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Item No.:
33
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Site:
Food Service General-Deck 11 - Starboard Side Pool Beverage Station
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Violation:
The coffee machine backflow prevention device inside the technical compartment was continuously leaking causing water to pool on the compartment deck. Corrective actions began immediately.
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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.:
21
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Site:
Buffet-Deck 11 - Cabanas - Port Side
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Violation:
The sealant around the carving station was damaged throughout creating difficult to clean seams along the food equipment. Corrective actions began immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Cabanas - Port Side Beverage Station
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Violation:
The sealant on the back right corner of the soda dispensing machine was damaged and soiled with more than a day?s accumulation of debris. Corrective actions began immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 11 - Cabanas - Port Side Beverage Station
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Violation:
The damaged sealant on the back right corner of the soda dispensing machine was soiled with more than a day?s accumulation of debris. Corrective actions began immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Buffet-Deck 11 - Cabanas - Starboard Side
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Violation:
The passenger self-service tong handle was in direct contact with the croissants on the serving line. The food venue was in operation at the time of inspection. This was corrected immediately.
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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; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
30
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Site:
Buffet-Deck 11 - Cabanas - Port Side Waiter Station
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Violation:
The crew handwashing station paper towel dispenser did not have single-service paper available. The food venue was not in operation at time of inspection. This was corrected immediately.
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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.:
21
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Site:
Buffet-Deck 11 - Cabanas - Port Side Line # 1
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Violation:
The sealant between two countertop slabs adjacent to a hot plate unit on the serving line was recessed and soiled with a day's old accumulation of food debris. Corrective actions began immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 11 - Cabanas - Port Side Line # 1
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Violation:
The recessed sealant between two countertop slabs adjacent to a hot plate unit on the serving line was soiled with more than a day's accumulation of food debris. Corrective actions began immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
08
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Site:
Food Service General-Deck 11 - Starboard Side Pool Beverage Station
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Violation:
Water pooled on the deck in the undercounter technical compartment from the coffee machine?s continuously leaking backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Bar-Deck 11 - Cove Cafe Pantry
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Violation:
A previously cleaned bar mixing shaker, stored on the clean storage rack, was soiled with black debris on the food-contact surface. This was corrected immediately.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
17
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Site:
Buffet-Deck 12 - Concierge Lounge
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Violation:
The coffee machine's milk compartment did not have a time control label on the exterior compartment door as per the time control plan for this food venue. The food venue was not in operation at the time of inspection.
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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): (1) 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.:
21
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Site:
Galley-Deck 3 - Royal Court Portside
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Violation:
The steam kettle pressure gauges were corroded and not working properly. This was corrected immediately.
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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.
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Item No.:
28
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Site:
Galley-Deck 3 - Royal Court Portside
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Violation:
Five previously cleaned and sanitized wet nested plate covers were stacked soiled on a trolley cart. This was corrected immediately.
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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.:
19
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Site:
Galley-Deck 3 - Royal Court
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Violation:
The tong handle was directly touching the hash browns in the food service area of the galley. This was corrected immediately.
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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; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
22
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Site:
Galley-Deck 3 - Royal Court Starboard
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Violation:
The undercounter dishwash machine had been out of order since January 28, 2026.
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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.:
29
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Site:
Galley-Deck 3 - Animator's Palate Starboard Side
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Violation:
The handwashing station soap dispenser was blocked by two plastic bins. This was corrected 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.:
36
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Site:
Dining Room-Deck 3 - Animator's Palate Center Waiter Station
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Violation:
The cleaning lights were not turned on to allow crew members to effectively discard soiled dishware. Cleaning operations were occurring during the time of inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
20
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Site:
Bar-Deck 3 - Bon Voyage
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Violation:
Slotted fasteners were on the food splash zone of the soda gun.
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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.:
39
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Site:
Dining Room-Deck 3 - Animator's Palate
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Violation:
One fly was in the soiled area of the starboard side waiter station.
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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.:
33
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Site:
Galley-Deck 2 - Enchanted Garden
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Violation:
The ventilation hood wash cabinet had an open hole inside the unit that was not completely sealed where the plumbing was located.
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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.
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Item No.:
32
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Site:
Galley-Deck 2 - Enchanted Garden
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Violation:
A waste receptacle with waste inside was left unattended and uncovered. The area was not in operation at time of inspection.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Buffet-Deck 2
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Violation:
The laminate bulkhead was in disrepair behind the crew buffet.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 2
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Violation:
The vertical profile strip on the bulkhead near the condiment station was 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.:
39
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
One fly was inside the carbonator storage cabinet.
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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:
Galley-Deck 3 - Royal Court
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Violation:
Three previously cleaned and sanitized plates had food encrusted debris on the food contact surfaces.
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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:
Pantry-12 - Forward
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Violation:
The undercounter warewashing machine was out of order with the gauge displaying an error message.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Close Contact Follow Up
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Violation:
The first follow-up of an immediate close contact of a symptomatic crew member occurred more than 8 hours following the illness onset. The crew member became symptomatic on January 20, 2026, at 1930 and the first follow-up with the immediate close contact occurred on January 21, 2026, at 0932.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Food Employee
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Violation:
A food employee developed AGE symptom onset on December 2, 2025, at 0730, but did not report to the medical center until 1600. The crew member believed the cause of illness was related to medication and reported to the medical center only after the symptoms persisted. The crew member's timecard identified they were not working while symptomatic. Medical stated this crew member self isolated inside their cabin. The crew member received disciplinary action.
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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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Food Employee Isolation
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Violation:
A stateroom attendant developed AGE symptom onset on December 10, 2025, at 1930, but did not report to the medical center until 2248. The crew member was working while symptomatic. A food assessment was conducted and corrective actions were documented.
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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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Food Employee Isolation
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Violation:
A food employee developed AGE symptom onset on December 10, 2025, at 1628, but did not report to the medical center until 1758. The crew member was working while symptomatic. Corrective actions taken in the food service area were documented. A food assessment was conducted, and the crew member received disciplinary action.
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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.
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Item No.:
13
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Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Food Employee Reporting
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Violation:
During December 2025, two food employees developed AGE symptoms and worked while symptomatic. Additionally, another food employee developed AGE symptoms on December 2, 2025, at 0730 and did not report to the medical center until later that day at 1600. Medical identified this crew member self isolated inside their cabin. Crew conducted corrective action food assessments.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The legionella sampling plan did not include the decorative fountains in the deck 11 Senses Spa and deck 2 Enchanted Garden as per the 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.:
10
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Site:
Potable Water-Heated Jetted Tub Draining, Cleaning, and Disinfection
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Violation:
The heated jetted tubs are not currently drained, cleaned, nor disinfected daily. Additionally, no safety signs (or pictograms) were posted at the entrances to these facilities advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. Crew stated they are draining, cleaning, and disinfecting the heated jetted tubs between occupancies.
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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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