:
Bar-Deck 5 - Beach House
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Violation:
Uninsulated refrigerator chilled water lines dripped water into the undercounter technical space below the counter-mounted coffee machine. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. 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. 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.
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Item No.:
22
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Site:
Dining Room-Deck 5 - Beach House
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Violation:
Clean utensils, soiled equipment, and packaged food items were commingled on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. Crew initiated corrective action.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Deck 5 - Beach House Potwashing Area
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Violation:
The sanitizing solution in the three-compartment sink measured less than 50 mg/L (ppm). The sink was in active use with multiple pots, pans, and utensils washed in this ineffective sanitizing solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 10 - Mistral Warewashing Area
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Violation:
The sanitizing solution in the three-compartment sink measured less than 50 mg/L (ppm). The sink was in active use with multiple pieces of equipment and utensils washed in this ineffective sanitizing solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Galley-Deck 10 - Mistral
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Violation:
Paper product labels were affixed to the exterior surfaces of previously cleaned and sanitized water carafes, creating difficult-to-clean surfaces. 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.:
27
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Site:
Bar-Deck 5 - Beach House
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Violation:
Liquid pooled beneath dripping refrigerator chilled water lines on the bottom of the undercounter technical space below the counter-mounted coffee machine. 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.:
27
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Site:
Bar-Deck 10 - Pool
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Violation:
A layer of salt accumulated on the bar shelf storing open bottles of liquor from overnight open-deck storage.
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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.:
28
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Site:
Dining Room-Deck 5 - Beach House
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Violation:
Clean utensils, soiled equipment, and packaged food items were commingled on top of numerous waiter stations in the bar and the show galley. No designated clean and soiled areas were identified on these counters. 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.:
29
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Site:
Pantry-9 - Suite Ambassador
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Violation:
Water delivered through the faucet of the automatic handwashing sink measured 125F and the user could not adjust 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 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Bar-Deck 5 - Beach House
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Violation:
The juncture between the back bar bulkhead and the shelf storing open bottles of liquor met at a 90 angle and was not coved, creating a difficult-to-clean surface.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Dining Room-Deck 10 - Mistral
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Violation:
The deckhead above two waiter stations and the food staging areas was perforated, exposing the plenum above. Crew provided a purchase order for the replacement deckhead.
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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. Do not use carpet in these areas. 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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Bar-Deck 10 - Pool
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Violation:
The juncture between the back bar bulkhead and the shelf storing open bottles of liquor met at a 90 angle and was not coved, creating a difficult-to-clean surface.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Galley-Deck 10 - Mistral Hot Area Preparation Area
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Violation:
Plastic food service gloves were secured to potable water lines to stop two leaks in the technical area below the countertop heating units. Water was also dripping and pooling inside the technical cabinet.
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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.
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Item No.:
33
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Site:
Provisions-Deck 2 - Meat and Vegetable Walk-In Freezers
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Violation:
A layer of frozen accumulation collected on the deckhead and on multiple boxes storing food products. Several boxes were heavily damaged, creating food protection deficiencies.
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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.:
34
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Site:
Galley-Deck 10 - Mistral Hot Area Preparation Area
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Violation:
Plastic food service gloves were secured to potable water lines to stop two leaks in the technical area below the countertop heating units. Water was also dripping and pooling inside the technical cabinet.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Galley-Deck 5 - Beach House Hot Preparation Line
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Violation:
The light intensity at the utensil storage rack measured less than 220 lux.
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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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Item No.:
39
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Site:
Pantry-8 - Aft
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Violation:
One fruit fly flew inside the pantry.
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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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