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Item No.:
07
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Site:
Potable Water-Serenity Whirlpool Equipment Room
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Violation:
A hose was connected to the potable water system without a backflow prevention device. During the inspection, staff added a continuous pressure device, however they did not disinfect the device prior to installation.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) Before being placed in service; (2) Before returning to operation after repair, replacement; (3) After being subjected to any contamination, including entry into a potable water tank.
Disinfect backflow prevention devices that are part of the potable water piping before installation.
If any work is done to the potable water distribution system and piping system during dry docks and wet docks that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
34
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Site:
Galley-Deck 0 - Pressure Kettle
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Violation:
Water continuously dripped from beneath and pooled onto the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
44
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Site:
Housekeeping-Housekeeping Management Office
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Violation:
The Acute Gastroenteritis (AGE) Cabin Cleaning Log had 5 entries on 8/11/2025 with no daily cleaning and disinfecting by housekeeping. The Housekeeping team had a difficult time explaining the dates and times of when AGE cases were medically cleared in relation to when daily cleaning and disinfection and final cleaning/disinfection should have occurred.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
22
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Site:
Pantry-Deck 2 - Port Side
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Violation:
The undercounter glasswash machine was out of order as of the morning of the inspection, 11/17/2025, due to a leak. Repair scheduled for 11/18/2025 according to housekeeping management.
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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.:
41
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Site:
Housekeeping-Housekeeping Management Office
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Violation:
The Acute Gastroenteritis (AGE) Cabin Cleaning Log had 5 entries on 8/11/2025 with no daily cleaning and disinfecting by housekeeping. The Housekeeping team had a difficult time explaining the dates and times of when AGE cases were medically cleared in relation to when daily cleaning and disinfection and final cleaning/disinfection should have occurred.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
As per the VSP 2025 Environmental Public Health Standards, the AGE surveillance log did not have a 'note/comment' section.
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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.:
44
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Site:
Housekeeping-Housekeeping Management Office
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Violation:
The inspector requested on several occasions to review and discuss the Outbreak Prevention and Response Plan (OPRP), but the housekeeping team struggled to produce the OPRP in a timely manner. When asked in particular about the AGE Precaution cleaning and disinfecting trigger levels, the inspector was told that there were only two levels. During a discussion with another housekeeping management member, the crew member shared that there were three levels to the vessel's AGE Precaution response levels. The inspector requested the OPRP plan to be printed for reviewed. Upon review of the OPRP, the AGE Precautions outlined three levels rather than two levels.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
29
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Site:
Bar-Deck 3 - Atrium Lobby Bar
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Violation:
A bartender used the handwashing sink to saturate a cleaning cloth to wipe down the bar countertop.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
14
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Site:
Pantry-Deck 7
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Violation:
A crew member who accessed the technical compartment of the ice machine had a heavy beard and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 8/22/25 a food worker experienced AGE symptoms at 0500 but did not report to medical until 0915 later that day. This individual did not work nor did they dine in the crew mess.
On 8/28/25, a food worker experienced AGE symptoms beginning at 0745 but did not report to medical until 1000. This employee was working during this time. A risk assessment and corrective action was implemented.
A new sign on experienced AGE symptoms at 0630 on 10/18/25, but did not report his symptoms until 1630 later that day. The crew member did not work, however, they attended meetings and dined in the crew mess. Corrective actions were implemented.
On 11/1/25, a nonfood worker had AGE symptoms beginning at 0700 but did not report to medical until 0950 later that day. This employee did not work but visited the crew mess while symptomatic.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work. 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, 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.
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Item No.:
08
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Site:
Potable Water-Serenity Whirlpool Equipment Room
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Violation:
A hose was connected to the potable water system without a backflow prevention device. During the inspection, staff added a continuous pressure device, however they did not disinfect the device prior to installation.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: Hose-bib connections Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Pool
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Violation:
One of the metal antientrapment drain covers was not flush with the bottom of the pool exposing a potential entrapment hazard.
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Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover or provide documentation from the manufacturer confirming compliance with these requirements: (1) Certification standard and year; (2) Type of drain use (single or multiple); (3) Maximum flow rate (in gallons or liters per minute) [or according to current VGBA]; (4) Type of fitting (suction outlet); (5) Life expectancy of cover; (6) Mounting orientation (wall, floor, or both); (7) Manufacturer?s name or trademark; (8) Model designation.
Ensure the design of field fabricated ASME compliant drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF.
Provide a letter from the shipyard for each field fabricated ASME compliant drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
39
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Site:
Buffet-Deck 9 - Forward Beverage Station
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Violation:
Four small fruit flies were observed in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Buffet-Deck 9 - Forward Portside Beverage Station
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Violation:
Two small fruit flies were observed around the juice machine as well as the coffee machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Buffet-Deck 9 - Seafood Shack
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Violation:
One fruit fly was observed near the serving counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Pantry-Deck 3 - Starboard - Wine Cellar
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Violation:
One fruit fly was observed in the area.
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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.:
26
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Site:
Galley-Deck 9 - Deli Station
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Violation:
The food splash zone of the #2 small convection oven was soiled with food debris of more than a day?s accumulation.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
33
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Site:
Galley-Deck 0 - Pressure Kettle
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Violation:
Water continuously dripped from beneath and pooled onto the deck.
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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 9 - Forward - Portside - Beverage Station
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Violation:
A black substance pooled on the deck in front of the juice 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 9 - Forward - Portside - Beverage Station
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Violation:
The deckhead sealant was in disrepair throughout this area.
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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.:
27
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Site:
Buffet-Deck 9 - Guy's Burger Joint
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Violation:
The counter display was soiled with more than a day's worth 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.:
33
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Site:
Buffet-Deck 9 - Guy's Burger Joint - Toppings Bar
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Violation:
Wires inside the unit's technical space were resting on the deck.
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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. Elevate the wires above the deck.
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Item No.:
21
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Site:
Buffet-Deck 9 - Blue Iguana Cantina - Salsa Station
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Violation:
The insulation in the technical space beneath the cooled basin was split open and peeling.
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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.
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Item No.:
26
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Site:
Buffet-Deck 9 - Blue Iguana Cantina - Salsa Station
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Violation:
All bowls located in the LC 5 storage cabinet were soiled with food debris. These were previously cleaned and sanitized.
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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.:
28
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Site:
Galley-Deck 9 - Blue Iguana Cantina
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Violation:
The ice scoop for the ice machine was stored uncovered to the left side of the machine in a high traffic area.
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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.:
33
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Site:
Buffet-Deck 9 - Blue Iguana Cantina
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Violation:
Deck coving throughout this area was in disrepair.
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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:
Buffet-Deck 9 - Guys Burger Joint
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Violation:
Deck coving throughout this area was in disrepair.
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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.:
19
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Site:
Provisions-Deck 0 - Room 1 - Dry Provisions
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Violation:
An unlabeled silver bag of spices was stored in a grey plastic container.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Provisions-Deck 0 - Potato Peeling Room
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Violation:
The potato peeler near the handwashing sink had peelings, flaking sealant on the interior of the equipment.
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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.:
33
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Site:
Buffet-Deck 9 - Forward - Portside - Beverage Station
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Violation:
Wires in the technical space were hanging and resting on the deck below the ice/water station.
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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. Elevate wires above the deck.
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Item No.:
21
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Site:
Buffet-Deck 9 - Forward - Portside - Beverage Station
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Violation:
The juice machine had been out of service for two cruises. Crew awaiting delivery of parts to repair the unit.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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