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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During voyage 463, a passenger had a public vomit incident, and the next morning was determined by medical to be an AGE case. This case did not appear in the electronic medical records system or on the AGE log for the voyage. The inspector was told this was due to the evaluation being completed less than an hour before the passenger disembarked. The medical team explained that this was due to difficulties in opening a new case in the electronic medical records system so close to the end of a voyage.
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Recommendation:
List in the AGE surveillance log (1) The name of the vessel, cruise dates, and cruise number; (2) All reportable AGE cases; and (3) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Maintain a standardized AGE surveillance log for each cruise daily, by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
13
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Site:
Galley-Deck 16 Hooked Shellstock Tags
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Violation:
The field 'date when the last shellfish from this container sold or served' on the two shellstock tags for raw oysters served on 16 February 2026 was blank. The tags were affixed to the transportation logs for 16 February. A similar violation was written on the previous report. However, during the previous inspection, oysters were saved up to five days after transportation; the process has changed, so oysters are only served the day the container is transported to the restaurant, and any unused oysters are discarded.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties. 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 the VSP 2025 Environmental Public Health Standards.
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Item No.:
15
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Site:
Galley-Deck 16 Hooked Shellstock Tags
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Violation:
The field 'date when the last shellfish from this container sold or served' on the two shellstock tags for raw oysters served on 16 February 2026 was blank. The tags were affixed to the transportation logs for 16 February. A similar violation was written on the previous report. However, during the previous inspection, oysters were saved up to five days after transportation; the process has changed, so oysters are only served the day the container is transported to the restaurant, and any unused oysters are discarded
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty; (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served. Record the date when the last shellstock from the container is served on the tag, label, or invoice.
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Item No.:
19
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Site:
Galley-Deck 16 Hooked Ice Machine
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Violation:
One black bristle was inside the ice bin. The unit was taken out of service for cleaning.
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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.
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Item No.:
21
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Site:
Galley-Deck 15 El Loco
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Violation:
The cabinet door ledge for the soda multiflow machine was excessively rusted. Crew initiated corrective action.
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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.:
21
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Site:
Bar-Deck 8 - Trellis Bar
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Violation:
The tape around the multiflow hoses inside the technical space under the soda gun was in disrepair.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
22
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Site:
Galley-Deck 4 - Second Galley - Aft
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Violation:
Warewash machine #GPB8041 had been out of order for approximately two months. Crew were waiting for spare parts to arrive.
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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.:
22
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Site:
Galley-Deck 3 - Dish Wash - Aft
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Violation:
The sanitizing solution in the bucket was cloudy and soiled with food particles floating at the surface.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 17 Coastal Kitchen
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Violation:
Five wash nozzles in the in-use double-rack hood-type machine were soiled with food debris. Crew initiated corrective action.
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Recommendation:
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.:
22
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Site:
Galley-Deck 16 Windjammer Dishwash
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Violation:
Liquid from the rack-type conveyor dishwash machine wash tank leaked and pooled on the deck. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 15 Solarium Bistro Dishwash
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Violation:
The final sanitizing rinse spray arms of the in-use rack-type conveyor dishwash machine did not emit an effective fan-like spray pattern. Water trickled down from the upper spray arm. A plate surface temperature of 160F was only measured when the thermometer was placed directly below the trickle. Crew initiated corrective action.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 15 Solarium Bistro Dishwash
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Violation:
Twelve nozzles in the final sanitizing rinse spray arms of the in-use hood-type warewash machine were blocked with food debris. The plate surface temperature during the final sanitizing rinse cycle measured 159F, which was within the margin of error of the thermometer for the required 160F. Crew initiated corrective action.
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Recommendation:
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.:
26
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Site:
Buffet-Deck 15 Solarium Bistro Starboard Ice Station
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Violation:
A small amount of black debris soiled the inside of the counter-recessed ice bin. Crew initiated corrective action.
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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 15 El Loco
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Violation:
A small amount of black debris soiled the ice machine along the sealant inside the bin atop the soda multiflow machine. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 5 - Crown and Kettle Pub - Mid Ship
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Violation:
One previously cleaned and sanitized glass stored behind the service counter had old food debris on the food-contact surface.
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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:
Pantry-Deck 5 - Crown and Kettle Pub - Mid Ship
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Violation:
One previously cleaned and sanitized glass with old food debris on the food-contact surface was stored on the clean rack.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 2 - Soup Station - Portside
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Violation:
Water from an unknown source dripped from the bulkhead onto the counter and onto the top of the closed bain-marie below. No food was affected.
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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 2 - Soup Station - Portside
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Violation:
Water from an unknown source dripped from the bulkhead onto the top of the closed bain-marie and pooled on the deck. No food was affected.
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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:
Galley-Deck 5 - Hot Service Line - Aft
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Violation:
Water pooled on the deck beneath the hotel pans. The source was unknown.
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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:
Galley-Deck 16 Windjammer Dishwash
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Violation:
Potable water from the hose serving the flight-type conveyor dishwash sprayed water which pooled on 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.:
33
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Site:
Galley-Deck 5 - Hot Galley - Aft
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Violation:
The light fixture directly above the deep fat fryer had sticky, peeling debris on it.
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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:
Galley-Deck 5 - Hot Galley - Room Service - Aft
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Violation:
The deck grouting was recessed.
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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.:
34
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Site:
Galley-Deck 16 Windjammer Dishwash
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Violation:
Potable water from the hose serving the flight-type conveyor dishwash sprayed water which 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 16 Windjammer Dishwash
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Violation:
Liquid from the rack-type conveyor dishwash machine wash tank leaked and pooled on the deck. Crew initiated corrective action.
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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.:
36
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Site:
Galley-Deck 6 Playmakers
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Violation:
The light intensity near the dry store and cleaning locker did not reach 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Deck 5 - Cafe Promenade
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Violation:
The light intensity between the coffee stations behind the service counter did not reach 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.:
36
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Site:
Buffet-Deck 8 - Park Cafe
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Violation:
The light intensity at the right side of the waiter station was less than 220 lux during cleaning operations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
39
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Site:
Food Service General-
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Violation:
Flies were seen in the following food areas:
- Deck 2 Crew Mess: At the beverage station one fly landed on the condiments holder.
- Deck 6 Dog House: One fly was observed flying in this 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.:
40
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Site:
Galley-Deck 6 Dog House
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Violation:
The pantry swing door behind fire door 06-6-21 (between the pantry and the outdoors) did not fully close. Additionally, there was a gap around the door between the door and the frame.
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Recommendation:
Protect entry points where pests may enter the food areas.
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