MSC Cruise Management · CDC inspection record

MSC Meraviglia CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on MSC Meraviglia.

Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC

MSC Cruise ManagementInspected March 10, 2026

Latest CDC sanitation score

Passed

MSC Meraviglia scored 89 out of 100 in its latest CDC Vessel Sanitation Program inspection, on March 10, 2026. It passed: ships pass with 86 or more.

+3 vs previous inspection (86, Dec 9, 2025)

92.2average of the last 5 inspections

86lowest score (December 2025)

7inspections since 2019

0failed inspections

Inspection history of MSC Meraviglia

Every CDC inspection score on record for MSC Meraviglia: 7 inspections from November 21, 2019 to March 10, 2026, 1 perfect score of 100 and no failed inspections.

All scores

Inspection date	Result	Report	Score
March 10, 2026	Passed	findings below	89
December 9, 2025	Passed	findings below	86
August 31, 2025	Passed	findings below	94
March 9, 2025	Passed		92
July 9, 2024	Passed		100
February 26, 2023	Passed		98
November 21, 2019	Passed		93

What the inspectors found

The full findings of the last 3 inspections, as written in the CDC reports. Each finding refers to an item of the CDC’s Vessel Sanitation Program standards; points are deducted by item, for a single significant violation or for a pattern of similar ones (CDC FAQ).

March 10, 2026

89Passed

36 findings · 11 points deducted

Points deducted (100 − 11 = 89):

−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
−2 ptsItem 20: PHF temperature maintenance facilities; Food-contact surfaces designed, constructed, installed, maintained; TMDs provided, located, calibrated
−2 ptsItem 22: Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 30: Hand cleanser, sanitary towels, waste receptacles, handwash signs; maintenance
−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)15 findings

Item 21Deck 5 Potwash
A difficult-to-clean seam on the bottom of the previously cleaned and sanitized pot stored on the clean storage rack was soiled with black, encrusted residue.
Item 22Deck 15 Marketplace Dishwash
Three auxiliary rinse spray arm nozzles in each in-use flight-type conveyor dishwash machine were blocked with debris, resulting in ineffective spray patterns. This was immediately corrected.
Item 22Deck 18 Yacht Club
Several nozzles in the plastic, upper wash arm of the undercounter warewash machine were in disrepair. The plastic arm was brittle. Crew replaced the spray arm.
Item 22Deck 5 Scullery
The in-use, flight-type warewash machine's plate surface temperature at the final sanitizing rinse did not reach the required minimum temperature of 160°F during multiple measurements; however, the warewash machine's temperature gauge stated all temperatures were within range and that the final sanitizing temperature was 190°F at the manifold. 1) The inspector measured 155.6°F with a tip-sensitive thermometer. 2) A second measurement yielded 153.2°F with both the inspector's and crew's thermometers. 3) The thermolabel registered 150°F, but did not turn black for 160°F. 4) The final sanitizing rinse temperature measured 150°F at the spray arm nozzle. Technical crew responded and determined there was an issue with the motor.
Item 22Deck 4 Warewash
The flight-type warewash machine's conveyor belt was in disrepair with multiple teeth missing.
Item 24Deck 5 Scullery
The in-use, flight-type warewash machine's plate surface temperature at the final sanitizing rinse did not reach the required minimum temperature of 160°F during multiple measurements. 1) The inspector measured 155.6°F with a tip-sensitive thermometer. 2) A second measurement yielded 153.2°F with both the inspector's and crew's thermometers. 3) The thermolabel registered 150°F, but did not turn black for 160°F. 4) The final sanitizing rinse temperature measured 150°F at the spray arm nozzle. The warewash machine's temperature gauge stated all temperatures were within range and the final sanitizing temperature was 190°F at the manifold.
Item 27Deck 5 Potwash
A previously cleaned and sanitized pot stored on the clean storage rack had black, encrusted residue in a difficult-to-clean seam on the bottom of the pot.
Item 29Deck 5 Ice Machines
The handwashing station near the ice machines did not have running water. Crew were working on the handwashing station near the soiled drop-off and the handwashing station near the ice machines was on the same water line.
Item 30Deck 5 Ice Machines
The handwashing station near the ice machines did not have running water. Crew were working on the handwashing station near the soiled drop-off and the handwashing station near the ice machines was on the same water line.
Item 30Deck 7 Kaito Sushi Show Galley
The soap supplied at the counter-recessed crew handwashing station was significantly less viscous than the source soap.
Item 33Deck 4
The deck tile grout was in disrepair below the deep fat fryers at the deck tile/metal deck plate juncture.
Item 33Deck 4 Potwash
Condensate continuously dripped from the fastener on the deckhead hatch.
Item 33Deck 4 Potwash
Crew positioned a bucket underneath the leaking cold water supply line which overflowed and resulted in water pooling on the deck.
Item 34Deck 4 Potwash
The cold water supply line was in disrepair and leaked, resulting in water pooling on the deck.
Item 36Deck 6 Hola Tacos Show Galley
The light intensity measured less than 220 lux on the back preparation counter near the utility sink.

Buffets11 findings

Item 08Deck 15 Marketplace Passenger Seating Area
The permeate water lines exiting reverse osmosis Unit #1 and #2 that are directed to the potable water system were not stripped blue/gray/blue prior to the halogen injection point.
Item 13Deck 15 Marketplace Passenger Seating Area
Several critical violations and patterns of lesser violations were noted due to lack of process verification and oversight: -Excessive amounts of food service equipment stored directly on the deck in the Marketplace buffet dining area under bench seats. Toxic chemicals were stored adjacent to some equipment. -The ambient temperature of a large thawing room measured in the temperature danger zone, and raw meat products thawing in the area also measured in the temperature danger zone. -A major dishwashing machine did not reach proper sanitizing temperature while in operation. -Several dishwashing machines were not operating with clean spray nozzles, resulting in ineffective spray patterns. -A handwashing sink noted as inoperable on the previous report was again inoperable. -Decks were soiled with greater than a day's accumulation of debris in several food and food equipment storage areas.
Item 19Deck 6 Crepes and Ice Cream
The top of the ice cream case was left open when not in use. Passengers were leaning over the area where the ice cream was subject to contamination.
Item 21Deck 15 Marketplace Portside Forward Beverage Station
A large gap surrounded the potable water line where it penetrated the back bulkhead in the technical space.
Item 28Deck 15 Marketplace Locker 13-1505-04
Two of the bottom shelves in this room were less than 6 inches above the soiled deck, and food service equipment was stored on these shelves. The deck in this unfinished locker was soiled with greater than a day's accumulation debris. Food service equipment in original packaging and wrapped equipment was stored in this locker.
Item 28Marketplace Passenger Seating Area
Food service equipment was stored directly on the soiled deck under each bench seat that was opened throughout the dining room. More than 10 seats were inspected throughout the dining area. Some food equipment was stored in original packaging, some were in plastic wrap, and other equipment was not properly wrapped. Equipment included boxes of melamine plates, sushi trays, display stands, salad dressing carafes, coffee carafe tops, and more. Most equipment was clean; however, unwrapped equipment was soiled with food crumbs and other debris. The bench seats were constructed of raw wood. Additionally, an unlabeled spray bottle containing an unknown liquid was stored against a cardboard box containing food display stands. A bottle of multiuse spray lubricant for automotive purposes was stored against large serving bowls.
Item 31Deck 15 Marketplace Passenger Seating Area
An unlabeled spray bottle containing an unknown liquid was stored against a cardboard box containing food display stands under a bench seat in the dining area. A bottle of multiuse spray lubricant for automotive purposes was stored against large serving bowls under another bench seat.
Item 33Deck 15 Marketplace Portside Forward Beverage Station
Water from an unknown source pooled on the deck in front of the beverage station.
Item 33Deck 15 Marketplace Locker 13-1505-04
The deck in this unfinished locker was soiled with greater than a day's accumulation of debris, including soiled rags. Food service equipment in original packaging and wrapped equipment was stored in this locker.
Item 33Deck 15 Marketplace Passenger Seating Area
Food service equipment was stored directly on the soiled deck under each bench seat that was opened throughout the dining room. More than 10 seats were inspected throughout the dining area. Some food equipment was stored in original packaging, some were in plastic wrap, and other equipment was not properly wrapped. Equipment included boxes of melamine plates, sushi trays, display stands, salad dressing carafes, coffee carafe tops, and more. Most equipment was clean; however, unwrapped equipment was soiled with food crumbs and other debris.
Item 33Deck 15 Marketplace Locker 1637
The deck in this locker was soiled with greater than a day's accumulation of debris. The deck was not coved. Single-use food service items were stored in this locker.

Food preparation rooms6 findings

Item 16Deck 3 Meat Thawing
Two trays totaling twenty-four individually wrapped steaks measured 48 - 49°F with both the inspector and crew's tip-sensitive thermometers. Crew immediately discarded the steaks.
Item 17Deck 3 Meat Thawing
While thawing, two trays totaling twenty-four individually wrapped steaks measured 48 - 49°F with both the inspector and crew's tip-sensitive thermometers. The ambient and meat thawing room's temperature measuring devices measured 46°F. Crew immediately discarded the steaks.
Item 20Deck 3 Cold Room
The cold room inside this area has been out of order since 12 February 2026. Staff stated it does not hold temperature.
Item 20Deck 3 Meat Thawing
The ambient and meat thawing room's temperature measuring devices measured 46°F. Two trays totaling twenty-four individually wrapped steaks measured 48 - 49°F with both the inspector and crew's tip-sensitive thermometers. Crew immediately discarded the steaks.
Item 29Deck 3
The handwashing station next to the clean storage rack was in disrepair and did not have running water. The area was in operation.
Item 30Deck 3
The handwashing station next to the clean storage rack was in disrepair and did not have running water. The area was in operation.

Room service2 findings

Item 22Deck 12 Dishwash
The clean landing of the in-use rack-type conveyor warewash machine was soiled with gritty debris. An excessive amount of standing water collected on the clean landing. Additionally, the steam tap sprayed water, which collected on the deck.
Item 33Deck 12 Dishwash
The rack-type conveyor warewash machine steam tap sprayed water, which collected on the deck.

Pantries1 finding

Item 22Deck 16 Top Sail
In the in-use hood-type warewash machine, four wash arm spray nozzles and eight final rinse arm spray nozzles were blocked with debris. Crew began cleaning the spray arms.

Bars1 finding

Item 26Deck 16 Top Sail
One wine glass out for service on the front bar was soiled with bright pink lipstick. The glass was removed.

December 9, 2025

86Passed

42 findings · 14 points deducted

Points deducted (100 − 14 = 86):

−3 ptsItem 26: Food-contact surfaces equipment / utensils clean; Safe
−2 ptsItem 05: PW system halogen analyzer maintained, operated, calibrated
−2 ptsItem 10: RWF maintenance, safety equipment
−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−2 ptsItem 41: Housekeeping
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained

Show all 42 findings

All 42 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)12 findings

Item 14Deck 5 - Salad Area
A food handler with a cloth wristband actively sliced onions.
Item 20Deck 7 - Kaito Teppanyaki
The profile strip around the flat-top grill had seams at each corner.
Item 22Deck 4 - Dishwash
The solution in wash, auxiliary, and final sanitizing rinse compartments inside of the flight type dishwashing machine were soiled with food debris. Food equipment came out of the clean end of the dishwashing machine soiled with food debris.
Item 26Deck 4 - Dishwash
Several plates and bowls soiled with food debris were stored on the countertop. These plates and bowls became soiled following a cycle through the flight-type dishwashing machine. The internal wash, auxiliary rinse, and final sanitizing rinse solutions were soiled with food debris.
Item 26Deck 5
Five plate covers were air drying with an accumulation of food debris on the food-splash inside surface.
Item 26Deck 5 - Salad Preparation
Approximately five plates soiled with food residue were out for service where a crew member was actively preparing salads.
Item 27Deck 5
The vegetable chopping machine's power cord was damaged exposing a hard-to-clean surface.
Item 28Deck 5 - Trolley Room
Numerous single service articles (paper hand towels, disposable gloves, and food-contact surface wrap boxes) and food equipment (time control trolleys, open warewashing compartment curtains, soiled weighing scales, and cutting boards) were stored in an unfinished storage room with exposed plumbing and other technical components.
Item 30Deck 4 - Crew Toilet
Male crew toilet 0324 was out of order due to plumbing issues.
Item 33Deck 5
The deckhead light fixture was not flush with the deckhead over the saucier area. Creating a difficult-to-clean area.
Item 33Deck 4 - Preparation Area
The ventilation cover over the preparation table was not flush with the deckhead, creating a difficult-to-clean surface.
Item 33Deck 6 - Ocean Cay
A deckhead hatch was missing fasteners and was not flush to the deckhead. This was corrected before the end of the inspection.

Food storage (provisions)6 findings

Item 19Deck 4 - Dairy Room
Heavy accumulation of condensate was on the deckhead that dripped on boxes of unsalted butter.
Item 19Deck 4 - Dry Storage Room
Two containers of chili peppers were resting on the deck.
Item 19Deck 3 - Provision - Beverage Walk-In
Condensate dripped throughout the deckhead onto food items including nine soda boxes and two sport drink packages stored below. Additionally, water leaked from the technical compartment hatch onto the deck.
Item 19Deck 3 - Provision - Fresh Vegetable Fruit Walk-In
Condensate dripped throughout deckhead onto food items including two boxes of arugula, approximately over 25 boxes of shell eggs, two boxes of ginger, five bags of red onions, and two boxes of plain hamburger buns stored below. Additionally, water pooled on the deck underneath the food storage racks.
Item 33Deck 3 - Provision - Fresh Vegetable Fruit Walk-In
Condensate dripped from the deckhead and water pooled on the deck underneath the food storage racks.
Item 33Deck 3 - Provision - Beverage Walk-In
Condensate dripped throughout the deckhead onto food items including nine soda boxes and two sport drink packages stored below. Additionally, water leaked from the technical compartment hatch onto the deck.

Drinking water3 findings

Item 05Forward Far Point Calibration
The free halogen residual measured by the halogen analyzer was greater than 0.2 ppm from the residual measured during the manual test. The analyzer measured 1.92 ppm. The inspector and crew measured 1.32 ppm and 1.27 ppm respectively.
Item 06Legionella Sampling
During the most recent legionella sampling conducted during November 2025, the galleys and technical water sources with a risk of exposure via aerosolization to crew or passengers (such as deck washing) were not sampled.
Item 08Cross-Connection Control Log
The visual inspection results for all nontestable backflow prevention devices were not documented.

Buffets7 findings

Item 20Deck 15 - Marketplace Pizza Station Port Side
The pizza oven was missing fasteners and had slotted fasteners in the food-splash zone.
Item 21Deck 15 - Marketplace Hot Line
Old food debris accumulated inside three of the countertop seams. This was immediately cleaned.
Item 26Deck 4 - Crew Mess 2 Beverage Station
Food debris soiled the food-contact area of the ice machine's dispensing exit chute.
Item 27Deck 15 - Marketplace Hot Line
Old food debris accumulated inside three of the countertop seams. This was immediately cleaned.
Item 29Deck 15 - Marketplace Port Side Cold Buffet
The water temperature at the handwashing station measured 125°F. The temperature could not be adjusted by the user. This was corrected immediately.
Item 36Deck 15 - Marketplace Hot Line Aft Starboard Side
The protective coating was peeling off a light bulb. This was immediately removed and replaced.
Item 36Deck 15 - Marketplace Forward Beverage Stations Port and Starboard Side
The light intensity at the juice dispenser nozzles was below 220 lux at both beverage stations.

Bars5 findings

Item 12Deck 5 - Infinity Bar
The inspector observed a bartender cleaning the service countertop with a wiping cloth and then proceeded to mix alcoholic beverages for the passengers without washing their hands.
Item 21Deck 5 - Infinity Bar
The table mounted coffee machine legs were damaged and not sealed to the service counter.
Item 26Deck 5 - Infinity Bar
The ice machine water line inlet on the top technical compartment had a black debris accumulation.
Item 29Deck 19 - MSC Yacht Club Bar
The handwashing station was out of service since 11 November 2025. The only other handwashing station was behind a door in the pantry. This was corrected before the end of the inspection.
Item 30Deck 19 - MSC Yacht Club Bar
The handwashing station was out of service since 11 November 2025. The only other handwashing station was behind a door in the pantry. This was corrected before the end of the inspection.

Food preparation rooms2 findings

Item 26Deck 3
The food-contact surfaces of three knives stored on the clean storage rack were soiled with residue.
Item 30Deck 3
The handwashing station adjacent to the clean storage rack did not have running water. The crew informed the inspector that the handwashing station was out of order, however no signage indicated it was.

Housekeeping1 finding

Item 41Acute Gastroenteritis (AGE) Cabin Cleaning
Passenger cabins associated with confirmed AGE cases were cleaned only at the end of the isolation period. There was no documentation of passengers refusing service. For example, an AGE case with symptom onset on 9 November 2025 and released from isolation on 11 November 2025 at 0810 had no documented cabin cleaning on 10 November 2025. Passengers with symptom onset in the early morning hours were not cleaned that same day. Additionally, medical had records for a passenger AGE case with symptom onset 26 November 2025; however, housekeeping did not have any record of cleaning that room within their AGE cabin cleaning log.

Pools, hot tubs and water play areas1 finding

Item 10Hair and Lint Strainer and Housing
The hair and lint strainer and hair and lint strainer housing were not cleaned, rinsed, and disinfected weekly per the records. *TUS 6 (whirlpool spa) cleaned, rinsed and disinfected on 22 November 2025; next documented on 6 December 2025. *TUS 7 (whirlpoo spal) cleaned, rinsed and disinfected on 22 November 2025; next documented on 1 December 2025 *Whirlpool Spa (duo) last cleaned, rinsed and disinfected on 22 November 2025. *Interactive Recreation Water Facilities (slides, champagne bowl, playground, pool) last cleaned, rinsed, and disinfected on 28 November 2025.

Medical center2 findings

Item 02Acute Gastroenteritis (AGE) Surveillance Log
The AGE surveillance log did not have a column for 'comments' or 'notes.' (VSP 2025 Environmental Public Health Standards)
Item 02Public Vomiting Incidents/Public Diarrhea Incidents
An identified passenger for PVI had no interaction log within medical to identify if they were an AGE case. Additionally, records between medical and housekeeping had different room numbers written for a PVI/PDI on 7 November 2025.

Pantries2 findings

Item 2412 - Housekeeping Midship
The chlorine concentration was less than 50 ppm in the sanitizing bucket.
Item 248 - Housekeeping Midship #1021
The chlorine concentration was less than 50 ppm in the sanitizing bucket.

Food safety, general1 finding

Item 39Flies
Flies were in the following areas: Deck 15 - Marketplace Bar - One small fly around the front counter. Deck 15 - Marketplace Buffet Aft Starboard Side - One small fly in the area. Deck 5 - Crew Galley - One fly near the garde manger area. Deck 5 - Infinity Bar Pantry - One fly was in the area.

August 31, 2025

94Passed

67 findings · 6 points deducted

Points deducted (100 − 6 = 94):

−3 ptsItem 26: Food-contact surfaces equipment / utensils clean; Safe
−2 ptsItem 22: Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits
−1 ptItem 36: Lighting provided, shielded

Show all 67 findings

All 67 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)40 findings

Item 13Deck 7 - Teppanyaki
A crew member cooking hamburgers stated temperature checks were done to ensure the cooking temperatures reached 155°F; however, a thermometer was not available at the grill.
Item 19Deck 5 - Garde Manager - Pasta Maker
A can of open vegetable oil was stored in a lower technical space below the pasta maker and not inside an appropriate food storage area. The surface of the can was soiled with oil that had collected dust and debris.
Item 21Deck 5 - Garde Manager - Buffalo Chopper
A heavy amount of clear silicone was on the gray electrical technical compartment of the buffalo chopper. The silicone was not smooth nor easily cleanable.
Item 21Deck 5 - Starboard Hot Galley
Two undercounter refrigerator doors were not properly aligned preventing the door from properly closing. Additionally, door gaskets to two other refrigerators were not aligned and prevented a proper seal.
Item 21Deck 7 - Sushi / Teppanyaki
A missing screw on the grill's grease chute profile created a difficult-to-clean surface in the grease chute housing.
Item 22Deck 7 - Sushi / Teppanyaki
The positioning of hotel pan lids in the overloaded flight-type potwash machine prevented the wash and final rinse sprays from effectively cleaning all surfaces.
Item 22Deck 4 - Dishwash
Several teeth sections of the warewashing machines flight-type conveyor track were missing.
Item 22Deck 7 - Butcher's Cut
The hood-type potwash final sanitizing rinse temperature did not consistently reach 160°F or above at the plate surface. Measured temperatures ranged from 155-161°F. Additionally, food debris blocked four final rinse nozzles.
Item 22Deck 18 - Yacht Club
The positioning of overlapping plates in the overloaded flight-type potwash prevented the wash and final rinse sprays from effectively cleaning all surfaces.
Item 22Deck 18 - Yacht Club
The water temperature in the in-use front-loading warewash machine reached a maximum temperature of 126°F during two wash cycles and 154°F maximum during two final rinse cycles.
Item 22Deck 15 - Marketplace Dishwash
More than 8 conveyor crossbars in the starboard flight-type machine were broken. A work order had already been placed.
Item 22Deck 6 - Ocean Cay
The front-loading warewash machine was out-of-service since 23 August due to a malfunctioning drain pump.
Item 22Deck 5 - Potwash
The hood-type potwash machine was out-of-order. The work order indicated the unit has been out-of-order since 2 August 2025.
Item 22Deck 5 - Garde Manager
The undercounter dishwash machine was out-of-order. The work order indicated the unit has been out- of-order since 18 August 2025.
Item 22Deck 5 - Aft Dishwash
The upper final rinse spray nozzles of the right-most flight-type conveyor machine were not producing a fan-like spray pattern. This was corrected. Additionally, the teeth of the conveyor track had several sections missing.
Item 22Deck 5 - Pastry
The undercounter dishwash machine was out-of-order. Staff reported there was a work order, but it was not observed.
Item 23Deck 18 - Yacht Club
The water temperature in the in-use front-loading warewash machine reached a maximum temperature of 126°F during two wash cycles and 154°F maximum during two final rinse cycles.
Item 23Deck 7 - Sushi / Teppanyaki
Food debris remained on the nonfood-contact surfaces of hotel lids after at least two wash cycles completed.
Item 24Deck 18 - Yacht Club
The water temperature in the in-use front-loading warewash machine reached 154°F maximum during two final rinse cycles.
Item 24Deck 5 - Potwash
The temperature of the chemical sanitizing 3-compartment sink water was measured at 73°F.
Item 25Deck 5 - Starboard Entrance - Dishwash
Three soiled and wet blue wiping cloths were stored inside compartments of a soiled glasswash rack stored on the soiled drop-off counter.
Item 26Deck 5 - Garde Manager - Buffalo Chopper
Dried food debris was on the underside of the lid of a previously cleaned and sanitized buffalo chopper.
Item 26Deck 5 - Starboard Juice Station
Old juice residue accumulated on the underside nozzle dispensing surface of the left counter-mounted juice machine. Corrections began immediately.
Item 26Deck 5 - Pastry
Brown debris was inside the water hook for filling the dough mixers.
Item 26Deck 5 - Garde Manager - Pasta Maker
Dried food debris was inside the ingredient hopper of the previously cleaned and sanitized pasta maker. Staff reported they had not used the machine in some time.
Item 27Deck 7 - Sushi / Teppanyaki
Excessive grease soiled the oil collection lid under the deep fat fryer.
Item 27Deck 5 - Garde Manager - Buffalo Chopper
Old and dried food debris was on the surface of the technical compartment near the buttons of the buffalo chopper.
Item 29Deck 5 - Starboard Entrance
The water temperature of two of the three handwashing sinks at the soiled drop station were measured at 128°F and could not be adjusted. This was corrected.
Item 33Deck 4
Condensate collected on the deckhead between the left and center combination ovens. No dripping condensate was observed.
Item 33Deck 5 - Galley Decks
Deck tile grout was in poor repair, missing, or recessed in multiple areas of this galley.
Item 33Deck 4
Deck grouting was missing or recessed around the perimeter of steel equipment platforms.
Item 36Deck 5 - Pastry
Light intensity behind and to the right of the blast chiller was less than 110 lux. Additionally, the lighting behind the robot coupe was also less than 110 lux.
Item 36Deck 5 - Garde Manager - Buffalo Chopper
Light intensity behind the buffalo chopper was less than 110 lux.
Item 36Deck 5 - Aft Dishwash
A deckhead light at the soiled entrance to the conveyor glasswash machine was not functioning, resulting in less than 220 lux at this area.
Item 36Deck 5 - Aft Dishwash
Light intensity at the handwashing sink (18) could not reach 220 lux.
Item 36Deck 5 - Starboard Juice Station
Light intensity at the juice dispensers did not reach 220 lux. Additionally, light intensity behind and around the juice machines and to the right and behind the adjacent ice machine could not be raised to 110 lux.
Item 36Deck 5 - Sauce Station
The light intensity behind the sauce kettles and on the preparation table near the utility sink did not reach 110 and 220 lux of light respectively.
Item 37Deck 4 - Combination Ovens
Condensate collected on the deckhead between the left and center combination ovens. No dripping condensate was observed.
Item 39Deck 5 - Pastry
One tiny fly was behind the gelato machine. Additionally, one fly was near the pastry mixer.
Item 39Deck 15 - Marketplace
Three live flies were on the bulkhead behind the portside ice machine.

Buffets7 findings

Item 16Deck 4 - Mess #2
The internal temperature of 4 bags of liquid ice cream mix stored inside the temperature-controlled reach-in refrigerator near the handwash sink was measured between 47-53°F. The bags were stored on the bottom shelf inside a plastic container with a lid. Other products in the unit were measured below 41°F. Staff reported this product was previously frozen and thawed prior to moving to this location the day prior.
Item 19Deck 15 - Marketplace Grill
The hand-contact portion of a set of tongs rested on top of bacon, and another on apples out for passenger self-service. Several crew members were in the area.
Item 19Deck 15 - Marketplace Portside / Aft Juice Station
A small piece of dark debris was on ice inside the counter-recessed ice bin.
Item 26Deck 15 - Marketplace Beverage Stations
Black debris soiled the ice dispenser flap on the counter-recessed ice machines and the inside of ice bins at the top and side bin junctures. Beverage stations with the noted debris include the starboard midship, starboard aft, and portside aft juice stations.
Item 33Deck 15 Marketplace Starboard Aft Juice Station
Water leaked from the potable water line under the juice machines and collected on the bottom of the cabinet below.
Item 34Deck 15 - Marketplace Starboard Aft Juice Station
Water leaked from the potable water line under the juice machines and collected on the bottom of the cabinet below.
Item 36Deck 4 - Mess #2
The light intensity at the handwash sink nearest the reach-in refrigerator was less than 220 lux. Additionally, light intensity at the silverware and plate storage (nearest galley) for crew self-service did not reach 220 lux.

Pantries5 findings

Item 21Deck 5, 8, 9 - Housekeeping
Plastic containers used for soiled dish holding were in disrepair with holes and cracks. Additionally, many of these containers were recently cleaned and sanitized, but were excessively stained and discolored from old food debris. The containers were removed.
Item 26Deck 8 - Housekeeping
The ice machine in this pantry was soiled with a small amount of black debris on the water arm.
Item 27Deck 5, 8, 9 - Housekeeping
Plastic containers used for soiled dish holding were in disrepair with holes and cracks. Additionally, many of these containers were recently cleaned and sanitized, but were excessively stained and discolored from old food debris. The containers were removed.
Item 39Deck 8 - Housekeeping
One fly was in this pantry.
Item 39Deck 6 - Meraviglia Lounge
One fly was in the soda cabinet.

Food preparation rooms2 findings

Item 26Deck 3 - Fish Room
More than a day's accumulation of dried fish debris was on the tracks and blade guides of the previously cleaned and sanitized ban saw. Additionally, food soil was on the inside surface of the gray band saw cover.
Item 27Deck 3 - Fish Room
More than a day's accumulation of dried fish debris of was on the tracks and blade guides of the previously cleaned and sanitized ban saw. Additionally, food soil was on the inside surface of the gray band saw cover.

Room service1 finding

Item 22Deck 12 - Bell Box
A misaligned component of the rack-type conveyor warewash prevented racks from appropriately moving through the machine. The machine was closed and fixed.

Bars5 findings

Item 16Deck 6 Meraviglia Lounge
According to the time control plan, the pink dot affixed to the milk in the time control basin indicated the product was on time control from 1530-1930; however, the product was on time control at noon. The time control plan did not cover service at noon on turnaround day. The time control plan was updated.
Item 17Deck 6 - Meraviglia Lounge
According to the time control plan, the pink dot affixed to the milk in the time control basin indicated the product was on time control from 1530-1930; however, the product was on time control at noon. The time control plan did not cover service at noon on the turnaround day. The time control plan was updated.
Item 29Deck 6 - Edge
The water temperature at the handwashing station reached 125°F.
Item 30Deck 16 - Top Sail Lounge
The handwashing sink soap was far less viscous than other soap supplied in food areas prohibiting proper hand cleaning. The soap dispenser pump was loose and emitted black debris.
Item 40Deck 19 - Yacht Club Terrace
A dead fly lay was on the ice inside the time control basin.

Housekeeping2 findings

Item 41Public Vomiting/Public Diarrhea (PVI/PDI) Log
The housekeeping PVI log had three (PVI) incidences in prominent areas that did not have passenger names or room numbers noted for the medical staff follow up. The locations were entered into the log as; deck 15 main buffet entrance, deck 15 pizzeria, and deck 6 Edge bar. In all three cases, the area was open for passenger food service and crew members were present. The inspector discussed training for crew and staff concerning gathering this information to verify if any of these incidents were acute gastroenteritis related.
Item 41Passenger Isolation Cabin Cleaning
Staff stated that (AGE) positive passengers cabins are only cleaned if the passenger agrees to the service.

Children’s areas1 finding

Item 42Toilet Room
The only toilet available in the 3-5 yr. area was greater than 12-inches high due to a broken sensor on the original child-size toilet. The vessel supplied a stool for these toilets. The crew reported that the sensor was on order.

Dining rooms1 finding

Item 33Deck 7 - Butcher's Cut
The deck below wine refrigerators between the show galley and dining room lacked coving. The refrigerators stored previously opened wine bottles.

Drinking water1 finding

Item 06Legionella (Potable/Nonpotable) Testing Procedures
Staff stated that the corporate office is in the process of establishing a shore side lab contract to test and verify Legionella samples in accordance to the new guidelines designated in the 2025 VSP Guidelines.

Food storage (provisions)1 finding

Item 19Deck 3 - Ice Cream Freezer
Heavy accumulation of ice build-up coated the outside surface of three containers of ice cream. The product was not impacted.

Pools, hot tubs and water play areas1 finding

Item 10RWF Flotation Devices
The ropes attached to multiple flotation devices were difficult to unravel making this device unable to be used as designed.

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