Inspection on Mar 29, 2015 | Score: 98

Galley-Potwash

Water was coming out of a bulkhead hatch behind the potwash machine. Staff explained that it was water from condensation around pipes behind the hatch. The water was pooling on the deck.

Galley-Potwash

Water was coming out of a bulkhead hatch behind the potwash machine. Staff explained that it was water from condensation around pipes behind the hatch. The water was pooling on the deck.

Galley-Potwash

The recently installed potwash machine had a data plate that stated that the temperature of the fresh hot water sanitizing rinse as it entered the manifold must not be more than 195°F instead of 194°F as required.

Galley-Walk-in Cooler

The walk-in cooler was not working. No food was inside.

Galley-Center Section

Water from condensate was dripping on the deck from the hood canopy of the recently removed tilting pan.

Galley-Center Section

Heavy condensation was collected inside the canopy of the in-use kettles. Also, the hood was not effectively removing all steam from kettles and steam was extending out of the canopy. No dripping was observed. This was corrected.

Provisions-Hallway and Marshalling Area

Approximately 20 wood pallets with drinks, mostly bottled water and soda, were stored in these areas since the previous provisioning day 4 days earlier. The wood pallets were in a bad state of repair and soiled.

Provisions-Hallway and Marshalling Area

Approximately 20 wood pallets with drinks, mostly bottled water and soda, were stored in these areas since the previous provisioning day 4 days earlier. The wood pallets were in a bad state of repair and soiled.

Provisions-Hallway and Marshalling Area

Approximately 15 pallets of water and soda were stored next to closed and open drums of used cooking oil, bicycles, and a large trolley with trash.

Galley-Dishwash

Water from condensate was dripping from the steam extraction enclosure above the clean end of the in-use dishwash machine to the top of the clean end of the machine. No clean utensils were impacted at the time of the inspection.

Room Service-

Three of the dispensing ports of the previously cleaned juice dispenser were soiled with juice residues.

Dining Room-Ecstasy and Fantasy Dining Rooms

The deckhead panels above the waiter and buffet stations had openings to the plenum. Some were perforated panels and other solid panels but with large gaps between panels. Many of those openings were heavily soiled with dust. No operations were conducted during the inspection.

Galley-Aft/Starboard Dishwash

The handwashing station was blocked by two trash bins.

Galley-Aft/Starboard Dishwash

The final rinse pressure gauge of the in-use flight-type dishwash machine was measuring pressures above 25 psi consistently. The data plate required 20 +- 5 psi.

Galley-Upright Refrigerators

The technical compartments of the upright refrigerators were soiled.

Galley-Pizzeria/Deli

The power cable of the in-use panini grill was frayed and in disrepair.

Bar-Seaview Bar

The concentration of the sanitizing solution on the counter was above 200 ppm.

Bar-Pool Bar

The concentration of the sanitizing solution on the counter was above 200 ppm.

Bar-Joe's Cafe

The sneeze shield box covering completely the in-use dipper well had heavy condensation collected on all sides.

Bar-Joe's Cafe

The screw of the sneeze shield box covering the in-use dipper well was heavily corroded.

Food Service General-Ice Machines

Several of the ice machines in the food areas had slotted fasteners in the food splash zones near the cuber panels.

Potable Water-New Potable Water Pipe Disinfection

During recent dry dock, where extensive replacement was done of the potable water distribution on at least 8 decks, on 25 February 2015, emergency disinfection levels of 200 ppm for approximately 1 hour was used rather than the USPHS / VSP standard disinfection protocol of 50 ppm for four hours or another procedure submitted for prior approval. The residual was verified after flushing to be 0.37 - 4.56 ppm in all sampling locations before returning the system to use.

Potable Water-New Potable Water Pipe Disinfection

During the recent dry dock, where extensive replacement was done of the potable water distribution on at least 8 decks, on 25 February 2015, emergency disinfection levels of 200 ppm for approximately 1 hour was used rather than the USPHS / VSP standard disinfection protocol of 50 ppm for four hours or another procedure submitted for prior approval. The team on the ship was following the procedure provided by the company in an email on 25 February 2015 that had the above incorrect values for routine disinfection procedures, rather than values in the USPHS / VSP 2011 Operations Manual for disinfection.

Potable Water-Far Point Calibration

The distribution far point halogen analyzer and chart recorder were displaying a halogen residual of 2.8 ppm at the time the calibration sample was taken. The calibration was checked three times and the manual value on the inspector's test kit was 2.3 ppm. The ship's manual test was verified as being in calibration using their secondary standards and had the same 2.8 ppm value as the analyzer. Another ship's manual test kit agreed with the inspector's kit. It was noted that the sample vial was not held firmly in place on the ship's original test kit.

Inspection on Sep 04, 2014 | Score: 96

Potable Water-Microbiological Monitoring

Samples were collected from the crew galley in both April and May 2014.

Potable Water-Microbiological Monitoring

The color comparator for the microbiologic monitoring sampling method expired on 28 August 2014. A requisition for a new comparator had been submitted on 29 July 2014.

Children Area-Candy Art Dispenser

The deck/bulkhead juncture below the dispenser was not coved.

Buffet-Deck 10 - Lido - Mongolian Grill

A fly was observed during an active service time in the food preparation area on the open deck area galley. The fly had landed on a non-food contact surface.

Buffet-Deck 10 - Lido - Mongolian Grill

The port and starboard wiping cloth storage solutions were heavily soiled with food soil and grease.

Buffet-Deck 10 - Lido - Mongolian Grill

The consumer advisory statement placard was missing from the eggs-to-order station. This placard was found and replaced while the inspection team was in the area.

Galley-Deck 10 - Lido - Central Galley

Reach-in cooler l-7F had water leaking to the interior from the condensate pan. The water was pooling in the bottom of the reach-in cooler.

Galley-Deck 10 - Lido - Central Galley

Reach-in cooler l-5F had water leaking from the exterior mechanical area on top. The water was running from the front right corner when the cooler door opened.

Galley-Deck 10 - Lido - Central Galley

The far final rinse nozzle on the upper manifold was not spraying an effective pattern while the machine was in operation. Adjustment was made to the manifold mounting and the rinse nozzle pattern returned to proper alignment.

Buffet-Deck 10 - Lido - Aft - Port Pantry

Old food soil was noted in the in the corner under the milk dispenser counter. Additional soil was noted on the bulkhead/deck coving under the middle of the flat grill counter.

Buffet-Deck 10 - Lido - Aft - Port Pantry

Two flies were noted on a sign above the sneeze guard in the front counter as the area was closing.

Buffet-Deck 10 - Lido - Aft - Pizza Pantry

Food soil was observed behind the back leg of the stacked conveyor ovens. Additional heavy soil was found in the scupper drain at the entry to the service area.

Bar-Deck 10 - Seaview Bar

Soil was noted on the ice shaving blade of the premium blending station.

Bar-Deck 10 - Seaview Bar

Old food soil was noted on the bottom of the lower plastic ice bowl of the premium blending station.

Bar-Deck 10 - Pool Bar - Starboard

Old soil was noted on the deck of the walk-in cooler under the condensate line at the bulkhead and in the back corner behind the foot of the shelving legs.

Bar-Deck 10 - Pool Bar - Port

Soil was noted on the ice shaving blade of the premium blending station.

Bar-Deck 10 - Pool Bar - Port

Old food soil was noted on the bottom of the lower plastic ice bowl of the premium blending station.

Bar-Deck 10 - Pool Bar - Port

The deck stand under the chest reach-in cooler for beer storage was very rusty and difficult to clean.

Galley-

During active dishwashing, the wash and rinse temperatures were both below the manufacturer's dataplate specifications. The wash temperature was measured at 127°F instead of the recommended 150°F. The rinse temperature was measured at 138°F rather than the recommended 160°F. The temperatures of both were going up according to the mounted thermometers.

Galley-

Old food soil was noted under the cooking equipment in the forward service area under the grooved grill and in the back right corner of the area.

Galley-

Recessed deck tile grout was noted throughout the galley which made cleaning difficult.

Galley-

Steam pipes to the soup and sauce kettles and other cooking equipment were difficult to clean. This was noted on the previous inspection. The pipes will be replaced during the February 2015 two-week dry dock.

Galley-

The bottom of the bulkhead panel next to kettle #5 was buckled open to the interior of the bulkhead.

Galley-

A live juvenile German cockroach was found in an unused proofer. Pest management personnel showed up immediately to address the issue.

Galley-Dishwash Area

The far end nozzle of the upper manifold on the dishwash machine was not spraying an effective spray pattern.

Preparation Room-

The fan guard on the evaporator in walk-in cooler #3-256 was dusty.

Preparation Room-

The lettuce drier was assembled without effectively air drying the parts.

Galley-

During active dishwashing, the wash and rinse temperatures were both below the manufacturer's dataplate specifications. The wash temperature was measured at 127°F instead of the recommended 150°F. The rinse temperature was measured at 138°F rather than the recommended 160°F. The temperatures of both were going up according to the mounted thermometers.

Inspection on Feb 13, 2014 | Score: 98

Buffet-Lido Forward Beverage Station

The bottom of the counter-top mounted port side juice machine was less than 4 inches from the counter.

Buffet-Lido Forward Beverage Station

The vent on the backflow prevention device for the starboard juice machine was leaking indicating a malfunction. This backflow prevention device was located in the technical compartment under the juice machine.

Galley-Ice Machines

The drain from the handwash sink adjacent to ice machine #1 was not aligned properly with the scupper causing water to pool on the deck.

Galley-Ice Machines

The backflow prevention device for ice machine #1 was severely corroded resulting in the air vents being blocked.

Galley-Ice Machines

A loose screw was in the right water bath of ice machine #2.

Galley-Dishwash Machine

Condensation was accumulating on the deckhead above the soiled loading area of the dishwash machine. Condensation was dripping onto the machine and deck, causing water to pool on the deck. The exhaust vent above the soiled loading area was working properly. The dishwash machine was installed at the beginning of 2013. Staff recently noticed condensation accumulating during an internal inspection and concluded the new machine produces more steam than what was intended for the ventilation system. Documentation was provided to the inspector showing this issue was being addressed.

Galley-Aft Dishwash Machine

The final rinse temperature in the manifold was measured to be greater than 194°F by the inspector.

Galley-Aft Ice Machine #2

The vent on the backflow prevention device was leaking indicating a malfunction.

Galley-Pot Wash Handwash Sink

The drain line was leaking which caused water to pool on the deck.

Galley-Soup Station

The water pipes for the soup kettles were severely corroded and no longer easily cleanable. Staff indicated these pipes are scheduled to be replaced during dry dock in February 2015.

Galley-Double Salamander Aft Hot Line

The side technical compartment housing the electronic control wiring, control boxes and broiler shelf lift lever was heavily soiled with grease and food residue.

Food Service General-Lang Ranges

Open gaps and seams were present throughout the interior of the drip pan housings for these flat top ranges. The deep narrow housings and 90 degree corners did not facilitate easy cleaning. These ranges were located throughout the main and crew galleys. These ranges are expected to be replaced during dry dock in February 2015.

Food Service General-Lang Ranges

An accumulation of old food residue of more than a day's use was noted inside the drip pan housings for several of the flat top ranges. The food build-up was particularly found in the back corners and in the open gaps and seams that ran the length of the housing.

Dining Room-Ecstasy Soup Stations

No handwash stations were available at seven of the eight soup stations in the Ecstasy Dining Room. One handwash sink had already been installed opposite of a soup station at a waiter station. Seven more handwash sinks were ordered in December 2013. These will be installed at the remaining waiter stations as they arrive.

Food Service General-Pot Wash Machines

The mechanical pot wash machines in the main galley and crew galley were out of order during the inspection. Spare parts for both machines were ordered on 25 January 2014. Although both mechanical pot wash machines were out of order crew was able to keep up with demand by manually washing in the three-compartment sink. The overall operation was not negatively affected.

Room Service-Middle Ice Machine

The vent on the backflow prevention device was leaking indicating a possible malfunction.

Medical-Reporting Time

On 30 January 2014, the four-hour prior to arrival update report was submitted at 0600 which coincided with the arrival time.

Medical-Acute Gastroenteritis (AGE) Log

The AGE log recorded a reportable case crew member's underlying condition as 'nil of note' and the illness was recorded as 'Non-Reportable'. The symptoms reported actually showed this crew member as reportable. This person's medical records did include a notation of 'milk intolerance' and the person had only drunk milk in the meal period prior to symptom onset.

Potable Water-Production Records

The production halogenation records from 22 DEC 2013 were not recorded on the production log book or other log.

Potable Water-Far Point Records

The far point halogen analyzer chart was not changed on 09 December 2013 which resulted in two days of readings on one chart.

Potable Water-Far Point Records

The halogen analyzer chart recorder did not record the free halogen residual on 02 October 2013 from 0530 to 1300. Manual readings were not recorded for this time. The chart noted 'Sensor Leakage' for this period of time without readings. The far point analyzer had many other days since the last inspection where the free halogen residual value was not automatically recorded, but the value was manually recorded.

Recreational Water Facilities-Records

The Main Pool automatic halogen records for 20 - 29 November 2013 did not show a free halogen residual or pH level. A notation on each chart showed 'Working on System'. No manual readings were shown either. It could not be determined from the records if the pool was opened or closed for these nine days.

Recreational Water Facilities-Records

A vomiting incident was noted in the RWF logs for the Main Pool on 01 November 2013 at about 2300. The report showed the system was in 'Sea to Sea' mode at the time. The automatic monitoring records actually showed a free halogen residual of 2.0 PPM at this time.

Inspection on Aug 22, 2013 | Score: 98

Buffet-Swirls Ice Cream Station

Light intensity could not be raised to 220 lux of light at the three self-service ice cream machines. This was corrected during the inspection.

Buffet-Lido Pantry # 2

One live fly was observed landing on the preparation counters in this in-use pantry.

Galley-Dishwash

The far left nozzle on the final rinse spray arm to the in-use flight type dishwash machine was clogged when the spray pattern was examined by the inspector. This was corrected before the inspector left the area.

Buffet-Lido Pantry # 2

The front leg supports to the counter mounted bulk milk/cream machine were heavily soiled with a build-up of old milk and food residue.

Buffet-Lido Pantry # 2

A crew member serving food to passengers and toasting bread was wearing a wrist watch.

Buffet-Lido Pantry # 3

One live fly was observed landing on the service and preparation counters at this in-use pantry.

Buffet-Lido Pantry # 4

One live fly was landing on the preparation counter immediately behind the in-use omelet station.

Buffet-Lido Fwd Beverage Station

Open gaps were located between the deckhead wooden slats above the beverage station which led to open plenum space. The wooden slats above the beverage counter had a heavy build-up of dust.

Buffet-Lido Fwd Beverage Station

The top of the port side juice machine had an accumulation of dust debris of more than a day's accumulation.

Buffet-Lido Fwd Beverage Station

Two containers of both creamer and milk being kept on time control were not discarded as per the posted time control plan. As per the time control plan, the creamer and milk products were to be discarded at 0800 yet the products were still out for self-service at 0830 when observed by the inspector. The products were immediately discarded.

Dining Room-Soup Stations

There were no handwash stations at any of the soup stations located at several waiter stations in both the Fantasy and Ecstasy dining rooms. The Fantasy dining room had two waiter stations with soup stations and the Ecstasy dining room had four. The closest handwash station for the waiter stations was located inside the Main galley which was further than 8 meters away. According to staff, the soup stations were installed during the ship's 2012 drydock.

Dining Room-Fantasy Dining Room

At the mid starboard waiter station, a small waiter tray soiled with a brown sticky residue was stored on top of a plastic grey container of clean silverware. The silver ware was sent to be re-cleaned.

Galley-Fwd Dishwash

The final rinse temperature gauge to the in-use flight type dishwash machine was reading temperatures greater than 220 °F. Final rinse temperatures measured 165 °F and no steam was observed.

Galley-Ice Machine #1

Fine grey/black sediment was at the bottom of the right water return bath to this ice machine.

Food Service General-Lang Ranges

Open gaps and seams were present throughout the interior of the drip pan housings to these flat top ranges. The deep narrow housings and 90° corners did not facilitate easy cleaning. These ranges were located throughout the Main and Crew galleys.

Food Service General-Lang Ranges

An accumulation of old food residue of more than a service period was noted inside the drip pan housing to several of the flat top ranges. The food build up was particularly found in the back corners and in the open gaps and seams that ran the length of the housing.

Galley-Soup Station

Broken deck tiles and recessed deck grouting was observed throughout this area.

Galley-Potwash

Two badly scratched and scored cutting boards that were previously used were at the soiled landing. These were immediately discarded.

Galley-Hot Line

A hotel pan of raw chicken was stored above an uncovered hotel pan of raw hamburger meat in the reach-in refrigerator #1 located to the left of the grooved grill.

Galley-Conveyor Oven

A soiled and wet wiping cloth was stored on the counter next to the conveyor oven.

Buffet-Staff Mess

A container of sliced bread out for self-service was not adequately protected by the sneeze shield. The bread was removed and relocated.

Buffet-Officer Mess

The right side of the self-service buffet counter was not sealed to the bulkhead creating an open seam.

Medical-Acute Gastroenteritis (AGE) Log

A passenger reported to medical on 6 August with 2 episodes of diarrhea. Anti-diarrheal medication was dispensed and no underlying illness was noted. This case was listed as non-reportable. Medical staff was unclear if they specifically asked and determined if this was above normal for the patient.

Potable Water-Bunker Water Hoses

The four potable water bunkering hoses in use at the midship portside bunker station were not clearly marked 'POTABLE WATER ONLY'. The two newer potable water bunker hoses stored in the midship storage locker were labeled 'POTABLE FRESH WATER ONLY.'

Potable Water-Bunkering Records

The pH value during bunkering on 25 July was recorded above 8 on the analyzer-chart record for six hours. The pH value during bunkering on 18 July was recorded above 8 on the analyzer-chart record for seven hours. No notations were made on either chart indicating a reason or cause for the pH value to exceed 7.8 and no notations were made indicating any corrective actions made to lower the pH to 7.8 or below.

Recreational Water Facilities-Serenity Portside Whirlpool

The free halogen residual recorded on the analyzer-chart record on 24 May was below 3 ppm from opening at 12PM until closing at 12AM. No indications were made as to the cause of this problem or if any corrective actions were taken.

Housekeeping-Deck 11 Pantry- Ice Machine

The two white ice cube deflector panels had some black residue accumulating in the center groove on the interior side.

Inspection on Feb 03, 2013 | Score: 100

Medical-4-hour Report

A 4-hour report was submitted on February 3, 2013 for the voyage from January 31, 2013 to February 4, 2013 and on January 27, 2013 for the voyage from January 24, 2013 to January 27, 2013, but there was not an increase in the number of acute gastroenteritis (AGE) cases since the 24-hour report was submitted. Also, a 4-hour report was submitted on January 24, 2013 indicating three passenger cases, but the AGE log indicated four passenger cases. Finally, a 4-hour report was submitted on January 20, 2013 indicating one passenger case, but the AGE log indicated two passenger cases.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The number of diarrhea episodes in a 24-hour period was zero for a few AGE cases, but the AGE log was blank for this field. According to the staff, the software used did not allow them to enter a zero in this field.

Potable Water-Cross-Connection List

There were no plumbing system components indicated for three locations that had air gaps on the cross-connection list, including the aft mooring station starboard and port, and the lido forward area near the bridge.

Potable Water-Mid-Ship Port Bunker Station

The pressure relief valve for the reduced pressure assembly on the international shore connection was installed directly over the potable water filling line and its components.

Housekeeping-Deck 10 Captain's Pantry

There was one slotted fastener in the strainer plate of the Cimbali coffee machine.

Housekeeping-Deck 10 Captain's Pantry

The deck-mounted dual compartment refrigerator was installed approximately one inch from the bulkhead, making cleaning difficult.

Buffet-Starboard Aft

The food contact surfaces of a few plates out for passenger self-service were soiled with small pieces of food debris. These plates were taken to the dishwash area.

Buffet-Starboard Aft Beverage Station

The dispensing tubes for the half and half and the milk were greater than 25 millimeters (1 inch) in length.

Buffet-Starboard Ice Cream Station

The right ice cream machine had product temperatures of 45°F and 46°F for the chocolate. The machine was taken out of service and the ice cream discarded. About two hours later, product temperatures of the new ice cream were 41°F.

Other-Pizzeria

Below the pizza oven, there were a few cracked deck tiles and some broken deck tile grout.

Pantry-Ecstasy Service Bar

The light intensity was below 110 lux behind and to the right of the ice machine.

Galley-

The light intensity was below 110 lux to the right of convection oven 4319/886-1.

Preparation Room-Fish and Poultry Rooms

The deck drains below the three-compartment sinks were chipped, making cleaning difficult.

Other-Formalities

The food contact surface of the plastic scooper for the nonpareils dark chocolate candies was cracked.

Galley-Dishwash Area

An empty plate trolley stored below the clean storage table was soiled with food debris. The trolley was taken to be cleaned and sanitized.

Other-Pizzeria

A wet wiping cloth was stored on the counter next to the utility sink.

Bar-Main Pool Bar and Port Pool Bar

The drip trays for the beer coolers at the front service counter were rusted. These trays were also difficult to remove for cleaning.

Inspection on Jul 15, 2012 | Score: 93

Provisions-Transportation Corridor

The bottom of the refrigerator labeled 'decorations only' was soiled with old food residue and thick brown stains. A salad spinner was stored directly on the soiled bottom of the refrigerator.

Galley-Center Galley

There was a technical compartment across from the Chef's office between the pastry and pot wash areas that was unfinished with approximately two inches of dirt, food residue, and water on the deck. The deckhead was open and there were several gaps along the bottom and in the bulkhead leading directly into the pot wash area.

Galley-

There was old food residue on the base of the portable hot holding unit and on the surface of the heat lamp. The unit was stored on a clean counter opposite to the ice machines for at least one day and needed to be repaired.

Galley-

The gasket on the inside of the door frame on the bottom compartment of upright refrigerator L-56 F was loose, making the door difficult to close. No food items were impacted.

Galley-.Warewashing

There was excess condensation collecting on the deckhead above the conveyor warewash machine and extending over to the adjacent soiled storage area. Water was dripping from the deckhead onto the deck but no clean items were impacted.

Galley-Pizzeria

There were large white stains that appeared to be a cleaning chemical residue on the bottom two trays of the pizza oven where the pizzas come out of the oven on individual pans. Also, there were several large white stains under the lower two wire racks that the pizza pans sit on top of when coming out of the oven.

Bar-Seaview

Clean equipment such as blenders and bar tools were stored on the front bar counter directly above a large bucket of paint and tools used by a maintenance worker to repair the stairs leading to the food storage room. Also, an espresso machine was stored on the left side of the large bucket of paint on the back bar counter. The bar was in-use at the time of the inspection.

Bar-Seaview

The worker in charge of this bar approved a maintenance worker to patch and paint the stairs that led from the bar to the storage room with food and clean equipment. The maintenance worker was working in between clean equipment out on the counter such as blenders and blender accessories and an espresso machine. The bar was in-use at the time and a large bucket of paint and all of the worker's tools were stored directly below and adjacent to the clean equipment. The worker in charge was present during the inspection and saw nothing wrong with this activity.

Bar-Seaview

The lip contact surface of a double shot glass had a large crack in the glass. The shot glass was discarded.

Dining Room-Fantasy

Two of the three glass sneeze guards on the starboard self-service area were cracked. This area was not in service during the inspection.

Galley-Warewashing

When the in-use glasswash machine was shut-off, the wash temperature gauge indicated a temperature of 174°F after several minutes, but the actual temperature of the wash compartment measured by the inspector was 160°F. Also, there was excess steam coming out of the clean end of the glasswash machine and the temperature of the final rinse manifold measured by the inspector with a temperature sensitive label was at least 200°F. The final rinse gauge indicated the final rinse temperature was more than 220°F. The machine was shut down for repair and there was another warewash machine in the same area that was operating correctly.

Galley-Warewashing

There was excess steam coming out of the in-use glasswash machine and the temperature of the final rinse manifold measured by the inspector was at least 200°F. The final rinse gauge indicated the final rinse temperature was more than 220°F. The machine was shut down for repair and there was another warewash machine in the same area that was operating correctly.

Galley-Fwd Center Galley

The handwashing sink had been out of order for at least one day. Another handwashing sink was available in less than 8 meters.

Buffet-Lido Aft #1

The outside of the counter-mounted bulk milk and half and half machine was soiled in several areas with old food residue and white stains. According to the staff, the dispenser had been out of order for at least one week.

Buffet-Starboard Aft Beverage Counter

An excessive amount of soft silicone had been applied to the counter under the juice machine, making cleaning difficult.

Buffet-Starboard Aft Beverage Counter

The technical compartment under the juice machine was soiled in several areas with black stains and white powder.

Other-Food Lift #5

There was old food residue surrounding the perimeter of the deck of the food lift and on the inside grooves of both elevator door thresholds.

Other-Food Lift #5

The light bulb shield did not cover the entire length of the light bulb in the food lift.

Galley-Aft Hot Line

There was less than 220 lux of light intensity at the handwashing sink against the back bulkhead next to the bain marie.

Galley-Aft Male Toilet Room

The door to the male toilet room was not self-closing.

Galley-Aft Beverage Counter

The inside of the nozzles of both previously cleaned juice dispensers were soiled with pulp and food residue.

Galley-Aft Beverage Counter

The inside of the left previously cleaned juice dispenser where the juice containers would be housed was soiled with a brown residue.

Galley-

There were slotted screws on the right inside of all of the toaster ovens.

Galley-Center Galley

There was peeling paint on the upper portion of the deck-mounted mixer above the mixing collar.

Galley-Center Galley

There was one small live cockroach on the drain line of the handwashing sink across from the Chef's office and one small live cockroach on the deck underneath the technical cabinet next to the handwashing sink.

Galley-Center Galley

There was a technical compartment across from the Chef's office between the pastry and pot wash areas that was unfinished with approximately two inches of dirt, food residue, and water on the deck. The deckhead was open and there were several gaps along the bottom and in the bulkhead leading directly into the pot wash area. According to the staff, the person in charge of this area had known about this condition for more than one month, but no cleaning or repairs of the area had been done. There were two small live cockroaches found in the area.

Room Service-

There were life jackets stored on top of boxes of water and directly above boxes of water near the ice machines. Also, the boxes of water were stored directly on top of a plastic deck stand that had old food residue in several areas.

Room Service-

The plastic deck stand used to store boxes of water had old food residue in several areas.

Galley-Pizzeria

There was peeling sealant in multiple areas on the deckhead directly above the pizza oven.

Galley-Center Galley

There was a missing deck tile to the right of the drinking fountain. Also, there was missing and recessed grout throughout the area.

Galley-Center Tilting Kettles

There was a large gap between the bulkhead tiles and the coving tiles behind and around all of the tilting kettles. The ends of the bulkhead were buckling in several areas creating gaps underneath the bulkhead panels. Also, there was a layer of old food residue, dirt, and what appeared to be mold between the bulkhead tiles and coving tiles.

Provisions-Vegetable Prep Walk-in Fridge

The inside of the plastic container with parsley was soiled with a brown residue. The food was discarded and the pan was cleaned and sanitized.

Provisions-Vegetable Prep Walk-in Fridge

The outsides of the lids for several white plastic containers containing cut vegetables were soiled with dirt and old food residue. The containers were removed to be cleaned and sanitized.

Provisions-Vegetable Fridge 3-205

There was green vegetable residue on the bulkhead to the right of the entrance.

Provisions-Frozen Bread and Vegetable 3-26/A Freezer

There were several ice crystals and formations in many areas of the deckhead. Also, there were icicles on the deckhead and on the exterior of many of the light coverings attached to the deckhead. Water was dripping from the deckhead onto the deck in a few areas and layers of ice formed on the deck. In addition, the middle of the deckhead was bulging in a few areas and especially in the center of the room.

Provisions-Fish Thaw Fridge 3-213

The outside of the plastic container with jumbo shrimp had several cuts, scores, and scratches.

Provisions-Fish Thaw Fridge 3-213

The outside of the hotel pan with jumbo shrimp was soiled with a brown residue.

Provisions-Fresh Meat Fridge

There was one pan of raw sliced pork in between two pans of raw chicken and one pan of raw chicken on top of one pan of raw sliced beef. The pans were removed and stored correctly.

Provisions-Transportation Corridor

A previously cleaned salad spinner was stored in an upright refrigerator labeled 'decorations only'. There were multiple decorations stored directly on top of the salad spinner and the bottom of the refrigerator underneath the salad spinner was covered with old food residue and thick brown staining.

Provisions-Transportation Corridor

A previously cleaned salad spinner was stored in an upright refrigerator labeled 'decorations only'. There were multiple decorations stored directly on top of the salad spinner and the bottom of the refrigerator underneath the salad spinner was covered with old food residue and thick brown stains. Several of the staff including the chef in charge did not understand why the salad spinner could not be stored there and did not intend to clean the soiled refrigerator after the equipment was removed.

Galley-Hot Galley

The deck tile grouting was recessed around the foundations of the grills and griddles.

Galley-Hot Galley

The grease pans on all 4 Lang flat grills and grooved griddles were removed, but the openings on the lower exterior of the grease pans were not capped or otherwise closed to prevent entry of pests or soil.

Galley-Warewashing

The in-use conveyor warewash machine had a weak spray from the left most upper spray arm final rinse nozzle. There was erratic spray from the 3rd left lower final rinse spray arm nozzle and the final rinse spray came from both the bottom and top of the spray nozzle. Lastly, there were 3 pinholes in the upper part of the manifold pipe connecting the two final rinse spray arms and water was spraying out of those holes continuously when the final rinse was activated.

Galley-Warewashing

The wash, rinse, and final rinse manifold temperatures displayed on the gauges for this machine were all incorrect. The gauge temperatures were 184 °F, 164 °F, and 147 °F for the wash, rinse, and final rinse respectively. The actual water temperatures as measured by the inspector were 147 °F in the wash tank, 190 °F in the rinse tank, and 175 °F for the final rinse at the plate level and at least 180 at the manifold measured using a wax crayon.

Buffet-Staff Mess Beverage Counter

There was less than 110 lux of light intensity behind and around the WMF coffee machine and the juice dispenser.

Buffet-Staff Mess Beverage Counter

There was old juice residue inside three of the four juice dispenser nozzles. The machine was not in use during the inspection and there were no concentrate bottles inserted into the nozzles.

Buffet-Crew Mess Beverage Counters

The light intensity along the two beverage counters was less than 220 lux in front of several machines, such as the dual coffee maker, ice/water dispenser, and bulk milk dispenser.

Buffet-Crew Mess Beverage Counter

There was old juice residue inside three of the four juice dispenser nozzles. The machine was not in use during the inspection and there were no concentrate bottles inserted into the nozzles.

Food Service General-Lighting

Behind and around several pieces of deck-mounted and counter-mounted equipment had a light intensity of less than 110 lux including: warewash machines, bulk milk dispensers, and ice machines in areas such as, the lido buffets and galley, main galley, room service pantry, and casino bar and pool bar starboard pantries.

Room Service-Consumer Advisory

There was no consumer advisory statement on the breakfast menu for the cold smoked salmon.

Medical-Reportable Case Definition

The reportable case definition of Acute Gastroenteritis (AGE) used by the vessel's medical staff did not include diarrhea episodes that were above normal for an individual.

Medical-Food Worker Isolation

A stateroom steward had an onset of acute gastroenteritis symptoms on 12 July 2012 at 11:45 p.m. and was isolated starting on 13 July 2012 at 12:34 a.m. The last symptoms were on 13 July 2012 at 8:07 a.m. The steward was released from isolation on 14 July 2012 at 8:08 a.m. According to the head housekeeper, stateroom stewards handle food related items.

Medical-Food Worker Isolation

A bar steward had an onset of acute gastroenteritis symptoms on 6 July 2012 at 7:00 a.m. and was isolated the same day at 7:26 a.m. The last symptoms were on 6 July 2012, but the bar steward was released from isolation on 7 July 2012 at 8:14 a.m.

Medical-Food Worker Isolation

An assistant stateroom steward had an onset of acute gastroenteritis symptoms on 28 June 2012 and the steward was isolated on 29 June 2012 at 9:24 a.m.. The last symptoms were also reported on 29 June 2012 at 9:24 AM. The steward was released from isolation on 30 June 2012 at 7:01 p.m. According to the head housekeeper, assistant stateroom stewards handle clean food related articles.

Medical-Food Worker Isolation

The nurse in charge did not know bar stewards, stateroom stewards, and assistant stateroom stewards should have been isolated as food workers because they handle food related articles and ice.

Pantry-Deck 10 Captain's Pantry

Small black particles were directly on ice cubes in the ice bin of the deck-mounted ice machine.

Housekeeping-Deck 10 Captain's Ice Pantry

Visible soil covered the inside protective surface of the plastic cover that protected the ice cuber. In addition, soil was noted below the drip manifold on the left side.

Pantry-Deck 10 Captain's Ice Pantry

Numerous small white and black chips of material soiled the technical compartment on the right side of the ice machine.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP stated that 1000 ppm was to be used in bars on food contact surfaces such as ice scoops.

Recreational Water Facilities-Bather Loads

Bather loads were calculated using the pump capacities.

Recreational Water Facilities-Main Pool

The main pool had three gravity drains that were more than 3 feet apart, but there was no documentation stating the drain covers met the antientrapment requirements and there was no alarm installed.

Recreational Water Facilities-Lido Whirlpool

There was no documentation stating the suction fittings met the antientrapment requirements. Also, the suction fittings were less than three feet apart and a secondary antientrapment system was not installed.

Recreational Water Facilities-Serenity Aft Whirlpool

The Serenity whirlpools had four suction fittings that met the antientrapment requirements, but the distance between the suction fittings could not be determined and it was unknown if a secondary entrapment system needed to be installed.

Housekeeping-Engine Room Changing Toilet

There were no signs advising users to wash their hands or to use paper towels to exit the engine changing toilet room. The exit was not hands free.

Potable Water-Tanks

Potable water tanks 3 and 4 were partially painted in May 2012, but there was no documentation the tank coatings were applied in accordance with the manufacturer's recommendations.

Potable Water-Bunkering

The documentation was inconsistent on the chart recorders for bunkering and it could not be determined if the potable water analyzer was always calibrated at the start of bunkering.

Inspection on Feb 19, 2012 | Score: 100

Provisions-Dry Store Room #1

Condensate was blowing from the bulkhead evaporator unit onto two boxes of food stored on an adjacent shelf. The boxes were moved.

Provisions-Central and Spa Locker

Food items such as candy, pasteurized cheeses, and coffee were stored in the same room as the lotions, creams, and other personal care items used in the spa. Some of the food was stored on a shelf directly below these items.

Provisions-Central and Spa Locker

Food items such as candy, pasteurized cheeses, and coffee were stored in the same room as the lotions, creams, and other personal care items used in the spa. Some of the food was stored on a shelf directly below these items.

Preparation Room-

There was a gap where the bottom of the newly installed blast chiller met the bulkhead.

Other-Provisions Transportation Corridor

Bananas and onions were stored on raw wood pallets.

Preparation Room-Meat Thawing Room

Two plastic bins of wrapped ground beef were stored directly above two trays of wrapped whole rib eye steak. The ground beef was moved.

Preparation Room-Fish

The paper towels at the handwashing station were damp. They were removed.

Other-Deck 3 Storeroom Area Near Elevator 04

Several pallets of food, including potatoes, tomatoes, and chips, were stored in an area adjacent to items that were to be offloaded, including crushed used plastic water bottles, fluorescent light bulbs, and pallets of plastic bins. According to the staff, the items to be offloaded had only been placed there that morning in preparation for arrival in the turnaround port.

Other-Storeroom Area Near Elevator 04

Potatoes, onions, and chips were stored on raw wood pallets.

Food Service General-Lighting

The light intensity around and behind several pieces of deck- and counter-mounted equipment was less than 110 lux, including: the around the equipment on the crew mess beverage station; around and behind the crew mess bulk milk dispenser; behind and on the right side of the ice machines in the main galley wine cellar; around and behind the equipment on the main galley forward starboard coffee station; around and behind the stack ovens in the pastry; behind the proofing oven in the pastry; around and behind the equipment on the main galley aft coffee station; behind the combination oven on the aft hot service line; behind the ice machines and upright refrigerators in the lido galley; behind and on the right side of the room service ice machine; behind the ice machine in the casino bar pantry; and behind the ice machine in the main pool bar pantry. The lighting in the crew beverage station and bulk milk dispenser was corrected.

Buffet-Staff and Officers Messes

There were no time control plans posted for the espresso machine milk in these outlets. There were time control logs.

Buffet-Mess Menus

The menu for the crew, staff, petty officers, and officers messes had a consumer advisory with an asterisk, but there was an asterisk at the steamed vegetables and at a category on the menu labeled 'also available.' Several food items were listed after this label, but eggs were the only animal-derived product that could be served undercooked.

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

The cooks who measure thin foods did not have tip-sensitive TMDs. According the staff, they had been ordered.

Galley-Forward Port Juice Station

The inside of the water dispensing tube and the area around the juice nozzles were soiled on the left juice machine.

Galley-Aft Hot Service Line

There was condensate on the underside of the shelf above the food in the bain marie. The temperature of the bain marie was turned down.

Dining Room-Fantasy and Ecstacy

The cold counters were not listed on the time control plan.

Food Service General-Time Control Plans

The section of the plans with information about the specific numbered equipment on time control also had equipment that was not specific to the individual food outlets/galleys. For example, 'cold counter #...' or 'work counter #...' were listed on the plan with no other identifying information. According to the staff, the plans were developed from a corporate example, and any extra equipment on the example was not removed from the ship-specific plans.

Buffet-Pantry #2

The bulkhead tiles to the right of the handwashing station were loose and had missing grout. Some of the times above the grills also had missing grout.

Bar-Joe's Cafe

The three undercounter refrigerators were labeled for time control and were listed on the time control plan, but a gallon of milk, a smaller container of milk, and cans of whipped cream were stored under temperature control in these refrigerators. The milk and whipped cream on time control had 4-hour discard labels.

Other-Formalties Shop

The lids of the candy dispensers on the top row could stay open. In addition, the serving scoops and tongs were not tethered.

Bar-Main Pool

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

Bar-Main Pool

A deckhead panel was missing to the left of the back bar rolling shutter. According to the staff, the panel had been removed during dry dock and had not been replaced.

Children Area-Toilet Room

The child-size toilet was 15 inches from the deck and the handwashing sink was 24 inches from the deck. No step stools were provided.

Buffet-Omelet Station

At the omelet station, there was no consumer advisory or statement that eggs could be cooked to order and served undercooked.

Recreational Water Facilities-Cartridge Filter Housings

The cartridge filter housings were not disinfected before new filter media were installed.

Recreational Water Facilities-Hair and Lint Strainers and Housings

According to the staff, the hair and lint strainers and housings were cleaned every week, but there was no documentation that the strainers and housings were disinfected.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pool and whirlpools did not include all the information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Water Chemistry

According to the staff, combined chlorine and total alkalinity were not monitored.

Recreational Water Facilities-Antientrapment Protection

The swimming pool had three gravity drains approximately 16 inches (40 centimeters) apart with channels in between. This configuration was considered unblockable. The drain covers were a standard design and no alarm was installed.

Housekeeping-Public Toilet Room

In the deck 9 women's public toilet room near the Hotel Director's office, the handwashing station in the large stall was not equipped with a method to dry hands. There were tissues to open the door from the stall into the rest of the toilet room, but the tissues were not effective for drying hands and disintegrated when handled with wet hands.

Potable Water-Distillate Lines

The distillate lines from the two evaporators were not striped blue/gray/blue to the halogen injection point.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices identified 28 devices for the guest cabin hot tubs. According to the staff, there were 27 cabins with hot tubs, and two devices were installed for each.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

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

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database used for collecting (AGE) information could not be exported into the standardized log exactly as it appeared in the 2011 VSP Operations Manual.

Inspection on Aug 21, 2011 | Score: 97

Potable Water-Mid-Ship Whirlpool Machinery Room

There was no air gap at the bottom of the vent drain line for the backflow prevention devices on the potable water fill lines to the compensation tanks. This was corrected during the inspection.

Potable Water-Cross-Connection Control Program

In the listing of backflow prevention devices, the location for the hair salon backflow devices was incorrect and the backflow devices for the cabins with whirlpool tubs were not listed. These were corrected during the inspection.

Pantry-Veranda Pantry

In the upper compartment of the ice machine, the outside edges of the cubers were lightly soiled with a black and pink material that appeared to be mold. In the adjacent technical compartment, the potable water line into the cuber compartment was also soiled with a black material. Staff stated that the machine was cleaned about one month ago.

Pantry-Captain's Pantry

In the upper compartment of the ice machine, the plastic pipe between the two water baths was soiled with a black material that appeared to be mold.

Bar-Kaleidoscope

The lights above the service side of the bar were not shielded and did not appear to be shatter resistant.

Bar-Kaleidoscope

There was a large gap along the underside of the black upper bar counter on the service side of the bar.

Buffet-Starboard Wing Waiter Station

The water in the sanitizing bucket was cloudy and had two foil wrappings inside. The staff instructed a crew member to change the water.

Buffet-Starboard Dessert Station

There were no serving utensils for a tray of pastries. The buffet was open for service at the time of the inspection. This was corrected.

Bar-Seaview Bar

A gallon of fresh milk stored in one of the undercounter reach-in refrigerators was measured between 44°F and 45°F. This potentially hazardous food was on temperature control. The milk was moved to another undercounter reach-in refrigerator. Both refrigerators had ambient temperatures of 41°F.

Buffet-Forward Service Line

There were no serving utensils for four trays with bread and pastries. The buffet was open for service at the time of the inspection. This was corrected.

Buffet-Forward Port and Starboard Beverage Stations

There were slotted fasteners and holes suggesting missing fasteners in the food splash zone of the coffee machines. These stations were in active use at the time of the inspection.

Buffet-Forward Starboard Beverage Station

The technical compartment of the ice dispenser was soiled with a black material that appeared to be mold.

Buffet-Aft Port Pantry

There was a similar amount of food debris in the handwash sink as was in the utility sink. This suggested that the handwash sink was used as an utility sink. This area of the buffet had just closed at the time of the inspection.

Pantry-Starboard Pool

In the upper compartment of the ice machine, the sides of the cuber panels and the inside of the plastic covers of the cuber panels were soiled with black spots that appeared to be mold. Also, there were black particles in the right water bath under the cuber panel. The staff stated that this machine was cleaned about three weeks ago.

Galley-Forward Port Ice Machines

In the upper compartment of the two ice machines, the inside of the plastic covers of the cuber panels were soiled with black spots that appeared to be mold. The staff stated that these machines were cleaned about three weeks ago.

Food Service General-Out of Service Equipment

Several different pieces of equipment were posted as out-of-service including: some upright reach-in refrigerators in the lido galley; bread slicer, mixer and grooved grill in main galley; electric tilting pan in crew galley; and ice cream machines in the crew and staff messes. According to the staff, these pieces of equipment have been out of service from a few days up to several weeks.

Galley-Walk-In Cooler A-60-F

In the technical compartment on the outside of the cooler, the filter of the walk-in cooler's condenser was heavily soiled with dust.

Galley-Aft Port & Starboard Hot Lines

There was missing and recessed grout throughout the deck in this area.

Room Service-

The finish of the two cuber panels of ice machine #17 was rough, making cleaning difficult.

Room Service-

In the upper compartments of ice machines #13 and #17, there were black particles in the right water baths under the cuber panels.

Galley-

In the upper compartment of the ice machine, there were black particles in the right water bath under the cuber panel.

Buffet-Beverage Station

There was a backflow preventer connected to the supply water line to the water/ice dispenser. A pipe was connected to the relief vent of the backflow preventer and the pipe was connected to an opaque hose directed to a drain. The end of the hose could not be seen because it was not a clear material and extended into the drain coaming under the cabinet.

Buffet-Staff Mess

The bottom of the ice cream machine was heavily soiled with a black material.

Buffet-Staff Mess

The power cord to the ice cream machine was draped on the counter, making cleaning difficult.

Provisions-Liquor Room

The bulkhead that contains the entrance door was newly constructed to fire standards. The inside surface of this new bulkhead was rough. There were also gaps between the stainless steel profile strips at the deckhead/bulkhead junctures of this bulkhead. The staff stated that work is to be completed during dry dock in January 2012.

Provisions-Produce Walk-In Cooler

The drip pan for the evaporative condenser was not sloped to self-drain. There was standing water in the drip pan.

Provisions-Frozen Bread/Vegetable

The drip pan for the evaporative condenser located at the entrance of the room was not sloped to self-drain. There was standing water in the drip pan.

Provisions-Frozen Bread/Vegetable

There was missing and recessed grout throughout the deck of this walk-in cooler.

Inspection on Feb 17, 2011 | Score: 99

Medical-Crew Gastrointestinal Illness Reporting

One hotel stewardess had onset of gastrointestinal illness symptoms on 8 February at 8pm, but only reported to the medical center on 11 February at 9:49 am.

Children Area-Camp Carnival

The warning label for the spray solution of HB Quat indicates a serious skin burn and eye hazard. This label is for the concentrated solution rather than the diluted one in the spray bottle. It is used for cleaning tables, equipment and the diaper-changing table.

Children Area-Camp Carnival

The previously cleaned lego toys were found in the storage box with many of the pieces still fitted together, indicating that they were not properly separated and fully cleaned.

Potable Water-Cabin U70

There was no backflow prevention device installed on the hot or cold potable water pipes for the flexible shower and hot tub in cabin U70. This was corrected during the inspection.

Preparation Room-Buffet Cold Room

Sliced melon on four medium sized trays were measured at above 50 °F. These trays were stored in the upper slots of the rack adjacent to the cold room door. Sliced melon on three small trays were measured at between 44 and 45 °F. These trays were stored in the slot directly below the medium trays. Potentially hazardous food stored in the lower slots of the rack were below 41 °F. The melons had been prepared on 16 February between 2100 and 2200 and were entered on the cooling log. The melons were discarded.

Provisions-Transportation Corridor Outside Beer Cooler

Bottled water was stored on four wooden pallets in this area. The pallets were made of raw wood and were not easily cleanable.

Buffet-Crew Mess Beverage Station

The technical compartment below the juice machine was soiled on the bottom. In addition, a few of the cables and one of the pipes were soiled. There was also a sour smell in the compartment.

Buffet-Crew Mess

A couple of the steam pipes in the technical space for bain marie 1 were leaking. Water was pooling on the deck below the technical space.

Food Service General-Decks

There was missing and recessed grout and some chipped and cracked tiles in the main galley, lido galley, and lido pantry.

Galley-Pot Wash

The painted decxk drains below the pot wash sinks was chipped, rough, and corroded.

Bar-Sea View

The sanitizing solution was measured at less than 50 ppm. This was corrected during the inspection.

Buffet-Port Line

There were no serving utensils for the two bowls of apples and two bowls of pears. This was corrected during the inspection.

Pantry-Lido - Port Aft

There was a leak at the hot water faucet on the utility sink. This was corrected during the inspection.

Galley-

The latch was broken on the bottom left door of cold holding unit L-6F and the door would not stay closed. There was no food in the unit.

Galley-

The metal coating on the left ice maker evaporator was peeling.

Buffet-Lido - Mongolian

The food on display for self service on the upper level was not protected by the sneeze shield. The food was immediately removed.

Food Service General-Espresso Machines

Teh Scharf model espresso machines had slotted fasteners in the food-contact portion of the croup (where the espresso coffee dispenses). This issue was being discussed by the corporated office with the equipment manufacturer for a solution.

Inspection on Jul 18, 2010 | Score: 99

Potable Water-Toilet Rooms Near Slides

There was a hose connection in each toilet room. There were no backflow prevention devices installed at these locations. This was corrected.

Recreational Water Facilities-

The depth markers in the pool were not legible.

Housekeeping-Outbreak Prevention and Response Plan

The plan did not mention the disinfection frequency for the crew and passenger launderettes, and the gangways.

Medical-

The transport containers for bacterial specimens were labeled "UTM medium for the transport of: Viruses, Chlamydia, Mycoplasma and Ureaplasma". It was not clear that these containers were suitable for the transport of bacterial specimens.

Food Service General-Decks

There was missing and recessed grout in the preparation rooms, crew galley, main galley, and the lido pantries.

Buffet-

There were cables draped on the floor of technical space of L-13F.

Buffet-

The floor of technical space L-13F was soiled.

Galley-

The profile strip on the lower door frame leading to the front line was loose.

Galley-

There were a few chipped bowls in the clean storage trolley below the starboard preparation counter.

Buffet-

There were a few chipped bowls at the two dessert islands.

Pantry-Pizzeria

The deck below the preparation counter was soiled at the support frame pads.

Bar-Pizzeria

There were 3-4 drain flies at the waste bin to the left of the speed rail.

Buffet-Pizzeria

The metal steps to the pizzeria pantry were corroded at the deck juncture creating a large open void space. Water was pooled in the void.

Galley-Ecstacy Hot Line

The technical spaces of the double salamander ovens were soiled.

Galley-Ecstacy Hot Line

Water from the handwash sink splashed onto the bain marie counter. No food was in the unit at the time.

Galley-Warewash Area

The pressure gauge for the glasswash machine read 50 psi and the pressure gauge for the dishwash machine read 60 psi. Per the machine data plates, the pressure requirement for these units was 20 +/- 5 psi. It was not clear if the pressure was high or it the gauges were not functioning properly.

Buffet-Beverage Service

The lighting at the beverage service line, clean utensil storage, and soiled drop-off area was inadequate.

Bar-Michael Angelo Bar

The deck was soiled under the front service counter.

Bar-Michael Angelo Bar

The door to the pantry was damaged at the lower leading edge.

Bar-Kaleidoscope Bar

The deck was soiled under the juice counter.

Inspection on Feb 11, 2010 | Score: 97

Potable Water-Engine Room

The sample point for the free halogen residual for production was 71.1 cm (28 inches) from the chlorine injection point.

Potable Water-Engine Room

A potable water line supplying a hose did not have a backflow prevention device. A secondary threaded connection was also unprotected. Additionally, the line was not striped blue. This was near the chlorine dosing station for production.

Potable Water-Plumber's Workshop

The hose connection was not on the cross-connection control list. In addition, the hot water line and the line supplying the hose connection were not striped blue.

Potable Water-Engine Room / Pump Room

The vent for the backflow prevention device installed on the priming line at transfer pump was plugged. In addition, this connection was not on the cross-connection control list. None of the potable water lines for priming the distribution system pumps were striped blue.

Recreational Water Facilities-Lido

The depth markers were not visible from inside the pool.

Recreational Water Facilities-Crew Pool

The shepherd's hook was not placed in a prominent location.

Recreational Water Facilities-Pools, General

The crew member responsible for testing the pools stated that he only tested for chlorine residuals.

Medical-

The ages for the crew members in the standardized gastrointestinal illness log were incorrect.

Housekeeping-Spa

There were no waste disposal containers at any exits after handwashing. There were tissue dispensers available.

Provisions-Dry Stores 1

The deck/bulkhead juncture behind the starboard shelves near the cooling fan was soiled.

Preparation Room-Meat and Poultry

The steel deck plates at the entrances to these rooms were corroded.

Food Service General-Deck Drains

The painted deck drains in the food preparation rooms and galleys were rough and peeling.

Preparation Room-Poultry

There was an open bulkhead penetration around a box that was under the soiled end of the 3-compartment sink.

Galley-

A cutting board was scratched and scored.

Galley-

A previously cleaned cutting board was soiled in the areas where it was scratched and scored. The cutting board was removed.

Galley-

The bottom of technical compartment 3-67F was rough and corroded.

Galley-

The bottom of technical compartment 3-67F was soiled.

Buffet-Petty Officers Mess

The chlorine solution in the sanitizing bucket was greater than 200 ppm.

Buffet-

The microwave oven in the crew mess was labeled for household (domestic) use.

Other-Room Service

The outside white panel in the upper compartment of ice machine 1 was slightly soiled.

Galley-Forward Fantasy Hot Line

The bottoms of the grooved and flat grills were soiled where the drip trays were mounted.

Galley-Appetizer Pantry

The heating element area of the rice cooker was soiled.

Galley-Appetizer Pantry

The removable bowl for the rice cooker was pitted and gouged.

Galley-Potwash Area

There was a leak from the deckhead to the soiled side of the potwash area. According to staff, there was a leaking pipe in the deckhead that had been repaired that morning.

Galley-Center

There was a leak at the faucet of the utility sink.

Galley-Ecstacy Hot Line

There was condensate on the backsplash behind one of the steam tables.

Buffet-Lido Deli

There was a large opening at the back of the technical space below the utility sink.

Buffet-Lido Port Pantry 1

The bottom of technical compartment L-11F was soiled.

Buffet-Lido Forward Grill

There were containers of apples and cake on the upper tier of the service line. The sneeze shield did not adequately protect these items.

Buffet-Lido Forward Grill

There were open penetrations to the deckhead in the hood cleaning cabinet.

Buffet-Lido Forward Mongolian Grill

There were trays of raw vegetables on the upper tier of the service line. The sneeze shield did not adequately protect these items.

Bar-Joe's Cafe

A container of milk was on time control. The time control discard label indicated that the milk should be discarded at 10:05 am, but the inspection was conducted at 12:45 pm. According to the staff and the time control log, the milk was put on time control at 11:15 am.

Bar-Joe's Cafe

There was no time control label for the milk in the steam pitcher.

Food Service General-Decks

There was missing and recessed grout in the preparation rooms, crew and main galleys, and lido pantries.