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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following food-service areas:
Deck 3 - Main Galley Pastry - Two flies were near the stacked ovens.
Deck 4 - Tavern Bar Pantry - One fly was in the area.
Deck 11 - Windjammer Lido Hot Galley - Three flies were in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Provisions-Deck 1 - Smoked Fish Room
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Violation:
Water dripped from the deckhead hatch onto the cardboard box below.
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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. 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.:
19
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Site:
Provisions-Deck 1 - Smoked Fish Room
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Violation:
Water dripped from the deckhead hatch onto the cardboard box of food stored below.
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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.:
33
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Site:
Provisions-Deck 1 - Frozen Poultry Room
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Violation:
Water dripped from the deckhead hatch onto the cardboard box below.
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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. 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.:
19
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Site:
Provisions-Deck 1 - Frozen Poultry Room
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Violation:
Water dripped from the deckhead hatch onto the cardboard box of food stored below.
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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.:
33
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Site:
Galley-Deck 3 - Hot Line Port Side
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Violation:
The deck grout was missing around the two grooved grills.
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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.:
31
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
A bottle of disinfectant was stored on the waiter station with clean and soiled dishware. This was removed immediately.
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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:
Buffet-Deck 11 - Windjammer
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Violation:
The bulkhead tile was in disrepair near the employee side of the cold cuts station.
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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.:
12
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Site:
Galley-Deck 11 - Windjammer
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Violation:
A crew member did not wash their hands before touching the ice evaporator panel cover while opening the ice machine. This was corrected immediately.
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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; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (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.
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Item No.:
33
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The decks around the soiled drop-off area had an excessive accumulation of food debris and liquid that were not properly directed towards the drains.
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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, 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:
Bar-Deck 14 - Sky Bar
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Violation:
Five soiled glasses that were previously cleaned and sanitized were stored in the clean 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.:
36
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Site:
Buffet-Deck 5 - Sorrentos Pizza
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Violation:
The light intensity measured less than 220 lux at both passenger self-service beverage stations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food employee worked and went to the crew mess while symptomatic. The food employee had AGE symptom onset on 9 April 2026 at 1700, with last symptoms at 0800 on 10 April 2026. The food employee reported to medical on 10 April 2026 at 0916. The employee worked on 9 April 2026 from 1830 to 2320 and again on 10 April 2026 from 0642 to 0915.
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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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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