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Item No.:
02
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Site:
Potable Water-Legionella Sampling
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Violation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
Legionella sampling did not include water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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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: (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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Item No.:
06
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Site:
Potable Water-Engine Room
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Violation:
The potable water filling lines for the sodium hypochlorite containers were directed upwards. Liquid was dripping from the deckhead nearby, increasing the contamination risk.
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Recommendation:
Construct and install all distribution water system chemical injection equipment in accordance with recommended engineering practices.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load
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Violation:
The center pool bather load calculation was 16.6, using the actual flow rate recorded on 26 April 2025. The maximum bather load on the spreadsheet and on the recreational water facility safety sign had a bather load of 17. The bather load calculated the day of the inspection was also less than 17.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads. 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.:
10
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Site:
Recreational Water Facilities-Collecting Water Samples
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Violation:
The person in charge of collecting water samples was aware samples must be collected at least 18 inches below the surface; however, the water sampling containers were lowered into the water upright and near the inlet, which collected water at the surface. The inspector showed them how to invert the containers and lower them quickly into the water and then turn the containers upright to collect water samples from the proper depth.
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Recommendation:
Ensure manual samples from the RWF tub are compared to the analyzer samples in the RWF equipment room or area to assess potential water quality differences in the RWF.
All samples should be obtained from a location with the following qualities: (1) At least 457 millimeters (18 inches) below the surface of the water AND (2) At a water depth of 914 millimeters to 1.2 meters (3 to 4 feet) when available AND (3) between water inlets.
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Item No.:
39
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Site:
Bar-Deck 10 - Steak House
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Violation:
One small fly was in this area.
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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.:
20
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Site:
Bar-Deck 10 - Steak House
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Violation:
The ice machine has been out of order for two months.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (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) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
27
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Site:
Galley-Deck 10 - Steak House - BBQ Preparation Area
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Violation:
Food debris and food oil were on the countertops and side cabinet walls. This area was previously cleaned and sanitized.
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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 10 - Steak House - BBQ Preparation Area
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Violation:
Food debris and food oil were on the food-contact area of the water spout. This area was previously cleaned and sanitized and not in service at the time of the inspection.
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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.:
33
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Site:
Galley-Deck 10 - Steak House - BBQ Preparation Area
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Violation:
Food debris and food oil were on the back bulkhead and on the deck to bulkhead juncture. The area had been previously cleaned and sanitized and not in service at the time of the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Galley-Deck 10 - Steak House - BBQ Preparation Area
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Violation:
Multiple gaps were in and around countertop equipment in this area, making it difficult to keep clean.
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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.:
26
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Site:
Galley-Deck 9 - BBQ Show Galley
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Violation:
The countertop heat lamp's food splash areas were soiled with food debris. This area had been previously 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.:
27
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Site:
Galley-Deck 9 - BBQ Show Galley
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Violation:
The countertop heat lamp's nonfood-contact areas were soiled with food debris. This area had been previously cleaned and sanitized.
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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.:
08
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Site:
Galley-Deck 9 - BBQ Show Galley
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Violation:
The backflow prevention device for the countertop ice 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.:
20
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Site:
Pantry-Deck 9 - Serenity
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Violation:
The ice machine's access panel gasket was in disrepair, which caused an excess amount of water to pool on the outer area of the ice machine.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (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) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
33
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Site:
Pantry-Deck 9 - Serenity
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Violation:
An excess amount of water pooled on the outer area to bulkhead juncture of the ice machine. Staff stated an access panel gasket was in disrepair.
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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.:
08
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Site:
Pantry-Deck 9 - Aft Beverage Station
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Violation:
The backflow prevention device for the countertop ice 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.:
28
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Site:
Dining Room-Deck 9 - Aft Beverage Station
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Violation:
Previously cleaned and sanitized spoons on the self-service coffee station were unprotected.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
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Site:
Galley-Deck 9 - Center Hot Galley
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Violation:
Multiple areas in the soup kettle and hot galley area were soiled with food debris and an oily substance. Food debris and oil had accumulated between the deck mounted kettles, back bulkheads, and side equipment bulkheads. This area had been previously cleaned and sanitized and was not open at the time of the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Galley-Deck 9 - Center Hot Galley
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Violation:
Multiple areas in the soup kettle and hot galley area were soiled with food debris and an oily substance. Food debris and oil had accumulated between the deck mounted kettles, back bulkheads, and side equipment bulkheads. This area had been previously cleaned and sanitized and was not open at the time of the inspection.
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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 9 - Center Hot Galley
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Violation:
Food debris was inside the previously cleaned and sanitized soup kettle pour spouts.
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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 9 - Starboard Aft Side
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Violation:
The top shelf of the glass sneeze guards and tops of the countertop's heat lamps were soiled with an excess amount of dust. This area had been previously cleaned and sanitized. It was noted that the dust was originating from the two air-supply vents directly above the hot line.
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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.:
08
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Site:
Other-Deck 9 - Beverage Station - Starboard Side - Aft
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Violation:
The backflow prevention device for the countertop ice 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.:
22
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Site:
Galley-Deck A - Warewashing Area
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Violation:
The temperature gauge for the three compartment-sink was out of calibration. The manual temperature measured by the inspector and crew was 191F. However, the temperature gauge registered a water temperature of 183F.
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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.:
16
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Site:
Galley-Deck 1 - Hot Line
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Violation:
Temperatures were not measured for two skirt steaks cooked on the hot grill prior to being placed the hot line time control station.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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