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Item No.:
07
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Site:
Potable Water-Potable Water Disinfection Logs
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Violation:
Five backflow prevention devices were disinfected on October 2025 at 100 ppm for 2 hours.
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Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tub Room 14920
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Violation:
The heated jetted tub in passenger stateroom 14920 was not drained and disinfected daily, nor did it 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. The vessel has a variance for the heated jetted tubs; however, the automatic pH and halogen dosing system for this tub was not operational. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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.:
10
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Site:
Housekeeping-Heated Jetted Tubs
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Violation:
The pH and chlorine in the heated jetted tubs are not tested every four hours per the approved variance. The pH and chlorine are only tested during work hours, not at night, and according to staff, guests consistently prevented crew members from entering. For example, on 6 December 2025, room 14920 was sampled only at 1100 and 1840 and room 15920 was sampled at 1116, 1650, and 2015. The heated jetted tubs had a datalogger, which was downloaded daily, but required access to the room.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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. Ensure manufacturer?s operation and maintenance instructions are available to personnel who service these jetted tubs and heated jetted tubs. Retain maintenance records on the vessel for 12 months. Ensure records include: (1) Cleaning and disinfection frequency; (2) Disinfectant type, concentration, and contact time; (3) Draining frequency (only for heated jetted tubs).
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 Starboard
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Violation:
The shower was not operational while the main pool and two whirlpools were in operation.
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Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Spa
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Violation:
The Spa Salt Pool and Spa Vitality Pool's safety signs did not include the statement, 'No children in diapers or who are not toilet trained.' Additionally, it did not caution against use by children.
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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.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
The spreadsheet used to calculate the bather loads rounded the calculations up to the nearest whole number versus down. Additionally, the bather load was calculated using gallons per minute, which did not align with the bather load calculated with liters per minute. For example, the posted bather load for the Spa Vitality Pool was 17 persons; however, the calculated bather load based on the system flow rate using gallons per minute was 16.6 persons and the calculated bather load based on liters per minute was 19.3.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
Three nonfood employees did not isolate after onset of AGE symptoms.
*A nonfood employee had AGE symptom onset at 0745 on 26 October 2025 and reported to medical later that day at 1020. The employee worked while symptomatic from 0830 until 1000.
*A nonfood employee had AGE symptom onset at 0500 on 6 December 2025 with seven episodes of diarrhea and reported to medical at 0814. They shared a bathroom with another crew member.
*A nonfood employee had AGE symptom onset at 0005 on 14 October 2025 and reported to medical at 0930. They had a roommate.
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Recommendation:
Advise symptomatic crew members and those meeting the case definition for AGE to remain isolated in their cabins for a minimum of 24 hours after their symptoms resolve. Follow-up by infirmary personnel is advised.
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Item No.:
19
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Site:
Bar-Deck 17 - Waves Bar
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Violation:
Two in-use opened alcohol bottles were stored on the dirty side of the warewashing station in the pantry. Crew acknowledged that the alcohol bottles were still in-use and inappropriately stored.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 8 - Local
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Violation:
An exposed ventilation hood panel gasket with a sticky residue was located above the deep fryers. Food was actively being prepared and cooked in the deep fat fryers at time of inspection.
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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 17 - Food Republic
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Violation:
Two clean cutting boards were heavily scored. Three cutting boards were moderately to heavily soiled with day's old food residue. All the cutting boards were stored in the clean area of the galley.
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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. 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.:
21
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Site:
Galley-Deck 7 - Nama
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Violation:
Old food debris was along the front countertop seam near the entrance to the show galley. This area was cleaned immediately and the crew filled in the seam 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:
Galley-Deck 6 - Soup Station
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Violation:
An open seam was around the soup kettle's technical compartment lid. This was corrected 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:
Bar-Deck 7 - Metropolitan Bar
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Violation:
The countertop was rough and in disrepair around the dipper well, dump sink, and soda gun. This was corrected 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. 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 8 - Latin Quarter
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Violation:
The power cord for the table mounted high-speed oven unit was resting on the countertop.
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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 cords above the countertop.
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Item No.:
21
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Site:
Bar-Deck 17 - Waves Bar
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Violation:
The sealant throughout the bar counter was damaged in multiple areas.
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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 17 - Palomar Show Galley
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Violation:
The aluminum wrap around the steam lines in the bain-marie unit technical compartment were in disrepair throughout several sections.
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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:
Galley-Deck 17 - Food Republic
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Violation:
Two clean cutting boards were heavily scored. Three cutting boards were moderately to heavily soiled with day's old food residue. All the cutting boards were stored in the clean area of the galley.
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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 16 - Haven
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Violation:
The ice machine had an accumulation of black residue on the deflector panel. Corrective actions began immediately.
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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 17 - Surf Side Cafe - Beverage Station 2
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Violation:
The dispensing nozzle and food splash zone of the previously cleaned and sanitized coffee machine was soiled with a black residue.
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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:
Bar-Deck 6 - Belvedere Bar
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Violation:
Old coffee debris of more than a day?s accumulation was on the dispensing nozzle of the previously cleaned and sanitized coffee machine. This was cleaned immediately.
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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 7 - Nama
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Violation:
Old food debris was along the front countertop seam near the entrance to the show galley. This area was cleaned immediately and the crew filled in the seam before the end of the inspection.
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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 17 - Palomar Show Galley
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Violation:
Accumulation of an oily substance pooled in the grill's technical compartment. The grease chute pipe was actively leaking during the inspection. Crew were unaware as to when the leak started. The leaking pipe was repaired prior to the end of the inspection.
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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:
Bar-Deck 17 - Waves Bar - Store Locker
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Violation:
Several boxes of food equipment and single-use articles (margarita cups, blender cups, disposable straws, bamboo knot picks, and electric glass steamers) were stored in an unfinished storage locker with an open deckhead and bulkheads that were not easily cleanable.
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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.:
30
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Site:
Galley-Deck 17 - Food Republic
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Violation:
The crew male and female toilet room doors did not self-close. The door leading to the male and female toilet room was open. The toilet rooms were not actively being cleaned nor maintenance being performed at time of inspection.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Deck 17 - Palomar Show Galley
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Violation:
The crew handwashing station did not have a sign stating 'wash hands often' or similar wording. The venue was not in operation at time of inspection.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
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Item No.:
33
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Site:
Galley-Deck 17 - Palomar Show Galley
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Violation:
Food debris accumulated on the deck underneath the combination oven. The venue was not in operation at the time of inspection and the area was previously cleaned.
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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 17 - Surf Side Cafe
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Violation:
A heavy accumulation of debris was on the deck throughout technical room for the wood fired pizza oven.
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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 17 - Surf Side Cafe
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Violation:
A gap around the light fixture to the deckhead ventilation hood created a difficult to clean surface.
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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:
Galley-Deck 8 - Local
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Violation:
An exposed ventilation hood panel gasket with a sticky residue was located above the deep fryers. Food was actively being prepared and cooked in the deep fat fryers at time of inspection.
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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.:
33
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Site:
Galley-Deck 6 - Cagney's Show Galley
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Violation:
Water dripped from beneath the undercounter refrigerator onto the deck and into the scupper drain in front of the entrance door.
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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 17 - Surf Side Cafe - Beverage Station 2
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Violation:
A gap between the light fixture and the deckhead over the clean stored cups created a difficult to clean surface.
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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.:
33
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Site:
Buffet-Deck 17 - Surf Side Cafe - Ice Cream Station
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Violation:
A large gap around the deckhead panels over the ice cream machine created a difficult to clean surface. The ice cream machine was not in operation.
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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:
Galley-Deck 17 - Surf Side Cafe
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Violation:
A gap around the deckhead speaker over the drop off dirty side warewashing station created a difficult to clean surface.
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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.:
33
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Site:
Preparation Room-Deck 4 - Fish Thawing Room
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Violation:
Condensate collected around the portside deckhead hatch. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Deck 4
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Violation:
The light intensity was less than 220 lux at the dispensing nozzle of the coffee machine near the handwashing station. The staff stated that the coffee machine is not currently working and they do not plan to fix it.
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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.:
36
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Site:
Buffet-Deck 17 - Surf Side Cafe - Beverage Station 2
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Violation:
The light intensity behind and around the coffee machine measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Preparation Room-Deck 4 - Fish Thawing Room
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Violation:
Condensate collected around the portside deckhead hatch. No food was impacted.
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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 4
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Violation:
The light intensity was less than 220 lux at the dispensing nozzle of the coffee machine near the handwashing station. The staff stated that the coffee machine is not currently working and they do not plan to fix it.
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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:
Bar-Deck 6 - Belvedere Bar
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Violation:
A small fly was seen on the crew side of the bar.
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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 17 - Surf Side Cafe
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Violation:
One fly was around the crew side of the omelet station.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The vessel could not provide documentation demonstrating effectiveness of the on-site disinfectant generator against human norovirus or an acceptable surrogate. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure these procedures include: (a) Safety data sheets (SDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Child Care Center
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Violation:
There were 7 soiled toys that had more than a day's worth of dust, debris, and glitter accumulation.
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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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