Inspection on Jan 22, 2015 | Score: 92

Other-Blue Iguana Cantina - Pantry

Inside the walk-in refrigerator were three large hotel pans filled with fresh cream. One pan had a 7 day discard label dated 21-27 January, but the other two pans had no discard labels affixed.

Other-Blue Iguana Cantina - Pantry

There was a large hotel pan of a black bean and corn salsa inside the walk-in refrigerator with a 22-29 January production and discard date. Staff stated that the black beans were cooked on board, and a review of the cooling logs revealed they were cooked and cooled on 20 January, so the combined salsa product should have been dated for discard based on that first ingredient.

Other-Blue Iguana Cantina - Service Counter

On the open counter were two bowls of shredded cheese, one bowl of cut tomatoes, one bowl of cut tomatoes and salsa, and one bowl of cut lettuce, all of which were on time control. None of these bowls were labeled with 4 hour discard times.

Buffet-Lido Forward Beverage Station

At the starboard side beverage station there was heavy dust soil along the deckhead light fixtures and the false wooden beams near the bulkhead behind.

Buffet-Lido - Comfort Kitchen

At the center counter there were two bowls of individually wrapped butter squares on the passenger self-service side and one tray of individual bowls of whipped butter under time control, and none were on a physical holding unit. None of the containers had 4 hour discard labels affixed.

Galley-Lido Galley - Pot Wash

The in-use hot water-sanitizing sink had a water temperture that measured 175 °F, but the mounted thermometer registered a temperature of 166 °F.

Buffet-Lido Galley - Sweet Spot Counter

A full tray of vanilla custard danish were set on the counter for passenger self-service under time control without a four hour discard label affixed. Based on the ingredient list for the custard top filling, there was skim milk and dry egg yolk in the preparation by the manufacturer.

Other-Pizza Pirate - Service Counter

There was food residue present on the previously cleaned port side back bulkhead. There was a crevice where the bulkhead tile grout was recessed on the starboard side bulkhead.

Recreational Water Facilities-Thalasso

The rescue hook was not long enough to reach the deepest portion of the pool plus two feet outside the edge of the pool and it was telescoping. This was corrected.

Dining Room-Blush Dining Room- Staboard Soup Station

The light intensity was around 90 lux at the handwash station. This was corrected.

Galley-Hot Galley

Water condensate had accumulated on the deckhead above the mobile ovens. No dripping was observed.

Galley-Bakery

Standing water was observed on the deck under the mixer.

Galley-Port Dishwash

Around 30 waiter trays were very worn and the plastic material was peeling, exposing the metal underneath, and causing these surfaces to be difficult to clean.

Dining Room-Steakhouse

The light intensity could not be raised to 220 lux at the Steakhouse waiter station.

Galley-Steakhouse

Standing water with black particles and food residue was observed below the grills in the technical space. This area was closed and previous cleaned.

Galley-Steakhouse

At least 15 cooling logs showed cooked potentially hazardous food, such as lobster stocks, glazes, and escargot, being cooled to a temperature of above 70°F within in a 2-hour time period in the past 30 days. The logs documented temperatures between 72-80°F as the cooled temperatures within 2 hours of the cooling process.

Galley-Fat Jimmy's C-Side BBQ

No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection, and staff reported it was only open during sea days. No food was stored at the outlet. This was written on the previous 2 VSP inspection reports. Staff showed drawings which indicated ventilation, deckheads, and passenger handwashing stations would be added to the food outlet and the renovation is still pending.

Galley-Fat Jimmy's C-Side BBQ

The sneeze shield and food counters were wet as a result of the rainy weather and no deckhead protection.

Galley-Fat Jimmy's C-Side BBQ

No deckhead protection was installed for this outside food preparation outlet. This outlet was not open during the inspection and no food was exposed, but staff stated this outlet was open during sea days. This was noted on the previous 2 VSP inspection reports.

Inspection on Jun 07, 2014 | Score: 95

Buffet-Lido Port Comfort Food Line

The soap dispenser for the handwash station was full but did not dispense soap when activated.

Galley-Cucina Italian Restaurant

The technical compartment for the upright refrigerator 11CDC-2 was soiled with dust, debris, and standing water.

Galley-Cucina Italian Restaurant

The previously cleaned drip tray housing for the flattop grill was soiled with food and grease residue.

Pantry-Nightclub

The deckhead exhaust vent in front of the ice machine had a significant accumulation of dust.

Bar-Red Frog Bar

The deckhead ventilation slots were heavily soiled with an accumulation of dust.

Bar-Tides Bar Storage Locker

This locker was not properly constructed for food equipment storage. The bulkheads and deckhead were not finished or easily cleanable and the locker had exposed pipes. Three lexan containers of food service equipment (drinking straws, glasses, etc.) were stored in this locker.

Bar-Tides Bar Storage Locker

This locker was not properly constructed for food equipment storage. The bulkheads and deckhead were not finished or easily cleanable and the locker had exposed pipes. Three lexan containers of food service equipment (drinking straws, glasses, etc.) were stored in this locker.

Room Service-Room Service Office

A box of single-service drinking cups were stored on the deck.

Pantry-Taste Bar

The back left light behind the ice machine was burnt out resulting in a light intensity less than 110 lux behind and around the ice machine.

Bar-Red Frog Bar

The far left beer tap was soiled inside with a white foam residue when checked with a drinking straw. According to staff the beer tap was cleaned after use the previous night.

Galley-Fat Jimmy's C-Side BBQ

No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. This was written on the previous VSP inspection report.

Galley-Fat Jimmy's C-Side BBQ

No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. This was written on the previous VSP inspection report.

Galley-Lido Warewashing

The soap dispenser for the flight-type dish machine was empty during operation. Little to no soap bubbles were observed in the wash tank.

Galley-Lido Pot Wash

The exhaust vent above the three compartment sink and above the mechanical pot wash was not properly extracting steam being produced by each. Condensation was accumulating on the air vent cover over the soiled landing area.

Galley-Sea Dogs

The retractable umbrella deckhead was not constructed from a hard material but from a soft vinyl material. The umbrella was in poor repair and ripped in one area.

Pantry-Captain's Pantry - Deck 8

The compartment holding the handle of the espresso machine was soiled inside with old coffee grounds. The machine was not in use during the inspection and had been previously cleaned.

Pantry-Captain's Pantry - Deck 8

One slotted fastener was inside the top compartment holding the handle. The fastener was soiled with coffee grounds.

Pantry-Captain's Pantry - Deck 8

The slotted fastener inside the top compartment holding the handle was soiled with coffee grounds. The machine was not in use during the inspection and had been previously cleaned.

Pantry-Captain's Pantry - Deck 8

The light intensity was less than 110 lux behind the expresso machine. Staff showed the inspector the requisition dated 17 May 2014 indicating additional light bulbs were ordered and were to be installed in this area.

Recreational Water Facilities-Water Park

Since the last inspection in March 2014, a review of the halogen analyzer-chart recorder charts indicated many days where some areas of the Water Park were chlorinated at less than 2.0 ppm for one or more hours while the facility was in operation.

Recreational Water Facilities-Water Park

Some areas of the Water Park were chlorinated at less than 2.0 ppm for one or more hours while the facility was in operation for numerous days. The halogen analyzer-chart recorder charts had been reviewed and signed by a supervisor.

Galley-Aft Hot Service Line

There were three different hotel pans filled with what appeared to be previously cleaned small bowls and serving cups that were set on the hot serving line or on the overshelf for the line. Many of the different size and type serving dishes inside these hotel pans had clear food particles on them. When asked if they were for the breakfast service, staff stated that these were soiled and were meant to be in another place. As found they were in positions around food and clean plates and bowls which were for plating food.

Galley-Aft Hot Service Line

During active breakfast service and throughout the serving line the top shelf over the counter was used to store stacks of previously cleaned plate covers. The long top shelf was soiled with dust debris, food debris, and oil residue in some sections.

Dining Room-Blush - Starboard/Aft Pantry

The handwash sink for the beverage station was blocked by a dining room chair that was set in front of the basin.

Dining Room-Blush - Starboard/Aft Pantry

The top exterior surface of the forward juice dispenser was soiled with a layer of dust debris beyond one day's accumulation.

Galley-Entry from Blush Dining Room - Dishwash

The handwash station at the soiled dishware drop-off was blocked by a small broom and long-handled dust pan stored in front of it, and a large serving tray filled with dirty dishware, which was set beyond the end of the soiled landing table and partly blocked the sink.

Galley-Dishwash

Staff were testing the in-use flight-type conveyor dishwash machine by placing the thermometer on a rack and placing that rack in a position they described as the final rinse, but in fact was directly below the machine's auxiliary rinse. The conveyor moved the rack to the final sanitizing rinse immediately following, but staff never isolated that compartment to get the actual dish level final rinse temperature. The thermometer values presented from the ship staff were 170-172 °F. The temperature values from holding a thermometer in the final sanitizing rinse were 160-161 °F. All temperatures were taken using two of the ship's thermometers.

Galley-Garde' Manger

Some small bits of food debris were noted on the lower part of the slicer blade and guard for the previously cleaned counter model slicer.

Galley-Main Galley Hot Galley

Two raw pork roasts were in an active cooking state inside a combination oven with two other pans of cooked bacon bits. The oven was not pre-warmed as none of the pans were warm to the touch, and the setting of the oven temperature registered 100 °F and timed for 1 hour 30 minutes. A food temperature internal to the roasts was 61 °F and the highest temperature on the outside edge of the meat was 82 °F.

Inspection on Mar 15, 2014 | Score: 97

Galley-Fat Jimmy's C-Side BBQ

There was no deckhead protection in this outside food preparation outlet.

Pantry-Deck 7 Forward Starboard Pantry

There was a clothes hanger and glass debris on the deck under the cabinets. This was corrected.

Pantry-Captain's Pantry

The light intensity behind and around the ice dispenser and the espresso machine was less than 110 lux.

Pantry-Captain's Pantry

The espresso machine had four slotted fasteners in the food splash zone. This was corrected.

Recreational Water Facilities-Crew Whirlpools/Smoking Area

A large tray full of bottles and cups soiled with coffee, juice, cigarettes, and other debris was on the deck.

Bar-Time Control Plans

The time control plan at the Red Frog Rum Bar stated that the discard time was 3:00 pm but in the cold well, the discard time on the labels of the sour mix bottles, which contained egg whites, was 4:14 pm. Also, the time control plan at the Blue Iguana Bar stated that the discard time was 3:00 pm but in the cold well, the discard time on the labels of the sour mix bottles, which contained egg whites, was 3:30 pm.

Galley-Fat Jimmy's C-Side BBQ

There was no deckhead protection in this outside food preparation outlet. This was a repeat violation.

Buffet-Blue Iguana Cantina Beverage Station

A tray of numerous previously cleaned yellow plastic cups out for passenger service were dripping wet. A lot of water was on the tray on which these inverted cups were stored.

Galley-Mongolian Omelet

The soap dispenser was broken at the left handwashing station. The dispenser was full, but the activator button did not provide any soap.

Galley-Dishwash Machine

On the conveyor dishwash machine, the electrical control panel showed a red alarm display. Crew members in the area continued to send dishes through the machine. The control panel stated the final rinse water flow was high. The technician stated the water was pumped from the engine room 10 decks below. A visual inspection of the final rinse nozzles did not indicate an unusual flow pressure.

Galley-Glasswash Machine

The temperature of the water in the wash tank of the flight-type glasswash machine was 204-208°F as measured by the inspector and crew member. The electrical control panel indicated that the temperature was 160-170°F. This temperature difference suggested that the gauge was not working properly. This was corrected.

Galley-Glasswash Machine

The curtain between the prewash and wash compartments was soiled with an old brown residue. The machine was in use during the inspection.

Galley-Comfort Galley Potwash Area

There was dried food debris at the bottom of the uncovered waste receptacle of the handwashing station. The area was not in operation during the inspection.

Other-Sea Dogs

The umbrella deckhead was soiled with dust. The venue was not in operation during the inspection. Staff stated the umbrella gets cleaned when the venue closes. Also, staff stated that the umbrella would be cleaned the evening of the inspection while at sea and open for service the next day without being cleaned prior to operation.

Other-Guy's Burger Joint

The door leading to the pantry was open when the inspector arrived to the area. Clean items were stored and food preparation was occurring in the pantry. Staff stated the door had been opened so the inspector and accompanying crew could enter the pantry. After more than one hour later, the inspector returned to the area and the door was still open.

Medical-Close Contacts

There were several instances when it was unknown if all the close contacts for acute gastroenteritis (AGE) reportable crew members had been interviewed. For example, during the March 9-15 cruise, there were documented interviews for the cabin mate and persons the reportable crew member was sharing a bathroom with, but it was unknown if they had a boyfriend, girlfriend, or any other close contacts. This also occurred on March 2 and 8, February 9, 16, 25, 26, 27, and 28. According to the staff, interviews of boyfriends and girlfriends or any other close contacts were only documented if they were a roommate of the reportable crew member or if they shared a bathroom with the reportable crew member. On February 17, there was only documentation that an interview was conducted of a roommate of a reportable food worker, but it was unknown if they had any other close contacts.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

During the last five cruises, many of the fields for number of vomiting episodes on the AGE log were blank for both passengers and crew. According to the staff, if an individual does not have any vomiting episodes this column on the AGE log is left blank and the data has to be manually entered. The inspector verified that the passengers and crew members on the AGE log with missing data in the number of vomiting episodes column did not have any vomiting. If an individual had at least one episode of vomiting, this was recorded on the AGE log.

Buffet-Crew Mess Beverage Station

The posted time control plan for the milk in the refrigeration compartment of the coffee machine stated that the black and blue carafes/pots should be rotated every four hours, but these carafes and pots were not used on this station. This outlet was open for more than four hours. No milk was in the compartment of the coffee machine during the inspection, but the beverage station was open. The time control plan was updated during the inspection.

Dining Room-Staff Mess Waiter Station

A crew member was observed placing her already opened water bottle on the clean side of the waiter station while she washed her hands at the crew handwashing sink at the entrance to the buffet. There were at least 10 clean trays stored on top of the clean waiter station.

Buffet-Crew and Staff Mess

Hamburgers, cheeseburgers, and eggs cooked to order were offered on the buffet line. These food items were identified with an asterisk and there was a consumer advisory statement, but the signs at these outlets did not state these foods were cooked to order.

Galley-Sapphire Wine Cellar

There was one slotted fastener in the ice thickness probe panel in front of the ice cuber panel of the deck-mounted ice machine.

Galley-Starboard Beverage Station

There was a brown residue in one of the dispensing nozzles and old food residue on the food-splash panel of the previously cleaned juice machine.

Dining Room-Sapphire Dinner Menu

There was grilled flat iron steak offered cooked to order on the dinner menu, but this food item was not identified with an asterisk. There was a consumer advisory statement on the menu.

Dining Room-Sapphire Pantries

In the starboard lower level coffee station, the light intensity was less than 110 lux to the left side of the espresso machine. In the port forward lower level juice station, the light intensity was less than 220 lux in front of the juice machine. Both of these areas were written on the previous inspection. A lighting requisition dated February 15 was provided to the inspector indicating lighting had been ordered for these areas. Additional lighting issues were identified: (1) in the port upper level juice station, the light intensity was less than 220 lux in front of the ice machine; (2) in the starboard upper level coffee station, the light intensity was less than 220 lux in front of the espresso machine and less than 110 lux behind the coffee machine. Also, the light intensity was less than 220 lux in the equipment storage room near that juice station. An email dated March 7 provided to the inspector indicated some of these areas were identified by the staff, but there was no documentation provided stating lighting was ordered for the additional lighting deficiencies found in these areas.

Preparation Room-Potato Room

There was one slotted fastener in each of the removable liners in the food-contact area of both of the potato peelers. This was written on the previous inspection. The rest of the slotted fasteners in these units were corrected since the last inspection.

Inspection on Jun 30, 2013 | Score: 90

Medical-Reporting

On 22 June, an Assistant Team Waitress had an onset of AGE symptoms at 09:15. According to her medical paperwork, these initial symptoms consisted of 3 episodes of diarrhea and stomach cramps, with the last symptom '10 minutes ago at 09:15.' According to the StarDocs medical surveillance system, her initial symptoms consisted of 4 episodes of diarrhea and stomach cramps and she was prescribed antidiarrheal medication at 09:30. According to StarDocs, she continued to have AGE symptoms on 23 June, was symptom-free on 24 June at 07:59, but experienced her last symptom on 22 June at 17:00. The start time of medical isolation indicated 22 June at 09:29. It appeared this crew member was not restricted from work for at least 48 hours once symptom-free.

Galley-Soiled Drop-Off Area

A crew member was observed either drinking or washing his face with water from the handwash station.

Galley-Dishwash Area

Near the soiled end of the dishwash machine, the bucket fill tap of the handwash statiion had a continuous leak.

Galley-Dishwash Area

The light intensity was less than 220 lux at the handwash station at the clean end of the dishwash area.

Galley-Dishwash Area

On the 'To Be Checked' table in the dishwash area, some of the silverware was soiled with food debris. All of the silverware had been cleaned and sanitized. During the inspection, this table was not actively being checked for the cleanliness of plates and utensils.

Galley-Ice Machine

Inside the upper compartment of the ice machine, the lower portion of the back side of the plastic cuber panel was soiled with a brown material. The machine was cleaned and sanitized on 11 June.

Galley-Potwash Area

The light intensity was less than 220 lux at the soiled landing of the potwash area.

Medical-Report Submission

On a few occasions, the 4-hour report was submitted although there were no changes from the 24-hour report. Also, on a few occasions, the 24-hour and the 4-hour report were submitted, even though the ship was sailing between U.S. ports and the number of acute gastroenteritis (AGE) reportable cases was less than 2% among passengers or crew members.

Medical-Report Submission

No AGE report was submitted prior to arriving in San Juan, Puerto Rico when the ship sailed from Grand Turk. The ship departed Grand Turk on 24 June and arrived San Juan on 25 June.

Medical-Reporting

On a few occasions, the patient was listed as nonreportable, but the medical paperwork did not contain any notations related to any underlying conditions. For example, on 21 June, an Assistant Waiter experienced 2 episodes of diarrhea, stomach cramps, and headache, and was listed as nonreportable. When the inspector asked the medical staff if 2 episodes of diarrhea was normal for this individual, her response was that she didn't know and didn't ask the crew member. On 17 June, a Stateroom Steward experienced 2 episodes of diarrhea and stomach cramps, and was listed as nonreportable. The medical paperwork did not contain any notations related to any underlying conditions.

Medical-Reporting

On a few occasions, a patient reported to the medical center with AGE symptoms that were consistent with the nonreportable definition. However, as the patient was followed up by the medical staff, the patient reported additional symptoms, but these were not added to the AGE surveillance log. This possibly resulted in under-reporting of AGE cases. For example, on 18 June a Hotel Steward experienced initial AGE symptoms of 2 episodes of diarrhea and was listed as nonreportable. When the medical staff contacted this patient on 19 June at 09:13, the patient stated he had an additional episode of diarrhea last night. On 20 June at 08:19, the patient was symptom-free and was returned to work. On 20 June at 13:52, StarDocs stated this patient's symptoms started again in the morning hours. The patient experienced another episode of diarrhea. This additional symptom was not included in the AGE surveillance log. The medical staff concluded this patient was falsifying his symptoms. Throughout the follow-up, this patient became a reportable AGE case. A similar situation was written on the previous inspection.

Medical-Report Submission

On 29 May at 06:16, the 24-hour report was submitted, but the wrong arrival port was included. The ship arrived 30 May in Saint Thomas, U.S. Virgin Islands, but the report indicated San Juan, Puerto Rico. The ship departed Saint Maarten on 29 May and arrived Saint Thomas on 30 May.

Dining Room-Sapphire Restaurant

In the pantries, the light intensity was less than 110 lux between the juice machines and the ice/water machines, less than 220 lux in front of the juice machines, and less than 110 lux between the espresso machines and the side bulkhead.

Galley-Center Galley

Excess steam escaped from around the doors of some of the combination ovens. This included the aft line unit and the forward line left unit.

Medical-

The medical staff did not demonstrate knowledge on the operation of the StarDocs medical surveillance system, possible resulting in under-reporting of AGE cases. For example, a patient's underlying medical condition was not assessed and additional AGE symptoms were not tabulated into the AGE surveillance log. Also, staff were unsure of which U.S. ports required medical report submissions, often submitting multiple reports when unnecessary.

Potable Water-Deck A - Laundry Filling

The air gap for the relief vent of the laundry filling reduced pressure assembly located near cabin A-636 was not at least 25 millimeters (1 inch). A pipe was located under the relief vent to catch draining water and was hard plumbed into piping that went through the deck below.

Recreational Water Facilities-Safety Signs

For the two large slides, there were no safety signs at the entrances where passengers access the slides. Safety signs were located in the water park area near where the slides end.

Other-Deck 9 - Crew Stair 120 Corridor

Two soiled portable plastic coffee dispensers were stored on the deck in front of the elevators.

Galley-Pastry

A slotted fastener on the mixing head of the portable counter mixer was soiled with old food residue.

Galley-Pastry

The mixing head of the portable counter mixer had 2 slotted fasteners.

Preparation Room-Potato Room

The left potato peeler had 2 slotted fasteners in the food contact area. The right potato peeler had 4 slotted fasteners on the inside food contact surface. The removable plastic liner for the potato peeler also had 1 slotted fastener.

Provisions-Fruit Room 19

An unused metal storage rack was hung on another food storage rack in a manner where the feet were in contact with boxes of food.

Buffet-Market Place

There was a number of utensils including plates, bowls, ramekins, and silverware out for passenger service that were soiled with food residue. There was also a linen wrapped silverware with a long hair touching the cutlery. All of these items were taken to the dishwash to be rewashed.

Galley-Cantina

The large uncovered waste receptacle on the deck next to the food preparation table was soiled inside with a large quantity of food debris. The area was unattended at the time.

Dining Room-La Cucina Beverage Station

There were 4 slotted fasteners in the food splash zone of the Scharf coffee machine. This was corrected during the inspection.

Dining Room-La Cucina Beverage Station

The 4 slotted fasteners in the food splash zone of the previously cleaned Scharf coffee machine were slightly soiled.

Other-Deck 12 Hot Dog Cart

There was no sign stating 'wash hands often,' 'wash hands frequently,' or similar wording posted over the handwashing sink. Also, there was no supply of soap.

Other-Deck 12 Hot Dog Cart

There was no coving at the back bulkhead/deck juncture behind the food preparation counter on the worker side.

Other-Deck 12 Hot Dog Cart

There were no sneeze guards protecting the food preparation counter. Guests stand in front of the cart to order hot dogs.

Room Service-Lighting

The light intensity was less than 110 lux behind and around the counter-mounted equipment at the coffee station.

Room Service-

The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.

Bar-Taste Bar

The two previously cleaned and not in use portable food heaters were soiled by the heating elements with food residue.

Pantry-Ocean Plaza

A large uncovered waste receptacle at the prewash station was soiled inside with soiled cups and food debris. The area was unattended at the time.

Bar-Plaza Cafe

A large uncovered waste receptacle on the deck in front of the far left coffee machine was soiled inside and completely filled with a large amount of soiled cups, a milk container, and food debris. The area was active, but no passengers were present at the time.

Galley-Fat Jimmy's C-Side BBQ

The shelves inside both previously cleaned portable refrigerators were soiled with food residue.

Other-Cherry on Top

There was no coving on the bulkhead/deck junctures. Also, the coving at the wooden storage shelves/deck juncture was made from a soft material. There was a large amount of candies stored inside this area.

Galley-Fat Jimmy's C-Side BBQ

There was no deckhead protection in this outside food preparation outlet.

Other-Cherry on Top

The time control plan stated an initial set-up and discard time for embarkation days to be 11:00 - 15:00, but the staff stated that at that time the venue was not in operation. The venue would open around 16:30.

Galley-Dining Room Menu Locker

There was a gummy bear candy and several paper sheets and menu covers on the deck below the storage racks. The area was not in operation during the inspection.

Galley-Garde Manger

Both previously cleaned food slicers had a slight build-up of food residue under the backplate next to the exit path of the food from the slicer blade.

Galley-Variance - Chef's Table

The approved variance stated that all participants were going to be handed a questionnaire of transmissible diseases and that the list of participants were going to be cross-referenced with the AGE log on the day of the event. There was one participant's questionnaire that was dated, but was not signed by the participant, making it impossible to match it to the list of participants. Also, the questionnaires had signatures and cabin numbers, but there were instances where an unreadable signature and a cabin number was not enough to cross-reference to the participant list. The current documentation kept by the ship for the past events made it unclear on how it would verify participants were not on the AGE log.

Inspection on Dec 02, 2012 | Score: 100

Medical-Electronic Data Illness Log

One food employee during the voyage from 6 November to 15 November presented to medical with 1 diarrhea episode on 9 November and hours later experienced 5 episodes of vomiting and diarrhea, but was not listed as reportable. On 9 November, the employee was issued anti-diarrheal medication and sent back to her cabin. A follow-up telephone call on 10 November revealed additional vomiting and diarrhea symptoms; at this time the crew member was placed in isolation. The isolation however, was only for 24 hours after the last symptom rather than 48 hours which is required for food handlers. The percentage of GI cases for passengers and crew during this voyage was 2.21% and 0.59% respectfully.

Buffet-Lido - Market Place - Omelet Station

The buffet area was operating under a Time Control Plan, instead of a Temperature Control Plan. The plan, however, was in a plastic folder in the cabinet instead of being posted for crew ready-reference. The folder also contained an older Time Control Plan, as well as the current plan. The plans specified different set up times. Time labels were being used on individual products that reflected the overall batch time, even though the time control plan indicated no more than four hours total between set up and discard. For example the small bowl of ham, at the omelet station held approximately 5 ounces of diced ham and the label indicated that it was set out at 5:55 AM and current time was approximately 8:45 AM. The staff showed the backup pan of ham which was under time control was also marked with the 5:55 AM set up time. Time control plan indicated labels would be used if the time open exceeded 4 hours. The staff posted the current plan before the inspection team left the area.

Buffet-Lido - Market Place - Forward Port Beverage Station

The water supply line to the coffee machine had a substantial leak at a joint in the technical space cabinet. Water was discharging to the deck drain in the cabinet.

Buffet-Lido - Market Place - Catina

The time control plan indicated that the area's breakfast service set up was at 6:45 AM. The food labels on the cold products indicated that they had been set up at 5:45 AM. The manager indicated that they had been placed in the backup time control refrigerator at 5:45 AM, which also had a 6:45 AM set up time specified on the ship's time control plan.

Galley-Lido - Market Place - Hot Galley

The wide open seam between the left tilting kettle support and the adjacent bulkhead was difficult to clean.

Pantry-Deck 7 - Port and Starboard

The ice machines in pantries across from cabins 7270 and 7271 had black sediment in the recirculating ice water bath.

Provisions-Stores Room 3&4

Boxes of equipment such as wine glasses and cocktail shakers were stored directly on the deck. This was corrected.

Galley-Chef's Storage Locker

A bottle of bleach and another chemical bottle were stored in this locker along with single-use items such as cups, cardboard plates, and bamboo skewers.

Galley-Dishwash Area

The data plate for the rack conveyor machine indicated speed in racks per hour instead of minimum transit time. This was corrected.

Pantry-Night Club

The crew toilet room for the bar and steakhouse galley did not have a sign advising users to use a paper towel to open the door.

Pantry-Plaza

There were a few coffee cups and lids in the handwashing station waste receptacle.

Bar-Blue Iguana

Tambourines and other instruments were stored on the back bar counter next to bottles and drink mixing utensils. According to the staff, these are used by passengers during service. The instruments were moved to a neutral storage cabinet.

Other-Cherry on Top

There was no coving behind the counter at the deck/cabinet juncture in front of the display case. During service, items such as truffles are kept in the case and the items are served by the counter staff. In addition, there was no coving at the deck/cabinet juncture in front of the self-service candy display.

Other-Cherry on Top

There was no handwashing station in this area. Staff serve items such as truffles from a display case and refill the self-service candy display case.

Other-Cherry on Top - Store Room

There was no coving at the deck/bulkhead juncture and bags and boxes of candy were stored in this room.

Other-Cherry on Top - Store Room

There was some exposed raw wood on the wooden storage shelves.

Other-Cherry on Top - Store Room

A broom, dustpan and small vacuum cleaner were stored in the this room along with candy and single-use items.

Other-Cherry on Top

Cleaning chemicals were stored in the space below the utility sink, but there was no label on the cabinet.

Other-Cherry on Top

A small bottle of polish was stored in the space below the utility sink. This was removed.

Other-Cherry on Top

A box of plastic tubing for the sugar dispensing machine was stored less than six inches above the deck. This was corrected.

Other-Cherry on Top - Store Room

Three portable hanging racks of clean tuxedos, shirts, and other clothing items were stored in this room and some of the hangers and garment bags were in contact with packaged candy. According to the staff, the clothing would be distributed after embarkation.