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Item No.:
34
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Site:
Galley-Deck 10 Lido Marketplace
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Violation:
Water pooled on the deck below the handwashing sink due to a blocked drain. This was resolved before the end of the inspection.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
27
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Site:
Buffet-Deck 10 Lido Marketplace Mid Aft Beverage Station
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Violation:
Coffee grounds were splattered along the inside of the undercounter technical compartment. This was cleaned 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.:
26
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Site:
Buffet-Deck 10 Blue Iguana Beverage Station
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Violation:
Previously cleaned and sanitized spoons were soiled with coffee splash. These was removed immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Buffet-Deck 10 Blue Iguana Beverage Station
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Violation:
Previously cleaned and sanitized spoons were soiled with coffee splash. These was removed immediately.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
19
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Site:
Buffet-Deck 10 Lido Marketplace Deli
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Violation:
The handles of the tongs were in direct contact with cashews.
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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.
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Item No.:
33
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Site:
Galley-Deck 10 Lido Marketplace
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Violation:
Water pooled on the deck below the handwashing sink due to a blocked drain. This was resolved before the end of the inspection.
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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 11 Cucina Del Capitano Storage Cabinet
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Violation:
Three previously cleaned and sanitized carafes were soiled with wine residue on the inside food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
34
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Site:
Bar-Deck 5 Nightclub
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Violation:
The water tap for the utility sink was consistently dripping.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
22
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Site:
Galley-Deck 3 Flight-Type Dishwash
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Violation:
The spray nozzles for the hot water sanitizing rinse did not spray in a fan-like pattern.
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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.:
21
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Site:
Galley-Deck 3 Soup Station
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Violation:
The steam pressure gauges for the two soup kettles were corroded and not easily readable.
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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.:
22
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Site:
Housekeeping-Deck 9 - Starboard Pantry
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Violation:
The undercounter dishwash machine had been out of service since mid-December 2025.
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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:
Housekeeping-Deck 9 - Starboard Pantry
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Violation:
A small amount of black debris accumulated in the bottom of the ice machine water bath.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log was missing the 'notes' column, which is required per the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One small fly was near the preparation 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.:
22
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Site:
Galley-Warewash
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Violation:
The flight-type glasswash machine had been out of service since the morning of the inspection.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The machine's internal temperature for the final sanitizing rinse displayed 212F on the temperature gauge. The plate surface temperature for the hood-type potwash machine measured 179F with the inspector's thermocouple.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The grease catch in the scupper drain was full of solid white grease.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
16
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Site:
Buffet-Team Dining 1
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Violation:
At 1100, a container of cantaloupe on time control with a discard time of 0915 was stored inside the reach-in refrigerator on the buffet line.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food Is discarded within 4 hours of placement on time control.
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Item No.:
33
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Site:
Bar-Deck 10 - Blue Iguana
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Violation:
A deck tile on the crew working side 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.:
19
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Site:
Bar-Deck 10 - Blue Iguana
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Violation:
The ice machine's bin was open, despite no one working in the pantry area.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
42
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Site:
Children Area-Deck 11 Camp Ocean
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Violation:
The handwashing station in the ADA toilet room measured 24 inches above the step stool.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or provide a step stool.
Ensure soap, paper towels or air dryers, and a waste towel receptacle are located at handwashing stations.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 Main Pool
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Violation:
Light brown debris was in the bottom of the pool. The pool was in operation.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
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