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Item No.:
08
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Site:
Potable Water-Pipe Maintenance Records
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Violation:
The exact free halogen residual value after flushing and prior to return to service was not recorded for backflow prevention devices replaced on 31 May, 8 May, 24 April (4 devices), and 17 April. The values were recorded as 'N/A.'
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Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured. Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
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Item No.:
08
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Site:
Potable Water-Aft Evaporator Distillate Line
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Violation:
The air gap under the backflow prevention device was not twice the diameter of the delivery fixture opening and at least one inch. Crew initiated corrective action.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The measured free halogen residual after flushing potable water tank #14S following disinfection was recorded as ?discharged? instead of a specific measured value. Additionally, the measured free halogen residual after flushing potable water tank #14P following disinfection was recorded as 50 mg/L (PPM).
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing. Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The tank maintenance record for potable water tank #14P identified curing started on 27 January at 0830 and finished the same day at 1100, a time of 2 hours and 30 minutes. The manufacturer's documentation required a curing time between 4 to 7 days.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
According to the tank maintenance record for potable water tank #14P, filled tank disinfection started on 3 February at 1700 and ended at 2000, providing only 3 hours of the required 4 hours for contact time.
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Recommendation:
Accomplish filled potable water tank disinfection by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free halogen residual level is less than or equal to 5.0 mg/L (ppm) and document the measured level before placing the tank back into service.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Swimming Pool
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Violation:
The pH value in the aft swimming pool measured below 7.0. Inside the tub of the swimming pool, crew measured pH values of 6.84, 6.92, 6.99, and 6.94, and the inspector measured a pH value of 6.73. In the swimming pool equipment room, the analyzer displayed a pH value of 7.29; however, crew measured pH values of 6.90 and 7.01, and the inspector measured pH values of 6.86 and 6.73 from the analyzer sampling point. Crew initiated corrective action.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Swimming Pool Equipment Room
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Violation:
The aft swimming pool pH analyzer was not properly calibrated to accurately measure the pH value of the water inside the tub of the recreational water facility. The analyzer measured a pH value of 7.29 while crew manual measurements from the sampling point ranged from 6.90 to 7.01, and the inspector measured pH value was 6.73. Crew initiated corrective action.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A nonfood employee experienced onset of AGE symptoms on 3 May at 0800 and did not report to medical for evaluation to start isolation until 1015. According to the crew member's medical record, the crew member reported to work while experiencing symptoms. The crew member's timecard was not available for review. This crew member was retrained.
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Recommendation:
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 4 - Room Service
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Violation:
A metal container of halved iceberg lettuce with the stem removed was stored inside reach-in refrigeration unit #JC/40602D without identification of the 7-day discard date. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 4 - Garde Manager
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Violation:
One metal container of cooked eggs that completed cooling on the morning of 27 July 2026 was stored inside reach in refrigeration unit # JC/40113 for future service without identification of the 7 day discard date. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
The top left reach-in drawer refrigeration unit was unable to maintain time/temperature control for safety (TCS) foods with internal temperatures 41F or below. Using a calibrated thermometer, the inspector measured the internal temperatures of three plastic-wrapped logs of cooked chicken, prepared on 23 July 2026, at 47F. The inspector also measured the internal temperature of sliced and shredded Gruyere cheese, stored in a metal container identified with a preparation date of 24 July 2026, at 47F. The unit's external temperature gauge identified an ambient temperature of 5.6C (42F). Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Deck 9 - The Colonnade Hot Prepared Food Station
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Violation:
The consumer advisory for the undercooked roasted pork platter did not identify the animal-derived food (e.g., meat, seafood, eggs) that was offered in a raw or undercooked form. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Galley-Deck 4 - Room Service Hot Preparation
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Violation:
An in-use spatula, set of serving tongs, and knife were stored in a container of water maintained at 140F that was soiled with floating food debris and a layer of grease. Crew initiated corrective action.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
The top left reach in drawer refrigeration unit was unable to maintain time/temperature control for safety (TCS) foods stored inside at internal temperatures of 41F or below. The unit's external temperature gauge identified an ambient temperature of 5.6C (42F). Using a calibrated thermometer, the inspector measured the internal temperatures of cooked chicken and Gruyere cheese stored inside the unit at 47F. Crew initiated corrective action.
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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.:
20
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Site:
Galley-Deck 4 - Pastry Area
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Violation:
The marble food-contact preparation counter was in disrepair, with numerous chips that created sharp, difficult-to-clean surfaces.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
20
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Site:
Buffet-Deck 3 - Beverage Station
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Violation:
The plastic dispensing tube of the counter-mounted bulk milk dispenser extended more than 1.5 inches from the chilled dispensing head. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Deck 9 - Patio Grill Crew Service Area
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Violation:
The latching mechanism on the left door of the undercounter hot-holding time control unit by the deep-fat fryer was in disrepair and unable to keep the door closed. Crew initiated corrective action.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Dining Room-Deck 4 - Waiter Station # 4
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Violation:
The plastic cover between the two outlets at the back of the waiter station was missing, creating a difficult-to-clean 1.5-inch by 3-inch penetration into the void space behind. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 8 - Solis Galley Scullery
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Violation:
The middle-right final sanitizing rinse spray nozzle inside the conveyor-type warewashing machine was blocked and unable to produce a fan-like spray pattern. Crew initiated corrective action.
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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 9 - The Colonnade Scullery
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Violation:
Three of the five final sanitizing rinse spray nozzles inside the conveyor-type warewashing machine were blocked and unable to produce a fan-like spray pattern. Crew initiated corrective action.
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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 9 - The Colonnade Scullery
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Violation:
The final sanitizing rinse solution inside the conveyor-type warewashing machine was soiled with an accumulation of food debris and broken plate fragments. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 9 - The Colonnade Show Galley
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Violation:
The food-splash zone on the surface of the second heat lamp from the aft was soiled with more than a day's accumulation of grease and splattered food residue. Crew initiated corrective action.
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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 8 - Solis Galley
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Violation:
Food-contact surfaces surrounding multiple small plastic handles used to secure items placed on the blade of the deli slicer were soiled with more than a day's worth of brown and beige food residue. Crew initiated corrective action.
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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.:
27
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Site:
Galley-Deck 4 - Potwashing Area
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Violation:
More than a day's worth of encrusted food debris and splattered beige grease residue accumulated on the underside of the soiled storage rack. Crew initiated corrective action.
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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 4 - Hot Preparation Area
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Violation:
The bottom shelf of the knife locker was soiled with more than a day's accumulation of cut green food debris, dust, and beige powder. Crew initiated corrective action.
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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.:
28
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
Three recently cleaned and sanitized knives were stored on the bottom shelf of the knife locker that was soiled with more than a day's accumulation of cut green food debris, dust, and beige powder. Crew initiated corrective action.
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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.
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Item No.:
33
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Site:
Food Service General-Condition of Decks, Deckheads, and Bulkheads
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Violation:
Decks, deckheads, and bulkheads were in disrepair in the following food areas:
Deck 9 ? The Colonnade Buffet Hot Dessert Crew Service Area: The bulkhead across from the buffet line was damaged, creating a sharp, difficult-to-clean surface.
Deck 4 ? Main Galley Pastry Area: The grout between the deck tiles and bulkhead in the corner storage area adjacent to the deck-mounted oven was damaged and missing, with grease accumulating in the recessed areas.
Deck 4 ? Main Galley Garde Manager: The tile grout in front of the utility sink was missing, with liquid and debris accumulating inside areas of recess.
Deck 3 ? Crew Galley Show Galley: The bulkhead by the flat-top grill was in disrepair and created a difficult-to-clean gap, with dust and debris accumulating inside.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
36
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Site:
Galley-Deck 8 - Solis Galley
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Violation:
The light intensity at the clean equipment and utensil storage rack next to the dry storage cabinet measured less than 220 lux.
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Recommendation:
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.:
38
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Site:
Galley-Deck 3 - Scullery
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Violation:
A mop was stored in a bucket of soiled water while not in use. Crew initiated corrective action.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas:
Deck 9 ? The Colonnade Buffet Hot Galley: Two small flies were on the bulkhead to the left of the handwashing station by the flat-top grill.
Deck 9 ? The Colonnade Buffet Show Galley: One small fly was on the bulkhead next to the deep-fat fryer.
Deck 7 ? Seabourn Square Crew Service Area: One small fly flew between the two countertop coffee dispensers.
Deck 7 ? Seabourn Square Pantry: One small fly was on the underside of the counter for the prerinse sink.
Deck 4 ? Room Service Bar Pantry: One small fly was on the clean storage rack undershelf above stored glasses.
Deck 4 ? Room Service Bar Pantry: One small fly was on the bulkhead inside the technical compartment for the handwashing sink.
Deck 4 ? Main Galley Potwashing Area: One small fly flew around the portal window next to the soiled storage rack.
Deck 4 ? Main Galley Potwashing Area: One small fly was on the underside of the soiled storage rack.
Deck 4 ? Main Galley Pastry Area: Three small flies flew around the external water filling hose for the counter-mounted mixer.
Deck 4 ? Main Galley Pastry Area: One small fly was on the underside of the shelf storing a large plastic container of cooking oil.
Deck 4 ? Main Galley Pastry: One small fly was on the bulkhead next to the deck-mounted oven.
Deck 4 ? Main Galley Garde Manager: One small fly was on the underside of the utility sink.
Deck 4 ? Main Galley Forward Warewashing Area: One small fly was on the bulkhead underneath the soiled area handwashing station.
Deck 4 ? Main Galley Forward Warewashing Area: One small fly flew around the soiled landing for the conveyor-type warewashing machine.
Deck 4 ? Main Galley Forward Entrance: One large fly flew around the starboard galley entrance.
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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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