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Item No.:
28
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Site:
Galley-Deck 4 - Port Hot Line
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Violation:
During active breakfast service, a stack of clear plastic plate covers was being used by waiters to cover plated food that was visibly dripping wet. One plate was covered by a dripping plate cover. Staff relocated the dripping plate covers to properly air dry and brought in dry ones for staff to use.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
19
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Site:
Galley-Deck 4 - Port Hot Line
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Violation:
During active breakfast service, a stack of clear plastic plate covers was being used by waiters to cover plated food that was visibly dripping wet. One plate was covered by a dripping plate cover. Staff relocated the dripping plate covers to properly air dry and brought in dry ones for staff to use.
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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; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 4 - Pastry
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Violation:
The top edge of the adhesive operating label of the deck mounted mixer near the marble preparation table was peeling and old food soil was on the area of the label that was peeling.
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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.:
27
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Site:
Galley-Deck 4 - Pastry
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Violation:
The top edge of the adhesive operating label of the deck mounted mixer near the marble preparation table was peeling and old food soil was on the area of the label that was peeling.
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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 4 - Eden Show Galley
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Violation:
The working edges of several marble countertops were rough and pitted in some areas. Staff reported that these counters are going to be resurfaced in March 2026.
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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.:
16
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Site:
Dining Room-Deck 4 - Cosmopolitan
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Violation:
There was no asterisk on the consumer advisory disclosure on the bottom right page of the breakfast menu to denote the food items that were undercooked or served raw. The asterisk was present on the sentence above and appeared to be a formatting error.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
26
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Site:
Galley-Deck 4 - Bistro
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Violation:
Old white food residue was on the black push plate of the previously cleaned and sanitized deli slicer.
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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.:
26
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Site:
Galley-Deck 4 - Bistro - Dishwash
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Violation:
Red residue was found on the food contact surface of a previously cleaned and sanitized pot that was stored in the clean staging area
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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.:
27
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Site:
Pantry-Deck 4 - Cafe al Bacio
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Violation:
Old food sediment and general debris were in the recessed holes of the plastic food trolley.
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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.:
18
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Site:
Provisions-Deck 2 - Dairy
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Violation:
A tray of raw eggs was stored on a shelf above containers of bar mixes. The eggs were relocated.
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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; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
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Item No.:
20
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Site:
Galley-Deck 5 - Raw on Five
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Violation:
The food contact base of the metal ice scoop was rough with weld projections that made cleaning difficult.
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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; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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.:
19
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Site:
Buffet-Deck 14 - Oceanview Cafe Sandwich Station
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Violation:
During lunch service, the handles of two self-service tongs were placed into bread baskets with the handles in contact with breads. The inspector waited approximately five minutes and staff working the station did not identify the issue until the inspector made them aware.
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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.:
31
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Site:
Buffet-Deck 14 - Oceanview Cafe Wok Station
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Violation:
Crew members were observed dumping spent sanitizer buckets into the utility sink at this station where wok pans were being rinsed between uses. Additionally, staff were filling and preparing new sanitizer buckets from this sink rather than an adjacent bucket filling station. A container of bleach was stored on the back working counter next to this sink immediately next to the gyro cooker that was not in operation.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
19
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Site:
Buffet-Deck 14 - Oceanview Cafe Wok Station
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Violation:
Crew members were observed dumping spent sanitizer buckets into the utility sink at this station where wok pans were being rinsed between uses. Staff were also filling and making new sanitizer buckets from this sink rather than an adjacent bucket filling station. A container of bleach was stored on the back working counter next to this sink immediately next to the gyro cooker that was not in operation.
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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; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
13
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Site:
Buffet-Deck 14 - Oceanview Cafe Wok Station
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Violation:
Crew members were observed dumping spent sanitizer buckets into the utility sink at this station where wok pans were being rinsed between uses. Staff were also filling and making new sanitizer buckets from this sink rather than an adjacent bucket filling station. A container of bleach was stored on the back working counter next to this sink immediately next to the gyro cooker that was not in operation.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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Item No.:
08
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Site:
Buffet-Deck 14 - Oceanview/Portside Beverage Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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Site:
Buffet-Deck 14 - Oceanview/Portside Beverage Station
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Violation:
One small 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.:
21
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Site:
Buffet-Deck 14 - Oceanview/Undercounter Technical Areas
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Violation:
Several undercounter technical areas had duct tape wrapped around existing pipe insulation. This tape made the pipe insulation difficult to keep clean.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
08
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Site:
Buffet-Deck 14 - Oceanview/Starboard Side Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Bar-Deck 15 - Sunset
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Violation:
The back bar active bottle storage shelves had 90 angles at the bottom self to bulkhead juncture creating difficult to clean areas.
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Recommendation:
Cove all food storage shelves for cleaning purposes.
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Item No.:
08
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Site:
Other-Deck 15 - Mast Grill
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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