|
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Item No.:
33
|
|
Site:
Galley-Deck 10 - Lido Center
|
|
Violation:
Condensate collected on the deckhead above the exhaust vent of the combination oven.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Lido Dishwash
|
|
Violation:
Previously cleaned and sanitized plates were stored on brown plate storage trolleys that were soiled with old food debris and greasy deposits.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Biodigesters
|
|
Violation:
Dried food debris accumulated on the sides of both biodigesters. The room was not in-service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 0 - Biodigesters
|
|
Violation:
Dried food debris and a spoon were on the deck beneath the biodigesters. The room was not in service at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 0 - Preparation Table
|
|
Violation:
Dried food debris accumulated on one table leg. The room was not in service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 0 - Preparation Table
|
|
Violation:
Dried food debris accumulated on the sides of both biodigesters. The room was not in service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 0 - Preparation Table
|
|
Violation:
Debris accumulated on the deck beneath the clean dish storage racks.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Deck 0 - Miscellaneous Freezer #7
|
|
Violation:
Frozen condensate accumulated on the shelves of two storage racks in the middle of the freezer.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Miscellaneous Freezer #7
|
|
Violation:
Frozen condensate accumulated on the tops of several cardboard boxes containing frozen fish stored on two racks in the middle of the freezer.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
08
|
|
Site:
Preparation Room-Deck 0 - New Meat
|
|
Violation:
Water continuously dripped from an incorrectly positioned backflow prevention device and accumulated on the deck beneath the biodigester.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 0 - New Meat
|
|
Violation:
Water continuously dripped from an incorrectly positioned backflow prevention device and accumulated on the deck beneath the biodigester.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 0 - Hot Galley
|
|
Violation:
Detached sealant was in disrepair and hanging from the removable back panel of tilting pan #12 creating a difficult to clean area.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 0 - Beverage Station
|
|
Violation:
Old coffee residue accumulated in a large gap where panels cover the technical areas, behind the dispenser nozzles of both espresso machines.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 0 - Beverage Station
|
|
Violation:
Grease accumulated in the food splash area of the out-of-use microwave.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 0 - Beverage Station
|
|
Violation:
A black substance accumulated around the top of the dispenser chute for the counter-mounted ice/water dispenser. The residue could be removed with an alcohol swab.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Bar-Deck 3 - Piazza San Marco
|
|
Violation:
During active service, a bartender served beverages, handled several soiled items, operated the register, and then scooped ice into a clean glass and served a passenger a beverage without washing their hands between tasks.
|
|
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; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (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.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 3 - Piazza San Marco
|
|
Violation:
The sanitizing solution in both bar countertop buckets was above 200ppm.
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 3 - Marco Polo Nexus
|
|
Violation:
The light intensity at the portable self-service buffets was less than 220 lux. The buffets were open for service at the time of the inspection.
|
|
Recommendation:
.Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in consumer self-service areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
A thick substance covered the bottom of a previously cleaned and disinfected juice pulp container that was stored in dry storage cabinet #3.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
Seven out of 30 bowls and four out of 15 plate that were previously cleaned and sanitized had dried food residue on the food-contact side.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
Soiled bowls and plates were stored among previously cleaned and sanitized dishes in undercounter storage cabinets.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Starboard Milk/Toast Station
|
|
Violation:
Dried food debris accumulated on the portable toast warmer's shelves. The area was not in service and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were seen in the following food areas:
- One fly in the Deck 0 fruit preparation room
- One fly in the Deck 0 crew bar
- One fly in the Deck 3 main galley
- One fly near the Deck 10 Lido Marketplace ice cream station
- Two flies near the Deck 10 - Lido Marketplace dry storage shelving
- Three flies near the Deck 5 - Steakhouse waiter station
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
12
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The refrigeration technician donned gloves, removed the outside front cover of the ice machine, and proceeded to remove the inside plastic evaporator cover without removing his gloves, washing his hands and re-donning new gloves.
|
|
Recommendation:
Ensure food employees/technicians 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; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 - Lido Marketplace Forward Service Line
|
|
Violation:
Two containers of eating utensils out for passenger self-service were positioned unprotected and outside the sneeze shield.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 - Lido Marketplace Forward Service Line
|
|
Violation:
Dried food residue from previous service periods was on the underside of the metal sneeze shield in multiple areas.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Service Counters
|
|
Violation:
The service counters throughout the following food outlets had difficult to clean features including gouges, projections, and cracks: Lido Marketplace, Pizzeria Del Capitano, Seafood Shack, Guys Burger, Tomordoro, Crew buffet service line, and 555 Steakhouse show galley. A similar finding was written on the previous inspection in January 2026. Staff stated repairs are ongoing and it was intended to be corrected during an upcoming dry dock in 2026 but has been moved to 2028.
|
|
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. 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. Maintain nonfood-contact equipment in good repair. (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Forward Port Beverage Station
|
|
Violation:
Old coffee residue was in hard to access areas of the espresso machine's dispensing head.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Starboard Cereal Station
|
|
Violation:
The light intensity at the self-service cereal dispenser did not reach 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) at consumer self-service areas.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Cereal Dispensers
|
|
Violation:
The outer coating of multiple metal cereal dispensers used for passenger self-service were in poor repair, resulting in difficult-to-clean surfaces and presenting a potential ingestion hazard.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 - Lido Center
|
|
Violation:
Condensate collected on the deckhead above the exhaust vent of the combination oven.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Lido Center
|
|
Violation:
Food soil of more than a day's accumulation was on the red cable of the temperature probe as well as the temperature probe's mounted holster inside the blast chiller.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are washed, rinsed, and sanitized. Before using or storing a food temperature-measuring device; (5) Any time during the operation when contamination might have occurred. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Lido Dishwash
|
|
Violation:
Previously cleaned and sanitized plates were stored on brown plate storage trolleys that were soiled with old food debris and greasy deposits. Plates on the bottom were in contact with the food debris. These were all sent to be re-cleaned and sanitized.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Lido Pantry
|
|
Violation:
White food residue was on the black guide of the previously cleaned deli slicer.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 - Deli Service Line
|
|
Violation:
Food residue was in difficult to clean gaps in the black plastic cubed bread storage shelving on the back service counter.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Deli Service Line
|
|
Violation:
Food residue was in difficult to clean junctures of the black plastic cubed bread storage shelving on the back service counter. Additionally, more than a day's accumulation of dust collected on the top of the shelving. This was a repeat from the previous inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 10 - Deli Service Line
|
|
Violation:
The internal top surface of two counter-mounted convection units were in disrepair in several areas, making them difficult to clean.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Lido Main Galley
|
|
Violation:
An excessive accumulation of old food residue coated the internal surfaces of the can opener housing.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Potwash
|
|
Violation:
The potwash machine's drain line was positioned to drain in front of a clean storage rack. Previously cleaned pots were positioned on this rack that overhung the drain and steam from the machine operation collected on these pans.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10 - Java Blue Cafe
|
|
Violation:
Excessive granular sediment was in the water return bath of the ice machine.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 10 - Java Blue Cafe
|
|
Violation:
Water from previous cleaning was inside two closed coffee creamer urns that were staged for service. Water ran out when they were inverted. These were sent to be cleaned, sanitized, and to fully air dry.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 11 - Camp Ocean
|
|
Violation:
The height of the children's toilet in the diaper changing restroom was greater than 12-inches (305 millimeters) and no step stool was provided.
|
|
Recommendation:
If toilet rooms are in a child activity center, provide a child-size toilet(s) or toilet with child-sized seat and step stool and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 305 millimeters (12 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 11 - Tomodoro
|
|
Violation:
Two containers of fresh eggs were stored above a container of cooked chicken. The eggs were relocated.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Pizzeria Del Capitano
|
|
Violation:
Grease residue and white food soil were on a previously cleaned and sanitized knife in the knife locker.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 10 - Pizzeria Del Capitano
|
|
Violation:
The marble food-contact countertop had recessed seams and gaps between the cold well.
|
|
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;
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 10 - Burano Pool Bar
|
|
Violation:
Food residue was on the ice dispensing chute surface in difficult to access areas.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 - Gondola Bar
|
|
Violation:
Black debris was on difficult to clean surfaces and projections of the ice machine's ice thickness sensor.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 9 - Housekeeping Pantry Forward Starboard Side
|
|
Violation:
The atmospheric vents were blocked with a gray material on the ice machine's backflow prevention device. A new device was sanitized and installed before the end of the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Side Reverse Osmosis Unit
|
|
Violation:
The air gap was not adequate at the reduced pressure zone assembly to water catch tray juncture.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
36
|
|
Site:
Pantry-8 - Housekeeping Pantry Midship
|
|
Violation:
The light intensity was less than 220 lux at the clean countertop. This was corrected before the end of the inspection.
|
|
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.
|
|