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Item No.:
*
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Site:
Buffet-Deck 12 - Terrace Cafe
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Violation:
Crew members at the entrance to the buffet were encouraging guests to 'wash their hands or sanitize their hands.' It is important that handwashing be the primary method for reducing the spread of diseases onboard. Hand sanitizing should not take the place of hand washing.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Nontestable Cross-Connection Control Log
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Violation:
The visual inspection results for nontestable backflow prevention devices had a dash mark and did not state the actual inspection results.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
19
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Site:
Provisions-Eggs/Juice Thawing (Room 08)
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Violation:
A container of edible green leaves was uncovered. This food item was immediately discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 5 - Red Ginger
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Violation:
The lower combination oven (#070092) was out of service. The front glass on the door was broken.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
26
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Site:
Bar-Deck 14 - Baristas Bar
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Violation:
One previously cleaned and sanitized plate was soiled with small black debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 14 - Bakery
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Violation:
The towel dispenser at the handwashing station was soiled with more than a day's worth of dust.
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Recommendation:
Ensure 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.:
33
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Site:
Buffet-Deck 12 - Waves Grill
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Violation:
The decorative bulkhead across from the grill was pitted and damaged in the lower portions.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 12 - Waves Grill
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Violation:
At the entrance from the grill, the deck in front of the handwashing station was damaged.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
Decks in multiple areas of the galley were slightly pitted. Staff explained this is under shipyard warranty.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 5 - Pastry
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Violation:
The light intensity measured less than 110 lux to the right of the counter-mounted drawers.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 14 - Bakery
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Violation:
The light intensity measured less than 110 lux to the right of the deck-mounted combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP which was updated 17 October 2024 did not have procedures for returning the vessel to normal operating conditions after an outbreak for acute gastroenteritis (AGE), only for COVID and respiratory illness. The plan stated that the Code Red Level 2 protocols were to remain in place during the next sailing until the vessel had satisfied the step-down criteria outlined in the OPRP, but the OPRP reference was removed during the recent update. Staff stated a new procedure is in progress.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Procedures for returning the vessel to normal operating conditions after an outbreak.
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