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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
A hot water return line was not included in the Legionella sampling plan on 22 August 2025. Crew advised that it will be added on the February 2026 sampling plan.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel. The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The log did not identify the backflow prevention devices that protect the potable water line from the spa pedicure units.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
12
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Site:
Buffet-Deck 10 - Deli
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Violation:
Two crew members handling deli sandwiches changed their gloves without first washing their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands. Ensure food employees wash their hands.
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Item No.:
13
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Site:
Buffet-Deck 10 - Guy's Burger
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Violation:
A crew member used a heavily saturated rag with nonfood-contact disinfectant to wipe the Guy's Burger topping counter during operation when food was out for self-service in open containers. Disinfectant residual remained on the countertops and containers of food items were visibly dripping with disinfectant product. It was not clear if disinfectant landed inside any food container before staff intervened.
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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.
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Item No.:
19
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Site:
Buffet-Deck 10 - Guy's Burger
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Violation:
A crew member used a heavily saturated rag with non-food contact disinfectant to wipe the Guy's Burger topping counter during operation when food was out for self-service in open containers. Disinfectant residual remained on the countertops and containers of food items were visibly dripping with disinfectant product. It was not clear if disinfectant landed inside any food container before staff intervened.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Buffet-Deck 3 - Crew Mess Beverage Station
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Violation:
Two slotted fasteners were in the food splash zone of the hot chocolate machine. Old food soil was in these recessed areas.
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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.:
20
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Site:
Galley-Deck 7 - Room Service
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Violation:
The food contact end of the right ice machine's metal ice scoop was bent preventing proper cleaning.
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Recommendation:
Design and construct food-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.:
20
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Site:
Galley-Deck 8 - Aft Beverage Station
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Violation:
Open seams were on the top internal metal surfaces of the middle and right ice machine bins. Rust like deposits were in these seams as well as the top metal surface of the bins.
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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.
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Item No.:
20
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Site:
Housekeeping-Deck 6 - Pantry Forward
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Violation:
The interior of the plastic deflector panel in the ice machine had peeling white sealant around the black rubber fastener creating a niche and difficult to clean area.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 8 - Aft Beverage Station
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Violation:
Electrical cables to several beverage units were draped on the counter impeding proper cleaning.
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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.:
21
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Site:
Buffet-Deck 10 - Deli Station
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Violation:
The back working counter had open seams at the counter/bulkhead backsplash juncture making cleaning difficult. Additionally, black storage shelving was installed above the back counter that had square compartments with 90-degree corners. Food debris accumulated in a few of these compartments.
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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.:
21
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Site:
Galley-Deck 10 - Door Handles
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Violation:
Multiple undercounter refrigerator door handles were loose throughout this area.
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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.
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Item No.:
21
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Site:
Buffet-Deck 10 - Portside Service Line
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Violation:
The electrical cable to the counter-mounted toaster was draped on the counter. Food debris was under the cable.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table; (2) Elevated on legs.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The hood-type potwash machine was out of service since 14 Jan 2026.
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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.:
22
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Site:
Galley-Deck 3 -Dishwash
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Violation:
The final rinse spray nozzles of the in-use flight-type dishwash machine only emitted single streams of water.
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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.:
22
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Site:
Galley-Deck 8 - Aft Dishwash
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Violation:
Two nozzles on the auxiliary rinse spray arm only produced single streams of water.
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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.:
22
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Site:
Galley-Deck 8 - Potwash
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Violation:
The blue final sanitizing rinse curtains of the conveyor potwash machine were stiff, coiled, and stained a dark color.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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.:
22
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Site:
Galley-Deck 10 - Dishwash
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Violation:
In the flight-type dishwashing machine, the left spray arm's second from the bottom final sanitizing rinse nozzle failed to produce a fan like spray pattern.
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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.:
22
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Site:
Galley-Deck 8 - Forward Dishwash
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Violation:
Only single weak streams of water sprayed from the nozzles of the final sanitizing rinse side spray arms of the in-use flight-type dishwash machine.
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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.:
25
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Site:
Preparation Room-Deck 3 - Pastry
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|
Violation:
Two green wiping cloths were stored on piping underneath the soiled counter in the back of the room.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 8 - Forward Beverage Station
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Violation:
More than a day's accumulation of dried juice residue was on the underside nozzle housing of the right juice machine. The unit was previously cleaned.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 8 - Aft Beverage Station
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Violation:
Rust like deposits were in seams along the top internal metal surfaces of the middle and right ice machine bins as well as on the top metal surface of the bins.
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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.
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Item No.:
26
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Site:
Galley-Deck 8 - Forward Coffee Station
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Violation:
Accumulated water was inside the clear milk dispensing tube of the coffee machine. The unit was not in-use and was previously cleaned and sanitized.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
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Site:
Buffet-Deck 3 - Crew Mess Beverage Station
|
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Violation:
Old food residue was in the recessed areas of two slotted fasteners in the hot chocolate machine's food splash zone.
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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.
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Item No.:
27
|
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Site:
Buffet-Deck 10 - Portside Service Line
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|
Violation:
The counter was soiled with food debris under the counter-mounted toaster?s electrical cable that was draped on the counter.
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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:
Galley-Deck 3
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Violation:
Condensate collected on the back bulkhead and the projections of the hood exhaust above braising pans G6 and G7. No dripping was observed.
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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:
Buffet-Deck 10 - Deli Station
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Violation:
Black, square storage compartments above the back counter were soiled with more than a day's accumulation of food debris.
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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:
Galley-Deck 10 - Dishwash
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Violation:
Yellow dried food debris was on the bottom surface of a gray silverware container where previously cleaned and sanitized silverware 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.:
28
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Site:
Galley-Deck 8 - Forward Portside - Locker
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Violation:
Two stacks of previously cleaned and sanitized glasses in red plastic racks were stored on the deck inside this locker.
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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.:
28
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Site:
Galley-Deck 10 - Dishwash
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Violation:
Previously cleaned and sanitized silverware was stored in a gray silverware container that was soiled with yellow dried food debris on the bottom surface.
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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.:
31
|
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Site:
Buffet-Deck 10 - Waiter Station - Guy's Burger
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Violation:
A bucket of nonfood-surface disinfectant was stored on the soiled scrapping counter.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Food Service General-Decks
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|
Violation:
Deck tiles were chipped and deck tile grout was missing or recessed in the following locations:
-Deck 8 - Main galley pastry, hot line, potwash
-Deck 3 - Crew 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Galley-Deck 10 - Dishwash
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Violation:
The water line for the biodigester was laying on the deck.
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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.
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Item No.:
33
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Site:
Galley-Deck 8 - Aft Dishwash
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Violation:
Condensate collected on the deckhead and bulkhead along the right side of the glasswash machine and dripped onto the deck. No items were impacted.
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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.
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Item No.:
33
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Site:
Galley-Deck 8 - Forward Dishwash
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Violation:
The biodigester water line was draped on the deck.
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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.
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Item No.:
34
|
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Site:
Galley-Deck 3
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Violation:
Water dripped from the drain line of the handwashing sink nearest the buffalo chopper when the water was engaged and landed on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
|
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Site:
Galley-Deck 8 - Potwash
|
|
Violation:
Water steadily dripped from the drain line of the handwashing sink when the water was engaged. Water landed in the paper towel receptacle stored below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
|
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Site:
Galley-Deck 8 - Aft Dishwash
|
|
Violation:
The light intensity was less than 110 lux along the bulkhead side of the glasswash machine.
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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.:
37
|
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Site:
Galley-Deck 3
|
|
Violation:
Condensate collected on the back bulkhead and the projections of the hood exhaust above braising pans G6 and G7. No dripping was observed.
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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.:
37
|
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Site:
Galley-Deck 8 - Aft Dishwash
|
|
Violation:
Condensate collected on the deckhead and bulkhead along the right side of the glasswash machine and dripped onto the deck. No items were impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
38
|
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Site:
Galley-Deck 8 - Aft Dishwash
|
|
Violation:
A metered chemical disinfectant dispenser was installed near the dishwash area that was previously used to disinfect tables at the front of the house. Staff stated this was used on a trial basis but has not yet been removed. It was unknown if the chemical used at the station was appropriate for food contact surfaces.
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|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
A metered chemical disinfectant dispenser was installed near the dishwash area that was previously used to disinfect tables at the front of the house. Staff stated this was used on a trial basis but has not yet been removed. It was unknown if the chemical used at the station was appropriate for food contact surfaces.
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|
Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Preparation Room-Deck 3 - Pastry
|
|
Violation:
Three tiny fruit flies were flying above and underneath the soiled counter in the back of the room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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