Inspection on Dec 08, 2014 | Score: 88

Bar-Café al Bacio

Inside the time control cold well, the discard labels for the potentially hazardous foods were not affixed to the individual foods. The labels were affixed to the walls of the well.

Pantry-Gelateria

A box full of roses and another box with pieces of stems and flower scissors were in the center of the pantry and food preparation counter. A second pair of scissors and cut flower stems were on the soiled drop-off table. The Gelateria was in operation and the bartender stated that a housekeeping employee was cutting flowers there but stepped out for a moment to put the flowers on the outside tables. When the housekeeping employee returned to cut more flowers, the VSP inspector explained to her that this operation did not belong to the food area and she took the flowers out of the pantry. Several food items were found stored in the refrigerators of the pantry.

Potable Water-Cross-connection Control Program

The list of cross-connections and testable devices appeared incomplete and inaccurate. Records for the testable devices documenting their testing were impossible to be linked to the master cross-connection control list. When names of devices could be somehow linked by an educated guess, it was noticed that the dates of testing were different on both lists. In addition, there were records for some testable devices documenting testing results but these devices could not be found on the master list.

Potable Water-Deck 9 - Aft Whirlpool Machinery Room

One of the backflow prevention devices on the potable water supply to the compensation tank was continuously leaking from the air relief vent. This was also noted on the previous inspection. The device was replaced during the current inspection.

Recreational Water Facilities-Forward Pool Safety Sign

Staff calculated the maximum bather load to be 39 persons for this pool. However, the safety sign informed the users that the maximum bather load was 40 persons. This was corrected during the inspection.

Children Area-Major Renovation - Fun Factory

The children's area had a major renovation on the April 2013 dry dock. All areas were relocated and brand new areas were built. Some of the areas for children 5 years old and under were not constructed according to the 2011 VSP Construction Guidelines. The handwashing station located outside the toilet room was 26 inches above the deck and no hot water was provided. In the toilet room, the handwashing station was 27 inches high and the child-sized toilet was 18 inches high. Step stools were in place during the inspection.

Pantry-Deck 9 - Aft/Port Pantry

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

Pantry-Deck 11 Pantry

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

Pantry-Deck 11 Pantry

The braided metallic material of the water hoses behind the ice machine was difficult to clean.

Pantry-Café al Bacio

The braided metallic material of the water hoses behind the ice machine was difficult to clean.

Pantry-Café al Bacio

The bulkhead-mounted bulletin board next to the ice machine was made of difficult to clean cork.

Pantry-Gelateria

A box full of roses and another box with pieces of stems and flower scissors were in the center of the pantry and food preparation counter. A second pair of scissors and cut flower stems were on the soiled drop-off table. The Gelateria was in operation and the bartender stated that a housekeeping employee was cutting flowers there but stepped out for a moment to put the flowers on the outside tables. When the housekeeping employee returned to cut more flowers, the VSP inspector explained to her that this operation did not belong to the food area and she took the flowers out of the pantry. Several food items were found stored in the refrigerators of the pantry.

Bar-Gelateria

The area between deckhead panels above the waffle maker on the front bar was heavily soiled with more than one day's accumulation of grease. The area was in operation.

Galley-Bistro on Five

There were no paper towels in the dispenser above the handwashing station of the back bar counter. This was corrected.

Galley-Bistro on Five

In the show galley, three deckhead lights were not working resulting in a light intensity of less than 220 lux at the front food preparation counter and at the handwashing station. The area was in operation during the inspection.

Galley-Bistro on Five

In the show galley, the deckhead exhaust ventilation over the hot food preparation equipment was not sufficient to prevent steam and vapors in the area.

Galley-Bistro on Five

At the flat grill, the chef and a cook were cooking steak strips for a steak crepe. The steak looked red and pink in several areas and the VSP inspector asked the chef about the minimum temperature to which he wanted to cook the steak and he responded 'over 140°F' repeatedly instead of a minimum of145°F as required. Also, the cook next to him stated that unless consumers make special request for the steak to be cooked in a certain way, they cook it medium to medium well to avoid drying the meat. None of them used a thermometer during cooking or plating. The VSP inspector checked the temperature of the final steak crepe before going to the consumer and it was above 145°F.

Dining Room-Ocean Liners

A temporary beverage station with coffee, milk, and pastry items was set-up on carpet.

Dining Room-Ocean Liners

The trays of breakfast pastries were not covered by a sneeze shield.

Dining Room-Ocean Liners

According to staff the milk and cream on the beverage station were under time control, but each pitcher did not have a time control discard label and there was no time control plan associated with this set-up. The temperature of these dairy products was not measured, but pitchers were out at ambient temperature for at least 1.5 hours.

Galley-Hot Galley

Hot warming cabinet number 3 was listed as a time control unit on the posted time control plan but was not labeled as such.

Galley-Warewash

The water temperature of the wash compartment of the in-use rack-type glass wash machine was 145°F-147°F when measured by the inspector. The data plate indicated a minimum wash temperature of 150°F.

Galley-Dry Provision Room

One box of lollipop sticks were stored on the deck.

Galley-Dry Provision Room

The light fixture on the far end of the room was not working resulting in a light intensity of less than 110 lux.

Galley-Cold Pantry

A lexan container of shredded lettuce was stored in the walk-in refrigerator unit with an internal temperature of 45°F-50°F when measured by the staff and the inspector at 9:50AM. According to the cooling log the shredded lettuce was properly cooled the previous night and then placed into the walk-in refrigerator. The container of lettuce was discarded.

Galley-Pastry Serving Line

The deck under the pastry service line was wet and heavily soiled with food debris, including a pastry item and a piece of fruit. This pastry service line was not opened for breakfast and was cleaned after the dinner service the previous night.

Galley-Ocean View

Two open containers of milk were stored in the reach-in refrigerator with no seven day discard label. The area had been closed since the service period of the previous day.

Galley-Men's Toilet Room

The self-closing toilet room door did not close completely.

Galley-Hot Galley

Two garbage containers full of discarded food from the breakfast period were left uncovered after the cleaning took place and no one was left in the area.

Preparation Room-Cooling Logs

The cooling process for the cooked potatoes used in the potato salad prepared on 5 December was not documented on a cooling log.

Preparation Room-Cooling Logs

A second cook working in the buffet preparation area was observed by the inspector and the ship's inspection team creating a cooling log entry for the cooked potatoes that was missing. The entry was dated 5 December and completed through the first 2-hour temperature check when the inspector saw the cook writing on the log and told him to stop.

Room Service-Toilet Room

No toilet paper was available in the toilet room.

Bar-Storage Area

Two movable carts, one with bottled water and the other with various bottled beverages, were stored in the far corner of the bar on carpet.

Bar-Storage Area

The light intensity for the storage area with the movable carts was less than 110 lux.

Pantry-Crew Bar Ice Machine

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

Galley-Pool Grill Show Galley

The soap dispenser at the handwash station was empty while the area was in operation. When asked, the crew members working in the grill explained to the inspector that they wash their hands at the handwash sink in the pantry. The crew members also said they had reported the empty soap dispenser to their supervisor.

Buffet-Ocean View

Side shields were missing on the end of the sneeze shields for service lines 1, 2, 3, 4, and the sandwich back grill. Passengers could stand at the end of the service lines and be within 1 meter of exposed food. At the beginning of service line 4 a container of gravy was not under a sneeze shield and passengers were within 1 meter of the turkey carving station.

Buffet-Ocean View Line 1 Port Side

A stack of plates stored behind the line to replenish the stack of plates out for customers was not inverted or covered.

Buffet-Ocean View Starboard Ice Cream Station

Two light fixtures on the employee side of the counter did not have shields or shatter-resistant light bulbs.

Buffet-Ocean View Fruit Line

Individual containers of apples, oranges, grapes, and spinach were out on the buffet line without serving utensils.

Galley-Bain Marie

About six hotel pans of cooked rice were stacked on top of the bain marie, which was listed as a time control unit on the posted time control plan. According to staff the pans were on time control but there were no discard labels on the pans. None of the pans in the bain marie were cooked rice.

Galley-Grooved Grill

Two containers of cooked chicken and one container of rice were set-up on time control on the grooved grill but the time control discard labels for each item were affixed to the bulkhead and not the individual containers.

Galley-

A food employee was observed rinsing in the handwash sink the blue disposable gloves she was wearing.

Inspection on Mar 27, 2014 | Score: 99

Provisions-Wine Refrigerator No. 10

A deck stand on its side was positioned so that the bottoms of the legs were in direct contact with boxes of wine.

Provisions-Dry Stores No. 13

A piece of raw, unsealed wood was used as a door stop. This wood was removed.

Galley-Decks

The decks in several of the areas had cracked tiles and missing and recessed grout. The vessel had a comprehensive maintenance and repair plan for the decks. The staff were expecting new deck tiles to be delivered to the ship the day of the inspection.

Buffet-Qsine Mess

There was a continuous leak from the left hot water dispenser on the coffee machine.

Galley-

A working container of flour did not have a label. This was corrected.

Galley-Tuscan Grill

The drain line for the handwashing station was positioned so it drained outside the scupper and as a result water pooled on the deck.

Galley-Tuscan Grill

The time control plan indicated the set up and discard times were 600 am to 1000 am. According to the staff, the area was open only in the evening for dinner and the set up and discard times should have been 600 pm to 1000 pm. The plan was immediately corrected.

Galley-Dishwash Area

There was condensate collected on the exhaust vent above the soiled end of the conveyor dishwash machine and it was dripping onto the entrance of the machine. There was also a small amount of condensate collected on the exhaust vent above the clean end of the machine, but it was not dripping. A crew member was actively wiping the condensate off. According to the staff, spare parts to increase the exhaust had been ordered and would be installed.

Galley-Hot Galley

The steam actuator valve located below the control box between the steam kettle and tilting pan had several difficult to clean features, including exposed wiring and ribbed conduit lines.

Galley-Hot Galley

The steam actuator valve below the control box between the steam kettle and tilting pan was soiled with dried debris.

Pantry-Oceanview Dry Stores

There were several cracked deck tiles in this area. In addition, there was water under the tiles and when the inspector stepped on one of the tiles, water came out through the crack.

Buffet-Oceanview Pizzeria

The light level at the preparation counter next to the oven was less than 220 lux. A cook was actively preparing pizzas at the time of the inspection.

Buffet-Oceanview Pizzeria

Three of the cutting boards on the front counter were scratched and scored, making cleaning difficult.

Buffet-Oceanview Cafe - Port

A chafing dish with bread pudding and three bowls of cookies were on a counter between the Pastries, Cakes, and Cookies line and the Garden Fresh Salad Bar. The chafing dish did not have a self-closing lid or other means of passive protection and the bowls with cookies had a large opening that was not protected. The chafing dish was observed left open during the inspection. In addition, the serving tongs for the bowls of cookies were not protected. Staff corrected the issue immediately by turning the chafing dish and bowls of cookies around to face the worker side of the buffet so they were no longer self-service.

Pantry-Cafe al Bacio

Five small flies were observed in the area between the handwashing station and the multi-flow locker.

Bar-Cafe al Bacio

The deck tiles along the scupper in front of the side counter were cracked and one was missing a small piece of the tile.

Bar-Martini

The coving at the entrance to the bar was missing along the threshold. A small piece of coving was still in place, but it was loose.

Bar-Martini

The insulation on the piping in the undercounter technical compartment below the point-of-sale station was wet and shriveled, making cleaning difficult.

Bar-Martini

The insulation on the piping in the undercounter technical compartment below the point-of-sale station was soiled with a white material that appeared to be mold.

Bar-Martini

There were gaps under two lower pipe penetrations in the back of the undercounter technical compartment below the speed rail closest to the windows.

Pantry-Pool

Some of the tiles at the entrance to the bar were cracked and when the inspector stepped on one of the tiles water came out.

Galley-

The deck tiles in front of the port side of the hot section had missing and recessed grout.

Potable Water-Potable Water Tank Coating Documentation

No potable water approval documentation independent from the coating manufacturer was available. Staff was able to obtain the independent documentation by the end of the inspection.

Recreational Water Facilities-Aft Whirlpool Room

The backflow prevention device on the left potable water supply line closest to the compensation tank was continuously leaking from the relief valve.

Recreational Water Facilities-Aft Whirlpool Room

The potable water fill line was not striped blue or blue/green/blue at least every 5 meter (15 feet) intervals to identify potable water.

Recreational Water Facilities-Forward Whirlpool Room

The potable water fill line was not striped blue or blue/green/blue at least every 5 meter (15 feet) intervals to identify potable water.

Medical-Acute Gastroenteritis (AGE) Log

A passenger reported to medical on 25 March with 2 episodes of diarrhea and anti-diarrheal medication was dispensed. No underlying illness was listed in the corresponding column. This passenger was classified as a nonreportable case. Further review of the medical records showed the passenger had irritable bowel syndrome (IBS).

Pantry-Deck 9 Forward Pantry

The interior side of the white deflector panel and the right side of the ice cuber was heavily soiled with a black residue. Black residue was also present on the white water fill line tube leading from the return bath to the top of the ice cuber.

Pantry-Deck 8 Aft Pantry

The interior side of the white deflector panel was soiled with a black residue. Black residue was also present on the white water fill line tube leading from the return bath to the top of the ice cuber.

Pantry-Deck 8 Aft Pantry

The light intensity behind the deck mounted ice machine was less than 110 lux.

Ventilation-Deck 8 Fan Room 680

The potable water deck tap used for cleaning the interior of the air handling unit was not striped blue or blue/green/blue to identify potable water.

Medical-Acute Gastroenteritis (AGE) Log

In the past five cruises there were a total of 4 crew members listed on the AGE log without a gender listed.

Recreational Water Facilities-Port Aft Whirlpool pH value

The pH value was measured four separate times by staff and yielded results of 8.09, 8.10, 8.20, and 8.09. The inspector's results were 7.93, 8.02, and 8.08. The reference standards were used to verify calibration of both instruments. The crew's instrument was in calibration. The second pH calibration check by the inspector yielded 6.63 initially and then 6.62. The pH range of the calibration check standard was 6.58 +/- 0.04.

Inspection on Dec 19, 2013 | Score: 99

Galley-Deck 3 Main Galley - Garde' Manger

There was a gap where the lower half of the far left door did not seal tightly to the door frame on the 3 door undercounter reach-in refrigerator #83. This was repaired during the inspection.

Galley-Main Galley - Dishwash Starboard

A waiter was observed carefully arranging approximately 20 just washed glasses from the dishwash machine onto a large round serving tray in an upright position. All the glasses were warm and very wet. When asked where he was taking this tray the waiter stated that he was taking them to a dining room station to polish them.

Galley-Main Galley - Dishwash Starboard

During active use of the flight-type conveyor dishwash machine the mounted wash tank gauge registered 140 °F and the rinse tank gauge displayed 150 °F. Manual measurements inside the actual wash tank resulted in a temperature of 150 °F, and the rinse tank measured 160 °F.

Galley-Main Galley

There were areas in various parts of the main galley where the deck tiles were damaged, cracked, or the deck grouting was recessed, making cleaning difficult. More damage was noted at door thresholds and at gutterways, deck sinks, and equipment foundations.

Galley-Ocean Liner Galley - Show Galley

There was a live fruit observed in the area of the show galley near to the glass bulkhead section and counter.

Galley-Crew Galley - Dishwash

During active use of the aft conveyor dishwash machine the lower final sanitizing rinse spray arm was producing a weak spray pattern. The center nozzle was spraying to the side panels inside the machine rather than to the dishware above. Staff repaired the spray arm during the inspection.

Buffet-Staff Mess

There was a significant leak of a heavy coffee residue from the back exterior panel on the self-service WMF coffee machine and that liquid was pooling on the deck below the counter. The area was not in use at the time of inspection.

Buffet-Oceanview Cafe - Port and Starboard

There were heavy dust debris accumulations stuck in the gap between the deckhead panels directly above the beverage equipment and counters at the port and starboard side middle coffee stations.

Buffet-Oceanview Cafe - Forward Coffee Station

There was a hole present in the lower left interior panel of the undercounter technical compartment in the port end of the forward coffee station. Additionally, there was a gap where a insulated chilled water pipe was inserted into a larger conduit pipe penetrating the deck below the compartment.

Pantry-Mast Bar - Pantry

The door from the pantry to the front bar area was pinned open, allowing an opportunity for flying insects on open deck to pass into the pantry thru the bar, which was in service at the time. Staff closed the door.

Bar-Pool Bar

There was heavy dust accumulations on the upper columns on both ends of the central bottle storage racks which were attached to the deckhead.

Other-Cafe' al Bacio

The time control color code label was not applied to the shelves inside the display refrigerator where the various individual dessert foods were stored. The label was set on the counter outside and beside the display refrigerator. Staff were advised that in this type of display at least one such time control label would be required on each shelf where potentially hazardous food in these individual servings was stored. The operation exceeds for hours.

Pantry-Rendezvous Bar Pantry

An ice trolley in use in the pantry was draining water directly onto the deck and creating a significant accumulation where no deck drain existed. Staff closed the trolley drain and swabbed the deck clean.

Ventilation-Deck 7 Fan Room 570

The potable water deck tap used for cleaning the interior of the air handling unit was not striped blue or blue/green/blue in accordance with ISO 14726.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On November 30, a food worker was mistakenly entered as a reportable case on the AGE log. According to the documentation, this individual did not have any symptoms. Medical staff were unable to delete this entry or change their status to non-reportable in the electronic medical system. As a result, the total number of reportable crew cases entered into the electronic medical system incorrectly populated the MIDRS 24-hour submitted for this cruise.

Medical-MIDRS 24-hour Report

The 24-hour confirmation report generated by MIDRS for the cruise between November 24 and December 9 indicated that there were 3 reportable crew cases, but according to the medical documentation, there were only two reportable crew cases.

Medical-Microbiological Sampling

The shield for the black light used to test the water samples was broken. When tested, the light was working, but the effectiveness was unknown.

Potable Water-Starboard Bunker Station

The connecting ends of the first hose on the left side of the potable water hose locker were not connected or capped together.

Potable Water-D1 Enginer Room Unisex Toilet

There were no paper towels at the handwashing station. Also, there was no sign advising users to wash their hands or to use a paper towel or tissue to open the exit door.

Potable Water-Cross-Connection Log

For several entries, instead of indicating the plumbing component for several continuous pressure backflow prevention devices, 'Lxi' was written. According to staff, they were not sure what this meant but that it could have been a brand name for a soda machine. The locations for this entry included: D3 pantry aft starboard, D3 specialty pantry, D4 Rendezvous pantry, D4 Casino pantry, D4 Michael's Club, D2 pantry aft, and D1 staff bar. Also, there were two continuous pressure devices indicated on the log for the D6 cabin 6148 jacuzzi, but upon inspection, these devices were for all the water connections in the cabin including the sink, shower, toilet, and both jacuzzis. The plumbing component was missing on the cross-connection log for the six non-continuous pressure devices installed in the New Pass state rooms. Finally, the cross-connection log indicated a continuous pressure device was installed in the medical center for the dialysis machine, but upon inspection, this device was not appropriate for a dialysis machine and was not used for anything. According to the medical staff, dialysis machines are not used in the medical center anymore.

Integrated Pest Management-Aft Port Rat Guards

There was a large opening between each of the lines and the top two rat guards already installed, making them ineffective. Also, there were two mooring lines in this same area that did not have any rat guards installed.

Pantry-Deck 9 Forward Cabin Service

The cleaning locker was not labeled 'cleaning materials only'.

Inspection on Mar 04, 2013 | Score: 99

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log could not be exported from the electronic database to the format in the 2011 VSP Operations Manual Annex 13.0 and did not include all of the information required. This was noted on the previous inspection. Documentation from the corporate officed indicated this will be corrected by April 30, 2013.

Medical-AGE Contacts

There were nine crew cases during the last five cruises but there was no documentation indicating the close contacts of the crew had been interviewed. Staff stated these crew had close contacts.

Medical-Crew Reporting

One nonfood worker had an onset of AGE symptoms on February 16, 2013 at 9:30 p.m., but did not report to the medical facility until February 17, 2013 at 8:49 a.m. A food worker had an onset of AGE symptoms on February 13, 2013 at 11:00 p.m. but did not report to medical until February 14, 2013 at 11:35 a.m. The documentation indicating these individuals did not work and isolated themselves in their cabins.

Potable Water-Monthly Potable Water Samples

The monthly potable water sample taken from the water supply line to the juice machine in the staff mess was positive for total coliform and E.coli on October 30, 2012, but there was no documented follow-up actions or sample results.

Potable Water-Cross-Connection Control List

The list indicating the devices for backflow prevention and air gaps did not specify the types of devices for the evaporators in the engine spaces.

Housekeeping-Bridge Toilet Room

There were no paper towels in the public toilet room.

Pantry-Deck 9 Forward Cabin Service

There were corroded fasteners in the panel above the single coffee dispenser of the small coffee machine.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicated all of the bar areas were disinfected using Oxivir. Also, staff stated the crew were notified of an outbreak by email, but this was not indicated in the OPRP.

Integrated Pest Management-Active Surveillance

There were no documented follow-up inspection results for pests found during active surveillance. For example, house flies were found in the garbage room on January 2, 2013 and cockroaches were found in the garbage room on January 15, 2013, but it was unknown what the follow-up inspection results were after the areas had been treated.

Galley-Seaside Pantry

A live fly was flying around in this area. The area was in operation at the time of the inspection.

Buffet-Toast Stations

The Corian countertops at both the port and starboard toast stations were badly cracked and chipped in several areas. A vertical profile piece of the port worker side countertop was missing which exposed raw wood. The wood was soiled with food residue.

Buffet-Port Toast Station

A vertical profile piece of the port worker side countertop was missing exposing raw wood. The wood was soiled with food residue.

Buffet-Service Line

The small tube lighting installed above the food service lines were covered with a sticky greasy film. The film was also covered in dust and dried food debris.

Buffet-Dishwash

Heavy condensate was observed along the deckhead at the clean landing side of the in-use flight-type dishwash machine. Condensate was observed dripping onto the adjacent sorting table. Crew members had to periodically wipe the deckhead and exhaust vent to prevent the condensate from dripping onto clean items. No clean items were impacted.

Galley-Tuscan Grill

Packaged raw octopus and raw beef products were stored in direct contact with each other in the undercounter freezer. The food products had been removed from their original containers and re-packaged on-board. The octopus was served raw.

Buffet-Aqua Spa

The electrical cord for a bulkhead mounted battery charging unit was soiled with a heavy build-up of dust. This was located near the handwash station on the worker side of the buffet.

Galley-Bell Box

There was grease residue on the underside of the bottom panel to the grooved grill. This area had been previously cleaned.

Galley-Starboard Dishwash

When examining the final spray pattern of the flight-type dishwasher, a crew member removed the final sanitizing curtain and placed it on the adjacent soiled scrapping table. After examining the final spray pattern, the crew member installed the same curtain without properly sanitizing. The inspector had to tell the crew member to stop active use of the machine until the curtain was properly cleaned.

Galley-

The food transportation corridor conecting the port and starboard sides of the main galley had bulkheads with open seams and gaps from loose and missing profile strips at the bulkhead/deck juncture.

Dining Room-San Marco Waiter Stations

The waiter station drawers and cabinets had exposed raw wood and scratches, making cleaning difficult.

Galley-Hot Galley

There was some old food residue and a fork on the deck behind the two deck mounted combination ovens.

Preparation Room-

The grey plastic lid to the potato tumbler was cracked and chipped in several areas making cleaning difficult. The lid was replaced.

Provisions-Fruit and Liquior Room Corridor

There were approximately 3 small fruit flies along the bulkhead and deckhead of this area.

Buffet-Gelato Bar

There was no sneeze guard or other means of protection for the gelato dipper well located on the service counter where passengers can place their order. The ship was using a portable ice cream cone stand to block the dipper well, but this was not offering complete protection.

Pantry-Pool Bar Pantry

A crew member wearing a large metal watch was observed slicing fruit garnishes. The watch was loosely fitting and was contacting the cutting board where the fruit was being cut.

Food Service General-Decks

There were areas of chipped deck tiles and missing or pitted deck grouting throughout different food service areas. These areas included: the Lido Galley, Main Hot Galley, and the Crew Galley.

Food Service General-Lighting

There was less than the required 110 lux of light behind deck and counter mounted equipment throughout the food service areas. The areas and equipment included: passenger buffet miship beverage stations, lido galley ice machines, lido ice cream machines, Tuscan Grill espresso station, Bell Box ice machines, Bistro on 5 coffee and juice stations, pastry ovens, crew galley combination ovens, and the ice machine in the deck 9 forward housekeeping pantry. A comprehensive lighting plan to add lighting to different food service areas was provided and new lighting had already been installed.

Inspection on Apr 07, 2012 | Score: 99

Food Service General-Handwashing Stations - Hot Water

There was no hot water at the handwashing stations in bell box, Bistro on 5, pastry baking area, garde manger, and the food worker side of the buffet line on the staff mess. In addition, the hot water was measured at 124°F and the user could not adjust the temperature of the water at the handwashing stations in the crew galley and the officer's mess pantry. During the VSP inspection, the boilers were stopped by the staff for a concurrent routine maritime classification/registration annual inspection. This caused a disruption in the hot water supply. This issue was verified during the inspection by the VSP inspectors. The hot water was returning to normal temperatures once the boilers were put back in service.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.

Food Service General-Consumer Advisories

In the buffet lines and the hamburger grill, there were consumer advisories posted at the locations where animal-derived foods could be served raw or undercooked, but the specific foods were not described.

Other-Deck 10 FZ 4 Stair Case

A trolley with dry foods was stored in the stair case area. This area was not finished for food storage.

Galley-Pool Grill Pantry

A stainless steel profile strip on the bulkhead/upright refrigerator # 190 juncture to the right of the handwashing station was loose and created a gap.

Galley-Pool Grill Pantry

Three live small black flies were flying in this pantry. This area was not in operation at the time of the inspection.

Bar-Ice Cream Bar

The nonpotable chilled water line connected to the back of the ice cream machine was not uniquely identified.

Buffet-Starboard Pasta Line

Two live small black flies were flying in this area. This area was not in operation at the time of the inspection.

Buffet-

The bulkhead at the food workers side behind the buffet lines had numerous difficult to clean features such as cracked tiles, chipped glass, masking tape, and gaps and seams. The electrical outlets were heavily soiled with a grease and dust build up.

Room Service-Bell Box - Food Workers Toilet Room

The 'WASH HANDS AFTER USING TOILET' sign at the crew restroom for food employees was posted on top of the soap dispenser at the handwashing station. During the inspection, this sign was repositioned to the back of the door.

Room Service-Bell Box

The soap dispenser of the handwashing station located at the entrance of the bell box was full of soap but did not work. The soap dispenser was replaced during the inspection.

Galley-

The deck had cracked and chipped tiles and recessed and missing grout in many areas of this galley. These deck conditions allowed for pooled clean and soiled water between and under tiles.

Room Service-Bell Box

There were cracked and chipped tiles and recessed and missing grout in many areas of this galley. These deck conditions allowed for pooled clean and soiled water between and under tiles.

Galley-

The cleaning locker located just before the port side entrance was not labeled 'CLEANING MATERIALS ONLY.'

Galley-

The food transportation corridor that connected the port and starboard sides of the main galley had bulkheads with seams and gaps from loose profile strips and areas where the bulkhead/deck junctures were not coved. There was moisture and black material that appeared to be mold between the bulkhead and the photo-luminescent tape on the bulkhead/deck juncture at the entrances of the galley. The areas where the entrance doors slide in the bulkheads were heavily soiled with a dust build up.

Dining Room-Ocean Liners

The carving trolley and the flambé trolleys had exposed raw wood and scratches, making them difficult to clean.

Galley-Ocean Liners Potwash

There was not enough space to accommodate all soiled and cleaned items in this area. There were too numerous to count pots, pans, cutting boards, and other utensils that looked clean to sight and touch stored on the deck stands for soiled utensils. The staff explained that the utensils were cleaned but the food employees were supposed to clean and sanitize them again before using.

Galley-Ice Cream Preparation Area

There were loose tiles and recessed and missing grout in this area. These deck conditions allowed for pooled clean and soiled water between and under tiles.

Galley-Ice Cream Preparation Area

The nonpotable chilled water lines connected to the back of the ice cream machines were not uniquely identified.

Galley-Pastry

The bulkhead mounted laminated recipes were soiled with food residue. This area was previously cleaned and not in operation at the time of the inspection.

Galley-Pastry - Baking Area

The technical compartment of the upright refrigerator was heavily soiled with a white residue build up.

Galley-Soup Station

There were cracked and chipped tiles and recessed and missing grout in many areas. These deck conditions allowed for pooled clean and soiled water between the tiles.

Galley-Bakery

The technical compartments of the two proofing cabinets were heavily soiled with a white residue build up.

Galley-Dry Storage Locker # 48

The light intensity at the entrance of the locker and in front of the first deck stand where food was stored was less than 110 lux. One of the two deckhead light fixtures was not working.

Galley-Dry Storage Locker # 48

There was a power extension cord stored along with food items. The cord was removed.

Galley-Starboard Dishwash

There was condensation collecting over the clean landing of the in-use flight-type dishwash machine. No clean items were impacted.

Galley-Starboard Dishwash

There was heavy condensation collecting over the soiled landing of the in-use flight-type glasswash machine. No clean items were impacted.

Buffet-Staff Mess - Beverage Station

There were slotted fasteners in the food splash zone of the WMF coffee machine.

Buffet-Crew Mess - Beverage Station

There were slotted fasteners in the food splash zones of the 2 WMF coffee machines.

Preparation Room-Fish Walk-In Cooler

Tuna pieces in a tray prepared on 6 April 2012 had areas that were brown, dull and metallic and not in sound condition. The tuna was immediately discarded.

Provisions-

There was no documentation that the venison was commercially raised under the USDA or similar inspection program for game animals. There were seals on the packaging, but they appeared to be company stamps related to quality and not regarding a regulatory program. Packing slips and invoices were also reviewed but no additional information was found.

Provisions-Dry Store # 13

A case of chocolate was stored directly on the deck. This was corrected.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

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

Potable Water-Distillate Water Lines

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

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.

Bar-Soda Cabinet

A large volume of a putty-like substance covered the soda-line deck penetration, making it difficult to clean.

Bar-Cellar Master

The legs of the two glass-covered wine dispensers measured less than 1/4 inch. The glass-covered wine dispensers could not be moved easily to clean beneath.

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The gravity-drain pools did not have ASME A112.19.8 compliant antientrapment/antientanglement drain covers and the alarm system alarmed only in the engine compartment and not at the pools.

Inspection on Dec 03, 2011 | Score: 100

Recreational Water Facilities-Safety Signs

The safety signs posted at the recreational water facilities did not include all the information required per the 2011 VSP Operations Manual.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for each recreational water facility.

Recreational Water Facilities-Bather Load

Bather loads were not calculated for the pools, spa pool, and the children's pool.

Recreational Water Facilities-Analyzer Chart Recorders

The sample points for the analyzer chart recorders for all of the recreational water facilities were located after the compensation tank.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for informing current passengers and crew members of an existing outbreak.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The ship's electronic database did not produce the standardized AGE surveillance log exactly as described under annex 13.2.2 in the VSP Operations Manual 2011.

Medical-Acute Gastroenteritis (AGE) Case Definition

The AGE case definition in the STARDOCS electronic medical management database did not consider the number of diarrhea episodes that was above normal to certain individuals such as individuals with irritable bowel syndrome (IBS). This definition did not allow individuals with pre-existing medical conditions who reach 3 loose stools to be considered as non-reportable cases.

Medical-Acute Gastroenteritis (AGE) Reporting

A first officer experienced an onset of AGE symptoms on 24 November 2011 at 7:25 am, but reported to the medical facility at 6:39 pm the same day. A review of his work history showed he worked from 8:00 am to 12:00 pm that day.

Galley-Main Galley - Port Entrance

The right tap at the dual handwash station was not adjustable by the user and reached a water temperature of 125°F.

Galley-Dishwash Starboard

A live fly was at the clean end of the in-use conveyor dishwash machine.

Food Service General-Consumer Advisories

There were no consumer advisories on the menus 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 menus that could be ordered by the consumer in an undercooked form. In addition, buffet outlets where such foods could be cooked to order did not have a posted consumer advisory.

Galley-Time Control Plans

The port and starboard cold soup wells were on time control according to the staff, but they were not posted as time control units or identified on the time control plans. Staff posted signs at each units and updated the posted time control plans to identify them during the inspection.

Galley-Dishwash Starboard

The in-use flight-type conveyor dishwash machine had a rinse tank temperature of 153°F, but the manufacturer's data plate specified a minimum rinse temperature of 160°F. The auxiliary rinse tank temperature registered 161°F on the mounted gauge, but when measured manually the actual water temperature was 171-174°F.

Galley-Potwash

At the soiled end of the pot wash and over the handwash sink, there was a gap from a loose corner profile strip at the deckhead/bulkhead juncture.

Galley-Hot Galley

There were damaged deck tiles and recessed grout at the deck sinks in front of the tilting pans.

Buffet-Crew Mess

The power cables and the water tubing to the two beverage stations counter equipment were draped on the counter tops, making cleaning difficult.

Buffet-Crew Mess

There was a hole from a missing screw and a corroded slot-head screw fastened to the inside of the water dispensing chute for the Hoshizaki ice/water dispenser at the beverage station near the entrance to the crew mess. Staff repaired this during the inspection.

Preparation Room-Meat Thawing Walk-In Refrigerator

Two large plastic bins of frankfurters were stored on a rack directly below several covered plastic bins of raw cuts of beef. Staff re-positioned the frankfurter containers to the top shelf of another rack.

Food Service General-Chilled Water Pipes

The nonpotable chilled water pipes connected to the back of the ice machines throughout the ship were not uniquely identified as nonpotable water.

Buffet-Sea Side Buffet

When food was being placed out for service, there was a live fly on the bulkhead directly over the center buffet counter on the starboard buffet line.

Buffet-Sea Side Buffet

Several of the previously cleaned coffee/tea mugs on the starboard beverage station were soiled with dark particles on the interior cup surfaces. All were removed and rewashed.

Buffet-Sea Side Buffet

Dust was accumulated on top of the juice dispenser and coffee machines at the forward beverage station and on the juice dispenser at the starboard beverage station.

Buffet-Sea Side Buffet

The light intensity behind mounted equipment at the forward beverage station was less than 110 lux.

Buffet-Sea Side Buffet

There was a significant accumulation of dust between the deckhead panels throughout the port beverage station and directly over the beverage counter.

Bar-Cafe al Bacio

The glass on the front bar counter used to store several previously cleaned spoons was soiled.

Bar-Cafe al Bacio

A coiled green power cable was on top of the deck sink inside the front bar undercounter technical compartment. The cable was connected to the deck on one end, but not connected to anything on the other end. It was subject to splash and made cleaning inside the compartment difficult.

Pantry-Pool Bar

The five-head soda dispenser was posted as not in use and staff stated it will not be used.

Children Area-

The water temperature at the handwashing sinks inside the children's toilet room and at the play room could be adjusted to greater than 110°F.

Children Area-

One of the previously cleaned pillow cases was stained and soiled on the interior surfaces. It was removed for disposal.

Inspection on Apr 09, 2011 | Score: 96

Buffet-Lido - Starboard Front Line #2

The two bulk milk containers inside the milk dispenser had temperatures of 44°F. The thermometer inside the milk dispenser unit was measuring 40°F. This milk was sent to the blast chiller.

Buffet-Coffee Station - Front

There was black residue by the ice chute of the ice and water dispenser. This dispenser was in active use by passengers.

Buffet-Coffee Station - Starboard Line #2

There was black residue by the ice chute of the ice and water dispenser. This dispenser was in active use by passengers.

Galley-Hot Galley

The water in the sanitizing bucket was cloudy. The staff was instructed to change the water.

Pantry-Seaside Cafe - Starboard Dishwash

During active use of the flight-type conveyor dishwash machine, the surface under the conveyor at the clean end was soiled with food debris, a paper napkin, and a piece of a broken plate.

Pantry-Seaside Cafe - Starboard Dishwash

The deck of the hallway leading to the dishwash was soiled and looked difficult to clean. The staff explained that this deck was in plans to be changed.

Pantry-Seaside Cafe

There was no supply of toilet tissue in the food employees restroom. It was unclear if the lack of supply of toilet tissue led to improper hygienic procedures by the food employees during the active use of this area.

Buffet-Seaside Cafe - Sandwich Station Aft

There was a bowl of individually wrapped butter stored in the undercounter refrigerator. According to the staff and the time control plan, all the food in this area was in time control until 0830. These butter wraps were very soft with a temperature of 73°F at 0900. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.

Buffet-Seaside Cafe - Port Line #1

There were half pint milk containers and yogurt cups with a temperature of 43°F. According to the staff and the time control plan, all the food in this area was in time control until 0830. These food items were found stored at 0905. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.

Other-Grill - Deck 10 Starboard

The deck corner under the flat grill counter was soiled and had some pooled water. This area was previously cleaned.

Other-Grill - Deck 10 Starboard

The speaker on the deckhead was soiled with grease. This area was previously cleaned and not in use at the time of the inspection.

Buffet-Aqua Spa - Coffee Station

The temperature of the bulk milk container inside the milk dispenser was 45°F. This potentially hazardous food item was stored under temperatures that better support progressive growth of pathogens.

Buffet-Aqua Spa - Coffee Station

The bulk milk container dispensing tube was cut leaving more than one inch protruding from the chilled dispensing head, allowing a space where milk could be held at temperatures above 41°F.

Buffet-Aqua Spa - Buffet Line

There was no soap in the soap dispenser of the handwash station. This area was in active use during the morning but not at the time of the inspection. It was unclear if the lack of soap in this handwash station led to improper hygienic procedures of the food employees working in that area.

Buffet-Aqua Spa - Buffet Line

There were more than 50 yogurt containers and more than 30 half pint fresh milk units in the undercounter refrigerator. According to the staff, all food items in this area were under time control until 0800. These food items were found in this refrigerator at 0940. This area was already closed and cleaned from the previous service. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.

Buffet-Aqua Spa - Buffet Line

There was a bowl with individually wrapped butter units in the undercounter refrigerator. According to the staff, all the food items in this area were under time control until 0800. These food items were found in this refrigerator at 0940. This area was already closed. The staff explained that this food should have been discarded per their procedures. This food item was finally discarded.

Buffet-Aqua Spa - Buffet Line

The counter under the smoothie machine was soiled with food debris and dust. This area was previously cleaned and not in active use at the time of the inspection..

Galley-Aqua Spa - Mini Galley

A hotel pan with zucchini cooked and prepared on 8 April 2011 was not in the cooling log. There was no assurance that this potentially hazardous food was cooked and subsequently cooled down at temperatures sufficient to reach proper internal temperatures required to reduce the potential of food-borne illness in consumers. The food personnel were instructed to log the cooking and cooling process of all potentially hazardous foods in the future. This pan with zucchini was left in the undercounter refrigerator for future service.

Housekeeping-I-95 Men's Toilet, Deck 1

There was no supply of toilet tissue in the crew men's restroom. This restroom was located just next to the crew galley and crew mess for the use of food employees and other crew members. It was unclear if the lack of supply of toilet tissue led to improper hygienic procedures by the food personnel.

Housekeeping-I-95 Men's Toilet, Deck 1

There was no "WASH HANDS AFTER USING TOILET" sign in this restroom. This restroom was located just next to the crew galley and crew mess.

Galley-Ice Cream Station

There were leaks at both of the dipper well faucets.

Galley-Bakery

The water in the sanitizing bucket was cloudy. The staff was instructed to change the water.

Pantry-Martini Bar / Casino Bar

The internal panel of the ice machine was soiled on the left side with a dark material.

Pantry-Pool Bar

The door leading to the pantry of this outdoor bar was wide open, stopped by the bar staff with a trash can, allowing entry ways where pests may enter the pantry. Both areas were in active use at the time of the inspection.

Children Area-Fun Factory

A number of the previously cleaned plastic balls in the ball pit were clearly crushed and no longer easy to clean.

Children Area-Fun Factory

The outdoor tubular slide was visibly soiled with a heavy black residue on the interior lower section. The area was empty at the time of the inspection and the staff members were awaiting embarkation of new passengers. This equipment should have been cleaned from previous use.

Food Service General-

Time Only as a Public Health Control PlanThe service period ended at 0800 in the Aqua Spa and at 0830 in the Seaside Café. At the time of the inspection, potentially hazardous foods, i.e. butter, yogurt, and milk, were found stored in undercounter reach-in refrigerators at 0940 in the Aqua Spa and 0900 in the Seaside Café Buffet. These refrigerators were under time control. It was found that the staff did not discard these foods per their written time control plans at the end of service period. In addition, some of these potentially hazardous foods were also at temperatures above 41°F when they were found. Initially, food managers and other food personnel were not in agreement on how they were controlling pathogen growth in the foods displayed and stored in the buffet lines. Some of the staff explained that these refrigerators were on time control and others explained that they were on temperature control. Even though the time control plan for the Seaside Café was posted near those areas and it clearly stated that all food items in those buffet lines were on time control until 0830, these procedures were unclear to some of the staff. Furthermore, the time control plan for the Aqua Spa did not have the actual time of operation of the buffet lines during an embarkation day, such as the current day of inspection. It was unclear from the discussion with the staff if the food personnel understood the public health significance, based on the risks of food-borne illnesses inherent to the food operations, of not following their own time control plan. There was the assumption by some of the staff that because the areas were not active at the time of the inspection walk-through, the importance of finding those potentially hazardous foods stored in the undercounter refrigerators was minimal. In addition, it was difficult for the staff to realize how their actions created the possibility of placing those potentially hazardous foods in the buffet lines on time control for a second time after being on time control previously. Moreover, those potentially hazardous foods were found stored in these undercounter refrigerators after closing and cleaning these buffet lines, suggesting its intended storage for the use of a second period using time only as public health control.Outer Openings ProtectedDuring the inspection's walk-through, the door between the pantry and the outdoor Pool Bar was intentionally wide open, stopped by the staff with a trash can. Both the pantry and the bar were in active use at the time of the inspection. It was unclear from the discussion with the staff if the food personnel understood the public health significance, based on the risks of food-borne illnesses inherent to pest transmitted diseases, of not ensuring the protection of entry points where pests may enter the food areas.Cooking/Cooling ProceduresDuring the inspection's walk-through, a hotel pan with zucchini cooked and prepared on 8 April 2011 was in an undercounter refrigerator and its cooking and cooling temperatures were not recorded in the cooling log for this area. The food personnel were instructed by the manager to log the temperatures of cooking and cooling process of all potentially hazardous foods in the future. Even though there was no assurance that this potentially hazardous food was cooked and subsequently cooled down at temperatures sufficient to reach proper internal temperatures required to reduce the potential of food-borne illness in consumers, this pan with zucchini was left in the undercounter refrigerator for future service.

Buffet-Aqua Spa

The written and posted time only as a public health control plan stated that for breakfast the service period was 7 am to 10 am in the Aqua Spa Cafe. It did not specify a different time for embarkation breakfast, which today was from 6 am to 8 am.

Inspection on Nov 26, 2010 | Score: 97

Galley-Main Galley - Cold Pantry

The paper towel dispenser at the handwash station opposite pass-thru refrigerator #73 was positioned over the adjacent preparation counter. The waste bin for this sink was installed between the preparation counter and edge of the basin shield only 50 mm away. Both conditions subjected the preparation counter to soil or splash during handwashing.

Galley-Main Galley - Cold Pantry

A plastic bin of whole, peeled honeydew and cantaloupe melons was stored inside walk-in refrigerator #47. The internal temperature of the melons was 43-44 °F. They were immediately removed and cut into small pieces and blast-chilled.

Galley-Main Galley - Cold Pantry

There was a yellow food residue present at the seam along the backplate of the slicer where food contacts. There was no activity in the pantry and the slicer was previously cleaned. Staff immediately cleaned the slicer backplate.

Galley-Main Galley - Cold Pantry

The paper towel dispenser at the starboard handwash station was positioned very close to the clean dish rack adjacent left, potentially subjecting clean items to soiled splash during handwashing.

Galley-Main Galley - Dishwash

There was a half curtain between the pre-wash and wash compartments for the in-use conveyor glasswash machine. There was also no curtain installed between the wash and final rinse compartments, where the half curtain should have been.

Galley-Main Galley - Dishwash

During active use of the flight-type conveyor dishwash machine the mounted pre-wash temperature gauge registered 0 °F, the wash gauge registered 150 °F, and the rinse gauge registered 155 °F for the tank temperatures. The water temperatures as measured directly in the tank by the inspector were 135 °F for pre-wash, 161 °F for wash, and 161 °F for the rinse tank.

Galley-Main Galley - Dishwash

During active use of the flight-type conveyor dishwashing machine only one of the three auxiliary rinse upper spray nozzles were spraying any water. The machine was stopped and the spray arm removed to find food particles blocking the two nozzles.

Galley-Main Galley - Dishwash

One live fruit fly was noted in this area during active dishwashing.

Galley-Main Galley - Bakery

There was a gap present where two deckhead panels were separated over the dough sheeter. Staff welded the panels back together immediately.

Galley-Main Galley - Ice Cream Counter

One live fruit fly was observed in this area. There was no work activity at the time of the inspection.

Galley-Main Galley - Pastry

Inside pass-thru refrigerator #130 there were 3 trays of individual servings of cheesecake and 2 trays with individual servings of passion fruit dessert. The servings on the trays neares to the door inboard were 44-45 °F, while those on the opposite end of the serving trays were 41 °F. Staff removed all the trays and immediately blast-chilled them.

Galley-Main Galley - Pastry

One live fruit fly was observed on the deckhead between the upright refrigerators at the bulkhead and the pass-thru refrigerators.

Galley-Main Galley - Pastry

The cloth-type dough sheeter belt was visibly soiled with food debris on the surfaces. The dough sheeter was not in use at the time and staff stated it was last used last night.

Galley-Deck 3 Speciality Galley

One hotel pan of cooked vegetables and one hotel pan of cooked celery root puree were found inside reach-in refrigerator #138 with a preparation date label of 18 November. Neither product was listed in the cooling log for this area on 18 November.

Galley-Deck 3 Speciality Galley - Pot Wash

The pot wash sinks were in use and the mounted thermometer for the hot water sanitizing sink registered 165 °F, while a manual measure of the hot water in the sink was 183 °F.

Buffet-Crew Mess - Near Door to Dishwash Section

The paper towel dispenser at the handwash station was positioned partly over the adjacent counter and preparation sink, subjecting both to dirty splash or dripping during handwashing.

Buffet-All Messes - Beverage Counters

The Hoshizaki model ice and water dispensers had slot-head screws fastened to the interior of the water dispensing chute. These screws were dirt soiled in the crew mess.

Buffet-All Messes - Beverage Counters

The Hoshizaki model ice and water dispensers had slot-head screws fastened to the interior of the water dispensing chute. These screws were dirt soiled in the crew mess.

Buffet-Seaside Cafe' - Port and Starboard Buffet's

The adjustable deckhead mounted light fixtures over the buffet lines were heavily soiled with a mixture of dust debris and grease residue.

Buffet-Seaside Cafe' - Beverage Stations

There was a heavy accumulation of dust debris in the 10mm gap present between the deckhead panels over the entire length of the port and starboard side beverage stations.

Buffet-Seaside Cafe' - Port Beverage Station

The power cable and the water tube for the juice dispenser were draped on the countertop making cleaning difficult.

Buffet-Seaside Cafe' - Forward Beverage Station

One live fruit fly was observed on the forward bulkhead. The area was not in active use at the time, but the dispensers and clean equipment were present and available for use.

Buffet-Seaside Cafe' - Forward Beverage Station

There was less than the minimum 220 lux of artificial light at the port side corner of the counter where clean glasses are stored. One deckhead light near this corner was not working.

Buffet-Seaside Cafe' - Ice Cream Counter

One live fruit fly was observed in this area. The area was not in active use, but there were clean equipment and utensils out on the counter uncovered during the time of the inspection.

Buffet-Seaside Cafe' - Ice Cream Counter

A heavy mold residue was present along the loose pipe covering and ribbed plastic conduit present inside the undercounter technical compartment for the ice cream counter. There was also moisture collecting in this space and soil along the ribbed conduit which all together produced a foul odor.

Galley-Seaside Cafe' Galley - Pantry Aft

The paper towel dispenser at the aft handwash station was positioned near to the adjacent preparation counter. Water drops were noted on that end of the counter only during the inspection.

Buffet-Pizza Corner - Service Counter

Two of the deckhead mounted lights had no shielding and no visible identification that the bulbs were shatter-resistant.

Other-Hamburger Grill - Pantry

Inside reach-in refrigerator #186 the top tray was filled with unopened bags of vanilla yogurt soft-serve liquid. The bags were sitting in standing water on the tray. Two trays below that were filled with unopened bags of strawberry and chocolate flavered yogurt soft serve liquid yet no water was found on the trays or under the bags.

Other-Hamburger Grill

The painted deckhead panels were pitting and very rough in patches throughout, making cleaning difficult.

Buffet-Aqua Spa Cafe' - Beverage Station

The power cables were draped on the counter top for all the counter mounted machines along the beverage counter, making cleaning beneath difficult.

Buffet-Aqua Spa Cafe' - Buffet Counter

One live fruit fly was observed on the deckhead. There was no preparation or service activity at the time of this inspection.

Buffet-Aqua Spa Cafe' - Buffet Counter

The deckhead panels were loose and gaps were present where they did not set together tightly.

Potable Water-Spa

There were no air gaps below the intermediate atmospheric vents on the two backflow prevention devices for the pedicure foot baths. These devices were located in a technical locker. The vents went into funnels which were connected to a drain line. The drain line was hard plumbed.

Potable Water-Cabin 9039

The backflow prevention device on the shower hose did not have a vent. This was replaced with an atmospheric vacuum breaker.

Potable Water-Garbage Room

The backflow prevention device on the spray hose was not listed on the cross-connection control program.

Potable Water-Garbage Room

The hot and cold potable water lines to the spray hose were not striped blue.

DO NOT USE (whirlpool/spa)-Anti-Entrapment Drain Covers

There was no anti-entrapment documentation for most of the drain covers on the side-mounted suction fittings for the whirlpools. On the open deck, this included two fittings on the port forward whirlpool, two fittings on the starboard forward whirlpool, four fittings on the port aft whirlpool and four fittings on the starboard aft whirlpool. In the Solarium, this included the four fittings on each of the two whirlpools. This is a repeat item from the previous inspection. According to the staff, new drain covers were ordered and arrived in August 2010, but were the incorrect size. The correctly sized anti-entrapment drain covers arrived on the date of the inspection, November 20, 2010.

Integrated Pest Management-Rat Guards

Several of the rat guards on the pier end of the forward mooring lines were ineffective. They were made from garbage can lids and had openings that would easily allow a rat to pass through. Additionally, there were no rat guards at the upper end of the lines where they entered the ship.

Inspection on Apr 11, 2010 | Score: 98

Potable Water-Engine Room Pump Rooms 4

There was a potable water line supplying a hose connection that was fitted with a continuous pressure backflow prevention device (Watts N9). This hose ran from the starboard side to the port side of pump room 4, to the AWP room. The hose was used to clean parts of the AWP system which was said to be part of the blackwater treatment system. The AWP system was supplied with technical water.

Potable Water-

The potable water tank maintenance records did not show that the free chlorine residual was at or less than 5 ppm prior to putting the tanks back into service.

Recreational Water Facilities-Aft

The depth markers were not displayed so that they could be seen from in the pool.

DO NOT USE (whirlpool/spa)-General

The white and gray suction fitting covers along the side of each whirlpool spa were not stamped to show that they were anti-entrapment. There was no documentation for the these drain covers. Per the 2nd Engineer, certified drain covers were on order.

Potable Water-

The sample locations for testing the distribution system for E. coli changed each week but were the same on the monthly sampling rotation.

Medical-

The last symptom for a bartender who was classified as a case of gastrointestinal illness was 04/09 at 8 a.m. This individual had a return to work on 04/10 at 8:56 a.m.

Medical-

The contact for a bartender had the same date and time for the 24-hour and 48 hour interviews during the 03/28-04/11 cruise. The initial interview for this contact was 17 hours after the ill crew member reported to the medical facility.

Medical-

During the 02/14-02/28 cruise, a crew member who was classified as a case of gastrointestinal illness had an onset date of 02/14. This individual's contacts were interviewed on 02/14, 02/15 and 02/18. On 01/20 at 9:48 a.m., a crew member reported to medical and was classified as a case of gastrointestinal illness. This individual's contacts had initial interviews on 01/21, and the 24-hour and 48-hour interviews were both listed as 01/22.

Potable Water-

The air gaps at the mineralizers were not two times the diameter of the discharge lines from the mineralizers.

Potable Water-Engine Room

There were three hose connections on large diameter potable water lines that were not fitted with backflow prevention devices. One of these connections was in pump room 4 behind the potable water bunkering filters and two were in pump room 5 behind the bisulfite tanks. These connections were not listed in the cross-connection control program.

Housekeeping-

The log for disinfecting cabin whirlpool spas showed the last disinfection as 03/28. There was no record for disinfection on 04/04.

Housekeeping-Deck 9 Port and Starboard Cabins

The ice buckets in the cabins were wet, upright and covered. When inverted, water poured out of the ice buckets.

Buffet-Pool Grill

There was a large opening around the grease drain line in the top of the drip pan housing for both grills.

Buffet-Pool Grill

There was grease and food debris inside the opening around the grease drain line in the top of the drip pan housings.

Buffet-Seaside Ice Cream Station

In the technical compartment, there were excess cables on the floor of the compartment and some of the insulation was damaged.

Buffet-Seaside Asian Station

In the technical compartment to the right of the handwash station, the penetration for the handwash drain line was not sealed. The handwash station drain line was draped on the floor of the compartment.

Buffet-Seaside Asian Station

There was a gap under the cabinet on both ends of the back counter.

Food Service General-Coving

The deck/bulkhead junctures were not coved in many areas of galleys, pantries, buffets, bars, and waiter stations.

Food Service General-Decks

There was recessed grout between deck tiles and between tiles and stainless steel gutterways in many areas, especially in the hot areas of galleys.

Galley-Pastry

Below technical compartment 134, there were 2 raised deck penetrations that were not sealed.

Galley-Pastry

The counter-mounted dough sheeter was installed directly on the counter. It was too heavy to be easily moveable

Galley-Hot Galley

At grill #030123, there was food debris in the grease drip pan and the drip pan housing was soiled. This area had been cleaned and was not in use.

Galley-Hot Galley

Behind combination oven #030013, the water line for the oven was draped on the deck.

Galley-Starboard Dishwash

There was condensate collecting on the deckhead above the soiled end of the machine.

Preparation Room-

In both potato peelers, there were slotted fasteners around the inside of the chute and there was a gap around the chute where the gasket was recessed.

Pantry-Pool Bar

The water temperature for both handwash stations was measured at greater than 125°F. The user could not adjust the temperature.

Bar-Cova Cafe

In the technical compartment below the back counter, there was a large round hole in the back of the compartment and an unsealed pipe penetration on the right side of the compartment.

Bar-Cova Pasticceria

The cover was missing inside the microwave oven.