May 14, 2026
86Passed36 findings · 14 points deducted
Points deducted (100 − 14 = 86):
- −5 ptsItem 16: Potentially hazardous food temperatures storage, preparation display, service, transportation
- −3 ptsItem 09: RWF halogen residuals
- −3 ptsItem 13: Management, knowledge, monitoring
- −2 ptsItem 10: RWF maintenance, safety equipment
- −1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
All 36 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)17 findings
- Item 16Deck 0 - Crew Hot Preparation Area
Ten pans of white rice were stored in an undercounter time control cabinet between time control periods and with the incorrect 4-hour discard label. The breakfast time control period ended at 0900, and the documented lunch period was 1000-1400. At 0925 these pans of rice had time control labels for the 1000-1400 period. The chef began removing the labels and placing them in the trash, requiring further intervention by the inspector to determine the full extent of the violation. The chef claimed the labels were wrong, and stated the pans were from breakfast and the rice would be discarded.
- Item 17Deck 10 - Lido Extension Galley
The in-use time control upright warming unit #2 was not physically labeled 'time control,' however; it was included on the written time control plan. Crew initiated corrective action.
- Item 18Deck 3 - Salad/Appetizer Walk-In Refrigerator
Foods were improperly stored on one rack in the following order (top to bottom): raw crumble chicken; raw cut steak; pepperoni; raw crumble shrimp. Crew initiated corrective action.
- Item 22Deck 0 - Potwash
The potwash machine was out of order since 2 May. Crew used the three-compartment sink for potwashing while awaiting replacement parts.
- Item 22Deck 10 - Lido Marketplace Dishwash
Excessive steam escaped the soiled end of the in-use flight-type conveyor dishwash and collected on the deckhead above.
- Item 22Deck 10 - Lido Marketplace Potwash
One upper final sanitizing rinse spray arm was missing both side caps preventing a proper sanitizing spray pattern.
- Item 27Deck 3 - Bakery
A hair was on the bottom nonfood-contact plate of the previously cleaned roll cutter.
- Item 28Deck 3 - Dining Room Locker FSD 3.066
Two 5.5-gallon water containers were stored upright and wet inside. The units were last used to supply potable water to the mobile handwashing station two days prior to the inspection. Crew initiated corrective action.
- Item 28Deck 3 - Chef's Table Galley
Two containers of butane were stored above two clean knives in the bulkhead-mounted knife locker. The butane was removed.
- Item 33Deck 3 - Main Galley Salad/Appetizer
The bulkhead behind the biodigester was soiled with greater than a day's accumulation of debris. Crew initiated corrective action.
- Item 33Deck 10 - Lido Marketplace Dishwash
Condensate collected on the deckhead above the soiled end of the in-use flight-type conveyor dishwash.
- Item 33Deck 10 - Lido Marketplace Hot Galley
Deck tiles were excessively recessed.
- Item 33Deck 3 - Center Galley
Excessive condensate collected on the deckhead above the new ovens and dripped on the deck.
- Item 33Deck 11 - Cucina del Capitano Show Galley
Excessive condensate collected on the exhaust hood above the in-use pasta boiler. Crew initiated corrective action.
- Item 37Deck 3 - Center Galley
Excessive condensate collected on the deckhead above the new stacked combination ovens and new upright ovens. Crew explained the ventilation had not yet been adjusted for the new units.
- Item 37Deck 11 - Cucina del Capitano Show Galley
Excessive condensate collected on the exhaust hood above the in-use pasta boiler. Crew initiated corrective action.
- Item 37Deck 10 - Lido Marketplace Dishwash
Condensate collected on the deckhead above the soiled end of the in-use flight-type conveyor dishwash, due to excessive steam escaping the machine.
Pools, hot tubs and water play areas3 findings
- Item *Deck 12 - Thalasso Pool
The thalasso pool has gooseneck fountains that recirculate the pool water, making it an interactive recreational water facility. Secondary ultraviolet (UV) disinfection is best public health practice for interactive facilities.
- Item 09Deck 15 - Serenity Portside Whirlpool Spa
Bromine residuals in the open whirlpool measured 15.35 and 15.31 ppm by the inspector’s test kit and 'over range' (>18 ppm) was measured by the crew’s test kit. In the equipment room, the inspector measured 15.47 ppm bromine and the crew measured 10.5 ppm from analyzer’s sample point. The whirlpool spa was immediately closed.
- Item 10Deck 15 - Serenity Portside Whirlpool Spa
The whirlpool spa’s bromine analyzer in the equipment room was out of calibration. Bromine residuals taken from the analyzer’s sample point measured 15.47 ppm with the inspector’s test kit and the crew’s test kit measured 10.5 ppm. The chart analyzer displayed 6.33 ppm.
Buffets4 findings
- Item 16Deck 10 - Lido Marketplace
All time/temperature control for safety (TCS) / potentially hazardous foods (PHF) out for service at the buffet (except for the deli) were not labeled with 4-hour discard labels. The buffet was open for service from 1000-1600. Senior crew explained that the food in time control units, such as warming units and refrigerators, was labeled with 4-hour discard labels but food on the buffet lines was not because the source food was labeled. The time control plan indicated there were service set-up times at 1000 and 1400, and discard times at 1400 and 1600. The plan indicated all food on time control would be labeled. Examples of TCS foods without appropriate labels included: cut lettuce, cut tomatoes, cooked beans, sliced deli meat, cubed meat, coleslaw, potato salads, sweet potato salad, bean salad, tomato salad, mashed potatoes, cubed melon, cooked broccoli, roast beef, roasted yams, jambalaya, cheesecake, beef, chicken, and fish. Crew initiated corrective action.
- Item 19Deck 10 - Lido Marketplace Dessert Station
A small fly was on a cookie out for service. The tray of cookies was removed after the fly was noted by the inspector.
- Item 34Deck 10 - Lido Marketplace Pizza Station
The deck drain was clogged, resulting in standing water.
- Item 35Deck 10 - Lido Marketplace Pizza Station
Gray water pooled in the clogged deck drain.
Food safety, general3 findings
- Item 13Crew Knowledge
Lack of sufficient managerial oversight resulted in numerous food safety violations including: 1) Crew incorrectly held and labeled time/temperature control for safety (TCS) / potentially hazardous food (PHF) in the crew galley, in between the two designated time control periods, and did not follow time control plan. The explanation from senior crew member was inconsistent with the actual discard labels. 2) Crew insisted that 4-hour discard labels were not needed for TCS/PHF out for service on the lido buffet, despite service lasting six hours (1000-1600), and despite the statement in the time control plan that all TCS/PHF food would bear a discard label. 3) Crew incorrectly held milk on time control at the crew buffet beverage station. Milk was still available for self-service at 0910. The time control plan stated it should have been discarded at 0900. 4) Crew stored their personal water bottle inside a waiter station. 5) Two potable water containers for the mobile handwashing station were stored upright and wet inside. 6) A hazardous chemical, butane, was stored above clean knives in the main galley knife locker. 7) Improper food storage order occurred inside a main galley walk-in cooler: raw chicken above raw steak above ready-to-eat pepperoni above raw shrimp. Inspector had to guide the re-arrangement of storage. 8) A fly landed on food out for passenger service but the food was not removed until the inspector intervened.
- Item 26Ice Machines
The following upright ice machines were soiled with an accumulation of black and/or brown residue, including thick, black mold-like debris. 1) Deck 3 Main Galley Center Portside dual cubed/crushed ice machine - inside cubed ice bin 2) Deck 10 Blue Iguana Cantina Pantry - inside cubed ice bin 3) Deck 0 Crew Galley - inside deflector panel The following counter-recessed ice machines were soiled with black and/or brown residue inside the bins along the top silicone and/or center column. 1) Deck 10 Tides Bar 2) Deck 11 La Cucina Crew immediately began cleaning the units.
- Item 39Flies
Flies were in the following food areas: 1) Deck 3 Main Galley Center Hot Galley (1) 2) Deck 10 Lido Marketplace Salad Bar Cold Top (1) 3) Deck 10 Lido Marketplace Dessert Station - on cookie (1) 4) Deck 10 Lido Marketplace Sweet Spot Undercounter Technical Space (2) 5) Deck 10 Lido Marketplace Pizza Station Undercounter Technical Space (4)
Bars1 finding
- Item 33Deck 10 - Tides Bar
The deckhead and bulkheads were excessively corroded throughout the bar making the area difficult to clean.
Food storage (provisions)1 finding
- Item 33Deck 0 - Dry Store
Spilled spices soiled the deck behind the rearmost shelves of the storeroom.
Dining rooms2 findings
- Item 27Deck 10 - Lido Marketplace Food Equipment Locker FSD 10.037
A hair was on previously cleaned green cups stored in a plastic bin.
- Item 38Deck 3 - Sapphire Portside Waiter Station (Near Assistant M.O. Office)
A crew member's personal water bottle was stored in the undercounter neutral cabinet. The crew member was retrained.
Medical center2 findings
- Item 11Acute Gastroenteritis (AGE) Case Isolation
A food employee continued to work after experiencing symptoms of AGE. On voyage 20260416004, a food employee experienced symptoms of AGE on 19 April 2026 at 0525 while working. The individual worked until 0620, and did not report to medical until 0641 on the same day. During voyage 20260509, a nonfood employee began experiencing symptoms of AGE on 10 May 2026 at 1445 while they were working. The individual had diarrhea in the public bathrooms on two separate occasions; both incidents were recorded on the ship's public diarrhea incident (PDI) log. Records indicated the individual informed their supervisor of their symptoms at 1530 on the same day; however, the supervisor reportedly had the individual finish their shift before reporting to medical (which occurred at 1705).
- Item 44Supervisor Knowledge
Insufficient supervisory action resulted in a nonfood employee working with symptoms of acute gastroenteritis (AGE). During voyage 20260509, a nonfood employee began experiencing symptoms of AGE on 10 May 2026 at 1445 while they were working. The individual had diarrhea in the public bathrooms on two separate occasions; both incidents were recorded on the ship's public diarrhea incident (PDI) log. Records indicated the individual informed their supervisor of their symptoms at 1530 on the same day; however, the supervisor reportedly had the individual finish their shift before reporting to medical (which occurred at 1705).
Pantries2 findings
- Item 20Deck 5 - Casino Bar
One wine glass stored in the clean area was chipped and cracked along its rim, making it difficult to clean.
- Item 26Deck 5 - Casino Bar
The food contact surface of a previously cleaned and sanitized martini glass was soiled with food residue.
Housekeeping1 finding
- Item 44AGE Cabin Notification
A passenger was placed in isolation due to acute gastroenteritis (AGE) on 7 May 2026 at 2144; however, housekeeping was not notified of the isolation action until 8 May at 1739. Before being notified, housekeeping entered the cabin for routine cleaning, exposing the housekeeping team member to AGE.