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Item No.:
16
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Site:
Preparation Room-Deck 3- Ice Cream Machine
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Violation:
There was no discard time control label for the ice cream mix during the lunch service. The time control plan had overlapping service periods of 0600-1000 and 0930-1330. Crew explained that the ice cream is only out for lunch and did not exceed four hours.
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Recommendation:
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Item No.:
16
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Site:
Buffet-Deck 5 The Colonnade
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Violation:
The smoked sturgeon, salmon papillote, and grilled dorado were served undercooked at the buffet. The food items had an asterisk to indicate the public health advisory applied. However, the public health advisories were not located where these foods were out for service. Additionally, there was no statement to indicate these foods are served undercooked. Crew began implementing 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. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with 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.
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Item No.:
17
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Site:
Buffet-Deck 5 The Colonade
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Violation:
The time control plan listed counters/table (portable or fixed), all hot counters, portable soup kettles, and hot holding devices portable; however, it did not specify the cold buffet island where time/temperature control for safety food/potentially hazardous food salad items and desserts were out for service.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Preparation Room-Deck 3
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Violation:
Three different but overlapping time control plans were presented for the Crew Galley and Splash Cafe (crew mess.)The three plans presented included many of the same units, but all had different time control periods. The time control periods for the galley did not match either of the buffet time control periods, which may result in food being out for service for greater than 4 hours.
1) The Time Control Plan posted near the beverage station and ice cream machine included overlapping time periods of 0600-1000 and 0930-1330 for all counters/tables (portable or fixed), all hot holding countertops, all undercounter hold holding units, the pizza warmer, soup kettles fixed, and ice cream machine for turn around day. The ice cream machine had an affixed label to denote it as a time control unit. However, there was no discard time control label for the ice cream mix during the lunch service. Crew explained that the ice cream is only out for lunch and did not exceed 4 hours.
2) The Time Control Plan posted near the show galley grill included time periods of 0530-0930 and 1000-1400 for counter/tables (portable or fixed), all hot holding counter tops, all undercounter hot holding units, cold food counter top, soup kettles fixed, ice cream machine, and pizza warmer on turn around day. Food out for service at the buffet did not have time control labels due to the gap in service time described in this plan.
3) The Time Control plan posted in the crew galley included time control periods of 0530-0930 and 0930-1330 for countertops (portable or fixed), all bains maries, all hot holding under counters, all hot holding counter tops, all cold tops, heating lamps, and trolley. Food on the countertops were appropriately labeled with dicard times.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 5 The Colonnade
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Violation:
Raw chicken was stored above raw fish in upright refrigerator 53012. Crew corrected the storage.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 4- "Breakfast Hot" Upright Refrigerator
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Violation:
A neck lanyard with a connected padlock and key was stored in the refrigerator above eggs.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Galley-Deck 4- Pastry
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Violation:
A long crack in the marble countertop created a difficult-to-clean surface.
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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; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 4- Undercounter Refrigerators
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Violation:
Ice buildup accumulated in the undercounter technical spaces for several undercounter refrigeration units. Crew indicated the insulation needed to be replaced.
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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.
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Item No.:
21
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Site:
Galley-Deck 4- Dishwash
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Violation:
A plastic trash bag was attached to the grinder to direct a leak into a bucket.
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Recommendation:
Ensure nonfood-contact surfaces of food equipment comply with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. 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:
Galley-Deck 4- Walk-In #18 Galley Cold Room
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Violation:
The door lock mechanism was broken, leaving a difficult to clean gap. Crew reported this is a frequent issue with the door.
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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.:
21
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Site:
Preparation Room-Deck 3
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Violation:
The pasta machine was only raised 1-inch above the counter, and the unit was not easily movable for cleaning.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table; (2) Elevated on legs.
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Item No.:
21
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Site:
Bar-Deck 9 Sushi
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Violation:
The sushi display case drain line was not equipped with an air break and prevented complete draining. The end of the drain line was completely submerged in a bucket of gray water and biofilm in the undercounter technical space.
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Recommendation:
Ensure equipment compartments subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Deck 4- Potwash
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Violation:
Soapy bubbles were at the top of the rinse water in the in-use three-compartment sink, and floating debris soiled the sanitizing solution. Crew began replacing the water and sanitizing solution.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Preparation Room-Deck 3
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Violation:
Crew used test strips that expired 1 March 2026 to verify the sanitizing solution concentration in the small bucket.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
26
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Site:
Galley-Deck 4 Undercounter Clean Dish Storage Cabinets
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Violation:
More than 15 plates, plate covers, bowls, small pots, and trays were soiled on the food-contact and nonfood-contact surfaces with red food and other food debris.
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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 4- Crew Drinking Fountain
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Violation:
The water spout was soiled with black, mold-like residue.
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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 4- Ice Machine
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Violation:
Thick, black, mold-like residue was in the hard-to-reach areas of the ice bin. Crew took the unit out of service for cleaning and sanitizing.
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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 4- Hot Galley
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Violation:
The spout of the tilting kettle was soiled with greater than a day's accumulation of food debris. The unit was cleaned after it was last used, which was the day prior to inspection.
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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.:
27
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Site:
Galley-Deck 4- Undercounter Clean Dish Storage Cabinets
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Violation:
More than 15 plates, plate covers, bowls, small pots, and trays were soiled on the food-contact and nonfood-contact surfaces with red food and other food debris.
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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- Undercounter Refrigerators
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Violation:
Ice buildup accumulated in the undercounter technical spaces for several undercounter refrigeration units.
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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 Galley
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Violation:
The undersides of the two deep fat fryers were soiled with more than a day's accumulation of grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Preparation Room-Deck 3
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Violation:
The counter under the pasta machine was soiled with greater than a day's accumulation of food debris. The machine was only raised 1-inch above the counter, and the unit was not easily movable for cleaning.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Preparation Room-Deck 3
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Violation:
A closed plastic container of salt was soiled with more than a day's accumulation of non-salt debris.
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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:
Pantry-Deck 6 Coffee Shop
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Violation:
A scrub mop and squeegee were stored on the deck leaning against the clean storage rack of glassware. The items were removed.
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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.:
28
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Site:
Other-Deck 5- Mobile Gelato Trolley
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Violation:
A mobile trolley was stored in an area with no permanent deckhead. When first inspecting the mobile gelato trolley, the inspector was given conflicting information about the operation of the unit. A sign was posted on the trolley stating that it was for display only, and staff stated it was not used. Another staff member stated the unit is infrequently used. However, one of the gelato wells was cold, with ice buildup inside.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
31
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Site:
Bar-Deck 9 Constellation
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Violation:
A spray bottle containing glass cleaner was stored in the bar. It was removed.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
33
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Site:
Other-Deck 5- Mobile Gelato Trolley
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Violation:
A mobile gelato trolley was stored in an area with no permanent deckhead. When first inspecting the mobile gelato trolley, the inspector was given conflicting information about the operation of the unit. A sign was posted on the trolley stating that it was for display only, and staff stated it was not used. Another staff member stated the unit is infrequently used. However, one of the gelato wells was cold, with ice buildup 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. Do not use carpet in these areas.
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Item No.:
38
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Site:
Galley-Deck 4- "Breakfast Hot" Upright Refrigerator
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Violation:
A neck lanyard with a connected padlock and key was stored in the refrigerator above eggs.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Bar-Deck 9 Constellation
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Violation:
A spray bottle containing glass cleaner was stored in the bar. It was removed.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Buffet-Deck 6 Coffee Shop
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Violation:
A scrub mop and squeegee were stored on the deck leaning against the clean storage rack of glassware. The items were removed.
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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-Deck 3- Crew Galley and Splash Cafe
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Violation:
Two fruit flies were at the Splash Cafe beverage station and one fruit fly was in the crew galley.
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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 9 Sushi
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Violation:
One dead fly was in the undercounter technical space for the sushi display drain line.
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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.:
40
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Site:
Other-Deck 5- Mobile Gelato Trolley
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Violation:
A dead fly was in one of the mobile gelato trolley wells.
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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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