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Item No.:
21
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Site:
Food Service General-Countertops
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Violation:
Countertops on the crew side of service were damaged in several food venues, which made them difficult to clean. Areas included the following:
- Waves Bar: damaged countertop near the speedwell
- Surfside Bar (portside): damaged grout created a gap between the bar well and counter
- Surfside buffet line: cracked countertops
- Palomar buffet line: chipped countertop on buffet line and sides of buffet counter were severely damaged with broken pieces of decorative tiles
- Texas Smokehouse: cracked countertop and broken corners of cold well
- Nudles: cracked countertop
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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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following food areas:
- Surfside Cafe: one small fly near portside condiment station
- Surfside Grill: one small fly
- Local Bar: one small fly
- Indulge Food Hall Warewash Area: One small fly on previously cleaned and sanitized dishes
- Texas Smokehouse: one small fly
- Indulge Food Hall Starboard Beverage Station: one small fly
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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.:
27
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Site:
Bar-Deck 17 - Waves Bar
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Violation:
The legs of the portable frozen drink machines were soiled with more than a day's worth of accumulated food 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.:
19
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Site:
Bar-Deck 17 - Waves Bar
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Violation:
A bottle of Prosecco was uncorked and stored unprotected in the cold well.
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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; (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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
34
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Site:
Galley-Deck 17 - Palomar
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Violation:
The faucet in between the soda and juice machines continuously dripped water while turned off.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
12
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Site:
Galley-Deck 17 - Palomar
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Violation:
A refrigeration technician opening the ice machine removed their gloves, placed the used gloves on the ice machine above the ice bin, then put on another pair of gloves without washing their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
33
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Site:
Galley-Deck 17 - Palomar
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Violation:
The bottom bulkhead panel and coving was detached from the bulkhead at the entrance of the galley creating a difficult to clean gap.
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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.:
27
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Site:
Galley-Deck 17 - Food Republic
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Violation:
Water continuously dripped from the technical compartment above reach-in refrigerator #5 and ran down the refrigeration unit front door.
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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 17 - Surfside Grill
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Violation:
At 1315, a piece of bacon, which was served for breakfast, was found on the deck in-between the buffet line and a trolley.
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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.:
38
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Site:
Galley-Deck 8 - Indulge Food Hall Warewash Area
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Violation:
A wet mop was stored in an empty bucket preventing it from drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
37
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Site:
Galley-Deck 8 - Indulge Food Hall Warewash Area
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Violation:
Excessive smoke coming from the Tandoori Ovens escaped the ventilation hood, which made the area smoky.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
30
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Site:
Galley-Deck 8 - Toilet Room for Food Workers
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Violation:
Toilet room B-08-5-004 was out of service; consequently, crew had to use the toilet room on Deck 7.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
20
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Site:
Galley-Deck 8 - Indulge Food Hall Blast Chiller
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Violation:
The reach-in blast chiller had been out of service since 30 May 2026.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
26
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Site:
Galley-Deck 6 - Cagney's Steakhouse
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Violation:
Two previously cleaned and sanitized cutting boards were stored soiled. One had sticker residue on it and one had a piece of hair on it.
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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.:
20
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Site:
Galley-Deck 6 - Cagney's Steakhouse
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Violation:
A stored previously cleaned and sanitized cutting board was heavily scored.
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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.:
38
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Site:
Galley-Deck 6 - Chemical Locker
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Violation:
A wet mop was stored inside a mop bucket, which prevented it from properly air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
27
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Site:
Galley-Deck 6 - Room Service
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Violation:
Excessive condensate collected around the outer portion of the walk-in refrigerator's door seal.
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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.:
37
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Site:
Galley-Deck 6 - Scarpetta
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Violation:
Excessive condensate collected around the combination oven and around refrigerator door seals throughout the galley. According to the Chief Refrigeration Technician the ventilation is only increased in the galley one hour prior to service to conserve energy. The venue opens at 17:30; however, cooking begins at 1600. The inspector and crew discussed the need to increase ventilation earlier and the need to cover all hot wells to prevent excessive steam from collecting.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
30
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Site:
Galley-Deck 7: Toilet Room #C-07-5-006
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Violation:
The doors for the men's and women's toilet rooms were 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.:
30
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Site:
Galley-Deck 7: Toilet Room #C-07-5-006
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Violation:
A metal spring was in the bottom of the handwashing sink. It was unclear where the spring had come from.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
27
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Site:
Bar-Deck 7: Lab of Labs
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Violation:
Dust collected on the back bar active bottle storage shelves.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
The AGE surveillance log stated that a food employee had symptom onset at 1930 on 28 April 2026. This food employee reported to medical on 28 April 2026 at 1945. During isolation it was discovered that the food employee symptoms actually started at 0800 on 28 April 2026. The food employee went to work and to the crew mess after their symptom onset and before they reported to medical. A food risk assessment was conducted, and the worker was disciplined.
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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.
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Item No.:
39
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Three house flies were around 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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