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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 bulkhead next to the soiled end of the flight-type potwash machine. The curtains on the soiled end were excessively curled, which caused steam to escape the machine.
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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 areas, 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.:
27
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Site:
Galley-Deck 2
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Violation:
The out-of-service slicer was soiled on the nonfood-contact surfaces with unknown debris. The slicer was immediately removed to scrap metal.
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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.:
38
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Site:
Galley-Deck 2
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Violation:
A slicer was marked out-of-service and another slicer has already been ordered. The slicer was immediately removed to scrap metal.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
The far-left soup kettle's steam pipe detached from the bulkhead, which created a gap into the bulkhead's void space.
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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:
Galley-Deck 2
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Violation:
A deck tile near the deep fat fryer was in disrepair with multiple cracks and crevices.
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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.:
22
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Site:
Galley-Deck 2
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Violation:
The valve for the hood-type potwash machine's water supply line was in disrepair and was in the process of being fixed. This caused the potwash machine's lower compartment to overfill with water and pool on the deck.
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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; (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.:
34
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Site:
Galley-Deck 2
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Violation:
The valve for the hood-type potwash machine's water supply line was in disrepair and was in the process of being fixed. This caused the potwash machine's lower compartment to overfill with water and pool on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
Water pooled on the deck below the hood-type potwash machine. The water supply line valve was in disrepair, which caused the potwash machine's lower compartment to overfill with water.
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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.:
34
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Site:
Galley-Deck 2
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Violation:
A water pipe in the deckhead above the flat grill was in disrepair and leaking, which caused water to drip down the bulkhead and pool on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
Water pooled on the deck below the flat grill from a deckhead water pipe that was in disrepair.
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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.:
28
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Site:
Dining Room-Deck 2 Officer's Mess Storage Locker
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Violation:
Previously cleaned and sanitized glasses were stored uncovered, in a soiled bin. Additionally, previously cleaned and sanitized glasses were stored upright and not covered in a warewashing rack. Two long white trays that were covered with plastic wrap were soiled along the edges and the deck was soiled with dirt and debris.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
33
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Site:
Dining Room-Deck 2 Officer's Mess Storage Locker
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Violation:
The deck was excessively soiled with dirt and debris. Multiuse food utensils were stored in this locker.
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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.:
27
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Site:
Dining Room-Deck 2 Officer's Mess Storage Locker
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Violation:
Two long white trays that were covered with plastic wrap were soiled along the edges.
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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:
Provisions-Deck 2 Room 5 Frozen Vegetable
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Violation:
The light intensity measured less than 110 lux throughout the back half of the room. Crew stated it takes approximately 30 minutes for the light intensity to reach 110 lux and different lights have been ordered.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
33
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Site:
Provisions-Deck 2 Room 2 Paper and Plastic
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Violation:
Water dripped from the deckhead onto the deck. No food was impacted.
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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.:
34
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Site:
Provisions-Deck 2 Room 2 Paper and Plastic
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Violation:
A gray water pipe was in disrepair and was in the process of being fixed. Water dripped from the deckhead onto the deck. No food was impacted.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 3 Renoir Restaurant Portside Beverage Station
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Violation:
The light intensity on the cleaning setting measured less than 220 lux at the counter-mounted ice/water dispenser. A deckhead light was not working. The light was replaced before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
33
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Site:
Galley-Deck 3 Center
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Violation:
The deck tile grout was in disrepair throughout the area, especially below preparation tables and equipment.
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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
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Site:
Galley-Deck Aft Warewash
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Violation:
A water supply pipe was in disrepair, which caused water to drip through the deckhead panels onto the flight-type warewash machine.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
27
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Site:
Galley-Deck Aft Warewash
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Violation:
The flight-type warewash machine was soiled with water from a water supply pipe that was in disrepair and dripping through the deckhead panels.
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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:
Galley-Deck 3 Aft Starboard Side Cleaning Locker
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Violation:
One small fly was flying around the mops.
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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:
Galley-Deck 3 Potwash
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Violation:
Condensate collected on the bulkhead next to the soiled end of the flight-type potwash machine. The curtains on the soiled end were excessively curled, which caused steam to escape the 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.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
Condensate collected on the bulkhead next to the soiled end of the flight-type potwash machine. The curtains on the soiled end were excessively curled, which caused steam to escape 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; (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
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Site:
Bar-Deck 9 Blue Iguana
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Violation:
The chlorine solution measured less than 50 ppm in the sanitizing bucket stored on the countertop.
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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.:
40
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Site:
Galley-Deck 9 Guy's Burger
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Violation:
The plastic curtains between the galley and the show galley were in disrepair, which did not protect the galley from pests. The curtains were replaced.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
33
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Site:
Buffet-Deck 9 Aft Portside Lido
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Violation:
The door handle was missing, which created a difficult to clean penetration.
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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. Do not use carpet in these areas. 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:
Pantry-Deck 9 Aft Pool
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Violation:
The deck tile grout was in disrepair throughout the area.
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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.:
19
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Site:
Dining Room-Deck 9 Pizzeria Waiter Station
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Violation:
A tray of soiled dishware was sitting on top of a basket on the clean waiter station. A tray of closed condiment bottles was also stored on the clean waiter station near the soiled dishware.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
22
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Site:
Pantry-2 - Starboard Side
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Violation:
The chlorine test strip inside of the cleaning materials locker expired on 01 June 2026. This was corrected immediately.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
22
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Site:
Pantry-2 - Starboard Side
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Violation:
The undercounter glasswash machine had been out of order since 12 June 2026. This machine was repaired before the end of the inspection.
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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; (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:
Children Area-Deck 12 - Camp Ocean
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Violation:
The chlorine test strip inside of the chemical cabinet underneath the handwashing station expired on 01 June 2026. This was corrected immediately.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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