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Item No.:
01
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Site:
Medical-24-Hour Disease Reporting
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Violation:
The 24-hour report was submitted 12 hours before port of arrival. According to the crew, the ship arrived at the port on 7 March 2026 at 0700. The 24-hour report was submitted at 2100 on 6 March 2026.
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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.:
08
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Site:
Potable Water-Bunker Station Hose Locker (Forward)
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Violation:
The hose cap fittings were not stored coupled together or in a sanitary manner at both bunker stations.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels or on racks or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
21
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Site:
Buffet-Deck 15 - Horizon Court - Starboard Side
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Violation:
The sealant throughout the hot plate countertop was worn, exposing seams.
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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:
Buffet-Deck 15 - Horizon Court - Starboard Side Vegetarian Line
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Violation:
The serving line plate holder's guard rail was missing the top caps exposing a difficult-to-clean surface. This was corrected 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. 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.:
21
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Site:
Buffet-Deck 15 - Horizon Court - Starboard Side Waiter Station
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Violation:
An undercounter cabinet drawer was in disrepair which exposed unfinished wood with a difficult-to-clean surface on the right corner.
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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.:
21
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Site:
Buffet-Deck 15 - Cafe Caribe - Aft Hot Line
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Violation:
The sealant throughout the hot plate countertop was worn, exposing a seam.
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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.:
22
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Site:
Galley-Deck 15 - Warewashing Area
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Violation:
The flight-type warewashing machine's final sanitizing rinse nozzle on the left side spray arm did not have a fan-like spray pattern.
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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.
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Item No.:
22
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Site:
Galley-Deck 15 - Warewashing Area
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Violation:
The flight-type warewashing machine's clean landing was soiled with food debris. The area was in operation at the time of inspection.
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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-Garde Manger - Cold Preparation
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Violation:
The undercounter warewashing machine had been out of order since 6 March 2026. Crew were aware and awaiting repair of the unit.
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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.
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Item No.:
24
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Site:
Buffet-Mess - Serving Line
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Buffet-Deck 15 - Horizon Court - Starboard Side Waiter Station
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Food Service General-Soiled Utensils
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Violation:
The following items were soiled on the food-contact surface; however, they were stored as cleaned and sanitized in clean storage areas.
- Deck 15 - Horizon Court Galley - four ladle spoons on the storage rack.
- Deck 15 - Horizon Court Galley - two tongs on the storage rack.
- Deck 15 - Horizon Court Buffet - three plates on the serving line.
- Deck 7 - The Salty Dog Gastropub Galley - one plate on the storage rack.
These were all corrected 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.:
26
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Site:
Pantry-Deck 7 - Crooners Bar
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Violation:
The ice machine deflector panel and surrounding food-contact surfaces were soiled with a red and black residue. Corrective action began 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.:
27
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Site:
Galley-Forward Hot Line
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Violation:
A piece of cooked ham from a previous meal period was on the shelf above the serving line heat lamps. The venue was not in operation at the time of inspection. This was corrected 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.:
33
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Site:
Galley-Pasta Hot Line
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Violation:
The deckhead ventilation light fixture had an accumulation of water inside the shatter resistant enclosure. No food was 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.:
33
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Site:
Galley-Forward Bain-Marie
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Violation:
A watery/oily liquid dripped from the deckhead hatch above the bain-marie onto the deck. Food and food equipment were not impacted. The venue was in operation at the time of the inspection.
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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:
Buffet-Deck 15 - Cafe Caribe - Port Side - 1st Cold Serving Line
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Violation:
A glass bulkhead tile behind the serving line was shattered, exposing a difficult-to-clean surface.
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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:
Buffet-Deck 15 - Horizon Court - Starboard Side
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Violation:
The sealant around a deck coving tile adjacent to the saloon door was worn, exposing a seam.
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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:
Buffet-Deck 15 - Horizon Court - Forward Port Side Beverage Station
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Violation:
Water pooled on the deck from the counter mounted ice/water dispenser?s technical compartment.
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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:
Buffet-Deck 15 - Horizon Court - Port Side Gazebo
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Violation:
A bulkhead tile by the handwashing station was cracked, exposing a difficult-to-clean surface.
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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:
Buffet-Deck 15 - Horizon Court Port Side Gazebo
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Violation:
Two deckhead ventilation light fixtures had an accumulation of water inside the shatter resistant enclosure. The venue was in operation at the time of inspection, but food was not 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.:
33
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Site:
Bar-Deck 15 - Mermaid's Tail
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Violation:
The grout along the deck drain adjacent to the walk-in refrigerator was worn exposing a gap.
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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:
Buffet-Deck 15 - The Salty Dog Grill
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Violation:
Water from an unknown source dripped from a deckhead hatch by the warewashing area and pooled on the deck.
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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.:
33
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Site:
Buffet-Deck 15 - The Salty Dog Grill
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Violation:
A deckhead ventilation light fixture above the deep fat fryer had an accumulation of water inside the shatter resistant enclosure. The venue was in operation at the time of inspection.
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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.:
36
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Site:
Buffet-Deck 15 - Cafe Caribe - Port Side
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Violation:
The light intensity at the consumer self-service beverage counter for the lemonade and iced tea dispensers 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.:
38
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Site:
Bar-Deck 15 - Calypso Bar
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Violation:
The counter-mounted beer tap had not been in use for several months. Crew stated they were unaware if it will be repaired or removed.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Deck 15 - The Mix
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Violation:
The counter-mounted beer tap had not been in use for several months. Crew stated they were unaware if it will be repaired or removed.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management - Flies
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Violation:
Flies were in the following food service areas:
- Deck 15 - Horizon Court Starboard Side Beverage Station - One fly was on the condiment tray.
- Deck 15 - Horizon Court Starboard Side Cold Counter - One fly was underneath the sneeze guard.
- Deck 15 - Horizon Court Starboard Side Waiter Station #2 - One fly was along the deck.
- Deck 15 - Horizon Court Port Side Waiter Station - One fly was near the dirty area.
- Deck 15 - Horizon Court Port Side Beverage Station - One fly was on the deck near the ice/water dispenser.
- Deck 15 - Horizon Court Cold Pantry - One fly was by undercounter refrigerator.
- Deck 7 - Wheelhouse Bar - Two flies were on the bar counter. The venue was not in operation at the time of inspection.
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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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