MSC Seaside CDC inspection score

Blue corrosion accumulated over and blocked the atmospheric vents of the backflow prevention device located beneath the soiled warewashing counter.

The three bulk coffee dispensers had slotted fasteners in the food-splash area.

Liquid steadily dripped from the bottom of the left steam oven and pooled on the deck below. Crew initiated corrective action.

A gap was present at the technical compartment/bulkhead juncture. This was corrected immediately.

The final sanitizing rinse spray pattern was not adequate fan-like pattern to sanitize the plate surface on the flight-type dishwash.

The middle, bottom final-rinse spray nozzle in the rack-type warewashing machine was blocked, creating a 45° angle spray towards the left side of the machine instead of a fan-like spray pattern.

The wash compartment inside the portside conveyor-type warewashing machine was soiled with four yellow time control labels and food residue. Crew initiated corrective action.

The wash compartment inside the portside conveyor-type warewashing machine was soiled with four yellow time control labels and food residue. Crew initiated corrective action.

More than a day's worth of dust was on the exhaust hood overhang above the combination oven. This was cleaned immediately.

The water temperature measured 132°F at the handwashing station. This was immediately corrected.

The water at the sensor-activated handwashing station adjacent to the port side galley entrance measured 123°F. The user could not control the temperature. The crew initiated corrective action.

The water delivered from the sensor-activated handwashing station at the warewashing area measured 123°F with a calibrated thermometer. The user could not adjust the temperature. The crew initiated corrective action.

The left female toilet room door was not self-closing. This was corrected before the end of the inspection.

A closed waste container containing discarded cigarettes and ashes was stored on the deck in the galley across from food storage cabinets. Crew initiated corrective action.

Water dripped from the deckhead panel juncture onto a case of wine below. The cases were moved.

The internal temperature of milk inside a 1-gallon plastic container in the reach-in refrigeration unit measured 49°F with a calibrated thermometer. The ambient temperature inside the unit measured 38°F. Crew initiated corrective action.

Water dripped from the deckhead juncture onto bottled water and a case of beer. The water bottles and cases of beer under the drips were moved.

The OPRP did not specify which surfaces the different disinfectants were intended for (i.e. food-contact surfaces or nonfood-contact surfaces).

The countertop smoothie dispenser was identified with a 4-hour discard label, but the unit was not identified on the posted time control plan as a time control unit. Crew initiated corrective action.

The counter mounted juice machine's splash shield was not flush with the housing, creating a difficult to clean 1 cm gap. Sticky yellow residue accumulated inside the difficult to clean area.

The service counter behind the buffet line was damaged and chipped. Grouting between the panels was missing, creating a difficult-to-clean surface.

The undercounter time-control hot holding units in each side of the show galley had a missing handle, creating difficult-to-clean surfaces. It was not possible to open the doors to these units.

The counter-mounted juice machine's splash shield was not flush with the housing, creating 1 cm gap that was difficult to clean. Sticky yellow residue accumulated inside the difficult-to-clean area.

Three coffee cups had old food residue on the food contact surface. All cups in the area were all sent to be rewashed and sanitized.

Spray bottles containing a thyme-oil-based disinfectant were stored on the waiter station counters along the starboard side of the buffet. Crew identified the disinfectant was for use on nonfood-contact surfaces.

The drain inside the technical compartment for the counter-mounted juice dispenser was clogged, causing approximately three inches of liquid to back up in the deck drain. The crew initiated corrective action.

The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (PPM). Crew initiated corrective action.

Multiple items were in disrepair and difficult to clean, including the laminate around the undercounter cabinet doorknob below the sink near the diaper-changing station, a peeling sticker on a basketball net, and the torn material on the Mini Club’s boat seating area. Additionally, the drawer handles next to the outside bulkhead were soiled.

Flies were seen in the following areas: Deck 5 - Crew Galley - One small fly was in the area. Deck 5 - Main Galley - One small fly at the elevators near portside toilets. Deck 6 - Shine Bar - One small fly was near the coffee machine. Deck 6 - Bakery - One small fly was in the area. Deck 8 – Marketplace Buffet Fruit Carvery Starboard - One fruit fly flew around cutting boards on the preparation counter. Deck 8 – Marketplace Buffet Wellness & Vitality Portside - One fruit fly was on the bulkhead to the right of the buffet line. Deck 8 – Marketplace Buffet Portside Coffee Station, Aft - One fruit fly was on the deckhead above the counter-mounted ice dispenser. Deck 8 – Marketplace Buffet Portside Coffee Station, Forward - One fruit fly was on the deckhead above stored cups. Deck 8 – Marketplace Buffet Galley Potwash Area - One fruit fly flew around the soiled storage rack. Deck 8 – Marketplace Buffet Starboard Show Galley - One housefly flew around the deckhead hatch. Housekeeping Deck Pantry 0120502 - One small fly was flying in the area.

During the last legionella sampling on 20 September 2025, samples were not collected from decorative water features or salon and pedicure devices. Additionally, the spa pool and whirlpool spas were not sampled every three months. (VSP 2025 Environmental Public Health Standards)

Two 2-kg packages of raw bacon stored in this refrigerator measured above 41°F. One package measured 45°F by the crew and 46°F by the inspector. A second package measured 47°F by the crew and 48°F by the inspector. The bacon was brought to the refrigerator the previous day in a frozen state. The food was discarded.

The ambient air thermometer near the door was not calibrated correctly and registered temperatures below freezing.

The ambient air thermometer at the door was not calibrated correctly and registered temperatures below freezing.

Liquid dripped from a damaged bin where soiled mugs were soaking at the soiled end of the dishwash.

Excessive food debris from soiled containers dripped onto other soiled ware, soiled shelving, and the deck. The basin of the pre-wash sink next to the potwash machine was full of cut onions. Staff reported the potwash team will use the pulper for the excessive accumulation of food waste in this area; however, the pulper system was under a stack of soiled pots and pans.

Excessive food debris collected under the conveyor of the clean end of the dishwash, including slices cucumber and large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine. The machine was not in active use.

Excessive food debris collected under the conveyor of the clean end of the in-use dishwash, including a slice of cucumber and multiple large slices of deli meat. Additionally, large pieces of excessive food debris collected under the conveyor on the soiled side of the machine.

More than 15 clean plates and serving trays stored on clean shelves and a plate trolley were soiled on the food-contact and nonfood-contact surfaces with food debris and sticker debris from time control labels. Additionally, numerous plates out for service at the buffet were soiled on food-contact and nonfood-contact surfaces.

Food and paper debris were below the conveyor on the soiled end of the in-use, rack-type conveyor dishwash machine.

There was no final rinse spray discharging from the final sanitizing rinse spray arms of the in-use dishwash. Crew reported that the bottom arm was likely dislodged, and it happened earlier in the day as well. When the arm was reconnected, the spray functioned correctly. It was unknown how long the machine was in use while the spray did not function properly.

The chlorine concentration inside a sanitizing bucket registered less than 50 ppm.

More than 15 clean plates and serving trays stored on clean shelves and a plate trolley were soiled on the nonfood-contact surfaces. Additionally, numerous plates out for service at the buffet were soiled on nonfood-contact surfaces.

More than 8 heated elevator plate trolleys throughout the main galleys had an accumulation of old food soil on multiple surfaces inside the trolley. This included the bottom surface, the lowering plate, and other spring components. Cleaned and sanitized plates were stored in most of these trolleys.

The basin of the handwash sink, located in the soiled area of dishwash, was soiled with excessive food debris.

The automated handwashing sink between the preparation tables did not function correctly. The optical sensor would engage the water for only a few seconds at a time.

Food waste was in the uncovered, non-leakproof waste compartment for the handwash station at the soiled end of the flight type dishwash.

Light intensity at the clean storage shelving was less than 220 lux.

Light intensity at the juicer station was less than 220 lux. Additionally, the light intensity at the handwash station was less than 220 lux.

Light intensity was less than 220 lux at the potwash spray hose sink.

Light intensity at the back counter below the cabinets was less than 220 lux.

A wet mop was stored on the deck and not hung to dry.

Water dripped from the relief vent of the coffee machine's backflow prevention device, located in the technical space below the unit.

Three trays of potentially hazardous food (PHF) at the buffet line and inside the time control backup trolley #4 had 4-hour time control labels that indicated the preparation time was at 0415 with a discard label of 1400. Additionally, a container of PHF soup on the buffet line did not have a 4-hour discard label. The time control plan indicated the outlet was open from 1000 to 1530.

The label for the dish containing poached eggs did not state that the eggs were served undercooked as part of the consumer advisory. Corrective action began immediately.

Light intensity was less than 220 lux at the trolley staging alcoves at each of the three buffet lines where the backup food for the buffets are stored.

The top and side seams of a #10 can of blueberry filling were dented.

The surface of multiple boxes of frozen vegetables and fish had drops of frozen water. No food was impacted.

Two packages of frozen duck were open, exposing the product.

There were no records of public vomiting incidents (PVI) or public diarrhea incidents (PDI) communicated between housekeeping and medical staff for further evaluation to prevent the spread of gastrointestinal disease. The Human Spillage Records for October 2024 showed eight PVI inside six cabins, one in front of the cabin, and one at the Haven Lounge. The Human Spillage Record for November 2024 showed a PVI inside a cabin. For each of these incidents, the record stated if medical center was notified. Three records said 'yes' but there was no additional documentation of date, time, or who received the message. All other records said 'unknown = if no sick person identified.' The inspection team asked medical staff on multiple occasions for documentation of receiving this information for follow-up with the guest(s). Medical staff had not received any of this information.

Records showed the balcony whirlpool for cabin 14060 was cleaned and sanitized on 2 November and next on 11 November, exceeding the 7-day requirement. Also, the record for cabin 16037 showed cleaning and sanitizing on 26 October, next on 3 November, and next on 11 November, exceeding the 7-day requirement.

Multiple potable water bunkering and production charts did not contain notations detailing unusual events in the potable water system.

The permeate lines exiting from the forward and aft reverse osmosis units that continue to the potable water tanks were not striped blue/gray/blue prior to chemical injection.

The 'technical/distillate only' line was striped blue/gray/blue; however, this line does not lead to the potable water system.

The life-saving ring was not accessible at the starboard side forward mounting station. The rope attached to the ring was tied around the stanchion base, prohibiting the ring from being able to deploy if needed. The life-saving ring on the starboard side aft did not have a line attached to the ring to allow casting in case of an emergency.

The life-saving ring was not accessible. The rope attached to the ring was tied around the stanchion base prohibiting the ring from being deployed if needed.

The shepherd's hook was not located in a prominent location and visible from the full perimeter of the facility. It was located near the deck along the windows.

The AGE log indicated the crew member position for a refrigeration engineer as 'JTF8727.'

A nonfood employee had an onset of acute gastroenteritis (AGE) symptoms on 3 November at 0800 and reported to the medical center on 4 November at 0800. His last AGE symptom was 4 November at 0805. According to his time card, he worked on 3 November from 0745 - 1806. He received a written warning for late reporting.

The extent of several food safety risks identified during the inspection indicated insufficient managerial monitoring was taking place including: 1) Operating a dishwash machine while condensate was dripping from the deckhead onto the clean landing area. 2) Operating a dishwash machine without consistent final sanitizing rinse spray. 3) Conducting food operations in areas where leaking condensate was known to drip from the deckhead in a food area. 4) Insufficiently pre scrapping, cleaning, and sanitizing dishware, pots, and pans throughout the entire process, ultimately allowing soiled dishes to be placed out for customer service. 5) Insufficiently cleaning and maintaining warewash machines in good repair. 6) Insufficiently cleaning and sanitizing ice bins. 7) Allowing food operations and warewashing operations to be conducted in areas with insufficient lighting. 8) Conducting food operations in areas with excessive steam, excessive condensate, and insufficient ventilation. 9) Conducting food operations in a manner that allowed for excessive soiled pots and pans to overload the soiled potwash area.

Light intensity was less than 220 lux at the band saw working station.