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Item No.:
21
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Site:
Buffet-Deck 14 - Windjammer
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Violation:
The sealant around multiple countertop hot plates and cold wells were missing at multiple buffet stations. Corrective actions started after the breakfast service.
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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. 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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Item No.:
21
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Site:
Buffet-Deck 14 - Pastry Starboard Side
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Violation:
The countertop had a chip on the employee side where the countertop meets the stainless steel back splash. This was corrected before the end of the inspection.
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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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Item No.:
27
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Site:
Buffet-Deck 14 - Pastry Starboard Side
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Violation:
The countertop had food debris inside a chip on the employee side where the countertop meets the stainless steel back splash. This was corrected before the end of the inspection.
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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.:
33
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Site:
Buffet-Deck 15 - Solarium Beverage Station
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Violation:
An open penetration was on the bulkhead in the technical space below the ice/water dispenser.
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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 14 - Windjammer
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Violation:
An open seam was at the profile strip connected to the bulkhead behind the middle braising pan.
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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.:
36
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Site:
Galley-Deck 15 - Solarium
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Violation:
The light intensity measured less than 220 lux at the braising pan and the deep fat fryers. This was corrected before the end of the inspection.
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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.:
21
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Site:
Galley-Deck 4 - Cafe Promenade
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Violation:
A ledge was at the countertop slab juncture to the right of the coffee dispensers.
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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.:
40
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Site:
Integrated Pest Management-ActiveSurveillance Pest Monitoring Log
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Violation:
No follow-up was conducted for a live fruit fly sighting on deck 2 near the incinerator after 30 May 2026.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
20
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Site:
Galley-Deck 4 - Starboard Ice Machine
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Violation:
The tip of the metal ice scoop was cracked creating a difficult to clean surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
27
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Site:
Galley-Deck 4 - Starboard Ice Machine
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Violation:
Sticky brown food residue was on the internal surface of the right ice bin lid.
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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.:
33
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Site:
Galley-Deck 4 - Starboard Hot Galley
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Violation:
Deck tile grout was recessed or pitted in multiple locations throughout this section of the galley. This was most evident around scupper drains and steel platforms.
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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 4 - Dishwash
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Violation:
The port side glasswash machine had been out of order for the past month. Crew stated parts are on order.
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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:
Galley-Deck 4 - Dishwash
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Violation:
The soiled side entry curtains of the flight-type dishwashing machine were curled and stiff.
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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.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
The dispensing end of the stainless steel metered water hook was bent which created a difficult-to-clean surface. Apparent flour debris was observed in this area.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
26
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Site:
Galley-Deck 4 - Bakery
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Violation:
Flour debris was inside the dispensing end of the stainless steel metered water hook that was bent, which created hard to clean surfaces.
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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 4 - Bakery
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Violation:
More than a day's accumulation of brown food residue coated a fastener on the mixing head of the in-use deck mounted mixer that was closest to the hot galley.
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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.:
34
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Site:
Bar-Deck 4 - Wine Pantry
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Violation:
Water was consistently leaking from the water filter connection for the counter-mounted espresso machine and pooling on the bottom of the technical compartment.
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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:
Bar-Deck 4 - Wine Pantry
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Violation:
Water pooled on the bottom of the technical compartment from the water filter connection for the counter-mounted espresso machine that was consistently leaking.
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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.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The internal curtains separating the wash tank from the final rinse compartment in the port side glasswash machine were curled and created openings between the two compartments.
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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.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The starboard side glasswash has been out of order for approximately one month. Staff stated parts are on order.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The final sanitizing rinse compartment of the three-compartment sink would not retain water. Staff stated they were putting all the soiled pots and pans in the potwash machine until it was repaired. Staff reported this issue began the morning 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.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Deck tile grout was recessed or pitted in multiple locations throughout this section of the galley. This was most evident around scupper drains and steel platforms.
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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.:
08
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Site:
Galley-Deck 2 - Backflow Prevention Devices
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Violation:
The atmospheric vent for one of the combination ovens was angled upward. Additionally, the piping connected to the backflow vent inside the ventilation hood cleaning locker was on a slight incline which prevented proper draining. This was corrected immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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