Inspection on Sep 28, 2014 | Score: 99

Galley-Bella Vista Show Galley

Mise en place containers of shrimp and diced tomatoes on time control were on the preparation counter next to the omelet station without a time control discard label.

Galley-Pot Wash

The mechanical pot wash machine was out-of-order since 27 August. Staff provided documentation that showed the parts needed to repair the machine had been ordered.

Galley-Pot Wash

The handwash sink in the soiled storage area was filled with crushed ice.

Galley-Coffee Pantry

The counter mounted coffee machine and the two storage and dispenser units all had several slotted fasteners in the food splash zone of the dispenser spout.

Buffet-Market Restaurant

Approximately 4-5 small fruit flies were on the left side bulkhead of the beer beverage station. This area was not in operation during the inspection.

Galley-Pizzaria

The counter mounted coffee machine and the two storage and dispenser units all had several slotted fasteners in the food splash zone of the dispenser spout.

Bar-Beach Bar

The electrical cords for the counter mounted espresso machine were draped on the counter behind the machine making cleaning difficult.

Galley-Weite Welt

The counter mounted coffee machine and the two storage and dispenser units all had several slotted fasteners in the food splash zone of the dispenser spout.

Galley-Dispensing Galley

A hotel pan of garlic butter balls on time control on the counter did not have a time control discard label.

Buffet-Bread Station

A container of rolls and a container of sliced bread out for customer self-service did not have tongs or any other type of dispensing utensils.

Galley-Coffee Pantry

Clean coffee serving pitchers were stored up-right on a clean equipment storage rack. When checked, some of the pitchers still had water in the bottom.

Medical-Crew Gastrointestinal (GI) Illness Reporting

A bar waiter with diarrhea onset at 10:45 am on 31 August waited until 2 pm the same day to report his symptoms to the medical center on board. A review of his activities revealed that he had lunch at the crew mess that day, and he worked from 12:30 to 2 pm prior to reporting. A galley utility worker who developed diarrhea at 5 am on 7 September reported to the medical center at 8 am, but he also worked from 7:20 am until 8 am that morning prior to reporting.

Medical-Crew Gastrointestinal (GI) Illness

Medical staff were not questioning crew GI cases about their immediate contacts as part of the contact tracing required. They did identify and interview those crew assigned to the same cabin or those who shared toilet rooms with the symptomatic crew member.

Medical-Acute Gastroenteritis (AGE) Questionnaire

There were some missing questions in the 72 hour AGE questionnaire form on board as compared to the standard version in the 2011 VSP Operations Manual. On the first page there were questions about food and drink consumed, but there was no statement to include drinks with ice. On the second page where meals and activities were described there was no statement inquiring if snacks were consumed.

Housekeeping-Suite Cabin Hot Tub Disinfection

On the two 15 day cruises including U.S. ports since 31 August, the cleaning and disinfection of the guest cabin hot tubs was done on day 7 and day 15 (disembarkation/embarkation day), meaning the second disinfection was performed on the 8th day since the previous disinfection.

Potable Water-Tank Cleaning and Disinfection

All the potable water tanks were logged as being cleaned and disinfected in December 2013, but the specific method used was not documented and there was no chlorine residual measured or recorded from each tank following the filling that took place after the disinfection. Staff stated that the VSP alternative method described in Operations Manual section 5.3.4.1.7 was followed. The only ship procedure available was one created in May 2014, which described section 5.3.4.1.4 of the Operations Manual, which involved filling the tanks with water at 50 ppm chlorine residual for at least four hours. There was a log form included in the electronic ship maintenance system to document this specific procedure which did not include a place to document the tank test for chlorine after filling.

Recreational Water Facilities-RWF Maintenance

The maintenance log for the whirlpool spa had a descriptive statement at the top of the form stating, 'for every hair and lint filter housing', but in the columns of the form the specific notes were all about the hair and lint strainer cleaning and disinfection. There were no notations given about the hair and lint strainer housings. The same statement appeared at the top of the pool and whirlpool spa filter maintenance, and again the columns beneath had titles that were specific to the cartridge cleaning and disinfection, but none included a reference to the filter housing cleaning or disinfection.

Potable Water-Microbiological Testing

The ship used an 18 hour on board test kit for examination of potable water when bunkering and for the four random potable water distribution tests made monthly. Staff were not pre-warming the samples to 35 °C prior to incubating them, as required by the test kit manufacturer, and they were reading the results prior to 24 hours after incubation.

Potable Water-Cross-Connection Control

The backflow preventer listing and the check for the backflow preventers did not include the various Ecolab and Hepburn chemical dispensers found in the various housekeeping pantries.

Potable Water-Cross-Connection Control

There was no backflow prevention device installed on the potable water hose connection below the handwash sink in the air conditioning fan room on deck 8, fire zone 3 (door number 8505A). This connection was used for the hose washing of the AC unit.

Inspection on Sep 15, 2013 | Score: 93

Buffet-Deck 11 Buena Vista Tea Station

There was a large horizontal gap on the underside of the technical compartment and a small hole in the back of the technical compartment for the tea station. Also, the underside of the technical compartment for the tea station was made of raw wood.

Buffet-Deck 11 Buena Vista Water Boiler

There was raw wood on the underside of the technical compartment of the water boiler.

Buffet-Deck 11 Buena Vista Cereal Station

The food contact surfaces of one small bowl to the right of the cereal station and one large bowl to the left of the cereal station were soiled with old food residue.

Buffet-Deck 11 Buena Vista Fruit Station

There was one plate out for self-service that was not covered or inverted to the right of the fruit station.

Buffet-Deck 11 Buena Vista

There was a consumer advisory for the container of fried eggs, but the sign at the outlet did not state the eggs were served undercooked.

Galley-Rossini

There were 11 small containers of ice cream that according to the person in charge were made with raw shell eggs and stored in an undercounter freezer under the sorbet station. All 11 containers were made the week of September 13 and were discarded.

Galley-Rossini

The person in charge of this area did not know to substitute pasteurized eggs for raw shell eggs when making ice cream. Eleven small containers of ice cream were made with raw shell eggs the week of September 13. All 11 containers were discarded.

Other-Rossini

There were a few containers of fruits and vegetables, cheese plates, a plate of salami, cold smoked salmon, and jelly that were not fully protected under a sneeze guard at the center self-service buffet station. Also, there were four containers of bread not protected under a sneeze guard at the waiter station to the right of the center self-service station and there were eight containers of cereals not protected under a sneeze guard at the waiter station to the left of the center self-service station. According to staff, the operation was not self-service, but one passenger was seen serving themselves at these stations and no action was taken by staff.

Other-Rossini

There was no coving at the counter/deck juncture of the center self-service buffet station.

Bar-Luna Bar

The light intensity could not be raised to 220 lux in several areas for cleaning operations.

Bar-Luna Bar

The time control plan stated a discard time of 'closing time' instead of an actual discard time. Also, the bar was open more than four hours, but the time control plan did not describe how the food on time control would be labeled or identified to ensure it was discarded within four hours. The food on time control during the inspection had cards at each product with the discard time.

Pantry-Luna

The two vents for the backflow prevention devices between the carbonators and the brass fittings and for the vent for the backflow prevention device on the potable water line for the soda gun were all connected with plastic tubing. The tubing was cut during the inspection.

Galley-Pot Wash

A worker was seen handling clean equipment that was washed, rinsed, and sanitized in the potwash machine with the same gloves they used to handle soiled equipment. This worker did not change their gloves or wash their hands between handling soiled and clean items.

Galley-Pot Wash

The person in charge of this area was not monitoring employees to make sure they were not handling clean equipment from the potwash machine with soiled gloves or that staff were washing their hands between handling soiled and clean equipment.

Galley-Warewashing Machines

There were several different types of clean tongs hanging off the side of a clean storage rack in the aisle between both warewash machines. Crew members were seen brushing up against the clean tongs while working in this area.

Galley-Bakery

There were two slotted fasteners in the food-splash zone of the deck-mounted mixer.

Galley-Preparation

A crew worker was seen preparing a pan of herb sauce containing cream cheese. The worker put the mixture in the blast chiller, but did not fill out a cooling log. According to the staff, the mixture was just over 50°F before it was placed into the blast chiller. The inspector measured the temperature of the container a few minutes later at 39.9°F.

Food Service General-Berkel Food Slicers

There were no sneeze shields or other effective means for the meat slicers on the self-service buffet lines. Consumers could stand within one meter of the exposed food and slicer. During the inspection, the slicer was in use.

Food Service General-Berkel Food Slicers

There were slotted fasteners in the food contact surfaces and food-splash zones of the slicers.

Food Service General-Berkel Food Slicers

Some of the nonfood contact surfaces on the two slicers were chipped and cracked, making cleaning difficult.

Buffet-Crew Mess

The time control plan for the bulk milk indicated the set-up and discard time during lunch was from 11:00 a.m. until 1:00 p.m., but the bulk milk was labeled with a set-up and discard time of 8:30 a.m. and 12:30 p.m. The time control plan did not indicate how the milk would be labeled so that it was discarded every four hours. According to staff, the milk was available all day.

Buffet-Crew Mess

There was no serving utensil for the container of salad or the container of rice on the self-service buffet line.

Galley-Pot Wash

There was one previously cleaned white cutting board that was soiled with brown residue in a few areas.

Buffet-Staff Mess

The light intensity was less than 110 lux behind and around the counter-mounted soda machine.

Dining Room-Buffalo Steakhouse

There were two large hairy buffalo heads mounted on the bulkhead above the clean waiter stations. There was dirt and residue in the hair of the buffalo heads. There was no clean equipment stored on the waiter stations.

Food Service General-Berkel Food Slicers

There was no information stating the design and material used on these slicers were approved for use on food contact surfaces. This was written on the previous inspection.

Potable Water-Permeate and Distillate Lines

The distillate lines from the evaporators and the permeate lines from the reverse osmosis system were striped blue with the words 'cold potable water.' Only near the evaporators, near the mineralizer, and before the production chlorine injection point were the lines striped in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Beer Container Store (Area No. 353)

The list of backflow prevention devices did not include the T&S 969 atmospheric vacuum breaker connected to the beverage plant. Staff stated this device remained installed from the previous cleaning system.

Other-Beer Container Store (Area No. 353)

A container of beer bottles was stored on the deck near the evaporator.

Recreational Water Facilities-Monitoring Sample Points

The monitoring sample points for the Jacuzzis were combined. For example, there was one monitoring sample point for Jacuzzis 2 and 3, and one sample point for Jacuzzis 4 and 5. According to the staff, a work order had been issued to correct the sample points and install additional equipment.

Recreational Water Facilities-Swimming Pool Depth Markers

There was only one depth marker for each swimming pool and it could not be seen from the pool entrances on the far sides of the pools. Also, the depth markers for Passenger Pools #2 and #3 indicated the depths were 1.25 meters (4 feet). The '4 feet' was written very small and was difficult to read from the pool deck.

Integrated Pest Management-Flower Deliveries

There was no documentation that flowers brought onboard were inspected for pests.

Inspection on Sep 23, 2012 | Score: 93

Buffet-Deck 11 - Bella Vista

The consumer advisory posted at the egg station where sunny-side up eggs were served was not specific to eggs. This was corrected.

Buffet-Deck 11 - Bella Vista

The light intensity at the cereal stations was less than 220 lux.

Buffet-Deck 10 - Austria

The wooden doors of the upright refrigerators were scratched, scored, and had exposed raw wood, making cleaning difficult.

Buffet-Deck 10 - Brazil

The light intensity at the cereal stations was less than 220 lux.

Galley-Deck 10 - Aft Dishwash

The wash tank temperature of the in-use flight-type dishwasher was measured at 140°F. This was corrected.

Galley-Deck 10 - Aft Dishwash

The two far left final sanitizing rinse nozzles of the upper spray arm were not forming effective spray patterns. This was corrected.

Galley-Deck 10

The light intensity behind the ice crusher was less than 110 lux.

Galley-Deck 10

The blade of a previously cleaned can opener was corroded, making cleaning difficult. This was corrected.

Galley-Deck 10 - Locker FD-10559

Pancake makers and blenders soiled with heavy food deposits were stored along with clean equipment on the shelves. The crew members took them out of the locker and cleaned them during the inspection.

Galley-Deck 10 - Locker FD-10559

The deck under the stands was soiled with food debris and dust.

Food Service General-Passenger Buffet Restaurants

The cutlery stands on each of the tables had exposed, unprotected cutlery. According to the staff, the cutlery on each of the stands was not always changed between each group of diners. The mouth-contact and food-contact surfaces of the cutlery could be touched or otherwise contaminated during service.

Dining Room-Deck 10 - Fisk Dining Area

Crew members were actively vacuuming deck carpets while tables had exposed and preset cutlery.

Food Service General-Berkel Slicers

The Berkel slicers located at the deck 9 Markt ham station and the deck 10 oriental station had chipped paint and rough surfaces at the blade guard deflector, making cleaning difficult. In addition, there was no documentation ensuring food-contact surfaces of these slicers complied with internationally accredited food equipment sanitation standards for materials, design, and construction.

Galley-Steakhouse

The menu had animal derived foods that could be served undercooked or raw. Some page headings had an asterisk describing all food under the heading as items that could be served undercooked or raw. However, the staff clarified that not all food items under those headings could be cooked to order.

Galley-Soup Station

The handle of the previously cleaned left tilting kettle was soiled with old food residue.

Galley-Thawing Cabinets

There were multiple fish pieces in different pans that had internal temperatures between 47°F and 50°F. The crew members stated that the fish were placed in the morning to be prepared for dinner. After the finding, all fish was kept in the thawing cabinets at the same temperatures to be prepared that day.

Galley-Bakery

The technical compartment above proofing cabinet #17 had water from condensation pooled inside.

Galley-Bakery

There were colored materials that appeared to be mold at the base of the insulated refrigeration pipes of the technical compartment of proofing cabinet #17.

Preparation Room-Thawing Cabinet

There were multiple pieces of meat in different pans with internal temperatures ranging from 47°F to 63°F. The crew member stated these meats were placed in the morning to be cut during the day. After the finding, all meats were kept in the thawing cabinets at the same temperatures to be prepared that day.

Provisions-Wine Store

There were no backflow prevention devices installed between the carbonators and the brass fittings on the pumps for the water carbonation system

Galley-Dishwash

Trays were placed on the conveyor of the in-use flight-type dishwasher in a way that all their surface areas could not be properly washed and sanitized.

Medical-Crew Member Reporting

During the 1-16 September voyage, a galley worker had an onset of acute gastroenteritis symptoms on 2 September at 00:01, but did not report to the medical center until 19:39. The time card for this crew member was reviewed and it was determined that he worked on 2 September from 08:00 - 16:00.

Potable Water-Starboard Bunker Station

The cap on the lowest potable water filling line could touch the deck when hanging freely from the chain.

Recreational Water Facilities-Analyzer Chart Recorders

The sample lines for the analyzer chart recorders for the swimming pools were located after the compensation tanks. Staff stated this is going to be corrected prior to returning to the United States in September 2013.

Recreational Water Facilities-Swimming Pools

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

Recreational Water Facilities-Whirlpools

It could not be determined if the drain covers for the whirlpools were ASME A112.19.8-2007 compliant. There were no spare drain covers onboard and the whirlpools were full of water. The staff showed another model of drain covers that were compliant and stated they would replace the noncompliant covers with these.

Inspection on Sep 17, 2011 | Score: 98

Galley-Pastry

The three table top cutting blocks were scratched and scored, making cleaning difficult.

Galley-Pastry

The three previously cleaned table top cutting blocks were soiled in the scratches and scores.

Galley-Pastry

There were several slotted screws around the heating elements in the oil bath of the donut frying machine. This was corrected.

Galley-Dishwash Area

The spray pattern from the second final rinse nozzle from the left was not effective. The utensil temperature at the final rinse was greater than 160°F.

Galley-Dishwash Area

A crew member was observed pouring a bucket of sanitizing solution into the handwashing trough.

Food Service General-Combination Ovens

There were slotted screws around the light boxes inside these ovens.

Buffet-Markt Restaurant

The light level at the handwashing station in the bakery corner was less than 220 Lux.

Food Service General-Passenger Buffet Restaurants

The cutlery stands on each of the tables had exposed, unprotected cutlery. According to the staff, the cutlery on each of the stands was not always changed between each group of diners. The mouth-contact and food-contact surfaces of the cutlery could be touched or otherwise contaminated during service.

Galley-Deck 10 Cold Galley

The water from the drinking fountain next to the clean storage rack in the coffee pantry splashed onto the clean equipment. The staff submitted a request for a plexiglass splash shield.

Galley-Deck 10 Cold Galley

The undercounter cleaning cabinet below the wine and water dispensing taps was not labeled. This was corrected.

Galley-Deck 10 Cold Galley - Office FD 10559

Several containers with herbs, pieces of new equipment, spare equipment, wicker baskets, chemical cleaners for the combination ovens, industrial lubricant can, cutlery polish bottle, and large plastic containers were stored in this room. Several of these items were stored directly on the deck. Some of the containers with herbs were stored next to an insect collection device. The food was discarded.

Galley-Deck 10 Cold Galley - Office FD 10559

Chemical cleaners for the combination ovens, an industrial lubricant can, and a cutlery polish bottle were stored along with several containers with herbs, pieces of new equipment, spare equipment, wicker baskets, and large plastic containers. The chemicals were removed from this room.

Galley-Deck 10 Cold Galley - Office FD 10559

There was no coving at the juncture between the deck and the bulkhead, and the bulkhead had difficult to clean features, including instrument control panels with exposed wires. Several containers with herbs, pieces of new equipment, spare equipment, wicker baskets, and large plastic containers were stored in this room. Several of these items were stored directly on the deck. Items were removed from the deck.

Buffet-Crew Mess Coffee Station

The backflow prevention device on the coffee machine was continuously leaking from the vent and water was pooled below the device. The device was replaced.

Buffet-Markt Restaurant

The wooden bulkhead panels behind the beer and juice, and post mix soda beverage stations had small square holes in the pattern, with no access for cleaning behind the panels. In addition, the bulkhead above these panels was covered with decorative, artificial leaves. This was noted on the last inspection and the staff implemented a daily cleaning procedure for the panels and the leaves. According to the staff, there have been discussions with the cruise line about the option of modifying the panels and the leaves.

Galley-Deck 10 Cold Galley - Office FD 10559

Wicker baskets, pieces of new equipment, spare equipment, containers with herbs, chemical cleaners for the combination ovens, industrial lubricant can, cutlery polish bottle, and large plastic containers were stored in this room. Several of these items were stored directly on the deck. Items were removed from the deck.

Medical-Asymptomatic Cabin Mates

There was no documentation that medical or supervisory staff conducted verbal interviews with cabin mates or immediate contacts of symptomatic crew members for the cruise dated 3-17 September 2011.

Housekeeping-Outbreak Prevention and Response Plan

The ship's outbreak prevention and response plan did not include the frequency of cleaning and disinfection in public areas when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%.

Pantry-Housekeeping Pantry #8512

There were no paper towels at the handwash station. This area was not in active use at the time of the inspection.

Pantry-Housekeeping Pantry #8512

The previously cleaned cutlery stored in the storage locker was lightly soiled.

Children Area-

There was no sign in the diaper changing area advising the child-activity center staff to wash their hands after each diaper change.

Potable Water-Monthly Microbiological Testing Records

The monthly microbiological testing records did not have specific location descriptions of where the samples were taken. In addition, the ship used Colilert-18 as a reagent for microbiological testing and the box used by the ship expired on 11 August 2011.

*General Comment-Fecal Accident Plan

The fecal accident plan had a contact time of 8 hours for 20 ppm of chlorine residual for loose stool accidents. Current scientific research recommends a contact time of 12.75 hours for that same concentration to inactivate Cryptosporidium.

Recreational Water Facilities-Fecal Accident Plan Records

The fecal accident records documented fecal accidents which occurred on 11 February 2010 and 21 January 2011. However, there was no information recorded on the type of accident and the response actions taken.

Potable Water-Cross-Connection Control Program

The cross-connection control program did not list the non-continuous pressure backflow preventers installed on the five shower hoses in the medical center.

Pantry-Beach Bar and Luna Bar

The ice machines at these locations were heavily soiled with black and red material that appeared to be mold. The soiled areas included the back of the cuber panel plastic covers and the top plastic sections of the cuber panels.

Inspection on Oct 03, 2010 | Score: 95

Buffet-Deck 9 Market Restaurant

The wooden bulkhead panels at the beer/juice and post mix (soda) beverage stations has small square voids in the pattern with no access for cleaning behind the panels. Dirt debris was present along the lower voids and the space behind. Above the wood bulkheads a decorative false tree leaf material is glued to the bulkhead. These decorative leaves are not durable, hard or easy to clean.

Food Service General-All Food Area Pepsi Post Mix Stations

The six soda/water dispenser heads on all the Pepsi Post Mix Stations have 4 slot-head screw fasteners on the underside (splash zone) of the dispenser.

Buffet-Deck 9 Market Restaurant - Tea Station

The self-serve bulk milk dispenser tube was 2 inches in length and the serving end was not cut on a diagonal.

Buffet-Deck 9 and 10 Buffet Areas - Decorative Displays

Some level of dust soil was observed on many of the decorative displays found in excess hanging from deckheads and bulkheads, and mostly those set on the overshelf of the buffet counters. The decorations included wicker baskets set alone or stacked, baskets containing imitation plants, vegetables, and flowers, hanging dried eggplant and tomatoes on strings, imitation long grass, and Asian lanterns. The common problem with all the above decorations was their materials and design was not easy to clean.

Buffet-Deck 9 and 10 Buffet Areas - Decorative Displays

Some level of dust soil was observed on many of the decorative displays found in excess hanging from deckheads and bulkheads, and mostly those set on the overshelf of the buffet counters. The decorations included wicker baskets set alone or stacked, baskets containing imitation plants, vegetables, and flowers, hanging dried eggplant and tomatoes on strings, imitation long grass, and Asian lanterns. The common problem with all the above decorations was their materials and design was not easy to clean.

Food Service General-Main, Crew, and Buffet Show Galleys

The flat-top grills and grooved griddles had gaps around where the grease pan chute penetrated the underside of the panel in the undercounter technical compartment below.

Buffet-Deck 9 Market Restaurant - Cheese Station

A set of slate stone individual cheese trays were stacked wet inside the back bar undercounter storage shelves. Upon inspection it was found that these stone trays were chipped and broken along all the outer edges and one side was clearly jagged with fractures throughout. Staff stated that the smoother side was used for placing cheeses, but in most trays the smoother side as well was not smooth and contained raised edges were the stone was at some time cracked or fractured along the surface. Two of these previously cleaned trays had an orange cheese debris on the rough side surface. Staff could not provide written evidence these stone trays were approved for food-contact.

Buffet-Deck 9 Market Restaurant - Cheese Station

A set of slate stone individual cheese trays were stacked wet inside the back bar undercounter storage shelves. Upon inspection it was found that these stone trays were chipped and broken along all the outer edges and one side was clearly jagged with fractures throughout. Staff stated that the smoother side was used for placing cheeses, but in most trays the smoother side as well was not smooth and contained raised edges were the stone was at some time cracked or fractured along the surface. Two of these previously cleaned trays had an orange cheese debris on the rough side surface. Staff could not provide written evidence these stone trays were approved for food-contact.

Buffet-Deck 9 Market Restaurant - Cheese Station

A set of slate stone individual cheese trays were stacked wet inside the back bar undercounter storage shelves. Upon inspection it was found that these stone trays were chipped and broken along all the outer edges and one side was clearly jagged with fractures throughout. Staff stated that the smoother side was used for placing cheeses, but in most trays the smoother side as well was not smooth and contained raised edges were the stone was at some time cracked or fractured along the surface. Two of these previously cleaned trays had an orange cheese debris on the rough side surface. Staff could not provide written evidence these stone trays were approved for food-contact.

Buffet-Deck 9 Market Restaurant - Appetizer Line Port

The bulkhead behind this line was a very rough surface which made cleaning difficult.

Buffet-Deck 9 Market Restaurant - Ham Station and Deck 10 Orient Station

The Berkel Slicer at the preparation counter in the ham station deck 9 and orient station deck 10 was set on 1/2 inch high legs and both were too difficult to move easily to clean below.

Galley-Deck 9 Market Show Galley

There was an accumulation of a thick black debris in the lower technical compartment beside the undercounter refrigeration unit below the stone counter. Additionally, there was water standing in the rear deck of the compartment behind the deck sink. It's possible the drain hose to the deck sink was draining into this section because it did not fully extend into the deck sink.

Galley-Main Galley - Coffee Station

One of the previously cleaned portable bulk coffee dispensers had a heavy, old coffee residue along the inside of the gasket on the dispensing head. Staff removed this and cleaned it immediately.

Galley-Main Galley - Dishwash

The in-use flight-type conveyor dishwash machine had a wash tank water temperature of only 140 °F, while the manufacturer's data plate specified a minimum wash tank temperature of 160 °F.

Galley-Main Galley - Dry Storage Corridor

Dried spatzle was found on the dry storage shelf with one of the bags open. The others were not fully sealed shut. Staff transferred the product immediately to covered plastic bins.

Food Service General-All Crushed Ice Machines

There was a difficult to clean seam present in all the ice machine lower bins between the ice chute and the plastic pipe which discharged the ice into the lower bin. Additionally, the pipe did not extend fully into the bin, and the exposed edge of the ice chute surrounding was soiled with a mold residue which contacted the ice from the pipe end.

Food Service General-All Crushed Ice Machines

There was a difficult to clean seam present in all the ice machine lower bins between the ice chute and the plastic pipe which discharged the ice into the lower bin. Additionally, the pipe did not extend fully into the bin, and the exposed edge of the ice chute surrounding was soiled with a mold residue which contacted the ice from the pipe end.

Galley-Main Galley - Hot Galley

Cooked ratatouille was being transferred to hotel pans for placement on the buffet hot hold lines, but the food temperature was between 118 and 133 °F. Staff returned all 4 pans to the tilt braising pan for re-heating.l

Galley-Main Galley - Hot Galley

A previously cleaned tilt braising pan was turned on for pre-warming. The pan had significant brown food sediment on the bottom interior surface. When the cook preparing the pan was questioned, he stated that he was preparing the pan to cook rabbit. The operation was stopped immediately and a staff member brought three buckets in two begin manual warewashing of this pan.

Galley-Main Galley - Hot Galley

A previously cleaned tilt braising pan was turned on for pre-warming. The pan had significant brown food sediment on the bottom interior surface. When the cook preparing the pan was questioned, he stated that he was preparing the pan to cook rabbit.

Galley-Main Galley - Hot Galley

A sheet pan of cooked spicy ribs was found inside the walk-in refrigerator with a preparation date of 29 September, but there was no cooling log entry for these ribs on 29 September.

Galley-Main Galley - Sushi/Appetizer Preparation Counter

A previously cleaned long portable electic probe blender was found stored clean on the overshelf of the sushi and appetizer preparation counter. There was milky colored liquid residue on the blender blades which began dripping away from the blades as the piece was lifted up for inspection. Staff returned the blender to the pot wash for re-cleaning.

Galley-Deck 10 Galley - Cold Galley

One tray of opened and cut cheeses was stored in upright reach-in refrigerator #11 with no discard label.

Other-Deck 10 Pizzeria

There was no coving at the deck to bulkhead juncture along the back bulkhead in the pizzeria.

Galley-Crew Galley - Pot Wash

One red and one green cutting board found in the pot wash clean rack had heavy scoring and loose plastic from the food-contact surfaces which required re-surfacing of each.

Galley-Crew Galley - Pot Wash

One staff member was observed dipping some of the cleaned pans in the chemical sanitizing sink water for only 4 seconds, rather than the required 7 seconds.

Galley-Crew Galley - Dry Stores Racks

One 4.5kg can of tomato paste was severely dented, with pinched metal along the lower section near the bottom seam and stored on the dry storage rack in the galley.

Buffet-Crew Mess

There was less than the minimum 220 lux of artificial light over the port/aft corner of the buffet where the two plate dispensers are positioned.

Medical-Medical Specimen Shipping Containers

The specimen shipping containers did not have all the correct labels for shipping.

Preparation Room-Deck 3 - Fish

The stainless cart used for the smoker was soiled--especially along the seams.

Preparation Room-Deck 3 - Fish

The stainless steel cart had gaps and seams that were difficult to clean.

Bar-Pool Bar

The hood-type warewashing machine did not have a dataplate.

Bar-Pool Bar

The deck for the waste station was not easily cleanable, and was not coved.