Inspection on Feb 01, 2015 | Score: 100

Medical-Crew Acute Gastroenteritis (AGE) Reporting

A hotel steward experienced AGE symptoms with an onset on 5 January at 1200 and reported to the medical center on 6 January at 1528. Although the food employee did not work while symptomatic, he reported meals and activities in crew areas during that time. A disciplinary and counseling action was on file for this employee.

Other-Engine Changing Room

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

Other-Engine Changing Room

The food splash zone of the espresso machine was soiled with old coffee residues.

Other-Engine Changing Room

The ice dispenser was heavily soiled all around the ice dispensing surfaces with a brown material that appeared to be mold.

Recreational Water Facilities-Forward & Mid Pools

These pools had spray features that made them interactive RWFs. The turnover rates were 6 hours for each pool. The sprays were not operating and staff stated they were not being used. The review of the charts found that the pools were chlorinated consistently above 2.0 ppm. The cruise line compiled a list of all decorative features associated with pools on all their vessels. Carnival is considering submitting a variance request.

Pantry-Deck 4 Midship

The wash temperature of the in-use undercounter warewasher was 125-139°F on consecutive checks. The machine was stopped to be inspected by staff.

Pantry-Deck 4 Midship

The final rinse temperature of the in-use undercounter warewasher was 144-154°F on consecutive checks. The machine was stopped to be inspected by staff.

Pantry-Deck 4 Midship

Water was pooled behind, under, and in front of the undercounter warewasher. In front of the warewasher, there was a clean storage rack with cleaned and sanitized utensils that could get impacted from splash.

Pantry-Odyssey Bar

In the upper compartments of both ice machines, there was brown material that appeared to be mold behind the cuber panels.

Dining Room-Main - Wine Cellar Corridor

Wine bottles, water bottles, soda cans, and candy to be distributed to guest cabins for embarkation were stored on the deck.

Dining Room-Main - Waiter Stands

There were some of the permanently fixed waiter stands (cabinet below and black stone top) installed throughout the dining room near bulkheads where only carpet surrounded the stand. There were also fixed circular waiter stands in the middle of the lower dining room that were also surrounded by carpet. The carpet in front of these waiter stations were not soiled and in good condition.

Galley-Port Ice Machine

The white deflector panel on the left ice cuber had a hair on the exterior side.

Galley-Appetizer

Food debris was present on the previously cleaned food contact surface of the salad drying spinner.

Galley-Mechanical Pot Wash Machine

Condensation was accumulating on the deckhead and bulkhead above and around the soiled and clean storage sides. It appeared that the exhaust vents in the pot wash machine canopy were not fully opened.

Galley-Port Dishwash Machine

Condensation was accumulating on the deckhead and bulkhead outside the canopy of the in-use dishwash machine. Crew working in the area were seen wiping condensation from the deckhead and bulkheads multiple times during the inspection. Condensation was also accumulating around the exhaust vents above the clean starboard storage area. No clean equipment was impacted.

Galley-Starboard Warewash

Two trolleys of clean plates and one trolley of clean plastic plate covers were stored wet and not properly air dried.

Galley-Bakery/Pastry

The cloth-like gasket around the interior side of the tempered glass on the top oven compartment was loose and frayed in several locations.

Galley-Bakery/Pastry

The electrical line to the ice cream machine was soiled with a sticky residue.

Galley-Hot Galley

One corner on both the port flat and grooved grills was missing a cap that exposed a difficult to clean void space.

Galley-Hot Galley

The exposed void spaces on the corners of the port flat and grooved grills were heavily soiled with grease and food debris.

Galley-Assistant Food & Beverage Office

A difficult to clean fabric curtain was installed in the doorway to the office. This was immediately removed.

Galley-Pot Wash

The wash compartment of the three compartment sink had a small amount of soap bubbles present only in the corners.

Buffet-Beverage Station

A black piece of debris was present in the ice compartment of the counter ice machine.

Buffet-Beverage Station

Water was leaking from the combined drain pipe from the relief vents of the backflow prevention devices for the ice machine and juice machine. This indicated a possible device failure.

Galley-Room Service

The light intensity behind and around the coffee machines was less than 110 lux.

Buffet-Lido Aft Starboard Beverage Station

Water was leaking from the combined drain pipe from the relief vents of the backflow prevention devices for the ice machine and juice machine. This indicated a possible device failure.

Buffet-Lido Midship Starboard Coffee Station

The light intensity on the side of the self-service coffee station closest to the beverage station was less than 220 lux

Galley-Steakhouse

The exit door to the open deck had a gap on the bottom.

Galley-Off The Grill

The trays of burger garnishes that included cut lettuce in the undercounter refrigeration unit on time control only had one discard label. Each tray was not labeled with a discard time and the outlet was open for more than 4 hours.

Galley-Off The Grill

Cooking temperatures of the hamburgers were not being monitored by staff. During the inspection several burgers were taken off the grill and not checked for a final cooking temperature before serving to consumers. All hamburgers were fully cooked per staff. The employee cooking the hamburgers did not have a tip-sensitive thermometer to verify the final cooking temperatures. The supervisor for the area had the tip-sensitive thermometer but he was not in the outlet during the inspection until he was called by staff. The final cooking temperatures of the hamburgers were checked by the inspector and all were above 155°F.

Food Service General-Portable Sneeze Shields

The portable sneeze shields used by the ship in several food outlets (e.g. lido, crew mess, staff mess) had two large slotted fasteners on the base support. The crevice of each fastener was difficult to clean.

Food Service General-Portable Sneeze Shields

The portable sneeze shields used by the ship in several food outlets (e.g. lido, crew mess, staff mess) had two large slotted fasteners on the base support. Most of the crevices of the slotted fasteners were soiled with food debris.

Inspection on Aug 16, 2014 | Score: 100

Dining Room-Bacchus - Port and Starboard Pantries

The artificial light level behind the ice machines in both port and starboard dining room pantries was 35-50 lux.

Dining Room-Bacchus - Portside/Aft Waiter Station

The artificial light level at the clean counter where glasses and dishes were stored was below 220 lux, and could not be raised. Staff installed a new light fixture during the inspection and corrected this violation.

Dining Room-Bacchus - Portside/Aft Waiter Station

There was a significant gap at the deckhead where a light fixture did not fit tightly into the hole cut in that panel for the light. Staff corrected this finding during the inspection.

Dining Room-Bacchus - Portside Midship Stations

There was a heavy accumulation of dust debris in the open seams between deckhead panels on the portside waiter station sections near the middle of the dining room.

Galley-Main Galley - Egg Station Service Line

Two staff responsible for carrying the tip-sensitive thermometers and making the cooking temperature tests of foods in preparation were asked about the cooking temperature required of shell eggs being cooked on the line in response to consumer orders and prepared for immediate service. Both stated the cooking temperature should be 140 °F. The staff were immediately re-trained on the minimum temperature required.

Galley-Main Galley - Cold Pantry

One live fruit fly was observed on the deckhead above the overshelf where clean plate covers were stacked.

Provisions-Fish Thaw Room and Dairy Walk-in Refrigerator

There was condensate dripping from the deckhead in the forward section of the fish walk-in thawing refrigerator. None of the foods in the racks stored below were impacted, but water was noted pooling on the deck below. Additionally, there was a smaller section of condensate dripping to the deck in the starboard side of the dairy walk-in refrigerator from the deck above.

Room Service-Deck 6 Room Service Pantry

The in-use #15 ice machine was opened for inspection and there was a black granular debris accumulation in the water baths below both of the cuber panels.

Bar-Steakhouse Bar

The power cables to the back bar counter-mounted ice/water dispenser and cappuccino machines were draped and coiled on the countertop, making cleaning below difficult.

Bar-Steakhouse Bar

There was a missing deckhead panel over the handwash station in the starboard corner of the bar, leaving a large open void. Staff repaired this condition during the inspection.

Galley-Lido Galley - Ice Machine

The in-use ice machine had a heavy mold accumulation visible on the underside of the left cuber panel upper cuber plastic panel for the waterfall. This area was was not easy to access and clean, but staff were working on a solution using a steam wand with an extended section and curved tip. To access otherwise meant removal of the entire cuber panel.

Galley-Fwd Deck 6 & 7 Ice Stations

Black sediment was observed in the left water return baths of ice machines 4811.064.001 and 4811.074.001 in the deck 6 and 7 forward midship ice station pantries.

Inspection on Jan 26, 2014 | Score: 97

Dining Room-Pantry # 2.1.03

The soap dispenser of the handwashing station had no soap, only water and soapy bubbles. The staff instructed the food employees in the area to add soap to the dispenser.

Food Service General-Cleaning Materials Lockers

The lockers for cleaning materials in the food areas were not labeled 'CLEANING MATERIALS ONLY.' They were all labeled with a similar wording.

Buffet-Decks

There were broken tiles and recessed and missing grout. These deck conditions allowed for pooled water between tiles. This was observed at several buffet lines, including rotisserie, deli, pizzeria, and grills.

Buffet-Deli

Both previously cleaned food slicers had a slight build-up of food residue under the slicers' backplates next to the exit paths of the food from the slicers' blades.

Buffet-Aft/Port Beverage Station

The dispensing ports of the juice dispenser had old juice residue. This machine was not in use. The staff instructed the food employees in the area to clean the machine.

Buffet-Salad Bar

Three plates that were out for self-service were soiled with food remnants. The plates were sent to the scullery.

Galley-Pizzeria

There was no waste receptacle for the handwashing station at the entrance of the galley. This was corrected.

Galley-Port Grill

The light intensity to the left of the front-loading warewasher was less than 110 lux.

Other-Port & Starboard Pool Deck Ice Cream Stations

The light intensity at the self-service ice cream machines was not 220 lux. This was corrected.

Galley-Starboard Grill

The light intensity behind the front-loading warewasher was less than 110 lux.

Galley-Pastry

There was heavy condensation on the deckhead over the deck-mounted oven. The condensation appeared to be partly due to insufficient ventilation.

Galley-Pastry

The deckhead over the deck-mounted oven was soiled with grease deposits. It also had several areas with signs of corrosion.

Galley-Pastry

The top panel of the deck-mounted oven had several areas with signs of corrosion.

Galley-Pastry

The top panel of the deck-mounted oven was soiled with old grease accumulations.

Galley-Hot Section

There were some broken tiles and recessed and missing grout. These deck conditions allowed for pooled water between tiles.

Galley-Cold Section

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

Galley-Appetizer Pantry

Staff stated that the Meiko vegetable washing machine had not been used in a very long time and was not needed for the operation. They stated that the small vegetable washing machine was the only one used.

Buffet-Crew Mess

The deck behind and around the soda vending machine was soiled with dust and other debris.

Buffet-Crew Mess

The lower compartment of the soda vending machine was heavily soiled with dust. This was corrected.

Buffet-Consumer Advisory

There was cold smoked salmon on the buffet lines of the senior officers mess, petty officers mess, and crew mess. There was a posted consumer advisory at each buffet line, but were not specific to the cold smoked fish.

Preparation Room-Vegetable Walk-In Cooler

There was a large lexan box of cut cabbage prepared on 25 January. The cooling log documented an initial temperature of 50°F at 01:40 when it started to cool down, but no other information was recorded afterwards.

Provisions-Deck A

Five stacks of clean plates were transported in a trolley from the crew galley to the main galley. The plates were not covered or inverted.

Provisions-Deck A

A food employee was transporting on a trolley a large lexan box of broccoli, cut onion, and cucumber. The lexan box was uncovered exposing the food.

Bar-Coffee Shop

The time control plan for the food display was not posted. It was found inside a cabinet in a clipboard along with a number of other documents.

Other-Formalities

The deck under both wheel-mounted self-service candy displays was soiled with food remnants and dust. Also, there was no coving at the deck/bulkhead junctures behind the displays.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

A nonfood employee had an onset of AGE symptoms on 16 January at 03:00. The employee reported three episodes of vomiting and no other symptoms. This employee was recorded as a reportable case on the AGE log. According to the medical staff, they made this case reportable case as a precaution and because the amount of vomiting was above normal. The employee was isolated for 24 hours.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The medical staff did not understand the new case definition for AGE. For example, during the cruise from 12-18 January, the medical staff recorded a nonfood employee as a reportable case because they had three episodes of vomiting and found this to be above normal.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

A food employee had an onset of AGE symptoms on 24 December at 15:58. The employee reported two episodes of diarrhea along with stomach cramps. The employee was recorded as a nonreportable case on the AGE log. The underlying illness column stated 'nil of note'. The medical notes in the electronic database system indicated 'patient stated symptoms were due to changing their diet', but there were no other notes and the medical staff was not sure if these symptoms were above normal or not.

Medical-Crew Isolation

A food employee had an onset of AGE symptoms on 24 December at 15:58. The employee reported two episodes of diarrhea along with stomach cramps. It was unknown if these symptoms were above normal. This individual was only isolated for 24 hours. According to their work record, this person worked from 20:33 on 25 December until 00:15 on 26 December and on and off from 09:42 to 23:48 that same day.

Other-Engine Changing Room

There was an open gallon container of milk in the upright refrigerator. There was no discard label on the container and it was unknown when the milk was opened. Only a small amount of milk was missing from the container.

Other-Toilet Room at Engine Changing Room

There were no paper towels or tissues available to prevent persons exiting the toilet room from touching the door handle with bare hands.

Other-Deck A Loading Zone

There were approximately 30 soiled large gray food plastic containers stored upright on the deck next to and against a pallet of bottled water and underneath a black water pipe. Also, there were seven soiled large gray food plastic containers stored upright on a luggage trolley and next to several red loading pallets with soiled yellow straps holding the pallets together. According to the food manager, these bins were from the main galley and stored in this area until they could be washed.

Recreational Water Facilities-Wading Pool

There were two gravity drain covers greater than three feet apart in the bottom of this pool and no alarm was installed. The covers were not certified for antientrapment. According to documentation provided by the staff, they ordered new drain covers, but were provided the wrong drain covers by the vendor. Staff stated that new drain covers that meet the antientrapment requirements were ordered again and will be provided by the vendor as soon as possible. The pool was not in operation during the inspection.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The step down procedures for the Food Operations Manager in the OPRP stated 'discontinue the usage of 1000 ppm of bleach and revert to 50-200 ppm of bleach as per standard operating procedures.' This specifically applied to food contact surfaces.

Other-Deck A Loading Area

The food manager of this area allowed that approximately 30 soiled large gray food plastic containers were stored upright on the deck next to and against a pallet of bottled water and underneath a black water pipe. Also, he allowed that seven soiled large gray food plastic containers were stored upright on a luggage trolley and next to several red loading pallets with soiled yellow straps holding the pallets together. According to him, these bins were from the main galley and stored in this area until they could be washed.

Potable Water-Records

The potable and recreational water records were expertly maintained.

Other-Deck A loading Zone

There were approximately 30 soiled large gray plastic containers stored upright on the deck next to and against a pallet of bottled water.

Inspection on Jun 22, 2013 | Score: 90

Bar-Serenity

The rim around the ice container connected to the blender was cracked.

Galley-Warewashing

Most of the final rinse spray nozzles of the in-use conveyor warewash machine did not have an effective spray pattern.

Buffet-Taste of Nation

The time control plan stated refrigerator #170 was on time control, but the unit was not labeled for time control. There was a large bag of cheddar cheese stored in this refrigerator, but it was not labeled or identified to indicate when to discard the bag. According to the time control plan, this outlet was open for more than four hours and the bag of cheese should have been labeled with the discard time.

Buffet-Taste of Nation

The upright refrigerator #171 was labeled for time control, but all of the potentially hazardous ready to eat food had seven day discard labels. This refrigerator was not on the time control plan. According to staff, this refrigerator was on temperature control and the inspector verified the foods were at the proper temperature.

Galley-Warewashing

The handwashing station at the soiled end of the conveyor warewash machine was soiled with food debris throughout the entire sink basin and faucet. Also, there was a rack of soiled glasses placed partially over the handwashing sink. When the inspector returned to this area, there was a soiled utensil rack filled with soiled utensils stored on the sink basin blocking access to the faucet and another rack of soiled glasses placed partially over the handwashing sink.

Galley-Warewashing

Only two of the six upper final rinse spray nozzles for the in-use glasswash machine did not have an effective spray pattern. Workers continued to use the glasswash machine even though the inspector stated to shut it down for repair and a repair man was trying to work on the machine.

Galley-Warewashing

Workers continued to run the glasswash machine even when the inspector told them to shut the machine down for repair and a repair man was trying to work on the machine. Only two of the six upper final rinse spray nozzles in the glasswash machine had an effective spray pattern.

Galley-Omelet Station

The undercounter refrigerator #503 was on time control and had one large pan of raw eggs in individual cups, one container of cooked chopped ham and one container of frozen egg product that were not labeled with a discard time or otherwise identified to indicated when to discard the food. The chef told the inspector the outlet was only open for four hours or less, but the time control plan indicated the outlet was open for more than four hours. When the inspector went back to the outlet, staff were making new discard labels for these food items. The new discard labels for the pan of raw eggs stated the set-up time was 8:15 a.m., but this time did not match the time control plan.

Galley-Omelete Station

The undercounter refrigerator #503 was on time control and had one large pan of raw eggs in individual cups, one container of cooked chopped ham and one container of frozen egg product that were not labeled with a discard time. The chef told the inspector this outlet was only open for four hours, but the time control plan indicated the outlet was open for more than four hours. When the inspector went back into the outlet, staff were making new discard labels for these food items. The new discard labels for the pan of raw eggs stated the set-up time was 8:15 a.m., but this time did not match the time control plan.

Galley-Omelete Station

One pan of raw eggs in individual containers was stored above one container of cooked ham.

Bar-Lido Coffee Bar

There was less than 50 ppm of chlorine solution in both of the sanitizing buckets.

Food Service General-Lido Breakfast Time Control Plans

The time control plans stated the food at the breakfast outlets should be discarded at the end of the service periods instead of indicating specific discard times. All the foods were labeled with a four hour discard label.

Food Service General-Lido Beverage Station Time Control Plans

The time control plans for the milk and cream were not posted at all of the beverage stations.

Food Service General-Lido Breakfast Time Control Plans

The discard times on the time control plans were very difficult to determine for each port.

Galley-Port Glasswash Machine

Part of the conveyor speed was missing from the data plate and not all of the information was readable.

Room Service-Time Control Plan

The time control plan stated Alto Sham #11 was on time control, but this unit was not labeled for time control.

Galley-Pot Wash Machine

There were two small rectangular hotel pans coming through the in-use conveyor warewash machine that were filled with water and did not receive the final sanitizing rinse. The pans were taken back to be washed and sanitized. The inspector returned to this area and seven small rectangular hotel pans and four large hotel pans were coming through the final rinse compartment of the machine and were filled with water.

Galley-Pot Wash Machine

There were two small rectangular hotel pans coming through the conveyor warewash machine that were filled with water and did not receive the final sanitizing rinse. The inspector told the person in charge of the area about the pans and advised them how to reload the machine and correct the problem. When the inspector returned to this area, there were seven small rectangular hotel pans and four large hotel pans coming through the final rinse compartment of the machine and they were all filled with water.

Galley-Pot Wash Machine

The data plate indicated a final rinse pressure between 15 and 25 psi. When the inspector asked where the final rinse pressure gauge was, the person in charge stated this machine had a pumped final rinse and that the label was placed on the machine so the staff would learn the 2011 VSP Operations Manual.

Galley-Pot Wash Machine

The data plate for this machine indicated a final rinse pressure between 15 and 25 psi. When the inspector asked where the final rinse pressure gauge was, the person in charge stated this machine had a pumped final rinse and that the label was placed on the machine so the staff would learn the 2011 VSP Operations Manual.

Galley-Port Service Pantry

The technician who opened the ice machine for the inspector dumped ice and rinsed out his work rag in the handwashing sink.

Dining Room-Main Waiter Stations

The light intensity was not able to be raised to at least 220 lux over the small round waiter stations. The larger waiter stations on the outsides of the dining room had the correct light intensity and lights had been added to these areas since the last inspection.

Galley-Center

The light intensity was less than 110 lux behind the counter-mounted milk stations and to the right of the ice machine.

Galley-Pizzeria Pantry

The light intensity was less than 110 lux to the left of the rack type warewash machine.

Galley-Center

The light intensity was less than 110 lux behind the ice machine and less than 220 lux at the handwashing station to the left of the ice machine behind the continental buffet line.

Dining Room-Starboard and Port Pantries

The light intensity was less than 110 lux behind and around the decaf coffee machines and the milk/creamer machines.

Dining Room-Starboard and Port Pantries

The time control plans for the hot food for the salad appetizer brunch indicated the cooked food was placed on hot holding using time control units, but there were no time control units listed on the plan or labeled in these areas. According to staff, they do not place the cooked food on hot hold using time control. Also, these plans indicated bain maries #26-28 were on time control, but the units were actually soup kettles. The soup kettles were labeled for time control.

Potable Water-Cross-Connection Control

There was a non-vented Watts 007 model double check valve installed on the reverse osmosis recirculation line.

Potable Water-Cross-Connection Control

There was a backflow prevention device on the hose connected to the deck wash tap in the deck 8 forward spa whirlpool mechanical room, but it was not a continuous pressure-type device. There was a spray valve attached to the end of the hose.

Medical-Crew Contacts

The medical staff recorded the interview information for a cabin mate of a crew member who had acute gastroenteritis (AGE), but there was nothing in writing about any other close contacts this crew member may have had.

Galley-Hot Galley Time Control

There were large hotel pans containing cooked corn, cooked broccoli, and cooked pasta set on counters beside the range for re-heating prior to transfer on the crew buffet line. The pans on time control were labeled with discard times, but the time control plan for hot foods did not list pans of food on counters as being held on time control.

Galley-Pot Wash

The in-use pot wash machine registered a wash gauge temperature of 165°F, but the water temperature measured manually by the inspector was only 154°F.

Food Service General-Bars

The bars did not have a time control plan for the pina colada drink mixes. The working containers were all labeled with a four hour discard time. It was not clear if the pina colada mix was potentially hazardous based on the ingredients and there was no documentation available during the inspection to confirm whether this product was potentially hazardous.

Galley-Hot Galley

The exterior top surface of some of the hot coil heaters on the service line had dust and dirt residue.

Inspection on Oct 24, 2012 | Score: 96

Potable Water-Microbiologic Monitoring

Over the last 6 months, the bridge/captain's pantry was used 4 times as one of the sample points for the monthly e-coli testing of the potable water system.

Potable Water-Tank Maintenance

Since the last inspection, several of the potable water tanks had been disinfected following entry for routine maintenance and inspection. The vessel used the alternative method of disinfection of wetting the walls with at least 200 ppm chlorine for 2 hours. The documentation for tanks 5P, 5S, and 2S indicated a contact time of between 25 and 50 minutes. Also, only '

Pantry-Deck 4 Aft Pantry

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

Other-Formalities Shop

Unopened bags of candy for the bulk self-service dispensers were in a drawer with non-food items.

Bar-Deck 2 Coffee Shop

The light intensity was less than 110 lux behind and to the right of the espresso machine across from the pastry display.

Bar-Deck 2 Coffee Shop

In the technical compartment below the dipper well, the drain line for the ice cream freezer was not directed to the drain.

Food Service General-WMF Coffee Machines

There were slotted fasteners in the splash zones of the WMF coffee machines. The staff stated that there were 10 similar WMF coffee machines on the ship.

Buffet-Lido Port/Forward Waiter Station

There were soiled plates, napkins, and food debris on the clean side of the waiter station along with a clean pepper shaker. This was corrected.

Buffet-Lido Port/Forward Grill

The stacks of plates out for self-service use were not protected or inverted. This was corrected.

Pantry-Serenity

A ladder was stored against the right side of the ice machine. This was corrected.

Other-Lido Ice Cream Parlor

The casters of the transportation trolleys stored in this area were rusty, making cleaning difficult.

Other-Lido Ice Cream Parlor

The wheels of the transportation trolleys stored in this area were soiled with hairs and dust.

Buffet-Lido Deli

There was grease residue and stains on the deckhead above the panini grills. There was no exhaust hood above the grills.

Galley-Food Worker's Men Toilet Room

The toilet did not flush.

Galley-Beverage Station

The temperature of the bulk milk container inside the milk dispenser was 45°F - 46°F. The milk was discarded.

Galley-Beverage Station

The ambient temperature of the refrigeration dispensing unit holding the bulk milk container was 45°F - 46°F. The unit was placed out of service.

Dining Room-Consumer Advisory

The dinner menu had a consumer advisory, but there was no asterisk at the beef carpaccio.

Dining Room-Lighting

The light intensity of some waiter stations could not be raised to 220 lux.

Pantry-Dining Room

In the port and starboard pantries, there were slotted fasteners in the splash zones of the coffee containers/dispensers.

Galley-Vegetable Washer

The vegetable washer had been out of service for months. The staff explained that there was no water connection possible for the unit and its removal is programmed for the next dry dock in 2014.

Galley-Lighting

The light intensity was less than 110 lux behind and around the ice machine located in front of the appetizer pantry.

Galley-Port/Forward Hot Section

Blast chiller 4811.011.060 had been out of service since 30 September. Staff explained they are waiting for spare parts.

Galley-Pastry Walk-In Cooler

There was water from condensation pooled inside the deckhead light fixture at the left back corner.

Galley-Pastry

Blast chiller 4811.011.085 had been out of service since 30 September. Staff explained they are waiting for spare parts.

Room Service-

There were slotted fasteners in the splash zone of the two coffee containers/dispensers.

Galley-Dishwash

The final rinse temperature of the in-use port flight-type dishwasher was measured at the dish surface at 154°F, 155°F, and 158°F on three consecutive attempts with the staff and inspector's thermometers.

Galley-Dishwash

The final rinse temperature of the in-use port flight-type dishwasher was continuously fluctuating while not reaching sanitation temperatures on a consistent manner. Three nozzles of the upper final sanitizing spray arm were not spraying effectively. Also, some nozzles of the upper wash arm were clogged, creating a gush of water from the side of the arm. The staff cleared all nozzles during the inspection.

Provisions-Fruit Walk-In Cooler

A few boxes of pasta were wet from condensate dripping from the deckhead. Also, the top of a box of grapefruit was wet but no dripping from the deckhead was observed at that location.

Provisions-Beer Walk-In Cooler

An empty bottle of detergent was on top of a case of beer. This was corrected.

Buffet-Captain's Mess

There were no serving utensils for seven bowls of vegetables. No one was using the mess, but staff stated it was open for service.

Inspection on Mar 01, 2012 | Score: 97

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log was not in the format and exact order specified in Annex 13.2.2 of the 2011 VSP Operations Manual. In addition, the electronic database for collecting AGE case information used the previous VSP definition for an AGE illness case and did not consider diarrhea above what was normal for the individual. Therefore, a patient with underlying medical conditions could be incorrectly reported as an AGE case.

Recreational Water Facilities-Fecal/Vomit Accident Log

The records for the fecal accident on 27 December 2011 did not indicate whether the stool was loose or formed.

Recreational Water Facilities-Water Chemistry Monitoring

Alkalinity, combined chlorine, and clarity were not monitored. In addition, there was no test kit for measuring alkalinity and no reagents for measuring total chlorine. Staff provided documentation that a new test kit and reagents had been ordered.

Housekeeping-Crew and Passenger Public Toilet Rooms

There were no signs at the handwashing stations advising users to wash their hands.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to inform the passengers and crew of an outbreak. There were letters for passengers embarking after an outbreak, but no procedures for how the letter would be distributed. There were no procedures for returning the vessel to normal operations after an outbreak. In addition, the disinfectant in the OPRP was Tor HB but according to the staff, HB Quat was used.

Potable Water-Distillate and Permeate Water Lines

Not all of the production lines were striped blue/gray/blue up to the point of halogen injection. Staff stated that the striping was ongoing.

Potable Water-Tank Maintenance

The records for two potable water tanks indicated that they had paint touchups since the 4 October 2011 inspection. The temperatures of the tanks were each 85°F when the paint was applied, but no time for drying was recorded. According to the manufacturer's recommendations, the paint was required to dry for 1.5 hours at 85 °F.

Recreational Water Facilities-Automated Monitoring

There were no chart recorders installed for automated monitoring. There were sampling probes and analyzers, but the samples lines were after the compensation tanks. According to the staff, all of the equipment was on board and would be installed during the next month.

Recreational Water Facilities-Safety Signs

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

Recreational Water Facilities-Antientrapment Protection

The aft, midship, and forward swimming pools had gravity channel drains. The channel drains were unblockable, but they were not certified for antihair entrapment or antidigit entrapment and there were no alarms installed for draining. The children's pool had dual gravity drains. The drain covers were not certified for antientrapment and there were no alarms installed for draining.

Recreational Water Facilities-Depth Markers

The depth markers at the forward and midship swimming pools were in feet only. The depth markers at the midship pool were not visible from in the pool.

Recreational Water Facilities-Sand Filter Housings

The sand was changed during the December 2011 dry dock, but the cleaning, rinsing, and disinfection of the filter housings was not recorded. According to the staff, the housings were cleaned, rinsed, and disinfected.

Recreational Water Facilities-Hair and Lint Strainer Housings

The records indicated that the hair and lint strainers were cleaned, rinsed, and disinfected, but the cleaning, rinsing, and disinfection of the housings was not included. According to the staff, the housings were cleaned, rinsed, and disinfected.

Other-Engine Changing Room

There was a small pantry area at one end of this room. An open box of apples was on a shelf below the coffee machine and a box of pears was in the upright reach in refrigerator. All of the pieces of fruit still had the distributor's stickers affixed and it was not clear if the fruit had been rinsed. In addition, there were no tongs for serving the apples. A box of oranges was stored on the deck under a bench next to the pantry area. The box was moved, and the bottom of the box and the deck were wet.

Bar-Port Pool

The handwashing station was blocked by a garbage can. The can was moved. In addition, a small bucket of water was on the edge of the handwashing sink. The bucket was moved.

Bar-Port Pool

The deck was soiled between undercounter technical compartment 4811.095.526 and the sliding door.

Preparation Room-Meat Thaw Room

Two bins of wrapped ground beef were stored above several bins of wrapped sirloin steaks and wrapped whole beef steak.

Provisions-Meat Freezer

Liquid was dripping from the deckhead-mounted light fixture next to the compressor unit on the starboard side to boxes of frozen hot dogs stored on the shelving unit below. There was some accumulation of ice on the boxes on the edges of the shelves. The boxes were moved.

Buffet-Lido Starboard Beverage Station

The outside of the WMF hot chocolate machine had cracks and crevices.

Buffet-Lido Starboard Midship Beverage Station

The outside of the WMF hot chocolate machine up until the metal panel of the machine was heavily soiled with dirt, dust, and food debris.

Buffet-Lido Midship Dessert Counter

There was no serving utensil for a pan of apple coronets.

Food Service General-Lido Port and Starboard

The time control plans listed the set-up time at 11:00 am and the discard time at 3:30 pm for hot and cold foods served during the embarkation lunch service period. The plan did not indicate that food items on time control longer than 4 hours must be labeled with a discard time, and the food items were not labeled.

Galley-

There was excess condensation on the deckhead above and bulkhead behind the combination oven at the entrance to the galley from the rotisserie buffet. The condensation was not dripping and no food items were impacted.

Food Service General-Tip-sensitive Temperature-measuring Devices (TMDs)

Not all cooks who measured thin foods had tip-sensitive TMDs.

Galley-Warewash Area

The temperature of the in-use conveyor glasswash machine measured 162°F by the inspector's thermometer when placed through the entire warewash cycle, but the temperature measured 168°F in the wash compartment of the machine. Three thermolabel stickers placed on the top final rinse spray arm and side spray arms did not reach 180°F during any time of the warewash cycle. The inspector used a thermocouple on the final spray rinse and did not get above 172°F from the side spray arms. The inspector did get 181°F for approximately one second from the top spray arm, but this temperature was not reached again for the entire cycle. The machine was shut down for repair.

Galley-Warewash Area

The data plate on the glasswash machine indicated the minimum pressure required for the machine was 20 psi, but according to the manufacturer's instructions, the machine should operate between 15-25 psi of pressure. In addition, the final rinse gauge on the glasswash machine indicated 205°F while it was operating, but the highest temperature measured by the inspector was 181°F for approximately one second.

Buffet-Lido Starboard Aft Beverage Station

A container of milk with a blue lid was on time control at 10:20 a.m., but according to the time control plan, the milk was set up at 6:00 a.m. and should have been discarded at 10:00 a.m. The milk was discarded.

Buffet-Staff Mess

There was no time control plan posted at the staff mess buffet. The time control plan for both the staff and crew messes was only posted near the crew mess buffet.

Bar-Deck 9 Coffee Shop

Stacks of papers, checks, and a binder were mixed with clean equipment in the neutral cabinet across from the espresso machine.

Food Service General-Scharf Espresso Machines

There were piping, gaps, and other difficult to clean features directly above the coffee-making area on the Scharf espresso machines. This was written on the previous inspection. According to the staff, new protective panels above the coffee-making area of these machines will be installed fleet-wide in the near future.

Bar-Deck 9 Coffee Shop

There were three slotted fasteners in the food-contact area of the hot water dispenser of the Scharf espresso machine. These were replaced with nonslotted fasteners.

Galley-Steakhouse

There was less than 110 lux of light intensity behind and around the deck-mounted potwash machine.

Food Service General-Time Control Plans

In all of the food outlets, the time control plans indicated that the hot and cold service lines were back-up holding units on time control. According to the staff, the service lines were used for service, not for back-up holding.

Galley-Cold Appetizer

There was recessed deck grout in walk-in refrigerator #11-03.

Galley-Soup Station

There was excess condensation collected on the deckhead on both sides of the tilting kettles from hood 3/1. The condensation was not dripping and no food items were impacted.

Galley-Soup Station

There was corrosion in some areas on the outside of the deck-mounted mixer, especially on the metal plates between the mixer and the deck. Staff stated that they would contact the manufacturer to determine if the mixer was made of different metals.

Galley-Cold Appetizer

The deck grout adjacent to the deck-mounted mixer was stained with rust in several areas.

Galley-Starboard Warewash Area

The glasswash machine had been out of service for 10 days and according to staff, the spare parts were not expected to arrive for 14 days. There were three other conveyor warewash machines available in this area.

Galley-Port Warewash Area

The soap dispenser at the handwashing sink between the glasswash and warewash machines had been filled with water instead of soap by staff working in this area. There was not enough soap available for proper handwashing.

Galley-Port Warewash Area

The soap dispenser at the handwashing sink between the glasswash and warewash machines was filled with water. There was not enough soap available for proper handwashing.

Buffet-Asian Station

There was less than 220 lux of light intensity in front of both wok stations.

Buffet-Asian Station

The surface of the flat grill was worn with cracks and crevices, and the material below the food-contact surface was visible.

Bar-Deck 9 Coffee Bar

A time control plan for the milk was not posted in this outlet.

Buffet-Pizzeria

Hot holding cabinet #208 on the buffet counter had not been used in 3 years.

Buffet-Pizzeria

Hot holding cabinet #208 on the buffet counter was labeled as time control but had not been used in 3 years. This cabinet was also listed on the time control plan.

Room Service-Time Control Plan

According to the time control plan, time control was used 24 hours a day but there were no set-up and discard times on the plan. The set-up and discard times for foods on time control were listed on the HACCP plan, which was a separate document. In addition, the plan did not indicate that food items on time control longer than 4 hours must be labeled with a discard time.

Room Service-Warewash Area

The data plate indicated the pressure of the glasswash machine should be a minimum of 20 pounds per square inch (psi) during operation but according to the manufacturer's instructions, the pressure should be between 15 and 25 psi.

Bar-Deck 2 Coffee Bar

The lighting at the handwashing sink was less than 110 lux of light intensity during operations.

Bar-Deck 2 Coffee Bar

One can of whipped cream on temperature control was stored in the time control undercounter refrigerator. Also, the whipped cream had been opened the day of the inspection but did not have a 7-day discard label. The can was labeled and moved to a temperature control refrigerator.

Bar-Deck 2 Coffee Bar

The in-use ice cream scoop was stored in a dipper well but the water was not at a sufficient velocity to flush particulates to the drain. The water velocity was increased.

Other-Sushi Counter

The sushi cold counter was on the time control plan but the plan did not specify that this area included the sushi countertop, the countertop refrigerator, and the undercounter refrigerator as being on time control. Also, the countertop refrigerator and the undercounter refrigerator were not labeled.

Food Service General-Consumer Advisories

The posted consumer advisories in the crew petty officer, staff and crew messes, and lido buffet included a statement advising consumers of the risk of eating raw or undercooked animal-derived foods. However, the advisories did not include a statement describing the raw or undercooked animal-derived foods that could be served there. There were also food items in the crew and officer's messes incorrectly identified as able to be served raw or undercooked, such as hot dogs, veggies burgers, hamburgers, and cheeseburgers. In addition, the menu in the steakhouse had a consumer advisory, but the broiled chicken was incorrectly identified as being able to be served raw or undercooked.

Buffet-Crew Mess

The soda machine next to the dry stores locker was not sealed to the deck or elevated on 6-inch legs. In addition, the space between the soda machine and the left bulkhead was only 2.5 inches, which did not provide sufficient space for cleaning the side of the machine. Documentation was provided indicating that a new machine that will meet the cleaning requirements in this area was scheduled to be installed on 9 March 2012.

Galley-Warewash Area

There was excess condensation collected on the deckhead and bulkhead above the soiled side of the conveyor flight-type warewash machine. The condensation was not dripping and no clean items were impacted.

Galley-Crew Pot Wash

There was excess condensation collected on the deckhead above the machine, the soiled dishes and equipment, and the 3-compartment sink and on the adjacent bulkhead behind the machine. The condensation was not dripping and no clean items were impacted.

Inspection on Oct 05, 2011 | Score: 93

Galley-Dishwash

There was one small black fly in the soiled area.

Galley-

The upper compartment of the ice machine was soiled on the front of plastic panels over the cubers, along the water pipe in the top front of the compartment, and inside the water delivery line to the water bath. These areas were cleaned.

Galley-Walk-In Refrigerator

The temperature of an individual serving carton of milk was measured at 46 °F with the inspector's thermometer. All of other cartons of milk stored in this area were below 41 °F. The milk was discarded.

Galley-Hood Cleaning Cabinet

There was a leak from the hood cleaning cabinet and brown liquid was leaking from the cabinet to the deck. This was corrected.

Galley-Hood Cleaning Cabinet

Brown liquid from the hood cleaning cabinet was leaking from the cabinet to the deck. This was corrected.

Galley-

A scrubber, plastic bag, cleaning brush, and scraper were on the deck below the undercounter refrigerator across from the soup kettles. The deck was also soiled.

Galley-

A scrubber, cleaning brush, and scraper were on the deck below the undercounter refrigerator across from the soup kettle.

Buffet-Officer, Petty Officer, Staff and Crew Messes

The posted consumer advisories in these areas did not include a statement describing the raw or undercooked animal-derived foods that could be served there. There was a statement advising consumers of the risk of eating raw or undercooked animal-derived foods.

Buffet-Crew Mess

The deck in the dry stores locker was soiled at the deck/bulkhead juncture and there was not sufficient deck/bulkhead coving in this locker.

Buffet-Crew Mess

The soda machine next to the dry stores locker was not sealed to the deck or elevated on 6-inch legs. In addition, the space between the soda machine and the left bulkhead was only 2.5 inches, which did not provide sufficient space for cleaning the side of the machine.

Buffet-Crew Mess

The deck below the soda machine next to the dry stores locker was heavily soiled and dusty.

Buffet-Crew Mess

The light intensity around the soda machine next to the dry stores locker was less than 110 lux.

Buffet-Crew Mess Beverage Station

The nozzles and sides of the upper panel on the juice machine were soiled with a brown or black substance.

Galley-Cold Preparation

The deck below the slicer counter was soiled. This area was previously cleaned.

Galley-Mess Entrances

The door tracks in the deck at the entrances from the galley to the staff and crew messes were soiled. This was corrected.

Preparation Room-

The counter-mounted knife sharpener had deep gouges. The sharpener was removed.

Preparation Room-

The gouges on the counter-mounted knife sharpener were soiled. The sharpener was removed.

Preparation Room-Poultry

The counter-mounted knife sharpener had deep gouges. The sharpener was removed.

Preparation Room-Poultry

The gouges on the counter-mounted knife sharpener were soiled. The sharpener was removed.

Preparation Room-

There were five small black flies around the back potato peeler. This area was not in operation but the clean food-contact surfaces of both potato peelers were exposed.

Provisions-Vegetable Walk-In Refrigerator

There was a small hole in the stainless steel deck near the entrance of the walk-in. Water bubbled up from the hole when the area around it was stepped on.

Provisions-Liquor/Dry Stores Locker

Twelve cases of liquor were stored on the deck in the gift shop area of this locker.

Provisions-Dry Stores Locker

There were two small black flies inside the entrance of this locker.

Galley-Potwash

There was an excessive amount of soiled pots and pans in this area. The conveyor potwash machine had been out of service since the morning and two crew members were manually washing, rinsing, and sanitizing the pots and pans. A technician arrived to repair the machine.

Galley-Chef's Office

A pan of chocolate sauce, a box of chili sauce bottles, a large plastic container with individual containers of herbs, a box with containers of cereal, a tray with bottles of pastry coloring and cans of cooking spray, and a bottle of vinegar were stored directly on the deck among stereo equipment, new and used food service equipment, papers, and various cardboard boxes. The food was removed from this office.

Galley-Chef's Office

Food, equipment, papers and various cardboard boxes were stored on the deck. In addition, there was no coving at the deck and bulkhead juncture in this office.

Galley-Chef's Office

Food service equipment such a blender, cooking pans, tongs, whisks, hotel pans, and a bowl were stored directly on the deck in this office.

Galley-Hot Galley

There were a few areas with chipped and recessed grout.

Galley-Hot Galley

The undersides of deep fat fryers 1, 2, and 3 were soiled with grease. The grease draining nozzles were also soiled. There was no oil in the fryers.

Galley-Dishwash

Clean bowls on several trays in the clean storage area were not covered or inverted.

Galley-Dishwash

The far right final rinse spray nozzle on the glasswash machine did not form an effective spray pattern.

Dining Room-Passenger Main - Consumer Advisory

There was no consumer advisory on the menu. Raw or undercooked animal-derived food such as smoked salmon was on the menu.

Housekeeping-Locker Across from Cabin 6-151

A half-full bottle of rum was stored on the deck with cleaning equipment and bottles of shampoo. According to the staff, this bottle was going to be discarded.

Housekeeping-Cart Across from Cabin 6-151

Three unopened bottles of water and soda were stored next a half-full bottle of water in between the clean linen. According to the staff, all of the bottles were going to be discarded.

Pantry-Lido

There were four small black flies in the ladies food employee toilet room.

Galley-Potwash

There was one small black fly at the soiled end.

Galley-Pizzeria

The time control plan was not posted. This was corrected.

Buffet-Pizzeria

The light intensity at the handwashing station was less than 220 lux. A light bulb was out.

Bar-Coffee

The light intensity on the bulkhead sides of both espresso machines was less than 110 lux.

Food Service General-Espresso Machines

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

Bar-Coffee

There was only one backflow prevention device on the potable water line supply to the two espresso machines. Chemicals were used to clean these machines.

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log did not contain all the required elements such as 'time of the first medical visit or report to staff of illness,' 'case number,' and separate columns for the episodes of diarrhea in a 24-hour period and number vomiting in a 24-hour period.

Housekeeping-Passenger and Crew Public Toilet Facilities

Signs advising users to wash hands their hands were not posted at the handwashing stations.

Children Area-Camp Carnival - Children's Restroom

The hot water temperature measured 118°F at the child-size handwashing sink.

Recreational Water Facilities-Spa Pool

The spa pool did not have life-saving equipment available. The depth of the whirlpool was 1 meter (3 feet).

Recreational Water Facilities-Safety Signs

The recreational water facilities' safety signs did not include the following information: 'do not use these facilities if you are experiencing diarrhea, vomiting or fever;' 'shower before entering the facility;' and bather load number. In addition, the signs for the whirlpools did not include a cautionary statement for elderly persons.

Recreational Water Facilities-Bather Load

Documentation on bather loads for the RWFs was not available.

Recreational Water Facilities-Hair and Lint Strainers

Documentation on the cleaning and disinfection of the hair and lint strainers and housings was not available.

Recreational Water Facilities-Turnover Rates

Documentation on turnover rates was not available for all RWFs.

Recreational Water Facilities-Sampling Points

The sample points for the halogen analyzer chart recorders were located after treatment and filtration for the RWFs. In addition, the analyzers did not measure pH.

Integrated Pest Management-Day/Night and Treatment Logs

From 1 August 2011 through 4 October 2011, the day/night sighting and treatment logs had the precise same information filled in each day. The same locations and the same chemical applications were noted each day commencing 1 August through 4 October, with the precise same times for treatment and sightings. In addition, from 1 August 2011 through 4 October 2011, the passive traps such as glue boards, sticky traps, and similar passive trap indicated a zero count each day. The treatment and sighting log indicated that live fruit flies and large flies were observed in numerous areas such as the lido galley, crew galley, provisions and the garbage room.

Integrated Pest Management-Day/Night and Treatment Logs

From 1 August 2011 through 4 October 2011, the day/night sighting and treatment logs had the exact same information filled in each day. The same locations and the same chemical applications were noted each day from 1 August through 4 October, with the exact same times for treatment and sightings. In addition, from 1 August 2011 through 4 October 2011, the passive traps such as glue boards, sticky traps, and similar passive traps indicated a zero count each day. The treatment and sighting log indicated that live fruit flies and large flies were observed in numerous areas such as the lido galley, crew galley, provisions and the garbage room. These logs were signed by a supervisor.

Inspection on Jun 07, 2011 | Score: 97

Buffet-Aft Beverage Station - Starboard

A red residue lightly soiled the plastic ice bin.

Buffet-Aft Beverage Station - Starboard

A live fruit fly was observed in the vicinity of the beverage station.

Buffet-Midship Beverage Station

Six live fruit flies were observed along the beverage station, especially near the ice/water machine on the left side. There were two live fruit flies observed in the technical compartment below the ice/water machine.

Food Service General-In-Use Flight-Type Warewash Machine

Excess steam was escaping from the access hatches for the wash, rinse and sanitize tanks of the in-use flight type warewash machines. It appeared the hatches were not seated correctly, or were missing a seal.

Galley-Warewash - Soiled Landing

A live fruit fly and a large black fly were observed near the soiled landing.

Galley-Pastry

According to the crew, the marble block mounted on stainless steel legs that was affixed to the counter was 'not-in-use.'

Buffet-Midship Beverage

The artificial illumination along the counter for the two ice/water machines and two juice machines was not sufficient.

Buffet-Midship Beverage Station

The technical compartment for the ice-auger was soiled with a black substance, especially along the bottom.

Preparation Room-Deck A

The counter-mounted knife sharpener had deep gouges that were not easily cleanable.

Preparation Room-Deck A

The counter-mounted knife sharpener was soiled along the gouges and it was heavily soiled where the sharpener mounted to the counter.

Bar-Deck 2 - Coffee Shop

The center light in the cake display was not shatter resistant or otherwise covered.

Medical-Crew Gastrointestinal Illness Reporting

In reviewing the gastrointestinal illness logs at the medical center for the last five cruises, there were two cases of crew members who experienced gastrointestinal illness symptoms and continued working part or all of their assigned shift after those symptoms began. Specifically, for the cruise dated 28 April 2011 to 6 May 2011, a fire patrol employee experienced 4 diarrhea episodes with an onset on 27 April 2011 at 15:00 and reported to the medical center on 29 April 2011 at 15:57; and a club director experienced 5 diarrhea episodes with an onset on 3 May 2011 at 10:00 and reported to the medical center on 4 May 2011 at 9:06.

Pantry-Medical

A case of bottled water was placed directly on the deck. The case was removed from the deck by the staff.

Pantry-Medical

A deck stand full of medical supplies (e.g. thermometers, wrist and knee braces, stockings, among others), a locker with office supplies, and a refrigerator with medications was held at this pantry. These medical devices, medications, and office supplies were stored along with a coffee machine, microwave, and food items that were also in this pantry.

Pantry-Medical

A 16 in x 16 in gap on the right bulkhead and behind the office supplies locker was leading to a void space.

Housekeeping-Locker next stateroom #7305

In the deck stand, water bottles were stored next to body wash bottles in the same shelf with clean linens. Chocolate squares and cans of beer and soda were also stored along clean linens. In addition, there was a used bottle of water stored in direct contact with clean linens.

Housekeeping-Locker next stateroom #7239

In the deck stand, a used bottle of drinking water and cans of beer and soda were stored along with clean linens.

Housekeeping-Steward Cart - Deck 6/Starboard

During the turnaround operations, there was a steward cart full of clean towels in the passenger corridor. This cart had a plastic box with soiled glasses and cups along with the clean towels.

Potable Water-Engine Changing Room

The two backflow prevention devices for the water supply lines to the clothes washers had pipes screwed into the air relief vents that extended to a drain. The drain had a cover that did not allow the end of the pipes to be seen. The drain cover installed prevented detection of a potential malfunction of the two backflow prevention devices. The staff started to work in a solution immediately.

Inspection on Jan 06, 2011 | Score: 97

Buffet-Lido / Asian Corner

One house fly was flying over exposed food at this area during active service.

Galley-Dishwash

The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.

Pantry-Lido Grill

The technical compartment of reach-in freezer #408 had an accumulation of moisture and mold. This was corrected.

Other-Lido Cafe Starboard

The stands of the coffee grinder were glued to the counter leaving about a 1 cm gap. There was visible soil under this equipment. This was corrected by making the coffee grinder easily movable and cleaning underneath.

Other-Lido Cafe Starboard

The 1 cm stands of the coffee grinder were glued to the counter making cleaning difficult. This was corrected by making the coffee grinder easily movable.

Other-Pizzeria Service Area

One of the deckhead lights was not working. This caused light to be insufficient in this area.

Other-Grill Area - Nick & Nora's

One deckhead light was not working. This caused light to be insufficient in this area.

Galley-Pastry

There were slotted fasteners and gaps suggesting missing fasteners in the four deck ovens. Two of these ovens were in use during the inspection. This was corrected.

Galley-Dishwash Port Side

The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.

Galley-Glass warewash

The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.

Galley-Dishwash

The flight-type conveyor dishwash machine had a pressure gauge near the clean landing table under the machine, which appeared to be for final rinse, but the manufacturer's data plate did not state the flow pressure specification.

Galley-Dishwash

During active use of the flight-type conveyor dishwash machine, the machine's reading of the final rinse was between 206 °F and 208 °F. The inspector's thermometer and the staff's thermometer read around 166 °F and 168 °F at the plate's surface during three consecutive checks. It was unclear if the readings of the machine's temperature measuring device were accurate.

Galley-Dishwash

The middle nozzle on the upper auxiliary rinse spray arm of the in-use conveyor dishwash machine had an ineffective spray pattern. This was corrected.

Buffet-Service Line

One fruit fly was flying over exposed food in this area during active service.

Buffet-Service Line

One teaspoon was used for self-serving kidney beans. The teaspoon did not extend outside the container sufficiently for persons serving themselves to not contaminate the container when serving.

Bar-Frankie & Johnny

The 2 dispensing tubes of the draft beer dispenser were soiled. This area was previously clean and not active at the time of inspection.

Bar-Frankie & Johnny

One deckhead light was not working. This caused light to be insufficient in this area.

Bar-Casino Bar

One of the two dispensing tubes of the draft beer dispenser was soiled. This area was active at the time of inspection.

Medical-Crew Gastrointestinal Illness Reporting

In reviewing the gastrointestinal illness logs at the medical center for the last 6 cruises (19 November 2010 to 6 January 2011) there were seven different crew members, including a casino dealer, photographer, team waiter, assistant waiter, team waitress and bartender who experienced gastrointestinal illness symptoms and continued to work part or all of a work shift after those symptoms began. In most cases they worked two shift segments of 2-3 hours with a break in between, with some working a third shift which extended into the next day before reporting their illness to the medical department. The period of time between first symptom onset and report to the medical facility ranged from 13 to 26 hours.

Medical-Crew Gastrointestinal Illness Reporting

A team waiter worked two shifts of 3 hours with a one hour break after experiencing diarrhea symptoms. A bartender worked for at least 3 hours with fever symptoms prior to requesting off duty. The electronic work tracking system (fun time) reflects this worker was on duty for 8 hours (incorrectly according to staff). An assistant waiter worked for 3 hours on 29 November when first symptoms of diarrhea began. He worked two more shifts of 3 and 4 hours respectively on 30 November before reporting symptoms to the medical facility at the end of the second shift (7 pm). A team waitress worked for 4 hours after diarrhea symptoms began and reported to the medical facility the next day. All of these food workers became gastrointestinal illness cases and were isolated as required once their condition was reported to the medical facility. There were another 3 workers evaluated but the information in the fun time electronic work tracking system had incorrect or missing notes of medical absence, which made it difficult to determine if they worked or not after illness symptoms began. The electronic system is a function of all department supervisors and numerous emails remind them to ensure the medical off periods are properly recorded in the comments section of each workers entry.

Other-Mad Hatter Lounge

Two long tables filled with wedding cake and a variety of cut ready-to-eat fruits and other foods were observed without guards or shields as part of the table set-up for a wedding reception ceremony taking place at the time of the inspection.

Medical-Crew Gastrointestinal Illness Reporting

A team waiter worked two shifts of 3 hours with a one hour break after experiencing diarrhea symptoms. A bartender worked for at least 3 hours with fever symptoms prior to requesting off duty. The electronic work tracking system (fun time) reflects this worker was on duty for 8 hours (incorrectly according to staff). An assistant waiter worked for 3 hours on 29 November when first symptoms of diarrhea began. He worked two more shifts of 3 and 4 hours respectively on 30 November before reporting symptoms to the medical facility at the end of the second shift (7 pm). A team waitress worked for 4 hours after diarrhea symptoms began and reported to the medical facility the next day. All of these food workers became gastrointestinal illness cases and were isolated as required once their condition was reported to the medical facility. There were another 3 workers evaluated but the information in the fun time electronic work tracking system had incorrect or missing notes of medical absence, which made it difficult to determine if they worked or not after illness symptoms began. The electronic system is a function of all department supervisors and numerous emails remind them to ensure the medical off periods are properly recorded in the comments section of each workers entry.

Inspection on Jun 08, 2010 | Score: 99

Other-Garbage Room

A "wash hands often" sign was not posted over each handwash sink.

Other-Garbage Room

A paper towel dispenser and paper towels were not provided at the rear handwash station. This was corrected.

Pantry-Medical Center

Two of the deckhead mounted lights were not working. The light levels were inadequate.

Pantry-Medical Center

A waste receptacle was not provided at the handwash station.

Recreational Water Facilities-Deck 9 Forward Swimming Pool

A fecal accident occurred on 5/26 while the pool was in recirculation mode. The fecal accident procedure followed on this date was for pools in sea-to-sea mode (flow-through mode). This resulted in the free halogen used during disinfection not being circulated throughout the piping, tanks, filter and filter housing of the pool.

Housekeeping-Outbreak Prevention and Response Plan

The gangways and tenders were not addressed in the plan.

Medical-

The initial, 24, and 48 hour interviews of the contact of an ill crew member (team waiter) all indicated June 4. The contact of an ill crew member (sales) did not have a 24-hour interview on May 31.

Galley-Nick and Nora's

A profile plate on a bulkhead pipe penetration behind warewash machine 4811.103.021 was loose, exposing a gap.

Galley-Time as a Public Health Control Plans

The time control plan for the port lido grill listed a breakfast set-up time as 10:00 and breakfast discard time as 10:30. According to the staff, breakfast in this area ended at 12:00. This was corrected. The discard times on the time control plans for both the lido salad bar and lido dessert bar were not correct. They were the same times as the set-up times. This was also corrected.

Galley-Center

The bottom back panel of deep fat fryer 4811.092.522A was soiled. This was corrected.

Buffet-Lido Coffee Station

There was an open bulkhead penetration behind the espresso machine. This was corrected.

Galley-Buffet Garde Manger

The door sweep on the bottom of the door to cold room 11-16 was torn.

Provisions-Dairy Walk-In

The grout between two stainless steel deck plates was loose and cracked, and there was water collecting under the steel plates. A work order had already been submitted.

Provisions-Dairy Walk-In

Pieces of raw wood were used as trolley stops.

Buffet-Staff Mess

A bottle of cleaner for the coffee machine was stored in the technical compartment below the coffee machine.

Galley-

There was a brown liquid leaking from the grill adjacent to the pasta boiler.

Potable Water-

There were many days since the last inspection when it took more than 30 minutes to reach a free halogen residual of 2.0 ppm from the start of potable water production. On some of these dates it took up to 3 hours.

Inspection on Jan 07, 2010 | Score: 93

Galley-Nick & Nora

The time as a public health control plan stated that room 103-01a and freezer #008 were on time control. Per staff, these units were on temperature control.

Other-Nick & Nora Service Area

There was a large opening around the pipe penetration inside technical compartment #4811.103.108D under the deep fryer.

Buffet-Mid-ship Center Beverage Station

The water nozzle on the juice machine was soiled.

Buffet-Mid-ship Center Beverage Station

There was an opening in the back of the technical compartment under the juice station.

Buffet-Mid-ship Starboard Beverage Station

There was a raw, exposed wooden block inside the technical compartment.

Buffet-Mid-ship Starboard Waiter Stations

The deck/counter junctures were not coved.

Buffet-Entrance to Warewash

There were openings inside the locking pin insert for the entrance door to the warewash room.

Galley-Warewash

Four of seven rinse nozzles were clogged on the dishwash machine. This was corrected.

Food Service General-Ice Machines

Per staff, the inside of the ice machines were cleaned with a chemical and rinsed with water. Per the manufacturer's instructions, the ice machines were required to be washed, rinsed and sanitized.

Buffet-Deli Station

There was Sikaflex sealant on the food contact surface of the slicer. This sealant was not approved for food contact surfaces. This was corrected.

Buffet-Deli Station

The deck inside the technical compartment for the hot holding unit was cracked.

Buffet-Rotisserie

The deck inside the technical compartment for the hot holding unit was cracked.

Galley-Potwash

There was an oily substance on the clean storage racks. Clean items were stored on the rack.

Galley-Potwash

There were several flies on the clean storage racks. Clean items were stored on the rack.

Other-Pizzeria

There were holes inside the technical compartment under the utility sink.

Other-Dining Room Deck 2

There were a few soiled coffee pots stored as clean at the waiter station just outside of the pantry.

Pantry-Dining Room Pantry Deck 2

There was a cloth, a green scouring pad and a grill for the coffee drain inside the handwash sink.

Galley-Warewash

Six of ten rinse nozzles were clogged on the starboard dishwash machine. This was corrected.

Galley-Warewash

There was a leak under the glasswash machine.

Galley-Potwash

Nine of twelve rinse nozzles were clogged on the potwash machine. This was corrected.

Food Service General-Ovens and Fryers

There were slotted fasteners inside the ovens and the fryers.

Galley-Warewash

There was a soapy residue inside the glasswash machine at the completion of the cycle.

Potable Water-

The records indicated that repair work and pipe sections were replaced on the potable water distribution system. There was no indication that the new section of pipe was cleaned, disinfected and flushed with potable water before being placed in service.

Potable Water-Bunkering

The vessel was using total chlorine reagent to measure the free residual halogen reading during water bunkering operations. The halogen analyzer and the ship's manual test measured a reading of 3.2 ppm. When tested with the inspector's instrument with a free halogen reagent, the measurement was 0.22 ppm. The ship's personnel then ran the test using a free halogen reagent and confirmed the inspector's results.

Potable Water-Cross-Connection Control Program

The backflow prevention devices protecting the potable water supply to the steam generators in the spa were not listed in the cross-connection control program.

Potable Water-Tanks

The records for the potable water tanks indicated that an epoxy coating was applied to some tanks. The records did not indicate that the manufacturer's recommendations were followed for applying, drying and curing the epoxy.

Pantry-Frankie and Johnny's

The hood type dishwash machine did not have a data plate.

Bar-Technical Spaces

There were several technical spaces in the bars where the steel deck/bulkhead juncture was not coved.