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Item No.:
10
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Site:
Potable Water-Heated Jetted Tub Draining, Cleaning, and Disinfection
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Violation:
The heated jetted tubs are not currently drained, cleaned, nor disinfected daily. Additionally, no safety signs (or pictograms) were posted at the entrances to these facilities. Crew stated they are currently draining, cleaning, and disinfecting the heated jetted tubs between occupancies.
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Recommendation:
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
The design for the ship's whirlpools does not include a skim gutter or any other source for effective skimming. This includes the following whirlpools:
Deck 13 - Concierge whirlpool
Deck 11 - Rainforest villa forward
Deck 11 - Rainforest villa aft
Deck 11 - Senses Villa Starboard
Deck 12 - Walt suite
Deck 12 fwd - Roy suite
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment.
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Item No.:
39
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Site:
Pantry-11 - Flo's Cafe
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Violation:
One fruit fly was flying near the handwashing sink at the entrance.
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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.:
26
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Site:
Pantry-Deck 11 - Frozone Treats - Ice Machine
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Violation:
A light pink residue was along the length of the upper lip panel above the ice thickness device.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Pantry-Deck 11 - Frozone Treats
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Violation:
The water temperature measured 123F at the handwashing sink next to the fire screen door.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
20
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Site:
Buffet-Deck 11 - Cabanas
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Violation:
A soda gun had a slotted fastener in the food splash zone.
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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). Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
19
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Site:
Bar-Deck 12 - Meridian - Aft
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Violation:
A bottle of raspberry syrup in refrigerator #3 did not have an identification label.
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Recommendation:
Ensure containers holding food or food ingredients 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 12 - Palo
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Violation:
Water was pooled on the deck in front of the grooved grill.
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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
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Site:
Galley-Deck 12 - Palo - Pasta Cooking Station
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Violation:
Water was pooled on the deck in this area.
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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
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Site:
Galley-Deck 3 - Animator's Palate - Grill Section
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Violation:
An open crack was around the ventilation system knob (#17928) in the deckhead.
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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.
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Item No.:
08
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Site:
Potable Water-Deck # C - Compartment 11, Reverse Osmosis Unit # 3
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Violation:
The dedicated technical water line providing filling to the technical tanks was stripped blue/gray/blue without any other identification. Crew initiated corrective action.
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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.:
41
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Site:
Housekeeping-Deck # 3 - Men's Passenger Toilet, Midship
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Violation:
The right handwashing sink's soap dispenser was unable to dispense soap. Crew initiated corrective action.
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Recommendation:
Provide passenger and crew public toilet facilities (not including those in food areas) with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. (Pictograms are acceptable.)
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas:
- Deck 2: Crew buffet: One small fly was on the bulkhead above the hot buffet line.
- Deck 2: Crew mess beverage station, One small fly was on the bulkhead to the left of the reach-in refrigerator.
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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.:
19
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Site:
Buffet-Deck 2 - Hot Item Station
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Violation:
Metal pans of hot food items out for self-service on the buffet line were not positioned in a manner to prevent potential contamination. A metal container of fried chicken was positioned behind a long metal container of fried fish. During service, the sleeve of a customer's shirt draped over the top of the container of fried chicken. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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:
Buffet-Deck 2 - Mess Beverage Station
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Violation:
A sharp, difficult-to-clean gap penetrated the bulkhead next to the deckhead-mounted light fixture in front of the counter-mounted juice dispenser.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
24
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Site:
Buffet-Deck 2 - Aft Service Area
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Violation:
The sanitizing solution's chlorine concentration inside the bucket in front of the deck-mounted ovens measured greater than 200 mg/L (PPM). Crew initiated corrective action.
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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.:
29
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
The water temperature delivered through the faucet of the sensor-activated handwashing sink across from cold room D-02-2-002 measured 124F with a calibrated thermometer. The user was unable to adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
36
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Site:
Galley-Deck 2 - Store Room # FD-02-011
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Violation:
The light intensity in the far right corner of the space used to store unpackaged drinking glasses measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux 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 behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
16
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Site:
Galley-Deck 2 - Enchanted Garden Bakery
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Violation:
The internal temperatures of two pieces of sponge cake stored inside reach-in refrigeration unit # 15660 measured 44F and 43F with a calibrated thermometer. The sponge cake was prepared on 21 June 2026. The ambient temperature inside the unit measured below 41F. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
29
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Site:
Galley-Deck 2 - Enchanted Garden Potwashing Area
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Violation:
The water temperature delivered through the faucet of the sensor-activated handwashing sink at the soiled end of the potwashing area measured 123F with a calibrated thermometer. The user was unable to adjust the temperature. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
22
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Site:
Galley-Deck 2 - Enchanted Garden Warewashing Area
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Violation:
Liquid steadily dripped from the bottom of the conveyor-type warewashing machine's auxiliary rinse compartment and pooled on the deck below. Crew initiated corrective action.
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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.:
35
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Site:
Galley-Deck 2 - Enchanted Garden Warewashing Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the conveyor-type warewashing machine's auxiliary rinse compartment. Crew initiated corrective action.
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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.:
24
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Site:
Galley-Deck 2 - Enchanted Garden Warewashing Area
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Violation:
The water temperature inside the final rinse tank, located at the bottom of the compartment inside the conveyor-type warewashing machine, measured 206F with a calibrated thermometer. Crew initiated corrective action.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 3 - Royal Court Forward Beverage Station
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Violation:
The rubber deck mat in front of the forward entrance ice machine was in disrepair, with numerous difficult-to-clean rough surfaces. Half of the rubber mat was missing, with numerous long fragments of rubbers not attached to the mat. Crew initiated corrective action
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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 mats are designed to be removable and easily cleanable.
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Item No.:
26
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Site:
Galley-Deck 3 - Royal Court Portside Warewashing Area
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Violation:
The recessed food-contact surfaces of three escargot serving dishes were soiled with brown food debris. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
33
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Site:
Galley-Deck 3 - Royal Court Hot Preparation Area
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Violation:
The grout between the deck tiles and the metal landing under the flat-top grill was missing and chipped, with dust collecting in areas of recessed.
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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, 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.:
35
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Site:
Galley-Deck 3 - Royal Court Hot Preparation Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the technical compartment for the aft soup kettle.
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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.:
33
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Site:
Galley-Deck 3 - Royal Court Hot Preparation Area
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Violation:
Liquid steadily dripped from the technical compartment for the aft soup kettle and pooled on the deck below.
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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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