Inspection on Sep 27, 2014 | Score: 100

Buffet-Blue Iguana Cantina / Guy's Burger

No passenger handwash stations have been installed for these self-service food outlets. The concepts were designed and constructed after the publication of the 2011 Construction Guidelines, but were not presented to VSP for review. No passenger handwash stations have been installed. Drawings were submitted to VSP in early September and are pending review.

Buffet-Lido - Outdoor Beverage Station

Many plastic cups out for passenger service were stacked wet. All cups were taken to the dishwash area.

Buffet-Lido - Starboard Beverage Station

On the back counter at the far right end, some sealant was missing along the back area of the counter on the top and bottom sides.

Buffet-Lido - Starboard Beverage Station

The deck below the beverage station had peeling and chipped paint. Also, some areas of the deck were pitted.

Buffet-Lido - Starboard Beverage Station

There were 2 live fruit flies in the undercounter technical area.

Bar-Lido - Coffee Bar

An open container of whipped cream had an 8-day discard label (27 September - 4 October). The label was corrected to a 7-day discard date of 3 October.

Dining Room-Paris Dining Room

The light intensity could not be raised to at least 220 lux on many of the rectangular and circular waiter stations and pantry counters. This was written on the last inspection. Staff showed the inspector purchase orders dated 21 July for new LED lights to be delivered 6 October. Also, 300+ lights were ordered 1 August to be delivered 27 September.

Food Service General-Undercounter Refrigerator Doors

Many undercounter refrigerator doors had gaps in the lower area where the bottom of the door met the unit. Staff showed the inspector new door handles that would be installed on the center of the doors, as well as a purchase order dated 15 August for 140 door handles to be delivered 9 November.

Galley-Potwash Machine

Water was continuously leaking from the doors on the prewash and wash 1 and 2 compartments. It was determined the doors were loose. A technician tightened the door handles, which corrected the issue.

Galley-Dishwash Machine

The final rinse spray nozzle temperature indicated above 180°F using both a thermolabel and thermometer, but the utensil surface temperature was 158°F as measured many times by the inspector and crew. It was determined a wash tank pump was broken, resulting in wash water entering the final rinse compartment.

Provisions-Fruits

The feet of 2 deck stands were stored against boxes of cantaloupe. The deck stands were immediately moved.

Galley-Potwash Area

A crew member was observed carrying a soiled pan through the clean area to drop it off in the soiled area.

Potable Water-Pipe Installation

Documentation for a new pipe installation on 13 June showed the pipe was properly cleaned and sanitized, but the free residual halogen was not tested or documented before placed into service.

Potable Water-Production

After the production chlorine injection point, the water pipe was striped blue/gray/blue, indicating permeate/distillate water. The striping was corrected to indicate potable water.

Children Area-

Two toy trucks had visible soil and debris on the interior of the wheels. This was a difficult to clean area, and staff reported they would discard the toys.

Galley-Dishwash Area

Excess condensation was on the bulkhead and deckhead at the soiled end of the dishwash machine. Staff stated ventilation maintenance was being conducted at that time.

Inspection on Apr 26, 2014 | Score: 94

Buffet-Deck 9 - Swirls Aft Beverage/Ice Cream

None of the bowls or cups out for passenger service were covered. More than 15 live fruit flies were observed at the beverage dispenser, the decorative bulkhead behind, on the partial bulkhead beside the soft serve ice cream machines, and flying around the two machine dispensing heads. Staff immediately closed the area and additional staff members were brought in to re-clean the area and to apply pesticides.

Medical-Acute Gastroenteritis Reporting

On 22 April, a Hairdresser experienced acute gastroenteritis (AGE) symptoms that were deemed a reportable case, but she was not included on the AGE report. Medical staff agreed she had been previously identified as a reportable case. Also on 22 April, a Bar Waitress experienced AGE symptoms that were deemed a reportable case, but she was not included on the AGE report.

Medical-Acute Gastroenteritis Reporting

On 22 April, a Hairdresser experienced AGE symptoms that were deemed a reportable case. The electronic medical surveillance system indicated she was a nonreportable case and she was identified on the AGE surveillance log as a nonreportable case. Medical staff agreed she had been previously identified as a reportable case and showed the inspector the e-mail sent to management indicating she was in medical isolation. Medical staff also explained this e-mail could not be generated by the electronic surveillance system unless the crew member was identified as a reportable case.

Medical-Crew Member Reporting

A Youth Staff experienced AGE symptoms on 4 April at 09:00, but did not report to the medical center until 12:07. According to her time card, she worked from 09:54 - 12:23. She received a written warning.

Potable Water-Spa Steam Generator Rooms

The list of backflow prevention devices indicated a Watts 9BD-MI was installed for both the male and female steam generator rooms in the spa. Upon inspection of the area, the female room had a Watts N9 installed.

Potable Water-Window Washing - Deck 7 (Engine Casing)

The water line after the reduced pressure assembly was striped blue, indicating potable water.

Ventilation-AC Station 3.10S (Deck 11)

The two condensation collection pans in this room had a large amount of standing water. Staff stated these units were drained by gravity.

Children Area-

Below the pizza and drinks serving counters, the carpet was soiled with more than one day's accumulation of debris, including food debris.

Housekeeping-Fecal/Vomit Accident Response Procedures

In section 4.0 for both sea-to-sea and recirculation modes, the procedures stated to clean and disinfect the scoop. No concentration or contact time was written. Staff stated the scoop was disinfected with 200 ppm chlorine for about 15 minutes. In sea-to-sea mode, the procedures stated to clean and disinfect the pool with a minimum of 200 ppm chlorine. No contact time was written. All of the disinfection procedures did not reference the table in section 6.0 for the proper free halogen residual concentration and contact time for the recreational water facility and items that come in contact with the contaminated water. The procedures were updated in December 2013.

Housekeeping-Fecal/Vomit Accident Response Procedures

In April 2014, three vomit accidents occurred in the deck 9 recreational water facilities (RWF). The free halogen residual concentration and pH values were not documented prior to reopening the RWFs. Staff stated these facilities were in sea-to-sea-mode at that time, but this was not indicated on the reports.

Dining Room-Paris Lower Dining Room Pantries and Waiter Stations

Many of the pantry and waiter station clean counters were below the minimum 220 lux of light. The light intensity could also not be raised to 220 lux. In some instances there was sufficient light intensity only over the center of the counter, while the ends were below 220 lux. The lowered light intensity was more significant in areas where a raised shelf was above the counter. Additionally, there were side stand counters positioned near the waiter stations and pantries which had no lights above and were well below the minimum 220 lux for cleaning. These counters had cabinets below where clean containers for food or drinks were stored along with menus.

Dining Room-Paris Lower Dining Room Pantries and Waiter Stations

The gold decorative deckhead lights in the dining room extended over some of the waiter station clean counters. The decorative lights had small, uncovered bulbs that did not appear to be shatter-resistant.

Dining Room-Paris Lower Dining Room Pantries and Waiter Stations

There was carpeting on the side of the aft POS waiter station which contained a point of sale machine and pitchers of water on the top. On the carpet side of this station a portable waiter stand was set and was used to collect soiled items as an extension to the waiter station. Near pantry/waiter station #3 a small wooden cabinet was fixed with metal bracing to the bulkhead about 150 mm away from the installed side table. This cabinet was installed on carpeting and the carpet was heavily soiled between the cabinet and side table.

Food Service General-Galleys and Bars

There were several WMF Bistro model coffee/cappuccino machines which were held in place on the counters of bars and galley beverage counters, but were no longer used.

Dining Room-Paris Lower Dining Room

The #2 pantry counter contained several juice, ice, water, and coffee machines and dispensers. At this counter, the original utility sink had been converted to a handwash sink. It was observed that staff continued to use the handwash sink as a utility sink because ice was inside the sink basin.

Galley-Aft Hot Serving Line

During operation at the egg grilling station there were eight individual hotel pans on the preparation counter which contained potentially hazardous foods, but none of these hotel pans had discard labels affixed. In addition, although the time control plan identified the counter as being used for time control, it did not specify that foods stored on the counter required a 4 hour discard label, even if the outlet was open for 4 hours or less.

Food Service General-Galleys - Undercounter Refrigerators

Many of the undercounter reach-in refrigerators had one or more doors that, when shut, had a gap on the lower half large enough to pass many folded papers to the inside of the unit from the outside. Examples include #3-105 and 3-106 in the main galley center hot galley, #3-101 and 3-102 in the pastry, and #7-107 in the crew galley.

Galley-Garde' Manger Pantry

There was visible pitting in the aluminum surface of the fixed blade guard on the counter model slicer. The pitted sections around this food-contact piece had staining that could not be removed and gave the appearance that the guard was soiled.

Galley-Warewash Area

Water was constantly dripping from the deckhead-mounted fire sprinkler head onto the deck between the conveyor dishwasher and conveyor glasswasher clean end.

Buffet-Crew Mess - Buffet Counter

There was a long counter opposite the buffet line with undercounter cabinets below. The cabinet foundation and deck juncture was not coved. The counter top was used to stage clean glasses and the cabinets below had dry foods and cereals inside.

Room Service-Deck 6 Room Service Pantry

One live fruit fly was on the deckhead near the ice machine.

Buffet-Deck 9 - Swirls Aft Beverage/Ice Cream

The self-service beverage machines and two soft serve ice cream machines were in operation during the inspection. More than 15 live fruit flies were observed at the beverage dispenser, the decorative bulkhead behind, on the partial bulkhead beside the soft serve ice cream machines, and flying around the two machine dispensing heads. None of the bowls or cups out for passenger service were covered. Staff immediately closed the area and additional staff members were brought in to re-clean the area and to apply pesticides.

Buffet-Lido Port Beverage Station

One live fruit fly was on the deckhead above the juice machine.

Buffet-Lido Starboard Beverage Station

There were four live fruit flies on and around the creamer pitchers at the coffee and tea creamer table.

Galley-Lido Buffet Pantry

Two live fruit flies were on the deckhead in this pantry during service.

Galley-Lido Center Galley

There were five separate pans of potentially hazardous hot foods set on range top #1, which was turned on. Each pan had a time control sticker affixed, but the posted time control plan did not list range top #1 as a time control unit.

Other-Blue Iguana Cantina

This outlet was in operation and the artificial lights over the handwash station were not working. Staff stated these lights were controlled by the bridge and they had to call and request the lights be turned on.

Buffet-Blue Iguana Cantina - Salsa Bar

This food outlet had a separate self-service salsa bar buffet for topping food items. This was not presented to VSP for review prior to the June 2013 installation to ensure the area was properly constructed. There were no handwash stations installed for the self-service salsa buffet.

Buffet-Guy's Burger - Toppings Bar

This food outlet was on the same deck but on the opposite side to the Blue Iguana. This outlet had a separate self-service toppings buffet for hamburgers. This was not presented to VSP for review prior to the June 2013 installation to ensure the area was properly constructed. There were no handwash stations installed for the self-service toppings buffet.

Other-Formalities

There was no handwash station installed in the location where passengers self-serve the unpackaged candy and other snacks. This was written in the September inspection.

Other-Guy's Burgers

There was a consumer advisory sign on the bulkhead where passengers began the process of ordering hamburgers, but the advisory was missing a statement that the hamburgers could be cooked to order and may be served raw or undercooked.

Pantry-Pool Bar

The in-use hood-type glasswash machine had a wash tank temperature measured at 144°F and a final rinse temperature of 149°F at the dish surface. The same temperatures were recorded on a second attempt. Staff repaired the machine immediately.

Pantry-Pool Bar

The in-use hood-type glasswash machine had a wash tank temperature measured at 144°F. The manufacturer's data plate specified a minimum 150°F wash tank temperature. The same temperatures were recorded on a second attempt. Staff repaired the machine immediately.

Bar-Casino Bar

The decorative gold deckhead over the bar was filled with crevices and heavily raised, rough surfaces which made cleaning difficult.

Inspection on Sep 19, 2013 | Score: 95

Buffet-Handwashing - Blue Iguana - Guy's Burger

The Blue Iguana and Guy's Burger Joint that were just installed did not have dedicated passenger handwashing stations for the self-service condiment buffets. Guy's condiment station offers different hamburger toppings for passenger self-service and the Blue Iguana has different salsas and other toppings for passenger self-service.

Buffet-Swirls Ice Cream Stations

The deckheads above the ice cream machines at the port, starboard, and aft stations were not closed to the open plenum space. The port and starboard ice cream stations were just recently added in dry dock.

Buffet-Port Ice Cream Station

There were open gaps at the bulkhead where electrical and water lines penetrated to the newly installed ice cream machines.

Buffet-Port Grand Buffet Beverage Station

The passenger self-service hot chocolate machine had dried chocolate residue of more than a day's accumulation on the underside of the dispensing nozzle.

Buffet-Aft Ice Cream Station

The back right vertical profile strip behind the right ice cream machine was not sealed to the back bulkhead resulting in an open seam. Also, the deck coving along the right divider bulkhead was not properly attached to the deck creating an open seam. Old food residue and dirt was observed along the length of the open seam.

Buffet-Aft Grill

The drip pan housing to the grooved grill had large open gaps that led to technical space that was not easily accessible.

Buffet-Grand Buffet

Two filth flies were observed landing on apples and ready to eat fruits out for self-service at the buffet line.

Buffet-Grand Buffet

Two filth flies were observed landing on apples and ready to eat fruits out for self-service at the buffet line.

Pantry-Deck Pantries

Although one additional deckhead light was installed in the deck pantries to correct the finding from the previous VSP inspection, there remains less than 110 lux of artificial light on the side of each ice machine in many of the housekeeping deck pantries where the bulkhead is close to the machine.

Recreational Water Facilities-Slide Pool

The bottom surfaces of the slide pool were visibly dirty with an accumulation of dirt debris piled around two of the drain/suction covers and a piece of rope debris setting in the center bottom of the pool. Although the pool was closed and netted, it was filled with water and due to open as embarkation of new passengers ended.

Galley-Milk Station - Lido Center

Light intensity could not be raised to the required 110lux of light to the left of the counter mounted bulk milk machine.

Galley-Room Service - Deck 6

Light intensity could not be raised to the required 110 lux of light on the right side of the deck mounted ice machine.

Galley-Room Service - Deck 6

A continuous water leak was coming from the final rinse supply line just after the pressure gauge to the in-use rack-type dishwash machine. Water was pooling on top of the machine. This was corrected before the end of the inspection.

Galley-Fwd Dishwashing

Heavy condensate was collecting at the deckhead above the soiled landing to the in use flight-type dishwash machine and adjacent scrapping table. The condensate was observed dripping onto the top of the machine and onto the deck.

Galley-Paris Dining Room Service Bar

Light intensity could not be raised to the required 110 lux of light to the left of the ice machine.

Galley-Soup/Sauce Station

The doors to the undercounter refrigerators in this area were warped and did not close properly along the bottom sides.

Galley-Hot Galley

The bulkhead light behind the bank of combination ovens was not working, resulting in less than the required 110 lux of light. This was corrected during the inspection.

Galley-Dishwashing

The final sanitizing rinse temperature of the in use flight-type dishwashing machine, was less than 160°F. Several different methods and thermometers were used in evaluating the final rinse temperature. Temperatures that were measured, ranged between 158°F-150°F. The machine was shut down until a proper final rinse temperature was reached.

Preparation Room-Fish

Soft silicone sealant was used at the deck to close an open seam at the door threshold to the thawing room.

Bar-Red Frog & Blue Iguana

The deckheads above the ice trolley storage areas at both bars were not closed to the open plenum space. The deckhead slats in these locations had a build-up of dust debris.

Bar-Red Frog & Blue Iguana

Three out of four soda gun nozzles at these bars had a heavy build-up of black residue which appeared to be mold. The black residue was located at the soda dispensing area of the nozzles. Each bar had two soda guns.

Pantry-Red Frog & Blue Iguana Pantry

Lighting behind and around the deck mounted ice machines could not be raised to the required 110 lux of light.

Other-Formalities

There was no hand sink installed in this location where bulk candy is offered for passenger self-service.

Inspection on Jul 07, 2012 | Score: 96

Food Service General-Deep Fat Fryers

Several deep fat fryers located in the Lido Aft Grill Galley, Lido Asian Galley, and Main Hot Galley had raised rough silicone on the front panel immediately above the fry area to affix the temperature probe line in place. The raised silicone prevented this area of being smooth and easily cleanable.

Food Service General-Light Intensity

Lighting at various food service areas did not meet the required 220 or 110 lux of light. These areas included: back prep counter at the Lido starboard Aft Grill, Lido self-service ice cream stations, Lido Cafe, and deck mounted ice machines. A plan was observed to add lighting to these areas. Also, the lighting behind and around the deck mounted ice machines in the housekeeping deck pantries could not reach the required 110 lux of light.

Buffet-Pizza Station

The stainless steel preparation table above refrigerator 4-129 had an approximate 1 inch gouge on the surface which prevented it from being smooth and easily cleanable.

Buffet-Pizza Station

The stainless steel preparation table above refrigerator 4-129 had an approximate 1' gouge that was soiled with food residue of more than a day's accumulation.

Food Service General-Flies

Approximately 20+ filth flies were observed throughout the Grand Buffett self-service outlet. Flies were observed landing on food set out for self-service, serving utensils, on sneeze guards above the foods, on top of the buffet Island and on passengers at the buffet line. Food that was impacted was removed from service. Also, a filth fly was observed in the Asian Galley near the hand sink and approximately 6 small black flies were observed near the juice and water dispenser at the London Dining Room's port side Aft Pantry.

Food Service General-Slotted Fastners

The cappuccino machines located in the Lido Cafe and in the Cafe Bar had 6 slotted fasteners in the splash area. A work order was observed to have these replaced with non-slotted fasteners later this month.

Galley-Food Service Elevators

The tracks on the deck of the food service elevators were soiled with food debris of more than a day's accumulation. These were cleaned during the inspection.

Food Service General-Decks

The grouting between the deck tiles were pitted and/or missing throughout several food service areas. In particular, this was mostly observed near the edges of the scuppers in the Buffett Pantry Galley and Lido Dishwash. Also, the deck tiles behind the combination ovens in the Hot galley were missing grouting and were cracked in several areas.

Galley-Potwash

A previously cleaned and sanitized cutting board was observed soiled with a black residue. The cutting board was sent to be re-cleaned and sanitized.

Buffet-Staff Mess

The ice dispensing actuating lever of the consumer self-service ice/water machine was not designed to prevent contact with the lip-contact surface of beverage glasses that can be refilled. There was no sign advising users to use a new glass for refills.

Buffet-Staff Mess Beverage Station

Electrical cords and water lines were observed draped on the counter below various beverage machines making cleaning difficult.

Galley-Potwash

Water was observed leaking from a deckhead light fixture located above deck mounted drying racks. No clean pots or pans were affected.

Galley-Dishwash

Condensate was observed collecting on the deckhead above the soiled side of the in use conveyor glasswash machine.

Galley-Dishwash

A deckhead light located between the glasswash and dishwash machine was not shielded. This was corrected.

Preparation Room-

The stainless steel bulkhead panel near refrigeration room number 17 was not sealed at the tile coving juncture exposing an open gap.

Dining Room-London Port Beverage Station

The horizontal metal profiling around the decorative tile backsplash was not properly sealed exposing an open seam.

Pantry-Wine Bar Pantry

There was no data plate to the undercounter dishwashing machine located in the pantry.

Bar-Casino Bar

The light intensity at the handsink could not be raised to the required 110 lux of light. A plan was observed to add light to this area.

Galley-Hot Galley

The continuous pressure backflow preventer on combination oven #1 was weeping. This was corrected during the inspection.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

An assistant waiter experienced 4 episodes of diarrhea in 24 hours and was misclassified as a non-reportable case. This case was not counted on the 4 hour report submitted on 1 July 2012.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The current OPRP did not include: a procedure for returning the ship to normal operations after the occurrence of an outbreak, recommended concentrations for current disinfectants being used, and a sample letter that specifically informed current passengers and crew or future passengers and crew that about an outbreak on current or immediately preceding cruise.

Recreational Water Facilities-Safety Signs

The depth markers for the swimming pools and spa pool were in feet only. The safety signs at all the RWFs did not meet the requirements of 2011 VSP Operations Manual section 6.7.1.1. New safety signs are on board with plans to replace the ones at the RWFs.

Recreational Water Facilities-Turnover Rates

There was no documentation on the turnover rates for the RWFs.

Recreational Water Facilities-Bather Loads

The bather loads for the RWFs were calculated using the theoretical flow rates of the pumps.

Recreational Water Facilities-Flow Meters

There were no flow meters installed at the RWFs.

Recreational Water Facilities-Water Chemistry

The RWF's flow rates, combined halogen levels, total alkalinity, and clarity were not monitored.

Children Area-Exclusion Policy

The exclusion policy was posted at the entrance of the children area but was posted at a height of 3 feet above the deck and in a dark place, making it difficult to read.

Children Area-Handwashing Station

The handwashing sink in the toilet room had a step stool, however, there was 23 inches from the top of the stool to the rim of the handwashing sink.

Inspection on Mar 03, 2012 | Score: 98

Medical-

The AGE surveillance log was not in the format and exact order specified in Annex 13 of the 2011 VSP Operations Manual. In addition, the electronic database used for collecting AGE case information used the previous VSP definition for an AGE illness case and did not consider diarrhea in excess of what was normal for the individual. Therefore, a patient with underlying medical conditions could be reported as an AGE case. (New requirement 2011 VSP Operations Manual)

Potable Water-Microbiological Testing

Color comparator for the microbiological testing system had expired in October 2011. New comparator set had been ordered on January 8, 2012, but has still not been delivered to the ship. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Signs

The depth markers for the swimming pools and spa pool were in feet only. The safety signs for all of the RWFs did not meet the requirements of 6.7.1.1. (New requirement 2011 VSP Operations Manual)

Housekeeping-Outbreak Pevention and Response Plan

The Outbreak Prevention and Response Plan: 1. Did not include a procedure for returning the ship to normal operations after the occurrence of an outbreak; 2. Included disinfectants that had been previously used, but not the current disinfectant with its recommended concentration; and 3. Did not include the sample letter that specifically informed current passengers and crew or future passengers and crew that about an outbreak on current or immediately preceding cruise. (New requirement 2011 VSP Operations Manual)

Potable Water-Far Point Halogen Analyzer-Recorder

Halogen analyzer and the chart recorder showed the free chlorine residual to be 3.4 PPM. Successive manual test by the inspector's calibrated test kit and confirmed by the ship's test kit to be 3.0 and 2.9 PPM free chlorine residual which was greater than allowed 0.2 PPM differential. Analyzer was adjusted to proper calibration by the ship's staff.

Buffet-Forward Beverage Station

Dried juice residue was noted around the outsides of the protective coverings above the outlets of the juice machine.

Food Service General-Lighting

The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed in areas such as at the ice machines, and behind the oven in the lido center galley and in the main galley pastry/bakery. It also included the deck pantries. (2011 VSP Operations Manual)

Galley-Center Galley - Hot Section

The potable water filling spout between the left and middle soup stations was leaking. Staff attempted to turn off the water, but the spout continued to leak.

Food Service General-Doors

The door gaskets on many of the undercounter refrigerators were worn. This made closing some of the units difficult and allowed warm air to enter the units. This was observed in the lido buffet pantry, the grand buffet, pizzeria, and the main galley pastry/bakery. Staff stated a work order was placed and technicians were assessing each door's condition.

Pantry-Grand Buffet

The drive gear of the can opener was soiled. Also, when a crew member disassembled the equipment, there was food debris around the gear.

Buffet-Aft Grill

Gaps were found along the decorative bulkhead/stainless steel juncture to the left of the door. This item was corrected.

Buffet-Aft Grill

To the left of the entrance door, the decorative bulkhead/stainless steel juncture was damaged near the deck. This was corrected.

Buffet-Aft Grill

Both side of the fire shutter door channels near the deckhead were soiled with grease. Also, the decorative bulkhead and fire shutter door on both side of the grooved grill were soiled with grease. These areas were immediately cleaned.

Buffet-Aft Grill

The top of the stainless steel kick plate on the door from the grill into the pantry was loose, creating gaps. This was corrected. Also, the dark brown diamond design on the door was loose on both side corners. These gaps lead to a void space in the bulkhead which could create vermin harborage problems for this food area.

Galley-Potwash

The temperature of the in-use sanitizing compartment of the three-compartment sink was measured at 168°F as indicated by the temperature gauge and the inspector's and staff's thermometers. The steam line was adjusted, and the temperature was measured at greater than 171°F.

Galley-Cold Section Blast Chiller Logs

The blast chiller logs for 3 March 2012 listed nine food items with the time and temperature when the food items were placed into the blast chiller, but the logs did not indicate the temperature when the food items were removed from the blast chiller. All food items were in the blast chiller for only a short time. The initial food temperatures ranged 40° - 60°F.

Galley-Warewash / Potwash Area

Water was dripping from the middle fastener of the deckhead-mounted light fixture near the soiled side of the in-use flight-type warewash machine. No equipment or utensils were impacted.

Preparation Room-

The undercounter dishwash machine had been out of order since 17 February. A work order was placed at that time. Staff stated replacement parts were scheduled to be delivered on 17 March.

Bar-Lobby Bar

The shelves containing alcohol bottles on the back bar counter were soiled with dust.

Bar-Casino Bar

The light intensity was below 110 lux at the handwash station. The area was in use at the time of the inspection. (2011 VSP Operations Manual)

Inspection on Aug 11, 2011 | Score: 94

Galley-

One large fly was on the middle titling pan.

Buffet-Grand Buffet Beverage Station Starboard Side

One small fly was under the technical compartment of the ice machine.

Buffet-Grand Buffet Beverage Station Starboard Side

The drain line from the ice machine was constantly dripping water under the technical compartment. As a result, there were excessive amounts of standing water below the entire beverage station.

Buffet-Grand Buffet Beverage Station Starboard Side

There was one large fly on the counter of the in-use fruit/bread buffet station.

Buffet-Lido Starboard Ice Cream Machines

There was soiled, peeling sealant that created a large gap at the deck/bulkhead juncture behind both ice cream machines.

Galley-Pot Wash

There was a continuous flow of water from the hot water faucet into the final sanitizing compartment of the 3-compartment sink even after the food service worked attempted to turn off the water.

Galley-Warewashing

The water temperature measuring device for the wash compartment of the flight-type warewashing machine near the pot wash was not functioning. The temperature of the wash compartment was 152 °F as measured by the inspector's thermometer.

Room Service-

Both inside protective coverings for the cuber of the Cornelius 1200 series ice machine were heavily soiled and had a red substance on the surfaces. The ice machine was taken out of service to be cleaned and sanitized.

Room Service-

The technical compartment of the Cornelius 1200 series ice machine was heavily soiled.

Galley-Forward Port Side Beverage Station

Three small flies were in the technical compartments under the beverage station. According to staff, the coffee machine was in operation but the juice and water/ice machine were out of service.

Galley-Forward Port Side Beverage Station

There was an excessive amount of standing water and moisture in the technical compartments under the coffee machine, juice machine, and water/ice machine. According to staff, there was most likely a leak in the plumbing system. Staff reported the coffee machine was in operation but the juice and water/ice machine were out of service.

Galley-Starboard Forward Beverage Station

The pipe insulation in the technical compartment for the ice machine was visibly worn and cracked.

Galley-Walk-in Buffet Pantry Refrigerator Room 46

There was one bowl each of hard boiled eggs, garbanzo beans, and kidney beans that did not have labels indicating the discard dates. The items were prepared and/or opened on 10 August 2011.

Pantry-Pool

The gasket under the ice bin lid of the Cornelius 1200 series ice machine was loose and the lid was not able to completely close.

Food Service General-Decks

There were several areas that had recessed grout at the bulkhead/deckhead junctures and chipped or loose tiles, including the main galley freezer room 35, main galley pastry, vegetable and poultry preparation rooms in provisions, casino bar pantry, starboard lido forward grill, lido walk-in buffet pantry room 46, lido walk-in cooler room 48, and room service in the dishwash area and below the preparation counters.

Bar-Port Side Pool

Behind the point of sale (POS) station at the entrance of the port side pool bar, the electrical cable penetration into the bar counter was not sealed.

Dining Room-Paris

The light intensity could not be raised to 220 lux on all surfaces of the port and starboard forward waiter pantries or at the stations by the point of sale machines. According to staff, this will be repaired in the September 2011 dry dock.

Bar-Coffee Shop

The light intensity could not be raised to 220 lux on the counters in front of the coffee machines. According to staff, this will be repaired in the September 2011 dry dock. The light intensity at the cold display case had been corrected since the last inspection.

Pantry-11

There was visible mold on the outside surface of the right cuber panel inside the in-use ice maker compartment. The cuber flip panel exterior was wet from condensation and water was dripping into the ice below.

Medical-Crew Gastrointestinal (GI) Illness Reporting

A photo staff member had gastrointestinal illness (GI) symptom onset on 10 August 2011 at 7:00 am, worked from 8:45 am to 11:00 am, and reported to the medical center at 7:00 pm the same day. A chef de partie had GI illness symptom onset at 3:00 pm on 30 July 2011, worked three shifts starting at 12:14 pm on 30 July 2011, three more shifts on 31 July 2011, and from 9:00 am to 3:00 pm on 1 August 2011. This chef did not report to medical until 3:15 pm on 1 August 2011. A stateroom steward had GI illness symptom onset at 6:00 am on 25 July 2011, worked from 6:00 am to noon, and reported to medical at 4:09 pm the same day. A guest services associate with GI illness symptom onset at 8:00 am on 22 July 2011, worked from 2:43 pm to 6:25 pm, and reported to the medical center at 7:05 pm the same day. A hairdresser had GI illness symptom onset at 8:00 am on 22 July 2011, worked from 7:18 am to 12:30 pm, and reported to medical at 4:44 pm the same day. A Camp Carnival staff member had GI illness symptom onset at 3:00 am on 21 July 2011, worked three shifts from 9:56 am to 7:31 pm, and reported to the medical center at 7:11 pm the same day. A casino dealer had GI illness symptom onset at 7:00 pm on 18 July 2011, worked from 4:05 pm to midnight, and reported to the medical center at 11:18 am on 19 July 2011. A restaurant junior hostess had GI illness symptom onset at 9:00 am on 14 July 2011, worked three shifts from 6:12 am to 6:22 pm, and reported to the medical center at 6:34 pm the same day. A circle C director had GI illness symptom onset at 9:00 am on 14 July 2011, worked from 2:12 pm to 4:00 pm, and reported to the medical center at 4:43 pm the same day. An assistant waiter had GI illness symptom onset at 11:00 pm on 13 July 2011, worked from 6:00 am to 2:50 pm on 14 July 2011, and reported to medical at 3:16 pm the same day. The ship provided evidence that all the crew were trained on immediate reporting of gastrointestinal illness symptoms, and three of the workers above were disciplined for not reporting immediately to medical once they had GI illness symptom onset.

Medical-Crew Gastrointestinal (GI) Illness

A team head waitress was reported as a gastrointestinal illness (GI) case on 27 July 2011. During the inspection, staff reported she occupied the cabin of an immediate contact, although she was assigned to another cabin. The assigned cabin mate was also a GI illness case. According to medical staff, the immediate contact was not evaluated for GI illness because the case would not reveal their identity.

Recreational Water Facilities-Splash Pool and Slide

The shepherd's hook was positioned behind the splash pool and under the slide pool where it was not visible. When asked, one crew member monitoring the two pools did not know where the shepherd's hook was located.

Inspection on Feb 05, 2011 | Score: 96

Potable Water-Engine Room

The pipes after the reduced pressure assembly between the potable water and the technical water systems were striped blue, indicating potable water.

Potable Water-

The cross-connection control program did not indicate the quantity of backflow prevention devices for areas such as the guest cabin toilets and showers and the crew laundry.

Children Area-Camp Carnival

The staff used HB Quat cleaner/disinfectant spray to clean the diaper changing table between diaper changes. There was no indication on the health risk warning label that this chemical was suitable for use around children.

Food Service General-Hot Buffet Lines

The hot buffet line units with plexi-glass sneeze guards and heat lamps inside that were used on the passenger buffets and the staff mess did not provide full protection of the food on display. For the passenger areas, there was a tray rail where the distance between the passengers and the sneeze guard resulted in a lack of protection for almost half of the surface of the foods on display. For the staff mess, there was no tray rail and only the very front area of the food was exposed. Staff stated these units on the passenger buffets were scheduled to be replaced during the September 2011 dry dock.

Buffet-Starboard Forward Buffet Line

The sneeze guard on the cold well did not provide full protection of the food on display. There was a tray rail in this location and the distance between the passengers and the sneeze guard resulted in a lack of protection of the front area of the cold well.

Buffet-Aft Center Island

There were a few trays of pastries that did not have a serving utensil. Passengers were observed taking pastries with their bare hands. This was corrected.

Buffet-Aft Port Buffet Line

In the technical compartments for the undercounter refrigeration units 4-109/4-110 and 4-107/4-108, the black pipe insulation was damaged and difficult to clean.

Galley-Potwash

The water in the sanitizing compartment of the three-compartment sink was measured at 172°F in the center of the compartment. The mounted water thermometer indicated more than 185°F.

Galley-Dishwash/Potwash Area

At the handwash sink between the dishwash and the potwash area, the water temperature was measured at a maximum of 80°F after several minutes of the water running. This was corrected.

Galley-Dishwash

There was excess steam coming from the flight-type dishwash machine. Condensation was forming on the inside of the hood above the machine, on the bulkhead next to the machine, and on the deckhead between the two dishwash machines.

Buffet-Asian Galley

The deck penetration under the flat grill technical compartment was not completely sealed and the deck grouting was rough around the penetration.

Buffet-Deli

There was an open shelf in the counter below the cold well unit. There was a seam along the upper right and left sides of this open shelf. Both of the seams were soiled.

Buffet-Deli

There was an open shelf in the counter below the cold well unit. The seams along the upper right and left sides of this open shelf were soiled.

Buffet-Port Center Beverage Station

The deck was soiled below the counter near the ice cream station. This was corrected.

Buffet-Port/Aft Ice Cream Station

At the self-service ice cream station, the pipe insulation behind the left machine was damaged and difficult to clean.

Dining Room-Paris

The light intensity could not be raised to 220 lux on all surfaces at the port and starboard forward waiter pantries or at the landing stations by the point of sale (POS) machines.

Galley-Pastry

There was recessed grout between deck tiles and between deck tiles and the stainless steel gutterways.

Galley-Pastry

There was a trolley with pans of recently prepared focaccia bread in the main pastry area. Some of the bread had cooked onions on the top, which is a potentially hazardous food. Staff stated that the bread was for lunch in the passenger buffet. The trays were not under temperature control or labeled as being on time control.

Galley-Dishwash

In the plate storage area adjacent to the dishwash, there were several stacks of plate covers that were not stored inverted.

Dining Room-London

The light intensity could not be raised to 220 lux on all surfaces of the forward waiter pantries.

Dining Room-London

There was a leak at the utility sink at the port forward waiter pantry.

Room Service-

There was soft sealant on the food contact area of the back plate of the meat slicer.

Room Service-

There was recessed grout between the deck tiles in the dishwash area and below the preparation counters.

Preparation Room-Potato Room

There were slotted fasteners on the food contact surfaces on the inside of the potato peelers.

Galley-Dishwash

The flow of air and steam from the top of the glasswash machine was greater than the exhaust of the ventilation system. This caused steam to escape around the top of the machine. There was condensation dripping from inside the hood onto the top of the glasswash machine. There was also condensation forming on the bulkhead next to the machine, on the deckhead between the glasswash and dishwash machines, and above the clean end of the dishwash machine. This was noted during the last inspection.

Buffet-Crew Mess

In the technical compartment for the bain-marie, the deck penetration for the electrical cable in the front of the compartment was not closed at the top.

Bar-Coffee Shop

The light intensity could not be raised to 220 lux at the cold display case and on the counters in front of the coffee machines.

Bar-Pool Bar

Behind the point of sale (POS) station at the entrance to the bar, the electrical cable penetration into the bar counter was not sealed. The stainless steel conduit was separated from the counter. Staff stated that this was on their list for repairs.

Buffet-Crew Mess

At the exit of the crew buffet, the deck/bulkhead juncture in the area of the ice machine, hot trolley, and waiter station was not completely coved. On the bulkhead with the exit from the buffet, the coving was damaged.

Inspection on Sep 02, 2010 | Score: 93

Pantry-D7 Port Deck Pantry

There was corrosion present on the underside of the the stainless steel interior upper panel of the ice machine. There was some mold present at a cracked section on the lower front edge of the left cuber cover panel. There was significant staining from corrosion was present on the white plastic panel behind the left ice maker cuber panel where two screws penetrated the panel.

Housekeeping-D11 Spa Female Changing Room

There was an electric air dryer for the handwashing station in the handicapped toilet stall, but no waste bin or tissue for exiting the stall without making bare hand contact with the door handle.

Children Area-Camp Carnival

The staff used an HB Quat cleaner/disinfectant spray to clean the diaper changing table between diaper changes. The health risk warning on the spray bottle identified skin burns and irreversible eye damage. There was no procedure for a cover material to use on the table.

Potable Water-Potable Water Tank #1 Port

The written record in the tank maintenance binder included the cleaning and disinfection of potable water tank #1 port, but photos included showed there was spot painting of this tank as well and no remark was made of this part of the maintenance. Staff stated that the record was only a draft, but one signature was provided in that record and it was in the binder with other final draft records. In records where the painting inside the tank was noted there was no mention that the paint was applied, dried and cured according to the manufacturer's specifications.

Recreational Water Facilities-Pool and Spa Chart Records

The circular charts for the whirlpool spas and swimming pools, and slide pool were inaccurate and difficult to review because the ink was left running on the charts even when activities were ongoing and notations were made only sometimes to indicate those activities. Additionally, there was no notation when the pool or spa was actually opened for use or closed, so some of the low halogen residual readings were not clear.

Potable Water-Cross-Connection Control Plan

The log forms, labeled as cross-connection control plan listed air-gaps and non-testable backflow preventers but did not indicate in the columns for inspection whether or not the inspection was completed or a date. The staff stated these were done in August, but they could not verify that. Additionally, there was no set schedule in writing for the frequency of the inspection of these non-testable preventers.

Buffet-Lido Buffet - Taste of Nations

The deckhead over the buffet was soiled with dust between the panels. Additionally the steel column attached to the deck and deckhead was heavily soiled with dust debris and hair.

Buffet-Grand Buffet

The light fixture was removed from the deckhead at the portside aft section of the grand buffet.

Galley-Lido Galley - Pot Wash

During active manual pot washing there was water leaking from the deckhead light fixture into the final, hot water sanitizing sink, which was full of water and had clean pans inside. Staff stated that all such pots/pans must also go thru the potwash machine adjacent. Additionally, there was a constant water leak from the deckhead light fixture behind the pot washing machine near the clean landing table.

Galley-Lido Galley - Pot Wash

The deckhead light fixture over the hot water sanitizing sink and the one behind the pot wash machine were not fit tightly to the deckhead.

Galley-Lido Galley - Dishwash

There was high humidity and heat present during active use of the flight-type conveyor dishwashing machine. The staff member on the clean end removing dishware was perspiring profusely.

Buffet-Lido Buffet Corridor

There was a water leak at the deckhead just in front of the ice machine in the buffet corridor between pantries.

Galley-Lido Galley - Dishwash

The wash tank gauge thermometer registered 160 °F during active use of the conveyor dishwash machine, but the manual temperature of the tank was only 150 °F.

Medical-Food Employee Isolation

According to the StarDocs computer based system, a demi chef (meeting the case definition for GI illness) reported to medical on 14 August at 1600 with the last symptom at 0800 that same morning. The paper record indicated that the crew member reported at 1600 with the last symptom being at 1600. The isolation period ended 16 August at 0851. If the Stardocs system is correct, it was not clear if the individual worked that day prior to reporting to medical. If the paper documents are correct, the isolation period was less than the required 48 hours.

Potable Water-Respiratory Room

The backflow prevention device on the shower was installed with the atmospheric vent positioned up allowing liquid to accumulate inside the vent.

Provisions-Parasite Destuction Letter

The written letter from McKnight suppliers was dated January 2009. There were two letters from other suppliers that, according to staff, no longer provided fish products to the vessel.

Preparation Room-

There was missing/recessed deck tile grout in this area.

Provisions-Fruit Freezer

Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.

Provisions-Fruit Freezer

Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.

Provisions-Fruit Freezer

A few deck tiles were damaged and there was missing/recessed grout.

Preparation Room-

The water temperature at the handwash sink was 98.4°F. The water was allowed to flow for several minutes and there was no increase in the temperature.

Preparation Room-

There were three small flies near the handwash station. Staff immediately contacted pest management.

Provisions-Wine Stores

The deck below the deck stands was lightly soiled with dust and debris.

Provisions-Wine Stores

There was water dripping from the deckhead in front of the canned soda storage rack. No stored items were exposed.

Provisions-Dairy Fridge

Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open plastic storage bin had water inside and water on the product bags inside the storage bin. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.

Provisions-Dairy Fridge

Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open plastic storage bin had water inside and water on the product bags in the storage bin. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.

Provisions-Dry Stores

There were two plastic storage bins containing dented cans, and other food items. The storage bin had a sign on it that stated "Buffet 9/2". When questioned, staff stated that the two containers held items to be discarded. The sign was removed.

Provisions-Fish/Poultry Preparation Room

There were four small flies on the preparation table on the poultry side and five small flies on the deckhead/bulkhead on the fish side. Staff immediately contacted pest management.

Preparation Room-

The deck below the preparation table locker was soiled. This area had previously been cleaned. This was corrected.

Preparation Room-Meat Freezer

Two of the bulkhead mounted sprinklers had loose rings, exposing the void space behind and making cleaning difficult.

Galley-Glasswash

There was excessive steam emanating from the upper frame of the glasswash machine. Condensate was forming on the interior surfaces of the ventilation hood and the exterior rim of the ventilation hood. The condensate was dripping from the ventilation duct and hood onto the upper surface of the glasswash machine.

Galley-

There was recessed/missing grout. This was primarily observed in front of the grills, the tilting kettles, and at the walk-in refrigerator ramp.

Galley-Center Preparation Table

There was a metal support brace under the preparation table. The brace ran the length of the table and was not coved on either side at the deck juncture.

Galley-Potwash

During active use of the pot wash machine, the wash temperature gauge reading was 145°F. The wash temperature was measured at 145°F. The manufacture's data plate indicated that the minimum wash temperature was to be 150°F.

Buffet-Service Line

There were two containers of breads with covers. The covers had an opening at one end and they were positioned so the opening was facing toward the crew on the service line, exposing the bread to potential contamination. This was corrected at the time of the inspection.

Buffet-Service Line

The deck/bulkhead juncture under the beverage service counter and salad cold well was not coved. This was noted in the previous report. There was a work order in place to cove this area during the September 2011drydock.

Buffet-Service Line

The utility lines and pipe insulation in the technical spaces below the coffee and juice machines were soiled with mold and sticky residue.

Buffet-Service Line - Bulk Milk Dispenser

The exterior ambient air temperature thermometer reading was 32°F and the interior ambient air temperature thermometer reading was 20°F. The interior thermometer was replaced.

Dining Room-Beverage Service Pantries - Decks 3 and 4

There was insufficient lighting at the work counter surfaces throughout these areas. Additional spot lighting had been added in a few of the pantries, but there were still low levels throughout.

Dining Room-Waiter Stands

Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.

Dining Room-Waiter Stands

Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.

Dining Room-Deck 3 Starboard Aft Beverage Station

There were 3-4 small flies hovering around the juice machine.

Dining Room-Decks 3 and 4 Beverage Pantries

The deckhead above each of the pantries had large openings between the decorative slats. The area between slats and the void space above the slats was heavily soiled with dust.

Dining Room-Beverage Pantry - Deck 3 Port Aft

There were 2-3 small flies on the bulkhead.

Galley-Appetizer Pantry

There was recessed/missing deck tile grout in this area.

Galley-Appetizer Pantry

There was one small fly on the deckhead above the pulper.

Galley-

There was recessed/missing deck tile grout in few areas of the main galley. This was primarily in front of the grills and tilting kettles.

Galley-Pastry/Bakery Section

The edges of the dough roller belt were frayed.

Galley-Pastry/Bakery Section

There was one small fly on the dough roller belt. The unit was not in active use at the time of the inspection

Galley-Pastry/Bakery Section

The technical spaces above the glass front reach-in refrigeration units were soiled. This was corrected at the time of the inspection.

Galley-Pastry/Bakery Section

There were open voids in the ceilings of the glass front, reach-in refrigerator technical spaces where the refrigerant lines passed through.

Galley-Starboard Dishwash

There was a narrow stream of water coming from the final rinse spray nozzles during active use of the conveyor warewashing machine. This pattern of flow did not provide the necessary overlap to fully cover the utensils passing through the unit.

Galley-Starboard Dishwash

There was excessive steam near the soiled end of the unit and the area was very hot. Staff working in this area were sweating profusely.

Room Service-Deck 6 Bellbox

There was insufficient lighting at the sandwich preparation counter surface.

Room Service-Deck 6 Bellbox

There was one small fly observed in the dishwash area.

Medical-Food Employee Isolation

According to the StarDocs computer based system, a demi chef (meeting the case definition for GI illness) reported to medical on 14 August at 1600 with the last symptom at 0800 that same morning. The paper record indicated that the crew member reported at 1600 with the last symptom being at 1600. The isolation period ended 16 August at 0851. If the Stardocs system is correct, it was not clear if the individual worked that day prior to reporting to medical. If the paper documents are correct, the isolation period was less than the required 48 hours.

Potable Water-Respiratory Room

The backflow prevention device on the shower was installed with the atmospheric vent positioned up allowing liquid to accumulate inside the vent.

Provisions-Parasite Destuction Letter

The written letter from McKnight suppliers was dated January 2009. There were two letters from other suppliers that, according to staff, no longer provided fish products to the vessel.

Preparation Room-

There was missing/recessed grout in this area.

Provisions-Fruit Freezer

Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.

Provisions-Fruit Freezer

Water was dripping from the deckhead access panel onto boxes of fruit. Water was pooled on top of one box of apples.

Provisions-Fruit Freezer

A few deck tiles were damaged and there was missing/recessed grout.

Preparation Room-

The water temperature at the handwash sink was 98.4°F. The water was allowed to flow for several minutes and there was no increase in the temperature.

Preparation Room-

There were three small flies near the handwash station. Staff immediately contacted pest management.

Provisions-Wine Stores

The deck below the deck stands was lightly soiled with dust and debris.

Provisions-Wine Stores

There was water dripping from the deckhead in front of the canned soda storage rack. No stored items were exposed.

Provisions-Dairy Fridge

Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open lexon pan had water inside and water on the product bags in the lexon pan. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.

Provisions-Dairy Fridge

Water was dripping from the deckhead above several lexon pans containing items to be sent to various food preparation areas. One open lexon pan had water inside and water on the product bags in the lexon pan. In addition, water was dripping from the deckhead above the boxes of large containers of yogurt. The boxes had water on them.

Provisions-Dry Stores

There were two lexon pans containing dented cans, and other food items. The lexon pan had a sign on it that stated "Buffet 9/2". When questioned, staff stated that the two containers held items to be discarded. The sign was removed.

Provisions-Fish/Poultry Preparation Room

There were four small flies on the preparation table on the poultry side and five small flies on the deckhead/bulkhead on the fish side. Staff immediately contacted pest management.

Preparation Room-

The deck below the preparation table locker was soiled. This area had previously been cleaned. This was corrected.

Preparation Room-Meat Freezer

Two of the bulkhead mounted sprinklers had loose rings, exposing the void space behind and making cleaning difficult.

Galley-Glasswash

There was excessive steam emanating from the upper frame of the glasswash machine. Condensate was forming on the interior surfaces of the ventilation hood and the exterior rim of the ventilation hood. The condensate was dripping from the ventilation duct and hood onto the upper surface of the glasswash machine.

Galley-

There was recessed/missing grout. This was primarily observed in front of the grills, the tilting kettles, and at the walk-in refrigerator ramp.

Galley-Center Preparation Table

There was a metal support brace under the preparation table. The brace ran the length of the table and was not coved on either side at the deck juncture.

Galley-Potwash

The wash temperature gauge reading was 145°F. The wash temperature was measured at 145°F. The manufacture's data plate indicated that the minimum wash temperature was to be 150°F.

Buffet-Service Line

There were two containers of breads with covers. The covers had an opening at one end and they were positioned so the opening was facing toward the crew on the service line, exposing the bread to potential contamination. This was corrected at the time of the inspection.

Buffet-Service Line

The deck/bulkhead juncture under the beverage service counter and salad cold well was not coved. This was noted in the previous report. There was a work order in place to cove this area during the September 2011drydock.

Buffet-Service Line

The utility lines and pipe insulation in the technical spaces below the coffee and juice machines were soiled with mold and sticky residue.

Buffet-Service Line - Bulk Milk Dispenser

The exterior ambient air temperature thermometer reading was 32°F and the interior ambient air temperature thermometer reading was 20°F. The interior thermometer was replaced.

Dining Room-Beverage Service Pantries - Decks 3 and 4

There was insufficient lighting at the work counter surfaces throughout these areas. Additional spot lighting had been added in a few of the pantries, but there were still low levels throughout.

Dining Room-Waiter Stands

Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.

Dining Room-Waiter Stands

Several waiter stands had open seams between the marble tops and the wood trim. The seams on these units were soiled with food debris.

Dining Room-Deck 3 Starboard Aft Beverage Station

There were 3-4 small flies hovering around the juice machine.

Dining Room-Decks 3 and 4 Beverage Pantries

The deckhead above each of the pantries had large openings between the decorative slats. The area between slats and the void space above the slats was heavily soiled with dust.

Dining Room-Beverage Pantry - Deck 3 Port Aft

There were 2-3 small flies on the bulkhead.

Galley-Appetizer Pantry

There was recessed/missing grout in this area.

Galley-Appetizer Pantry

There was one small fly on the deckhead above the pulper.

Galley-

There was recessed/missing grout in few areas of the main galley. This was primarily in front of the grills and tilting kettles.

Galley-Pastry/Bakery Section

The edges of the dough roller belt were frayed.

Galley-Pastry/Bakery Section

There was one small fly on the dough roller belt. The unit was not in active use at the time of the inspection

Galley-Pastry/Bakery Section

The technical spaces above the glass front, reach-in refrigeration units were soiled. This was corrected at the time of the inspection.

Galley-Pastry/Bakery Section

There were open voids in the ceilings of the glass front, reach-in refrigerator technical spaces where the refrigerant lines passed through.

Galley-Starboard Dishwash

There was a narrow stream of water coming from the final rinse spray nozzles. This pattern of flow did not provide the necessary overlap to fully cover the utensils passing through the unit.

Galley-Starboard Dishwash

There was excessive steam near the soiled end of the unit and the area was very hot. Staff working in this area were sweating profusely.

Room Service-Deck 6 Bellbox

There was insufficient lighting at the sandwich preparation counter surface.

Room Service-Deck 6 Bellbox

There was one small fly observed in the dishwash area.

Inspection on May 14, 2010 | Score: 92

Pantry-Bridge

There was no label on the cleaning locker.

Potable Water-Cross-Connection Control Program

The backflow prevention devices on the men's and women's steam generators in the spa were not listed on the cross-connection control program.

Potable Water-Spa - Women's Steam Generator

The atmospheric vent on the backflow prevention device was plugged.

Potable Water-Spa - Pedicure Foot Baths

There were no backflow prevention devices on the hot and cold potable water lines for the two pedicure foot baths.

Bar-Wine

The faucet for the utility sink was leaking.

Bar-Wine

There was a hole in the back bulkhead below the bulkhead-mounted wine saver.

Pantry-Casino

There was an empty soda can in the uncovered waste receptacle for the handwash station.

Bar-Pool

The handwash station was blocked by a garbage can. The bar was open. The garbage can was moved.

Buffet-Starboard Aft Ice Cream Station

There was a gap behind the right ice cream machine where the bulkheads met.

Galley-Aft Grill

There was a void in the door frame of the entrance door where the lock and latching pin inserted. Also, there was a hole in the door where the lock had been removed.

Galley-Aft Grill

There was an opening around the drain line of the double fryer.

Galley-Aft Grill

The opening around the drain line of the double fryer was soiled with old grease.

Galley-Aft Grill

The bulkhead and deckhead around the fire screen door were soiled with a heavy accumulation of grease.

Galley-Aft Grill

Many deckhead panels were loose or bent. This caused them to not fit together properly, leaving gaps.

Galley-Aft Grill

There was a gap at the top of the metal cove piece under refrigeration unit 4-125.

Galley-

There was missing and recessed grout throughout the lido galley.

Buffet-Grand Buffet Starboard Beverage Station

There was a leak at the potable water line supplying the juice machine. This was corrected.

Buffet-Grand Buffet

There was an open pipe penetration through the deck below the induction counter.

Pantry-Forward Pool Pantry Port

Several pans of sliced ham, mozzarella cheese and butter were measured at 50° F. These items were immediately discarded.

Buffet-Forward Pool Port Service Line

There was a heavy accumulation of dust in the deckhead slots above the buffet. The deckhead was made of several slats with about one inch of space between each slat.

Galley-Dishwash

The dishwash area was excessively hot and steamy. There was condensate on the deckhead above the dirty landing and above the entrance to the dishwash machine.

Galley-Dishwash

There was water leaking from the deckhead and the deckhead mounted light in the alley way to the left of the dishwash area.

Galley-Menage

The milk in the bulk milk dispenser was on temperature control and was measured at 47° F with the inspector's thermometer. The thermometer inside the bulk milk dispenser displayed a temperature of 51° F. The mounted thermometer on the outside of the bulk milk dispenser displayed 50° F. During the inspection, a worker filled seven to eight pitchers of milk to be put on time control for the beverage stations throughout the buffet. At no time did the worker check the temperature of the milk or look to the external or internal thermometer of the bulk milk dispenser. All the milk out at the buffet beverage stations and in the bulk milk dispenser was discarded.

Galley-Bell Box

Many large and small room service trays were damaged, exposing the metal frame.

Galley-Soup & Sauce Area

The four taps used to fill the soup kettles had threaded connections. The potable water lines supplying these taps did not have backflow prevention devices installed.

Galley-Center Fryer

The back right corner under the fryer was soiled with grease.

Galley-Pastry

The dough sheeter was soiled with old wet flour around the gears that turn the belt.

Galley-London Service Line

There was water leaking from the deckhead to the deck in front of the induction range.

Galley-London Dishwash

The data plate on the dishwash machine was for the glasswash machine.

Buffet-Mess

The coving at the deck/cabinet juncture at the beverage area was cracked and chipped. The deck/bulkhead juncture was not coved under the beverage counter and salad cold well.

Food Service General-Grills

There were gaps around the bottom of the grease chute where the chute met the drip tray housing.

Food Service General-Grills

There was an accumulation of grease and other food debris in the gaps where the grease chute met the drip tray housing.