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Item No.:
16
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Site:
Buffet-Deck 11 - Windjammer - Starboard Coffee Station
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Violation:
The hot milk container on time control was not marked or otherwise identified to indicate 4 hours past the time it was removed from temperature control.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
If time without temperature control is used as the public health control up to a maximum of 6 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less when removed from temperature control and the food temperature does not exceed 21C (70F); (2) Is monitored to ensure the warmest portion of the food does not exceed 21C (70F); (3) Is marked, or otherwise identified, to indicate the time when the food is removed from temperature control and the time 6 hours later (regardless of whether the time between service setup and closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
39
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Site:
Food Service General-
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Violation:
Insects were noted in the following areas:
- Deck 11 Windjammer: one fruit fly was flying around the galley pantry.
- Deck 11 Pool bar: one small insect was crawling behind the soda guns at the service counter.
- Deck 3 Crew galley pantry: one fruit fly was flying around in this area.
- Deck 3 Crew galley pantry: one house fly was flying around in this area.
- Deck 1 Butcher shop: one house fly was flying around in this area.
- Deck 1 Egg refrigerator: one house fly was flying around the entrance to this area.
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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.:
33
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Site:
Galley-Deck 11 - Windjammer - Hot Galley
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Violation:
There was half an inch of water pooled on the deck next to the soup kettles.
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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.:
20
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Site:
Bar-Deck 6 - Safari
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Violation:
The red soda gun had slotted fasteners in the food splash zone.
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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.:
27
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Site:
Bar-Deck 6 - Safari
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Violation:
More than a day's worth of dust accumulated in the bottom left of the backbar shelf of the liquor display where closed bottles were stored.
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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 - Schooner's
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Violation:
Water pooled on the counter top underneath the milk dispenser.
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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.:
26
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Site:
Galley-Deck 4 - Tides Restaurant - Starboard
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Violation:
A pink residue was around the top of the ice machine's evaporator panel.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
30
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Site:
Galley-Deck 4 - Tides Restaurant - Cold Section
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Violation:
The crew handwashing station near the salad preparation area had no paper towels..
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
18
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Site:
Galley-Deck 4 - Tides Restaurant - Hot Section
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Violation:
Liquid pasteurized eggs, cooked ground lamb, cooked oxtail stew, and cooked beef patty mixture were stored directly above raw vegetables.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Section
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Violation:
The deck tile grout was recessed in front of #10 oven/steamer next to the soup kettles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Sectiont - Portside
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Violation:
Three fastener covers were missing from the exhaust hood above the bains-marie.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Pot Wash
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Violation:
The final sanitizing rinse temperature consistently reached between 201-203 F, per the display reading.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
20
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Site:
Preparation Room-Deck 3
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Violation:
The potato peeler machine had slotted fasteners on the interior food-contact surface.
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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.:
08
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Site:
Preparation Room-Deck 3
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Violation:
The combination oven's backflow prevention device continuously dripped water on the deck from the atmospheric relief vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Preparation Room-Deck 3
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Violation:
The blast chiller wheel was in disrepair.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Preparation Room-Deck 1
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Violation:
The deck tile grout around the meat saw machine was in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Deck 1 - Galley Freezer
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Violation:
Frozen whole turkey was stored in a plastic container with no lid and unprotected from possible contamination.
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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.
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Item No.:
33
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Site:
Provisions-Deck 1 - Dairy
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Violation:
Condensate dripped from the deckhead on the deck in the middle of the room.
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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:
Provisions-Deck 1 - Dairy
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Violation:
Sealant around the smoke detector was in disrepair and dripped onto closed cases of whole milk below.
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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.:
19
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Site:
Provisions-Deck 1 - Dairy
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Violation:
Sealant from the smoke detector dripped onto closed cases of whole milk below.
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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. Do not store foods: Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
10
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Site:
Recreational Water Facilities-Jetted Tub Cleaning and Disinfection
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Violation:
The jetted tub disinfection procedures and process in cabins1560 and 1562 had disinfection occur prior to cleaning. Staff powered the jets with a solution of water and 100ppm chlorine before cleaning and scrubbing resulting in a dark scum line from the turbulent water. Upon review of the written procedure in the Public Health Manual, revised in December 2025, it was clear staff followed the procedure that called for cleaning and scrubbing after disinfecting. It was discussed during the inspection that cleaning and scrubbing should precede disinfection and the procedure should be revised.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
20
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Site:
Pantry-Deck 10 - Forward/Starboard
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Violation:
The ice machine was out of order.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
40
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Site:
Integrated Pest Management-Night/Active Inspections
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Violation:
The electronic logs for active night inspections during upcoming weeks were prefilled with inspections times. Staff explained that those times needed to be removed and were copied during preparation of those records. Staff deleted the times.
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Recommendation:
Ensure that times are not pre-filled ahead of active monitoring. Ensure the IPM plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
*
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Site:
Food Service General-Ice Machine - Microbiologic Monitoring
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Violation:
The coliform and E.Coli testing records disclosed several positives for coliforms from ice machines in galleys and pantries, but mainly in the main galley. Positive results were be followed by remediation activities and resampling, which would rectify the issue temporarily and would test positive again later. It is recommended that handwashing precedes entering the galleys after being outside the galleys for any period of time.
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Recommendation:
Wash hands before entering the galleys after exiting the galleys for any period of time.
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Item No.:
19
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Site:
Bar-Deck 6 - Safari
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Violation:
Alcohol bottles stored in the backbar shelf had more than a day's worth of dust accumulated in the bottom left corner.
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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.:
33
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Site:
Preparation Room-Deck 3
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Violation:
The combination oven's backflow prevention device continuously dripped and water pooled on the deck from the atmospheric relief vent.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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