Inspection on Feb 17, 2012 | Score: 97

Recreational Water Facilities-Chart Recorders

Analyzer chart recorders were installed for the RWFs, but were not fully functional. The sample line for the pool analyzer was located on the line directed back to the pool. (2011)

Recreational Water Facilities-Safety Signs

The safety signs at the main pools and whirlpools did not meet the new requirements of the 2011 VSP Operations Manual. At the Serenity pool and whirlpool, the signs did not prohibit use by children in diapers. Also, the whirlpool sign did not caution against use by children or by persons with low blood pressure. The Serenity area was restricted to passengers aged 21 and over.

Recreational Water Facilities-Depth Markers

The depth markers at the main pools were only in feet.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicates that TOR HB would be used during outbreaks, but staff stated that Virox would be used.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not describe the procedures for returning the vessel back to normal operations following an outbreak. Also, there was no information on how passengers and crew would be informed of an outbreak or how embarking passengers are informed of an outbreak on the previous cruise. Staff stated that these letters are sent from the corporate office, but this was not indicated in the OPRP.

Housekeeping-Public Toilets

There was no sign advising users to wash their hands inside any of the inspected public toilet rooms.

Potable Water-Microbiological Testing

The color comparator for the Colilert test expired on 10 February 2012.

Potable Water-Distillate/Permeate Lines

The distillate and permeate lines were not striped blue/gray/blue between the evaporators and reverse osmosis unit and the production halogenation injection.

Potable Water-

There were no backflow prevention devices installed on the shower hose in the tubs in cabins 6-156 and 6-154.

Potable Water-Tank Maintenance

Tank 2 port was repaired in December 2011. Following the repairs and painting, there was no documentation that the manufacturer's recommendations for drying and curing of the paint were followed. Also, the halogenation level before placing the tank back into service was not recorded.

Recreational Water Facilities-Flow Meters

There were no flow meters to monitor the flow rate of the pumps for any of the recreational water facilities.

Recreational Water Facilities-Water Chemistry Testing

There was no test kits for monitoring alkalinity and total chlorine in the RWFs.

Recreational Water Facilities-Filter Housing and Hair Strainer Disinfection

There was no record of the contact time of disinfection of the filter housings. There was no concentration or contact time recorded for the disinfection of the hair strainers and hair strainer housings.

Medical-Acute Gastroenteritis (AGE) Log

The electronic AGE log could not be downloaded in a format in Annex 13 of the 2011 VSP Operations Manual. Also, the STARDOCs system automatically identifies a patient as a case based on symptoms and does not allow the medical officer to remove a person as a case if they have underlying illness that may cause AGE-like symptoms or to count a patient as a case if the doctor determines they are an AGE case.

Food Service General-Time Control Plans

The ship's time control plans did not include the set-up time to indicate when food is actually moved from temperature control to time control for each operation where time control is used.

Galley-Deli

Clean cutting boards were stacked wet in a manner that precluded air drying.

Galley-Deli

The back plate of the right food slicer had a difficult to clean seam near food exit.

Galley-Deli

There was a seam at the right bulkhead/grill juncture where the profile strip covering the seam had separated from the flat & grooved grill.

Galley-

There was a continuous leak of water from a deck-head mounted speaker outside the crew toilets. This was in a passageway used to transport food containers and clean utensils into the deli service area.

Galley-Crew Toilet

There was no sign advising users to open the door with a tissue. A tissue dispenser was installed and a waste receptacle was by the door.

Galley-Central Pantry

Four woven bread baskets in the clean stack were found with bread crumbs and sugar residue in their bottoms. All were removed for washing.

Galley-Dishwashing

The main dishwasher and glasswasher were out of service. The dishwasher has been out of service for 2 days awaiting spare parts that are scheduled to be delivered the day of the inspection. The glasswasher was repaired and returned to service during the inspection.

Galley-Potwashing

The automatic potwasher temperature gauges were clouded over with condensation which made them unreadable. The final rinse gauge did not move during the final rinse cycle. The final rinse temperature was measured above 180°F with a temperature label applied to the manifold.

Galley-Hot Galley

The backflow prevention device on the potable water line to combination oven (#4811.092.520 [left]) had a constant stream of water exiting the valve. The brass housing on the vent was severely discolored around the water stream indicating a longstanding failure of this device.

Galley-Taste of the Nation

The service area handwashing sink was filled with a large amount of chopped onions, peppers and meat debris indicating its use for other than hand washing.

Galley-Taste of the Nation

Soiled induction heating units were stored in the cabinet below the counter where they are normally used. Food soil from these units had spilled onto shelves used to store clean equipment.

Galley-Taste of the Nation

A 2-inch gap was noted at the bulked/recessed flat grill juncture in the cabinet below the grill where the bulkhead panel had pulled away from the equipment. This gap made cleaning this area difficult.

Galley-Grill Stations

The forward starboard grill station had a clean recessed flat grill that had old food soil along the side seam of the grill. The adjacent deep fat fryer had a small amount of old food residue inside.

Galley-Grill Stations

The forward port grill station had a deep groove around the recessed flat grill that made the unit difficult to clean.

Galley-Ice Cream

The yogurt machine had old dried mix on the left side of the machine.

Bar-Main Pool Bar

A heavy accumulation of soil was noted on the deck in the recessed area of the sliding doors between the service areas.

Food Service General-Consumer Advisiory

There were no consumer advisory signs at self-service outlets or statements and asterisks in menus in restaurants. Animal-derived foods could be served raw or undercooked in these food outlets.

Galley-Potwashing

The sanitizing solution in the three-compartment sink had a grease film on the surface.

Galley-Potwashing

The sanitizing solution in the three-compartment sink had a grease film on the surface.

Galley-Potwashing

The clean pot and pan storage area had water leaking from a deckhead seam that extended from the left bulkhead to the outside of the canopy over the conveyor potwash machine.

Galley-Appetizer Preparation

Inside walk-in cooler (#11-07), there was dust accumulated on the fan guard of the evaporator unit.

Galley-Dishwashing

The glasswasher has been out of order for about three weeks awaiting spare parts delivery.

Galley-Center Galley

Decks were missing grout in many spots making them difficult to clean. Deck maintenance has been initiated as an ongoing project on the ship.

Galley-Center Galley

Old food splash was noted on the underside of a counter above the bain marie.

Galley-Center Galley

Loose profile strips were noted on two grill units at the bulkhead juncture that made them difficult to clean.

Buffet-Messes

The refrigerated milk compartments for coffee machines were listed on the time control plan for each of the service areas. These units were not marked as time control.

Galley-Potwashing

The automatic potwashing machine was being repaired at the time of the inspection. Repairs were completed before the inspection was finished.

Galley-Potwashing

Soiled pots and pans exceeded the storage capacity of the area. Deck stands extended into the galley to contain the excessive number of utensils, pots and pans that needed to be washed. A four foot stack of soiled pots and pans was noted on a garbage can in the soiled utensil area.

Buffet-Service Line

Vanilla soft serve mix in the hopper was measured at 48°F internal temperature. Chocolate mix in the adjacent hopper met the potentially hazardous food temperatures indicating the unit was functioning properly. The vanilla soft serve operation was immediately suspended by the ship's staff.

Bar-Lobby Bar

The wash temperature of the in-use undercounter dishwasher was measured at 118°F.

Bar-Lobby Bar

The undercounter dishwasher had a final rinse utensil surface temperature of 126°F as measure by thermocouple.

Bar-Lobby Bar

The dishwasher was repaired when the onboard technician replaced the thermostat. The morning monitoring temperature were recorded at 152°F for wash and 183°F for final rinse temperatures.

Inspection on Oct 16, 2011 | Score: 97

Potable Water-Bunkering Station Port Side

The main potable water filling line was not striped or painted blue or in accordance with the color designation in ISO 14726.

Potable Water-Forward Tank 3P

The potable water sample cock was horizontal.

Potable Water-Bunkering

The results of the free halogen residual and pH pretest on the shore-side water supply were not documented before bunkering between July 12- August 12, 2011.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

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

Recreational Water Facilities-Fecal and Vomit Accident Procedure

The fecal and vomit accident response procedure did not meet or exceed the procedure provided in Annex 13.8 of the 2011 VSP Operations Manual.

Recreational Water Facilities-Fecal and Vomit Accident Log

The fecal and vomit accident log did not include whether the fecal material was formed or loose.

Recreational Water Facilities-Chart Recorders

There were no chart recorders or electronic data loggers to record pH and halogen measurements for any of the RWFs.

Recreational Water Facilities-Whirlpool and Spa Pool Water Change Log

The date and time the whirlpool and spa pool water was changed was not documented.

Recreational Water Facilities-Swimming Pool Granular Filters

There were no sight glasses on the three granular filters for the swimming pools to ensure the filter media was backwashed until the water viewed through the sight glass runs clear.

Recreational Water Facilities-Water Quality Parameters

There was no test kit available to measure the total alkalinity in the RWFs.

Recreational Water Facilities-Bather Load

There was no documentation on the maximum bather load for each RWF.

Recreational Water Facilities-Children's Pool

It was unknown whether this facility was open or not; however, there was water in the pool and it was not netted. The inspector measured a residual chlorine level no greater than 0.15 ppm. Passengers had already begun boarding the ship. Staff stated there were no nets available for this pool or for any children's pools in the entire fleet.

Recreational Water Facilities-Swimming Pool and Whirlpool Signage

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

Recreational Water Facilities-Whrilpool Safety Signs

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

Recreational Water Facilities-Turnover Rates

Turnover rates were not available for any of the RWFs.

Recreational Water Facilities-Anti-Entrapment Drains

There was no documentation confirming the anti-entrapment drains for the swimming pools and the whirlpools meet the ASME 112.19.8 or requirements per the 2011 VSP Operations Manual. Also, the required information was not stated on the drain covers.

Children Area-Diaper Station

There was no disinfectant available in the diaper changing station. In addition, the handwashing sink was more than 22 inches above the deck and a step stool was not available.

Medical-Acute Gastroenteritis (AGE) Reporting

Two nonfood workers self-reported their date and time of onset of AGE symptoms on their questionnaires. However, these dates did not match what was entered into STARDOCS. One gift shop worker reported their symptoms starting on October 12, 2011, but did not go to medical until October 13, 2011 at 1652. However, STARDOCS states that the worker reported symptoms starting on October 13, 2011. One deck worker self-reported symptoms starting on October 13, 2011 at midnight, but STARDOCS stated the worker did not start having symptoms until October 14, 2011 at 1300.

Medical-Acute Gastroenteritis (AGE) Log

The AGE log in STARDOCS did not include whether antidiarrheal medication was sold or dispensed or not and there was not a case identification number for each passenger or crew member in the log.

Buffet-Lido - Pizzeria

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

Buffet-Lido - Ice/Water Machines

There was a black residue on the technical compartment of the combination ice/water machine located above the ice bin.

Galley-Center Galley

The lighting was less than 110 lux between the bulkhead and the two large combination ovens.

Buffet-Lido - Omelet Stations

There was no consumer advisory statement for consumers ordering foods of animal origins that could be served undercooked, raw, or cooked-to-order at the omelet station outlet.

Galley-Center Galley - Port Side

Three small live flies were on the bulkhead and the deckhead.

Galley-Center Galley Port Side Work Counter

The lighting was less than 220 lux at the two stainless steel work counters adjacent to the dry cereal and bread storage.

Galley-Warewash

Food residue was on the wash tank, rinse tank and final rinse tank of the in-use flight type warewash machine and the glasswash machine. Large pieces of debris were along the soiled landing of each machine.

Galley-Grills (Port and Starboard)

There were numerous pits, worn edges and raised welds on the stainless steel counter inset hot plates, making cleaning difficult.

Galley-Grills (Port and Starboard)

There was a large gap where the grease chute penetrated the bottom of the hot plate and grooved griddle.

Buffet-Lido - Ice Cream Stations

There was a large amount of dried ice cream and sticky food residue on the sides of the self-service ice cream machines on both the port and starboard sides.

Buffet-Lido - Ice Cream Stations

The lighting was less than 220 lux at the self-service ice cream stations on both the port and starboard sides.

Galley-Steakhouse

Silver sealant was peeling along the seam of the back plate of the slicer, which made cleaning difficult. In addition, the plastic press plate was cracked along the edge.

Galley-Steakhouse

A green substance and other food residue soiled the seam along the back plate of the slicer. In addition, food particles soiled the crack in the plastic press plate.

Preparation Room-Salad Washers

There were slotted fasteners on the plastic submerged water inlets of the salad washers.

Preparation Room-Salad Washer

The atmospheric vacuum breaker on the left side of the salad washer was corroded and weeping.

Preparation Room-

One small live fly was on the deckhead immediately above the preparation counter.

Other-Provisions Corridor

Several small black flies were in the provisions corridor adjacent to the preparation rooms and walk-in refrigerators.

Preparation Room-Poultry

One small black fly was on the bulkhead immediately above the preparation counter. This area was not in operation at the time of the inspection.

Buffet-Beverage Station

The technical compartment of the ice/water machine above the ice bin was soiled with a black substance.

Buffet-Lido - Ice/Water Machines

One small black fly was on the deckhead immediately above the ice/water machine.

Galley-Warewash

There was excessive condensation immediately above the clean landing of the flight-type warewash machine.

Galley-Warewash

The hot water temperature at the handwash sink near the clean dish storage area could not be adjusted below 130°F measured by using the inspector's thermometer.

Galley-Warewash

Ten small black flies were on the bulkhead and deckhead of the soiled landing of the in-use flight-type warewash machine.

Bar-Lido Pool Bar

There was food debris and a sticky residue on the ice bins of two previously cleaned plastic beverage trolleys.

Galley-Hot Galley

One small black fly was on the deckhead immediately adjacent to the tilting kettles.

Galley-Steakhouse

There were old deposits of grease and food residue on the food contact surface of the previously cleaned salamander oven rack.

Galley-Pastry

The stacked ovens had slotted fasteners holding the glass doors inside of the oven.

Inspection on Apr 27, 2011 | Score: 96

Food Service General-Crew Gastrointestinal Illness Reporting

In reviewing the gastrointestinal illness (GI) logs at the infirmary for the last 8 cruises, there were 2 crew members, including a cook trainee and an assistant stateroom steward who experienced GI symptoms and continued to work part or all of a work shift after those symptoms began. Specifically, a cook trainee reported to medical about 34 hours after experiencing the first GI symptom and an assistant stateroom steward reported to medical about 10 hours after experiencing the first GI symptom.

Medical-Crew Gastrointestinal Illness Reporting

During the cruise dated 11 - 20 March 2011, a cook trainee (food worker) reported to have the first gastrointestinal illness (GI) symptom on 9 March at 2300, but reported to the infirmary on 11 March at 1054. This person had documented symptoms of vomiting and diarrhea. According to supporting documentation, this person worked from the time of his first GI symptom and the time he reported to the infirmary. During this same cruise, a guest services supervisor (non-food worker) reported to have the first GI symptom on 18 March at 1200, but reported to the infirmary on 18 March at 2254. This person had documented symptoms of abdominal cramps, vomiting, and diarrhea. According to supporting documentation, this person did not work from the time of his first GI symptom to the time he reported to the infirmary. During the cruise dated 23 - 27 March 2011, an assistant stateroom steward (food worker) reported to have the first GI symptom on 25 March at 1100, but reported to the infirmary on 26 March at 0856. This person had documented symptoms of diarrhea. According to supporting documentation, this person worked from the time of his first GI symptom to the time he reported to the infirmary.During the cruise dated 10 - 22 April 2011, a stateroom steward (food worker) reported to have his first GI symptom on 19 April at 1200, but reported to the infirmary on 19 April at 2222. This person had documented symptoms of vomiting and stomach cramps. According to supporting documentation, this person did not work from the time of his first GI symptom to the time he reported to the infirmary.

Medical-Pantry

There was no 'WASH HANDS OFTEN' sign at the handwash station.

Medical-Pantry

There was no water at the handwash station.

Medical-Pantry

A broom was stored outside the cleaning locker.

Medical-Pantry

There were food items stored in the cleaning locker. Cleaning chemicals and other cleaning items were also stored with the food items.

Medical-Pantry

There was no water at the handwash station and the medical staff stated that they were using the preparation counter sink as a handwash station. The medical staff stored food items in the cleaning locker along with chemical solutions and other cleaning items. The cleaning locker was labeled 'For cleaning supplies only'. In addition, a broom was stored outside the cleaning locker. Although the medical staff are not normally included as food workers, if they are storing, handling, and serving food to patients, they would meet the definition of a food worker.

Potable Water-Microbiological Sampling

The vessel uses Colilert for the testing of potable water samples taken from the shore side (bunkering) and monthly distribution system monitoring. The manufacturer literature stated that the samples were to be incubated at 35°C +/- 0.5°C. However, the engineering staff were incubating a bunker water sample of shore side (bunkering) from 27 April 2011 at a temperature of 38.5°C.

Potable Water-Tank Maintenance Records

The potable water tank maintenance records indicated that #1 Port was spot painted on 25 - 26 March 2011 and tank #1 Starboard was spot painted on 2 - 3 February 2011. There was no statement documenting that the application, drying and curing was done in accordance with the specifications from the manufacturer.

DO NOT USE (whirlpool/spa)-Forward Whirlpool

There was no sign installed near this whirlpool/spa listing standard safety precautions, risks, and warning against use by particularly susceptible people.

Pantry-Fantail Bar

The door leading to the outside area from the pantry of this outdoor bar was wide open allowing an entry point for pests to enter the pantry. The pantry and the bar were in active use at the time of the inspection.

Buffet-Ice Cream Station - Port

There was no water at the handwash station. This was corrected.

Buffet-Ice Cream Station - Starboard

There was a container of shredded mozzarella cheese and pizza dough labeled with a seven-day discard date stored in an undercounter refrigerator identified as being on time control. The temperature of the refrigerator was 34°F.

Buffet-Salad Station - Starboard

There was a plate of cheese and sliced cantaloupe out for service with no service utensils. A passenger was observed grabbing some cantaloupe with his bare hands. This was corrected.

Buffet-Dessert Station

The inside of the technical compartment on the port side of the buffet line was soiled. This was corrected.

Buffet-Taste of Nations

There was recessed deck grout in this area, making the deck difficult to clean.

Buffet-Chinese

The inside of the technical compartment below heated cabinet #HB0932 had two holes leading to an open void on the bottom of the compartment.

Galley-Dishwash Area

There was a missing fastener on the back left corner of the light fixture on the clean end of the dishwash machine. Moisture appeared to be getting inside the light fixture.

Pantry-La Playa Grille - Starboard

There was an empty milk container in the waste receptacle of the handwash station. This area was not in use at the time of the inspection, but had been used earlier that morning. This was corrected.

Galley-Entrance Near Warewash Area

There was a white cloth used for cleaning the decks in the waste receptacle of the handwash station. The waste receptacle was labeled 'paper towels only.' This was corrected.

Provisions-Decks

The decks of some of the provisions rooms were soiled. This was observed in the soda/beer room, the meat storage, and the meat freezer.

Provisions-Meat Frezer

The profile strip at the bulkhead/deckhead juncture of the center box at the back of the room was loose, creating a gap.

Galley-Deep Fat Fryer

There was recessed deck tile grout in this area, making the deck difficult to clean.

Bar-Fantail

The inside of the left beer tap was soiled. This area was previously cleaned and was in active use at the time of the inspection.

Bar-Casino Bar

The inside of the beer tap was soiled. This area was previously cleaned and was not in active use at the time of the inspection.

Buffet-Deli Station

There was loose sealant on the food contact surface of the back plate of the left meat slicer. Staff showed the work order for this, which was placed on the morning of the day of the inspection.

Buffet-Dessert Station

There was a missing fastener on the technical space access panel near the dessert display case.

Inspection on Nov 04, 2010 | Score: 95

Buffet-Taste of Nations

The condiment containers displayed on the raised shelf at the bread station were not fully protected by the portable sneeze shield.

Buffet-Taste of Nations

The pipe insulation in the technical space of unit 4811.093.173 was loose and peeling. In addition, there was excessive sealant on the left temperature gauge faceplate of the unit. These feature make cleaning difficult.

Buffet-Potwash - Clean Storage Rack

There were three cutting boards with plastic fibers on both sides.

Buffet-Warewash

There was a leak in the pressure regulator below the soiled end of the glasswash machine.

Buffet-Warewash

The water basin drain below the soiled end of the dishwash machine was not functioning and water was flowing over the sides and pooling on the deck. This was corrected.

Buffet-Asian

The deck/bulkhead juncture to the right of the upright refrigeration unit was not coved.

Buffet-Asian

The coving material around the flat grill/deep fat fryer fire shutter frames was cracked and rough, making cleaning difficult.

Galley-Port Entry Door

The deck below the threshold ramp was heavily soiled with old food residue and debris.

Galley-Technical Space 4811.092.610

The utility cable and the front frame of the technical space that the cable was mounted to were heavily soiled with mold.

Galley-Crew Toilets

The doors to the men's and women's toilet rooms did not fully close. The self-closing mechanisms needed to be adjusted.

Galley-Pass-thru to Aft Service Line

The bulkhead and coving tiles in this area were damaged.

Galley-

There was loose/recessed/missing grout in the deep fat fryer area.

Buffet-Dessert Station

The technical space access panel near on the dessert display case was not secured.

Buffet-Dessert Station

There was an open void in the back wall of technical space 4811.092.460.

Buffet-Dessert Station

The control box cover panel, in the upper right of technical space 4811.092.460, was missing.

Buffet-Dessert Station

There was an open void in the back wall/floor juncture in the technical space to the right of 4811.092.460.

Buffet-Deli Station

There was loose/peeling sealant on the back of the meat slicer.

Buffet-Deli Station

There was recessed/rough grout in this area.

Potable Water-Buffet Beverage Stations

There was only one backflow prevention device installed on the potable water line at each beverage station. There were coffee and juice machines at each beverage station.

Buffet-Pizzeria

The gasket on the swinging door between the service line and pantry was torn and did not fit properly.

Food Service General-Pizzeria and Hamburger Grill

The vessel manufactured data plates on the potwash units had pressure standards, however there were no pressure gauges could be located.

Buffet-Hamburger Grill

Raw hamburger was stored above cheese slices in the upright reach-in refrigerator. This was corrected.

Buffet-Hamburger Grill

The deckhead and light covers above the cold and hot plates were soiled with grease and dust.

Galley-

There was recessed/missing grout in the areas in front of the soup station tilting kettles and the deep fat fryers.

Galley-Potwash

The water temperature in the final rinse compartment of the 3-compartment sink was 166°F. The area was in active use.

Galley-Warewash

There was excessive heat and steam from the dishwash and glasswash units. There was condensate forming on the entire interior surface of the ventilation hood as well as on the deckhead and bulkhead of the dishwash clean end. The plate surface temperature of the pre-rinse was 160°F, first wash was 170°F, and second wash was 165°F. The utensil surface final rinse temperature of the glasswash unit was 178°F and the glasswash unit final rinse temperature gauge reading was 222°F. The final rinse spray patterns in both machines were good and no steam could be heard during the final rinse.

Galley-Hot Lines

There were damaged deck tiles and recessed/missing grout in the plate trolley recesses between the baine maries.

Galley-Soup Station

There was recessed/missing grout in this area.

Galley-Warewash

There was an excessive amount of condensate on the deckhead above the soiled end of the dishwash machine.

Potable Water-Cross-Connection Control Program

The list of testable devices did not have the connection they protected identified in the cross-connection control program. Only the device type and location were listed. This was identified in the May 2010 inspection report.

Potable Water-Halogen Analyzer-Chart Records

There were five days where the deck 9 far point halogen analyzer-chart records indicated the free residual halogen was less than 0.2 ppm. On July 29, from 2315 hrs to 0015 hrs, from 0500 hrs to 0630 hrs, from 0800 hrs to 1200 hrs; on August 16, from 2000 hrs to 0145 hrs; on September 8, from 2345 hrs to 0100 hrs, and 0615 hrs to 0900 hrs; on October 25, from 0900 hrs to 1200 hrs; on October 29, from 2315 hrs to 0230 hrs. There was no indication in the records of any unusual water events in the potable water system.

Children Area-Toilet Room

There was no airtight, washable waste receptacle conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet.

Inspection on May 22, 2010 | Score: 97

Potable Water-Production

The records indicated that there was more than 30 minutes between the start of production and the first recorded free halogen level. Per staff, the start time recorded was when the evaporators were turned on. The evaporators ran for 45 minutes to one hour before production begins.

Potable Water-Cross-Connection Control Program

The testable devices did not have the connection they protected listed in the cross-connection control program. It only listed the device type and location.

Potable Water-Chlorine Bunker Station

The hose connection by the chlorine bunker station was not protected by a backflow prevention device. This was corrected.

Potable Water-Housekeeping Chemical Dispensing Locker

The potable water line supplying the chemical dispenser was protected with a non-continuous backflow prevention device. The dispensing unit was down stream from the device and acted as a valve. This was corrected.

DO NOT USE (whirlpool/spa)-Test Kit

The range for the test kit for the whirlpools was 0.0 to 6.0 ppm free residual halogen. All the records indicated that the highest level was 6.0 ppm. When tested during the inspection, several whirlpools were above 6.0 ppm.

Children Area-Toilet Room

The waste receptacle for the handwash station was not airtight.

Medical-Logs

For the last two cruises, close contacts were not interviewed immediately. They were interviewed more than 24 hours after their cabin mate presented to the medical facility.

Medical-Pantry

The insulation in the technical space below the sink was damaged and peeling.

Medical-Pantry

There was a hole in the bulkhead in the technical space below the sink.

Pantry-Cafe & Lobby

There were open voids in the door frame where the latching pin and lock inserted.

Bar-Cafe

The technical space behind the back bar was difficult to clean due to the confined space, water lines and gaps along the back of the space.

Bar-Cafe

The bottom of the technical space was soiled with old dried coffee grounds.

Galley-Steakhouse

There were holes in technical space 4811.103.008.

Galley-Steakhouse

There was an avocado and a tomato on the deck under the preparation table next to the double sink. This area had previously been cleaned.

Other-Steakhouse Service Line

There was a gap around the drain in the drip pan housing for the grooved grill.

Other-Steakhouse Service Line

There was an opening in the bulkhead under the handwash sink.

Galley-Pizzeria

The stainless panel on the bottom of the swing door was damaged.

Buffet-Coffee Shop

The maximum temperature of the water through a mixing valve was 73° F at the handwash sink. This was corrected.

Galley-Hot Galley

There was recessed and missing deck grout.

Galley-Hot Galley

There was a leak at the drain line for the right combination oven.

Buffet-Taste of the Nations

The laminate panel at the passenger side of the buffet station was loose.

Buffet-Midship Coffee Station

There was a leak at the drain line for the coffee ground containers.

Other-Hamburger Grill

There was a gap around the drain in the drip pan housing for the grills.

Other-Hamburger Grill

The light cover above the hot food line was not flush with the deckhead.

Other-Ice Cream Station

The metal strip at the bottom of the bulkhead behind the ice cream machine was loose.

Other-Room Service

There was a leak at the drain line under the clean end of the dishwash machine.

Galley-Potwash

There was a leak at the drain line at the soiled end of the potwash machine.

Galley-Potwash

The final rinse curtain for the potwash machine was soiled.

Galley-Cooling Logs

Per staff, the pasta was cooked to above 140° F. The logs indicated that the pasta was placed inside the blast chiller at less than 140° F.

Galley-Buffet Pantry

The sliced radishes were stored in direct contact with undrained ice inside the walk-in cooler.

Galley-Aft Portside Warewash

The final rinse curtain for the dishwash machine was soiled.

Provisions-Meat Thawing Room

A container of hotdogs was stored under containers of raw hamburger inside the walk-in cooler. This was corrected.

Provisions-Dairy Store

There was water dripping from the deckhead sprinkler onto boxes of milk. This was corrected.

Galley-Potwash

The drain pipe under the 2nd sink was heavily soiled.

Buffet-Crew Mess

The condiments at the buffet station were not located under a sneeze guard. This was corrected.

Buffet-Crew Mess

The container of bagels and the tongs were not located under a sneeze guard. This was corrected.

Galley-Warewash

There was an excessive amount of condensate on the deckhead above the soiled end of the dishwash machine.

Galley-Warewash

There was a soapy residue on the inspector's thermometer at the completion of the glasswash cycle.

Inspection on Jan 30, 2010 | Score: 95

Bar-Noveau Bar

There were 2 threaded potable water connections with no backflow prevention devices inside the technical compartment under the espresso machine.

Galley-Noveau

There was loose sealant on the food contact surface of the slicer.

Buffet-Midship Beverage Station

There was no coving at the deck/counter juncture.

Galley-Warewash

There were 2 brush heads, a scouring pad and an excessive amount of food debris inside the handwash sink at the soiled end of the warewash machines.

Galley-Warewash

The drain line for the handwash sink was disconnected at the soiled end of the warewash machines.

Galley-Warewash

The handwash sink was not working at the clean end of the warewash machines. There was another working sink within close proximity.

Galley-Warewash

Six of seven rinse nozzles were clogged at the dishwash machine. This was corrected.

Galley-Warewash

There was condensation dripping from inside the overhead light onto the deck between the clean ends of the warewash machines.

Galley-Behind the Deli

There was an opening around the bulkhead pipe penetration inside the technical compartment under the sink.

Food Service General-Decks

There was recessed and missing deck grout in the food preparation areas.

Buffet-Center Buffet Line

There were 2 missing doors for the portside glass door refrigerators.

Buffet-Aft Beverage Station

There was an opening at the end of the cut metal support beam inside both technical compartments under the ice/water dispenser.

Buffet-Aft Beverage Station

The deck was not flush with the counter, creating a gap inside the technical compartment of the starboard beverage station.

Buffet-Coffee Bar

There was a leak from the inside, top of the technical compartment under the utility sink. There was a puddle of water inside the technical compartment.

Buffet-Coffee Bar

There were openings around the bulkhead pipe penetrations inside the technical compartment under the utility sink.

Buffet-Coffee Bar

There was raw, exposed wood inside the top of the technical compartments under the utility sink and the espresso machine.

Buffet-Coffee Bar

There were sharp edges around the front of the technical compartment under the utility sink.

Galley-Pizzeria

The handwash station near the pizzeria entrance had a threaded potable water connection without a backflow prevention device.

Galley-Pizzeria

The insulation inside the technical compartment under the utility sink was soiled.

Other-Pizzeria

There were openings around the pipe penetrations inside the technical compartment under the handwash sink.

Other-Pizzeria

There was an open void space inside the technical compartment under the display unit.

Other-Pizzeria

There was raw, exposed wood inside the technical compartment under the display unit.

Buffet-Starboard Rotisserie

There was an excessive amount of food debris in the deck drain inside the technical compartment under the handwash sink.

Galley-Starboard Galley

There was a container of roasted peppers with a seven day discard label inside a hot holding unit that was labeled time control.

Buffet-Starboard Grill Center

There was no "WASH HANDS OFTEN" sign at the handwash sink.

Buffet-Starboard Grill Forward

The handwash sink was not working. This area was not in use.

Galley-Center Galley

The gasket for alto-sham 2 was torn.

Galley-Center Galley

There was grease dripping from the bottom of the portside flat grill onto the deck.

Galley-Appetizer Pantry

There were bins of spring salad mix and Boston lettuce inside walk-in cooler 11-03 without seven day discard labels. These items were identified as potentially hazardous foods.

Galley-Roast Section

There was a leak at the backflow prevention device on the left combination oven.

Galley-

There was a leak at the backflow prevention device on the left combination oven.

Galley-

The drain line for the hood system was soiled.

Buffet-Staff Mess

There was an open space behind the filter inside the technical compartment that was difficult to reach.

Potable Water-Production Logs

There were a few dates since the last inspection where the time between when production started and the first chlorine reading was greater than 30 minutes. According to the staff, the start time for production indicated when the evaporators were started and not when the potable water was being produced.

Potable Water-Garbage Room

The intermediate vent on the backflow prevention device on the hose connection at the wash basin was dripping continuously.

Potable Water-Cross-Connection Control Plan

The backflow prevention device listed on the cross-connection control plan for the hose connection in the garbage room was a vacuum breaker. However, the device on this line was a continuous pressure device.

DO NOT USE (whirlpool/spa)-Spa

There was a fastener missing on the anti-entrapment drain cover. The whirlpool was not open and this was corrected.

Bar-Cafe

The technical space behind the back bar was difficult to clean due to the confined space, water lines, and gaps along the back of the space.

Bar-Cafe

The bottom of the technical space was soiled and dusty.