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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Sampling
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Violation:
Recreational water facilities from 21 August 2025 - 19 January 2026 were not sampled for legionella as per the VSP 2025 Environmental Public Health Standard.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
07
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Site:
Potable Water-Potable Water Piping Parts Sanitation Log
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Violation:
On 25 August 2025, the backflow prevention device 'Hospital Serial # 96449' was disinfected with 50 ppm chlorine from 1400-1615.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual 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.
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Item No.:
08
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Site:
Potable Water-Potable Water Piping Parts Sanitation Log / Backflow Device Inspection and Maintenance Record
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Violation:
Records in the backflow device inspection and maintenance log stated that a device located in the Spa Beauty Salon Pedicure Throne - Hot Water was replaced on 22 September 2025; however, the sanitation log record had annotated the disinfection on this part of the potable water system occurred on 30 September 2025.
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Recommendation:
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. Maintain accurate records.
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Item No.:
08
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Site:
Galley-Deck 9: Arts Cafe/La Dame Galley Hood Washing System
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Violation:
The bottom of the hose attached to the vent on the backflow prevention device was curled, preventing any water inside from draining. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food employee reported to medical with AGE symptoms on 06 September 2025 at 1820. The food employee reported an illness onset of 06 September 2025 at 0500 with last symptoms reported at 1545. Crew member did not work during this timeframe but consumed rice in the cabin for breakfast. Medical staff were unable to explain how the food employee consumed rice in the cabin prior to being medically isolated. All disciplinary/corrective actions were appropriately taken.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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Item No.:
17
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Site:
Bar-Deck 9: Pool Bar
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Violation:
The milk compartment on the coffee machine was listed on the time control plan but was not physically labeled as on time control. This was corrected.
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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. If used, ensure colored labels correspond to the discard times stated in the plan; (2) 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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Item No.:
18
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Site:
Galley-Deck 9: Pool Grill Show Galley
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Violation:
Several premade ground beef patties were stored in the same container as a package of whole muscle beef. This was corrected.
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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; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 9: Arts Cafe/La Dame Galley
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Violation:
The plastic dispensing spoon's handle was touching salt during food preparation.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours.
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Item No.:
19
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Site:
Provisions-Deck 3: Corridor Outside Crew Mess
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Violation:
Approximately 25 wooden pallets with boxes of bottled beverages and various dry store food items were stored in this area. The vessel provisioned the day prior to the inspection. Crew immediately began switching items from the wood pallets onto stainless steel panels.
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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. 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:
Food Service General-Pest Management
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Violation:
A container of flour was not labeled. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Provisions-Deck3- Corridor Outside Crew Mess
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Violation:
Approximately 25 wooden pallets with boxes of bottled beverages and various dry store food items were stored in this area. The vessel provisioned the day prior to the inspection. Crew immediately began switching items from the wood pallets onto stainless steel panels.
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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. 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:
Buffet-Deck 7: La Terazza Omelet Station
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Violation:
The handles were broken on the undercounter storage cabinets, creating a difficult to clean surface.
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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.:
21
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Site:
Galley-Deck 3: Tilting Pan
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Violation:
The black seal on the tilting pan's rotating arm was not flush with the side of the technical compartment, creating a difficult to clean area.
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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.:
22
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Site:
Galley-Deck 4: Starboard Rack-type Warewash Machine
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Violation:
Two plate covers were overlapping in a rack, preventing all surfaces from being cleaned and sanitized.
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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 4: Starboard Potwash
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Violation:
The sanitizing solution measured above 200 ppm chlorine in the three-compartment sink. No dishes were in the three-compartment sink at the time of the inspection. Water was added to the sanitizing compartment to dilute the chlorine concentration.
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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.:
26
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Site:
Bar-Deck 9: Arts Cafe
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Violation:
Milk residue was a previously cleaned and sanitized small creamer container. The soiled container was sent to be rewashed.
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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.
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Item No.:
27
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Site:
Galley-Deck 3: Tilting Pan
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Violation:
Dried food debris accumulated in the gap between the black seal on the tilting pan's rotating arm and the side of the technical compartment.
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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:
Bar-Deck 9: Arts Cafe
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Violation:
One small creamer container with wet milk residue was stored among several previously cleaned and sanitized creamer containers. The soiled container was sent to be rewashed.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. Store soiled items in the soiled storage area.
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Item No.:
30
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Site:
Galley-Deck 4: Kaiseki Show Galley
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Violation:
The soap was low in the soap dispenser, causing the soap to not dispense properly. The area was open at the time of the inspection. This was corrected.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
30
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Site:
Galley-Deck 7: La Terazza
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Violation:
The food employee toilet room was out of order and locked during the inspection. Staff stated the toilet was clogged and had been out of order off and on for the last two days. Maintenance was called to work on the clog.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 7: La Terazza Hot Line
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Violation:
The deck grout was pitted and in disrepair.
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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:
Bar-Deck 9: Arts Cafe
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Violation:
No coving was on the back bar open bottle display shelves.
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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.:
39
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Site:
Food Service General-Pest Management
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Violation:
One fruit fly was observed in each of the following areas across the vessel:
- Deck 7: La Terazza toast station soiled counter
- Deck 7: La Terazza self-service hot line
- Deck 7: La Terazza self-service fruit station
- Deck 4: Main Galley garbage sorting area
- Deck 4: Main Galley cold galley service line
- Deck 4: Main Galley bakery near walk-in cooler
- Deck 4: Vegetable Preparation on the bulkhead above the dry locker
- Deck 9: Arts Cafe/La Dame Galley soiled side dish storage
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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.:
39
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Site:
Pantry-5 - Butler's Pantry
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Violation:
One fly was on the outside of the cleaning materials closet.
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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.:
41
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Site:
Housekeeping-Hypochlorous Acid - Studies Effective Against Human Norovirus
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Violation:
Housekeeping was unable provide the inspector with a study demonstrating the effectiveness of hypochlorous acid against human norovirus as per the VSP 2025 Environmental Public Health Standards.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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