Inspection on Nov 05, 2014 | Score: 95

Potable Water-Potable Water System Knowledge

Five serious issues found on this inspection involved potable water system management, oversight and crew training. The possible contamination of the water system event was not documented as required in VSP Operations Manual 5.5.2.2.1 or discussed with the inspection team until the discolored ice note in item 03 was found. The ship's reaction to this widespread water distribution system problem was incomplete. Next, the ship's records showed the monthly monitoring for the past five months did not meet the standards for representative locations which would help detect possible contamination. Next, the crew told the inspector that the blue striped potable water line described in item 30 was actually a technical water until it was tested and found to have the same free chlorine residual as the potable water distribution system. Protecting the potable water system from possible contamination in this high hazard direct connection situation with the backflow preventer installed is a serious oversight in the proper system management, monitoring and crew training. Next, the eye wash station line was not designated as a potable water line by striping and could have been confused as a technical water line. Finally, non-potable water was being used for chlorination of the entire potable water production of the reverse osmosis system.

Galley-Ice Machines in Varied Locations

Ice machines located in the locations identified above in item 3 had a noticeable contaminant which resulted in discolored yellow-brown ice. A managers meeting conducted on 04 November, the day before this inspection, identified this as a potential issue for all areas of the ship. This issue was submitted follow-up and action. Consistent actions were not taken by managers to insure that all areas were inspected or cleaned to prevent this from impacting the potable water supply and devices attached to it.

Galley-Deck 8 Crushed Ice Machine #2

Food debris was present on the opening ledge to the entrance of the ice machine where it could easily fall into the ice.

Galley-Deck 8 Crushed Ice Machine #1 Cube

Black debris was observed in the recirculating water bath under the cuber.

Galley-Deck 8 Pizza Oven #9

Two screws were missing inside the oven in the front of the area adjacent to the grille stones causing the area to be difficult to clean

Other-Grouted Decking Throughout Galleys, Preperation Areas and Provisions

In many areas, including the Main Galley, Main Galley Appetizer, Provisions, and Lido Rotisserie, the deck grouting was in need of repair. The staff provided a maintenance schedule for the continuous re-grouting that is occurring.

Buffet-Deck 8 WMF Bistro

Coffee machine #1 and #3 have slotted fasteners in the dispensing area which can become contaminated with food and make them difficult to clean.

Galley-Deck 8 Warewasher 4319/5780

Temperatures were measured in this warewasher in the rinse tank at 207°F. The wash section was measured at 177°F. The prewash 145°F. These temperatures will not allow optimum cleaning or surfaces and did not comply with manufactures recommendations.

Galley-Food Slicer

A white debris and food build up was present on a previously cleaned food slicer that was used for cheese earlier in the morning.

Galley-Soup Area

A gap was observed at the wall ceiling juncture making it difficult to clean. It contained lint and other debris.

Galley-Appetizer Area A23F Refrigerator

Assorted cheeses stored in a hotel pan measured 50°F. The unit was on the defrost cycle. It could not be determined the amount of time that these products were out of temperature. They were all discarded.

Galley-Ice and Water Dispenser

The under counter ice storage bin of this unit was soiled with a black substance at the point of damage.

Bar-Deck 9 Drink Bar

Two 3-inch pipe openings which previously contained the soft drink piping supply hoses were open to the bulkhead under the counter. A work order has been submitted for repair.

Galley-Ice Machines in Varied Locations

In ice the machines inspected, including Deck 8 Crushed Ice Machine #2, Deck 3 Crew Buffet Serving Line, and Deck 9 Dynasty Bar Pantry Cube Machine, a yellow-brown color in the ice was observed indicating some type of contamination. These machines were located in areas directly used for consumption. An ice sample was obtained for microbiological testing and the machines were emptied and cleaned. Staff and crew's previous response to this condition is also noted below in item 4.

Medical-Acute Gastroenteritis (AGE) Log

During the last five voyages, many of the fields for the number of diarrhea and vomiting episodes on the AGE surveillance log were blank for both passengers and crew members, who met the definition of an AGE case. According to staff, if an individual does not have diarrhea or vomiting episodes this column on the AGE log was left blank and the data had to be manually entered. Staff reported this was manually entered when the AGE log was requested. This was not manually entered in the AGE logs saved in the shared drive medical computer file.

Potable Water-Evaporator

The distillate water lines were not striped blue gray blue.

Potable Water-Aft Engine Room

No air gap was found between the potable water line supply and hot well tank. This was corrected.

Potable Water-Monthly Microbiological Samples

The four monthly microbiological samples were not varied enough and not representative samples of the vessel. For example, the Deck 10 Aft shower/toilet was sampled in July, August, September, and October. In July and September, samples were only taken and tested from Deck 10 and not a lower deck. In June. samples were only taken and tested from Deck 3, and not a higher deck.

Potable Water-

A potable water hose connection was connected to the bilge pump for priming, and there was inadequate backflow prevention. A non-continuous backflow prevention was installed, and two valves were observed downstream.

Potable Water-Bunker Station- Analyzer

The emergency eye wash water supply line was not striped blue to indicate potable water.

Potable Water-Reverse Osmosis

The water used to dilute the chlorine and acid supply was permeate water from the reverse osmosis unit, and was taken from the line directly before the chlorine and pH injection points.

Galley-Main Galley - Appetizer Pantry

The deckhead vent cover above the clean storage rack was hanging with only screw securing the cover.

Galley-Main Galley - Appetizer Pantry

Two open screw holes were found in the deckhead at the two door upright reach-in refrigerator. A gap where excess sealant was applied at the juncture of the deckhead where the corner ice machine conduit attached should be profiled, rather than sealed.

Buffet-Crew Mess - Beverage Station

The recessed lights in the deckhead throughout the beverage station were not shielded and the bulbs inside were not shatter-resistant. Staff provided documentation on the request for shields for lights in this area.

Buffet-Lido Pantry #1

A layer of dust was present along the stainless steel vented bulkhead panels above the front counter throughout this pantry.

Buffet-Lido - Beverage Station Starboard

Heavy dust debris was present between deckhead panels over the juice dispenser at the starboard beverage station.

Buffet-Lido - Beverage Stations Port and Starboard

A difficult to clean gap of less than 25 mm was noted between the counter backsplash and the rear exterior panel of the counter model ice and water dispenser at both the port and starboard side beverage stations. Additionally, both ice and water dispensers had two open screw holes present on the aft upper exterior panels of the machines.

Buffet-Lido - Deli

The grey plastic food holding pad fitted to the counter model slicer was cut and peeling away from the surface. Staff replaced the pad.

Bar-Horizon Bar

A bucket of sanitizing solution with rags inside was found at the front bar counter with a chlorine residual below 10 ppm. Staff immediately changed the sanitizing solution.

Buffet-Lido - Salad Buffet

One live fruit fly was observed circulating along the buffet where food was on display for passenger self-service.

Galley-Lido - Center Galley

The oven mitts for handling pans of food at the three door stack oven were hanging on a bulkhead hook and visibly soiled with heavy food debris and oil. Staff removed the gloves for cleaning during the inspection.

Galley-Ice and Water Dispenser

Under counter ice storage unit was damaged making it difficult to clean. A replacement unit has been ordered.

Inspection on Jun 01, 2014 | Score: 98

Provisions-D3 Aft Fish Freezer

There were a few white lexan boxes stacked on top of a few cardboard boxes containing frozen squid rings. The lexan boxes were lightly soiled and had been used in the loading process. The boxes were removed right away.

Galley-Prepartation Table #6

A first aid kit was stored on the preparation counter next to the utility sink. There was no food or equipment on the preparation counter.

Provisions-Food Lift #5 Aft D3

There was one small live fly flying in the lift. There was no food or clean equipment in the lift.

Provisions-Food Lift #5 Aft D3

There was an accumulation of a black residue around the upper deckhead/bulkhead juncture around the lift, especially in the interior corners. Also, the door tracks at the entrance of the lift were heavily soiled with old food residue.

Galley-Hot Holding Cabinets

Hot holding cabinets #1 and #2 were on the time control plan, but were not labeled for time control.

Galley-Flat Gril

A boiling pot of soup was on the flat grill and at a temperature above 135°F, but there was also a discard label on the soup pot indicating it was on time control. The flat grill was not on the time control plan. According to staff, the soup was held on the grill until it went on time control on the buffet line. The discard label was removed.

Galley-Hot Line

There were two open pipe penetrations in the bulkhead to the left of alto sham #2 from the forward steam pipes to the bain marie.

Buffet-Sandwich Buffet

The light intensity was less than 220 lux along most of this self-service station. This was not indicated on the lighting plan.

Provisions-Meat Thawing Room

The deck was very worn and pitted along the entrances to both freezers and there was some standing water in some of the pitted grooves.

Preparation Room-Handwashing Sink

There was no soap in the soap dispenser of the handwashing sink. This room was not in active use. The soap dispenser was filled immediately.

Provisions-Dry Store Room D3 Aft

There were two long open seams along the deckhead/bulkhead juncture over the center shelving units against the right bulkhead. Also, the deck/bulkhead juncture was heavily corroded in the back right corner along the right bulkhead below the shelving units toward the entrance to the room. There was a heavy black residue accumulation along this juncture. Finally, the coving at the deck/bulkhead juncture was missing or significantly recessed.

Provisions-Breakfast Cooler D3

There was a layer of white residue and food debris over a large section of the back bulkhead behind the end of the right shelving unit.

Provisions-Category 14 Room D3 Aft

The deck was soiled with a heavy layer of dust and dirt residue, especially in the corners and around the pillars. There was an orange sticky substance on the deck that had dripped down from the center shelving unit and was pooling onto the deck. Also, there was missing or recessed coving at the bulkhead/deck juncture in this room that was used to store food equipment.

Provisions-Category 14 Room D3 Aft

A few of the shelves used to store boxes of equipment were soiled with a heavy layer of dust.

Dining Room-Crew Mess Soda Room

The deck was soiled with a black and sticky residue. Also, there was soft sealant used as coving at the bulkhead/deck juncture. The soft sealant was peeling and recessed in some areas.

Room Service-Ice Machine

The bottom frame on the inside of the ice machine under the left water bath was very worn and peeling in a few areas at the right deck-mounted ice machine.

Galley-Pastry

There was not enough water pressure to wash one's hands at the handwashing sink near the ice cream freezer. This was corrected during the inspection. There was another handwashing sink within 8 meters of this area.

Galley-Pride Dining Room Beverage Station

There was old juice residue in the seams and interior corners of the food-splash zone of the previously cleaned juice machine.

Galley-Pastry

There was no glass for the third compartment oven door on the left deck-mounted multi-compartment oven. The inspector was given a work order detailing the repair for the door. No food was stored in this oven and it was not used during the inspection.

Galley-Pastry

The light intensity was less than 110 lux between both deck mounted multi-compartment ovens. This was not included on the lighting plan.

Galley-D8 Supply Locker

The food contact surfaces on the grooved oven had a few large pieces of food debris and a few small pieces of broken glass on them. The oven had been cleaned before being placed in this locker.

Galley-Spirit Hot Line

A food worker was cooking small thin pieces of chicken on the grill, but did not have a tip-sensitive thermometer. The worker did have a stem thermometer, but no one in this area had a tip-sensitive thermometer to properly take temperatures of thin foods. The food worker was given a tip-sensitive thermometer during the inspection.

Galley-Spirit Beverage Station

There was an orange residue in the center and right dispensing nozzles of the previously cleaned juice machine.

Buffet-D10 Lido Dessert Island Pastry

The light intensity was less than 220 lux in most areas of this circular self-service buffet line. This was not included on the lighting plan.

Buffet-D10 Lido Aft Beverage Stations

The light intensity was less than 220 lux on both the port and starboard sides in front of the juice and coffee machines and the ice/water stations. This was not included on the lighting plan.

Buffet-D10 Lido Deli

There was no sneeze protection between the passengers and the food preparation counters with two slicers and a panini press used to make sandwiches. This area was in active use during the inspection. There was less than one meter between the passengers and the food preparation areas from the front and sides of these areas.

Buffet-D10 Lido Deli

The light intensity was less than 220 lux in most areas of this food preparation area. This was not included on the lighting plan.

Dining Room-Pride and Spirit

The light intensity was less than 220 lux for cleaning operations at the waiter stations on the soiled counters. The light intensity at the soup wells was also less than 220 lux. This was written on the last inspection. This was also indicated on the lighting plan.

Buffet-D10 Lido Fwd Beverage Stations

The light intensity was less than 220 lux at the beverage units closest to the self-service buffet lines, including the hot chocolate machines and ice/water machines. It was also unknown if the entire beverage counter would have a light intensity of 220 lux during evening hours. This was written on the last two inspections and could not be identified on the lighting plan.

Galley-Pride Warewashing

The final sanitizing rinse hot water line on the glasswash machine was leaking and spraying water toward the back bulkhead. The machine was shut down for repair.

Pantry-Riviera Forward Deck Pantry

The interior plastic panel on the back side of the cuber chamber was severely cracked from the upper part to the lower part of the ice machine. When pressed by a finger the panel was split completely to the void space behind.

Potable Water-Counter Ice Maker/Dispensers

The cross-connection control list of backflow prevention devices and air-gaps included the Follett model ice maker/dispensers as being protected by an air-gap, but the water connection to the small plastic float tank inside the machine did not have a clear air-gap and there was no visible plumbing authority stamp to indicate this was an approved manufacturer's air-gap.

Bar-Starboard Pool Bar

There was dust accumulating and attaching to the wood panels where there was a gap in the deckhead over the front bar. There was a very heavy and layered dust debris along the deckhead wood panel that joined the sliding shutter door for the back bar bottle display.

Bar-Lido Horizon Bar

The light intensity at the handwash sink in the front bar was less than 110 lux during operation. Additionally, the light intensity behind the espresso/cappuccino machine was less than 110 lux, and the light intensity at the bottle rack adjacent to this machine could not be elevated to 220 lux for cleaning.

Bar-Lido Horizon Bar

There were several power cables and water tubes coiled and draped behind and around the espresso/cappuccino machine on the back bar counter, making cleaning difficult.

Bar-Lido Horizon Bar

The counter behind the espresso/cappuccino machine was soiled with a layer of dust debris and a plastic cup was wedged on top of some of the cables.

Bar-Lido Horizon Bar

There was a heavy layer of dust debris along the gap between deckhead panels at the starboard side of the front bar, just before the waiter service station. On the pick-up side of the waiter service counter there was heavy dust debris filling the gaps between two decorative deckhead panels.

Bar-Casino Bar

There was a section of a discontinued soda tube bundle with the five tube ends still open attached to the deck below the front bar waiter service station counter.

Inspection on Feb 13, 2014 | Score: 96

Buffet-Lido Grill

A tray of fresh eggs in individual containers was stored above containers of diced ham in a refrigeration unit at the omelet station.

Buffet-Lido Fwd Grill

Steam condensed on the deckhead above the baine marie located on the starboard side of the grill buffet line. This side of the buffet was in the process of closing due to the end of breakfast service, but the baine marie was left on and uncovered. Food service was still taking place in the area in back of the baine marie where the steam was condensing on the deckhead. The baine marie was turned off and covered. No dripping condensate was observed.

Buffet-Lido Fwd Grill

Condensate formed on the deckhead due to the baine marie being left on and uncovered as detailed in the previous violation.

Buffet-Lido Fwd Grill

Recessed light fixtures above food out for passenger service were soiled with a build-up of grease residue and dust on the inside grooves.

Buffet-Fwd Beverage Station

Old, dried chocolate residue was on the underside splash area of the dispenser to the hot chocolate unit located on the port side beverage station.

Buffet-Fwd Beverage Station

Light intensity could not be raised to the required 220 lux of light at the beverage units located closest to the buffet line. The beverage units included the ice/water machine and the hot chocolate machines. The beverage units on the opposite sides of these had adequate light intensity, but it could not be determined if it would be adequate during periods of no ambient light.

Buffet-Fwd Beverage Station

There were large gaps in between the wooden deckhead slats above the beverage station that led to open plenum space. Several areas of the slats were dusty. Also, the large light fixtures had areas of dust accumulation.

Buffet-Deckheads

The deckheads above the beverage stations were constructed of metal slats and plastic tiling that allowed for gaps and seams to the open plenum space above. Several of these openings had an accumulation of dust build-up. The metal slat material had many difficult to clean features.

Galley-Cleaning Locker

A mop was left to dry inside a mop bucket instead of allowed to air dry.

Galley-Center Galley

The backflow prevention device on the water line for the hood cleaning system had a steady drip from the relief vent indicating possible malfunction. The backflow device was immediately replaced.

Dining Room-Pride and Spirit

Light intensity at the soiled counters to all waiter stations and the adjoining landing stations could not be raised to 220 lux for cleaning operations. Also, light intensity could not be raised to 220 lux at the soup wells which were located on the clean landing side of several waiter stations. This was a repeat from the previous inspection.

Galley-Spirit Service Line

The three reduced pressure assemblies for the hood cleaning system did not have proper air gaps between the relief valves and the drains. This was corrected.

Galley-Pride Dishwash

Only 2 of the 5 final rinse spray nozzles to the in-use flight-type dishwash machine were working properly. No water spray was coming out of the 3 nozzles that were not working properly. Staff immediately replaced the nozzles.

Galley-Pride Bar Pantry

Approximately, 6 wine glasses stored as clean in a wine rack were soiled with old wine residue and other debris. The wine and debris was found on both the wine stem area and the wine contact ends of the glasses.

Buffet-Consumer Advisory

Cold smoked salmon was being offered for lunch service at the Officer's, Captain's, Petty Officer's and Staff's mess, but there were no consumer advisories that the salmon is being served undercooked and a statement indicating the risks.

Preparation Room-

Artificial flowers were stored on a preparation counter at the entrance to this room.

Preparation Room-Potato Room

The exit chute to the potato peeler nearest the entrance had loose, peeling sealant around the perimeter.

Provisions-Vegetable Room

Bags of raw bulk shallots were stored in direct contact with raw shell eggs and boxes of raw shell eggs. The shallots were immediately moved.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

During the voyage dated 26-30 January, two crew members experienced vomiting and abdominal cramps and were deemed to be non-reportable cases, though they meet the reportable case definition. These cases were meeting the reportable case definition at the time of the routine 24-hour and 4-hour reporting, but were not counted for the reports. Upon further review, the STARDOCS electronic medical record system had them as reportable cases on the day of the inspection. The medical staff attributed the incongruence to a system glitch. These two cases were appropriately isolated and restricted from working.

Potable Water-Hose Lockers

The 'POTABLE WATER ONLY' labels of most of the potable water hoses in the lockers were heavily faded and barely legible. Also, the hoses presented very difficult to clean surfaces.

Housekeeping-Bridge Public Toilet Facility

The toilet facility had a shared bath towel for hand drying. Also, there was no sign advising users of the toilet facility to use hand towel, paper towel, or tissue to open the door upon exiting.

Recreational Water Facilities-Safety Sign

There was no safety sign nearby the entrance of the Twister Slide. There was a sign on the deck below in the vicinity of the end of the slide. Users of the slide could go directly to the slide on the deck above without having any safety sign to read nearby. This was written in the previous inspection. A sign for that slide was later presented to the inspector.

Children Area-Camp Carnival

The time control plan for potentially hazardous foods (PHFs) served for the Night Owls was generic and did not represent the actual operation of this ship. For instance, (1) the plan stated that pizza, cream cheese, and ice cream were served, but the staff stated that only cream cheese was served on this ship and they were aware that other ships of the fleet do pizza and ice cream as well; (2) the plan stated that the PHFs were coming from room service, pizzeria and pastry, but the staff explained that they received everything from room service; (3) refrigeration and hot holding units were not identified; and (4) the set-up and discard times were also generic to possible situations of different ships and not tailored to the actual operation.

Inspection on Jun 28, 2013 | Score: 99

Galley-Pizza Shop

The backflow prevention device for the hood cleaning system did not have a proper air gap between the relief valve and the drain.

Galley-Dishwash

Across from the clean end of the dishwash there was a gap at the deck/bulkhead juncture. This was a repeat violation from the previous inspectiont. Staff stated this would be corrected during the September 2013 dry dock.

Galley-

Outside walk-in refrigerator C80F there was a gap at the deck/bulkhead juncture. This was a repeat violation from the previous inspection. Staff stated this would be corrected during the September 2013 dry dock.

Galley-Soup Kettles

The steam pipes on all 3 of the soup kettles were heavily corroded.

Buffet-Crew Mess

The lighting intensity on the crew mess beverage station was below 110 lux between the ice cream/juice/milk machines. Also, the lighting intensity was below 220 lux in front of these machines which are customer self-service.

Galley-

Brooms, dust pans, and other cleaning equipment were stored on the wall in front of the hood cleaning technical compartment in the dishwash area, Staff stated a proper cleaning cabinet had been ordered for storage of these items.

Galley-

The backflow prevention device for the hood cleaning system did not have a proper air gap between the relief valve and the drain.

Provisions-Bar Storage

There was a wooden table used to store beverages in the walk-in bar storage unit. This table was in poor condition and no longer easily cleanable.

Preparation Room-Poultry

The 3 deck drains below the three-compartment sink were corroded. This was a repeat violation from the previous inspection. Staff stated this would be corrected during the September 2013 dry dock.

Preparation Room-

The door handles on walk-in refrigerators 3-252 and 3-255 were worn, rough, and corroded.

Provisions-Dry Storage 2

There was a small amount of standing water on the deck around 3 storage rack legs on the starboard side under the oil and cereal. These areas were also soiled.

Provisions-Dry Storage 2

The center seam in the deckhead had areas of accumulated mold and dirt.

Provisions-Ice Cream Freezer

There was a gap between the deck and the bottom of the door frame where ice was beginning to accumulate from cleaning.

Provisions-Provision Hallway

Several wooden pallets were used to store cases of plates and bottled water. These pallets were in poor condition. Staff stated these wooden pallets had been onboard for at least 5 days.

Dining Room-Spirit

The light intensity of the soiled counters in waiter stations 1, 2, 3, 4, 7, 8 and adjoining landing stations could not be raised to 220 lux for cleaning operations. Waiter stations 5 and 6 were below 220 lux on both ends of the soiled counter only.

Recreational Water Facilities-Safety Signs

No safety signs were posted at the entrances to either of the two slides. Safety signs were posted at the splash water park which is where the slides end, but not at the deck above where the passengers access the slide.

Pantry-Deck 6 - Mid Ship

The ice machine's left water return bath located below the condenser had a heavy accumulation of black granular sediment.

Bar-Pool Bar - Starboard Side

Light intensity at the handwash station could not reach the required 110 lux of light.

Bar-Horizon Court

Approximately, 6 tiny black flies were on top of wine and liquor bottles being stored on the display rack underneath the espresso machine. The area was open for service at the time of the observation.

Bar-Night Club

Open gaps and seams were present throughout the length of the bar counter where the top of the metal backsplash attaches to the underside of the bar counter.

Food Service General-Decks

There were broken and missing tiles and recessed and missing grout in most food areas. These deck conditions allowed for pooled clean and soiled water between tiles.

Room Service-

The handwashing station to the right side of the entrance was not draining properly. This was corrected during the inspection.

Room Service-

The power cord to the counter-mounted roll warmer unit was draped on the counter, making cleaning difficult.

Galley-Dishwash

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

Galley-Appetizer Pantry

The previously cleaned meat slicer was soiled with food residue on the back side of the blade.

Galley-Time Control Plan

The labels on the hotel pans of cut tomatoes and lettuce, cooked chickpeas and beans, cooked eggplant, and potato salad staged on preparation table #2 had set-up and discard times that did not match the ones on the time control plan.

Buffet-Grill

A service platter of coleslaw and milk containers on a shelf had no discard label. The staff stated that they were just set-up. The outlet was opened for more than four hours. This was corrected during the inspection.

Buffet-Grill & Deli Time Control Plans

These time control plans mentioned that the discard times on the labels were not to exceed four hours past any given set-up time, but there were no specific discard times on the plans.

Buffet-Lighting

The light intensity at the self-service aft beverage station and center condiment station was less than 220 lux.

Potable Water-Cross-Conection Control Program

The list of testable backflow preventers did not have the plumbing system component that was protected.

Inspection on Nov 05, 2012 | Score: 96

Buffet-Lido Pantry 1

There was a seam on the right side of the time control refrigerator L10F where it met the bulkhead.

Buffet-Lido Pantry 1

The drain line from service counter #10 was on the deck and not directed to a deck drain.

Buffet-Lido Pantry 3

The light intensity was less than 220 lux at the top left of the flat grill and at the right flat grill and deep fryer.

Buffet-Lido Pantry 3

The handle of the serving utensil was in contact with hash browns.

Buffet-Lido Beverage Stations

The lids of the containers of sliced lemons had a slotted fastener in the food splash zone.

Provisions-Dry Store

A bag of unidentified yellow powder was stored in a plastic bin. The Chef identified the food item as chicken base powder and labeled the bag.

Preparation Room-

The pulper was not working in this area, resulting in liquid waste not completely draining from the garbage disposal system.

Preparation Room-Poultry

The deck drain below the three-compartment sink was corroding.

Galley-Potwash

In the main galley, the deck drain below the potwash machine had chipping red paint.

Galley-Rack Conveyor Dishwash Machine Data Plate

The manufacturer's data plate on the rack conveyor dishwash machine indicated a conveyor speed of 10.2 feet per minute. The machine was measured at less than 10.2 feet in length.

Galley-

Across from the clean end of the dishwash machine, there was a gap at the deck/bulkhead juncture. Staff stated this would be corrected during the September 2013 dry dock.

Galley-

In walk-in refrigerator C80F, apples inside two containers had the distributor's label affixed. Staff stated these apples were cleaned in the buffet preparation room.

Galley-

Outside walk-in refrigerator C80F, there was a gap at the deck/bulkhead juncture. Staff showed a progress report which identified this area to be corrected.

Galley-

There were at least seven live flies in the soiled dish drop-off area and one live fly on the bulkhead beside the ice machine.

Galley-Outside Aft Pastry

Seven trolleys of previously cleaned plates were stored in this area and were not inverted or covered.

Galley-Pride and Spirit Hot Lines

The drip tray housings for all of the Lang model hot plates and flat tops were heavily soiled with old food debris. Some of the previously cleaned drip trays were soiled with food.

Galley-Pride Hot Line

Water was dripping from the underside technical compartment of the combination oven. Staff stated there was a damaged gasket on the water supply for the booster generator.

Dining Room-Forward and Midship Pantries

The light intensity was less than 220 lux at the food service pantries. These pantries were located in both dining rooms. Staff showed a progress report which identified these areas to be corrected.

Buffet-New York Deli

The light intensity was less than 220 lux at all of the food preparation counters. Staff showed a progress report which identified this area to be corrected.

Buffet-New York Deli

Some paper labels were stored on the food contact surface of the slicer. The area was open, but the slicer was not in use at the time of the inspection.

Recreational Water Facilities-Chart Recorders

Some of the recreational water facilities (RWFs) did not have chart recorders for recording the pH and free halogen levels. This was written on the previous inspection and chart recorders with high and low level alarms had been added to the main swimming pool and the two lido whirlpools. Additional parts had been ordered for the other RWFs and were expected to be installed in January.

Recreational Water Facilities-Bather Load

The bather load on the main swimming pool safety sign was 30, but the bather load calculated from the flow meter was 18. The bather load on the water park safety sign was 26, but the bather load calculated from the flow meter was 12.

Bar-Casino

The light intensity was less than 110 lux at handwashing station during operations. The light level in the bar was raised to meet the 110 lux requirement.

Bar-Coffee

The light intensity was less than 110 lux at the handwashing station during operations.

Food Service General-Scharf Espresso Machines

The Scharf espresso machines had an opening to internal parts in the food splash zones on the underside of the coffee making area, making cleaning difficult. The staff explained that new panels had been ordered to be installed at these food splash zones and they were waiting for the delivery. These espresso machines were located in the Lobby Bar, Coffee Shop, and Horizon Bar. This was written on the previous inspection.

Bar-Pool

The opening of one of the drain lines below the beer cooler was soiled with mold.

Pantry-Casino

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

Pantry-Pool

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

Recreational Water Facilities-Water Park Turnover

The water park was an interactive RWF less than 610 millimeters (24 inches) in depth. The turnover rate calculated for the water park was 80 minutes instead of 1 hour.

Inspection on Jul 24, 2012 | Score: 100

Buffet-Lido Dishwash

The wash temperature of the in-use flight-type dishwash machine was measured at 141°F at the wash tank. The data plate affixed to the machine indicated a minimum required wash temperature of 150°F.

Buffet-Lido Dishwash

The technical space under the flight-type dishwash machine was heavily soiled.

Buffet-Lido Dishwash

There was a small live cockroach on the side panel of the soiled end of the in-use flight-type dishwash machine.

Buffet-Lido Dishwash

A stainless steel profile strip was loose creating gaps on the bulkhead in front of the soiled end of the flight-type dishwash machine. The staff presented to the inspector a progress report for all the areas where stainless steel issues were already identified.

Dining Room-Pride Forward Pantry

The food contact portion of several serving utensils at this waiter service station were not protected under the sneeze guard. There were passengers walking through this pantry and in close proximity to the serving utensils.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. The staff presented to the inspector a progress report for all the areas where lighting issues were already identified, including this area.

Dining Room-Lighting - Forward & Midship Pantries

The light intensity at these food serving pantries was less than 220 lux.

Galley-Aft Dishwash

The far right spray nozzle of the upper final sanitizing rinse arm was blocked. The staff presented the inspector a new nozzle that was going to be installed immediately on the arm to correct the spray pattern.

Galley-Pastry

The shaft of the previously cleaned mixer was soiled with cake frosting.

Galley-Aft Hot Galley

To the left of the double deck salamander, the bulkhead stainless steel panel was bent at the bulkhead/coved deck tile juncture, creating a gap. The staff presented to the inspector a progress report for all the areas where stainless steel issues were already identified, including this area.

Galley-Aft Hot Galley

The previously cleaned bulkhead behind and under the grooved grills was soiled with grease.

Room Service-Consumer Advisory

The door hanger menu for the continental breakfast included cold smoked salmon but there was no consumer advisory.

Room Service-

The food transportation trolley in this area was scratched and scored making it difficult to clean.

Food Service General-Espresso Machines

The Scharf espresso machines had an opening to internal parts in the food splash zones on the underside of the coffee making area, making them difficult to clean. The staff explained that they were waiting for the delivery of a new panel to be installed at these food splash zones. The staff furthered explained that this panel was being installed fleet wide on all espresso machines of this kind. These espresso machines were located in Lobby Bar, Coffee Shop, and Horizon Bar.

Bar-Pool Bar

The power cable to the blender was draped on the counter, making the counter difficult to clean.

Bar-Horizon

The power cable to the blender was draped on the counter, making the counter difficult to clean.

Pantry-Horizon

The backflow prevention device on the water line next to the handwash station was continuously leaking.

Medical-Acute Gastroenteritis (AGE) 4-Hour Reporting

The ship arrived in the port of Miami from a foreign port on 16 July around 08:00. A 24-hour report was submitted on 15 July, but a passenger with AGE symptoms reported to the medical center on 16 July at 02:41. This passenger met the definition of an AGE reportable case and no 4-hour update report was submitted to include this additional case.

Recreational Water Facilities-Flow Meters

There were no flow meters installed for any of the recreational water facilities and flow rates were not monitored. Documentation indicated flow meters were ordered on 17 July.

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility.

Potable Water-Deck 6 Passenger Laundry

The list of backflow prevention devices indicated an ORAS LVI-NRO installed on the sink in the deck 6 passenger laundry near cabin U-154. Upon inspection of the area, this device could not be located. The list was last updated in September 2011.

Potable Water-Deck 6 Passenger Laundry

In the deck 6 passenger laundry near cabin U-154, the water lines to the sink were not striped blue/green/blue or blue only to indicate potable water.

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The main swimming pool had three gravity drains greater than three feet apart with standard design drain covers and no alarm.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for informing current passengers and crew members of an outbreak. The plan also did not include procedures for returning the vessel to normal operating conditions following an outbreak.

Children Area-

In the toilet room for 2-5 year olds, there was no separate step stool for the toilet. The height of the toilet seat measured greater than 280 millimeters (11 inches).

Inspection on Jan 10, 2012 | Score: 94

Buffet-Deck 10 - Lido - Dishwashing

Final rinse sanitizing spray started, then stopped missing last two rows of plates out of four traveling through this section of the machine. Crew member placed unsanitized plates in clean plate trolley. Plates in this batch were then removed and placed at the beginning of the operation for rewashing.

Buffet-Deck 10 - Lido - Starboard Cold Breakfast Buffet

The handle of a pair of serving tongs was observed in the cantalope on the cold serving line near the soft ice cream dispensers.

Buffet-Deck 10 - Deli / Omelet Station

A small amount of dried food debris was found on the underside of a cleaned and stored food slicer backplate near the slicer exit chute.

Buffet-Deck 10 - Deli / Omelet Station

Difficult to clean construction on this older food slicer contributed to the food contact surface being soiled, as noted above.

Buffet-Deck 10 - Deli / Omelet Station (and General Food Remark)

The posted consumer health advisory did not highlight eggs as a food product that can be ordered undercooked at this food preparation station. (New requirement 2011 VSP Operations Manual)

Buffet-Deck 10 - Buffet - Center Galley - Service Area

The Half-N-Half bulk dairy dispenser tube extended greater than 1 inch below the chilled dispenser head. Staff shortened the tube immediately.

Food Service General-Lighting - General Recommendation - Bars, Food Prep, Pantries & Service Areas

Ensure 110 Lux of light in operating bar handwash sinks.Ensure 110 Lix of light behind and around counter-mounted and deck-mounted equipment.(New requirement 2011 VSP Operations Manual)

Food Service General-General Recommendation - Bars, Food Prep, Pantries & Service Areas

Ensure all brine refrigeration lines are identified or uniquely marked for refrigeration and ice making equipment. (New requirement 2011 VSP Operations Manual)

Dining Room-Deck 8 - Main Dining Room

In an active waiter station, four wet wiping cloths were stored on the counters and not in a sanitizing solution bucket.

Galley-Deck 8 - Pastry

An accumulation of dust was noted on both hot proofer box fan areas. The drip/evaporator pans were also crusted over with old sediment.

Galley-Deck 8 - Pastry

Walk-in cooler evaporator pan had a constant link from one of the mounting bolt holes. No food was stored below and drip was going onto the deck.

Galley-Deck 8 - Hot Galley

Three reduced pressure type backflow preventers in the hood cleaning system had major leaks from the air relief valves.

Galley-Deck 8 - Hot Galley

The fan guard in the walk-in cooler (A58F) was heavily soiled with black dust.

Galley-Deck 8 - Soup Kettles

Flanges were missing on a drain pipe coming through the bulkhead next to kettle #3 and on another drain pipe at the handwash sink creating an opening to the interior of the bulkhead.

Galley-Deck 8 - Pot Wash

Wash temperature gauge read 100° F when the tank temperature was actually 160°F.

Room Service-Deck 7 - Bell Box / Room Service Pantry

Milk from a bulk milk dispenser was measured at 49°F. Remainder of milk was discarded.

Galley-Deck 3 - Hot Galley

Fan guard in walk-in cooler was moderately soiled with dust.

Medical-Acute Gastroenteritis (AGE) Case Definition

The AGE case definition in the STARDOCS electronic medical management database did not consider the number of diarrhea episodes that was above normal to certain individuals such as individuals with irritable bowel syndrome (IBS). This definition did not allow individuals with pre-existing medical conditions who reach 3 loose stools to be considered as non-reportable cases. (2011 VSP Operations Manual)

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The current version of the STARDOCS data management system did not assign a case number to each individual in the log and it did not have a means to export an AGE surveillance log in the format in annex 13.2.2 of the 2011 VSP Operations Manual. (2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak. (2011 VSP Operations Manual)

Housekeeping-Public Toilets

The passenger public toilets did not have a sign advising users to wash their hands. (2011 VSP Operations Manual)

Recreational Water Facilities-Water Testing

There was no means to test the total chlorine/bromine and alkalinity for the water in the recreational water facilities. (2011 VSP Operations Manual)

Integrated Pest Management-Active Monitoring

The time of the active monitoring inspections was not recorded in the pest management log. (2011 VSP Operations Manual)

Pantry-Deck 6 Ice Pantry

The upper compartment of the ice machine was soiled with brown and pink materials that appeared to be mold. There was also heavy accumulation of fine black particles in the bottom of the water bath below the cubers. The staff explained that the machine was cleaned about 2 weeks ago.

Pantry-Deck 4 Ice Pantry

The upper compartment of the ice machine was soiled with brown and pink materials that appeared to be mold. There was also heavy accumulation of fine black particles in the bottom of the water bath below the cubers. The staff explained that the machine was cleaned about 2 weeks ago.

Pantry-Deck 11 Ice Pantry

The upper compartment of the ice machine was soiled with brown and pink materials that appeared to be mold. There was also heavy accumulation of fine black particles in the bottom of the water bath below the cubers. The staff explained that the machine was cleaned about 2 weeks ago.

Other-Formalities

A serving utensil was soiled with caramel residue. According to the staff, these were cleaned the night before. The outlet was not in operation at the time of the inspection.

Other-Formalities

The lids of the upper row on the candy self-service display case were not self-closing. These lids could be left open and leave the food unprotected.

Recreational Water Facilities-Safety Signs

The safety signs posted at all recreational water facilities did not contain all elements of the 2011 VSP Operations Manual sign requirements. (2011 VSP Operations Manual)

Recreational Water Facilities-Bather Loads

There was no documentation on the bather load calculation for each recreational water facility. (2011 VSP Operations Manual)

Recreational Water Facilities-Turnover Rates

There was no documentation on the turnover rate calculation for each recreational water facility. (2011 VSP Operations Manual)

Recreational Water Facilities-Antientrapment

There were gravity drains with no antientrapment drain covers or an audible alarm for draining of the pool. (2011 VSP Operations Manual)

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility. (2011 VSP Operations Manual)

Recreational Water Facilities-Hair and Lint Strainer

The hair and lint strainer and hair and lint strainer housing on all recreational water facilities were cleaned and disinfected according to the staff, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time. (2011 VSP Operations Manual)

Recreational Water Facilities-Filter Housing

The filter housing on the recreational water facilities were cleaned and disinfected according to the staff, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time. (2011 VSP Operations Manual)

Children Area-

The handwashing stations were not equipped with hot water. (2011 VSP Operations Manual)

Potable Water-Distillate & Permeate Water Lines

The distillate water lines from the evaporator to the potable water system and the permeate lines from the reverse osmosis equipment to the portable water system were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). (2011 VSP Operations Manual)

Inspection on Jun 20, 2011 | Score: 91

Potable Water-Production Records

The time between the recorded start time and the first halogen sample was greater than 30 minutes on most days for both the reverse osmosis and evaporator production records. The engineers stated that the start time recorded in the log was the start time of the equipment and not the production of water, but this was not clear in the records and the start time of the water production was not recorded. The first halogen sample was consistently at least 2.0 ppm for each production record.

Potable Water-Bunkering Records

For the last 6 weeks, there was no record of the calibration of the analyzer/chart recorder for bunkering. Engineers stated that the analyzer is calibrated at the beginning each time water is bunkered.

Potable Water-Microbiologic Monitoring

The media for the Colilert coliform test kit expired 9 June 2011.

Potable Water-Deck 7 Guest Laundry

There was a continuous flow of water from the vent drain line for the backflow preventers on the hot and cold potable water lines for the guest laundry. The vent drain lines were connected into one drain, so it was unknown which device was failing.

Potable Water-Deck 9 Pool Machinery Room

There was a non-continuous pressure backflow prevention device installed on the potable water hose connection near the door. The attached hose had a spray valve attached to the end. The sprayer was cut from the hose.

Recreational Water Facilities-

The vessel used sea water in the pools, often in sea-to-sea mode. Every 2-3 days the vessel switched from sea-to-sea mode to recirculation mode in the middle of the day. There was no indication in the records that the pool was closed until the halogen level was raised to a minimum of 1.0 ppm.

Pantry-Deck 4 Ice Pantry

There was a condensate drain hose connected to the back of the upper compartment of the ice machine. The hose did not slope to the deck drain and water was collecting in the low part of the hose.

Pantry-Deck 6 Ice Pantry

The upper compartment of the ice machine was soiled with a brown and pink material. The pink material appeared to be mold. There was also a heavy amount of fine black particles in the bottom of the water bath below the cubers.

Galley-Mongolian Grill

There was a hose with a spray nozzle attached to the utility sink faucet that was long enough to reach below the flood rim of the sink. The hose did not have a backflow prevention device.

Galley-

The upper technical compartments of the three ice machines were soiled.

Galley-

There was some black powder in the water bath of the left Cornelius ice machine.

Galley-Dishwash

At the soiled dish drop-off station, there was no backflow prevention device connected on the overhead spray hose used by an crew member while cleaning dishes. The spray nozzle attached to the hose was getting submerged repeatedly in a plastic container full of water on the counter.

Galley-Deli - Omelette Station

There was food debris inside the waste receptacle of the handwash station indicating that it was also used for food disposal.

Galley-Bistro Aft/Port

Two carton containers with liquid eggs stored under temperature control in the upright refrigeration unit had temperatures that ranged from 46°F to 48°F. The ambient temperature of the refrigerator was 48°F. These two containers were taken out of the refrigerator to be held on time control and discarded at the end of the breakfast service.

Buffet-Forward/Port Restroom

The restroom did not have a sign advising the employees to wash their hands after using the toilet. According to the staff, this is mainly a guest restroom but is also used by the crew members working in the Lido.

Pantry-Horizon Bar

There were black particles in the water bath under the cuber panels of both ice machines. According to the staff, these ice machines were last cleaned approximately 15 days ago.

Pantry-Pool Bar Walk-In Cooler

There were five holes on the right bulkhead that exposed the insulation behind the bulkhead panels.

Pantry-Pool Bar

There were black particles in the water bath under the cuber panels of the right ice machine. There were dark residues in other water contact areas. In addition, there were dark and pink residues that appeared to be mold in water contact areas of the left ice machine. According to the staff, these ice machines were last cleaned approximately 15 days ago.

Galley-Central Galley

In upright refrigerator L7F, there were more than 50 non-UHT milk containers and yogurts stored under temperature control that had temperatures ranging from 44°F to 53°F. These products were discarded.

Galley-Aft Dishwash

During active use of the flight-type conveyor dishwash machine, there was condensation collecting on the outside of the machine above the clean end. Some of the condensate was observed running down the machine. No clean items were impacted. The deckhead vent above this area was partially blocked.

Galley-Salad/Appetizer Galley

The food contact surfaces of the buffalo chopper had rough, scratched, and scored surfaces, making cleaning difficult.

Galley-Salad/Appetizer Walk-In Cooler

There were more than 100 units of individually wrapped butter pieces in a large plastic container. These wrapped butter pieces had temperatures ranging from 58°F to 69°F and showed visible signs of temperature abuse, such as deformed shapes, and pieces stuck together. The butter pieces were discarded.

Galley-

The surfaces of the plate trolleys were rough, scratched, and scored, making clean difficult.

Galley-Trolley Wash Machine

This trolley wash machine was out of service. According to the staff, this equipment had not been used for years.

Galley-Forward Dishwash

The technical compartment of the pulper was extremely soiled with food debris. There were noticeable foul odors coming from the pulper area. This area was previously cleaned and not in use at the time of the inspection.

Galley-Pastry

The small dough mixer had dried food residue to the right of the upper plastic guard. The mixer was previously cleaned and not in use at the time of the inspection.

Galley-Pastry

The large dough mixer was soiled with food residue at its shaft and food splash zone. The mixer was previously cleaned and not in use at the time of the inspection.

Galley-Pastry

The left deck oven had two holes suggesting missing fasteners at two of the front panels. These holes were soiled with food residue. The oven was previously cleaned and not in use at the time of the inspection.

Galley-Pastry

There was food debris inside two holes at two of the front panels of the left deck oven. The oven was previously cleaned and not in use at the time of the inspection.

Pantry-Coffee Bar

There were dark and pink spots that appeared to be mold at the side of the cuber panels of the left ice machine.

Galley-Dishwash

During the active use of the flight-type conveyor dishwash machine, the final sanitizing rinse temperature was measured several times at the dish surface with a maximum temperature of 146°F.

Galley-Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 157°F while the temperature measured at the dish surface was 146°F.

Galley-

There were dark residues that appeared to be mold at the sides of the plastic panel covering the cuber panel. According to the staff, this ice machine was last cleaned approximately 15 days ago.

Buffet-Beverage Station

The technical compartment under the ice/water dispenser and the milk dispenser was extremely soiled with a dark material that appeared to be mold.

Buffet-Cold Buffet Line

There was less than 220 lux of light at the food display area of the cold buffet line.

Buffet-Cold Buffet Line

The technical compartment under the cold buffet line was extremely soiled with dust and grease.

Galley-Toilet Rooms

The 'wash hands after using the toilet' signs in the galley worker toilet rooms were not located on the bulkhead adjacent to the exit door.

Preparation Room-Decks

The decks in many of the provision rooms were soiled with dust and spilled liquids. There were also items stored on the deck in some rooms such as cases of drinking glasses, cases of coffee cups and an out of service scale, preventing cleaning of the deck.

Preparation Room-

The technical compartment of undercounter refrigerator # 397F was extremely soiled with a moist dark material that appeared to be mold.

Preparation Room-

The previously cleaned pulper was soiled with food remnants and residues. The technical compartment was soiled. This area was not in use during the inspection.

Preparation Room-Potato Preparation Room

The potato peeler next to the entrance had food residues at the edges of the opening for the chute. This peeler was previously cleaned and not in use at the time of the inspection.

Preparation Room-

The previously cleaned pupler was soiled with food remnants. This area was not in use during the inspection.

Inspection on Nov 05, 2010 | Score: 89

Children Area-Camp Carnival - Child Toilet

There was a diaper waste bin in the toilet room, but no other air-tight, washable, waste receptacle provided as required by the VSP Operations Manual section 10.2.1.1.3.

Children Area-Camp Carnival

The HB Quat spray bottle label specifically warns about severe skin and eye damage and this is used on the diaper change table. According to staff this spray bottle is filled with the diluted product and the warning label is from the concentrate liquid.

Potable Water-Potable Water Tank Cleaning and Painting

The tank records show that potable water tank #14 was cleaned, disinfected and spot painted on 26 October, 2010, but there was no indication in the record that the paint system was applied, dried, and cured according to the manufacturer's specifications.

Recreational Water Facilities-Lido Main Pool

The pool was open for use and the free chlorine residual as measured by the inspector was 0.76 ppm at the first position and 0.36 ppm in the second position. The initial check by the ship's digital colorimeter registered 1.5 ppm, but the test kit was set to a high range and the wrong test bottle was used for that. When the kit was reset to low range the reading was 0.76 ppm. The ship's color comparitor kit was used and the concentration on that kit was approximately 0.6 ppm. The pool was immediately closed, netted and batch chlorinated.

DO NOT USE (whirlpool/spa)-Lido Forward and Aft Whirlpool Spas

The whirlpool spa signs did not warn against use by particularly susceptible people, such as those who are immunocompromised. New signs with the appropriate warning were installed during the inspection.

Food Service General-Square Green Trays

In several food storage and preparation areas there were square green trays that were cracked and gouged, making cleaning difficult. In several instances, the green trays had food such as canapé stored directly on them.

Preparation Room-Deck 3 - Meat Thaw

The pulper was out of service. According to the staff, the unit would not be used in the future.

Galley-Food Service Lifts

Several of the food service lifts were soiled along the decks, door tracks, doors and buttons.

Provisions-Painted Diamond Plate Decks

The painted diamond plated decks were rough and difficult to clean. In several locations there was an accumulation of dust, food residue and grease.

Food Service General-Stainless Steel Bulkhead Panels

In several locations in provisions, pantries and galleys, the stainless steel panels were bent or separating from the bulkhead, creating gaps, seams and difficult to clean features.

Buffet-Deck 10 - Lido - Pantry No. 2 - Hot Galley

The electrical sockets (outlets) below the fire suppression system had an accumulation of old grease and food residue.

Buffet-Deck 10 - Aft Beverage Station

The juice dispensing machine had slotted fasteners near the dispensing nozzles.

Buffet-Deck 10 - Aft - Dessert Stations

Each of the three aft dessert stations displayed a decorative cake made from paper and styrofoam that was difficult to clean. The decorative cake was dusty. The display was worn and was falling apart with pieces present on and adjacent to plates of food surrounding them.

Buffet-Deck 10 - Aft - Dessert Stations

Each of the three aft dessert stations displayed a decorative cake made from paper and styrofoam that was difficult to clean. The decorative cake was dusty. The display was worn and was falling apart with pieces present on and adjacent to plates of food surrounding them.

Buffet-Deck 10 - Aft - Dessert Stations

Each of the three aft dessert stations displayed a decorative cake made from paper and styrofoam that was difficult to clean. The decorative cake was dusty. The display was worn and was falling apart with pieces present on and adjacent to plates of food surrounding them.

Preparation Room-Deck 10 - Pizzeria

The deckhead above the service side of the pizzeria was difficult to clean, due to the gaps present between the panels, which were soiled with dust debris.

Preparation Room-Deck 10 - Pizzeria

The artificial light at the service side of the pizzeria was less thant the minimum 220 lux (20 foot candles) necessary to facilitate proper food handling, cleaning and sanitizing.

Galley-Deck 10 - Dishwash

There were two aluminum tables that had paint that was chipping off, which made cleaning difficult.

Food Service General-Deep Fat Fryers

The deep fat fryers had gaps around the drain chutes.

Food Service General-Bulk Milk Dispensers

The bottom edges of the bulk milk dispensers had rust and an accumulation of dried milk.

Food Service General-Bulk Milk Dispensers

The bottom edges of the bulk milk dispensers had rust and an accumulation of dried milk.

Food Service General-Grooved Griddles and Hot Plates

The leading edge of the grooved grills and hot plates were encrusted with grease and food residue. The grease chutes also had large deposits of grease and food residue.

Food Service General-Ventilation Hoods

Several ventilation hoods were encrusted old deposits of grease, especially along the sides and louvers.

Galley-Deck 8 - Warewashing

The atmospheric vacuum breaker was leaking.

Galley-Main Galley - Pot Wash and Aft Lido Beverage Station

There were ten live cockroaches observed (nymhs and adults) behind the garbage cans near the soiled landing table of the pot wash station. There were two fruit flies observed in the technical compartment of ice/water machine at the Aft Lido Beverage Station.

Galley-Deck 8 - Center - Soup Station

Condensate was observed above the three tilting kettles. The area was in operation, but food was not impacted.

Dining Room-Deck 3 - Beverage Station

The stainless steel beverage counter was not sealed to the bulkhead.

Bar-Deck 9 - Casino Bar

The liquor display was not easily movable for cleaning. The counter space behind and under the display was lightly soiled with dust.

Bar-Deck 9 - Casino Bar

The liquor display was not easily movable for cleaning. The counter space behind and under the display was lightly soiled with dust.

Bar-Deck 9 - Casino Bar

There were two boxes of fresh cut flowers stored in the pantry refrigerator, directly above unopened beverage bottles and cans.

Food Service General-Beer Taps

The beer taps were out of service. According to the staff, the taps will not be used in the future.

Bar-Deck 8 - Spirit Service Bar

The drain and service counter below the beer taps was lightly soiled with dust and debris.

Bar-Deck 8 - Spirit Service Bar

The ice blender (ice blending station) had slotted fasteners inside the ice container. Two of the fasteners were corroded.

Bar-Deck 7 - Lobby

The counter behind the liquor display was lightly soiled with dust.

Inspection on Apr 02, 2010 | Score: 90

Recreational Water Facilities-Crew Pool

There was no anti-entrapment drain cover for the pool.

DO NOT USE (whirlpool/spa)-Deck 9 Forward Whirlpool Machinery Room

There was a threaded hose connection on the potable water line with no backflow prevention device.

Potable Water-Potable Water Hoses

The potable water hoses were labeled "potable water only" at only one connecting end at the portside bunker station #2 and at the starboard potable water hose locker inside fan room 301.

Potable Water-Engine Room

The chlorine injection points for the bunkering stations were less than 3 meters from the sample cocks.

Pantry-Verandah Deck Forward and Main Deck Aft Pantries

The refrigeration units inside these areas had not been in use for years.

Pantry-Empress Forward Pantry

There was exposed insulation around the pipe penetration in the deckhead above the ice machine.

Ventilation-Portside Verandah Deck Air Handling Unit

The condensate drain pan and collection systems were not accessible for inspection.

Bar-Starboard Pool Bar Forward

The insulation inside the technical compartment under the beer cooler was soiled.

Bar-Starboard Pool Bar Forward

The blades and cover on the deckhead fan were dusty and rusted.

Bar-Cafe on the Way

There was an opening in the left side of the technical compartment under the display case.

Preparation Room-Potato Room

There were a few small flies on a trolley with raw potatoes.

Preparation Room-Potato Room

The slicer blades were clean but not stored covered or protected.

Provisions-Dry Stores Room 2

There were opened packages of food that were not properly sealed.

Provisions-Dry Stores Room 2

There were packages of food in a soiled container that were returned from the sushi area. This was corrected.

Food Service General-

The grill drip pan housings had gaps that made cleaning difficult. The drip pan housing for the hot plate cooking stations were shallow and long, making cleaning difficult.

Food Service General-

The decks throughout had recessed grout.

Buffet-Worker Side of Station

There was excessive sealant on the outer surfaces of the hot hold cabinets.

Buffet-Worker Side of Station

There were two old utility connections still attached to the deck between the ovens that made cleaning difficult.

Buffet-

The deck under the beverage station was soiled.

Buffet-

The technical space under the beverage station was soiled.

Buffet-Worker Side of Service Station

The areas around the gaps in the grill drip pan housing were soiled.

Buffet-

The front edge of the sneeze shield at the new cold station was chipped.

Food Service General-

There were numerous areas in the crew and passenger buffet area that did not have side shields where consumers line up within one meter of the foods on display.

Buffet-

The drain line for the new cold station was not directed to the scupper.

Buffet-Soiled Drop-off Area

The deck was soiled under the pulper station.

Galley-

The backflow prevention device for the combination oven was partially painted and it was not clear if it was the correct device for continuous pressure applications.

Galley-

The grill drip pan housings were soiled around the gaps.

Buffet-Officer

The deck under the buffet and beverage stations were soiled.

Galley-Officer

The deck/bulkhead juncture was not coved at the beverage station.

Buffet-Staff

The deck was not coved at the beverage/buffet station.

Buffet-Staff

The deck was soiled under the beverage station.

Dining Room-Pride

There was a missing profile strip on the port side of the port waiter station near the entrance to the galley. There was a gap between the stainless steel surface and the marble on the port side of this station.

Dining Room-Pride

There were wet cloths (napkins) on the waiter stations with racks of wet, cleaned silverware. It appeared as if these cloths were used to dry the silverware prior to placing them in plastic dispensing containers.

Dining Room-Pride

A few of the pieces of silverware in the racks were soiled and staged as clean.

Dining Room-Pride

Bottles of oil and vinegar (for salads) were staged on the soiled side of the waiter station.

Dining Room-Pride

Clean tableware and utensils were staged on the soiled side of the waiter station.

Dining Room-Pride

There were gaps and difficult to clean areas under the small buffet stations.

Galley-Menu Locker

The deck was soiled.

Galley-

The time as a public health control plan showed foods going into overnight storage after placement in time control back-up holding units.

Galley-

The cooling logs showed potentially hazardous foods that had been placed in the cooling process at 3 a.m. at 160°F. There were no temperature entries in the log after the initial temperature. The pans of food were still in the blast chiller at 10:30 a.m.

Galley-

A pan of veal glaze was measured at 60°F and a pan of lobster stock was measured at 50°F in the blast chiller. These foods had been in the blast chiller for more than 7 hours. These foods were discarded.

Galley-

There was a pan of chili con carne that was in the blast chiller but was not in the cooling log.

Galley-

On 3/31 and 4/1, hot potentially hazardous foods were recorded in the cooling log but the only temperature check that was recorded was a 4-hour one. According to the log, the foods were below 41° F during the 4-hour temperature check. The foods for 4/1 were still on the vessel.

Galley-Aft Hot Line

The deck was rough under the cooking equipment.

Galley-Aft Hot Line

The technical compartment of the broilers was soiled with grease.

Room Service-

The time as a public health control plan showed foods going into overnight storage after placement in time control back-up holding units.

Pantry-Pinnacle

The deck was soiled behind the ice machine.