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Item No.:
08
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Site:
Buffet-Deck 11 - 24-Hour Beverage Station Starboard Side
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Violation:
Water continuously leaked from the backflow prevention device for the soda dispenser into the technical space below. Corrective actions began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
The design for the ship's whirlpools did not include a skim gutter or any other source for effective skimming. Currently, a 1-inch PVC pipe rests three inches below the water level sensor cover and acts as an additional drain. The cruise line has been in communication with VSP to find a solution as recently as December 2025.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF and for facilities that have been modified. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool (applies to wading or swimming pools but not to children's pools). Ensure the water for the slide comes directly from the basin of the pool and return directly to the basin of the pool.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
A food employee became symptomatic with AGE symptoms on 25 August 2026 at 1030 but did not report to medical until 1220. The timecard for the crew member indicated that they clocked in to work on 25 August 2026 at 1133 and clocked out at 1220. All corrective actions were adequately addressed.
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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.:
13
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Site:
Galley-Deck 12 - Palo
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Violation:
While inspecting this closed food service area, a shipboard security officer escorted a contractor dog handler and K 9 through the galley. When asked why the K 9 was being escorted through the galley, crew members stated that the K 9 was used to detect narcotics throughout the ship. Crew further stated that this practice was conducted on embarkation days throughout the entire ship, including both food and nonfood-service areas, and was applied fleet wide. No explanation was provided regarding the cleaning and sanitizing procedures used for food service areas impacted by the K 9's presence.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food areas; (2) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards.
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Item No.:
16
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Site:
Buffet-Deck 11 - Mickey's Smoke Stack
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Violation:
The printed four hour discard labels for two pans of barbecue chicken inside of the time control undercounter hot holding cabinet were faded making them difficult to read.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
21
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Site:
Buffet-Deck 11 - Marceline Market - Chef's Counter Port Side
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Violation:
The countertop had an open seam along the food employee accessible side of the serving line.
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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 4 - Pastry
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Violation:
The soup kettle's temperature gauge was not flush against the technical housing compartment making the area difficult-to-clean. 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.:
22
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Site:
Buffet-Deck 11 - Marceline Market - Waiter Station Starboard Side
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Violation:
The chlorine solution inside the sanitizing bucket was cloudy. This was corrected immediately.
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Recommendation:
Ensure the sanitize solutions are kept clean.
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Item No.:
24
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Site:
Buffet-Deck 11 - Marceline Market - Kid's Line Port Side
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Violation:
The chlorine solution inside the sanitizing bucket measured 25 ppm. 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.:
24
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Site:
Buffet-Deck 11 - Marceline Market Cafe
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Violation:
The chlorine solution inside the sanitizing container adjacent to the counter-mounted coffee machine measured 25 ppm. 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.:
25
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Site:
Buffet-Deck 11 - Marceline Market - Waiter Station Starboard Side
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Violation:
A wiping cloth was stored in a cloudy chlorine solution inside the sanitizing bucket. This was corrected immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (2) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Dining Room-Deck 5 - Coco
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Violation:
The inside of three carafes were soiled. These items were removed to be cleaned and sanitized.
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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.:
27
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Site:
Buffet-Deck 11 - 24-Hour Beverage Station Starboard Side
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Violation:
Water continuously leaked from the backflow prevention device for the soda dispenser into the technical space below. Corrective actions began immediately.
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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.:
30
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Site:
Galley-Deck 11 - Marceline Market - Crew Toilet Room Starboard Side
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Violation:
The crew toilet room door did not 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.:
33
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Site:
Bar-Deck 12 - Rose Bar
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Violation:
The open bottle shelving along the back bar did not have coving. This was corrected immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Buffet-Deck 11 - Marceline Market - Chef's Counter Starboard Side
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Violation:
The bulkhead profile strip behind the flat-top grill had an open seam.
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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:
Galley-Deck 5 - Cold Galley Walk-In Refrigerator
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Violation:
Water accumulated on the fastener of the deckhead hatch. No food was impacted and water did not pool on the deck.
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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.:
36
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Site:
Buffet-Deck 12 - Concierge Lounge - Beverage Station Starboard Side
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Violation:
The light intensity at the counter-mounted coffee machine's dispensing nozzle measured less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
40
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Site:
Integrated Pest Management-Starboard Aft Mooring Lines
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Violation:
Rat guards were not effectively placed to prevent rodent migration on the starboard aft mooring lines near the provisions loading zone.
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Recommendation:
Protect entry points where pests may enter the food areas.
Ensure rat guards are made of a durable and nonchewable material. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material. Ensure rat guards are not staggered on adjacent lines, and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Recreational Water Facilities-Heated Jetted Tub Operations - Draining, Cleaning, and Disinfection
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Violation:
The continuously recorded free halogen residuals and pH values were not readily accessible. The heated jetted tub draining, cleaning, and disinfection log only records the once daily checks per the approved variance. Crew stated that the halogen residuals and pH levels were monitored every three hours and thirty minutes but only one data entry was recorded on the log as per the template provided to them. Below are the suites with heated jetted tubs:
- Royal Suite 13000
- Royal Suite 13500
- Royal Suite 10166
- Royal Suite 10666
Crew were eventually able to provide historical halogen residual and pH values generated from the data logger system.
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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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