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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
The potable water production halogen analyzer chart for 30 April 2026 showed the free chlorine residual below 2.0 mg/L from 1645 to 1730. There were no notations on the chart explaining the low chlorine residual.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Deck 7 - AC Room # 7.4.1
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Violation:
A potable water line in this room was striped blue/white/blue. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
08
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Site:
Potable Water-Bunker Station - Portside
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Violation:
A distillate filling manifold in this bunker station was striped blue/gray/blue without a technical water designation. This water is not intended for potable water production. 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.:
10
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Site:
Recreational Water Facilities-Deck 10 - Beach Swimming Pool
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Violation:
Due to poor water clarity, it was difficult to see the pool bottom and antientrapment floor drain covers in the swimming pool's deep end. Clouds were forming in the water above the circular floor inlets. Crew stated these inlets were part of the chlorination system. The swimming pool was open with multiple bathers present.
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Recommendation:
Monitor and adjust RWF flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer to maintain optimum public health protection and water chemistry. Ensure drain covers are clearly visible when the water is still.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On 13 July 2026, a nonfood-handling crew member developed acute gastroenteritis (AGE) symptoms at 0800 but did not report to the medical center for evaluation or begin isolation until 1103. Records confirmed the crew member worked while symptomatic. The crew member received disciplinary action.
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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.:
15
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Site:
Galley-Deck 10 - Walk-In Refrigeration Unit
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Violation:
Sliced cheddar cheese stored in a metal container and identified with a preparation date of 14 August 2026 showed evidence of melting, bubbling, and reforming into a solid block. Black, slimy residue accumulated on the surface of the cheese. Crew initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 10 - Guy's Burgers
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Violation:
A metal container of cooked hamburger patties was stored inside the reach-in time-control hot-holding unit without a 4-hour discard label. The service period identified on the posted time control plan exceeded four hours. Crew initiated corrective action.
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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 (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.
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Item No.:
17
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Site:
Galley-Deck 10 - Extension Galley
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Violation:
?The cooling log did not include an entry for the chicken pot pie, which had a preparation date of 12 August 2026 and was in cold holding inside the walk-in refrigeration unit. Crew provided a cooling log entry for the ?chicken pot pie mixture,? which documented completion of cooling at 0940; however, there was no entry or comment documenting when the assembled chicken pot pie completed cooling. Crew stated the chicken pot pie mixture and assembled pie were cooled simultaneously but could not provide documentation to verify the cooling process for the assembled pie.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 5 - Bonsai Sushi Show Galley
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Violation:
There was no time control plan posted inside the show galley used to prepare and serve food at the Bonsai Sushi outlet. Equipment identified for time control, including a rice warmer, cold wells, and countertops, was located inside the show galley. The nearest posted time control plan was through a latching door near the warewashing area in the main galley.
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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.
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Item No.:
19
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Site:
Pantry-7 - Portside # 7.012
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Violation:
Dark gray metallic debris was on the surface of an ice cube inside the ice machine's ice bin.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 10 - Pizzeria del Capitano Show Galley
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Violation:
The grout forming part of the food-contact surface surrounding the hot-holding well for ready-to-eat sliced pizza was chipped and deteriorated, creating numerous difficult-to-clean surfaces.
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Recommendation:
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.:
21
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Site:
Galley-Deck 10 - Blue Iguana Salsa Bar
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Violation:
The external coating of the middle aft compartment door was peeling and chipped, creating a difficult-to-clean surface. Crew initiated corrective action.
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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. 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:
Buffet-Deck 10 - Lido Marketplace Portside Hot Station
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Violation:
The grout surrounding the hot plates on the buffet island was chipped and recessed, creating difficult-to-clean surfaces. Crew stated this area would be replaced during the upcoming dry dock.
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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. 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 0 - Cooked Foods
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Violation:
The door handle on the undercounter reach-in refrigerator was broken, creating a difficult-to-clean surface.
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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.:
22
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Site:
Galley-Deck 10 - Scullery
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Violation:
Crew stated that the rack-type warewashing machine had been out of order since the morning of the inspection.
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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.:
26
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Site:
Pantry-Deck 15 - Serenity
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Violation:
More than a day?s accumulation of gray debris was inside the ice water return bath in the technical compartment of the deck-mounted ice machine. Crew initiated corrective action.
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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.:
26
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Site:
Pantry-7 - Portside # 7.012
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Violation:
Gray metallic debris and granular sediment accumulated in the ice water return bath inside the technical compartment of the ice machine.
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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.:
26
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Site:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The food-contact surfaces of the grooved grill were soiled with encrusted grease and old food residue from the previous food service. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Galley-Deck 3 - Center Preparation Area
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Violation:
Dust and white residue accumulated on the top surfaces of 20 previously cleaned and sanitized plate mats. 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:
Food Service General-Equipment Gaskets
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Violation:
Internal equipment gaskets were excessively soiled and stained in the following food service areas:
-Deck 3 - Main Galley Hot Preparation Area: Black residue accumulated on the gasket inside the reach-in refrigerator.
-Deck 0 - Crew Galley Hot Preparation Area: Black and brown residue accumulated on the gasket inside the undercounter temperature-control unit.
-Deck 0 - Crew Galley: Spotted black residue accumulated on the gasket inside reach-in time-control unit # 0-20TDG.
-Deck 0 - Crew Galley: Dark yellow residue accumulated on the gasket inside the undercounter time-control unit.
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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 10 - Guy's Burgers Show Galley
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Violation:
Deep-fat fryer cleaning equipment stored on an open shelf was soiled with more than one day?s accumulation of liquid grease on its nonfood-contact surfaces. 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:
Ventilation-Deck 9 - AC Room # 9.1.1
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Violation:
A new and partially wrapped ice/water unit was stored in this fan room. The deckhead was unfinished with exposed ducting and various difficult-to-clean pipes.
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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.
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Item No.:
30
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Site:
Galley-Deck 0 - Passenger Handwashing Station
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Violation:
The two automatic self-service handwashing stations did not dispense any soap. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
30
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Site:
Buffet-Deck 5 - Empanada & Pie Passenger Handwashing Station
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Violation:
The drying function of the automatic handwashing system recessed into the right bulkhead did not activate during four handwashing cycles. No other means of drying hands were provided. Crew initiated corrective action.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable. An automatic handwashing system in lieu of a handwashing sink is acceptable.
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Item No.:
33
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Site:
Galley-Deck 10 - Pizzeria del Capitano Show Galley
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Violation:
The laminate coating on the bulkheads throughout the show galley was peeling in multiple locations, exposing pitted and difficult-to-clean surfaces in the food preparation area. Crew stated the laminate coating would be replaced during the upcoming dry dock.
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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.
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Item No.:
33
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Site:
Bar-Deck 15 - Serenity
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Violation:
Open bottles of liquor were stored on two bulkhead-mounted display shelves that were not coved to the bulkhead.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash 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.:
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 10 - Lido Marketplace Starboard Beverage Station, Aft: The grout surrounding the corner bulkhead tiles above the counter was chipped and recessed, creating difficult-to-clean surfaces.
-Deck 10 ? Lido Marketplace Galley Warewashing Area: The deck tile beneath the food biodigester was cracked, with residue and debris accumulated inside the difficult-to-clean surface.
-Deck 10 ? Lido Marketplace Galley Warewashing Area: The grout between the metal landing and the deck tiles in front of the conveyor-type warewashing machine was recessed and missing.
-Deck 5 - Lido Marketplace Hot Station Forward: The grout between the backsplash and bulkhead was chipped and missing, with slimy black residue accumulated in the recessed areas. Crew initiated corrective action.
-Deck 0 - Crew Galley Soup Station: The silicone between bulkhead panels was missing and peeling, creating difficult-to-clean surfaces.
-Deck 0 - Crew Galley Walk-In Refrigeration Unit: A wide gap in the internal bulkhead exposed difficult-to-clean insulation.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food areas:
-Deck 10 ? Lido Marketplace Buffet Starboard Beverage Station, Aft: One small fly was on the bulkhead to the right side of the counter-mounted juice dispensers.
-Deck 10 ? Lido Marketplace Buffet Aft Family Station: One large fly was on the metal bracket above the buffet line.
-Deck 10 ? Lido Marketplace Buffet Portside Coffee Station, Forward: One small fly was on the bulkhead.
-Deck 10 ? Lido Marketplace Buffet ?Go Late? Forward Station: One small fly flew around the crew service area.
-Deck 10 ? Lido Marketplace Extension Galley: Three flies flew between the blast chiller and reach-in freezer unit.
-Deck 10 ? Pizzeria del Capitano Galley: One small fly was on the underside of the utility sink.
-Deck 5 ? Bonsai Sushi Galley: One small fly was on the bracket for the door between the galley and waiter station.
-Deck 0 - Crew Galley Hot Preparation: One fly was 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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