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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
The free halogen residual measured by the halogen analyzer during bunkering was greater than 0.2 ppm from the free halogen residual measured by the crew?s and inspector?s manual test. The crew's and inspector's manual test measured 2.50, 2.40, and 2.71 ppm, while the analyzer-chart recorder showed 2.80, 2.80, and 2.71. Measurements were collected approximately one hour after bunkering commenced.
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Recommendation:
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least hourly during the bunkering of potable water.
Ensure a test kit is available for testing free halogen residual levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free halogen residual normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Bunkering Charts
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Violation:
On March 15, 22 and 24 2026 there were no calibration recorded on the charts.
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Recommendation:
Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Potable Water Tank #1 Portside and Starboard was not inspected, cleaned and disinfected at least every two years per the last inspection date which was June 9, 2024 (portside) and May 27, 2024 (starboard). Crew stated tank maintenance is scheduled for July 2026.
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Recommendation:
Inspect, clean, and disinfect potable water tanks at least every 2 years.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
From May 7 2026 - May 8 2026 'Potable Water Tank #2C's paint was cured for 22 hours and 50 minutes 32C. According to the instructional manual full curing is to be conducted for 36hours.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 Aft Pool
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Violation:
The water fill level exceeded the pool skim by approximately 5 inches resulting in insufficient skim. In addition, multiple drains surrounding the perimeter of the pool was clogged with hair and other debris.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces. For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment.
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Item No.:
33
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Site:
Provisions-Deck 0 - Miscellaneous Storage (Room #8)
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Violation:
Frozen condensate was on the deckhead throughout this area. No stored items were affected.
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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.:
19
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Site:
Galley-Deck 0 - Dry Storage Area
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Violation:
A flour scoop was stored in a stainless steel pan with no protection. This was immediately corrected.
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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.
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Item No.:
34
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Site:
Bar-Deck 3 - Lobby
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Violation:
Water consistently dripped in the utility sink basin located at the back bar.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Bar-Deck 3 - Lobby
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Violation:
The lighting intensity was less than 220 lux in front of the back bar liquor storage for cleaning mode.
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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.:
33
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Site:
Galley-Deck 3 - Center
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Violation:
A brown substance pooled in the deckhead light fixture near tilting pan #5.
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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:
Galley-Deck 3
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Violation:
Tiles were missing grout and had water protruding from beneath near the deep fat fryer.
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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:
Pantry-Deck 3 - Starboard Wine Cellar
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Violation:
Brown and black residue was on the removable plastic panel and above the ice cuber.
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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.:
39
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Site:
Bar-Deck 5 - Piano
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Violation:
One fruit fly was in the back bar 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.:
33
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Site:
Pantry-Deck 5 - Piano
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Violation:
Water dripped from the handwashing sink and pooled on the deck below.
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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.:
34
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Site:
Pantry-Deck 5 - Piano
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Violation:
Water dripped from the handwashing sink and pooled on the deck below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
28
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Site:
Buffet-Deck10 - Lido Starboard Beverage Station
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Violation:
Approximately 50 plastic cups were stacked wet nested and out for passenger self service.
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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.:
27
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Site:
Buffet-Deck10 - Lido Starboard Beverage Station Ice Machine
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Violation:
Excessive condensate collected on an insulated pipe causing a dark mildew to form inside the technical compartment.
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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:
Buffet-Deck10 - Lido Starboard Beverage Station
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Violation:
Excessive condensate collected on an insulated pipe causing a dark mildew to form inside the technical compartment beneath the ice machine,.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
33
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Site:
Buffet-Deck10 - Lido Cold Room #52
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Violation:
Water continuously splashed from the evaporator condenser unit's drain line at the air gap and accumulated on the deck. A work order was previously submitted.
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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-Deck10 - Deli Section
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Violation:
The cover for a bulkhead electrical area was detached and propped up against the bulkhead.
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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.:
36
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Site:
Buffet-Deck10 - Portside Beer Station
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Violation:
The lighting intensity at the self-service beer station did not reach 220 lux.
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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.:
21
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Site:
Buffet-Deck10 - Sweet Spot
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Violation:
The swinging doors at the entryway were damaged and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Galley-Deck10 - Pizzeria/Bagel
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Violation:
The thick grout surrounding the hot top was in disrepair. A piece was easily removed and crumbled.
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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:
Galley-Deck10 - Pizzeria/Bagel
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Violation:
A tray containing four used containers of cream cheese that had been out for breakfast service was stored in the time-control refrigerator. The area was inspected at 10:45AM; however, the time-control plan stated breakfast service was from 06:00 to 09:30AM. The items were discarded.
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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) Is discarded within 4 hours of placement on time control.
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Item No.:
27
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Site:
Buffet-Deck10 - Starboard Outdoor Beverage Station Ice Machine
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Violation:
A dark substance accumulated in the technical space above the ice chute. The area was not in a food splash zone as the ice chute was completely covered.
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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:
Dining Room-Deck12: Steakhouse
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Violation:
Dust accumulated in the vents of the four wine refrigerators.
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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:
Dining Room-Deck10 - Cantina
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Violation:
The sealant around the fire shutter door deck tracks was in disrepair.
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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.:
21
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Site:
Dining Room-Deck10 - Guy's Burger Bar
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Violation:
A panel was missing on the side of the water fountain exposing the technical area and making it 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. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Deck10 - Blue Iguana
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Violation:
The countertop was difficult to clean because of a large hole that opened into the technical space where a frozen drink machine had previously been.
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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.:
21
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Site:
Bar-Deck10 -Red Frog
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Violation:
The countertop was difficult to clean because of a large hole that opened into the technical space where a frozen drink machine had previously been. The crew stated they no longer used a drink machine in that area.
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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:
Bar-Deck 5 - Caliente
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Violation:
The deck was soiled with old debris beneath the clean dish storage racks.
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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.:
21
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Site:
Bar-Deck 10 - Outdoor
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Violation:
The bar countertop was chipped in several areas making it 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.
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