Inspection on Dec 08, 2014 | Score: 100

Buffet-Grand Buffet

One fly was observed both at the buffet line and inside the pantry.

Galley-Dishwash Area

A squeegee was stored at the clean end of the dishwash machine. It was immediately moved to the cleaning locker.

Galley-Forward Starboard Beverage Station

The length of the half-and-half dispensing tube was greater than 25 millimeters (1 inch).

Galley-

Two containers of sanitizing solution were stored near the exit from the lido dishwash to the buffet area. One of the solutions measured less than 50 ppm chlorine. A crew member was informed to immediately remake this solution.

Buffet-Grand Buffet Line

Most of the sneeze guards were not effective in protecting against contamination of the food items. This was observed where the sneeze guards were positioned on the decorative gold stands.

Dining Room-Atlantic and Pacific

The light intensity could not be raised to 220 lux at the waiter stations throughout the dining rooms. Staff showed the inspector documentation indicating a technician was onboard on 9 November to correct the issue, but the electrical control panel for the lights was damaged.

Galley-Aft Dishwash

Large plastic waiter serving trays were being loaded into the conveyor dishwash machine which resulted in some of the trays falling on top of one another as they moved through the machine. This prevented exposure of all surfaces of the trays to the wash, rinse, and final sanitizing rinse sprays.

Galley-Wine Cellar

Inside the ice machine, the cuber deflector panels were soiled with a brown material. Staff showed the inspector documentation indicating this ice machine was last cleaned on 5 November. All ice machines were cleaned every two months.

Galley-Pastry

The dough sheeter was out of order since 6 October. Staff showed the inspector documentation indicating a new machine will be delivered on 20 December.

Provisions-Room 2 - Supply Room

Boxes of disposable plates and a colander were stored on the deck.

Buffet-Crew Mess Soiled Drop Off Area

The handwash station was blocked by the open door and large waste receptacle.

Other-Deck Steward Station Across from Cabin 6-284

Seven glasses were stored in this locker on a shelf on a small tray. The locker was not constructed for clean equipment storage, including soft bulkheads. Cleaning equipment and a large bottle of shampoo were also stored in this locker. The glasses were removed.

*General Comment-Recordkeeping

The records for medical, potable water, recreational water, pest management, and housekeeping were thorough and complete.

Recreational Water Facilities-Aft and Main Pool Fountains

These two pools each had a decorative fountain that overflowed into the pools. The water for the fountains came from the pools. There were no spraying or jetting features, but there was a waterfall effect on each fountain, which meets the definition of an interactive recreational water facility. The turnover rates were 3 hours and 35 minutes for the main pool and two hours and 30 minutes for the aft pool.

Bar-Starboard Pool

Ice was in the handwashing station.

Room Service-Deck 6

When turned all the way to cold, the temperature of the water at the handwashing sink near the entrance door was 133°F. The temperature could not be reduced any further by the user.

Bar-Lobby Bar

The time control plan for the sour mix (potentially hazardous food) was not posted in the bar.

Inspection on May 17, 2014 | Score: 99

Galley-Forward Starboard Exit

One live fruit fly was observed by the handwashing station by the exit.

Buffet-Forward Port Line

The upper cold well CT9-1 on the forward port self-service line provided less than 220 lux of light intensity.

Room Service-Juice Machine

A crevice above the nozzles of the juice machine was soiled with beyond a day's accumulation of debris.

Room Service-Milk Machine

The bulk milk dispensing tube measured over an inch from the dispensing head.

Galley-Forward Conveyor Belt Dishwasher

The third from the left nozzle on the upper sanitizing rinse arm was partially clogged for the in use conveyor belt dishwasher. This was corrected on site.

Galley-Forward Glassware Machine

The second from the top nozzle on the right side sanitizing rinse arm was completely clogged for the in use glassware machine. This was corrected on site.

Galley-Forward Dishwash

Condensate was observed on the deckheads above the soiled area, above the conveyor belt dishwasher, and adjacent to the soiled area in the entry way from the dining room. Staff reported a technician was on site to adjust the ventilation to prevent condensate accumulation of deckheads.

Galley-Pastry Walk-in Freezer #29

Excessive frozen water droplets had accumulated on the food racks and on the deckhead above the evaporative condenser unit.

Food Service General-Decks

The decks throughout the food service areas had recessed or missing deck tile grout. This was observed throughout the main galley, crew galley, bars, and provisions. Also, coving was missing on some areas on the forward service line in the main galley. Management had identified many of these areas and the deck grouting and repair was an ongoing process.

Galley-Pastry

Previously cleaned knives used for the pastry operation were stored in a pan and some of these pans were soiled with residue.

Dining Room-Atlantic Lower Pantry #2

Some on the LED lights were not working resulting in a light intensity less than 200 lux at the soiled counter in pantry #2 of the Atlantic dining room.

Other-Lido Pizza Service Line

The entryway from the pizza service line into the galley did not have a door or curtain, only a fire shutter door. The pizza service line was in an outdoor area and this door was always open.

Pantry-Siren Bar Pantry

Two live fruit flies were observed in the storage pantry adjacent to the Siren Bar. Pest management was immediately notified and conducted a risk assessment.

Pantry-Siren Bar Pantry

Pooled water was noted on the deck in the storage pantry. Water had also pooled on the outside corner of the bar entry.

Bar-Lobby Bar

One live fruit fly was observed by the paper and plastic bin in the Lobby Bar.

Provisions-Corridor

One live fruit fly was observed in the provisions corridor adjacent to the fish/poultry preparation area.

Medical-Prior to Arrival Gastrointestinal (GI) Illness Reporting

There were a few 4 hour and 24 hour prior to arrival GI illness reports which were not sent 4 hours prior to arrival or 24-36 hours prior to arrival. Medical staff stated that although the email reports were programmed for sending at the required times, they were in some way delayed in an outgoing mail status and only sent out later by the ship's system.

Potable Water-Potable Water Tank Maintenance

In the touch-up painting of potable water tank #2 port (12 May, 2014) and #3 center (18 February, 2014) there was no statement that the manufacturers' instructions were followed in the application of the primer or the paint applied after.

Recreational Water Facilities-Forward Pool with Slide Adjacent

A heavy line of dirt debris was observed and what appeared to be brown pieces of material in a layer on one side of the pool bottom. The debris was in a path of about 1 meter in length and the pool was just opened for use. Staff were advised to vacuum out the debris before guests were allowed in. The pool halogen levels were acceptable and clarity was good.

*General Comment-

The staff responsible in the medical center, potable water system, and pest management demonstrated a good working knowledge of the VSP requirements and supporting logs were well maintained.

Inspection on Oct 24, 2013 | Score: 94

Buffet-Lido Forward Port Grill

There were no serving utensils for the containers of muffins and breads, croissants, gluten-free bread, deli meat, and apples. Also, a passenger was seen draping their arm on top of the container of muffins and breads to get to the container of croissants. There was no food monitor in the area.

Buffet-Lido Forward Port Grill

The time control plan stated undercounter refrigerator #1 was on time control, but this unit was not labeled for time control.

Buffet-Lido Forward Port Grill

There was a layer of heavy scale and corrosion on the top inside of the bottom ice dispensing unit.

Galley-Food Service Lift

A set of three clean and sanitized hotel pans were on the deck. There was no food in the pans.

Galley-Warewashing

There was excess condensation on the deckhead above and on the bulkhead next to the soiled side of the in-use conveyor warewash machine. There was also excess steam in this area.

Galley-Warewashing

The final rinse temperature on the data plate of the conveyor warewash machine stated '180C'F(82Cmin)'. Also, the data plate stated '150' for the wash temperature and '160' for the rinse temperature, with no indication whether the temperatures were in Celsius or Fahrenheit.

Buffet-Lido Forward Starboard Ice Cream Station

The red star inserts on the vanilla ice cream dispenser on the right machine and the swirl dispenser on the left machine had fraying threads around the bottom of the inserts.

Room Service-Ice Machine

There was a clear, gel-like residue on the bottom left side of the ice dispensing compartment.

Room Service-Plate Trolley

There were four stacks of clean plates stored in a trolley that were not covered or inverted.

Room Service-Warewashing

The steam pipe on the conveyor warewash machine was covered with a cloth that was fraying in several areas.

Galley-Forward Warewashing

There was excess condensation on the deckhead above and the bulkhead next to the soiled side of the in-use conveyor warewash machine. The condensation collecting on the deckhead was dripping back down onto the warewash machine. Also, there was excess steam in this area.

Galley-Pot Wash

There was water dripping from two deckhead panels onto the deck next to the sanitizing compartment of the conveyor warewash machine. No clean equipment was impacted. According to staff, the leak was coming from the condensate line.

Galley-Pot Wash Corridor

There was water dripping onto a clean storage rack adjacent to the conveyor warewash machine. According to staff, this leak was caused by a hot potable water line. No clean equipment was impacted.

Galley-Center Hot Galley

There was recessed and missing deck tile grout in front of the combination ovens in the roasting section.

Preparation Room-Deck 0

There was water dripping from a deckhead panel onto the deck below. No food items were impacted. According to staff, the leak was from a condensate line.

Provisions-Deck 0 Fruit Room

There was water dripping from several deckhead seams onto boxes of lemons, oranges, cantaloupes, and kiwis. According to staff, the leak was from a condensate line.

Provisions-Deck 0 Fruit Room

There was water dripping from several deckhead seams onto boxes of lemons, oranges, cantaloupes, and kiwis. According to staff, the leak was from a condensate line.

Provisions-Deck 0 Frozen Room #5

There was condensation collecting on the deckhead and dripping onto several boxes of frozen bread.

Provisions-Deck 0 Frozen Room #5

There was condensation collecting on the deckhead and dripping onto several boxes of frozen bread.

Provisions-Deck 0 Ice Cream Freezer

One of the frozen ice sculptures for display was touching a few boxes of frozen croissants. The ice sculpture was moved.

Provisions-Deck 0 Dry Provision Room #1

There was a box of vanilla flavored syrup on the deck in front of the bar storeroom liquor area.

Galley-Warewashing

The final rinse temperature on the data plate for the conveyor warewash machine indicated '180C'F(82Cmin)'.

Buffet-Crew Mess Bread Station

The light intensity was less than 220 lux in front of the counter-mounted toaster and bread warmer.

Buffet-Crew Mess

The bulkhead was soiled with heavy food debris and dust behind the ice cream station.

Buffet-Crew Mess

An insect light trap was mounted on a bulkhead over a clean trolley with clean wrapped silverware.

Buffet-Officer Mess

The label on the milk for the coffee machine indicated a set-up time of 9:00 a.m. and a discard time of 1:00 a.m. The time control plan for breakfast stated the set-up time was 6:30 a.m. and the discard time was 10:30 a.m. The time control plan for lunch stated the set-up time was 10:30 a.m. and the discard time was 2:30 a.m., but according to the staff all the milk was discarded in four hours or less.

Buffet-Officer Mess

There was no serving utensil for the container of peppers.

Buffet-Captain's Mess

There was no side sneeze shield on the right side of the cold sink where crew members pick-up their plates.

Buffet-Captain's Mess

Pieces of lettuce on the self-service buffet line were touching a time control plan that had been handled by staff. The lettuce was discarded.

Buffet-Staff Mess

The label on the milk for the coffee machine indicated a set-up time of 9:00 a.m. and a discard time of 1:00 a.m. The time control plan stated the set-up time was 6:30 a.m. and the discard time was 10:30 a.m. According to staff, the milk was discarded in four hours or less.

Other-Special Occassions

There were a few bottles of wine stored with fresh flowers, rose petals, and equipment needed for flower assembly in the reach-in refrigerator. This was corrected. Also, the food-dispensing utensils for the self-service candy display were not tethered to the holding containers for the utensils.

Other-Special Occassions

There was no handwashing sink for the self-service candy operation.

Bar-Coral Sea Cafe

The time control plan indicated specific set-up times for embarkation day, sea days, and port days, but there were no specific discard times. Under the discard column the time control plan stated 'As mentioned on the discard label on the product. 4 HRS.'

Bar-Coral Sea Cafe

The cover on the back of the gelato machine was worn and torn in a few areas.

Bar-Coral Sea Cafe

The light intensity was less than 110 lux at the handwashing station. Also, the light intensity could not be raised to 220 lux for cleaning in all areas of the bar.

Potable Water-Production Records

Since the last inspection, a few of the records indicated there was one to two hours between the start of production and the first documented free chlorine residual of at least 2.0 ppm.

Recreational Water Facilities-Forward Pool / Slide Pool Records

Since the last inspection, at least eight chart recorder records indicated the free chlorine residual was less than 2.0 ppm for hours at a time. For example: October 11 from 1:00 p.m. to 4:00 p.m.; September 27 from 1:30 p.m. to 4:00 p.m.; September 13 from 2:00 p.m. to 4:00 p.m.; August 30 from 1:15 p.m. to 3:00 p.m.; August 16 from 2:00 p.m. to 5:00 p.m.; August 2 from noon to 5:30 p.m.; July 30 from 4:00 pm. to 6:30 p.m.; and July 28 from 11:00 a.m. to 11:00 p.m.

Potable Water-Bunker Records

At the midship port bunker station, the ends of the potable water hoses were resting on the pier. Bunkering of potable water was not in operation at the time of the inspection.

Pantry-Captain's Pantry - Deck 8

The inside of the ice dispenser chute was soiled with a black slime material.

Recreational Water Facilities-Shock Chlorination Records

On September 20, the lido midship port and starboard whirlpools were opened at 8:00 a.m. and closed at 8:00 p.m. There was no documentation of the shock chlorination or draining time. On September 24, the lido midship starboard whirlpool was opened at 8:00 a.m. and closed at 1:00 p.m. for maintenance. The whirlpool was drained at 1:30 p.m., but there was no documentation of shock chlorination.

Housekeeping-Fecal and Vomit Accident Records

Since the last inspection, there were 9 vomit accidents. The documentation stated the scooper, net, slide, pool surface, and handrails were sanitized with 200 ppm chlorine, but there was no contact time for this solution.

Inspection on Jul 27, 2013 | Score: 100

Medical-Acute Gastroenteritis (AGE) Reportable Case

A crew member presented with AGE systems on 7/21 that included two episodes of diarrhea within 24-hours. Medical staff inquired if this was above normal for the individual and they said yes, which met the definition of a reportable case. Anti-diarrhea medication was dispensed. This case was listed as a non-reportable case.

Medical-4-Hour Report

A 4-hour AGE report was submitted for the cruise from 7/22-7/27 even though there was no increase in reportable cases from the 24-hour report.

Recreational Water Facilities-RWF Logs

Calibration was not documented on the chart recorder for the forward slide whirlpool on 6/8 and the aft port whirlpool on 5/1.

Galley-Center Galley

There was some missing and recessed deck grout in front of the stack oven. The vessel had an extensive grout repair plan and this item was on it.

Galley-Center Galley

The horizontal profile strip between the bulkhead and the tilting pan control box was loose and had rough areas where the tack welds had broken. The vessel had an extensive stainless repair plan and this item was included on it.

Buffet-Aft Grill

The upper, front part of the grease tray housing for the grooved griddle was heavily soiled with black debris.

Bar-Lido Coffee Bar

The stainless steel profile on the door frame below the coffee machine was loose at the top. Staff stated that this would be corrected after the buffet closed.

Buffet-Starboard Beverage Station next to Coffee Bar

The light level in front of the juice machine and coffee condiments was less than 220 lux.

Galley-Scullery

There was missing and recessed deck grout in this area. The vessel had an extensive grout repair plan and this item was on it.

Galley-Scullery

The horizontal profile strip between the bulkhead and the clean end of the flight-type conveyor warewash machine was loose.

Galley-Scullery

A fastener for the light box above the glasswash machine was missing and the corner of the light box was loose.

Buffet-Asian Corner

Part of the hot plate was corroded. A replacement piece had been ordered.

Buffet-Asian Corner

The bulkhead-mounted time control plans were wet from a previous cleaning.

Galley-Hot Galley

There was some missing and recessed deck grout in this area.

Galley-Pot Wash

Water was dripping to the deck from a deckhead hatch. According to the staff there was a leak in the condensate line.

Galley-Pot Wash

The crew member working at the sanitizing sink was sweating heavily. The area was hot and there was excess steam from the sanitizing sink. The water in the sanitizing sink was measured at 185°F. The crew member was instructed to take a break and the inspector recommended reducing the temperature of the water in the sanitizing sink.

Galley-Atlantic Forward Dishwash

The final rinse temperature gauge read between 212°F and 222°F. The temperature of the final sanitizing rinse was measured at 185°F at the manifold. A repairman was called to repair the gauge.

Bar-Casino

The light level at the port handwashing station was less than 110 lux during operations. A light above the sink was not working. This was corrected.

Inspection on Apr 29, 2013 | Score: 99

Medical-GI Illness Case Reporting

A crew member with position title buffet garde' manger reported to the medical facility with diarrhea symptoms of two episodes on 15 April. He was considered non-reportable by the staff and placed into precautionary isolation and issued anti-diarrheal medications. He experienced another episode of diarrhea on 16 April, but the status as non-reportable was not changed. The three diarrheal episodes took place within 24 hours. A similar case error wad identified in the previous VSP inspection of March 4, 2012.

Medical-GI Illness Case Contacts

Staff were not making notations to indicate that no other contact existed for the crew gastrointestinal (GI) cases. Cabin mates were followed-up.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The written OPRP did not provide a procedure to minimize respiratory and dermal exposure to passengers from the disinfectants used.

Recreational Water Facilities-Pools and Whirlpool Spas

The written log for documenting maintenance on hair and lint strainers, as well as the housing for these in both pools and whirlpool spas, did not under the week by week columns note the hair and lint strainer housing cleaning and disinfection.

Ventilation-HVAC Fan Rooms

The potable water deck wash taps located in the deck 12 fan room 6.12.2 were not painted or striped blue or according to ISO 14726 indicating potable water. After discussion with the engineers all fan rooms should be checked for potable water striping to verify they are all correct.

Bar-Casino Bar

There was a 50 mm gap present along the deckhead panels along the perimeter of the bar top and back bar counter. The gap lead to a nearly two meter area above the false deckhead where exposed wiring and metal frames were present and heavily soiled with accumulated dust debris.

Buffet-Starboard Fwd Grill Station

There was no serving utensil for the container of grapefruit. The handles of the serving utensils were in the containers with pancakes and hashbrowns.

Buffet-Starboard Fwd Grill Station

The blue filter at the bottom of the conveyor oven was coming out of the unit and was absorbent and coming apart, making cleaning difficult.

Buffet-Port Beverage Station

The backflow prevention device on the juice machine was continuously leaking.

Buffet-Port Beverage Station

There was one small live fly behind the cups out for self-service.

Galley-Port Fwd Grill Station

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

Galley-Port Fwd Grill

The chilled water lines were not identified on the ice machine.

Galley-Port Fwd Grill

The gasket on the inside of the outer lid of the ice machine was worn and recessed in several areas.

Galley-Port Fwd Grill

The interior of the inner lid of the ice machine was soiled with a black residue.

Galley-Lido Center

The soap dispenser to the handwashing sink closest to the ice machine was broken and no soap was available. There was another handwashing sink with soap within 8 meters.

Galley-Lido Center

There was recessed deck tile grouting throughout this area.

Galley-Lido Deli

The utility sink faucet had a continuous leak.

Buffet-Lido Upper Beverage Station

There was one small live fly near the water fill line.

Buffet-Lido Upper Beverage Station

The light intensity was less than 220 lux along the self-service counter and less than 110 lux behind and around the counter-mounted beverage machines.

Galley-Pizzeria

There were four filters on the bottom of the conveyor ovens that were absorbent and fibrous coming out of the oven, making cleaning difficult.

Galley-Pizzeria

The deckhead above the self-serve ice cream station and coffee machine was soiled with a heavy dirt and dust residue between the deckhead panels. There were also several inverted clean sundae cups under the soiled deckhead.

Galley-Pizzeria

One of the clean sundae cups had dirt and debris on the outside of the cup.

Galley-Aft Lido Grill

There was recessed deck tile grout in the front of the large grill.

Galley-Garde Manje

The deckhead was soiled around the speaker near the time control plans

Galley-Port Ice machines

The light intensity was less than 110 lux to the left of the ice cube machine.

Galley-Port Ice machines

There was brown debris on the outside lip of the bottom compartment of the ice cube machine.

Galley-Port Ice machines

There was a white residue in two areas on the ice deflector plate.

Other-Lido Coffee Shop

There was a large amount of dirt, dust, and debris between the deckhead panels and wood beams directly over the coffee machine. This was written on the last inspection.

Other-Lido Coffee Shop

A bucket of sanitizing solution and several menu holders were stored on the handwashing sink.

Other-Lido Coffee Shop

The time control plan had a specific set-up time, but under the discard time the plan stated 'service exceed four hours to be discarded'. The food on time control was labeled with a proper discard time.

Buffet-Crew Mess

The light intensity was less than 110 lux between and behind the counter-mounted beverage equipment. Also, the light intensity was less than 220 lux at the bread station.

Buffet-Crew Mess

The handle of the serving utensil for the cake was in the container of food.

Room Service-Warewashing

There were seven containers of soiled equipment and utensils stored next to and around the clean landing of the conveyor warewash machine. The machine was not in operation.

Provisions-Cooked and Fresh Meat Room

There were 24 boxes of raw boneless beef ribeye stored directly next to and touching several boxes of cooked corn beef hash, pastrami, and cooked turkey in the refrigerated store room.

Galley-Warewashing

There was excess steam at the soiled side of the large conveyor warewash machine. There was excess condensation on the deckhead above the soiled side of the machine and on the bulkhead next to the soiled side of the machine.

Buffet-Lido Upper Beverage Station

The top shelf of the chef's table china cabinet was soiled with dirt and dust and had a sticky residue. There were clean dishes stored in the cabinet.

Dining Room-Atlantic and Pacific

The light intensity could not be raised at several of the waiter stations and pantries at the lower and upper levels of the Atlantic and Pacific dining rooms. Some of these areas were identified on the light plan.

Galley-Pacific Wine Pantry

The light intensity was less than 110 lux to the left of the ice machine.

Galley-Pacific Wine Pantry

There were two trays of wine glasses stored uncovered and not inverted.

Galley-Atlantic Fwd Warewashing

There was a trolley with four stacks of clean plates that were not covered or inverted.

Galley-Atlantic Fwd Warewashing

A stack of clean small plates were not covered or inverted and stored on the top of the clean storage rack near the clean side of the rack conveyor machine. There was excess condensation on the supply vent near the clean storage rack.

Galley-Atlantic Fwd Warewashing

There was condensation on the supply vent near the clean end of the conveyor rack machine.

Galley-Atlantic Fwd Warewashing

Clean ice cream sundae cups were stored under a soiled deckhead.

Buffet-Lido Upper Beverage Station

The dishes in the chef's table china cabinet were stored on a shelf with dirt and dust.

Provisions-Cooked and Fresh Meat Room

The provisions manager stored 24 boxes of raw boneless beef ribeye directly next to and touching several boxes of cooked corned beef hash, pastrami, and cooked turkey in the refrigerated store room.

Inspection on Mar 04, 2012 | Score: 96

Other-Main and Crew Galleys

The blast chill refrigerators in both the main and crew galleys (2 of 4 total on the ship) were in disrepair, and have been in this condition awaiting parts since 2 February. The part order submission was reviewed during the inspection.

Food Service General-All Food Areas

There were several undercounter reach-in refrigerator doors which were not sealing tightly to the door frame when shut, leaving a gap in the lower half which allowed warm air to enter inside. The refrigerators and locations are as follows: main galley center - R3-33 (left of 2 doors) and R3-34 (left of 3 doors), main galley garde' manger - R3-12 (left and middle of 3 doors) and R3-06 (center of 3 doors), crew galley - 7-106 (left and middle of 3 doors), and lido buffet pantry - R9-20 (center of 3 doors) and R9-19 (center and right of 3 doors).

Food Service General-All Food Areas - Lighting

There were several areas where the artificial light level behind and around either counter or deck-mounted equipment was below the minimum 110 lux of artificial light. The areas and equipment are as follows: main galley - center behind the 5 combination ovens and behind the two ice machines beside the chef's office, pacific dining room pantry #1 lower - behind the coffee machine, crew galley - behind the two combination ovens, room service pantry - on the right side of the ice machine, lido beverage station starboard at cafe - behind the juice dispenser, lido forward taste of nation pantry port - around the ice machine, and trident bar pantry - behind the ice machine.

Food Service General-All Food Areas - Thermometers

Staff working with thin foods were not equipped with or using sensitive-tip probe thermometers as required in the 2011 VSP Operations Manual. Staff stated these have been ordered.

Food Service General-Most Food Areas - Flying Insects

In many of the food areas inspected there were live fruit or filth flies observed. The areas and counts found are as follows: main galley; garde' manger forward - 6 fruit flies on the deckhead over the port preparation counter, bakery/pastry - 1 fruit fly on the deckhead over the forward/starboard preparation counter, potwash - 1 fruit fly on the clean pot rack surface below a pan stored there, pacific dining room pantry #4 lower - 7 fruit flies on the bulkhead and deckhead, provisions fish preparation - 1 fruit fly on the door of the walk-in thawing refrigerator, vegetable preparation - 1 fruit fly on the counter model food chopper, lido buffet pantry - 6 fruit flies on the deckhead throughout and 1 filth fly, and sirens bar pantry - 1 fruit fly on the bulkhead.

Galley-Pacific Dishwash

During active use of the flight-type conveyor dishwash machine the water spray from the upper and lower final sanitizing rinse nozzles was continually changing from full spray to no spray and back again. Staff repaired the machine during the inspection.

Galley-Garde' Manger

The deckhead panel junctures were soiled. The six live fruit flies observed in this area were all found in these seams between the deckhead panels.

Galley-Garde' Manger

Some of the previously cleaned plate covers stacked on the overshelves for this preparation area were visibly soiled with food debris and stored as clean.

Galley-Bakery/Pastry

Seven previously clean plate covers in the stacks of those stored as clean in the overshelf were visibly soiled with food debris.

Buffet-Officers Mess

The area was previously cleaned and the panini grill was soiled with loose burned food debris on the lower food surface.

Buffet-Officer and Petty Officer Mess

The WMF espresso/cappuccino machines in both messes had milk refrigerators on the side of the machines that were managed and labeled under a time only control system. The milk transfer tube from the refrigerator to the coffee machines were cleaned and sanitized only at night, according to staff. The milk container inside is removed and a clean one used to refill on the 4 hour discard.

Buffet-Petty Officer's Mess

The artificial light level on the counter where clean plates and condiments were placed was below the minimum 220 lux (20 foot candles) of artificial light.

Galley-Pot Wash

During operation of the 3-compartment sink the hot water sanitizing sink gauge registered a water temperature of 190 °F, while the manual measure of the water temperature using the inspector's thermometer registered only 182 °F.

Preparation Room-Fish Preparation

There were 5 deckhead light fixture covers which contained a large amount of standing water inside the fish walk-in freezer. In one case the water was not frozen, but in all others it was hard frozen inside the light cover and there was evidence of some water dripping out in two cases to boxes of food stored on the top shelf below the lights.

Preparation Room-Meat Preparation

There were 4 deckhead light fixture covers which contained a large amount of standing water inside meat walk-in freezer #22. In one case a box below the light had a small amount of ice on top which clearly leaked from the light cover above it.

Dining Room-Menu's

There was no consumer advisory on the main dining room breakfast menu to caution about the risks associated with food items such as eggs benedict, eggs cooked to order and the cold-smoked salmon served in ready-to-eat form.

Other-Lido Cafe - Coffee Shop

There was dust debris accumulating in the gap between the decorative deckhead panels over the counters and especially so over the espresso/cappuccino machine. The decorative wood beams attached to the deckhead had a heavy layer of dust debris on top. Staff cleaned this immediately.

Galley-Lido Center Galley and Forward Grill

In the hot galley center there was a time control sticker attached to the in-use soup kettle during luch service. Staff stated that after cooking the back-up soup in this kettle was on time only as a public health control, but there was no mention in the time control plan that this unit was one of the holding units for time control. In the forward grill there were two hotel pans of cooked hamburger patties and reheated hot dogs on the grooved griddle. These were labeled as time control and staff stated that that is how they were managed, but the griddle was not listed among the hot units under time control in the time control plan.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

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

Medical-Acute Gastroenteritis (AGE) Case Definition

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

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there was a hotel stewardess (food worker) reported having an onset of AGE symptoms on 20 February 2012 at 1730 but reported to the medical center at on 21 February 2012 at 1107. She did not work in between. She was counseled of the importance of reporting to the medical center as soon as having her first AGE symptom.

Potable Water-Distillate Water Lines - Evaporator C

The distillate water lines from the evaporator C to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). (2011 VSP Operations Manual)

Potable Water-Sand Filter Backwash

The sand filter backwash was performed as often as required according to the records kept by the staff. However, these were automatic backwashing systems and an individual most of the times was not present in the filter room to ensure that backwashing was repeated as necessary until the water run clear. (2011 VSP Operations Manual)

Potable Water-Cross-Connection Control Program

The cross-connection control program listed the test results with pressure differentials of the annual inspection for the testable backflow prevention devices. The record documented a testing date of June 2011 for all testable devices. The test results for 30 of those testable devices were exactly the same as in June 2010. During the record review the same list with the same test results but with a test completion date of June 2012 was also available. As a result, there was no assurance that these test results reflected actual tests performed.

Recreational Water Facilities-Depth Markers

The depth markers at the RWFs listed depth only in feet. (2011 VSP Operations Manual)

Recreational Water Facilities-Safety Signs

The safety signs posted at the recreational water facilities did not contain all elements of the 2011 VSP Operations Manual sign requirements. (2011 VSP Operations Manual)

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility. (2011 VSP Operations Manual)

Recreational Water Facilities-Antientrapment Requirements

The swimming pools did not meet the antientrapment drain requirements per the 2011 VSP Operations Manual. There were no antientrapment drain covers and no alarm. (2011 VSP Operations Manual)

Recreational Water Facilities-Midship Main Swimming Pool

The pH of the water in the open main swimming pool was 8.3. The staff immediately closed the facility. This violation was also noted in the 24 October, 2011 VSP inspection report.

Integrated Pest Management-Active Monitoring Logs

The active monitoring logs recorded instances where pests were seen with a 'Y' in the document but there were no additional information on what kind of pests were found.

Housekeeping-Toilet Room Signs

Passenger and crew toilet rooms did not have signs advising users to wash hands after using the toilet. Staff explained these were to be received soon from the corporate office. (2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The official OPRP did not meet the written OPRP requirements per the 2011 VSP Operations Manual. A non finalized draft OPRP addressed most new requirements. (2011 VSP Operations Manual)

Children Area-

Some of the previously cleaned toys, a truck, a pirate ship, and a castle were soiled with dust and lint fibers.

Recreational Water Facilities-Water Testing

There was no means to test the total chlorine and alkalinity for the water in the recreational water facilities. (2011 VSP Operations Manual)

Inspection on Oct 24, 2011 | Score: 97

Recreational Water Facilities-pH Test Kit Accuracy

The ship's manual pH test kit was not accurate to within 0.2.

Buffet-Lido Aft Grill

The written and posted time only as a public health control plan did not state the set up and discard times for breakfast service. It did state the set up and discard times for lunch service. The area was in operation for breakfast at the time of the inspection and potentially hazardous foods were held on time control.

Pantry-Pizzeria

The door leading to the pantry of this outdoor food outlet was wide open allowing entry for pests into the pantry. This area was in operation at the time of the inspection.

Other-Lido Cafe

There was no time only as a public health control plan for this area. However, one undercounter refrigerator with dairy products was designated as a time control unit.

Other-Lido Cafe

The free chlorine level in the sanitizing solution container was more than 400 ppm. The staff instructed a crew member to change the water.

Buffet-Beverage Stations Ice Dispensers

The refilling of glasses at the self-service beverage stations was not a contamination-free process. The dispensing mechanism of the ice dispensers at the beverage stations of the passenger and crew self-service lines allowed for the touch of the lip-contact surface of glasses during refilling. Consumers were observed refilling their glasses. There were no signs prohibiting the refills of glasses.

Buffet-Lido Aft Service Line

A tray with apples was placed behind a tray with pears. In order for passengers to reach the apples they had to extend their arms over the pears, which could result in cross-contamination. This was corrected.

Food Service General-Decks

There were broken and missing tiles and recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in lido galley and pantries, forward grill, throughout the main galley (appetizer pantry, pastry, dishwash, walk-in cooler #35, potwash), and the provision areas (beer, water & soda walk-in cooler).

Galley-Food Lifts

The door tracks of both food transportation lifts were soiled with an accumulation of debris.

Galley-Dishwash

During the active use of the conveyor dishwash machine, the gauge for the final sanitizing rinse temperature indicated 218°F while the temperature measured at the dish surface was 166°F. This temperature difference and the fact that no steam was coming out from the final sanitizing spray nozzles suggested that the gauge was not working properly.

Galley-Forward Grill

There were trays of milk containers and egg white containers that had discard times of 12:45 pm, which extended from the discard time of 12:00 pm stated on the written and posted time only as a public health control plan.

Galley-Food Workers Toilet Room

There was no 'WASH HANDS AFTER USING TOILET' sign at the crew restrooms for food employees.

Dining Room-Main

There was no consumer advisory on the menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. There were animal-derived products in the menu that could be ordered by the consumer in an undercooked form.

Galley-Appetizer Pantry

The wheels of 3 flat trolleys and 14 upright upright trolleys stored in this area were heavily soiled with old dust and black debris.

Galley-Dishwash

During the active use of the conveyor dishwash machine, the gauge for the final sanitizing rinse temperature indicated 221°F while the temperature measured at the dish surface was 171°F. This temperature difference and the fact that no steam was coming out from the final sanitizing spray nozzles suggested that the gauge was not working properly.

Galley-Potwash

During the active use of the conveyor potwash machine, the gauge for the final sanitizing rinse temperature indicated 198°F while the temperature measured at the pot surface was 160°F. This temperature difference suggested that the gauge was not working properly.

Galley-

The light intensity behind and around the combination ovens was less than 110 lux.

Food Service General-Food Thermometers

None of the staff in the cooking areas were equipped with tip-sensitive food thermometers.

Buffet-Petty Officer and Captain Messes

There were no serving utensils for each individual container. These buffet lines were open for service at the time of the inspection.

Provisions-Vegetable Walk-In Cooler

During active provisioning, a cover of the engine area of the forklift used during provisioning was placed on top of boxes with broccoli. The broccoli was exposed through big openings on the boxes. The cover was removed and installed again on the forklift.

Bar-Starboard Pool Bar

The ice inside the ice chest was unprotected while the bar was open but unattended. The lid was in the open position. The bartender was out the bar area, but returned during the inspection.

Pantry-Pool Bar

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

Bar-Lobby Bar

The free chlorine level in the sanitizing solution bucket was more than 400 ppm. The staff instructed the bartender to change the water.

Other-Formalities

At least 5 serving utensils were soiled with chocolate residue. According to the staff, these were cleaned the night before. The outlet was not in operation at the time of the inspection.

Other-Formalities

A can of disinfectant and a can of wood cleaner was stored on the deck behind the counter.

Other-Formalities

Two of the three round tables for the display of wine bottles and a variety of candy were heavily soiled between the glass top and the rim of the table.

Medical-STARDOCS

The vessel is using STARDOCS for the gastrointestinal illness log. This program did not assign a case number for each ill passenger or crew member and did not produce a log that is in the same format as section 13.2.2 of the 2011 VSP Operations Manual.

Integrated Pest Management-Active Monitoring

There was no time indicated in the logs for the active monitoring of pests.

Other-Formalities

The lids on the candy self-service display case were not self-closing. These lids could be left open and leave the food unprotected.

Potable Water-Far Point Records

The daily manual comparison test or calibration was not documented for five days in the month of August 2011.

Potable Water-Distillate Water Lines in Machine Room

The distillate water lines from the evaporator to the potable water system were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Housekeeping-Toilet Room Signs

Passenger and crew toilet rooms did not have signs advising users to wash hands after using the toilet. In addition, there were no signs advising users to use hand towels, paper towel, or tissue to open the door when exiting.

Children Area-Toilet Room

The handwashing sink was 27 inches above the deck and the toilet was 15 inches above the deck. No step stools were provided.

Potable Water-Tank Maintenance Records

Potable water tanks were touched-up with an approved coating system. However, the curing times were not done in accordance with the specifications from the manufacturer.

Recreational Water Facilities-Depth Markers

Depth markers at recreational water facilities were only measured in feet.

Recreational Water Facilities-Main and Forward Swimming Pools

The pH value in the Main swimming pool measured by the inspectors electronic test kit ranged between 8.2 - 8.3; the Forward pool pH value was measured at 8.2. The ship was using a manual color comparison kit to determine the pH value and indicated high pH levels (>7.8) on both of these pools, but at the high end of the scale it was difficult to determine the precise value.

Recreational Water Facilities-Safety Signs

The general safety signs for all RWF's did not meet the new requirements in the 2011 VSP Operations Manual.

Recreational Water Facilities-Forward Pool Shepherd's Hook

The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.

Recreational Water Facilities-Free Halogen Residual and pH Testing

The sample line for the analyzer probe on all RWF's except for the Serenity whirlpools was located after the compensation tank.

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual recreational water facility.

Recreational Water Facilities-Antientrapment Drain Requirements

The swimming pools did not meet the antientrapment drain requirements as per the 2011 VSP Operations Manual. There were no antientrapment covers and no alarm.

Recreational Water Facilities-Filter Housing

The filter housing on the RWF's were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.

Recreational Water Facilities-Hair and Lint Strainer

The hair and lint strainer and hair and lint strainer housing on all the RWF's were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.

Pantry-Housekeeping Service Pantry

The light intensity was less than 110 lux to the left side of the ice machine in the pantry rooms. This was observed in the forward pantry rooms on both deck 10 and deck 11. Also, this was observed to the left and behind the ice dispenser in the Captain's pantry.

Inspection on Mar 06, 2011 | Score: 87

Recreational Water Facilities-Kids Pool

The free halogen residual was measured at 0 ppm. The pooled water was about eight inches deep, about half-way full. No bathers were inside. The vessel staff explained that the pool was closed and under maintenance. However, the gate leading to the pool was open, there was no net over the pool or sign stating that the pool was closed or under maintenance, and no maintenance personnel were in the area. The staff closed the gate and secured it with a chain and padlock.

Buffet-Lido Aft Buffet - Center Island

More than 30 filth flies were observed at the dessert buffet, which was in full service and filled with a variety of dessert foods. Some of the flies were landing on food trays, foods and utensils. This was the first of several fly sightings throughout the inspection. Senior management was aware of the problem and one sanitation officer was onboard to specifically address the insect issues.

Buffet-Starboard/Aft Lido Ice Cream/Coffee Station

The deck to bulkhead juncture was not coved. The deck beneath the counter and equipment was soiled with dirt and coffee debris.

Buffet-Starboard/Aft Lido Ice Cream/Coffee Station

There were three flies on counters and equipment at this in-use self-service buffet.

Buffet-Aft BBQ Buffet

There was no coving at the deck to buffet counter juncture on the passenger service side. Some of the old coving remnants could still be seen, but it was missing throughout the length of the buffet.

Other-Pizzeria

There were three live ants crawling under the stainless steel profile trim piece at the deck juncture with the port side front service counter at the pizzeria (passenger side). Additionally, there was one fly circulating in the pantry during active preparation and service.

Food Service General-Buffets, Galleys, and Food Areas

There were flies in the following areas, which were active at the time of the inspection: lido center port side and aft/center lido - too numerous to count; lido galley / buffet pantry - at least 10 flies; main galley pastry - 6 flies; one fly during buffet service at the crew mess fruit/dairy cold basin. Many of these were noted on food equipment (dough sheeter belt), food serving utensils, and food.

Galley-Buffet Pantry

All potentially hazardous foods inside walk-in refrigerators #46 and #47 had temperatures of 44 - 55°F. These included cut cheeses of various types in several trays and platters, bulk cuts of deli ham and whole deli turkey breasts in large plastic bins and several serving trays and platters, cut lettuce, cut and bagged raw spinach, large blocks of cream cheese, packaged mozzarella cheese, and bags of boiled eggs among others. The testing was performed with 3 different stem thermometers. All foods were removed and blast chilled immediately.

Galley-Buffet Pantry

Both walk-in refrigerators #46 and #47 had ambient air temperatures of 48 - 50°F due to an earlier defrost cycle verified with the engineering staff that began at 3 pm. Both units were locked and checked until they reached a proper temperature.

Galley-Deli

Power cords to the two slicers and a panini press unit draped the counter top, making cleaning difficult.

Buffet-Taste of Nations - Forward Pantry

There was condensate on the stainless steel underside of the cold basin directly above the uncovered cold salads, with water observed dripping to these foods below. There was only raw fruits on the upper cold basin buffet. The foods below were removed and the upper basin shut-off.

Galley-Dishwash

During active use of the conveyor dishwashing machine, two of the seven upper arm rinse spray nozzles were not spraying and another was spraying poorly. All of the final sanitizing rinse upper spray nozzles were producing a weak single stream of water which did not effectively cover the dishes passing thru. The machine was repaired immediately.

Galley-Dishwash

During active use of the flight-type conveyor dishwashing machine, all of the upper and lower rinse, auxiliary rinse, and final rinse spray nozzles were functioning erratically and in a pattern of spray fully, followed by steam only, followed by no spray from any nozzle, then the entire cycle repeated. The machine was repaired immediately.

Galley-Fruit Counter

Two plastic bins of whole pears and whole red apples were located on the counters as back-up for the ongoing crew mess buffet service. These fruits had the processor's labels affixed to them. Staff stated that the labels were peeled off when the fruit was placed in bowls to put on the service line. One bin of pears had green paper wrapping on the fruit, which was typical of how that fruit was found in the original box from the supplier. Much of this suggested that these fruits were not properly washed before transfer to the bins or to the buffet line.

Bar-Coral Sea Cafe

The two Scharf model espresso machines had slotted fasteners in the underside of the coffee strainer cover. Corporate staff at Carnival made contact with the manufacturer for a solution to this issue fleet wide.

Bar-Coral Sea Cafe

None of the potentially hazardous dessert items inside the glass display refrigerator were labeled with discard times, even though it was specified in the time control plan that these had to be labeled and the cafe was open for 11 hours daily.

Buffet-Lido Aft Buffet - Center Island

There were flies on dessert foods, trays, and serving utensils throughout this buffet. This area was in operation at the time of the inspection.

Inspection on Oct 25, 2010 | Score: 100

Pantry-Forward Pantries on Decks 9, 10 and 11

There was a black mold residue or stain present in the left cuber panel just over the cuber and below the drip tube in the forward pantries on decks 9, 10 and 11. All three were in-use at the time of the inspection.

Children Area-Camp Carnival

The spray bottle of HB Quat used for cleaning and disinfection of the diaper-changing table was labeled with warnings specific to skin burns and eye hazards. In reviewing the data sheet with the housekeeping staff it appeared that the dilution used in the spray bottles posed no significant skin or eye hazards.

Recreational Water Facilities-Children's Pool

The initial manual tests for free chlorine residual in the children's pool from the inspector's test kit were 0.76, 0.57, and 0.66 ppm respectively. The ship's test kit returned a free chlorine concentration of 1.23 ppm. Secondary testing from the inspector's kit some 10 minutes later produced a value of 1.53 ppm, while the ship's kit was 2.38 ppm. The ship's kit was tested against a secondary standard solution during this pool review and demonstrated it was in calibration with the standards.

Potable Water-Potable Water Tank #1 Port

There were no notations in the record after the re-coating was completed in potable water tank #1 port that the paint system used was applied, dried, and cured according to the manufacturer's specifications.

Potable Water-Deck 11 Spa

The backflow preventers installed on the potable water lines to the two pedicure baths in the spa were not listed on the ship's cross-connection control plan.

Buffet-Deck 9 - Lido - Aft Grill

The painted wooden molding around the rolling door frame was rough and not easily cleanable.

Galley-Deck 9 - Taste of Nation (Forward Pantry, Starboard)

There was an accumulation of old grease around the grease chute for the grooved griddle.

Galley-Deck 9 - Taste of Nation (Forward Pantry, Starboard)

There was a crack around the grease drain for the grooved griddle.

Galley-Bulk Milk Dispensers

There was an accumulation of dried milk and corrosion around the bottom front of the bulk milk dispensers.

Bar-Deck 5 - Corral Sea Cafe

There was an open void around the locking pin insert for the door between the pantry and the bar server side.

Bar-Deck 5 - Corral Sea Cafe

The curtain for the glass ice cream display case was frayed along the left edge.

Provisions-

There were two large flies and one small fly noted in the vegetable preparation pantry. One small fly was observed in the meat preparation pantry.

Inspection on Mar 22, 2010 | Score: 100

Potable Water-Bunkering

There were two dates in March where it took 40 and 55 minutes to reach a free halogen residual of at least 2 ppm at the start of bunkering.

Recreational Water Facilities-Children's

The anti-entrapment drain cover in the children's pool was loose.

Potable Water-Garbage Room

There was a leak at the atmospheric vent on one of the backflow prevention devices on the hydro extractor machine. The vent on the other backflow prevention device on the hydro extractor machine was plugged.

Buffet-Lido

Serving tongs were not available for the toast on the breakfast buffet line. This item was corrected.

Galley-Clean Storage

Eight of the coffee carafe lids were not disassembled to allow proper air drying and were wet inside.

Galley-Room Service

The atmospheric vent on the backflow prevention device in the technical space in the sandwich preparation area was leaking.

Galley-Aft Dishwash Area

The final sanitizing rinse nozzle on the left side of the conveyor warewash machine did not spray in a fan pattern. This was corrected.

Galley-Dishwash Area

The final rinse nozzle on the lower left side of conveyor warewash machine did not spray in a fan pattern. This was corrected.

Bar-Casino Bar

The door handle for the walk-in refrigerator fell off during the inspection.