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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tubs
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Violation:
The disinfection log for the heated-jetted tub located in cabin 16258 indicated that the tub had not been disinfected on 5 April 2026 because the guest refused. Per the passenger contract it states 'passengers agree to daily cleaning and disinfection for the heated jetted tubs.' There were no additional comments on the documents.
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Recommendation:
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.:
11
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Site:
Medical-Food Worker Risk Assessment
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Violation:
During voyage AM35, a food worker developed symptoms of acute gastroenteritis while on duty on 24 June 2026 at 1600. The food worker was isolated in the medical center shortly after symptom onset and determined to be an AGE case, however; the food worker risk assessment was not completed.
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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.:
14
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Site:
Galley-Deck 5 - Main Galley - Pantry
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Violation:
A food employee was actively preparing food with a gold ring that was not a smooth band. This was corrected immediately.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Galley-Deck 8 Eataly
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Violation:
A pan of brussel sprouts, cut chicory, and three pans of mashed potatoes had preparation and discard labels that stated 27 June 2026 - 01 June 2026. Crew confirmed the 01 June 2026 was a mistake.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 21 - Yacht Club
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Violation:
The room service menu did not have asterisks and a consumer advisory for the food items that could be served raw or undercooked.
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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. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with 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.
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Item No.:
18
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Site:
Galley-Deck 5 - Crew Galley
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Violation:
Containers of uncooked chicken and beef were stored above uncooked fish inside of the reach-in refrigerator. This was corrected immediately.
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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:
Buffet-Deck 18 - La Boca
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Violation:
No self-service tongs were available for two trays in the 3-rack vertical bread self-service display. One passenger was observed using their hand to take a piece of cornbread.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 18 - Il Mercato
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Violation:
During lunch service, there were no self service tongs available for apples and cheese out for self-service.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Galley-Deck 18 - Il Mercato Dishwashing
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Violation:
Brine line insulation for both dishwashing machines was in poor repair in a few areas.
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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:
Buffet-Deck 18 - La Boca
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Violation:
Seams around countertop junctures with cold wells, hot plates, and where counters met the stainless-steel undercounter cabinets made the areas difficult to clean.
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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:
Bar-Deck 18 - La Perla
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Violation:
Seams were present around countertop junctures with cold wells, hot plates, and on the underside of counters where they met the stainless steel undercounter cabinets making the areas difficult to clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 18 - Il Mercato Dishwashing
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Violation:
The curtains on the soiled entrance of both flight-type dishwash machines were stiff and coiled.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 - Starboard Side Warewashing
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Violation:
Two final rinse spray nozzles of the flight-type warewashing machine were obstructed. This was corrected immediately.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 - Port Side Warewashing
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Violation:
The flight-type warewashing machine wash compartment curtain was curled causing excess steam to escape.
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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 19 - Dishwashing
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Violation:
The soiled side entrance curtains of the flight-type dishwash machine were stiff and coiled. This was corrected.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 21 - Yacht Club
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Violation:
The temperature of the sanitizer solution in the three compartment sink was measured at 73F.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Bar-Deck 6 - Dolce Vita
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Violation:
The chlorine solution in the sanitizing container adjacent to the counter-mounted coffee machine 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.:
26
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Site:
Buffet-Deck 18 - Il Mercato - Starboard Beverage Station
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Violation:
An accumulation of old coffee soil of more than a day's accumulation was on the underside of the espresso machine's dispensing head.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Buffet-Deck 18 - Il Mercato - Starboard Mid Beverage Station
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Violation:
Yellowish white buildup was scrapped from the inside of the two of the juice dispenser nozzles. Staff reported they do not brush or remove the nozzles for cleaning, they only rely on a self cleaning cycle. Additionally, more than a day's accumulation of beverage splash was on the underside of the ice/water dispenser and the internal sides of the gray plastic dispensing cover.
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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.:
26
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Site:
Buffet-Deck 18 - Il Mercato Port Forward Beverage Station
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Violation:
An accumulation of old juice soil of more than a day's accumulation was on the underside of the juice machine's dispensing head.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Bar-Deck 18 - La Perla
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Violation:
Brown dried residue was on the underside of the three slushy dispensing nozzles in the food splash area. Additionally, two of the white plastic dispensing chutes were soiled with old food debris. The machine was previously cleaned and not in operation.
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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.:
26
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Site:
Galley-Deck 21 - Yacht Club
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Violation:
An accumulation of old coffee soil of more than a day's accumulation was on the underside of the espresso machine's dispensing head.
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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.:
26
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Site:
Galley-Deck 12 - Room Service
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Violation:
An accumulation of old coffee soil of more than a day's accumulation was on the underside of the espresso machine's dispensing head.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
27
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Site:
Pantry-Deck 8 - All Star Sports Bar
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|
Violation:
White residue was on the nonfood-contact surface of a previously cleaned and sanitized plate.
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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 18 - La Perla
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Violation:
Seams around countertop junctures with cold wells, hot plates, and on the underside of counters where they met the stainless steel undercounter cabinets had more than a day's accumulation of food soil.
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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:
Buffet-Deck 18 - La Boca
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Violation:
Seams around countertop junctures with cold wells, hot plates, and on the underside of counters where they met the stainless steel undercounter cabinets had more than a day's accumulation of food soil.
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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:
Buffet-Deck 18 - La Boca
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Violation:
Water was dripping from a deckhead seam above the front pizza service counter and landed on the passenger side sneeze shield.
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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:
Galley-Deck 18 - Il Mercato Dishwashing
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Violation:
Water was steadily dripping from the air exhaust trunk of the port side flight-type dishwash machine and pooled on the top surface of the soiled side of the machine.
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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 18 - La Perla
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Violation:
Approximately 15 souvenir plastic cups were stored on the back bar counter upright and unprotected.
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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.:
28
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Site:
Galley-Deck 5 - Starboard Side Warewashing
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Violation:
Three previously cleaned and sanitized white plates on the clean storage trolley had water pooled on the food-contact surface.
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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.
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Pantry-Deck 8 - All Star Sports Bar
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Violation:
A bundle of straws wrapped in plastic were stored with clean dishes on the clean storage wrap.
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Recommendation:
Keep single-service articles and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
30
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Site:
Galley-Deck 18 - La Boca
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Violation:
No single-service paper towels were available at the handwashing sink near the entrance to the buffet.
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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.:
31
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Site:
Buffet-Deck 20 - Harbor Bites
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Violation:
A spray bottle of chemical disinfectant was stored inside the worker side of the food area. This was relocated.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
33
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Site:
Buffet-Deck 18 - La Boca
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Violation:
Water was dripping from a deckhead seam above the front pizza service counter.
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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 5 - Port Side Warewashing
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Violation:
Condensate collected on the deckhead ventilation hood above the flight-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 8 Eataly Glasswash Machine
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Violation:
An excessive amount of condensate collected on the deckhead exhaust vent on the soiled side.
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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.:
36
|
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Site:
Galley-Deck 7 - Kaito
|
|
Violation:
The light intensity behind the counter-mounted coffee machine measured less than 110 lux. This was corrected immediately.
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Recommendation:
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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Item No.:
37
|
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Site:
Galley-Deck 5 - Port Side Warewashing
|
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Violation:
Condensate collected on the deckhead ventilation hood above the flight-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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Item No.:
37
|
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Site:
Galley-Deck 8 Eataly Glasswash Machine
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Violation:
The exhaust was insufficient in this area which created a significant amount of steam.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
37
|
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Site:
Galley-Deck 18 - Il Mercato Dishwashing
|
|
Violation:
Water was steadily dripping from the air exhaust trunk of the port side flight-type dishwash machine and pooled on the top surface of the soiled side of the machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
39
|
|
Site:
Provisions-Beverage Walk-In Refrigerator
|
|
Violation:
One fly was around the food storage rack.
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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.:
44
|
|
Site:
Housekeeping-Public Vomit/Diarrhea Incidents
|
|
Violation:
Since 31 May 2026, 31 of 63 incidents were listed as unknown, despite being in public areas. After previous inspection where a similar item was found, crew underwent training to better identify passengers during public vomit/diarrhea incidents. When the inspector asked what was done to identify the unknown persons, the crew could not provide an adequate response.
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Recommendation:
Ensure proper follow up and other necessary training procedures are conducted to minimize unknown cases. Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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