Scarlet Lady CDC inspection score

The coating covering the bar counter was peeling at the edges of the bar on the server side.

Two soiled cutting boards were stored on the clean storage racks. Previously cleaned and sanitized items were also stored on the racks.

There was a sticky substance on the deckhead

Water dripped from the deckhead and landed on a container of uncovered fresh oysters.

An excessive amount of frozen condensate collected on the deckhead.

Water dripped from a deckhead hatch onto the deck. The source of the water could not be determined.

One previously cleaned and sanitized main course dinner service plate was chipped on the lip of the plate.

Both sides of the countertop near the entrance were damaged, which made the area difficult to clean.

The left panel of the frozen drink machine was damaged, so crew had used two types of tape to secure the panel.

A salamander and a small oven were mounted on 2-inch legs, which were not affixed to the open shelf above the preparation counter. Both pieces could not be easily moved to clean underneath the machines.

The hood-type potwash machine had been out of service for over 24-hours; however, it was soiled inside with food debris.

A salamander and a small oven were mounted on 2-inch legs, which were not affixed to the open shelf above the preparation counter. Old food residue was beneath the legs on the shelf.

Eight stacks of plates were stored unprotected on the countertop in the small galley area dining room.

The automatic handwashing station did not have any soap.

Water continuously leaked from the pipe connected to the soap dispenser in the scrapping area.

One fly was seen in the area.

The back left countertop was not smooth, which made the area difficult to clean.

Cords were stored directly on the counter behind the point-of-sale machine, which made the area difficult to clean. The cords were previously attached to the back counter; however, the stickers had detached, leaving the cords laying on the counter.

Four shelves for storing glasses out for crew self-service were soiled with food debris. Additionally, one shelf was soiled with a sticky substance.

The potable water analyzer-chart recorder was not calibrated at the start of potable water production on 14 November 2025. Records identified production began at 1822; however, the first calibration was not recorded until 1905.

The Legionella sampling records provided did not demonstrate that the ship’s spa pools, whirlpool spas, and heated jetted tubs were sampled at three-month intervals. The most recent sampling of recreational water facilities (RWFs) occurred on 12 November 2025, with the previous sampling conducted on 16 July 2025, exceeding the required three-month interval. (New 2025 VSP Environmental Public Health Standard)

No results were documented for the 15 May and 13 May visual inspections of the nontestable backflow prevention devices in Deck 5 spa treatment room #17 and the Deck 6 Wake Galley, respectively. The inspection results instead noted that the devices were replaced during 2024, rather than document the visual inspection were conducted.

An excessive amount of water pooled on the deck beneath the pulper machine while the area was not in service.

Sticker residue remained on the bulkhead in two areas above the rear preparation table.

The top screw of the starboard antientrapment drain cover was missing.

The rope for the lifesaving ring provided for the spa pool was physically attached to the bulkhead. Crew initiated corrective action.

A five-pound bag of shredded mozzarella cheese stored on temperature control measured 48°F by the inspector and 46°F by two crew members. The bag was discarded.

Undercooked tuna was cooling over rice and sprouts in the blast chiller. Corrective action began immediately.

Sealant around one deep fat fryer grease drain was peeling, and there was a small gap around the other grease drain.

The sealant around the grease drain under the deep fat fryer was peeling.

The required wash cycle temperature of 150°F was not reached while the hood-type potwash machine was in operation. The wash temperature of the potwash machine measured 146°F by the inspector. After corrective action was implemented, the inspector still did not measure 150°F during the wash cycle, four thermolabel stickers placed on the four wash spray arms did not indicate 150°F was reached, and two crew thermometers measured 148°F during the wash cycle.

The underside of the deep fat fryer was soiled with greater than a day's accumulation of grease.

The grouting surrounding the combination oven was recessed and in disrepair.

The Sun Club handwashing station soap bottle was soiled with back debris.

Several soap dispenser nozzles were not screwed on tightly at the junction with the counter which allowed water to enter the soap bottles, resulting in watered-down soap. This was noted in The Gallery Sweet Side, the Sun Club, and others. The Sun Club soap was excessively runny, and the bottle was soiled with back debris. Technical crew responded immediately for corrective action.

Live flies were found in the following locations: 1) One small fly in Noodles 2) One small fly in Hot Off the Press 3) One small fly by the Gallery Galley ice station 4) One house fly in the Meat Preparation room Pest management crew responded immediately for corrective action.

Two five-inch long icicles protruded from the deckhead. One was actively dripping. The source was unknown.

Water dripped from a deckhead hatch onto the deck.

The serving utensil was resting on top of assorted cheeses out for service, and the handle was in contact with food. The food was removed immediately.

The review of medical logs disclosed three instances when there were no notes about medical evaluation for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable case definition and had to be isolated because no evaluation was documented. These passengers were identified by name and cabin. The PVI dates identified were: (1) 1 passenger on 3 February 2025, and (2) 2 passengers on 1 February 2025.

A large container of shredded cheddar cheese was on the prep counter during service hours but it was not equipped with a time control label or date label. The temperature measured 61°F. It was discarded.

The analyzer was in disrepair while active bunkering was in operation during the inspection. In the meantime, staff were using the production analyzer for the bunkering charts and the sample line. The inspector and crew tested halogen residual levels and values were in range.

One dead house fly was on the deck of the meat preparation room.

The shepherd's hook at the main pool was in a location where it camouflaged against the back pool bulkhead, making it difficult to be seen. Staff agreed to tape or paint the hook a different color to be more visible.