July 27, 2026
96Passed30 findings · 4 points deducted
Points deducted (100 − 4 = 96):
- −3 ptsItem 39: IPM program effective; Approved pesticide application
- −1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
All 30 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.
Drinking water5 findings
- Item 08Pipe Maintenance Records
The exact free halogen residual value after flushing and prior to return to service was not recorded for backflow prevention devices replaced on 31 May, 8 May, 24 April (4 devices), and 17 April. The values were recorded as 'N/A.'
- Item 08Aft Evaporator Distillate Line
The air gap under the backflow prevention device was not twice the diameter of the delivery fixture opening and at least one inch. Crew initiated corrective action.
- Item 08Tank Maintenance Records
The measured free halogen residual after flushing potable water tank #14S following disinfection was recorded as “discharged” instead of a specific measured value. Additionally, the measured free halogen residual after flushing potable water tank #14P following disinfection was recorded as 50 mg/L (PPM).
- Item 08Tank Maintenance Records
The tank maintenance record for potable water tank #14P identified curing started on 27 January at 0830 and finished the same day at 1100, a time of 2 hours and 30 minutes. The manufacturer's documentation required a curing time between 4 to 7 days.
- Item 08Tank Maintenance Records
According to the tank maintenance record for potable water tank #14P, filled tank disinfection started on 3 February at 1700 and ended at 2000, providing only 3 hours of the required 4 hours for contact time.
Food safety, general2 findings
- Item 33Condition of Decks, Deckheads, and Bulkheads
Decks, deckheads, and bulkheads were in disrepair in the following food areas: Deck 9 – The Colonnade Buffet Hot Dessert Crew Service Area: The bulkhead across from the buffet line was damaged, creating a sharp, difficult-to-clean surface. Deck 4 – Main Galley Pastry Area: The grout between the deck tiles and bulkhead in the corner storage area adjacent to the deck-mounted oven was damaged and missing, with grease accumulating in the recessed areas. Deck 4 – Main Galley Garde Manager: The tile grout in front of the utility sink was missing, with liquid and debris accumulating inside areas of recess. Deck 3 – Crew Galley Show Galley: The bulkhead by the flat-top grill was in disrepair and created a difficult-to-clean gap, with dust and debris accumulating inside.
- Item 39Integrated Pest Management
Pests were present in the following food service areas: Deck 9 – The Colonnade Buffet Hot Galley: Two small flies were on the bulkhead to the left of the handwashing station by the flat-top grill. Deck 9 – The Colonnade Buffet Show Galley: One small fly was on the bulkhead next to the deep-fat fryer. Deck 7 – Seabourn Square Crew Service Area: One small fly flew between the two countertop coffee dispensers. Deck 7 – Seabourn Square Pantry: One small fly was on the underside of the counter for the prerinse sink. Deck 4 – Room Service Bar Pantry: One small fly was on the clean storage rack undershelf above stored glasses. Deck 4 – Room Service Bar Pantry: One small fly was on the bulkhead inside the technical compartment for the handwashing sink. Deck 4 – Main Galley Potwashing Area: One small fly flew around the portal window next to the soiled storage rack. Deck 4 – Main Galley Potwashing Area: One small fly was on the underside of the soiled storage rack. Deck 4 – Main Galley Pastry Area: Three small flies flew around the external water filling hose for the counter-mounted mixer. Deck 4 – Main Galley Pastry Area: One small fly was on the underside of the shelf storing a large plastic container of cooking oil. Deck 4 – Main Galley Pastry: One small fly was on the bulkhead next to the deck-mounted oven. Deck 4 – Main Galley Garde Manager: One small fly was on the underside of the utility sink. Deck 4 – Main Galley Forward Warewashing Area: One small fly was on the bulkhead underneath the soiled area handwashing station. Deck 4 – Main Galley Forward Warewashing Area: One small fly flew around the soiled landing for the conveyor-type warewashing machine. Deck 4 – Main Galley Forward Entrance: One large fly flew around the starboard galley entrance.
Galleys (kitchens)16 findings
- Item 16Deck 4 - Room Service
A metal container of halved iceberg lettuce with the stem removed was stored inside reach-in refrigeration unit #JC/40602D without identification of the 7-day discard date. Crew initiated corrective action.
- Item 16Deck 4 - Garde Manager
One metal container of cooked eggs that completed cooling on the morning of 27 July 2026 was stored inside reach in refrigeration unit # JC/40113 for future service without identification of the 7 day discard date. Crew initiated corrective action.
- Item 16Deck 4 - Hot Preparation Area
The top left reach-in drawer refrigeration unit was unable to maintain time/temperature control for safety (TCS) foods with internal temperatures 41°F or below. Using a calibrated thermometer, the inspector measured the internal temperatures of three plastic-wrapped logs of cooked chicken, prepared on 23 July 2026, at 47°F. The inspector also measured the internal temperature of sliced and shredded Gruyere cheese, stored in a metal container identified with a preparation date of 24 July 2026, at 47°F. The unit's external temperature gauge identified an ambient temperature of 5.6°C (42°F). Crew initiated corrective action.
- Item 19Deck 4 - Room Service Hot Preparation
An in-use spatula, set of serving tongs, and knife were stored in a container of water maintained at 140°F that was soiled with floating food debris and a layer of grease. Crew initiated corrective action.
- Item 20Deck 4 - Hot Preparation Area
The top left reach in drawer refrigeration unit was unable to maintain time/temperature control for safety (TCS) foods stored inside at internal temperatures of 41°F or below. The unit's external temperature gauge identified an ambient temperature of 5.6°C (42°F). Using a calibrated thermometer, the inspector measured the internal temperatures of cooked chicken and Gruyere cheese stored inside the unit at 47°F. Crew initiated corrective action.
- Item 20Deck 4 - Pastry Area
The marble food-contact preparation counter was in disrepair, with numerous chips that created sharp, difficult-to-clean surfaces.
- Item 22Deck 8 - Solis Galley Scullery
The middle-right final sanitizing rinse spray nozzle inside the conveyor-type warewashing machine was blocked and unable to produce a fan-like spray pattern. Crew initiated corrective action.
- Item 22Deck 9 - The Colonnade Scullery
Three of the five final sanitizing rinse spray nozzles inside the conveyor-type warewashing machine were blocked and unable to produce a fan-like spray pattern. Crew initiated corrective action.
- Item 22Deck 9 - The Colonnade Scullery
The final sanitizing rinse solution inside the conveyor-type warewashing machine was soiled with an accumulation of food debris and broken plate fragments. Crew initiated corrective action.
- Item 26Deck 9 - The Colonnade Show Galley
The food-splash zone on the surface of the second heat lamp from the aft was soiled with more than a day's accumulation of grease and splattered food residue. Crew initiated corrective action.
- Item 26Deck 8 - Solis Galley
Food-contact surfaces surrounding multiple small plastic handles used to secure items placed on the blade of the deli slicer were soiled with more than a day's worth of brown and beige food residue. Crew initiated corrective action.
- Item 27Deck 4 - Potwashing Area
More than a day's worth of encrusted food debris and splattered beige grease residue accumulated on the underside of the soiled storage rack. Crew initiated corrective action.
- Item 27Deck 4 - Hot Preparation Area
The bottom shelf of the knife locker was soiled with more than a day's accumulation of cut green food debris, dust, and beige powder. Crew initiated corrective action.
- Item 28Deck 4 - Hot Preparation Area
Three recently cleaned and sanitized knives were stored on the bottom shelf of the knife locker that was soiled with more than a day's accumulation of cut green food debris, dust, and beige powder. Crew initiated corrective action.
- Item 36Deck 8 - Solis Galley
The light intensity at the clean equipment and utensil storage rack next to the dry storage cabinet measured less than 220 lux.
- Item 38Deck 3 - Scullery
A mop was stored in a bucket of soiled water while not in use. Crew initiated corrective action.
Buffets3 findings
- Item 16Deck 9 - The Colonnade Hot Prepared Food Station
The consumer advisory for the undercooked roasted pork platter did not identify the animal-derived food (e.g., meat, seafood, eggs) that was offered in a raw or undercooked form. Crew initiated corrective action.
- Item 20Deck 3 - Beverage Station
The plastic dispensing tube of the counter-mounted bulk milk dispenser extended more than 1.5 inches from the chilled dispensing head. Crew initiated corrective action.
- Item 21Deck 9 - Patio Grill Crew Service Area
The latching mechanism on the left door of the undercounter hot-holding time control unit by the deep-fat fryer was in disrepair and unable to keep the door closed. Crew initiated corrective action.
Pools, hot tubs and water play areas2 findings
- Item 09Aft Swimming Pool
The pH value in the aft swimming pool measured below 7.0. Inside the tub of the swimming pool, crew measured pH values of 6.84, 6.92, 6.99, and 6.94, and the inspector measured a pH value of 6.73. In the swimming pool equipment room, the analyzer displayed a pH value of 7.29; however, crew measured pH values of 6.90 and 7.01, and the inspector measured pH values of 6.86 and 6.73 from the analyzer sampling point. Crew initiated corrective action.
- Item 10Aft Swimming Pool Equipment Room
The aft swimming pool pH analyzer was not properly calibrated to accurately measure the pH value of the water inside the tub of the recreational water facility. The analyzer measured a pH value of 7.29 while crew manual measurements from the sampling point ranged from 6.90 to 7.01, and the inspector measured pH value was 6.73. Crew initiated corrective action.
Dining rooms1 finding
- Item 21Deck 4 - Waiter Station # 4
The plastic cover between the two outlets at the back of the waiter station was missing, creating a difficult-to-clean 1.5-inch by 3-inch penetration into the void space behind. Crew initiated corrective action.
Medical center1 finding
- Item 11Acute Gastroenteritis (AGE) Surveillance Log
A nonfood employee experienced onset of AGE symptoms on 3 May at 0800 and did not report to medical for evaluation to start isolation until 1015. According to the crew member's medical record, the crew member reported to work while experiencing symptoms. The crew member's timecard was not available for review. This crew member was retrained.