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Item No.:
08
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Site:
Buffet-Deck 15 - Coffee Station D
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 15 - Windjammer - Portside
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Solarium Starboard Whirlpool
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Violation:
No bather load was posted on the exterior-facing side of the safety sign. Crew initiated corrective action.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Flowrider
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Violation:
The safety sign did not advise users to shower before entering the facility, nor did the sign state the bather load number.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Two food employees had an onset of AGE symptoms while working in the spa and continued working while symptomatic. One food employee had AGE symptom onset at 1400 on 18 June 2025 and worked from 1530 until 1650. They reported to the medical center at 1700 later that same day. Additionally, another food employee had AGE symptom onset at 0600 on 1 June 2025 and worked from 0730 until 0936. They reported to the medical center at 0950 later that same day.
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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.
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Item No.:
12
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Site:
Galley-Deck 16 - Hot Line
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Violation:
A crew member placed recently cooked chicken on a tray using gloves, then opened and closed a combination oven door, and returned to handle cooked, ready-to-eat food without changing gloves or 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.:
13
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Site:
Galley-Deck 16 - Hot Line
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Violation:
A crew member placed recently cooked chicken on a tray using gloves, then opened and closed a combination oven door, and returned to handle cooked, ready-to-eat food without changing gloves or washing their hands.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food employees are effectively cleaning their hands.
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Item No.:
13
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Site:
Buffet-Deck 5 Sugar Beach
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Violation:
At least seven passengers did not wash their hands before handling candy in the shop. A crew member managing this area was reminded to enforce passengers to wash their hands.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
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Item No.:
19
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Site:
Galley-Deck 16 - Hot Line
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Violation:
Three trays of chicken and sweet potatoes, placed on a food transportation cart to be taken to the buffet on the deck below, were not fully covered.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 15 - Show Galley - Portside
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Violation:
Multiple heat lamp housing fasteners were missing from the front-line heating units which created difficult to clean open penetrations.
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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. 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:
Pantry-12 Room 12-1-70 Ice Machine
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Violation:
A piece of green tape surrounding the ice machine's chilled water line near the bulkhead was peeling which created a rough and difficult to clean surface.
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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:
Bar-Deck 15 - Mason Jar
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Violation:
One plastic food transportation cart was in disrepair with holes and cuts on the top shelf, which made the cart 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. 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.:
22
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Site:
Galley-Deck 16 - Warewashing Area
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Violation:
The three-compartment sink's wash compartment water was cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 Soiled Dishwash Area
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Violation:
Six trolleys of soiled dishware were blocking the area to the soiled dishwash drop off. These trolleys were accompanied by crew members; however, it was difficult to enter through this area because of the accumulation of soiled dishware. It was discussed to move these items to a different galley to be cleaned and sanitized.
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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.:
23
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Site:
Galley-Deck 5 Doghouse
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Violation:
The undercounter dishwash machine did not reach a minimum wash temperature of 150F. The water temperature ranged from 147F to 148F measured with the inspector's thermocouple. The machine was in operation during the inspection and immediately removed from service.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 5 Sorrento's Ice Machine
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Violation:
The ice machine's deflector panel was soiled with pink residue. The ice machine was immediately shut off to be 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:
Buffet-Deck 15 - Windjammer - Deli
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Violation:
The over-shelf lights above the countertop cold well unit were excessively soiled with food debris. This area was not in service at the time of the inspection and had been previously cleaned.
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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:
Pantry-12 Room 12-1-70 Ice Machine
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Violation:
A piece of green tape surrounding the ice machine's chilled water line near the bulkhead was soiled with black 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.:
28
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Site:
Buffet-Deck 2
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Violation:
Previously cleaned linen napkins stored in the undercounter storage counter near the cold cuts were soiled with food debris.
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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). Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
29
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Site:
Housekeeping-Deck 9 Linen Storage Room 09-6-07
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Violation:
The water temperature at the handwashing station measured 129.6F. The user could not make temperature adjustments.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 2
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Violation:
Food debris was inside the handwashing station near the soup kettles.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 15 - Show Galley - Portside
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Violation:
Two deckhead circular wood lamp shades above the buffet utensil storage area were heavily soiled with more than a day's worth of accumulated dust. Additionally, the light bulbs inside the wood lamp shades were soiled with an oily residue.
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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:
Food Service General-Decks 15, 16, and 17 - Bars
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Violation:
The back bar active bottle storage shelves were not coved, which created difficult to clean food storage areas.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Deck 2
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Violation:
The lights in this area were turned off. Crew stated the area was closed; however, crew members were still self-serving food items.
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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:
Bar-Deck 15 - Mason Jar
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Violation:
One fly was in the undercounter technical space below the crew handwashing sink.
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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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