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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-Hour and 4-Hour Reports
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Violation:
The ship did not submit a 4-hour report prior to arrival in Miami, FL on 8 August 2026 after the 24-hour report was submitted and an additional AGE case reported to medical. The ship submitted the 24-hour report on 6 August with 2 passenger cases and 5 crew cases, but a passenger reported AGE symptoms to the medical center at 2255 on 7 August. The ship did not include this case in the reported count.
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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.:
08
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Site:
Other-Deck 16 - Starboard Ice Cream Station
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Violation:
The refrigerant lines for both ice cream machines were not clearly identified.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Housekeeping-Jetted Tubs
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Violation:
Crew did not document cleaning and disinfection of jetted tubs between occupancies for voyages on the following dates:
-8 August to 13 August (cleaned on 9 August).
-13 August to 18 August (cleaned 16 August).
-22 August to 29 August (cleaned 23 August).
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
12
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Site:
Buffet-Deck 16 - Windjammer - Portside Omelet Station
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Violation:
A crew member handled and poured raw eggs from wide-mouthed cups. He then handled a passenger?s plate without washing his hands. The wide openings made it difficult to pour the eggs without raw egg dripping onto his hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-Deck 16 - Windjammer - Hot Galley
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Violation:
A tray of freshly cooked omelets held under temperature control was not fully positioned underneath the heating elements at the service line. The internal temperature of an omelet positioned outside of the heated area measured 131F. 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 2 - Garden Caf Forward Hot Buffet Station
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Violation:
Three metal containers of boiled eggs were stored inside the undercounter time control unit without 4-hour discard labels. The posted time control plan identified breakfast service operated from 0700 until 1100 and lunch service operated from 1100 until 1500. The posted time control plan did not identify a break between the breakfast and lunch service. The forward buffet was not in service when the inspector was in the area at 0830.
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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:
Dining Room-Deck 4 - Izumi Hibachi & Sushi
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Violation:
The posted time control plan identified the counter-mounted sushi refrigeration unit as a unit on time control, but this unit was not physically labeled 'time control.' Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
18
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Site:
Galley-Deck 2 - Garden Caf Walk-In Freezer Unit #0563
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Violation:
Ice and frozen debris accumulated on the exterior surfaces of raw ground beef hamburger patties stored inside a plastic container. The lid for the plastic container was ajar, exposing the raw patties to the ambient environment. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening.
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Item No.:
18
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Site:
Buffet-Deck 16 - Windjammer - Portside Dessert Station
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Violation:
A tray of cold-smoked salmon was stored above a tray of fruit in an undercounter refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
19
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Site:
Buffet-Deck 16 - Windjammer - Starboard Cold Station, Aft
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Violation:
A container of unwrapped, ready-to-eat green apples offered for passenger self-service did not have a dispensing utensil.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure self-service of scooped frozen dessert is out of shallow pans no deeper than 100 millimeters (4 inches) and no longer than 300 millimeters (12 inches).
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Item No.:
19
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Site:
Buffet-Deck 16 - Windjammer - Starboard Deli Station
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Violation:
Staff placed linens directly on toast, French toast, and pancakes offered for self-service to prevent them from drying out. Passengers removed the linens with their bare hands and touched the food underneath. There was no attendant or utensil at this station at the time of the observation.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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. Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Galley-Deck 2 - Garden Caf Walk-In Freezer Unit #0563
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Violation:
The lid of a plastic container was ajar, exposing the raw ground beef hamburger patties inside to the ambient freezer environment and causing ice and frozen debris to accumulate on their exterior surfaces. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
20
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Site:
Galley-Deck 16 - Windjammer
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Violation:
The edges of the metal ice scoop were bent, making the surface difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (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. 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 16 - Windjammer - Hot Galley
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Violation:
Sealant on the exhaust vent pipe for the center combination oven was soiled and peeling, creating difficult-to-clean surfaces.
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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.:
21
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Site:
Buffet-Deck 5 - Sorrento's Pizza
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Violation:
Excessive gray silicone was around the perimeter of the hot pizza service tops, creating difficult-to-clean, peeling surfaces.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Buffet-Deck 16 - Windjammer - Countertops
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Violation:
Most buffet countertops had open seams, damaged surfaces, and other difficult-to-clean projections along their working sides. These conditions were most noticeable at counter junctions and around hot and cold wells.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.:
21
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Site:
Food Service General-Storage of Food on Wooden Pallets
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Violation:
Numerous food items provisioned in Port Canaveral, Florida on 22 August 2026 were stored on wooden pallets throughout the I-95 corridor and provisions area, including:
-Deck 2 - Outside of Crew Garden Caf: One partially wrapped wooden pallet storing boxes of digestive wheat biscuits and boxes of packaged chips.
-Deck 2 - Outside of Crew Garden Caf: One wrapped wooden pallet storing boxes of crackers and boxes of packaged chips.
-Deck 2 ? I-95 Corridor: One partially wrapped wooden pallet storing boxes of packaged candy and packaged cup of noodles.
-Deck 2 ? I-95 Corridor Outside of the Dairy Walk-In Refrigeration Unit #0729: Four partially wrapped wooden pallets storing boxes of alcoholic seltzers and plastic bottles of water.
-Deck 1 - Storage Corridor: Six wrapped wooden pallets storing plastic bottles of water and bottles of alcohol.
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. 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.:
21
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Site:
Buffet-Deck 2 - Garden Caf Forward Hot Buffet Station
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Violation:
The left door for the forward undercounter time control hot-holding unit was in disrepair and would not remain closed. No food items were stored inside. Crew initiated corrective action.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The latching mechanism for the undercounter time control hot holding unit?s left door was missing and would not allow the door to remain closed. No food items were stored inside. 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:
Food Service General-Condition of Mobile Trolleys
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Violation:
Mobile transportation trolleys were in disrepair with difficult to clean surfaces were stored in the following areas:
-Deck 3 ? Main Galley Hot Preparation Area: The rubber bumpers surrounding three mobile food trolleys were frayed, damaged, and difficult to clean.
-Deck 3 ? Main Galley Hot Preparation Area: The wheels on two mobile pastry storage trolleys were damaged and pitted. These trolleys were difficult to move.
-Deck 3 ? Main Galley Soiled Warewashing Area: The front wheel of the mobile trolley storing the in-use trash can was flat, pitted, and difficult to clean. It was not possible to spin this wheel.
-Deck 3 ? Main Galley Warewashing Area: The two front wheels of the mobile trolley storing a large plastic container of rinsing solution were damaged, creating difficult to clean surfaces. It was not possible to wheel this trolley.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Dining Room-Deck 4 - The Grande
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Violation:
The exterior surfaces of numerous wooden cabinets located inside waiter stations throughout the dining room were in disrepair. The finish was pitted and fraying, exposing difficult-to-clean wood. Crew identified a service plan was in place to repair these cabinets.
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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. 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. 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.:
22
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Steam exited the soiled end of the starboard conveyor-type warewashing machine and condensed on the deckhead above. Condensed liquid dripped from the deckhead and pooled on the warewashing machine below. There was no ventilation duct installed directly above the outlet of the soiled end of the machine, and the curtain over the soiled end did not cover the entire opening to maintain steam inside the equipment.
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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.
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Item No.:
22
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Site:
Galley-Deck 15 - Solarium
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Violation:
Debris clogged one of the upper wash nozzles inside the hood-type dishwash machine.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function.
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Item No.:
24
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Site:
Galley-Deck 16 - Windjammer - Pantry
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Violation:
The chlorine concentration inside the sanitizer bucket measured above 300 mg/L (PPM).
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 3 - Forward Beverage Station
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Violation:
One in-use damp wiping cloth was stored inside an empty bucket without sanitizing solution. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 6 - Johnny Rockets
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Violation:
All three hot grills were soiled with food debris from the previous breakfast service. The venue was scheduled to open shortly.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. 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 4 - Izumi Hibachi & Sushi
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Violation:
Two recently cleaned and sanitized serving scoops were stored with an accumulation of white food residue on the food-contact surfaces. 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 17 - Coastal Kitchen
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Violation:
Granular black sediment accumulated inside the water return bath of the ice machine. Crew identified the likely cause was carbon from the water filter.
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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:
Bar-Deck 16 - Wipe Out Bar
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Violation:
A dead insect was on the ice-grinding surface inside the right shaved-ice machine.
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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:
Bar-Deck 16 - Wipe Out Bar
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Violation:
Granular black sediment accumulated inside the water return bath of the ice machine. Crew identified the likely cause was carbon from the water filter.
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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:
Buffet-Deck 8 - Park Caf
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Violation:
More than a day?s accumulation of sticky brown and orange residue collected on the underside ice-dispensing housing of the previously cleaned and sanitized ice/water-dispensing machine.
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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 16 - Windjammer - Hot Galley
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Violation:
Sealant on the exhaust vent pipe for the center combination oven was soiled and peeling, creating difficult-to-clean surfaces.
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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 16 - Windjammer - Starboard Deli Station
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Violation:
More than a day's accumulation of food soiled the front edge of the middle storage shelf where plates for passenger self-service were stored.
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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:
Buffet-Deck 16 - Windjammer - Starboard Deli Station
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Violation:
Plates for passenger self-service were stored on a shelf soiled with more than a day?s accumulation of food soil on the front edge.
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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.
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Item No.:
30
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Site:
Buffet-Deck 16 - Windjammer - Portside Men's Restroom, Aft
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Violation:
There was no toilet paper in this restroom.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
30
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Site:
Galley-Deck 4 - Portside Beverage Station
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Violation:
The full soap dispenser at the handwashing station would not dispense 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.:
31
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Site:
Buffet-Deck 16 - Windjammer - Starboard Scrapping Station, Aft
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Violation:
A container of nonfood-contact surface disinfectant was stored on the scraping station counter alongside trays, cups, and linens.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
32
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Site:
Pantry-11 - Ice Pantries #1764 and 1751
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Violation:
The containers holding discarded food inside the pantries were uncovered and no lids were provided. These areas were not in continuous use.
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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.:
33
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Site:
Bar-Deck 15 - Lime and Coconut
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Violation:
The open bottle storage shelving did not have coving at the bulkhead juncture.
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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.:
33
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Site:
Galley-Deck 16 - Windjammer - Hot Galley
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Violation:
Steam escaped from the top of the middle combination oven's door and condensed on the deckhead above. Additionally, an improperly positioned exhaust pipe extended beyond the ventilation hood and caused condensate to collect on the edge between the hood and the deckhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Pantry
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Violation:
Water dripped from a deckhead seam behind the preparation table and pooled onto the deck underneath. The source of the leak could not be identified. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
More than a day's accumulation of grease collected inside the recessed grout underneath the flat-top grill. This area was not in service and was recently cleaned. Crew initiated corrective action.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 2 - Garden Caf Waffle Station
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Violation:
Numerous food items provisioned in Port Canaveral, Florida on 22 August 2026 were stored on wooden pallets throughout the I-95 corridor and provisions area, including:
-Deck 2 - Outside of Crew Garden Caf: One partially wrapped wooden pallet storing boxes of digestive wheat biscuits and boxes of packaged chips.
-Deck 2 - Outside of Crew Garden Caf: One wrapped wooden pallet storing boxes of crackers and boxes of packaged chips.
-Deck 2 - I-95 Corridor: One partially wrapped wooden pallet storing boxes of packaged candy and packaged cups of noodles.
-Deck 2 - I-95 Corridor Outside of the Dairy Walk-In Refrigeration Unit #0729: Four partially wrapped wooden pallets storing boxes of alcoholic seltzers and plastic bottles of water.
-Deck 1 - Storage Corridor: Six wrapped wooden pallets storing plastic bottles of water and bottles of alcohol.
The decks underneath were soiled with more than a day's accumulation of dust and debris. Crew initiated corrective action.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Warewashing Area
|
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Violation:
The deckhead-mounted speaker above the starboard glasswashing machine was covered in brown and orange flaking corrosion. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Steam exited the soiled end of the starboard conveyor-type warewashing machine and condensed on the deckhead above. Condensed liquid dripped from the deckhead and pooled on the warewashing machine below.
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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.:
34
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Site:
Pantry-11 - Ice #1764
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Violation:
The drain hose for the handwashing sink was not aligned with the scupper, causing water to spill and pool 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.:
35
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Site:
Pantry-11 - Ice Pantry #1764
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Violation:
The drain hose for the handwashing sink was not aligned with the scupper, causing water to spill and pool on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 6 - Playmakers Sports Bar & Arcade
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Violation:
The light intensity on the working countertop near the entrance to the transportation corridor at the rear of the area measured less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces. 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.:
36
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Site:
Galley-Deck 16 - Windjammer - Hot Galley
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Violation:
The light intensity between and behind the center combination ovens measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 16 - Windjammer - Portside Omelet Station
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Violation:
The deckhead light above the back working counter was burned out, resulting in less than 220 lux of light intensity.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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.:
36
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Site:
Provisions-Deck 1 - Dairy Walk-In Freezer Unit #0489
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Violation:
The light intensity to the left of the evaporative condenser unit measured less than 110 lux. Numerous packaged dairy items including milk and cheese were stored in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
36
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Site:
Buffet-Deck 2 - Garden Caf Waffle Station
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Violation:
The light intensity at the self-service waffle iron measured less than 220 lux. Crew initiated corrective action.
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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.:
37
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
There was no ventilation duct installed directly above the outlet of the conveyor-type warewashing machine, causing steam to condense on the deckhead above. Condensed liquid dripped from the deckhead and pooled on the warewashing machine below.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 16 - Windjammer - Hot Galley
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Violation:
Steam escaped from the top of the middle combination oven's door and condensed on the deckhead above. Additionally, an improperly positioned exhaust pipe extended beyond the ventilation hood and caused condensate to collect on the edge between the hood and the deckhead.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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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 4 ? Izumi Teppanyaki Dining Room: One small fly flew near the aft teppanyaki table.
Deck 3 ? Main Galley Glass Door Reach-In Refrigeration Units: One small fly flew around the undershelf.
Deck 1 ? Vegetable Preparation Room: One small fly flew near the reach-in refrigeration unit.
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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.:
40
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Site:
Bar-Deck 16 - Wipe Out Bar
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Violation:
A dead insect was on the ice-grinding surface inside the right shaved-ice machine.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
41
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Site:
Children Area-Deck 14 - Adventure Ocean
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Violation:
The expiration date on the labels of all disinfectant solution spray bottles was 24 August 2026.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
41
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Site:
Housekeeping-Deck 4 - Casino
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Violation:
The labels on the germicidal disposable wipes used inside the casino did not identify whether they were effective against human norovirus. When asked about the disinfectant wipes used on casino surfaces, housekeeping crew provided a safety data sheet (SDS) for a product of the same brand and manufacturer that would be effective against norovirus. The wipes used in the casino did not match the product identified on the SDS. The outbreak prevention and response plan (OPRP) did not identify a disinfectant for casino surfaces and referenced only surface sanitizing.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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