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Item No.:
16
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Site:
Buffet-Deck 11 - La Veranda Aft Omelet Station
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Violation:
The starboard omelet station did not have a consumer advisory statement; passengers could receive cooked-to-order eggs in a raw or undercooked form. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. 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.:
16
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Site:
Galley-Deck 4 - Walk-In Refrigeration Unit
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Violation:
Sliced honeydew and cantaloupe melon stored in a metal container inside the walk-in did not have a 7-day discard label. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
17
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Site:
Pantry-Deck 5 - Meridian Lounge
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Violation:
The written time control plan identified 'the shelf inside cabinet' as a time control unit; however, 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): (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:
Galley-Deck 4 - Room Service
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Violation:
The written time control plan identified the counter-mounted coffee machine milk dispenser as a time control unit; however, 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): (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.:
22
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Site:
Pantry-Deck 5 - Coffee Connection
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Violation:
The chlorine sanitizing solution test strips expired on 1 September 2025. Crew initiated corrective action.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
26
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Site:
Galley-Deck 5 - Pacific Rim
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Violation:
Food-splash surfaces inside the undercounter reach-in blast freezer were coated in a layer of ice, approximately 1/2-inch thick. No food items were impacted.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 4 - Hot Preparation
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Violation:
The left combination oven's exhaust pipe was soiled with greater than a day's accumulation of food residue. Food residue collected at the top of the pipe and along the metal support.
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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 11 - La Veranda Warewash
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Violation:
Condensate dripped onto the dish counter at the soiled end of the rack type warewash machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5 - Pacific Rim
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Violation:
Three previously cleaned and sanitized dinner plates were stacked wet inside the undercounter storage cabinet, with water dripping off the surfaces. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 4 - Room Service
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Violation:
The minimum water temperature measured 128F from the user-adjustable handwashing sink, because the sink's cold water supply was turned off. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Buffet-Deck 11 - La Veranda Forward Show Galley
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Violation:
The starboard handwashing station was blocked by a mobile trolley for cutting bread. Crew initiated corrective action.
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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:
Galley-Deck 11 - La Veranda Portside Ice Station
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Violation:
The deck-mounted ice machine's potable water line steadily dripped onto the deck. Water pooled on the deck below the line.
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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 11 - La Veranda Warewash
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Violation:
Condensate collected on the deckhead above the soiled end of the rack-type warewash machine, outside the ventilation hood. The ventilation intake was not sufficient. Condensate dripped onto the dish counter 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.:
33
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Site:
Provisions-Deck 3 - Fish Freezer
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Violation:
Numerous 1/2-inch icicles formed on the deckhead inside the walk-in freezer. No food items were 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.:
34
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Site:
Galley-Deck 11 - La Veranda Portside Ice Station
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Violation:
The deck-mounted ice machine's potable water line steadily dripped onto the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Buffet-Deck 11 - La Veranda Portside Forward Storage Counter
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Violation:
Light intensity measured less than 220 lux at the food and clean utensil storage counter. Crew initiated corrective action.
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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.:
37
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Site:
Galley-Deck 11 - La Veranda Warewash
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Violation:
Condensate collected on the deckhead above the soiled end of the rack-type warewash machine, outside the ventilation hood. The ventilation intake was not sufficient. Condensate dripped onto the dish counter below.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Flies were present in multiple food service areas, including:
- Deck 4 - Main Galley Room Service near dipper well: 1 fruit fly
- Deck 4 - Main Galley Potwash near soiled storage rack: 1 fruit fly
- Deck 4 - Crew Buffet Line near plate storage: 1 fruit fly
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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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