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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling was conducted monthly, most recently in November 2025. The water heater and hot water return lines had not been sampled. Staff explained sample points for these locations were recently installed. The updated Legionella Plan outlined all required locations at their respective three-month or six-month intervals. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
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.
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.:
09
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Site:
Recreational Water Facilities-Japan 1
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Violation:
pH levels inside the facility measured higher than the acceptable range. The inspector measured pH greater than 8.4, 8.31, and 8.17. The crew measured pH 8.21 and 8.32. The analyzer measured pH 7.40-7.43.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Japan 1
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Violation:
The pH analyzer readings were significantly less than the pH levels within the facility, as measured by the inspector and crew. The analyzer measured pH 7.40-7.43. The inspector measured the pH inside the facility greater than 8.4, 8.31, and 8.17. The crew measured pH 8.21 and 8.32. The cause was an air bubble in the analyzer line; crew corrected before the end of the inspection.
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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.:
21
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Site:
Dining Room-Deck 7 - Teppanyaki
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Violation:
At the first station from the entrance, the silicone was peeling around the paper towel dispenser, making it difficult to clean. Additionally, the worker-side counter near the handwash sink had a gap and was chipped and rough, also making it difficult to clean.
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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. 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 8 - O'Sheehan's
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Violation:
The rack-type dishwash machine's prewash compartment curtain was excessively curled. The machine was in operation during the inspection.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 8 - O'Sheehan's - Dishwash
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Violation:
Two bottom, side final sanitizing rinse spray nozzles on the rack-type dishwash machine did not produce an effective spray pattern. Water only leaked from the sides of the nozzles.
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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.:
26
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Site:
Buffet-Deck 12 - Garden Cafe Beverage Stations
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Violation:
Several hot water dispensing spouts were soiled with a white 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.:
30
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Site:
Galley-Deck 6 - Crew Toilet Room
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Violation:
The crew toilet by the Venetian dishwash area did not have any toilet paper.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
33
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Site:
Preparation Room-Deck 3 - Hot/Cold Preparation Room
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Violation:
The sealant was peeling between the bulkhead and deck coving behind the tilting kettles, making the area difficult to clean.
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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:
Food Service General-Deck Tiles and Grout
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Violation:
The deck tiles and deck grouting were in disrepair in the following areas, making them difficult to clean:
- Deck 6 Garde Manger Cold Galley: deck grout recessed in multiple spots
- Deck 6 Room Service Galley: deck grout recessed and pitted
- Deck 5 Crew Hot Galley: several deck tiles under the tilting kettles were chipped and damaged
- Deck 3 Bakery Preparation Room: several deck tiles were chipped and damaged
- Deck 8 O'Sheehan's Galley: deck grout missing in front of the ice machine
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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 6 - Aqua Dishwash
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Violation:
Liquid from an unknown source dripped from the deckhead in the dish air dry area. No dishes were impacted.
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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.:
36
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Site:
Galley-Deck 13 - Cagney's Show Galley
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Violation:
Light intensity measured less than 100 lux at the starboard food preparation area.
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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.:
39
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Site:
Galley-Deck 12 - Topsider's Galley
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Violation:
One house fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
42
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Site:
Children Area-6 months - 2 years Diaper Changing Room
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Violation:
The sign above the toilet stated 'Please wash your hands and children's hands after assisting them with using the toilet.' During the inspection this sign was replaced with the required wording. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
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