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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
Crew did not have manufacturer documentation or a spare stamped drain cover identifying the life expectancy of the antientrapment covers installed for all whirlpools.
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Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover or provide documentation from the manufacturer confirming compliance with these requirements: (5) Life expectancy of cover.
Provide a letter from the shipyard for each field fabricated ASME compliant drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
27
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Site:
Buffet-Deck 3 - Hot Buffet Line
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Violation:
Steam escaped from the bain-maire between metal hotel pans containing food on the buffet line and condensed on the overshelf above. No condensate dripped onto the food items stored below. Ventilation was not installed to control the steam, and the metal pans were not positioned in a manner that effectively controlled steam release. Crew initiated corrective action.
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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.:
18
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Site:
Galley-Deck 9 - Terrace Caf
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Violation:
One partially carved cooked turkey carcass was stored inside the reach-in time control unit uncovered and without protection. The sliced turkey carcass was commingled inside the time control unit with labeled metal containers of rice intended for buffet line refill. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (5) Storing the food in packages, covered containers, or wrappings.
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Item No.:
22
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Site:
Pantry-7 - Outbreak Prevention and Response Plan (OPRP) Pantry
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Violation:
The undercounter glass washing machine was identified as out of order for the previous three weeks. Crew were awaiting spare 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.
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Item No.:
24
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Site:
Pantry-7 - Outbreak Prevention and Response Plan Pantry
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Violation:
The chlorine residual in two containers of on-site generated hypochlorous acid solution measured greater than 300 mg/L (PPM). Crew identified these sanitizing solutions were used for food utensils. Crew initiated corrective action. Additionally, the pH values of three large containers of on-site generated hypochlorous acid solution exceeded the maximum pH of 7.0 specified in the outbreak prevention and response plan (OPRP).
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
41
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Site:
Pantry-7 - Outbreak Prevention and Response Plan Pantry
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Violation:
Three large containers of on-site generated hypochlorous acid solution had pH values above the maximum pH of 7.0 specified in the outbreak prevention and response plan (OPRP). The chlorine residual in two of the containers measured greater than 300 mg/L (PPM). Crew identified these generated sanitizing solutions were used for food utensils.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
A nonfood-handling crew member developed AGE symptoms on 21 March 2026 at 1900 and did not report to the medical center to begin isolation until 22 March 2026 at 0855. Records identified the crew member worked while symptomatic. The crew member received disciplinary action.
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Recommendation:
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Inspection and Maintenance
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Violation:
Potable water tank #2113 inspection and maintenance log did not have information regarding the temperature and drying time for the paint applied on 09 April 2026. The temperature field was left blank on the records, and crew were unable to confirm the appropriate drying parameters were met. The tank was disinfected and reopened on 11 April 2026.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
36
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Site:
Provisions-Deck 2 - Wine and Beer Storage # 2D058
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Violation:
The light intensity along the right and left sides of the evaporative condenser unit at the rear of the walk-in measured less than 110 lux. Boxes of wine bottles were stored in these areas.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
16
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Site:
Galley-Deck 4 - Cold Preparation Pantry
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Violation:
One metal container of cooked and cooled bacon strips was stored inside the undercounter reach-in refrigeration unit without a 7-day discard label. Multiple portions of the bacon remained fatty and were not cooked to a crisp. Crew were unable to provide documentation demonstrating the food was not a time/temperature control for safety (TCS) food item. This bacon was not in the cooling process. Crew initiated corrective action.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 - Cold Preparation Pantry
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Violation:
One plastic container of polenta, removed from its original packaging and stored on a dry storage shelf, was not identified with its common name. Crew initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
22
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
The in-use sanitizing solution inside the bucket next to the deck-mounted mixer was cloudy. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
27
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Site:
Room Service-Deck 5
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Violation:
The nonfood-contact shelf underneath the cooking compartment of the recently cleaned and sanitized counter-mounted toaster was soiled with crumbs and food debris. Crew initiated corrective action.
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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.:
21
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Site:
Room Service-Deck 5
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Violation:
The insulation surrounding the drain line for the crushed ice machine was wrapped and fraying, creating numerous difficult to clean surfaces. Crew initiated corrective action.
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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. 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.
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Item No.:
27
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Site:
Room Service-Deck 5
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Violation:
The insulation surrounding the drain line for the crushed ice machine was wrapped and fraying, with more than a day's worth of dust and debris accumulated inside difficult-to-clean crevices. Crew initiated corrective action.
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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.:
37
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Site:
Buffet-Deck 3 - Hot Buffet Line
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Violation:
Steam escaped from the bain-maire between metal hotel pans containing food on the buffet line and condensed on the overshelf above. No condensate dripped onto the food items stored below. Ventilation was not installed to control the steam, and the metal pans were not positioned in a manner that effectively controlled steam release. Crew initiated corrective action.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
16
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Site:
Buffet-Deck 9 - Terrace Caf
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Violation:
The consumer advisory statement provided at the roast station did not specify the type of animal-derived food (e.g., beef, eggs, fish, lamb, milk) that could be ordered raw or undercooked. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Buffet-Deck 9 - Terrace Caf
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Violation:
Strawberry ice cream in two metal containers was offered for service on the buffet line with pieces of butter paper containing handwritten notes frozen to the surface of the ice cream. Crew initiated corrective action.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
16
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Site:
Galley-Deck 9 - Terrace Caf
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Violation:
One partially carved cooked turkey carcass was stored inside the reach-in time control unit without a 4-hour discard label. The sliced turkey carcass was commingled inside the time control unit with labeled metal containers of rice intended for buffet line refill. The service period on the posted time control plan exceeded 4 hours. Crew initiated corrective action.
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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; (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.
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Item No.:
17
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Site:
Galley-Deck 4 - Cold Preparation Pantry
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Violation:
One metal container of cooked and cooled bacon strips was stored inside the undercounter reach-in refrigeration unit without a record of cooling. Numerous areas of the bacon were fatty and not fully cooked to a crisp. Crew could not confirm if this food item was time/temperature control for safety (TCS). Crew initiated corrective action.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
16
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Site:
Galley-Deck 9 - Terrace Caf Pizzeria
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Violation:
Slices of time/temperature control for safety (TCS) cheese pizza were stored on the labeled time control heat lamp unit without a 4-hour discard label. The posted time control plan identified the service period is from 1000 to 1600. Crew initiated corrective action.
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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.
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Item No.:
29
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Site:
Galley-Deck 10 - Polo Grill
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Violation:
Using a calibrated thermometer, the temperature of the water delivered through the faucet of the soiled warewashing area handwashing sink measured 122F. The user was unable to adjust the water temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
28
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Site:
Dining Room-Deck 10 - Polo Grill Middle Waiter Station
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Violation:
The electronic device used for taking orders was resting on the food-contact surface of a recently cleaned and sanitized top plate in a stack of plates that were not inverted or covered. Crew initiated corrective action.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Store clean equipment and utensils: (2) Covered or inverted.
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Item No.:
21
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Site:
Dining Room-Deck 10 - Polo Grill
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Violation:
The edges of the wooden doors at the middle and aft waiter stations were chipped and cracked, creating difficult-to-clean surfaces.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas:
Deck 2 ? Provisions ? Dry Storage Room: One insect crawled on the bulkhead behind stored containers of coffee beans.
Deck 3 ? Provisions ? Vegetable Preparation: Two fruit flies flew under the utility sink.
Deck 3 ? Crew Galley: Two fruit flies were on the bulkhead near the buffet handwashing station.
Deck 4 ? Main Galley ? Cold Preparation Pantry: One housefly flew around the preparation counter with the deli slicer.
Deck 4 ? Main Galley ? Cold Preparation Pantry: Two fruit flies flew around the counter storage shelf along the forward bulkhead.
Deck 4 ? Main Galley ? Liquor Storage Locker: One fruit fly flew around the locker door.
Deck 4 ? Main Galley ? Seafood Preparation Area: One small fly was on the bulkhead near the drain for the 3-compartment utility sink.
Deck 5 ? Room Service: One fruit fly was on the plastic divider on the right side of the clean storage rack.
Deck 5 ? Baristas ? Crew Service Area: One fruit fly was on the bulkhead above the handwashing station.
Deck 9 ? Terrace Caf Pantry: One fruit fly flew around the utility sink near the time control counter.
Deck 9 ? Terrace Caf Galley: One fruit fly flew around stored trash cans.
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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:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Deck 2 ? Provisions ? Dry Storage Room: The epoxy deck behind the portside racks was buckling and cracking, with dust and debris accumulating inside difficult-to-clean surfaces.
Deck 4 ? Main Galley ? Hot Preparation Area: The epoxy deck around the deck-mounted mixer was pitted, with dust and debris accumulating inside difficult-to-clean surfaces.
Deck 4 ? Main Galley ? Hot Preparation Area: The epoxy deck around the deck drain for the starboard soup kettles was pitted, with liquid accumulating inside difficult-to-clean surfaces.
Deck 4 ? Main Galley ? Hot Preparation Area: The epoxy deck in front of the flat-top grill was peeling and cracking, with dust accumulating inside difficult-to-clean surfaces.
Deck 4 ? Main Galley ? Potwash Soiled Drop-off Area: The deck at the soiled entrance to the potwashing area was raised and recessed in the pattern of a shoe print, likely resulting from foot traffic before the deck surface had set. Dirt accumulated inside difficult-to-clean surfaces.
Deck 9 ? Terrace Caf ? Portside Forward Entrance: More than a day's accumulation of dust accumulated on the deckhead above the right side of the sliding door.
Crew initiated corrective action and patched the pits inside the main galley.
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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. Do not use carpet in these areas. 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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