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Item No.:
08
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Site:
Buffet-Deck 18 - Hot Holding Area
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Violation:
The undercounter steam generating unit did not have a backflow prevention device on the potable water line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: food service equipment or any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Buffet-Deck 19 - La Brasserie
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Violation:
The countertop coffee maker did not have a backflow prevention device on the potable water source.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: For food service equipment.
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Item No.:
08
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Site:
Galley-Deck 5 - La Foglia Pantry
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Violation:
The plastic tubes attached to the carbonator backflow prevention devices' vents were positioned in a manner that prevented water from draining out of the vent. Corrective action began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 18 - Zen Pool - Port/Starboard Side
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Violation:
The shepherd's hook was not located in a prominent location that was fully visible from the pool perimeter.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
During voyage AMC-03, the AGE log stated that a nonfood employee had AGE symptom onset at 1700 on 1 May 2025. This nonfood employee did not report to medical until 2 May 2025 at 1645. The nonfood employee went to work and to the crew mess after their symptom onset and before they reported to medical.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
12
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Site:
Bar-Deck 4
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Violation:
A crew member drank coffee from a paper cup on the crew side of the bar.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
17
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Site:
Galley-Deck 6 - Bubbles Pantry - Portside
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Violation:
The bulk-milk machine listed on the time control plan was not labeled 'Time Control' on the unit.
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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:
Preparation Room-Deck 3 - Meat Holding Room 257
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Violation:
Ground lamb was stored above whole cuts of lamb. Both types of meat were in covered plastic containers.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Separating types of raw animal foods during storage, preparation, holding, and display by arranging each type of food in equipment so that cross-contamination of one type with another is prevented.
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Item No.:
19
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Site:
Provisions-Deck 4 - Transportation Corridor
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Violation:
Three pallets of approximately 150 cases of bottled water were stored on raw wooden pallets. The pallets were received seven days before the inspection on 26 April 2025.
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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; 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:
Buffet-Deck 18 - Wellness/Vitality
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Violation:
During active service, utensil handles were resting inside one container of salad and one container of condiments. A crewmember was removing the set of tongs as the inspector approached. The salad and condiments were discarded.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Deck 18 - Dessert Area
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Violation:
During active service, one set of utensil handles were resting inside a container of cookies. The container was removed immediately. A crewmember was removing the set of tongs as the inspector approached. The salad and condiments were discarded.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 8 - Eataly Restaurant
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Violation:
Three previously cleaned and sanitized cutting boards were heavily scored making them difficult to keep clean. The cutting boards were removed. The cutting boards were not being used at the time of the inspection.
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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; and (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.:
20
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Site:
Galley-Deck 4 - Grill Line Reach-In Refrigerator GN 2-1
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Violation:
The refrigerator door would not open during the inspection. The door was fixed during 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 4 - International Line Show Galley
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Violation:
Excess silicon on the flat-top heating unit created a difficult-to-clean surface. Black plastic/sealant was peeling around the flat-top heating unit to countertop juncture.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 4 - American Line Show Galley
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Violation:
Plastic sealant on the underside of the griddles and deep fat fryers was peeling, creating difficult-to-clean surfaces.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Galley-Deck 19 - La Brasserie
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Violation:
Food was in the filter basket inside the wash compartment of the flight-type warewashing machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 18 - Warewashing Area
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Violation:
The three compartment sink's chlorine sanitizing solution concentration exceeded 200ppm. When tested, the chlorine indicator strips turned black immediately indicating chlorine levels exceeding 200ppm. The three compartment sink was in operation with pots inside the sanitizing tub solution at the time of the inspection. Water was added until the desired range was achieved.
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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:
Galley-Deck 5 - Potwashing Area
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Violation:
The flight-type conveyor potwashing machine utensil surface did not reach 160F at the final rise after several attempts and methods. Crew increased the water pressure in the machine, and 160F was only reached after they implemented corrective action. This area was in operation at the time of the inspection.
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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. Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 5 - Dishwashing Area - Portside
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Violation:
The crew drinking fountain spout was soiled with pink debris. Corrective action began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 6 - Bubbles Pantry - Portside
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Violation:
The inside of the ice bin was soiled with a small amount of black debris. Corrective action began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 - American Line Show Galley
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Violation:
Plastic sealant on the underside of the griddles and deep fat fryers was peeling, creating difficult-to-clean surfaces. Around the grease chutes, black plastic or sealant was peeling and the area was soiled with excess grease.
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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:
Bar-Deck 8 - Elixer
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Violation:
A white powder-type residue was resting on the top of the entire sneeze guard shelf. This area had been previously 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.:
30
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Site:
Galley-Deck 4 - American Line Show Galley
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Violation:
The soap supplied in the counter-recessed soap dispenser was watery and did not lather. Corrective action began immediately.
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Recommendation:
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:
Food Service General-Deck 4 - Provisions Refrigerators and Freezers
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Violation:
Dripping condensate and frozen condensate had collected on several bulkheads in the provision area refrigerators and freezers. Active provisioning was not taking place in these units at the time of the inspection. The source of the water could not be identified.
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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
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Soiled water dripped from the bottom of the combination oven 0561216 and pooled on the deck. The source of the water could not be identified.
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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.:
36
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Site:
Galley-Deck 4 - International Line Show Galley
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Violation:
The light intensity could not reach 220 lux at several areas on the buffet line countertop.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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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