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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Routine Reporting - 24-hour Report
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Violation:
During voyage 20260723, the required 24-hour report was not submitted 24-36 hours prior to arrival at a US port from a foreign port. The report was submitted on 26 July at 0007, 56 hours prior to arrival on 28 July at 0800. This is a repeat issue from the previous inspection report when another report was submitted outside the proper time frame. During the previous inspection, records showed a 24-hour report was submitted less than 8 hours prior to arrival at the US port, which was too late.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
03
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Site:
Potable Water-Production
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Violation:
The data logger records indicated an alarm was activated and the halogen residual dropped below 2 ppm to 1.5 ppm on 13 August 2026 at 2341 until 14 August at 0415. Additionally, the data logger records indicated the alarm was activated and the halogen residual dropped below 2 ppm on 12 August 2026 at 1900 until 2215. No notes were documented to describe why it dropped below or what was done.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
On 1 August 2026, data logger records identified potable water bunkering stopped at 0930 and resumed at 1015. Crew did not record that calibration was conducted, checked, or verified after bunkering resumed at 1015. A similar finding was identified during the previous inspection.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling
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Violation:
The twice-yearly potable water legionella sampling on 29 July 2026 did not include salon and pedicure devices or hot water return lines.
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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.:
08
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Site:
Potable Water-Tank Disinfection
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Violation:
The potable water tank inspected on 17 August 2026 was not disinfected for at least two hours at 200 ppm. The records stated disinfection began at 1415 and was completed at 1445. The tank was permanently closed at 1505 and they started filling at 1524. Additionally, the tank inspection and disinfection records for forward tanks 1S (29 July 2026) and 1P (6 July 2026) did not document confirmation that the tanks were wet with 200 ppm of chlorine after two hours. Records stated the tanks were closed after they completed disinfection (about 30 to 40 minutes) and the following entry stated the tanks were filled with water (approximately five hours after the tank was closed).
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure for potable water tanks is only used for routine cleaning and disinfection. It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: (1) Remove (strip) all water from the tank; (2) Clean all tank surfaces, including filling lines, with an appropriate detergent; (3) Rinse all surfaces of the tank thoroughly with potable water; (4) Remove (strip) the rinse water from the tank; (5) Wet all surfaces of the tank with at least a 200 mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; (6) Refill the tank and verify the free halogen residual is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Bar-Deck 9 - Landshark
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Violation:
The drain line attached to the ice machine backflow prevention device's atmospheric vent was directed above the vent, which did not allow it to drain properly.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 1 Ice Machine Inspection
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Violation:
When inspecting the ice machine, the technician removed the outer cover and did not wash their hands or change gloves prior to removing the evaporator panel cover and touching the food-contact surfaces of the ice machine.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-Deck 1 Cold Room 1134
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Violation:
The cooling log for 22 August 2026 did not document the ham croquet mixture was cooled from 135F to below 70F within two hours. Cooling began at 0900 with a temperature of 148F and the second check was at 1145 with a temperature of 67F.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Provisions-Deck A Bakery
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Violation:
One container of white powder stored under the center preparation table was not labeled with the name of the food. Additionally, one container of white powder had a label, but it was faded and illegible.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 1
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Violation:
Multiple undercounter refrigerators and deck stand mixers were out of order:
*Main galley appetizer pantry undercounter refrigerator #103 and upright refrigeration unit #101 and #102
*Main galley soup section undercounter refrigerator
*Main galley hot galley undercounter refrigerator below bain-marie #6
*Main galley pastry two deck mixers and undercounter refrigerator
*Main galley production starboard deck mixer and undercounter refrigerator #1103
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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.:
20
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Site:
Buffet-Deck 9 - Pizza Station
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Violation:
The stacked pizza oven had a missing fastener and a slotted fastener on the food-contact surface.
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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. 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.:
21
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Site:
Galley-Deck 9 - Potwash
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Violation:
Fluid leaked from the biodigester into the scupper drain to the left of the hood-type potwash machine.
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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 9 - Tiki Bar Aft
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Violation:
The tape around the multiflow hoses was in disrepair making the area 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.
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Item No.:
21
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Site:
Bar-Deck 10 - JWB Prime Steakhouse
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Violation:
A seam was along the edge of the countertop next to the drink refrigerator. This was corrected before 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.:
21
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Site:
Buffet-Deck 9 - Port of Indecision Aft Beverage Station
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Violation:
The countertop had an unnecessary ledge in front of the ice/water dispenser, which made it 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.
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Item No.:
21
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Site:
Galley-Deck 1 Warewash
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Violation:
Two previously cleaned and sanitized white ramekins were in disrepair along the edges, which created rough and 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. 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:
Provisions-Deck A
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Violation:
Six pallets of water that were provisioned the day prior were stored on wooden pallets. Staff stated they would normally stay on wooden pallets for a few days until they had room in the walk-in refrigerators.
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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.
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Item No.:
22
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Site:
Galley-Deck 1 Potwash
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Violation:
Three nozzles in the in-use, front loading potwash machine were blocked with food debris. Additionally, excess food debris was in the bottom of the machine.
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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.:
24
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Site:
Buffet-Deck 9 - Port of Indecision Aft Hot Line
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Violation:
The chlorine concentration measured below 50 ppm in the sanitizing bucket. This was corrected immediately.
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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:
Buffet-Deck 9 - Port of Indecision Aft Beverage Station
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Violation:
Black residue was in the food splash area of the juice dispenser. This was cleaned immediately.
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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.:
26
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Site:
Galley-Deck 1 Ice Machine #3
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Violation:
Pink residue was on the upper left corner of the evaporator panel cover's food-contact surface, along the ice thickness sensor, and on the plastic housing near the ice thickness sensor. Staff stated the machine was last cleaned three weeks ago.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Pantry-Deck 1 Starboard Housekeeping Pantry
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Violation:
The ice machine's evaporator panel cover was soiled with pink residue on the food-contact surface.
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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.:
27
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Site:
Galley-Deck 1 Garde Manger
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Violation:
More than a day's worth of grease accumulated on the electrical conduit line for the deck-mounted mixer.
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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.:
27
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Site:
Pantry-Deck 1 Starboard Housekeeping Pantry
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Violation:
The ice machine's chilled water line was excessively soiled with condensate and unknown dark residue at the pipe connection.
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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.:
27
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Site:
Bar-Deck 10 - JWB Prime Steakhouse
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Violation:
The countertop seam next to the drink refrigerator was soiled with old food debris. This was corrected before the end 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.:
27
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Site:
Galley-Deck 6 - Room Service
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Violation:
Water pooled on the countertop on the opposite side of the juice dispenser.
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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.:
33
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Site:
Galley-Deck 6 - Room Service
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Violation:
Water dripped from an unknown source down the bulkhead/deckhead profile strip onto the countertop 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.:
33
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Site:
Bar-Deck 10 - JWB Prime Steakhouse
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Violation:
An open penetration was in the bulkhead inside the technical space to the right of the utility sink.
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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.:
33
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Site:
Provisions-Deck A Walk-In B106
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Violation:
Multiple deck coving tiles were in disrepair and the deck tile grout along the bulkhead was recessed throughout this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
The deck tile grout was in disrepair and recessed throughout this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck A Warewash
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Violation:
Condensate collected on the deckhead above the soiled side of the flight-type warewash machine.
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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.:
33
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Site:
Galley-Deck 1 Soup Section
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Violation:
The deck tile grout was recessed and in disrepair throughout the area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 1 Soup Section
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Violation:
A wad of wet paper towels was on the deck below the roasting oven. The paper towels appeared to be placed on the deck to soak up liquid dripping from the roasting oven. Dripping was not observed while the inspector was in the area.
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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.:
33
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Site:
Galley-Deck 1 Garde Manger
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Violation:
The deck behind the deck-mounted mixer was not smooth and had indentations from previous repairs The indentations were soiled with more than a day?s worth of dark-colored residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
33
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Site:
Galley-Deck 1 Cable Room 1.04
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Violation:
The door locking mechanism was missing, which created an open penetration that was soiled with brown debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Galley-Deck 1 Potwash
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Violation:
Food debris was forced out of the scupper drain and soiled the deck when the potwash machine's rinse cycle drained. Staff stated the drain line was fully open, which caused all the water to forcefully drain at once.
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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.:
34
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Site:
Galley-Deck 1 Potwash
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Violation:
The faucet for the far-left rinse and sanitizing compartments was continuously leaking. Water pooled around the sinks.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 1 Potwash
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Violation:
Gray water pooled on the deck around the potwash area when the front-loading potwash machine drained after the wash cycle. Staff stated the drain line was fully open, which caused all the water to drain at once.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 1 Soup Section
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Violation:
The light intensity measured less than 110 lux to the right of and behind the combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck A Warewash
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Violation:
Condensate collected on the deckhead above the soiled side of the flight-type warewash machine.
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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. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Preparation Room-Deck A
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Violation:
The saw in both the meat and chicken preparation rooms was out of order. Staff stated the saws are prepped for removal from the vessel.
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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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following food areas:
Deck 10 JWB Show Bar: One fly was around the handwashing station.
Deck 9 Aft Hot Galley: One fly was in the area.
Deck 2 Flip Flop Bar Pantry: One fly was in the area.
Deck 1 Main Galley Production Starboard: One house 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.:
44
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Site:
Housekeeping-Public Incident Follow-Up
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Violation:
During the month of August, 21 total public vomit incidents (PVI) or public diarrhea incidents (PDI) were recorded in the PVI/PDI log. Of 21 incidents, 11 were listed as being 'unknown' in public areas like the casino and the night club where crew members were present.
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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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