Yankee47, Aunt Pinkie's DH here. You asked a couple of very good questions. First, how is the "food service sanitation", as we call it, inspected. Answer: In two ways. First, the ship has its own team of trained inspectors that use the same check lists that the USPH service uses. These inspectors inspect food operations continuously. Secondly, USPH inspectors inspect the ships frequently when they are in home port. I'm not certain what you mean by how the inspections are weighted. Suffice it so say that some violations are more serious, and cost more "points", than others. For example, finding a can of outdated peaches would be far less serious than seeing one of the chefs contaminate a cutting board with raw chicken, then use is to cut vegetables. Suffice it so say that USPH food service inspections are EXTREMELY rigorous, and that I have no worries about food-borne illnesses aboard any ship.