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Item No.:
27
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Site:
Galley-Deck 3 Vegetable Station
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Violation:
Both the ventilation system?s access handles above the far right tilting kettle were soiled with white and green residue on them.
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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.:
44
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Site:
Potable Water-Heated Recreational Water Facility Legionella Sampling
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Violation:
Heated jetted tub #1640 was not sampled at least every three months between 11 October 2025 and 12 April 2026. Crew identified confusion regarding whether this facility was actually a heated jetted tub and did not collect samples inside this facility during the January 2026 round of sampling.
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Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 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 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The medical team requested a password reset for the online AGE reporting portal on 10 July 2026 after a successful login to the portal on 6 July. The medical team additionally requested password resets on 28 May and again on 3 June. Medical staff are responsible for routine electronic report submission, including maintaining access credentials to the online AGE reporting portal, or knowledge of email report submission. The medical team and corporate offices have been instructed by VSP numerous times about the importance of maintaining login credentials and AGE reporting procedures.
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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.:
30
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Site:
Provisions-Deck 0
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Violation:
Paper towels were not available at the handwashing station outside the food employee toilet room.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
21
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Site:
Preparation Room-Deck 1
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Violation:
The hinge on the left side of the lettuce washer was rusted, which created multiple difficult-to-clean seams. The hinge was coated with a black sealant; however, the rust was still visible in areas.
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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. 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 2 Beverage Station
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Violation:
The countertop left of the counter-mounted ice cream machine was rough due to welding residue. Additionally, the welding seam around the ice cream machine's support legs was rough, which created a 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. 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.:
33
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
The exposed water supply pipe for the ice cream machine was installed too close to the bulkhead, which prevented cleaning between the pipe and bulkhead.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
21
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Site:
Galley-Deck 3 Vegetable Station
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Violation:
The ventilation system?s access handles above the far right tilting kettle were in disrepair with one handle broken off and both handles had rough, white and green residue on them, which created difficult-to-clean surfaces.
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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. 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. 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.:
27
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The previously cleaned and out of service espresso machine was soiled below the middle portafilter with a brown 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.:
22
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Site:
Galley-Deck 4 Pot Wash
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Violation:
The data plate on the hood-type potwash machine was in disrepair and difficult to read. A new data plate was installed before the inspector left the galley.
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Recommendation:
Ensure a warewashing machine is provided with a readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) Wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) Pressure required for the freshwater sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) Conveyor speed in meters or feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
16
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Site:
Galley-Deck 2
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Violation:
A block of cheddar cheese under time control and stored on the preparation counter was not labeled with the discard time. The outlet was open less than four hours.
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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 (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; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
22
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Site:
Pantry-6 - Housekeeping 6.4.12
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Violation:
The external temperature gauge for the wash cycle was not maintained in proper calibration during two cycles of the undercounter dishwash machine. Using a calibrated thermocouple, the inspector measured the plate surface temperatures during two cycles at 155F and 160F, while the external gauge displayed respective wash temperatures of 150F and 154F.
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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.:
06
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Site:
Potable Water-Distant Point Analyzer Chart Recorder Records
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Violation:
The distant point analyzer chart record for 27 April 2026 identified 'the chart overlapped for 72 hours due to a position change.' Crew provided the electronic data recorded from 27 April until 30 April 2026 which identified the proper halogen residual was maintained in the distribution system; however, crew were unable to document daily calibration on 28 April and 29 April.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 mg/L (ppm) higher or lower than the analyzer reading. Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
44
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Site:
Potable Water-Distant Point Analyzer Chart Recorder Records
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Violation:
The distant point analyzer chart record for 27 April 2026 identified 'the chart overlapped for 72 hours due to a position change.' Crew provided the electronic data recorded from 27 April until 30 April 2026 which identified the proper halogen residual was maintained in the distribution system; however, crew were unable to document daily calibration on 28 April and 29 April.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Record
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Violation:
The maintenance record for potable water tank #5S did not contain information that the appropriate drying and curing times were maintained following the 4 March 2026 interior coating application. The record identified the tank was painted on 4 March 2026, and the crew began refilling the tank with the potable water on 4 September 2025. Crew identified the tank refilling was incorrectly copied and pasted from a previous record.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
06
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Site:
Potable Water-Heated Recreational Water Facility Legionella Sampling
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Violation:
Heated jetted tub #1640 was not sampled at least every three months between 11 October 2025 and 12 April 2026. Crew identified confusion regarding whether this facility was actually a heated jetted tub and did not collect samples inside this facility during the January 2026 round of sampling.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Only Recreational Water Facility (RWF)
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Violation:
The water depth in the landing for the slide inside the baby only RWF was not zero depth and exceeded the allotted 1.5 inches identified in the approved variance. Though crew drilled a draining penetration inside the basin of the slide landing to drain the landing to a depth below 1.5 inches, the water flow from the slide exceeded the capacity of drainage of the single drilled penetration. Crew initiated corrective action.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF not specifically designed and approved for use by children in diapers.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Aft Omelet Station
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Violation:
One deep fryer basket's silicone handle was cracked in multiple places, making it difficult to clean. The basket was discarded.
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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. 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.:
27
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Site:
Buffet-Deck 11 - Windjammer Aft Omelet Station
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Violation:
A ball of greasy duct tape was in the hood wash door tracks above the griddle.
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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.:
38
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Site:
Buffet-Deck 11 - Windjammer Aft Omelet Station
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Violation:
A ball of greasy duct tape was in the hood wash door tracks above the griddle.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
21
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Site:
Bar-Deck 11 - Windjammer Plaza Bar
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Violation:
The espresso machine was in disrepair and liquid slowly dripped from a leaking pipe into a cup 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.:
21
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Site:
Bar-Deck 11 - Windjammer Plaza Bar
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Violation:
The espresso machine's counter-mounting plate had three unfilled fastener holes which were difficult to 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. 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.:
26
|
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Site:
Galley-Deck 11 - Chops Grille
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Violation:
The water dispenser spigot was soiled with an excessive amount of white, greasy residue.
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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.:
39
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Site:
Pantry-Deck 12 - Sky Lounge
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Violation:
One small fly was near the pantry door.
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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.:
33
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Site:
Bar-Deck 12 - Sky Lounge
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Violation:
The back bar open bottle storage shelves did not have coving along its corners.
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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.:
24
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Site:
Pantry-Deck 5 - Star Lounge
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Violation:
The bucket of sanitizing solution measured greater than 200 ppm chlorine.
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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.:
26
|
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Site:
Pantry-Deck 5 - Champagne Bar
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|
Violation:
One previously cleaned and sanitized glass was soiled with food residue.
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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.:
21
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Site:
Buffet-Deck 5 - Staff Mess Center Buffet
|
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Violation:
The heating element panel above the heating plates sagged, creating difficult-to-clean gaps along its edge.
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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. 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.:
20
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Site:
Bar-Deck 4 - Playmakers Bar
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Violation:
The plastic embedded inside one beer tap spout was in disrepair, making it difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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. 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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