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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
A food employee experiencing AGE symptoms reported to the medical center on 21 February 2026 at 2200. The employee reported that symptoms began at 1800, with the last symptom occurring at 2030. During the infectious period, the employee handled food while working between 1747 to 2134. All required corrective actions were implemented.
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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; (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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Item No.:
02
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Site:
Medical-Specimen Collection Test Kit
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Violation:
An unopened package of 50 bacterial specimen culture swabs expired on 12 May 2026. This was the only bacterial specimen culture swabs onboard the vessel at the time of the inspection.
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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. For guidance, refer to Annex 13.3.5.
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Item No.:
40
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Site:
Integrated Pest Management-Pesticide Application Training
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Violation:
A crew member responsible for pest application aboard the vessel had not received Integrated Pest Management (IPM) training to apply pesticide. The crew member had previously applied pesticides without completing the required formal training.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Test Kit
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Violation:
The chlorine test strip inside of the pool test kit expired on 01 April 2025. This was corrected immediately.
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Recommendation:
Ensure a test kit is available for measuring water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free halogen residual normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure reagents have not expired.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Log
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Violation:
The testable backflow prevention assembly for the deck 12 Waves Grill galley hood washing unit had not been inspected since 05 March 2025 as per the backflow prevention log.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Log/ Potable Water Disinfection Log
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Violation:
The following three nontestable backflow prevention devices were replaced on 04 July 2026 but were recorded as disinfected on 05 July 2026 as per the backflow prevention log:
- Deck 14 - Polo Galley Scullery - one wall mounted pre-rinse unit
- Deck 14 - Toscana Galley Hot Production - two combination ovens
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Recommendation:
Maintain accurate records of disinfecting 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.
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Item No.:
38
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Site:
Galley-Deck 14 - Culinary Center Pantry
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Violation:
A wet mop was stored with the mop head on the bottom of the cleaning locker in a position that did not allow it to air dry. Crew initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
33
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Site:
Galley-Deck 14 - Culinary Center
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Violation:
Gaps between three deckhead-recessed lights and deckhead panels exposed the plenum above.
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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.:
21
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Site:
Galley-Deck 12 - Terrace Cafe
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Violation:
A gap surrounding the freon line penetration into the side of the undercounter technical space for UC RF 2 created a difficult-to-clean area. Additionally, the wide profile between the utility sink and side of the undercounter technical space was loose, exposing a difficult-to-clean space. This was corrected prior to the end of the inspection.
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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 12 - Terrace Cafe
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Violation:
The base of the ice scoop handle was soiled with brown debris. Crew initiated corrective action.
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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.:
21
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Site:
Galley-Deck 12 - Aquamar Kitchen
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Violation:
A gap around the utility sink's drainpipe penetration below the sink basin created a difficult-to-clean surface.
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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:
Galley-Deck 12 - Waves Grill Show Galley
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Violation:
Excessive grease soiled the nonfood-contact surface above the two grease collection pans below the mobile grill.
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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:
Galley-Deck 12 - Waves Grill Show Galley
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Violation:
Two gaps surrounded the grease drain line penetrations through the bottom of the mobile grill, creating difficult-to-clean surfaces.
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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.:
37
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Site:
Galley-Deck 12 - Waves Grill Pantry
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Violation:
Excessive condensate collected on the deckhead ventilation air supply panels between the two ice machines and by the pantry door. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
33
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Site:
Galley-Deck 12 - Waves Grill Pantry
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Violation:
Excessive condensate collected on the deckhead ventilation air supply shields between the two ice machines and by the pantry door. No dripping was observed.
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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.:
44
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Site:
Provisions-Deck 4 - Dry Store
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Violation:
A dismantled, mobile cooking unit stored in the area was reportedly used infrequently in the Grand Dining Room to cook pasta. The location was not build to food preparation standards (e.g. non stainless steel deckhead). Mobile cooking stations can only be operated in a location built to galley/food preparation standards.
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Recommendation:
Ensure procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of these standards are not tested or introduced operationally on any vessel until the concept is submitted in writing to VSP for review. If the review determines the concept is within the scope of the VSP Environmental Public Health Standards, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
39
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Site:
Galley-Deck 4
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Violation:
One fruit fly was in the 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.:
27
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Site:
Galley-Deck 4
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Violation:
Excessive, thick, black residue accumulated on the freon lines' insulation in the undercounter refrigerator #4 technical space. Thick, clear debris collected on the freon lines' insulation in the undercounter refrigerator #2 technical space and was dripping from the insulation in an icicle-like formation. The area was cleaned prior to the end of 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.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
The rinse water was cloudy in the in-use three-compartment sink. Crew immediately began corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
34
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Water from the hot potable water line dripped and pooled on the deck between the inboard forward braising pan and adjacent handwashing station.
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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:
Galley-Deck 5 - Hot Galley
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Violation:
Water from the hot potable water line dripped and pooled on the deck between the inboard forward braising pan and adjacent handwashing station.
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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 5 - Hot Galley
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Violation:
Duct tape was attached and peeling off the bottom of the inboard forward braising pan, creating 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.
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Item No.:
27
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The bottom of the center, outboard braising pan was soiled with more than a day's accumulation of food debris. Crew began cleaning the unit.
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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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