Inspection on Dec 18, 2014 | Score: 97

Buffet-Deck 10 - Mongolian fruit serving area

The lighting measured 195 lux in this area.

Galley-Deck 10 - Dishwash

Very heavy condensate was observed on the deckhead above the entire dishwash area. The condensate was dripping to the deck and at least 1/4 inch of water was pooled on the deck in the area, which required constant squeegeeing. No clean items were impacted.

Buffet-Deck 10

The varnish coating on the wood deckhead above the food service and buffet area was peeling off in a way that it could fall into food.

Buffet-Deck 10 - Garden Deli

Discolored standing water and a dirty cleaning brush were under the back counter.

Dining Room-Deck 8 - Forward Dining Room

The lighting in the Elation Dining room starboard pantries 6 and 7 was below minimum requirements.

Galley-Deck 8 - Dishwash Area

The deckhead in an area approximately 3 meters from the dishwasher area was leaking water. Staff explained that this problem resulted from the condensate from the dishwash area operations and a work order was in place.

Galley-Deck 8 - Outside Potwash Area

The silver soft food grade silicone sealant around the main blade shaft on the food slicer was peeling off.

Galley-Deck 8 - Pastry Walk in Refridgerator

Water was dripping from the deckhead and there was a small puddle on the deck below the drip.

Galley-Deck 8 - Crushed Ice Machine

An ice scoop was buried at the bottom of the ice bin under about 10 inches of ice.

Galley-Deck 8 - Water Dispenser

The backflow prevention device on this piece of equipment was leaking. The device was wiped and continued to leak water with a noticeable amount remaining on top of the water dispenser.

Buffet-Deck 3 - Buffet Line

The lighting on the serving area of the buffet line was 81 lux.

Preparation Room-Deck 0 - Meat Preperation Area

The meat slicer in this area had a food grade soft silver silicone sealant around the main shaft that was peeling off.

Bar-Deck 9 - Rotterdam

A clogged drain with standing water was noted under this bar. Work was in progress to repair.

Bar-Deck 9 - Rotterdam

Three fruit flies were observed in this area adjacent to the standing water on the deck.

Galley-Deck 8 - Crushed Ice Machine

The ice in this machine was discolored yellow.

Bar-Deck 10 - Aft Bar

Several dirty glasses were found in the clean dish area. The glasses were removed to be rewashed.

Bar-Deck 9 - Rex/Nightclub

Carpet was on the deckhead above the entire bar area. The same carpet was on the columns and bulkhead around the bottle display on the back bar. The carpet around the back bar bottle display was soiled.

Other-Engine Changing Room

Six boxes of sugar and artificial sweetener packets were stored on the top shelf of the uniform storage shelving unit. The uniforms were clean, but a soiled rag was stored on the shelf directly below the boxes. In addition, cleaning supplies such as a mop and broom were stored in front of the shelving unit. The boxes were removed immediately.

Other-Engine Workshop

A coffee station was in the corner of the engine workshop directly adjacent to the landing at the entrance door. Espresso machine supplies such as boxes of tea, a container of ground coffee, and packets of sugar and artificial sweetener were stored at this station. The engine workshop was not constructed for storage of food. Many pieces of workshop machinery were in this room, including directly in front of the coffee station. The counter for the station was installed in such a way that the espresso machine supplies was level with the entrance landing and therefore at foot level of all persons entering the workshop. A small rag was stored on the counter next to the espresso machine and it was not determined if this rag was soiled or clean. The station was taken out of service immediately until a more suitable location could be found.

Other-Engine Workshop

At the coffee station, an espresso machine and coffee cups were found stored at this station. The engine workshop was not constructed for storage of food or food equipment. Many pieces of workshop machinery were in this room, including directly in front of the coffee station. The counter for the station was installed in such a way that the espresso machine was level with the entrance landing and therefore at foot level of all persons entering the workshop. A small rag was stored on the counter next to the espresso machine and it was not determined if this rag was soiled or clean. The station was taken out of service immediately until a more suitable location could be found.

Other-Engine Workshop

A coffee station was in the corner of the engine workshop directly adjacent to the landing at the entrance door. The engine workshop was not constructed for storage of food or food equipment or the preparation of beverages. The counter for the station was installed in such a way that the espresso machine was level with the entrance landing and therefore at foot level of all persons entering the workshop. The deckhead and bulkhead had wires and other difficult to clean features. No coving was installed at the deck/bulkhead level below the coffee station. The station was taken out of service immediately until a more suitable location could be found.

Other-Engine Workshop

At the coffee station was in the corner of the engine workshop, no drain was installed for the espresso machine and the machine drained to a bucket below the coffee station. The station was taken out of service immediately until a more suitable location could be found.

*General Comment-Records

The records for potable water, recreational water, medical, housekeeping, and pest management were thorough and complete. Staff in these same areas, as well as ventilation and the children's center, were knowledgeable about their responsibilities related to public health.

Potable Water-Engine Room

At each of the chlorination stations for potable water bunkering, production, and distribution, an eyewash on a hose with a valve was installed, but no backflow prevention devices installed on the potable water lines. The hoses were not fixed and were long enough to reach into the bilge and adjacent chemical drums.

Inspection on Jul 12, 2014 | Score: 94

Medical-Case Definition

A crew member experiencing gastrointestinal symptoms on the 7/3-7/7 voyage was classified as a non-reportable case, and medical staff wrote in the comments this was not normal for the patient. A crew member experiencing gastrointestinal symptoms on the 6/23-6/28 voyage was classified a non-reportable case, and medical staff wrote in the comments the symptoms were above normal for the patient. Both crew members were treated as a reportable case and isolated according to the protocol. Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual. A similar finding was documented in the last inspection.

Medical-Case Definition

Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual. This was noted in the last inspection.

Medical-Reporting

The Maritime Illness and Death Reporting System (MIDRS) 4-hour report was incorrect for the 7/7-7/12 voyage. The report noted zero reportable crew gastrointestinal cases, but the acute gastroenteritis (AGE) log documented one reportable crew case. Staff reported this is an error with the medical reporting system, which generates the emails with the MIDRS reports automatically.

Medical-Late Reporting

A crew member experiencing gastrointestinal illness symptoms on the 6/19-6/23 voyage had an illness onset at 1000 on 6/9, and did not report to medical until 1640 that day. The crew member ate in the staff mess. Documentation verified this crew member was disciplined.

Recreational Water Facilities-Aft Pump Room- Kid's Pool

The air gap between the potable water filling and the compensation tank of the kid's pool was not twice the diameter of the supply line.

Recreational Water Facilities-Pump Room- Aft Lido Whirlpool

The air gap between the potable water filling and the compensation tank of the aft whirlpool was not twice the diameter of the supply line.

Buffet-Deli Station

Two in-use containers of pasteurized eggs, being used for omelets, were on the preparation counter without a 4-hour discard label. This was corrected.

Buffet-Lido Pantry Station #1

Tongs for waffles, out for passenger self-service, were placed on a plate outside of the sneeze shield. This was corrected.

Buffet-Lido Pantry Station #1

Heavy condensate was observed on the deckhead above the syrup warming station. Condensate was not dripping.

Galley-Lido Center

Deck tile grouting was missing or recessed throughout much of this area.

Galley-Ice Machines

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

Galley-Aft Beverage Station Ice Machines

The ice contact side of the plastic deflector panel was soiled with a dark mold-like residue inside ice machine #822 and #833. A heavy accumulation of granular sediment was observed in the water return bath to ice machine #833. Nearly identical findings were observed during the previous inspection.

Galley-Fwd & Aft Service Lines

Several deck tiles were cracked and chipped, as well as missing and recessed deck tile grouting, throughout much of this area. A plan was reviewed to repair the deck tiles and grouting.

Galley-Soup/Sauce Station

Several deck tiles were cracked and chipped, as well as missing and recessed deck tile grouting, throughout much of this area. A plan was reviewed to repair the deck tiles and grouting.

Galley-Room Service

Small condiment containers were stored on a serving tray which was soiled with a liquid residue. The tray and containers were sent to be cleaned.

Preparation Room-Potato Peeler

The exit chutes to the potato peelers were in poor repair and exposed large gaps and seams, which were difficult to clean. Heavy sealant was used to try and close the gaps and seams, but was observed peeling and flaking off.

Bar-Pool Bar

A dead ant and bee were observed inside a bottle of flavored liquor. A second bottle had a dead ant.

Bar-Pool Bar

Ants and a bee were observed inside liquor bottles at this bar.

Inspection on Nov 07, 2013 | Score: 100

Buffet-Lido Beverage Station

An employee was observed standing on the counter cleaning the decorative flowers in the middle of the island. The lido was in operation and customers were using the beverage station.

Buffet-Lido Ice Cream Station

The temperature of the chocolate ice cream mix in the right compartment of the center soft serve ice cream machine was measured at 49°F at the back end of the compartment. Other temperatures taken in the middle and front of the compartment were 37°F and 39°F, respectfully. The machine was immediately taken out of service and the ice cream mix was discarded.

Galley-Pantry 1 and 2

The wooden trim on the bottom of the exhaust fans on the deckhead above the buffet were soiled with a greasy, sticky residue.

Galley-Dishwash Precheck Area

Condensation was accumulating on the AC vent cover above the counter of clean plates and bowls. No condensation drips were observed falling onto any clean plates or bowls.

Galley-Coffee Machine Time Control Plan

The posted time control plan listed a discard time for the milk at 9:30 AM on embarkation days. However, when checked the milk in the coffee machines was labeled with a discard time of 10:45 AM.

Galley-Chef Box Walk-In Refrigerator #32

The center deckhead seam was soiled with a white and black residue.

Galley-Aft Beverage Station Ice Machines

The exterior side of the gray deflector shield inside ice machine #4319/823 was soiled with a black residue. The exterior and interior side of the gray deflector shield inside ice machine #4319/821 was soiled with a black residue. The interior side of the gray deflector shield inside of ice machine #4319/822 was soiled with a black residue.

Galley-Aft Coffee Station

The light intensity between and behind the center counter mounted coffee machines was less than 110 lux.

Galley-Aft Coffee Station

The counter under the center coffee machines was soiled with coffee grounds and other residue. These machines were not used in the breakfast service the morning of the inspection.

Galley-Men's Toliet Room

The handwash sink opposite from the men's toilet room was inaccessible due to several buckets filled with discarded beverages from the breakfast service stored on the deck in front.

Galley-Dishwash Machine

The top left nozzle of the final rinse spray was discharging water in a pulsing pattern and not in a consistent, uniform spray as the other nozzles.

Preparation Room-Cooling Logs

The cooling logs dated 06 November were incomplete. Several food items listed on the cooling logs did not have a final cooling temperature recorded when the item was removed from the blast chiller.

Galley-Center Galley

The light intensity was less than 110 lux to the right of the combination oven. This was a repeat violation from the previous inspection. Staff provided documentation that the light fixtures were to be delivered on 07 November and be installed shortly thereafter.

Room Service-Beverage Station

The light intensity was less than 110 lux behind and next to the bulkhead at the beverage station. The was a repeat violation from the previous inspection. Staff provided documentation that the light fixtures were to be delivered on 07 November and be installed shortly thereafter.

Medical-Case Definition

A room service operator reported to medical on 19 October with 2 episodes of diarrhea and stomach cramps. Anti-diarrheal medication was dispensed and no notation was written in the log or medical records whether this was normal for the individual. The crew member was isolated and on 21 October experienced 2 more episodes of diarrhea and stomach cramps. Again, there were no notations in the file whether this was normal for the individual. This case was listed as non-reportable, but was still isolated for 48 hours after the last symptoms. Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual.

Medical-Case Definition

Medical staff were unclear that a patient with diarrhea symptoms can be a reportable case if the symptoms are above normal for the individual.

Potable Water-Check Standards

There were no low range reference check standards for the electronic test kit being used to measure free chlorine levels during potable water testing.

Potable Water-Bunkering

Bunkering records on 26 October indicated that the free chlorine level dropped below 2 ppm from 1030 to the end of bunkering at 1500.

Recreational Water Facilities-Main Pool / Slide

The chart records on 4 November indicated that the free chlorine level was less than 2 ppm from 1330 - 1600. No explanations were written on the chart nor any actions taken.

Other-Formalities

There was no handwash station in the formalities shop were bulk loose candy is offered for passenger self-service. The crew member working in this area was responsible for refilling the candy dispensers.

Other-Formalities

Deck coving was missing at the deck/bulkhead juncture behind the bulk food display.

Inspection on Jun 24, 2013 | Score: 95

Medical-AGE Log

An additional reportable acute gastroenteritis case among crew members occurred on 15 JUN 2013 after the four hour report was submitted. This was reflected in the ship's record, but staff was not sure how to submit corrected reports to reflect the additional case.

Preparation Room-Buffet Pantry

The technical compartment for the blast chiller was soiled with an orange liquid. This area was cleaned during the inspection.

Preparation Room-Buffet Pantry

A food worker was observed inserting his thermometer into a pan of cut tomatoes without prior sanitizing the thermometer.

Preparation Room-

Inside the left potato peeler, there was one slotted fastener. Also, the round plastic lid for this peeler was cracked and broken on the inner ring. Staff stated a work order had already been placed to replace this lid.

Preparation Room-

The faucet at the double-utility sink was continuously leaking.

Preparation Room-

Numerous white plastic food boxes were soiled with food residue and some of the boxes were heavily scratched. Staff stated all of these boxes had been cleaned and sanitized in the main galley.

Preparation Room-

Numerous white plastic food boxes were stored stacked wet, preventing adequate air drying. Staff stated all of these boxes had been cleaned and sanitized in the main galley.

Galley-Pastry

The posted time control plan titled 'Cooked Cold Food - Cafe' contained confusing set-up and discard times. For example, the plan stated set-up 'A: 4:00 pm; B: 8:00 pm.' and discard 'A; 4:00 pm; B: 8:00 pm; C: 12 midnight.'

Galley-Forward Beverage Station

On both juice machines, the plastic panel surrounding the dispensing ports were soiled with old juice residue. The machine had been cleaned and sanitized and was not in use at the time of the inspection.

Galley-Forward Beverage Station

On both juice machines, inside the dispensing ports were soiled with old juice residue. The machine had been cleaned and sanitized and was not in use at the time of the inspection.

Galley-Potwash Area

A wire whisk with an open-ended handle was in the soiled area. This open end makes cleaning difficult.

Pantry-Pool Bar

Two backpacks were stored on the clean storage rack. The storage rack was empty of all bar items. The bags were removed and a crew member immediately came to sanitize the storage rack.

Galley-Time Control Plans

The posted time control plans for the Lido Grill indicated a set-up at 10:45 am and discard at 6:00 pm for Tampa/embarkation days. None of the potentially hazardous food items were labeled with a 4-hour discard time. Also, the posted time control plans for Lido Pantry 1 and 2 indicated a set-up time at 10:45 am and discard at 3:00 pm. None of the potentially hazardous foods were labeled with a 4-hour discard time. Both time control plans stated if the set-up and discard times are longer than 4 hours, potentially hazardous foods will be labeled with the discard time.

Galley-Center Galley

The light intensity was less than 110 lux to the right of the combination oven.

Galley-Dishwash Area

Condensation from the blower compartment of the in-use conveyor dishwash machine dripped onto clean dish conveyor as it exited the machine. During the inspection, the dishwash machine was actively in use, but no dishes were placed onto the conveyor since dishes were being scrubbed at that time.

Buffet-Deli

The posted time control plan indicated a set-up time as 10:45 am and a close time 'as mentioned on the time control log and time control tags.' Two containers of mayonnaise on the cold counter display were not labeled with their 4-hour discard time. The time control plan stated if the set-up and discard times are longer than 4 hours, potentially hazardous foods will be labeled with the discard time.

Room Service-

The light intensity was less than 110 lux behind and next to the bulkheads at the beverage station.

Room Service-

The ladies toilet room near the Hotel Director's office did not have a method to dry hands inside the large toilet stall. This stall contained a handwash sink, soap, waste receptacle, and tissues to open the door without touching the handle.

Potable Water-Bunker Records

The forward bunker station chart records showed the wrong year (2012) on all records during May and June 2013. The midship bunker station records during this period of time all showed the correct year.

Housekeeping-Crew Restroom

The public toilet room outside the engine control room, had the proper door opening sign, but not tissues in the adjacent dispenser. Housekeeping staff replenished this tissue holder during this inspection.

Recreational Water Facilities-Chart Recorder Operation

Three out of four charts checked in the RWF mechanical spaces today were mounted at the incorrect time on chart. Variance with actual time ranged from 1 hour to 4 hour difference in the actual time.

Inspection on Feb 18, 2013 | Score: 96

Buffet-Lido - Aft Hot Prep

Pasta boiler had food soil in the hot water recirculation system's drain lines and return inlets. A sticky residue was also noted in the front upper corner of the cooker.

Buffet-Lido - Aft Hot Prep

Deck was soiled near the bulkhead under equipment on the cooking line.

Buffet-Lido - Deli

Dried food soil was found in the seam at the bottom of the backplate near the blade.

Buffet-Lido - Pizza

The base of the palm leaf lighting fixtures over the pizza counter were soiled with dust. Even though they extend over the counters, no food contact or prep surfaces were impacted. Crew cleaned these fixtures during the inspection.

Galley-Main Galley - Pastry

The drain valve on a cleaned kettle was heavily soiled with food debris.

Galley-Main Galley - Hot Galley

The upper backflow preventer in the hood wash control cabinet 5641/56 had a constant water leak from the air relief vent indicating a possible failure of the valve. Repair work was commenced immediately to correct this problem.

Galley-Hot Galley

Drain pipe from pasta cooker was soiled with food residue above the drain valve.

Galley-Hot Galley

Deck below the pasta cooker and adjacent scupper was heavily soiled with food residue.

Galley-Hot Galley - Soup / Sauce Station

A pipe penetration of the bulkhead to the left of the tilting kettle had a loose flange creating an difficult to clean area and an opening into the bulkhead.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The written OPRP procedures for returning the ship to normal operations section refers to discontinuing the usage of 1,000 ppm bleach and reverting to 50-200 ppm bleach under the Food Operations Manager description. There was no reference to using 1,000 ppm bleach in any of the food or bar operations sections in the OPRP and this notation should be removed.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

In the two passenger notification letters titled Outbreak Notification of Elevated Gastrointestinal Illness Cases and Post Outbreak Embarkation Noro Letter there is a a statement describing gastrointestinal (GI) illness as stomach flu. This creates confusion with influenza like illness and should be removed. Additionally, there are two notations of norovirus in these letters and they should be removed because that cannot be confirmed during an outbreak until clinical specimens from ill passengers or crew have been fully analyzed at a qualified laboratory. Lastly the Outbreak Sample Letter advises protecting yourself from contracting the virus, which again is not accurate given there is no lab analysis confirming a viral pathogen is the cause of illness.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Throughout the written OPRP the individual department instructions have a closing description of chemicals used, with their concentrations and contact times. The Vital Oxide ready to use product gives a 5 minute contact time, but no concentration listed. According to the attached manufacturer's description sheet the concentration approved is 2,000 ppm chlorine dioxide in this formulation, so that information can and should be added to the appropriate sections where Vital Oxide is listed with contact times.

Pantry-Ice Pantries Deck 7 and 6 Forward

The in-use ice machine had heavy brown corrosion debris lining the inside of the left and right cuber (evaporator) cells. Nearly all were soiled and the corrosive debris could be wiped away with a wet paper towel. The level of soil in the deck 6 ice machine was much less than in the deck 7 pantry ice machine.

Pantry-Ice Pantries Decks 4-7 Forward

The handwash station in these pantries was built into the preparation counter, so both the soap and paper towel dispensers are positioned over the countertop surrounding the sink basin. When washing hands there water drips on the counter and could easily roll over to the open side where staff normally place clean items such as ice buckets for the filling process.

Pantry-Ice Pantries - Lighting

The artificial light levels behind the ice machines in the pantries was below the minimum 110 lux.

Recreational Water Facilities-RWF Chart Records

The analyzer chart records of pH values and free chlorine residuals in the various pools (main, verandah, and crew) were difficult to evaluate because they were recording valueas 24 hours per day, but there were no notations on the individual charts to clearly indicate that the RWF was in operation. Many showed acceptable values between 12 midnight and 8 am when staff stated they were closed, yet values of zero when they would have been open. Staff viewed these as times where the RWF was in sea-to-sea mode. Other days the charts clearly indicated appropriate levels at normal hours of operation. In the verandah pool charts from late December and the first days of January, 2013 a few charts indicated chlorine values of 5.5 ppm, but again at hours when the pool would have been closed.

Inspection on May 19, 2012 | Score: 96

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual.

Medical-Acute Gastroenteritis (AGE) Case Definition

The written AGE case definition used by the ship did not consider the number of diarrhea episodes that was above normal to certain individuals. This definition did not allow individuals to be reportable cases with fewer than 3 loose stools and individuals with pre-existing medical conditions, such as irritable bowel syndrome, who reach 3 loose stools to be considered non-reportable cases. No cases appeared to be reported incorrectly.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs revealed that there was a warranty technician who experienced AGE symptoms with an onset on 15 May 2012 at 1600 but reported to the medical center on 18 May 2012 at 0941. It was verified that the employee worked between the onset of symptoms and the time he reported to the medical center.

Potable Water-Production Records

Manual water production records from evaporators did not document pH readings from 15 October 2011 to 20 March 2012. The staff member explained that these pH tests were not performed. The ship installed analyzer chart recorders and from 21 March 2012 both pH and chlorine are recorded continuously.

Housekeeping-Public Toilet Room Signs

The toilet room located in the bridge did not have a sign advising users to wash hands or sign advising users to use hand towels, paper towel, or tissue to open the door when exiting. This was corrected.

Recreational Water Facilities-Chart Recorders

There were chart recorders with security features to record pH and halogen measurements for each individual recreational water facility but they were not operational. Staff members were measuring free residual halogen and pH with a manual test kit and documenting these accordingly.

Recreational Water Facilities-Safety Signs

The safety signs posted at the pools and whirlpools did not contain all elements of the 2011 VSP Operations Manual sign requirements.

Recreational Water Facilities-Water Chemistry

Staff explained that the RWF's flow rates and combined halogen were not monitored. There were no flow meters installed in the RWFs.

Recreational Water Facilities-Bather Loads & Turnover Rates

Bather loads and turnover rates were calculated by the staff using the manufacturer's pump flow rates.

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The gravity drains for the Lido swimming pool did not meet the antientrapment drain requirements per the 2011 VSP Operations Manual. The swimming pool had standard design gravity drains greater than 3 feet apart and no alarm.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP 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 or procedures to minimize respiratory and dermal exposures to both passengers and crew. The plan was not specific to the surfaces or items where the disinfectants were to be applied. Also, the plan detailed the use of the sanitizer TOR HB which was replaced with HB QUAT. Concentrations and contact times for the current sanitizer were not detailed in the plan.

Integrated Pest Management-Mooring Lines

The rat guards on the mooring lines were not closed and some were touching the vessel, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.

Galley-Forward Hot Service Line

Inside the Alto-Sham combination oven #2, one hotel pan of cooked chicken sausage had internal temperatures ranging from 118°F to 122°F. This oven was turned off. The staff explained that the sausage was just cooked and held in the oven before it was placed on the hot service line but there were no labels indicating time control. According to the time control plan, this oven was not a time control unit. The sausage was placed immediately on the hot service line.

Galley-Forward Hot Service Line

Undercounter reach-in refrigerator #755 was listed on the time control plan as being a time control unit, but there was no sign posted on this refrigerator indicating it was for time control only. Staff corrected this during the inspection.

Galley-Forward Coffee Station

There were large gaps where the power cables to the two counter model coffee machines penetrated the rear bulkhead panel in the technical compartment below the machines. In one case a foil type tape was used to cover only part of this opening.

Galley-Forward Coffee Station

The power cables and water tubing for the WMF coffee machine on the starboard counter were draped on the counter top, making cleaning difficult.

Galley-Appetizer Pantry

There was food residue around some of the plastic prongs on the previously cleaned meat slicer's gray plastic food guide.

Galley-Port/Forward Beverage Station

The light intensity behind and around the toasters at the counter was less than 110 lux. The light intensity behind the three ice machines opposite the toaster counter was also less than 110 lux.

Galley-Port/Forward Beverage Station - Ice Machines #772 and #773

There was corrosion on the interior surfaces of the double cuber panels inside the two in-use ice machines. The brown corrosion was visible thru the actual ice cubes being made at the time and along the upper and lower edges of the two panels in each machine. Both machines were emptied and cleaned during the inspection.

Galley-Port/Forward Beverage Station

A layer of dust and some metal debris were on the top exterior surface of the two juice dispensers at the beverage counter. Staff cleaned them during the inspection.

Galley-Soup Station

A total of 5 out of 6 working soup kettles with their lids fully open were partly filled with water and foods were under a full boil. The steam from these open kettles was condensing on the surfaces throughout the canopy exhaust hood above and condensate was observed dripping from the front and side edges of the hood. The chef explained that none of these foods or liquids required the kettle lids to be fully open.

Galley-Soup Station

Condensate was collecting along the entire surface (upper and side panels) of the two canopy hoods over the in-use soup kettles. Dripping was observed on the side and front edges of the exhaust hood.

Galley-Aft Hot Service Line

There were numerous deck tiles with recessed grout, leaving difficult-to-clean gaps between tiles.

Galley-Aft Beverage Station

The light intensity behind the various beverage dispensers in this area were less than 110 lux.

Galley-Pastry

Inside the two door reach-in freezer #945 was one unwrapped sheet pan of Bitter and Blanc bread pudding dessert. The individual servings were overloaded along the pan's surface and several pieces along the outer perimeter of the sheet pan were visibly damaged and in contact with the shelf supports inside the refrigerator. Staff removed the pan and discarded those desserts in contact with the refrigerator shelf supports.

Buffet-Officer and Petty Officer Messes

The light intensity behind and around the WMF coffee machines was less than110 lux.

Buffet-Crew Mess

The light intensity behind the coffee machine and adjacent Cornelius ice maker/dispenser in the beverage station was less than 110 lux.

Buffet-Forward Beverage Station

There was heavy juice concentrate residue inside the juice dispensing heads for the two left dispensers in both juice machines. There were clean and empty concentrate containers installed in these two dispensers, indicating that the dispenser heads were not cleaned after use.

Buffet-Deli & Pizzeria - Indoor Buffet Counters

The decorative glass and light plant type display placed at the corners of nearly all the buffet counters, including pantries, dessert, deli, and pizzeria were heavily soiled with dust and in some cases extended partly over the adjacent counters where food or clean china or trays were displayed/stored.

Buffet-Aft Port/Starboard Beverage Stations

The light intensity was less than 220 lux on the counters in front of the beverage and ice dispensing units. The light intensity behind the beverage counter equipment was less than 110 lux.

Buffet-Port/Starboard Dessert Counters

The light intensity at the cone dispensing counters at the dessert counters was less than 220 lux.

Buffet-Aft Port/Starboard Beverage Stations

There was heavy juice concentrate residue inside the juice dispensing heads for the two left dispensers in both juice machines. There were no juice concentrate bottles installed for these beverage machines, but the two right side dispensers were full and ready for passenger self-service.

Other-Lido Deli

There were difficult to clean gaps between the decorative deckhead panels over the forward counter in this preparation area. There was dust and grease along the brace pieces and the deckhead over this counter.

Other-Lido Pizzeria

There were difficult-to-clean gaps between some of the decorative deckhead panels over the front counter preparation/plating area.

Bar-Paris Bar

There were difficult-to-clean gaps between some of the decorative deckhead panels over the front bar counter.

Bar-Paris Bar

The full bucket of sanitizer solution found on the deck behind the bar, which was open at the time, was over 1,000 ppm. This was the only sanitizing solution for this bar, suggesting that the solution on the deck could be used on food contact surfaces. Staff stated this solution was used to sanitize bar surfaces according to the ship's outbreak prevention and response plan.

Pantry-Starboard Pool Bar Pantry

The light intensity behind and around the double ice machine was less than 110 lux.

Bar-Port Pool Bar

The full bucket of sanitizer solution found on the front bar counter, which was open at the time, was over 1,000 ppm. This was the only sanitizing solution for this bar, suggesting that the solution on the counter could be used on food contact surfaces. Staff stated this solution was used to sanitize bar surfaces according to the ship's outbreak prevention and response plan.

Bar-Lobby Bar

The full bucket of sanitizer solution found on the front bar counter, which was open at the time, was over 1,000 ppm. This was the only sanitizing solution for this bar, suggesting that the solution on the counter could be used on food contact surfaces. Staff stated this solution was used to sanitize bar surfaces according to the ship's outbreak prevention and response plan.

Inspection on Oct 14, 2011 | Score: 91

Potable Water-Calibration Bunker / Far Point

The ship's staff erroneously used the high range selection of their portable free-halogen meter for the calibration of the free halogen analyzer at the far point and also during manual tests while bunkering water. The incorrect range selection caused false readings to display on the analyzer and on the ship's portable free halogen meter. After correctly re-calibrating the far point analyzer and the potable meter on the ship using the low range selection, the free halogen residual levels measured by the ship and the inspector were within the correct ranges and acceptable levels both at the far point and also while taking bunker samplesAccording to the ship's staff, the far point analyzer was calibrated by using the portable free-halogen meter in the low-range. When manual tests were taken by the inspector and the ship's staff, there was a substantial variation between the reading of free halogen at the analyzer and the portable meters that ranged from 0.85 to 0.88 mg/L .

Food Service General-Ice/Water Machine Technical Compartments

A black and brown residue soiled the technical compartments of the ice-tower dispenser of the combination ice/water machines. This was noted throughout the Lido buffet and the crew mess areas.

Galley-Corridor leading to grill

A dark brown and red sticky substance soiled the upper portion of the ice cuber, immediately below the manifold.

Buffet-Deli

Artificial illumination at the omelet station and along the stainless steel work counter was not sufficient.

Galley-Lido Center Galley

A gap along the bottom edge of the three undercounter refrigerator doors prevented the doors from closing completely.

Galley-Lido Center Galley

The artificial illumination along the right side of the stacked combination ovens at the bulkhead and deckhead was not sufficient. (2011 VSP Operations Manual)

Buffet-Deli

Cracks and gouges were on the food contact surface of the plastic press plate of the slicer on the left side. The cracks and gouges made cleaning difficult.

Buffet-Deli

Dried food debris and residue soiled the cracks and gouges of the food contact surface of the plastic press plate of the slicer.

Preparation Room-Deck 3

Substantial wear, deep gouges and chipping was on the food contact surface of metal press plate of the food processor/slicer.

Preparation Room-Deck 3

A single live fruit fly was observed along the bulkhead immediately above the preparation sink on the left side of the preparation room.

Galley-Garde' Manager

Food debris soiled the plastic press plate, the metal seam along the back plate, and the metal guard along the front immediately adjacent to the round blade.

Galley-Garde' Manager

Numerous pits adjacent to the drain holes of the salad wash basket were difficult to clean.

Galley-Garde' Manager

A red black substance soiled the pits and drain holes of the previously cleaned salad wash basket. In addition, black oil soiled the plastic lid where the lid attached by bearing to the stainless steel cover.

Galley-Soup Station / Steam Kettles

The artificial illumination along the deck behind the stainless steel work counter was not sufficient. (2011 VSP Operations Manual) In addition, the artificial illumination along the counter surface was not sufficient. (2005 VSP Operations Manual)

Galley-Potwash

Three live adult roaches were spotted along the deck and deck/bulkhead juncture immediately behind the in-use hood-type potwash machine. The area was in operation at the time of the inspection.

Galley-Warewash

Food debris and residue soiled the wash, rinse and final rinse tank of the in-use flight-type warewash machine. Large pieces of food were observed along the soiled landing below the conveyor, which suggested pre-wash was ineffective.

Dining Room-Consumer Advisory

The consumer advisory discloser for foods of animal origin that could be undercooked or served raw was not note in the menu in the main dining room. (2011 VSP Operations Manual)

Buffet-Crew Mess

The artificial illumination at the consumer self-service beverage satiation was not sufficient.

Medical-GI Surveillance Log

The existing computer generated GI surveillance logs does not contain all required information in Annex 13.2.2. (2011 VSP Operations Manual)

Recreational Water Facilities-Turnover Rates

Turnover rates for recirculation for all pools, spa-pools and spas were not available. (2011 VSP Operations Manual)

Recreational Water Facilities-Bather Load

Documentation concerning the maximum bather load for each Recreational Water Facility (RWF) was not available at the time of the inspection. (2011 VSP Operations Manual)

Recreational Water Facilities-Fecal/Vomit Accident Log

The existing fecal accident response procedure did not include how to clean-up vomit. (2011 VSP Operations Manual)

Recreational Water Facilities-Halogen Analyzer

The automated halogen analyzer for all RWF's was not functioning properly and is not currently reliable as a standalone instrument to evaluate the water quality of the RWF's. Several of the readings did not match the manual readings taken by housekeeping staff and the probe is in the process of being repaired. Housekeeping staff is continuing to take manual readings of all RWF's until the analyzer is repaired. (2011 VSP Operations Manual)

Recreational Water Facilities-Kids Pool

The safety signs posted at the kids pool did not include the bather load and did not state 'take children on frequent bathroom breaks' or 'take children on frequent toilet breaks' (2011 VSP Operations Manual)

Recreational Water Facilities-Spa and Swimming Pools Signage

The safety signs for the whirlpools and swimming pools do not include 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever'. Only the whirlpools included the bather load but the other swimming pools did not. (2011 VSP Operations Manual)

Recreational Water Facilities-Fecal/Vomit Accident Log

The Fecal accident log did not include separate procedures for how to clean up both formed and loose stool. (2011 VSP Operations Manual)

Recreational Water Facilities-Swimming Pools/Spas

There was no way to measure the total alkalinity in any of the recreational water facilities. (2011 VSP Operations Manual)

Recreational Water Facilities-Swimming Pools/Spas

None of the recreational water facilities have the following information stamped on each manufactured antientraptment drain cover:-Certification standard and year-type of drain use-life expectancy of cover-mounting orientation-manufacturer name or trademarkIn addition, no information could be provided to prove that the anti-entrapment drains meet the ASME A112.19.8 standard. (2011 VSP Operations Manual)

Housekeeping-Diaper Changing Station

Disinfectant was not present or available in the diaper changing station. The staff reported the chemical locker was broken, and a worker order was placed to repair or replace the locker.

Housekeeping-Diaper Changing Station

Procedures for returning the vessel to normal operating conditions following an outbreak were not in the written Outbreak Prevention and Management Procedures. (2011 VSP Operations Manual)

Potable Water-Tank Maintenance

Potable water tank #13 was inspected on August 8, 2011 and disinfected before re-entry; however, the level of disinfection was not documented. (2011 VSP Operations Manual)

Potable Water-Bunkering

Bunkered potable water was not continuously halogenated to 2.0 mg/L free halogen residual. According to the ship's records, bunkering started at 7:20 AM. At 8:05 AM, the ship's staff and the inspector manually tested the free halogen residual with portable meters. The ship's staff manual free halogen residual was 1.53 mg/L. The inspector's portable meter measured less than 0.01 mg/L free residual halogen. A second manual test taken by the ship's staff measured 3.8 mg/L free residual halogen and the inspector measured 0.78 mg/L free residual halogen.According to the ship's staff, potable water from the shore source was bunkered to fresh water tank number 6. The inspector took a manual test from potable water tank number 6 and measured a free halogen residual of 0.87 mg/L.

Potable Water-Far Point Analyzer

The free halogen residual measured by the far point analyzer was 1.71 mg/L. The ship's staff manual free halogen residual measured 0.83 mg/L. The inspector's manual free halogen residual measured 0.86 mg/L.

Potable Water-Bunker Record

The ship's bunker record for 14 October 2011 at 8:35 AM had data in the free halogen field for the hours from 7:00 AM to 9:30 AM. The fields indicated the free halogen residual was between 2.5 and 2.7 mg/L, which did not correspond with manual readings.The ship's potable water production record, dating as far back as the previous inspection on 27 June 2011, show the free halogen residual did not reach the minimum of 2.0 mg/L on most days while producing water.

Inspection on Jun 27, 2011 | Score: 100

Food Service General-Crew Gastrointestinal Illness Reporting

A galley steward experienced gastrointestinal illness symptoms at 7 pm on 22 June and reported to the medical facility at 1:25 am on 23 June. The electronic work history indicated that this steward worked from 7:30-9:30 pm on 22 June. A cook trainee experienced gastrointestinal illness symptoms at 11 am on 15 June and reported to the medical facility at 9:24 am on 16 June. The electronic work history indicated that this cook trainee worked from 8:11 am to 12:12 pm, then worked another shift from 12:39 pm to 4:33 pm on June 15. Both food workers met the definition of gastrointestinal illness cases.

Potable Water-Potable Water Tank Coating

Potable water tanks 6 center, 8, and 9 were painted inside with an approved product in April 2011, but the record indicated only that the paint was applied according to the manufacturer's instruction. There was no data on the curing or drying times and temperatures following application, and no statement that the drying or curing was done according to the manufacturers specifications. Potable water tank #31 was painted in May 2011 and potable water tank #10 was painted in January 2011 with the same lack of comment regarding drying and curing.

Dining Room-Destiny Dining Room

Two live fruit flies were noted in this dining room. There was no active service at the time of the inspection, but cleaned glassware and utensils were set on tables throughout.

Buffet-Lido Pantry #1

The bread and condiment sections of the buffet line did not have side sneeze guards. Passengers were approaching and serving themselves from these sections from the dining room after having already passed through the buffet line.

Dining Room-Lido Pool Area

Two house flies were flying over the dining area where passengers were eating lunch.

Galley-Aft Dining Area

The interior of the ice cuber compartment protective panel on the Conelius ice machine closest to the hot line was visibly soiled. The machine was taken out of service and sanitized during the inspection.

Galley-Forward Dining Area

Several holes and corroded screws were inside the left and right sides of the five toaster ovens in this area. These toaster ovens are only used to toast sliced bread.

Galley-Forward Dishwashing Area

The auxiliary upper spray arm rinse nozzle farthest right from the soiled side on the flight-type conveyor dishwashing machine was not operating at full pressure. This was corrected during the inspection.

Galley-Pastry Preparation Areas

Several areas of the deck/bulkhead junctures throughout the pastry preparation areas had rough surfaces and recessed grout. These hard to clean areas were causing a white build-up especially in the corners from the cleaning solution being used.

Galley-Dishwashing Area and Clean Dish Sorting

A few areas behind the conveyor type dishwashing machine and underneath the clean dish sorting area had recessed grout and tile with rough surfaces.

Dining Room-Crew and Officer Restrooms

The unisex restroom door outside the crew and officer dining rooms was not self-closing.

Bar-Lido Pool Area

One house fly was flying over the bar area. The bar was open and drinks were being prepared but the fly was observed on food or food-contact surfaces.

Bar-Lido Pool Area

Grout and tile were recessed under the entrance door of the bar. Recessed grout was also found between the tile and deck wood panel juncture immediately outside the entrance of the bar.

Dining Room-Elation

Three small tables that were pre-set had side plates that were not covered or inverted. This was noted on the last inspection. One of these three tables also had silverware that was not covered. Staff noted that the dining room would not be open for several more hours.

Inspection on Dec 10, 2010 | Score: 98

Provisions-Fruit Box 3358

There were small holes in the upper exterior surface of the doors where a latch had been removed.

Provisions-Meat Thawing Room

The cardboard ends of the various cuts of meat were torn from the original boxes and placed in the plastic pan to identify the meats. The meats were in plastic wrap. The cardboard labels were absorbing the water and blood as the meats thawed. The labels were removed and discarded.

Provisions-Meat Preparation Room

The counter surface under the scales was soiled with dust. The area had been previously cleaned.

Preparation Room-Pulper

There was approximately 2 inches of wastewater and food matter in the bottom of the sloped drain. The area had been previously cleaned and the remaining portions of the drain were clean.

Preparation Room-Preparation Counter

The previously cleaned work counter was lightly soiled with food debris. This was corrected.

Provisions-Ice Cream Freezer 3261

The deck was soiled below the deck stands.

Preparation Room-

There was an open void between the technical spaces of the two center undercounter refrigeration units. This area had water and mold in it.

Preparation Room-

There was an open void between the technical spaces of the two center undercounter refrigeration units. This area had water and mold in it.

Preparation Room-

A few of the refrigeration line insulation wraps were soiled with mold.

Preparation Room-

The previously cleaned countertop was soiled with food debris near the propeller chopper.

Provisions-Liquor Stores

The deck tiles along the steel deck plate to the left side of the entry door were damaged.

Provisions-Liquor Stores

The deck was soiled under the deck stands.

Provisions-Dry Stores

The deck was soiled under the deck stands.

Galley-Dishwash Area

There was excessive steam coming from the soiled end of the conveyor dishwash machine. Condensate was collecting on the deckhead and bulkhead in this area. It appeared that the curtain on the soiled end was too long, allowing steam to come from under the finger links.

Galley-Hot Line

The underside of the lower grill shelves were soiled with old grease.

Galley-Hot Line

There was missing and recessed grout between a few of the deck tiles at the tilting kettles and tilting pans. A work order had been submitted.

Food Service General-Beverage Stations - WMF Coffee Machines

The ribbed drain lines were not easily cleanable. This was noted in the crew mess, officers mess, main galley, and lido buffet. The drain lines were soiled.

Food Service General-Beverage Stations - WMF Coffee Machines

The ribbed drain lines were not easily cleanable. This was noted in the crew mess, officers mess, main galley, and lido buffet. The drain lines were soiled.

Buffet-Crew and Staff Messes

The deck/counter junctures under the beverage counters and salad bars were not coved. The decks below these counters were soiled.

Dining Room-Elation

A few of the preset tables had side plates that were not covered or inverted.

Galley-Male Toilet Room

The self-closing door was not tight fitting. This was corrected.

Galley-Forward and Aft Hot Lines

The technical spaces of the double stack salamander ovens were soiled.

Galley-Forward Hot Line

There was an unsealed pipe penetration in the back of the technical space for undercounter refrigeration unit HB809.

Buffet-Lido Deli

There was no extraction above the panini sandwich grill. The deckhead panels above this area were slightly soiled with grease. According to the staff, the panels are removed and cleaned every 3 to 4 weeks. In addition, there are plans to install an extraction unit during the next dry dock.

Buffet-Lido Deli

There were gaps between the deckhead panels. The area above was soiled with grease and dust.

Buffet-Lido Deli

There was no extraction above the panini sandwich grill. The deckhead panels above this area were slightly soiled with grease. According to the staff, the panels are removed and cleaned every 3 to 4 weeks. In addition, there are plans to install an extraction unit during the next dry dock.

Buffet-Grand Buffet

The drain for the hood cleaning system was directed to the technical space below the hood cleaning cabinet instead of to the scupper. This was noted on the previous inspection.

Buffet-Lido Grill - Port Food Display

There were salad toppings on the upper tier of the buffet line that were not adequately protected. There was a sneeze shield, but it did not provide proper protection.

Potable Water-Aft Starboard Whirlpool Equalizer Tank

The make-up water line was in the tank funnel and was not 2 times the diameter of the pipe. This was corrected.

Children Area-Toilet Room

There was no airtight waste receptacle. According to the youth staff, one had been ordered.

Medical-Specimen Collection Containers

There were no specimen collection containers for bacterial agents. According the medical staff, they had been sent collection containers with preservative media, but these were labeled for viruses, chlamydia, mycoplasma and ureaplasma. The technical sheet for these containers did not indicate that they could be used for bacterial pathogens.

Bar-Starboard Pool

The interior surfaces of the two beer taps were soiled.

Bar-Casino

There was a hole in the back of the technical compartment below the starboard speed rail.

Galley-Dishwash Area

There was excessive steam coming from the soiled end of the conveyor dishwash machine. Condensate was collecting on the deckhead and bulkhead in this area. It appeared that the curtain on the soiled end was too long, allowing steam to come from under the finger links.

Inspection on Jul 02, 2010 | Score: 95

Buffet-Lido Grill

Whole fruit on the upper tier of the buffet line was not adequately protected. Serving utensils were not provided for the whole fruit (apples and pears). Per the staff, the line was being broken down after breakfast service. There were passengers in the area who had access to the fruit on display.

Buffet-Lido Grill

Side shields were not provided at the second station from the right and at the portable Hatco warmer unit.

Buffet-Lido Grill

The surface of the counter portable Hatco holding unit was encrusted with food residue.

Buffet-Lido Grill

The open jars of jelly were not fully protected by the sneeze shield.

Buffet-Lido Grill

There was a large gap between the tray slide and the hot hold stations (passenger side). There was loose sealant in the gap at the right hot hold unit.

Buffet-Lido Grill

There was food debris in the gap between the tray slide and the right hot hold unit.

Buffet-Lido Grill

There was mold and standing water in the technical compartment for undercounter refrigeration unit 4319/562C.

Buffet-Lido Grill

There was a large opening in the back of the technical compartment under the left hot hold unit. There was also exposed insulation in this compartment.

Buffet-Lido Grill

The deck and cove tiles were soiled under the back counter, especially under the rotisserie ovens.

Buffet-Lido Grill

The area around the fans for the rotisserie ovens were encrusted with food residue.

Buffet-Lido Grill

The technical compartment for the left fryer was soiled.

Buffet-Lido Grill

The corrugated white plastic waste line at the left handwash sink was not easy to clean.

Galley-Center

There were slotted fasteners in the upper compartment of the ice machine.

Galley-Center

The bulkhead deck juncture was soiled in several locations.

Galley-Center

There was soiled water in the bottom of the dishwash unit from the wash section to the clean end. The bottom of each compartment was full of soiled water. This unit was in active use. Additionally, two of the final rinse nozzles had ineffective spray patterns.

Buffet-Grand Buffet

The insulation was loose in the technical compartment of the hot station, making cleaning difficult.

Buffet-Grand Buffet

The drain for the hood cleaning system was directed to the technical compartment and not the scupper.

Buffet-Grand Buffet

The ice cream mixes in the center starboard ice cream machine were tested at 48°F. The mixes were discarded.

Buffet-Lido Deli

There was soiled standing water in the technical compartment under the preparation sink.

Buffet-Lido Deli

There was soft sealant on the back-plate of the Hobart slicer.

Buffet-Lido Deli

There was food residue along the loose sealant on the back-plate of the slicer.

Buffet-Lido Deli

The deckhead panels were soiled with grease. There was grease and dust along the gaps between the deckhead panels.

Buffet-Lido Deli

The deck drain under the front counter was soiled.

Food Service General-Buffet and Beverage Stations

There were gaps, seams and other difficult to clean features in the technical compartments under the buffet stations and beverage stations. Some of these areas had narrow and small areas that were difficult to access for cleaning.

Buffet-Pizzeria

The deck was soiled especially along the cove base.

Bar-Paris

The deck and scupper were soiled under the front bar.

Provisions-Dry Stores

Opened packages of soup base, peanuts and white chocolate slabs were not tightly sealed.

Preparation Room-Pantry

There was a pan of cooked and cooled diced potatoes that had a discard date of 7/8. These potatoes were from cooked potatoes (whole baked) that were logged for cooling on 6/28. The diced potatoes should have had a discard date of 7/4. The discard date was corrected.

Galley-

There was mold stain between the upper compartment and the ice bin of the ice machine.

Buffet-Beverage Station

There was standing water and slime behind the scupper under this station.

Buffet-Staff Mess Beverage Station

The deck was soiled under this station.

Galley-Hot Galley

There were damaged deck tiles and recessed grout in several areas of the hot galley.

Galley-Hot Galley

One adult cockroach was observed walking across the deck in front of the conveyor oven.

Galley-Sauce Station

The finish on the pipes behind the tilting kettles was rough and difficult to clean.

Galley-Sauce Station

The pipes behind the tilting kettles were soiled.

Dining Room-

The side stations were not coved. Trays of food were said to be staged on these stations during meal service.

Potable Water-Garbage Room

There was a chemical dosing dispenser without a backflow preventer installed. In addition, there was a hose with a valve attached downstream of the chemical dosing dispenser.

Bar-Casino

There were two unsealed pipe penetrations located behind the scupper on the left side the bar.

Bar-Casino - Pool

The fixed garbage sorting station was attached to the wooden deck, which was not easily cleanable. The counter/deck juncture was not coved.

Inspection on Mar 05, 2010 | Score: 100

Medical-

The ages listed for crew members in the standardized gastrointestinal illness log were not always correct. Two of the ages listed for crew members was 83 and 110.

Potable Water-

The halogenation analyzing/recording system for the far point appeared to have a maximum analyzing/recording set point of 3 ppm. The range for the chart was from 0 ppm to 5 ppm.

Potable Water-

There were a few connections that were not listed in the cross-connection control program. These were located in the engine room stabilizer room, starboard marshalling area, garbage room can washer, and engine room reverse osmosis room.

Potable Water-

There were a few connections to the potable water system that were not adequately protected against backflow. These were located in the starboard marshalling area, engine room port stabilizer room hose connection, and engine room mineralizer room hose connection.

Potable Water-

The air gap for the M5 tank fill line was not two times the supply line.

Potable Water-

There was no backflow protection for the backwash discharge line at the mineralizers for the reverse osmosis system.

Potable Water-Engine Room

The small diameter potable water line that passed through the bulkhead from the stabilizer room to pump room 1 was not painted or striped blue in pump room 1. The potable water lines in the plumber's workshop were not pained or striped blue. There were two shades of blue used to differentiate potable water lines from technical water lines. The technical water lines were striped with a darker shade of blue. However, some of the large and small diameter potable water lines had been striped with the same dark blue as the technical water lines.

Recreational Water Facilities-

Since 2/15/2010, it was not clear when some of the pools were closed at the end of the day. There was a final halogen residual test result at 2300 and the following day prior to the start of the day. It was not clear that the pool was closed between those two readings which were more than 4 hours apart.

Buffet-Lido Beverage Stations

Carafes containing milk and cream that were on time as a public health control did not have 4-hour discard labels. These stations were open for more than 4 hours.

Galley-Forward Dining, Service Line

The gasket for undercounter refrigerator 4319/755 was lose. According to staff, a work-order had been submitted to have the unit repaired.