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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A food employee had an onset of acute gastroenteritis (AGE) symptoms on 20 July 2025 at 1700 and reported to medical on 21 July at 1650. According to their timecard, they worked on 20 July from 1709 - 2239 and on 21 July from 0707 - 1025 and 1216 - 1403. They had a cabin mate.
A food employee had an onset of AGE symptoms on 30 June at 0100 and reported to medical that day at 1130. According to their timecard, they worked from 0700 - 1130. They had two cabin mates. According to their Food Traceback for Food Handler's with AGE form, they were preparing provolone cheese during work hours. The form stated 'standard action plan was then implemented' and not the actual disposition of the food.
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Recommendation:
When food employees 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. 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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck 11 - Eye Scream
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Violation:
Temperature controlled for safety (TCS) ice cream mix inside the hoppers of 6 ice cream machines were measured at temperatures that ranged between 48-50F with crew and the inspector's tip sensitive thermometers. The ice cream was on temperature control. Each of the ice cream machines had two hoppers each. It was determined the ice cream machines were not powered on after the ice cream mix was emptied into the hoppers earlier in the day. The ice cream mix was discarded and the units were cleaned and sanitized.
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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 11 - Ramones Cantina
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Violation:
A tray of cooked hamburgers and a pan of cooked rice under the center counter heating unit were not labeled with 4-hour discard labels. The outlet is open for more than 4-hours, and according to the posted time control plan, individual trays are to be labeled with a 4-hour discard label. Additionally, trays containing bowls of pre-made salads and sandwiches inside the undercounter time control refrigerator for this station were not labeled with 4-hour discard labels. This area is also open more than 4-hours. These deficiencies were corrected.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Other-Deck 12 - Concierge Lounge
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Violation:
Two small metal bowls with sugar cubes at each of the two self-service beverage stations did not have self-closing lids. Additionally, the tongs for the service of the sugar were not protected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Deck 11 - Cabanas - Port Soup Station
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Violation:
The lower edge of the glass sneeze shield did not have an edge guard to prevent accidental chipping. This was corrected during the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 11 - Cabanas - Service Counters
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Violation:
Open seams were present at countertop junctures along the working sides, countertop to bulkhead junctures, and beverage station backsplash to coving junctures. Food soil of more than a day's accumulation was in some of the open seams identified throughout many buffet outlets. Additionally, silicone installed around the perimeters of cold and hot wells and cook tops was peeling in multiple locations.
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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 - Hot Galley
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Violation:
The grease chute's protective cover was missing, creating a hard-to-clean surface, on the flat-top grill near the entrance to the potwash.
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Recommendation:
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.:
22
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Site:
Galley-Deck 11 - Cabanas Dishwash
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Violation:
A stack of blue glasswashing racks were stored on the deck at the soiled end of the flight type dishwash machine.
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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 necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Galley-Deck 2 - Office Mess Beverage Station
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Violation:
Old milk residue was on the food splash area above the coffee dispenser. This was cleaned 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.:
26
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Site:
Dining Room-Deck 3 - Royal Palace WaiterStation (23, 24, 25, 26)
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Violation:
The inside of four pitchers had old juice residue. This was corrected 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.:
27
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Site:
Galley-Deck 11 - Cabanas Dishwash
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Violation:
Condensate collected on the deckhead at the soiled end of the flight type dishwash machine and dripped onto the soiled end of the machine and the conveyor track below. Additionally, condensate collected around the cold air supply vent at the soiled end between the flight-type dishwash and the glasswash machine. Dripping condensate landed on the deck and on staged soiled items below this vent.
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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 - Cabanas Dishwash
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Violation:
The bottom corners and surfaces of two portable plate trolleys were soiled with a greasy residue and old food debris. Previously cleaned and sanitized plates were stored in these trolleys. The plates were sent to be re-sanitized.
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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:
Buffet-Deck 11 - Cabanas - Service Counters
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Violation:
Open seams were present at countertop junctures along the working sides, countertop to bulkhead junctures, and beverage station backsplash to coving junctures. Food soil of more than a day's accumulation was in some of the open seams identified throughout many of the buffet outlets.
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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:
Other-Deck 12 - Concierge Lounge
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Violation:
Standing water was inside the blender at the bar. The outlet was not in operation at the time of the observation.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 12 - Palo - Starboard Forward Waiter Station
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Violation:
Miscellaneous food equipment and linens were stored inside compartments at this station alongside non-food equipment to include a vacuum cleaner, paging equipment, and a black trash bag containing caster wheels.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
28
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Site:
Galley-Deck 11 - Cabanas Dishwash
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Violation:
The bottom corners and surfaces of two portable plate trolleys were soiled with a greasy residue and old food debris. Previously cleaned and sanitized plates were stored in these trolleys. The plates were sent to be re-sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
28
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Site:
Dining Room-Deck 3 - Royal Palace Waiter Station (23, 24, 25, 26)
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Violation:
The inside of four pitchers had old juice residue and were stored alongside clean pitcher. This was corrected immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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.
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Item No.:
33
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Site:
Galley-Deck 3 - Animator's Walk-in Refrigerator
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Violation:
A gap was on the lower part of the corner profile strip of 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.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Minor pitting was throughout the deck tile grouting.
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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 2
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Violation:
The deck grouting was in disrepair near the entrance to the galley.
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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 - Cabanas Dishwash
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Violation:
A stack of blue glasswashing racks were stored on the deck at the soiled end of the flight type dishwash machine.
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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 11 - Cabanas Dishwash
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Violation:
Condensate collected on the deckhead at the soiled end of the flight type dishwash machine and dripped onto the soiled end of the machine and the conveyor track below. Additionally, condensate collected around the cold air supply vent at the soiled end between the flight-type dishwash and the glasswash machine. Dripping condensate landed on the deck and on staged soiled items below this vent.
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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.:
36
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Site:
Galley-Deck 11 - Cabanas Dishwash
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Violation:
The light intensity at the soiled entrance of the flight-type dishwash was less than 220 lux.
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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.:
36
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Site:
Galley-Deck 11 - Sweet & Treats
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Violation:
The light intensity along the back counter to the right of the right counter-mounted ice cream machine and above the undercounter dishwash machine could not reach 220 lux. During the inspection, ice cream parts for the machine were staged at this location.
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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.:
37
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Site:
Galley-Deck 11 - Cabanas Dishwash
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Violation:
Condensate collected on the deckhead at the soiled end of the flight type dishwash machine and dripped onto the soiled end of the machine and the conveyor track below. Additionally, condensate collected around the cold air supply vent at the soiled end between the flight-type dishwash and the glasswash machine. Dripping condensate landed on the deck and on staged soiled items below this vent.
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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 remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 2 - Beverage Station
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Violation:
Two small flies were inside the technical space below the ice cream machine.
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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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