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Item No.:
05
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Site:
Potable Water-Deck 10 - Far Point
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Violation:
The chlorine residual manual comparison test to the analyzer was greater than 0.2. The analyzer measured 2.5 ppm. The crew measured 1.9 and 2.00 ppm while the inspector measured 1.50 and 1.87 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Aft Bunker Analyzer
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Violation:
During active potable water bunkering, the pH manual comparison test to the analyzer was greater than 0.2. The analyzer measured pH 7.75. The crew measured pH 8.04 and 'Hi' (pH 8.5 or greater) while the inspector twice measured pH greater than 8.40. Bunkering occurred for two hours prior to these comparison tests.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Aft Bunker Analyzer
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Violation:
During active potable water bunkering, the pH manual comparison test to the analyzer was greater than 0.2. The analyzer measured pH 7.75. The crew measured pH 8.04 and 'Hi' (pH 8.5 or greater) while the inspector twice measured pH greater than 8.40. Bunkering occurred for two hours prior to these comparison tests.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone Variance
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Violation:
The approved variance and depth marker stated zero water depth. When the facility was in operation, the water depth measured approximately 0.5 to 1 inch. The back wall water depth rose to the top of the anti-entrapment drain cover.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers. Ensure there is no standing water in this facility, as required by the approved variance and posted depth markers.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool #3 - Public Vomit Accident
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Violation:
The vomit accident record for 20 June 2025 did not include the response steps taken.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
13
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Site:
Galley-Deck 3 - Sauce Station Walk-in Refrigerator
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Violation:
Crew could not demonstrate that the six trays of 'fried chicken' prepared on 29 June 2025 achieved a full-cook temperature of 165F prior to the start of cooling. The cooling logs provided by the crew identified batch #1 initiated cooling at a temperature of 101F and batch # 2 at 105F. Following cooling, these six trays were placed on temperature control with a 7-day discard label. Crew explained once the chicken is removed from temperature control, it is reheated and served. Crew explained the initial step in the cooking process is not a full cook to the appropriate 165F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
13
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Site:
Galley-Deck 11 - Chops Grille
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Violation:
Crew working in the area were not informed of temperatures of a pan of lamb chops on a cart prior to the food's removal from temperature control. Food temperatures obtained by the inspector and crew member measured 43-46F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 11 - Chops Grille
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Violation:
A pan of lamb chops on a cart measured 43-46F with the inspector and crew?s tip-sensitive thermometers. A crew member working the area estimated the lamb chops had been left out for 20-25 minutes. The crew member was not informed of the temperatures prior to the food's removal from temperature control. Also, there was no cooling log entry for this food nor was a food transportation log provided.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 - Sauce Station Walk-in Refrigerator
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Violation:
Crew could not demonstrate that the six trays of 'fried chicken' prepared on 29 June 2025 achieved a full-cook temperature of 165F prior to the start of cooling. The cooling logs provided by the crew identified batch #1 initiated cooling at a temperature of 101F and batch # 2 at 105F. Following cooling, these six trays were placed on temperature control with a 7-day discard label. Crew explained once the chicken is removed from temperature control, it is reheated and served. Crew explained the initial step in the cooking process is not a full cook to the appropriate 165F.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites.
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Item No.:
16
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Site:
Preparation Room-Deck 1 - Fish Box
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Violation:
Three large containers of tilapia measured greater than 41F. The tilapia measured 46F, 48.9F, and 46.9F by the inspector's thermometer. The tilapia measured 45.1F, 48.7F, and 45.1F by a crew member's thermometer. The tilapia was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Deck 2 - Ice Machine
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Violation:
A slotted fastener was on the ice thickness sensor. The fastener was changed to a nonslotted fastener.
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Recommendation:
Use only 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.:
21
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Gaps were present on the arms connecting the technical compartment and the arms of the two tilting kettles. This created a difficult to clean area. The gaps were closed prior to the end of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
The black rubber gasket on the tilting pan was ripped, creating a difficult to clean area. Crew stated this had been previously reported.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 4 - Trolley Wash
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Violation:
Three rungs had disconnected from the trolley, exposing open penetrations which allowed water to collect inside the trolley and made the area difficult to clean. The trolley was removed and sent to be welded.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The black gasket on the arm connecting the tilting kettle to the technical compartment was ripped, creating a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 11 - Soft Serve
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Violation:
The covers were poorly chipped on ice cream machines #1 and #2.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - El Loco
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Violation:
A pipe was wrapped with a rag and tape which made the area difficult to clean. Crew stated they were expecting new equipment to be attached to this heating system.
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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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Bar
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Violation:
The back bar countertops were heavily chipped along the edges.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Bar
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Violation:
The back bar bottle display shelving was chipped which made the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Portside
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Violation:
The undercounter cabinets were heavily chipped making the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer "Favorites" Station
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Violation:
Eight hot plates had silicone in disrepair on all sides with encrusted old food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 3 - Glasswash Machine
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Violation:
The rack-type glasswash machine's bottom spray nozzle on the left vertical final sanitizing rinse spray arm 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 of these guidelines; (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.:
26
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Site:
Galley-Deck 3 - Ice Machine at Galley Entrance
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Violation:
Black debris from the evaporator accumulated in the ice bath. The machine was taken out of service and cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 4 - Trolley Wash
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Violation:
Water collected inside the trolley where three rungs had disconnected.
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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:
Galley-Deck 3 - Pastry
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Violation:
Water pooled on the counter under the continuously dripping utility sink.
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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:
Bar-Deck 11 - Lime and Coconut
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Violation:
More than a day?s worth of dust accumulated on the back bar display shelving.
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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:
Galley-Deck 11 - Windjammer "Favorites" Station
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Violation:
Old food debris was encrusted in the silicone of eight hot plates.
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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:
Buffet-Deck 11 - Windjammer Waiter Station Starboard Aft
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Violation:
The back bulkhead was in disrepair and peeling.
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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:
Galley-Deck 11 - Chops
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Violation:
The deck grout near the hot grill stations was in disrepair or missing.
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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.:
34
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Site:
Galley-Deck 3 - Pastry
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Violation:
Water dripped continuously from the utility sink's faucet onto the counter.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 14 - Izumi
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Violation:
The light intensity measured less than 110 lux in front and on the side of the deck-mounted refrigerator wine storage cabinet.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Deck 11 - Lime and Coconut
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Violation:
The light intensity measured less than 220 lux at the preparation counters. The deckhead light bulb was not working which affected the required light intensity in this area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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 - Hot Galley
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Violation:
A small spider was on the technical compartment of the right tilting kettle.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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