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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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Violation:
A crew member's food/beverage questionnaire stated they ate in the crew mess at 2200 on 5 April after experiencing acute gastroenteritis symptoms that morning at 0751. The crew member reported to medical at 0813, and medical staff stated the crew member filled out the questionnaire while in the medical center. The inspection team determined this was a mistake in filling out the form and the crew member actually ate in the crew mess at 2200 the day prior to symptom onset.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Galley-Deck 2 - Combination Oven 4811.024.1001
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Violation:
The backflow prevention device on the unit's potable water supply line was continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 4 - Bakery
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Violation:
A food employee was observed handling a waste bin lid and then proceeding to push a cart containing bread in bread baskets for service without washing their hands.
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Recommendation:
Ensure food employees wash their hands.
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Item No.:
13
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Site:
Food Service General-VARIANCE - Sushi Making Class
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Violation:
During the first two weeks of April, eight guests participated in Sushi Making / Sushi Candy Making classes; however, the passengers did not answer the following question on the health questionnaire as required by the Sushi Making Variance: Have you or anybody traveling with you experienced gastrointestinal symptom(s) (such as vomiting and/or diarrhea) in the last 48 hours (2 days) OR any other sign/symptom of a communicable disease? (Yes/No).
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
13
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Site:
Buffet-Deck 11 - Windjammer Dessert Island
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Violation:
During lunch service, the stanchions did not fully prevent passengers from entering the employee side of the dessert islands. Additionally, a stanchion placed between the portside dessert island and the main passenger buffet forced passengers to walk into the employee service area between the two dessert islands to reach the forward dining space. There was no sneeze protection to prevent contamination of foods from unauthorized passenger entry into this space. Crew initiated corrective action.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that:(2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
16
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Site:
Galley-Deck 11 - Aft Preparation
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Violation:
Two metal containers of time/temperature control for safety goulash soup were stored inside the undercounter hot holding unit with a 7-day discard label. Crew identified these two containers were transported from the main galley, and were stored inside this time control unit until placement on the passenger buffet. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Galley-Deck 3 - Roast Station
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Violation:
Pulled pork was cooked and cooled on 10 April and was used in chimichangas that were assembled and cooled on 11 April; however, the two trays of chimichangas were marked with date labels stating April 11, 2025- April 17, 2025.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (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.:
16
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Site:
Buffet-Deck 14 - Crown Lounge
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Violation:
The internal temperature of the milk inside the coffee machine's dispenser measured 55°F with a calibrated thermometer. This milk was on temperature control and labeled with a date of discard, 20 April. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 11 - Jamie's Italian Show Galley
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Violation:
The internal temperature of blanched kale, prepared on 13 April 2025, measured 43°F with a tip-sensitive thermometer. The margin of error of the thermometer was less than 1°F. The container of blanched kale was stored inside the reach-in refrigeration unit below cold well # 5. Crew initiated corrective action.
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Recommendation:
Ensure potentially hazardous food is received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier is cooled within 4 hours to 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Deck 11 - The Boardwalk Dog House Show Galley
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Violation:
The hot dog rolling hot-holding equipment was physically labeled as a 'time control unit;' however, the time control plan posted in the area did not identify it as a unit on time control. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
18
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Site:
Galley-Deck 5 - Buffet Station Walk-In Refrigerator
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Violation:
Two trays of smoked salmon sandwiches were stored over several trays of other ready-to-eat sandwiches that did not require a consumer advisory (such as three-cheese sandwiches). The smoked salmon sandwiches were relocated to the bottom of the rack.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer Hot Food Island
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Violation:
Four metal containers of mashed potatoes were stored inside undercounter hot-holding unit # HH-11-08 that was soiled with numerous pieces of brown food residue. 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.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer Desert Island
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|
Violation:
During lunch service, the stanchions did not fully prevent passengers from entering the employee side of the dessert islands. Additionally, a stanchion placed between the portside dessert island and the main passenger buffet forced passengers to walk into the employee service area between the two dessert islands to reach the forward dining space. There was no sneeze protection to prevent contamination of foods from unauthorized passenger entry into this space. 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 on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). 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 2 - Beverage Station
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|
Violation:
The bulk milk dispensing tube protruded 2 inches below the machine.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Buffet-Deck 14 - Crown Lounge
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|
Violation:
The counter-mounted coffee machine's milk dispenser did not maintain time/temperature control for safety (TCS) / potentially hazardous (PHF) milk inside the unit below 41°F. The internal thermometer measured an ambient temperature of 57°F, while the temperature of the milk measured 55°F with a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 5 - Cafe Promenade
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|
Violation:
Water sprayed from the booster in the soda locker inside the cabinet and onto the deck.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 12 - Johnny Rockets Scullery
|
|
Violation:
Metal elements of the pre-rinse spray hose hook were corroded.
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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.
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Item No.:
21
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Site:
Pantry-Deck 11 - Pool
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|
Violation:
The metal coil supporting the pre-rinse hose was soiled with brown corrosion.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 - Chops Portside Waiter Station
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|
Violation:
The laminate over the wood surfaces in the bottom of the three left undercounter cabinets was stripped, exposing soft and difficult-to-clean wood below.
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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.
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Item No.:
21
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|
Site:
Dining Room-Deck 11 - Jamie's Italian Starboard Waiter Station
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|
Violation:
The laminate over the wood surfaces on the bottom of the waiter station was stripped, exposing soft and difficult-to-clean wood below.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer Starboard Line
|
|
Violation:
The right door for the undercounter technical space below the cold wells was not properly affixed to the hinge, preventing the door from shutting. Crew initiated corrective action.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
|
Site:
Pantry-Deck 12 - Sky Lounge
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|
Violation:
The plastic in front of the external temperature gauge for the undecounter warewashing machine was soiled, making it difficult to observe the machine's wash cycle temperature. Crew initiated corrective action.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold. 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 of these guidelines; (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 5 - Dishwash
|
|
Violation:
The flight-type conveyor dishwashing machine was leaking water from the soiled end of the machine onto the deck. Additionally, the deck drain strainer for the wash compartment was not placed in the drain.
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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 of these guidelines; (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.:
24
|
|
Site:
Galley-Deck 3 - Pantry
|
|
Violation:
The sanitizing solution in the bucket reached at least 400 ppm.
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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).
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Item No.:
24
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Site:
Buffet-Deck 11 - Windjammer Starboard Beverage Station
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|
Violation:
The chlorine concentration of the sanitizing solution inside the bucket measured approximately 300 mg/L (ppm). Crew initiated corrective action.
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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).
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Item No.:
24
|
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Site:
Galley-Deck 11 - Aft Preparation
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|
Violation:
The chlorine concentration of the sanitizing solution inside the bucket measured approximately 300 mg/L (ppm). Crew initiated corrective action.
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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).
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Item No.:
26
|
|
Site:
Buffet-Deck 11 - Windjammer Hot Food Island
|
|
Violation:
Four metal containers of mashed potatoes were stored inside undercounter hot-holding unit # HH-11-08 that was soiled with numerous pieces of brown food residue. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Pantry-9 - Ice Station 9767
|
|
Violation:
Black debris floated in the ice machine's re-circulation bath.
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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 4 - Ice Machine 2008
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|
Violation:
A small amount of black debris soiled the ice bin food-contact surfaces. It was immediately taken out of service for cleaning.
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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.:
27
|
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Site:
Galley-Deck 12 - Johnny Rockets Scullery
|
|
Violation:
Metal elements of the pre-rinse spray hose hook were soiled with brown corrosion.
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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 12 - Johnny Rockets
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Violation:
The technical space above reach-in refrigeration unit # 4811.122.2110 was soiled with greater than a day's accumulation of purple and gray slimy residue. 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.:
27
|
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Site:
Pantry-Deck 11 - Pool
|
|
Violation:
The metal coil supporting the pre-rinse hose was soiled with brown corrosion.
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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. 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
|
|
Site:
Galley-Deck5 - Dining Room Locker 5.7.05
|
|
Violation:
At least nine airpot coffee / hot water thermoses were stored wet, upright, and closed so they could not air dry. At least two still contained a small amount of coffee. There were 16 airpots stored in this room total.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The flight-type conveyor dishwashing machine was leaking water from the soiled end of the machine onto the deck. Additionally, the deck drain strainer for the wash compartment was not placed in the drain.
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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.:
33
|
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Site:
Galley-Deck 5 - Cafe Promenade
|
|
Violation:
Water pooled in the soda locker cabinet and on the deck.
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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.:
33
|
|
Site:
Galley-Deck 12 - Johnny Rockets Show Galley
|
|
Violation:
The coving in front of the beverage station was missing and in disrepair. Food debris accumulated inside recessed areas.
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|
Recommendation:
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
|
|
Site:
Galley-Deck 11 - Central Hot Preparation
|
|
Violation:
Liquid accumulated on the deck underneath a steady drip from the potable water line supplying the soup kettle.
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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.:
33
|
|
Site:
Galley-Deck 11 - Central Hot Preparation
|
|
Violation:
Numerous areas of grouting inside the central hot preparation of the galley were missing or maintained in disrepair. Areas of disrepair included surrounding the central preparation area, the bulkhead/deck juncture coving behind stored trash cans, and the grouting surrounding the deck-mounted combination oven. Debris and food residue accumulated inside areas of recess.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Deck 11 - Central Hot Preparation
|
|
Violation:
The potable water line supplying the soup kettle was steadily dripping. Liquid accumulated on the deck below.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
The protective plastic, located in the food-splash zone surrounding the left heating lamp bulb, was peeling. Crew initiated corrective action.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
|
|
Site:
Food Service General-Pests
|
|
Violation:
Live flies were identified in the following areas:
1) Deck 1 - Fruit and Vegetable Preparation Room (1)
2) Deck 5 - Royal Promenade Soda Freestyle Machines (more than 10)
3) Deck 3 - Central Beverage Station (1)
4) Deck 11 - Windjammer buffet forward waiter station, portside (1)
5) Deck 11 - Windjammer galley portside ice station (1)
6) Deck 14 - Ellington's bar (1)
Additionally, at the Deck 11 Windjammer Jade portside show galley, more than 50 ants were following a pheromone trail up the bulkhead to the left of the sliding bay door. These ants emerged through gaps between the bulkhead and profile strip.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
|
|
Site:
Food Service General-Pests
|
|
Violation:
More than 10 dead flies were in the freestyle soda multi-flow system compressor drip tray along with syrup. Additionally, one dead fly was on the cambro dispenser cover in Deck 5 Main Galley Dining Room Locker 5.7.05.
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|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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