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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The electronic AGE log produced by the electronic medical record system did not have a 'Comments/Notes' column as specified in the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located https://www.cdc.gov/vessel-sanitation/php/communication-resources/index.html.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 31 December, a 3-year-old passenger experienced an episode of diarrhea. Medical staff followed up via telephone, but notes did not indicate if this episode was above normal for the child. There were no notes that indicated the child was excluded from the AGE case definition, and the child was not listed on the AGE log.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations:(5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 3 January, a child experienced an episode of diarrhea. Medical staff verbally confirmed they followed up with the child's parent; however, there was no documentation of the follow-up and the passenger was not listed on the AGE log.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Water samples from the hot water heaters were not tested for Legionella in the past 6 months as required by the new 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: (2) Water heaters and hot water storage.
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Item No.:
08
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Site:
Galley-Deck 3 - Forward Beverage Station
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Violation:
The potable water supply line for the counter-mounted juice dispenser was striped blue/white/blue. Crew initiated corrective action.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections. Ensure no potable water lines are identified with this designation.
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Item No.:
19
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Site:
Galley-Deck 3 - Walk-In Refrigeration Unit # 33
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Violation:
Liquid dripped from the deckhead and pooled on plastic containers storing raw chicken breast prepared on 6 January. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Deck 10 - Lido Marketplace Aft Cold Line
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Violation:
No serving utensil was provided for the container of Greek yogurt offered on the self-service buffet line. Crew initiated corrective action.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 10 - Backup Galley Beverage Station
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Violation:
The dispensing tube for the bulk milk inside the counter-mounted equipment extended greater than 1 inch beyond the base of the equipment. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 5 - Il Viaggio
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Violation:
The decorative sticker surrounding the handle of the bottom, deck-mounted oven was ripped and peeling, creating a difficult-to-clean surface. Nonfood-contact surfaces underneath the peeling sticker were sticky and soiled with gray residue. Crew initiated corrective action.
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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 10 - Lido Marketplace Portside Island, Forward
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Violation:
The left door for the undercounter storage compartment was missing. Wrapped linen napkins were stored inside this exposed compartment. Crew initiated corrective action.
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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.:
21
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Site:
Buffet-Deck 10 - Lido Marketplace Portside Beverage Station, Forward
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Violation:
The difficult-to-clean nonfood-contact surfaces inside the counter-mounted hot cocoa machine were soiled with greater than a day's accumulation of brown sludge. Crew initiated 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:
Food Service General-Service Counters in Deck 10 Lido Marketplace and Deck 0 Crew Buffets
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Violation:
The service counters throughout the Lido and crew buffet areas had recessed areas around the perimeters of the cold wells, hot holding tops, and counter slab junctures. Additionally, some areas had other difficult-to-clean features including gouges, projections, and chips. Crew reported this is an ongoing maintenance issue and provided a 30 December 2025 invoice identifying the documented cost for repair work.
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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 5 - Il Viaggio Show Galley
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Violation:
The undersides of the marble preparation counters were chipped and damaged, creating rough difficult-to-clean surfaces.
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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 5 - Bonsai Sushi
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Violation:
Difficult-to-clean gaps surrounded the nonfood-contact surface where the metal heating coils for the yakatori grill attached to the equipment. Greater than a day's accumulation of food residue collected inside these difficult-to-clean gaps. Crew identified it was not possible to remove the metal heating coils to facilitate cleaning.
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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 3 - Hot Preparation Area
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Violation:
The decorative sticker surrounding the handle of the bottom, deck-mounted combination oven was ripped and peeling, creating a difficult-to-clean surface. Nonfood-contact surfaces underneath the peeling sticker were sticky. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 3 - Portside Warewashing Area
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Violation:
The end cap for the rinse spray arm inside the conveyor-type warewashing machine was not tight, causing misdirected water to spray throughout the inside of the machine.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 10 - Portside Warewashing Area
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Violation:
Liquid steadily dripped from the bottom of the conveyor-type warewashing machine's wash compartment and pooled on the deck below.
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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 10 - Lido Marketplace Aft Service Line, Starboard
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Violation:
Greater than a day's accumulation of food residue and debris collected in the food-splash zone underneath the hot dog roller's heating rollers. Crew initiated corrective action.
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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:
Buffet-Deck 10 - Lido Marketplace Aft Service Line
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Violation:
Greater than a day's accumulation of dust and debris collected on top of the black cubed storage shelf placed on the rear service counter. Crew initiated corrective action.
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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 5 - Il Viaggio
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Violation:
Nonfood-contact surfaces underneath the peeling decorative sticker on the bottom, deck-mounted oven were sticky and soiled with gray residue. Crew initiated corrective action.
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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 10 - Lido Marketplace Portside Beverage Station, Forward
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Violation:
The difficult-to-clean nonfood-contact surfaces inside the counter-mounted hot cocoa machine were soiled with greater than a day's accumulation of brown sludge. Crew initiated corrective action.
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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 3 - Hot Preparation Area
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Violation:
Nonfood-contact surfaces underneath the peeling sticker surrounding the handle of the bottom deck-mounted combination oven were sticky. Crew initiated corrective action.
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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 5 - Bonsai Sushi
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Violation:
Greater than a day's accumulation of food residue collected inside the difficult-to-clean gaps surrounding the yakatori grill's nonfood-contact surface where the metal heating coils attached to the equipment. Crew identified it was not possible to remove the metal heating coils to facilitate cleaning.
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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:
Buffet-Deck 10 - Lido Marketplace Portside Island, Forward
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Violation:
Wrapped linen napkins were stored inside the exposed undercounter storage compartment that was missing a door. Crew initiated corrective action.
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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.
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Item No.:
33
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Site:
Galley-Deck 0 - Scullery
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Violation:
Excess condensate collected on the bulkhead behind the clean end of the conveyor-type warewashing machine.
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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:
Buffet-Deck 10 - Lido Marketplace Deckhead-Mounted Shutters
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Violation:
The deckhead-mounted shutters throughout the forward and aft lines were in disrepair. Throughout both buffet lines, these shutters were affixed to the deckhead with difficult-to-clean pieces of tape. Numerous difficult-to-clean gaps were present where these shutters were not affixed properly to the deckhead. Crew identified they are repairing these bulkhead-mounted shutters throughout the Lido Marketplace area.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Deck 3 - Walk-In Refrigeration Unit # 33
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Violation:
Liquid dripped from the deckhead and pooled on plastic containers storing raw chicken breast prepared on 6 January. Crew initiated corrective action.
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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:
Food Service General-Conditions of Decks, Deckheads, and Bulkheads
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Violation:
Decks, deckheads, and bulkheads were maintained in disrepair throughout the following food service locations:
Deck 10 ? Seafood Shack Galley: The grouting surrounding the deck sink in front of the forward door was chipped and missing.
Deck 10 ? Pizzeria del Capitano: The painted deckhead above the pizza oven was peeling and chipping, creating a difficult-to-clean surface.
Deck 10 ? Lido Marketplace Aft Service Line, Starboard: The grouting around the deck sink for the counter-mounted oven was chipped and missing, with liquid accumulating inside areas of recess.
Deck 10 ? Lido Marketplace Galley Buffet Pantry: The grouting in front of the counter-mounted peeling equipment was chipped and missing, creating a difficult-to-clean surface.
Deck 10 ? Lido Marketplace Galley Portside Warewashing Area: The grouting surrounding the landing for the conveyor-type warewashing machine was chipped and missing, with liquid and debris accumulating inside areas of recess.
Deck 10 ? Lido Marketplace Galley Starboard Warewashing Area: The grouting surrounding the landing for the food digester was chipped and missing, with food residue and liquid accumulating inside areas of recess.
Deck 5 ? Bonsai Teppanyaki: The decorative covered bulkhead around the galley entrance door was peeling and scratched, creating a difficult-to-clean surface.
Deck 3 ? Marco Polo Dining Room: The wooden bulkhead along the edges of the aft waiter station was peeling and damaged, exposing the difficult-to-clean wood below.
Deck 3 ? Main Galley Forward Garde Manager: The grouting surrounding the landing for the food digester was chipped and missing, with liquid accumulating inside areas of recess.
Deck 3 ? Main Galley Portside Warewashing Area: The grouting surrounding the deck sink at the soiled landing area was chipped and missing, with water and food residue accumulating inside areas of recess.
Deck 3 ? Main Galley Portside Warewashing Area: The coving around the deck drain below the pre-rinse sink was missing.
Deck 3 ? Main Galley Hot Preparation Area: The grouting between the deck and the deck sink surrounding the soup kettles was chipped and missing, creating a difficult-to-clean surface.
Deck 3 ? Main Galley Pastry Areas: The grouting between the deck and drain for the utility was chipped and missing, with liquid accumulating inside areas of recess.
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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.:
33
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Site:
Galley-Deck 10 - Portside Warewashing Area
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Violation:
Excess condensate collected on the deckhead above the clean end of the conveyor-type warewashing machine. Liquid steadily dripped from the deckhead onto the deck below.
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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.:
35
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Site:
Galley-Deck 10 - Portside Warewashing Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the conveyor-type warewashing machine's wash compartment.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 3 - Pastry Area
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Violation:
The light intensity to the right of the deck-mounted oven measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 0 - Scullery
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Violation:
Excess condensate collected on the bulkhead behind the clean end of the conveyor-type warewashing machine due to excessive steam exiting the machine. Though the ventilation system was operational, it was insufficient to prevent moisture from collecting on the bulkhead.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 10 - Portside Warewashing Area
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Violation:
Excess steam exited the clean end of the conveyor-type warewashing machine and condensate collected on the deckhead above. Liquid steadily dripped from the deckhead onto the deck below. Though the ventilation system was operational, it was insufficient to prevent moisture from collecting on the deckhead.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Deck 0 - Cleaning Locker
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Violation:
One damp mop was stored with the cleaning bristles inside the mop bucket in a position where they are unable to air dry. Crew initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service locations:
Deck 10 ? Pizzeria del Capitano Show Galley: One fruit fly was on the bulkhead near the portside entrance.
Deck 10 ? Lido Marketplace Galley Buffet Pantry: One fruit fly flew around food storage counters on the counter.
Deck 5 ? Il Viaggio Galley: One fruit fly crawled on the preparation counter.
Deck 3 ? Marco Polo Dining Room Aft Beverage Station: One fruit fly was on bulkhead behind the counter-mounted juice machine.
Deck 3 ? Main Galley Forward Garde Manager: One fruit fly flew around the forward, undercounter warewashing machine.
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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.:
41
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Site:
Housekeeping-FSD 8.3.04 Chemical Locker
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Violation:
When measuring the concentration of disinfectant using 60-second test strips, crew did not have a method to accurately track 60 seconds and instead were counting in their head. It was discussed that crew could consider the installation of a clock with a second hand or similar to aid crew in ensuring accurate disinfectant concentration measurements.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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