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Item No.:
33
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Site:
Bar-Deck 10 - Tides Bar
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Violation:
The deckhead and bulkheads were excessively corroded throughout the bar making the area difficult to clean.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
44
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Site:
Medical-Supervisor Knowledge
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Violation:
Insufficient supervisory action resulted in a nonfood employee working with symptoms of acute gastroenteritis (AGE).
During voyage 20260509, a nonfood employee began experiencing symptoms of AGE on 10 May 2026 at 1445 while they were working. The individual had diarrhea in the public bathrooms on two separate occasions; both incidents were recorded on the ship's public diarrhea incident (PDI) log. Records indicated the individual informed their supervisor of their symptoms at 1530 on the same day; however, the supervisor reportedly had the individual finish their shift before reporting to medical (which occurred at 1705).
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Recommendation:
Ensure supervisors of both food employees and nonfood employees understand their responsibilities to prevent the spread of acute gastroenteritis (AGE) including:
1) Supervisors should instruct employees to contact the medical center as soon as employees notify the supervisor of AGE symptoms, such as diarrhea and vomiting.
2) Supervisors must prevent employees with AGE symptoms from working after the employee notifies the supervisor of their AGE symptoms.
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Item No.:
16
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Site:
Galley-Deck 0 - Crew Hot Preparation Area
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Violation:
Ten pans of white rice were stored in an undercounter time control cabinet between time control periods and with the incorrect 4-hour discard label. The breakfast time control period ended at 0900, and the documented lunch period was 1000-1400. At 0925 these pans of rice had time control labels for the 1000-1400 period. The chef began removing the labels and placing them in the trash, requiring further intervention by the inspector to determine the full extent of the violation. The chef claimed the labels were wrong, and stated the pans were from breakfast and the rice would be discarded.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
22
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Site:
Galley-Deck 0 - Potwash
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Violation:
The potwash machine was out of order since 2 May. Crew used the three-compartment sink for potwashing while awaiting replacement parts.
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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.:
33
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Site:
Provisions-Deck 0 - Dry Store
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Violation:
Spilled spices soiled the deck behind the rearmost shelves of the storeroom.
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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.:
09
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Site:
Recreational Water Facilities-Deck 15 - Serenity Portside Whirlpool Spa
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Violation:
Bromine residuals in the open whirlpool measured 15.35 and 15.31 ppm by the inspector?s test kit and 'over range' (>18 ppm) was measured by the crew?s test kit. In the equipment room, the inspector measured 15.47 ppm bromine and the crew measured 10.5 ppm from analyzer?s sample point. The whirlpool spa was immediately closed.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Serenity Portside Whirlpool Spa
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Violation:
The whirlpool spa?s bromine analyzer in the equipment room was out of calibration. Bromine residuals taken from the analyzer?s sample point measured 15.47 ppm with the inspector?s test kit and the crew?s test kit measured 10.5 ppm. The chart analyzer displayed 6.33 ppm.
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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.:
*
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Site:
Recreational Water Facilities-Deck 12 - Thalasso Pool
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Violation:
The thalasso pool has gooseneck fountains that recirculate the pool water, making it an interactive recreational water facility. Secondary ultraviolet (UV) disinfection is best public health practice for interactive facilities.
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Recommendation:
Consider installing secondary UV disinfection during the upcoming 2027 dry dock. If major renovations are conducted for this facility, UV disinfection must be installed.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Case Isolation
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|
Violation:
A food employee continued to work after experiencing symptoms of AGE. On voyage 20260416004, a food employee experienced symptoms of AGE on 19 April 2026 at 0525 while working. The individual worked until 0620, and did not report to medical until 0641 on the same day.
During voyage 20260509, a nonfood employee began experiencing symptoms of AGE on 10 May 2026 at 1445 while they were working. The individual had diarrhea in the public bathrooms on two separate occasions; both incidents were recorded on the ship's public diarrhea incident (PDI) log. Records indicated the individual informed their supervisor of their symptoms at 1530 on the same day; however, the supervisor reportedly had the individual finish their shift before reporting to medical (which occurred at 1705).
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food-related areas or operations, including working with exposed food, warewashing, equipment, utensils, linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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.:
44
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Site:
Housekeeping-AGE Cabin Notification
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Violation:
A passenger was placed in isolation due to acute gastroenteritis (AGE) on 7 May 2026 at 2144; however, housekeeping was not notified of the isolation action until 8 May at 1739. Before being notified, housekeeping entered the cabin for routine cleaning, exposing the housekeeping team member to AGE.
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Recommendation:
Ensure medical staff understand their responsibility to communicate suspected AGE cabins to housekeeping so that housekeeping can take the necessary precautionary measures to prevent the spread of AGE onboard and to protect the health of the housekeepers.
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Item No.:
20
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Site:
Pantry-Deck 5 - Casino Bar
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Violation:
One wine glass stored in the clean area was chipped and cracked along its rim, making it difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
26
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Site:
Pantry-Deck 5 - Casino Bar
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|
Violation:
The food contact surface of a previously cleaned and sanitized martini glass was soiled with food residue.
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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.:
13
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Site:
Food Service General-Crew Knowledge
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Violation:
Lack of sufficient managerial oversight resulted in numerous food safety violations including:
1) Crew incorrectly held and labeled time/temperature control for safety (TCS) / potentially hazardous food (PHF) in the crew galley, in between the two designated time control periods, and did not follow time control plan. The explanation from senior crew member was inconsistent with the actual discard labels.
2) Crew insisted that 4-hour discard labels were not needed for TCS/PHF out for service on the lido buffet, despite service lasting six hours (1000-1600), and despite the statement in the time control plan that all TCS/PHF food would bear a discard label.
3) Crew incorrectly held milk on time control at the crew buffet beverage station. Milk was still available for self-service at 0910. The time control plan stated it should have been discarded at 0900.
4) Crew stored their personal water bottle inside a waiter station.
5) Two potable water containers for the mobile handwashing station were stored upright and wet inside.
6) A hazardous chemical, butane, was stored above clean knives in the main galley knife locker.
7) Improper food storage order occurred inside a main galley walk-in cooler: raw chicken above raw steak above ready-to-eat pepperoni above raw shrimp. Inspector had to guide the re-arrangement of storage.
8) A fly landed on food out for passenger service but the food was not removed until the inspector intervened.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (2) Employees are properly trained in food safety, including food allergy awareness, 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 these standards; or (2) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (2) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (3) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (4) 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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Item No.:
39
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|
Site:
Food Service General-Flies
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Violation:
Flies were in the following food areas:
1) Deck 3 Main Galley Center Hot Galley (1)
2) Deck 10 Lido Marketplace Salad Bar Cold Top (1)
3) Deck 10 Lido Marketplace Dessert Station - on cookie (1)
4) Deck 10 Lido Marketplace Sweet Spot Undercounter Technical Space (2)
5) Deck 10 Lido Marketplace Pizza Station Undercounter Technical Space (4)
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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.:
26
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|
Site:
Food Service General-Ice Machines
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|
Violation:
The following upright ice machines were soiled with an accumulation of black and/or brown residue, including thick, black mold-like debris.
1) Deck 3 Main Galley Center Portside dual cubed/crushed ice machine - inside cubed ice bin
2) Deck 10 Blue Iguana Cantina Pantry - inside cubed ice bin
3) Deck 0 Crew Galley - inside deflector panel
The following counter-recessed ice machines were soiled with black and/or brown residue inside the bins along the top silicone and/or center column.
1) Deck 10 Tides Bar
2) Deck 11 La Cucina
Crew immediately began cleaning the units.
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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.:
38
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|
Site:
Dining Room-Deck 3 - Sapphire Portside Waiter Station (Near Assistant M.O. Office)
|
|
Violation:
A crew member's personal water bottle was stored in the undercounter neutral cabinet. The crew member was retrained.
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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.:
28
|
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Site:
Galley-Deck 3 - Dining Room Locker FSD 3.066
|
|
Violation:
Two 5.5-gallon water containers were stored upright and wet inside. The units were last used to supply potable water to the mobile handwashing station two days prior to the inspection. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Deck 3 - Chef's Table Galley
|
|
Violation:
Two containers of butane were stored above two clean knives in the bulkhead-mounted knife locker. The butane was removed.
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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. 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.
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Main Galley Salad/Appetizer
|
|
Violation:
The bulkhead behind the biodigester was soiled with greater than a day's accumulation of debris. Crew initiated corrective action.
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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.:
18
|
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Site:
Galley-Deck 3 - Salad/Appetizer Walk-In Refrigerator
|
|
Violation:
Foods were improperly stored on one rack in the following order (top to bottom): raw crumble chicken; raw cut steak; pepperoni; raw crumble shrimp. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
37
|
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Site:
Galley-Deck 3 - Center Galley
|
|
Violation:
Excessive condensate collected on the deckhead above the new stacked combination ovens and new upright ovens. Crew explained the ventilation had not yet been adjusted for the new units.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Center Galley
|
|
Violation:
Excessive condensate collected on the deckhead above the new ovens and dripped 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.:
16
|
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Site:
Buffet-Deck 10 - Lido Marketplace
|
|
Violation:
All time/temperature control for safety (TCS) / potentially hazardous foods (PHF) out for service at the buffet (except for the deli) were not labeled with 4-hour discard labels. The buffet was open for service from 1000-1600. Senior crew explained that the food in time control units, such as warming units and refrigerators, was labeled with 4-hour discard labels but food on the buffet lines was not because the source food was labeled. The time control plan indicated there were service set-up times at 1000 and 1400, and discard times at 1400 and 1600. The plan indicated all food on time control would be labeled. Examples of TCS foods without appropriate labels included: cut lettuce, cut tomatoes, cooked beans, sliced deli meat, cubed meat, coleslaw, potato salads, sweet potato salad, bean salad, tomato salad, mashed potatoes, cubed melon, cooked broccoli, roast beef, roasted yams, jambalaya, cheesecake, beef, chicken, and fish. Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
34
|
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Site:
Buffet-Deck 10 - Lido Marketplace Pizza Station
|
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Violation:
The deck drain was clogged, resulting in standing water.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
|
|
Site:
Buffet-Deck 10 - Lido Marketplace Pizza Station
|
|
Violation:
Gray water pooled in the clogged deck drain.
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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.:
19
|
|
Site:
Buffet-Deck 10 - Lido Marketplace Dessert Station
|
|
Violation:
A small fly was on a cookie out for service. The tray of cookies was removed after the fly was noted by the inspector.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
37
|
|
Site:
Galley-Deck 11 - Cucina del Capitano Show Galley
|
|
Violation:
Excessive condensate collected on the exhaust hood above the in-use pasta boiler. Crew initiated corrective action.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. 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.:
33
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Site:
Galley-Deck 11 - Cucina del Capitano Show Galley
|
|
Violation:
Excessive condensate collected on the exhaust hood above the in-use pasta boiler. Crew initiated corrective action.
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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.:
17
|
|
Site:
Galley-Deck 10 - Lido Extension Galley
|
|
Violation:
The in-use time control upright warming unit #2 was not physically labeled 'time control,' however; it was included on the written time control plan. Crew initiated corrective action.
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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. Ensure plan(s): List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
27
|
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Site:
Galley-Deck 3 - Bakery
|
|
Violation:
A hair was on the bottom nonfood-contact plate of the previously cleaned roll cutter.
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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.:
22
|
|
Site:
Galley-Deck 10 - Lido Marketplace Dishwash
|
|
Violation:
Excessive steam escaped the soiled end of the in-use flight-type conveyor dishwash and collected on the deckhead above.
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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.:
37
|
|
Site:
Galley-Deck 10 - Lido Marketplace Dishwash
|
|
Violation:
Condensate collected on the deckhead above the soiled end of the in-use flight-type conveyor dishwash, due to excessive steam escaping the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
33
|
|
Site:
Galley-Deck 10 - Lido Marketplace Dishwash
|
|
Violation:
Condensate collected on the deckhead above the soiled end of the in-use flight-type conveyor dishwash.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Marketplace Hot Galley
|
|
Violation:
Deck tiles were excessively recessed.
|
|
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.:
22
|
|
Site:
Galley-Deck 10 - Lido Marketplace Potwash
|
|
Violation:
One upper final sanitizing rinse spray arm was missing both side caps preventing a proper sanitizing spray pattern.
|
|
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.:
27
|
|
Site:
Dining Room-Deck 10 - Lido Marketplace Food Equipment Locker FSD 10.037
|
|
Violation:
A hair was on previously cleaned green cups stored in a plastic bin.
|
|
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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