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Item No.:
02
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Site:
Medical-Public Vomit/Public Diarrhea (PVI/PDI) Incident Log
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Violation:
A vomit accident occurred in a crew-only stairwell on 9 May 2026; however, no crew member reported to medical with Acute Gastroenteritis (AGE) symptoms.
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Recommendation:
Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case 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 following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual); 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-Acute Gastroenteritis (AGE) Record Review
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Violation:
When reviewing the AGE logs in the electronic medical record system, no AGE log was available for 19?26 April 2026, and a log for those dates could not be generated. Staff stated that the actual voyage dates were 19 April?3 May 2026. An AGE log was available for 26 April?3 May 2026. Additionally, a printed epidemiologic curve covering 19 April?3 May 2026 was reviewed and showed no reported cases.
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Recommendation:
Maintain a standardized AGE surveillance log for each cruise daily, by the master of the vessel, the medical staff, or other designated staff. List in the AGE surveillance log (1) The name of the vessel, cruise dates, and cruise number; (2) All reportable AGE cases; and (3) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. 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).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
08
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Site:
Potable Water-Aft Evaporator Overboard Discharge Reduce Pressure Zone Assembly
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Violation:
The air gap underneath the backflow prevention assembly was not sufficient. This was corrected before the end of the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Housekeeping-Jetted Tub Records
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Violation:
There was no record of cleaning and disinfecting the 33 jetted tubs on 7 March 2026, during a two-week voyage from 28 February - 14 March 2026. The ship was outside of US waters during the voyage.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Four of the final sanitizing rinse spray nozzles did not have a fan like spray pattern on the rack type warewashing machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Excessive amount of steam collected on the deckhead and dripped onto the clean landing of the rack-type warewashing machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 11 - Pool Grill
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Violation:
The hood type warewashing machine?s utensil surface temperature did not reach the minimum 160F. Two tests measured 150F and 156F. The machine was actively in operation prior to testing, and a rack of cleaned and sanitized glass cups had been removed from the machine prior to testing. Upon the third test, the required surface temperature of 160F and above was achieved.
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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. 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.
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Item No.:
24
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Site:
Bar-Deck 5 - Coffee Bar
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Violation:
The chlorine sanitizing solution measured 25 ppm in two different containers stored on the countertop. This was corrected immediately.
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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:
Buffet-Deck 11 - La Veranda - Pastry Serving Line
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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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.:
28
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Site:
Provisions-Meat Freezer
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Violation:
Blocks of ice used for carving and made with nonpotable water were stored in direct contact with boxes of paper towels. The boxes and ice were moved.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
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Item No.:
33
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Site:
Galley-Deck 11 - La Veranda
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Violation:
The deck throughout the galley was pitted and had paint chipping. Crew were aware and stated that repairs are ongoing.
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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, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The deck throughout the galley was pitted and had paint chipping. Crew were aware and stated that repairs are ongoing.
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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, 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:
Galley-Deck 11 - La Veranda
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Violation:
Condensate dripped from the deckhead exhaust hood onto the clean landing of the rack type warewashing machine.
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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 11 - La Veranda
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Violation:
Water pooled inside the middle deckhead light fixture of the walk-in refrigerator. No food was impacted. This was corrected 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:
Galley-Deck 11 - La Veranda
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Violation:
The walk-in refrigerator bulkhead was missing a screw cap next to the door. This was corrected immediately.
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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.:
36
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Site:
Dining Room-Deck 4 - Starboard Aft Waiter Station
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Violation:
The light intensity for cleaning operations at the waiter station measured less than 220 lux. This was corrected prior to the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
37
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Condensate dripped from the deckhead exhaust hood onto the clean landing of the rack type warewashing machine.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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