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Item No.:
07
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Site:
Potable Water-Potable Water Disinfection Log
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Violation:
The backflow prevention device for the juice machine at the deck 5 crew buffet port-side beverage station had no disinfection record entry and was observed to be continuously dripping water during the operational inspection on 10 November 2025.
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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:
Buffet-Deck 9- The Eatery La Palla/Smokehouse Line
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Violation:
The following nontestable backflow prevention devices were not accounted for on the log:
- Deck 4 - Medical Center - 5 toilets
- Deck 5 - Crew Buffet Port Side Beverage Station - juice machine
- Deck 7 - Pantry - ice machine
Upon further review, internal air gaps inside of the ice machines throughout the vessel were not listed on the cross-connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Chart Recorder - Crew Whirlpool Port Side
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Violation:
The chart recorder was out of order since 8 October 2025. Crew were waiting for a new chart recorder and were unable to provide a replacement timeframe. The whirlpool has been maintained closed the entire time the chart recorder was not operational.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
In the event of equipment failure, measure free halogen residual and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure.
Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Case Isolation
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Violation:
A food employee worked and ate int he crew mess after AGE symptom onset. The food employee reported to the medical center on 11 July 2026 at 2110 with a reported illnes onset at 1500. While infectious, the food employee ate dinner at the crew mess. Additionally, the food employee worked between the hours of 1630-2100. All required corrective actions were 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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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Item No.:
21
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Site:
Buffet-Deck 9- International Cafe
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Violation:
A crack was in the top of a cookie tray cover, making the cover difficult to clean. The cover was replaced.
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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:
Buffet-Deck 17- Lido Slice
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Violation:
Soft, non-durable sealant was applied on the seams of the countertop under the heat lamps, making the area difficult to clean.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 9- Portside Flight-type Dishwashing Machine
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Violation:
Wet food debris soiled the turning wheel of the conveyor on the clean side of the dishwashing machine. The machine was shut down and cleaned immediately.
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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.:
22
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Site:
Preparation Room-Deck 4- Warewashing Machine
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Violation:
An upper spray nozzle was blocked with a white slimy debris.
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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 5 - Potwash
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Violation:
The final rinse manifold temperature did not reach at least 180F at the spray nozzle. The crew used three different thermometers reading 170F, 174F, and 171F. The plate surface temperature reached 160F.
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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.
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Item No.:
27
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Site:
Galley-Deck 5 - Production
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Violation:
Previously cleaned and sanitized floor mixer #F2/QFQAH000-15 had white debris where the mixing head connects to the mixer
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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 9- The Eatery La Palla/Smokehouse Line
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Violation:
The roller shutter was soiled with a layer of dust. The shutter 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.:
29
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Site:
Buffet-Deck 9- The Eatery La Palla/Smokehouse Line
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Violation:
The crew handwashing sink was blocked by a rolling cart. The cart was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
31
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Site:
Bar-Deck 7- O'Malley's Pub
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Violation:
Four bottles of disinfectant were stored hanging off the side of a rolling cart behind the bar. The area was not in operation at the time of the inspection. The bottles were 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:
Bar-Deck 17- Lido
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Violation:
Seams were present between the lattices on the decorative bulkhead next to the handwashing sink.
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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 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 5 - Carving Station
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Violation:
The bulkhead behind this area had excessive dust and debris on the exterior surface.
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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 - Production
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Violation:
Water dripped and pooled on the deck from the technical compartment of the bains-marie near the handwashing sink.
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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 - Production
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Violation:
Water dripped and pooled on the deck from the technical compartment of the soup kettle near the handwashing sink.
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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.:
38
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Site:
Galley-Deck 9- The Eatery Cleaning Locker
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Violation:
A wet mop head was stored in direct contact with a broom. The wet mop was relocated.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 8- Hot Pot/Sabatini/Teppanyaki
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Violation:
A wet mop head was stored in direct contact with a broom. The wet mop was relocated.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Preparation Room-Deck 5
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Violation:
Two fruit flies were near the dough machine and clean 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:
Galley-Deck 6
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Violation:
One fruit fly was in the hallway outside of the service bar.
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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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