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Item No.:
41
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Site:
Housekeeping-AGE Cabin Cleaning Log
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Violation:
The cabin cleaning log did not clearly document when or if crew staterooms were cleaned and disinfected. Specifically, the disinfection date for the crew member?s original cabin following relocation was not recorded. Although the log included cleaning dates and the relocated cabin number, it did not specify whether the ?daily cleaning? entries applied to the original or relocated cabin, resulting in unclear and unverifiable records.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tubs
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Violation:
Free chlorine levels measured during the active disinfection procedure of the indoor heated jetted tub were approximately 50 ppm, as indicated by both crew and inspector test strips. Staff reported that disinfection is conducted at a concentration of 100 ppm for a minimum of 6 minutes. The measured concentration was below the stated protocol at the time of observation; however, chlorine levels were increased prior to the inspector departing the area.
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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. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
08
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Site:
Potable Water-Refrigerant Lines in Technical Areas
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Violation:
The striping on multiple chilled water lines in several technical areas was incorrect due to fading of the white section in the blue/white/blue marking. The faded white section appeared transparent, causing the lines to resemble blue/gray/blue striping, which represents a different designation. This condition was observed in the recycling center and AC fan rooms 11.3 and 11.4. A similar deficiency was noted during the previous inspection in October 2025.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
43
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Site:
Ventilation-AC Room 11.4.1
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Violation:
An accumulation of brown, fuzzy deposits was observed coating multiple sections of the black water droplet separator fins, indicating inadequate cleaning and maintenance.
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Recommendation:
Keep air handling units clean.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
The water faucet at the child handwashing sink outside of the restroom in the 3-6 year old room was missing. Staff reported this
was being worked on and will be installed sometime later in the day.
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Recommendation:
For vessels constructed to the VSP 2005 Construction Guidelines or later, provide at least one handwashing station separate from the children's toilet room(s) and maintain the handwashing station clean and accessible at all times.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Equipment Room - Mid Ship
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Violation:
The analyzer for the mid ship starboard whirlpool was not accurate to within 0.2 ppm. Manual tests by staff and the inspector
measured 7.07 and 7.03 while the analyzer displayed 7.38 ppm at the time of the measurements.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following food-service areas:
Deck 9 - Galley Pantry - One fly in the area.
Deck 9 - Roasting Pan Starboard Side - One fly in the area.
Deck 2 - Main Galley - One fly near the door to walk-in refrigerator #27
Deck 2 - Main Galley Room Service - One fly in the area.
Deck 2 - Main Galley Ice Machines - One fly in between the ice machines.
Deck B - Bakery - One fly in the area.
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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:
Galley-Deck 9 - Lido Cold Galley - Walk-In Refrigerator 9.2.03
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Violation:
Water was inside one of the deckhead light fixtures. This was immediately cleaned.
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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:
Buffet-Deck 9 - Lido Market - Homestead Show Galley
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Violation:
The grout around the hot plates was missing or in disrepair This was corrected before the end of the inspection.
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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.
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Item No.:
33
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Site:
Galley-Passenger Other Deck 9 - Dive-In
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Violation:
A heavy accumulation of grease was observed on the deck beneath the deep fat fryers. This was cleaned prior to the conclusion of the inspection.
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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.:
33
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Site:
Galley-Deck 3 - Hot Service Line
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Violation:
Water was dripping from the deckhead light fixtures onto a stainless steel service line above the bain marie, as well as from an adjacent fixture. This was corrected during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 3 - Soup Station
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Violation:
Water leaked from the larger soup kettle's technical compartment into the deck scupper drain. The source of the leak was identified as
coming from the water line. This was corrected before the end of the inspection.
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Recommendation:
Ensure the plumbing system in food areas is in good repair. 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.:
34
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Water leaked from the larger soup kettle's technical compartment water line. This was corrected before the end of the inspection.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Soup Station
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Violation:
Water was inside the deckhead light fixture above the utility sink closest to the combination ovens . This was cleaned before the
end of the inspection.
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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 2 - Pastry
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Violation:
More than a day's worth of dust was in the exhaust hood overhang. This was cleaned immediately.
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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.:
33
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Site:
Galley-Deck 2 - Braising Station
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Violation:
Water dripped steadily from the deckhead hatch next to the high fog system and landed on the deck.
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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.:
33
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Site:
Bar-Deck 3 - Casino
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Violation:
Water bubbled between deck tiles near the swing door to the employee side of the bar (passenger side). A work order was submitted on 10 March 2026.
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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.:
33
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Site:
Provisions-Deck A - Dairy
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Violation:
Water was inside the back left deckhead light fixture. This was cleaned immediately.
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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.:
33
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Site:
Provisions-Deck A - Freezer Pantry A.1.14
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Violation:
Ice buildup was at the corner of the deckhead hatch near the entrance. 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.
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Item No.:
33
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Site:
Provisions-Deck A - Freezer 4
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Violation:
A buildup of frozen condensate was on the deckhead panel juncture in between the second and third condensing units.
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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.:
19
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Site:
Provisions-Deck A - Freezer 4
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Violation:
A significant accumulation of ice was on the surface of a cardboard box of frozen food located beneath a deckhead panel juncture where frozen condensate was forming.
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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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