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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log did not contain a 'Comments' column as required by the new 2025 Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located at https://www.cdc.gov/vessel-sanitation/php/communication-resources/index.html.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The Legionella sampling for the last 6 months did not include any salon and pedicure device as required in the 2025 VSP Environmental Health Standards.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Technical Areas - Engine and Ventilation Areas
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Violation:
The striping on multiple chilled water lines was incorrect, as the 'white' section of the blue/white/blue striping had faded or become transparent. Multiple lines were now blue/gray/blue and blue/brown/blue.
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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-Deck A - Engine Room - Evaporator Units 1 and 2
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Violation:
Distillate-only water lines directed to the technical water tanks were striped blue/gray/blue without a 'Technical Water Only' designation.
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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-Deck A - Recycling Room
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Violation:
Multiple potable water lines were not striped blue/green/blue or blue designating them as potable water only.
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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-Deck A - Recycling Room
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Violation:
The backflow prevention devices for biodigesters A2 and A3 were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Housekeeping-Deck 7 - Heated Jetted Tubs
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Violation:
The two heated jetted tubs did not have 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. (VSP 2025 Environmental Public Health Standards)
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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.:
16
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Site:
Galley-Deck 9
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Violation:
Five trays of romesco sandwiches prepared on 25 October 2025 did not retain the date marking of the roast beef that was cooked on 24 October 2025. Additionally, five trays of chicken salad sandwiches prepared on 25 October 2025 did not retain the date marking of the chicken that was cooked on 24 October 2025. The date written on these trays was 25 October 2025.
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Recommendation:
Ensure refrigerated ready-to-eat TCS/PHF ingredient or a portion of a refrigerated ready-to-eat TCS/PHF subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
19
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Site:
Provisions-Decks A and B
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Violation:
Rain compromised the integrity of several pallets of boxes containing provisions during the provisioning process. Boxes exposed on the top and sides were wet and damaged from the rain.
- Deck A Dairy Store: Rain weakened several cardboard boxes of eggs, and due to this the stacked boxes of eggs on the pallet were significantly leaning towards one side. It was not clear if any eggs cracked or leaked on the deck.
- Deck B Fruit and Vegetable Store: Several pallets of boxes containing exposed fruits and vegetables including kiwi, potatoes, melons, lemon, asparagus, watermelon, mushrooms, cucumber, squash, and cabbage were wet and damaged.
At the time of inspection, most crew in the area were responding to a ship-wide drill.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 3 - Wine Bar
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Violation:
The ice machine's evaporator coating peeled off and collected in the recirculating ice bath before the water filter.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Design and construct food-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.:
21
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Site:
Other-Deck 9 - Cushion Store L.9.1.0
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Violation:
A hot plate with a cracked heating surface and five rectangular trays with chipped corners were stored in this room.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards 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.:
21
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Site:
Galley-Deck 10 - New York Deli
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Violation:
Sealant was missing near undercounter refrigerator #10.25A's door handle, which created a difficult to clean seam.
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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.:
22
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Site:
Galley-Deck 9 - Dive-In
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Violation:
The rack-type warewash machine had been out of order since 5 October 2025. Parts were expected on 7 November 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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
Crew used sanitizing test strips with an expiration date of '050125.' Crew immediately replaced the test strips.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
22
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Site:
Galley-Deck 2 - Potwash
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Violation:
Excessive soiled water accumulated in the front-loading potwash basin after the machine drained. The blue basket handle was mostly submerged. Crew began corrective action.
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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. Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Excessive, old food debris soiled the two tilting kettle spouts. Crew last used the machines the night prior to inspection.
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Recommendation:
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 9 - Lido Market Beverage Station Sweet Spot
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Violation:
The hot water dispensing spout was soiled with more than a day's accumulation of dark brown residue in the food splash area.
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Recommendation:
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 9 - Dishwash
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Violation:
Multiple coffee pots on the clean storage rack were soiled on the inside with coffee residue that was removed with the inspector's alcohol wipe.
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Recommendation:
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:
Buffet-Deck 9 - Lido Market Starboard Healthy Corner
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Violation:
The heat exhaust vent on the right side of the ice cream machine was soiled on the inside with a sticky residue.
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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 - New York Deli
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Violation:
Food residue accumulated in the seam near undercounter refrigerator #10.25A's door handle where sealant was missing.
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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 3 - Grand Dutch Cafe
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Violation:
The countertop under the glass engraving machine was soiled with greater than a day's accumulation of 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.:
27
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Site:
Buffet-Deck A - Crew Mess
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Violation:
At least 10 plates set out for service were soiled with food and other debris on the nonfood-contact surfaces. Crew immediately removed the plates to be recleaned and sanitized.
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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:
Other-Deck 9 - Cushion Store L.9.1.0
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Violation:
A stack of previously cleaned and sanitized large pans with handles on both sides was stored on top of a trolley, with the top pan uncovered and not inverted.
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Recommendation:
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.:
30
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Site:
Buffet-Deck 9 - Lido Market Portside Sweet Spot
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Violation:
The crew handwashing facility was missing paper towels. The area was in operation.
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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.:
30
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Site:
Galley-Deck 2 - Female Toilet Room
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Violation:
Soiled, standing liquid collected on the deck. The main galley was in operation at the time. Crew began cleaning the area.
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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. Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 2 - Male Urinal Room
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Violation:
Soiled, standing liquid collected on the deck. A strong ammonia odor filled the room.
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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. Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 2 - Female Toilet Room
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Violation:
The room did not have a supply of toilet paper. The main galley was in operation at the time.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
31
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Site:
Bar-Deck 3 - Grand Dutch Cafe
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Violation:
Two bottles of engraving gel were stored on the back countertop along with the beer glass engraving machine. It was unknown if the gel is safe for food-contact surfaces. The machine and gel were not in use at the time.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Buffet-Deck A - Staff Mess Former PO Bar
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Violation:
The deck under the dishwash machine was soiled with greater than a day's accumulation of soil and debris. Crew stated the bar and dishwash machine are no longer used and the area will be re-purposed during the April 2026 dry dock.
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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 2 - Hot Galley
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Violation:
Liquid dripped from the deckhead onto the deck below. The source of liquid was unknown. The dripping liquid did not impact food.
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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, 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 9
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Violation:
The bulkhead panels to the left of the deep fat fryer were separating, which created an open seam.
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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.
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Item No.:
36
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Site:
Galley-Deck 9 - Canaletto
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Violation:
The light intensity in front of the bulk milk dispenser measured less than 220 lux. Additionally, light intensity measured less than 110 lux on the left side of the bulk milk dispenser.
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Recommendation:
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) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 9 - Lido Market Starboard Healthy Corner
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Violation:
The light intensity measured less than 220 lux at the preparation counter near the utility sink.
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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.
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Item No.:
37
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Site:
Galley-Deck 3 - Dishwash
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Violation:
An exceptionally strong, foul odor filled the area near the biodigester and soiled end of the dishwash 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 2 - Male Urinal Room
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Violation:
Soiled, standing liquid collected on the deck. A strong ammonia odor filled the room.
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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 2 - Female Toilet Room
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Violation:
A strong ammonia odor filled the room and soiled, standing liquid collected on the deck. The main galley was in operation at the time. Crew began cleaning the area.
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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.:
38
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Site:
Buffet-Deck A - Staff Mess Former PO Bar
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Violation:
The deck under the dishwash machine was soiled with greater than a day's accumulation of soil and debris. The unit is no longer used for the operation. Cereal was stored on the countertop above the unit. Crew stated the dishwash machine will be removed and the bar area re-purposed during the April 2026 dry dock.
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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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Item No.:
38
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Site:
Bar-Deck 3 - Grand Dutch Cafe
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Violation:
Two bottles of engraving gel were stored on the back countertop along with the beer glass engraving machine. The machine and gel were not in use at the time.
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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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Item No.:
39
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Two small flies were near the biodigester. Crew immediately contacted the pest management crew.
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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.:
42
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Site:
Children Area-Deck 10 - Club HAL Outdoor Area
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Violation:
Soiled, standing water collected in the green flower table. Crew explained they do not bring children out to this area and the area is unused.
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Recommendation:
Ensure toys used in the child activity center are cleanable and maintained in a clean condition.
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