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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Report
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Violation:
The 24-hour AGE report was submitted on 11 November 2025 at 10:58 pm, less than 24 hours prior to arrival in San Juan on 12 November.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling conducted on 15 September 2025 did not include salon and pedicure devices. (VSP 2025 Environmental Public 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-Engine Room - Potable Water Tank 8
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Violation:
The 50% test valve was excessively corroded and the sample cock was broken off.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Starboard Whirlpool
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Violation:
The safety sign was obstructed by orange deck chairs.
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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.? In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
16
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Site:
Galley-Deck 5 - Two70 Cafe
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Violation:
Two trays of ham and cheese sandwiches were not properly marked with the preparation date of the first TCS/PHF item. The preparation date marked on the trays and cooling log was 11/17/25; however, the cooling log also noted that the sandwiches contained ham prepared on 11/16/25.
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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:
Galley-Deck 5 - Giovanni's Italian Kitchen Dry Storage
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Violation:
Breadcrumbs were stored in a rolling container mislabeled as 'flour'.
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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.:
19
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Site:
Buffet-Deck 14 - Windjammer - Fresh from the Garden
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Violation:
Lettuce, plain pasta, sliced tomato, and sliced cheddar cheese offered for passenger self-service did not have serving tongs at the buffet line.
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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. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure self-service of scooped frozen dessert is out of shallow pans no deeper than 100 millimeters (4 inches) and no longer than 300 millimeters (12 inches).
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Item No.:
19
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Site:
Galley-Deck 14 - Windjammer Dry Storage #3
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Violation:
A red spice was stored in an unlabeled plastic bag.
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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:
Galley-Deck 14 - Windjammer
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Violation:
The counter mounted salamander was out of service.
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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
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Item No.:
20
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Site:
Galley-Deck 3 - Portside Pantry
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Violation:
One previously cleaned and sanitized cutting board on the preparation counter was excessively scored.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
21
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Site:
Galley-Decks 3 and 4 - Galley General
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Violation:
Five tilting pan turn wheels throughout the main galley were excessively damaged with deep cuts and scrapes, making the surfaces difficult to clean.
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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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Item No.:
21
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Site:
Galley-Deck 4 - Main Galley Line #4
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Violation:
Pipe insulation in the undercounter technical cabinet was in disrepair and pulling apart, making it difficult to clean.
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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. 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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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
One curtain was excessively curled within the flight-type dishwash machine; the machine was in use.
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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 5 - Schooner's Bar
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Violation:
A bucket of sanitizing solution stored next to the entrance handwashing station was very cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 14 - The Lime and Coconut
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Violation:
Two previously cleaned and sanitized glasses were soiled with food debris.
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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 3 - Portside Pantry
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Violation:
Dried food debris accumulated in the scored cuts on a previously cleaned and sanitized cutting board stored on the preparation counter. The cuts were also discolored.
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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 4 - Portside Coffee Station
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Violation:
The dispensing spout had calcification build up on the previously cleaned hot water dispenser #0470123.
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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:
Galley-Deck 4 - Main Galley Line #4
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Violation:
The undercounter technical cabinet base was heavily calcified, which appeared to be from past standing water.
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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 - Bain Marie Counter #3
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Violation:
The bain marie drain continuously dripped, filling the bottom of the undercounter technical compartment with water.
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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.:
29
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Site:
Galley-Deck 5 - Schooner's Bar
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Violation:
The handwashing sink's water temperature measured 125F. The temperature could not be adjusted by users.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 4 - Starboard Pastry Station
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Violation:
Deck tile grout was missing in several locations where it joined the stainless steel 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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Bain Marie Counter #3
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Violation:
The bain marie drain continuously dripped, filling the bottom of the undercounter technical compartment with water.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
38
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Site:
Galley-Deck 4 - Pastry Cleaning Locker
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Violation:
Three mops were stored on the bottom of the locker, which did not allow them to air dry properly.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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