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Item No.:
21
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Site:
Galley-Deck - 9 Patio Grill
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Violation:
Varnished wood was throughout this show galley at the service stations deckheads and bulkheads. This material was sticky and in poor repair. Several areas including near the handwashing sink the varnish had worn away and was mostly raw untreated wood. Additionally, the undercounter refrigerator doors panels were made from this material and were in bad condition.
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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.:
*
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Site:
Buffet-Deck - 9 Colonnade
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Violation:
Passengers were not instructed to wash their hands at the handwashing station as they entered the buffet. The handwashing station is tucked behind the entrance bulkhead and not easily noticeable.
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Recommendation:
Recommend crew to direct passengers to the handwashing sink prior to entering the buffet.
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Item No.:
19
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Site:
Buffet-Deck - 9 Colonnade - Cold Island
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Violation:
Food items were stored beneath an approximate one inch gap between horizontal sneeze guard panels that did not adequately protect the food below. Additionally, a bowl of pickled fish was not adequately placed under the sneeze guard. These were corrected.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
16
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Site:
Buffet-Deck - 9 Colonnade
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Violation:
The poached egg station did not include a consumer advisory for smoked salmon that is offered for service.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
39
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Site:
Buffet-Deck - 9 Colonnade
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Violation:
One fruit fly was near the juice 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.:
18
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Site:
Galley-Deck - 9 Colonnade - Show Galley
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Violation:
A crew member touched raw egg with his gloved hands while wiping the inside of an actively cooking pan and proceeded to continue working at the station cooking omelets. Without removing gloves, the crew member subsequently handled a cooking pan and passed it to another crew member who also touched the same handle as he plated the omelet. This crew member then touched the service plate with the same hand.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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Site:
Galley-Deck - 9 Colonnade - Show Galley
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Violation:
The electric cable for the microwave was draped on the countertop, impeding proper cleaning.
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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.:
30
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Site:
Galley-Deck - 9 Colonnade
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Violation:
The right hand towel dispenser was out of towels at the soiled dish drop off handwash station.
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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.:
21
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Site:
Galley-Deck - 9 Colonnade
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Violation:
The electric cable for the conveyor toaster was draped on the countertop, impeding proper cleaning.
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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.:
37
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Site:
Galley-Deck - 9 Colonnade - Dishwash
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Violation:
Condensate collected on the deckhead throughout this area and in some locations it was dripping to the deck. Condensate was most evident on the cold air returns and deckheads near the soiled and clean side of the active flight-type dishwasher. Water was also dripping from a deckhead speaker onto the deck.
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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.:
33
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Site:
Galley-Deck - 9 Colonnade - Dishwash
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Violation:
Condensate collected on the deckhead throughout this area and in some locations it was dripping to the deck. Condensate was most evident on the cold air returns and deckheads near the soiled and clean side of the active flight-type dishwasher. Water was also dripping from a deckhead speaker 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.:
25
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Site:
Galley-Deck - 9 Colonnade - Dishwash
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Violation:
A wiping cloth was not fully submerged in a bucket of sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
22
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Site:
Galley-Deck - 9 Colonnade - Dishwash
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Violation:
A piece of clear plastic blocked one of the wash nozzles of the glasswash machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Deck - 9 Colonnade Hot Galley
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Violation:
Stagnant white liquid residue pooled in the underside black catch reservoir of the counter mounted combination oven furthest from the dishwashing machine. Additionally, dried and greasy residue was on the underside of the combination oven nearest the dishwashing machine.
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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:
Galley-Deck - 9 Patio Grill
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Violation:
Three mounted refrigerators were installed along the bulkhead at the galley entryway, an area not constructed for food storage. The installation lacked proper deck/bulkhead coving, adequate lighting, and contained open penetrations in the deckhead where electrical wiring passed through. Additionally, the units were positioned too closely together to allow for effective cleaning between and behind. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately 5 inches off the deck and could not be easily moved for cleaning.
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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, 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:
Galley-Deck - 9 Patio Grill
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Violation:
Three mounted refrigerators were installed along the bulkhead at the galley entryway, an area not constructed for food storage. The installation lacked proper deck/bulkhead coving, adequate lighting, and contained open penetrations in the deckhead where electrical wiring passed through. Additionally, the units were positioned too closely together to allow for effective cleaning between and behind them. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately 5 inches off the deck and could not be easily moved for cleaning.
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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.:
21
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Site:
Galley-Deck - 9 Patio Grill
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Violation:
Three mounted refrigerators were installed along the bulkhead at the galley entryway, an area not constructed for food storage. The installation lacked proper deck/bulkhead coving, adequate lighting, and contained open penetrations in the deckhead where electrical wiring passed through. Additionally, the units were positioned too closely together to allow for effective cleaning between and behind them. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately 5 inches off the deck and could not be easily moved for cleaning.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of no more than 0.8 millimeters or 1/32 inch; (3) Sealed to adjoining equipment or bulkhead. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 millimeters (6 inches) of clearance between the deck and the equipment.
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Item No.:
33
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Site:
Galley-Deck - 9 Patio Grill
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Violation:
Deck coving at the preparation counter and deck juncture was in poor repair.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. 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 - 9 Patio Grill
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Violation:
Varnished wood was used throughout the show galley at the service stations, deckheads, and bulkheads. This material was sticky and in poor repair. In several areas, including near the handwashing sink, the varnish had worn away, leaving exposed, untreated wood. Additionally, the undercounter refrigerator door panels were constructed of the same material and were in poor condition.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
27
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Site:
Galley-Deck - 9 Patio Grill
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|
Violation:
Varnished wood was throughout this show galley at the service stations deckheads and bulkheads. This material was sticky and in poor repair. Several areas including near the handwashing sink the varnish had worn away and was mostly raw untreated wood. Additionally, the undercounter refrigerator doors panels were made from this material and were in bad condition.
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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.:
21
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Site:
Galley-Deck 8 - Solis
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Violation:
The electrical cable for the warming cabinet and the espresso drain lines were draped on the counter.
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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.:
20
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Site:
Galley-Deck 8 - Solis
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Violation:
Open penetrations were in the underside plastic housing above the dispensing nozzles of the water dispenser.
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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.
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Item No.:
19
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Site:
Pantry-Deck 7 - Coffee Bar
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Violation:
The ice scoop handle was in contact with ice inside the ice machine bin.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
33
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Site:
Dining Room-Deck 4 - Beverage Storage - Galley Entrance
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Violation:
Refrigerators were installed along the bulkhead near the galley entrance on both the port and starboard sides. These units did not have adequate lighting and did not allow for proper cleaning behind or between them. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately five inches above the deck and could not be easily moved to facilitate cleaning.
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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:
Dining Room-Deck 4 - Beverage Storage - Galley Entrance
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Violation:
Refrigerators were installed along the bulkhead near the galley entrance on both the port and starboard sides. These units did not have adequate lighting and did not allow for proper cleaning behind or between them. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately five inches above the deck and could not be easily moved to facilitate cleaning.
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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.:
21
|
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Site:
Galley-Deck 4 - Beverage Station
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|
Violation:
Electrical cables were draped on the counter.
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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.:
20
|
|
Site:
Galley-Deck 4 - Beverage Station
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|
Violation:
Open penetrations were in the underside plastic housing above the dispensing nozzles of the water dispenser.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
08
|
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Site:
Galley-Deck 4 - Beverage Station
|
|
Violation:
A potable water line to the ice machine was incorrectly marked blue/white/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.:
36
|
|
Site:
Galley-Deck 3
|
|
Violation:
Light intensity on the preparation counter with the deli slicer could not reach 220 lux.
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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.:
19
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Site:
Provisions-Meat Freezer
|
|
Violation:
Ice accumulated on top of boxes of pork products below the condenser unit at the back of the room.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
33
|
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Site:
Provisions-Dry Store
|
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Violation:
Standing water was on the deck underneath the condenser near the back of 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.
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Item No.:
37
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|
Site:
Provisions-Corridors
|
|
Violation:
Water dripped from the deckhead, a deckhead speaker, and adjacent hatches. Staff reported this was due to high humidity and poorly wrapped cold water lines in the deckhead. Water accumulated on the deck in areas.
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|
Recommendation:
Properly insulate refrigerant lines.
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Item No.:
33
|
|
Site:
Provisions-Corridors
|
|
Violation:
Water was dripping from the deckhead, a deckhead speaker, and adjacent hatches. Staff reported that this was due to high humidity and inadequately insulated cold-water lines within the deckhead. Water accumulated on the deck in several areas.
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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
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
Water lines to the gelato machine were on the deck and in standing water. Additionally, the bulkhead in back was soiled with apparent flour residue.
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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. 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.:
38
|
|
Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
Staff reported the vegetable chopper is no longer used.
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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.:
16
|
|
Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
A container of egg salad was marked with a discard date from the date of preparation (Dec 12th) and not from the date the eggs were cooked (Dec 10th).
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|
Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
28
|
|
Site:
Buffet-Deck 3
|
|
Violation:
Silverware dispensing containers were not angled appropriately to protect the mouthing ends.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
21
|
|
Site:
Bar-Deck 5 - Club Bar
|
|
Violation:
The stone countertops along the cold wells and back counter were in poor condition.
|
|
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.:
32
|
|
Site:
Pantry-Deck 5 - Club Bar
|
|
Violation:
Two hard boiled shell eggs were inside the trash receptacle for the handwashing sink. The area was not in operation.
|
|
Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled. Ensure receptacles and containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 5 Pool
|
|
Violation:
This facility is currently being operated as a pool; however, the presence of water jet spray features throughout the pool designates it as an interactive recreational water facility. The bather load calculation is based on a turnover rate of 2.13 hours, whereas an interactive recreational water facility is required to maintain a maximum turnover rate of 2 hours.
The technician stated that the required chlorine concentration range is 1?5 ppm. At the time of inspection, the chlorine concentration measured 1.38 ppm. The facility is equipped with a UV disinfection system.
Additionally, the maintenance logs did not document when the filter housing and/or hair and lint strainer were cleaned, with the exception of the 14 December 2025 entry. The 01 December 2025 log was missing. The records available for review included entries dated 30 November and 14 December 2025.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF and for facilities that have been modified. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool (applies to wading or swimming pools but not to children's pools). Ensure the water for the slide comes directly from the basin of the pool and return directly to the basin of the pool. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-mg/L (ppm) solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure if there is not a hair and lint strainer but there is a filter before the pump, this filter is cleaned, rinsed, and disinfected weekly.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 5 Pool
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Violation:
This facility is currently being operated as a pool; however, the presence of water jet spray features throughout the pool designates it as an interactive recreational water facility. The bather load calculation is based on a turnover rate of 2.13 hours, whereas an interactive recreational water facility is required to maintain a maximum turnover rate of 2 hours.
The technician stated that the required chlorine concentration range is 1?5 ppm. At the time of inspection, the chlorine concentration measured 1.38 ppm.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between 1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
44
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Site:
Recreational Water Facilities-Deck 5 Pool
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Violation:
This facility is currently being operated as a pool; however, the presence of water jet spray features throughout the pool designates it as an interactive recreational water facility. The bather load calculation is based on a turnover rate of 2.13 hours, whereas an interactive recreational water facility is required to maintain a maximum turnover rate of 2 hours.
The technician stated that the required chlorine concentration range is 1?5 ppm. At the time of inspection, the chlorine concentration measured 1.38 ppm. The facility is equipped with a UV disinfection system.
Additionally, the maintenance logs did not document when the filter housing and/or hair and lint strainer were cleaned, with the exception of the 14 December 2025 entry. The 01 December 2025 log was missing. The records available for review included entries dated 30 November and 14 December 2025.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
A non-testable backflow prevention device located in the incinerator room on the hot water supply line to the garbage silo did not have an inspection date or documentation affixed to the device. The inspector confirmed that this device has since been removed.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
07
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Site:
Potable Water-Disinfection Records
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Violation:
Disinfection of the potable water system after maintenance consistently used the emergency procedure, even when the maintenance was planned or completed on a back-up system that was not in operation.
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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.:
03
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Site:
Potable Water-Production and Bunkering Halogenation
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Violation:
The halogen residual measured below 2.0 ppm (approximately 1.5 ppm) on 28 November 2025 during production for approximately one hour (1600?1700). The analyzer chart did not include any notation explaining the low halogen residual.
Additionally, the halogen residual measured below 2.0 ppm (approximately 1.9 ppm) on 3 December 2025 during production for approximately 45 minutes (0000?0045). The inspector confirmed that the low-level alarm had been set at 1.9 ppm during production and bunkering, which would notify the crew only after the halogen residual had fallen below the required range. The crew immediately adjusted the low-level alarm set point.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The analyzer chart for the bunkering operation was not accurate. Approximately 20 minutes after the start of bunkering, the chart installed in the chart recorder was dated 14 November 2025 and displayed a heavy ink trace below 0.5 ppm. The crew replaced the chart at that time.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of bunkering and production halogentation and pH control monitoring on the vessel for 12 months and ensure these records are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Legionella
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Violation:
The legionella sampling during October 2025 did not include a selection from the following locations: water heater, galleys, salon and pedicure devices, technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing, and misting features as required by the 2025 VSP 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not include a separate column for 'comments and notes.' Additionally, the fever temperature was blank for three guests during the 18 November 2025 to 1 December 2025 voyage and the reason was not documented in the notes column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
43
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Site:
Ventilation-Air Handling Unit 03.5.1
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Violation:
The evaporator condenser was soiled with brown residue and the inside of the air handling unit had black residue near the evaporator condenser. This unit was scheduled for cleaning the day after the inspection.
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Recommendation:
Keep air handling units clean.
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Item No.:
12
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Site:
Galley-Deck - 9 Colonnade - Show Galley
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Violation:
A crew member touched raw egg with his gloved hands while wiping the inside of an actively cooking pan and proceeded to continue working at the station cooking omelets. Without removing gloves, the crew member subsequently handled a cooking pan and passed it to another crew member who also touched the same handle as he plated the omelet. This crew member then touched the service plate with the same hand.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
21
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Site:
Dining Room-Deck 4 - Beverage Storage - Galley Entrance
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Violation:
Refrigerators were installed along the bulkhead near the galley entrance on both the port and starboard sides. These units did not have adequate lighting and did not allow for proper cleaning behind or between them. The deck and bulkhead surfaces beneath and behind the units were soiled. The refrigerators were mounted on metal posts approximately five inches above the deck and could not be easily moved to facilitate cleaning.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 millimeters (6 inches) of clearance between the deck and the equipment.
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