Inspection on Feb 28, 2015 | Score: 92

Buffet-Guys Burger Joint

Passenger handwashing stations were not installed, as required with new self-service arrangements. Plans have been presented to VSP for modifications.

Dining Room-Staff Dining Room

Insufficient lighting was found at the waiter station beside the ice cream machine where one light bulb was out. The lighting measured 180 lux in the area.

Galley-Bulkhead Opposite Grille Area

Plate storage racks were located under an insect control device in this area.

Galley-Deck 3 Bakery Freezer

The deck inside the freezer was sticky and stained black.

Galley-Deck 3 Main Potwash Dishwasher

This machine was tagged as broken on 1/22/2015 (WO #0483523). The area was excessively backed up with dirty pots and pans awaiting cleaning by the manual 3 compartment sink.

Pantry-Deck 9 - Aft

An old rusted CTX oven was stored in this area. The oven was reported as out of service for 6 months (WO #0488468).

Galley-Guys Burger Joint

The decking in the freezer under the frozen meat was stained and soiled.

Pantry-Deck 9 - Blue Iguana

The technical compartment of the ice machine had an excessive buildup of pink and black mold. No evidence of buildup was found in the food contact area.

Pantry-Deck 9 - Blue Iguana

A leak was noted in the deckhead above the ice machine from an improperly insulated cold water line. No food was impacted.

Bar-Deck 9 - Red Frog

Insufficient lighting was noted in the front and back areas in this bar. It measured an average 115 lux.

Bar-Deck 9 - Blue Iguana

The sanitizer level of the cleaning solution in this bar was below an acceptable range.

Potable Water-Deck C - Bunker Clorination

Potable water bunkering had been going on for more than an hour, when the chlorination was checked. The USPH values for the manual test showed 1.13, 1.10, 1.37 and 1.35 ppm in successive measurements with a calibrated instrument. The ship's chart recorder showed a steady 2.6 ppm free chlorine residual and pH of 6.8 up until the time the system was checked by USPH. The water was sent to two potable water tanks during bunkering. The potable water tank #1 starboard was reported to have 40 cubic meters of water prior to bunkering and was currently above 300 cubic meters at the time the chlorine residual was checked. The USPH measurement was

Potable Water-Deck C - Bunker Clorination

The ship's chart recorder showed a steady 2.6 ppm free chlorine residual and pH of 6.8 until the time the system was checked by USPH. At the time the above USPH readings were taken, the ship's test showed 2.4, 2.6 and 2.06 ppm free chlorine residual with two different manual test instruments. The difference between the actual levels and the ships free chlorine measurements was about 1 ppm.

Inspection on Nov 01, 2014 | Score: 99

Galley-Deli Pantry

A large fly was in the pantry. Clean equipment was present. The fly was destroyed.

Buffet-Pizzeria

The display case had a posted sign stating 'Not in use.' According to the staff, the pizza concept had changed and the display was no longer used.

Galley-Hood Cleaning Cabinets

The drain lines for the atmospheric vent on the backflow prevention devices were sloped up, preventing drainage and making it difficult to tell if the vent was leaking. This was noted in the two hood cleaning cabinets next to the ice machines in the forward part of the galley.

Galley-Bakery

The paper towels at the handwashing station were slightly wet along one side.

Galley-Center

The water lines below the control box were leaking for the large soup kettle #1.

Galley-Aft Service Line #2

The front, lower steam pipe in the technical compartment below the bain marie was leaking.

Galley-Aft Dishwash

Condensate was dripping in three places from the edge of the exhaust hood along the length of the flight-type conveyor dishwash machine. Condensate was also collected on the deckhead around the ducted exhaust vent on the same machine. Staff indicated that there was a break in the duct and there were plans for repair. No clean items were impacted.

Galley-Aft Dishwash

The water from the final rinse nozzles on the in use flight-type conveyor dishwash machine did not form an effective spray pattern. Water was coming from the nozzles in a stream rather than a fan pattern. The temperature gauge for the final rinse indicated a temperature between 211 and 226°F. It was not clear if the gauge was incorrect or if some steam was being created, causing the fan pattern to be ineffective. This was corrected.

Preparation Room-Pastry

The control cover on the front of the dough sheeter was cracked and repaired with duct tape. Staff stated the sheeter was scheduled to be replaced.

Buffet-Officers Mess

The white plastic piece on the right side of the coffee machine was cracked. A work order had been submitted that morning.

Housekeeping-Women's Toilet Room next to Blue Iguana Cantina

There was no way to exit the first toilet room door without making bare hand contact with the door handle. There were tissues installed on the back of the second exit door only.

Food Service General-Guy's Burger Joint and Blue Iguana Cantina

The Blue Iguana Cantina and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service. This violation was noted in the previous two VSP inspection report. A corporate office representative had recently presented plans for the locations of the handwashing stations to VSP.

Buffet-Guy's Burger Joint

The door between the front counter and pantry was pinned open during when the inspector arrived to the area. According to the staff, the door was only open because the crew members were setting up a new line and needed to transport several items between the pantry and front counter. The door was closed. The inspector returned over an hour later and the door was pinned open again.

Bar-Creams Cafe

The panel above the left milk steamer wand on the two group espresso machine was loose and hanging down from one corner.

Pantry-Creams Cafe

The undercounter dishwash machine was leaking from the bottom and water was pooling on the deck.

Pantry-Creams Cafe

Water was pooled on the deck from the leaking undercounter dishwash machine.

Potable Water-Microbiological Test - Incubator

The port potable water sample for the onboard microbiological test was found inside the incubator during the inspection and the temperature on the thermometer was 42 °C. The test kit manufacturer specified an incubation temperature of 35 °C, with a range of +/- 0.5 °C.

Recreational Water Facilities-Aft Pool

The aft pool had a small jetted fountain with a cascading waterfall to the pool deck on the forward end. The fountain was connected to the pool recirculation system and staff stated that they treated this as a pool. According to the VSP definitions of recreational water facilities this arrangement met the interactive RWF description. Records were reviewed to verify the free chlorine levels and turnover rates, both of which were in the acceptable range for interactive RWF's, but other vessels should be advised to review every RWF with all the descriptions given in the VSP Operations Manual definitions sections to be certain how each should be treated with regard to halogen levels and turnover rates.

Inspection on Jun 21, 2014 | Score: 97

Children Area-Toilet Room for 2 to 5 Year Olds

The water temperature at the handwashing station was measured at 114°F by both the inspector and the vessel staff. The plumber was called and the temperature was measured again at 108°F.

Children Area-Toilet Room for 2 to 5 Year Olds

There was no airtight waste receptacle for soiled clothes. A small bin with a red plastic bag was set up for soiled clothes, but the bin was not air tight. This bin was replaced.

Bar-Red Frog

A garbage bin was placed in front of the handwashing station, partially blocking access. The bin was moved.

Other-Cherry on Top

There was no passenger handwashing station for the self-service candy display. The Cherry on Top was installed during the 2012 dry dock.

Galley-Pot Wash

The handwash station to the right of the cleaning materials locker did not have a sign reminding employees to wash their hands often.

Galley-Warewashing

The shelves in the cabinet labeled for paper and plastic only were soiled with food debris.

Galley-Warewashing

Two nozzles on the auxiliary spray manifold in the flight type dishmachine were partially blocked resulting in an ineffective spray pattern.

Buffet-Comfort Food Hot Line

Two metal shelf supports were wrapped in a cloth towel and duct tape on the back bulkhead. The shelf was recently removed and staff placed the towel on the supports to protect crew from running into the sharp edges. These were removed.

Buffet-Forward Port Beverage Station

The exterior side of the metal flap in the ice machine chute was soiled with a black residue.

Buffet-Port & Starboard Island Buffets

The deckhead above the islands buffets were slotted and exposed to the plenum above. The ship had identified this issue and had begun installing black objects to seal the slots. However, a few areas above both islands still remained open.

Buffet-Guy's Burger Joint and Blue Iguana

The Blue Iguana Cantina and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service. This violation was noted in the previous VSP inspection report.

Galley-Appetizer Pantry Cold Room 31

The profile used to seal the deckhead/bulkhead juncture above the interior side of the door was loose which created a large gap approximately the length of the door opening.

Dining Room-Manage Locker Deck 4 Port

The storage shelves were constructed of galvanized steel and had several areas that were difficult to clean.

Dining Room-Deck 4 Platinum Port & Starboard Cold Beverage Pantries

The deckhead was slotted and exposed to the plenum above which had a significant accumulation of dust.

Dining Room-Deck 3 Platinum Aft Dining Room

The deckhead above both coffee stations and both beverage stations were slotted and exposed to the plenum above which had a significant accumulation of dust.

Provisions-Cold Room 21

Several of the food storage racks were soiled with food debris.

Provisions-Beverage Storage Room 18

An employee placed his jacket over cans of soda that were removed from their cardboard box.

Provisions-Dry Storeroom 2

A ball cap was stored hanging from the corner of a food storage shelf.

Food Service General-Automatic Hood Cleaning Locker

A plastic tube was connected to the vent of the backflow prevention device that went to the drain in the back right corner of the locker. The tube was not clear and this prevented crew from identifying if the backflow prevention device was continuously leaking which would indicate it needed to be replaced. Also, It could not be determined if there was an air gap at the end of the drain. This set-up was observed in at least 5 automatic hood cleaning lockers on the ship.

Buffet-Chef's Choice

A rag used to wipe down equipment was not stored in a sanitizing bucket. The rag was soiled with grease and food debris.

Galley-Center Lido Cold Room 50

Water was dripping from a deckhead seam on the right side of the room onto the deck below. No food was impacted but two trolleys of food were moved as a precaution.

Galley-Lido Comfort & Chef's Choice Hot Time Control Plan

Hot holding cabinet #1 was labeled as time control and was used during the embarkation breakfast but was not listed on the time control plan.

Galley-Hot Galley

There was missing deck grout below the deep fat fryers. Water was accumulated in the recessed areas. This area was listed on the vessel's deck grouting replacement plan.

Inspection on Nov 01, 2013 | Score: 99

Provisions-Poultry Freezer Room 7

The stainless steel on the bulkhead corner at the right of the entrance was bent, exposing a gap.

Preparation Room-Potato

There was one slotted fastener on each of the two plastic insert pieces for the potato peeling machines. There was also one slotted fastener on one of the brackets inside the potato peeling machine near the entrance.

Preparation Room-Potato

The area around the metal bracket and slotted fastener on one of the previously-cleaned plastic insert pieces for the potato peeling machine was soiled with dried residue. This piece had been inserted in the potato peeling machine farthest from the entrance.

Preparation Room-Pastry

The dough sheeter belt was made of a felt material. According to the staff, the belt was cleaned in the laundry on a regular basis. The belt was not soiled.

Other-Deck 2 Crew Elevator/Stairway

A large plastic bin with six ice buckets was on the deck in the area labeled 'Deck 2 Stair P100.' The bin was moved to a dishwashing area.

Galley-Galley Freezer Room 38

The deck tiles around the evaporator drain line were raised and loose. It appeared that the deck had buckled, perhaps from freezing and thawing. This item was on the vessel's plan for deck repairs.

Galley-Appetizer Pantry Cold Room 31

A pan of cured salmon was stored above a tray of sliced bread. According to the staff, the salmon was cured with salt and was not heat treated.

Galley-Appetizer Pantry Cold Room 31

Two trays of butter roses were stored uncovered.

Galley-Appetizer Pantry

There were three small insects that appeared to be ants on the bulkhead next to the board with the posted time control plans. The pest management personnel was called immediately and all food and equipment on the shelf and counter below the bulkhead were moved.

Galley-Hot Galley

There was missing deck grout below the deep fat fryers. This item was on the vessel's plan for deck repairs.

Galley-Platinum Dishwash Area

Liquid was dripping from the deckhead light fixture above the glasswash machine to the side of the machine below. No clean items were impacted.

Galley-Bakery Freezer 7

The deck tiles around the evaporator drain line were raised and loose. It appeared that the deck had buckled, perhaps from freezing and thawing. This item was on the vessel's plan for deck repairs.

Galley-Aft Lift E

The door track was soiled and had an accumulation of water. This was corrected.

Buffet-Crew Mess

The top shelf of the salad line had exposed food items that were not protected by the sneeze shield.

Buffet-Staff Mess Beverage Station

There was a sticky adhesive residue on the counter behind the two front legs of the juice machine. This was corrected.

Buffet-Officers Mess

The top shelf of the service line had exposed food items that were not protected by the sneeze shield.

Galley-Near FSD 9.052

The soap dispenser was leaking soap into the handwash sink. This was corrected.

Other-Lido Crew Break Room

The toilet room door was locked. The lido galley was in operation during the inspection.This was corrected.

Galley-Cold Pantry

Several pieces of plastic film with food residue were in the waste receptacle at the handwashing station near the buffet entrance. This was corrected.

Buffet-Guy's Burger Joint and Blue Iguana

The Blue Iguana and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service.

Bar-Blue Iguana

The wiping cloth was draped over the edge of the sanitizing bucket near the handwashing station.

Bar-Azure

A rolled wet wiping cloth was on a tray on the bar counter.

Bar-Casino

The light intensity was less than 110 lux at the two handwashing stations during operations. This item was on the vessel's lighting plan.

Other-Cherry on Top

There was no handwashing station in this area. The crew member in this area refilled self-service candy containers and also served other food items.

Other-Cherry on Top

There was carpet on the deck in front of the self-service candy display. The cruise line had submitted a variance to allow carpet in the area and the variance was being reviewed by VSP.

Bar-Lobby

The light intensity at the handwashing station was less than 110 lux during operations. The light intensity in front of the coffee machine on the back bar could not be raised to 220 lux for cleaning. These items were on the vessel's lighting plan.

Housekeeping-Vomit Accident Procedures

Staff stated that the final step in the response procedures for vomit accidents in public areas was fogging the perimeter with vital oxide, but that last step was not included in the written procedure.

Recreational Water Facilities-Fecal and Vomit Accident Response

The fecal and vomit accident response for RWFs stated that pH was to be maintained between 7.0 and 7.8 during the disinfection process. The VSP Clarifications Page indicates that CDC recommends a pH range of 7.2 to 7.5 for loose stool accidents for inactivating cryptosporidium. This clarification also applies to Annex 13.8.

Recreational Water Facilities-Fecal and Vomit Accident Response

Housekeeping records documented a vomit accident in the main pool midship on 10 August at 20:50 stating that the pool was closed immediately. The RWF chart indicated that the pool had been closed since14:00 that day. The information in these two records did not match.

Recreational Water Facilities-Slide Safety Sign

There was no posted safety sign for the slide. A new sign was received and was going to be installed during the inspection.

Recreational Water Facilities-Aft Pool

The water in the pool was water, but it was closed and no passengers were inside.

Inspection on May 05, 2013 | Score: 96

Buffet-Blue Cantina

The heat lamp coating above the container of rancheros on the taco bar was peeling in several areas.

Buffet-Blue Cantina

Eight bowls on the self-service burrito counter, incliudng cinnamon sticks, herbs, spices, and dried chiles, were not protected by a sneeze shield or other effective means. According to the staff, the bowls were for display only but they were not labeled.

Buffet-Port Comfort Kitchen Salad Bar

The light intensity was less than 220 lux in a few areas on the worker side and some parts of the self-service side of the cold and hot lines.

Galley-Aft Extension

There were several clean salad bowls stored next to and across from display items such as wicker baskets and plastic flowers.

Galley-Aft Extension

There were two time control labels on the hot holding cabinet for two different containers of pancakes. One indicated the set-up and discard times were 5:45 a.m. to 9:45 a.m. and the other stated 8:00 a.m. to noon. Because the pans were not labeled it was unknown which pan was to be discarded at which time. Also, the written time control plan stated the food was to be discarded at 9:00 a.m. from the first breakfast.

Galley-Center

The WMF coffee machine has been out of service for at least a few months. According to the staff, this machine is not needed for the operation.

Galley-Starboard Omelet Station

The sign at this station did not indicate eggs as the food item that could be cooked to order. The sign only stated 'omelete station'. There was a consumer advisory on the sign.

Galley-Starboard Cold Line

There was one small live fruit fly on a cut half piece of grapefruit out for self-service.

Galley-Starboard Cold Line

There was a small live fruit fly on a cut half piece of grapefruit out for self-service.

Galley-Center Room #5

There was one pan of partially cured salmon that had not been cooked stored on top of a container of cooked lobster stock.

Galley-Center Room #5

The undercounter refrigerator L37 was not labeled for time control, but the refrigerator was on the time control plan.

Other-Lido Coffee Shop

There was a bucket of sanitizing solution on the handwashing sink.

Other-Lido Coffee Shop

There was a specific set-up time on the time control plan, but the time control plan only stated 'as mentioned on the food label' for the discard time.

Buffet-Guys Burger Joint

There was one live large fly on the clean landing of the rack warewash machine.

Galley-Steakhouse

The light intensity was less than 220 lux on the worker side of the port line.

Dining Room-Starboard Aft Golden Waiter Station

There were two previously cleaned clear pitchers and one coffee carafe that were soiled with food debris.

Galley-Corridor Near Bakery

The door to the men's toilet room near the bakery was not self-closing.

Galley-Bakery

The light intensity was less than 110 lux to the left of the most left four compartment oven next to the bulkhead.

Galley-Golden Warewashing

There were at least six plates that were not loaded properly into the in-use flight type conveyor warewash machine and the food contact surfaces were not cleaned or sanitized. The plates were removed to be properly cleaned and sanitized.

Galley-Golden Warewashing

The inspector measured the prewash compartment at 145 °F, but the prewash gauge stated the temperature was 230 °F.

Galley-Appetizer

There was excess gray sediment in the left water bath compartment of the ice cube machine.

Galley-Pot Wash Warewashing

There was no spray coming from the upper final rinse spray arm of the in-use flight type conveyor machine and the lower final rinse spray arm was spraying water erratically. Soon after water began spraying from the upper final rinse spray arm but it was also in an erratic pattern. The machine was shut down for repair.

Buffet-Officer's Mess

Hamburgers, cheeseburgers, assorted eggs, and omelets were on the menu, but were not identified with an asterisk. There was a consumer advisory on the menu.

Food Service General-Time Control Plans

For all of the crew messes, the written time control plans for the milk in the WMF coffee machines indicated that the milk was on temperature control. Upon inspection, the milk had a four hour discard label and the unit was labeled time control in each location.

Buffet-Officer's Mess

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

Buffet-Captain's Mess

Hamburgers, steak, cheeseburgers, assorted eggs, and omelets were on the dinner menu but were not labeled with an asterisk. There was a consumer advisory on the menu.

Buffet-Captain's Mess

There was no side sneeze shield on the right side of the buffet. Staff were within one meter of the food on the line.

Buffet-Crew Mess

There was excess condensation on the inside of the sneeze shield on the hot line where the rice was located. No water was seen dripping onto the food.

Buffet-Crew Mess

The light intensity was less than 220 lux in some areas of the front of the beverage station.

Buffet-Crew Mess Store Room

The top shelf of the cabinet was soiled with food debris and a sticky substance.

Buffet-Crew Mess Store Room

Boxes of coffee and tea were stored inside two plastic boxes soiled with food debris.

Buffet-Crew Mess Store Room

The vent attached to the deckhead was soiled with a large amount of dust and debris.

Buffet-Crew Mess

The door of the men's food worker toilet room was not self-closing.

Buffet-Staff Mess

The light intensity was less than 220 lux in some areas of the front of the beverage station.

Buffet-Staff Mess

There were a few pieces of what appeared to be lint on the chocolate and vanilla dispensers of the ice cream machine. The machine was in use.

Buffet-Crew Mess

The handle of the serving utensil for the container of cooked vegetables was submerged in the pan on the service line.

Provisions-Vegetable Room

Water was dripping from six boxes of watercress onto three boxes of garlic heads and onto the shelving and deck below. The boxes were removed.

Provisions-Vegetable Room

There was can of open orange soda on top of a box of mushrooms. It was confirmed the can of soda belonged to a provisions worker in that area.

Provisions-Vegetable Room

There was a large amount of banana leaves used for display only draped across several boxes of tomatoes and mushrooms.

Provisions-Vegetable Room

There was one trolley of six containers of ground beef stored next to several containers of beef ribeye. The containers were not touching but there was no space in between the two different types of food.

Dining Room-Port Fwd Pantry Platinum

The light intensity was less than 220 lux at the worker side of the counter.

Galley-Crew Mess

The entire length of the in-use conveyor warewash machine was filled with multiple sizes of plates that were not loaded into the machine correctly. The food contact surfaces of these plates were not cleaned and sanitized properly. These plates were removed to be cleaned and sanitized again.

Potable Water-Production

Potable water production began at 06:00 on 11 March and ended at 11:30 on 13 March. There were no chlorine or pH measurements during these days. Staff confirmed production had occurred, but could not locate the measurements.

Potable Water-Aft Jacuzzi Machine Room

The reduced pressure assembly for the main filling line for the aft jacuzzis had a continuous drip from the vent.

Medical-Crew Reporting

A Casino Dealer had an onset of acute gastroenteritis (AGE) symptoms on 21 April at 11:00, but did not report to the medical center until 19:53 that day. This crew member did not work that day. An Entertainment Technician had an onset of AGE symptoms on 14 April at 09:00, but did not report to the medical center until 15:14 that day. This crew member did not work that day, but did go to the staff mess at 09:00 and 12:30.

Children Area-Large Toy Cleaning

Dust was in the recessed areas and crevices of some previously cleaned large battery-operated and nonbattery-operated toys.

Inspection on Jan 17, 2013 | Score: 98

Medical-Reportable Case Definition

During the voyage of January 13, 2013, a food worker had two loose stools within 24 hours that was above normal for the individual, but this case was recorded as nonreportable in STARDOCS, the vessel's electronic medical database. Also, during the voyage of December 23, 2012, a food worker had two loose stools within 24 hours that was above normal for the individual and stomach cramps, but this case was recorded as nonreportable in STARDOCS. During the voyage on December 16, 2012, this same individual had two loose stools within 24 hours that was above normal for the individual, stomach cramps, and muscle aches but this case was recorded as non-reportable in STARDOCs. According to the staff, if an individual has less than three episodes of diarrhea within 24 hours that is above normal for an individual, STARDOCS automatically indicated the individual as a nonreportable case. Staff also stated this was a system error and the program cannot be changed manually.

Galley-Cooling Temperatures

The cooling log for potato soup indicated on January 16, 2013 the soup was cooled from 144°F at 3:36 p.m. and after an unknown amount of time, the soup was measured at 38°F by staff. Also, the cooling log for a tomato reduction sauce indicated the sauce was cooled from 148°F at 1:30 pm. on January 15, 2013 and after an unknown amount of time, the sauce was measured at 38°F by staff. It was unknown if either of these foods reached 70°F or less within two hours of cooling.

Buffet-Time Control Plan

The time control plan was not posted at or near this food outlet.

Galley-Ice Machine

There was excess gray sediment in the left water bath compartment.

Buffet-Lighting

The light intensity was less than 220 lux on some areas of the worker side of the buffet line.

Buffet-Time Control Refrigerators

There was one live large fly in front of reach-in refrigerator #C6.

Galley-Platinum Warewashing

The cloth insulation on the forward steam pipe was loose and fraying in several areas under the clean end of the glasswash machine.

Galley-Ice Machine

The light intensity on the left side of the deck-mounted ice cube machine was less than 110 lux.

Galley-Ice Crusher Machine

There was a yellow food residue on the ice deflector plate on the inside of the machine. The machine was taken out of service to be washed and sanitized.

Provisions-Meat Thawing Room

There were five containers of raw ground beef above one container of raw steaks and one container of raw lamb. The steaks and lamb were removed.

Galley-Warewashing

There were 14 stacks of plates that were not covered or inverted and stored in a pre-check area. The plates were not checked or washed during the inspection.

Galley-Cooling Logs

The cooling log for potato soup indicated on January 16, 2013 the soup was cooled from 144°F at 3:36 p.m. and after an unknown amount of time, the soup was measured at 38°F by staff. The soup was removed from the blast chiller at 7:10 p.m. the same day. Also, the cooling log for a tomato reduction sauce indicated the sauce was cooled from 148°F at 1:30 pm. on January 15, 2013 and after an unknown amount of time, the sauce was measured at 38°F by staff. The sauce was removed from the blast chiller at 5:10 p.m. the same day. It was unknown if either of these foods reached 70°F within two hours of cooling.

Galley-Cooling Logs

The chef in charge did not ensure staff were monitoring food temperatures to ensure hot foods were reaching 70°F or less within 2 hours of cooling and as a result, it was unknown if the foods were cooled correctly. The cooling log for potato soup indicated that on January 16, 2013 the soup was cooled from 144°F at 3:36 p.m. and then at some point during the cooling process the food was measured at 38°F. Also, the cooling log for a tomato reduction sauce indicated the sauce was cooled from 148°F at 1:30 pm. on January 15, 2013 and at some point the sauce was measured at 38°F by staff.

Room Service-Ice Machine

There was excess gray sediment in both water bath compartments.

Medical-Staff Toilet Room

The handwashing sink was a men's urinal and was not properly designed for handwashing. Also, there were no paper towels or other method to dry hands available and there was no sign advising users to wash their hands.

Medical-Crew Isolation

During the voyage of January 13, 2013, a food worker had two loose stools within 24 hours that was above normal for the individual, but this case was recorded in STARDOCS as nonreportable. The last symptoms were on January 15, 2013, but this individual was released from isolation on January 16, 2013. According to their work record, this person worked on January 16, 2013. Also, during the voyage of December 23, 2012, a food worker had two loose stools within 24 hours that was above normal for the individual and stomach cramps, but this case was recorded as nonreportable in STARDOCS. This individual was isolated for 48 hours. During the voyage on December 16, 2012, this same individual had two loose stools within 24 hours that was above normal for the individual, stomach cramps, and muscle aches but this case was recorded as non-reportable in STARDOCs. Their last symptoms were on December 18, 2012 at 3:26 p.m. and they were released on December 19, 2012 at 4:11 p.m. According to their time card, this person worked two shifts on both December 19 and 20, 2012.

Medical-Crew Reporting

A nonfood worker had AGE symptoms on December 29, 2012 at 11:30 p.m., but did not report to the medical center until December 30, 2013 at 10:06 a.m. This person did not work while symptomatic.

Medical-4-Hour and 24-Hour Reporting

The same 24-hour and 4-hour reports were submitted for the voyage on December 16, 2012 even though there was no increase in the number of reportable cases. For the voyage on December 30, 2012, the 24-hour report was sent on January 6, 2013, the day of arrival, and the 4-hour report was sent 24 hours before arrival on January 5, 2013. For the voyage on December 23, 2012, a 4-hour report was submitted on December 30, 2012, but indicated 12 passenger cases instead of 14 passenger cases. Upon review, the two additional cases were reportable before the ship was 4 hours from the port.

Medical-Knowledge of Acute Gastronenteritis (AGE) Medical Operations

The lead nurse in charge of AGE reporting did not have the knowledge required on reporting reportable cases to VSP. In many cases the information reported to VSP was not correct, including the number of cases, type of reported needed, or the ports the ship visited. Also, they did not realize that several cases of crew were recorded as nonreportable instead of reportable and at least two food workers were not isolated for the correct amount of time. It was very difficult obtaining information in STARDOCS and from paper records, including tracking down the status of whether persons were isolated properly or if they were working when they should not have been.

Potable Water-Bunkering - Potable Water Hoses

During the preparation of bunkering potable water, the open ends of the potable water hoses were in direct contact with stagnant water on the pier. The staff disinfected the open ends and flushed the hoses before bunkering.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices indicated the devices installed on the evaporators were double check valves. Upon inspection, these devices were reduced pressure assemblies.

Recreational Water Facilities-Turnover Rates and Flow Meters

The turnover rates for six out of eight whirlpools did not meet the maximum turnover rate as required by the 2011 VSP Operations Manual. Specifically, the turnover rate for the whirlpools at aft port, mid port and mid starboard was calculated at 39 minutes, the turnover rate for the whirlpool in the spa was calculated at 44 minutes, and the turnover rate for the Serenity port whirlpool was calculated at 34 minutes. According to staff, flow meters have not been installed yet on these whirlpools and the turnover rates were calculated using the pump capacities.

Buffet-Deck 9 - Grand Buffet Cold Prep Pantry

A manual multi-blade food slicer stored on an undercounter shelf had dust on the blades.

Buffet-Deck 9 - Grand Buffet Deli Pantry

The food slicer on the left had a seam on the back plate that was difficult to clean.

Buffet-Deck 9 - Grand Buffet Deli Pantry

A small amount of food grease was in the seam of the slicer.

Bar-Deck 9 - Iguana Bar

A large extension cord used in maintenance work on the deck above was found plugged into an electrical outlet on the bar's service counter. The cord draped across the bar and along the dispensing head of the carbonated beverage machine. The bar was not in operation.

Bar-Deck 5 - Coffee Bar

There was a small amount of white residue under the gasket in the top of the pressurized whipped cream dispenser .

Inspection on May 06, 2012 | Score: 94

Recreational Water Facilities-Antientrapment Drain Covers

The swimming pool drain covers for the Aft, Mid, and Fwd pool did not conform with ASME A112.19.8 standards. The drains were gravity, multiple, and greater than 3 feet apart with no alarm. An invoice was observed indicating that compliant drain covers had been purchased. In addition, the Fwd pool had 4 suction drains in which the drain covers were not in compliance with ASME A112,19.8 requirements. These suction drains did not have either a safety vacuum release system or an automatic pump shut-off system.

Recreational Water Facilities-Safety Signage

The safety signage for all recreational water facilities except for the Serenity whirlpools, did not meet the requirements of the 2011 VSP Operations Manual. It was noted that new signs have been ordered.

Potable Water-Aft Pool Machinery Room

The reduced pressure backflow preventer protecting the potable water system from the recreational water filling system had a constant drip from the air relief vent indicating a possible malfunction.

Recreational Water Facilities-Flow Rate

There was no way to actively measure the recirculation flow rates for the Fwd and Aft swimming pools.

Recreational Water Facilities-Shock Halogenation

The level of free halogen was not being recorded at the beginning and end of shock halogenation for all the whirlpools.

Children Area-Handwashing Station

The two counter located handwash sinks in the 2 to 5 year old room had a maximum temperature of 115°F when measured with the inspector's thermometer. These sinks were located outside of the toilet room.

Food Service General-Lighting

The light intensity was below 110 lux behind and around many pieces of deck and counter mounted equipment. This was observed at the ice machines in the food areas and housekeeping pantries, behind equipment at the crew mess beverage station, behind the deck ovens, behind the coffee machines in the dining rooms, in the Steakhouse Galley between the dishwash machine and clean storage rack and behind the combination oven.

Galley-

There were gaps behind the lower right combination oven where the stainless steel profile plate on the water line was loose from the bulkhead.

Buffet-

There was a wet wiping cloth on the counter. The area was closed and being cleaned following the breakfast service.

Buffet-Staff Mess Beverage Station

There were slotted fasteners in the food splash area of the water dispenser of the ice/water machine.

Buffet-Staff and Petty Officer Mess

The paper cups stored on the coffee machine were upright and out for self service.

Preparation Room-Meat Preparation

There were gaps below the utility sink where the stainless steel profile plates on the water lines were loose from the left bulkhead. This was corrected.

Preparation Room-Meat Thawing Room

An unknown water source dripped continuously from the deckhead onto thawing storage racks containing trays of packaged meat products.

Preparation Room-Meat Thawing Room

An unknown water source dripped continuously from the deckhead onto thawing storage racks containing trays of packaged meat products.

Preparation Room-Meat Thawing Room

Some of the deck tiles in front of the storage shelves were cracked.

Provisions-Vegetable and Produce Store Room

On the right and back sides of the room, there were gaps at the bulkhead/deck juncture.

Provisions-Dry Store Room

Along the back bulkhead, there were gaps where the bulkhead/deck coving met the deck, and at the bulkhead/deck juncture.

Galley-Potwash Area

The gauge for the hot water sanitizing compartment of the three-compartment sink indicated the water temperature was 200°F. The water temperature was measured at 180°F as measured by the inspector's and staff's thermometer. The crew member working at the sanitizing compartment stated he takes manual readings periodically to ensure the water temperature is accurate.

Dining Room-Golden and Platinum

The light intensity could not be raised to 220 lux at the waiter stations in the dining rooms.

Room Service-

There were gaps in the mop sink where the stainless steel profile plate on the water line was loose from the left bulkhead.

Buffet-Taste of Nations

The light intensity was below 220 lux in front of the toaster. This was observed on the previous inspection. A light intensity assessment has been conducted in all food areas.

Buffet-Taste of Nations

One fly was observed in the Aft Galley. The area was in use at the time of the inspection.

Buffet-Taste of Nations Port Beverage Station

About five flies were observed at the chocolate machine. The area was not in use at the time of the inspection.

Buffet-Grand Buffet Center Station

The table top with decorative fruit bowl stands was heavily soiled with more than a day's accumulation of dust. The area was not in use at the time of the inspection.

Buffet-Grand Buffet Center Station

One fly was observed at the handwash station. The area was not in use at the time of the inspection.

Buffet-Grand Buffet Port Plate Station

One fly was observed on the plates and bowls set out for self service. The area was not in use at the time of the inspection.

Buffet-Grand Buffet Port Beverage Station

About four flies were observed at the chocolate machine and on the mugs set out for self service. The area was not in use at the time of the inspection.

Other-Steakhouse Show Galley

Three flies were observed near the deck at the handwash station. The area was not in use at the time of the inspection.

Other-Steakhouse Galley

A sign advising crew members to immediately report to the medical center if they are experiencing diarrhea or vomiting was posted in the corridor containing the time control plans. In addition to vomiting and diarrhea, crew members must immediately report to the medical center if they experience any acute gastroenteritis signs/symptoms, such as fever, abdominal cramps, headache, or muscle aches.

Inspection on Nov 01, 2011 | Score: 100

Recreational Water Facilities-Chart Recorders

There were no chart recorders installed on the RWFs to record pH and halogen measurements. The chart recorders were on the vessel and scheduled to be installed.

Preparation Room-

The stainless steel deck was loose where it met the deck tiles, and there was water under the stainless steel.

Buffet-Staff and Officers Messes

The time control plan indicated that the milk in the espresso machine refrigerator was on time control, but the refrigerator was not labeled.

Buffet-Beverage Station

There were two small flies in the technical compartment below the bulk milk refrigerator.

Buffet-Officer's Mess

The concentration of the chlorine solution in the sanitizing bucket on the waiter station was less than 50 ppm. This area was closed at the time of the inspection. The solution was removed.

Galley-Center

The profile plates around the four water lines pentrating the bulkhead below the two forward tilting pans were loose. This was corrected.

Galley-Center

The light level behind the three double-stack combination ovens and behind the upright combination oven was less than 110 lux.

Galley-Platinum Dishwash Area

The profile plate on the water line penetrating the bulkhead below the pulper was loose. This was corrected.

Room Service-

The light level behind the ice machine was less than 110 lux.

Food Service General-Menu Consumer Advisories

There were no consumer advisories on the main dining room menus. Eggs cooked to order and cured (uncooked) salmon were on the menus. There was no consumer advisory on the sushi bar menu. Cured salmon and seared (undercooked) ahi tuna were served at the sushi bar. There was no consumer advisory on the Steakhouse menu. Beef carpacio and seared ahi tuna were on the menu.

Galley-Pizzeria

The time control plan indicated that food in the countertop cold wells were on time control, but the cold wells were not labeled. In addition, the time control plan for cold foods was not posted in the pizzeria. It was posted in the lido center galley.

Galley-Center

The light level around and behind the bulk milk dispenser was less than 110 lux.

Other-Lido Break Room

There was no coving at the bulkhead/deck juncture. Individual boxes of cereal and small packages of crackers were stored in this room.

Buffet-Taste of Nations

The light level behind and on the left side of the toaster was less than 110 lux. The light level in front of the toaster and at the adjacent handwashing sink was less than 220 lux.

Galley-Aft

A time control plan was not posted in this outlet, and staff stated that time control was used in this galley. It was posted in the lido center galley.

Galley-Deli

The time control plan indicated that food in the countertop cold well was on time control, but the cold well was not labeled.

Buffet-Lido Consumer Advisories

The posted consumer advisory only stated: 'Consumers of raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety.' There was no indication in the statement that raw or undercooked foods of animal origin 'may increase your risk of foodborne illness, especially if you have certain medical conditions.' There was also no disclosure indicating the type of raw or undercooked animal-derived food served, or that it could be served raw or undercooked. Smoked salmon and eggs cooked-to-order were served at the buffet.

Galley-Portside Hot

A time control plan was not posted in this outlet, and staff stated that time control was used in this galley. It was posted in the lido center galley.

Galley-Steakhouse

The light level between the dishwash machine and the clean storage rack was less than 110 lux.

Galley-Steakhouse

The light level behind the double-stack combination oven was less than 110 lux.

Housekeeping-Public Toilet Rooms

There were no signs advising users to wash their hands in the deck 5 men's, women's, and ADA public toilet rooms across from the Casino bar, in the deck 5 forward port side men's and women's toilet rooms near the Amber Palace, and in the deck 4 forward starboard men's and women's toilet rooms near the Amber Palace.

Buffet-Consumer Advisories

The consumer advisories at the crew, staff, petty officer and officer messes did not include a disclosure indicating the type of raw or undercooked animal-derived food served, or that it could be served raw or undercooked. Smoked salmon and eggs cooked to order were served at the buffet.

Potable Water-Production Records

Between 1740 on 10 August 2011 and 0310 on 13 August 2011, production of potable water was started and stopped but no free halogen residuals were recorded.

Potable Water-Production Records

The pH levels during production were not recorded since the 2011 VSP Operations Manual went into effect.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not have a case identification number, did not identify whether antidiarrheal medications were sold or dispensed, and did not include the cabin number. In addition, the information required in the AGE surveillance log could not be exported in the format in annex 13.2.2 of the 2011 VSP Operations Manual.

Housekeeping-Outbreak Prevention and Response Plan

There were no procedures in the OPRP for returning the vessel to normal operating conditions after an outbreak.

Recreational Water Facilities-Fecal and Vomit Accident Response Procedure

The procedure did not specify disinfection methods for formed and loose stool, and did not include vomit accidents. In addition, the log did not include whether the accident was formed stool, loose stool or vomit.

Recreational Water Facilities-Cartridge Filter Housings

There was no documentation for the cleaning and disinfection of the cartridge filter housings before new filter media was placed in them.

Recreational Water Facilities-Bather Loads

No documentation was available for the RWF bather loads.

Recreational Water Facilities-Turnover Rates

There was no documentation for the turnover rates for each RWF.

Recreational Water Facilities-Depth Markers

The depth markers for the RWFs were in feet, but not in meters.

Recreational Water Facilities-Swimming Pools Safety Signs

The safety signs did not include 'do not use these facilities if experiencing diarrhea, vomiting or fever' or the bather load number,

Recreational Water Facilities-Children's Pool Safety Sign

The safety sign did not include 'take children on frequent bathroom breaks' or ' take children on frequent toilet breaks.'

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs did not include a caution for elderly persons.

Recreational Water Facilities-Test Kit

There was no test kit to measure total alkalinity.

Inspection on Jun 27, 2011 | Score: 100

Pantry-Lido Starboard Hot Galley

There was a seam in the stainless steel column where the lower profile piece met the column on the side closest to the fire blanket.

Galley-Center

There was a gap on the right underside of the deep fat fryer closest to the flat grill.

Galley-Center

The gap on the right underside of the deep fat fryer closest to the flat grill was soiled with oil residue.

Food Service General-Espresso Machines

There were slotted fasteners in the food splash areas the espresso machines in the lido aft port beverage station and the passageway between the lido center galley and the service area.

Dining Room-Lido Center

There was no coving at the deck/cabinet juncture on the working side of the waiter stations.

Food Service General-Hot Galley Sections

Some of the deck tiles along the deck drain covers were cracked in the lido, main, and crew galleys.

Pantry-Steakhouse

The latch pin insert of door frame 10.16 was not complete, exposing an open void space.

Galley-Steakhouse Show

The far left and far right lights just above the counter top were not working. The light level at the counter top in these areas was less than 220 lux and not sufficient for cleaning.

Provisions-Room 19 Dairy, Bread, and Juice

The deckhead in the back left corner was soiled.

Bar-Turquoise Pool

It was very difficult to dispense soap from the dispenser at the handwash station. After depressing the dispensing button several times, only a very small amount of soap came out. It appeared that the dispenser was full. The bar was open at the time of the inspection.

Inspection on Jan 30, 2011 | Score: 87

Medical-Crew Gastrointestinal Illness Reporting

Over the last 5 cruises (26 December thru 30 January) seven crew members reported their gastrointestinal (GI) symptoms to the medical center from 14 to 39 hours after their symptoms began. Six of the seven were food employees, and four of those six food workers are documented in the fun time electronic work hour system as being on duty. The work record showed a bar waitress ill on 14 January at 3 am who worked from 5:48 pm to 10:30 pm the same day and reported to medical on 15 January at 6 pm. A team waitress began GI symptoms 8 January at 11 am and worked from 8 am to 11 am, then 12 noon to 2 pm, and 6 pm to midnight. She reported to medical at 4:53 pm on 9 January. An assistant team waitress worked three separate shifts from 7 am to 10:30 pm on 6 January and reported GI symptoms which started at 3 am that day to the medical center at 8:30 am on 7 January.

Medical-Crew Gastrointestinal Illness Reporting

Six food employees ranging from sommelier, bar waitress, team waitress, team waiter, and assistant team waitress experienced gastrointestinal illness symptoms from 14 to 39 hours prior to their reporting those symptoms to the medical center. All were determined to be GI illness cases and immediately placed in isolation.

Medical-Clinical Specimen Containers

The medical facility did not have clinical specimen collection containers for bacterial agents onboard. The containers supplied to them were for transport of viruses, Chlamydia, Mycoplasma, and Urea Plasma.

Children Area-Camp Carnival - Spray disinfectant

The spray disinfectant bottle for HB Quat had a warning label indicating protective equipment which would make this product to hazardous for use on children's toys and diaper changing tables, which are among the uses for it in the child center. The spray bottle is in fact the diluted form of this chemical according to staff and the hazard for that product requires no protective equipment.

Potable Water-Bunkering

During active bunkering of potable water from the shore connection to tank #3, the free chlorine residual as measured by the ship's manual kit was 2.2 ppm (mg/L), but only 0.72 ppm on the inspector's test kit. Upon review it was determined that the ship's test kit was operating in the high range for analysis, which is only to be used when the water being tested is known to be above 2 ppm. Two subsequent tests were made with the ship's kit set to the low analysis range and the readings were 0.61 and 0.62 ppm. The inspector's kit measured 0.72 and 0.71 ppm on these two additional tests. A water sample drawn from the tank being filled had a free chlorine residual of only 0.11 ppm. The chlorination was increased and re-tested on the inspector's kit at 2.11 ppm.

Preparation Room-Deck 0

The metal press device that pushes food into the blades of the food processor was severely damaged by the blades. This item was discarded.

Provisions-Deck 0 - Trolley Wash

There was a threaded hose connection for the trolley wash that did not have a backflow assembly installed.

Galley-Deck 0 - Crew Galley Entrance

The bucket of chlorine sanitizing solution measured greater than 200 ppm free chlorine residual. This area was in operation at the time of the inspection.

Galley-Deck 0 - Soup Station

There was excessive condensate observed above the 3 kettles along the ventilation hood.

Food Service General-Head Control Knobs for Tilting Kettles and Pans

The handles for the tilting kettles and pans were rough and not easily cleanable.

Galley-Deck 0 - Hot Galley

There was dust and food soil on top of the stacked combination ovens. This item was corrected.

Galley-Deck 0 - Beverage Station

The backflow assembly for the combination ice/water machine was weeping and corroded.

Dining Room-Deck 0 - Officer's Mess

The espresso machine had slotted fasteners behind the dispensing nozzles.

Dining Room-Deck 0 - Officer's Mess

The backflow assembly for the espresso machine was weeping and corroded.

Dining Room-Deck 0 - Petty Officer's Mess

The espresso machine had slotted fasterners behind the dispensing nozzles.

Dining Room-Deck 0 - Petty Officer's Mess

The backflow assembly for the espresso machine was weeping and corroded.

Galley-Deck 0 - Warewash

None of the upper rinse spray arm nozzles for the in-use flight-type warewash machine were spraying water. This item was corrected.

Galley-Deck 10 - Steakhouse

The previously cleaned in-set grooved grills were lightly soiled with food residue. This item was corrected.

Galley-Deck 10 - Steakhouse

The underside and technical compartment of the three-piece removable grooved grill was heavily soiled.

Galley-Deck 10 - Steakhouse

The three permantly counter mounted plate warmers were soiled with a sticky substance. This item was corrected.

Galley-Deck 10 - Steakhouse

The previously cleaned ventilation hood was soiled with an accumulation of oil along the inside of the front part of the hood.

Food Service General-Espresso Machines

Several of the espresso machines had corroded fasteners and metal undersides immediatley above the milk frothers. This was noted in the crew mess, the Deck 9 Coffee Shop, and several of the bars.

Galley-Deck 9 - Potwash

There was condensate above the potwash machine and the adjacent clean landing for the three-compartment sink. No clean items were impacted.

Galley-Deck 9 - Buffet Pantry

There were several trays of ready-to-eat lettuce labelled as garnish for hamburgers stored in plastic wrap directly on green trays. Some of the green trays were cracked and lightly soiled. The lettuce was discarded.

Galley-Deck 9 - Buffet Pantry

There were several trays of ready-to-eat lettuce labelled as garnish for hamburgers stored in plastic wrap directly on green trays. Some of the green trays were cracked and lightly soiled. The lettuce was discarded.

Galley-Deck 9 - Lighting - Food Worker Areas

Several worker stations located throughout the Lido deck did not have sufficient artifical illumination.

Galley-Deck 9 - Mongolian Grill - Temporary Ramps

The diamond plated stainless steel ramps used along the worker side of the mongolian grill did not have ant-slip characteristics.

Galley-Deck 3 - Warewash

The in-use flight-type warewash machine had one final rinse nozzle that did not have an effective spray pattern. In addition, none of the upper rinse spray arm nozzles were spraying water. This item was corrected.

Bar-Disco Bar

The previously cleaned countertop blender had a blade that was damaged and was lightly soiled with a red sticky residue.

Bar-Disco Bar

The previously cleaned countertop blender had a blade that was damaged and was lightly soiled with a red sticky residue.

Bar-Deck 3 - Lobby Bar

The concentration of the sanitizer solution in the sanitizer bucket measured greater than 200 ppm. This area was in operation at the time of the inspection.

Bar-Deck 9 - Mid-ship Pool Bar

The concentration of the sanitizer solution in the sanitizer bucket measured greater than 200 ppm. This area was in operation at the time of the inspection.

Bar-Deck 9 - Aft Pool Bar

The inside of the ice bin was soiled along the side with a brown sticky residue. The ice machine was taken out of service.

Inspection on Jun 06, 2010 | Score: 98

DO NOT USE (whirlpool/spa)-

There was a missing suction fitting cover in the deck 9 port midship whirlpool spa and the forward slide whirlpool spa. There was a damaged suction fitting cover in the deck 9 starboard midship whirlpool spa. The whirlpools were empty at the time of the inspection. This was corrected.

Recreational Water Facilities-Deck 9 Midhsip Pool

The shepherd's hook was behind the towel station and not in a prominent location at the pool. This was corrected.

Potable Water-

The air gaps were insufficient between the vent of the reduced pressure assemblies and the deck drains in the whirlpool machinery rooms.

Recreational Water Facilities-Children's Pool

The drain cover was not stamped to show that it was anti-entrapment. The letter shown for this drain cover was for the Carnival Valor.

Recreational Water Facilities-Spa Pool

The depth marker indicated that this pool was 4 feet deep. There was no shepherd's hook at this pool. The flotation device did not have a length of rope attached to it.

Potable Water-Spa

The potable water lines in the steam generator rooms were not painted or striped blue.

Potable Water-Engine Room

There was a threaded connection on a large diameter potable water line behind the distribution system chlorine tank. There was a threaded connection on a large diameter potable water line above and to the right of domestic supply pump 3. These connections were not fitted with backflow preventers.

Recreational Water Facilities-

The fecal accident procedure only addressed what should be done with granular filter media and did not address what should be done with cartridge filters. The engineer stated that the filters were cleaned/disinfected to 200 ppm chlorine for 3-4 hours but this was not recorded in the logs.

DO NOT USE (whirlpool/spa)-

There were two days where the pH levels in some of the whirlpool spas was 8.0 with no action taken to close the whirlpool spas or lower the pH to acceptable levels.

Housekeeping-Outbreak Prevention and Response Plan

There was no mention of the disinfection procedures or frequency for the tenders and gangways in the plan.

Galley-

There was a leak from the deckhead to the deck from the inspection hatch in front of FSD 3.058.

Galley-Golden Service Line

The profile plate around the drain chute on the bottom of the flat grill was loose, exposing a gap.

Galley-Center

The drain nozzles on the two left and one right deep fat fryers were soiled. This was corrected.

Galley-Center

Several potentially hazardous foods were cooked and cooled on June 5, 2010. According to the cooling logs, none of these food items were cooled from 140°F to 70°F within two hours. Meat lasagna was cooled from 148°F to 90°F in two hours, Makhni gravy was cooled from 152°F to 94°F in two hours, white gravy was cooled from 150°F to 96°F in two hours, and curry gravy was cooled from 148°F to 96°F in two hours. All of these food items were discarded during the inspection.

Galley-Platinum Service Line

There were gaps around the drain chutes on the bottom of the grooved griddles.

Other-Platinum Dining Room Port Beverage Station

There was an open penetration in the back of each of the two technical compartments for the ice/water dispensers. This was corrected.

Galley-Steakhouse

The bottoms of the grill plates on the Ember Glo grill were heavily soiled. The underside of this unit was also soiled.

Bar-

One of the panels in the top compartment of the ice machine was slightly soiled.

Medical-Bacterial Specimen Collection Containers

The bacterial specimen collection containers expired in January 2010. An order for new collection containers was placed on April 5, 2010.

Galley-Center

Several items of cooked potentially hazardous food were cooled in the blast chiller in 4-inch shallow pans on June 5, 2010. According to the cooling logs, none of these food items were cooled from 140°F to 70°F within two hours. The cooling methods used were not sufficient to adequately cool these food items.

Galley-Center

As described by the chef, the meat lasagna preparation involved reheating of ingredients such as ground beef more than once.

Inspection on Jan 03, 2010 | Score: 99

Buffet-Aft Coffee Station

There were a few small black flies in the technical compartment below the coffee machine.

Pantry-Lido Pizzeria

The insulation in technical compartment L2 was wet and soiled.

Pantry-Buffet

The bottom of the door frame at the entrance to the Grand Buffet was corroded.

Buffet-Grand Buffet Carving Station

The plastic coating was peeling on one of the light bulbs.

Galley-Deli

There was missing and recessed grout between some of the deck tiles.

Galley-Hot Galley

There was a fork at the handwash station. This was removed immediately.

Galley-Hot Galley

There was missing grout at the juncture between the tiles and the stainless steel column.

Buffet-Forward Port Beverage Station

There was rough and peeling paint on the bottom of the technical compartment below the ice and water dispenser.

Buffet-Forward Port Beverage Station

There were a few small black flies in this area.

Galley-Forward Grill

Two of the tiles were missing sections and these areas had been filled in with grout. The grout was recessed, and water was pooled in one of the sections. There was also missing and recessed grout between the deck tiles in the grill.

Food Service General-Deli Slicers

A few of the slicers had sealant that was not approved for food contact. However, the sealant was approved for potable water contact. The vessel was aware of this and had ordered sealant approved for food contact.

Galley-Pastry

There was missing and recessed grout between the deck tiles. The area was under repair at the time of the inspection.

Galley-Appetizer Pantry

There was a leak at the faucet.

Galley-Hot

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

Buffet-Officers

The handles of the tongs on the cold buffet were touching the food. This was corrected.

Provisions-Fruit Cooler

There were several cracked deck tiles. There was also missing grout at the juncture between the tiles and stainless steel decking.

Preparation Room-Vegetable

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

Recreational Water Facilities-Records

There were several occasions in November and December where the ship switched from sea-to-sea mode to recirculation during the day. Staff members stated that the pools are closed for 30-45 minutes until the halogen level reach 1 ppm before reopening the pools, but this was not indicated in the records.

Pantry-Deck 7 Forward Starboard

Below the handwash sink, the flange around the cold water bulkhead penetration was not secured to the bulkhead.

Pantry-Deck 7 Aft Starboard

Behind the ice machine, the flange around the potable water line bulkhead penetration was not secured to the bulkhead.

Housekeeping-Spa

In the spa, there are toilet facilities in the male and female changing rooms and several exits from the changing rooms. Some of the exits did not have a means to exit without bare hand contact with the door handle.

Potable Water-Garbage Room

The potable water lines in the deckhead above the bin washer were not painted or striped blue.

Other-Garbage Room

The handwash station was blocked by several large garbage bins.

Potable Water-Cross-Connection Crontrol Program.

There were several locations where the same type of device was connected to the same system, but the cross connection control program did not include the number of devices installed.

Bar-Disco Bar

The deck/cabinet juncture was not coved at the waiter station by the bar.