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Item No.:
08
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Site:
Bar-Deck 11 Pool Bar
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Violation:
The backflow prevention device on the soda multi-flow system carbonation unit was positioned with the atmospheric vent facing up. This positioning prevented the vent from draining properly. Crew immediately initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
17
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Site:
Buffet-Deck 11 Windjammer Ice Cream Station
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Violation:
The time control plan for ice cream unit A listed service periods as 1100-1430 and 1430-1830; however, the food product did not have a time control label. Crew explained that at 1430, unit A is taken out of service for cleaning and unit B is used from 1430-1830. Crew updated the time control plan to reflect the actual operation.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Provisions-I-95
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Violation:
Packaged water and boxes of potatoes were stored on wooden pallets. Staff confirmed that provisioning took place on 11 July 2025. Staff explained the ship now needs to load provisions for 14 days, and staff confirmed they did not have enough metal pallets onboard the vessel for all the provisions.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 2 Frozen Meat Box
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Violation:
A light shield was dislodged from one light near the entrance and was laying on boxes of food.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Deck 11 Pool Bar
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Violation:
A piece of a paper towel was inside the ice machine?s bin. Crew initiated corrective action immediately.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Center Buffet
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Violation:
The portable sneeze guards did not adequately protect the food products under them from contamination including Manhattan Clam Chowder, Black Bean Soup with Scallions, various breads, and various pastry items. The inspector and crew discussed that during the upcoming January 2026 dry dock, the installation of permanent sneeze guards would improve food protection.
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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. 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.:
21
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Site:
Provisions-I-95
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Violation:
Single service items, packaged water, and boxes of potatoes were stored on approximately 25 wooden pallets. Staff confirmed that provisioning took place on 11 July 2025. Staff explained the ship now needs to load provisions for 14 days, and staff confirmed they did not have enough metal pallets onboard the vessel for all the provisions.
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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.:
22
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Site:
Galley-Deck 5 Aft Starboard Dishwash
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Violation:
The upper final rinse spray arms did not emit an effective fan-like spray pattern. The utensil surface temperature at the final rinse was adequate. Crew identified pump pressure issues and initiated corrective action immediately.
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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.:
22
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Site:
Galley-Deck 11 Windjammer
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Violation:
Small pieces of food debris soiled the rack-type conveyor dishwash clean landing. Crew initiated corrective action.
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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 11 Windjammer
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Violation:
The upper prewash and wash arms in the flight-type dishwash were soiled with excessive food debris. More than 5 prewash nozzles were blocked with food debris. Additionally, the conveyor frame and the first set of curtains on the soiled side were excessively soiled with food debris. Crew initiated corrective action immediately.
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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.:
23
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Site:
Galley-Deck 11 Windjammer
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Violation:
The upper prewash and wash arms in the flight-type dishwash were soiled with excessive food debris. More than 5 prewash nozzles were blocked with food debris. Additionally, the conveyor frame and the first set of curtains on the soiled side were excessively soiled with food debris. Crew initiated corrective action immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Buffet-Deck 11 Windjammer Port Cold Buffet Line
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Violation:
More than five plates and bowls out for service were soiled on the food-contact surfaces. Crew initiated corrective action 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:
Galley-Deck 4 Roast Section
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Violation:
A previously cleaned flat grill was soiled with drops of grease from the deckhead above. No food was impacted. Crew initiated corrective action immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Buffet-Deck 11 Windjammer Port Cold Buffet Line
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Violation:
More than five plates and bowls out for service were soiled on the nonfood-contact surfaces. Crew initiated corrective action immediately.
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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 4 Roast Section
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Violation:
The center technical space between the roast section hot galley equipment (e.g. grills) was soiled with drops of grease from the deckhead above. No food was impacted. Crew initiated corrective action immediately.
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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.:
29
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Site:
Galley-Deck 4 Potwash Handwashing Station
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Violation:
The water temperature on the coldest setting measured 130F. Crew confirmed the potable water hose serving the sink was bent, preventing cold water flow to the sink. Crew immediately corrected the temperature.
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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.:
33
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Site:
Galley-Deck 4 Roast Section
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Violation:
Excessive grease soiled the deckhead, exhaust hood, and deckhead bolts in this area. Drops of grease soiled the deck. Crew initiated corrective action 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.:
36
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Site:
Provisions-Deck 2 Frozen Meat Box
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Violation:
Lighting throughout the freezer did not consistently stay illuminated, resulting in less than 110 lux in various areas of the fully loaded freezer. Additionally, the light shield was dislodged from one light near the entrance and was laying on boxes of food.
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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. Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 4 Roast Section
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Violation:
Excessive grease soiled the deckhead, exhaust hood, and deckhead bolts in this area. Crew initiated corrective action immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-AGE Cabin Cleaning
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Violation:
Crew could not provide written documentation of the daily cleaning and disinfection of three symptomatic crew cabins during voyage 20156 (27 June - 04 July 2025).
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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