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Item No.:
16
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Site:
Dining Room-Deck 2 - Restaurant
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Violation:
The breakfast menu listed cooked-to-order any style eggs (e.g. sunny side up, over easy) and boiled eggs (i.e., prepared soft, medium, or hard) and were not linked to the consumer advisory. Corrections started immediately.
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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 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.:
37
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Site:
Galley-Deck 1 - Hot Section
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Violation:
The exhaust ventilation was inadequate to manage heat in the area, causing the food employee cooking eggs to sweat excessively. Corrections started immediately.
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Recommendation:
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.
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Item No.:
12
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Site:
Galley-Deck 1 - Hot Section
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Violation:
The exhaust ventilation was inadequate to manage heat in the area, causing the food employee cooking eggs to sweat excessively. Corrections started immediately.
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Recommendation:
Ensure food employees handling food or sanitized utensils avoid sweating in a manner that could contaminate food or equipment.
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Item No.:
39
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Site:
Galley-Deck 1 - Hot Section
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Violation:
There was one fly in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Galley-Deck 1 - Hot Section
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Violation:
Condensate and debris were observed in the technical compartments of the upright freezer, blast chiller, and upright refrigerators #7 and #8. Corrections started immediately.
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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.:
37
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Site:
Galley-Deck 1 - Potwash
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Violation:
The exhaust ventilation was inadequate, causing the food employee handling sanitized utensils to sweat excessively. Corrections started immediately.
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Recommendation:
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.
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Item No.:
12
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Site:
Galley-Deck 1 - Potwash
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Violation:
The exhaust ventilation was inadequate, causing the food employee handling sanitized utensils to sweat excessively. Corrections started immediately.
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Recommendation:
Ensure food employees handling food or sanitized utensils avoid sweating in a manner that could contaminate food or equipment.
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Item No.:
36
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Site:
Galley-Deck 1 - Ice Machines
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Violation:
The light intensity between the cubed ice machine and the crushed ice machine was less than 110 lux.
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Recommendation:
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.:
26
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Site:
Galley-Deck 1 - Ice Machines
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Violation:
Inside the right-side cubed ice machine, dark particles were observed on the white panel above the ice. Corrections started 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.:
22
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Site:
Galley-Deck 1 - Dishwash
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Violation:
The in-use flight-type warewash machine displayed an alarm message and a red warning light. Investigation revealed a ventilation malfunction. Corrections started immediately.
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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.:
20
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
The undercounter refrigerator was out of order.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
36
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
A deckhead light fixture was out of order inside freezer 1.1.9. As a result, the light intensity at the center/left area was 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.:
21
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
The insulation of the cold water line to the proofing cabinet was in disrepair and difficult to clean. Corrections started immediately.
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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.:
39
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
There were three flies in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
The deckhead-mounted smoke detector above the dough sheeter was heavily soiled. Corrections started immediately.
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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.:
12
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Site:
Galley-Deck 1 - Bakery/Pastry
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Violation:
The food employee working with flour and dough at the dough sheeter had fresh wounds on his hands. Some of the wounds had blood. Corrections started immediately.
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Recommendation:
Ensure that food employees touching foods do not have open and uncovered wounds in their hands.
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Item No.:
39
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Site:
Galley-Deck 1 - Cold Pantry
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Violation:
There was one fly in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
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Site:
Galley-Deck 1 - Chef's Office
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Violation:
There was one fly in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Galley-Deck 1 - Chef's Table
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Violation:
Condensate and debris were present in the technical compartments of the upright freezer and upright refrigerator #2. Corrections started immediately.
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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.:
34
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Site:
Galley-Deck 1 - Chef's Table
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Violation:
The faucet of the three compartment sink was continuously leaking. Corrections started immediately.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck A - Walk-in Refrigerator
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Violation:
Condensate was collected on the deckhead above stored food. Food did not seem 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.:
28
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Site:
Preparation Room-Deck A - Food Equipment Locker
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Violation:
Some food equipment was stored directly on the deck under the shelving units. Corrections started immediately.
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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.
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Item No.:
39
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Site:
Preparation Room-Deck A
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Violation:
There was one fly in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
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Site:
Provisions-Deck A - Beverage Store
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Violation:
A stack of 11 boxes of hand sanitizer was stored along with liquor bottles.
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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.:
28
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Site:
Provisions-Deck B - Hotel Stores
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Violation:
Boxes of single-use and single-service utensils, including straws and coffee cups, were stored under difficult-to-clean and soiled cable trays, ducts, and pipes.
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Recommendation:
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
40
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Site:
Bar-Deck 7 - Aquavit
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Violation:
Approximately 20 dead flies were trapped inside the glass light fixtures above the bar.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The Excel version of the AGE log did not include a 'Comments or Notes' column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
The AGE surveillance log template can be found on the VSP website. Ensure the log includes a column for notes. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
A nonfood worker experienced an onset of AGE symptoms on 17 January 2026 at 2:00 am, and did not report to medical until 9:25 am the same day. Medical staff informed that the crew member was retrained.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
27
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Site:
Pantry-Deck 6 - Forward Housekeeping Pantry
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Violation:
Pink residue was observed in the technical space beneath the cooling cell of the ice 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.:
27
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Site:
Pantry-Deck 5 - Forward Housekeeping Pantry
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Violation:
Pink liquid was observed in the technical space of the ice 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.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The pedicure spa was not included in the sampling plan and has not been tested. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
13
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Site:
Food Service General-Hygienic Practices and Warewashing
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Violation:
Food employees were observed sweating excessively while preparing food and handling sanitized utensils. Another employee prepared food with visible hand injuries. Additionally, staff continued operating a malfunctioning warewash machine despite clear alarm indicators.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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