Inspection on Sep 28, 2014 | Score: 100

Bar-Viking Crown Lounge

Grouting was missing and a tile was missing at the undercounter entry to the front bar. Food debris and other soil was noted in the recessed areas.

Bar-Viking Crown Lounge

The multiflow dispensers at the forward and aft service counters were in rough, difficult to clean condition. They are due to be replaced by the vending company today.

Bar-Viking Crown Lounge

Old food residue was noted in the multiflow dispensers at the forward and aft service counters.

Bar-Viking Crown Lounge

Beer residue was noted in one of the two beer taps at the service counter.

Bar-Viking Crown Lounge

A heavy buildup of food soil was noted in and on the flexible clear plastic drain pipes in the technical space under the aft service counter. The black insulation had a buildup of mildew on it.

Bar-Pool Bar

Sunglasses were hanging from the back bar bottle rail next to the pantry door.

Galley-Park Cafe

The dishwashing machine did not display the temperatures for the wash cycle on the digital display panel. Only 'AL' was shown for all cycles. The temperatures measured with the inspector's thermocouple showed that the data plate required cycle temperatures were exceeded.

Provisions-Vegetable Walk-in Cooler (D02-7-017)

A brown liquid was noted on the outside of a partial box of ginger root left over from the last cruise. The liquid had spilled through the middle box seam onto the ginger root inside and onto the bottom inside of the carton. The ship's staff discarded this carton of product.

Provisions-Dry Stores

Several cartons of food being loaded were found directly on the deck in the walk ways. These were immediately moved.

Provisions-Mixed Frozen Stores

The deckhead / bulkhead profile strip along the left bulkhead was loose, creating an open gap. The provision master put this item on AVO602200 immediately.

Galley-Deck 4 - Pastry Station

The flange around the evaporator condensate line in the walk-in freezer was loose leaving an open gap around the line.

Medical-24-hour Report

A 24-hour report was submitted by the ship to VSP more than 36 hours prior to arrival to the next U.S. port. Staff had documentation showing that a 24-hour report was automatically sent from the electronic medical records system on 22 September at 18:05 for the arrival to Bar Harbor, Maine on 26 September at 07:00.

Potable Water-Bridge Restroom

A plumbing connection with a hose connected to a spray gun did not have a backflow preventer. This was corrected.

Potable Water-Cross-Connection Control Log

The log listed a few entries for ice machines as having 'cross-contamination' backflow prevention. Upon inspection, these ice machines had internal air gaps.

Recreational Water Facilities-Kids Pool

A slide was adjacent to the pool. There was a safety sign for the pool, but users of the slide could completely bypass the area where the sign was installed and never see the sign.

Integrated Pest Management-Flower Arrangements

Staff explained that although flowers were not received routinely anymore since there was no flower program on the ship, flowers come aboard upon request. On the day of the inspection, a large arrangement of roses was received and placed in one of the staff offices. This arrangement was not inspected for pests before it was accepted on the ship. Staff was not sure if all flowers that were accepted aboard the ship were inspected for pests. There was no entry of flower inspections on the IPM records.

Bar-Schoner Bar

The free chlorine level in the sanitizing solution container was less than 50 ppm. The staff instructed a crew member to change the water.

Bar-Schoner Bar

The sanitizing solution with a wiping cloth was soiled. The staff instructed a crew member to change the water.

Bar-Latte-tudes Bar

The free chlorine level in the sanitizing solution container was less than 50 ppm. The staff instructed a crew member to change the water.

Bar-Latte-tudes Bar

The sanitizing solution with a wiping cloth was soiled. The staff instructed a crew member to change the water.

Bar-Latte-tudes Bar

On the back bar next to the espresso machine, an open can of whip cream had a temperature of 71°F. The whip cream was not listed on the time control plan. The can also did not have a discard label.

Bar-Latte-tudes Bar

There were slotted fasteners in the food-splash zone of the espresso machine above the steamers.

Bar-Latte-tudes Bar

The power cable to the blender was draped on the back bar counter, making cleaning difficult.

Bar-Latte-tudes Bar

Water was pooled on the deck in front of the undercounter warewasher and in front of the clean storage rack trolley.

Inspection on Jan 13, 2014 | Score: 97

Buffet-Port and Starboard Beverage Stations

Old soda residue and a dark black mold residue was observed on the underside of the soda dispensing nozzles to both soda machines.

Buffet-Port Beverage Station

A small black fruit fly was observed near the juice dispenser.

Buffet-Port and Starboard Beverage Stations

Containers of milk were out for passenger self-service and according to staff, were being maintained on time control, but there were no discard labels on the containers. The posted time control plan located in the galley did not identify the beverage stations or milk containers. Staff stated that these beverage stations are only operated during food service which are periods less than 4 hours.

Buffet-Fruit Station

A display of apples out for passenger self-service did not have its own dedicated serving utensil.

Buffet-Stbd Beverage Station

A sanitizer bucket had less than 50 ppm free chlorine when measured by the inspector.

Buffet-Stbd Beverage Station

Three plastic drinking glasses were stored in the undercounter refrigerator along with cans of beers, liquor bottles, and drink garnishes.

Buffet-Ritas Buffet

The light above the centrally located handwash station was burnt out, resulting in less than the required 220 lux of light.

Galley-Cold Pantry

Sesame seeds and some other food soil was observed under the metal lid to the ice grinder.

Galley-Cold Pantry

The ice scoop handle in the right ice machine was in contact with the ice. The ice scoop was on the installed hook, however, the bin was completely full of ice which allowed for the ice to come into contact with the handle.

Galley-Hot Galley

The deck tile grouting was recessed, missing, or cracked throughout this area.

Galley-Condiment Storage Locker - 013

Condiments were stored in this locker on painted galvanized metal shelving. Some areas of the shelving appeared to be worn and rusting,

Galley-Condiment Storage Locker - 013

Deck coving was missing in this locker.

Bar-Rita's Cantina Storage Locker

Unopened boxes of margarita glasses and salsa bowls were stored in this locker that had exposed electrical wiring and electrical junction boxes. The deck coving was missing and the deckhead was not smooth.

Bar-Rita's Cantina Storage Locker

There was no deck coving and the deckhead had many screws preventing the surface from being smooth.

Galley-Dishwash

A crew member sorting clean dishes had a goatee and was not wearing a beard restraint.

Galley-Izumi

A large deck mounted pizza oven was in this location and according to staff, has not been used since April 2013 and there are no future plans to use the oven.

Pantry-Viking Lounge

A 1/4 barrel of beer was stored directly on the deck.

Dining Room-Giovanni's

According to staff, the red deli slicer being used to slice prosciutto, had several slotted fasteners on food contact surfaces. None of the slotted fasteners were observed soiled. Also, it was unclear if the machine met international accredited food equipment standards. The area in which the machine is used is not constructed to food preparation standards.

Galley-Giovanni's

The deck tile grouting was recessed, missing, or cracked throughout this area.

Galley-Chops

A container of raw bacon was stored directly above a container of packaged prosciutto. This was corrected.

Galley-Deck 5 - Hot Galley

The deck tile grouting was recessed, missing, or cracked throughout this area.

Galley-Deck 5 - Beverage Station

Old coffee residue was observed on the coffee/water strainer juncture. According to staff, the machine was last used the evening before.

Dining Room-Deck 5 Starboard Waiter Station

The 'Clean' counter top had several cracks in the surface making it difficult to clean.

Galley-Deck 4 - Hot Galley

The deck tile grouting was recessed, missing, or cracked throughout this area.

Provisions-Vegtable Preparation

A pallet of potatoes were stored underneath a UV fly trap in the corridor outside this preparation room.

Bar-Schooner Bar

Three fruit flies were observed near the left beverage rail. The bar was in operation.

Bar-Schooner Bar

Brown and black mold was on the insulation material to the soda lines and other technical lines inside the technical compartment below the left beverage rail.

Bar-Lattitudes

The metal mesh material at the coffee ground water junctures to the espresso machine was torn making these areas difficult to clean. Also, there were slotted fasteners at these locations.

Provisions-Deck 1 - Dry Stores

Bags of rice and other food items were being stored on shelving near the provision lift which was open to the outside due to active provisioning. Also, hydraulic lines and other electrical wiring were above and next to the stored food items.

Ventilation-Fan Room 5-11

Two large soft-serve ice cream makers were found stored in a ventilation fan room.

Ventilation-Fan Room 5-11

A new potable water line installed in this fan room had a hose connected without an appropriate backflow prevention device.

Children Area-Toy Cleaning

Lint and old soil was noted in crevices in a previously cleaned play stove.

Inspection on Sep 17, 2013 | Score: 94

Dining Room-Deck 4 - Main Dining Room

A temporary cold breakfast buffet operation was set up in the middle of the dining room on movable tables. The light was less than 220 lux in this area.

Dining Room-Deck 4 - Main Dining Room

Carpet was on the deck surrounding the cold buffet table. The carpet was clean.

Galley-Deck 4 - Beverage Station - Starboard / Forwward

Old food debris was noted in the under-counter carbonator cabinet.

Galley-Deck 4 - Beverage Station - Starboard / Forwward

A carbonator backflow preventer had water leaking from air relief hole indicating a possible failure.

Galley-Deck 4 - Soup / Vegetable Station

The three bucket cleaning system sanitizer solution had a grease film on the top of the solution.

Galley-Deck 4 - Soup / Vegetable Station

A quart of heavy cream was found stored in the recessed space of the evaporator fins in a walk-in cooler.

Galley-Deck 4 - Hot Preparation Station

The light behind the line of combination ovens (Deck 4-1, 4-2, and 4-3) was less than 110 lux.

Galley-Deck 4 - Hot Preparation Station

The back technical area access panel on combination oven (Deck 4-2) was missing leaving the insulation and difficult to clean piping and wiring exposed.

Galley-Deck 4 - Pot Wash

A small amount of dried food soil was noted in two pots in the clean storage area. Another pot had a smear of moist chocolate in the interior of pot in the clean storage area.

Provisions-Deck 3 - Dry Stores

A leak was noted from a deckhead seam in the back right corner of the store room. A light fixture across this seam had water standing in the light cover. The drip was falling on the walk way and no food was impacted. A maintenance team determined the leak was from a potable water line and repaired the leak while the team was aboard.

Provisions-Deck 3 - Dry Stores

Over 10 pallets of food were found in the provision passage ways on bare wooden pallets.

Provisions-Deck 3 - Dry Stores

The passage way does not met the construction standards for food.

Galley-Deck 11 - Windjammer

A walk-in cooler where beverages were stored was on extended defrost. The food including a very large quantity of individual and bulk dairy products in the walk-in was warming up to temperatures ranging from 42°-47°F as represented from the >6 food temperature measurements which were taken. Discussions with staff indicated that this cooler had problems in maintaining the product temperature for an extended period of time. All food was immediately discarded and the cooler was taken out of service.

Galley-Deck 11 - Windjammer - Beverage Station

The beverage syrup storage cabinet had spilled syrup on the bottom shelf of the cabinet.

Galley-Deck 11 - Windjammer - Beverage Station

The water supply line to the beverage dispensing system had a leaking backflow preventer which indicates a possible failure.

Potable Water-Striping

The middle drain line for the mineralizers was striped blue for potable water.

Pantry-Chilled Water Lines

The chilled water lines were not uniquely identified on the deck-mounted ice machines in the following pantries: deck 9 midship, deck 10 aft, and deck 10 mid-ship.

Children Area-Nursery

There was no air-tight waste receptacle at the diaper changing station.

Children Area-Toilet Rooms

The toilet was more than 11 inches from the deck and the handwashing sink was more than 22 inches from the deck in both the unisex toilet room and the handicap accessible toilet room for 3-11 year olds.

Medical-Close Contacts

On September 16 a food worker had an onset of AGE symptoms, but no information was documented regarding their close contacts. Also, on September 11 a nonfood worker had an onset of AGE symptoms, but no information was documented regarding their close contacts. According to the staff, these individuals did not have any close contacts.

Medical-Acute Gastroenteritis (AGE) Log

On September 5 a passenger had an illness onset of 10 episodes of diarrhea, but was recorded as nonreportable on the AGE log. This individual was isolated for 24 hours.

Medical-Acute Gastroenteritis (AGE) Log

According to the AGE log, on September 5 a food worker had an illness onset of vomiting and abdominal cramps at 9:00 a.m., but did not report to medical until 5:24 p.m. According to the medical notes section in the eSeaCare computer system, this individual had nausea on September 5 and was treated at the medical center for sea sickness, but no time was recorded. In another area of eSeacare, it was documented that this individual came to the medical center at 9:00 a.m. and was treated for nausea. The computer system also stated this individual went to work, vomited around noon, went to sleep and then reported to medical at 4:00 p.m. The notes in the eSeaCare system also stated this individual was a sea sickness case. Nothing was recorded in the underlying illness column of the AGE log. The AGE log stated this person was a case and they were isolated for 48 hours. According to their work record, this person worked on September 5 from 7:46 a.m. until 11:21 a.m.

Medical-Crew Reporting

On September 11, a nonfood worker had an illness onset of abdominal cramps, headache, and vomiting at 12:30 a.m., but did not report to the medical center until 11:18 a.m. According to their work record, this individual did not work while sick.

Medical-AGE Log

Medical staff were not clear on when to count an individual as a reportable AGE case, especially if they have had sea sickness. Also, medical staff did not include a passenger as an AGE case even though they had 10 episodes of diarrhea. In addition, the information in the AGE log did not always match the medical notes and it was very difficult to determine if an individual was an AGE case or not based on the information provided to the inspector. In one instance, the information in the AGE log contradicted the information in the medical notes.

Medical-Crew Isolation

A food worker had an illness onset of one loose stool and abdominal cramps on September 9 at 0600 and was recorded as nonreportable on the AGE log. On September 10, this individual had additional symptoms, but was not changed to a reportable case on the AGE log. The last symptoms for this individual occurred on September 10 at 8:47 a.m., but they were released from isolation on September 11 at 10:03 a.m. According to their work record, this individual worked from 5:19 p.m. until 11:03 p.m. on September 11 and from 7:32 a.m. until 10:38 a.m. on September 12.

Medical-Acute Gastroenteritis (AGE) Log

A food worker had an illness onset of one loose stool and abdominal cramps on September 9 at 0600 and was recorded as nonreportable on the AGE log. On September 10, this individual had additional symptoms, but was not changed to a reportable case on the AGE log and the specific symptoms the individual was having were not recorded in the medical notes. According to staff, this person was having the same symptoms as the previous day on September 10 and they were not able to change this individual from nonreportable to reportable in the eSeaCare computer system. The last symptoms for this individual occurred on September 10 at 8:47 a.m., but they were released from isolation on September 11 at 10:03 a.m. According to their work record, this individual worked from 5:19 p.m. until 11:03 p.m. on September 11 and from 7:32 a.m. until 10:38 a.m. on September 12.

Inspection on Dec 15, 2012 | Score: 88

Potable Water-Hose Storage Locker

The hoses were not stored 18 inches above the deck and the bottom of the locker was not self-draining. In addition, the 'Potable Water Hose and Fitting Storage' label was on the bulkhead across from the locker instead of on the locker.

Potable Water-Cross-Connection Control Program

The test results for the reduced pressure assemblies (RPs) in the facilities section were not recorded. In addition, two RPs were installed in the medical center for the dialysis machines two months ago, but they had not been tested yet. According to the staff, a test kit for these devices needed to be ordered.

Recreational Water Facilities-Whirlpools

The safety signs did not caution against use by people with low blood pressure.

Recreational Water Facilities-Automated Monitoring

The automated monitoring systems for the two combined whirlpools and the combined children's pool and slide had been installed but the results for only one of the whirlpools and the children's pool were being recorded. All of the components were installed, but the ship was waiting for the splitters to split the signal for the electronic database.

Pantry-Deck 9 Midship

A scrubbing pad was stored between the handwashing station faucet and the bulkhead. The pad was removed.

Buffet-Windjammer

The recessed pan of oatmeal was not completely protected under the portable sneeze guard and the lid on the pan was not self-closing. The sneeze guard was moved to protect the oatmeal during the inspection. This was noted during the last inspection.

Buffet-Windjammer

There was a pair of tongs in the container of danishes and passengers had to touch the food to use the tongs.

Buffet-Windjammer Consumer Advisories

The consumer advisory at the egg station indicated fish served raw or undercooked would increase your risk of foodborne illness. The consumer advisory at the fish station did not indicate that the cold smoked salmon and cold smoked mackerel were served raw.

Buffet-Windjammer Pot Wash

There were soiled metal pots and pans stored to the right of the pot wash machine leaning against the bulkhead and the plumbing components for the machine.

Buffet-Windjammer Pot Wash

The bulkhead to the right of the pot wash machine was soiled and corroded as a result of soiled metal pots and pans stored to the right of the pot wash machine leaning against the bulkhead.

Buffet-Windjammer Pot Wash

There was not enough space to store the soiled items in this area. There were soiled metal pans stored between the potwash machine and the bulkhead and the soiled items were only eighteen inches across from the clean storage rack. Staff had very little room to do their job and properly separate the clean and soiled storage in this area.

Buffet-Windjammer Pot Wash

The dials for the final rinse and the wash temperature-measuring devices for the pot wash machine did not move before, during, or after the machine was in operation.

Galley-Windjammer

On the ice machine to the right of the pot wash, there was a brown residue on the inside of the deflector panel above the ice bin and there was a brown residue on the interior panel against the water baths.

Galley-Windjammer

There was a pink and brown residue on the inside of the technical compartment on the left white panel on the ice machine to the right of the pot wash.

Galley-Windjammer

There was a container of pumpkins and a container of lemon grass labeled 'display only' that were stored above two containers of herbs in cold store D-11-7-001. Also, there were several containers next to the herbs that were for display only.

Galley-Windjammer

There were two small live flies in the buffet station.

Galley-Windjammer Show Kitchen

There was less than 220 lux in front of the in-use omelet station and at the handwashing station across from the omelet station.

Galley-Deck 5

There were sixteen dishes that were not covered or inverted on a trolley in front of the food lift.

Galley-Windjammer Hot Line

Two metal pieces on the deck drain under the tilting pan were coming apart.

Galley-Deck 5 Buffet Station

There was one small live fly on the back plate of the slicer. There was active food preparation in this area.

Galley-Deck 5 Dry Store Room

A tray with several tart cups was not completely covered with plastic and there were two small flies on the tart cups. The inspector asked for the tart cups to be thrown out, but several minutes later, the tray of tart cups was found by the inspector on the preparation counter.

Galley-Deck 5 Dry Store Room

There were two small live flies on tart cups stored on a tray and partially covered with plastic. There was also one small live fly in the room above this area.

Galley-Deck 5 Blast Chiller

The cooling logs stated the grilled eggplant was put in the blast chiller behind the pot wash at 8:36 a.m. at a temperature of 164°F. At 10:25 a.m., the temperature was recorded as 68°F. At 11:07 a.m., the inspector measured the grilled eggplant using two different thermometers and measured a temperature of 106°F. The eggplant was reheated to 165°F and properly cooled per the instructions of the executive chef.

Galley-Deck 5 Hot Line

There was old food residue on the outside of the soap dispenser, faucet, and throughout the handwashing sink next to the flat grill.

Galley-Deck 5 Hot Line

Time control was used for the hot line during service and preparation and there were four reach-in time control refrigerators labeled on time control. However, there was no time control plan posted for this area. Staff stated the plan was in the deck 4 main galley.

Galley-Deck 5

There was no backflow prevention device installed on the carbonator with copper alloy fittings for the soda lines in the multiflow cabinet.

Galley-Deck 5

The outside of the soda lines in the multiflow cabinet were soiled with a sticky residue.

Galley-Deck 5 Bakery

The in-use dough sheeter belt was worn through and fraying in several areas.

Galley-Deck 5 Bakery

The top of the lid under the handle for the banana bread mix in the walk-in refrigerator was soiled with a brown liquid.

Galley-Deck 5 Pantry

There was one large live fly on the bulkhead above the container of lettuce next to the preparation sink.

Galley-Deck 5 Pantry

There were two large containers of cut lettuce on preparation counters covered in plastic. The inspector measured the lettuce at 60°F. According to the staff, they will be used for display for appetizers. The containers were not labeled display only.

Galley-Deck 5 Pantry

There were four reach-in refrigerators labeled on time control but they were not on the time control plan. The inspector was shown a separate sign indicating the refrigerators were on time control, but this sign was not referenced on the time control plan.

Galley-Deck 5 Sauce Station

There was old food residue on the outside of the soap dispenser and the bottom of the paper towel dispenser at the handwashing sink.

Galley-Portofino

Reach-in refrigerator R-06-20 was labeled time control but was not on the time control plan.

Room Service-

The handwashing sink near the entrance had been out of order for three days. There was another handwashing sink available within 8 meters.

Dining Room-Portofino

There was no consumer advisory on the menu handed to the inspector and none of the items served raw or undercooked were identified with an asterisk such as tuna and beef carpacio, T-bone steak, marinated fresh tuna, and beef tenderloin. Another menu with the correct documentation was provided.

Room Service-

There was one small live fly under the soda locker.

Galley-Deck 4

The deck grout was recessed in a few areas on the hot line, especially around the scuppers and in the pastry area.

Galley-Deck 4 Pantry

There were three large trays of ramekins on the counter in the outside corridor across from the dry storage room that were not covered or inverted. Staff stated they were going to be used that evening to prepare an appetizer. The ramekins were covered with plastic.

Galley-Deck 3 AftToilet Rooms

The men's and women's toilet rooms for food workers had the 'wash hands after using toilet' signs on the outside of the doors. Also, the women's door was not self-closing.

Bar-Schooner Bar

There were three glasses in clean storage on the back bar counter that had food residue on the inside of the glass or on the lip contact surface. The bar was open.

Bar-Schooner Bar

The soap dispenser at the top of the handwashing sink was broken. Another soap dispenser was available below the handwashing sink.

Bar-Cafe Lattitudes

The time control plan for the pastries and the milk did not include the set-up or discard times. Also, the outlet was open for more than four hours and the plan did not indicate the food would be labeled with 4-hour discard labels. The pastries and the milk had 4-hour discard labels and the bar was open.

Galley-Chops

The reach-in refrigerator was labeled on time control but was not on the time control plan. A sign describing the time control refrigerator was given to the inspector but this document was not referenced on the time control plan.

Galley-Chops

The temperature of the handwashing sink was less than 100°F measured by the inspector. The temperature was corrected during the inspection.

Galley-Chops

The faucet on the handwashing sink was very difficult to use, including switching between hot and cold water.

Galley-Chops

There was an open bulk milk container in the walk-in refrigerator with a quarter of the milk left. There was no seven day discard label on the container. Staff stated the milk was used in the morning for coffee given to guests before they disembarked the ship. It was unknown when the rest of the milk was going to be used. The milk was discarded.

Galley-Chops

The temperature gauges for the undercounter warewash machine and the single rack warewash machine were yellowing and had condensation inside, making the gauges very difficult to read.

Galley-24 Hour Beverage Service

There was a time control plan for the milk, but the plan described several other food areas in the Windjammer but not this area or that it was open for 24 hours. The milk was labeled with a 4-hour discard label.

Buffet-Officer's Mess

The tongs were inside of the container of potatoes and the hand-contact surface of the tongs were touching the food.

Buffet-Officer's Mess

There was a heat lamp stored on the deck in locker 03-7-023. Also, there was a hot holding unit that had standing water and was stored in this locker.

Galley-Warewashing

The temperature-measuring device for the wash compartment could not be read.

Galley-Pot Wash

The wash and final rinse temperature-measuring devices on the pot wash machine were dirty and very difficult to read. The machine was out of order for temperature issues.

Galley-Hot Line

A crew member cooking hamburgers on the grill had a full goatee but no hair restraint.

Galley-Time Control

The time control plan was for both the crew and officer's mess. For breakfast, the set-up time indicated 6:00 a.m. to 7:30 a.m. and the discard time was 10:00 a.m. to 11:30 a.m. The time control plan did not distinguish for which food service area the set-up times were for. It was not clear what the length of the set-up time was but it was less than 1.5 hours.

Buffet-Crew Mess Beverage Station

The light intensity at the front of the ice machine was less than 220 lux, The light intensity to the left of the ice machine and to the right of the toaster was less than 110 lux.

Preparation Room-

There was water leaking onto a preparation table from the evaporative condenser right above the table. No food or equipment was on the table.

Preparation Room-

There was one large live fly above the potatoes being peeled and there was one small live fly in the same area.

Other-Concierge Lounge

There was a two compartment sink with one faucet being used as both a utility sink on one compartment and a handwashing sink on the other compartment. There were no paper towel dispenser or paper towels available at this sink. There was no splash shield in between the two compartments. Staff were serving food and mixing drinks in this area.

Galley-Deck 5 Blast Chiller

The cooling logs stated the grilled eggplant was put in the blast chiller at 8:36 a.m. at a temperature of 164°F. At 10:25 a.m. the temperature was logged as 68°F. The inspector measured the grilled eggplant using two different thermometers and measured a temperature of 106°F at 11:07 a.m. The eggplant was stacked too thick to cool properly. The eggplant was reheated to 165°F and properly cooled per the instructions of the executive chef.

Other-Concierge Lounge

There was a two-compartment sink with one faucet being used as both a utility sink and a handwashing sink. There were no paper towel dispenser or paper towels available at this sink. Staff were serving food and mixing drinks in this area.

Inspection on Sep 21, 2012 | Score: 97

Galley-Deck 5 - Dishwash

When examining the final rinse spray pattern on the flight-type dishwasher, a crew member placed the just removed clean side curtains on the adjacent soiled sorting table and intended to replace the curtains without properly sanitizing. The curtains were cleaned and sanitized before replacing.

Preparation Room-

Approximately 30 plastic food storage tubs that were previously cleaned and sanitized were stacked wet on the clean equipment storage racks. Shortly after discussing the violation with the management staff a food crew member was observed drying the tubs with a cloth towel.

Preparation Room-

Approximately 30 plastic food storage tubs that were previously cleaned and sanitized were stacked wet on the clean equipment storage racks. Shortly after discussing the violation with the management staff a food crew member was observed drying the tubs with a cloth towel.

Provisions-Transportation Corridor

A deckhead panel just outside the Beer/Soda room was not properly attached exposing an open gap.

Provisions-Transportation Corridor

Several areas of the deck especially in front of provisioning rooms and along the edges of gutterways were chipped and pitted.

Provisions-Dry Store

Four large cans of applesauce were dented at the top and bottom seam. These cans were discarded by the ship's staff.

Food Service General-Lighting

Light intensity behind and around several deck and counter mounted equipment could not be raised to the required 110 lux of light. These areas included: behind deck mounted ovens, behind flight-type dishwashing machines, behind and around deck mounted ice machines, and behind and around counter mounted beverage equipment.

Buffet-Port Side 24hr Coffee Station

An open gap leading to a void space was located in the back of the far right technical compartment where electrical lines penetrated.

Buffet-Port Side 24hr Coffee Station

There was no time control plan posted for this outlet. This was corrected during the inspection.

Buffet-Port Side 24hr Coffee Station

Six serving trays that were being used to stack clean plastic drinking cups out for passenger self-service were soiled with dust and old coffee stains.

Buffet-Oatmeal Station

Two counter recessed containers of oatmeal were not adequately protected by the sneeze guard on the passenger self-service line. The oatmeal containers did not have self-closing hinged lines. This was corrected during the inspection.

Galley-Hot Galley - Knife Locker

There was standing water inside the bottom compartment of the knife locker cabinet. Three knives were being stored in this compartment. The compartment was dried and sanitized, and the knives were sent to be re-cleaned.

Galley-Portifino Dishwash

A soiled white cutting board was observed badly scratched and scored. The cutting board was sent to be re-surfaced.

Dining Room-Waiter Stations

The lighting at several waiter stations in the main and specialty dining rooms could not be raised to the required 220 lux of light for cleaning.

Galley-Chops

A red, non-food grade sealant, appeared to be oozing from the top technical compartment into the food warming area of the Alto Shamm located furthest to the right.

Galley-Room Service

Water lines to the counter mounted juice machines were draped on the counter making cleaning difficult.

Galley-Deck 4 Starboard Dishwash

The deckhead exhaust duct for the final rinse compartment was not properly attached to the deckhead exposing a gap where hot steam could escape. No condensate was observed collecting at this area.

Galley-Deck 4 Starboard Dishwash

The 3rd nozzle from the left on the final sanitizing rinse arm was not producing any water spray.

Galley-Deck 4 Hot Galley

There was a loose profile strip along the deckhead above the middle combination oven exposing a gap.

Galley-Deck 4 - Cooling Logs

The cooling log records for potentially hazardous foods indicated that 2 food items were not properly cooled. The log revealed that on 9 September a roasted ham only cooled to 72°F in the first two hours and to only 53°F at the final 4 hour control point. No notations were made in the log book to indicate any actions taken. On 18 September a cut of roast beef also failed to reach 70°F within the required 2 hours. The log indicated that this food product reached 72°F at the 2 hour control point and was allowed to continue cooling. The cooling log records were signed off by senior management.

Galley-Deck 4 - Cooling

The cooling log records for potentially hazardous foods indicated that 2 food items were not properly cooled. The log revealed that on 9 September a roasted ham only cooled to 72°F in the first two hours and to only 53°F at the final 4 hour control point. No notations were made in the log book to indicate any actions taken. On 18 September a cut of roast beef also failed to reach 70°F within the required 2 hours. The log indicated that this food product reached 72°F at the 2 hour control point and was allowed to continue cooling. The cooling log records were signed off by senior management.

Galley-Deck 5 - Dishwash

When examining the final rinse spray pattern on the flight-type dishwasher, a crew member placed the just removed clean side curtains on the adjacent soiled sorting table and intended to replace the curtains without properly sanitizing. The curtains were cleaned and sanitized before replacing.

Galley-

The deck mounted mixer had chipping and peeling paint on the mixing arm. Documentation to show that the paint was approved as food grade was not provided.

Buffet-Crew Mess

The lighting at the beverage self-service counter could not be raised to the required 220 lux of light.

Food Service General-Bar Handwash

Due to the ambient light, it was unable to determine if the lighting at the bar handwashing stations could reach 110 lux of light at all times during operation.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic data system used on board was not able to produce an AGE surveillance log in the exact order as required in the 2011 Ops Manual under Annex 13.2.2. According to the staff, the system would be updated later in the month.

Recreational Water Facilities-Water Chemistry

A sample kit to measure alkalinity was not available. According to the staff, a new meter was on order to measure pH, free halogen residual, and alkalinity.

Recreational Water Facilities-Gravity Drains

Yard installed drain covers were installed on the gravity drains for the main pool and serenity pool but there was no documentation that these covers were ASME A112.19.8 approved and alarm systems were not installed.

Recreational Water Facilities-Chart Recorders

Chart recorders to monitor free halogen and pH were not installed on the return line before the compensation tank or directly from the body of the RWFs.

Other-Deck 9 - Old Bell Box

Soiled cooking equipment which included several hot plates, were observed stored in a blue plastic trolley in the 'Old Bell Box' galley. The equipment was encrusted with grease and old food deposits.

Other-Deck 9 - Old Bell Box

Several large empty containers of sulfuric acid were stored in the Old Bell Box adjacent to food equipment and single service articles.

Potable Water-Hose Storage

Potable water bunker hoses were stored on a stainless steel rack that was mounted in a closed room. The room had exposed pipes and exposed lagging.