Inspection on Mar 30, 2015 | Score: 96

Medical-AGE Surveillance Logs

The AGE logs did not include the crew member's positions.

Pantry-8 Aft Ice Machine

One slotted fastener was in the food contact area of the ice thickness sensor.

Pantry-7 Aft Ice Machine

One slotted fastener was in the food contact area of the ice thickness sensor.

Pantry-7 Aft Ice Machine

One live fruit fly was inside the cuber.

Recreational Water Facilities-Port Whirlpool Spa

On 22 March, chart records indicated the port whirlpool spa had a bromine residual less than 4.0 ppm from 08:00 to 11:00. No notations were made on the chart or other log to indicate an alarm or corrective actions.

Potable Water-Medical Center Sits Bath

This bath tub had a shower hose attached to the faucet. The backflow prevention device on the shower hose was installed below the flood-level rim of the tub.

Buffet-Windows Café

The door hinges for undercounter refrigerator #3 were loose, preventing the doors from completely closing.

Buffet-Windows Café Smoothie Bar

One previously cleaned glass was soiled and stored in a rack in this area.

Buffet-Windows Café ? Starboard Coffee Station

The time control plan was not updated to match the operations. The milk station was not included in the areas on time control, and the plan stated 'time control begins when potentially hazardous foods are removed from the hot or cold holding units and placed on the galley service lines.' The galley service lines were not a part of this venue.

Galley-Windows Café Mini Galley

The crew member cooking eggs provided conflicting information when asked about temperatures related to his duties. He stated eggs were fully cooked to 145°F. When asked to what temperature the eggs should be cooked for hot holding on the buffet line, he stated 140°F and above. He repeated this temperature a few times when the question was asked different ways.

Food Service General-Dishwash Machines

The in-use flight type dishwash machines in the Windows Café galley and in the main galley had their alarms flashing when the inspection team entered the areas. The machines' electrical control panels stated 'maintenance needed, battery empty.' The electrician stated this alarm did not affect the operation of the machines. Manual temperatures were obtained by the inspector and crew member and both machines were working properly.

Dining Room-Aqua Lina

Inside the port side waiter station, one previously cleaned water carafe was stored wet. The carafe was returned to the dishwash area.

Buffet-Windows Café

Near the entrance to the dishwash area, a wet sanitizing cloth was stored on a waiter tray.

Galley-Dishwash Area

A wet cloth was draped over the side of the container of sanitizing solution.

Galley-Cooling Logs

The cooling logs did not indicate that some potentially hazardous foods were cooled to 41°F (5°C) or below. On 27 March, taco meat began cooling at 21:35 with a temperature of 159°F. No further temperatures were documented. On 22 March, rice pilaf and cous cous began cooling at 20:30 with temperatures of 140°F and showed 47°F at 22:30. No further temperatures were documented for these food items. A chef stated these foods were new items on the cabin service menu and they were immediately discarded, but this was not indicated on the cooling log. On 20 March, vanilla sauce began cooling at 09:50 with a temperature of 170°F. A time of 11:05 was written on the log for the next temperature check, but no temperature was recorded.

Galley-Pastry Walk-In Refrigerator

The distributer's sticker was still on some grapefruits. Staff stated these foods had been washed in the fruit/vegetable preparation area.

Galley-Near Cold Pantry

Inside the chemical locker, two wet mops were stored inside their mop bucket. Some dirty water was inside the buckets, which was the amount that came from the wet mops themselves.

Galley-Near Cold Pantry

Inside the utensil locker, numerous previously cleaned pans and bowls were stored wet. Most of these items were stored stacked, with some tightly stacked together.

Galley-

Outside the main galley, the male food worker toilet room door was not self-closing.

Provisions-Beer/Wine Room

A ladder was stored near some boxes of beverages.

Galley-Dishwash Area

During many cycles, the wash tank temperature gauge read 152-155°F. The manufacturer's data plate indicated a minimum temperature of 160°F (71°C). Staff stated the wash tank water had been replaced about two hours prior. Manual temperatures of the wash tank indicated appropriate temperatures.

Buffet-Staff/Officer Mess

The sneeze guards did not fully protect many food items out for crew self service. Unprotected food items were less than one meter from where consumers were expected to stand.

Bar-Pool Bar

The utility sink faucet was continuously leaking.

Bar-Pool Bar

The counter ice bin lid was open. A crew member was working in the area, but he was not actively using the ice during the inspection.

Food Service General-Ice Machines

In the Windows Café mini galley and in the Pool Bar pantry, the ice deflector panels had the manufacturer's sticker on the front, preventing proper cleaning.

Bar-Mosaic Café

The time control plan stated potentially hazardous foods in the display cabinet would be labeled with their 4-hour discard time. When the inspection team was in the area around 13:00, the food items were not labeled. The transportation logs indicated the foods were removed from temperature control at 11:58.

Medical-Crew Members Reporting

On 18 March, a Housekeeper experienced acute gastroenteritis (AGE) symptoms beginning at 10:20, and reported to the medical center at 11:04. His time card indicated he worked 08:00 - 10:50. No disciplinary action was taken. On 22 February, a Stateroom Attendant experienced AGE symptoms beginning at 01:10, but did not report to the medical center until 17:31. His time card indicated he worked 07:55 - 12:43. No disciplinary action was taken.

Medical-

The medical staff were not obtaining and/or documenting all the necessary information from crew members experiencing AGE symptoms. For example, only a reportable AGE case crew member's cabin mate was considered an immediate contact, and staff were not considering additional persons (boyfriend, girlfriend, spouse, etc.) Staff stated that crew members were only in relationships with their cabin mate. Secondly, the AGE log did not include the crew member's position. If the crew member had already signed off the ship, their information was not available in the electronic medical database, and their crew position could not be determined. If the crew member's position was known, but this position may or may not be a food handler, medical staff were not asking all necessary questions to determine proper isolation for the food handler. Third, when a person experienced one or two episodes of diarrhea and had no underlying illness, medical staff were not correctly applying the reportable case definition, and identifying them as nonreportable AGE cases. It was not determined and/or documented if the diarrhea was or was not above normal for those individuals. Also, medical staff were not initiating corrective actions for crew members who reported late to the medical center after experiencing AGE symptoms. The senior management or supervisor were not notified of late reporting or working while symptomatic. Lastly, it appeared medical staff were relying heavily on the electronic medical database to provide information. It took the inspection team a significant amount of time to get the answers to their questions because the information could not be found in the database, nor was the information documented on a hard copy form.

Inspection on Mar 18, 2012 | Score: 96

Food Service General-Galleys / Deck Pantries

Many areas around and behind deck- and counter-mounted food equipment have less than 110 lux of illumination. A lighting survey has been completed and work is scheduled for the next dry dock. (New 2011 VSP Operations Manual)

Recreational Water Facilities-Pools and Spas - General

Many new manual requirements are still to be completed including: installation of halogen analyzer and chart recorder to draw the sample from each recreational water facility; calculation of bather load for each facility; calculation of turnover rate for each facility; and provision of new safety signs. (New 2011 VSP Operations Manual)

Potable Water-Production

Water lines between the reverse osmosis units and the evaporator and the chlorination station need the new blue-gray-blue striping. (New 2011 VSP Operations Manual)

Galley-Main Lido Galley and Pool Grill

Tip-sensitive thermometers have not been provided to cooks preparing thin meat dishes. Staff reports that these thermometers are on order. (New 2011 VSP Operations Manual)

Other-Lido

Decorative canvas deckhead over Pool Grill and other buffet serving areas are difficult to clean. Replacement is planned in next dry dock that will include a complete redesign of the lido food areas.

Galley-Pool Grill

Portable handwash station behind the grill line had slightly warm water and no pressure.

Buffet-Windows

Portable handwash station behind the buffet line was missing its waste receptacle.

Buffet-Beverage Stations

Passenger beverage ice dispensing units had exposed difficult to clean foam above the ice chute. Water line had an open gap into a technical space that was difficult to clean. Replacement of these machines is planned for dry dock, the ship's staff advised.

Galley-Speciality Galley

A slight build-up of food soil was noted in back plate groove near the food exit from the slicer blade.

Bar-Discovery Restaurant

Bucket filling station valve was leaking into a bucket.

Galley-Speciality Restaurant Galley

Sanitizer solution was cloudy with food soil.

Galley-Main Galley

Condensate was noted on the underside of the bain marie counter and had the potential of dripping back into the food on the line.

Galley-Dishwashing

Final temperature on the operating dishwasher was noted on the gauge at 170°F. Manifold temperature was measured at less than 180° with a thermolabel on both the pipe and in the manifold nozzle spray. Five tests were made at the dish surface with thermolabels that confirm less than 160° at dish surface. Final rinse booster heater thermostat was adjusted and utensil sanitizing temperatures were restored during the inspection.

Provisions-Meat Frozen Stores

During provisioning, the entire deckhead was covered with condensate dripping down to cartons of meat.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The ship's written OPRP did not detail standard procedures and policies for AGE prevention and control, including: (1) Conditions that trigger graduated action at each step in the OPRP and at the end of the outbreak return the ship to normal operations; (2) Details on disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times that are effective against norovirus; (3) Procedures for informing current and future passengers and crew members of outbreaks; and (4) Procedures for returning the vessel to normal operating conditions.

Inspection on Oct 25, 2011 | Score: 100

Dining Room-Discovery

There was less than 220 lux of light at most of the waiter stations when all the lights were on.

Buffet-Portable Handsinks

Both portable handsinks located behind the buffet lines (Port & Aft) were not able to provide water of at least 100°F (38°C).

Buffet-Self Service Utensils

Several individual food containers (broccoli, cut melon, chicken sausage, pork sausage) on the buffet line did not have its own dedicated service utensils.

Buffet-Consumer Advisory

There was no consumer advisory located at the port side buffet station where raw fish was available (smoked salmon, herring in tomato sauce, raw halibut, smoked trout).

Buffet-Beverage Stations

Three Scotsman ice dispensing machines (counter models) at all three of the beverage stations (port, aft, starboard) had exposed foam behind the ice dispenser chute. It appears that plates for this area on all the machines were missing.

Buffet-Port Side Beverage Station

The Scotsman counter model ice dispensing machine had exposed soiled foam behind the ice dispenser chute.

Buffet-Aft Buffet Line

There was a gap where the two middle technical compartments meet under the buffet line creating a void space.

Buffet-Aft Buffet Line

The middle technical compartment below the buffet line was soiled with food debris buildup.

Buffet-Buffet Line

The lids on the grits and oatmeal containers set out for passenger self service were not self-closing hinged lids nor was there an effective means of protection such as a sneeze guard.

Buffet-Pool Grill

There was an open seam around the grease chute where it penetrates into the grease pan housing on the grooved grill.

Food Service General-

The sealant on the backplate of the grease catch bin housing was either missing or peeling on most of the grooved and flat grills throughout the galleys.

Buffet-Pool Grill

The panels around the bottom of the Baine Marie in the left technical compartment were loose, exposing the insulation. It was observed that duct tape had been used previously to hold the panels in place.

Buffet-Pool Grill

The far left technical compartment under the Baine Marie was soiled with food residue.

Buffet-Pool Grill

The time control plan posted at the Pool Grill did not specify how the PHF entering time control is being identified. This is necessary because the set-up and discard time for the outlet exceeds four hours.

Dining Room-Prime Sea Menu

The menu had a consumer advisory on the bottom but it did not specify to which food items the advisory is intended. An asterisk should be placed on all food items that require a consumer advisory.

Galley-Prime Sea and Aqualina Cold Pantry

One Lexan container of raw shell eggs was stored on a shelf above ready to eat lettuce and other vegetables. The container of raw eggs was moved to the bottom shelf.

Galley-Prime Sea and Aqualina

There were four slotted fasteners on the left side of the Baine Marie in the splash area.

Galley-Dishwash

There was condensation on the deckhead above the flight type Hobart dishwasher. The exhaust entry pipe to the ventilation duct was not totally enclosed by the ventilation duct, thus, possibly contributing to the condensation buildup.

Recreational Water Facilities-Analyzer Chart Recorders

The sample points for the analyzer chart recorders for all of the recreational water facilities onboard were located after the compensation tank.

Recreational Water Facilities-Cartridge Filter Housing Cleaning and Disinfection

There was no documentation of the replacement and disinfection of the cartridge filters. In addition, there was no documentation on the disinfection concentration and time and/or equivalent CT value.

Recreational Water Facilities-Hair and Lint Strainer Cleaning Records

There were no records for the cleaning, rinsing, and disinfection of hair and lint strainers and lint strainer housing for all recreational water facilities.

Recreational Water Facilities-Pool Bather Load

There was no documentation of the maximum bather load for the pool.

Recreational Water Facilities-Turnover Rates

There was no documentation of the turnover rates for recirculation for the pool, spa-pool and spas.

Recreational Water Facilities-Alkalinity Testing

A test kit for testing the water quality parameter of total alkalinity was not available onboard.

Recreational Water Facilities-Safety Signs

The safety signs for the spa pool and the whirlpools did not include the following words: 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever'. There was no warning to individuals who have diabetes and for elderly persons.The safety signs for the pool did not include information on the bather load, the following words: 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever' and 'shower before entering the facility'.

Recreational Water Facilities-Pool Depth Markers

The center depth markings in feet were below the water line and were not easily visible from the deck and in the pool.

Recreational Water Facilities-Pool Antientrapment Covers

The pool had gravity drainage and two drains more than 3 feet apart. During the inspection it could not be verified that these drain covers conformed with ASME A112.19.8.

Potable Water-Cross-Connection Control Program

The records for the tests for the testable backflow prevention devices documented pressure differentials as the subtraction of the pressure result of stage 1 and stage 2. The documentation for the test kit stated that the differential pressure checking had to yield a result of not less than 0.140 BAR for the device to be working properly. There was no technical documentation for the testable devices themselves.

Housekeeping-Public Toilets

There were no signs advising users of the public toilet facilities to use a hand towel, paper towel, or tissue to open the door.

Ventilation-Deck 8 - Fan Room #505

The upright water trap was heavily soiled with black debris and white mold. This unit was last cleaned about 4 months ago.

Food Service General-

For many pieces of deck and counter-mounted equipment, there was not a minimum of 110 lux of light behind and around the equipment.

Bar-Handwash Stations

There was less than 110 lux of light at all times at the handwash stations in the bars that were evaluated. The lights above the handwash stations were connected with the other lighting that is normally lowered during operation.

Inspection on Apr 04, 2011 | Score: 100

Potable Water-Bunkering Records

A review of the manual testing log made during bunkering showed some days where the free chlorine residual was below 2 ppm on one or two tests and no adjustment was recorded on the log. The log specifically has a column beside each reading to note adjustments to the chlorine concentrations.

Galley-Pot Wash

A crew member was observed drying utensils with a cloth.

Galley-Butcher Shop

There was a fly in this area.

Galley-Dishwash Area

A wet cloth was draped over the side of a sanitizing bucket.

Galley-Hot Galley

The drip tray housings and area around the grease chutes where they entered the drip tray housings on the flat-top grills were soiled.

Galley-Chemical Locker

There were gaps around the bulkhead potable water line penetrations where the profile plates were loose.

Galley-Deck 5 Coffee Station

The bulk milk tubes were longer than one inch.

Dining Room-Discovery and Aqualina

There was damaged wood surfaces on the fronts and interiors of all the waiter stations in both restaurants. The exposed wood was raw and absorbent. The lower doors also had peeling laminate. The staff showed the inspector an example modification and stated that the remaining waiter stations would be modified.

Bar-Sundeck

The drain for the ice crusher was routed to the handwashing sink.

Bar-Pool

Two of the refrigeration lines in the technical space below the port speed rail were soiled.

Food Service General-Sailcloth Deckheads

The deckhead over the deck 9 grill area aft beverage station, Sundeck bar, and Sundeck beverage station was a difficult to clean, soft sailcloth material. According to the staff, this will be changed in the March 2012 dry dock.

*General Comment-

The sanitary management and operations in all departments was highly organized and performing well on this evaluation.

Inspection on Dec 23, 2010 | Score: 99

Dining Room-Discovery Restaurant

There was damaged wood surfaces on the drawer fronts and interiors of all the waiter stations in the dining room. The exposed wood was raw and absorbent. The lower doors also had peeling laminate exposing a raw wood underlayer. Staff noted a project for the renovation was planned.

Galley-Room Service Pantry - Beverage Counter

The power cables and water supply tubes were draping on the counters below equipment such as coffee machines, espresso machines, and toaster oven.

Galley-Main Galley - Pastry

The power cable for the counter mounted bread slicer was draped on the counter making cleaning difficult.

Galley-Main Galley - Hot Galley

A large plastic bin of cut, raw spinach was found inside walk-in refrigerator #4d068 with a food temperature between 43 and 45 °F. It was removed immediately and cooled with ice.

Galley-Main Galley - Dishwash

The in-use flight-type conveyor dishwasher had the center upper pre-rinse spray nozzle completely clogged, the far right upper arm spray nozzle clogged and the third upper arm final rinse spray nozzle clogged. This was repaired during the inspection.

Galley-Main Galley - Dishwash

During active use of the flight-type conveyor dishwash machine it was noted that the mounted pre-wash thermometer registered 164 °F, but the tank temperature was measured at 145 °F. The wash gauge displayed 162 °F, but the wash tank temperature measured only 147 °F. There was also a conflict with the content on the wash thermometer gauge and the data plate on this machine, as the gauge required a 150 °F minimum temperature, but the mounted data plate specified a minimum 160 °F wash temperature.

Food Service General-Beverage Stations

There were two slot-head screws fastened into the upper interior of the ice dispensing chute on all the Hoshizaki ice and water dispensers in the beverage stations throughout the ship. The screws were corroding and soiled in most cases.

Food Service General-Beverage Stations

There were two slot-head screws fastened into the upper interior of the ice dispensing chute on all the Hoshizaki ice and water dispensers in the beverage stations throughout the ship. The screws were corroding and soiled in most cases.

Buffet-Crew Mess Beverage Station

The power cable was draped on the counter below the ice and water dispenser.

Galley-Crew Galley - Dishwash

The in-use conveyor dishwash machine had a final sanitizing rinse water pressure of 40 psi. The manufacturer specifies a fresh water final sanitizing rinse pressure of 15-25 psi.

Potable Water-Medical Center

The incubator for the potable water analysis for fecal coliform bacteria was operating at 38.5 °C. The onboard test kit specifies the range of the incubator to be 35 °C with a range of plus or minus 0.5 °F.

DO NOT USE (whirlpool/spa)-Thalassotherapy Pool Aft

There was no health warning sign posted to warn against use by particular susceptible people, such as those who are immunocompromised.

Potable Water-Production

The written record of the calibration check at the start of potable water production was not made consistently since the last VSP inspection.

Potable Water-Cross-Connection Control Program

The deck 2 midship chemical dispensing locker dispenser connections were not listed with the other areas where backflow preventers were installed. Additionally, for a number of the devices in engine and other spaces, the record only listed the location and not the equipment the backflow preventer was connected to.

Other-Deck 9 Grill Area - Aft Beverage Station

The deckhead over this beverage station was a difficult to clean, soft sailcloth material.

Other-Sunset Verandah - Beverage Station

The deckhead over the beverage station was a difficult to clean, soft sailcloth material.

Galley-Windows Cafe Galley

The written time as a public health control plan listed a hot Alto-Shaam cabinet as a hot holding step under time control for back-up foods for the buffet line. The staff noted that this was not used, but the large combination oven in the windows cafe galley was the time control holding unit for all foods prepared there. This unit was not on the written time control plan.

Bar-Sunset Verandah - Bar

The bar top stone surface was damaged throughout from pitting of the top surface, leaving a rough, uneven, and difficult to clean surface.

Inspection on Apr 01, 2010 | Score: 98

Potable Water-Production Logs

On 2/24, 2/26, and 2/27, there were more than four hours between free halogen tests for potable water production. The engine log book showed that the vessel was in port during those times. According to the staff captain, the vessel does not produce water while in port.

Buffet-Windows Cafe -- Starboard Side

A bowl with apples was not under a sneeze shield and there was no serving utensil.

Galley-Windows Cafe

There were a few cracked deck tiles in this area.

Galley-Dishwash Area

There was water inside a clean, upright coffee carafe.

Buffet-Pool Grill

The panels around the bottom of the steam table in the technical compartment were loose, exposing insulation.

Buffet-Pool Grill

The area behind the steam table controls in the technical compartment was soiled.

Buffet-Pool Grill

There was no coving at the juncture between the grills and the deck.

Galley-Specialty Restaurant

The technical space below the upright, reach-in refrigeration unit was soiled.

Galley-Room Service Pantry

There were gaps and open pipe penetrations in the bulkhead side of the technical compartments 4.20 and 4.21.

Galley-Hot Galley

There were gaps around the back panel of the drip tray housing on the grill.

Galley-Hot Galley

The front, upper corners of the grill drip tray housing were heavily soiled.

Galley-Dishwash Area

The second nozzle from the right on the final sanitizing rinse spray arm had an ineffective spray pattern.

Galley-Garde Manger

According to the staff, one of the reach-in refrigeration units and the two undercounter refrigeration units below the cold well were on time control. However, these units were not listed on the time control plan and only the reach-in refrigeration unit was labeled for time control.

Buffet-

The bulk milk dispensing tube was not cut on the diagonal.

Room Service-Deck 5

Two clean, upright coffee carafes were wet inside. In addition, a soiled carafe was stored with clean carafes.

Bar-Pool

There was a large opening at the back, left, bottom corner of the technical compartment below the speed rail.

Other-Deck 9 Storage Locker

Decorations were stored directly on top of boxes of crackers and condiments. A container with bags of cereal was stored on the deck. A container with bags of ketchup was stored on the deck. A bowl with ice cream cones partially covered by plastic film was stored adjacent to decorations. A container of ice cream cones was stored on the deck.

Other-Deck 9 Storage Locker

Items were stored on the deck in this locker, making the deck difficult to clean. In addition, the deckhead was not finished and there were exposed duct lines and lagging.

Other-Deck 9 Storage Locker

The shelves used for food storage were made of raw wood.

Other-Deck 9 Storage Locker

There were two small flies in this locker.

Other-Deck 9 Storage Locker

A bottle of liquid cleanser was stored on the deck next to a container of ketchup bags. Several hand sanitizer refill bottles were stored on the shelf above the container of ketchup bags.

Bar-Aft Outdoor Beverage Staton

There was a soft sailcloth directly above the beverage counter.

Housekeeping-Outbreak Prevention and Response Plan

Disinfection of the passenger and crew launderettes was not mentioned in the plan.

Integrated Pest Management-

There were no active (pro-active) inspections conducted at night. The log for this monitoring had a note requiring one monthly inspection at night.

Potable Water-

The sample locations for the distribution system E. coli tests were the same each month. The vessel was conducting approximately 20 tests per month.

Medical-

The electronic recording system listed the same date and time for the 24-hour and 48-hour interviews for a close contact of a crew member who had gastrointestinal illness during the February 24 to March 8, 2010 cruise. There was a paper record for both the 24-hour and 48-hour interviews, but the dates had been edited. It was unclear which dates were correct.

Potable Water-Thalasso Therapy Pump Room

Several connections to the potable water system were not listed in the cross-connection control program, including the hose connections at the dosing stations for bunkering, production and distribution systems. Additionally, the garbage can washing machine in the garbage room, the hose connection in the photography laboratory, the hose connection in the thalasso therapy pump room, the hose connection near tank HFO 1223, and the hose connections in the engine workshop were not listed.

Potable Water-

The potable water line supplying the hose connection in the engine workshop near the sink was not fitted with a backflow prevention device.

Potable Water-Thalasso Therapy Pump Room

The recirculation lines in the thalasso therapy pump room were striped light blue. The potable water lines in the room were striped dark blue. The vessel was using the same light blue to stripe potable water lines in other locations such as the engine workshop. The potable water lines were not painted or striped blue at the chemical dosing stations for production and bunkering in the engine room. The potable water line near tank HFO1223 was not painted or striped blue. The potable water lines in the photography laboratory were not painted or striped blue.

Housekeeping-Outbreak Prevention and Response Plan

The plan defined OPP Level 2 as a percentage of illness among passengers or crew members, but then went on to state, "On small ships (JR & QS) and cruises longer than 7 days the threshold to move to OPP Level 2 is 1.0% for guests or having "6 in 6" cases (6 cases in 6 hours)." It was not clear what the trigger was for OPP Level 2 on small ships with respect to crew illness.

Inspection on Jan 03, 2010 | Score: 98

Medical-Medical - Records

The output report for the standardized gastrointestinal illness surveillance log is missing the cabin number. The cabin number can be found thru a different mechanism in the electronic medical database, as it is entered as part of the GI surveillance log data.

Potable Water-Potable Water - Tank Coating Documentation

During a planned maintenance on 30 April 2009, potable water tank #2222 was partly coated in areas of deterioration with a two component epoxy from the same manufacturer. The first component (Interline 925) had a certification for potable water tanks that was found thru an internet search onboard and printed, but the second (Interline 974) was certified according to the manufacturer by both the Norwegian Institute of Health and WRC BS6920, Part 1. There was no record of same and we could not retrieve such a document from an internet search of either approval. Lastly, the written record of the use of these products for the 30 April re-coating did not include a statement that the paint was applied, dried, and cured according to the manufacturer's recommendations.

DO NOT USE (whirlpool/spa)-Whirlpool Spas 1 and 2 - Records

The manual record for the daily monitoring of halogen and pH on whirlpool spas 1 and 2 noted only one reading for both on the log form, so one value was given for both whirlpools, rather than the actual values for spa #1 and another page with actual values for spa #2.

Bar-Martini Bar

There was missing sealant along sections of the bar top, where the stone pieces joined, which left a difficult to clean seam.

Provisions-Fish

The deck was soiled below the deck stands along the port deck/bulkhead juncture.

Provisions-Meat Freezer

There was frozen condensation on the deckhead throughout. A few boxes of frozen foods had small ice mounds on the top. One box had frozen liquid on two sides.

Provisions-Meat Freezer

There was frozen condensation on the deckhead throughout. A few boxes of frozen foods had small ice mounds on the top. One box had frozen liquid on two sides.

Provisions-Meat Freezer

There was a mound of frozen liquid from a joint in the condenser drain to the deck below. The deck in this area was covered with ice from the bulkhead/deck juncture out to approximately 0.5 meters. No foods were stored in this area.

Preparation Room-

There were a few damaged deck tiles in this area.

Provisions-Dry Stores

The deck was soiled below the deck stands at the deck/bulkhead junctures.

Provisions-Dry Stores

A few deck tiles were damaged at the entry door and at points were the deck stands contact the deck.

Provisions-Liquor Stores

The deck was soiled below the deck stands at the deck/bulkhead junctures.

Galley-Dishwash

The final rinse temperature gauge was reading in excess of 220°F. The final rinse temperature at the plate surface was measured at 170°F, there was no steam noted during the final rinse cycle, and the final rinse spray pattern was correct with no clogging observed, indicating that the mounted thermometer may be inaccurate.

Galley-Dishwash

The grout around the stainless steel/tile juncture below the clean end was recessed.

Buffet-

There was a large, covered hotel pan of butter pats on the upper shelf of undercounter refrigeration unit 3.2 with an internal temperature of 45°F. The pan was immediately placed in the blast chiller.

Galley-

The pipe insulation was damaged in technical space 3.5.

Galley-

The floor was soiled in technical space 3.6.

Galley-Meat Preparation

The deck below technical space 4.25 was soiled at the deck/bulkhead juncture.

Galley-Meat Preparation - Walk-in Refrigerator

Raw ground beef was stored above whole cuts of raw beef. This was immediately corrected.

Galley-Meat Preparation

The deck below the pulper was soiled. Per staff the pulper is not used.

Galley-Pastry/Bakery

There were a few damaged deck tiles and some recessed grout in this area.

Galley-Pastry/Bakery

The proofer oven was posted "Out of Service". Per staff, the vessel has been waiting for parts for more than 4 months.

Galley-Pastry/Bakery

The stack oven interior lights were not functioning.

Galley-

There was excessive sealant around the technical control panel cover.

Galley-Hot Line

There were two damaged plate covers. They were discarded.

Galley-Garde Manger

The interior of the four refrigeration unit technical spaces were soiled.

Galley-Garde Manger

There were a few damaged tiles and recessed grout near the Buffalo chopper.

Room Service-

The outer door to the open deck area was pinned open.

Room Service-Wine Cellar

There was a void space in the pipe penetration where the multi-flow lines had been removed.

Dining Room-

A few of the green silverware racks had the eating utensils stored with the mouth contact ends facing up.

Buffet-Windows Cafe

There was loose insulation and other debris on the floor of the technical space below the port soup kettle.

Galley-Dishwash

The final rinse temperature gauge was reading in excess of 220°F and steam was being released from the final rinse spray nozzles. The final rinse temperature was measured at 170°F at the plate surface.

Buffet-Windows Cafe

The coving installed along the juncture of the buffet counters on the passenger side at the port and starboard soup stations had failed. There was a small open seam at this point where the coving material met with the wooden kick plate.

Buffet-Windows Cafe - Outdoor Aft Beverage Station

There was a soft sail cloth directly above the beverage counter. The large gaps between the cloth sections allow debris to fall from the area above.