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Item No.:
20
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Site:
Bar-Deck 6 - Magnum Champagne Bar
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Violation:
Slotted fasteners were installed on the food-contact surface of one soda gun.
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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.:
21
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Site:
Galley-Deck 7 - Teppanyaki Cart
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Violation:
One teppanyaki cart's lower metal edge separated from the cart body, making it difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. 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 12 - Topsiders Bar
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Violation:
Multiple power cords were lying on the bar counter, making it difficult to clean.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment. Elevate cords above the counter.
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Item No.:
22
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Site:
Galley-Deck 12 - Topsiders Grill
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Violation:
The rack-type dishwash machine was out of service since 10 December; the issue was previously reported and crew stated they were awaiting repair.
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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; (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 12 - Garden Cafe Potwash
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Violation:
One potwash machine was out of service since 7 December; the issue was previously reported and crew stated they were awaiting parts.
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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; (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:
Food Service General-Coffee Stations
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Violation:
The coffee dispensing nozzles were soiled with more than a day's accumulation of residue in the following locations:
- Deck 12 Garden Cafe Starboard Passenger Self-Service
- Deck 6 Grand Pacific Galley
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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:
Preparation Room-Deck 3
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Violation:
Food residue remained inside the inner surfaces of the previously cleaned, sanitized, and disassembled meat grinder.
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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:
Bar-Deck 13 - Bali Hai
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Violation:
Red sticky residue soiled the inside of the rightmost tap of the previously cleaned and sanitized mobile 'cocktail on tap'. The bar was not currently open.
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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 12 - Garden Cafe Show Galley
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Violation:
More than a day's worth of dust accumulated in the ventilation hood's baffles.
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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 12 - Garden Cafe Ice Machine
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Violation:
Silicone inside the technical compartment of ice machine #126131 was stained 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:
Pantry-Deck 13 - Spinnaker Lounge
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Violation:
Condensate accumulated inside multiple previously cleaned and sanitized drinking glasses, which were stacked to not allow proper air drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 12 - La Cucina Pantry
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Violation:
Deck tile grout was recessed or missing in multiple places, making the area difficult to clean.
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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 12 - Garden Cafe Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead at the soiled side of the rack-type dishwash machine and dripped on the deck and crew below.
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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.:
37
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Site:
Galley-Deck 12 - Garden Cafe Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead at the soiled side of the rack-type dishwash machine and dripped on the deck and crew below.
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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 to remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Flies were present in the following food areas throughout the ship:
- Deck 12 La Cucina Show Galley - 1 fruit fly
- Deck 13 Moderno Churrascaria Waiter Station - 1 fruit 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-Hypochlorous Acid (HOCL) Generating Machines
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Violation:
The free available chlorine (FAC) of the electrolyzed water used as a disinfectant measured less than 50 ppm with the inspector's and crew's test strips. Additionally, the pH measured 7.6 with the crew's pH meter. Manufacturer instructions during normal operations called for an electrolyzed solution of 50 - 200 ppm FAC with a pH between 4.5 - 7.0 and a contact time of one minute to disinfect surfaces. Crew stated the pH meter needed calibration and this is done once per week.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
44
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Site:
Housekeeping-Public Vomiting Incidents (PVI) - Child Care
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Violation:
On 8 December 2025 a child had a vomiting incident in their passenger cabin. Medical was immediately informed by housekeeping, however records showed the child was not followed up for evaluation by medical staff and there was no communication with childcare staff to prevent the child from entering the childcare center.
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Recommendation:
Ensure proper follow-up and notification to all impacted ship personnel/departments for all public vomiting/diarrhea incidents.
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