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Item No.:
01
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Site:
Medical-24-Hour Routine Reports
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Violation:
The three 24-hour routine acute gastroenteritis (AGE) reports submitted since arriving in U.S. waters had incorrect embarkation port code and date, and next U.S. arrival port code and date. Additionally, one report had the incorrect voyage number, disembarkation port code and date.
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Recommendation:
Ensure the AGE report contains the following: (1) Name of the vessel; (2) Port of embarkation; (3) Date of embarkation; (4) Port of disembarkation; (5) Date of disembarkation; (6) Total number of reportable AGE cases among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) Total number of reportable AGE cases among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) Total number of passengers and crew members on the cruise.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The inspector and crew's manual samples collected at the analyzer during active bunkering measured the pH level at greater than 7.8 (7.85, 8.33, 8.34, and 7.85). The analyzer measured the pH level at 7.55.
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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.:
06
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Site:
Potable Water-Bunkering
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Violation:
The manually measured pH level was greater than 0.2 from the analyzer's pH measurement during active bunkering. The manual samples for pH measured 7.85, 8.33, 8.34, and 7.85 and the analyzer measured pH level was 7.55.
Additionally, the manual samples for free halogen residual were greater than 0.2 ppm from the analyzer's measurements. The analyzer measured the free halogen residual between 2.61 - 2.67 ppm and the manual samples measured 3.88, 3.5, and 3.84 ppm.
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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:
Recreational Water Facilities-Legionella Sampling
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Violation:
The whirlpool spas were sampled for Legionella on 14 June 2025 and 5 January 2026 and not every three months. (VSP 2025 Environmental Public Health Standards)
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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. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The potable water system was sampled for Legionella on 14 June 2025, but did not include a potable water storage tank, water heater storage, hot water return line, or deck washing. A water sample was collected from the salon, but it was unknown if it was from a salon or pedicure device. Legionella samples were also collected in December; however, the results were not available. (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.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The noncorroding chain was not fastened to the top potable water filling line's screw cap.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Portside Bunker Station
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Violation:
The in-use potable water hose was not labeled ?POTABLE WATER ONLY? on the connection end attached to the vessel's potable water bunker filling line.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
The free halogen test result after completion of potable water system disinfection was not documented with a specific value measured. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 - Whirlpools
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Violation:
The manual comparison test for bromine was greater than 0.2 ppm from the analyzer's measurement for both the portside and starboard whirlpools. The analyzers measured between 5.5 to 5.6 ppm of bromine and the crew and inspector measured 7.63 ppm for the starboard whirlpool and 9.76 ppm for the portside whirlpool. The higher bromine measurements were similar to the measurements collected from inside the whirlpools.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Dining Room-Deck 10 - The Grill
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Violation:
Consumer advisories on the first page of menus were worn and faded on approximately 6 of 8 menus viewed.
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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 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.:
17
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Site:
Bar-Deck 8 - Arts Cafe
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Violation:
A physical time control label was missing from the food display refrigerator.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 7 - La Terrazza
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Violation:
Eight serving utensils throughout the self-service buffet were positioned on plates with the food contact ends not fully protected by sneeze guards or other effective means. Additionally, three bowls of assorted garnishes were also positioned outside of the sneeze guard protection area.
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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. 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.:
21
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Site:
Buffet-Deck 7 - La Terrazza - Coffee Station
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Violation:
The undercounter refrigerator door gasket to the refrigerator below the espresso machine was not properly aligned.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Food Service General-Deck 7 - La Terrazza - Labels
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Violation:
Multiple time control adhesive labels were peeling from equipment surfaces throughout the buffet and galley.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
The door to an undercounter refrigerator next to the ice machine was not properly aligned exposing the inside of the refrigerator when the door was closed. The temperature inside the unit was within the required range.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Preparation Room-Deck 4 - Potwash
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Violation:
An excessive amount of soiled plastic bins were stacked on deck stands along the bulkhead directly behind the three-compartment sinks. The placement of the soiled equipment was only an inch away from the backs of workers washing and sanitizing the bins, including the crew member conducting the sanitizing.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 7 - La Terrazza
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Violation:
White debris blocked one of the upper wash nozzles of the in-use 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.:
26
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Site:
Buffet-Deck 7 - La Terrazza - Lunch Station
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Violation:
Greasy yellow residue was on the underside of the heating lamp surface above the hot service plate. The area was not in operation and was previously cleaned and sanitized.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
Black residue was on the surface of the ice scoop stored inside the ice machine bin.
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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.:
26
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Site:
Galley-Deck 4 - Room Service
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Violation:
More than a day's accumulation of old coffee residue was on the underside surface of the dispensing nozzles for the two counter-mounted espresso machines.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 3 - La Mess
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Violation:
Excessive steam escaped from the hot bains-marie and collected as condensate on the underside of the sneeze shield and underside ledges and supports of the buffet counter. The unit's temperature was turned down. Dripping condensate was not observed.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 8 - La Dame
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Violation:
Dried food splash residue was on the backside of the clean storage racks adjacent to the preparation counter. No food splash was observed on the clean dishes stored on the racks.
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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 7 - La Terrazza
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Violation:
The lower portion of a bulkhead panel adjacent to the rack-type dishwash machine's clean landing was bent, exposing gaps where it attached to the integral coving.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Deck grouting was recessed or missing throughout the hot side of the galley. Old food residue was present in many areas of recess.
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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, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck 4
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Violation:
Water pooled on the deck underneath and behind the salad spinner.
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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.:
34
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Site:
Galley-Deck 8 - La Dame
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Violation:
The deck drain for the handwashing sink near the clean landing of the dishwash machine was not draining and water pooled on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 8 - La Dame
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Violation:
The deck drain for the handwashing sink near the dishwash machine's clean landing was not draining and water pooled on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Buffet-Deck 3 - La Mess
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Violation:
Excessive steam escaped from the hot bains-marie and collected as condensate on the underside of the sneeze shield and underside ledges and supports of the buffet counter. The unit's temperature was turned down. Dripping condensate was not observed.
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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.:
39
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
One fruit fly was flying near the ice machine.
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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:
Preparation Room-Deck 4
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Violation:
One house fly and one fruit fly were flying near the salad spinner.
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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 7 - La Terrazza
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Violation:
One fruit fly was flying near the clean landing of the dishwash machine.
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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.:
44
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Site:
Medical-24-Hour Routine Reports
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Violation:
The three 24-hour routine acute gastroenteritis (AGE) reports submitted since arriving in U.S. waters had incorrect embarkation port code and date, and next U.S. arrival port code and date. Additionally, one report had the incorrect voyage number, disembarkation port code and date.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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