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Item No.:
24
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Site:
Galley-Deck 2
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Violation:
The recently used flight-type warewash machine's final sanitizing rinse was not functioning. Crew identified that a pump was in disrepair and fixed it before the inspector left the area.
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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.:
30
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Site:
Provisions-Deck 0 Dry Store
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Violation:
The food employee toilet room door was 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.:
33
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Site:
Preparation Room-Deck 1
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Violation:
The bulkhead/deck juncture had no coving on the left side of the room after the handwashing sink.
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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, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
36
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Site:
Buffet-Deck 2
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Violation:
The light intensity measured less than 220 lux at the portable self-service tables near the main buffet line.
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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 food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Deck 2
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Violation:
One small fly was near the beverage station.
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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.:
22
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Site:
Galley-Deck 2
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Violation:
The recently used flight-type warewash machine's final sanitizing rinse was not functioning. Crew identified that a pump was in disrepair and fixed it before the inspector left the area.
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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:
Galley-Deck 2
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Violation:
A circular penetration was in the bulkhead near the deck below the potwash handwashing 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Galley-Deck 3
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Violation:
The counter-mounted, hot water dispensing machine's spigot was soiled with more than a day's accumulation of white residue.
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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:
Galley-Deck 3
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Violation:
Approximately eight plate covers stored in the undercounter cabinet below the pick-up line were soiled on the outer surface with an unknown white 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 Hot Galley
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Violation:
Condensate was dripping from the deckhead circular air supply vent near the handwashing station.
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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.:
39
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Site:
Galley-Deck 5 Pastry
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Violation:
One small fly was near the handwashing station.
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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.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate collected on the outside of the flight-type warewash machine above the wash 2 - rinse door from a door gasket that was in disrepair.
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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:
Galley-Deck 5 Room Service
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Violation:
Two stacks of previously cleaned and sanitized plates on a portable cart had the top plate uncovered and not inverted.
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Recommendation:
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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Three employees continued working while exhibiting AGE symptoms.
*On 5 June 2026, a food employee had onset AGE symptoms at 0145 while working and reported to medical at 0300.
*On 23 June 2026, a nonfood employee had onset AGE symptoms at 2300 while working and reported to medical on 24 June 2026 at 0007.
*On 28 April 2026, a nonfood employee had onset AGE symptoms at 0900 while working and reported to medical at 1500.
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Recommendation:
When food employees are symptomatic and 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 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food-related areas or operations, including working with exposed food, warewashing, equipment, utensils, linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis 1 Mineralizers
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Violation:
The pipe striping for the distillate line after the mineralizer was blue/gray/blue with green arrows.
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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).
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour Report
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Violation:
The 24-hour report stated the total number of passengers for voyage 25637 was 3,822; however, the AGE surveillance log stated the total number of passengers was 3,882. Staff confirmed it was a clerical error.
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Recommendation:
Ensure the AGE report contains the following: (1) Name of the vessel; (2) Port of embarkation; (3) Date of embarkation; (4) Port of disembarkation; (5) Date of disembarkation; (6) Total number of reportable AGE cases among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) Total number of reportable AGE cases among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) Total number of passengers and crew members on the cruise.
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Item No.:
22
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Site:
Galley-Deck 9 Windjammer - Warewash
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Violation:
The rack-type warewashing machine's bottom right final sanitizing rinse spray nozzle did not have a fan-like spray pattern.
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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.:
22
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Site:
Galley-Deck 9 Windjammer - Warewash
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Violation:
A storage basket with previously cleaned and sanitized knives were closely clumped together making it difficult to adequately clean and sanitize the food-contact surface. Two knives were soiled with brown residue.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
26
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Site:
Galley-Deck 9 Windjammer - Warewash
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Violation:
Two knives stored in the previously cleaned and sanitized storage basket were soiled with a brown residue.
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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 9 Windjammer - Warewash
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Violation:
Two white bowls and one brown bowl stored in the clean storage racks were soiled on the nonfood-contact surface with food debris.
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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:
Galley-Deck 9 Windjammer - Warewash
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Violation:
Previously cleaned and sanitized bowls were stored on the clean storage racks next to two white bowls and one brown bowl that were soiled with food debris.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 Windjammer - Potwash
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Violation:
The soiled staging area was overwhelmed with soiled ware. This included two large stacks of soiled round pans stored in between the wash and rinse three-compartment sinks. Soiled baking pans were also stored outside of the potwash area, adjacent to the soup kettles. Additionally, the rinse compartment was soiled with food debris.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing. Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
21
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Site:
Galley-Deck 9 Windjammer - Plaza Bar
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Violation:
The counter-mounted coffee machine had an open seam between the countertop and the front left leg.
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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.:
20
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Site:
Bar-Deck 12 - Sky Lounge Bar
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Violation:
The soda dispensing gun on the bar counter had a slotted fastener in the food-splash zone.
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Recommendation:
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.:
39
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Site:
Bar-Deck 14 - Ellington's Bar
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Violation:
One fly was around the bar counter. The venue was not in operation at the time of the inspection.
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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.:
22
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Site:
Bar-Deck 9 - Solarium Bar
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Violation:
The chlorine test strip kit at the handwashing station expired on 01 April 2026.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
24
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Site:
Galley-Deck 9 - Port Side Waiter Station
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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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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