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Item No.:
33
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Site:
Bar-Deck 17 - Waves Bar Store Locker FD 17 3 001
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Violation:
Single-use items, including 14 boxes of disposable cups and a box of disposable straws, were stored in an unfinished storage room with soiled bulkheads. Crew initiated corrective action.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. 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 6 - Hot Preparation Area
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Violation:
Liquid pooled on the deck below a steady drip from the left soup kettle's steam regulator. Crew initiated corrective action.
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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.:
41
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Site:
Housekeeping-Deck 12 - HOCl Generator
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Violation:
The HOCl generator's chlorine-based disinfecting solution measured less than 50 mg/L (PPM), with a pH between 8.5 and 8.6. The disinfecting solution was measured several times but did not reach the required values. The solution was measured multiple times and did not reach the required concentration. Additionally, the chlorine-based disinfecting solution inside the two buckets actively used by cabin stewards to clean and disinfect cabins measured less than 50 mg/L (PPM).
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
26
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Site:
Pantry-Deck 17 - Waves Pool Bar
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Violation:
Significant black debris accumulated on food-contact surfaces of the ice machine's deflector panel. Crew initiated corrective action.
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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:
Buffet-Deck 17 - Surfside Caf & Grill Beverage Station 2
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Violation:
The counter-mounted coffee machine's dispensing nozzle food-contact surfaces were soiled with greater than a day's accumulation of food debris. Crew initiated corrective action.
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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.:
34
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Site:
Buffet-Deck 17 - Surfside Caf & Grill Beverage Station 1
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Violation:
Greater than a day's accumulation of food debris collected inside the utility sink scupper drain.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
22
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Site:
Galley-Deck 17 - Surfside Caf & Grill Warewashing Station
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Violation:
A final rinse spray nozzle was blocked and was unable to produce a fan-shaped spray pattern. Crew initiated corrective action.
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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; (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.:
28
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Site:
Bar-Waves Bar Store Locker FD 17 3 001
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Violation:
Single-use items, including 14 boxes of disposable cups and a box of disposable straws, were stored in an unfinished storage room with soiled bulkheads. Crew initiated corrective action.
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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.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Previous Legionella testing records dated 23 September 2025 and earlier did not include representative samples of the private heated jetted tubs as required by the VSP 2025 Environmental Public Health Standards. Crew stated samples for all locations were collected on the morning of the inspection.
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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: (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). Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation.
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Item No.:
44
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Site:
Housekeeping-Heated Jetted Tub Variance
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Violation:
The ship has an active variance for 10 heated jetted tubs; however, the monitoring protocols specified in the variance were not followed. The variance states that the system does not have alarms and must be monitored every four hours. Records reviewed identified the halogen residual and pH levels were checked only three times per day and that monitoring was not mandatory when access to cabins was declined by passengers or when a ?Do Not Disturb (DND)? sign was posted on the door. Review of records identified numerous periods where greater than four hours elapsed between halogen and pH level monitoring intervals.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
27
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Site:
Galley-Deck 6 - Hot Preparation Area
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Violation:
Nonfood-contact surfaces of the tray trolley were soiled with greater than a day's accumulation of brown food residue on the frame. 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.:
21
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Site:
Galley-Deck 6 - Hot Preparation Area
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Violation:
Liquid steadily dripped from the left soup kettle?s steam regulator and pooled on the deck below. Crew initiated corrective action.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Deck 6 - Potwash Area
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Violation:
Crew sanitized two large metal hotel pans and one metal bowl in a 181F final sanitizing rinse solution for approximately 10 seconds. Crew were advised that when using hot water as a final sanitization method, the minimum contact time is at least 30 seconds.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
20
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Site:
Galley-Deck 6 - Bakery
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Violation:
The aft surfaces of the cutting board counter placed over the preparation table were worn, damaged, and frayed, creating multiple difficult-to-clean surfaces. 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.
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Item No.:
22
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Site:
Galley-Deck 6 - Warewashing Area
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Violation:
The final rinse solution inside the conveyor-type warewashing machine was soiled with white and beige accumulation. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
33
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Site:
Buffet-Deck 3 - Employee Service Area
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Violation:
The silicone on the deck-mounted bumper across from the portside line was peeling and recessed, with dust and debris accumulated in difficult-to-clean areas.
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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. Do not use carpet in these areas. 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.:
18
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Site:
Preparation Room-Deck 4 - Meat Walk-In Refrigeration Unit # 20
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Violation:
One plastic container of raw ground beef tartare, prepared on 12 December 2025, was stored directly above one plastic container of raw, cooked-to-order NY strip steaks. 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; (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.
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Item No.:
10
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Site:
Recreational Water Facilities-Heated Jetted Tubs Halogenation and pH
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Violation:
Numerous instances occurred where ship crew did not monitor halogen residual and pH levels of the heated jetted tubs every four hours as required by the approved variance.
On 11 December 2025, records documented the following private whirlpool spas as open earlier in the day, with records identifying ?refused service? after opening:
-Cabin # 15320 (open at 1042; refused service at 1418 and 1816).
-Cabin # 15920 (open at 1042; refused service at 1820).
-Cabin # 14320 (open at 1025; refused service at 1831).
-Cabin # 14920 (open at 1028; refused service at 1835).
On 10 December 2025, similar discrepancies were documented:
-Cabin # 15320 (open at 1020; refused service at 1056 and 1408).
-Cabin # 12324 (open at 0944; refused service at 0950).
None of the records reviewed documented a closing time for any of the private whirlpool spas. Additionally, records from 12 December 2025 (three entries), 11 December 2025 (nine entries), and 10 December 2025 (five entries) documented cabins marked ?Do Not Disturb (DND)? or ?refused service? with no corresponding private whirlpool spa closure documentation.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
24
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Site:
Bar-Deck 17 - Vibe Beach Club
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Violation:
The chlorine sanitizing solution measured 25 mg/L (PPM). Crew initiated corrective action.
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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.:
22
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Site:
Pantry-Deck 16 - Haven
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Violation:
The undercounter glasswashing machine was identified as out of order since 13 December 2025 due to an electrical malfunction.
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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; (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.:
33
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Site:
Buffet-Deck 17 - Surfside Caf & Grill
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Violation:
Greater than a day's accumulation of dust collected on the sprinkler head over the serving line. No food was impacted. Crew initiated corrective action.
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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.:
30
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Site:
Galley-Deck 18 - Crew Toilet Room
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Violation:
The main crew toilet room door, along with the male and female restroom doors, were not self-closing.
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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.:
30
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Site:
Bar-Deck 17 - Palomar
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Violation:
The soap dispenser at the handwashing station was empty.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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