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Item No.:
37
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Site:
Galley-Deck 17 Food Republic
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Violation:
Condensate collected on the exhaust ventilation hood above the flat top grill. No food was impacted.
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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. 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.:
27
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Site:
Galley-Deck 6 Room Service
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Violation:
The countertop was soiled with coffee grounds underneath the espresso machine's vertical support legs.
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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.:
22
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Site:
Galley-Deck 6 Potwash
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Violation:
Water continuously dripped from below the soiled side of the flight-type warewash machine and pooled on the deck.
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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.:
35
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Site:
Galley-Deck 6 Potwash
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Violation:
Water pooled on the deck below the soiled side of the flight-type warewash machine where it was continuously dripping.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
21
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Site:
Dining Room-Deck 7 Hasuki
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Violation:
The working side edges of the countertops, especially adjacent to the teppanyaki grills, were damaged and in disrepair, creating difficult-to-clean surfaces.
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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 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.:
29
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Site:
Bar-Deck 7 The Local
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Violation:
Ice cubes were inside the crew handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
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Site:
Buffet-Deck 8 The Garden
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Violation:
The green bulkhead tiles were chipped from portable trolleys and food transportation carts, which created difficult to clean surfaces.
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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.:
30
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Site:
Buffet-Deck 17 Surfside Cafe
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Violation:
The passenger handwashing station near the elevators was out of order since just prior to the inspection.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable.
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Item No.:
27
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Site:
Galley-Deck 17 Food Republic
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Violation:
Condensate collected on the exhaust ventilation hood above the flat top grill. No food was impacted.
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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.:
39
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Site:
Galley-Deck 16 Haven
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Violation:
One large fly was flying throughout the 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.:
41
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Site:
Housekeeping-Deck 13 Housekeeping Pantry
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Violation:
The pH measured 7.5 during the initial test of the hypochlorous acid disinfectant. Upon retest several minutes later, the pH measured 4.67; however, one of the pH meters continued to provide inaccurate readings and was removed for calibration.
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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.:
08
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Site:
Potable Water-Production Halogenation and pH Control Log
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Violation:
The initial 30-minute check for pH and halogen residual was inaccurately recorded as occurring at 1925 on the ?Potable Water Production Log? for 24 March 2026. The production start time of 1958 coincided with the chart recorder. The pH and halogen residual levels were within range for this potable water production date.
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Recommendation:
Maintain accurate records of bunkering and production halogenation and pH control monitoring on the vessel for 12 months and ensure these records are available for review during inspections.
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Item No.:
36
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Site:
Buffet-Deck 17 - Surf Side - Beverage Station
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Violation:
The light intensity between the counter-mounted coffee machine and bulkhead measured less than 110 lux.
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Recommendation:
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.:
19
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Site:
Buffet-Deck 17 - Surf Side - Pizzeria
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Violation:
A self-service tong handle was inside of the bread basket. This was corrected immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Bar-Deck 17 - Palomar Bar
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Violation:
One slotted fastener was in the soda gun's food-splash zone. This was corrected immediately.
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Recommendation:
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 17 - Palomar Show Galley
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Violation:
The countertop had several open seams throughout the serving line.
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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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