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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
A food employee reported to medical on 26 March 2026 at 1630 with an illness onset of 0700 that same morning. The crew member worked from 1000-1130. No food risk assessment was performed to outline the corrective actions taken. All other corrective actions were taken.
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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.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The following nontestable backflow prevention devices on deck 12 have not been inspected within the past year:
Fire Zone 1 - Water Dispenser 06 February 2025
Fire Zone 4 - Neptune Pool filling compensation tank 12 March 2025
Fire Zone 4 - Neptune Starboard Side Jacuzzi hot water filling compensation tank 12 March 2025
Fire Zone 5 - Calypso Jacuzzi compensation tank hot and cold 01 March 2025
Fire Zone 5 - Calypso pool compensation tank 01 March 2025
Fire Zone 7 - Aft end of the Aft AC spine 06 April 2025
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually.
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Item No.:
39
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Site:
Buffet-Deck 15 Horizon Court Beverage Station Starboard
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Violation:
Two flies were seen in the area.
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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.:
28
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Site:
Buffet-Deck 15 Horizon Court Beverage Station Starboard
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Violation:
The linen covering the spoons and forks out for self-service were soiled with food debris.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
21
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Site:
Buffet-Deck 15 Horizon Court Cold Well Starboard
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Violation:
The silicone was in disrepair around the coving of the cold well.
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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.:
17
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Site:
Buffet-Deck 15 Horizon Court Vegetarian Station Starboard
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Violation:
The rice cooker on time control was not listed on the plan nor physically labeled with signage. Staff confirmed it is a time control unit.
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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.:
27
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Site:
Buffet-Deck 15 Horizon Court Kids Corner Starboard
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Violation:
The countertops were excessively soiled with dust and grease.
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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:
Buffet-Deck 15 Horizon Court Soup Station Starboard
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Violation:
The silicone around the soup wells were peeling with silicone.
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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.:
30
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Site:
Buffet-Deck 15 Horizon Court Center Hot Grill
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Violation:
The crew handwashing station signage was displaced and not easily seen.
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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.:
33
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Site:
Food Service General-Deck 15 Horizon Court Exhaust Vents
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Violation:
The exhaust vents in the entire buffet area were excessively soiled with dust. The area was in operation and food was displayed for self-service.
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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:
Bar-Deck 15 Calypso
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Violation:
One previously cleaned and sanitized glass was soiled with smoothie residue on the clean storage racks.
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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.:
08
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Site:
Galley-Deck 15 Salty Dog Grille Glasswash Machine
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Violation:
The backflow prevention device was spewing water during the final rinse sanitizing cycle.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
14
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Site:
Galley-Deck 6 Hot
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Violation:
A crew member's uniform was soiled with old food debris and sauces.
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Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles.
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Item No.:
26
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The hot grill in the show galley was soiled with grease and other food debris. Crew explained the venue was open the night before.
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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.:
33
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The deckhead was splattered with old dried red 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.:
30
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The handwashing station sink was cracked in multiple areas.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
22
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Site:
Galley-Deck 5 Flight-Type Warewash Forward
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Violation:
The data plate for the flight-type warewash machine stated a maximum temperature of 195F for the manifold's final sanitizing rinse temperature.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
27
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Site:
Buffet-Deck 15 Horizon Court Vegetarian Station Starboard
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Violation:
Three food placards on the countertops were excessively soiled with 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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