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Item No.:
27
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Site:
Galley-Deck 16 - Garden Cafe Scullery
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Violation:
One cardboard container of chocolate ice cream stored inside reach-in freezer unit # 1662001 leaked and melted over the top shelf. Three, one-gallon cardboard container of ice cream stored on this shelf were affixed to the shelf by the melted ice cream. Crew initiated corrective action.
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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.:
11
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Site:
Medical-Acute Gastroentiritis Surveillance Log (AGE)
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Violation:
On 22 August 2026 a food worker had onset AGE symptoms at 0630; however, did not report to medical until 1130. It was confirmed that the food employee worked for two hours and went to the crew mess while symptomatic.
On 11 August 2026 a nonfood worker had onset AGE symptoms at 0530; however, did not report to medical until 0730. It was confirmed that the nonfood employee went to eat in the crew mess while symptomatic.
On 25 May 2026 a nonfood worker had onset AGE symptoms at 1400; however, did not report to medical until 1600. It was confirmed that the nonfood employee worked for one hour while symptomatic.
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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.:
26
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Site:
Bar-Deck 6 Rum
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Violation:
A total of 20 previously cleaned and sanitized glasses were soiled with food debris or lip stick markings. These were removed to be cleaned immediately. The area was in operation.
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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.:
28
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Site:
Bar-Deck 6 Rum
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Violation:
A blender was stored on the crew side countertop wet and not inverted to properly drain.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
26
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Site:
Bar-Deck 6 Rum Pantry
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Violation:
Six previously cleaned and sanitized glasses were soiled with food residue or lip stick markings and stored on the clean storage racks.
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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.:
12
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Site:
Galley-Deck 5 Bakery
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Violation:
A food employee was seen operating the bakery machinery then proceeded to pick up clean dishes and lastly touched raw dough before washing their hands.
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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: (1) After handling soiled equipment or utensils; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (3) When switching between working with raw food and working with ready-to-eat food. Ensure food employees wash their hands.
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Item No.:
02
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Site:
Medical-48-hour Close Contact Follow-Up
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Violation:
A 48-hour interview was missing for the close contact of an AGE-reportable nonfood employee case.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
24
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Site:
Galley-Deck 5
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Violation:
The sanitizing solution in the bucket solution was below 50 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.:
30
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Site:
Galley-Deck 5
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Violation:
The men's toilet room door did not completely self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
22
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Site:
Galley-Deck 6
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Violation:
The flight-type dishwash machine's final sanitizing rinse curtains were heavily stained with black markings. This was replaced immediately.
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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 6 Teppanyaki
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Violation:
Nine out of twelve previously cleaned and sanitized teppanyaki grills were soiled with grease and encrusted food debris in between the grease entrapment.
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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.:
19
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Site:
Preparation Room-Deck 3
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Violation:
Two bins of steak were completely uncovered inside the reach-in cold room. This was resolved immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Bread and Hot Cereal Station
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Violation:
The silicone applied in the food-splash zone of the forward heating lamp was peeling and in disrepair, creating a difficult-to-clean surface. Crew initiated corrective action.
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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. 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.
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Item No.:
19
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Site:
Galley-Deck 16 - Garden Cafe Scullery
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Violation:
One cardboard container of chocolate ice cream stored inside reach-in freezer unit # 1662001 leaked and melted over the top shelf. Three, one-gallon cardboard container of ice cream stored on this shelf were affixed to the shelf by the melted ice cream. Crew initiated corrective action.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
29
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Site:
Galley-Deck 16 - Garden Cafe Scullery
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Violation:
A crew member was stationed in front of the soiled area handwashing sink to pre-rinse soiled equipment and utensils prior to warewashing; however, this crew member blocked access to the only handwashing sink. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
26
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Site:
Pantry-Deck 18 - The Haven
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Violation:
An accumulation of black encrusted debris and food residue were on the food-contact surfaces inside the cleaned and sanitized counter-mounted espesso machine. 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.:
20
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Site:
Galley-Deck 15 - Garden Cafe Hot Preparation Area
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Violation:
The blast chiller was identified as out-of-order since the morning of the inspection. Crew stated they were waiting for a spare part.
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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.:
18
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Site:
Galley-Deck 15 - Garden Cafe Hot Preparation Area
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Violation:
One tray containing sliced raw chicken coated in flour was stored on the preparation counter above salt and pepper mixture inside an uncovered metal container. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
33
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Site:
Galley-Deck 15 - Garden Cafe Hot Prpearation
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Violation:
The grout between the tiles and the metal landing for the deck-mounted steam oven was missing and damaged, with food debris and liquid accumulating inside areas of recess. Crew initiated corrective action.
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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.:
39
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Site:
Food Service General-Pest Management
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Violation:
Pests were present in the following food areas:
Deck 16 ? Garden Café Starboard Service Line, Forward: One small fly was on the bulkhead above the posted time control plan.
Deck 16 ? Garden Café Starboard Condiment Station: Two small flies flew in front of the storage cabinets.
Deck 16 ? Garden Café Starboard Omelet Station: One small fly was on the deckhead near the ?Omelet Station? sign.
Deck 16 ? Garden Café Aft Hot Service Line: One fly was on the deckhead above the buffet line.
Deck 16 ? Garden Café Aft Galley Entrance: Two small flies were on the bulkhead inside the galley entrance behind the hot service line.
Deck 16 ? Garden Café Aft Line Show Galley: One small fly was on the bulkhead above the utility sink.
Deck 16 ? Garden Café Aft Dining Area: Five small flies were on the wooden bulkhead.
Deck 16 ? Garden Café Aft Service Line, Portside: One small fly was on the bulkhead above the plate holding station.
Deck 16 ? Garden Café Portside Omelet Station: One small fly was on the deckhead above the crew service area.
Deck 16 ? Garden Café Portside Pizza Station: One small fly flew around the dough press.
Deck 16 ? Garden Café Galley Scullery: One small fly was on the underside of the pre-rinse station.
Deck 8 ? Food Republic Scullery: One small fly was on the pipe next to the pulper.
Deck 8 ? Pinco Tapas Bar Show Galley: One small fly was on the bulkhead next to the flat-top grill.
Deck 6 Rum Bar: Three flies were around the glasses and handwashing station.
Deck 6 Main Hot Galley: One fly was around the soup kettles.
Deck 6 Teppanyaki: A total of 10 flies were found in this entire food 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.:
21
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Site:
Food Service General-Condition of Nonfood-Contact Surfaces
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Violation:
The countertops and nonfood-contact surfaces were maintained in disrepair in the following food areas:
Deck 16 ? Garden Café Buffet Wine Station: The coming between the soiled and clean sides of the counter was rough and disrepair, with numerous pitted, difficult-to-clean surfaces.
Deck 16 ? Garden Café Starboard Buffet Cold Station, Aft: The silicone around the metal cold well for storing individual cardboard containers of milk was peeling, creating difficult-to-clean surfaces.
Deck 16 ? Garden Café Starboard Buffet Crew Service, Aft: The grout between the counter tiles was damaged and pitted, creating difficult-to-clean surfaces.
Deck 16 ? Garden Café Portside Buffet Hot Cereal and Bread Station: The silicone around the counter-recessed soup well was peeling and in disrepair, creating difficult-to-clean surfaces.
Deck 16 ? Garden Café Portside Buffet Pizza Station: The nonfood-contact surface underneath the dough-pressing surface was covered in brown and orange corrosion.
Deck 8 ? La Cucina Italian Restaurant Galley: The silicone behind the deep-fat fryer was damaged and peeling, creating 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Drain Covers - Vitality Pool and Spa
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Violation:
Staff could not provide documentation to show the suction drain covers for therapy jets in both the Vitality Pool (6 total) and Vitality Whirlpool (1) were ASME A112.19.8 2007 compliant. Furthermore, there were no secondary antientrapment devices such as a safety vacuum release system (SVRS) or automatic pump system (APS) on the suction lines for the 6 therapy suction jets in the Pool nor on the therapy jet in the Whirlpool. Each of these were explained as a single suction line with one pump and were blockable suction covers.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 1 meter [3.3 feet] apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
09
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Site:
Recreational Water Facilities-pH Values
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Violation:
Three open swimming pools were tested from the body of the pool and registered above the maximum value of 7.8 pH. The following values were identified for the following facilities:
Main Pool: Inspector 8.13, 8.15, 8.36; Crew 8.09, 8.09, 8.05
Kid?s Pool: Inspector >8.4; Crew 8.22
Kid's Park: Inspector 8.25 ; Crew 8.25
Passengers were removed, and these pools were netted. The analyzers in the pool equipment rooms for the respective pools were found to be > 0.2 below the actual pH values.
This included:
Main Pool: Analyzer 7.51; manual test 8.05
Kid's Pool: Analyzer 7.51; manual tests 8.25, 8.18
Kid's Park: Analyzer 7.34; manual tests 7.97, 8.15
These analyzers were recalibrated.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-pH Values
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Violation:
Three open swimming pools were tested from the body of the pool and registered above the maximum value of 7.8 pH. The following values were identified for the following facilities:
Main Pool: Inspector 8.13, 8.15, 8.36; Crew 8.09, 8.09, 8.05
Kid?s Pool: Inspector >8.4; Crew 8.22
Kid's Park: Inspector 8.25 ; Crew 8.25
Passengers were removed, and these pools were netted. The analyzers in the pool equipment rooms for the respective pools were found to be > 0.2 below the actual pH values.
This included:
Main Pool: Analyzer 7.51; manual test 8.05
Kid's Pool: Analyzer 7.51; manual tests 8.25, 8.18
Kid's Park: Analyzer 7.34; manual tests 7.97, 8.15
These analyzers were recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
44
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Site:
Recreational Water Facilities-Water Testing
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Violation:
Staff conducting the manual water tests at the RWFs did not using a glass vial with the facility water to zero the machine. Instead they were observed covering the photocell chamber with a glass vial lid. Additionally, one vial that was being used to test the water parameters did not have a line to indicate 10ml. Furthermore, many of the vial lids and light gaskets were heavily soiled with black residue.
When crew went to check the accuracy of the Kid's Pool analyzer, the staff member did not sample from the analyzer port, but rather on a line off the water return after the compensation tank, strainers, and filters. The inspector asked why they were calibrating the analyzer off this line and then a supervisor stepped in and told them they needed to sample from the analyzer port. The port was shut off and a wrench was needed so this could be tested.
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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.:
41
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Site:
Housekeeping-Passenger AGE Stateroom Cleaning
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Violation:
Housekeeping managers reported they ask the passengers if they want their stateroom cleaned and disinfected while they are in isolation rather than explaining the importance and need to clean and disinfect daily.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
26
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Site:
Pantry-Deck 14 - Mid Pantry
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Violation:
Dried brown food residue and brown food splash were on a dishwashing rack that was stored on the clean storage rack.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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