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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
The vessel failed to submit a 4-hour report within the required time frame during the voyage from 18 to 25 May 2025. Specifically, following a correctly submitted 24-hour report on 23 May, a passenger reported to medical with diarrhea and vomiting symptoms and was entered in the electronic medical system as a reportable case. No 4-hour report for this additional case was sent until 25 May, 20 minutes before expected arrival in a US port. Staff stated they were confused that the 4-hour report was to be submitted within 4 hours of arrival.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
08
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Site:
Potable Water-Testing
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Violation:
A testable reduced pressure zone backflow prevention assembly in the sewage room was not tested within 1 year. The last test occurred on 1 June 2024.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Water continuously leaked from the relief vent of the reduced pressure zone backflow prevention assembly on the portside evaporator indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Water piping not directed to the potable water system was striped blue/gray/blue in multiple areas.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
Approximately 25 bathers were in the pool and beach level. The bather load was listed as 17.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
Ensure the number of bathers in the RWF does not exceed the calculated bather load.
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Item No.:
10
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Site:
Recreational Water Facilities-Waterworks
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Violation:
There was minimal water pressure for the starboard shower. Water only dripped from the shower head when the water was engaged.
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Recommendation:
Ensure showers provide potable at a temperature not exceeding 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During voyage from 31 May to 8 June 2025, a food employee experienced AGE symptoms on 31 May at 0900 but did not report to medical until 1430 later that day. The crew member worked from 0841 to 1111 while symptomatic. A risk assessment was conducted.
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Recommendation:
When food employees 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. 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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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, and linens, and unwrapped single-service and single-use articles.
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Item No.:
12
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Site:
Galley-Deck 0 Ice Machine
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Violation:
The technician did not wash their hands immediately prior to donning gloves. The technician washed their hands prior to removing the outside ice machine panel and then put on gloves to remove the evaporator panel cover.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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Site:
Other-Variance - Behind the Fun
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Violation:
The documentation from medical regarding the acute gastroenteritis (AGE) surveillance log for guests participating in the event is provided the day prior to the event. Staff stated they receive emails from the electronic medical database any time a case is evaluated; however, there is no documentation that this is checked no more than one hour prior as per the vessel's approved variance.
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Recommendation:
Ensure the AGE surveillance log is checked no more than one hour prior to ensure participants and their close contacts have not reported to medical with AGE symptoms.
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 10 Guy's Burger Joint
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Violation:
Eight plastic trays of raw meatballs stored in the walk-in refrigerator measured above 41F. Temperatures ranged from 43F to 47F. Staff stated the meatballs were transported from the butcher thawing room less than an hour prior to the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 0 Hot Galley
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Violation:
The steam line insulation was frayed and difficult to clean below preparation counter OCM-3H.
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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 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 0 Hot Galley
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Violation:
A difficult to clean crevice was on the back side of the soup kettles' circular handles.
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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 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 10 Warewash
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Violation:
The flight-type warewash machine's curtains were curled and did not prevent internal cross-contamination between the wash compartment and the final sanitizing rinse compartment.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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 of these guidelines; (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 10 Potwash
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Violation:
The hood-type potwash machine's temperature gauge was not calibrated. The machine measured the final sanitizing rinse temperature from 199F to 205F; however, the maximum plate surface temperature measured was 177F.
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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 of these guidelines; (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.:
26
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Site:
Galley-Deck 0 Ice Machine
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Violation:
The ice machine was soiled with an orange residue from the ice thickness indicator's metal pin. The technician stated the ice machine was cleaned three days prior.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 Aft Warewash
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Violation:
Condensate collected on the deckhead above the glasswash machine and dripped onto 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.:
30
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Site:
Galley-Deck 0 Hot Galley
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Violation:
The handwashing station's paper towel dispenser was soiled with food residue. Staff immediately cleaned the dispenser and replaced the paper towels with clean ones.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Dining Room-Deck 10 Guy's Burger Joint
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Violation:
Both the starboard and center passenger handwashing facilities were marked out of service. Staff stated the starboard handwashing facility had cold water, and the center handwashing facility's water continuously ran.
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Recommendation:
Ensure all vessels with a keel laid date of June 1, 2018 or later and any food self-service areas that have been modified since June 1, 2018, including replacement, relocation, or addition of buffet self-service counter(s) or self-service equipment, follow the requirements detailed in VSP Operations Manual section 7.7.2. Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
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Item No.:
32
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Site:
Pantry-11 - Pantry near Stateroom 11253
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Violation:
A waste receptacle of solid food waste was left uncovered in this pantry. Staff reported the food waste was collected earlier in the day from the staterooms and was to be discarded in the Lido galley later. The pantry was not in operation. One fruit fly was observed in the food.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Bar-Deck 5 Cafe
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Violation:
The back bulkhead was soiled with more than a day's accumulation of dust on the decorative panels' horizontal surfaces.
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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 Aft Warewash
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Violation:
Condensate collected on the deckhead above the glasswash machine and dripped onto the 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:
Buffet-Deck 10 Guy's Burger Joint
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Violation:
Water pooled on the deck below the bread warmer.
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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 Potwash Aft Starboard
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Violation:
Condensate collected on the deckhead above the flight-type potwash machine 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.:
33
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Site:
Buffet-Deck 10 Lido Marketplace Aft Line
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Violation:
The deckhead had difficult to clean gaps between some of the panels.
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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 0 Hot Galley
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Violation:
The deck tile grout was in disrepair next to the flat top grill.
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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 10 RedFrog Rum Bar
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Violation:
The back bar upper bulkhead decorative corners were visibly soiled with dust.
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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.:
34
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Site:
Galley-Deck 0 Warewash
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Violation:
Water continuously dripped from the utility sink faucet near the biodigester into the sink below due to a loose connection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 10 Lido Marketplace Center
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Violation:
The cleaning hose inside soup kettle #1's technical compartment was in disrepair which caused water to continuously drip into the deck sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 10
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Violation:
The deck sinks below the tilting kettles were filled with liquid that was not draining.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Deck 3 Aft Warewash
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Violation:
Condensate collected on the deckhead above the glasswash machine and dripped onto the machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, 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 3 Potwash Aft Starboard
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Violation:
Condensate collected on the deckhead above the flight-type potwash machine on the soiled side.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, 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.:
39
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Site:
Galley-Deck 10 Blue Iguana Cantina
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Violation:
A house fly was flying around the galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 10 Warewash
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Violation:
A housefly was flying near the biodigester.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 10 RedFrog Rum Bar
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Violation:
An ant was crawling on the worker's left-side, front bar countertop.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-11 - Pantry near Stateroom 11253
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Violation:
One fruit fly was in a waste receptacle of solid food waste that was left uncovered.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Medical-Follow-up with Public Vomiting/Diarrhea Incidents
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Violation:
Interaction logs for all six passenger public vomiting/diarrhea incidents reported that medical staff called but nobody answered, so a voicemail was left in the room. These incidents were selected from recent voyages at random. Staff reported they do not attempt to follow-up a second time to assess if the individual required isolation.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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