Royal Caribbean International · CDC inspection record

Utopia of the Seas CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Utopia of the Seas.

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

Royal Caribbean InternationalInspected January 30, 2026

Latest CDC sanitation score

Passed

Utopia of the Seas scored 97 out of 100 in its latest CDC Vessel Sanitation Program inspection, on January 30, 2026. It passed: ships pass with 86 or more.

−3 vs previous inspection (100, Jul 21, 2025)

95.2average of the last 4 inspections

90lowest score (February 2025)

4inspections since 2024

0failed inspections

Inspection history of Utopia of the Seas

Every CDC inspection score on record for Utopia of the Seas: 4 inspections from August 19, 2024 to January 30, 2026, 1 perfect score of 100 and no failed inspections.

All scores

Inspection date	Result	Report	Score
January 30, 2026	Passed	findings below	97
July 21, 2025	Passed	findings below	100
February 14, 2025	Passed	findings below	90
August 19, 2024	Passed		94

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).

January 30, 2026

97Passed

37 findings · 3 points deducted

Points deducted (100 − 3 = 97):

−3 ptsItem 13: Management, knowledge, monitoring

All 37 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.

Food safety, general3 findings

Item 13Food Employee Handwashing
Food employees did not practice effective handwashing in the following instances when handling food and food-contact equipment: -Deck 16 - Windjammer Café Galley Hot Preparation Area: A food employee handled breaded chicken and then touched cabinets before returning to the workstation to continue food preparation without hand washing. -Deck 16 - Windjammer Café Galley Hot Preparation Area: A food employee removed a tray of cooked chicken from the oven and proceeded to a different workstation to cook food without removing their gloves and hand washing. -Deck 5 – Pesky Parrot Pantry: A dishwasher handled multiple soiled dishes and then handled clean dishes without washing hands between tasks.
Item 13Time Control Four Hour Discard Labeling
Crew did not label or mislabeled time/temperature control for safety (TCS) food items during use of time as a public health control with service periods greater than four hours in the following instances: -Deck 16 - Windjammer Café Galley Pantry :Large plastic bins of cut romaine lettuce, cut tomatoes, and cut cantaloupe placed on time control did not have four-hour discard labels. The service period on the posted time control plan exceeded four hours. Crew removed these cut food items from temperature control at 1015 and were used for plating at the El Loco Fresh food outlet. The inspection occurred thirty minutes later.. -Deck 2 - Crew Galley Hot Holding Line: One metal container of cooked succotash, one metal container of mashed potatoes, and one metal container of onion tarts were stored in the undercounter time-control unit without 4-hour discard labels. The posted time-control plan identified a lunch service period exceeding four hours (1000–1500). Crew initiated corrective action.
Item 39Integrated Pest Management
Pests were present in the following food service areas: -Deck 17 - Coastal Kitchen Galley: Two flies -Deck 15 - Windjammer Café Portside Waiter Station: One fly -Deck 15 - Windjammer Café Portside Beverage Station: One fly -Deck 15 - Windjammer Café Portside Beverage Station: One fly was in the undercounter technical compartment for the juice machine.

Galleys (kitchens)28 findings

Item 12Deck 16 - Windjammer Café Hot Preparation Area
Food employees did not practice effective handwashing in the following instances when handling food: -A food employee handled breaded chicken and then touched cabinets before returning to the workstation to continue food preparation without hand washing. -A food employee removed a tray of cooked chicken from the oven and proceeded to a different workstation to cook food without removing their gloves and hand washing.
Item 16Deck 2 - Hot Holding Line
One metal container of cooked succotash, one metal container of mashed potatoes, and one metal container of onion tarts were stored in the undercounter time-control unit without 4-hour discard labels. The posted time-control plan identified a lunch service period exceeding four hours (1000–1500). Crew initiated corrective action.
Item 16Deck 16 - Windjammer Café Pantry
Large plastic bins of cut romaine lettuce, cut tomatoes, and cut cantaloupe placed on time control did not have four-hour discard labels. The service period on the posted time control plan exceeded four hours. Crew removed these cut food items from temperature control at 1015 and were used for plating at the El Loco Fresh food outlet. The inspection occurred thirty minutes later.
Item 16Deck 5 - Café Promenade
Two bins of cold brew coffee were labeled with a preparation date of 27 January 2026 but incorrectly identified with a discard date of 4 February 2026. Crew initiated corrective action.
Item 17Deck 8 - Izumi
Crew identified the rice cooker as a unit on time control; however, it was not physically labeled as a time control unit or identified on the posted time control plan. The area was in operation.
Item 21Deck 3 - Hot Preparation Line
The four metal wheels and casters on the bottom of the mobile trolley used for the bulk chlorine sanitizing solution container were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
Item 21Deck 8 - Park Café
Steam exited the soup kettles and condensed on the nonfood-contact surfaces of a stack of bowls.
Item 21Deck 5 - Soup Preparation Area
The plastic bumpers on the exterior of the mobile trolley were frayed, cracked, and in disrepair, creating difficult-to-clean surfaces. Crew reported replacement bumpers are on order.
Item 21Deck 5 - Plate Storage Line
The four metal wheels and casters on the bottom of three, mobile skeleton trolleys were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
Item 21Deck 4 - Bakery
The four metal wheels and casters on the bottom of two, mobile trolleys stored near the deck-mounted ovens were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
Item 22Deck 4 - Warewashing Area
Excess steam exited the soiled-end of the left conveyor-type warewashing machine and condensed on the deckhead above. Liquid dripped from the deckhead onto the machine below. The soiled-end entrance curtains were curled and in disrepair, allowing steam to escape. The ventilation system above was operational.
Item 22Deck 4 - Warewashing Area
The wash solution inside the left conveyor-type warewashing machine was soiled with green and brown floating food debris. Crew initiated corrective action.
Item 24Deck 3 - Hot Preparation Line
The chlorine concentration inside the sanitizing solution bucket stored across from the hot line measured greater than 200 mg/L (PPM). A wiping cloth was stored inside this solution. Crew initiated corrective action.
Item 25Deck 3 - Hot Preparation Line
The wiping cloth was stored in a sanitizing solution bucket with a chlorine concentration measuring greater than 200 mg/L (PPM). Crew initiated corrective action.
Item 27Deck 15 - The Mason Jar
Greater than a day's worth of dust accumulated on the countertops beneath the counter-mounted ovens. Crew initiated corrective action.
Item 28Deck 8 - Park Café
Condensate accumulated on the nonfood-contact surfaces of a stack of bowls due to steam exiting from the soup kettles. These bowls were relocated to a drier location.
Item 29Deck 16 - Windjammer Café Pantry
A mobile trolley blocked access to the handwashing station. Crew initiated corrective action.
Item 29Deck 15 - The Mason Jar
A mobile trolley blocked access to the handwashing station. Crew initiated corrective action.
Item 33Deck 16 - Windjammer Café Hot Preparation Area
Condensate collected on the deckhead above the soup kettles.
Item 33Deck 4 - Bakery Walk-In Freezer Unit 04-4-06
The deck and deckhead inside the walk-in freezer unit were coated in a thin layer of ice. Additionally, ice accumulated inside the deckhead-mounted light fixtures. The deck was slippery.
Item 33Deck 4 - Hot Preparation Line
The covers for the two, left bulkhead-mounted electrical outlets were missing, creating difficult-to-clean surfaces. Greater than a day's accumulation of grease and debris collected inside these difficult-to-clean surfaces. Crew initiated corrective action.
Item 33Deck 4 - Potwashing Area
Water pooled on the deck beneath a steady drip from the potable water supply line for the three-compartment sink. Crew initiated corrective action.
Item 33Deck 4 - Warewashing Area
Excess steam exited the soiled end of the left conveyor-type warewashing machine and condensed on the deckhead above, causing liquid to drip onto the machine below. The ventilation system above was operational.
Item 33Deck 2 - Hot Preparation Area
Steam from stacked oven C’s ventilation duct condensed on the deckhead above due to a non-extracting ventilation system. Condensation dripped from the deckhead and pooled on the deck below. Crew initiated corrective action.
Item 34Deck 4 - Potwashing Area
The potable water supply line for the three-compartment sink was steadily dripping, causing water to pool on the deck below. Crew initiated corrective action.
Item 37Deck 16 - Windjammer Café Hot Preparation Area
Condensate collected on the deckhead above the soup kettles.
Item 37Deck 2 - Hot Preparation Area
Steam from stacked oven C’s ventilation duct condensed on the deckhead above due to a non-extracting ventilation system. Condensation dripped from the deckhead and pooled on the deck below. Crew initiated corrective action.
Item 38Deck 5 - Forward Beverage Station
One recently cleaned sanitizing solution bucket was stored inverted directly on the deck. Crew initiated corrective action.

Buffets2 findings

Item 19Deck 2 - Garden Café Specialty Line Aft
No serving utensil was provided for the tray of onions offered on the self-service buffet line. Crew initiated corrective action.
Item 20Deck 2 - Garden Café Coffee Station
The left bulk milk dispenser tube extended more than one inch below the bottom of the equipment. Crew initiated corrective action.

Pantries2 findings

Item 12Deck 5 - Pesky Parrot
A dishwasher handled multiple soiled dishes and then handled clean dishes without washing hands between tasks.
Item 22Deck 5 - Boleros
The undercounter warewashing machine’s temperature gauge was not properly calibrated for the wash and final rinse cycles. Using a calibrated thermometer, the inspector measured wash and final rinse temperatures of 155°F and 164°F, while the unit’s gauge indicated 148°F for the wash cycle and 150°F for the final rinse cycle.

Bars1 finding

Item 14Deck 16 - Cantina Fresca
The bartender wore cloth wristband on while actively preparing and serving beverages to passengers.

Pools, hot tubs and water play areas1 finding

Item 10Deck 15 - Aft Swimming Pool Portside
The pool shower did not have running water while the recreational water facility was in operation. Crew initiated corrective action.

July 21, 2025

100Passed

25 findings · 0 points deducted

No points deducted.

Show all 25 findings

All 25 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)10 findings

Item 12Deck 16 - Hot Line
A crew member placed recently cooked chicken on a tray using gloves, then opened and closed a combination oven door, and returned to handle cooked, ready-to-eat food without changing gloves or washing their hands.
Item 13Deck 16 - Hot Line
A crew member placed recently cooked chicken on a tray using gloves, then opened and closed a combination oven door, and returned to handle cooked, ready-to-eat food without changing gloves or washing their hands.
Item 19Deck 16 - Hot Line
Three trays of chicken and sweet potatoes, placed on a food transportation cart to be taken to the buffet on the deck below, were not fully covered.
Item 21Deck 15 - Show Galley - Portside
Multiple heat lamp housing fasteners were missing from the front-line heating units which created difficult to clean open penetrations.
Item 22Deck 16 - Warewashing Area
The three-compartment sink's wash compartment water was cloudy.
Item 22Deck 5 Soiled Dishwash Area
Six trolleys of soiled dishware were blocking the area to the soiled dishwash drop off. These trolleys were accompanied by crew members; however, it was difficult to enter through this area because of the accumulation of soiled dishware. It was discussed to move these items to a different galley to be cleaned and sanitized.
Item 23Deck 5 Doghouse
The undercounter dishwash machine did not reach a minimum wash temperature of 150°F. The water temperature ranged from 147°F to 148°F measured with the inspector's thermocouple. The machine was in operation during the inspection and immediately removed from service.
Item 26Deck 5 Sorrento's Ice Machine
The ice machine's deflector panel was soiled with pink residue. The ice machine was immediately shut off to be cleaned and sanitized.
Item 30Deck 2
Food debris was inside the handwashing station near the soup kettles.
Item 33Deck 15 - Show Galley - Portside
Two deckhead circular wood lamp shades above the buffet utensil storage area were heavily soiled with more than a day's worth of accumulated dust. Additionally, the light bulbs inside the wood lamp shades were soiled with an oily residue.

Buffets6 findings

Item 08Deck 15 - Coffee Station D
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
Item 08Deck 15 - Windjammer - Portside
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
Item 13Deck 5 Sugar Beach
At least seven passengers did not wash their hands before handling candy in the shop. A crew member managing this area was reminded to enforce passengers to wash their hands.
Item 26Deck 15 - Windjammer - Deli
The over-shelf lights above the countertop cold well unit were excessively soiled with food debris. This area was not in service at the time of the inspection and had been previously cleaned.
Item 28Deck 2
Previously cleaned linen napkins stored in the undercounter storage counter near the cold cuts were soiled with food debris.
Item 36Deck 2
The lights in this area were turned off. Crew stated the area was closed; however, crew members were still self-serving food items.

Bars2 findings

Item 21Deck 15 - Mason Jar
One plastic food transportation cart was in disrepair with holes and cuts on the top shelf, which made the cart difficult to clean.
Item 39Deck 15 - Mason Jar
One fly was in the undercounter technical space below the crew handwashing sink.

Pantries2 findings

Item 2112 Room 12-1-70 Ice Machine
A piece of green tape surrounding the ice machine's chilled water line near the bulkhead was peeling which created a rough and difficult to clean surface.
Item 2712 Room 12-1-70 Ice Machine
A piece of green tape surrounding the ice machine's chilled water line near the bulkhead was soiled with black residue.

Pools, hot tubs and water play areas2 findings

Item 10Deck 15 - Solarium Starboard Whirlpool
No bather load was posted on the exterior-facing side of the safety sign. Crew initiated corrective action.
Item 10Deck 16 - Flowrider
The safety sign did not advise users to shower before entering the facility, nor did the sign state the bather load number.

Food safety, general1 finding

Item 33Decks 15, 16, and 17 - Bars
The back bar active bottle storage shelves were not coved, which created difficult to clean food storage areas.

Housekeeping1 finding

Item 29Deck 9 Linen Storage Room 09-6-07
The water temperature at the handwashing station measured 129.6°F. The user could not make temperature adjustments.

Medical center1 finding

Item 11Acute Gastroenteritis (AGE) Surveillance Log
Two food employees had an onset of AGE symptoms while working in the spa and continued working while symptomatic. One food employee had AGE symptom onset at 1400 on 18 June 2025 and worked from 1530 until 1650. They reported to the medical center at 1700 later that same day. Additionally, another food employee had AGE symptom onset at 0600 on 1 June 2025 and worked from 0730 until 0936. They reported to the medical center at 0950 later that same day.

February 14, 2025

90Passed

43 findings · 10 points deducted

Points deducted (100 − 10 = 90):

−3 ptsItem 09: RWF halogen residuals
−3 ptsItem 13: Management, knowledge, monitoring
−2 ptsItem 10: RWF maintenance, safety equipment
−2 ptsItem 44: Person in charge; Knowledge

Show all 43 findings

All 43 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.

Pools, hot tubs and water play areas4 findings

Item 09Whirlpool #5
The chlorine analyzer was not properly calibrated, resulting in less than 3.00 ppm free chlorine in the open whirlpool. The ship's test kit measured 2.08 and 2.05 ppm Cl in the whirlpool spa, and the inspector's test kit measured 2.06 ppm Cl. In the pump room, the analyzer read 3.2 ppm Cl when manual readings measured 1.81 ppm Cl by the crew and 1.61 ppm by the inspector. When tested again, the analyzer read 3.42 ppm Cl, and the ship's test kit measured 2.73 ppm Cl, and the inspector's test kit measured 2.44 ppm Cl.
Item 09Deck 14 - Children's Pool
Chlorine residual levels measured by both crew and inspector test kits were measured at 1.42 ppm, 1.91 ppm, 1.85 ppm, 1.35 ppm, 1.81 ppm, and 1.59 ppm for a combined average of 1.65 ppm, which did not meet the 2.0 ppm minimum for this interactive facility. The facility was closed and the halogen residual level was adjusted.
Item 10Deck 14 - Main Pool Aft
The flotation device was attached to the stanchion base; however, the rope attached to this device could not be unraveled for proper use.
Item 10Whirlpool #5
The chlorine analyzer was not properly calibrated, resulting in less than 3.00 ppm free chlorine in the open whirlpool. The ship's test kit measured 2.08 and 2.05 ppm Cl in the whirlpool spa, and the inspector's test kit measured 2.06 ppm Cl. In the pump room, the analyzer read 3.2 ppm Cl when manual readings measured 1.81 ppm Cl by the crew and 1.61 ppm by the inspector. When tested again, the analyzer read 3.42 ppm Cl, and the ship's test kit measured 2.73 ppm Cl, and the inspector's test kit measured 2.44 ppm Cl.

Drinking water5 findings

Item 03Bunkering Record
On January 17th, the ship bunkered water and a recorded a manual sample pH value of 7.97 with no notations.
Item 08Mineralizer
The water lines after the mineralizers directed to the potable water lines were striped blue with white arrows. The lines were restriped blue/gray/blue prior to the end of the inspection.
Item 08Production Chemical Injection Point
There was approximately 230 cm between the halogen injection point and the halogen analyzer probe. There was no static mixer installed.
Item 44Chlorine Generation System
The daily supply of salt for the chlorine generation system was stored in large, gray storage bins located in the chlorine generation room. This storage is acceptable for retrofits; however, according to the ship's variance, newly built ships must store salt in a storage room constructed to meet dry food storage standards. Staff explained the room designed and constructed to store the salt was used to store the backup supply of chlorine. The ship stated there was nowhere else to store the backup supply of chlorine.
Item 44Bunkering
While bunkering, there was a discrepancy between the analyzer, the ship's test kit, and the inspector's test kit. When testing chlorine residuals, the analyzer read 2.57-2.61 ppm. When testing, the crew member's test kit using the ship's tablets measured the chlorine residual values at 3.61, 3.26, 3.69, and 3.61. The inspector's test kit using the inspector's tablets measured 2.42 and 2.59. When using the ship's tablets, the crew member's test kit measured 3.5 and the inspector's test kit measured 3.51. Using the inspector's tablets, the crew member's test kit measured 3.5 and the inspector's test kit measured 3.02. The two test kits were checked against the test kits' secondary standards and both found to be in range. Later in the inspection, ship staff discovered several of their remaining tablets were discolored. The ship stated this may have contributed to the erroneous readings.

Galleys (kitchens)22 findings

Item 13Deck 4 - Hot Preparation Area Walk-In Refrigeration Unit
Crew could not demonstrate 3 beef tenderloins and 5 metal containers of diced beef (all pieces of meat containing pink interiors) cold holding inside the walk-in refrigeration unit achieved the appropriate cooking temperature prior to cold storage. Crew identified the procedure is to cook these raw beef items to a medium-rare temperature, and then place them in a hot-holding unit set at 140°F for immediate service. All unused pieces of medium-rare beef are then cooled using the appropriate parameters and placed into cold holding. Crew then would reheat these stored beef items to a temperature of 165°F prior to service. A review of the cooling logs identified the 5 metal containers of diced beef began cooling with an initial temperature of 115°F to 118°F, with a written comment 'half cook.' Additionally, the cooling logs identified the 3 beef tenderloins began cooling with an initial temperature of 130°F, with a written comment 'seared.'
Item 16Deck 4 - Hot Preparation Area Walk-In Refrigeration Unit
Crew could not demonstrate 3 beef tenderloins and 5 metal containers of diced beef (all pieces of meat containing pink interiors) cold holding inside the walk-in refrigeration unit achieved the appropriate cooking temperature prior to cold storage. Crew identified the procedure is to cook these raw beef items to a medium-rare temperature, and then place them in a hot-holding unit set at 140°F for immediate service. All unused pieces of medium-rare beef are then cooled using the appropriate parameters and placed into cold holding. Crew then would reheat these stored beef items to a temperature of 165°F prior to service. A review of the cooling logs identified the 5 metal containers of diced beef began cooling with an initial temperature of 115°F to 118°F, with a written comment 'half cook.' Additionally, the cooling logs identified the 3 beef tenderloins began cooling with an initial temperature of 130°F, with a written comment 'seared.'
Item 17Deck 3 - Bakery
Crew identified the mobile hot unit was a unit that operated on 'time control;' however, this unit was not physically labeled as a unit on time control. Crew initiated corrective action.
Item 19Deck 5 - Walk-In Refrigeration Unit # 1262
Six plastic bags of granola - removed from their original containers - were not identified with the common name of the food item. Crew initiated corrective action.
Item 22Deck 3- Warewashing Area Midship
Excessive steam exited the dirty-end of the starboard conveyor-type warewashing machine and collected as condensate on the deckhead above. The ventilation duct over the dirty end was blowing outward, directing steam away from the duct.
Item 22Deck 3 - Potwash Area
The water pressure delivered for conveyor-type potwash machine's final rinse nozzles was insufficient to produce a fan-like spray pattern. Crew initiated corrective action.
Item 24Deck 4 - Portside Bakery
The only under counter warewashing machine was unable to deliver a plate-surface sanitation temperature above 160°F during the final rinse. Crew and the inspector ran the warewashing machine for three cycles, and this machine would not switch to the final rinse cycle following wash cycle completion. The maximum plate surface temperatures measured during each of the three wash cycles were 152°F, 156°F, and 157°F. Crew initiated corrective action.
Item 27Deck 16 - Windjammer - Hot Galley
Steam escaped the exhaust hood overhang when the left soup kettle was in use. Condensate accumulated the three deckhead exhaust vents above the in-use preparation counter. A few drops of condensate were on the counter.
Item 28Deck 5 - Beverage Station Midship
Four recently cleaned and sanitized plastic plate covers were stored dripping wet inside a mobile plate holding trolley. Water dripped off the surfaces when removed. Crew initiated corrective action.
Item 29Deck 3 - Forward Entrance Cleaning Area
Four trolleys storing various soiled items were stored in front of the handwashing sink, blocking access. Crew initiated corrective action.
Item 33Deck 16 - Windjammer - Hot Galley
Condensate accumulated on the three deckhead exhaust vents above the in-use preparation counter.
Item 33Deck 17 - Coastal Kitchen
A piece of tape was covering a hole on the deckhead exhaust vent above the glasswash machine.
Item 33Deck 4 - Hot Preparation Area
Condensate collected on the bulkhead and dripped to the deck from excessive steam exiting the drain line between the two combination ovens. Crew identified this steam was from a mechanism for the tilting pan to relieve the system during high pressure events.
Item 33Deck 3 - Warewashing Area Midship
Liquid pooled on the deck next to the floor-drain for the handwashing sink at the clean-end of the warewashing area due to improper design. Crew initiated corrective action.
Item 34Deck 3 - Warewashing Area Midship
The drain for the handwashing sink at the clean-end of the warewashing area was unable to prevent gray water from overshooting the drain and pooling on the deck. Crew initiated corrective action.
Item 34Deck 2 - Hot Preparation Area
The drain for the handwashing sink next to the soup kettles was unable to prevent gray water from overshooting the drain and pooling on the deck. Crew initiated corrective action.
Item 35Deck 16 - Windjammer - Potwash
Water pooled on the deck below the in-use handwash station at the entrance to the potwash area. It appeared the drain scupper holes were not large enough to allow the water to pass through.
Item 36Deck 8 - Chops Grille
The light intensity measured less than 220 lux at the handwash station near the entrance. During the inspection, staff showed the inspector a picture that this was corrected.
Item 37Deck 16 - Windjammer - Hot Galley
Steam escaped the exhaust hood overhang when the left soup kettle was in use. Condensate accumulated the three deckhead exhaust vents above the in-use preparation counter. A few drops of condensate were on the counter.
Item 37Deck 3 - Warewashing Area Midship
The ventilation duct over the dirty-end of the starboard conveyor-type warewashing machine was blowing outward, directing steam away from the duct. Excessive steam exited the dirty-end and collected on the deckhead as condensate.
Item 37Deck 4 - Hot Preparation Area
Excessive steam exited from the bottom of a drain line protruding from the bulkhead between the two combination ovens. Crew identified the steam was from a mechanism for the tilting pan to relieve the system during high pressure events. This discharge line for steam was not directed towards the ventilation system. Condensation collected on the bulkhead and dripped to the deck.
Item 38Deck 3 - Forward Entrance Cleaning Area
The bristles of a soiled and out-of-service mop were stored inside a container of cloudy liquid. Crew initiated corrective action.

Buffets7 findings

Item 13Deck 2
Metal containers of cooked chicken curry and beef randang were stored inside under counter hot-holding units identified on time control without identification to indicate fours hours past the time these items were removed from temperature control. The time control plan for the forward service lines identified a service period from 10:00 until 15:00, while the plan for the aft service lines identified a service period from 10:00 until 14:30.
Item 16Deck 2 - Hot Buffet Islands # 8 and # 9, Aft
The time control plan identified the aft hot buffet islands #8 and #9 maintained a service period between 10:00 until 15:00, but numerous TCS food items stored inside the undercounter time-control holding units were not labeled to identify the time 4 hours past the removal from temperature control. Three metal containers of chicken curry were held inside the undercounter hot holding unit for buffet line #9 without labeling. Additionally, two metal containers of beef rendang were held inside the undercounter hot holding unit for buffet line # 8 without labeling. Crew initiated corrective action.
Item 16Deck 2 - Hot Buffet Islands Forward
The time control plan identified the forward hot buffet islands maintained a service period between 10:00 until 14:30, but the two metal containers of chicken curry were not labeled to identify the time 4 hours past the removal from temperature control. Crew initiated corrective action.
Item 20Deck 6 - Johnny Rockets
Slotted fasteners were on the food splash area of the front counter soda dispensers.
Item 21Deck 15 - Windjammer - Favorites / Eggs and More (Starboard)
The lower support panel for the right-side swinging door next to the soup wells was loose, creating large gaps.
Item 27Deck 15 - Windjammer - Favorites (Starboard)
The purple sticker along the front of the toaster was soiled with more than one day's accumulation of grease residue. The area was not in operation and the toaster had been previously cleaned.
Item 33Deck 15 - Solarium Bistro
Some areas of the green decorative bulkhead behind the service lines were scratched and chipped.

Pantries2 findings

Item 19Deck 5 - Boleros Bar
The counter-recessed ice well was open when no one was in the area.
Item 33Deck 5 - Bell and Barley Pub
Condensate was on the back bulkhead above the rack-type glasswash machine. The bar was in operation and the glasswash machine had been used before the inspection team entered the area.

Food preparation rooms2 findings

Item 20Deck 2
The three plastic buckets used inside the centrifuge for cleaning vegetables were maintained in disrepair, with numerous rough and peeling food-contact surfaces.
Item 22Deck 2 - Potwash Room 0738
One trolley containing two stacks of soiled trays was stored on the clean-side of the warewashing area, approximately one foot away from stored clean items. When the inspector arrived, this room was locked and no employees were inside conducting warewashing operations. Crew initiated corrective action.

Bars1 finding

Item 30Deck 15 - Vue Bar
A hair was attached to the handwash station faucet handle. The area was not in operation.

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