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Item No.:
08
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Site:
Bar-Deck 16 Garden Cafe Bar
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Violation:
The potable water line serving the espresso machine was not equipped with a backflow prevention device. Crew began sanitizing a new device to be installed after 4 hours.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) Food service equipment. Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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Item No.:
08
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Site:
Galley-Deck 6 Automatic Hoodwash Cabinet
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Violation:
The backflow prevention device was continuously leaking. Crew began sanitizing a new backflow prevention device for installation after 4 hours.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (9) Automatic galley hood washing systems. Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log stated that a food employee experienced AGE symptom onset at 0300 on 10 February 2026, but did not report to medical until 10 February 2026 at 1755. The food employee did not go to work; however, it could not be confirmed that the employee was isolated during the period of delayed reporting.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
21
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Site:
Galley-Deck 6 Hot Galley Starboard
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Violation:
A seam around the grease chute in the grease chute housing created a difficult-to-clean surface. The area was soiled. Crew began cleaning the area.
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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.:
22
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Site:
Galley-Deck 6 Taste Dishwash
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Violation:
One auxiliary wash nozzle in the right flight-type conveyor warewash machine was blocked with debris, which prevented an effective fan-like spray pattern. Crew immediately cleaned the nozzle.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 15 Hot Buffet Dishwash
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Violation:
Food debris blocked five wash nozzles and three final sanitizing rinse nozzles in the hood-type warewash machine. Crew began cleaning the 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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 15 Hot Buffet Dishwash
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Violation:
The curtains between the wash and final sanitizing rinse compartments of the rack-type conveyor warewash machine were excessively curled.
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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. 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.
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Item No.:
26
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Site:
Galley-Deck 15 Hot Buffet Ice Station
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Violation:
The ice scoop handle, stored in the left ice machine bin, was soiled with a green food debris on the handle and body of the scoop. Crew removed the scoop and took the ice machine out of service for cleaning and sanitizing.
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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 6 Soup Station
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Violation:
The previously cleaned and sanitized kettle tap was soiled with grease.
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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 16 Garden Cafe Starboard Midship Beverage Station
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Violation:
A small amount of brown debris was in the counter-recessed ice bin. The area was open for service and the unit was taken out of service for cleaning and sanitizing.
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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 Le Bistro
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Violation:
The three water pitcher filling taps were soiled with black debris. The taps were not in use at the time of inspection. Crew began cleaning the area.
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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 6 - Q Smokehouse - Pastry
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Violation:
The previously cleaned and sanitized counter-mounted mixer was soiled with old food debris on the food-contact area of the mixing head.
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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 17 American Diner
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Violation:
The nonfood-contact cog of the countertop can opener was soiled with food debris. Crew removed it for cleaning and sanitizing.
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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 6 Hot Galley Starboard
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Violation:
Excessive grease accumulated in the seam around the grease chute in the grease chute housing. Crew began cleaning the area.
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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 6 Hot Line
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Violation:
Five plate covers were soiled with small amounts of debris on the nonfood-contact surfaces. The counter where the plate covers were stored was soiled with a small amount of dry food debris. All plate covers were removed for cleaning and sanitizing, and the counter was cleaned and sanitized.
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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 15 Hot Buffet Ice Station
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Violation:
The outer, nonfood-contact surface of the left ice bin was soiled with green and white food debris. Crew took the unit out of service for cleaning and sanitizing.
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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.:
30
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Site:
Dining Room-Deck 17 American Diner
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Violation:
The water temperature at the two-passenger handwashing station taps measured 126-128F and could not be adjusted by the user. Crew responded to adjust the temperature.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels.
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Item No.:
30
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Site:
Galley-Deck 8 Cagney's Steakhouse
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Violation:
The soap supplied at the counter-recessed show galley handwashing station was less viscous than other soaps in food areas and crew acknowledged the soap appeared thin and runny. Black debris resembling a deteriorating gasket also dispensed with the soap.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Provisions-Deck 3 - Vegetable Freezer
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Violation:
Ice accumulated inside the back three deckhead light fixtures. Cleaning started immediately.
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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.:
35
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Site:
Galley-Deck 6 The Local
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Violation:
An excessive amount of soiled gray water pooled on the deck from the double-rack hood-type warewash machine?s drain line. Crew began to adjust the drain line and clean the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Food Service General-Pests
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Violation:
Flies were observed in the following food areas:
1) Garden Cafe Bar (2)
2) Bakery (1)
No food was impacted.
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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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