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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Sampling of the vessel's galley was not representative of the number and size of the galley areas. The semi-annual testing in March only had one sample from the main galley on a lower deck, however, no sample was collected on the upper deck where the buffet galley is located.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Distillate piping from the two evaporator units directed to the potable water system were striped blue/gray/blue with the words 'technical water'. Staff indicated they would remove the technical designation.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
27
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Site:
Bar-Deck 5 - International Cafe
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Violation:
Dust accumulated on the shelves above the back bar where bottled food items, such as chocolate sauce were stored.
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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.:
20
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Site:
Bar-Deck 5 - International Cafe
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Violation:
Both espresso machines had slotted fasteners in the food splash area.
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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.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Bar-Deck 5 - International Cafe
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Violation:
On the left espresso machine, a metal panel above the nozzle was detaching from the machine due to a loose fastener.
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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.:
36
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Site:
Bar-Deck 5 - International Cafe
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Violation:
The light intensity in front of the pizza oven did not reach 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
34
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Site:
Bar-Deck 5 - International Cafe
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Violation:
Water dripped from the deckhead overhang near the pizza oven. The area was not connected to the ventilation hood. The technical team investigated and stated the water was due to poorly insulated refrigerant lines.
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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:
Buffet-Deck 5 - International Cafe Bar
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Violation:
Water dripped from a deckhead panel near the entrance to the galley.
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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.:
16
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Site:
Buffet-Gelato
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Violation:
Two trays of cheesecake bites used as toppings did not have discard dates and the preparation dates were not legible. The chef confirmed the cheesecake was time/temperature control for safety food (TCS).
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
27
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Site:
Galley-Starboard Beverage Area
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Violation:
Dust and debris collected in the technical area of the soda multi-flow cabinet.
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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.:
22
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Site:
Galley-Garde Manger
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Violation:
Inside the undercounter dishwasher, utensils were improperly positioned on a tray preventing all items from being sprayed.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
30
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Site:
Galley-Crew Toilet Room
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Violation:
The doors for each of the individual crew toilet rooms were not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
22
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Site:
Galley-Bakery
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Violation:
Inside the undercounter dishwasher, utensils were improperly positioned on a tray preventing all items from being sprayed.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
26
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Site:
Galley-Portside Beverage Area
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Violation:
The ice machine nearest the entrance had a pink substance at the top of the cuber. The substance could be removed with an alcohol swab.
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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.:
19
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Site:
Galley-Portside Supervisor Office
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Violation:
Water bottles were stored directly on the deck.
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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.:
26
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Site:
Galley-Warewash
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Violation:
Dried food residue was on previously cleaned and sanitized utensils stored on a tray in the clean storage shelves. The utensils were moved to an area where they could be soaked.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
33
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Site:
Provisions-Deck 3 - Dairy Room
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Violation:
Water dripped from the deckhead and collected on the deck. This was noted on the previous inspection. The technical team stated the water was due to poorly insulated refrigerant lines and a team was onboard to fix the issue.
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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.:
34
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Site:
Provisions-Deck 3 - Dairy Room
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Violation:
Water dripped from the deckhead and collected on the deck. This was noted on the previous inspection. No food was impacted. The technical team stated the water was due to poorly insulated refrigerant lines and a team was onboard to fix the issue.
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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:
Provisions-Vegetable Preparation Room
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Violation:
The undercounter dishwash machine was taken out of service the day of the inspection due to a leak.
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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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following food areas:
- International Cafe galley (one fly)
- Main galley soup station (one fly)
- Main galley starboard bar station (one fly)
- Horizon Bistro pastry section (one fly)
- Horizon Bistro beverage station technical space (two flies)
- Crooner's Bar (two flies)
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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.:
02
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Site:
Medical-Reporting
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Violation:
For the 25 April to 2 May 2026 voyage, a 24-hour MIDRS reports was incorrectly submitted between two U.S. ports.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure the vessel maintains proof onboard that the report was successfully received by VSP. Do not submit duplicate reports or reports when not required.
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Item No.:
17
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Site:
Buffet-Deck 16 - Trident Grill
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Violation:
According to crew members, the chafing machine was on time control but was not physically labeled or listed on the plan. This was immediately corrected.
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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.:
17
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Site:
Buffet-Deck 15 - Concierge Lounge
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Violation:
The bulk milk unit inside the coffee machine was not physically labeled on time control or listed on the plan. Crew stated the milk was on time control.
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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.:
28
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Site:
Galley-Deck 15 - Trolley Storeroom
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Violation:
A soiled waffle iron and pancake maker was next to clean items in the storeroom.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
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Item No.:
26
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Site:
Galley-Deck 15 - Trolley Storeroom
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Violation:
A waffle iron and pancake maker was soiled on the food-contact surface. This was immediately removed.
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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.:
16
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Site:
Galley-Deck 6
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Violation:
There were no records to verify proper cooling occurred for the potato salad. On 11 May 2026 the first ingredient 'steamed potato' was recorded for cooking and cooling. However, the final potato salad preparation and cooling was not recorded in the log.
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Recommendation:
Cool TCS/PHF within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
13
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Site:
Galley-Deck 6
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Violation:
There were no records to verify proper cooling occurred for the potato salad. On 11 May 2026 the first ingredient 'steamed potato' was recorded for cooking and cooling. However, the final potato salad preparation and cooling was not recorded in the log.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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Item No.:
27
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Site:
Buffet-Deck 16 - Horizon Court
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Violation:
Water pooled on the countertop from the beverage station juice machine that was leaking.
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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.:
21
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Site:
Buffet-Deck 16 - Horizon Court
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Violation:
The beverage station juice machine was leaking and pooling water on the countertop.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
28
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Site:
Galley-Deck 5 - Warewash
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Violation:
Dried food residue was on previously cleaned and sanitized utensils stored on a tray in the clean storage shelves. The utensils were moved to an area where they could be soaked.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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