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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The latest legionella testing (3 December 2025) did not include representative samples from galleys or salon and pedicure devices. Additionally, the cabin samples did not include if these samples were collected from hand sinks, showers, or tubs.
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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: (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); (7) Salon and pedicure devices.
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Item No.:
08
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Site:
Potable Water-Deck 5 - Untangled Salon
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Violation:
It was unclear based on physical inspection of the spa's potable water connections if the hot water dispenser was protected from possible backflow contamination from pedicure sinks and hair salon basins. Staff identified four backflow devices on water lines serving the Spa, however it was not clear if these devices were upstream the hot water dispenser or if this unit was on an independent water 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: (5) Beauty and barber shop spray-rinse hoses; (6) Spa steam generators where essential oils can be added; (29) Any other connection to the potable water system where contamination or backflow can occur. 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.:
08
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Site:
Potable Water-Fan Room 9.3.06 and 8.3.06
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Violation:
The potable water lines were not striped blue or blue/green/blue. Each hose connection was equipped with an atmospheric vacuum breaker. Engineers confirmed there was no reduced pressure backflow prevention assembly upstream of the connections.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
10
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Site:
Recreational Water Facilities-Heated Jetted Tubs - Draining, Cleaning, & Disinfection
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Violation:
The four heated jetted tubs are operating under Option 2 (approved variance requirement) - automated halogen injection and pH and monitoring, drained every three days, and cleaned and disinfected twice a week and/or between occupancy; however, no variance has been approved by VSP.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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.:
10
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Site:
Recreational Water Facilities-Deck 12 - Goofy and Donald Pools
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Violation:
The respective shepherd's hooks for these pools were positioned along adjacent stairs railings that were only accessible by climbing the stairs to access. Additionally, the straps holding these on to the railings were difficult to unwrap.
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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. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
17
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Site:
Galley-Deck 12 Palo
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Violation:
A pan of frozen arancini was labeled with a production date of 3 December 2025; however, the cooling of the tomato sauce and risotto, which were cooled separately, was not clear on the cooling logs. After much discussion with Chefs and senior crew, it is thought that the tomato sauce was cooked and cooled on the 3rd, and the sauce and cooked risotto were then combined and cooled on the 7th, However, there was no indication that the product was refrigerated for 5 days prior to freezing. The inspection was conducted on 11 December, which would have been past the 7-day discard date without accounting for days the product was frozen.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Deck 12 Enchante
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Violation:
Six dozen eggs in plastic cartons were stored above bread and ready-to-eat gelee in the walk-in refrigerator. Crew immediately corrected the storage order.
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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.
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Item No.:
19
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Site:
Galley-Deck 12 Palo
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Violation:
Large rolling bins containing flour and breadcrumbs were not labeled to indicate the specific contents. Crew immediately began corrective action.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Deck 11 Festival of Food Ice Cream
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Violation:
During service, four serving tongs for fruit were stored outside of the designated food protection area under the sneeze shield.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF).
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Item No.:
20
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Site:
Bar-Deck 3 - Midship - The Sanctum
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Violation:
The interior of the mocha pots had slotted fasteners.
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Recommendation:
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 12 Palo Pantry
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Violation:
The nonstick coating on four small pans was pitted. Crew removed the items.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Deck 11 Festival of Food Goofy Grill Condiment Station
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Violation:
The undercounter cabinet containing eight bulk condiment dispensers was not coved at the juncture of the bottom and sides of the cabinet. Additionally, there were seams in the cabinet interior. Crew began corrective action.
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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:
Pantry-8 - Aft Pantry
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Violation:
A large trolley cart was stored inside this pantry and was covered with a blue vinyl cover. Old food debris including dried and hardened pieces of food scraps, different colors of food splash residue, and general debris was inside the trolley. Additionally, wet, soiled, gray busing bins were also in the trolley and were resting on a soiled piece of cardboard which was being used to line the bottom surface. A strong odor emanated from the trolley when the cover was first removed. Staff indicated this trolley is used by the food and beverage team to collect room service items from the staterooms.
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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. 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:
Galley-Deck 4 - World of Marvel
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Violation:
The hood (item #18079) above the flat grill was missing a screw.
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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:
Bar-Deck 3 - Midship - The Sanctum
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Violation:
The coffee/espresso decorator machine's technical space is open, exposed, and not easily cleanable.
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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 11 Festival of Food
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Violation:
The front-loading potwash machine went out of service earlier in the day due to the water tank overheating. Crew were utilizing the three-compartment sink.
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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:
Bar-Deck 12 Cove
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Violation:
Ladies' lipstick soiled the food-contact surface of a plastic champagne flute out for service. Crew removed the glass.
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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:
Dining Room-Deck 5 - Pride Lands Restaurant - Beverage Storage Area
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Violation:
A water pitcher containing 2-3 inches of water was stored on a rack alongside previously cleaned dishes. It was unclear why the pitcher was located in this area and was believed to be from a previous service and not yet cleaned.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 4 - World of Marvel - Potwash
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Violation:
A previously cleaned whisk head (attaches to deck mounted mixer) stored in the clean area had beige debris around the underside.
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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:
Galley-Deck 4 - World of Marvel - Potwash
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Violation:
A previously cleaned pot stored in the clean area was soiled with debris.
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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-Deck 3 - Crew Mess - Portside
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Violation:
The toaster machine's drip pan was soiled with debris and stored with clean ready-to-use items.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Pantry-8 - Aft Pantry
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Violation:
A large trolley cart was stored inside this pantry and was covered with a blue vinyl cover. Old food debris including dried and hardened pieces of food scraps, different colors of food splash residue, and general debris was inside the trolley. Additionally, wet, soiled, gray busing bins were also in the trolley and were resting on a soiled piece of cardboard which was being used to line the bottom surface. A strong odor emanated from the trolley when the cover was first removed. Staff indicated this trolley is used by the food and beverage team to collect room service items from the staterooms.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 11 Festival of Food Soiled Waiter Stations
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Violation:
Inside the cabinets, where waste segregation bins are stored, the bottom of the countertops were soiled with greater than a day's accumulation of debris. Crew began cleaning the 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.:
27
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Site:
Galley-Deck 4 - World of Marvel
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Violation:
The previously cleaned and stored meat slicer grip handle (item #18474) was soiled with debris.
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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.:
28
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Site:
Dining Room-Deck 5 - Pride Lands Restaurant - Beverage Storage Area
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Violation:
A water pitcher containing 2-3 inches of water was stored on a rack alongside previously cleaned dishes. It was unclear why the pitcher was located in this area and was believed to be from a previous service and not yet 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.
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Item No.:
28
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Site:
Galley-Deck 3 - Crew Mess - Portside
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Violation:
The toaster machine's drip pan was soiled with debris and stored with clean ready-to-use items.
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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.:
28
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Site:
Galley-Deck 4 - World of Marvel
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Violation:
The meat slicer grip handle (item #18474) was soiled with debris and stored with previously cleaned equipment.
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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.:
29
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Site:
Galley-Deck 11 Marketplace
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Violation:
The water temperature at the three-tap handwashing station for the dishwash soiled drop fluctuated between 116-125F. The temperature could not be adjusted by the user. Crew immediately began corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Bar-Deck 14
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Violation:
The water temperature at the handwashing station measured 123F and could not be adjusted by the user. The area was not open. Crew immediately began corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Buffet-Deck 11 Festival of Food Goofy Grill
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Violation:
The soap supplied at the counter-recessed food worker handwashing station was watery and less viscous than all other soaps supplied at handwashing stations. The soap dispenser was loose. Crew immediately fixed the soap dispenser and replaced 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.:
33
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Site:
Buffet-Deck 11 Festival of Food Barbeque
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Violation:
A gap surrounded the waterline penetration through the back bulkhead in the undercounter technical space of the left grill.
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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.:
33
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Site:
Bar-Deck 14 Currents
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Violation:
There was no deckhead over the soiled waiter station.
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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.:
33
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Site:
Buffet-Deck 11 Festival of Food Soiled Waiter Stations
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Violation:
The deckhead above two starboard stations was made of a perforated cloth and large gaps exposed the utility lines above. The deckhead above a third station was slatted, exposing the plenum above. Waste segregation bins were stored on wheels under the counter. Inside the cabinet, the deck to cabinet juncture was not coved. Water pooled inside one station, and the deck was soiled. Crew began cleaning the area. The portside stations were positioned the same.
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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 slots for supply ventilation over the void space (plenum) are not directly over food preparation areas, food storage areas, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Bar-Deck 14
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Violation:
The soiled station outside the bar did not have a deckhead. The undercounter waste segregation cabinets were tied shut as the station is not used for waste. There was a gap between the deck and cabinet door. Inside the undercounter cabinet, the deck was excessively soiled with food debris, standing water, a black trash bag, and more. The deck was not coved. Crew began corrective action.
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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. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. 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.:
38
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Site:
Dining Room-Deck 12 Enchante
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Violation:
A flower pot containing a live orchid was stored on a counter and clean glasses were stored in the cabinets below the flower.
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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:
Bar-Deck 12 Wheezy's Freezies
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Violation:
A spiderweb and spider were in the folding shutter's technical space.
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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.:
39
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Site:
Bar-Deck 14
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Violation:
There was one flying insect in the bar.
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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.:
44
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Site:
Recreational Water Facilities-Public Whirlpool Spas
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Violation:
The Quiet Cove Whirlpools were not equipped with a hair and lint strainer between the RWF outlets and the suction side of the pumps to remove foreign debris such as hair, lint, hair pins, bandages, etc. Crew reported that the five other whirlpools are designed without the hair and lint strainers.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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