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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
The potable water bunkering record for 28 January 2026 documented bunkering began at 1735; however, the documented record of calibration occurred at 1810.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Legionella Testing Records
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Violation:
No Legionella sample was collected for the ship's water heater during the most recent 20 May 2026 sampling. The sampling plan and records reviewed did not identify that this location has been sampled for Legionella.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
06
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Site:
Medical-Onboard Incubator for Microbiological and Legionella Testing
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Violation:
There was no internal, ambient temperature thermometer or other means to verify the external, digital thermometer on the onboard incubator was maintained in calibration. Crew identified they use the external digital thermometer to verify the internal temperature of the incubator but were unable to provide a verification method that this thermometer was maintained in calibration. Crew initiated corrective action.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater or international Environmental Protection Agency (EPA) approved equivalent. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications. If a vessel bunkers potable water from the same port more than once per month, only one test per month is required.
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Item No.:
08
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Site:
Potable Water-Bunkering Shoreside Pretest
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Violation:
Crew did not document the results of the shoreside halogen residual and pH test prior to the start of potable water bunkering on 28 March 2026 to establish the correct halogen dosage. Additionally, crew did not document the results of the shoreside halogen residual and pH test prior to the start of potable water bunkering on 28 January 2026.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Portside Evaporator
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Violation:
The dedicated technical water line from the portside evaporator to the technical water storage tanks was striped blue/gray/blue only. Crew initiated corrective action.
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Recommendation:
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.
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Item No.:
16
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Site:
Galley-Deck 5- Soup Station
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Violation:
Containers of cooked peppers, cooked onions, and salami were on the preparation counter with no time control discard time. A crew member assembling sandwiches with those ingredients stated the foods were on time control and would be sent to the deck 11 Marketplace for immediate service.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) 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). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5- Cold Galley
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Violation:
A tray of cold smoked salmon was on the preparation counter with no time control discard time. A crew member preparing the salmon stated the salmon was on time control and would be sent to the deck 11 Marketplace for immediate service.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) 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). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.d closing exceeds 6 hours); (4) Is discarded within 6 hours of placement on time control or if the food temperature exceeds 21C (70F); (6) Is not placed on temperature control again.
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Item No.:
17
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Site:
Galley-Deck 5- Marketplace Time Control Plan
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Violation:
No time control plan for the Deck 11 Marketplace was posted in the main galley. Two crew member stated they were preparing sandwiches or cold smoked salmon that were on time control for the Marketplace for immediate service.
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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.:
17
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Site:
Galley-Deck 6- Umi Uma
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Violation:
The time control plan listed two rice cookers as time control units, but they were not physically labeled as on time control.
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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.:
17
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Site:
Pantry-10 - Midship
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Violation:
The posted time control plan identified the counter-mounted coffee machine's milk compartment as a unit on time control; however, this compartment was not physically labeled as on 'time control.' Crew initiated corrective action.
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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): (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.
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Item No.:
18
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Site:
Preparation Room-Deck 4- Walk-in Cooler
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Violation:
Two pans of raw ground beef were stored above raw whole muscle beef. This was corrected.
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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; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Deck 5- Espresso Machines
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Violation:
Slotted fasteners were on the food splash zone of the espresso dispensing nozzle.
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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 5- Hot Galley
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Violation:
The black collars around the four soup kettle rotating arms were either missing or cracked, creating 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. 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:
Preparation Room-Deck 4- Ovens
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Violation:
The black coating on the oven door handles was peeled, creating a difficult-to-clean surface.
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Recommendation:
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:
Provisions-Deck 3- Wine Room
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Violation:
Raw wooden dividers were used to separate bottles in the bottle storage shelving units throughout the entire wine storage room.
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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:
Preparation Room-Deck 4- Dough Divider
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Violation:
Dried food debris accumulated behind the front upper panel of the dough divider.
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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:
Provisions-Deck 3- Dry Storage
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Violation:
More than one day's worth of dust and food debris accumulated under the shelving.
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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 5- Hot Galley
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Violation:
The deck grout was recessed throughout the entire galley.
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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:
Buffet-Deck 11- Marketplace Aft Portside and Starboard Handwashing Sinks
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Violation:
Dust accumulated in the deckhead perforations directly in front of the crew handwashing sinks.
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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:
Buffet-Deck 11- Marketplace Bakery
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Violation:
The deck under the rolling oven was soiled with more than one day's worth of dust and food debris.
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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:
Dining Room-Deck 11- Marketplace Aft Portside and Starboard Waiter Stations
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Violation:
Side tables holding used coffee carafes were placed directly on the carpet next to the permanent waiter stations.
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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.
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Item No.:
38
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Site:
Galley-Deck 5- Undercounter Starboard Cleaning Locker
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Violation:
No 'Cleaning Materials Only' sign was on the undercounter cleaning locker across from the starboard ice machines.
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Recommendation:
Label the cleaning equipment locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Buffet-Deck 11- Marketplace Healthy Options Station
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Violation:
One fruit fly was near the handwashing sink.
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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.:
43
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Site:
Ventilation-Deck 7 - Forward (AC Unit # 331)
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Violation:
The condensate drain pan and collection system for the droplet eliminator for AC unit # 331 was unable to self-drain. Liquid drained from the HVAC unit into a well recessed approximately three inches into the deck, with a drain line penetrating through the top of this well directed towards the gray water. Approximately two inches of soiled, murky liquid pooled in the bottom of this well that was unable to reach the drain line penetrating through the top of the well.
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Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean.
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Item No.:
43
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Site:
Ventilation-Deck 7 - Aft (AC Unit # 412)
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Violation:
The plastic surfaces of the droplet eliminator panel inside AC unit # 412 were significantly coated in a brown residue and debris. When the inspector grabbed the droplet eliminator panel to remove it for inspection, thick black residue flaked off the surfaces and accumulated on the inspector's hand. Crew provided the maintenance plan identifying this HVAC unit would be inspected in September 2026.
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Recommendation:
Keep air handling units clean.
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