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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not have a column for 'comments' or 'notes.' (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
02
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Site:
Medical-Public Vomiting Incidents/Public Diarrhea Incidents
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Violation:
An identified passenger for PVI had no interaction log within medical to identify if they were an AGE case. Additionally, records between medical and housekeeping had different room numbers written for a PVI/PDI on 7 November 2025.
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Recommendation:
Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case 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 following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual); 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.:
05
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Site:
Potable Water-Forward Far Point Calibration
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Violation:
The free halogen residual measured by the halogen analyzer was greater than 0.2 ppm from the residual measured during the manual test. The analyzer measured 1.92 ppm. The inspector and crew measured 1.32 ppm and 1.27 ppm respectively.
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual 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:
During the most recent legionella sampling conducted during November 2025, the galleys and technical water sources with a risk of exposure via aerosolization to crew or passengers (such as deck washing) were not sampled.
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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-Cross-Connection Control Log
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Violation:
The visual inspection results for all nontestable backflow prevention devices were not documented.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
The hair and lint strainer and hair and lint strainer housing were not cleaned, rinsed, and disinfected weekly per the records.
*TUS 6 (whirlpool spa) cleaned, rinsed and disinfected on 22 November 2025; next documented on 6 December 2025.
*TUS 7 (whirlpoo spal) cleaned, rinsed and disinfected on 22 November 2025; next documented on 1 December 2025
*Whirlpool Spa (duo) last cleaned, rinsed and disinfected on 22 November 2025.
*Interactive Recreation Water Facilities (slides, champagne bowl, playground, pool) last cleaned, rinsed, and disinfected on 28 November 2025.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-mg/L (ppm) solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure if there is not a hair and lint strainer but there is a filter before the pump, this filter is cleaned, rinsed, and disinfected weekly.
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Item No.:
12
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Site:
Bar-Deck 5 - Infinity Bar
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Violation:
The inspector observed a bartender cleaning the service countertop with a wiping cloth and then proceeded to mix alcoholic beverages for the passengers without washing their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
14
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Site:
Galley-Deck 5 - Salad Area
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Violation:
A food handler with a cloth wristband actively sliced onions.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
19
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Site:
Provisions-Deck 4 - Dairy Room
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Violation:
Heavy accumulation of condensate was on the deckhead that dripped on boxes of unsalted butter.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 - Dry Storage Room
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Violation:
Two containers of chili peppers were resting on the deck.
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Recommendation:
Protect food from contamination by storing the food: (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.:
19
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Site:
Provisions-Deck 3 - Provision - Beverage Walk-In
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Violation:
Condensate dripped throughout the deckhead onto food items including nine soda boxes and two sport drink packages stored below. Additionally, water leaked from the technical compartment hatch onto the deck.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Provisions-Deck 3 - Provision - Fresh Vegetable Fruit Walk-In
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Violation:
Condensate dripped throughout deckhead onto food items including two boxes of arugula, approximately over 25 boxes of shell eggs, two boxes of ginger, five bags of red onions, and two boxes of plain hamburger buns stored below. Additionally, water pooled on the deck underneath the food storage racks.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 7 - Kaito Teppanyaki
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Violation:
The profile strip around the flat-top grill had seams at each corner.
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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.
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Item No.:
20
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Site:
Buffet-Deck 15 - Marketplace Pizza Station Port Side
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Violation:
The pizza oven was missing fasteners and had slotted fasteners in the food-splash zone.
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Recommendation:
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 15 - Marketplace Hot Line
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Violation:
Old food debris accumulated inside three of the countertop seams. This was immediately cleaned.
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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 5 - Infinity Bar
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Violation:
The table mounted coffee machine legs were damaged and not sealed to the service counter.
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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. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The solution in wash, auxiliary, and final sanitizing rinse compartments inside of the flight type dishwashing machine were soiled with food debris. Food equipment came out of the clean end of the dishwashing machine soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
24
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Site:
Pantry-12 - Housekeeping Midship
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Violation:
The chlorine concentration was less than 50 ppm in the sanitizing bucket.
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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:
Pantry-8 - Housekeeping Midship #1021
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Violation:
The chlorine concentration was less than 50 ppm in the sanitizing bucket.
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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 4 - Dishwash
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Violation:
Several plates and bowls soiled with food debris were stored on the countertop. These plates and bowls became soiled following a cycle through the flight-type dishwashing machine. The internal wash, auxiliary rinse, and final sanitizing rinse solutions were soiled with food debris.
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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:
Buffet-Deck 4 - Crew Mess 2 Beverage Station
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Violation:
Food debris soiled the food-contact area of the ice machine's dispensing exit chute.
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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:
Bar-Deck 5 - Infinity Bar
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Violation:
The ice machine water line inlet on the top technical compartment had a black debris accumulation.
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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 5
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Violation:
Five plate covers were air drying with an accumulation of food debris on the food-splash inside surface.
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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:
Preparation Room-Deck 3
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Violation:
The food-contact surfaces of three knives stored on the clean storage rack were soiled with residue.
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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 5 - Salad Preparation
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Violation:
Approximately five plates soiled with food residue were out for service where a crew member was actively preparing salads.
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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 15 - Marketplace Hot Line
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Violation:
Old food debris accumulated inside three of the countertop seams. This was immediately cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
The vegetable chopping machine's power cord was damaged exposing a hard-to-clean surface.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5 - Trolley Room
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Violation:
Numerous single service articles (paper hand towels, disposable gloves, and food-contact surface wrap boxes) and food equipment (time control trolleys, open warewashing compartment curtains, soiled weighing scales, and cutting boards) were stored in an unfinished storage room with exposed plumbing and other technical components.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
29
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Site:
Bar-Deck 19 - MSC Yacht Club Bar
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Violation:
The handwashing station was out of service since 11 November 2025. The only other handwashing station was behind a door in the pantry. This was corrected before the end of the inspection.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing station. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have at least one handwashing station.
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Item No.:
29
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Site:
Buffet-Deck 15 - Marketplace Port Side Cold Buffet
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Violation:
The water temperature at the handwashing station measured 125F. The temperature could not be adjusted by the user. This was corrected immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Bar-Deck 19 - MSC Yacht Club Bar
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Violation:
The handwashing station was out of service since 11 November 2025. The only other handwashing station was behind a door in the pantry. This was corrected before the end of the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Preparation Room-Deck 3
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Violation:
The handwashing station adjacent to the clean storage rack did not have running water. The crew informed the inspector that the handwashing station was out of order, however no signage indicated it was.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 4 - Crew Toilet
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Violation:
Male crew toilet 0324 was out of order due to plumbing issues.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
The deckhead light fixture was not flush with the deckhead over the saucier area. Creating a difficult-to-clean 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 4 - Preparation Area
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Violation:
The ventilation cover over the preparation table was not flush with the deckhead, creating a difficult-to-clean surface.
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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:
Provisions-Deck 3 - Provision - Fresh Vegetable Fruit Walk-In
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Violation:
Condensate dripped from the deckhead and water pooled on the deck underneath the food storage racks.
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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. 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 6 - Ocean Cay
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Violation:
A deckhead hatch was missing fasteners and was not flush to the deckhead. This was corrected before the end of the inspection.
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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:
Provisions-Deck 3 - Provision - Beverage Walk-In
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Violation:
Condensate dripped throughout the deckhead onto food items including nine soda boxes and two sport drink packages stored below. Additionally, water leaked from the technical compartment hatch onto 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 15 - Marketplace Hot Line Aft Starboard Side
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Violation:
The protective coating was peeling off a light bulb. This was immediately removed and replaced.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
36
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Site:
Buffet-Deck 15 - Marketplace Forward Beverage Stations Port and Starboard Side
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Violation:
The light intensity at the juice dispenser nozzles was below 220 lux at both beverage stations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following areas:
Deck 15 - Marketplace Bar - One small fly around the front counter.
Deck 15 - Marketplace Buffet Aft Starboard Side - One small fly in the area.
Deck 5 - Crew Galley - One fly near the garde manger area.
Deck 5 - Infinity Bar Pantry - One 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.:
41
|
|
Site:
Housekeeping-Acute Gastroenteritis (AGE) Cabin Cleaning
|
|
Violation:
Passenger cabins associated with confirmed AGE cases were cleaned only at the end of the isolation period. There was no documentation of passengers refusing service. For example, an AGE case with symptom onset on 9 November 2025 and released from isolation on 11 November 2025 at 0810 had no documented cabin cleaning on 10 November 2025. Passengers with symptom onset in the early morning hours were not cleaned that same day.
Additionally, medical had records for a passenger AGE case with symptom onset 26 November 2025; however, housekeeping did not have any record of cleaning that room within their AGE cabin cleaning log.
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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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