Inspection on Mar 06, 2015 | Score: 100

Other-Deck 4 - Provisioning Corridor

The inside of the popcorn machine was soiled with old grease residue. The machine had not been in operation since 21 October 2014.

Food Service General-Ice/Water Dispensers

All of the ice/water dispensers had three slotted fasteners in the food contact area of the water chute.

Buffet-Horizon Court - Starboard Beverage Stations

Some carafes of milk, skim milk, and cream placed on time control had discard times of 12:30. The inspection team was in the area around 08:30. Three full or partially full carafes had a product temperature of 52-54°F as measured by the inspector and crew member.

Buffet-Horizon Court Pantry

The juice machine was soiled with old juice residue in the upper crevices behind the nozzles.

Galley-Horizon Court Dishwash Clean Storage

The procedures in the clean storage area did not allow for timely drying of the items. Large black bowls and white porcelain dishes were tightly stacked on the shelves, and some glasses were tightly stacked and lying inside a rack. It appeared not enough racks were available to accommodate all small items needing to be air dried. The crew member working in the area had to stack items recently removed from the dishwash machine and store them where he could find space while other items were drying on the racks.

Galley-Deck 5 - Coffee Pantry

The bulk milk dispenser tube was greater than 3 centimeters in length. This was immediately corrected.

Galley-Deck 5 - Coffee Pantry

The juice machine was soiled with old juice residue in the upper crevices behind the nozzles.

Galley-Deck 5 - Bakery

A trolley of focaccia and a trolley of rolls had been removed from the oven about 20 minutes prior. These trolleys were stored in front of the proofing cabinet below the deckhead vent. The food items were not protected from contamination.

Other-Deck 4 - Provisioning Corridor

A popcorn machine was stored in an area with exposed deckhead cables. The machine had not been in operation since 21 October 2014. The inside of the machine was soiled with old grease residue.

Buffet-Soiled Drop-Off Area

The handwash station had juice inside the basin.

Galley-Dishwash Area

An epoxy adhesive was used around a pipe inside the ice machine. The adhesive was not approved for contact with food.

Galley-Sabatini / Bayou Cafe Dishwash Area

On the back of the hood-type dishwash machine, the final rinse pipe was covered with insulation that was in poor condition.

Other-Pizzeria

Pizzas placed on time control and out for service did not have discard labels. The outlet was open for more than four hours. The crew member immediately made the labels. The inspection team was in the area at 12:30, however the discard label stated 17:30. A corrected label was made.

Pantry-Trident Bar

The ice machine bin was fully open and no one was in the area when the inspection team arrived.

Other-Crew Toilet Room Outside Bell Box

The toilet room door was not self-closing.

Ventilation-Deck 10 - AC Station 10.4 / Deck 9 - AC Station 9.3

On deck 10, air condition (AC) station 10.4 - AP Unit 4071 had a green slime on the ledge under the heat exchanger coils above the condensate drip pan. AP Unit 4061 had the same green slime mold in the condensate drip pan. On deck 9, AC station 9.3 - AP Unit 3081 had the same slime mold in the condensate pan and on the ledge above under the heat exchanger coils. AP Unit 3101 was dry and clean in this area. Staff reported cleaning these units two weeks ago. Immediate recleaning was ordered after the finding was verified by the supervisor.

Recreational Water Facilities-Records Review

Two days' records for a whirlpool spa indicated no or low bromine residual during what would have been normal operating hours. There was no notation of the facility being closed for weather conditions as was found on other records during January.

Bar-Deck 7 - Crooner's Bar

A stool was partially blocking access to the handwash sink in the service area of the bar.

Bar-Deck 7 - Crooner's Bar

The ice bin lid was open at the service counter at a time it was not being used. The ice scoop handle would have blocked the lid if an attempt had been made to close the lid.

Medical-Crew Member Reporting

On 26 January, a waiter had an onset of acute gastroenteritis symptoms at 10:00. The waiter did not report the illness to the medical center until 17:15. It could not be determined at the time of this inspection if the waiter was working while symptomatic.

Inspection on Nov 26, 2014 | Score: 100

Buffet-Horizon Court- Port

A tray of smoked salmon on the cold buffet did not have a consumer advisory stating it is served raw.

Galley-Horizon Court- Starboard Hot Line

A light bulb was burnt out resulting in a light intensity less than 220 lux.

Galley-Deck 12 Walk-In

A large lexan container of shredded cabbage was stored with an internal temperature between 44°F-50°F when measured by the inspector and chef. According to the cooling log the cabbage was cooled to 38°F in about 30 minutes the previous night at 11:30PM. The cabbage was discarded.

Pantry-Horizon Court Bar Pantry

The backflow prevention device on the carbonator for soda machine had a blue tube connected from the relief vent to a valve just before the water filters. This made it impossible to identify if the backflow prevention device was leaking.

Bar-Horizon Court Bar

A yellow bucket of Virox was stored behind the bar next to the sanitizing solution by the handwash station.

Galley-Pizzeria

The stone cooking surface in the second from the top oven compartment was chipped and pitted in several location.

Galley-Deck 6 Pot Wash

The mechanical pot wash machine was out-of-order since 7 November. The spare parts needed to repair the machine were expected to arrive on 26 November.

Galley-Deck 5 Hot Galley

The exhaust vent above the preparation table connected to the starboard stove top had an accumulation of grease residue.

Galley-Deck 5 Port Ice Machines

Water was leaking from a technical hatch above the left ice machine and was accumulating on the top of the machine.

Galley-Deck 5 Port Ice Machines

Water was leaking from a technical hatch above the left ice machine and was accumulating on the top of the machine.

Buffet-Time Control Plan

Hot holding cabinets 1 and 2 on the buffet line were listed on the time control plan but were not labeled as such. The identical time control plans posted in the crew galley and on the buffet line listed bain marie units1 and 2 as on time control but there were four total bain marie units (two in the galley and two on the buffet line).

Recreational Water Facilities-Deck 12 Conservatory Whirlpool Machinery Room

The reduced pressure assembly device on the filling line for the port whirlpool was continuously leaking from the vent. A work order had already been submitted.

Medical-Acute Gastroenteritis (AGE) Report

A crew member reported to the medical center on 26 October with AGE symptoms, was listed on the surveillance log for the 23-27 October cruise, and was included in the 24-hour AGE report submitted to VSP. However, this same crew member was listed on the AGE surveillance log for the 27 October to 11 November cruise and was included in the 24-hour AGE report submitted to VSP for this later cruise. The crew member's listed illness onset for the second cruise was still 26 October. It appeared that the crew member was carried over to the log for the new cruise and therefore erroneously included in the AGE report.

Provisions-Dairy Walk-in Refrigerator

A jacket was draped over two plastic bins of cheese. The jacket was immediately removed.

Provisions-Dairy Walk-in Refrigerator

A jacket was draped over two bins of cheese. The jacket was removed immediately.

Inspection on Jun 21, 2014 | Score: 100

Potable Water-Production - Reverse Osmosis

The new replacement permeate line installed downstream from the reverse osmosis line prior to the chlorine injection point was not stripped blue-gray-blue , yet.

Medical-Food Worker Reporting

On May 19, 2013, a food worker reported almost four hours after an onset of diarrhea and vomiting. A reprimand for this late reporting was shown in the medical records. The work records for this individual showed that they were working between the illness onset and the reporting the symptoms to the medical center.

Other-Passenger Lounge - Deck 5

Two platters of pastries out for passenger self-service were covered by plastic lids that could be completely removed.

Other-Bordeaux Dining Room - Deck 5

The light intensity at the waiter stations could not be raised to at least 220 lux.

Galley-Deck 5 Starboard Side

At the handwash station near the ice machines, approximately 25 mm (1 inch) of the paper towels were wet inside the dispenser.

Galley-Deck 5 - Potwash Machine

The wash temperatures of the hood-type potwash machine were 144°F and 145°F as measured by the inspector and crew member's thermometer. The manufacturer's data plate stated the minimum wash temperature to be 150°F.

Galley-Deck 5 - Near Dishwash Area

A 5-minute epoxy was used in the drip tray of the ice machine. This epoxy was not approved for contact with food surfaces.

Food Service General-Ice/Water Dispensing Machines

Three slotted fasteners were in the food contact area of the water chute of the ice/water dispensing machines. This was observed in the Crew Mess and Horizon Court beverage stations.

Galley-Hot Galley

Previously cleaned knives were inside a hotel pan. One of the knives had food residue on the blade. This knife was taken to the potwash area.

Galley-Potwash Machine

The wash tank temperature of the hood-type potwash machine was 140°F. Temperatures of the wash cycle were 137°F and 138°F as measured by the inspector and crew member's thermometer. The manufacturer's data plate stated the minimum wash temperature to be 150°F.

Galley-Sabatini's Galley

Above the deep fryer, the high fog sprinkler was continuously leaking. The area was not in operation during the inspection. A pan was placed on top of the fryer to collect the dripping water. Engineers were aware of the issue and stated a test of the system was conducted the day prior. By the end of the inspection the engineers informed the inspector the leak had stopped.

Buffet-Horizon Court

At the port side hot line, the light intensity was less than 220 lux on the worker side of the buffet.

Galley-Horizon Court - Potwash Area

Next to the potwash machine, the minimum water temperature of the handwash station was 131°F. The user could adjust the temperature, however the water got hotter as the faucet was adjusted.

Galley-Horizon Court - Soup Section

The right tilting kettle had been out of order since 3 October 2013. The work order stated the electrical control panel was to be delivered on 2 July 2014.

Inspection on Dec 21, 2013 | Score: 99

Medical-Acute Gastroenteritis (AGE) Records

The electronic master gastrointestinal (GI) illness log was designed to transfer information required to be recorded in the standardized AGE surveillance log automatically. In the data field called 'Comments,' the master GI log included underlying illness as well as many comments related to the ill persons' meals, drinks, or activities ashore. This comment field data was automatically transferred to the required standardized AGE surveillance log under the field called underlying illness. In most of the individuals there was no answer provided in the underlying illness field, but these activity and meals comments were inserted. Additionally, where there were no underlying medical conditions there were a number of entries stating 'None, AGE.'

Potable Water-Backflow Prevention - Listing

In the listing of non-testable backflow prevention devices the acronym PVB was written for nearly every device under the column titled device type. In the few other device types listed the acronym SVB was written. PVB stands for pressure vacuum breaker, which is a device type, but none of the specific models listed was a PVB. Many were atmospheric vacuum breakers (AVB), continuous pressure (CP) backflow preventers, or non-continuous pressure (NCP) backflow preventers.

Recreational Water Facilities-Lotus Pool

There was a significant limb entrapment hazard presented by two large openings in a cover panel for the wave machine attached at the one end of the pool. The panel lower corner was separated from the pool wall at a level approximately 1 meter below the pool water surface. Additionally, a center metal grid for the same panel was separated from the surface of the panel. There was a white tube passing from the gap in the lower edge of the panel to the floor of the pool. Staff stated that rough seas on the previous cruise caused the damage. Ensure that no children enter this pool until these entrapment hazards are completely corrected.

Galley-Horizon Court

A loose bag of skim milk was sitting on top of the cardboard milk container in the bulk milk dispensing unit. This bag was half-empty and did not have a 7 day discard label.

Galley-Deck 12 Horizon Court Galley

A container of coleslaw was placed in the blast chiller at 8AM at a temperature of 48°F according to the cooling log. The inspector arrived at 9AM and took a temperature of the coleslaw which was at 51°F. The inspector and staff calibrated their thermometers in an ice bath. The staff member's bi-metallic stem thermometer that was used for the intial temperature read 20°F in the ice bath. The thermometer was immediately calibrated and the coleslaw was cooled to 41°F within 4 hours.

Galley-Deck 12 Horizon Court

A container of coleslaw was placed in the blast chiller at 8AM at a temperature of 48°F according to the cooling log. The inspector arrived at 9AM and took a temperature of the coleslaw which was at 51°F. The inspector and staff calibrated their thermometers in an ice bath. The staff member's bi-metallic stem thermometer that was used for the initial temperature read 20°F in the ice bath. The thermometer was immediately calibrated and the coleslaw was cooled to 41°F within 4 hours.

Galley-Deck 12 Horizon Court Soup Station

Grouting was missing in several areas, including: in front of the soup kettles, to the left of the soup kettles by the coving against the bulkhead, and around the center preparation table. Standing water was present in several of the missing grout grooves.

Galley-Deck 12 Horizon Court Soup Station

The bulkhead seam to the left of the soup kettles was missing about 12 inches of sealant on the bottom of the seam near the deck juncture.

Galley-Deck 14 Horizon Court Mechanical Dishwash

The data plate on the in-use flight type mechanical dishwasher stated a minimum wash temperature of 160°F. When tested by the inspector the wash temperature measured 149°F.

Buffet-Horizon Court Beverage Station

Dried coffee or ice tea residue was on the far bulkhead in the technical compartment under the coffee and ice tea station.

Buffet-Horizon Court Port Gazebo Hot Line

The exhaust vent above the buffet line was not flush against the deckhead creating a gap which allowed dust to accumulate.

Buffet-Horizon Court Starboard Gazebo Hot Line

Several deck tiles were cracked and grouting was missing in this area.

Galley-Pizzeria Show Galley

Several sections of grouting was missing in the coving under the cabinets and against the bulkhead.

Galley-Sabitini's Toilet Room

The crew toilet room was out of service during the inspection. A sign on the door stated 'spare parts were ordered.' Staff did not know how long the toilet room had been out of order and no documentation on the status could be provided to the inspector. The toilet room was fixed and operational by the end of the inspection.

Galley-Bell Box

The time control plan for this area listed the reach-in refrigerator as on time control from 6AM-10AM only, and the rest of the time on temperature control.

Galley-Bayou Cafe

Large sections of grouting was missing in front of the grills and in front of the undercounter cabinets opposite of the grills.

Galley-Deck 6 Garde Manger

The recessed ledge on the back plate of the previously cleaned deli slicer was soiled with food residue.

Galley-Deck 5 Toilet Room

The door to the toilet room was locked during the inspection and the galley was in full operation.

Galley-Deck 5 Toilet Room

No sign was posted advising users to use a paper towel to open the bathroom door upon exiting,

Buffet-Bain Marie Hot Cabinet

Three stacked trays of cooked fish were on time control but only one discard label was provided. The time control plan for the area indicated the crew mess service period was longer than 4 hours.

Buffet-Crew Mess Beverage Station

A black and brown residue was accumulating around the black screw cap directly under the ice dispensing chute of the counter ice/water machine.

Provisions-Dairy Walk-In

A light fixture in the far right corner of the room was filled with water and dirt debris. All the water was contained in the fixture and no food was impacted.

Galley-Deck 6 and 5

Several areas of Deck 6 and 5 main galley had cracked tiles and missing grouting. Specific areas include around most of the scupper drains, Deck 6 pastry in front of ice cream station, and in front of the elevator on Deck 5.

Inspection on Jul 15, 2013 | Score: 95

Galley-Deck 6 Galley - Dishwash Port

The in-use stationary rack glasswash machine had a wash tank temperature of only 131 °F as measured by both the ship's and inspector's thermometers. This was corrected during the inspection.

Galley-Deck 6 Galley - Dishwash Port

The in-use stationary rack glasswash machine had a final, hot water sanitizing rinse temperature of only 138-145 °F as measured by the ship's and inspector's thermometers. This was corrected during the inspection.

Galley-Deck 6 Galley - Dishwash Port

Both the pre-wash and wash tanks had no soap present during active use of the flight-type conveyor dishwash machine. Many of the plates exiting the machine were clearly soiled to the point that it appeared they had not been washed. On further inspection there was nearly a 1/2 inch layer of soap solid inside the round container, but it was only on the interior side wall of the container and it did not appear the water dispensed into it could reach those areas. A full soap container was installed and there was an immediate resulting soap residue in the water of both the pre-wash and wash compartments. Additionally, the second left auxiliary rinse upper arm spray nozzle was partially clogged, causing a side spray pattern from that nozzle. Both issues were corrected during the inspection.

Galley-Deck 6, 5, and Crew Galley

Various areas had cracked deck tiles. Tiles were broken in areas where they joined the gutterways, such as door entries and especially dishwash and pot wash areas.

Galley-Deck 6 Galley - Pastry

Seven live fruit flies were noted on the deckheads in various areas throughout the pastry.

Galley-Deck 6 Galley and Crew Galley - Warewashing

The pot wash machine in deck 6 galley was out of order today as was the pot wash machine in the crew galley. The crew galley glasswash machine was also posted out of order, but it has been in disrepair since June 26, 2013. Staff were able to keep up with the demand during the inspection thru manual pot washing and other working warewash machines.

Galley-Crew Galley - Dishwash

The in-use flight-type conveyor dishwash machine had a wash gauge reading of only 140 °F, but a manual measure of the wash tank tempearature registered 160 °F. The final, hot-water sanitizing manifold temperature gauge displayed a range of temperatures from 167-175 °F, but a manual measure of the manifold using a thermolabel registered 180 °F.

Galley-Deck 12 - Lido Galley

One live fruit fly was observed on the deckhead over the steam kettle.

Other-Horizon Court Preparation Area

The written and posted time only as a public health control plan did not list counters as being used for time control. A preparation counter had a hotel pan of cooked chicken wings with a 4 hour discard time label attached, and beside was another pan of cooked couscous with a 4 hour discard label attached. A similar finding was made in the VSP inspection conducted in April, 2013.

Buffet-Horizon Court Buffet

The written and posted time control plan for the buffet did not list the counters as an area for time control. A hotel pan of cooked dill sauce and another of cooked tomato sauce were both set on the counter beside the range with 4 hour discard labels attached. Additionally, the range top had pans of cooked tomato sauce and bolognese sauce on top with 4 hour discard labels attached. A similar finding was made in the VSP inspection conducted in April, 2013.

Other-Horizon Court Preparation Pantry

A live fruit fly was present on the deckhead directly over the preparation counter.

Other-Trident Grill

The door from the outdoor grill preparation area to the inside pantry was latched open during service, allowing easy access for flying insects into the pantry. Staff physically removed the door latch during the inspection.

Bar-La Patisserie Bar

There was a live fruit fly crawling on the lip-contact surfaces of two previously cleaned and inverted glasses at the front bar counter during service.

Potable Water-Production Records

On 1 May 2013, the ship produced potable water all day while at anchor in Puerto Amador. According to the Chief Engineer, an equivalent to 30 tons per hour of water for three days was consumed at once. Once realized, all unnecessary water consumption was shut off (swimming pools, jacuzzis, laundry, etc). No bunker barge was available at this port. The inspector was provided graphs showing the water consumption, water amount onboard, and written communication between the ship and corporate office about solutions to the water loss. Corportate office agreed to the non-conformance of producing water while at anchor.

Recreational Water Facilities-Jacuzzi Water Dumping

According to the written records, the jacuzzis were dumped on 12 June at 02:15 and again on 16 June at 01:30. This exceeded the 72 hour requirement to hold water in recreational water facilities.

Recreational Water Facilities-Sedimentation Test

There were no sedimentation test results for the sand filters. Staff stated if the test results were clear, they do not document this. If there are concerns with the test results, this would be documented.

Recreational Water Facilities-Private Jetted Tubs Disinfection Records

The cabin tubs were disinfected with 50 ppm chlorine for 12 minutes every 14 days during turnaround in Whittier, Alaska. The tubs were disinfected with 10 ppm chlorine for 12 minutes the other 14 day turnarounds in Vancouver.

Medical-Crew Member Reporting

An Assistant Cook had an onset of acute gastroenteritis symptoms on 9 July at 00:00 and reported to the medical center at 10:30 that day. It was determined she worked 09:00 - 10:30 that morning.

Inspection on Apr 05, 2013 | Score: 97

Potable Water-Evaporator Distillate Lines

The distillate lines after the mineralizer were stripped blue-brown-blue and labeled 'Fresh Water - Sanitary' instead of the blue-gray-blue striping required in the 2011 Operations Manual revision.

Housekeeping-Crew - Common Toilet Rooms

No sign was posted in the Engine Control Room restroom advising crew members to use a disposable towel to open the door. Other crew toilet rooms checked had the required sign.

Housekeeping-Deck Pantry

Two plastic lined bags of ice buckets from the room to be cleaned were placed directly on the deck rather than in the designated soiled item storage area.

Food Service General-Time Control Plans

The written and posted time control plans for the various galleys do not list as under time control the containers of potentially hazardous foods on counters as being on time control. Today there were foods such as pancake and waffle batter in a hotel pan on a preparation counter, another counter had pans of ham, Canadian bacon, and English bacon, while another had liquid egg, egg white, cheese, bacon, and cooked mushrooms; all in the main galley. The crew galley Garde' Manger counter had pans of cooked corn and shredded cabbage on the preparation counter under time control. Most of the pans were labeled with discard times, so it is only the written plans that require some amendment.

Galley-Deck 5 Main Galley - Dishwash Starboard

The in-use conveyor dishwash machine was operating out of range from the specifications of the manufacturer. On the soiled end of the machine there was heavy steam pouring out and condensing on the deckhead. Condensate was dripping from the deckhead onto soiled items and the worker loading the machine. The area near that end was extremely hot and humid. The worker loading the machine was perspiring profusely from the head and neck. The pre-wash tank temperature was measured manually at just over 150 °F and some of the plates exiting the clean end of the machine had egg residue scorched onto the surface.

Galley-Deck 5 Main Galley - Dishwash Starboard

The displayed wash tank temperature on the in-use conveyor dishwash machine was 158 °F, but the water in the wash tank measured 165 °F. The rinse temperature required on the dataplate was 160 °F, but the measured tank temperature was only 138 °F. Staff described this as a power wash tank. The next chamber included an auxiliary rinse, where the water temperature was only 128 °F. It was unclear where the rinse gauge on the machine was measuring from according to staff.

Galley-Deck 5 Main Galley - Dishwash Starboard

The in-use conveyor dishwash machine displayed a pulsed auxiliary rinse from all 10 upper arm spray nozzles which moved from no spray at all to a simple dripping of water down to dishware below.

Galley-Deck 5 Main Galley - Garde' Manger

The orange plastic collar surrounding the previously cleaned dual whisk blender was soiled with food residue. In addition, the previously cleaned large portable wand style blender had visible food residue present along the blade gasket and the blade collar interior surface.

Preparation Room-Deck 5 Main Galley - Vegetable Preparation

When closed there was a gap present large enough for a folded paper to pass into the lower part of both doors to undercounter reach-in refrigerator #052227B.

Preparation Room-Deck 5 Main Galley - Vegetable Preparation

There was food residue visible on the interior surface of the previously cleaned large manual chopper. The soil was on both sides of the three blades mounted into the chopper housing surface.

Galley-Deck 6 Main Galley - Beverage Counter

The power cable to the juice dispenser was coiled on the counter below it, making cleaning difficult.

Galley-Crew Galley - Hot Galley

There were two plastic boxes containing bagged, cut spinach with food temperatures of 44-46 °F in the walk-in refrigerator. All were removed and blast chilled.

Galley-Crew Galley - Garde' Manger

The power cable to the buffalo chopper was coiled on the preparation counter, making cleaning difficult.

Galley-Crew Galley - Pot Wash

The pot wash machine was in use and there was excessive condensation forming on the canopy exhaust hood over the machine. Condensate was dripping from the lower edge of the hood to the worker moving pans in and out of the machine.

Other-Sabbatini Galley

There was a continuous water leak noted from the ice machine maker section to the exterior of the machine where water was pooling on the deck below.

Other-Sabbatini Galley

The induction type range top was in disrepair. According to staff the unit has been in disrepair for over 6 months, and although some repair parts were received they were not the proper ones needed for the repair.

Other-Crew Galley and Bell Box - Dishwash Areas

There were cracked and broken deck tiles in the area between and surrounding the dish and glasswash machines in the Crew Galley and the Bell Box dishwash areas. In some cases when walked upon there was a water release from these damaged tiles.

Galley-Horizon Court - Dishwash

There was an excessive amount of soiled dishware in this area, which overflowed the staging counters. Staff were observed using the conveyor dishwash machine and moving items from it to the clean racks behind, but there was a posted repair sign on the machine and a technician was adjusting it at the same time they were continuing to use it. The machine was producing an inconsistent final rinse spray according to the technician. Staff were advised by the inspector to remove all that had been washed and placed on the clean racks for re-washing.

Bar-Horizon Court Bar

One live fruit fly was observed flying around the counter near the speed rail. One live fruit fly was observed on the back bar bulkhead, over the bottle storage. One live fruit fly was observed on the deckhead near to the back bar section.

Bar-La Patisserie Bar

The power cable to the large espresso machine was coiled on the counter under the machine, making access for cleaning difficult.

Bar-La Patisserie Bar

There was a layer of old dust debris visible below the large espresso machine.

Inspection on May 26, 2012 | Score: 96

Buffet-Horizon Court Starboard

There were no serving utensils for the containers of sliced apricots, honey dew, or nut rolls.

Buffet-Horizon Court Starboard

The light intensity was less than 220 lux in front of the toaster ovens.

Food Service General-Time Control Plans

None of the time control plans in the food service areas using time control had a set-up or discard time. The time control plans only indicated the hours of service. Discard labels were on the individual food containers and no food was impacted.

Galley-Horizon Pantry Forward

The dispenser for the bulk nonfat milk dispenser was cut on the diagonal, but was longer than one inch. According to the staff, the dispenser was cut to less than one inch from the chilled dispensing head during the inspection.

Galley-Horizon Pantry Forward

The water temperature on the handwashing sink was 125°F measured by the inspector's thermometer. The temperature could not be adjusted by the user. According to the staff, the temperature was adjusted below 125°F during the inspection.

Galley-Deck 14 Warewashing

The temperature for the final sanitizing rinse could not be read on the final rinse gauge. The internal display panel was not in the correct position and only part of the digital numbers were visible.

Galley-Pizzeria

The temperature for the final sanitizing rinse could not be read on the final rinse gauge. The internal display panel was not in the correct position and only part of the digital numbers were visible.

Galley-Pizzeria

The outside of the condensate drain line for the ice machine next to the handwashing sink was soiled with black dirt and dust.

Buffet-Pizzeria

The coating on the middle right heat lamp was peeling in a few areas.

Galley-Deck 12 Port

The door to the toilet room used by galley workers near the elevators was not self-closing.

Galley-Deck 12

There was excess condensation from the in-use convotherm oven collecting on the front of the machine and dripping onto the deck in several areas. Also, there was excess steam in the surrounding area.

Galley-Deck 12

There were several small black particles in the drain pan in the upper inner compartment of the ice machine next to the potwash.

Galley-Deck 14 Horizon Court Warewashing

There were 10 platters and 1 large serving bowl on the deck between the soiled end of the conveyor flight type machine and the handwashing sink. Some excess soiled equipment and utensils were taken to the pizzeria galley to be cleaned and sanitized. Soiled items were also found on the deck between the handwash sink and the soiled end of the warewash machine during the last inspection.

Food Service General-Lighting

The light intensity behind and around several pieces of counter-mounted and deck-mounted equipment was less than 110 lux, including combination ovens, bakery ovens, and ice machines in most of the food areas and in the deck and bar pantries.

Food Service General-Consumer Advisories

The menus did not include an advisory statement about consuming raw or undercooked animal-derived foods and there were no asterisks on the menus at the animal-derived foods requiring disclosure. This included the menus for the Sabatinis, Bayou Cafe, main dining rooms, and room service. Food such as hamburgers, steaks, veal chop, duck, and eggs were cooked to order and could be served undercooked.

Galley-Deck 6 Pastry Chilled Water Lines

The chilled water lines for the ice cream machines were not uniquely identified.

Galley-Deck 6 Pot Wash

The exterior panel for the start button on the warewash machine was missing and the panel was replaced by a few pieces of tape. Also, the indicator for the final sanitizing rinse was missing and the final sanitizing rinse temperature could not be read on the final rinse gauge. A new panel was installed to correct both of these issues during the inspection.

Galley-Deck 5

There were 2 cardboard boxes of paper chef hats stored directly on cutting boards in the locker labeled 'non-food items' near the coffee station.

Galley-Deck 5 Pot Wash

The final sanitizing rinse gauge for the warewash machine was fluctuating between 220°F and 200°F during the final rinse cycle. The gauge did not indicate the recommended temperature between 180°F to 190°F until the last few seconds of the 25 second final rinse cycle.

Provisions-Deck 3 Dry Provisions 3210

The deck was pitted and chipped in several areas, making cleaning difficult.

Provisions-Meat Thawing Room 4208

There were 3 cardboard boxes of beef loins in the process of thawing that were wet and had either blood or dried blood in the bottom and sides of the boxes. The beef loins were vacuum packed and not leaking. The source of the liquid was unknown. The boxes were discarded.

Buffet-Crew Mess

There was no serving utensil for the container of zucchini.

Buffet-Crew Mess

The time control plan described the reach-in refrigeration unit #1 as a hot holding unit, and the reach-in refrigerator unit #1 was not physically labeled. Also, the undercounter hot holding units #4, #5, #8, and #9 were labeled as being on time control, but were not listed on the time control plan.

Galley-

There was excess steam coming from the in-use convotherm oven. Condensation collected on the front of the oven and was dripping on the deck in several areas.

Galley-Warewashing

Clean plates were stored in a trolley that had dust and dirt residue on the bottom and interior corners. The trolley was located at the clean end of the in-use conveyor warewash machine.

Galley-Warewashing

The clean plate trolley had several scores and scratches throughout the interior, making the surfaces difficult to clean.

Room Service-Warewashing

The food contact surfaces of one pair of previously cleaned tongs were soiled with a brown sticky residue and stored in the clean storage area.

Galley-Sabatini

The light intensity was less than 220 lux in front of the reach-in refrigerators in the forward entrance to the galley.

Galley-Sabatini

The coving was worn and recessed at the entire deck/bulkhead juncture in the forward entrance to the galley.

Galley-Bayou

The right previously cleaned grill pan housing was soiled with a brown grease residue in several areas.

Galley-Bayou

Undercounter refrigerator 076213D was labeled as being on time control but was not on the time control plan.

Galley-Bakery

The upper portion of the left deck-mounted mixer had chipping and peeling paint in the food splash zone.

Galley-Bakery

The upper portion of the left deck-mounted mixer had chipping and peeling paint in the non-food contact area above the food splash zone.

Galley-Hotel Store 6302

Two heat lamps, one large green plastic storage bin holding several food containers, and one frying pan were stored on raw wood pallets on the deck. The frying pan was also next to a large raw wood triangle shaped display piece. These items were stored directly between the two storage shelves, impeding entry into the full locker and making cleaning difficult.

Galley-Hotel Store 6302

Several items such as heat lamps, food containers, and display items were stored on large raw wood pallets on deck stands directly between the two storage shelving units, making cleaning the deck in this area very difficult.

Galley-Hotel Store 6302

Raw wood pallets were used to store several pieces of equipment including heat lamps, food containers, and display items.

Galley-Hotel Store 6302

The inside protective covering and the top of the two heat lamps stored in this locker were soiled with a thick, heavy food residue in several areas.

Galley-Hotel Store 6302

One of the food containers stored in the green plastic bin in this locker was soiled with a thick brown food residue.

Buffet-Horizon Court Consumer Advisory

Eggs cooked to order and cold smoked salmon were served raw or undercooked, but the posted consumer advisory was not specific to these food items.

Recreational Water Facilities-Shock Halogenation

The bromine concentration was not recorded at the start and completion of shock halogenation.

Recreational Water Facilities-Water Chemistry Testing

There was no media available to test the total alkalinity or total chlorine in the pool water. Staff stated that the media had been ordered.

Recreational Water Facilities-Whirlpool Turnover Rates and Bather Loads

The turnover rates and bather loads were not calculated for the whirlpools.

Recreational Water Facilities-Sedimentation Test

There were no results recorded for the sedimentation tests of the sand filters.

Recreational Water Facilities-Filter Housing Disinfection

There was no documentation of the cleaning, rinsing, or disinfecting of the sand filter housings or the Lotus pool cartridge filter housings before new media was used. For the sand filter housings, the sand filter renewal procedures referred to a fleet instruction that had been deleted and that old instruction did not include a concentration and contact time for disinfection. There were no procedures for the cartridge filter housings, only a description for filter inspection.

Recreational Water Facilities-Sample Lines

The sample lines for the whirlpool analyzer probes were located after the compensation tank.

Recreational Water Facilities-Shepherd's Hooks

The shepherd's hooks at the swimming pools were not long enough to reach the bottom middle of the pools plus two feet. New poles were on order.

Recreational Water Facilities-Safety Signs

None of the safety signs contained the bather load. The whirlpool safety signs did not include a caution against exceeding 15 minutes. At the children's pool, there was a sign prohibiting the use by children in diapers, but no other safety sign.

Potable Water-Color Comparator

There was no color comparator for the microbiological analysis of potable water samples. A new comparator was on order.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicated one of the trigger points for red level was gastrointestinal illness in passengers or crew of greater than or equal to '2% within 72 hours' instead of 2% at any time. Also, the OPRP did not include procedures for informing embarking passengers of an outbreak on the previous cruise.

Housekeeping-Public Toilets

In the crew public toilets such as those for galley workers and the bridge toilet, there was no sign informing crew members to use a paper towel to open the door when exiting.

Medical-Acute Gastroenteritis (AGE) Surveillance Logs

The AGE surveillance logs did not collect all of the required information in the required order as described in the 2011 VSP Operations Manual.

Integrated Pest Management-Incoming Shipment Inspections

There was no documentation of the inspections of incoming shipments of food and other supplies. The staff described these inspections, but corporate guidance incorrectly instructed the vessels to not make a record unless a pest was identified.

Bar-La Patisserie and Horizon Court

In both of these bars, there was a bucket of sanitizing solution measured at less than 50 ppm chlorine. The buckets were removed.

Inspection on Dec 09, 2011 | Score: 98

Housekeeping-Shower Head Disinfection

The shower head disinfection instructions required 50 ppm of chlorine for 10 minutes.

Housekeeping-Individual Cabin Whirlpools

The instruction for disinfecting individual whirlpools required 10 ppm, but did not include a contact time.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include contact times and concentrations of disinfectants for some public areas. For example, the plan for the gift shops and casino only stated a specific disinfectant product, but did not include concentrations for code 'Green,' 'Yellow,' and 'Red,' nor did it specify how the disinfectant was to be applied and if it was required to remain on until dried.

Children Area-Handwash Sinks

The hot water temperature was measured at 120°F.

Recreational Water Facilities-Pools and Whirlpools

The turnover rates for the swimming pools and whirlpools were not available at the time of the inspection.

Recreational Water Facilities-Filter Housing Disinfection

Documentation was not available, at the time of the inspection, for the swimming pools' and whirlpools' cartridge filter housings disinfection schedule.

Recreational Water Facilities-Hair/Lint Strainers

Documentation was not available, at the time of the inspection, for the swimming pools' and whirlpools' hair/lint strainers disinfection schedule.

Recreational Water Facilities-Bather Load

Bather load calculations for swimming pools and whirlpools were not available at the time of the inspection.

Recreational Water Facilities-Halogen and pH Monitoring

The existing automatic system for recording pH and free halogen in all recreational water facilities (RWF), including pools and whirlpools, is to take a sample after treatment, and not from the body of the RWF or the return line to the compensation tank.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools and whirlpools did not have bather loads. The signs for whirlpools did not caution against exceeding 15 minutes of exposure. There was no sign at the children's pool, located outside of the children's center, stating 'take children on frequent bathroom breaks' or 'take children on frequent toilet breaks.'

Buffet-Forward Starboard Waiter Station

An artificial tree was noted hanging over the clean side of the waiter station next to the dance floor. The leaves on the tree were dusty. Clean, inverted glasses and a sanitizing bucket were stored on the top of the waiter station.

Buffet-Horizon Court Consumer Advisory

Eggs cooked to order and cold smoked salmon were both served at the buffet. A posted consumer advisory statement was posted about consuming raw or undercooked animal-derived foods, but there was no advisory available about these specific foods.

Buffet-Horizon Court Port and Starboard Action Stations

A few cracked deck tiles and missing and recessed grout were noted.

Buffet-Horizon Court Port Action Station

The two bottom bulkhead tiles on the corner near the pantry door were cracked.

Buffet-Horizon Court Time Control Plan

The time control plan stated that the undercounter hot holding units on the service line were on time control, but the units were not labeled.

Buffet-Horizon Court Starboard Side

The gasket on the side of the swinging door at the entrance to the pantry was ripped. According to the staff, a work order had been submitted for this.

Food Service General-Light Intensity

The light intensity around and behind mounted equipment in several areas was less than 110 lux. This included: behind the ice machine in the pizzeria pantry; behind the ice machine in the lido galley; behind the combination oven next to the soup kettle in the lido galley; behind the combination oven next to the salamander in the lido galley; behind the combination oven in Sabatini's; behind all of the ice machines in the deck 5 and 6 main galleys; behind the stack oven and left Blodgett oven in the deck 6 main galley pastry; behind the stack oven in the deck 6 main galley bakery; behind all four combination ovens in the deck 5 main galley hot galley roast and sauce section; behind the potwash machine in the deck 5 potwash area; behind and on the right side of the ice machine in the crew galley dishwash area; and behind the espresso machine in the officer's mess pantry. (VSP 2011 Operations Manual)

Pantry-Pizzeria Time Control Plan

According to the staff, the countertop cold well was used for time control. However, the unit was not listed on the time control plan and the unit was not labeled.

Pantry-Trident Grill

The vent on the backflow prevention device on the prerinse spray hose was leaking. The device was replaced.

Buffet-Trident Grill

There was loose silicone on the bulkhead below the flat grill.

Buffet-Trident Grill

The deck below the flat grill and grooved griddle was slightly soiled with a dried brown substance. It appeared that brown liquid may have dripped from the bottom of the grills.

Galley-Garde Manger

Missing and recessed grout was noted between the deck tiles making the area more difficult to clean.

Galley-Dishwash Area

An excessive amount of pans, dishes, glasses, and other soiled items were stored in the soiled area. The soiled pans balanced on each edge of the handwash sink at the soiled end of the warewash machine. Soiled items were found on the deck between the handwash sink and the soiled end of the warewash machine. Stacks of dishes were noted on the top of a stack of trays on the deck blocking access to the soiled end of the warewash machine. Deckstands with racks of soiled items were found along the length of the warewash machine. According to the staff, there were so many soiled items because of the busy disembarkation breakfast. After some discussion, it was decided that some of the soiled items could be stored in the pizzeria warewash area.

Galley-Dishwash Area

Soiled pans were balanced on each edge of the handwash sink at the soiled end of the warewash machine.

Room Service-Bulk Milk Dispenser

The dispensing tube was longer than one inch and was not cut on the diagonal.

Food Service General-Refrigerant Brine and Chilled Water Lines

The chilled water lines for the ice machines and refrigerant brine lines in the galleys, pantries, and cold rooms were not uniquely identified.

Room Service-Time Control Plan

According to the staff, the countertop cold well was used for time control. However, the unit was not listed on the time control plan and the unit was not labeled.

Food Service General-Menu Consumer Advisories

The menus did not include an advisory statement about consuming raw or undercooked animal-derived food and there were no asterisks on the menus at the animal-derived foods requiring disclosure. This included the menus for Sabatini's, Bayou, and the main dining rooms. Food such as eggs cooked to order, seared tuna, steak, and beef filet were on these menus and could be served raw or undercooked.

Galley-Deck 6 Hotel Locker 6302

This locker was for new equipment storage. Several plastic bins of equipment were stored on the deck below the storage shelves, impeding cleaning and inspection for pests.

Galley-Deck 5 Hot Galley

There was missing and recessed grout between the deck tiles in some areas of the hot galley.

Galley-Dishwash Area

The glasswash machine did not have a data plate.

Buffet-Crew Mess Time Control Plan

According to the time control plan, undercounter warmer units 1 and 2 were on time control. However, undercounter warmer units 4, 5, 8, and 9 were labeled for time control.

Inspection on Mar 30, 2011 | Score: 97

Bar-Ice Cream

The technical compartment for the ice cream freezer was soiled on the bottom and the right side.

Buffet-Horizon Court Starboard Carving Station

The plastic coating on one of the heat lamp bulbs was peeling. This was corrected.

Pantry-Trident Grill

There was no data plate on the warewash machine.

Galley-Deck 12

There was water under the deck tiles between the two soup kettles.

Galley-Deck 6 - Starboard Dishwash

There was ice in the three-faucet handwashing station outside the dishwash area.

Galley-Deck 5 - Garde Manger

There was one fly in technical compartment 052326B/T5230.

Galley-Deck 5 - Garde Manger

The cylinder deck penetration in the middle of technical compartment 052326B/T5230 was soiled where it met the deck and at the top. It appeared to be mold on the top of the cylinder.

Galley-Deck 5 - Garde Manger

There were several cracked deck tiles in front of the cleaning locker and the undercounter warewash machine.

Galley-Deck 5 - Garde Manger

There was an open bulkhead penetration inside technical compartment 052326D/T5230.

Galley-Deck 5 - Garde Manger

There was one fly in technical compartment 052327D/T5230.

Galley-Deck 5 - Garde Manger

There were at least 20 flies in technical compartment 052330B/T5230. On the previous inspection dated 21 October 2010, there were at least 10 flies in this technical compartment.

Galley-Deck 5 - Garde Manger

The cylinder deck penetration in the middle of technical compartment 052330B/T5230 was soiled where it met the deck, at the top, and around the valves. It appeared to be mold at the top of the cylinder and on the valves.

Buffet-Officer's Mess

There was raw wood in the technical compartment below the handwash station. There were also seams along the back where the wood met the bulkhead.

Medical-Reporting by Food Employee

A junior waiter reported to work on 21 March at 05:45 and had an onset of gastrointestinal illness symptoms at 07:00. According to his supervisor, he was sent to his cabin to call the medical center. According to his gastrointestinal illness questionnaire, he went to the crew mess at 11:15, and did not report to the medical center until 17:15.

Pantry-Lotus

There were two flies in the pantry. The door to the pantry, which was on an open deck, was left open.

Pantry-Lotus

There were two flies in the pantry. The door to the pantry, which was on an open deck, was left open.

Inspection on Oct 21, 2010 | Score: 92

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

This locker was used to store food items, such as ice cream sprinkles, chocolate sauce, caramel sauce, and ice cream cones. There were many items stored directly on the deck, making cleaning difficult. The deck was soiled. The deckhead had exposed cables, ventilation ducts and other features that made cleaning difficult. The bulkheads were not hard or easily cleanable. There was no coving at the deck/bulkhead juncture.

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

Single service items such as coffee stirrers were stored on the same shelf as the boxes hand sanitizer. A bottle of carpet cleaner and bottles of dishwashing detergent were stored on the same shelf as two coffee carafes. Several coffee carafes were stored directly on the deck. Dish racks with glasses and coffee mugs were stored directly on the deck. According to the F&B Supervisor, the coffee carafes, glasses, and mugs were to be discarded.

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

The shelving used for food storage and single service item storage in this locker were difficult to clean. The shelving units were soiled.

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

The shelving used for food storage and single service item storage in this locker were difficult to clean. The shelving units were soiled.

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

Single service items and food items were stored in the same locker as carpet cleaner, dishwashing detergent, and hand sanitizer. Coffee stirrers were stored on the same shelf as hand sanitizer. A tube of food equipment lubricant was stored in the same bin as bottles of chocolate sauce, caramel sauce, and a container of malt powder.

Other-Hotel Locker 14504 FSD 14.5.04 - Near Ice Cream Shop

Three dented cans of sundae topping (chocolate and caramel) were stored in this locker. The dents were on the ends of the cans along the seams. According to the F&B Supervisor, these cans were supposed to be discarded.

Pantry-Medical

Sugar wrappers were in the waste receptacle at the hand washing station. There was no lid on this waste receptacle.

Pantry-Room 5552

The sign posted at the handwashing station stated "Please wash your hands after using the toilet" instead of "wash hands often."

Pantry-Wheelhouse

A deck tile was missing directly in front of the handwashing station. A work order had already been submitted.

Bar-Wheelhouse

The technical space below the starboard speed rail was heavily soiled with mold.

Bar-La Pat

A pitcher of cream was said to be on time control, but there was no four hour label. The bar is open for greater than four hours.

Bar-La Pat

Two bottles of liquor were stored at the handwashing station. This was corrected.

Galley-Deck 6 Pastry

There was peeling soft sealant around the deck penetration for the electrical lines behind the stack oven.

Galley-Deck 6 Potwash

There was a gap between the counter and the flat stainless steel panel on the underside of the counter below the funnel of the pulper. There was also a recessed area to the left of the funnel that was very difficult to clean.

Galley-Deck 6 Potwash

There was water in the gap between the underside of the counter below the funnel of the pulper and the stainless steel panel. There was mold in the recess to the left of the funnel and on the surfaces around the recess. The area was cleaned.

Galley-Decks 5 and 6

The braided stainless steel lines and the valves near the deck in the technical compartments for the undercounter refrigeration units were soiled with mold.

Galley-Decks 5 and 6

The braided stainless steel lines in the technical compartments for the undercounter refrigeration units were difficult to clean.

Galley-Deck 6 Bakery

The lower right frame area of the bread slicer was soiled with old bread crumbs.

Galley-Deck 6 Fruit Pantry

The deck penetration on the left side of the technical compartment 062212/T6210 was open on top and there was standing water in the opening.

Galley-Deck 5 Garde Manger

The deck penetration on the left side of the technical compartment 052327B/T5230 was open on top and there was water in the opening.

Galley-Deck 5 Garde Manger

There was peeling soft sealant at the deck juncture on the left side of the ice machine. The deck was soiled below the sealant.

Galley-Deck 5 Garde Manger

There were more than 10 small black flies in technical compartment 052330B/T5230. This was a compartment where the braided stainless steel lines and valves were soiled with mold.

Galley-Deck 6 Potwash

There were several small black flies and what appeared to be fly larvae casings on the moldy surfaces below the pulper.

Galley-Deck 5 Port Hot Line

There was peeling sealant around the drain line inside the drip pan housing for the grooved grill to the right of the salamander.

Galley-Deck 5 Starboard Hot Line

There was a deck penetration in the front of technical compartment 052588B/T52230 that was open on top and there was water in the opening.

Galley-Deck 5 Dishwash

The final rinse temperature gauge on the flight-type dishwash machine indicated between 216°F and 225°F, but there was no steam coming from the spray heads on the final rinse. The temperature gauge was not accurate.

Buffet-

There was a bucket of sanitizing rinse that was measured below 50 ppm chlorine and the water was cloudy. It was replaced.

Galley-Potwash

There was a gap between the counter and the flat stainless steel panel on the underside of the counter below the funnel of the pulper, to the left of the funnel. There was also a recessed area to the left of the funnel that was very difficult to clean.

Room Service-Hotel Locker 9252

A stack of cases of water was on a food tray directly on the deck.

Buffet-

Inside the technical compartments below the buffet lines with hinges on the side (others had the hinges on the bottom), there was raw wood along the front edge of the compartment. There was also a gap between the wood and a metal piece along the channel for the electrical cables. Some areas appeared to be open to the void space below. This was noted on the port side, but the starboard side should be inspected for the same condition.

Buffet-

There was dirt and other dry debris in the gap between the wood and the metal piece in the channel for the electrical cables.

Pantry-Trident Grill Bar

There were 2 flies in the bar pantry. The door to the bar, which is on an open deck, was propped open.

Galley-Deck 12

In technical compartment 122313B/T12210, the front left deck penetration was open on top and there was water in the opening.

Galley-Deck 12

There was a moldy potato on the deck below the left tilting kettle.

Pantry-Horizon Court Bar

There was a fly inside the pantry.

Pantry-Lido Bar

There was a fly inside the pantry.

Pantry-Trident Grill Bar

There were 2 flies in the bar pantry. The door to the bar, which is on an open deck, was propped open.

Inspection on Mar 10, 2010 | Score: 98

Provisions-M1

Two giant bowls of previously washed, uncovered apples were transported on a cart through the main crew corridor.

Provisions-Meat Freezer

There were several frozen blocks of raw unpackaged chicken, frozen chicken juice and blood on the lids of five other boxes of frozen chicken.

Galley-Deck 5 Pasta Area

The small grooved grill had a small gap around the grease chute inside the drip pan housing. This was corrected.

Galley-Deck 5 Port Fryer Area

Several fasteners were missing in each technical compartment for the bank of 6 deep fryers. This caused the panels to be loose, creating gaps.

Galley-Deck 5 Port Grill Section

The grooved grill had a small gap around the grease chute inside the drip pan housing. This was corrected.

Galley-Deck 5 Butcher Shop

The cutting boards were rough around the edges.

Galley-Deck 5 Vegetable Prepartation

There were a few small flies around the undercounter dishwasher.

Galley-Deck 6 Pastry

The data plate on the undercounter dishwasher was worn and not easily readable.

Galley-Deck 6 Dishwash

There was an unsealed penetration in the bulkhead around the potable hot water line.

Other-Chef's Table Variance

The variance stated that a list will be given out to participants of the Chef's Table. This list was to include a statement that the passengers report any gastrointestinal symptoms of vomiting or diarrhea within the past 48 hours. This list that was handed out to passengers stated that they should report any gastrointestinal illnesses within the past 24 hours.

Galley-Potwash

There were two stacks of around 30 soiled plastic bins stored outside of the potwash area and next to the ice machine.

Bar-Horizon Court

The technical space for the port beverage station had a hole in the back where utility lines passed through.

Bar-Lido Bar

The technical space below both speed rails had a hole in the back where utility lines passed through.

Recreational Water Facilities-Crew Pool

The floatation device did not have a length of line 1/2 the pool width.

Recreational Water Facilities-Fecal Accident Log

The log stated that the corrective action was to follow F.1. HEA 3.3. The log did not list the response steps taken or the free residual halogen level achieved following cleaning and contact times.

Potable Water-Cross-Connection Control Program

The program listed many backflow prevention devices as a B-969. When questioned, the engineers were not able to figure out what type of backflow prevention device that was. When checked, they were atmospheric vacuum breakers. In addition, a few coffee and juice machines were listed as having a B-969 backflow prevention device. When checked, they were Watts N9 devices.

Potable Water-Cross-Connection Control Program

The program did not list the air gap for the mineralizer discharge or the backflow prevention devices for the steam room in the spa.

Potable Water-Cross-connection Control Program

The program listed a reduced pressure assembly for the backflow prevention device on the potable water/technical water line. The engineers were unable to locate this device in the engine room.

Medical-

An ill crew member was seen by medical staff on 3/6 at 1745. The asymptomatic cabin mate was interviewed on 3/7 at 1230.

Housekeeping-Outbreak Prevention and Response Plan

The plan stated that the gym/spa/salon be disinfected three times a day during code yellow. The plan also stated that the same areas be disinfected a minimum of three times a day during code red which is the vessel's outbreak level.

Pantry-Deck 5 Pantry 5552

There was no "WASH HANDS OFTEN" sign at the handwashing sink.

Pantry-Deck 5 Pantry 5552

There was no data plate for the undercounter dishwash machine.