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Item No.:
02
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Site:
Medical-Asymptomatic Immediate Contacts
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Violation:
The 48-hour follow-up interview was not conducted for an asymptomatic immediate contact of a reportable acute gastroenteritis case with symptom onset of 3 July 2025. Verbal interviews occurred 3 July at 0833 and 4 July at 0811.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Sampling
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Violation:
The spa pool and whirlpool spas were not sampled for Legionella at least every three months. (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.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water bunker line was striped blue/gray/blue prior to the halogenation point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Disinfection Log
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Violation:
A backflow prevention device for the staff bar coffee machine was replaced 30 May 2025; however, there was no disinfection record for this device or any other backflow prevention device. Staff stated the backflow prevention devices were disinfected prior to installation.
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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.
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Item No.:
08
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Site:
Potable Water-Tank 5P Maintenance
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Violation:
The tank maintenance record for 8 August 2025 was missing the free halogen test result after flushing.
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Recommendation:
Flush the disinfected parts of the potabale water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Action Plan
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Violation:
The fecal/vomit action plan was not updated to the 2025 Environmental Public Health Standard.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The safety sign did not include 'No children in diapers or who are not toilet trained.' A variance allowing the removal of this sentence was rescinded on 18 June 2025 due to children being allowed in the pool.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Food Service General-Time Control
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Violation:
Multiple deficiencies were identified with respect to time control as noted in preceding observations. Many items in Ocean View Cafe were labeled with discard times that exceeded the service period, were labeled with a set up time prior to the start of time control, or the area where they were held was not listed on the time control plan. A bowl of diced tomatoes had two time control labels with different set up and discard times noted. At the ice cream station, several desserts were not labeled with set up and discard times and the time control plan for that specific area was not posted nearby. Additionally, one pan of mashed potatoes was labeled with a set up and discard time that exceeded 4 hours.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness;
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Item No.:
16
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Site:
Buffet-Deck 10- Ocean View Cafe Line #2
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Violation:
A bowl of diced tomatoes had two time control labels attached to it. One had a set up time of 0634 and a discard time of 1030. The other had a set up time of 1134 and a discard time of 1533. The tomatoes were discarded.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
16
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Site:
Buffet-Deck 10- Ocean View Cafe Line Ice Cream Station
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Violation:
On the ice cream station's service line, two plates of Boston cream cake, two plates of raspberry cake, and one pan of rice pudding in a bains-marie were not labeled with set up and discard times. Staff stated all three items were on time control. The time control plan posted in the area listed a service period of greater than four hours. Staff stated the three items were on a different time control plan which was located in a different station at the buffet and had a service period of 4 hours or less. Staff also stated the posted time control plan posted at this station was only for foods related to the ice cream. A new time control plan was created and posted in this area.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
16
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Site:
Galley-Deck 8- Bell Box
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Violation:
A pan of mashed potatoes had a set up time of 1100 and a discard time of 1900. The pan was relabeled with the correct discard time.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
17
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Site:
Galley-Deck 3- Tuscan
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Violation:
There was no cooling log for a tray of meatballs cooked and cooled on August 23, 2025.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
17
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Site:
Buffet-Deck 10- Ocean View Cafe
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Violation:
Many potentially hazardous/time/temperature control for food safety food items on time control were labeled with discard times that exceeded the service period, were labeled with a set up time prior to the start of time control, or the area where they were held was not listed on the time control plan.
- On line #10, tray of cold cuts was labeled with a set up time of 1203 and a discard time of 1603. A pan of raita had a set up time of 1206 and a discard time of 1606. A container of cucumber salad had a set up time of 1211 and a discard time of 1611. According to the time control plan for this line, lunch service was from 1100-1500.
- On line #13, a container of cooked beef had a setup time of 1220 and a discard time of 1620. A container of cooked chicken had a set up time of 1250 and a discard time of 1650. According to the time control plan for this line, lunch service was from 1130-1530.
- On line #13, a container of tartar sauce had a set up time of 1115 and a discard time of 1500. According to the time control plan for this line, lunch service was from 1130-1530.
- On the ice cream station's service line, two plates of Boston cream cake, two plates of raspberry cake, and one pan of rice pudding in a bains-marie were not labeled with set up and discard times. Staff stated all three items were on time control. The time control plan posted in the area listed a service period of greater than four hours. Staff stated the three items were on a different time control plan which was located in a different station at the buffet, and the posted time control plan was only for foods related to the ice cream. A new time control plan was created and posted in this area.
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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.:
19
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Site:
Buffet-Deck 10- Ocean View Cafe Line #1
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Violation:
No tongs were provided for a bowl of apples.
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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.:
20
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Site:
Galley-Deck 1- Blast Chiller
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Violation:
The blast chiller was out of order since March 2025. Staff stated a technician is scheduled to fix the equipment at the end of September 2025.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 10- Ocean View Cafe
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Violation:
A swinging panel was installed to allow access to the technical compartment on the tilting kettle. However, this left a large gap that allowed food debris to accumulate in the technical compartment.
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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- Hot Galley
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Violation:
A seam was on the back of the tilting kettle pan's wheel. This was sealed before the end of the inspection.
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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 10- Ocean View Cafe Line #11
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Violation:
A long seam was present on the countertop at this station. The seam was sealed.
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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 10- Ocean View Cafe Bakery
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Violation:
A piece of equipment used for display was made of a wooden difficult-to-clean material. The equipment was removed.
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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.:
22
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Site:
Pantry-Deck 10- Ocean View Cafe
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Violation:
The undercounter dishwashing machine was out of order. Staff stated spare parts had been ordered.
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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 1- Rack-type Dishwashing Machine
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Violation:
The dishwashing machine had been out of order for approximately 1 month.
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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.:
27
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Site:
Buffet-Deck 4- Retreat Lounge
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Violation:
The counter top beneath the coffee machine was soiled with greater than one day's worth of accumulation.
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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 10- Pool Bar
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Violation:
The lower metal bar on the shelf display was soiled with dust.
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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 3- Bakery
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Violation:
Water pooled on the counter top beneath the continuously leaking utility sink's handles. This was cleaned.
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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 10- Ocean View Cafe
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Violation:
The technical compartment on the tilting kettle was heavily soiled with food debris.
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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:
Buffet-Deck 10- Ocean View Cafe Bakery
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Violation:
A wooden piece of equipment used to display food items was stored on the deck next to the pizza oven. The equipment was removed.
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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.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck grouting in many food areas was recessed and in need of repair. Repair in many areas started while the inspection team was in the area. Areas included:
- Ocean View Cafe Line #4,
- Ocean View Cafe Line #11,
- Ocean View Cafe Hot Galley,
- Main Galley Pastry, and
- Main Galley Hot Galley.
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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:
Dining Room-Deck 3- Tuscan
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Violation:
The bulkhead behind the waiter station had a large gaps, making the area difficult to clean. These gaps were sealed.
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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.
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Item No.:
34
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Site:
Galley-Deck 3- Bakery
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Violation:
Water dripped continuously onto the counter top beneath the utility sink's handles. The leak was repaired prior to the end of the inspection.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
42
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Site:
Children Area-Toilet Room Handwashing Signs
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Violation:
The children's toilet room handwashing sign did not state the exact wording, 'Wash your hands and assist the children with handwashing after helping them use the toilet.' (VSP 2025 Environmental Public Health Standard)
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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