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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Medical Isolation
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Violation:
A food employee with AGE symptoms was released from isolation five hours before completing the required 48-hour isolation period from the last symptom. Upon medical record review with the inspector, medical staff identified a discrepancy in the documented timeline based on the employee's last reported symptom. The final two follow-up entries documented different last reported symptom times (1430 and 2320). The employee was released from medical isolation at 1841 on 23 April 2026 based on the incorrect last symptom time.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis Routine Report Timing
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Violation:
The 4-hour report for voyage #23565 was submitted on 10 July 2026 at 0440, after the required 4-hour reporting deadline prior to the vessel's arrival at a U.S. port at 0700.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. The 4-hour update report must be a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases. If there is an update to the AGE surveillance log after the 4-hour report is submitted, an additional 4-hour report must be submitted only if the vessel is still more than 4 hours from arrival in the U.S. port. If the vessel is less than 4 hours from arrival in the U.S. port, no additional 4-hour report is needed.
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Item No.:
21
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Site:
Dining Room-Deck 11 - Jamie's Rolling Beverage Cart
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Violation:
A gap was inside the rolling cart's compartment under the removable ice well. The wood inside the gap was raw, rough, and difficult to clean. Raw wooden holes were inside the compartment.
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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. 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.:
27
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Site:
Dining Room-Deck 11 - Chops Rolling Cart
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Violation:
The side of the white surface on top of the rolling cart was soiled with dried food debris. The cart was cleaned immediately.
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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.:
21
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Site:
Dining Room-Deck 11 - Chops Rolling Cart
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Violation:
The white surface of the top of the rolling cart was raised, exposing raw wood underneath.
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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. 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.:
27
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Site:
Galley-Deck 14 - Izumi Show Galley
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Violation:
Black debris soiled the inside of the drain lines and the sides of the technical compartment below the sushi display.
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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.:
27
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Site:
Galley-Deck 14 - Izumi Show Galley
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Violation:
The gap between right side of the wine display refrigerator and the bulkhead had more than one day's accumulation of dust.
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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.:
16
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Site:
Galley-Deck 11 - El Loco
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Violation:
Two small containers of shredded lettuce were on time control but were not marked to indicate the time four hours past the time when the food was removed from temperature control. According to the time control plan, the area was in operation at 1000 and ended at 1800. The inspection team was in the area at 1011. Crew stated the lettuce was placed in the small containers from a larger bin of shredded lettuce that did have a discard label.
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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) 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.
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Item No.:
27
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Site:
Galley-Deck 11 - El Loco
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Violation:
Black debris soiled three previously cleaned plastic mats inside the clean storage locker.
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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.:
27
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Site:
Galley-Deck 11 - Johnny Rockets
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Violation:
The undersides of the two ice cream machines were soiled with black debris. These were cleaned immediately.
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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.:
27
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Site:
Buffet-Deck 11 - Windjammer Dessert Station Side A
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Violation:
Pieces of butter wrapping paper were stuck on the nonfood-contact surfaces of five plates that were stacked on top of each other and out for service on the buffet line. The entire stack of plates was removed for cleaning.
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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.:
26
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Site:
Buffet-Deck 11 - Windjammer Dessert Station Side A
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Violation:
Pieces of butter wrapping paper were stuck on the food-contact surfaces of five plates that were stacked on top of each other and out for service on the buffet line. The entire stack of plates was removed for cleaning.
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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.:
21
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Site:
Buffet-Deck 11 - Windjammer Portside Multiflow Machine
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Violation:
The shelf inside the dry storage cabinet was in disrepair, exposing a rough difficult-to-clean surface.
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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.:
38
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Site:
Buffet-Deck 11 - Windjammer Portside Multiflow Machine
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Violation:
A small plunger used to unclog the drain was stored inside the soda cabinet. It was relocated to the cleaning locker.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer Portside Multiflow Machine
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Violation:
A small plunger used to unclog the drain was stored inside the soda cabinet. It was relocated to the cleaning locker.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
38
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Site:
Buffet-Deck 11 - Windjammer Starboard Aft Bussing Station
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Violation:
A wet mop was stored in an empty mop bucket in a manner that did not allow it to completely dry. The mop was relocated.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
33
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Site:
Buffet-Deck 11 - Windjammer Starboard Jade Line
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Violation:
More than one day's accumulation of dust was on the center of the roller shutter compartment and in the deckhead shutter compartment over the buffet counter. A large accumulation of dust inside the roller shutter compartment was noted on the previous inspection.
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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.:
26
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Site:
Pantry-Deck 5 - Bamboo Room Ice Machine
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Violation:
Black residue accumulated on the ice thickness sensor, the outside corners and the inside of the splash panel, and on the water dispensing arm.
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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.:
20
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Site:
Pantry-Deck 5 - Copper and Clover Ice Machine
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Violation:
A slotted fastener was on the ice thickness sensor.
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Recommendation:
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.:
16
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Site:
Galley-Deck 5 - Playmakers
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Violation:
One pan of partially cooked chicken wings was not labeled as to indicate it was partially cooked.
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Recommendation:
Physically label all partially cooked animal products as "not fully cooked." Cook raw animal foods such as eggs, fish, meat, and poultry, and foods containing these raw animal foods, to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for comminuted fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the standard.
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Item No.:
18
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Site:
Galley-Deck 5 - Playmakers
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Violation:
One pan of partially cooked chicken wings was stored above raw ground beef patties. The chicken wings were relocated.
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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.
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Item No.:
33
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Site:
Bar-Deck 5 - Playmakers
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Violation:
No coving was on the back bar open bottle storage shelves.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
17
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Site:
Galley-Deck 5 - Cafe Promenade Pizza Station
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Violation:
A small container of sliced tomatoes and a small container of bacon were in the pizza station time control unit with set up times of 0915 and discard times at 1300. According to the time control plan, embarkation day time control did not start until 1000. The inspection team was in the area around 1240.
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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 5 - Cafe Promenade Show Galley
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Violation:
A tray of tuna sandwiches and a tray of mozzarella sandwiches were labeled with set up times of 0900 and discard times of 1300. According to the time control plan, embarkation day time control did not start until 1000. The inspection team was in the area around 1240.
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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.:
43
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Site:
Ventilation-Deck 2 - AC Station 211
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Violation:
The sides and bottom of the droplet eliminator compartment was soiled with white debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
19
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Site:
Preparation Room-Deck 1 - Meat Box
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Violation:
Five bins of cut chicken were completely uncovered with no lid or any other protection.
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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.:
34
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Site:
Preparation Room-Deck 1 - Meat Box
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Violation:
The bucket filling station tap underneath the handwashing station was continuously dripping 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.:
20
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Site:
Preparation Room-Deck 1
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Violation:
Slotted fasteners were inside the food-contact surface of the potato peeler machinery.
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Recommendation:
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.:
33
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Site:
Preparation Room-Deck 1
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Violation:
An excessive amount of water and bubbles pooled along the deck near the potato peeler machines.
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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.:
29
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Site:
Preparation Room-Deck 1
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Violation:
The handwashing station was blocked by a large container of potatoes.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
32
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Site:
Galley-Deck 2
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Violation:
A waste bin that was full was left unattended and uncovered.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
34
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Site:
Galley-Deck 2 - Potwash Three Compartment Sink
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Violation:
The bucket filling station tap underneath the handwashing station was continuously dripping.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
18
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Site:
Galley-Deck 1
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Violation:
A plastic bag of frozen tortillas was left partially uncovered which caused ice to accumulate on the product. This was discarded immediately.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Galley-Deck 1
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Violation:
A plastic bag of frozen tortillas was left partially uncovered which caused ice to accumulate on the product. This was discarded immediately.
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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.
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Item No.:
33
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Site:
Galley-Deck 1
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Violation:
A large mound of ice was on the deck of the walk-in freezer unit.
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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 Three-Compartment Sink
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Violation:
The temperature gauge was not working properly to display accurate water temperatures in the sanitize compartment.
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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.:
15
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Site:
Galley-Deck 3 - Pastry
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Violation:
A dented can of coconut milk along the seam was inside the cold pantry refrigeration unit. This was discarded immediately.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
21
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Site:
Galley-Deck 3 - Pastry
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Violation:
The mixing head of the dough mixer machine was chipped in many areas. No food was impacted.
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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. 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.:
26
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
The ice machine's white evaporator panel cover was excessively soiled with black debris and residue on the food splash area. The machine was immediately shut down.
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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.:
20
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Site:
Bar-Deck 5 - Casino
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Violation:
Slotted fasteners were on the soda gun in this area.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2)
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.:
30
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Site:
Galley-Deck 5 - Hooked
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Violation:
A 'wash hands often' signage was missing at the handwashing station.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language the food employees understand.
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Item No.:
34
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Site:
Galley-Deck 5 - Hooked
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Violation:
The bucket filling station tap underneath the handwashing station was continuously dripping.
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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 14 - Izumi Show Galley
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Violation:
The gap between right side of the wine display refrigerator and the bulkhead had more than one day's accumulation of dust.
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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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