Inspection on Jan 04, 2015 | Score: 98

Children Area-Camp Carnival

Some of the large plastic toys were soiled with dust of more than one day's accumulation. Staff stated these toys were cleaned weekly.

Potable Water-Bunkering Records

Since the last inspection in September 2014, approximately five bunkering records did not indicate the analyzer-chart recorder was calibrated prior to the start of bunkering operations.

Integrated Pest Management-Mooring Lines

Some of the rat guards on the forward and aft mooring lines did not fully prevent the entry of pests onboard the ship.

Bar-Red Frog

A container of sanitizing solution measured less than 50 ppm chlorine.

Pantry-Casino Bar

Two paper cups with a small amount of coffee in each and some used tea bags were inside the uncovered handwash station waste receptacle. The bar was not in active operation during the inspection.

Galley-Deck 0 - Dishwashing

The third nozzle from the inlet end on the upper final rinse manifold in the dishwasher was missing. The pressure for all of the nozzles on this manifold were reduced and there was no fan spray pattern in this portion of the final rinse cycle. The missing nozzle was located in the bottom of the machine and repairs were complete before the team left the area.

Buffet-Deck 0 - Beverage Station

On the coffee machine on the service line, old coffee residue was on the bottom of a panel above the dispensing nozzle.

Buffet-Deck 0 - Staff Mess

Wet, clean wiping cloths were found stored in an empty sanitizer solution bucket. The area was closed at the time of the inspection.

Buffet-Deck 0 - Officer Mess

The plastic milk tube between the milk reservoir and the coffee machine had not been removed for cleaning after the service was closed. The milk reservoir had been removed. Milk residue was observed in the tube.

Bar-Deck 0 - Service Counter

A new martini shaker could not be disassembled for cleaning or inspection.

Bar-Deck 3 - Wine Cellar / Dining Room Service Bar

A house fly was in the closed bar.

Galley-Deck 3 - Forward Dishwashing

A house fly was in the closed dishwashing area. The dishwashing area was completely full of soiled items awaiting processing.

Galley-Deck 3 - Forward Dishwashing

Stacks of soiled plastic bins extended the length of the walkway along the bulkhead across from the closed dishwashing area. The stacks of bins extended around the corner into a bakery storage area.

Galley-Deck 3 - Bakery

A stack of soiled bins from the adjacent dishwashing area was leaning against a shelf of finished baked products.

Galley-Deck 3 - Bakery

A chocolate cookie was found on the deck under the storage shelf.

Galley-Deck 3 - Bakery

The clean, but not air-dried, roll form had been placed back in the roll machine. Water was observed on the form and the machine.

Bar-Deck 9 - Lido Coffee Bar

Soiled utensils were found on the counter behind the dump sink in the closed coffee bar.

Buffet-Deck 9 - Beverage Station

An open hole was in the ice/water dispensing unit that was difficult to clean.

Buffet-Deck 9 - Beverage Station

An open hole was in the ice/water dispensing unit with mold growing in it.

Buffet-Deck 9 - Hot Serving Line

A sticky residue was on the upper back portions of four sneeze guards.

Buffet-Deck 9 - Salad Line

A fruit fly was in the area of the covered salads on the closed line.

Buffet-Deck 9 - Port Waiter Station

A sanitizer solution bucket was heavily soiled with grease and food debris.

Buffet-Deck 9 - Deli Station

Heavy dust accumulations were in the recessed track area for the pass-through fire doors.

Buffet-Deck 9 - Pizza Station

A house fly was seen landing on clean utensils and pizza pans. These items were removed for immediate washing. The fly was eliminated.

Buffet-Food Service General

Blue Iguana Cantina and Guy's Burger Joint were added during the November 2012 dry dock. Both of these outlets have passenger self-service areas and no passenger handwashing stations were installed. These areas were not presented for VSP review prior to the installation. This was written on the previous two inspections. The cruise line has submitted plans with handwashing station locations for VSP to review.

Inspection on Sep 14, 2014 | Score: 91

Galley-Potwash

The gauge for the hot water sanitizing sink indicated a temperature of 170°F. The temperature as measured by the inspector was 180°F. Calibration of the gauge was begun immediately.

Buffet-Crew Mess Cleaning Locker

A wet mop was stored against a bulkhead, Water was dripping from the mop head and accumulating on the deck.

Buffet-Crew Mess Cleaning Locker

There were gaps around the two bulkhead pipe penetrations behind the shelving unit. This was corrected.

Preparation Room-

A wet wiping cloth was draped over the edge of the sanitizing bucket. This was corrected.

*General Comment-

The records and procedures for the potable water, recreational water, ventilation, medical center, housekeeping, pest management, and child activity center were organized, thorough, and complete.

Dining Room-Monet Lower Level

The light intensity at the aft waiter station could not be raised to 220 lux for cleaning.

Dining Room-Monet Lower Level

The uncovered waste receptacle of the handwashing station at the port waiter station had open cartons of milk and cereal.

Other-Fish and Chips

The light intensity at both waiter stations could not be raised to 220 lux for cleaning.

Other-Fish and Chips

There was no coving at the deck/cabinet junctures for the waiter stations or the service counter. Also, the coving at the beverage station was in bad repair.

Galley-Fish and Chips

The four ceramic warmers had slotted fasteners on their sides in the food contact area. This was corrected.

Galley-Fish and Chips

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

Food Service General-Bulkhead-mounted Phones

Most of the bulkhead-mounted phones had chipped paint and the handsets were soiled with old food residues.

Galley-Buffet Pantry

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

Other-The Point Steakhouse

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

Other-The Point Steakhouse

There was no coving at the service counter and the adjacent waiter station.

Galley-The Point Steakhouse

The light intensity next to the front-loading warewash machine was less than 110 lux.

Galley-The Point Steakhouse

The bottom of the paper towel dispenser at the handwash station was heavily soiled.

Bar-The Point Steakhouse

There was no coving at the back bulkhead of the food employee side.

Galley-Guy's Burger Joint

The bottom of the paper towel dispensers at both handwash stations were heavily soiled.

Galley-Guy's Burger Joint

There were slotted fasteners on the light fixtures inside the combination oven. This was corrected.

Other-Toppings Bar

There were slotted fasteners in the food-splash zone of the six topping dispensers. This was corrected.

Bar-Red Frog

Inside the storage cabinets, there were ants on at least two shelves and around the liquor bottles. An open bottle of amaretto had more than 10 ants on it.

Bar-Red Frog

Inside the storage cabinets, there were ants on at least two shelves and around the liquor bottles. An open bottle of amaretto had more than 10 ants on it. No ants were observed inside the liquor.

Bar-Red Frog

One ant was next to the blender at the back bar.

Bar-Red Frog

The deck under the storage cabinets was made of wood. Open bottles were stored inside the storage cabinets.

Bar-Blue Iguana

The deck under and in front of the storage cabinets was made of wood. The wood had stains in front of the cabinets with open liquor bottles.

Galley-Blue Iguana Cantina

Behind the show galley service counter, the paper towel dispenser of the handwashing station was about 10 inches off the deck. The paper towels were slightly wet.

Galley-Blue Iguana Cantina

The bottom of the paper towel dispenser at the handwash station was heavily soiled.

Galley-Blue Iguana Cantina

The ice machine was heavily soiled with brown material on the cuber area. Staff stated the machine was last cleaned about two weeks ago.

Buffet-Port Ice Cream Station

The deck behind the right ice cream machine was heavily soiled.

Buffet-Coffee Station

Steamed milk on the counter had a thermometer inside reading 100°F. The milk was not on time control. The milk was discarded.

Food Service General-Passenger Handwashing Stations

Blue Iguana Cantina and Guy's Burger Joint were added during the November 2012 dry dock. Both of these outlets have passenger self-service areas and no passenger handwashing stations were installed. These areas were not presented for VSP review prior to the installation. This was written on the previous inspection. The cruise line had recently submitted plans with handwashing station locations for VSP to review.

Other-Deck 6 Locker

Two large plastic bins with soiled and slightly wet linen towels, oven mitts, power extension cords, and wet cups were stored on top of over 100 baking sheets. The cups were clean and dripping wet.

Other-Deck 6 Locker

Over 100 stacked baking sheets were stored slightly soiled with food residue.

Other-Deck 6 Locker

Three portable griddles were stored in the locker and the food contact surfaces had signs of corrosion.

Other-Deck 6 Locker

Clean plates were stored inside a large bin along with a large bag of charcoal, a soiled water carafe, and a power extension cord.

Other-Deck 6 Locker

A water carafe was stored soiled inside a bin with visibly clean plates.

Other-Deck 6 Locker

More than 40 4-inch hotel pan covers were stored soiled in two large bins.

Other-Deck 6 Locker

Galvanized shelving was used for the food equipment storage.

Other-Cassalt Room

The Cassalt Room was used for the Chef's Table. A liquid that appeared to be vinegar was stored uncovered in an unlabeled glass inside the waiter station cabinets.

Other-Cassalt Room

The waiter station cabinets had chinaware and condiments such as salt and pepper. A liquid that appeared to be vinegar was stored in an uncovered glass on the same shelf as the chinaware and condiments.

Other-Cassalt Room

A small fly was around the uncovered glass of liquid that appeared to be vinegar.

Dining Room-Renoir

The light intensity at the center waiter station and at the waiter stations next to tables 202, 209, and 240 could not be raised to 220 lux for cleaning operations.

Galley-Monet Aft Dishwash

One of the upper final rinse nozzles of the in-use flight-type dishwasher was clogged. This was corrected.

Galley-Pastry

Water was pooling on the utility sink and the adjacent food preparation counter. There was a water leak from the deckhead light fixture above the utility sink.

Galley-Pastry

One small fly was observed in the area over clean utensils placed on a food preparation counter.

Galley-Potwash

On the clean storage racks inside the potwash area, at least three hotels pans were stored with food residues and finger marks. Also, on the clean storage racks outside the potwash area, several hotel pans were either soiled with food residue or finger marks. These pans were sent to be rewashed.

Galley-Potwash

On the clean storage racks outside the potwash area, several hotel pans had signs of being wiped down, instead of properly air dried.

Galley-Center Galley

There were slotted fasteners around the light fixtures inside the combination oven. This was corrected.

Galley-Center Galley

There were at least two ants on the handles of two different tilting kettles. The kettles were in use at the time.

Inspection on May 11, 2014 | Score: 97

Food Service General-Passenger Handwashing Stations

Blue Iguana Cantina, Guy's Burger Joint and Cherry on Top were all added during the November 2012 dry dock. Each of these outlets have passenger self-service, but passenger handwashing stations were not installed. These areas were not presented to VSP for review prior to the installation to ensure the areas were properly constructed.

Buffet-Comfort Kitchen

The consumer advisory for the omelet station and eggs benedict were located at either end of the service line at the plate dispensing areas, but was not located at the station where these items were ordered and served. This was corrected.

Buffet-Comfort Kitchen Starboard Beverage Station

There was a gap on the juice machine where the underside panel with the dispensing nozzles met the upper part of the machine. This was corrected.

Buffet-Crew Breakroom

The food worker's toilet room door was not self closing. This was corrected.

Galley-Center

The deck grout was missing and recessed in front of the kettles.

Bar-Lido Cafe

The light intensity in front of the espresso machine could not be raised to 220 lux.

Dining Room-Monet Starboard Pantry

There was a gap where the handwashing sink met the bulkhead at the top of the sink.

Dining Room-Monet Waiter Stations

The light intensities at some of the waiter stations could not be raised to 220 lux. The vessel provided documentation of a comprehensive plan for adding lighting and this area was listed on it.

Galley-Forward Center Hot

At least 18 small, crawling insects were on the bulkhead behind the left tilting pan, on the control box for the left tilting pan, and on the outside of the left titling pan. This pan was out of order, but the adjacent tilting pan had food in it. The pest management technician was called immediately and the food in the adjacent tilting pan was discarded. The area was sprayed and upon reinspection no other insects were found.

Galley-Forward Center Hot

The profile plate on the right water line below the tilting pans was loose, exposing a gap.

Galley-Aft Soup Station

Water was pooled under the stainless steel deck in front of the tilting kettle adjacent to the tilting pans. When the grate on top of the deck was stepped on, water came out from a seam in the stainless steel deck.

Galley-Center Hot

The deck grout was missing and recessed in front of the combination ovens. The vessel had a plan for deck maintenance and this area was listed on it.

Galley-

The vent was leaking continuously on the backflow prevention device on the potable water line for the top combination oven next to the potwash machine. The vent was leaking continuously on the backflow prevention device on the potable water line for the bottom combination oven next to the deep fat fryer. The devices were replaced.

Buffet-Staff Mess

One stack of plates out for service for the hot line was not inverted or covered. This was corrected.

Provisions-Dairy Walk-in #19

The bottom of one of the legs on a deck stand was placed directly against a box containing mascarpone cheese containers. The deck stand was immediately removed.

Bar-Red Frog Rum

Two containers of drink mixes that were removed from their original containers were not labeled. This was corrected.

Bar-Blue Iguana

The paper towels at the handwashing station were wet. This was corrected.

Other-Cherry on Top

There was no paper towel dispenser for the handwashing station. The area was closed during the inspection.

*General Comment-Medical, Potable Water, Recreational Water, and Housekeeping

All the records reviewed today were thorough, organized, and correct. All crew members the inspector interacted with today were knowledgeable in their respective job duties.

Pantry-Deck 10 Pantry

The ice machine was leaking on the bottom of the back right corner of the machine causing water to pool on the deck.

Pantry-Deck 10 Pantry

The ice machine was leaking on the bottom of the back right corner of the machine causing water to pool on the deck.

Inspection on Jun 30, 2013 | Score: 97

Medical-Crew Reporting of Acute Gastroenteritis (AGE)

An assistant waitress who was listed on the AGE log as a reportable case had AGE symptom onset on 9 June at 0200 but did not report to the medical center until 10 June at 0815. The vessel provided documentation that she did not work during this time period. The vessel also provided documentation that the assistant waitress was retrained.

Medical-Crew Member Acute Gastroenteritis (AGE) Survellance Log

There was one crew member on the 19 to 26 May cruise and one crew member on the 26 May to 2 June cruise that were listed as nonreportable AGE cases on the surveillance log. However, the follow-up in the electronic database indicated that they were still having symptoms, but there was no additional information about what those symptoms were or whether they should be considered reportable cases.

Other-Deck 8 Captain's Steward Locker

There were several food items stored on a shelving unit in this locker, including 6 boxes of packets of sugar and artificial sweetener, one half case of water, a large plastic bin with boxed tea bags, and 7 bags of ground coffee. The shelving unit was galvanized steel and had many difficult to clean features. In addition, raw wood was used on the top of the shelving unit and the bulkhead as bracing pieces. The food was immediately moved to the adjacent pantry.

Other-Deck 8 Captain's Steward Locker

There were several food items stored on a shelving unit in this locker, including 6 boxes of packets of sugar and artificial sweetener, one half case of water, a large plastic bin with boxed tea bags, and 7 bags of ground coffee. There was no coving at the deck/bulkhead juncture. The food was immediately moved to the adjacent pantry.

Other-Cherry on Top

There was no handwashing station in this area. Staff in this area served candy items such as fudge and truffles, and they also restocked the self-service candy bins.

Galley-Deli Prep Station

A food slicer stored clean with plastic wrap protecting it had a grease film on the recessed area at the bottom of the back plate. This slicer was cleaned again by the crew while the inspection team was in the area.

Galley-Deli Preparation Station

Old food splash was noted at the seam between the backsplash of the preparation table and the adjacent bulkhead in the back left corner of the preparation room. This area was cleaned again by the crew while the inspection team was in the area.

Galley-Deli Preparation Station

Old food soil was noted in the area where brackets for a previous piece of table mounted food equipment had been placed. This area was cleaned again by the crew while the inspection team was in the area.

Galley-Deli Preparation Station

Old food soil was found in a bracket seam below the bottom of the door of the rolling hot food unit #24.

Galley-Hot Preparation Area

Condensate was collecting on the inside of the ventilation hood and on the bulkhead behind the in-use right deep fat fryer. The ventilation system was shown to be operating but was not effectively removing the moisture from this air stream. At the other end of this cook line, the ventilation system was removing the steam coming from an open tilting skillet cooking at a full boil.

Galley-Pizza Galley

Standing water with food residue was noted in it in the back left corner of walk-in cooler #45. This area was cleaned by the crew while the inspection team was in the area.

Galley-Steakhouse

The valve from a fixed kettle (N3) could not be disassembled by the crew for cleaning.

Galley-Steakhouse

The valve from a fixed kettle (N3) was found soiled with old food residue when the entire valve assembly was removed from the kettle for inspection.

Galley-Steakhouse

The handwash sink in the dishwashing area was out of paper towels. The area was not open at the time of the inspection.

Galley-Preparation

Condensate was leaking behind the bulkhead-mounted flat evaporator and pooling on the deck. Two of 3 attachment screws for this pan were missing creating an open seam behind the condensate pan where the moisture was escaping collection.

Galley-Preparation - Forward Service Line

Soil was noted on the bottom of the two grooved grills in the splash area above the grease catch pans.

Galley-Potwashing

Condensate was collecting on the inside of the canopy and running down the back bulkhead on the soiled end of the automatic potwashing machine.

Bar-Main Galley Wine Cellar

Sediment was noted in the recirculating water bath of the ice machine. The machine was cleaned immediately.

Buffet-Crew Mess

A crew member was observed putting soft vanilla ice cream from the dispensing unit into the spout of an open carton of milk. It was not determined whether the crew member had been previously drinking directly from this spout. Milk had also been spilled by a crew member all over the dispensing area of an adjacent out of service ice dispenser.

Provisions-Fish Freezer (Walk-in Freezer #6)

A 10-inch icicle had formed from a leak in the front left corner of a hatch above the cartons of frozen shrimp. A small amount of ice had puddled on a carton of shrimp.

Provisions-Produce Walk-in Cooler

Half a case of purple cabbage left over from the last voyage and placed in a white plastic storage box had mold and rotting leaves on almost all of the heads. One box of the green cabbage examined out of three also had mold and decomposing leaves on many of the heads. All of the cabbage left over from this voyage was removed and discarded.

Food Service General-Reach-in Cooler Doors

In the main, crew, and lido galleys, some of the undercounter refrigerator doors were warped at the bottom and there were large gaps where the bottom of the doors did not seal to the frame. The vessel had identified additional doors with this problem and the doors were in the process of being repaired. The ship had excellent documentation for a major replacement program was in progress. No adverse temperatures were noted in potentially hazardous foods stored in these units.

Galley-Deli Preparation Station

There was a bracket seam below the bottom of the door of the rolling hot food unit #24.

Inspection on Oct 28, 2012 | Score: 96

Provisions-Meat Thaw Room

A tray of top round beef was stored under several trays of ground beef. The top round beef was moved.

Provisions-Corridor Outside Cold Room 18

The three pallets for bottled water were made of raw wood.

Provisions-Cold Room 1

The three pallets for bottled water were made of raw wood.

Galley-

The drain line for the dipper well was not directed to the scupper. This was corrected.

Food Service General-Undercounter Regrigerator Doors

In the main, crew, and lido galleys, some of the undercounter refrigerator doors were warped at the bottom and there were large gaps where the bottom of the doors did not seal to the frame. No potentially hazardous food was impacted. This was written on the previous inspection. The vessel had identified additional doors with this problem and the doors were in the process of being repaired. Documentation was provided for an order of two additional doors to expedite the repair process.

Galley-

Water was leaking from the bulkhead to the deck behind the ice machine.

Galley-

The backflow prevention device for the counter ice/water dispenser was leaking from the vent. The device was replaced.

Galley-

The faucet was leaking on the bucket fill tap below the handwashing station by the potwash clean storage area. This was a corrected.

Galley-

There was a leak from the bottom of the combination oven directly across from the handwashing station.

Galley-

The panel on the underside of the combination oven across from the handwashing station had a loose fastener and part of the panel was on the deck.

Buffet-Crew, Staff, and Officer's Messes

The lights on both levels of the two-level salad bars were not installed yet. The light intensities were less than 220 lux. The salad bars were added during the dry dock just prior to the inspection.

Buffet-Crew Mess

The light intensity behind the cappuccino machine was less than 110 lux.

Galley-Dishwash

There was condensate on the deckhead above the soiled end of the conveyor dishwash machine.

Galley-Linen Locker FSD 3.064

There were holes in the door where the locking mechanism was missing.

Galley-Garde Manger

The scupper drain below the countertop cold well near the walk-in refrigerator was clogged. This was corrected.

Galley-Garde Manger

The deck grout was chipped.

Galley-Aft Hot Service Line

The deck grout was chipped.

Galley-Aft Dishwash

Several of the deck tiles were cracked and one tile was missing.

Galley-Forward Dining Room Wine Cellar

The inside of the ice-making compartment of the ice machine was slightly soiled. The inside of the plastic cover for this area panel was slightly soiled.

Galley-Forward Dining Room Wine Cellar

The outside of the plastic cover for the ice-making compartment of the ice machine was slightly soiled.

Galley-Forward Dining Room Wine Cellar

Two large boxes of flowers were stored on top of 12-packs of canned soda in the walk-in refrigerator.

Galley-Forward Dining Room Wine Cellar

Water was dripping from the deckhead in several locations just outside the wine cellar. A leak in a water line was located once a deckhead panel was opened.

Galley-Aft Dining Room Store Room FSD 3.080

Several pieces of food service equipment, pans, utensils, and dispensing containers were stored in this room. The deckhead was unfinished and there were exposed duct work and cables. The equipment, pans, utensils, and dispensing containers were stored mingled with, on top of, and below several nonfood service items, including paperwork, binders, ice carving tools, and wax for decorative displays. According to the staff, all of the equipment would be cleaned and sanitzed before use and there was a sign in the room indicating this.

Galley-Aft Dining Room Store Room FSD 3.080

Twenty-four boxes of wine were stored directly on the deck in this room. The deckhead was unfinished and there were exposed duct work and cables.

Galley-Aft Dining Room Store Room FSD 3.080

Food and food service equipment were stored in this room. The deckhead was unfinished and there were exposed duct work and cables.

Galley-Pastry

A large fly was just outside the pastry. The fly was killed.

Galley-Potwash

Water was dripping from the deckhead panel near the handwashing sink and the edge of the exhaust hood.

Galley-Forward Dishwash

Water was dripping from a deckhead panel to soiled dishes below. This area was not in use.

Buffet-Comfort Kitchen Port and Starboard Beverage Stations

The light intensity behind the equipment was less than 110 lux.

Buffet-Comfort Kitchen

The bread on display for self-service was not under a sneeze shield. This was corrected. In addition, cakes and cookies on display behind the bread were not for self-service, but were within one meter of where passengers could stand.

Buffet-Chef's Choice Starboard Beverage Station

There was dust between the deckhead slats above the clean glasses.

Buffet-Chef's Choice Center Station

A bowl of cookies was not completely protected by the sneeze shield. The cookies were moved.

Buffet-Chef's Choice Port Condiment Station

The light intensity was less than 220 lux.

Galley-Center Galley

A crew member was observed stacking soiled trays on top of uncovered pans of fish and batter that were to be cooked in the adjacent fryer.

Buffet-Deli

Six bowls of salads and garnishes on display were not protected by a sneeze shield and were within one meter of where passengers were standing. A portable sneeze shield was added.

Galley-Center Galley

The light intensities behind the upright combination ovens and the two-deck combination ovens were less than 110 lux.

Galley-Center Galley

The light intensities behind the two-deck combination ovens were less than 110 lux.

Galley-Crew Break Room

Three boxes of ice cream cones were stored on a shelf next to two first aid boxes. The cones were moved.

Buffet-Guy's Burger Joint

A bucket of crispy potatoes on the toppings bar was not under a sneeze shield. This was corrected.

Buffet-Guy's Burger Joint

The exhaust hood for the in-use grills was not working. Condensate was collecting on the underside of the shelf above the grills. The crew member cooking the burgers was sweating and the entire area was filled with grease and odors. Several staff members were already working on diagnosing the problem with the hood when the inspector arrived.

Buffet-Guy's Burger Joint

The storage shelf holding a stack of trays used for serving burgers was covered with a thin film of grease. The other shelves on this rack also were covered with a thin film of grease.

Buffet-Guy's Burger Joint

A wet wiping cloth was stored at the handwashing station. This was removed.

Buffet-Guy's Burger Joint

A wet wiping cloth was stored at the handwashing station. This was removed.

Pantry-Guy's Burger Joint

Condensate was on the deckhead above the combination oven. The exhaust hood above the oven was not working. Several staff members were already working on diagnosing the problem with the hood when the inspector arrived.

Galley-Steakhouse

The faucet was leaking on the bucket fill tap below the handwashing station near the entrance.

Galley-Steakhouse

The light intensity behind the combination oven was less than 110 lux.

Room Service-

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

Room Service-

The deck grout was chipped in a few areas.

Bar-Red Frog

A stack of beer buckets were stored directly on the deck.

Bar-Cafe France

The deckhead covering over the worker side of bar was made of soft cloth.

Potable Water-Microbiological Monitoring

The thermometer used to monitor the internal incubator temperature was not accurate. The incubator thermometer measured a temperature of 31°C while the inspector's thermometer measured 35°C.

Potable Water-Forward Starboard Bunker Station

The chain for the lower left bunker cap was not attached and the cap was on the filling pipe during bunkering.

Potable Water-Starboard Bunker Hose Storage Locker

The bottoms of both hose storage lockers were soiled with dirt and other debris. No hoses were stored in these lockers because bunkering was taking place at the time of the inspection.

Recreational Water Facilities-Safety Signs

There were no safety sings posted for the RWFs. New signs that complied with the 2011 VSP Operations Manual were on the vessel but had not been installed yet. According to staff, they would be installed in the next few hours.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not indicate a contact time for the HB Quat used to disinfect public surfaces and cabins. Also, there were no concentrations for the vital oxide sanitizer used to disinfect case cabins or for fogging.

Ventilation-AC Station 5.10S

The bottom of the filter compartments for both units in this room were soiled with rust deposits and dirt debris.

Pantry-Ice Machines

There was black granular powder along the length of the left white plastic water return tray immediately below the ice cubers of the ice machines located in the deck pantries across from cabins 10-61 and 9-267.

Pantry-Near Cabin 10-61

A soiled and damp wiping cloth was stored in an empty bucket.

Pantry-Near Cabin 10-61

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

Inspection on Jun 03, 2012 | Score: 95

Medical-Illness Reporting

A chef had gastrointestinal illness symptoms onset on 03 MAY 2012 at 0900. He first reported to the medical center on 05 MAY 2012 at 1617.

Recreational Water Facilities-Signage

Fleet is developing recreational water facility signage that complies with the new requirements in the 2011 VSP Operations Manual.

Recreational Water Facilities-Drains

Current drains do not comply with the 2011 VSP Operations manual in regard to antientrapment design and marking specifications. New compliant drain covers are on order.

Housekeeping-Outbreak Prevention and Response Plan

The Outbreak Prevention and Response Plan (OPRP) available on the ship was a fleet developed plan dated 2008. It does not meet the new requirements in the 2011 VSP Operations Manual. The informational letters mentioned in the previous inspection and instructions need to be provided. The disinfectant chemical listed in the current plan has been replaced by a new disinfectant. Procedures to elevate and decrease the levels of response are known by staff, but are not part of the plan.

Bar-Lobby Bar

Wiping cloth bucket at the handsink had a concentration of significantly less than 50 PPM minimum required.

Bar-Lobby Bar

Two-door undercounter refrigerator (JC30218) had ice buildup on the interior of the right compartment. The door gasket in this area had a gap that may be allowing humid air to enter the unit.

Bar-Lobby Bar

Dust accumulation was noted on the flower-shaped light fixtures over the back bar area.

Bar-Lobby Bar / Show Lounge Pantry

In a rack of clean glassware, a glass was found with lipstick on the rim.

Bar-Lobby Bar / Show Lounge Pantry

An undercounter dishwasher that had been operating was tested four times and found with a maximum wash temperature of 125°F and a maximum final rinse temperature of 132°F. The temperatures are normally checked during the show lounge pantry operations setup in the evening, though the bar staff utilizes the pantry during the day.

Bar-Pool Bar (Starboard)

The water supply line to the ice machine had a continual leak to the deck.

Bar-Pool Bar (Starboard)

The plastic storage bin on the ice machine had a rough difficult to clean surface at the seam along the top of the machine.

Galley-Pot Wash

The gauge for the hot water sanitizing sink temperature registered 184 °F, but a direct measure of the water temperature registered 175 °F during active use.

Food Service General-Food Areas

Live fruit flies were observed mostly on the deckheads in multiple food areas, and particularly in the crevices between deckhead panels where a soil residue was observed. They include: main galley - forward corridor to bakery (3 flies), Renoir dining room service bar (2), aft wine pantry (1), appetizer pantry (1), forward Renoir dining room waiter and juice station (2), crew galley at ice machine (1), lido buffet pantry (3), steakhouse grill front counter (1), and Mongolian pantry (1).

Food Service General-Food Areas

The artificial light level was below the minimum 110 lux behind and beside ice machines in all the housekeeping deck pantries and the ice machine in the room service pantry, the Renoir Dining Room Service Bar, and the ice machine in the main galley next to the chef's office. Additionally, artificial light levels were below 110 lux behind the various combination ovens in the main galley center, vegetable and soup, and the Steakhouse Galley.

Galley-Renoir Dining Rm. Service Bar

A dead fruit fly was observed in a partly filled bottle of rum. The rum was discarded immediately.

Galley-Main Galley - Forward Dishwash

The in-use glasswash machine had a dish level final, hot water-sanitizing rinse temperature of only 150-155 °F. Staff repaired the machine during the inspection. The in-use flight-type conveyor dishwash machine had a poor upper spray arm pattern for the auxiliary rinse, where from each nozzle the water flowed in a single stream, which did not cover the entire surface of the dishware passing below. In that same machine there was no observed final rinse from the upper final rinse spray arm. Upon further investigation the spray arm was installed upside-down. This machine was repaired during the inspection.

Galley-Main Galley - Bakery

A small white insect was observed crawling on the deckhead crevice where a profile strip joined two panels together over the center counter in the bakery.

Galley-Main Galley - Pot Wash

The flight-type conveyor potwash machine was out of order. The area was overwhelmed with soiled equipment, pots and pans, as staff used the 3 compartment sinks for pot washing.

Galley-Main and Crew Galley - Refrigerators

Several of the undercounter two and three door reach-in refrigerator doors had a large gap present along the lower half of the door and the door frame, where it appeared the doors were warped. These were located in the main galley - center vegetable section (refrigerator 40), soup section (refrigerators 38 and 39), function section (refrigerators 36 and 37), and the center door of refrigerators 16 and 17 in the crew galley.

Galley-Main Galley Appetizer Pantry

Several previously cleaned bowls in a four bowl trolley were found heavily soiled with food residue and large food particles. A four plate trolley in the same area had a few previously cleaned plates that were soiled with visible food particles. All trolleys were removed to re-clean dishware.

Galley-Main Galley Appetizer Pantry

The interior surfaces of the plate trolleys holding soiled bowls and soiled plates were themselves soiled with visible food particles. Both were returned to the dishwash area for re-cleaning.

Dining Room-Forward Renoir Juice and Waiter Station

There was heavy dust soil on the decorative deckhead over the counter and juice machine. Additionally there was visible drink residue on the decorative deckhead surface as well as the smooth deckhead over the beverage counter. Live fruit flies were observed on the deckhead where this soiled splash was present.

Other-Lido Pizzeria

The chlorine sanitizing solution was measured at 400 ppm free chlorine. This area was in full preparation at the time of inspection. Staff diluted the chlorine concentration immediately.

Galley-Lido Pot Wash

The in-use three compartment sink had a hot water-sanitizing gauge temperature of 191 °F, but the water temperature measured 178-180 °F using both the inspector's and the ship's manual thermometers.

Inspection on Jan 22, 2012 | Score: 92

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database for medical recordkeeping cannot produce a standardized AGE log exactly as provided in annex 13.2.2 in the VSP Operations Manual 2011.

Medical-Gastrointestinal Illness (GI) Case Reporting

The electronic database used for recording GI illness cases is loaded with the old definition of a GI case. This is presented in the log-on start up screen. Additionally, the system does not permit persons with less than 3 loose stools in 24 hours to be reported as a GI case, unless vomiting or fever symptoms are reported as well.. This system does not permit individuals with pre-existing medical conditions to be non-reportable for GI illness purposes if they have 3 or more diarrheal episodes in 24 hours, which conflicts with the VSP Operations Manual 2011 under section 4.1.1.1.1.

Medical-GI Case Reporting

The electronic system for GI recording did not have an update function for the many crew cases who reported a final GI illness symptom after their initial medical visit. In two such cases the crew were isolated as would be done for a case, but were listed in the database as non-reportable. In both cases a final episode of diarrhea was reported after treatment with anti-diarrheal medication. The database allows only for vital signs to be entered as a case is updated and has no option to then re-consider the individual as a case.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Although the document onboard was a new draft document only, there were several areas where the data did not meet the requirements provided in section 9.1.1.1.5 of the VSP Operations Manual 2011. In most cases the chemical for disinfection was listed for specific applications of elevated GI illness, but the concentration and contact time were not. Additionally, in many food related areas such as galleys, room service, lido buffet, supper club and bars there were statements that 1,000 ppm chlorine was to be used on all non-food contact surfaces, or in sanitizing buckets, tongs for food or ice, and these are areas where 50-200 ppm chlorine is the limit.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The draft OPRP also stated that example letters were attached to advise onboard guests of a GI illness outbreak and other letters to advise embarking guests of the GI outbreak on the previous voyage, but neither was available for review. Lastly, in many of the department level procedures for cleaning and disinfection, the plan indicated a time period of 30 minutes, hourly, or frequently during a GI illness outbreak.

Housekeeping-Passenger Public Toilets

There were no signs posted advising passengers to wash their hands in nearly all the public toilets.

Children Area-Camp Carnival

The dual basin play room handwashing sinks for children were over the maximum height of 22 inches and no step stools were provided.

Recreational Water Facilities-Automated Monitoring

Although electronic analyzers, recording charts, and low/high level pH and halogen alarms were installed on the pools and whirlpool spas, these were located after the compensation tank for each unit.

Recreational Water Facilities-Signs

None of the new sign content required in section 6.7.1.1.1 or 6.7.1.1.3 of the 2011 VSP Operations Manual were provided at any of the pools or whirlpool spas onboard.

Recreational Water Facilities-Monitoring

Staff were not equipped with a pool test kit to monitor total alkalinity in any of the RWF's. Additionally, staff did not monitor for water clarity.

Recreational Water Facilities-RWF data

The turnover rates for each RWF were not yet calculated and there was no calculation for bather load at each RWF onboard.

Recreational Water Facilities-Drain Covers and Suction Fittings

There was no documentation provided for the drain covers in the children's pool or whirlpool spas to verify they meet the requirements detailed in section 6.7.1.2.2 of the 2011 VSP Operations Manual. The dual gravity drains in the swimming pools have non-compliant covers and no alarms installed to date.

Food Service General-

The back of the handles of the tilting kettles and pans had a open seam that was difficult to clean. Some had the opening sealed but with peeling sealant. Some were scratched and scored. This was observed in all galley areas. These conditions make these handles difficult to clean.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. (2011 VSP Operations Manual)

Bar-Steakhouse Bar

There was no time control plan for the milk used with the espresso machine. The staff explained that the milk is on time control.

Food Service General-

Most of the nonpotable chilled water lines connected to the back of the ice machines and the ice cream machines throughout the ship were not uniquely identified. (2011 VSP Operations Manual)

Buffet-Deck 9 Ice Cream Stations

The light intensity over the in-use port and starboard ice cream stations was less than 220 lux. After the inspector brought it to the staff's attention, the deckhead lights were turned on. Also there was one deckhead light that was not working and it was replaced.

Galley-Pizzeria Walk-In Cooler

The ambient temperature was 50°F. No potentially hazardous foods were stored inside.

Galley-Pizzeria Walk-In Cooler

A squeegee was stored between the bulkhead and the deck stands. The squeegee was removed.

Galley-The Point Steakhouse

There was no consumer advisory on the menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. There were animal-derived products on the menu that could be ordered by the consumer in an undercooked form. (2011 VSP Operations Manual)

Buffet-Lido Beverage Side Stands

The light intensity over the beverage side stands with milk, cream, and sugar was not 220 lux.

Galley-

The deck at the galley port entrance was heavily soiled with dirt.

Galley-Buffet Pantry

There were around six ants on the bulkhead next to the knife storage locker. A fly was also found in this area.

Buffet-Taste of Nations Omelet Station

There was no posted consumer advisory indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. The eggs could be ordered by the consumer in an undercooked form. After the inspector brought it to the staff's attention, a consumer advisory was posted. (2011 VSP Operations Manual)

Galley-Dishwash

During the active use of the flight-type glasswasher, two of the auxiliary rinse upper spray nozzles were clogged. This was corrected during the inspection.

Galley-Food Lifts

The decks and door tracks of the food transportation lifts were soiled with an accumulation of debris.

Galley-Food Lifts

The elevators dedicated for food transportation were used for transporting garbage and waste products. The crew members transporting garbage in the food elevator remained inside until the inspector brought it to the staff's attention. The garbage was taken out of the elevators and the crew members were instructed by the staff not to use those elevators for garbage anymore. Upon re-inspection of the area nearly 10 minutes later, there were around 6 crew members waiting in front of the food elevators to transport uncovered garbage and waste bins, making theese food elevators subject to splash and soilage.

Galley-Forward/Port Grill

There was a heavy accumulation of black powder and a screw in the water bath under the left cuber panel. The staff stated that the last cleaning was about 2 weeks ago.

Pantry-Aft Service Bar Pantry

There was a heavy accumulation of black powder in the water bath under the left cuber panel. The staff stated that the last cleaning was about 2 weeks ago.

Room Service-

Around the ice bin door hinges of the ice machine was soiled with a black debris build-up.

Galley-Food Lift

The deck and door tracks of the food transportation lift were soiled with an accumulation of debris.

Galley-Appetizer Pantry

Two wet wiping cloths were stored in the undercounter cabinet next to undercounter refrigerator #21. This was corrected.

Galley-Appetizer Pantry Walk-In Cooler

The wheels of the three upright trolleys were heavily soiled with dirt and grease. The wheels were soiling the deck.

Galley-Appetizer Pantry Walk-In Cooler

The deck was soiled with dirt and grease.

Galley-Chef's Office

A case of several units of packaged coffee and 4 liquor bottles were stored in a locked cabinet along with nonfood items. This was corrected.

Galley-Chef's Office

The door of the cabinet where a case of packaged coffee and 4 liquor bottles were stored along with nonfood items was soiled with dust.

Galley-Walk-In Cooler #38

The deck was soiled with dirt and grease.

Dining Room-Renoir

The wheels of the warmer cart were heavily soiled with dirt.

Galley-Menu Room

The deck was soiled with dust. There were table tops stored directly on the deck under the deck stands.

Galley-Menu Room

There were candy and liquor bottles stored along with menus and other nonfood items.

Preparation Room-Walk-In Cooler

The wheels of the upright carts were heavily soiled with dirt.

Preparation Room-Pastry Walk-In Cooler

The wheels of the upright carts were heavily soiled with dirt.

Galley-Aft Wine Cellar

A tray with fanny packs was stored on top and in direct contact with previously cleaned and sanitized wine glasses. This was corrected.

Galley-Cleaning Materials Locker

The handwash station next to the cleaning materials locker was blocked by a mop and mop bucket. This was corrected.

Provisions-Dry Store #1

There were cases of jelly partially blocking the evaporative condenser fan, preventing efficient air flow around the room.

Provisions-Dry Store #1

A large can of artichokes stored on the deck stands was dented. The can was removed to the refused products area.

Provisions-Liquor Storage

This ship has a variance for the storage of hand sanitizing products in the same storage area for consumable alcoholic products. even though procedures were followed, the staff did not have the variance approval letter.

Preparation Room-Walk-In Cooler

Two light fixtures were not working. The light intensity inside the walk-in cooler was less than 110 lux.

Preparation Room-Walk-In Freezer

One light fixture was not working. The light intensity inside the walk-in freezer was less than 110 lux.

Buffet-Petty Officers Mess

The milk in the coffee machine was on time control and was labeled to be discarded after 12 hours of placement on time control. It was labeled with a set up time of 10:00 am and a discard time of 10:00 pm.

Other-Locker Outside Officers Mess

The deck and bulkheads were soiled with dirt. This was corrected.

Other-Locker Outside Officers Mess

Numerous clean and soiled galley utensils were stored in this locker.

Other-Locker Outside Officers Mess

A bottle of cleaning solution and a bottle of degreaser were stored along galley utensils in this locker.

Other-Locker Outside Officers Mess

Two light fixtures were not working. The light intensity inside the locker was less than 220 lux. This was corrected.

Buffet-Officers Mess

There was no serving utensil for a bowl of cottage cheese. This buffet line was open for service at the time of the inspection. This was corrected.

Galley-Dishwash

There was heavy condensation on the deckhead over the soiled landing of the in-use flight-type dishwash machine. The condensation was dripping on the soiled end.

Galley-Dishwash

There was heavy condensation on the deckhead and bulkhead over the in-use pasta boilers. The condensation was dripping through the bulkhead and in front of the boilers.

Bar-Lobby Bar

The ice inside the ice chest was unprotected while the bar was open. The lid was in the open position.

Bar-Lobby Bar

There was an accumulation of ice in the handwash sink.

Food Service General-Decks

There was recessed deck tile grout in various areas of the galleys, allowing water to pool between tiles. The ship has a detailed deck reconditioning plan with records documenting completed and pending areas.

Food Service General-

The wheels of the upright trolleys stored in walk-in coolers and freezers, were damaged and difficult to clean. The wheels of the warmer stored in the Renoir dining room were also damaged and difficult to clean. A work order was in place for new wheels.

Inspection on Sep 18, 2011 | Score: 100

Buffet-Port Side Grand Buffet

There was a significant amount of egg remnants in the handwashing sink behind the service line.

Buffet-Port Side Grand Buffet

Serving utensils were not provided for two plates of cheese on the passenger side of the serving line.

Galley-Warewashing Area

The wash compartment of the conveyor warewash machine was measured at 164°F by the inspector's thermometer. However, the digital temperature gauge on the warewash machine indicated a temperature of 174°F. Both temperatures were above the minimum temperature requirement on the data plate.

Galley-Steakhouse Grill

There was recessed grout between the left bulkhead/deck tile juncture behind the service counter

Galley-Steakhouse Grill

The housing around the two grease pans for the Eber Glo grill had several hard to clean areas. Staff has an extensive cleaning schedule in order to properly maintain this piece of equipment. Staff stated that they are working with the company to purchase a new, easier to clean grill.

Galley-Steakhouse Grill

There was a small amount of grease and food residue around the threaded screws of the right grease pan housing of the Ember Glo grill.

Galley-Dining Room

The bulk milk dispensing tubes for the regular milk and the half and half containers were greater than one inch in length. This was corrected during the inspection.

Galley-Warewashing Area

There were two small flies between the conveyor warewash and the glasswash machines.

Galley-Warewashing Area

There was excessive condensation collecting on the deckhead and adjacent bulkhead of the soiled side of the in-use conveyor warewashing machine.

Galley-Warewashing Area

The temperature of the pre-wash tank was 164°F as measured by the inspector's thermometer. However, the digital temperature gauge on the warewash machine indicated a temperature of 193°F.

Provisions-Room #22

Three pans of raw ground beef patties were stored above one pan of raw stew beef. This was corrected during the inspection.

Pantry-Captain's Pantry

The water line for the coffee machine was too long and had been coiled in the middle. The coiled area was on the counter. Also, the line was made of braided stainless steel.

Potable Water-Tank 4 Center

The records indicated that potable water tank 4 center was last cleaned and disinfected on 5 September 2009. Two tank inspections without entry into the tank were documented since 2009, including one on 27 August 2011.

Bar-Cafe Fans

In the technical compartment below the small espresso machine, the support brace on the left side of the compartment was loose and the sealant that had been used to attach the brace was peeling.

Bar-Scharf Espresso Machines

Above the area where coffee is made, there were pipes that were difficult to clean. The company has been working with the manufacturer to resolve this condition.

Bar-Lobby

Below the point of sale station on the far end of the bar, there was paperwork stored on a shelf on the left side of the cabinet. The pour spouts from the open bottles in the right side of the cabinet extended above the shelf and immediately adjacent to the paperwork. The paperwork was moved during the inspection.

Inspection on Jun 15, 2011 | Score: 90

Medical-Electronic Database

A cabin steward had onset of signs and symptoms of Acute Gastrointestinal (AGE) illness on 4 June 2011 at 1200. The steward reported to medical on 4 June 2011. According to the electronic database, the steward was isolated starting on 4 June 2011. Notations in the steward's chart stated the steward had signs and symptoms on 7 June 2011 and also reported to work on 7 June 2011. The final notation in the steward's record show a release date to work on 8 June 2011.

Medical-Electronic Database

A bartender had signs and symptoms of Acute Gastrointestinal (AGE) illness on 17 June 2011. The bartender reported to medical on 17 June 2011 at 1219. The notations in the electronic database show that the bartender returned to work on 19 May 2011; however, the final isolation date was 22 May 2011 at 1219. According to the Fun Time records, the bartender was isolated effective 18 May 2011 at 1206.

Medical-Electronic Database

An assistant lido cook had onset of Acute Gastrointestinal (AGE) illness on 18 May at 0900. The cook reported to medical on 18 May 2011 at 1855. According to the Fun Time records, the cook had reported to work, but notations in the same record indicated the cook was on medical leave, but it was not clear if the cook worked a partial shift.

Medical-

On 30 April 2011, an Entertainer had onset of signs and symptoms of Acute Gastrointestinal (AGE) illness. The entertainer reported to medical on 2 May 2011. According to the electronic record, the employee was released from isolation on 3 May 2011 at 0814. According to the Fun Time Report, the entertainer had work hours reported, but no notations indicated the entertainer was medically isolated.

Preparation Room-Deck 0

Gouges and excessive wear to pusher/press plate made cleaning difficult. In addition, the interior surface of the slicer had numerous gouges that made cleaning difficult.

Preparation Room-Deck 0

Small food particles soiled the previously cleaned circular cutting blades of the slicer. In addition, small food particles soiled the interior of the previously cleaned slicer.

Galley-Port Side - Ice Machine

Small food particles and a human hair soiled the food contact surface of the ice machine door interior.

Galley-Salad Appetizer Station

Food debris and fibers from a cleaning pad soiled the mixer guard.

Buffet-Captain's Mess

A light-type fly trap was located above the service counter.

Buffet-Crew Mess

Plastic was peeling from the food guards, which made cleaning difficult.

Buffet-Crew Mess

A sticky residue soiled the glass and protective plastic covering of the food guards.

Galley-Salad Appetizer Station

Numerous cracks were observed along the bottom and sides of a previously cleaned plate trolley.

Galley-Salad Appetizer Station

Food particles, grease and other residue soiled the previously cleaned plate trolley.

Galley-Salad Appetizer Station

Previously cleaned plates were stored in the previously cleaned plate trolley that was soiled.

Galley-Renoir (Hot Galley Center)

White deposits, grease and small food particles soiled the underside of the stainless steel shelf mounted above the baines marie.

Galley-Renoir (Hot Galley Center)

Grease and small food particles soiled the two previously cleaned grooved griddles.

Galley-Renoir (Hot Galley Center)

Grease deposits and food residue soiled the front and sides of the grooved griddles, especially behind the removable drip pan housing.

Galley-Renoir (Hot Galley Center)

Grease deposits soiled the drain lines of the previously cleaned deep fat fryers.

Food Service General-Green Trays

Numerous green trays used as food contact surfaces had cracks and other features that were not easily cleanable.

Food Service General-Green Trays

Numerous food items such as baked pastries were stored directly on cracked tray surfaces.

Food Service General-Green Trays

Numerous green trays used for food contact surfaces had light accumulation of soil, especially in the cracks.

Galley-Warewash (Renior)

Numerous trolleys of soiled dishes were observed immediately adjacent to the out-of-service warewash machine. Several baskets of soiled plates were observed stacked directly on the deck and immediately below the pulper.

Galley-Warewash (Renior)

Four plate trolleys had cracks and rough surfaces that were not easily cleanable.

Galley-Room Service

Grease and small food particles soiled the shelf and backsplash immediately above the refrigerated condiment basin.

Galley-Room Service

Small food particles soiled previously cleaned plates and plate covers inside a plate trolley.

Bar-Lobby

The sanitizer solution did not have any measurable level of sanitizer.

Recreational Water Facilities-Pool and Spa Logs

The recorded manual test halogenation concentrations for all the pools and whirlpool spas were not accurately recorded in the log. In each case the value written was exactly 1.0 or 2.0 for the swimming pool chlorine residuals and 4.0 or 6.0 in the whirlpool spa bromine concentrations.

Pantry-Deck 6 Forward

The in-use ice machine had an accumulation of a black debris in the water bath below the left and right cuber panels.

Other-Lido Grill Pantry

A continual water leak from the deckhead access hatch in front of the walk-in refrigerator #52 was observed.

Other-Lido Grill Pantry

The in-use ice machine had an accumulation of a black debris inside the water bath for the right side cuber panel.

Galley-Aft Galley

A cook was observed moving pieces of chicken breast being cooked on the grill to a hotel pan. The inspector asked a chef supervisor where this pan was to go next and was advised it would have sauce added and be put on the serving line. An internal temperature was taken of the 4 pieces of chicken in this pan and only one was above the minimum cook temperature of 165 °F, while the others were between 120 and 138 °F. The pieces were returned to the grill to finish cooking. A second chef supervisor advised this chicken was to be covered in sauce and placed in the oven to finish cooking. The oven in question was evaluated and the no other pans of chicken breast were inside and another cook was questioned about the placement of the chicken in the oven, but stated that it is covered in sauce and placed on the serving line, with no further oven cooking step.

Buffet-Forward/Center Line

This buffet line was approximately 10-15 meters long and no staff were monitoring the area for several minutes during full passenger use of the line.

Galley-Dishwash

There was an excessive amount of soiled dishware filling all soiled landing counters, extra tables, and trolleys rolled in to the soiled side of the operation. Wait staff were observed standing in a line with soiled dishware in hand and on trays waiting for a place to leave the items. Staff stated that some of the soiled items were from the morning breakfast service, and that many of the cups were not cleaned due to a failure of the glasswashing machine last night.

Galley-Dishwash

The glasswash machine was in disrepair and had been in this condition since last night.

Galley-Dishwash

Three of 7 upper spray arm nozzles for the auxiliary rinse of the in-use conveyor dishwashing machine were fully clogged during operation. Additionally, there was a heavy water leak from a position near the gap where the side door upper locking pin inserts inside the machine. Finally, the wash water gauge registered 141-151 °F, but a wash tank temperature taken manually was 172 °F.

Galley-Center Galley

Four hotel pans filled with meat sauce for pasta were found inside the Combitherm oven and the oven was off. A food temperature was taken in all four pans and the range was from 77-80 °F. The pans had 7 day discard dates on them and staff stated the sauce was to be added to the pasta and re-heated as each batch of pasta was finished cooking. The start time of the meat sauce in the oven was within 4 hours, but the oven was not on time control according to staff.

Other-Steakhouse Grill

The housing around the two grease pans for the Ember Glo grill had large gaps around the entry and in the rear section of the housing where proper cleaning was difficult.

Inspection on Aug 29, 2010 | Score: 97

Potable Water-Distribution System

On 23 May a short section of distribution system piping with a valve were replaced. Per staff, the pipe and valve were immersed in a bleach solution and then rinsed with potable water. The chlorine solution concentration was not determined and there was no record of the contact time. In addition, the repaired line was not flushed with potable water prior to returning to operation.

Potable Water-Distribution System

On 23 May a short section of distribution system piping with a valve were replaced. Per staff, the pipe and valve were immersed in a bleach solution and then rinsed with potable water. There was no documentation of the disinfectant concentration and contact time or that the system was flushed with potable water until the free halogen residual was below 5.00 PPM.

Potable Water-Cross-connection Control Program

The internal air-gap for the high pressure wash system used to clean the potable water tanks was not on the listing of cross-connections and the backflow prevention or method for each.

DO NOT USE (whirlpool/spa)-Mid-ship and Aft Whirlpools

The drain covers did not fit the flanges in these units so that the manufacturers fasteners could not be used. The staff attached the covers using fasteners that could not be recessed, creating a hair entanglement hazard.

DO NOT USE (whirlpool/spa)-Aft Starboard Whirlpool

The four front side covers were missing. This unit was not in service and a work order was in place to repair and install new covers.

Buffet-Forward Port Grill

The corner of the bulkhead tiles were damaged just above the cove tiles across from under counter refrigeration unit #80.

Buffet-Taste of the Nations Port Beverage Station

The deck in the ice/water dispenser technical space was generally pitted and was damaged around the scupper drain juncture.

Buffet-Taste of the Nations Port Dessert Station

There was excess grout on the deck tiles around the equipment support legs.

Buffet-Taste of the Nations Port Cold Top

The deck below the cold top was soiled with old food debris. This was corrected.

Buffet-Mongolian Grill

The deck below the elevated ramp floor and below the adjacent under counter refrigeration unit was soiled with water and old food debris. This area had previously been cleaned. This was corrected.

Buffet-Taste of the Nations

The floor of the starboard plate warmer was soiled.

Buffet-Taste of the Nations Forward and Aft

There was insufficient lighting at the port and starboard ends of the service lines.

Galley-Potwash

Condensate was collecting in the light fixture seal above the rinse compartment of the 3-compartment sink and dripping into the cover as well as into the rinse sink.

Buffet-Pizzeria

The deck drain was clogged below the service line handwash station. This was corrected.

Dining Room-Deck 3 Renoir Dining Room

There were passengers seated in 20-25 tables in the Renoir dining room with previously cleaned silver and china set inverted at the tables throughout this dining room. There was no monitoring to ensure they were not handling these clean items, and the inspector saw at least one passenger making hand contact with a plate during his review of the area.

Dining Room-Deck 3 Monet Dining Room

There was a heavy dust debris present along the gap between the deckhead panels above all the pantries and beverage stations in this dining room.

Dining Room-Deck 3 Monet Dining Room

There was an open end of a pipe which penetrated the deck in the undercounter technical compartment beneath the utility sink in the #5 pantry. In this same compartment there was an open void surrounding the green power cable which was installed inside a stainless steel conduit pipe. These were corrected during the inspection.

Dining Room-Deck 3 Monet Dining Room

There was a peeling mold soil present along the section of chilled water pipe insulation in the undercounter technical compartment beneath the utility sink in the #5 pantry.

Dining Room-Deck 3 Monet Dining Room - Beverage Stations

The power cables to the two coffee grinders mounted on the port and starboard beverage counters were draping the counter top making cleaning difficult. Staff corrected these during the inspection.

Dining Room-Deck 3 Monet Dining Room - Beverage Station - Port

There was an open hole in the rear panel of the undercounter technical compartment beneath the espresso machine, where a power cable was once connected. Additionally, there was a rubber conduit in the technical compartment which was hanging off of one connecting end at the rear panel, leaving a gap and allowing insect access to the conduit. These were corrected during the inspection.

Food Service General-Bars and Beverage Stations - Scharf

There were slot-head screws fastened to the underside filter for the Scharf espresso machine coffee group connection. Staff stated that this issue is known and being reviewed with the manufacturer.

Galley-Main Galley - Monet - Pastry

One drain fly was noted on the dough sheeter surface in this area. There was no work on this piece of equipment at the time of inspection.

Galley-Main Galley - Monet - Dishwash

During active use of the flight-type conveyor dishwashing machine the spray pattern for both the rinse and final rinse upper spray arm nozzles was poor, in that the pattern of the water spray was a direct vertical stream with gaps between each, rather than a fan pattern which covered the entire surface of the dishware and left no gap across the chamber.

Galley-Main Galley - Monet - Dishwash

The in-use flight-type conveyor dishwasher was operated at temperatures which appeared to be too high. The manufacturer's data plate did not specify some temperatures and did not include an upper limit, but the gauges registered 156 °F in the pre-wash tank, 166 °F in the two wash tanks (150 °F required minimum), 176 °F in the rinse tank (160 °F required minimum), and the final hot water sanitizing rinse manifold temperature was 214 °F (180-194 °F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.

Galley-Main Galley - Monet - Appetizer Salad Pantry

One filth fly was noted in this area, which was not in active use during the inspection.

Galley-Main Galley - Monet - Pot Wash

There was food residue and some food debris noted along the clean pot racks within the potwash area. There were clean pots, pans, and utensils stored on these racks. Additionally, there was food residue and food debris present along the clean pot racks along the port forward bulkhead just outside of the pot wash. These racks were also filled with clean pots and equipement.

Galley-Main Galley - Monet - Pot Wash

The thermometer on the hot water sanitizing sink registered 189 °F, while a direct water temperature measure by the inspector revealed the water temperature in this sink to be only 175 °F.

Galley-Crew Galley - Pot Wash

The wash cycle pressure was only 30 psi during active use of the stationary rack pot wash machine. The machine data plate specified the wash cycle pressure to be a minimum of 35 psi.

Other-Deck 10 Steakhouse Grill

The area around the grease pan housing section of the Ember Glo grill were filled with difficult to clean gaps and crevices.

Galley-Main Galley - Monet - Dishwash

The in-use flight-type conveyor dishwasher was operated at temperatures which appeared to be too high. The manufacturer's data plate did not specify some temperatures and did not include an upper limit, but the gauges registered 156 °F in the pre-wash tank, 166 °F in the two wash tanks (150 °F required minimum), 176 °F in the rinse tank (160 °F required minimum), and the final hot water sanitizing rinse manifold temperature was 214 °F (180-194 °F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.

Galley-Main Galley - Monet - Dishwash

The final hot water sanitizing rinse manifold temperature was 214 °F (180-194 °F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.

Inspection on Jan 17, 2010 | Score: 99

Galley-Deck 3 - Midship

There was a damaged profile strip near the menu room, making cleaning difficult.

Galley-Deck 3 - Appetizer Pantry

There was some recessed grout in this area, especially around the portside scupper. There was standing water in the recessed areas.

Galley-Deck 3 - Renoir Service Line

There was recessed and missing grout around scuppers and between deck tiles.

Galley-Deck 3 - Renoir Service Line

The technical compartments of the deep fat fryers were soiled with grease. It was apparent the the units had been previously cleaned.

Galley-Deck 3 - Center Galley

There were missing fasteners on the underside of the deep fat fryers, leaving gaps. making cleaning difficult.

Galley-Deck 3 - Center Galley

The underside of the deep fat fryers were slightly soiled with oil. The equipment was previously cleaned.

Galley-Deck 3 - Center Galley

There was recessed and missing grout in this area, especially around scuppers and under equipment. There was standing water in the recessed areas.

Galley-Deck 3 - Monet Service Line

There was recessed grout between deck tiles in this area.

Galley-Deck 3 - Monet Wine Cellar

There were two previously cleaned wine chillers found soiled and stored on the clean storage rack.

Galley-Deck 3 - Pastry

There were loose fibers along the edges of the cloth belt of the dough sheeter.

Galley-Deck 3 - Pastry

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

Galley-Dishwash Areas

A few of the waiter trays were damaged along the edges, exposing fibrous materials, making cleaning difficult.

Buffet-Staff Dining

Bread and pastries were not under the sneeze guard.

Bar-Sun Pool Bar (Port)

The handwash station was blocked by large cans.

Bar-Sun Pool Bar (STBD)

The deckhead above the bar was soiled.

Bar-Casino Bar

The sanitizer concentration in the sanitizer container measured greater than 200 ppm. This was corrected.

Other-Captain's Dining Room

The sliced fruit was not placed under a sneeze guard. The ship's staff reported that on occassion, the food items are placed out for self-service.

Galley-The Point Steakhouse - Show Galley

In the technical compartment below the induction cooktops, there was an unsealed deck penetration.

Galley-Slicers

The sealant used on the backplate of the slicers in the galley and deli was not approved for food contact. Staff stated that a new sealant was on order.

Buffet-Lido Grand Buffet

In the center area of the buffet counter, the deck/bulkhead juncture was soiled in the corners.

Buffet-Lido Grand Buffet

There were two pieces of stainless steel stored on the deck under the center area of the buffet counter. Staff stated that these are used to cover the buffet when it is closed.

Galley-Lido Forward - Mongolian

There was a light out in the walk-in refrigeration unit, resulting in less than 220 lux of light.

Buffet-Aft Starboard Ice Cream Station

In the technical compartment under the coffee machine, there was an unsealed pipe penetration in the bulkhead.

Buffet-Aft Starboard Ice Cream Station

Behind and under the ice cream machines, there was a gap between the stainless steel deck material and the deck/bulkhead coving.