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Item No.:
27
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Site:
Galley-Deck 4: Hot Galley Line #1
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Violation:
Water pooled in the technical compartment across from the flat-top grill.
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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.:
41
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Site:
Housekeeping-Isolation Cabin Cleaning - Passenger/Acute Gastroenteritis (AGE)
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Violation:
Staff stated that cabins used for passenger isolation are not cleaned daily if the passenger declines the cleaning service.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
08
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Site:
Potable Water-Engine Room - Potable Water Distribution System Dosing Station
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Violation:
Two backflow prevention devices used for potable water top-off lines were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #1 and #2
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Violation:
Evaporator #1 and #2 had blue/gray/blue striping; however, these lines were used for technical water only and not directed to the potable water system.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
19
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Site:
Buffet-Deck 8: The Colonnade
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Violation:
The horizontal sneeze guards throughout the service lines were not fully protecting food from contamination. Staff showed the inspector documentation that these will be updated during the dry dock in May 2026 . This was noted on the previous inspection.
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Recommendation:
Protect food on display from contamination by using 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 (39 inches).
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Item No.:
21
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Site:
Buffet-Deck 8: The Colonnade
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Violation:
Open seams were present along the bottom of the outdoor waiter station at the skirting tile to cabinet base juncture. This created difficult to clean areas.
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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:
Dining Room-Deck 8: The Colonnade Outdoor Waiter Station #4
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Violation:
Holes and gaps were present along the bottom of the outdoor waiter station between the base of the cabinets and the wood sides.
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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.:
25
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Site:
Dining Room-Deck 8: The Colonnade Outdoor Waiter Station #4
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Violation:
The sanitizing cloth was not completely submerged in the sanitizing solution. This was corrected.
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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.:
20
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Site:
Galley-Deck 8: The Colonnade
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Violation:
Slotted fasteners were installed on the food splash zone of the coffee brewers.
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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.:
21
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Site:
Galley-Deck 8: The Colonnade
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Violation:
The rubber gasket under the combination oven was loose, creating a difficult to clean 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.:
27
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Site:
Galley-Deck 8: The Colonnade
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Violation:
The back right corner of the shelf below the combination oven was soiled with more than one day's worth of grease and food 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:
Galley-Deck 8: The Colonnade Show Galley
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Violation:
More than one day's worth of grease accumulated in the salamander technical compartment.
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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.:
16
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Site:
Dining Room-Deck 8: Solis Menu
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Violation:
The Cocotte Lutee Grand-Mere, a chicken dish, had an asterisk next to it indicating it could be served raw or undercooked. Staff stated the menu would be updated and the asterisk removed prior to dinner service.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
34
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Site:
Galley-Deck 4: Hot Galley Line #1
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Violation:
Water streamed continuously out of the pipe in the technical compartment across from the flat top grill.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
21
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Site:
Galley-Deck 4: Hot Galley
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Violation:
Aluminum foil and cloth-like insulation material around the steam pipes was in disrepair and difficult to clean.
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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. 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:
Galley-Deck 4: Hot Galley Line #1
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Violation:
Excessive silicon was on the side of the tilting pan and peeling, making the area difficult to clean.
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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.:
27
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Site:
Galley-Deck 4: Hot Galley Line #1
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Violation:
The corners of the previously cleaned and sanitized top salamander oven were heavily soiled with grease.
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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.:
17
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Site:
Galley-Deck 3: Preparation Counter
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Violation:
A pan of shredded mozzarella cheese was labeled with an incorrect time control label. The inspection team was in the area around 1050. According to the time control plan, all items on time control should have been labeled with a blue time control label from 0900-1300. The cheese was labeled with a yellow time control label for 0500-0900. The correct time control label was placed on the cheese.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Deck 3: Salad Station
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Violation:
Two containers of cut leafy greens were on the buffet line with no time control label. According to the time control plan, items on time control should be labeled with a yellow label from 0500-0900 and a blue label from 0900-1300. The inspection team was in the area around 1105. Time control labels were placed on the containers.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours).
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Item No.:
33
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Site:
Provisions-Deck 3: Dry Storage
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Violation:
More than one day's worth of dust and food debris accumulated on the deck below the shelving units.
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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.:
39
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Site:
Pantry-Deck 7: Seabourn Square
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Violation:
One fruit fly was near the prewash hose.
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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.:
21
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Site:
Pantry-Deck 8: Patio Bar
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Violation:
Foam padding was placed between the packaged waffle ice cream cones to prevent breakage.
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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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