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Item No.:
33
|
|
Site:
Galley-Deck 14 Forward Warewash
|
|
Violation:
The door from the food transportation corridor to the warewash entrance was missing a fastener on the door handle face plate and the locking mechanism which created difficult to clean penetrations.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 14 Forward Warewash
|
|
Violation:
One large fly was flying throughout the area. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 Forward Warewash
|
|
Violation:
One previously cleaned and sanitized plate stored in the clean storage area was soiled on the food-contact surface with light red and green food residue, which also soiled the nonfood-contact surface of the adjacent plate.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 Forward Warewash
|
|
Violation:
One previously cleaned and sanitized plate stored in the clean storage area was soiled on the food-contact surface with light red and green food residue, which also soiled the nonfood-contact surface of the adjacent plate.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Forward Warewash
|
|
Violation:
The flight-type warewash machine has been out of order since 27 March 2026.
|
|
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.:
21
|
|
Site:
Food Service General-Juice Machines
|
|
Violation:
A large gap behind the dispensing nozzles created a difficult to clean area, which was soiled with more than a day's accumulation of dust. These juice machines were located throughout all beverage stations.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Juice Machines
|
|
Violation:
A large gap behind the dispensing nozzles was soiled with more than a day's accumulation of dust. These juice machines were located throughout all beverage stations.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Deck 14 Horizon Court Beverage Stations
|
|
Violation:
The laminate covering the undercounter cabinets was in disrepair in multiple locations, which created rough and difficult to clean surfaces.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 Horizon Court Portside Aft Beverage Station
|
|
Violation:
A large rectangular opening to a void space was in the undercounter technical compartment where various electrical and water lines penetrated the far-right bulkhead.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 Horizon Court Portside Aft Beverage Station
|
|
Violation:
One small fly was in the undercounter technical compartment, and one small fly was on the left bulkhead above the beverage station counter.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 14 Alfresco's Bar
|
|
Violation:
The undercounter cabinet near the handwashing sink had sticky residue on the exterior surface from a soap dispenser that was removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 Alfresco's Bar
|
|
Violation:
A seam on undercounter refrigerator #5's door was recently sealed; however, the white residue wiped off and fell to the deck when touched.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 Alfresco's Bar
|
|
Violation:
The wood-like material on the back bar alcohol shelves was in disrepair and difficult to clean.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Bar Shelving
|
|
Violation:
Fixed alcohol bottle storage shelves throughout the bars were at 90-degree angles to the bulkhead and were not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Horizon Court Hotel Locker 14617
|
|
Violation:
A heating lamp and four portable heating elements were soiled with greasy residue and stored in this locker.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 15 The One5
|
|
Violation:
The back bar shelves and horizontal surfaces around the vertical pillars were soiled with more than a day's accumulation of dust. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 15 Sea Breeze
|
|
Violation:
Liquid from an unknown source dripped from the deckhead hatch near the clean storage area and pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 15 Sea Breeze
|
|
Violation:
The backflow prevention device for the soda machine was in disrepair and continuously dripped water into the cabinet.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 15 Sea Breeze
|
|
Violation:
The multi-flow cabinet was soiled with water from the soda machine's backflow prevention device that was in disrepair and continuously dripped into the cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 15 Sea Breeze
|
|
Violation:
Liquid from an unknown source dripped into a bucket below the evaporator condensing unit and onto the deck below the insulated pipes which penetrated the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 14 Mixx Bar
|
|
Violation:
The deck tile grout was in disrepair with portions recessed or missing near the ice station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 Ice Cream Bar
|
|
Violation:
The plastic cover to the ice cream machine was warped and did not seal properly to the metal housing along the outside edges. Food was not impacted.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Deck 14 Calypso Bar
|
|
Violation:
Soda was stored on a portable rack that was only two inches above the deck.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Bellbox
|
|
Violation:
Two slotted fasteners were under the bulk coffee canister's dispensing spigot.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 12 Bellbox
|
|
Violation:
The chicken corn salad had discard date of 21 April 2026; however, the chicken was cooked on 14 April.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
Soiled pans stacked waist high were stored behind the worker at the sanitizing compartment. The worker did not have enough room to move and would touch the soiled pans with their back and elbows.
|
|
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 utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 7 Explorer's Lounge
|
|
Violation:
Difficult to clean white sealant was soiled with brown liquid in the far-right undercounter technical compartment.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 7 Explorer's Lounge
|
|
Violation:
Difficult to clean white sealant was soiled with brown liquid in the far-right undercounter technical compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 7 Explorer's Lounge
|
|
Violation:
One small fly was in the far-right undercounter technical compartment.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 7 Crown Grill
|
|
Violation:
Empty rinse, wash, and sanitizing buckets were stored upright on the deck.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles. Ensure washing, rinsing, and sanitizing buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
Two small flies were flying near the biodigester.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
The deck tile grout was in disrepair throughout the area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
A water supply line was in disrepair and water poured out of the undercounter technical compartment below the bain-marie and pooled on the deck.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
Water pooled on the deck near the bain-marie from a water supply line that was in disrepair in the undercounter technical compartment.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 6 Aft Pastry
|
|
Violation:
The handwashing station was blocked by food transportation racks.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 6 Botticelli
|
|
Violation:
The portable heating cart was in disrepair with large cracks in the marble surface and a corner of the heating element was broken.
|
|
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 are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank #1 Sample Cock
|
|
Violation:
The mid sample cock was not labeled or numbered with the appropriate tank number.
|
|
Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A food employee had an onset of AGE symptoms on 15 March 2026 at 2300 but did not call the 911 help desk or report to medical until 16 March 0800. The proper disciplinary actions were conducted.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 5 - Vegetable Storage Room #4729
|
|
Violation:
Four boxes of whole cabbage were stored without lids and stacked, sitting on the contents inside of the lower box. The boxes were heavily soiled and damp on the bottom side.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Deck 5 - Meat Defrost Room #4720
|
|
Violation:
Two trays of raw pork sausage were stored on a multi-shelf rack beneath raw ground beef patties.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Deck 5 - Meat and Poultry Preparation
|
|
Violation:
Undercounter refrigeration unit #1 was in disrepair with a faulty door gasket. Staff stated the part was ordered months prior to the inspection.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Ice Machine
|
|
Violation:
The bottom evaporating unit of the stacked clam shell-type ice machine was in disrepair and unable to be opened for cleaning. The unit was excessively soiled with black debris. The top evaporating unit was in operation, which dispensed ice past the soiled evaporator. Staff stated parts were ordered months prior to the inspection. The ice machine was closed until the new parts arrived.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Ice Machine
|
|
Violation:
The bottom evaporating unit of the stacked clam shell-type ice machine was in disrepair and unable to be opened for cleaning. The unit was excessively soiled with black debris. The top evaporating unit was in operation, which dispensed ice past the soiled evaporator. Staff stated parts were ordered months prior to the inspection. The ice machine was closed until the new parts arrived.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The hood-type potwash machine registered wash temperatures of 144.5F and 145.2F for the entire cycle. Additionally, the machine registered final rinse sanitizing temperatures of 154.5F and 153.6F for the entire cycle. The potwash machine was the sole source of the cleaning and sanitizing operation and in use at the time of the inspection.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The hood-type potwash machine registered wash temperatures of 144.5F and 145.2F for the entire cycle. Additionally, the machine registered final rinse sanitizing temperatures of 154.5F and 153.6F for the entire cycle. The potwash machine was the sole source of the cleaning and sanitizing operation and in use at the time of the inspection.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 - Garbage Room #8328
|
|
Violation:
Two backflow prevention devices were in disrepair. The pressure spray hose backflow prevention device had blocked atmospheric vents and the soap dispenser device was consistently dripping water from the atmospheric relief vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|