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Item No.:
08
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Site:
Buffet-Horizon Court Starboard Locker 14617
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Violation:
The vent on the backflow prevention device for the hood cleaning system was plugged.
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Recommendation:
Remove the plug from the vent of the backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was no backflow prevention device on the potable water hose connection to the left of the halogen tank for the Terrace Pool.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air-gaps for the fill lines to the chemical tanks at the pools, whirlpools, and potable water distribution, bunkering and production were not included in the program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-ADA Cabins
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Violation:
The backflow prevention device for the potable water line to the shower hoses in the ADA cabins could not be located. The cross-connection control program indicated that Watts 9D devices were installed for these cabins.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Lotus Spa
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Violation:
The vents were plugged on the backflow prevention devices for the hair salon.
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Recommendation:
Remove the plugs.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The program listed Watts N9 for toilets, but Oras non-continuous pressure devices were installed. The backflow prevention device in the photo lab was not included in the program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
12
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Site:
Other-Pizzeria
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Violation:
The chef was observed using bare hand contact while placing grated cheese and sliced pepperoni on pizza dough.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
15
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Site:
Provisions-
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Violation:
Tags were removed from shellstock bags one day prior to service/use.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
16
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Site:
Bar-Casino Bar
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Violation:
A box of cream in the undercounter refrigeration unit at the port end of the bar was measured at 55°F. It was discarded and no other potentially hazardous food items were in the same refrigeration unit.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-
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Violation:
The hinged shields on the upper tiers of the buffet stations were not self-closing.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Horizon Court Starboard Locker 14617
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Violation:
A bin with individual boxes of cereal were stored under the hood cleaning cabinet.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Dry Stores A
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Violation:
There was a leak from the deckhead on to boxes of food. The boxes were moved.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Bar-Casino Bar
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Violation:
The undercounter refrigeration unit on the port end of the bar had an ambient temperature of 56°F. A box of cream stored inside had a temperature of 55°F.
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Recommendation:
Ensure that refrigeration units maintain temperatures of the potentially hazardous foods stored inside at or below 41 F.
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Item No.:
21
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Site:
Bar-Seabreeze
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Violation:
There were extra cables draped on the floor of the technical compartment below the soda gun.
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Recommendation:
Remove the excess cables and secure remaining cables above the floor of the compartment.
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Item No.:
21
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Site:
Bar-Casino Bar
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Violation:
In the technical compartment below the soda gun on the starboard end of the bar, there was a gap along the lower left side of the compartment. There was also excess cables draped on the floor of the compartment.
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Recommendation:
Profile the gap. Remove the excess cables and secure remaining cables above the floor of the compartment.
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Item No.:
21
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Site:
Bar-Ice Cream
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Violation:
The inside surfaces of the point of sale cabinet were constructed of raw wood.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-
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Violation:
The edges of the pastry neutral cabinet doors were rough where the handles were missing.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Pantry-Mermaid (Between Pizzeria and Terrace Grill)
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Violation:
The spouts on the beverage dispensers were not disassembled prior to cleaning. These surfaces were wet and soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Bar-Mermaid
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Violation:
The utility lines and insulation were soiled with mold under the ice wells.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
There was a leak in the deckhead above the work station for undercounter refrigeration unit 3. There was a cutting board and a plastic wrap dispenser on the counter. These items were moved. There was a leak in the deckhead around the sprinkler head across from the salad drier.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
The deck was soiled under undercounter refrigeration unit 5 and 6.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
There was an opaque liquid on the deck under the cleaning locker.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Soiled Drop-off
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Violation:
The deck was soiled. The grout was worn.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Horizon Court
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Violation:
The deck under the ramp at the entrance to the preparation area was soiled. Additionally, the grout was recessed at the threshold under the ramp.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
The bulkhead was damaged next to undercounter refrigeration unit 4. This damaged resulted in an open seam along the bottom of the bulkhead panels.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
There was an open seam along the bottom of the bulkhead panels under the left grill.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Mermaid
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Violation:
Several of the deck tiles were cracked.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Sabitini's Pizzeria
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Violation:
The deck in the technical compartment for the oven was soiled.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Horizon Court Entrance to Dishwash Area
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Violation:
The door covering was damaged, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Bar-Steakhouse Bar
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Violation:
The light level was inadequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan indicated that if there were 8 cases of gastrointestinal illness in 24 hours, the ship would change to "Code Yellow". The ship was on 14 day cruises. The percentage of passengers or crew with gastrointestinal illness could increase above 2% during a cruise even though there were less than 8 cases in a 24 hour period.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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