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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A crew member experienced onset of acute gastroenteritis (AGE) at 1240 on 6 October and reported to medical at 1725 that day. The crew member explained the first couple of AGE symptoms were within his normal range, but he reported to medical once the symptoms exceeded what was normal for him. The crew member was off duty and did not go to crew mess. The crew member was retrained.
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Recommendation:
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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Crew members did not have access to the template for a letter or the script for a Captain's announcement notifying current guests that an acute gastroenteritis (AGE) outbreak was ongoing and notifying new passengers of an outbreak on a previous sailing. An 'Important Voyage Updates' letter notifying passengers of an outbreak on a previous cruise was provided by corporate, but not available to ship's crew.
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment.
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Item No.:
28
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Site:
Other-Deck 15 Main Pool Portside
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Violation:
A soiled mobile bar was stored under a sail-cloth deckhead. The mobile bar was cleaned and moved to a food area.
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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.
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Item No.:
21
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Site:
Other-Deck 15 Main Pool Portside
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Violation:
The mobile bar cabinet doors were missing, and hinges were rusted. A cooler was stored in this bar, and the cooler was in disrepair. The cooler was removed.
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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.
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Item No.:
33
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Site:
Other-Deck 15 Main Pool Portside
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Violation:
A mobile bar was stored under a sail-cloth deckhead. The mobile bar was moved to a food area.
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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.
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Item No.:
27
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Site:
Other-Deck 15 Main Pool Portside
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Violation:
The mobile bar unit was excessively soiled. Standing water was trapped in the disconnected sink drainline. The mobile bar was cleaned and moved to a food area.
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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.:
19
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Site:
Bar-Deck 16 Athletic Bar
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Violation:
A brown, rolling insulated cart containing ice was stored outside the bar in a public space. No crew member was present. There was no ice scoop. The top-opening lid was not self-closing. Crew could not explain why the unit was stored there or what the intended use of the ice was. The unit was removed, and the ice was discarded.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Main Pool
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Violation:
The three safety signs were not located in prominent locations. They were very small signs on bulkheads far from the pool and were not obvious to passengers.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Therapy pool
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Violation:
The orange shepherd's hook was not obvious and easy to see where it was mounted on a red column.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
33
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Site:
Other-F&B Locker 16036N
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Violation:
The deck in the food-service equipment storage room was excessively soiled with greater than a day's accumulation of dust, debris, hair, spiderwebs, and more. One box of espresso cups was stored directly on the deck. Dishwashing racks were stored on the deck to raise boxes of equipment; however, they could not be cleaned under. The room was emptied and cleaned.
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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.:
28
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Site:
Other-F&B Locker 16036N
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Violation:
The deck in the food-service equipment storage room was excessively soiled with greater than a day's accumulation of dust, debris, hair, spiderwebs, and more. Over 100 boxes of new food-service equipment (such as espresso cups) were stored in this room. One box of espresso cups was stored directly on the deck. Several plastic bins contained uncovered and unsealed food service equipment such as plastic cups. Dishwashing racks were stored on the deck to raise boxes of equipment; however, they could not be cleaned under. One open shelf containing unpackaged food service equipment was only 5.5 inches above the deck. The room was emptied and cleaned.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
13
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Site:
Other-F&B Locker 16036N
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Violation:
The deck in the food-service equipment storage room was excessively soiled with greater than a day's accumulation of dust, debris, hair, spiderwebs, and more. Over 100 boxes of new food-service equipment (such as espresso cups) were stored in this room. One box of espresso cups was stored directly on the deck. Several plastic bins contained uncovered and unsealed food service equipment such as plastic cups. Dishwashing racks were stored on the deck to raise boxes of equipment; however, they could not be cleaned under. One open shelf containing unpackaged food service equipment was only 5.5 inches above the deck. The room was emptied and cleaned.
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Recommendation:
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.
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Item No.:
30
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Site:
Other-Deck 3 Male Engine Dressing Room
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Violation:
The handwashing soap dispenser was low, and the soap supply was far less viscous than the source soap. Crew confirmed and refilled the soap.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
08
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Site:
Other-Deck 3 Male Engine Dressing Room Shower
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Violation:
The male shower did not have a backflow prevention device connected to the shower head hose line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) Cabin shower hoses, toilets, jetted tubs, and similar facilities. Install an atmospheric vacuum breaker only in the supply line on the discharge side of the last control valve.
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Item No.:
08
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Site:
Other-Engine Control Room
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Violation:
Crew were unable to verify the location of one of the engine workshop chemical dosing tank's water refill that was identified on the cross-connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
43
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Site:
Ventilation-AC Station 410-AP/14401
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Violation:
Heavy accumulation of black debris was in the compartment after the droplet collector in the HVAC unit serving 'Public Spaces, Suites, Lounge, Relax Room'.
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Recommendation:
Keep air handling units clean.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Massive Suites
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Violation:
Heated jetted tubs were not drained, cleaned, and disinfected daily due to passenger refusal. There was no safety signed posted advising of risk of respiratory infections.
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Recommendation:
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Legionella testing of recreational water facilities (RWFs) was not performed every 3 months as outlined in the updated 2025 VSP Environmental Public Health (EPH) Standards. Additionally, Legionella sampling for potable and non-potable water was not performed at the hot water return lines, water heaters and hot water storage, salon and pedicure devices, and technical water sources. Crew did share that policy revisions were ongoing to address updated standards.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples. Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
39
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Site:
Buffet-Deck 15 The Galley - Bento Box
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Violation:
One fruit fly was flying around the service counter.
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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.:
27
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Site:
Buffet-Deck 15 The Galley - Bento Box
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Violation:
The pipe coating was soiled with yellow residue in the undercounter technical compartment below the back preparation counter. This was immediately cleaned.
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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:
Buffet-Deck 15 The Galley - Let's Taco Bout It
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Violation:
A sticker on the left side of the gyro machine was peeling away from the equipment.
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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.
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Item No.:
21
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Site:
Buffet-Deck 15 The Galley - Noodle Around
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Violation:
The small swing door at the entrance was missing which created difficult-to-clean penetrations in the door frame.
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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.:
27
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Site:
Pantry-Deck 16 Athletic Club Bar
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Violation:
The upper technical compartment was soiled with orange residue below the compressor in the cold cabinet J/C 1611067.
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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:
Bar-Deck 16 Athletic Club Bar
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Violation:
The right bar tap dispensing spout was soiled on the inside with a dark residue. The area was not in operation and the spout had been previously cleaned.
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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.:
22
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Site:
Galley-Deck 15 Korean BBQ Restaurant Warewash
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Violation:
The rack-type warewashing machine curtains on the soiled side were excessively curled.
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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.:
33
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Site:
Galley-Deck 15 The Galley
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Violation:
The grout between the metal deck plate and the tile in front of the ovens was in disrepair. Additionally, the deck tile grout throughout the hot galley 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.:
33
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Site:
Galley-Deck 15 The Galley
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Violation:
Water dripped from the far-right deck oven's ventilation overhang and adjacent deckhead 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.:
33
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Site:
Galley-Deck 15 The Galley
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Violation:
Water dripped from the deckhead fire damper hatch onto the deck near the entrance to the warewash.
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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.:
26
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Site:
Dining Room-Deck 6 Wake Restaurant
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Violation:
Black debris was on the food-contact surface of a previously cleaned and sanitized plate on a clean waiter station behind the raw bar.
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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.:
28
|
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Site:
Dining Room-Deck 6 Wake Restaurant
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Violation:
A previously cleaned and sanitized plate was stored with the food-contact side up on a clean waiter station next to the handwashing facility behind the raw bar. Black debris was on the food-contact surface.
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Recommendation:
Store clean equipment and utensils: (2) Covered or inverted.
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Item No.:
27
|
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Site:
Galley-Deck 7 The Dock
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Violation:
Water collected in the bottom of the portside refrigerator J/C 715559.
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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.:
19
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Site:
Galley-Deck 7 The Dock
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Violation:
Unopened beverage bottles were in water that pooled in the bottom of the portside refrigerator J/C 715559.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected;(3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Deck 7 The Grounds Club
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Violation:
An ice bin was left open while not in use. The bin contained ice for passenger consumption, and the area was in operation.
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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.:
29
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Site:
Pantry-Deck 7 The Red Room
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Violation:
The handwashing sink was blocked by transportation carts. The carts were moved immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
|
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Site:
Galley-Deck 6 Extra Virgin
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Violation:
The deck was soiled with debris in food storeroom FSD 06 068P.
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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 6 Extra Virgin
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Violation:
The deck tile grout was recessed near the warewash.
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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.:
25
|
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Site:
Galley-Deck 5 Kitchen Table
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Violation:
The wiping cloth in the rinse bucket was soiled with yellow residue. The area was in operation.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (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.:
33
|
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Site:
Buffet-Deck 5 Kitchen Table
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Violation:
The deck tile grout was recessed and in disrepair.
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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.:
08
|
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Site:
Galley-Deck 5 Kitchen Table
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Violation:
The backflow prevention device was continuously dripping from the atmospheric vents at the far-right ice machine's filter.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
|
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Site:
Galley-Deck 5 Pink Agave
|
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Violation:
Water dripped from the deckhead at the entrance to the pastry distribution area onto the deck. Additionally, water collected on the deckhead near the light above the cold preparation table.
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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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