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Item No.:
01
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Site:
Medical-24-Hour Disease Reporting
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Violation:
On 25 June 2025 (Voyage #21250620) a 24-hour disease report was submitted with the incorrect number of passengers. The report stated total number of passengers was 216. However, on the acute gastroenteritis log the total number of passengers reflected 2617. Medical confirmed the error and total number of passengers was 2617.
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Recommendation:
Ensure the AGE report contains the following: (1) Name of the vessel; (2) Port of embarkation; (3) Date of embarkation; (4) Port of disembarkation; (5) Date of disembarkation; (6) Total number of reportable AGE cases among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) Total number of reportable AGE cases among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) Total number of passengers and crew members on the cruise.
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Item No.:
13
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Site:
Buffet-Deck 12 - Garden Cafe
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Violation:
A crew member responsible for measuring temperatures of omelets was not ensuring the eggs were cooked to proper temperature. Two omelets were served to passengers, one of which was asked to be cooked 'well done.' The cook relied on the eggs not being runny as a measure of being fully cooked.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness.
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Item No.:
19
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Site:
Preparation Room-Deck 4 - Fish Preparation
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Violation:
Liquid dripped between two deckhead panels onto covered food items on a trolley below.
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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.
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Item No.:
19
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Site:
Provisions-Deck 4 - Ice Cream Freezer
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Violation:
A cardboard container of ice cream had a torn lid, exposing the ice cream inside.
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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.
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Item No.:
21
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Site:
Buffet-Deck 5 - Staff Mess
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Violation:
Cords for the espresso machine were laying on the counter making cleaning difficult.
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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 12 - Garden Cafe - Great Outdoors
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Violation:
The center island countertop was rough and sharp on the underside, which made cleaning difficult.
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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:
Other-Deck 3 - Potwash Room
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Violation:
The hood-type potwash machine had been out of service since the morning of the inspection.
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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:
Pantry-9
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Violation:
The undercounter dishwash machine was out of order since 21 August 2025.
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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:
Buffet-Deck 5 - Staff Mess
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Violation:
The sanitizing solution measured less than 50 mg/L (ppm).
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling.
If another solution concentration or pH of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
28
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Site:
Buffet-Deck 12 - Garden Cafe
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Violation:
The previously cleaned and sanitized serving tongs at the toast station were stored in a container with discarded salt and pepper wrappers.
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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.
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Item No.:
29
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Site:
Other-Deck 9 Housekeeping Locker
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Violation:
The handwashing sink had a trash can inside the sink. The sink was also blocked by multiple boxes and trolleys.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Other-Deck 9 Housekeeping Locker
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Violation:
The handwashing sink was dirty with debris.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck 4 - Fish Preparation
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Violation:
Liquid dripped between two deckhead panels in front of the evaporator. Liquid was seen dripping onto covered food items on a trolley below.
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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:
Bar-Deck 12 - Topsiders Bar
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Violation:
Old grease residue was inside the fire shutter housing.
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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:
Bar-Deck 6 - Champagne Bar
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Violation:
The laminate back bulkhead was chipped in many areas. The red, padded bulkhead was not hard and durable. Wood with glue residue was below the bulkhead-mounted television.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 12 - Garden Cafe - Long Island
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Violation:
Excessive amount of grease residue was inside the fire shutter housing.
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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:
Food Service General-Light Intensity
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Violation:
The light intensity measured less than 220 lux at numerous handwashing stations and in front of food equipment. Also, the light intensity measured less than 110 lux between and behind counter-mounted food equipment. This included:
Garden Cafe: beverage stations and handwashing stations
Great Outdoors: beverage station, preparation rooms handwashing stations
Main Galley / Palace: hot galley preparation counter with over-shelves.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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.:
38
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Site:
Buffet-Deck 12 - Garden Cafe
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Violation:
A soda compressor was stored in the cabinet below the condiment station that has not been used in a few years.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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