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Item No.:
44
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Site:
Recreational Water Facilities-Deck 12 - Waterworks - Secondary Ultraviolet (UV) Disinfection
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Violation:
The chlorine levels were not maintained for the slide and water bucket per approved procedures while the secondary UV disinfection system was not working.
The secondary UV disinfection for lane #3 slide and the water bucket had been out of service since 18 August 2026 due to a capacitor failure. Per corporate guidance, the shipboard team was informed to increase halogenation to 4.0 ppm chlorine and maintain pH between 7.2-7.6. Additionally, they were informed to perform microbiological testing twice per day.
Upon testing the facility, the inspector and crew members recorded the following readings:
- Inspector - 1st: 2.43, 2nd: 2.26, 3rd: 2.55
- Crew member #1 - 1st: 3.76, 2nd: 3.93, 3rd: 3.80
- Crew member #2 - 1st: 2.45
Upon reviewing the chart recorders during UV system failure, it was noted that on 21 August 2026, a three-and-a-half hour period recorded chlorine levels below 4.0 ppm. The crew stated that they had maintained their chlorination set point at 4.2 ppm during the UV system failure. No documentation or annotation was recorded on the chart recorder to explain the chlorine levels below 4.0 ppm during that period.
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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.:
33
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Site:
Galley-Deck 3 - Service Bar
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Violation:
Water continuously dripped from the service line hatch onto the deck below.
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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:
Dining Room-Deck 0 - Crew #1 - Beverage Station
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Violation:
The toaster vent directly above the chute had more than a day's old accumulation of dust. This was immediately corrected.
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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 0 - Warewash
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Violation:
All four wheels on the trolley cart used to store soiled dishes were in disrepair.
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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. 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.:
22
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Site:
Galley-Deck 0 - Conveyor-Type Warewash
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Violation:
The far right final sanitizing rinse spray arm did not produce a fan like spray pattern. This was immediately corrected.
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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.
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Item No.:
33
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Site:
Food Service General-Decks, Deckheads, and Bulkheads
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Violation:
Water was dripping or pooled in the following food areas:
- Deck 0, crew galley #1, hot section: Water pooled inside the deckhead light fixture of refrigeration room #25.
- Deck 0, meat preparation, walk-in refrigerator: Water pooled inside the deckhead light fixture behind the evaporator condensing unit.
- Deck 3, main galley, appetizer section: Water pooled on the deck next to the undercounter dishwashing machine.
- Deck 3, main galley, chef's table: Water pooled inside the deckhead light fixture next to the combination oven.
- Deck 3, main galley, service bar: Water continuously dripped from the service line hatch on the deck below.
- Deck 4, Limelight bar pantry: One inch of water pooled inside the deckhead light fixture.
- Deck 5, Steakhouse galley: Water dripped from the overhang in front of the combination ovens onto a rolling cart stored directly below. The source of the water could not be identified.
- Deck 5, Steakhouse galley: Water pooled on the deck beneath leaking pipes located under the sanitizing compartment of the three compartment sink. The deck was cleaned.
- Deck 10, Lido Marketplace galley potwash: water pooled on the deck below the dripping potwash machine.
These were corrected before the end of the inspection.
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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, 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:
Galley-Deck 3 - Service Bar
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Violation:
Water continuously dripped from the service line hatch onto the deck below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
27
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Site:
Galley-Deck 0
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Violation:
Water dripped from the top double-stacked combination oven and pooled on the oven below. This was immediately corrected.
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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 3 - Service Bar
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Violation:
Previously cleaned and sanitized glasses stored across eight clean storage racks had streaks of residue. This was immediately corrected.
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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:
Buffet-Deck 10 - Lido Marketplace
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Violation:
More than a day?s worth of dust accumulated in the deckhead ventilation slats above the middle of the starboard and portside aft buffet islands. These were cleaned before the end 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.:
14
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Site:
Galley-Deck 10 - Potwash
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Violation:
Wet, yellow debris was on the sleeve of the glove worn by the crew member working the clean side of the potwash. The crew member changed their gloves immediately. The three-compartment sink was not in active use during the inspection.
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Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles.
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Item No.:
22
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Site:
Galley-Deck 10 - Potwash
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Violation:
Water dripped continuously from the bottom of the hood-type potwash machine.
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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-Integrated Pest Management
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Violation:
One small fly was observed in each of the following food service areas:
- Deck 10: Lido Marketplace Buffet Pantry
- Deck 5: Steakhouse Show Galley near the handwashing sink
- Deck 4: Liquid Lounge inside the storage 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.:
28
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Site:
Galley-Deck 10 - Dishwashing Area
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Violation:
A plastic container of soiled bowls was stored directly next to a rack of clean dishes. The divider panel installed on the side of the clean storage rack did not fully extend to protect the clean dishes. The container of soiled bowls was relocated.
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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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Item No.:
22
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Site:
Galley-Deck 10 - Dishwashing Area
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Violation:
Wet food debris accumulated in the upper corners of the flight type dishwashing machine's final sanitizing rinse compartment. The machine was taken out of service and cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
27
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Site:
Galley-Deck 5 - Bonsai/Teppanyaki
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Violation:
Dried food debris was on the nonfood-contact surface of two previously cleaned and sanitized bowls stored on the clean storage racks. The bowls were sent to be rewashed.
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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.:
28
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Site:
Galley-Deck 5 - Bonsai/Teppanyaki
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Violation:
Five small stainless steel containers were stacked wet nested, which prevented them from adequately air drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
27
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Site:
Galley-Deck 5 - Steakhouse
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Violation:
Water pooled on the rolling cart stored beneath the leaking deckhead in front of the combination ovens. The rolling cart was relocated and cleaned.
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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.:
34
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Site:
Galley-Deck 5 - Steakhouse Potwash
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Violation:
Water continuously dripped from the water pipes beneath the three-compartment sink?s sanitizing compartment. The three compartment sink was not in operation during the inspection.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
20
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Site:
Galley-Deck 11 - Cucina Del Capitano
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Violation:
Three slotted fasteners were in the food splash zone behind the water dispensing nozzle. The fasteners were replaced with non-slotted fasteners.
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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.:
27
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Site:
Galley-Deck 10 - Seafood Shack
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Violation:
Green debris was in the front right corner of the previously cleaned and sanitized seafood display unit labeled 'time control'. No food had been placed, and the unit was sent for cleaning.
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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:
Bar-Deck 10 - Red Frog Rum
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Violation:
Four boxes of cigarettes were stored directly on top of previously opened bottles of liquor inside the neutral storage cabinet.
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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.:
07
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Site:
Potable Water-Cross-Connection Log - Disinfection Log
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Violation:
Four backflow prevention devices for juice, coffee, and ice machines installed on the potable water system were disinfected using the emergency procedure of 200 ppm chlorine for 1 hour. Below are the noted entries on the potable water disinfection log:
- 08 August 2026 - Deck 10 - Burger Joint Beverage Station - one juice machine
- 11 August 2026 - Deck 3 - Horizon Dining Room - one coffee machine
- 16 August 2026 - Deck 5 - Guy's Pig and Anchor Smokehouse Pantry - one ice machine
- 16 August 2026 - Deck 5 - JavaBlue Cafe Pantry - one coffee machine
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Recommendation:
Disinfect 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 200 mg/L (ppm) for 1 hour in an emergency.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
Two crew members experiencing AGE symptoms continued to work or ate in the crew mess before reporting to the medical center.
- One food employee with an onset of AGE symptoms on 07 June 2026 at 0530 reported to medical at 0819. During that time frame, the crew member handled food in the provision area. All corrective actions were taken.
- One nonfood employee with an onset of AGE symptoms on 20 May 2026 at 0830 reported to medical at 1220. During that time frame, the crew member ate lunch at the crew mess. All corrective actions were taken.
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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.
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; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 - Waterworks - Secondary Ultraviolet (UV) Disinfection
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Violation:
The chlorine levels were not maintained for the slide and water bucket per approved procedures while the secondary UV disinfection system was not working.
The secondary UV disinfection for lane #3 slide and the water bucket had been out of service since 18 August 2026 due to a capacitor failure. Per corporate guidance, the shipboard team was informed to increase halogenation to 4.0 ppm chlorine and maintain pH between 7.2-7.6. Additionally, they were informed to perform microbiological testing twice per day.
Upon testing the facility, the inspector and crew members recorded the following readings:
- Inspector - 1st: 2.43, 2nd: 2.26, 3rd: 2.55
- Crew member #1 - 1st: 3.76, 2nd: 3.93, 3rd: 3.80
- Crew member #2 - 1st: 2.45
Upon reviewing the chart recorders during UV system failure, it was noted that on 21 August 2026, a three-and-a-half hour period recorded chlorine levels below 4.0 ppm. The crew stated that they had maintained their chlorination set point at 4.2 ppm during the UV system failure. No documentation or annotation was recorded on the chart recorder to explain the chlorine levels below 4.0 ppm during that period.
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Recommendation:
For vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later: Install a secondary UV disinfection system capable of inactivating Cryptosporidium for each children's pool, interactive recreational water facility, and baby-only water facility in accordance with the manufacturer?s specifications. Install a secondary UV disinfection system if an activity pool has interactive RWF features, such as flowing, misting, sprinkling, jetting, and waterfalls. Ensure secondary UV disinfection systems are designed to operate in accordance with the parameters set forth in NSF International or equivalent standard.
Ensure the lamp is accessible without having to disassemble the entire unit, a spare ultraviolet lamp and any accessories required by the manufacturer to change the lamp are available, and it is operated in accordance with the manufacturer?s recommendation. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems.
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