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Item No.:
10
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Site:
Housekeeping-Heated Jetted Tubs Record Review
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Violation:
On three occasions during one voyage in March, the heated jetted tub in one of the massive suites was not disinfected daily due to the passengers refusing service or the posting of the do not disturb sign.
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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.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food employee reported to work after experiencing an onset of AGE symptoms. On 20 February 2026, the crew member experienced AGE symptoms at 0300, worked from 0500-0627 and 0800-0915, and then reported to medical at 0931. A food employee risk assessment was conducted, and the crew member was retrained on AGE reporting requirements.
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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.
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Item No.:
*
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Site:
Other-Public Vomit Incident/Public Diarrhea Incident (PDI/PVI) Log
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Violation:
The PVI/PDI log stated there was a PDI in a crew only area on 3 April 2026. No crew members reported to medical on that date with AGE symptoms.
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Recommendation:
Ensure crew members are knowledgeable about when to report to medical with AGE symptoms.
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Item No.:
08
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Site:
Potable Water-Midship Starboard Potable Water Hose Locker
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Violation:
Black and brown debris filled the drain on the bottom of the hose locker. This was cleaned immediately.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easy-to-clean material and maintain in good repair.
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Item No.:
19
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Site:
Provisions-Deck 3: Fresh Fruit Store Room
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Violation:
Three wooden pallets rested on top of recently provisioned, boxed fresh fruit. The pallets were removed.
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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.:
28
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Site:
Preparation Room-Deck 3: Clean Storage Rack
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Violation:
The shield protecting the clean storage rack next to the preparation counter did not extend far enough to fully protect clean items stored on the rack. During the inspection, no food preparation was taking place on this counter.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
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Item No.:
08
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Site:
Potable Water-Permeate Line
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Violation:
The permeate line was striped blue/gray instead of blue/gray/blue. This was corrected before the end of the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
21
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Site:
Buffet-Deck 15 - Daily Mix
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Violation:
The top of the ceramic top heating unit was cracked. The new unit top has been ordered.
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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.:
37
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Site:
Buffet-Deck 15 - Daily Mix
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Violation:
The center exhaust duct dedicated to the hot holding area was not working.
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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.:
40
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Site:
Galley-Deck 15 - Main Entrance Starboard Side
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Violation:
The door to the soiled drop-off station within the galley was left open to the outside buffet passenger area while the venue was in service.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
08
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Site:
Galley-Deck 15 - Dishwashing Area
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Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 15 - Hot Holding Area
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Violation:
The backflow prevention device for the combination oven was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Pantry-Deck 15 - Gumbae
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Violation:
Water pooled on the deck in front of the upright beverage refrigerators.
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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:
Galley-Deck 15 - Gumbae
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Violation:
Multiple salad bowls had small chips along the rim of the bowl.
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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.
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Item No.:
22
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Site:
Galley-Deck 15 - Gumbae - Dishwashing Area
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Violation:
The flight-type dishwashing machine's #2 curtain was coiled allowing the possible migration of water from the auxiliary wash compartment.
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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.
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Item No.:
13
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Site:
Galley-Deck 15 - Gunbae Cold Preparation Area
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Violation:
During preparation, 30 salmon sushi rolls (5-inch), one 4-inch deep pan of crab, 2 bags of chopped tuna, and two pans of tuna rolls (20 pieces) were on the preparation counter registering temperatures between 64F - 69F. The inspector asked if the food was on time-control or temperature-control and staff replied with two different answers. One stating time and the other stating temperature. The inspector checked the time-control plan, which did not state this area was on time control. Additionally, neither staff member knew how long the salmon, tuna, crab, and bags of chopped tuna had been out of temperature during preparation. The food items were discarded
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food areas; (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards; (4) Food employees are effectively cleaning their hands; (5) Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool TCS/PHF that is not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat food of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) 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. Ensure food temperature guidelines are followed during preparation. Additionally, ensure whether food is on time or temperature-control prior to preparation.
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Item No.:
16
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Site:
Galley-Deck 15 - Gunbae - Cold Preparation Area
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Violation:
During preparation, 30 salmon sushi rolls (5-inch), one 4-inch deep pan of crab, 2 bags of chopped tuna, and two pans of tuna rolls (20 pieces) were on the preparation counter registering temperatures between 64F - 69F. The inspector asked if the food was on time-control or temperature-control and staff replied with two different answers. One stating time and the other stating temperature. The inspector checked the time-control plan, which did not state this area was on time control. Additionally, neither staff member knew how long the salmon, tuna, crab, and bags of chopped tuna had been out of temperature during preparation. The food items were discarded
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
36
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Site:
Bar-Deck 11 - Social Club
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Violation:
The light intensity was insufficient for cleaning purposes in the back bar glass storage shelf area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
19
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Site:
Buffet-Deck 5 - Hot Line Area
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Violation:
A set of tong handles was resting in a pan of soup at the hot line area. The pan of soup was removed immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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