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Item No.:
37
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Site:
Galley-Deck 3
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Violation:
Condensate collected on the deckhead above the stacked combination ovens.
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Recommendation:
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.:
22
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Site:
Galley-Deck 11 - Marceline Market - Warewashing Area
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Violation:
An excess amount of food debris was in the wash tank compartment water and strainer. The machine was in operation at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
21
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Site:
Galley-Deck 11 - Marceline Market - Hot Line Area
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Violation:
Time control unit #2 had an excess amount of black material peeling off the face plate making this area difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 11 - Marceline Market - Hot Line Area
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Violation:
A food and utensil transportation cart was heavily scored and in disrepair. The cart was discarded.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 - Marceline Market - Aft
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Violation:
Excess red silicone peeled and chipped at the countertop ceramic warmers? countertop juncture, creating rough areas and difficult-to-clean crevices.
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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.:
16
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Site:
Galley-Deck 11 - Marceline Market - Aft
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Violation:
Previously refrigerated shrimp being cooked in a sauce on the hot line grill were sent to the buffet line and placed on 4-hour time control for passenger consumption without the cooking temperature being taken prior. The shrimp was removed and discarded.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
21
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Site:
Galley-Deck 11 - Festival Cantina - Show
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Violation:
A food transportation cart was excessively scored and pitted making the cart difficult to clean.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
08
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Site:
Bar-Deck 11 - Lookout
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Arendelle - Warewashing Area - Portside
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Violation:
An excess amount of water was pooled on the deck between the dishwashing and glass washing machines. The water was removed 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.:
33
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Site:
Bar-Deck 5 - Keg and Compass
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Violation:
The bulkhead mounted active bottle storage shelves had 90 angles at the shelf to cabinet bulkhead juncture making the area difficult to clean.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
21
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Site:
Galley-Deck 4 - Pastry
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Violation:
Two pastry oven door gaskets were frayed and discolored with unknown residue.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Galley-Deck 4 Pastry
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Violation:
Two pastry oven door gaskets were frayed and discolored with unknown residue.
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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.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The deck tile grout was recessed near the double stacked combination oven.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
22
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Site:
Galley-Deck 3 - Cold Buffet
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Violation:
The bucket of sanitizing solution was cloudy and had two pieces of food debris floating on the surface.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
25
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Site:
Galley-Deck 3 - Cold Buffet
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Violation:
A wiping cloth was stored in a bucket of sanitizing solution that was cloudy and had two pieces of food debris floating on the surface.
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Recommendation:
Ensure wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
34
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Site:
Galley-Deck 3
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Violation:
A water supply fitting was loose in the left tilting kettle's technical compartment. Water collected inside the technical compartment and continuously dripped onto the deck from the bottom left corner of the compartment.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Water pooled on the deck below the left tilting kettle?s technical compartment. A water supply fitting was loose and water collected inside the technical compartment and continuously dripped onto the deck .
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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:
Galley-Deck 3
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Violation:
Condensate collected on the deckhead above the stacked combination ovens.
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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 3
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Violation:
The top edges of the trolley cart used for soiled kitchenware were in disrepair with a rough, difficult to clean surface.
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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.:
19
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Site:
Buffet-Deck 3
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Violation:
A tray of tomatoes did not have a food-dispensing utensil. Staff stated the tongs had been dropped and were being replaced.
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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.:
28
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Site:
Provisions-Deck A - Food and Beverage Locker FD-33-2-09
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Violation:
Four stacks of long white food trays did not have their top tray covered or inverted.
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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:
Provisions-Deck A - Fish Freezer
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Violation:
The top flaps of a box of frozen halibut were in disrepair and caved inwards exposing the halibut inside the box to outside elements.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: Covered or otherwise protected.
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Item No.:
41
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Site:
Other-Deck 10 - Bridge Toilet Room
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Violation:
The toilet room did not have a posted sign advising using a hand towel, paper towel, or tissue to open the door. The exit was not hands free.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
10
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Site:
Recreational Water Facilities-Heated Jetted Tubs
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Violation:
The four private suite whirlpools did not have a variance and were not currently operated as public whirlpools or option 1 of the heated jetted tubs guidance in the 2025 VSP Environmental Health Standards. A sign was posted that includes the bather load and required public whirlpool language. Additionally, the tubs have automatic pH and halogenation with a data logger and alarm. Super chlorination and draining occur between occupancy, which is every three days or every four days.
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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-Whirlpool Spas
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Violation:
The design for the ship's whirlpools did not include a skim gutter or any other source for effective skimming. Currently, a 1-inch PVC pipe rests three inches below the water level sensor cover and acts as an additional drain. The cruise line has been in communication with VSP to find a solution as recently as December 2025.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF and for facilities that have been modified. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool (applies to wading or swimming pools but not to children's pools). Ensure the water for the slide comes directly from the basin of the pool and return directly to the basin of the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-AquaMouse
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Violation:
The crew did not have a routine cleaning and disinfection schedule for the AquaMouse rafts.
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Recommendation:
Maintain a record outlining the frequency of cleaning and disinfection of pool equipment being used regularly by passengers. Ensure the record includes the type, concentration and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Forward Spa Calming Pool
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Violation:
There was no safety signage available for this facility.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 13 Disney Suite 13000 Heated Jetted Tub
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Violation:
Water lines below the hatch adjacent to the cartridge filter were striped, blue/green/blue but crew indicated these lines were downstream of the reduced pressure backflow prevention assembly.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 13 Concierge Whirlpool Spa Portside
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Violation:
Water lines below the hatch in the technical space were striped blue/green/blue but crew indicated these lines were downstream of the reduced pressure backflow prevention assembly.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 13 - Concierge Lounge
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Violation:
The reduced pressure backflow prevention assembly serving the starboard concierge whirlpool spa was continuously dripping. The unit was in a technical cabinet across from the bar.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
43
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Site:
Ventilation-Fire Door 13-6-06
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Violation:
Pink biofilm collected in the condensate drip pan of AC unit 13-6-09.1.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
42
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Site:
Children Area-Deck 2 - Child Activity Center Handwash Aft
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Violation:
The only sink for the toilet measured 30 inches above the deck. The height was reduced to a compliant height with the use of a stool. Crew explained that children under 6 years old may use these toilets. There were compliant sinks within other toilet rooms.
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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.
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Item No.:
44
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Site:
Recreational Water Facilities-Alarms
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Violation:
Crew reported high/low levels alarms will alarm in a continuously occupied space (ECR); however, the only alarms the ECR are required to report to the responsible crew are alarms for the Baby Splash Zone.
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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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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The vessel did not yet implement a legionella sampling plan for potable water as required by section 5.6.1.1.2 of the VSP 2025 Environmental Public Health Standards. Sampling is planned for April; however, sampling from hot water return lines was not included in the April sampling plan.
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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.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
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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