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Item No.:
01
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Site:
Medical-24-Hour Reports
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Violation:
Medical staff submitted a 24-hour AGE report prior to entry into each U.S. port.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
An AGE surveillance log for each cruise was not maintained. The only AGE log was from the 6-15 May 2025 voyage.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 6-15 May 2025 voyage, a passenger was identified as a non-reportable AGE case, even though they met the reportable AGE case definition.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
On 16 May 2025, the chart record had chlorine readings less than 2 ppm from 3:45pm - 8am the following morning. There was no note that bunkering had stopped.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
The far point chart record for 3 July 2025 only had chlorine measurements from 6:00am - 8:30am. A note stated the 'ink went out.' Additionally, the chart record was not changed daily and one chart was used for 4 and 5 July 2025.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log. Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
08
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Site:
Potable Water-Fresh Water Tank Coating
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Violation:
Records did not indicate the manufacturer cure time was met for multiple potable water tank coatings. Specifically, fresh water tanks 1 starboard and 1 port were coated in October 2024. Fresh water tanks 2 starboard and 2 port were coated December 2024. The records did not demonstrate the manufacturer's cure time was met. The manufacturer required 5, 7, or 10 days cure time depending on the temperature and relative humidity inside the tanks.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Galley-Deck 1 Hot Line
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Violation:
The backflow prevention device near the counter-mounted oven was in disrepair with the atmospheric vents blocked from an unknown substance.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 2 Tavern Bar
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Violation:
The backflow prevention device below the utility sink was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
Four zucchinis were in poor condition with white residue on the surface. Additionally, one container of blackberries had a fuzzy white residue on the surface of the berries. Staff immediately discarded the blackberries.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
Potentially hazardous foods inside the walk-in refrigerator measured above 41F with a tip-sensitive thermometer. A tray of cheesecake and a tray of tiramisu on a trolley measured 45F and shredded cheese on a plate stored on another trolley measured 48F. The walk-in refrigerator's temperature gauge stated the ambient air temperature was 46F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 1 Pastry
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Violation:
The cooling logs did not document the exact time when potentially hazardous foods were measured to ensure the temperatures were below 41F. The logs had the cooling start time and temperature, followed by columns for the temperature at ?Start +2 Hrs.,? ?Start +6 Hrs., or ?Start +4 Hrs.?
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Buffet-Deck 4 Tuscan Grill
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Violation:
The time control plan stated the only unit on time control was the bain marie; however, this area did not have a bain marie and instead had a hot plate and a cold plate that were on time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Bar-Deck 2 Tavern Bar
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Violation:
Staff stated milk and other potentially hazardous food items are put on time control after they are opened; however, the area did not have a posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Deck 2 Compass Lounge
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Violation:
The milk compartment for the espresso machine was not physically labeled as a time control unit. The milk inside the compartment had a time control label. A time control plan was not posted in the area.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
Smoked salmon was stored in a metal pan on a shelf above ready to eat lettuce.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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.
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Item No.:
19
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Site:
Other-Bridge
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Violation:
A case of soda was stored on the carpeted deck next to the refrigerator.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
Six boxes of baby lolla rossa lettuce were stacked on top of each other on a black riser that was approximately two inches above the deck.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
Approximately 20 roses were stored on the deck next to a tray of raw chicken stored on a pallet.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 1 Pastry
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Violation:
The deck oven had slotted fasteners on the inside food splash surfaces.
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Recommendation:
Use only 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.:
20
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Site:
Galley-Deck 1 Walk-In Refrigerator
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Violation:
The walk-in refrigerator?s temperature gauge stated the ambient air temperature was 46F. The inspector's thermometer measured the ambient air temperature as 45.5F. Staff stated a door to the garbage cold room was left open and the condenser could not maintain adequate temperatures within the walk-in refrigerator.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 1 Hot Line
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Violation:
The counter-mounted juice machine's water line and electrical cords were laying on the countertop in water and coffee residue. The area was in operation.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 Hot Line
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Violation:
The microwave handle was broken and wrapped in difficult to clean tape.
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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 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 Walk-In Refrigerator
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Violation:
The ambient air thermometer inside the walk-in refrigerator measured the temperature at 50F to 51F. The inspector's thermometer measured the ambient air temperature as 45.5F. The walk-in refrigerator's built-in temperature gauge stated the ambient air temperature was 46F. Staff immediately replaced the inside ambient air thermometer.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 1 Pastry
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Violation:
The solution in the sanitizing bucket was cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Bar-Deck 2 Tavern Bar
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Violation:
The undercounter glasswash machine's plate surface temperature measured 154.6F and 158.4F. The glasswash machine?s temperature gauge registered the final sanitizing rinse between 165F to 172F. The area was in operation and soiled items were loaded in the machine. Staff immediately removed the machine from operation.
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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 of these guidelines; (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.:
22
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Site:
Galley-Deck 1 Warewash
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Violation:
The rack-type warewash machine?s temperature gauges were inaccurate. The wash temperature gauge registered approximately 150F and the final sanitizing rinse temperature gauge registered 168F. The actual temperatures measured by the inspector were within temperature requirements. Additionally, one upper spray arm nozzle was blocked with yellow debris.
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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 of these guidelines; (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.:
24
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Site:
Bar-Deck 2 Tavern Bar
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Violation:
The undercounter glasswash machine?s temperature gauge registered the final sanitizing rinse between 165F to 172F. The plate surface temperature measured 154.6F and 158.4F. The area was in operation and soiled items were in the machine. Staff immediately removed the machine from operation.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 1 Pastry
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Violation:
The solution in the sanitizing bucket measured less than 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.:
26
|
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Site:
Galley-Deck 1 Hot Line
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Violation:
Two previously cleaned and sanitized cups, a dish and a platter were soiled with green food debris and stored in a clean cabinet.
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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 Walk-In Refrigerator
|
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Violation:
A container of previously cleaned and sanitized utensils, a bulk coffee canister and drip tray, and multiple previously cleaned and sanitized plates were soiled with old food residue and dust.
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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:
Bar-Deck 2 Tavern Bar
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Violation:
The back bar shelves were soiled with more than a day's accumulation of dust. The area was in operation.
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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 1 Hot Line
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Violation:
The counter-mounted juice machine's water line and electrical cords were laying on the countertop in water and coffee residue. The area was in operation.
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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:
Pantry-4 Hotel Store
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Violation:
A container of previously cleaned and sanitized utensils was stored uncovered on the deck. A soiled bulk coffee canister and drip tray were stored on top of the utensils. Additionally, multiple previously cleaned and sanitized plates, serving trays, and serving utensils were stacked on storage shelves uncovered and upright. The deckhead wires and air supply vent in this room were excessively soiled with dust.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
28
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Site:
Buffet-Deck 4 Tuscan Grill
|
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Violation:
Previously cleaned and sanitized glasses were stored on the preparation countertop touching the edge of a soiled serving counter.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
30
|
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Site:
Bar-Deck 2 Tavern Bar
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Violation:
The handwashing sink drain was clogged and filled the sink with water. Additionally, the paper towels at the crew handwashing facility were paper napkins which shredded into difficult to remove pieces when drying hands.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
|
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Site:
Provisions-Deck 0 Dry Store
|
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Violation:
The deck below the storage shelves was soiled with more than a day's accumulation of food debris.
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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 Walk-In Refrigerator
|
|
Violation:
A deckhead plug was missing in the center of the walk-in refrigerator, which created an open penetration.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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 Freezer
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Violation:
An open deckhead penetration with wires hanging down was in the front left corner of the freezer.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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:
Pantry-4 Hotel Store
|
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Violation:
The deckhead wires and air supply vent were excessively soiled with dust above food equipment and utensils.
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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 Cleaning Material Locker Room
|
|
Violation:
The bulkhead/deck juncture was not coved around the wash bin in the cleaning material locker room.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
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Site:
Galley-Deck 1 Hot Line
|
|
Violation:
Difficult to clean silver tape was on the deckhead air supply vent near refrigerator 2.
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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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
|
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Site:
Galley-Deck 1 Hot Line
|
|
Violation:
The deckhead damper access hatch was excessively soiled with more than a day's accumulation of grease residue.
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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 Warewash
|
|
Violation:
Condensate collected on the deckhead above the rack-type warewash machine and on the two air supply vents.
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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.:
35
|
|
Site:
Bar-Deck 2 Tavern Bar
|
|
Violation:
The handwashing sink drain was clogged and filled the sink with water.
|
|
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.:
37
|
|
Site:
Galley-Deck 1 Warewash
|
|
Violation:
Condensate collected on the deckhead above the rack-type warewash machine and on the two air supply vents.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing, 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:
Galley-Deck 1 Walk-In Refrigerator
|
|
Violation:
Approximately 20 roses were stored on the deck next to a tray of raw chicken stored on a pallet.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were throughout multiple food areas including:
* One large fly was in the main galley butcher area near the utility sink.
* One small fly and one large fly were near the main galley warewash.
* Two large flies were in the crew mess near the soiled drop-off area.
* One small fly was in the undercounter cabinet at the Compass Lounge beverage station.
* One small fly was in the technical compartment below the passenger handwashing sink in Tuscan Grill.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The integrated pest management program, including inspection of incoming supplies and food items, and the chemical inventory were not available for inspection when the inspector was in the area. During the inspection on 29 July 2025, multiple flies were seen throughout the ship and staff stated flies had been present; however, no flies were recorded for 28 April - 28 July 2025.
Additionally, rat guards on the mooring lines were not effective to prevent the entrance of rodents. The bottom portion was open.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Ensure the IPM plan, monitoring records, and other documentation are available for review during inspections. Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one 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 while being able to stuff any openings with non-chewable 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.:
43
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Site:
Ventilation-SPB 2360
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Violation:
The condensation collection box was soiled with a lot of black sediment on the bottom.
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Recommendation:
Keep air handling units clean.
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