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Item No.:
22
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Site:
Buffet-Deck 11 - Windjammer - Warewashing
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Violation:
Four baskets of silverware closely clumped together that had been previously cleaned and sanitized through the flight-type warewashing machine were soiled with food debris. Corrective actions began immediately.
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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:
Buffet-Deck 11 - Windjammer - Warewashing
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Violation:
The following previously cleaned and sanitized utensils stored within four baskets of silverware on the clean landing of the hood type warewashing machine were soiled with food debris:
- three forks
- eleven spoons
- one knife
Corrective actions began immediately.
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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.:
22
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Site:
Buffet-Deck 11 - Windjammer - Warewashing
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Violation:
Two final sanitizing rinse spray arm nozzles inside of the rack-type warewashing machine did not have a fan-like spray pattern. Corrective action began immediately.
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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.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
Water pooled inside four deckhead light fixtures in the walk-in refrigerator by the production area. This was corrected 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:
Buffet-Deck 11 - Windjammer
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Violation:
Water pooled inside one deckhead light fixture in the walk-in refrigerator by the pantry. This was corrected 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:
Buffet-Deck 11 - Windjammer - Starboard Side Show Galley
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Violation:
The white deckhead ventilation cover located above the serving line was peeling throughout. The venue was not in operation at the time of inspection.
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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:
Buffet-Deck 11 - Windjammer - Starboard Side Show Galley
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Violation:
Sealant along the left bulkhead on the employee side of the serving line was in disrepair exposing an open seam. This was corrected immediately.
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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.:
39
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Site:
Buffet-Integrated Pest Management - Flies
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Violation:
The following food areas had flies:
- Deck 11 - Windjammer - Starboard Side Freestyle Beverage Station - Three small flies were between the bulkheads and the freestyle beverage machines.
- Deck 11 - Windjammer - Starboard Side Waiter Station - Three small flies were over the trash chutes.
- Deck 11 - Pool Bar - One fly was over the bar counter. The venue was in operation at the time of the inspection.
- Deck 13 - Vortex Bar - One fly was over 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.:
21
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Site:
Buffet-Deck 11 - Windjammer - Starboard & Port Side Beverage Station
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Violation:
The countertop junctures had open seams, adjacent to the trays of coffee mugs on the serving line. This was corrected immediately.
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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.:
33
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Site:
Buffet-Deck 11 - Windjammer - Middle Starboard Side Waiter Station
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Violation:
The waiter station had three damaged deck tiles.
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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:
Buffet-Deck 11 - Windjammer - Middle Port Side Waiter Station
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Violation:
The waiter station had one damaged deck tile.
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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.:
26
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Site:
Bar-Deck 13 - Vortex Bar
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Violation:
One beer dispensing nozzle was soiled on the interior surface with a brown residue. The venue was not in operation at the time of the inspection. Corrective action was initiated immediately.
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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.:
33
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Site:
Bar-Deck 11 - Solarium Bar
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Violation:
Four open bottle shelves along the back bar counter were not coved.
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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.:
17
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Site:
Galley-Deck 11 - Solarium Cafe
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Violation:
The cold well did not have a time control label as per the time control plan. The venue was in operation at the time of the inspection. This was corrected immediately.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The hood-type warewashing machine had been out of order since 04 June 2026. Crew were aware and awaiting repair parts.
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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.
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Item No.:
29
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Site:
Galley-Deck 5 - Pastry
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Violation:
The handwashing station was obstructed by a trolley cart. The venue was in operation at the time of the inspection with a food employee actively performing food preparation within the proximity of the handwashing station. This was corrected immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Production Area
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Violation:
The following areas had cracked deck tiles and recessed grout:
- Roast cook station around the flat-top grill
- Underneath combination oven #47102
- Underneath combination oven #47103
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
24
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Site:
Galley-Deck 4 - Warewashing
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Violation:
The final sanitizing rinse plate surface temperature of the flight type warewashing machine was unable to achieve the required 160F and above when tested using the crew and inspector's temperature measuring device. The following plate surface temperatures were recorded by the crew's tip sensitive thermometer: 156F, 154F, & 153F. The inspector's temperature measuring device recorded a plate surface temperature of 158F. The manifold reading was 176F, which did not meet the minimum requirement of 180F as per the data plate posted on the machine. Crew began immediate corrective actions and were finally able to achieve a plate surface temperature of 163F. Food equipment was actively being washed and sanitized prior to arriving in this area. Crew returned all previously cleaned and sanitized food equipment to be reprocessed.
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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.:
17
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Site:
Bar-Deck 3 - Crew Bar
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Violation:
The counter-mounted milk storage unit for the coffee machine was not physically labeled as a time control equipment as per the time control plan. Corrective action began immediately.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
The most recent Legionella sampling in January 2026 did not include representative points from the galleys. All other required sampling locations were included.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
43
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Site:
Ventilation-Decks 10 and 11 - Droplet Separators
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Violation:
The droplet separators on the following air handling units were soiled with a significant amount of white and brown residue:
Deck 10 - Unit supplying the Bridge
Deck 11 - Unit supplying Windjammer Cafe
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Recommendation:
Keep air handling units clean.
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Item No.:
26
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Site:
Galley-Deck 3 - Crew Mess
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Violation:
The ice machine's evaporator deflector panel was soiled with a pink residue on the food-contact surface. Corrective action began immediately.
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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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