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Item No.:
37
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Site:
Galley-Deck 5 Hot
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Violation:
Condensate collected on the deckhead above an open tilting pan of brown sauce. No condensate was observed dripping into the food.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, 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.:
22
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Site:
Galley-Deck 3 Starboard Glasswash Machine
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Violation:
The wash tank temperature of the in-use rack-type glasswash machine measured 137.5F and 135F by the inspector and 137F twice by the crew member. The machine's electrical gauge measured 137-137F. The manufacturer's required minimum temperature is 150F.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
The wash temperature of the in-use undercounter glasswash machine measured 142F and 148.6F by the inspector. The machine's electrical gauge measured 142-143F during the first cycle, and 149F during the second cycle.The manufacturer's required minimum temperature was 150F.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
The plastic lid of a rolling container of corn starch had a large crack.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
33
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Site:
Galley-Deck 5 - Room Service
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Violation:
Water dripped from the 4-flat grills undercounter technical compartment and pooled 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.:
23
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Site:
Galley-Deck 3 - Starboard Glasswash Machine
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Violation:
The wash tank temperature of the in-use rack-type glasswash machine measured 137.5F and 135F by the inspector and 137F twice by the crew member. The machine's electrical gauge measured 137-137F. The manufacturer's required minimum temperature is 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
The wash temperature of the in-use undercounter glasswash machine measured 142F and 148.6F by the inspector. The machine's electrical gauge measured 142-143F during the first cycle, and 149F during the second cycle.The manufacturer's required minimum temperature was 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
06
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Site:
Potable Water-Farpoint Logs
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Violation:
On one occasion the electronic data logger for the far point did not have halogen residual readings for at least 16 of the 24 hours. On 25- 26 March 2025 there was an 'analyzer frozen' annotation from 7PM-4:45AM.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Surveillance Log (AGE)
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Violation:
On 9 May 2025, a food worker reported onset of AGE symptoms at 0200 but did not report to medical until 0704.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following action is taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot
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Violation:
Condensate collected on the deckhead above an open tilting pan of brown sauce. No condensate was observed dripping into the food.
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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.:
30
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Site:
Galley-Deck 5 - Room Service
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Violation:
The handwashing station was out of order since the morning of the inspection.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
27
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Site:
Galley-Deck 5 Dishwash
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Violation:
Dried food residue was on the inside of two in-use rolling plate storage carts.
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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.:
33
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Site:
Galley-Deck 3 - Potwash
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Violation:
Condensate collected on the deckhead above the soiled side of the conveyor potwash machine and dripped onto 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.:
37
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Site:
Galley-Deck 3 - Potwash
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Violation:
Condensate collected on the deckhead above the soiled side of the conveyor potwash machine and dripped onto the deck.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation 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, and single-service and single-use articles.
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Item No.:
24
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Site:
Bar-Deck 5 - Rising Tide Bar
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|
Violation:
The bucket of sanitizing solution measured less than 50 ppm chlorine by the inspector and crew member. The bar was in use during the inspection.
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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.:
27
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Site:
Pantry-Deck 16 Windjammer Portside Beverage
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|
Violation:
The non-food contact surfaces of a previously cleaned and sanitized water glass and wine glass on the clean storage top rack were soiled with dried 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.:
39
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Site:
Pantry-Deck 16 Windjammer Portside Beverage Pantry
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Violation:
One small fly was flying throughout the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
17
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Site:
Bar-Deck 16 Windjammer
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Violation:
The operational hours were 0530 to 0900 on the time control plan for breakfast and 1000 to 1600 for lunch; however, many potentially hazardous food items were labeled with various start and end times that did not correspond to their plan for breakfast. For example, the whipped cream was labeled 0615 to 1015, the half and half was labeled 0630 to 1030, the regular milk was labeled 0730 to 1130, the lactose free milk was labeled 0600 to 1000, and the soy milk was labeled 0605 to 1005. Staff stated all the items would be discarded at 0900.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Bar-Deck 16 Windjammer
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Violation:
The posted time control plan was in disrepair so the embarkation day lunch discard time could not be read.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
26
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Site:
Bar-Deck 16 Windjammer
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Violation:
The top inside edge of the ice bin for the counter-mounted ice and water dispensing machine was soiled with black debris.
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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.:
33
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Site:
Buffet-Deck 16 Windjammer Portside Galley Entrance
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Violation:
The door's rubber edging was in disrepair with portions peeling away from the door and parts that were rough which created a difficult to clean surface.
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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.:
27
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Site:
Buffet-Deck 16 Windjammer Portside Soda Machine
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|
Violation:
The inside, bottom of the technical cabinet next to the soda machine was soiled with an unknown yellow residue.
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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 16 Windjammer Portside Aft Beverage Station
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|
Violation:
Two previously cleaned and sanitized coffee cups out for passenger use were soiled on the non-food contact surface with old 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:
Buffet-Deck 16 Windjammer Portside Aft Dessert Station
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|
Violation:
One previously cleaned and sanitized plate out for passenger use was soiled on the non-food contact surface with 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.:
36
|
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Site:
Buffet-Deck 16 Windjammer Portside Aft Show Galley
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Violation:
The heat lamp light bulb's protective coating was bubbling away from the bulb.
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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.:
33
|
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Site:
Buffet-Deck 16 Windjammer Portside Aft Show Galley
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Violation:
The electrical outlets were soiled with more than a day's worth of food residue.
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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
|
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Site:
Buffet-Deck 16 Windjammer Portside Aft Show Galley
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Violation:
The bulkhead wallpaper at the entrance was peeling away from the wall which created a rough and difficult to clean surface. A piece of food debris was caught in the rough area.
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Recommendation:
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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Item No.:
21
|
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Site:
Buffet-Deck 16 Windjammer Starboard Aft Dessert
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Violation:
The undercounter cabinet door's bottom corners were in disrepair exposing a rough wood-like material.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 16 Windjammer Starboard Bulkhead Undercounter Cabinets
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Violation:
The left door's lock was missing which exposed a rough wood-like material that was difficult to clean.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
|
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Site:
Buffet-Deck 16 Windjammer Starboard Bulkhead Undercounter Cabinets
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Violation:
Three bags of a black granular substance out of the original container were not labeled with the common name of the food.
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Recommendation:
Ensure containers holding food or food ingredients that are 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.:
33
|
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Site:
Galley-Deck 16 Windjammer Flight Type Warewash Machine
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Violation:
Condensate dripped from the deckhead soiled side ventilation overhang onto the deck at the flight-type warewash machine.
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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.:
26
|
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Site:
Galley-Deck 16 Windjammer Ice Machine
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|
Violation:
The edge of the evaporator panel cover was soiled with a black residue.
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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.:
39
|
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Site:
Galley-Deck 16 Windjammer Warewash
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|
Violation:
One small fly was near the glasswash machine.
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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.:
33
|
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Site:
Galley-Deck 16 Windjammer
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Violation:
The deck tile grout was in disrepair with portions missing under the flat top grill.
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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:
Pantry-Deck 17 Suite
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|
Violation:
Three ice cubes were on the deck near the ice machine. The area was not in operation.
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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:
Pantry-Deck 15 Sand Bar
|
|
Violation:
Two glasses were excessively chipped on the bottom edge which created a difficult to clean surface.
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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.:
33
|
|
Site:
Galley-Deck 11 Wonderland
|
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Violation:
The deck was soiled with black and orange residue from the bottom of the swinging entrance door.
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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 Wonderland
|
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Violation:
The deck tile grout was in disrepair with portions missing in the show galley.
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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.:
27
|
|
Site:
Dining Room-Deck 8 150 Central Park
|
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Violation:
The wine cabinets had gaps between each other and between the bottom of the unit and the wood cabinet which created difficult to clean spaces. An excessive amount of dust was beneath the unit and pieces of paper were in the gap between two units.
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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
|
|
Site:
Dining Room-Deck 8 150 Central Park
|
|
Violation:
The wine cabinets had gaps between each other and between the bottom of the unit and the wood cabinet which created difficult to clean spaces. An excessive amount of dust was beneath the unit and pieces of paper were in the gap between two units.
|
|
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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
|
|
Site:
Galley-Deck 8 150 Central Park
|
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Violation:
The deck was soiled with an orange residue next to the grill. The area was not in operation and had been previously cleaned.
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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.:
16
|
|
Site:
Galley-Deck 8 150 Central Park
|
|
Violation:
A 7-day discard label for bechamel stated the preparation date was 16 May 2025; however the discard date was listed as 23 May 2025, eight days later.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
22
|
|
Site:
Galley-Deck 8 Park Cafe
|
|
Violation:
Nine bowls were overlapping each other in the hood-type warewash machine in a manner that did not allow the wash and sanitizing spray to touch all surfaces.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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