Inspection on Jan 24, 2015 | Score: 92

Buffet-Lido Mongolian Line

A hotel pan of liquid egg was on the food preparation counter on time control and had no discard label. The liquid egg was discarded.

Galley-Deli

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.

Galley-Center Galley

Water from an unknown source was constantly dripping on the deck and in front of the deep fat fryers.

Galley-Extension Galley

Inside upright refrigerator R9-26, a tray of individually wrapped butter had internal temperatures of 58-63°F. The ambient temperature of the refrigerator was below 41°F. The butter was discarded.

Galley-Buffet Pantry

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

Galley-Potwash

The final rinse temperature of the in-use hood-type potwasher reached a maximum of 157°F on two different checks when measured by the staff and VSP inspector thermometers. Staff stated that temperatures were acceptable several hours ago when they first checked the machine. The final rinse gauge was measuring 180°F and spray patterns were found acceptable. The machine was stopped for repairs.

Galley-Glasswash

The wash tank temperature of the in-use rack-type glasswasher was 166°F. However, the wash temperature gauge was measuring 141°F. Staff stated they knew that the gauge was faulty. The gauge was repaired during the inspection.

Buffet-Lido Aft Beverage & Ice Cream Station

At least two previously cleaned and out for service ice cream cups were soiled with food residues. An additional cup had a small fly on the food-contact surfaces. The cups were sent to be rewashed and sanitized.

Buffet-Lido Aft Beverage & Ice Cream Station

A cup had a small fly on the food-contact surfaces. The cup was sent to be rewashed and sanitized.

Pantry-Versalles Bar

In the upper compartment of the ice machine, areas behind the cuber panels were heavily soiled with black materials that appeared to be mold.

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.

Room Service-

In the upper compartment of the ice machine, areas behind the left cuber panel were heavily soiled with black and mostly pink materials that appeared to be mold.

Pantry-Sports Bar

In the upper compartment of the ice machine, areas behind the cuber panels were heavily soiled with black materials that appeared to be mold.

Galley-Aft Dishwash

A stack of soiled plate covers was on the handwashing sink located at the soiled end of the conveyor dishwasher. This was corrected.

Galley-Aft Wine Cellar

In the upper compartment of the ice machine, most areas of the curtain deflectors in front of the cuber panels and areas behind the cuber panels were heavily soiled with black and pink materials that appeared to be mold.

Galley-Aft Wine Cellar

In the lower ice bin of the ice machine, the upper and side panels had signs of corrosion.

Galley-Aft Wine Cellar

At least 3 small flies were around the ice machine.

Galley-Hot Central Galley

The door handles of the out of service combination ovens were soiled with grease.

Galley-Hot Central Galley

Two of the three combination ovens, out of service since 27 and 31 December respectively, were heavily soiled inside the cooking area with grease and food residues.

Galley-Hot Central Galley

In the upper compartment of the ice machine, areas behind the left cuber panel were heavily soiled with black materials that appeared to be mold.

Galley-Dishwash

The in-use conveyor dishwasher had a side final rinse nozzle clogged. This was corrected.

Galley-Dishwash

In the upper compartment of the ice machine, the left water curtain deflector had a brown material on top. The deflector was sent to be rewashed and sanitized.

Buffet-Crew Mess - Egg Station

On the food preparation counter, a bowl of shredded cheese and a pan of liquid eggs were labeled with a discard time of 2:15 pm while the time control plan for the area required a discard time of 2:00 pm.

Buffet-Crew Mess - Beverage Station

The dispensing ports of the previously cleaned juice dispenser were soiled with juice remnants.

Buffet-Officers Mess - Beverage Station

The milk in the milk compartment of the espresso machine had a discard time of 1:00 pm. The closest discard times per the time control plan for the milk in this compartment were 10:30 am and 2:30 pm. The person in charge of the area agreed in that the plan was not being followed.

Preparation Room-Poultry

The undercounter warewasher was posted out of service since 31 December waiting for spare parts.

Preparation Room-Deck 0

The undercounter warewasher was posted out of service since 29 December waiting for spare parts.

Provisions-Gift Shop Category 14 Store

The deck was heavily soiled with dust, wood pieces, a dirty mop, and other debris.

Provisions-Gift Shop Category 14 Store

At least five boxes of liquor bottles were stacked and stored directly on the deck. The deck was heavily soiled.

Provisions-Deck Alpha

Three trolleys full of waiter trays were stored in the crew cabin area next to the central stores. These trays were supposed to be taken to a warewash area per staff.

Recreational Water Facilities-Deck 9 Midship Pool / Aft Pool - Decorative Fountains

Carnival was in the process of submitting a variance request for these pools that had waterfalls and that would make them interactive features in the recreational water facility. Turnover rates for interactive RWFs were not met.

Provisions-Deck Alpha

Most of the waiter trays stored on the three trolleys in the crew cabin areas next to the central stores had many difficult to clean surfaces as ledges and projections.

Provisions-Gift Shop Category 14 Store

The deck was heavily soiled with dust, wood pieces, a dirty mop, and other debris.

Inspection on Sep 24, 2014 | Score: 100

Buffet-Lido Forward Line- Chef's Choice

An electrical cord was lying on the deck of a technical compartment on the port side forward line. This was corrected at the time of the inspection.

Galley-Buffet Pantry

A Lexan box of cucumbers was placed on the time control counter BUP-1 and had a seven day discard label attached to the container. A container of anchovies and a container of hummus were placed on time control in an undercounter refrigerator and both containers had seven day discard labels attached to the containers. Staff reported all food items were on time control and all units were listed on the time control plan.

Buffet-Pizzeria

Staff reported they were no longer using the display cabinet at the pizzeria outlet. Cracks were noted on one of the sides of the sliding glass shelves and dust had accumulated in this crack of the shelf support.

Buffet-Pizzeria

Staff reported they were no longer using the display cabinet at the pizzeria outlet. Difficult to clean cracks were noted on one of the sides of the sliding glass shelves.

Buffet-Pizzeria

In the pizza display cabinet noted in Item 3, dust had accumulated in the crack of the shelf support.

Dining Room-Deck 3 Silver Dining Room- Port Coffee Station

A difficult to clean seam was noted where the legs of the espresso machine penetrated the leg support foundation. Staff reported sealant was placed in this seam.

Dining Room-Deck 3 Silver Dining Room- Port Coffee Station

Soil and food debris were observed in the seam where the legs of the espresso machine penetrated the leg support foundation noted in Item 5. This was area was cleaned before the sealant was applied.

Dining Room-Forward Line- Flat Top Grill

The grease drain pipe located on bottom of the flat top grill equipment had moved, exposing a technical space where an electrical wire was observed.

Galley-Ice Machine

A slight build-up of sediment was noted in the recirculating water baths of the left and right ice maker units. The machine was immediately placed out of service to be re-cleaned.

Galley-Guy's Burger Joint- Walk-in Freezer

Frozen condensation was noted on the bulkheads, deckhead, and deck of the walk-in freezer Rm 53.

Potable Water-Cabin 6-384

The flexible shower connection in the toilet room had no backflow prevention device attached. Staff installed a backflow preventer to the shower hose connection during the inspection.

Recreational Water Facilities-Forward Pool, Slide and Child Pool

The recirculation, filtration, and halogen/pH dosing system is combined for the forward pool, slide pool, and child pool (located near Camp Carnival). The turnover rate for these three RWF's is 2.5 hours, and not the required 0.5 hours for a children's pool.

Recreational Water Facilities-Chart Records

The slide in the chart records for the slide pool had a similar title as the slide in the chart records for the slide whirlpool. This may cause confusion during staff turnover.

Inspection on Nov 02, 2013 | Score: 100

Provisions-Refridgerated Stores

In walk-in cooler # 22, a deckhead profile strip was loose to the left of the evaporator unit closest to the door, creating a difficult to clean area.

Bar-Coffee Bar - Deck 9

A clean beverage mixing cup had been inverted on the counter without prior air drying leaving moisture inside the cup and on the counter. Staff removed the cup for rewashing.

Galley-Cantina - Deck 9

A slight buildup of sediment was noted in the recirculating water bath of the left ice maker unit of the ice machine. The right side unit was completely clean.

Bar-Casino - Deck 5

A slight buildup of sediment was noted in the recirculating water bath of the left ice maker unit of the ice machine.

Food Service General-

Outstanding compliance with the USPHS Operations Manual Guidelines was noted in the food operations aboard the Carnival Liberty today. The critical areas of temperature / time control for potentially hazardous foods, the extensive dishwashing and potwashing operations, and the overall level of food facility cleanliness was notable. The food staff and crew were very well trained in important public health details and their execution of their program to safeguard the health of the passengers and fellow crew members was exemplary.

Potable Water-Production Records

Since the last inspection, a few written records indicated the free chlorine residual of at least 2.0 ppm was not documented within 30 minutes of the start of production. Staff stated the start time written on the forms indicated when the evaporators were turned on and that it could take some time for adjustment before the actual start of production.

Housekeeping-Serenity Area Variance

The ship received an approved variance to restrict children in the Serenity Area and to be exempt from words and phrases on the Serenity Area safety signs pertaining to children and those who are not toilet trained. During the inspection, the variance could not be located. The variance and signed approval letter are required to be kept onboard and available for review.

Recreational Water Facilities-Whirlpool Shock Treatment

Shock bromination information was very different from what was written on the chart records to what was entered on the computer printed records. For example, all of the chart records indicated a written start concentration of approximately 10.1 ppm and a written stop concentration of approximately 10.5 - 10.8 ppm. The computer printed records indicated a start concentration of 50 ppm and a stop concentration of 10+ ppm. Staff stated their water test kits measured up to 10 ppm bromine and any measurement above 10 ppm woud result in an error message on the test kit. There was no way to determine how 50 ppm bromine was obtained.

Inspection on Jun 29, 2013 | Score: 93

Provisions-Fruit Walk-in Room 16

Water was dripping from the deckhead onto boxes of kiwi and other fruit stored on the center shelves closest to the door. The water was coming from the seam in the deckhead above the center storage shelves.

Medical-Cabin Mates/Immediate Contacts

Not all cabin mates of acute gastroenteritis symptomatic crew members were interviewed to confirm their health condition. The ship had crew cabin layouts where two cabins of two crew members each shared a single bathroom. Only the cabin mate of the symptomatic crew member was considered an immediate contact.

Medical-Triage Room

There was a household microwave oven on the counter.

Medical-Triage Room

The household microwave oven was soiled inside with food residue.

Integrated Pest Management-Rat Guards

The rat guards on the mooring lines were either sharing lines or were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.

Children Area-Night Owls Time Control Plan

The time control plan for hot and cold food stated that only cold potentially hazardous foods were on time control. The staff stated that foods like hot pizza were also on time control.

Recreational Water Facilities-Pool Outside Children's Center

The safety sign had all required information, but its location and 45 degree angle facing the deck meant that users had to enter the pool in order to read the sign.

Recreational Water Facilities-Serenity Whirlpools

The previous inspection disclosed that the sample points for monitoring both whirlpools were taken from the compensation tanks. It was unclear from the current inspection and conversation with the person in charge if this item was corrected. In the machinery space the inspector asked about a sample point that appeared to be in the correct location and the crew member did not know what it was for. Further documentation indicated that this point was the monitoring sample point and that its placement was correct.

Recreational Water Facilities-Pool Outside Children's Center

There was no separate monitor for this pool. The pool was on a combined system with the slide and the slide pool. This was noted in the previous inspection.

Provisions-Fruit Walk-in Room 16

Water was dripping from the deckhead onto boxes of kiwi and other fruit stored on the center shelves closest to the door. A significant amount of water was pooled on the top of the kiwi box and leaking into the box. The water was coming from the seam in the deckhead above the center storage shelves.

Galley-Time Control Plan

The posted time control plan listed lunch set-up at 10:15 am and discard time at 2:00 pm. However, some of the food items in the bain marie were labeled as to be discarded at 2:15 pm.

Buffet-Crew Mess Beverage Station

Black mold and dirt residue was found on the inside of the ice cube chute on the ice machine on the crew beverage station.

Buffet-Crew Mess Beverage Station

The drain trough under the coffee machine on the beverage station had a large accumulation of coffee grounds that appeared not to be from that day's service. This was preventing water from draining properly to the deck drain in front of the beverage station.

Provisions-Frozen Room 5

There were gaps where the door frame met the bulkhead at both sides of the entrance. This was noted on the previous inspection. Staff stated the earliest they could schedule a welder to repair the door was on August 2013.

Other-Cherry on Top

There was no handwashing facility in the Cherry on Top formalities shop. Crew in this area served fudge and refilled containers of bulk candy. This was noted on the previous inspection.

Buffet-Cantina

The time control plan did not indicate a set-up and discard time for embarkation breakfast. This was corrected during the inspection.

Buffet-Cantina

The consumer advisory for breakfast service was not specific to eggs that could be ordered undercooked.

Buffet-Swirls - Port Side

The temperature of the chocolate ice cream mix in the hopper of both open for service soft-serve ice cream machines was 44°F - 47°F.

Galley-Guy's Burger Joint

The light intensity behind the stacked combination ovens was less than 110 lux. This was noted during the previous inspection. A comprehensive lighting plan was presented to the inspector.

Galley-Guy's Burger Joint

The bulkhead immediately behind the stacked combination ovens was soiled with old food residue.

Buffet-Forward Beverage Stations

The light intensity around the juice and coffee machines on both port and starboard beverage stations was less than 110 lux. A comprehensive lighting plan was presented to the inspector.

Buffet-Deli

The lip of the backplate to deli slicer #5 had excess peeling sealant that made the area difficult to clean.

Galley-Food Lift - H

There was an accumulation of dust on the deckhead vent inside the food lift.

Galley-Dishwash

The left most nozzle on the upper rinse arm of the in-use flight-type dishwash machine was clogged.

Galley-Dishwash

A rack of approximately 15 to 20 previously cleaned and sanitized plastic cups and coffee mugs was soiled with old food residue and coffee stains. This rack was sent to be re-cleaned. Also, two other previously cleaned and sanitized coffee mugs stored in the clean storage area were soiled with old coffee stains on the food contact area.

Galley-Fish and Chips

A corkboard with a difficult to clean surface was located on the bulkhead above the utility sink and food preparation counter. The corkboard, which was being used to post the time control plan for the outlet, had old food splash soil in several areas.

Buffet-Fish and Chips Beverage Station

The light intensity to the left side of the counter-mounted ice/water machine was less than 110 lux. A comprehensive lighting plan was presented to the inspector.

Galley-Steakhouse

The light intensity on the right side of the hood-type potwash machine was less than 110 lux. A comprehensive lighting plan was presented to the inspector.

Galley-Steakhouse

Old food soil was located around the drain trough and deck area located on the right side of the hood-type potwash machine.

Bar-Steakhouse

Three previously cleaned and sanitized glass wine decanters were stored up-right and uncovered at the bar counter. The bar was not open during the inspection.

Bar-Steakhouse

One of the previously cleaned and sanitized decanters stored up-right had an accumulation of dust on the inside neck area.

Galley-Room Service

An accumulation of black granular sediment was observed in both the left and right water return baths to the ice machine.

Galley-Freezer Room # 38

A thin layer of ice coated the length of the deck inside this freezer. No water leak was noted.

Galley-Hot Galley

The light intensity behind the combination ovens was less than 110 lux. A comprehensive lighting plan was presented to the inspector.

Galley-Potwash

The flight-type potwash machine was out of service creating an excessive accumulation of soiled pots, pans, and trays in this area. The scrapping table and soiled landing were stacked full with soiled items, and there were four additional deck stands 4 to 5 feet in length stacked with soiled items 3 feet high. Ultimately, soiled pots and pans were being cleaned manually in the 3-compartment sink as well as sent to working potwash facilities on other decks.

Galley-Pastry

The location of the hand towels for the handwashing station allowed for water to drip from the user's hand onto the lid of the bulk ice cream well.

Inspection on Feb 16, 2013 | Score: 99

Provisions-Cold Room #23

There was recessed deck tile grouting in the entrance of this room.

Buffet-Crew Mess

There were no serving utensils for the containers of boiled eggs, ham, or pancakes during the breakfast service.

Buffet-Staff Mess

The time control plan for the milk at the WMF coffee machine was located on the bulk milk dispenser in the crew mess.

Galley-Warewashing

The two farthest final rinse spray nozzles on the right of the conveyor warewash machine from the clean side did not have an effective spray pattern. The machine was shut down for repair.

Provisions-Food Lifts H and E

There was old food residue on the outside of the lights attached to the deckheads, in the front corners of the deckhead/bulkhead junctures and in the door thresholds of both lifts.

Preparation Room-Poultry and Fish Rooms

There was recessed deck tile grouting in these preparation rooms.

Provisions-Frozen Room #5

There were gaps where the door frame met the bulkhead at both sides of the entrance.

Preparation Room-

There was recessed grouting throughout this area.

Provisions-Dry Provision Room #3

There was one box of panettone stored among several pieces of photo equipment such as photo albums, holders, batteries, and tape. The box of panettone was removed.

Galley-Bakery

There was a cloth towel in the handwashing sink of the women's food worker toilet room adjacent to the bakery.

Galley-Pot Wash

The two curtains for the conveyor warewashing machine on the soiled side were soiled with old food residue and were stained and frayed in several areas after they had already been cleaned.

Galley-Pastry

There were several rough areas in the food splash zone around the bolts of the deck-mounted mixer.

Galley-Pastry

The deck was soiled with old food debris and dirt behind the ice cream machine.

Galley-Center

The time control plan did not have a discard time for the cold food or a set-up time for the hot food served at the second dinner seating.

Galley-Aft Warewashing

There was excess condensation on the bulkhead of the soiled side of the conveyor warewash machine.

Galley-Aft Warewashing

There was so much steam coming from the glasswash machine, the internal panel describing the status of the machine was not readable.

Room Service-Deck 6 Warewashing

There was excess condensation collecting on the deckhead above the conveyor warewash machine.

Room Service-Deck 6 Warewashing

There was a gap between the light fixture and the deckhead.

Galley-Warewashing

There was not much water coming from the second from the right final rinse spray nozzle from the clean landing of the glasswash machine and most of the spray nozzles did not have an effective spray pattern. The machine was shut down for repair.

Galley-Crew Break Room

There were several boxes of food and condiments stored in this area with either no coving or soft sealant used as coving at the bulkhead/deck juncture. Also, the bulkhead was covered with wallpaper that was torn in several areas.

Galley-Toilet Rooms

The door to the food worker toilet rooms outside of the crew break room was not self-closing.

Galley-Taste of Nation

There was no serving utensil for the plate of cookies out for self-service.

Galley-Cold Room #50

There was loose plastic between the bulkhead panels under the evaporative condenser and on the bulkhead to the right of the condenser, making cleaning difficult.

Galley-Deli

Both of the steam pipes for the hot holding unit were fraying in several areas, making cleaning difficult.

Other-Deck 9 Guy's Burger Joint

Two of the menus available to consumers did not identify all of the burgers that could be served cooked to order. The menus did have a consumer advisory statement.

Food Service General-Lighting

The light intensity was less than 110 lux in several areas behind and around deck-mounted and counter-mounted equipment including: the combination ovens in the steakhouse, the lido areas, and Guy's Burger Joint; the equipment on the beverage station next to the coffee bar; the ice machine in room service; the coffee machines in the petty officer's mess and at the forward starboard and port lido beverage stations. Also, the light intensity was less than 220 lux at the forward starboard and port beverage stations during self-service. According to the staff, a light plan was in place for several of these areas.

Galley-Crew Break Room

The light intensity in the dry storage area was less than 110 lux in several locations.

Recreational Water Facilities-Serenity Whirlpools

The sample points for monitoring both of the whirlpools were taken from the compensation tanks.

Potable Water-Aft Pool Machinery Room

The vent was leaking continuously on the reduced pressure assembly backflow prevention device for the hot water line.

Potable Water-Bunkering Microbiologic Sampling

The microbiologic sample for the 6 February bunkering in San Juan was positive, but there was no record of the follow-up.

Recreational Water Facilities-Pool Outside Children's Center

According to the staff, this pool was classified as a wading pool. However, it was located adjacent to and had direct access from the children's center with a gate around it, indicating that it was a children's pool. The safety sign did not include the wording 'take children on frequent bathroom breaks.'

Recreational Water Facilities-Pool Outside Children's Center

There was no separate monitor for this pool. The pool was on a combined system with the slide and slide pool.

Other-Cherry on Top

There was no handwashing station for this area. Crew in this area served fudge and refilled containers of bulk candy.

Inspection on May 05, 2012 | Score: 100

Preparation Room-Deck 0 - Vegetable

Pitting, cracks and gouges made the metal press plate of the slicer difficult to clean.

Preparation Room-Deck 0 - Vegetable

Pitting, cracks and gouges made the metal press plate of the slicer difficult to clean.

Galley-Deck 0 - Crew Galley - Adjacent to Steam Kettles

Cracks and gouges along the edges of the plastic press plate of the slicer made cleaning difficult.

Other-Deck 0 - Trolley Wash

Tape covered the backflow prevention assembly installed on the spring mounted spray hose. In addition, water was leaking from the assembly.

Galley-Deck 10 - Steakhouse Galley

Food residue and old grease soiled the installed thermometer probe of the combination oven.

Galley-Deck 9 - Gary's Burger Joint

Gaps created a void space between the grease collection chute and the bottom edge of the hot plates.

Galley-Deck 9 - Deli

A large crack on the end of the plastic press plate made cleaning difficult.

Galley-Deck 3 - Apetizer

Paint was pealing from the mixer shaft of the deck-mounted mixer, which made cleaning difficult.

Galley-Deck 3 - Warewash

The final sanitizing rinse nozzle on the left side of the upper manifold did not work.

Potable Water-Bunkering Hose

Two charged bunker water supply lines connected to the shore-side potable water connections were laying directly on the ground in direct contact with pooled water. Devices to elevate the lines were present, but not used when observed. According to the staff, the lines were not being used at the time.

Potable Water-Potable Water / Technical Water Connection

Water dripped continuously from the air relief vent of the backflow prevention assembly protecting the potable water system from the technical water system.

Recreational Water Facilities-Shock Halogenation

Free halogen levels were not recorded at the beginning and end of shock treatments to Recreational Water Facilities (RWF).

Recreational Water Facilities-Safety Signage

Safety signs for each Recreational Water Facility (RWF) type did not meet current requirements outlined in the 2011 VSP Operations Manual. According to the staff, new signs have been ordered and will be placed when they become available.

Recreational Water Facilities-Depth Markers

Depth markers for swimming pools only marked measures in feet and not in both feet and meters.

Recreational Water Facilities-Antientrapment Drain Covers

The single blockable gravity drain covers at 7 of the 9 whirlpools were not ASME A112.19.8 compliant but did meet the secondary antientrapment requirement of having a gravity drainage system. It was noted that compliant drain covers have been purchased. The Serenity whirlpools (2) meet the antientrapment requirements.

Recreational Water Facilities-Test Kit

Test kit/kits to measure total alkalinity were not available.

Recreational Water Facilities-Aft Pump Room

The analyzer probe for the Starboard Aft whirlpool was not working correctly. The whirlpool was not open for use at the time.

Recreational Water Facilities-Flow Rates

There was no way to actively determine the flow rates for the swimming pools.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have a way to notify passengers and crew members of an existing outbreak as well as informing passengers embarking the vessel following an outbreak voyage. The plan had letters in place that were to be distributed to the passengers and crew for both scenarios, however, the letters that were observed did not indicate that an outbreak was either occurring or had occurred, rather the letters were fact sheets on Norovirus.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have procedures in place for returning the vessel to normal operating conditions after an outbreak.

Integrated Pest Management-Logs

The IPM logs did not include follow up actions or records when pests were observed or an area was treated with chemicals. Also, the active surveillance logs did not include the type of pest(s) observed when found only the amount.

Pantry-Lighting

The lighting behind and around the deck mounted ice machines in the deck pantries did not have the required 110 lux of light.

Recreational Water Facilities-Slide Pool

The four suction drains used to provide water for the slide did not meet ASME A112.19.8 antientrapment requirements. The drains were greater than 3 feet apart.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in 13.2.2 of the VSP Operations Manual. The system was also not capable of exporting the exact AGE log provided in 13.2.2.

Inspection on Oct 01, 2011 | Score: 100

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.

Integrated Pest Management-Active Monitoring

In the records for active monitoring for pests, the time of the inspection was not recorded.

Housekeeping-Outbreak Prevention and Response Plan

The OPRP did not include: the disinfectant products used onboard, the surfaces to be disinfected, or the required contact time for the disinfectant; how the ship will inform passengers and crew members of an outbreak; or procedures to return to normal operating conditions.

Housekeeping-Ice Pantries

The lighting intensity was less than 110 lux beside and behind the ice machines in the inspected pantries and beside and behind the ice dispenser in the Captain's pantry.

Housekeeping-Public Toilets

The passenger public toilets did not have a sign advising users to wash their hands.

Children Area-Camp Carnival

The exclusion policy posted at the entrance did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in Camp Carnival. The staff described using a form that must be signed and stamped by the medical center before a child is allowed to return.

Children Area-Camp Carnival

The water temperature at the handwashing sinks outside the children's toilet room could be adjusted to greater than 110°F.

Recreational Water Facilities-Whirlpool Safety Signs

The whirlpool safety sign did not include 'do not use these facilities if you are experiencing diarrhea, vomiting or fever', bather load #, or cautions against use by the elderly or those with low blood pressure.

Recreational Water Facilities-Swimming Pool Safety Signs

The safety sign for the swimming pools and slide did not include 'do not use these facilities if you are experiencing diarrhea, vomiting or fever' or the bather load #.

Recreational Water Facilities-Hair Strainer Sanitation

The hair and lint strainer and housing was not cleaned, rinsed and disinfected weekly.

Recreational Water Facilities-Swimming Pool Antientrapment

The drains for the swimming pools were more than 3 feet apart, but did not have antientrapment drain covers installed. There was no alarm for the draining of the pools.

Recreational Water Facilities-Alkalinity Monitoring

There was no means onboard to test the recreational water facilities for alkalinity.

Bar-Burger Bar

A wiping cloth used to wipe tables was stored on the soiled landing of the port forward waiter station and not in a chemical sanitizing solution.

Galley-Center Galley

The stainless steel profile plates on the potable water lines to the two combination ovens were loose at the bulkhead, creating a gap.

Galley-Dishwash

The stainless steel profile plate on the prewash spray arm was loose at the deckhead, creating a gap.

Buffet-Aft Grill (Starboard)

The light fixture above the ceram tops was soiled. The area was not in use at the time of the inspection, and had not been used since the previous evening. A crew member cleaned and sanitized the light fixture.

Provisions-Room 18 - Wine, Beer, Water, and Soda

A box of disposable razors was stored on the deck. The room was not in active loading at the time of the inspection. The box was removed from the room.

Provisions-Room 2 - Dry Storage

The deck was lightly soiled throughout this room.

Buffet-Staff Mess

At the waiter station, a container of sanitizing solution with wiping cloths had a concentration of less than 50 ppm. The solution was remade.

Galley-Entrance to Golden Dining Room

There were no paper towels available at the handwashing facility near the entrance to the Golden Dining Room. The paper towel dispenser was restocked.

Galley-Aft Port Dishwash

There was excess condensation on the bulkhead at the soiled end of the flight-type dishwash machine. Water was spraying from the machine towards the crew member working at the soiled end. The crew member working on the soiled end was sweating heavily.

Galley-Pastry

Some areas of the left dough sheeter belt were frayed with cut marks, making cleaning difficult. Staff stated a new belt will be delivered next week.

Inspection on Apr 16, 2011 | Score: 92

Galley-Harry's Show

There was loose and peeling sealant under the front edge of the ember grill. The staff also explained that this panel is removable and is cleaned in a monthly basis.

Food Service General-Crew Restrooms

The restrooms used by the employees working in the food areas did not have conspicuously posted signs reading "WASH HANDS AFTER USING TOILET" on the bulkhead adjacent to the door.

Galley-Aft/Starboard Grill

The panels in the food splash zone of the conveyor oven were heavily corroded.

Galley-Pizzeria

The deckhead over the preparation counter was soiled along the edges of the two hatch doors. There were covered small hotel pans with pizza ingredients on this counter.

Buffet-Lido Center Aft - Dessert Counter

A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.

Buffet-Grand Buffet

A tray with bread had no serving utensil. This was corrected.

Buffet-Taste of Nations - Forward Line

A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.

Pantry-Hamburger Grill Forward/Starboard

The gasket at the bottom corner of the freezer door was damaged. The gasket was replaced.

Buffet-Mongolian Grill

A number of previously cleaned and out for service plates had their food contact surfaces soiled with food debris. These plates were removed.

Galley-Dishwash

During the active use of the flight-type conveyor dishwash machine, steam was condensating along the deckhead above the soiled landing. The condensate was dripping on the soiled landing and the steam caused the crew members working in this area to sweat heavily.

Galley-Dishwash

The gauge for the final sanitizing rinse temperature was reading 216°F when the temperature measured manually at the plate surface was 176°F. These temperature differences and the fact that no steam was coming from the nozzles suggested that the gauge was not working properly. The staff explained that this specific issue was planned to be corrected in the upcoming months during dry dock since the warewashing machine needs to be moved away from the bulkhead.

Galley-Potwash

Some previously cleaned hotel pans and bowls were soiled with food debris, cloth fibers, and soap residue.

Dining Room-Waiter Station - Starboard - Burrito Bar Front

A number of previously cleaned sauce cups had stickers on the back, making cleaning difficult.

Galley-Dishwash - Forward Starboard

A number of previously cleaned square bowls were placed for air-drying in a rack that was soiled with food debris. The rack and the bowls were removed for further washing and sanitizing.

Galley-Passageway - Outside Chef's Office

Water was leaking from the deckhead hatch. When the hatch was opened, the water was leaking from a refrigeration pipe holding technical water. There was no food impacted.

Galley-Dishwash - Aft/Port

During the active use of the flight-type conveyor dishwash machine, steam was condensating along the deckhead above the soiled landing. The condensate was dripping on the soiled landing and the steam caused the crew members working in this area to sweat heavily.

Galley-Dishwash - Aft/Port

There was a squeegee lying on the soiled landing area of the flight-type conveyor dishwash machine. This area was active at the time of the inspection.

Galley-Dishwash

There was a squeegee lying on the soiled area while the flight-type conveyor dishwash machine was in active use. This was corrected.

Dining Room-Crew Mess

The temperatures of the bulk containers of regular milk and half & half cream were 47°F for both at 1100. The two containers were placed under temperature control on 16 April 2011 at 0600 according to the temperature log. These items were discarded.

Provisions-Dairy, Bread & Juice Walk-in Cooler - Room 19

At 1130, there were multiple raw eggs from different cases and different locations within the walk-in cooler with temperatures ranging from 61°F to 65°F. In addition, there were multiple individual non-UHT yogurt containers with temperatures ranging from 56°F to 57°F. At 12:00, while the crew was still provisioning and with the door of the cooler open, the temperatures of these food items were rechecked. Some eggs of different cases had temperatures ranging from 50°F to 61°F and some yogurts from different cases had temperatures of 42°F to 47°F. The room temperature was measured at 48°F. All temperatures were measured by the VSP inspectors and the staff personnel. The staff attributed these temperatures to the open door of the cooler during provisioning. The staff personnel also stated that the pallets with these products were taken straight from the refrigerated containers in the shore side to the ship's walk-in cooler, having these pallets out of cooler temperatures for a maximum of 20 minutes. The staff personnel also presented a temperature log to the VSP inspectors showing the temperatures of these items upon receiving. All receiving temperatures ranged from 38°F to 40°F according to the receiving log. However, because there was no time recorded in the logs as the time when the temperatures were taken, there was no assurance that these potentially hazardous foods were held at temperatures above 41°F for less than four hours.

Provisions-Dry Storage - Room #2

There were two extension rods stored on the deck under the deck stands, making cleaning difficult. The staff explained that these rods are used for cleaning outside the ship.

Provisions-Dry Storage - Room #2

The deck in the corner to the right side of the door had corrosion, making cleaning difficult.

Provisions-Potato Room - Room #30

The exit opening of the left potato peeler had missing sealant along the edges, making it difficult to clean. The staff explained that this potato peeler is not used. A sign was placed stating that the unit was not in use.

Provisions-Potato Room - Room #30

The exit opening of the left potato peeler was soiled with food debris along the edges. This unit was previously cleaned.

Provisions-Vegetable/Fruit Walk-In Cooler

There were wood boxes with pears stored on deck stands. Some of these boxes were damaged and chipped.

Provisions-Poultry and Fish Walk-In Freezer

There were four covered containers with raw lobster tails stored next to covered containers with raw marinated chicken pieces. The containers with the raw lobster tails were moved to another area of the freezer.

Recreational Water Facilities-Slide and Whirlpool Machinery Room

A water supply line to the pH and bromine tanks was stripped blue after the reduced pressure zone assembly.

Medical-Gastrointestinal Illness - Reportable Case

A passenger on voyage LI 2011 03 19 007 (End Date: 3/26) had 4 instances of vomiting and headache and was not reported as a case.

Medical-Crew with GI Reporting to Medical

On 11 April 2011, a Camp Carnival Staff member, who was classified as a "food worker" had an onset of signs and symptoms of acute gastroenteritis (AGE) starting at 0400. The staff member reported to medical and was isolated starting on 11 April 2011 at 1426. According to the Camp Carnival manager, the staff member did not work from the period of onset to the end of isolation 48-hours past the last symptom. On 27 March 2011, a female team waitress with signs and symptoms of AGE was isolated starting at 1727. According to the medical record, the patient reported to medical earlier in the morning, with a chief complaint of "not feeling well." When the patient reported to medical in the afternoon, the patient indicated that she had signs and symptoms of AGE that began on 26 March 2011, starting at 1300. According to the Hotel Manager, the waitress did not work from the period of onset of signs and symptoms until the end of isolation 48-hours past the last symptom. On 29 March 2011, a galley steward with signs and symptoms of AGE (6 loose stools and stomach cramps) was isolated starting at 1847. The steward 's onset time for signs and symptoms was 0700 on 29 March 2011. According to the Hotel Director, the staff member did not work from the period of onset until the end of isolation 48-hours past the last symptom.

Inspection on Oct 02, 2010 | Score: 100

Potable Water-Cross-Connection Control Program

The backflow preventer device in the deck 10 chemical dispensing room did not match what was listed on the cross-connection control program.

Pantry-Pizzeria

Technical compartment R9-40 was soiled. This was corrected.

Buffet-Hamburger Grill

The drip tray holder on the grooved grill was soiled. This was corrected.

Galley-Center

The profile plate around the grease chute was loose. This was corrected.

Galley-Center

The flange on the bulkhead for one of the water lines between the tilt pans was loose. This was corrected.

Galley-Burrito Bar

There was a leak in the technical compartment for the bain marie.

Galley-Dishwash Area

The gauge for the final sanitizing rinse temperature was between 211°F and 228°F. The final rinse temperature inside the machine was measured at 161°F at the plate surface. There was no steam coming from the nozzles, indicating that the gauge was incorrect.

Buffet-Mongolian Grill

There was some missing and recessed grout in between the deck tiles in this area.

Galley-Bakery

There was water dripping from the deckhead to the deck in the middle of freezer #37.

Galley-Forward Starboard Dishwash Area

The gaskets on the bottom door of the hot holding cabinet were torn. This was corrected.

Galley-Center - Golden Line

There was old grease under the front edge of the hot plates and grooved grills.

Galley-Center

The flanges on the bulkhead for a couple of the water lines behind the tilt pans and 60 gallon soup kettles were loose.

Galley-Center - Silver Line

There were gaps where the grease chute entered the drip tray housing on the grooved grills.

Galley-Center - Silver Line

There was old grease under the front edge of the flat tops.

Galley-Dishwash Area

The second nozzle from the right on the final rinse spray arm was not working. This was corrected.

Buffet-Officers Mess

There was no backflow prevention device on the potable water line to the coffee machine. This was corrected.

Pantry-Casino Bar

There was missing and recessed grout around the ramp to the cold room. There was also missing and recessed grout in between the deck tiles in front of the ice machines.

Bar-Pool

The hinge on the swinging door was broken, and there was a missing profile strip on the side of the door adjacent to the hinges. A work order had already been submitted.

Galley-Harry's Show

There was loose and peeling sealant under the front edge of the ember grill. This was corrected.

Potable Water-Bunkering Charts

There was no calibration check recorded on 10 of the last 13 bunkering charts.

Potable Water-Deck 8 Forward Pool Machinery Room

The lower reduced pressure assembly was leaking at the vent.

DO NOT USE (whirlpool/spa)-

The whirlpool shock chlorination records did not indicate a contact time.

DO NOT USE (whirlpool/spa)-Crew 2 Whirlpool

The bromine level indicated on the chart recorder was below 4.0 ppm for several hours throughout the day on the following days: 31, 30, 29, 27, 24, and 11 August. The whirlpool had been closed since 01 September 2010.

Inspection on May 04, 2010 | Score: 98

Potable Water-Deck 9 Slide Pool Technical Room

There was no air-gap at the funnel under the vent for the reduced pressure assembly.

Recreational Water Facilities-

The children's pool did not have a separate recirculation system but was together with the slide and the forward pool. There were no free halogen residual tests conducted on the children's pool or the slide.

DO NOT USE (whirlpool/spa)-Crew Whirlpool 1

There were no records for inspections or sedimentation tests on the granular filter media for October, November or December.

Medical-

The electronic record keeping system for interviews of asymptomatic cabin mates and close contacts of crew members diagnosed with gastrointestinal illness did not show that the interviews were conducted when required. Some initial interviews occurred more than 24 hours after the ill crew member reported to the medical facility. Some of the interviews had the same date and time and did not appear to be conducted on consecutive days. There were a few instances when the 48-hour interviews were conducted at 72 hours.

Galley-Grand Buffet Pantry

There were a few locations where the grout was recessed and pitted. According to the staff, a plan was in place to refresh deck tiles and grout.

Galley-Grand Buffet Pantry

The cord for the meat slicer was draped on the counter. The cord was lightly soiled. This item was corrected.

Buffet-Lido Grand Buffet

The handles of the serving utensils for the fruit preserves on buffet lines were too short, and came in contact with the preserves. This item was corrected.

Galley-Lido Grill (Aft)

The stainless steel profile strips for the rolling shutters that protect the grills were damaged and were not easily cleanable.

Galley-Lido Grill (Aft)

The juncture of the stainless steel cover for the technical space and the fryer was soiled with a yellow/brown greasy residue.

Galley-Deli

There were water supply valves, in the technical space adjacent to the under-counter refrigerator, that were leaking.

Galley-Warewashing

The was an accumulation of condensate above the small flight-type warewashing machine along the ventilation hood on both the soiled and clean landings. Condensate was not observed dripping during the survey. The warewash machine was on, but not in operation at the time of the survey.

Galley-Center Galley

The stainless steel access hatch in the ventilation hood above the tilting pans was bent.

Galley-Warewashing

The control panel for the flight-type warewashing machine indicated the final rinse temperature was 225°F. A measure of the final rinse temperature was 168°F. There was no steam coming from the nozzles. According to the staff, a work order has been submitted to repair or replace the sensor.

Galley-Pastry

The grout around the scuppers was recessed and pitted.

Galley-Potwash

The insulation around a pipe leading to the sanitize compartment of the three-compartment sink was loose. This item was noted on the previous inspection.

Galley-Warewashing

One of the final rinse nozzles located on the lower left side of the final rinse arm did not spray in a fan pattern. This item was corrected.

Provisions-Vegetable Preparation

Three small flies were observed adjacent to the pulper in the vegetable preparation room.

Provisions-

There were a few areas in provisions where deck tiles and coving tiles were cracked, and there were some locations that had recessed grout.

Bar-Main

There was opened half-pint container of skim milk in the under-counter refrigerator. It was unclear if the milk had been placed out for service, or if the milk was consumed by an employee. This size container was not typical for use at the bar.

Provisions-Egg Storage

Raw unpasteurized eggs were stored in a plastic bin with ready-to-eat packaged butter. This item was corrected.