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Item No.:
08
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Aft
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Violation:
The backflow prevention device for the countertop soda dispensing 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.:
08
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Starboard Side/Aft
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Violation:
The backflow prevention device for the countertop soda dispenser 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.:
08
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Site:
Buffet-Deck 5 - Cafe Latte
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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.:
08
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
The backflow prevention device for the countertop coffee maker 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.:
08
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Site:
Other-Garbage Room
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Violation:
The technical water lines in the garbage room were striped, blue/gray/blue; however, they were not directed to the potable water system.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Potable Water-Engine Room Static Mixer
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Violation:
A static mixer was installed; however, the vessel did not have a copy of the manufacturer's literature for installation, operation, and maintenance.
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Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
Ensure a static mixer, if used, is installed per the manufacturer's recommendation and a copy of all manufacturer's literature for installation, operation, and maintenance is maintained.
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Item No.:
12
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Site:
Galley-Deck 4 - Hot Line Area
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Violation:
One hot line food handler wearing gloves left the hot line to retrieve another pan of food. Upon returning to the hot line, the food handler did not wash their hands prior to donning gloves.
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Recommendation:
Ensure food employees clean their hands before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
16
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Site:
Galley-Deck 4 - Hot Grill Station
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Violation:
The hot grill cook did not take temperatures of the food being cooked on the grill prior to placing the food on the time control hot line.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control.
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Item No.:
19
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Site:
Galley-Deck 4 - Food Service Area
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Violation:
Multiple waiters picking up food from the hot line were returning to the dining room through the soiled drop-off area. Carts with food and individual waiters were passing in close proximity with waiters returning with soiled transportation carts.
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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;
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Item No.:
20
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Site:
Galley-Deck 11 - Park Cafe
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Violation:
The out-for-use previously cleaned and sanitized cutting board was stained with food debris and scored. The cutting board had not been used prior to the inspection.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
21
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Site:
Bar-Deck 11 - Solarium
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Violation:
The back bar active bottle storage shelves were chipped, scored, and in disrepair making them difficult to clean.
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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. 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.:
21
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Site:
Other-Engine Control Room
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Violation:
The espresso machine's mounting plates had difficult to clean crevices.
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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.:
26
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Site:
Galley-Deck 11 - Park Cafe
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Violation:
The out-for-use previously cleaned and sanitized cutting board was stained with food debris and scored. The cutting board had not been used prior to the inspection.
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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:
Other-Engine Control Room
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Violation:
The countertop below the espresso machine's mounting plates was soiled with more than a day's accumulation of coffee grounds.
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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:
Pantry-10 - Housekeeping Pantry 10-2-011
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Violation:
A clean storage rack was soiled with dried food debris on the top edge. Two previously cleaned and sanitized metal trays were stored on this rack.
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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:
Pantry-10 - Housekeeping Pantry 10-2-011
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Violation:
Two previously cleaned and sanitized metal trays were stored on a rack that was soiled with dried food debris on the top edge.
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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.
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Item No.:
28
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Site:
Dining Room-Deck 4 - Waiter Stations
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Violation:
Multiple waiter stations and clean storage areas were not designated accordingly, creating multiple areas where soiled utensils were stored next to previously cleaned and sanitized serving utensils and linen.
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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.
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Item No.:
28
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Site:
Buffet-Deck 11 - Windjammer - Soiled Drop-Off Station - Aft
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Violation:
A container of previously cleaned and sanitized; cups, utensil racks, and serving trays were stored in the soiled drop-off station. Additionally, the previously cleaned and sanitized cups were stored wet nested.
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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. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer - Soiled Drop-Off Station - Aft
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Violation:
Soiled utensils, used linen, and containers of food debris were stored on carts positioned on carpet just outside the soiled drop-off station.
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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.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Aft
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Violation:
An excess amount of water pooled on the deck in this area.
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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:
Buffet-Deck 11 - Windjammer - Soiled Drop-Off Station - Starboard Side
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Violation:
The deck to bulkhead cart protection rail was chipped, scored, and cracked making the area difficult to clean.
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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.
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Item No.:
33
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Site:
Bar-Deck 11 - Solarium
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Violation:
The active bottle storage shelving did not have coving making the area difficult to keep clean.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, and bar food storage areas.
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Item No.:
33
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Site:
Buffet-Deck 5 - Cafe Latte
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Violation:
A hole was in the undercounter cabinet bulkhead creating a thoroughfare for pests.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 5 - Pass-thru Station
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Violation:
The material covering the bulkhead was absorbent, peeling and in disrepair making the area difficult to clean. Additionally, the bulkhead material was stained.
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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.
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Item No.:
33
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Site:
Dining Room-Deck 4 - Food Service Area
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Violation:
Multiple carts used for soiled utensil storage were placed on carpet throughout the dining room just outside waiter stations with tile decking.
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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.
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Item No.:
36
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Site:
Bar-Deck 11 - Solarium
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Violation:
The light intensity could not reach 220 lux for cleaning purposes in the back bar active bottle storage shelf area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Aft
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Violation:
The light intensity was below 220 lux in the self-serving areas of the beverage station.
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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 consumer self-service areas.
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Item No.:
39
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Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Starboard Side/Aft
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Violation:
One small fly was in this 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.:
39
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Site:
Galley-Deck 5 - Bakery
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Violation:
One fly was in this 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.:
40
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Site:
Provisions-Incoming Food and Supplies Inspection
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Violation:
Three entries on both the 5 May 2026 and 10 May 2026, incoming provision shipment inspection log, did not state if forty pallets were accepted or rejected, and if pests were found. It was unknown if the shipment had arrived or if it was a clerical error.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Ensure a record of these inspections is available for review during inspections.
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