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Item No.:
19
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Site:
Preparation Room-Deck 3
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Violation:
A container of lettuce was uncovered on the preparation counter and no crew member was in the area when the inspection team entered.
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Recommendation:
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:
Buffet-Deck 8 - The Colonnade
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Violation:
The horizontal sneeze guards throughout the service lines is not fully protective food from contamination. Staff showed the inspector documentation that these will be updated in the May 2026 dry dock.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Buffet-Deck 3 - Officer / Staff Mess
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Violation:
The undercounter refrigerator was out of operation starting the day of the inspection.
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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.:
20
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Site:
Galley-Deck 4 - Hot Galley #1
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Violation:
The combination oven had been out of operation since 5 May 2025 due to no power.
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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 4 - Hot Galley #2
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Violation:
Water dripped along the outside of the steam pipe of the in-use combination oven. It appeared two pipes were push-fit together.
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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:
Food Service General-Warewash Machine Steam Pipes
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Violation:
The aluminum foil and cloth-like insulation material around the steam pipes below the clean side of warewash machines were in disrepair. This was observed in the Colonnade galley, main galley, and crew galley.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 8 - Patio Grill
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Violation:
The undercounter warewash machine was out of operation starting the day of the inspection.
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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.
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Item No.:
23
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Site:
Galley-Dishwash Machine
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Violation:
When the inspection team entered the area, the 'detergent empty' alarm was sounding on the in-use rack-type dishwash machine. This was corrected.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
24
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Site:
Galley-Deck 8 - The Colonnade
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Violation:
The final sanitizing rinse temperature of the in-use hood-type glasswash machine did not continuously reach a minimum of 160F at the utensil surface. The inspector's thermocouple measured 156F and 153F during two cycles. On the third cycle the inspector's tip-sensitive thermometer measured 166F and the crew member's tip-sensitive thermometer measured 157F. The machine's manifold temperature gauge measured 183F.
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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.:
26
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Site:
Buffet-Deck 3 - Officer / Staff Mess
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Violation:
Old juice residue was in the splash area of the juice machine. This machine had been cleaned and was not in use during the inspection.
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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:
Galley-Deck 4 - Room Service
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Violation:
The food locker's door handle was soiled with a sticky residue.
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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.:
33
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Site:
Galley-Deck 4 - Starboard Warewash
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Violation:
Water dripped from the outside of the in-use rack-type dishwash machine's exhaust hood overhang and pooled 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.:
33
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Site:
Pantry-Housekeeping 7.4.45
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Violation:
Water, from an unknown source, pooled under the stainless steel table to the right of the ice machine. Cleaning started immediately.
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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:
Food Service General-Coffee Machines
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Violation:
Carpet was used as the deck material below the personal coffee machines in the following locations:
Staff Captain's office and Staff Chief Engineer's office.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 4 - Cold Galley #1 / Dry Store
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Violation:
Water leaked from a deckhead hatch and pooled on the deck in front of the spice locker.
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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-Dishwash Machine
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Violation:
Condensate was along the inside of the exhaust hood overhang of the clean side of the dishwash machine and dripped onto the deck below.
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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 4 - Potwash
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Violation:
Two open penetrations were on the deckhead above the hood-type potwash machine. It appeared the deckhead light had been relocated.
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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 - Potwash
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Violation:
Condensate was on the deckhead above the in-use hood-type potwash machine.
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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.:
37
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Site:
Galley-Deck 4 - Potwash
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Violation:
Condensate was on the deckhead above the in-use hood-type potwash machine.
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Recommendation:
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.:
37
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Site:
Galley-Deck 4 - Starboard Warewash
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Violation:
Water dripped from the outside of the in-use rack type dishwash machine's exhaust hood overhang.
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Recommendation:
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Item No.:
37
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Site:
Galley-Dishwash Machine
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Violation:
Condensate was along the inside of the exhaust hood overhang of the clean side of the dishwash machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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