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Item No.:
21
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Site:
Buffet-Deck 11 - Festival of Foods Pizzeria
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Violation:
A difficult-to-clean seam was between the pizza dough press's counter-mounted legs and the countertop.
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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 - Festival of Foods Pizzeria
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Violation:
Old food debris soiled the seam between the legs of the previously cleaned and sanitized pizza dough press and the countertop. The area was not in service.
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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:
Bar-Deck 12 - Rose Bar
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Violation:
One fruit fly was above the back bar.
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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.:
29
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Site:
Bar-Deck 13 - Cove Bar
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Violation:
The handwashing sink's water temperature measured 130-135F. Users could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
27
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Site:
Pantry-Deck 13 - Cove Cafe
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Violation:
Sticker labels were on the nonfood-contact surfaces of four previously cleaned and sanitized metal milk pitchers stored in the clean dish area.
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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.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
A potable water storage tank had not been tested in the last 6 months; one was last tested on 3 December 2025.
All spa pools, whirlpool spas, and heated jetted tubs were overdue for their 3-month sampling, which were last tested on 26 February 2026. Staff stated the next Legionella testing was scheduled soon.
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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. Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months.
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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
All whirlpool spas were initially installed without hair and lint strainers between the RWF outlets and the suction side of the pumps. Since last inspection, hair and lint strainers were installed on eight whirlpools. Five whirlpools that are more difficult to access still need installation and are scheduled with the vendor.
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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.:
13
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Site:
Medical-Acute Gastroenteritis (AGE) Crew Reporting
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Violation:
On voyage 0037, a food employee experienced onset of AGE symptoms on 6 May 2026 at 1100 while at work. They clocked out on 6 May at 1156 and reported to medical at 1206. The food employee had 3 episodes of diarrhea and 2 episodes of vomiting while on duty, before clocking out.
On voyage 0041, a nonfood employee experienced onset of AGE symptoms on 25 May 2026 at 0700. The crew member worked their entire shift on 25 May and did not report to medical until 26 May at 1100. The crew member also had a cabin mate who remained asymptomatic.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: 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.:
41
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Site:
Housekeeping-Chemical Locker
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Violation:
The pH at the hypochlorous acid (HOCl) generator measured significantly less with the crew's pH meter than displayed on the generator?s pH reading. A second pH meter provided pH results in agreement with the HOCl generator. Crew stated the first pH meter needed calibration and battery service.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, pH, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection. Properly maintain housekeeping pH meters to be able to manually verify pH levels of the onsite-generated chemical disinfectant.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
On voyage 0037, a food employee experienced onset of AGE symptoms on 6 May 2026 at 1100 while at work. They clocked out on 6 May at 1156 and reported to medical at 1206. The food employee had 3 episodes of diarrhea and 2 episodes of vomiting while on duty, before clocking out.
On voyage 0041, a nonfood employee experienced onset of AGE symptoms on 25 May 2026 at 0700. The crew member worked their entire shift on 25 May and did not report to medical until 26 May at 1100. The crew member also had a cabin mate who remained asymptomatic.
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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.
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food-related areas or operations, including working with exposed food, warewashing, equipment, utensils, linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Six atmospheric vacuum breakers on the potable water lines for the medical center toilets were not accounted for on the cross-connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank #13 Starboard
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Violation:
The lowest sample cock labeled 'test 20%' was pointed up.
The identification placard for the sample cock labeled 'test 80%' was not posted directly next to the drain tap. The identification placard was attached to a working air plumbing line near the tap.
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
33
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Site:
Bar-Deck 5 - Pride Land Bar
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Violation:
The open bottle storage shelves did not have coving at the shelf-bulkhead juncture.
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Recommendation:
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.:
17
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Site:
Galley-Deck 5 - Pride Land Pastry
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Violation:
Eight trays of time/temperature control for safety (TCS) dessert on a trolley cart were placed on time control, but neither the unit nor the time control plan indicated the trolley was a designated time control unit.
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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): 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.
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Item No.:
24
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Site:
Galley-Deck 5 - Pride Land Potwash
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Violation:
The chlorine sanitizing solution in the bucket measured less than 50 ppm.
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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.:
28
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Site:
Galley-Deck 3 - Clean Dish Storage
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Violation:
A soiled knitted gray rag was stored on an empty clean storage rack above previously cleaned and sanitized food equipment. The venue was in operation at the time of inspection.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The hood-type warewashing machine had been out of order since the morning of the inspection.
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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.:
22
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Site:
Galley-Deck 3 - 1923 Warewashing
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Violation:
The flight-type warewashing machine had been out of order since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Bar-Deck 3 - Haunted Mansion Parlor
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Violation:
The food splash zone within the technical space of the counter-mounted beverage stencil machine was soiled with more than a day's accumulation of food residue.
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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.:
24
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Site:
Bar-Deck 4 - Megara Cafe
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Violation:
The chlorine sanitizing solution stored in buckets inside the pantry and on the deck behind the bar measured 25 ppm. Additionally, the solution in the small chlorine sanitizing container adjacent to the counter-mounted coffee machine measured less than 25 ppm. The venue was in operation at the time of inspection.
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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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