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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:
Water accumulated inside the technical compartment beneath the soda dispensing machine.
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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.:
39
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Site:
Buffet-Deck 11 - Cabanas - Port Side Beverage Station
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Violation:
Two flies were inside the juice machine?s technical compartment.
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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.:
08
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Site:
Buffet-Deck 11 - Cabanas - Port Side Beverage Station
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Violation:
The backflow prevention device to the juice machine was continuously leaking causing water to pool inside of the technical compartment.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Buffet-Deck 11 - Cabanas - Port Side Fruit & Salad Station
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Violation:
The sealant along the cold well station facing the crew side of the serving line was in disrepair. This was corrected 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.:
33
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Site:
Galley-Deck 11 - Cabanas
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Violation:
The deck grout was in disrepair around the scupper drain behind the combination ovens.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
24
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Site:
Pantry-Deck 12 - Concierge Lounge
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
17
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Site:
Buffet-Deck 12 - Concierge Lounge
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Violation:
Two counter mounted coffee machines listed on the time control plan were not physically labeled as time control on the exterior surface of the compartment. This was corrected immediately.
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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) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) 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; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
26
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Site:
Pantry-Deck 13 - Currents Bar
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|
Violation:
Two evaporator deflector panels were soiled with a black residue on the food contact surface. Corrective actions began 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.:
33
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|
Site:
Bar-Deck 13 - Currents Bar
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Violation:
The open bottle shelving over the back bar counter did not having coving throughout.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
21
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Site:
Buffet-Deck 11 - Cabanas - Starboard Side Serving Line
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|
Violation:
The sealant along a hot plate facing the crew side of the serving line was in disrepair. This was corrected 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:
Water pooled inside the technical compartment from the juice machine's backflow prevention device.
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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:
Galley-Deck 3 - Royal Court Ice Machine
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|
Violation:
Pink colored residue was on the upper wall of the interior ice bin under the plastic water basin. This was immediately cleaned and sanitized.
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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.:
12
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|
Site:
Galley-Deck 3 - Royal Court Ice Machine
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|
Violation:
A crew member opening the ice machine for inspection, contacted ice with his bare hands when removing the internal ice bin metal deflector panel. Staff intervened and told the crew member that they need to be wearing gloves when their hands may contact ice. The ice bin was emptied, drained, and sanitized.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
21
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|
Site:
Galley-Deck 3 - Royal Court Beverage Station
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|
Violation:
Two ambient thermometers inside the bulk milk refrigerator were measuring 55F; however, the milk was measured at 40F. Staff planned to replace the thermometers.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) Scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) Scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
12
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|
Site:
Galley-Deck 3 - Animator's Palate Service Line
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|
Violation:
During breakfast service, waiters grabbed plates with their fingers touching the center of the plates that were plated with food. Fingers were not observed contacting food during this practice. At the fruit station, a waiter's knuckles and back of fingers contacted cut fruit in a bowl. Staff intervened and corrected the crew member.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands, except when washing fruits and vegetables or when otherwise approved, and they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
39
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|
Site:
Galley-Deck 3 - Royal Court Starboard Beverage
|
|
Violation:
Two fruit flies were inside the soda carbonator cabinet.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
37
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|
Site:
Galley-Deck 3 - Royal Court Starboard Dishwash
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|
Violation:
Steam escaped from the soiled end of the flight type dishwash machine and was condensing as water droplets on the dishwash exhaust vent above, as well as the adjacent cold air supply. The droplets of water were dripping onto the staff members pre rinsing dishes, onto the deck, and the soiled side of the machine.
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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.
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Item No.:
33
|
|
Site:
Galley-Deck 3 - Royal Court Starboard Dishwash
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|
Violation:
Steam escaped from the soiled end of the flight type dishwash machine and was condensing as water droplets on the dishwash exhaust vent above, as well as the adjacent cold air supply. The droplets of water were dripping onto the staff members pre rinsing dishes, onto the deck, and the soiled side of the 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.:
39
|
|
Site:
Galley-Deck 3 - Soup/Sauce Station
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|
Violation:
One house fly was in this area and flying around open in-use soup kettles and braising pans.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
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Item No.:
39
|
|
Site:
Pantry-Deck 3 - Main Galley - Animator's Wine Pantry
|
|
Violation:
Two fruit flies were inside the liquor cabinet. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
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Item No.:
39
|
|
Site:
Galley-Deck 2 - Pastry
|
|
Violation:
One fruit fly was behind the deck ovens.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Steam from the soiled entrance of the flight-type dishwash machine condensed as water droplets on the deckhead exhaust vent and on two adjacent cold air supply covers. No dripping was observed.
|
|
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.
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|
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Item No.:
19
|
|
Site:
Provisions-Deck A - Ice Cream Freezer
|
|
Violation:
Approximately 10 different bulk containers of ice cream were stored directly on the deck in this room.
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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.:
19
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
Two serving tongs were stored unprotected from potential contamination at the self-service bread toaster station.
|
|
Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
|
|
Site:
Bar-Deck 4 - Vista Cafe
|
|
Violation:
The coffee image printer was not constructed for easy cleaning. The printing area is open to a technical space that has circuit boards, wires, and projections that are difficult to clean. Dried coffee splash was on one of the moving metal arms inside this location.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
26
|
|
Site:
Bar-Deck 4 - Vista Cafe
|
|
Violation:
Dried coffee splash soiled one of the moving metal arms inside the difficult-to-clean technical space for the coffee image printer.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck Grout
|
|
Violation:
The deck tile grout was missing or recessed in multiple areas of the main galleys and crew galley. Food debris and standing water had accumulated in several of the recessed areas.
|
|
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
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Steam from the soiled entrance of the flight-type dishwash machine condensed as water droplets on the deckhead exhaust vent and on two adjacent cold air supply covers. No dripping was observed.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
Crew used a new chlorine based disinfectant generated from salt to disinfect surfaces during normal operations and during elevated acute gastroenteritis levels; however, the OPRP did not identify the required contact times and concentrations during elevations.
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|
Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure these procedures include: (a) Safety data sheets (SDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
02
|
|
Site:
Medical-Public Vomiting Incident (PVI) Response
|
|
Violation:
Housekeeping crew identified five public vomiting incidents from 21 April 2026 until 30 April 2026; however, there was no documentation to identify that medical evaluated these incidents to determine if they were reportable cases or not. Housekeeping crew identified each incident and traced each incident back to a passenger; however, medical crew documented they were unable to contact these individuals to conduct the required evaluation. Records identified the General Services Manager contacted each case and recorded details; however, medical center recorded they were unable to make contact for determination.
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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: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (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; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
44
|
|
Site:
Medical-Public Vomiting Incident (PVI) Response
|
|
Violation:
Housekeeping crew identified five public vomiting incidents from 21 April 2026 until 30 April 2026; however, there was no documentation to identify that medical evaluated these incidents to determine if they were reportable cases or not. Housekeeping crew identified each incident and traced each incident back to a passenger and the General Services Manager contacted each case and recorded details; however, medical crew documented they were unable to contact these individuals to conduct the required evaluation.
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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.:
10
|
|
Site:
Recreational Water Facilities-Deck 12 - Heated Jetted Tubs
|
|
Violation:
The Walt Disney Suite and Roy Disney Suite?s heated jetted tubs are operated with continuous monitoring, halogenation, and pH control; however, there is not active skimming of the water in the tub.
|
|
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
|
|
Site:
Recreational Water Facilities-Deck 12 - Heated Jetted Tubs
|
|
Violation:
Crew operated two private heated jetted tubs on deck 12 without an approved variance or documentation of daily hyperchlorination and draining. Crew identified they are finalizing submission of a variance.
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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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|
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Item No.:
08
|
|
Site:
Pantry-2 - Forward
|
|
Violation:
The atmospheric vacuum breaker installed on the threaded bucket fill tap below the handwashing sink was in disrepair, with components of the top hood missing. Crew initiated corrective action.
|
|
Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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|
|
Item No.:
07
|
|
Site:
Potable Water-Distribution System Disinfection Record
|
|
Violation:
The disinfection record for the replaced backflow prevention device for the deck 2 main galley oven documented the use of 200 mg/L (PPM) chlorine solution from 1004 until 1205 for disinfection.
|
|
Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
11
|
|
Site:
Medical-Symptomatic Food Handler Isolation
|
|
Violation:
A food handler reported acute gastroenteritis (AGE) symptom onset at 0400 on 23 April 2026, but did not report to the medical center to begin isolation until 1515 on 23 April 2026. The 72 hour food and beverage questionnaire identified this symptomatic food handler ate at the crew mess following symptom onset at 0820. This crew member received disciplinary action.
|
|
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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