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Item No.:
07
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Site:
Galley-Deck 5- Dishwash
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Violation:
The faucet used to fill the silver prewash compartment was submerged in a black container, creating a direct connection to the potable water system. This was corrected.
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Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross-connection control log was not updated for a backflow prevention device that was replaced in Starbucks on July 30, 2025. The cross-connection control log listed April 19, 2025, as the inspection date. The log was updated.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. Update the cross connection control log to reflect replacements.
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Item No.:
08
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Site:
Potable Water-Evaporator #1
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Violation:
The air gap on the backflow prevention device was not sufficient. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Pantry-Deck 14 mid-ship Housekeeping Pantry
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Violation:
The vent for the backflow prevention device for the ice machine had been modified and was actively dripping. Plumber was called immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-AGE Log Record Review
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Violation:
Over the last five voyages, several crew AGE cases delayed reporting to medical, including:
- During voyage 67250813 (13?22 August 2025), a nonfood worker became symptomatic on 15 August at 0400 and reported to medical on the same day at 1755. The crew's medical record showed the crew member did not report to work but did perform a crew drill after experiencing symptoms.
- During voyage 67250919 (19?29 September 2025), a food worker had an onset of AGE symptoms on 27 September at 0530 and reported to medical on the same day at 1020. The crew member was not working and did not visit the crew mess while symptomatic. A food assessment and disciplinary action were completed.
- During voyage 67250910 (10?19 September 2025), a food worker was on duty when symptoms began on 11 September at 1140 and worked while symptomatic until 1250. The crew member reported to medical at 1300 on the same day. A food assessment and disciplinary action were completed.
- During voyage 67250822 (22 August ? 1 September 2025), a food worker became symptomatic while on duty on 24 August at 0830 and immediately stopped working and left the area. This crew member remained in their cabin until they reported to medical at 1040 on the same day. A food assessment and disciplinary action were completed.
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Recommendation:
When food employees are symptomatic and 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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.
When nonfood employees are symptomatic and 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Medical-Acute Gastroenteritis (AGE) Log Record Review
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Violation:
Over the past month, three crew AGE cases delayed reporting to medical:
- During voyage 67250919 (19?29 September 2025), a food worker had an onset of AGE symptoms on 27 September at 0530 and reported to medical on the same day at 1020. The crew member was not working and did not visit the crew mess while symptomatic. A food assessment and disciplinary action were completed.
- During voyage 67250910 (10?19 September 2025), a food worker was on duty when symptoms began on 11 September at 1140 and worked while symptomatic until 1250. The crew member reported to medical at 1300 on the same day. A food assessment and disciplinary action were completed.
- During voyage 67250822 (22 August ? 1 September 2025), a food worker became symptomatic while on duty on 24 August at 0830 and immediately stopped working and left the area. This crew member remained in their cabin until they reported to medical at 1040 on the same day. A food assessment and disciplinary action were completed.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases transmissible through food.
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Item No.:
19
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Site:
Pantry-Deck 6 Q Galley
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Violation:
Condensate collected at the back of the reach-in freezer that was actively being used to store food. Food was removed and the surface was cleaned 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; (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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Provisions-Deck 4- Outside of Poultry Room
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Violation:
A pallet of recently provisioned boxed poultry was left unattended under an insect light trap. The pallet was moved.
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Recommendation:
Do not locate insect-control devices, such as insect light traps, over food storage areas, food preparation areas, food service areas, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Galley-Deck 5- Bakery
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Violation:
A slotted fastener was on the food contact surface of a pair of scissors.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use 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.:
22
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Site:
Buffet-Deck 16 - Garden Cafe Dishwash
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Violation:
The two left final sanitizing rinse spray nozzles did not have a fan-like spray pattern. The nozzles were cleaned immediately.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
26
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Site:
Bar-Deck 15 - Starbucks
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Violation:
The previously cleaned coffee machine's dispensing nozzles were soiled with old coffee residue. This was recleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Buffet-Deck 16 - Garden Cafe Indian Line
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Violation:
The metal studs used to protect the hot plate were loose and when pulled from the counter top, had a brown residue beneath them. This was cleaned 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:
Pantry-Deck 6 Q Galley
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Violation:
Condensate collected at the back of the reach-in freezer that was actively being used to store food. Food was removed and the surface was cleaned 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.:
27
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Site:
Buffet-Deck 16 - Garden Cafe Asian Station
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Violation:
More than a day's worth of grease residue was on the exhaust hood overhang above the wok station. This was cleaned immediately.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Deck 16 - Garden Cafe Station 03
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Violation:
More than a day's worth of dust and food debris was on the exhaust hood overhang.
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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.:
30
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Site:
Buffet-Deck 16 - Garden Cafe Indian Line
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Violation:
A latex glove was inside the handwashing station. This was removed immediately.
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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 Grouting
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Violation:
The deck grouting was recessed and in disrepair in the following areas:
- Deck 5: Throughout the Crew Galley
- Deck 6: Main Galley Hot Galley
- Deck 6: Main Galley Cold Pantry in front of Walk-in Cooler
- Deck 8: La Cucina Galley Pizza Station
- Deck 16: Garden Cafe Asian Station
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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 5- Potwash
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Violation:
Water dripped continuously from the faucet above the soiled dish landing.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 6- Soup Station
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Violation:
Water dripped continuously from the bucket filling station beneath the handwashing station. The plumber was called to fix the leak.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Galley-Deck 18 - Haven
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Violation:
The lighting behind movable refrigerator #1 was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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:
Galley-Deck 8 - Cagney's Show Galley
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Violation:
Two deckhead light fixtures' protective covers were cracked over the food preparation area.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following locations:
Deck 8 - Bistro pantry near clean station. (1 fly)
Deck 7 - Local bar pantry near hood-type dishwash machine. (1 fly)
Deck 6 - Skyline bar employee side of the bar. (1 fly)
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
41
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Site:
Housekeeping-Deck 6 Aft Women's Restroom
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Violation:
There was no soap in the left-most soap dispenser. This was corrected immediately.
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Recommendation:
Provide passenger and crew public toilet facilities (not including those in food areas) with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. (Pictograms are acceptable.)
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