Inspection on Nov 07, 2014 | Score: 96

Galley-Forward Dishwash Area

Minimum wash temperatures were not met in the conveyor dishwash machine. During active use, thermometers were placed through the machine from the soiled end. The crew member's thermometer read 171°F and the inspector's thermometer read 138°F. A second passing of thermometers showed 134°F for both the crew member and inspector. A manual temperature of the wash tank read 129°F by both the crew member and inspector.

Galley-Forward Dishwash Area

During the active use of the conveyor dishwash machine, the gauge for the final sanitizing rinse temperature indicated 184°F while the temperature measured at the dish surface was consistently 134°F-138°F. This temperature difference suggested that the gauge was not working properly.

Recreational Water Facilities-Water Park Blue Slides

There was no safety sign for the blue slides. Users could use these slides and completely bypass the posted signs. This was corrected.

Bar-Rolls Royce Bar

To the left of the left espresso machine, there were several seams and gaps between the back bar counter and the back bulkhead. This area was difficult to clean.

Bar-Rolls Royce Bar

Cables of counter-mounted equipment were draped on the counters, making cleaning difficult. This was corrected.

Bar-Red Frog Bar

A seam was around the base of the beer tap of the front bar counter. Also, cables of counter-mounted equipment were draped on the counters, making cleaning difficult. This was corrected.

Bar-Blue Iguana Bar

Cables of counter-mounted equipment were draped on the counter, making cleaning difficult. This was corrected.

Pantry-Blue Iguana Pantry

A deckhead sprinkler was continuously leaking. A bucket was placed below the leak to catch the water.

Pantry-Blue Iguana Pantry

Water was pooled on the deck under the soiled drop-off table.

Other-Blue Iguana Dry Store

The deck was heavily soiled with food remnants, pieces of glass, bar glasses, and other debris. Utility lamps were stored on the deck under the shelves. Lexan boxes, bar utensils, glassware, beer and water were stored in this room. After the finding, the deck was cleaned and everything was removed from the deck.

Other-Blue Iguana Dry Store

Beer and water were stored in this room. The deck was heavily soiled with food remnants, pieces of glass, bar glasses, and other debris. After the finding, the food was removed from the deck.

Other-Blue Iguana Dry Store

Lexan boxes, bar utensils, and glassware were stored in this room. The deck was heavily soiled with food remnants, pieces of glass, bar glasses, and other debris. After the finding, the utensils were removed from the deck.

Galley-Lido Center Galley

An excess accumulation of dust was inside the technical compartments of the three upright refrigerators.

Galley-Lido Center Galley

The light intensity was less than 110 lux behind the ice machines and upright refrigerators.

Galley-Lido Center Galley

On the three upright refrigerators, the doors were loose, creating gaps between the doors and the units.

Galley-Port & Starboard Beverage Stations

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

Galley-Port Beverage Stations

One long hair was inside a previously cleaned mug out for passenger self-service.

Galley-Dishwash Area

Plates were being wiped dry when placed on the clean storage table.

Galley-Dishwash Area

During many trials of the in-use conveyor dishwash machine, the final rinse temperature was below the required 160°F at the utensil surface and 180°F at the manifold. The temperature of the upper final rinse spray nozzles were 167°F and 171°F as measured twice by the crew member. A thermo label was placed on a plate through the machine and the temperature did not reach 160°F. A thermo label was placed on the upper final rinse spray arm and the temperature did not reach 180°F.

Buffet-Rotisserie Pantry

The utility sink faucet on the back counter was continuously leaking.

Dining Room-Wind Star and Wind Song

The light intensity could not be raised to 220 lux at the waiter station counters for cleaning operations. Staff showed a work order with a date of 17 January.

Galley-Forward Dishwash Area

Minimum sanitizing temperatures were not met consistently in the conveyor dishwash machine. During active use, thermometers were placed through the machine from the soiled end. The crew member's thermometer read 171°F and the inspector's thermometer read 138°F. A second passing of thermometers showed 134°F for both the crew member and inspector.

Galley-Forward/Port Beverage Station

On the underside of juice machine #5B, around the upper outside of the dispensing ports were soiled with old juice residue. The machine was out of operation for 4 days.

Galley-Forward Ice Machine

Inside the left ice machine, the left cuber deflector panel was soiled with some brown material.

Galley-Pastry

An excess accumulation of dust was inside the technical compartments of upright refrigerator A-36-F.

Galley-Aft/Port Coffee Station

A trolley full of previously cleaned plate covers were all stored upright and wet. This did not allow proper air drying or protection from contamination.

Galley-Soup Station

From the entrance to the area, the steam valve from the left soup kettle was continuously leaking. Staff showed a requisition placed on 25 August.

Galley-Forward Dishwash Area

An empty plate trolley had a large crack on the bottom of one section.

Galley-Potwash Area

No waste receptacle was at the handwash station.

Preparation Room-Fish and Poultry Rooms

Inside the deck drains below the three-compartment sinks, the red paint was in poor condition. The paint was chipped and peeling and would break off when touched.

Galley-Dishwash Area

One large fly was in the soiled drop-off area.

Galley-Dishwash Area

During the recent dry dock, a new rack-type dishwash machine was installed. The machine seemed not to be equipped with an audible or visual alarm to indicate when the sanitizing temperature dropped below the required temperature.

Galley-Dishwash Area

The area supervisor was not knowledgeable on the functioning of the in-use dishwash machine. The inspector asked to be directed to the wash tank of the in-use rack-type dishwash machine to take temperatures. The area supervisor directed the inspector to a tank and temperatures were taken on two separate occasions. After the temperatures were found to be low for the wash tank, it was determined that the supervisor directed the inspector to the prewash tank. The machine was installed during the recent dry dock.

Galley-

The light intensity was less than 110 lux to the right of the ice machine.

Galley-Hot Line

Two deep fat fryers were scheduled to be installed during the recent dry dock, but this project was not completed. Two long cords were bundled in a large yellow plastic bag stored on the deck. Food soil and soiled water were pooled on the outside of the bag. Below the bag, a large hole was in the deck where the cords penetrated the deck and the tiles were not installed.

Galley-Hot Line

An excess accumulation of dust and grease was inside the technical compartment of the upright refrigerator.

Galley-Forward Dishwash Area

The conveyor dishwash machine was used even when gauges were showing less than minimum temperatures and some water loss in the rinse tank was a known problem. During active use of the conveyor dishwash machine, the wash and rinse gauges read 138°F and the final rinse gauge read 184°F. Thermometers were placed through the machine from the soiled end. The crew member's thermometer read 171°F and the inspector's thermometer read 138°F. A second passing of thermometers showed 134°F for both the crew member and inspector. A manual temperature of the wash tank read 129°F by both the crew member and inspector. At that time, the machine could not be started again. The crew member responsible for the machines later explained the rinse tank was not closed properly, resulting in the loss of water. No one in the area while the machine was being evaluated mentioned the water loss. It was not until the machine could not be restarted that this was given as a possible explanation.

Inspection on May 05, 2014 | Score: 100

Potable Water-Bunker Station Midship/Starboard Gate N:o8

On the left lower bunker hose, the words 'potable water only' were very light and difficult to read.

Recreational Water Facilities-Fecal and Vomit Accident Procedure

Since the last inspection in October 2013, 10 fecal and vomit accidents occurred in the recreational water facilities. The records for the accidents from October 2013 to March 2014 stated the scoop used to remove the fecal or vomit material was cleaned and disinfected, however no halogen concentration or contact time was written. Staff showed the inspector the written procedures they followed for fecal and vomit accidents. During the inspection, these procedures were updated to indicate proper disinfection concentration and contact time of the scoop as per Annex 13.8.1.1.

Recreational Water Facilities-Water Park

There was what appeared to be sand in the bottom of all three slides. The area was netted and not in operation during the inspection. Staff stated the slides would be vacuumed prior to opening.

Galley-Panorama Reach-In Refrigerator L-8-F

The temperature of two milk cartons measured above 41°F. These milk cartons were discarded.

Buffet-Midship Panorama Juice Machine

A passenger was observed refilling his juice bottle at the juice machine. The lip contact surface of the bottle was touching the juice dispensing nozzle.

Galley-Aft Beverage Station

The underside of the espresso/hot chocolate machine surrounding the nozzles was soiled with a brown substance.

Galley-Ice Machine #3

A small amount of dark debris was on the left ice making compartment on the interior side of the tray and around one of the fasteners on the interior tray surface. The ice machine was cleaned immediately.

Galley-Salad/Appetizer Pantry

One live fruit fly was near the pulper.

Galley-Salad/Appetizer Pantry

The gasket on undercounter refrigerator A-28-F was damaged and condensation was forming around the doors.

Galley-Potwash Clean Area

One live fruit fly was in the area.

Room Service-

The pipe supplying water to the coffee machine was touching the counter and food debris had accumulated underneath and around this pipe. This was corrected.

Room Service-Pantry Doorway

The bulkhead panel behind the deck-mounted stand had shifted forward, creating a gap at the bulkhead/deck juncture.

Buffet-Staff Mess Soup Station

The light intensity at the self-service soup station was less than 220 lux.

Buffet-Crew Mess Cold Counter 3-62-F

The light intensity at the self-service cold counter was less than 220 lux.

Dining Room-Lido Panorama Dining Area

One live house fly was in the Panorama dining area by buffet lines 1/2.

Bar-Panorama Store D-103

Two fruit flies were at the end of the bar counter adjacent to Panorama store D-103.

Bar-Panorama Store D-103

Water had pooled on the deck in the corner at the end of the bar counter adjacent to the Panorama store area D-103.

Pantry-Casino Bar

A black substance was underneath the ice maker compartment and on the exterior plastic surface above the ice machine storage compartment. The ice machine was cleaned immediately.

Bar-Rolls Royce

Dust had accumulated in the counter/bulkhead juncture where sealant was missing directly behind the left espresso machine.

Bar-Rolls Royce

Dust had accumulated in the counter/bulkhead juncture where sealant was missing directly behind the left espresso machine.

Bar-Starboard Pool Bar

One live fruit fly was in the aft area of the bar.

Bar-Rolls Royce Coffee Bar

The time control plan did not include the set-up and discard times for embarkation days.

Galley-

Undercounter refrigerators C-368-F and C-342-F were out of order for more than a month. Staff showed work orders had previously been placed to repair the equipment.

Inspection on Oct 21, 2013 | Score: 99

Medical-Acute Gastroenteritis (AGE) Surveillance Log

During the cruise of October 7-12, 2013, two food workers had two episodes of diarrhea within 24 hours and stomach cramps, but were recorded as non-reportable on the AGE log. Both food workers were isolated for 48 hours and given antidiarrheal medication. There was no information about whether the number of diarrhea episodes was above normal for the individuals. According to the staff, it was unknown why these individuals were not recorded as reportable on the AGE log and there was no documentation available. The underlying illness column for one food worker indicated 'No' and for the other food worker this column indicated 'Hypertension'.

Medical-3-day Crew Assessment

There was no documentation of the 3-day assessment for crew members with AGE symptoms before joining the vessel. The staff in charge of this area could not provide any documentation to the inspector or confirm if there were crew members with AGE symptoms up to 3 days before joining the ship since the last inspection.

Potable Water-Striping

The distillate lines from the evaporators and the permeate line from the reverse osmosis system were not striped blue/gray/blue every 15 feet to the chlorine injection systems.

Recreational Water Facilities-Depth Markers

The depth markers inside of the main pool were not displayed in meters.

Recreational Water Facilities-Water Park Bather Load

The documentation shown to the inspector for the bather load of the water park indicated it was 'N/A', but the safety sign at the water park indicated the bather load was 22. It was unclear if the bather load on the safety sign was calculated using the flow meter or the theoretical pump capacity.

Children Area-Toilet Room Signage

There was no sign in the toilet room for kids less than six to advise child care providers to wash their hands and the children's hands after assisting the children with using the toilet.

Pantry-Forward Deck 6 and 7

The light intensity was less than 110 lux to the left of both deck-mounted ice machines.

Pantry-Forward Deck 6

There were only three inches between the left side of the deck-mounted ice machine and the left bulkhead and only six inches between the back of the ice machine and the bulkhead behind the machine, making cleaning difficult.

Integrated Pest Management-Active Surveillance Log

It was not clear what the result of the follow-up inspection was after a pest was found. Staff were writing the pest that was found during the original inspection in the column for the follow-up inspection and it could not be determined if the area still needed to be followed up on or not.

Integrated Pest Management-Loading Logs

The loading logs for the months of October and September and for three weeks in August were signed off by pest management staff, but none of the yes and no boxes were checked on the form to indicate all of the pallets were checked and no insects were found. The rest of the loading logs since the last inspection were filled out correctly and it was clearly determined everything loaded onto the ship was properly inspected.

Buffet-Lido Pantry #1

The decorative tile on the bulkhead to the right of the flat grill was loose and created a difficult to clean area. The tile was resealed to the bulkhead.

Buffet-Lido Pantry #1

There was a seam on the left side of the fry station, creating a difficult to clean area. The seam was sealed.

Buffet-Lido Pantry #4

The grouting was missing or recessed on some of the decorative tile on the bulkhead to the right of the fry station. The tile grouting was repaired during the inspection.

Galley-Beverage Station

There was old food residue in the technical cabinet of juice dispenser #27789 to the left and right sides of the control panel splash shield.

Galley-Hot Galley

The backflow prevention device for the hood washing system (cabinet AC#34 midship) had a slight leak through the air relief vent indicating a possible malfunction.

Galley-Hot Galley Fwd Cook Line

There was food debris in the back right corner of the cabinet and in the drip tray of the left broiler.

Galley-Hot Galley

There was a gap at the lower deck/bulkhead juncture behind the tilting skillet line (#1 - 4). The gap was closed.

Galley-Pot Wash

There was a piece of dried onion in the bottom of a large mixing bowl stored in the clean utensil area. Also, a small amount of dried food soil was found in the corner of a small pan in this same area.

Galley-Hot Galley

There was an open pipe penetration in the bulkhead to the right of the fixed kettle area. Also, there was a seam in the bulkhead to the left of this same kettle area.

Bar-Rolls Royce Coffee / Pastry Cafe

The time control plan for the bar specified a set-up time of 11:45 AM and a discard time of 3:45 PM. Food in the time control refrigerator was labeled with a set-up time of 10:45 AM and a discard time of 2:45 PM. The hours of this bar operation had recently changed. The time control plan was corrected and posted.

Bar-Pool Bar

The evaporator unit attached to the deckhead in the walk-in cooler was leaking condensate water onto a deck stand and onto the deck below. No food was impacted.

Bar-Pool Bar

There were clean plastic gallon jars ready to use in the bar that were wet with moisture on the inside.

Inspection on May 30, 2013 | Score: 98

Galley-Forward Center Ice Machine #1

There was brown liquid from the top of the ice dispensing unit and dripping onto the ice below. The ice machine was shut down to be cleaned and sanitized.

Galley-Forward Center Ice Machine #1

There was brown liquid on the top of the ice dispensing unit and dripping onto the ice below. The ice machine was shut down to be cleaned and sanitized.

Galley-Forward Center

There were five clean frying pans stored on a soiled tray with several pieces of food residue next to the utility sink.

Galley-Forward Center

There was one small live fruit fly near the pastries in front of the utility sink.

Galley-Forward Center Food Lift #5

The light in the deckhead was not entirely shielded.

Galley-Forward Center Food Lift #5

The deckhead in the lift was heavily soiled with food and dirt residue.

Galley-Warewashing

The top of the conveyor warewash machine was heavily soiled with crumbs, dust, and dirt residue.

Buffet-Lido Pizzeria

The time control plan did not have a specific set-up and discard time. The plan stated to see the time on the food label.

Bar-Panorama

Four shot glasses were soiled with a colored residue and food debris on the food contact surfaces.

Galley-Main Appetizer

The door handles for walk-in refrigerators A-24 F and A-20F were heavily corroded.

Galley-Main Appetizer

The door for undercounter refrigerator A-30F was difficult to close and had a large gap between the door and the bottom of the refrigerator.

Galley-Fwd Beverage Station

The shelving inside of the storage cabinet under the left coffee machine was soiled with white residue and crumbs.

Galley-Banquet Locker

The nonfood contact surfaces of approximately 10 round and square buffet lids and five buffet stands were soiled with a sticky substance, dirt, and food residue.

Galley-Banquet Locker

The deck of the this locker was heavily soiled with dirt and food debris.

Galley-Forward

The inside of the milk container for the WMF coffee machine was soiled with an old yellow milk residue. According to the staff, this container was not in use.

Bar-Rolls Royce

The fiber optic lights in the deckhead were heavily soiled with a thick layer of dust. Also, the space between the deckhead panels had heavy layers of debris.

Galley-Undercounter Refrigerator 368 F

The doors were loose and not easy to close with gaps on both of the bottom doors.

Galley-Walk-in Refrigerator 3-27-F

The door of this unit was heavily corroded.

Galley-Walk-in Refrigerator 3-27-F

The back bulkhead to the right of the evaporative condenser had a thick black absorbent material that was difficult to clean and had a few rough difficult to clean areas. Also, there was an open seam between the deckhead and the bulkhead to the right of the evaporative condenser.

Buffet-Crew Mess Salad Bar

The containers of mushrooms and jalapenos did not have serving utensils.

Buffet-Crew Mess

There were hamburgers, cheeseburgers, and eggs cooked to order on the buffet line during certain hours, but there were no signs with these specific food items or a consumer advisory sign. These items were on a menu posted in the dining hall, but the items could not be ordered off the menu.

Buffet-Crew Mess

There was a container of bread out for self-service that was not protected by a sneeze guard. The container was moved under a sneeze guard.

Buffet-Crew Mess

The handle of the serving utensil for the cooked vegetables was in the container of food.

Buffet-Crew Mess

There were large pieces of food debris in the handwashing sink at the end of the buffet line.

Buffet-Petty Officer's and Officer's Messes

Cold smoked salmon was offered on the self-service buffets, but there were no signs at the food outlets stating the food item and the consumer advisory for this item.

Room Service-Time Control Plan

There were no specific set-up and discard times on the time control plan. The plan stated to check the food label for the times.

Room Service-Lighting

The light intensity was less than 110 lux to the left of the juice machine.

Medical-Acute Gastroenteritis (AGE) Illness

A crew member listed as a Camp Carnival worker reported to the medical center with 3 diarrheal episodes and was recorded as a non-reportable AGE case. Additionally, the workers at Camp Carnival served food, but the log noted this person was not a food worker. Lastly, the isolation for the ill Camp Carnival worker was only for 24 hours.

Ventilation-Deck 7 Forward - Fan Room

There was a heavy, yellow soil mixed with the condensate water in the condensate collection pan of fan unit #30. There was a corrosion layer of soil on the surface of the condensate collection pan of fan unit #32.

Bar-Starboard Pool

A fruit fly was observed inside a part-filled bottle of crème de menthe on the back bar counter. The bottle was discarded.

Pantry-Starboard Pool

There was a live filth fly on the deckhead inside the pantry.

Pantry-Port Pool

The door to this pantry was pinned open and this bar was located on an open deck. No flies were noted in the pantry, but clean cups were stored in the area and not covered or protected.

Bar-Lobby

One of the two in-use sanitizing solutions on the bar counter had a chlorine concentration of 400 ppm. Staff immediately diluted the sanitizing solution to a level between 50 and 200 ppm.

Inspection on Nov 10, 2012 | Score: 98

Dining Room-Windstar Forward - Station #4 Port and Center

Two wet table napkins were found setting next to clean utensil racks on two separate counters at the port #4 waiter station and another wet table napkin was found on the center #4 station counter. When asked, serving staff stated these were used for wiping hands following some contamination from clearing tables. The same staff also stated they are sometimes used for hand wiping utensils from the clean racks where the napkins were found.

Food Service General-Main Galley and Crew Galley - Hot Galley

The Lang ranges each had to grease pans where the surrounding housing was filled with open voids, crevices, and the housing were designed as wide channels with narrow areas requiring nearly one meter to reach and clean.

Galley-Main Galley and Crew Galley - Hot Galley

Some grease and food deposits were present in all the Lang range grill grease pan housings. Some less than others, based on usage. Staff stated the range plates are removed for a thorough cleaning on a 3 month cycle.

Galley-Windstar Forward Service Line

All the deckhead vent covers over the serving line were loose due to missing screws. Staff replaced these during the inspection.

Galley-Windstar - Cold Appetizer Section

One live fruit fly was observed on the exterior surface of the previously cleaned counter model slicer.

Galley-Center Soup Station

The steam kettle piping was heavily corroded on one bulkhead and on the other the cloth lagging on the pipes was damaged and hanging off the piping making cleaning difficult.

Galley-Main Galley - Pastry

There was a visible gap present between the upper and side sections of the door gasket and door frame of reach-in upright freezer A-42-F where several folded sheets of paper could pass thru to the interior.

Galley-Main Galley - Pastry

There were several screws missing, typically 3 of 5, from the interior back shelf panel on each of the four shelves in both Doyon stack baking ovens.

Preparation Room-Provisions - Buffet Preparation

The artificial light level in the corner of walk-in refrigerator #3256 was below the minimum 110 lux in the corner where the evaporative condenser was installed. A trolley of food was stored in that corner.

Galley-Crew Galley - Dishwash

The in-use conveyor dishwash was operating with two of the five final rinse upper spray arm nozzles blocked by the upper metal panel of the machine. Staff repaired the machine during the inspection.

Galley-Crew Galley - Hot Galley

Two of the three steam kettles contained hot soup and staff stated these units operated on time control after cooking, but neither were labeled. The time control plan states that boilers are on time control, but does not identify which ones. Staff stated that the center steam kettle (boiler) was used only for temperature control. Temporary time control labels were affixed to the two kettles during the inspection.

Buffet-Crew Mess - Beverage Counter

The artificial light level along the beverage counter was not 220 lux. Additionally, there were several recessed deckhead lights in the corridor beside the counter which were not shielded or shatter-resistant.

Buffet-Staff Mess

The artificial light level beside the juice machine and bulkhead was below the minimum 110 lux. The light level behind the coffee machine was below the minimum 110 lux.

Room Service-Deck 7 Room Service Pantry

The artificial light level behind and around the large coffee machine was below the minimum 110 lux.

Buffet-Lido Buffet Pantry 1-2

The cleaning chemical container inside the bulkhead Gaylord hood cleaning cabinet was nearly full and there was no cover on this supply to keep it from spilling over inside the cabinet and leaking down on the food preparation counter below. Some leakage was already visible along the lower cabinet door jam.

Bar-Pool Bar Starboard

The sanitizing solution on the back counter contined two wiping cloths and had no chlorine residual when measured. This was corrected during the inspection.

Bar-Casino Bar and Rolls Royce Cafe'

The recessed deckhead mounted artificial lights were not shielded or shatter-resistant bulbs.

Medical-Electronic Medical Data Management

The electronic medical data management system would not allow medical personnel to mark a patient as reportable if the patient experienced less than 3 diarrhea episodes in 24 hours, but more than what is normal for the individual if no other symptoms were present. The system would only allow a patient to be reportable if they had less than 3 loose stools and was accompanied by either a fever and/or vomiting.

Medical-24-Hour Report

On the voyage from 5 November to 10 November there was no 24 hour-report made when returning to the U.S. on 8 November from a foreign port. The vessel did make a 4-hour report when returning to the U.S. on 8 November.

Potable Water-Bunkering pH

During active bunkering, the pH levels were above 7.8 when tested by the inspector two hours after bunkering began. Records provided by the crew indicated that within 30 minutes of active bunkering the pH level was 7.7, but when manually tested by the inspector at 2 hours and 2 hours and 20 minutes after start of bunkering the levels were measured at 8.21 and 8.31 respectfully.

Recreational Water Facilities-Chart Recorders

There were no actively working chart recorders at any of the recreational water facilities to monitor water chemistry. Chart recorders have been installed, but the ship is waiting on an outside contractor to complete the installation.

Recreational Water Facilities-Sample Lines

The three activity water slides did not have their own dedicated sample lines to monitor water chemistry. The three slides all share the same filtration system and all empty into the same collector tank. Currently, the sampling line comes from the collector tank.

Recreational Water Facilities-Antientrapment

The wall mounted suction drain at the 2 lido whirlpools did not meet the secondary antientrapment requirements. The single blockable wall mounted suction drain used for the therapy jets is an ASME compliant cover, but there was no safety vacuum release system (SVRS) or an automatic pump shut-off system (APS).

Inspection on Jun 18, 2012 | Score: 95

Recreational Water Facilities-Chart Recorders

There were no chart recorders or electronic data loggers for any of the RWFs.

Recreational Water Facilities-Antientrapment

The two serenity whirlpools had suction fittings less than 1 meter apart. The fittings had compliant antientrapment drain covers, but there were no suction vacuum release systems (SVRS) or automatic pump shut-off systems (APS) installed. Also, the channel drain in the swimming pool did have a compliant antientrapment drain cover and there was no alarm installed.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads for the RWFs were calculated using pump capacities instead of flow meters.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer probes for the lido aft and starboard whirlpools were after the compensation tanks.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include the concentrations of HB Quat or Vital Oxide, and there were no procedures describing how to notify passengers or crew of an outbreak.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not require medical staff to include the presence or absence of the number of episodes of diarrhea in a 24-hour period. Also, according to the staff, there was an AGE case without any close contacts, but there was no documentation.

Medical-Isolation

A food worker with reportable AGE was documented as a non-food worker and was only isolated for 24 hours during the voyage from 05/31/2012 to 06/05/2012. This individual worked in the youth center and served food.

Potable Water-Forward Starboard Bunker Station

The screw cap on the potable water fill line closest to the deck was not fastened by a noncorroding cable or chain.

Recreational Water Facilities-Fecal and Vomit Accident Plan

The fecal and vomit accident plan did not include a contact time when the RWFs in sea-to-sea mode were cleaned, rinsed, and disinfected after a fecal or vomit accident.

Integrated Pest Management-Active Surveillance Log

The action taken was difficult to determine when pests were found on specific dates because there was only space on the active surveillance log to provide information for pests found on one out of every five days of each week. Also, the follow-up inspection results for pests found were not recorded.

Pantry-Captain's

The upright refrigerator was deck-mounted and 2 3/4 inches from the bulkhead, making cleaning difficult. The horizontal cleaning space was 30 inches.

Food Service General-Deck Pantries

The light intensity behind and around some of the ice machines in the deck pantries was less than 110 lux.

Galley-Deck 10 Pizzeria

A live small black fly was on sliced salami in the stainless steel cold-top, above the time-control under-counter refrigerator. The galley was in operation at the time of the inspection. The food in the cold-top was discarded.

Galley-Deck 10 Pizzeria

A few small live black flies were observed along the bulkhead immediately above the preparation surface adjacent to the cold-top and one small live black fly was observed on the salami in the cold-top.

Galley-Deck 10 Mogolian Grill

Previously cleaned stainless steel rotisserie skewers were soiled with grease and food residue and stored in a plastic bin.

Galley-Deck 10 Mogolian Grill

Old grease soiled the outside of the stainless steel cabinet below the counter-mounted rotisserie.

Galley-Deck 10

The ambient temperatures measured by the inspector inside refrigerators L-7-F and L-8-F were 60°F and 65°F, respectively. Several trays of individually packaged yogurt and small cartons of milk had temperatures measured at 43°F by the inspector's thermocouple. The milk and yogurt were removed and blast chilled.

Galley-Deck 10 Aft Pantry No. 3

Old grease deposits soiled the bulkhead and deckhead immediately adjacent to the ventilation hood above the grill.

Galley-Deck 10

Numerous small live flies, including eggs and larva were found along the bulkhead, deckhead and flying in the corridor space between the aft galley number 2 and the lido galley. Flies were also observed in the deckhead space of the housekeeping cleaning locker immediately above the aft galley number 2.

Buffet-Deck 10 Aft Pantry

Two small flies were above sliced melon out for service on the buffet.

Buffet-Deck 10 Aft Pantry No. 2

Small black flies were in the aft pantry near the lido buffet.

Preparation Room-Deck 3 Poultry

A foul odor was coming from the pulper system. According to the plumber, the system did not have a p-trap installed and there was no procedure for food and beverage staff to properly flush the lines when cleaning the pulper system.

Provisions-Deck 3 Vegetable Walk-In

A roll of clear plastic tape was stored in direct contact with a head of lettuce in a box in the walk-in vegetable refrigerator.

Provisions-Deck 3 Vegetable Walk-In

A bundle of raw bamboo stalks were stored on the top stainless steel rack immediately above three boxes of lettuce. According to the staff, the raw bamboo stalks were used for decorative purposes.

Preparation Room-Deck 3 Lido

A sticky residue soiled the outside of a previously cleaned rice cooker.

Preparation Room-Deck 3 Lido

Several small, live black flies were found along the bulkhead/deckhead juncture.

Provisions-Provisions Corridor

Several small black flies and a few large flies were found along the entrances to many food preparation rooms and storage areas.

Preparation Room-Deck 3 Lido

Two plastic bins of cut lettuce in the walk-in refrigerator with a production date of 06/18/2012 at 4:30 a.m. had temperatures from 45°F to 46°F as measured by the inspector. The lettuce was discarded.

Galley-Deck 8

Live, small black flies were noted in several locations throughout the main galley, especially along the bulkhead/deckhead junctures and deckhead panels.

Galley-Deck 8 Soup Station

New and corroded metal shavings were between the cutter and gear of the in-use removable counter-type can opener.

Galley-Deck 8 Dining Room Storage

Previously cleaned tea saucers stored in a trolley were soiled with food residue and a sticky substance.

Galley-Hot Line

A heavy accumulation of dust was along the bulkhead and deckhead adjacent to the circular deckhead mounted stainless steel air diffuser.

Provisions-Dry Storage

Olives from a large glass jar that was not properly sealed spilled out over several No. 10 cans of food and other dry goods stored in a gray plastic bin. All of the food items were discarded.

Inspection on Jan 30, 2012 | Score: 89

Galley-Time Management Plan

The new Time Management Plan for Cold Foods states that the Buffet set up and operating hours are from 6:00 AM - 10 AM for embarkation days. A rack of honey dew melons were timed leaving temperature control at 5:45 AM.

Galley-Lido Grill

A cleaned fryer had new food particles in it from the adjacent flat top grill being used for breakfast service.

Food Service General-Lido Grill, Main Galley, Crew Galley and Deck Pantries

Lighting behind and around deck and counter mounted equipment such as ice machines, ovens, coffee machines was less than 110 lux. (New Requirement 2011 VSP Operations Manual)

Galley-Lido Central Galley

Reach-in coolers L-14-F and L-15-F door gaskets had 1/8' gaps in several places. Food temperatures were holding at less than 41°F.

Galley-Lido Central Galley

Old food soil was noted on the bulkhead and on the deck under the counter near the drain and the bulkhead.

Galley-Aft Pantry 4

Bulkhead tile near the hand sink and food prep counter had missing grout making it difficult to clean. Old food soil was noted in this area.

Galley-Lido Central Galley

Old grease was noted on the heating element of a cleaned fryer.

Buffet-Aft Service Counter

An accumulation of dust and moisture was noted on the counter where cleaned bowls and plates were inverted for dispensing on the cold buffet counter.

Buffet-Aft Service

Chocolate soft serve mix in the dispenser hopper was found at 52°F. The vanilla mix in the same machine was at 42°-43°F. Machine was immediately taken out of service and the out of temperature product was discarded. The machine was later observed being cleaned.

Other-Pizza / Deli Counter

Food soil was noted on a cleaned food scoop.

Other-Pizza / Deli Counter

A half inch of water with food debris in it was pooled on the deck in a corner of the service area.

Other-Pizza / Deli Counter

Three soiled bowls were found in a stack of cleaned bowls on the service counter.

Bar-Aft Lido Bar

More than a dozen fruit flies and one house fly were observed on the bar and bottling recycling bin.

Bar-Aft Lido Bar

A very heavy dust coating was noted on the fan guard and evaporator fins of the walk-in cooler.

Other-Pizza / Deli Counter

A gap was noted between the door and frame of reach-in cooler L-6-B.

Galley-Aft Lido Pantry #3

Handwashing sink light illumination was

Galley-Aft Lido Pantry #3

Old grease was noted on the backsplash and counter top behind the toaster.

Galley-Dishwashing

Condensate was noted dripping down the outside of the exhaust ventilation shaft from unsealed seam gap and reentering the machine after the final sanitizing rinse.

Galley-Dishwashing

Condensate was reentering the machine after the final sanitizing rinse exposing cleaned dishware to contamination.

Galley-Dishwashing

Condensate was noted dripping down the outside of the exhaust ventilation shaft from unsealed seam gap and reentering the machine after the final sanitizing rinse.

Galley-Dishwashing

Condensate was reentering the machine after the final sanitizing rinse exposing cleaned dishware to contamination.

Galley-Dishwashing

Bins of soiled dishware on deck stands extended toward the cleaned dishware end to the point they blocked the temperature gauges located at the middle of the dishwashing machine. The third upper manifold final rinse nozzle was partially clogged creating an erratic spray pattern.

Galley-Pastry

The plastic valve fitting on the tilting kettle drain was abraded making it difficult to clean.

Galley-Hot Galley

Condensate was forming on the interior of the hood and dripping back down on the kettle boiling underneath it.

Galley-Hot Galley - Kettle Area

Deck penetrations by steam and water lines had difficult to clean construction where covers were missing. Areas were soiled with old food spills.

Galley-Hot Galley - Kettle Area

Handsink drain was discharging toward a floor drain and most of the water was going onto the surrounding deck.

Galley-Pot Washing Area

Hand sink was posted out of order. Repairs were started during the inspection.

Galley-Pot Washing Area

Crew member was drying the cleaned and sanitized pots and pans with a towel.

Dining Room-Waiter Station

A soiled knife was found in a bin of cleaned utensils.

Galley-

Soil was noted in the area between the ice making unit and the ice storage bin in the galley near the cleaned pots and pan storage.

Buffet-

Heavy old food soil was noted in both the bottoms of the hot food storage cabinets next to service line.

Buffet-

Sneeze shields had been cut out at service points on the hot food line service points eliminating their effectiveness against contamination during crew food service. The cold food displays also had shielding that did not protect the food on the upper service shelf.

Provisions-Meat Prep

Handwashing sink was posted out of order.

Provisions-Vegetable Prep

Food soil and ice were found in the handwash sink. No waste bin was at this handwash sink.

Provisions-Vegetable Prep

Cleaned vegetable dryer had old food soil on it.

Provisions-Buffet Prep

Old food soil was noted on the bulkhead and on pipes next to the handwash sink.

Provisions-Dry Stores

Open pie shells were exposed to potential contamination. Pie shells were sealed in plastic wrap.

Provisions-Casino Bar

Outer ice storage bin lid was bent causing an open gap above the ice which reduced the effectiveness of its ice protection.

Recreational Water Facilities-Automated Monitoring

No chart recorders or secure data loggers have been installed for automatic monitoring of the RWFs. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Serenity Whirlpools

The two whirlpools had suction fittings less than 1 meter apart. The fittings had certified antientrapment covers, but there were no suction vacuum release systems or automatic pump shut-off systems installed. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Swimming Pool

The swimming pool drains did not meet the antientrapment requirements. The pool had channel drains and suction. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Turnover Rates

The turnover rates for the whirlpools, swimming pool, and water park were not documented. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Strainer and Housing Disinfection

Documentation was not available for the disinfection of the hair and lint strainers and housings and filter housings. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Alkalinity and Combined Chlorine

A test kit was not available to measure alkalinity and combined chlorine, and these were not being monitored. A new test kit to measure these parameters had been ordered. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Safety Signs

The safety signs for all the RWFs did not meet the requirements of the VSP 2011 Operations Manual. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Depth Markers

The depth markers for the swimming pool were in feet only. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Swimming Pool

The pH levels were not documented. (New requirement VSP 2011 Operations Manual)

Integrated Pest Management-Active Surveillance

No time was listed on the active surveillance log. There was only an indication of day (D) or night (N). (New requirement VSP 2011 Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

VSP was provided the draft OPRP to review. The concentrations of HB Quat and vital oxide were not included in this plan. In addition, the plan made reference to informing passengers and crew, including embarking passengers, about an outbreak with letters and posters, including: Noro letter; AGE crew letter; Noro poster; and Post outbreak norovirus embarkation letter. Only one of these letters was provided, and it appeared to be for passengers. The letter provided information about gastroenteritis, handwashing, etc., but did not mention an outbreak or even elevated acute gastroenteritis levels. (New requirement VSP 2011 Operations Manual)

Pantry-

The drain line for the handwashing station did not completely reach the drain, causing water to overflow onto the deck.

Potable Water-Distillate and Permeate Lines

The distillate and permeate lines were not striped blue/gray/blue. (New requirement VSP 2011 Operations Manual)

Potable Water-Bunkering

On 11 January, the free residual halogen and pH levels were not recorded between 0830 and 1200. According to the staff, bunkering was stopped and started during this period, but there was no documentation in the logs.

Medical-Acute Gastroenteritis (AGE) Surveillance Logs

The AGE surveillance logs did not meet the requirements of the VSP 2011 Operations Manual. (New requirement VSP 2011 Operations Manual)

Recreational Water Facilities-Bather Loads

The bather loads for the whirlpools, swimming pool, and water park were not documented. (New requirement VSP 2011 Operations Manual)

Inspection on Aug 11, 2011 | Score: 99

Preparation Room-

There was a gap where the profile strip met the bulkhead on the left side of the cabinet to the right of the handwash station. This was corrected.

Preparation Room-Steam Kettle

The underside of the steam kettle counter was corroded. According to the staff, this will be repaired during the September 2011 dry dock.

Preparation Room-

To the right of walk-in refrigerator 3-255, there was a hole in the deck with standing water inside.

Galley-Hot Galley

There was missing and recessed grout between some of the deck tiles. According to the staff, this area is scheduled to be repaired during the upcoming cruise.

Buffet-Crew Mess

The undercounter refrigerator below the cold line was labeled for time control. However, three pans of jelly with seven-day discard labels were stored in this unit.

Buffet-Crew Mess

A bucket of chlorine sanitizing solution was measured at less than 50 ppm. The bucket was removed.

Buffet-Staff Mess

The microwave oven on the top of the buffet line was for household use. There was no indication that the microwave met ANSI or equivalent standards. The microwave was removed.

Galley-

Green gloves were draped over the edge of the handwashing station adjacent to the forward beverage line.

Galley-Pastry

The deck sink for the steam kettle was rough and corroded.

Galley-

There was missing and recessed grout between some of the deck tiles in the hot galley and service line areas.

Buffet-Lido Rotisserie

There were slotted fasteners around the interior light boxes in both of the rotisserie ovens.

Bar-Panorama and Rolls Royce Bars

There were piping, gaps, and other difficult to clean features directly above the coffee-making area on the Scharf espresso machines.

Bar-Panorama

The upper stainless steel panel on the left side of the Scharf espresso machine was corroded.

Bar-Pool Bar (Port)

The area around the former deck pipe penetrations next to undercounter refrigerator L-14 had gaps, crevices, and standing water.

Pantry-Pool Bar Beverage Stores (Starboard)

The locking mechanism on the inside of the entry door was missing, exposing a hole.

Bar-Pool Bar (Starboard)

The area around the former deck pipe penetrations next to the working counter with the ice basin had gaps, crevices and standing water.

Bar-Pool Bar (Starboard)

The area around one of the former deck pipe penetrations between the two beer coolers on the front counter had gaps, crevices, and standing water.

Bar-Casino Bar

The former deck pipe penetration below the handwashing sink was plugged with a piece of unsealed, raw wood.

Room Service-

There were a few areas with missing and recessed grout between the deck tiles.

Bar-Casino Bar

The bulkhead mirror on the side of the bar opposite the entry door was cracked.

Inspection on Feb 24, 2011 | Score: 99

Medical-Crew GI Illness Reporting

Three different crew members who were gastrointestinal illness cases were documented in the electronic work history after onset of their GI illness symptoms as follows. An assistant stateroom steward had onset of GI symptoms on 18 February at 11 pm, but did not report to the medical center until 20 February at 8:44am. This crew member worked on 19 February from 6:50 am to 1:42 pm and later from 5:42 pm to 8:33 pm. A culinary member from the Garde' Manger had symptom onset on 12 February at 1 am, but reported at 6:57 pm to the medical center. He worked from 1:13 pm to 4:09 pm, and again from 4:48 pm to 5:51 pm on 12 February. A team headwaiter had symptom onset at 11 pm on 31 January, but reported to the medical center at 4:56 pm on 1 February. He worked on 1 February from 7:35 am to 11:12 am and again from 11:44 am to 1:16 pm.

Pantry-Deck 7 Forward Pantry

The in-use ice machine had small white and black granular debris inside the upper ice maker water bath compartments below the left and especially the right side cuber panels.

Children Area-Camp Carnival

The HB Quat spray disinfectant has a hazard warning label which reflects the risks and protections required for the concentrated version of this chemical. There was no label or explanation affixed to indicate the diluted contents do not represent the same health reisk or that special personal protective equipment is not required with this diluted solution. Carnival corporate staff are in communication with the supplier to add information to the existing label when approved to do so.

Potable Water-Far Point Distribution Analyzer

The manual tests made by the inspector using two different test kits confirmed a free chlorine residual at the far point in the potable water distribution system of 0.38 and 0.39 ppm (mg/L), while the ship's analyzer registered 0.95 to 1.07 ppm. The ship's portable colorimeter measured 0.88 ppm on repeated tests and was accurate when compared to the secondary standard solution provided by the manufacturer.

Food Service General-Hatco Hot Hold - Buffet Line and Waiter Stations

The manufacturer's tags for the hot holding units had chipped paint that was easily removable that could fall into food below.

Galley-Deck 10 - Center Galley

There was a large accumulation of a fine black powder and other debris in the white water tray below the ice cuber. This ice machine was located on the starboard side of the galley, opposite the bulk milk dispenser.

Galley-Deck 10 - Center Galley - Preparation Counter

The deck below the stainless steel shelving along the bulkhead was soiled with dust and food debris.

Galley-Deck 10 - Center Galley - Preparation Counter

The underside of the "L"-shaped stainless steel shelf was soiled with food debris and a sticky substance, especially above the preparation sink.

Galley-Deck 10 - Center Galley - Lift #7

There was a large gap along the deckplate/deck juncture adjacent to the sliding door for the lift.

Galley-Deck 10 - Center Galley - Hood Cleaning System

The reduced pressure assembly backflow preventer assembly was missing one test cock on the supply side of the preventer.

Galley-Deck 10 - Deli

The metal shield covering the cutting blade was lightly soiled along the bottom of the shielding with food debris.

Galley-Deck 8 - Pastry

There were several sheet cakes that were stored in direct contact with cracked plastic green trays.

Galley-Deck 8 - Pastry

A few of the cracked plastic green trays were soiled along the cracks.

Preparation Room-Deck 3 - Walk-In Refrigerator Adjacent to Entrance

There were two large plastic bins of cut lettuce with a production date of 24 February 2011 that had temperatures that ranged from 44°F to 48°F. The ambient temperature of the walk-in unit was 40°F. The lettuce was immediately chilled.

Bar-Deck 9 - Rolls Royce Cafe

The drip pan housing and bottom of the reach-in refrigerator below the espresso machines had standing water and an accumulation of mold.

Food Service General-Bars - Ice Blenders

Several of the fasteners holding the blender blades were corroded.

Food Service General-Sliding Doors for Beer Coolers

The black handles for the sliding doors for the beer coolers had a small gap that was not easily cleanable.

Food Service General-Sliding Doors for Beer Coolers

Several of the spaces below the black handles were soiled with a sticky substance.

Bar-Deck 9 - Rolls Royce Cafe

The artificial illumination for cleaning was not sufficient along all counter surfaces and the deck.

Galley-Deck 8 - Pastry

Several of the plastic green trays containing sheet cakes were cracked throughout, including the portion on which the sheet cakes made direct contact.

Inspection on Jul 29, 2010 | Score: 98

Pantry-Deck 7 Forward Ice Pantry

The interior upper panel above the two cubers in the ice making section were heavily corroded and difficult to clean. Additionally, there were two screws submerged in the water bath below the right cuber panel inside the machine. This was corrected during the inspection.

Galley-Main Galley - Appetizer Pantry Forward

The drain lines from the 5 undercounter refrigerators (A-23-F3) were not directed to a drain or gutterway and water was pooling on the deck below them.

Galley-Main Galley and Crew Galley - General

Deck tiles were cracked or broken near deck mounted equipment and grout between tiles was recessed in those areas and near gutterways throughout. These conditions were not severe in all areas but were noted throughout galley sections.

Galley-Main Galley - Appetizer Pantry Forward

The left door gasket was not tight-fitting on undercounter reach-in refrigerator A-22-F and condensate was present just above the door edge and on the preparation counter immediately above the door.

Food Service General-Main and Crew Galleys - Range Tops

Several Lang model range tops in both galleys had a grease pan chute which inserted into a housing section of a length near a meter with only a small opening in which to clean inside this housing. The channel was very difficult to clean.

Other-Crew Mess Beverage Line

There were open holes where utility lines such as conduit and piping penetrated the deckhead over the beverage station. This was corrected during the inspection.

Other-Crew Mess Beverage Line

The artificial light level over the beverage counter was below 220 lux.

Other-Crew Mess Beverage Line

The deck juncture with the bulkhead in the galley to beverage station food corridor was not coved.

Buffet-Lido Buffet - Forward Beverage Station

There was an accumulation of dust debris on all the deckhead wooden panels, especially in the gap between the panels directly above the beverage station.

Buffet-Lido Buffet - Forward

The buffet counter and deck were not coved on the passenger service side.

Galley-Lido Center Galley

The crushed ice chute did not extend fully into the ice bin for ice machine #2 and the section of exposed material at the end of the plastic part of the chute where ice contacted just before entering the bin was difficult to clean and soiled. Staff extended the chute down thru the ice bin during the inspection.

Galley-Lido Center Galley

The crushed ice chute did not extend fully into the ice bin for ice machine #2 and the section of exposed material at the end of the plastic part of the chute where ice contacted just before entering the bin was difficult to clean and soiled. Staff extended the chute down thru the ice bin during the inspection.

Buffet-Lido Buffet - Aft Dessert Island

The artificial light directly above the buffet was not shatter-resistant or shielded. This was corrected during the inspection.

Inspection on Jan 21, 2010 | Score: 98

Potable Water-Engine Room

There was a hose attached to a potable water line to the left of the water fountain by the consumption chart recorder. There was no backflow prevention device attached. The hose was removed.

Potable Water-Water Slide Machinery Room

There was blue tape with a white arrow on the potable water lines and the recirculation lines in this room.

Potable Water-Water Slide Machinery Room

There was a new reduced pressure backflow prevention device installed on the potable water line to the water slide. There were no test results for this device.

Potable Water-Garbage Room

There was a non-continuous pressure type backflow prevention device on the hose connected to the handwashing sink faucet. There was a spray attachment on the end of the hose. This was corrected.

Other-Garbage Room

There was no "wash hands often" sign at the handwash station.

Other-Spa

There were multiple exits from the changing room in the spa and there were toilet facilities in the changing rooms. Some of the exits with a door handle did not have means to exit without touching the handle with bare hands.

Bar-Casino Bar

The deck drains are very rough around the edges. The two under the back counter had openings under the deck tiles around the drains.

Pantry-Casino Bar

The lower edge of the vertical profile strip to the right of the clean glass storage racks was bent away from the bulkhead.

Bar-Lobby Bar

In the technical compartment below the dump sink, there was a stainless steel panel around the pipe penetrations that was not sealed to the side of the compartment.

Buffet-Pantry #3

There was less than 220 lux of light in this area. Two deckhead lights were not working.

Buffet-Pantry #3

There was loose, peeling sealant on the bulkhead behind the deep fat fryer.

Buffet-Pantry #3

There were rough surfaces on the deck tiles inside the aft port technical compartment.

Buffet-Lido Center

There was a missing section of a profile strip at the bulkhead-deckhead juncture near elevator #5.

Buffet-Lido Center

There was a live housefly in this area. The shipboard IPM coordinator was informed.

Buffet-Starboard Waiter Station

The concentration in sanitizer container was measured at less than 50 ppm. This item was corrected.

Buffet-Port Beverage Station

The upper inside area of the juice machine was cracked. The technician was onboard at the time of the finding.

Buffet-Starboard Blue Grill

A few of the deckhead light fixtures were soiled with a moderate amount of dust. This was corrected.

Buffet-Port Beverage Station

The decorative fixture above the beverage station was dusty. This was corrected.

Galley-Pizzeria Walk-in Refrigeration Unit

There were 5 live fruit flies in this area.

Galley-Pastry

There was dried food debris on the deckhead above the tilting pan.

Galley-Pastry Refrigeration Unit # A-35-F

The technical compartment was soiled with a moderate amount of dust. This was corrected.

Galley-Beverage Station

There was loose, peeling sealant in the water contact zone of ice machine #3, making cleaning difficult.

Galley-Beverage Station

Some of the waiter trays were damaged along the edges and bottoms, making cleaning difficult.

Galley-Center

There were cracked deck tiles and recessed and missing grout between deck tiles in front of the Lang ovens.

Galley-Potwash

Two previously cleaned hotel pans were found soiled and stored as clean.

Galley-Soup Station

The bulkheads in this area were severely dented, making cleaning difficult.

Galley-Soup Station

There was recessed grout between deck tiles in this area.

Preparation Room-Buffet

There were loose profile strips at the bulkhead-deckhead junctures.

Provisions-Bulkheads

Some of the bulkhead panels in this area were severely dented and otherwise damaged. The ships has a maintenance and repair program for replacement of damaged bulkhead panels. It was apparent that some bulkhead panels in a few provisions and preparation rooms had been replaced.

Preparation Room-Potato

There were holes in the deckhead panels.

Galley-

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

Food Service General-Lang Hotplates

The hotplate grease pan housings were difficult to clean due to the narrow openings and excessive depth.

Galley-Lang Hotplates

The hotplate grease pan housings were soiled with food debris. According to the ship's staff, the oven grease tray housings were cleaned every three months.