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Item No.:
26
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Site:
Pantry-Deck 2 - Love and Luck Casino
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Violation:
A brown residue accumulated on the food-splash zone of the ice cuber panel cover.
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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.:
33
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Site:
Galley-Deck 1 - Hot Service Line
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Violation:
Water continuously dripped from the bottom of the bain-marie's technical compartment and pooled onto the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Pantry-2 - Far Side Sushi
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Violation:
Condensate accumulated on the exterior of the refrigerator around the top left corner of the door.
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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:
Galley-Deck 1 - Hot Preparation Area
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Violation:
Water continuously dripped from the bottom of the bain-marie's technical compartment onto the deck. Crew could not determine the source of the leak.
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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.:
33
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Site:
Pantry-2 - Far Side Sushi
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Violation:
Water seeped from underneath the deck tiles and pooled onto the deck. The source of the leak could not be identified.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
25
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Site:
Galley-Deck 9 - Mexican Cutie Cantina
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Violation:
The sanitizing solution inside the bucket was cloudy. A wiping cloth was stored inside this solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Pantry-2 - Far Side Sushi
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Violation:
Condensate accumulated on the exterior of the refrigerator around the top left corner of the door.
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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.:
26
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Site:
Galley-Deck 1 - Pastry
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Violation:
Greater than a day?s worth of web-like material accumulated on the mixing head of the countertop mixer.
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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.:
33
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Site:
Galley-Deck 1 - Hot Preparation Area
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Violation:
The deckhead-mounted light fixture over the tilting pans was not flush with the deckhead, creating a difficult-to-clean gap.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Deck 1 - Hot Preparation Area
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Violation:
Water continuously dripped from the bottom of the bain-marie's technical compartment onto the deck. Crew could not determine the source of the leak.
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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.:
39
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Site:
Buffet-Deck A - Team Dining 2
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Violation:
One fly flew near the buffet line above the heating lamps.
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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.:
36
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Site:
Buffet-Deck A - Team Dining 2 - Beverage Station
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Violation:
The light intensity between the counter-mounted juice machine and heat lamp measured 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 A - Team Dining 2
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Violation:
A gasket on the nonfood-surface of the Bain-Marie was loose, creating a difficult-to-clean gap.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.:
33
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Site:
Bar-Deck 2 - Love and Luck Casino
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Violation:
The deck tile grouting in the crew service area was recessed, creating difficult-to-clean surfaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Pantry-Deck 2 - Love and Luck Casino
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Violation:
A light pink residue accumulated in the upper right corner of the ice machine?s technical space.
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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 3 - Havana Daydreamin Sports Bar
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Violation:
Greater than a day's worth of black residue accumulated on several nonfood-contact surfaces of the panel within the ice machine?s technical space. Black residue accumulated around the perimeter of the housing unit.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Galley-Deck 1 - Hot Service Line
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Violation:
Water continuously dripped from the bottom of bain-marie's technical compartment and pooled onto the deck. The source of the leak could not be identified.
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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.
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Item No.:
33
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Site:
Galley-Deck 10 - JWB Prime Steakhouse - Hot Galley
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Violation:
The deck in front of the flat-top grill was recessed and in disrepair, creating a difficult-to-clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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 10 - JWB Prime Steakhouse - Walk-In Refrigerator
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Violation:
Water dripped from the deckhead-mounted light fixture onto the top of a pan of vegetables stored on the rack. The source of the leak could not be identified.
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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.:
19
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Site:
Galley-Deck 10 - JWB Prime Steakhouse - Walk-In Refrigerator
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Violation:
Water pooled on the top of a pan of vegetables stored on a rack from a steady drip from the deckhead-mounted light fixture. No food items stored inside were impacted.
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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. Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
22
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Site:
Galley-Deck 9 - Mexican Cutie Cantina
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Violation:
The sanitizing solution inside the bucket was cloudy. A wiping cloth was stored inside this solution.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
36
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Site:
Buffet-Deck 9 - Midship Portside Buffet Line
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Violation:
The light intensity on the buffet line measured less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
27
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Site:
Bar-Deck 9 - Margaritaville Coffee Shop
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Violation:
Greater than a day?s worth of dust accumulated on the counter underneath the pastry display.
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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.:
08
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Site:
Pantry-1 - Aft
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Violation:
The nonpotable chilled water line supplying the ice machine was not striped blue/white/blue or by another uniquely identifiable method. Crew initiated corrective action.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report for the voyage ending in Tampa, FL on 23 February 2026 was submitted less than 24 hours prior to the 0700 arrival. Medical crew submitted this report on 22 February at 2111.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Reportable Acute Gastroenteritis (AGE) Log
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Violation:
The temperature field on the AGE log for a reportable passenger case with symptom onset at 0800 on 26 February 2026 was left blank. The medical reporting software identified this case as a 'phone consultation;' however, no additional details were documented in the 'notes' column. (New VSP 2025 Environmental Public Health Standard)
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no). If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis Report
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Violation:
The total number of passenger and crew on the 24 hour AGE report submitted for the voyage ending in Tampa, FL on 23 February 2026 were incorrectly reported as 2228 passengers and 856 crew. The manifest from the beginning of the voyage identified 2232 passengers and 857 crew.
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Recommendation:
Ensure the AGE report contains the following: (8) Total number of passengers and crew members on the cruise.
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Item No.:
11
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Site:
Medical-Isolation of Symptomatic Crew
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Violation:
A nonfood handler crew member reported AGE symptom onset on 11 February 2026 at 2200, but did not report to medical and start isolation until 12 February 2026 at 1820. The crew member's timecard identified they worked from 2230 on 11 February from 2330 until 0030 on 12 February. A corrective action assessment was conducted, and the crew member received disciplinary action.
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Recommendation:
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.:
06
|
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Site:
Potable Water-Bunkering Records
|
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Violation:
On 30 January 2026, records identified potable water bunkering stopped at 1220 and resumed at 1415. Crew did not record that calibration was conducted, checked, or verified after bunkering resumed.
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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).
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Item No.:
08
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Site:
Potable Water-Deck C - Outside of Reverse Osmosis Room
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Violation:
The large black potable water line connecting at a 90 angle to the striped large black potable water line near the deckhead/bulkhead juncture was not striped blue/green/blue or blue only. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Deck C - Tank # 3P
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Violation:
The lower sampling cock on the exterior of potable water tank # 3P was damaged and not pointed downward. Crew provided a work order documenting planned future repairs on the sampling cock.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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