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Item No.:
21
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Site:
Bar-Deck 7 - Forward Sip Lounge
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Violation:
The coating covering the bar counter was peeling at the edges of the bar on the server side.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Bar-Deck 7 - Drought House
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Violation:
Taps that were not in use had liquid residue on the food contact surface of the tap.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-Deck 7 - Pizza Place
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Violation:
The automatic handwashing station did not have any soap.
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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.:
33
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Site:
Bar-Deck 6 - Wake service bar
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Violation:
There was a sticky substance on the deckhead
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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.:
26
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Site:
Pantry-Deck 7 - Pizza Place pantry
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Violation:
A black substance accumulated across the bottom lip of the white cover flap of the ice-cuber.
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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 6 - Extra Virgin Galley
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Violation:
Three previously cleaned and sanitized main course dinner service plates had debris on the food contact surface, and one additional plate was chipped on the lip of the plate.
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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.:
06
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Site:
Potable Water-Production Analyzer-Chart Recorder Records
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Violation:
The potable water analyzer-chart recorder was not calibrated at the start of potable water production on 14 November 2025. Records identified production began at 1822; however, the first calibration was not recorded until 1905.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Recreational Water Facility (RWF) Legionella Sampling
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Violation:
The Legionella sampling records provided did not demonstrate that the ship?s spa pools, whirlpool spas, and heated jetted tubs were sampled at three-month intervals. The most recent sampling of recreational water facilities (RWFs) occurred on 12 November 2025, with the previous sampling conducted on 16 July 2025, exceeding the required three-month interval. (New 2025 VSP Environmental Public Health Standard)
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log Annual Visual Inspection
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Violation:
No results were documented for the 15 May and 13 May visual inspections of the nontestable backflow prevention devices in Deck 5 spa treatment room #17 and the Deck 6 Wake Galley, respectively. The inspection results instead noted that the devices were replaced during 2024, rather than document the visual inspection were conducted.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Gin and Tonic Swimming Pool
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|
Violation:
The top screw of the starboard antientrapment drain cover was missing.
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Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory.
Ensure the design of field fabricated ASME compliant drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Spa Pool
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Violation:
The rope for the lifesaving ring provided for the spa pool was physically attached to the bulkhead. Crew initiated corrective action.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
20
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Site:
Galley-Deck 6 - Extra Virgin Galley
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|
Violation:
One previously cleaned and sanitized main course dinner service plate was chipped on the lip of the plate.
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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.:
33
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|
Site:
Preparation Room-Deck 4 - Pulper Room
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|
Violation:
An excessive amount of water pooled on the deck beneath the pulper machine while the area was not in service.
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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:
Preparation Room-Deck 4 - Bulkhead
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|
Violation:
Sticker residue remained on the bulkhead in two areas above the rear preparation table.
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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:
Provisions-Deck 4 - Meat Thaw Room
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|
Violation:
Water dripped from a deckhead hatch onto the deck. The source of the water could not be determined.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Deck 4 - Meat Thaw Room
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|
Violation:
Approximately 30 boxes of thawing chicken and beef were stored on four pallets since the night prior to the inspection. The majority of the boxes were soaked from condensate and juices from the thawing meat. Crew stated they planned to transfer the meat to lexan containers later during the day.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.:
19
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Site:
Provisions-Deck 4 - Fish Thaw Room
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|
Violation:
Approximately 20 boxes of thawing fish were stored on two pallets since the night prior to the inspection. Several of the boxes were soaked from condensate and juices from the thawing fish. A plastic cover was placed over half of the boxes and a large amount of water pooled on the plastic. It was unclear where this water had come from.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.:
19
|
|
Site:
Provisions-Deck 4 - Fish Thaw Room
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|
Violation:
Water dripped from the deckhead and landed on a container of uncovered fresh oysters.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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
|
|
Site:
Provisions-Deck 4 - Fish Thaw Room
|
|
Violation:
Water dripped from the deckhead and landed on a container of uncovered fresh oysters.
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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:
Provisions-Deck 3 - Ice Cream Freezer
|
|
Violation:
An excessive amount of frozen condensate collected on the deckhead.
|
|
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.:
19
|
|
Site:
Bar-Deck 3 - Pantry
|
|
Violation:
At least 10 boxes of personal hygiene products, including deodorant, shaving cream, shaving razors, and foot powder were stored on clean storage boxes.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Ensure nontoxic tracking powder such as talcum or flour, if used, does not contaminate food.
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Item No.:
19
|
|
Site:
Bar-Deck 4 - Back Bar Counter
|
|
Violation:
Personal hygiene products, including deodorant, shaving cream, shaving razors, and foot powder were stored on the shelf directly above the back bar counter, where drinks are prepared during service. Previously cleaned and sanitized drinking glasses were stored under this shelf.
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|
Recommendation:
Ensure nontoxic tracking powder such as talcum or flour, if used, does not contaminate food. 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.:
21
|
|
Site:
Buffet-Deck 15 - The Daily Mix
|
|
Violation:
The back left countertop was not smooth, which made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 - Portside Beverage Station
|
|
Violation:
A small amount of yellow residue soiled the top of the ice dispenser chute.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
|
|
Site:
Buffet-Deck 16 - The Grounds Too
|
|
Violation:
Cords were stored directly on the counter behind the point-of-sale machine, which made the area difficult to clean. The cords were previously attached to the back counter; however, the stickers had detached, leaving the cords laying on the counter.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 16 - Potwash
|
|
Violation:
One fly was seen in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
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Item No.:
34
|
|
Site:
Galley-Deck 16 - Warewash
|
|
Violation:
Water continuously leaked from the pipe connected to the soap dispenser in the scrapping area.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 16 - Hot Off the Press
|
|
Violation:
Both sides of the countertop near the entrance were damaged, which made the area difficult to clean.
|
|
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
|
|
Site:
Galley-Deck 16 - Gym and Tonic
|
|
Violation:
The left panel of the frozen drink machine was damaged, so crew had used two types of tape to secure the panel.
|
|
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.:
26
|
|
Site:
Bar-Deck 7 - Sip Lounge Pantry
|
|
Violation:
Two soiled cutting boards were stored on the clean storage racks.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 7 - Sip Lounge Pantry
|
|
Violation:
The sides of the ice machine's water bath area were soiled with a slimy substance that could be removed with an alcohol swab.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 7 - The Dock
|
|
Violation:
A large tub filled with soiled carafe toppers were stored on the back bar counter. This area was not in use.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 6 - Beverage Station
|
|
Violation:
Four shelves for storing glasses out for crew self-service were soiled with food debris. Additionally, one shelf was soiled with a sticky substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Ship Eats
|
|
Violation:
A salamander and a small oven were mounted on 2-inch legs, which were not affixed to the open shelf above the preparation counter. Both pieces could not be easily moved to clean underneath the machines.
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|
Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table; (2) Elevated on legs. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 millimeters (4 inches) clearance between the table and the equipment.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Ship Eats
|
|
Violation:
A salamander and a small oven were mounted on 2-inch legs, which were not affixed to the open shelf above the preparation counter. Old food residue was beneath the legs on the shelf.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
The hood-type potwash machine had been out of service for over 24-hours; however, it was soiled inside with food debris.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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|
|
Item No.:
37
|
|
Site:
Food Service General-Ventilation
|
|
Violation:
Crew acknowledged many food areas have issues with adequate extraction causing excessive condensate to collect on deckheads. Areas include Deck 6 galley and warewash areas, provisions landing, corridor, cold rooms, and freezers. Contractors are currently working on the ventilation issue.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 - Test Kitchen
|
|
Violation:
Eight stacks of plates were stored unprotected on the countertop in the small galley area dining room.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 7 - Sip Lounge Pantry
|
|
Violation:
Two soiled cutting boards were stored on the clean storage racks. Previously cleaned and sanitized items were also stored on the racks.
|
|
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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