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Item No.:
08
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Site:
Potable Water-Deck 1- Cross Connection Log
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Violation:
The medical shower, near the back waiting room, had a different backflow prevention control device than what was listed on the cross-connection log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
11
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Site:
Medical-Deck 1- Acute Gastroenteritis (AGE)
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Violation:
A food employee had AGE symptom onsets at 0600 on the 14 June 2025. The food employee reported to medical at 1310 on the 14 June 2025. The food employee went to work and crew mess while symptomatic. Disciplinary actions were taken.
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Recommendation:
Ensure symptomatic gasteroenteritis (AGE) crew members are placed in isolation at AGE symptom onset to avoid physical contact with other crew members while symptomatic.
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Item No.:
20
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Site:
Galley-Deck 10 - Seafood Shack - Aft/Starboard Side
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Violation:
The countertop heat lamps had three slotted fasteners in the food splash areas creating difficult to clean surfaces.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; 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 10 - Extension Area
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Violation:
The face plate for the far-right combination oven was torn making this area difficult to keep 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Bar-Deck 10 - Versailles
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Violation:
The front and back bar countertops were heavily scored, pitted, cracked and stained making both areas impossible to clean properly. The sealant on the top of both countertops was gone creating porous/absorbent surfaces that are unable to be cleaned effectively. Additionally, food/beverage preparation and service are conducted on both countertops.
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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:
Galley-Deck 10 - Seafood Shack - Aft/Starboard Side
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Violation:
The countertop heat lamp housing was missing two screws. Additionally, three existing housing screws in food splash areas were slotted, creating difficult to clean areas.
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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 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 0- Team Dining 2
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Violation:
The grouting between the service line counter tops was in disrepair, creating difficult to clean areas.
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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.:
22
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
An excess amount of food debris was inside the flight-type warewashing machines wash tank area. This machine was in use at the time of the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 10 - Warewashing Area
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Violation:
The combined door for the wash tank and final rinse tank areas was in disrepair allowing condensation to escape from the front of the flight-type warewashing machine.
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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:
Buffet-Deck 10 - Service Line - Aft
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Violation:
The countertop mounted heat lamp housings were soiled with more than a day's worth of accumulated food debris in the food splash area. These items had been previously 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.:
26
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Site:
Galley-Deck 10 - Seafood Shack - Aft/Starboard Side
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Violation:
The forward fish display shelf was soiled with a oily residue. This area was previously 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. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;
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Item No.:
27
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Site:
Galley-Deck 10 - Extension Area
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Violation:
The far right undercounter refrigeration unit had excess water inside the unit that dripped and pooled on the deck when the door was opened.
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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:
Buffet-Deck 10 - Omelet Station
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Violation:
Previously cleaned and sanitized utensils were stored unprotected at the self-service buffet entrance.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Galley-Deck 3- Aft Dishwashing Area
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Violation:
Approximately 20 previously cleaned and sanitized plate covers were stored stacked and dripping wet. The plate covers were rearranged to allow for proper air drying.
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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.:
29
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Site:
Pantry-Deck 0- Crew Bar
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Violation:
The handwash sink was partially blocked by a recycle bin, making it difficult to access. The recycle bin was relocated.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Pantry-Deck 0- Crew Bar
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Violation:
Brown residue soiled the corner bulkhead behind the ice 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-Deck5- Teppanyaki Show Galley
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Violation:
The bulkhead behind the four teppanyaki cooking stations was not stainless steel. Crew presented documentation stating the stainless-steel paneling was scheduled to be delivered on the day of the inspection.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 10 - Lido Guy's Burger
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Violation:
The back bulkhead and inside are of the fire shutter door in the hot grill area were heavily soiled with grease. This area was previously cleaned.
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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 10 - Guy's Burger
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Violation:
The bulkhead behind the stacked combination oven area was soiled with more than a day's worth of accumulated debris. Cleaning took place 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:
Galley-Deck 10 - Seafood Shack - Aft/Starboard Side
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Violation:
The hot grill area back bulkhead and inside area of the fire shutter door were heavily soiled with grease. This area was previously cleaned and sanitized.
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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 10 - Extension Area
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Violation:
The far right undercounter refrigeration unit had excess water inside the unit that dripped and pooled on the deck when the door was opened.
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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:
Buffet-Deck 10 - Aft/Starboard Side
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Violation:
The light intensity was insufficient at the utensil storage area at the entrance to the self-service buffet.
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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 10 - Guy's Burger
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Violation:
One small fly was in this area.
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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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Item No.:
39
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Site:
Buffet-Deck 10 - Lido Beverage Station - Forward Line
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Violation:
Two small flies were in this area.
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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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Item No.:
39
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Site:
Other-Deck 10 - IL Mercato Beverage Station
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Violation:
One small fly was in this area.
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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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Item No.:
39
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Site:
Galley-Deck5- Teppanyaki Show Galley
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Violation:
One fruit fly was near cooking station 8. The pest control operator was called.
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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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Item No.:
39
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Site:
Bar-Deck 3- Atrium
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Violation:
One fruit fly was near the bottle display.
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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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