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Item No.:
02
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Site:
Medical-Bacterial Specimen Collection Containers
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Violation:
The ship did not have a supply of bacterial specimen collection containers. Medical staff stated they were ordered and expected to be delivered on 10 August 2025.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each).
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The ship's water safety plan did not include all required sampling locations for Legionella. (2025 Environmental Public Health Standards)
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Recommendation:
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Backflow Device Inspection and Maintenance Record
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Violation:
The testable device record indicated three devices for the medical center, stating 'Sanitary unit A,' 'Sanitary unit B,' and 'Sanitary unit A.' A device was installed for the dialysis connection, but this was not specified on the record.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Galley-Deck 4 - Coffee Station
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Violation:
The backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The backflow prevention device for the scrapping area hose-end sprayer was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 - Pastry
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Violation:
The backflow prevention devices for each upright dough mixer were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 - Warewashing Area
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Violation:
The backflow prevention devices for two hose-end sprayers were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Other-Crew Gangway Entrance
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Violation:
Two trays full of sandwiches designated for the embarking crew were placed on a service cart without a 4-hour time-control discard label.
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Recommendation:
If time without temperature control is used as the public health control with a miaximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours).
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Item No.:
19
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Site:
Provisions-Deck 1 - Meat Freezer
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Violation:
One box of assorted meats was crushed and in disrepair, exposing the contents inside.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Dining Room-Deck 4 - Cosmo - Waiter Station/Midship
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Violation:
Multiple soiled utensils were stored on the clean side of the waiter station along with bottles of ketchup.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Dining Room-Deck 4 - Cosmo - Waiter Station/Aft
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Violation:
The clean side countertop had containers of raisins, brown sugar, walnuts, and other oatmeal toppings were placed on the same countertop unprotected.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Dining Room-Deck 4 - Cosmo - Waiter Station/Aft
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Violation:
Four bags of cereal were left open and unprotected on the back, clean side of the waiter station during active service.
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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.:
21
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Site:
Buffet-Deck 14 - Oceanview Buffet Line 1
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Violation:
The countertop was chipped along the employee side of Line 1.
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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:
Buffet-Deck 14 - Oceanview Island 4
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Violation:
An open seam was on the edge of the cold well near the carving station. This was corrected before the end of the inspection.
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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:
Galley-Deck 4 - Warewashing Area
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Violation:
The plate transportation cart was cracked, making it difficult to clean.
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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:
Galley-Deck 3 - Reach-in Refrigeration Area
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Violation:
The hinge cover of the far-left reach-in refrigeration unit was in disrepair.
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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.:
26
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Site:
Pantry-Deck 4 - Cosmo
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Violation:
The ice machine had black debris on the water arm and ice thickness sensor. Cleaning began immediately.
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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:
Dining Room-Deck 4 - Cosmo - Waiter Station/Midship
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Violation:
Multiple soiled utensils were stored on the clean side of the waiter station. Food debris was spilled in the clean area countertop during active service.
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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 15 - Rooftop Grill
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Violation:
Grease residue was on the previously cleaned exhaust hood overhang. The area was recleaned immediately.
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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:
Bar-Deck 15 - Eden Bar
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Violation:
More than a day's worth of dust was on the back counter shelf above the display and active bottles. The area was cleaned immediately.
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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 - Pastry
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Violation:
Food debris was on the backside of the chocolate mixing unit. This area was previously cleaned.
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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:
Dining Room-Deck 4 - Cosmo - Waiter Station/Aft
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Violation:
Multiple soiled utensils and serving trays were placed on the clean side of the waiter station.
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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:
Dining Room-Deck 4 - Cosmo - Waiter Station/Midship
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Violation:
Multiple soiled utensils were stored on the clean side of the waiter station along with previously cleaned and sanitized glassware.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Dining Room-Deck 4 - Cosmo - Waiter Station/Aft
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Violation:
Multiple soiled utensils and serving trays were placed on the clean side of the waiter station. The clean side countertop was soiled with food debris due to the soiled utensils. Additionally, containers of raisins, brown sugar, walnuts, and other oatmeal toppings were placed on the same countertop unprotected.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Buffet-Deck 14 - Oceanview Pizza Station
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Violation:
A trash can blocked the handwashing station when the inspector entered the area. The area was not in use at the time, and the trash can was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
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Site:
Bar-Deck 14 - Oceanview Aft Bar
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Violation:
The back counter active bottle shelving was not coved at the bulkhead juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplach, 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:
Buffet-Deck 14 - Oceanview Pizza Station
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Violation:
Old food debris was on the deck in the fire shutter door track.
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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.:
36
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Site:
Buffet-Deck 14 - Oceanview Island 4
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Violation:
The protective coating on one of the lights at the carving station was peeling off. This was changed immediately. No food was present at the time.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
39
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Site:
Food Service General-Pest
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Violation:
Pest were found in the following areas:
Deck 4 - Cafe al Bacio - Two small flies on employee side of the bar.
Deck 5 - Fine Cut galley - One small fly near clean storage.
Deck 14 - Oceanview buffet line 1 - One small fly near the cold well.
Deck 14 - Bakery - One small fly near stand mixer.
Deck 14 - Mast Grill pantry - One small fly.
Deck 15 - Pool Bar - A crawling insect inside the technical space drain below the starboard side speed rack.
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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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