Inspection on Apr 17, 2015 | Score: 98

Food Service General-Dishwashers, Glasswashers and Potwashers

Over five warewash machines in the food preparation areas of the ship were out of repair at the time of the inspection. For example in the Conservatory Buffet scullery, the main conveyor machine was under repair and the adjacent glasswasher booster heater needed replacing because it was not reaching sanitizing temperatures. The crew galley automatic potwashing machine was out of order awaiting repair parts, The Ocean Grill dishwasher was out of order. No ware was being washed in these machines at the time of the inspection, but the operations that were open were starting to accumulate a backlog of dirty items.

Galley-Hot Galley

The broiler ovens had an accumulation of old grease and dust in the technical space on the right slide where the height adjustment handle is located.

Galley-Cold Larder

The evaporator fins in the walk-in cooler had an accumulation of dust and mold.

Galley-Aft Scullery

Condensate was collecting on the deckhead, but was not dripping on the deck or equipment.

Galley-Potwashing

Two very greasy plastic cutting boards were found in the clean cutting board storage rack.

Galley-Potwashing

Condensate was noted from the automatic potwashing machine, possibly from the wash cycle operating at 178°F.

Provisions-Walk-in Coolers

Heavy accumulations of black and gray mold was noted on the evaporator fan guards for the fruit, vegetable and hard fruit walk-in coolers.

Preparation Room-Potato Processing

Potato rumbler parts were stored on a clean rack directly an electronic fly killing unit. Large gray rolling bins that were clean were stored with water standing in the bottom.

Preparation Room-Hot Galley and Scullery

Light over the cooking area and the clean landing table did not reach 220 lux.

Preparation Room-Front Bar

Light over the handwash sink does not reach 110 lux during the open bar operation and the cleaning light levels cannot be adjust to 220 lux. This is awaiting the next drydock repair.

Medical-

A packaging container for shipping stool specimens was not available. The doctor showed one was on order.

Potable Water-Cross Connection Control Log

The reduced pressure (RP) backflow preventers were not listed on the log, and the location of the RPs was not detailed.

Potable Water-Cross Connection Control Log

For many of the connections, only one device was listed for an area or deck and did not list how many devices were installed per deck or area. This was the case for: all the toilet and shower backflow devices in crew and passenger cabins, the medical center, and public areas; the laundry area; and the air gaps for the compensation tanks in pool rooms.

Potable Water-Cross Connection Control Log

The scraping hose backflow prevention method was listed as an air gap; staff reported a backflow prevention device was actually installed for the scraping hoses in all the food areas.

Potable Water-Cross Connection Control Log

Some of the backflow prevention devices were repeated in two different areas. For example, the backflow preventer device for the pedicure bath was listed on Deck 11 and 12. It is recommended staff evaluate the cross connection control plan to ensure it is correct and all the proper information is provided.

Potable Water-Cross Connection Control Log

Two air gaps on deck 1 for the dilution of the acid and halogen chemical drums were not listed on the cross connection control log.

Potable Water-Engine Room - Production Chlorine Injection Point

The distillate/permeate water line before the production chlorine injection point was not striped blue gray blue.

Potable Water-Far Point

The far point was out of calibration as measured by the inspector's and ship's test kits. The far point read 0.67 ppm and the test kits measured a 1.37 and 1.38 ppm halogen residual. Staff reported they had been experiencing issues with the pH probe earlier that morning, and had replaced it. Staff were checking the halogen values every hour to ensure proper calibration and had documented this on the chart. Staff reported this issue had been resolved by the end of the day.

Recreational Water Facilities-Records

The 4/5 and 4/6 records for the Riviera Pool showed the chart was not calibrated for pH. Manual readings were recorded for pH and halogen, which were in range, but the charts showed the pH to be over 8.0 both days when they were open. Calibration was not conducted for the pH. Staff showed records, in which manual testing of the pool was conducted every 4 hours showing the pH values to be less than 7.8.

Inspection on Mar 05, 2013 | Score: 92

Recreational Water Facilities-Safety Signs

The safety signs for the recreational water facilities did not indicate the bather load number. Bather loads have been calculated and according to staff, new signs have been ordered. This is a repeat from the previous inspection. Also, the safety signs for the whirlpools did not caution against exceeding 15 minutes of exposure time. The signs did caution against prolonged use, but never mentioned 15 minutes.

Recreational Water Facilities-Hair and Lint Stainer and Housing

There was no documentation that the hair and lint strainer and hair and lint strainer housing for all the RWFs were being cleaned, rinsed, and disinfected weekly. There was an electronic record keeping system which reminded staff to complete the task, however, there was no documentation to show that the procedure was being completed.

Recreational Water Facilities-Water Chemistry

Total alkalinity for all the RWFs was not being monitored.

Recreational Water Facilities-Shepherd's Hook

The shepherd's hook for the swimming pools were telescoping and were not long enough to reach the center of the deepest portion of the pool from the side plus two feet.

Potable Water-Microbiologic Monitoring

There was no color comparator required for the reagent being used in the analysis of the potable water testing.

Potable Water-Fwd Starboard Filling Station

The air gap for one of the potable water lines directed to the non-potable water filling line at this location was not at least twice the diameter of the delivery line.

Potable Water-Potable Water Tank Maintenance

Tank maintenance records for potable water tank 3 Port, which began on 7/29/12, did not have any documentation to show that the paint was applied following all manufactures' recommendations for application, drying, and curing.

Potable Water-Distillate and Permeate Water Lines

The distillate and permeate water lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue) up until the chlorination injection. These lines were painted blue only.

Potable Water-Cross-Connection Control Log

The air gap for the mineralizers was not listed on the comprehensive cross-connection control program list.

Pantry-Tiffany's

There were slotted fasteners on the coffee/water juncture of the espresso machine.

Pantry-Tiffany's

The ventilation exhaust for the hood-type glasswash machine was not working while the machine was in-use. Steam was condensing on the deckhead and bulkhead and caused for a warm working environment.

Pantry-Tiffany's

There was no time control plan for the milk at the coffee station where time was being used as the public health control.

Bar-Lord's Tavern

There was less than the required 110 lux of light at the handwash station. Also, the light intensity could not be raised to 220 lux at the round worker side counter near the handwash station for cleaning purposes.

Bar-Terrace Bar

There was no dedicated handwash station located at the bar. The nearest handwash station was located in the bar pantries which were accessible at both ends of the bar, however, these pantries had doors which required hand contact to open. During the inspection, one of the doors to the pantry was propped open, allowing a hands free entrance, but the distance from the opposite side of the bar to this handwash station exceeded 26 feet and the open door allowed an entry way for pests. A rarely used additional dump sink at the bar counter was suggested to be converted into a dedicated hand sink.

Buffet-Deck 12 Consumer Advisory

The consumer advisory at the outlet did not indicate that the eggs were served undercooked.

Buffet-Deck 12 Lido Hotline

There was no serving utensil for the sausage out for service on the hotline.

Buffet-Deck 12 Hot Outlet

There were two stacks of small white plates out for service that were dripping wet.

Buffet-Deck 12 Hot Outlet

The light intensity was less than 220 lux in front of the worker side port and starboard stations.

Food Service General-Refrigerator Gaskets

The gaskets were loose and broken in several undercounter and upright refrigerators in all food service areas including: deck 12 buffets, deck 12 galley, crew galley, main galley, and the officer's mess.

Food Service General-Decks

Soft sealant was used as coving at the bulkhead/deck junctures at the following areas: the worker side of all buffets on deck 12, the passenger side of the buffet at the officer's mess, and several storage rooms in the main galley which included the crockery and bread locker. Also, the deck grouting was missing or recessed in several areas and water was pooling in between the deck tiles in the deck 12 warewashing area and the main galley bakery, pastry, and center hot galley.

Buffet-Deck 12 Starboard Dessert Counter

There was a hole between the left side of the left most upright refrigerator foundation and the bulkhead. Also, part of the bulkhead/deck juncture to the left of the left most upright refrigerator was recessed and missing. Additionally, there were two pipe penetrations in the deckhead above the upright refrigerators.

Dining Room-Ocean Grill Waiter Stations

The light intensity above the waiter stations could not be raised to 220 lux for cleaning.

Galley-Ocean Grill

The time control plan did not indicate the cold holding unit that was on time control.

Galley-Ocean Grill

The electrical lines and pipes in the technical compartment to the right of the R/C refrigeration storage drawer was heavily soiled with dust and dirt.

Buffet-Deck 12 Starboard Cold Continental

The time control plan indicated food would be on time control for 4.5 hours during breakfast, but did not indicate how food would be labeled with the discard time after the 4 hours.

Buffet-Deck 12 Port and Starboard Dipper Wells

There was one dipper well on each side of the buffet that was not protected by a sneeze guard and was less than one meter from passengers. The dipper well was not used during the inspection. If the dipper well is not needed for the operation, it should be removed.

Buffet-Deck 12 Port Cold Continental

A worker was observed setting out a stack of inverted clean plates directly onto the tray rail used by passengers at the buffet line.

Buffet-Deck 12 Port Cold Continental

There was loose and peeling sealant on the top portion of the passenger tray rail.

Galley-Deck 12 Warewashing

There was excess condensation on the deckhead above the pre-wash spray hose and above the clean landing of the conveyor warewash machine. No clean items were impacted.

Dining Room-Peninsular Consumer Advisory

The roast sirloin grass fed beef on menu # D21 was not identified with an asterisk. Staff stated this item can be served undercooked.

Galley-Fwd Port Handwashing

The second faucet on the right of the handwashing sink from the main entrance was measured at 126°F by the inspector. The user could not adjust the temperature of the faucet.

Food Service General-Lighting

The light intensity behind and around several pieces of deck-mounted and counter-mounted equipment was less than 110 lux. This included: the forward port main galley warewashing machine, the water filler and ice machines in the port and starboard areas of the main galley, the deck-mounted ovens in the main galley pastry, ice machines in all food service areas, and ice machines in deck and bar pantries. Also, the light intensity was less than 110 lux in several areas of the dairy fridge in provisions.

Food Service General-Chilled Water Lines

The chilled water lines were not uniquely identified in the food service areas.

Galley-Bakery

The bain maries were on time control, but these were not indicated on the time control plan.

Galley-Bakery

There were open seams between the bulkhead panels at the right of the dough molder machine.

Galley-Crockery Locker

There was one live large cockroach on the left bulkhead and at least four live nymph cockroaches on the bulkhead and deck near several shelves where clean equipment was stored.

Galley-Crockery Locker

There was a deckhead penetration above the sprinkler in the back of this locker. Also, there were several seams between the door frame and the bulkhead.

Galley-Bread Locker

There was at least one live nymph cockroach under several shelves of bread. Also, there was one live nymph cockroach on the deck near the entrance of the locker.

Galley-Cold Galley

There was food debris on the food splash zone of the previously clean deck-mounted mixer.

Galley-Cold Galley

The time control plan indicated that several undercounter and upright refrigerators and blast chillers were on time control, but upon inspection, all of the refrigerators were on temperature control and some of the fridges had food with seven day discard labels. The time control plans were corrected.

Galley-Cold Galley

The fasteners inside the ice machine to the left of the cuber panel and above the water bath were corroded.

Galley-Cold Galley

There were several pieces of brown food debris in the water bath of the ice machine.

Galley-Cold Galley

The worker set the lid to the ice machine on the deck when opening the machine for the inspector.

Galley-Cold Galley

The material covering the insulation on the chilled water lines to the ice machine was not smooth or easily cleanable.

Buffet-Time Control Plan

The time control plan indicated that several undercounter and upright refrigerators were on time control, but upon inspection, it was determined that these units were on temperature.

Buffet-Plate Storage

One stack of plates out for self-service were dripping wet.

Galley-Ice Machine

The material covering the insulation on the chilled water lines to the ice machine was not smooth or easily cleanable.

Galley-Fire Screen Door 05/VI/61

There was a gap between the access panel and the deckhead above the fire screen door next to the ice machine.

Galley-Deck 5 - Room Service

There were several slotted fasteners in the food splash zone of the microwave.

Buffet-Officer's Mess

The soup out for service was not protected by a sneeze guard and did not have a self-closing hinged lid.

Buffet-Officer's Mess

Undercooked eggs were served for breakfast, but there was no consumer advisory sign.

Preparation Room-Fish Room

There were gaps around the access panel that was not properly sealed to the deckhead above the preparation counter and storage area.

Preparation Room-Vegetable Slicer

The vegetable slicer has been out of service for at least six months. This slicer is needed for the operation.

Provisions-Main Dry Storage Room

There were open gaps and seams in the deckhead panels in front of the first light in the first room to the left from the main entrance. Also, the deck was pitted and chipped in several areas.

Provisions-Fresh Vegetable Room

There were open gaps around the access panel that was not properly sealed to the deckhead above the second light in front of the main entrance. Also, there were open seams between the deck and bulkhead junctures and between the bulkhead panels and deckhead on the back bulkhead in front of the main entrance.

Dining Room-Oriental

There were unshielded light bulbs that were not shatter proof on the chandeliers over and immediately beside waiter stations #6 and #7. This was noted on the previous inspection. The waiter stations have been renumbered since the last inspection during a renovation.

Pantry-Terrace Bar

The door to the right bar pantry was propped open allowing an entry point for pests.

Inspection on Oct 15, 2011 | Score: 95

Galley-Soiled Dish Drop-off

Two of the 5 taps at the handwash station bank had water temperatures of 87 °F and 96 °F. The handwash station was triggered by electronic sensors and users could not adjust the water temperatures. Both were adjusted during the inspection.

Food Service General-Consumer Advisory

The menu for the oriental restaurant dinner (D19) did not note the smoked trout dish as undercooked. Additionally, the breakfast specials menu did not identify the eggs benedict or poached eggs as undercooked. There was no consumer advisory in the menu or sign posted for the crew, staff, or officers messes for the egg, fish or other foods served undercooked by order there. All menus, including Oriana Rhodes require review for all service periods to ensure the consumer advisory is present and foods served in an undercooked form are identified in the menu or by signage.

Dining Room-Oriental Dining Room

There were unshielded light bulbs present on the chandelier's over and immediately beside dining room waiter stations #10 and #16. The light bulbs were not shatter-resistant either.

Food Service General-Time Control

Many time only as a public health control equipment and areas were not physically labeled as time control, including galley hot service counters, undercounter warming cabinets, cold basins, and ice bath preparation stations for eggs and omelets. The time control plans throughout the ship were maintained in binders and were not posted in the various food area locations. Staff did some labeling during the inspection. Additionally, some of the individual time control plans did not identify in the plan the equipment which was on time control.

Galley-Hot Galley - Service Line

A hotel pan of cooked mushrooms was found in the service line undercounter warming cabinet at temperatures between 130 and 137 °F during service. Staff stated this was a time control product, but the main galley plan did not specify time control in these cabinets and none were labeled as time only control.

Food Service General-Date Marking

In all food areas staff used a day sticker for potentially hazardous foods prepared onboard (or opened) to indicate the day those foods were prepared. The written instruction on how the day stickers are to be used specified that the 'use by' day (discard day) was to be placed on the food container. It further prescribed that the date for the discard was 3 days after the preparation date or date the original ready-to-eat food package was opened.

Galley-Hot Galley

The underside stainless steel panel for flat-top grill #2 was loose, leaving a difficult to clean gap below the grill.

Galley-Hot Galley

Food soil was noted on top of the loose underside stainless steel panel below flat-top grill #2.

Galley-Dishwash Starboard

During active use of the conveyor glasswashing machine, the fresh hot water sanitizing rinse pressure gauge displayed 30-32 psi. The manufacturer's data plate specified a final rinse pressure of 15-25 psi.

Galley-Dishwash Starboard

The handwash station at the clean end of the conveyor dishwasher had the soap dispenser positioned over the end of the clean dish sorting table. During handwashing this table was contaminated by water from using the hand soap dispenser.

Galley-Cold Larder

One bucket of chlorine sanitizing solution had a concentration of 400 ppm. The bucket was dumped immediately.

Galley-Pastry

The artificial light level over the forward/port potwash clean rack was below the minimum 220 lux (20 foot candles) of artificial light.

Galley-Pastry

One live fruit fly was observed on the deckhead in the aft section near the marble counter. The area was not in active use at the time of the inspection.

Galley-Potwash

This area was in active use and the main potwash machine was in disrepair. There was an excessive amount of soiled pots and pans stacked on deckstands surrounding the area. One soiled large floor mixing bowl was set on the deck and had several soiled pots, pans, and utensils stacked inside. This bowl was immediately removed and placed on a deck stand.

Galley-Dishwash

During active use of the conveyor glasswashing machine, the fresh hot water sanitizing rinse pressure gauge displayed 45 psi. The manufacturer's data plate specified a final rinse pressure of 15-25 psi.

Buffet-Officer's Mess

Three live fruit flies were observed at the deckhead over the center buffet counter and near the coffee counter. The area was not in active use at the time of the inspection.

Preparation Room-Butcher

A hotel pan of ground lamb was found stored on the middle shelf inside upright reach-in refrigerator #4 with whole-muscle cuts of beef intact stored below. A hotel pan of ground bison meat patties was found stored on the middle shelf of upright reach-in refrigerator #2 with whole muscle cuts of beef and other meats stored below. The pans were immediately re-arranged.

Preparation Room-Potato Section

One live fruit fly was observed inside the peeler section of the far right potato peeler. There was no activity in the area at the time of inspection.

Galley-Oriana Rhodes Galley

The potwash machine was posted out of order. It has been out of order since 28 September, 2011.

Integrated Pest Management-Inspection Logs

For all active and passive inspections the log fields for pests found and quantity were left blank unless pests were found. There was no explanation of this type logging practice either on the log forms or in the written plan.

Pantry-Deck 6 Forward Pantry

The bucket of chlorine sanitizing solution had a concentration of 400 ppm.

Housekeeping-Public Toilets

There were no signs posted at passenger or crew public toilets advising users to use the paper towels to open the door to exit the toilet room.

Children Area-Child Center - Child Toilet Room

Inside the children's toilet room was a single stall at one end labeled staff toilet. The staff toilet should be in a separate toilet room from the children's toilet room.

Galley-Cold Larder

The insulation attached to the inside of the ice machine front cuber panel was soiled.

Food Service General-All Food Service Areas

The inside front panels of the Servend ice machines (cuber compartment)throughout the food service areas are lined with a white, difficult to clean, absorbent insulation material.

Other-Al Fresco's Pizzeria

There was a gap between the bottom and left side of the stainless steel panels inside the technical compartment beneath the panini press

Galley-Forward Port Side

There was a continuous leak coming from a seam in the deckhead opposite the drinking fountain.

Buffet-Conservatory Port Side Desert Counter

The upright refrigerator #2 was holding above 41°F. The refrigerator was only holding Individual yogurt containers stored on six different racks. The yogurt was found to be holding at temperatures between 43°-45°F. All product in the refrigerator was discarded.

Buffet-Conservatory Port Side Sandwich Station

Consumer self service utensils were not available at the sandwich bread container. A passenger was observed reaching in the container with his bare hands. Serving tongs were immediately made available.

Galley-Rhodes

Heat lamp light bulbs in the two gantries at the service press station did not appear to be shatter resistant.

Potable Water-Far Point Records

Since the last inspection, there were a few records where the free residual halogen was less than 0.2 ppm for more than 30 minutes. Notes for any unusual events were not documented.

Potable Water-Bunkering Records

Since the last inspection, there were numerous records that did not indicate the halogen analyzer-chart recorder was calibrated for chlorine or pH at the start of bunkering of potable water.

Recreational Water Facilities-Whirlpool Shock Halogenation

The free residual halogen was not documented at the start and completion of the shock halogenation of the whirlpools.(2011 Manual)

Recreational Water Facilities-Filter Housing Cleaning and Disinfection

There was no documentation that the filter housing was cleaned and disinfected with a chlorine concentration solution and contact time.(2011 Manual)

Recreational Water Facilities-Hair and Lint Strainer

There was no documentation that the hair and lint strainers were cleaned, rinsed, and disinfected.(2011 Manual)

Recreational Water Facilities-Fecal/Vomit Accident Plan

The fecal/vomit accident plan stated 'disinfect the whirlpool spa or swimming pool by adding chlorine to bring the concentration up to 50 ppm free residual chlorine and maintain this for 4 hours.' Current scientific literature recommends a contact time of 5.1 hours for that same concentration.(2011 Manual)

Recreational Water Facilities-Bather Load

There was no documentation for the maximum bather load for each recreational water facility.(2011 Manual)

Recreational Water Facilities-Safety Signs

The safety signs for the recreational water facilities did not indicate the bather load number.(2011 Manual)

Recreational Water Facilities-Analyzer Chart Recorders

The only sample point for the analyzer chart recorder for the Terrace Pool was located after the compensation tank.(2011 Manual)

Potable Water-Bunker Station Hose Locker

One of the potable water hoses stored in the bunker station hose locker was not capped.

Pantry-Medical

There were slotted fasteners in the food splash zone of the microwave.

Pantry-Medical

The slotted fasteners in the microwave were soiled.

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log did not indicate the time of the first medical visit by ill passengers or crew members, as well as the meal seating information. The information contained in the AGE surveillance log was also not in the correct order.2011 Manual)

Medical-Crew Members Reporting

During the 19 August - 4 September 2011 cruise, a nonfood employee had an onset of reportable acute gastroenteritis (AGE) symptoms and worked while symptomatic before reporting to the medical center. A spa employee had an onset of AGE symptoms on 2 September at 2200 hrs, but did not report to the medical center until 3 September at 16:15 hrs. The time card for this crew member was reviewed, which indicated she worked on 3 September from 0800 hrs to 1200 hrs and 1300 - 1330 hrs.

Potable Water-Tank Cleaning and Disinfection

The records for the fresh water tank cleaning and disinfection conducted February to September 2011 did not indicate the free halogen residual value in ppm before putting the tanks back into service.(2011 Manual)

Inspection on Oct 13, 2010 | Score: 100

Galley-Forward Service Press

Several of the doors on the under-counter hot holding units were misaligned. The doors did not close properly, resulting in openings between the doors and the units.

Galley-Forward Port Side

The rubber inside the top compartment of the two-compartment ice machine was soiled. This was corrected. The bottom compartment was out of service. Staff stated that the entire ice machine will be replaced with a new machine within the next few days.

Galley-Cold Larder

The two cold holding units were measured at 44°F and 50°F. These units were used to transport food items from galleys to serving lines on various decks. No food was held in these units at the time of inspection. According to staff, food is under temperature control until placed on the serving lines, at which time food is placed under time control.

Galley-Pastry

The coving at the deck/bulkhead juncture was not complete behind the left boiler of the double boilers.

Buffet-Crew Mess Beverage Stations

Cords from some of the beverage machines were on the counter tops, making the area difficult to clean.

Buffet-Crew Mess

Previously cleaned plates set out for service were stacked wet. This was corrected.

Buffet-Al Fresco's Pizzeria

Previously cleaned plates and bowls set out for service were stacked wet. This was corrected.

Recreational Water Facilities-Halogen Analyzer-Chart Records

The daily calibration check was not recorded on the charts or in another log. According to the staff, the calibration check was performed daily, but was only recorded if the halogen analyzer needed to be calibrated.

DO NOT USE (whirlpool/spa)-Halogen Analyzer-Chart Records

The daily calibration check was not recorded on the charts or in another log. According to the staff, the calibration check was performed daily, but was only recorded if the halogen analyzer needed to be calibrated.

Potable Water-Cross-Connection Control Program

The reduced pressure assembly devices for the sprinkler fire main shore connections and fire control main shore connections were not listed on the cross-connection control program. This was corrected.

Potable Water-Cross-Connection Control Program

There were no backflow prevention device quantities listed on the cross-connection control program. There were several areas, such as the launderettes, and the passenger cabin toilets and showers, where there were multiple devices. For example, there were 12 backflow prevention devices on the washing machines in the Deck 11 launderette, but the cross-connection control program only listed the connection as "washing machines."

DO NOT USE (whirlpool/spa)-Oasis

There was a crack in the anti-entrapment cover on the drain in the starboard whirlpool. There was no cover on the drain in the port whirlpool. The whirlpools were empty and closed at the time of the inspection. The drain covers were replaced.

*General Comment-Swimming Pool and Whirlpool Chart Recorders

Since the previous inspection, the vessel has replaced all of the strip charts for recording free halogen and pH with halogen analyzer-chart recorders. It had been noted on the previous inspection that the strip charts were not dated and that it was difficult to review the past records for recreational water facilities because the dates could not be correlated to the free halogen and pH values. The new chart records were clear and it was easy to review the records.

Inspection on Mar 03, 2010 | Score: 97

Food Service General-Main, Crew, Oriana Rhodes and the Conservatory Galley and Buffet

The written and posted time as a public health control plans for hot and cold foods specify that foods placed directly into service are on time only control, but it's not clearly stated what placed directly into service means. Foods in the top of a buffet cold basin, bain marie, or cold items on a countertop ice bath were in fact on time only as a public health control. Foods under a buffet in refrigeration or in a hot warming cabinet below a bain marie were on temperature control.

Galley-Main Galley - Dishwash Forward

The in-use flight-type conveyor dishwasher had a wash tank temperature of only 137 °F, while the mounted thermometer displayed 152 °F. The hot water final sanitizing rinse temperature measured at the plate surface was 160 °F, while the mounted thermometer, registering the manifold temperature, displayed 150-160 °F. The in-use conveyor glasswash machine's hot water final sanitizing rinse temperature was measured at 170 °F at the plate level, yet the mounted thermometer gauge displayed only 160 °F. Additionally, the final sanitizing rinse pressure gauge displayed 50 psi during the final rinse cycle. The final rinse compartment spray pattern in the upper and lower arms of the final rinse compartment were excellent, indicating there was a problem with the accuracy of the gauges for temperature and possibly pressure.

Galley-Main Galley - Dishwash Forward

The in-use flight-type conveyor dishwasher had a wash tank temperature of only 137 °F, while the mounted thermometer displayed 152 °F.

Food Service General-All Galleys

The deck tile was recessed in most food areas and especially along equipment foundations, gutterways, and deck sinks.

Food Service General-Main Galley

The undercounter technical compartments near cold basins throughout and the aft ice cream counter at the pastry were heavily soiled with mold and dirt debris.

Galley-Main Galley Pastry

The deck was not coved at the juncture with the counter and the deck/bulkhead juncture in the aft pastry bulkhead near the ice cream counter.

Galley-Main Galley - Pot Wash

During operation of the hood type potwash machine there is a heavy spray of water and steam that escapes and lands on the adjacent clean rack angled at the edge of the clean landing counter. This corner requires some elevated shield to protect clean items stored there.

Galley-Main Galley - Bakery

The white plastic roller direclty below the top loading chute of the Kemper loaf molder machine had peeling plastic . Additionally, the white plastic guides on both sides of the sheeter belt had a layer of peeling plastic. The two smaller white plastic guides on either side of the steel chain suspended over the sheeter belt were severely peeling and a dirt layer had formed in the folds of the peeling plastic.

Galley-Main Galley - Bakery

The white plastic roller direclty below the top loading chute of the Kemper loaf molder machine had peeling plastic . The two smaller white plastic guides on either side of the steel chain suspended over the sheeter belt were severely peeling and a dirt layer had formed in the folds of the peeling plastic.

Galley-Main Galley - Forward Coffee Pantry

There was no top panel (cover) to the Foster's two door upright reach-in refrigerator. Addiitonally the steel conduit for the power cable for this refrigerator was open on each end, allowing insect access.

Food Service General-Consumer Advisory

The written consumer advisory at all food areas where raw or undercooked foods of animal origin are served states that eating these foods may present a health risk.

Galley-Main Galley - Cold Larder

The two handwash stations forward in this area had water temperatures of 135 °F/57 °C and 134 °F/56 °C, while the one forward handwash station had a water temperature of 98 °F/37 °C. None of these stations had a way for the user to manually adjust the hot or cold temperature.

Galley-Main Galley - Cold Larder

The previously cleaned mandalin had a piece of debris stuck in a seam on the front lower panel where food contacts.

Other-Crew Mess

A large soft drink vending machine was attached to the deck in the mess area at a height of only 50 mm (2i nches). The deck beneath the machine was heavily soiled with drink residue and dirt debris.

Other-Officers Mess Buffet

There was no coving where the foundation of the circular buffet joined the deck.

Galley-Oriana Rhodes Galley

One filth fly was noted in this area. The galley was not in service at the time of inspection, but clean items were stored there.

Galley-Oriana Rhodes Galley

There were gaps present along the penetration of the two fryer drain pipes into the underside panel of the fryers.

Buffet-The Conservatory - Starboard Condiment Station

There were two live fruit flies in the buffet area near the cheese and fruit section, with one noted on a raw apple. The apple was discarded.

Buffet-The Conservatory - Starboard Condiment Station

A spoon was noted with the handle in contact with chopped onions at the condiment station. Many of the spoons were not longer than the pans of food in this station.

Bar-Riviera Bar

The soft serve ice cream machine on the back bar counter has been out of order for approximately a year according to staff.

Bar-Tiffany's Bar

The handwash station in the front bar counter has an open counter surrounding it an no guard sealed to the counter to prevent dirty liquid from handwashing rolling over the counter to the drink preparation station one meter away.

Integrated Pest Management-Pest Management Logs

Although the various inspection and pest management logs were dated, the columns where results or pest presence were to be noted had no information recorded. The forms used gave zero (0) as an example for such entries, but staff stated that a policy change took place to not enter zero when nothing was found. This absent entry gives the appearance that the inspection was not conducted.

Housekeeping-Outbreak Prevention and Response Plan

After reviewing the plan it was not clear what the disinfection frequency was for public areas when the cumulative proportion of gastrointestinal illness cases among passengers or crew member reaches 2%.

Housekeeping-Outbreak Prevention and Response Plan

For red level, the disinfection frequency for the hand contact surfaces in open deck areas was to be as frequently as possible. This was also the case for the public passenger toilets and crew gym. For the crew internet facilities there was no mention of disinfecting hand contact surfaces. For this area the plan mentioned soft and hard furnishings.

Children Area-Night Nursery

There were no diapers or disposable gloves at the diaper changing station. The toilet seat opening was not child-sized. The was no listing of signs and symptoms of childhood infectious illnesses. There was no exclusion policy for children who develop symptoms of childhood infectious illnesses .

Children Area-Child Activity Center

The toilet seat opening in the left stall was not child-sized. There were no gloves or sanitary wipes in the toilet room. There were cloth toys in this area that were not cleaned daily. The cloth covering on the bean bags were said to be cleaned on a weekly basis.

Potable Water-

On February 23, 2010, the vessel was bunkering at less than 2 ppm for a few hours. This also occurred on 2/15/2010.

Potable Water-Production and BunkeringProduction and Bunkering Records

The circular charts for halogen residual were difficult to follow. During bunkering it appeared that production was occurring at the same time. Per the engineer, this was because the ink pen was kept running for both systems. He also stated that there were manual records that showed when bunkering and production operations occurred. On March 1 the manual records showed that bunkering ended at 1330 and production began at 1330. The engineer produced another record (Siemens System) that showed when production occurred. This record showed that the manual record was incorrect.

Potable Water-Production-Tortola at anchorProduction and Bunkering Records

The analyzer chart showed readings of less than 2 ppm from 0830 until 1850. The manual records showed that production occurred while the vessel was in Tortola from 0400-1850. According to the engineer, water was not being produced for all of that time and the manual record was in error. Also there was water running through the analyzer chart recorder and this was the reason why there appeared to be a residual on the chart. The Siemens System record showed that water production did not occur after 0600.

Potable Water-Cross-connection Control Program List

The potable water lines for filling the chemical tanks (halogen and pH control) for production, bunkering, distribution, pools and whirlpool spas were not listed. The mineralizer discharge line was not listed. The fill lines for the whirlpool and pool compensation tanks were not listed. All of these connections were protected by air gaps.

Potable Water-

The small diameter potable water lines were not striped or painted blue next to the mineralizer, at the sink near "non pot hydrofor 1" tank, and at the hot water line for the garbage room handwash sink

Other-Garbage Room

A waste receptacle for paper towels was not near the handwash station.

Recreational Water Facilities-Paddle Pool

The drain cover for this pool was not stamped to show that it was anti-entrapment. There was no letter to show that this drain cover was anti-entrapment.

Recreational Water Facilities-Swimming Pools and Whirpool Spas

The strip charts showing the free halogen residuals and pH levels were not dated and initialed. The strips charts were left on the recording units for an excessive amount of time. It was difficult to review the past records for recreational water facilities that were currently in operation.

Recreational Water Facilities-Swimming Pools

For a few readings, the manual records for the pools and whirlpools showed free halogen residuals and pH levels that were either too low or too high. In addition, some of these readings just showed "lo" or "hi". There was no action recorded in the logs when the halogen and pH levels were out of the acceptable range. Because the strip charts were not dated it was not possible to correlate these records with the electronic system. Per the engineer, action was taken but not recorded.

DO NOT USE (whirlpool/spa)-

The vessel had a written procedure to raise the halogen residual to 10 ppm and circulate it for 1 hour at the end of the day for whirlpool spas. The halogen residual and contact time for this superhalogenation was not recorded.

Potable Water-

Potable water tank 7PW was spot painted on 2/1/2010. There was no record of what paint was used. Initially the Staff Captain was not clear on the paint used but it was later discovered that the paint used was Interline 925. There were no application, curing and drying procedures available for the paint. There was no record that the manufacturer's procedures were followed. When questioned, the boson stated that he knew the procedures for this paint from experience.

DO NOT USE (whirlpool/spa)-

The pH levels maintained in the whirlpool spas were not clear on the strip charts. It appeared for the Riviera Spa that the pH was 3 on the strip chart. From the manual records (not hourly) the pH levels were not this low.

Pantry-Ice Pantries

Sealants Intek AG 300 (metallic silver) and Dow Corning Silicone AP (white) were used in the ice/water contact surfaces of the ice machines. It was not clear if these sealants were approved for use on food contact surfaces.