Inspection on Mar 15, 2015 | Score: 98

Galley-Deck 2 Cold Room

Liquid was dripping from the deckhead hatch onto a tray on a shelf with two boxes of whipping cream, three large packages of wrapped butter, and a plastic container of peeled garlic. The items were moved immediately to a clean, dry tray and moved to another location.

Galley-Deck 4 - Roast Section

Steam from combination oven 1 was collecting as condensation on the deckhead above the oven. Steam from the front exhaust on top of the oven was not being captured completely by the exhaust hood vents. No condensate was observed dripping.

Other-Deck 3 Mooring Deck off Main Galley

Three hotel pans were stacked and stored on a ledge next to an opening in the bulkhead to the outside. The outside of the vessel was being washed and the wash water was spraying into the opening onto the pans. A whisk attachment was stored on a flat-bed trolley next to a mop and mop bucket and several stacked clean plastic waste bins. Staff stated that galley equipment was repaired in this area and both the whisk and the pans needed repair. A large plastic lexan bins was stored inside a clean plastic waste bin. Staff were not aware of why the plastic bin was stored on the mooring deck.

Other-Deck 3 Mooring Deck off Main Galley

Three hotel pans were stacked and stored on a ledge next to an opening in the bulkhead to the outside. The outside of the vessel was being washed and the wash water was spraying into the opening onto the pans. A whisk attachment was stored on a flat-bed trolley next to a mop and mop bucket and several stacked clean plastic waste bins. Staff stated that galley equipment was repaired in this area and both the whisk and the pans needed repair. A large plastic lexan bins was stored inside a clean plastic waste bin. Staff were not aware of why the plastic bin was stored on the mooring deck.

Galley-Deck 3 Aft Dishwash Area

The end of the clean landing on the in use rack-conveyor glasswash machine was soiled with debris in the two corners and around the base of the stop lever. Trays of clean items were observed on this part of the landing.

Galley-Deck 3 Aft Dishwash Area

The end of the clean landing on the in use rack-conveyor glasswash machine was soiled with debris in the two corners and around the base of the stop lever. Trays of clean items were observed on this part of the landing.

Preparation Room-Deck 2

The water tap on the far left potato peeler had a slight leak and water had accumulated and pooled on the abrasive disk in the bottom of the previously-cleaned unit.

Preparation Room-Deck 2

Water had accumulated and pooled on the abrasive disk in the bottom of the previously-cleaned potato peeler on the far left. The water tap for this unit had a slight leak.

Galley-Deck 2 Cold Room

Liquid was dripping from the deckhead hatch onto a tray on a shelf with two boxes of whipping cream, three large packages of wrapped butter, and a plastic container of peeled garlic. The items were moved immediately to a clean, dry tray and moved to another location.

Buffet-Crew Mess

A large fly was around the hot line.

Bar-Mast

The handwash station was out of order. A work order had been submitted. Staff stated that the bartenders were using the handwashing station in the pantry and would open the door with a paper towel. The handwash station was repaired during the inspection.

Housekeeping-Deck 6 - Midship - Deck Pantry

One coffee cup in the clean utensil storage cabinet had bright red lipstick on the rim.

*General Comment-Potable Water and Recreational Water

Outstanding compliance was noted on today's inspection for all aspects of the potable water and recreational water facilities operations.

Galley-Ocean Cafe Galley - Dishwash

There was a stainless steel deflector panel attached at the soiled entry to the in-use conveyor glasswashing machine. The steam escaping at the soiled entry was observed rising into the deflector, then pushing the steam out to the right of the machine, towards the flight-type conveyor dishwasher beside it and completely outside of the exhaust hood directly above that soiled entry to the machine. Staff were not working at the entry to load dishware, but were 1 to 2 meters away as they pre-washed soiled items.

Galley-Bistro on Five Galley - Hot Galley

Some of the previously cleaned small pans on the preparation counter were soiled on interior surfaces with food residue.

Other-Mast Grill - Beverage Station

The self-service ice cream cone dispenser was a glass cylinder with a small swing door which was not self-closing. Inside the cones were all exposed to contamination and stacked upright, so passengers were required to separate each from the one above, allowing contact with more than one cone when retrieving only one.

Inspection on Dec 07, 2014 | Score: 100

Recreational Water Facilities-Deck 12 Deck Fountain

The interactive recreational water facility on deck 12 next to the Family Pool had a safety sign, but the bather load was not listed. In addition, bather load had not been calculated for this facility.

Dining Room-Deck 4 Port Aft Waiter Station

Several deck tiles were cracked. The ship presented a work order indicating that new tiles for this repair would be delivered on 17 December.

Other-Mast Grill

The crew member cooking the hamburgers was asked what temperature they should be cooked to and he replied 145°F. When asked again, he still answered 145°F. Another crew member in the area responded 165°F. The crew member cooking the hamburgers took a temperature of a hamburger on the grill without sanitizing the probe first.

Other-Mast Grill

The crew member cooking the hamburgers took a temperature of a hamburger on the grill without sanitizing the probe first. The crew member was instructed to discard the hamburger.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The 'sex' column was empty for several cases on the AGE logs for the past two cruises.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

A stateroom attendant that reported with AGE symptoms on 11 November was isolated for 24 hours. The Chief Housekeeper acknowledged that the attendants work with ice buckets, refill these upon requests, and refill the mini bars in the cabins. There were no medical notes to the fact that the attendant was or not a food handler. Medical staff stated that they were informed by the corporate office that stateroom attendants should be treated as nonfood workers.

Potable Water-Medical

There was no backflow prevention device for the shower hose in the shared bathroom for wards 1 and 2.

Preparation Room-Meat

The cutting block on the soiled shelf was scratched and scored, making it difficult to clean.

Preparation Room-Poultry

Two bulkhead-mounted bulletin boards were made of difficult to clean cork and were stained. The boards were removed during the inspection.

Galley-Crew Galley

The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.

Galley-Crew Galley

There were gaps around the pipes penetrating the deckhead in the technical compartment of upright refrigerator CG9.

Buffet-Crew Mess

The light intensity was less than 110 lux between the milk and juice dispensers.

Bar-Mingles Lounge

A large trash bin was blocking the handwashing station. The bar was in operation. This was corrected.

Pantry-Mingles Lounge

The light intensity was less than 220 lux at the rack stand with clean utensils, candy, and coffee.

Buffet-Asian Station

The utility sink was continuously leaking.

Galley-Oceanview Cafe - Potwash Area

An open-ended long handled wire whisk was in the soiled end of the potwash area. This open-ended handle was difficult to clean. An item was inside the handle, but it could not be determined if it was a small brush or something else.

Galley-Oceanview Cafe - Dishwash Area

Heavy dust accumulated on the blower inside the dishwash machine. Staff stated this compartment was cleaned monthly. No dust was observed falling onto any clean items as they passed through the machine.

Galley-Tuscan Grill

According to the cooling log on 30 November, fried panier was cooled to 68°F with no further temperature documented. A cook who worked with the item on that date explained that the food was discarded at the end of the service.

Galley-Bistro on 5

A cutting board had a large gouge with a piece missing on the side.

Bar-Cafe al Bacio

The hot holding unit had not been used since before the last inspection in March. Staff stated this equipment would be removed during the next dry dock in April 2015.

Galley-Deck 3 - Warewash Area (port side)

Inside the blower compartment of the dishwash machine, the steam line continuously leaked. Steam and water occasionally leaked one the side of the conveyor, but no dishes were observed being impacted.

Pantry-Mast Grill

At the handwash station next to the door leading to the grill area, the water temperature was 127°F. The user could not adjust the temperature. Technicians were repairing the temperature as the inspection team exited the area.

Inspection on Mar 10, 2014 | Score: 97

Galley-Qsine - Pantry

There were gaps in the food splash panel of the coffee machine, making cleaning difficult. Staff stated the machine had not been in use for over a year because a part was missing.

Galley-Qsine - Pantry

There were difficult to clean areas underneath the coffee machine (gaps and crevices on the machine) and dust had accumulated in the gaps and crevices. Staff stated the machine had not been in use for over a year because a part was missing.

Galley-Qsine - Pantry

There were difficult to clean areas underneath the coffee machine (gaps and crevices on the machine) and dust had accumulated in the gaps and crevices. Staff stated the machine had not been in use for over a year because a part was missing.

Medical-Acute Gastroenteritis Surveillance Logs

On 27 February a passenger had 2 episodes of diarrhea and 2 episodes of vomiting, was issued antidiarrheal medication, and had Irritable Bowel Syndrome (IBS) as an underlying illness. This passenger was listed as an AGE non-reportable case. Between 28 December 2013 and 5 March 2014, many passengers and crew members experienced 1-2 episodes of diarrhea, abdominal cramps, were issued antidiarrheal medication, had 'none' as their underlying illness, and were listed as an AGE non-reportable case. Staff stated that 'none' indicated the diarrhea was not normal for that person.

Galley-Deck 3 Warewash Area

Inside the glasswash machine, the right upper final rinse sanitizing spray nozzle had a weak spray pattern. The repairman removed the upper spray arm, determined the nozzle was broken, so he replaced the nozzle. Again, the spray pattern was weak, so the repairman sprayed out all nozzles, which corrected the issue.

Galley-Deck 3 Potwash Area

A squeegee was stored near the handwash station at the soiled end.

Galley-Deck 3 Potwash Area

A packet of sweetener was found in the uncovered waste receptacle of the handwash station at the soiled end.

Galley-Deck 3

One live fly was near the galley equipment lockers and multi-flow cabinet. The area was in operation during the inspection.

Galley-Deck 3 Galley Equipment Lockers

The shelves of the multi-flow cabinet were soiled with dust. The upper shelf below the carbonators was wet. Staff stated the cabinet had not been used since 22 September 2013.

Galley-Deck 4 Soup/Sauce Station

At the walk-in refrigerator, the locking mechanism was missing on both the inside and outside of the entry door, exposing a hole.

Medical-Acute Gastroenteritis Case Definition

The medical staff was not consistently applying the acute gastroenteritis (AGE) reportable case definition. For example, on 27 February a passenger had 2 episodes of diarrhea and 2 episodes of vomiting, was issued antidiarrheal medication, and had Irritable Bowel Syndrome (IBS) as an underlying illness. This passenger was listed as an AGE non-reportable case. The medical staff stated that vomiting was not a symptom of IBS and still determined the passenger was a non-reportable case. Between 28 December 2013 and 5 March 2014, many passengers and crew members experienced 1-2 episodes of diarrhea, abdominal cramps, were issued antidiarrheal medication, had 'none' as their underlying illness, and were listed as an AGE non-reportable case. Staff stated that 'none' indicated the diarrhea was not normal for that person. Some patients were fully evaluated based on the AGE case definition and that was documented in the medical records. Other patients appeared to be evaluated according to the old reportable case definition of 3 or more episodes of diarrhea within 24 hours, and there was no documentation supporting the conclusion they were non-reportable.

Recreational Water Facilities-RWF Maintenance Logs

The Whirlpool/Spa Pool/Interactive Daily Log described the weekly hair and lint strainer cleaning and sanitizing, but did not describe or note the cleaning and sanitizing of the housing for the hair and lint strainers. Staff stated the hair and lint strainer housings were cleaned and disinfected when the strainer was removed.

Potable Water-Inspection Log

On the written log for the inspection and testing of backflow devices and air gaps, there were three pages under the backflow preventer and air gap section where 17-24 individual connections on each page were listed, but no data was completed on the fields describing the date of visual inspection and remarks on the findings from the inspection. Only the individual backflow preventers that required testing had the various data fields completed. The log indicated all the inspections and testing took place in August 2013. In addition, there were log forms from the original shipyard list of backflow preventers where there was no remark field to enter the inspection result or that the device was leaking, replaced, or damaged. Lastly, there was a third log form in the chemical dispenser section where no result was listed and there was no remark field to describe if the devices were leaking, changed, or acceptable.

Recreational Water Facilities-Deck 12 - Deck Feature

The spray pad named Deck Feature was not equipped with safety signs as required for recreational water facilities. Staff stated the new sign was scheduled to arrive in March.

Galley-Cold Pantry

There was water splashed on the counter beside the forward handwash station and on the surface of the food chopper stored on the counter.

Buffet-Mast Grill - Beverage Station

The food splash panel of the juice machine was soiled. This machine was previously cleaned and the area was closed.

Galley-Bisto 5 - Beverage Station

The food splash panel of the juice machine and one dispensing port inside the machine where the juice container sits were soiled. This machine was previously cleaned and the area was closed.

Galley-Qsine - Pantry

The food contact surfaces of the coffee machine were very soiled with food residue and dust. Staff stated the machine had not been in use for over a year because a part was missing.

Galley-Qsine - Pantry

One live house fly was observed in the pantry. This area was not in operation.

Galley-Cafe al Baccio

The whipped cream and lactose-free milk placed on time control at the bar service line had a discard time of 11:00 a.m. At 11:40 a.m. the whipped cream and milk remained on the service line. These items were immediately discarded.

Dining Room-Blu - Menus

Many food items (i.e. muesli, yogurts, cheese, fully-cooked meats) were marked with an asterisk indicating they were animal-derived food items served raw or undercooked. None of these food items fit that description.

Inspection on Dec 14, 2013 | Score: 94

Galley-Deck 4 Pantry

The recessed ledge on the back plate of a previously cleaned deli slicer was soiled with food residue.

Galley-Deck 4 Pastry

The sides of the in-use dough sheeter belt was extremely frayed and worn.

Galley-Deck 4 Room Service

A trolley and racks of equipment were blocking the handwash station.

Preparation Room-Vegetable Preparation Room

Both potato peelers had one slotted fastener each on the inside area. These were replaced with non-slotted fasteners during the inspection.

Provisions-Beverage Walk-In Refrigerator

The light switch was not working in this walk-in refrigerator. Only the emergency lights were on. Staff indicated they had the lights on earlier in the day and they were working fine.

Buffet-Crew Mess

The soda machines located next to crew mess line 1 and line 2 was not movable and installed less than 6 inches from the deck.

Buffet-Crew Mess

The deck under both soda machines was soiled with dirt and dust.

Buffet-Crew Mess

The interior and exterior ledges around the bottle landing of the soda machines had a significant amount of dust accumulated.

Galley-Crew Dishwash Machine

The curtains separating the rinse compartment from the final rinse compartment were extremely warped and twisted.

Galley-Crew Dishwash Machine

The back center spray nozzle on the final rinse spray manifold was partially blocked resulting in a single stream of water being produced.

Medical-Acute Gastroenteritis (AGE) Log

The underlying illness column for three separate entries was marked as 'none.' Upon review of the medical records it was determined the patients had underlying illnesses but they were not entered into the AGE log. A passenger on 11/21 had a gallbladder illness; A passenger on 11/19 had dyspepsia; and a passenger on 11/5 had irritable bowel syndrome (IBS). Staff stated the underlying illness column on the AGE log was automatically populated and could not be changed; however, subsequent entries seen on the AGE log had specific illnesses listed in the column.

Medical-Acute Gastroenteritis (AGE) Log

Between November 2 and December 14 there were six patients seen in the medical center with 2 episodes of diarrhea; anti-diarrheal medication was dispensed and no underlying illness was listed on the AGE log or in the medical records. Patients included a crew member on November 23; crew member on November 3; a passenger on November 7; a passenger on November 9; a passenger on November 6 ; and a crew member on November 2. No information was listed about whether the number of diarrhea was above normal for each individual. All six patients were isolated as a precaution. All six patients were deemed nonreportable by medical staff and listed as nonreportable on the AGE log.

Medical-Reportable Case Definition

Medical staff was assessing patients using the old reportable case definition of 3 or more episodes of diarrhea within 24 hours and not considering whether the number diarrhea episodes was above normal for the individual. For example between November 2 and December 14 there were six patients seen in the medical center with 2 episodes of diarrhea; anti-diarrheal medication was dispensed and no underlying illness was listed on the AGE log or in the medical records. No information was listed about whether the number of diarrhea was above normal for each individual. All six patients were isolated as a precaution. All six patients were deemed nonreportable by medical staff and listed as nonreportable on the AGE log.

Galley-Deck 4 Pastry

There was no backflow prevention device on the potable water line to the gelato machine. The gelato machine had a hose that could reach the deck and the scupper. A device was installed during the inspection.

Galley-Buffalo Chopper

The buffalo chopper had been out of order since at least September 2013. A work order provided to the inspector showed the blade needed was ordered as of December 14.

Galley-Deck 14 Ocean View

The light intensity was less than 110 lux to the left of the deck-mounted oven.

Food Service General-Time Control Plans

The time control plans for several areas, including the Mast Grill, Tuscan Galley, Deck 3 Main Galley, Blu Galley, Room Service, and Ocean View Line #7, stated that the food should be discarded at the end of the service period or at the end of four hours, but several of the service periods listed on the plan were greater than four hours.

Galley-Coffee Station

The nozzles and food-splash panels for both of the juice machines were soiled with food residue.

Dining Room-Deck 3 Main Restaurant Waiter Station

The coving was missing or recessed at the counter/deck juncture.

Galley-Murano Pastry

The time control plan stated refridgerator #5 was on time control, but the refrigerator labeled #5 was on temperature control. There was a refrigerated drawer that was labeled both #5 by the food workers and #9 by the A/C department. The refrigerated drawer was labeled time control.

Room Service-Time Control Plan

The time control plan for hot food stated that the food on time control would be on counter top B, but during the inspection staff stated the food would be placed on counter top A. The time control plan for cold food stated that the food on time control would be on counter top A, but during the inspection staff stated the food would be placed on counter top B.

Room Service-Clean Storage

There was a large spoon soiled with food debris stored on the clean storage rack.

Galley-Deck 12 Aqua Spa

The time control plan for the food prepared in the Aqua Spa stated the food on the buffet line was located in the Deck 14 Sky Lounge, but the buffet line was located in the Aqua Spa. Also, the time control plan stated time control would take effect when the waiters picked up the food on the buffet line instead of when the food was placed on the buffet line.

Galley-Deck 12 Aqua Spa

A clean white cutting board on the clean storage rack was worn and had several scratches.

Galley-All Outlets

The time control plans were not placed at the outlets where food was served. The plan for the pizza on line #7 was the only plan that was not posted just in the galley.

Galley-Deck 3 Coffee Station

The compartment for the milk on time control was not labeled for time control.

Galley-Line #7

The time control plan for the pizza made in this area stated undercounter refrigerator R-14-16B was on time control and was labeled for time control. However, undercounter refrigerators R-14-16A and C were also labeled for time control, but were not on the time control plan.

Galley-Line #7

There was no serving utensil for the container of hash browns.

Galley-Tuscan Beverage Station

The inside of the ice dispensing unit was soiled with a brown residue in a few areas.

Buffet-Mast Grill

The menu posted on the bulkhead at the entry of the buffet line stated Celebrity burgers and seasoned fries were available to order, but the burgers were not identified with an asterisk and there was no consumer advisory statement on the menu.

Galley-Deck 3 Corridor Food Worker Toilet

There were no paper towels at the handwashing sink.

Dining Room-Tuscan Waiter Station

There were two shelves of clean glasses and clean pitchers stored in the central waiter station and the carpet was soiled in a few places with brown stains and there was no coving at the counter/deck juncture.

Galley-Murano

The water at the handwashing sink at the entrance of the galley from the restaurant was less than 100°F.

Galley-Deck 14 Dry Locker

There were two cans of fruit and at least 10 jugs of unsweetened tea stored on galvanized shelving.

Galley-Tuscan Pantry

There was a clean pair of serving tongs soiled with food debris stored in the clean utensil area on the counter.

Dining Room-Blu Waiter Station A

The time control plan for the potentially hazardous food on the waiter station stated just milk and cream would be stored there, but according to the staff, other items such as yogurt and smoothies would also be stored on this waiter station.

Dining Room-Waiter Station

There was no coving at the cabinet/deck juncture where food was stored.

Pantry-Emsemble

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

Other-Deck 5, Zone 2 Starboard (Mooring Deck)

Two trolleys of food equipment were stored in this area. The trolleys included items such as a lexan box, white cutting board, small hotel pans, bowl, and fryer baskets.

Potable Water-Production - Chlorine Injection Point

The water line from the mineralizer to the chlorine injection point was striped both blue/grey/blue and blue. By the end of the inspection, staff removed the blue potable water labels.

Pantry-Sunset Bar

A 'food only' waste receptacle was blocking the handwash station. The waste receptacle was moved.

Pantry-Sunset Bar

Upon entering the area, the door to the pantry was pinned open, which could allow flies to enter the pantry. The bar was located on an open deck, and the pantry contained clean food equipment and beverages. After more than one hour later, the inspector verified the pantry door remained closed.

Inspection on Apr 09, 2013 | Score: 100

Galley-Glasswash

The final rinse sanitizing spray nozzles were rusted where they screwed into the spray arm. This spray arm was taken to be cleaned. The spray arm was replaced with the one from the deck 4 main galley.

Pantry-Oceanview Cafe

When removing the front stainless steel cover of the ice machine, two officers responsible for the machines placed the cover on the deck.

Other-Ice Machines

When removing the front stainless steel cover of the ice machine, two officers placed the cover on the deck. The inspector informed them to place the cover on top of the ice machine or on the preparation counter. A fellow officer informed these two officers to clean and sanitize the cover before putting it back on the machine, but the officers were observed placing the cover back onto the machine without it being cleaned and sanitized. Also, these officers were not observed washing their hands before handling the ice machine components for inspection. A few times they wore gloves, but other times they did not.

Food Service General-Ice Machines

Two officers responsible for the ice machines were not observed washing their hands before handling the machine components for inspection. A few times they wore gloves, but other times they did not.

Galley-Deck 4 Hot Section

A bucket of sanitizing solution was soiled and had a concentration less than 50 ppm chlorine. The solution was in use during the inspection. The solution was remade.

Buffet-

From the service side of the buffet line, the right heating bulb was peeling. A container of hot dogs was stored below this bulb. The container was moved to below the left bulb, which was in good condition, and the peeling bulb was replaced.

Galley-Dishwash Area

At the soiled end of the dishwash machine, the water temperature of the handwash station was 125°F. The user could not adjust the temperature. Staff lowered the temperature to approximately 115°F.

Galley-Potwash Area

A long handle wire whisk with an open end was in the wash compartment of the three-compartment sink. This open end made cleaning difficult. The wire whisk was discarded.

Galley-Deck 3 Dishwash

On the in-use flight-type conveyor dishwash machine, the temperature of the wash tank was 192°F as measured by the inspector and the crew member. The wash gauge indicated the temperature was 173°F. Also, the final rinse gauge indicated the final rinse temperature was 211°F, whereas the inspector and crew member measured 174°F. The machine company's technician stated this machine did not receive the new program. This machine was taken out of service for repairs.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs for all whirlpools had all the required information, but had a very small font and were located at the farthest point from the whirlpool entrances. The small font and location made them only readable from the inside of the whirlpools.

Pantry-Deck 10

At the beverage station, two out of four dispensing ports of the previously cleaned juice machine were soiled with juice.

Room Service-Consumer Advisories

The breakfast menus for room service, concierge, and aqua class passengers had no consumer advisories and eggs could be cooked to order. The staff presented the inspector new corrected menus that will be implemented in the upcoming weeks.

Galley-Deck 4 Bakery

There was one live fly in this area. The area was in operation during the inspection.

Inspection on Dec 01, 2012 | Score: 96

Recreational Water Facilities-Secondary Standards

There were no secondary standards to verify test kit operation of the Palin test kit used for pool chemistry.

Potable Water-Bunker Stations

At the forward port and forward starboard bunker stations, the keeper chain at the lowest bunker connection was not connected on both ends. The stations were not in use and this was corrected during the inspection.

Potable Water-Distillate Pipe Labeling

The pipes between the mineralizer and the halogen injection point were striped only blue and not blue/gray/blue.

Medical-Reportable Cases

There were three crew members who met the case definition of a reportable case, but were not marked as a reportable case in STARDOCS2012 and not included in the acute gastroenteritis report submitted to CDC. These cases included an entertainment staff with 3 episodes of diarrhea on 10/31; a snack attendant with 7 episodes of diarrhea on 11/3; and a 3rd cook who had vomiting and two additional symptoms on 11/7. All of the crew members reported to medical in a timely manner and were correctly isolated. Medical staff stated that the STARDOCS system automatically marks the cases as reportable and it cannot be done by the user.

Buffet-Pizza Station

The light intensity was below 220 lux in front of the pizza oven and below 110 lux to the right of the pizza oven.

Buffet-Pizza Station

On the counter top condiment unit, the plastic lid was cracked and broken on the food splash area near the handle. The lid was removed to be repaired.

Buffet-Pizza Station

On the counter top condiment unit, the plastic lid was cracked and broken on the outside near the handle. The lid was removed to be repaired.

Galley-Dishwash Area

Numerous plastic trays used for self-service food display were coming out of the dishwash machine stacked on top of each other. This prohibited proper washing and sanitizing of the trays. These trays were taken back to the soiled area to be properly washed and sanitized.

Galley-Dishwash

A few white trays used for self-service food display were severely chipped and had loose pieces near the corners.

Galley-Potwash

A bucket of sanitizing solution was measured at less than 50 ppm chlorine. The solution was removed to be remade.

Galley-Potwash

The light intensity was below 110 lux to the right of the hood-type potwash machine.

Galley-Potwash

Condensation had collected on the deckhead above the in-use potwash machine. Staff wiped off the condensation. Approximately 1.5 hours later the inspector returned to the area and no further condensation had formed.

Galley-Murano

A wire whisk had an open ended handle. The open end made cleaning the handle difficult and the whisk was discarded.

Galley-Murano

On the preparation counter, there was brown liquid in a hotel pan with previously cleaned and sanitized utensils. The pan and utensils were taken to the dishwash.

Galley-Qsine

The iPad menus indicated Lava Crab (king crab with lobster sauce) and Soupe and Soufflé (crab, asparagus, and lobster) with the consumer advisory statement written at the bottom of these food items. Staff stated these food items were not served undercooked or cooked to order.

Galley-Qsine

A wet wiping cloth was draped over the side of a bucket of chlorine sanitizing solution.

Galley-Qsine/Tuscan Grille Potwash

A few bowls and pans were stacked wet, preventing proper air drying.

Galley-Blu Beverage Station

The light intensity was below 110 lux between and behind the juice machines.

Galley-Blu Dishwash Area

A previously cleaned frying pan on the clean storage rack was soiled.

Galley-Blu Dishwash Area

A wire whisk with an open ended handle was on the clean storage rack. The open end made cleaning the handle difficult and the whisk was discarded.

Pantry-Deck 10 Midship

The underside of the juice machine was soiled with old juice residue. The area was not in use.

Pantry-Deck 10 Midship

A container of apples with the manufacturer's label affixed was in the walk-in refrigerator.

Other-Deck 0 - Hotel Store

The deck under the pallets and storage racks was heavily soiled with dust. Single-use cups, cutlery, and napkins were stored in this area.

Other-Deck 0 - Gift Shop Store

Several boxes of rum cakes, chocolates, and coconut patties were stored along with multiple non-food items.

Provisions-Poultry Thawing Room

A container with bags of pre-cooked ready-to-eat chicken wings and drumsticks was stored under and just next to containers with raw chicken pieces. The ready-to-eat chicken was moved.

Provisions-Loading Area

A forklift driver (stevedore) was observed placing a bag of grapes on the deck against a bulkhead at the loading area in front of the trolley wash room. There were multiple crew members that passed in front of the bag and did nothing until the provision master took it and discarded it.

Galley-Deck 3 - Potwash

There was a continuous drip of condensation from the deckhead just in front of the clean storage racks. No clean utensils appeared to be impacted.

Galley-Deck 3 - Potwash

A deckhead hatch panel was placed on top of a cleaned and sanitized hotel pan. The panel was eventually removed and the hotel pan taken to be rewashed at the request of the inspector. In addition, a staff member stepped on the clean storage rack to reach the deckhead hatch. The staff member's shoe was just in front of several cleaned and sanitized hotel pans and the rack became soiled. Another staff member instructed a crew member to clean and sanitize the rack.

Galley-Deck 3 - Potwash

Maintenance was performed in a food area without protecting clean items in the ptowash. A staff member stepped on the clean storage rack to reach the deckhead hatch. The staff member's shoe was just in front of several cleaned and sanitized hotel pans on the rack and the stand became soiled. Another staff member instructed crew member to clean and sanitize the stands.

Galley-Deck 3 - Pasta & Vegetable Station

The back of the previously-cleaned tilting pan handle was soiled with a green piece of food.

Galley-Deck 3 - Coffee & Juice Station

The light intensity behind and around the juice dispensers was less than 110 lux.

Dining Room-Deck 3

The splash zone of the draft beer dispenser had three slotted fasteners.

Dining Room-Deck 3

The three slotted fasteners in the splash zone of the draft beer dispenser were soiled with dust and beer residue.

Dining Room-Main Dining Room Menus

The evening menus had consumer advisories but grilled NY steak and tuna carpaccio did not have asterisks. The NY steak could be cooked to order and the tuna carpaccio was served raw.

Galley-Deck 4 - Bakery

There was one live fly over the active food preparation area.

Galley-Deck 4 - Potwash

More than 10 cutting boards stored on the clean storage rack were very scratched, scored, and difficult to clean.

Galley-Deck 4 - Potwash

One of the heavily scored cutting boards on the clean storage rack was soiled with yellow residues.

Galley-Deck 4 - Walk-In Cooler 4703

The light intensity in the back right corner was less than 110 lux.

Galley-Deck 4 - Cold Pantry

A dead small black fly was next to a hotel pan of dates on the upper shelf above the preparation counter.

Dining Room-Main Dining Room Wine Tower

The wine bottle storage system was soiled with dust in most areas.

Dining Room-Main Dining Room Wine Tower

Multiple wine bottles were soiled with dust.

Room Service-Deck 9 - Stair Case at Bell Box Entrance

There was a refrigerated trolley in the stair case at the room service entrance. No food was inside the trolley but it was connected and operating. This area was not finished to food area standards.

Room Service-Deck 9

The waste receptacle under the clean side landing of the dishwasher had food waste inside and was uncovered. The area was not in use at the time of the inspection.

Bar-Cafe Al Bacio

The splash zones above the milk steamers of the San Marco espresso machines were open to wires and pipes, making these areas difficult to clean. There were also slotted fasteners in the food splash zone and some corroded areas. The staff stated there are four similar San Marco espresso machines on the ship.

Pantry-Cafe Al Bacio

The light intensity over and in front of the clean storage racks was less than 220 lux.

Pantry-Martini

There were two racks full of liquor bottles stored on the soiled side of the dishwash machine. The area was not in operation and the racks were moved.

Pantry-Martini

There was a live fly over exposed clean utensils and equipment. The area was not in operation at the time of the inspection.

Room Service-Deck 9

There were soiled items stored on the undercounter dishwash machine immediately next to and up against the clean storage rack with clean items.

Room Service-Deck 9

There were multiple trays of soiled items on the deck around the warewash area and on a waste receptacle under the counter.

Inspection on Mar 03, 2012 | Score: 96

Potable Water-Tank Maintenance

Tank maintenance records did not indicate the contact time used for disinfection after the tanks were inspected. The free chlorine residual was recorded in the records as 200 ppm but no contact time was given.

Recreational Water Facilities-Halogen and pH Analyzer Probe Locations

The analyzer probes for all the RWFs were located after the compensation tanks. New sample points and analyzers have been installed on the return line before the compensation tank, but are not yet operational.

Recreational Water Facilities-Halogen Analyzer Chart Recorders

Halogen analyzer chart recorders have been installed for each RWF, but are not yet in operation.

Recreational Water Facilities-RWF Safety Signs

The safety signs for the RWFs do not contain all the information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Swimming Pool Antientrapment

The drain covers at the swimming pools did not meet the antientrapment requirements. The three swimming pools each had two gravity drains constructed of a standard design that were greater than three feet apart. One of the pools had recently installed an approved antientrapment drain cover which meets ASME A112.19.8-2007 compliance. The inspector was informed that these drain covers will replace the standard design drains.

Recreational Water Facilities-Whirlpool Water Dumping

The records for dumping the whirlpools only included when they were dumped to grey water, not when they were dumped overboard.

Integrated Pest Management-IPM Log

Follow-up inspection results were not recorded in the IPM log for a cockroach sighting on 1 JAN 2012. The log listed the actions taken and the sighting was checked for follow-up, however, no follow up results were noted.

Galley-Deck 4 Potwash Area

There was condensate on the deckhead around the air diffusers on the soiled area and above the clean end of the potwash machine.

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

Not all of the cooks who measured thin foods had tip-sensitive TMDs. According to the chef, the TMDs had recently arrived and were to be distributed. (VSP 2011 Operations Manual)

Food Service General-Refrigerant Brine Lines and Chilled Water Lines

Not all of the refrigerant brine lines or chilled, technical water lines were uniquely identified.

Buffet-Ocean View Beverage Station

The time control plan posted in this area was for 'fruit & juices & mixers' and did not include milk. In addition, the box for opening times stated 'as per schedule.'

Pantry-Ocean View Preparation

The bottoms of two previously cleaned bowls were soiled. The bowls were removed for cleaning.

Buffet-Ocean View Pizza/Pasta

The time control plan was not posted at the outlet. The plan was in the Ocean View galley.

Buffet-Mast Grill

The back corners of the bulkhead below the grooved and flat grills were soiled. This area had been previously cleaned. This was corrected.

Buffet-Mast Grill

The flat grill was soiled along the underside of the front lip.

Buffet-Mast Grill

Two deck tiles in front of the deep fat fryers were cracked. There was also missing and recessed grout around these tiles.

Galley-

There was condensate on the deckhead around the air diffusers in front of the tilting pan.

Galley-Time Control Plan

On the time control plan, the box for times stated 'as per schedule.'

Other-Housekeeping Locker 9-4-008

Food items such as individual boxes of cereal, wrapped chocolates, boxes of artificial sweetener packets, and coffee stored on shelves in this locker. A bucket with several bottles of cleaning chemicals was also stored in this locker.

Other-Housekeeping Locker 9-4-008

Clean equipment such as coffee carafes and coffee cups were stored on shelves in this locker. A bucket with several bottles of cleaning chemicals was also stored in this locker.

Other-Housekeeping Locker 9-4-008

The shelving units in this locker had difficult to clean features. Food items were stored on these shelves.

Other-Housekeeping Locker 9-4-008

A bucket with several bottles of cleaning chemicals were stored in this locker with food items and clean equipment.

Other-Housekeeping Locker 9-4-008

There were items stored on the deck beneath the shelving units in this locker. The deck beneath the shelving units was soiled. In addition, there was no coving at the deck/bulkhead juncture.

Housekeeping-Shower Head Disinfection Logs

The logs for shower head disinfection did not include the contact time.

Children Area-Locker 15-3-010

Boxes of canned soda and a bag of candy were stored in this locker. There was no coving at the deck/bulkhead juncture, and boxes were stored on the deck, making cleaning difficult.

Children Area-Locker 15-3-010

Boxes of canned soda and a bag of candy were stored on shelving units in this locker. The shelving units had difficult to clean features.

Food Service General-Consumer Advisory

The menus in the restaurants did not identify the animal-derived foods that could be raw or undercooked with an asterisk and a consumer advisory.

Medical-

There were no shipping labels or markings available to properly ship potential specimens collected on-board.

Medical-BackFlow Prevention

There was only an atmospheric vacuum breaker on the potable water lines to protect the potable water system from the dialysis unit that is sometimes connected in the unisex restroom shared by ward rooms 1 and 2. Dialysis was not taking place during the inspection but according to staff, dialysis at sea is used onboard.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

There was no information or specific column on the AGE log on whether antidiarrheal medication was used or not. Also, the items on the AGE log were not in the correct order as specified in Annex 13.4 of the 2011 VSP Operations Manual.

Medical-Crew Reporting

A First Cook was ill during voyage 64070 with symptoms starting at 1100 on February 23, but did not report to medical until 1912 that day. According to their time card, this person worked from 1214 until 1823 on February 23rd.During voyage 64071, a food worker was symptomatic on February 29th at 1900 and worked the same day from 1932 to 0009 of March 1 and again from 0633 to 0857 before reporting to medical on March 1 at 1105.During voyage 64069, a bar utility worker had symptoms staring at 2100 on February 16, but did not report to medical until 2204 on February 17. According to their time card, this person worked from 2209 to 0257 on February 16 and from 0947 to 1219 and from 1541 to 1646 on February 17,During voyage 64070, one utility cleaner in the pastry area had symptoms starting at 1000 on February 23 and reported to medical at 1920 on the same day. This food worker was shown to be isolated for 48 hours but according to their time card, they worked on February 23, from 0707 to 1239 and from 1310 to 1529 and from 1813 to 2142. Also, this person worked on February 24, from 0826 to 1234,1259 to 1504, 0559 to 0952, and on February 25, from 0502 to 0812, 0852 to 1222, and from 1808 to 2147.During voyage 64066, a purser had symptoms starting at1700 on January 21, but did not report to medical until 1114 on January 22. According to their time card, they worked on January 21 from 1455 to 2036 and on January 22, from 0831 to 1029.

Medical-Close Contacts

A First Cook was ill during voyage 64070 with symptoms starting at 1100 on February 23, 2012, but this person did not report to medical until 1912 that evening. According to their time card, this person worked from 1214 until 1823 on February 23. There was no documentation that any of their close contacts were interviewed. According to staff, this person does not have a roommate but this was not documented.

Preparation Room-

The undercounter dishwasher has been out of service for 6 weeks. There was one plastic hotel plan full of bleach and dirty equipment from the vegetable cutting machine and utensils such as spatulas. The worker in this area stated that these items were clean but the water was dirty and there was food debris on the equipment. The equipment and utensils were removed from the pan. There were also 4 dirty plastic cutting boards soaking in bleach water in the first compartment of the wash/rinse sink for cleaning and rinsing fruit and vegetables. The cutting boards were removed. Also, the middle compartment of the 3-compartment sink was full of bleach well over 200 ppm and had equipment from the potato peelers in it. It was unknown if this equipment was clean or dirty. The food worker said that they soak this equipment in bleach to prevent staining and that all equipment was sent to the Main 3 galley warewashing area but this could not be confirmed. No dishwash machine, 3-compartment sink, or 3 bucket system was available in this area.

Bar-Michael's

There was a tray of cold smoked salmon, cheese, smoked shrimp, and prosciutto on crackers were served to guests during embarkation. These items were on time control but there was no time control plan for these items in this food outlet. The flow of food was documented and temperatures were recorded of these items before placed on time control. Also, there was no consumer advisory available for items of animal origin that could be served raw or undercooked at this food outlet. These items are served every embarkation day. It was unclear if these items were on time control for one hour or longer.

Galley-Quisine

There were 3 slotted screws in the food splash area of the 2 white mixers stored on the counter in the pastry area.

Galley-Quisine

The final rinse gauge of the in-use conveyor plate warewash machine indicated the temperature was at least 211?F and then an alarm flashed red and indicated the final rinse temperature in the machine was too high. A thermolabel on a plate surface was more than 170?F and a thermolabel on the final rinse spray arm was more than 200?F. The wash compartment was 188? F using a thermometer. There was excess steam coming from the clean end of the warewash machine. This was the only conveyor warewash machine in this area. There was a glasswash machine available right next to this machine.

Galley-Quisine Warewashing

The final rinse gauge of the in-use conveyor plate warewash machine indicated the temperature was at least 211°F and then an alarm flashed red and indicated the final rinse temperature in the machine was too high. A thermolabel on a plate surface was more than 170°F and a thermolabel on the final rinse spray arm was more than 200°F. The wash compartment was 188°F using a thermometer. There was excess steam coming from the clean end of the warewash machine. This was the only conveyor warewash machine in this area. The alarm was going off on the machine indicating the final rinse was too high and there was excess steam coming from the machine, but this machine was still in service and no action had been taken.

Pantry-Tuscan Grill

The inside of the ice machine had a white and brown substance on the inside of the ice dispenser.

Pantry-Tuscan Grill

The protective panel above the ice dispenser was missing exposing the internal components of the machine.

Pantry-Tuscan Grill

There was soil above the ice dispenser where the protective panel was and above where the cups or glasses or containers get filled with ice.

Bar-Cafe Al Badio

There were green trays of potentially hazardous sandwiches on time control with a label indicating the sandwiches were set-up at 10:00 a.m. and discarded at 2:00 p.m., but on the time control plan for this outlet, the set-up and discard times were not listed just that all colored trays were on time control for 4 hours. Also, the HACCP plan for this outlet indicated that the green trays were supposed to have a set-up time of noon and a discard time of 3:00 p.m. The area was inspected at 12:50 p.m. and the sandwiches were going to be discarded at 2:00 p.m.

Galley-Murano

The outside of the previously clean grooved griddle was soiled with food debris in the grease collection area above the grease housing pan. This area was not in-use.

Provisions-Meat Thawing Room

One pan of raw marinated short ribs was stored over one pan of pre-cooked hot dogs. A pan of raw ground beef was also stored over one pan of pre-cooked hot dogs. The hot dogs were moved to a higher shelf.

Bar-Sunset

There was a brown residue on the inside of the left beer tap. The bar was in-use.

Bar-Sunset

The ice making machine hose was in the handwash sink and water was draining into this sink.

Preparation Room-Warewashing

There was one plastic hotel pan full of bleach and dirty equipment from the vegetable cutting machine and utensils such as spatulas. The worker in this area stated that these items were clean but the water was dirty and there was food debris on the equipment. The equipment and utensils were removed from the pan. There were also 4 dirty plastic cutting boards soaking in bleach water in the first compartment of the wash/rinse sink for cleaning and rinsing fruit and vegetables. The cutting boards were removed. Also, the middle compartment of the 3-compartment sink was full of bleach well over 200 ppm and had equipment from the potato peelers in it. It was unknown if this equipment was clean or dirty. The food worker said that they soak this equipment in bleach to prevent staining and that all equipment was sent to the Main 3 galley warewashing area but this could not be confirmed. No dishwash machine, 3-compartment sink, or 3 bucket system was available in this area. All dirty equipment and utensils should have been taken and/or stored in the dirty area of the Main Galley on deck 3.

Inspection on Nov 21, 2011 | Score: 92

Galley-Potwash

The final sanitizing rinse did not activate during four trials of the potwash machine while it was in operation. The engineers replaced the control board for the machine.

Recreational Water Facilities-Whirlpool Spas Shock Halogenation

The free residual halogen for the whirlpool spas (Jacuzzis) and the feature pools was not tested both at the start and completion of shock halogenation (super chlorination).

Recreational Water Facilities-Halogen Analyzer-Chart Recorders

The halogen analyzer-chart recorders were not installed for the recreational water facilities. Manual readings for pH and free residual halogen were conducted.

Potable Water-Tank Coating

There was no written documentation of approval from the certification organization for the potable water tank coating.

Housekeeping-Spa

There was no sign in the women's changing room advising users to use a hand towel, paper towel, or tissue to open the door from the toilet facilities to the treatment room area. This exit was not hands-free.

Recreational Water Facilities-Swimming Pool Safety Signs

The safety signs for the swimming pools did not contain all information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Whirlpool Spa Safety Signs

The safety signs for the whirlpool spas (Jacuzzis) did not contain all information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Swimming Pool Antientrapment

Each swimming pool had two gravity drains constructed of a standard design greater than three feet apart and no alarms were installed.

Galley-Time Control

The time as a public health control plan did not include the set-up and discard times for each meal. It referred to the daily program for the meal times, but these did not include the set-up time.

Galley-Deck 3 (Port)

There was less than 110 lux of light behind the Combitherm ovens.

Buffet-Pizza/Pasta

Items in the pizza topping station were on time control. The time labels for each item had the 'time in' instead of the discard time. The time as a public health control plan indicated that a color coding system would be used, but these were not being used and the plan did not have times associated with each color.

Galley-Qsine

The steam oven was not labeled as being on time control. It was indicated in the time as a public health control plan.

Bar-Gelateria

There were excess cables on the back counter behind the point-of-sale station and the whipped cream dispenser.

Bar-Handwash Station Lighting

When the lighting was lowered for bar operations, the light intensity at the handwash stations was less than 110 lux.

Bar-Sunset Bar

A bucket of chlorine sanitizing solution was measured at less than 50 ppm. The solution was replaced.

Food Service General-Consumer Advisory

The consumer advisory signs did not describe the animal-derived food that can be served raw or undercooked. The menus in the restaurants did not identify animal-derived foods that can be raw or undercooked with an asterisk and a consumer advisory.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan (OPRP) did not contain procedures for notifying current passengers and crew of an acute gastroenteritis (AGE) outbreak.

Galley-Potwash

The final sanitizing rinse did not activate during four trials of the potwash machine while it was in operation. The engineers replaced the control board for the machine. The final sanitizing rinse manifold temperature reached 180°F and the utensil surface temperature was measured at 168°F after the repairs were completed.

Galley-Cold Room #2

Five shell eggs checked from random areas of a large plastic storage bin had internal temperatures of 49°-50°F. Two quarts of milk in a different area of the cooler had product temperatures of 50°F. Two quarts of heavy cream had product temperatures of 49°F and 50°F. Other products checked between these two areas were less than 41°F, indicating the cooler was capable of maintaining proper temperature. All out of temperature products were immediately discarded.

Inspection on Mar 12, 2011 | Score: 97

Galley-Deck 4 Cold Pantry

The lower portion of the bulkhead behind the food processor was soiled. It appeared to be adhesive tape residue. This was corrected.

Galley-Deck 4 Special Order

The front fastener for the upper plastic cover inside the microwave was missing.

Galley-Deck 4 Bakery

There was one fly at the handwash station next to the mixer. This area was open at the time of the inspection.

Galley-Deck 4 Bakery

Some areas of the dough sheeter belt were frayed along both side edges, making cleaning difficult.

Galley-Deck 3 Cold Pantry

There was one fly in this area. This area was closed at the time of the inspection.

Galley-Deck 3 Coffee Station

The counter top was soiled under the bulk milk dispenser, the coffee machine, and the toasters. This area had been previously cleaned and was not in use at the time of the inspection.

Galley-Potwash

There was one fly in this area. This area was open at the time of the inspection.

Buffet-Lido

There was a clear plastic bottle of glass cleaning solution in the technical compartment below the Asian station starboard side line #6. According to the staff, the liquid was used to clean the sneeze shields.

Buffet-Lido

There were two flies at the port side buffet line. This area was closed at the time of the inspection.

Buffet-Lido Island 3

Inside the technical compartment closest to the handwash station, the bottom of the compartment and the cord wrapper were soiled with dust. This was corrected.

Buffet-Lido Ice Cream Station

There were no paper towels at the hand wash station. This area was closed at the time of the inspection. This was corrected.

Buffet-Lido Aft Starboard Beverage Station

The counter top was soiled behind the coffee machines. This area had been previously cleaned and was not in use at the time of the inspection.

Buffet-Lido Aft Port Beverage Station

The counter top was soiled behind the juice machines. This area had been previously cleaned and was not in use at the time of the inspection.

Galley-Hot Galley

There was a leak above the valve on the hot water line to the preparation sink across from the two tilting pans.

Galley-Hot Galley

The paper towel dispenser for the handwash station by the flat grills was over the adjacent preparation counter/sink. There was water on the counter from crew members washing their hands and reaching for the paper towels.

Food Service General-Multi-Flow Hoses

There was no backflow prevention device on the potable water line for the non-carbonated water to the multi-flow soda hoses.

DO NOT USE (whirlpool/spa)-Record Keeping

The record keeping procedures for the shock halogenation consisted of documenting the results in a draft record and transferring the information the following day to an official record. At the time of the inspection, the information for 11 March 2011 was not transferred to the official record for all whirlpools/spas. The staff showed the draft record with the free halogen and pH levels for the whirlpools/spas, but there was no indication that the shock halogenation was performed or at what time. The staff stated that because they always perform the shock halogenation around 21:00, they do not record this procedure in the draft record. However, during the record review since the last inspection, the shock halogenation times recorded in the official records were 21:03, 21:04, 21:06, etc. The staff stated that they recorded what they remembered. According to this record keeping procedure, the performance and times were committed to memory, but there was no assurance that the shock halogenation was actually preformed and at the times documented in the records.

Inspection on Nov 17, 2010 | Score: 100

Galley-Deck 4 - Hot Galley

The underside of the previously cleaned deep fat fryers had a light accumulation of oil and food residue.

Galley-Deck 4 - Hot Galley

The previously cleaned grooved grills and hot plates had a light accumulation of oil and food residue along the sides and leading edge.

Galley-Deck 4 - Hot Galley

The previously cleaned ventilation duct above the deep fat fryers had a light accumulation of oil residue.

Galley-Deck 4 - Cold Preparation Pantry

The previously cleaned blades of the food processor were soiled. The interior surface of the previously cleaned food processor was lightly soiled.

Provisions-Dry Stores

The left interior door panel was damaged at the bottom corner adjacent to the door frame.

Bar-Martini

The technical compartment for the undercounter refrigerator on the left next to the speed rail was soiled. This was corrected.

Bar-Martini

The insulation around on the bottom of the sink in the multi-flow technical cabinet on the right was soiled. This was corrected.

Bar-Martini

There were seams between the glass panels on the two liquor display cabinets.

Bar-Molecular

The technical compartment for the undercounter refrigerator on the front bar counter was soiled. This was corrected.

Bar-Molecular

There was a small hole in the back right corner of the technical compartment for the undercounter refrigerator on the front bar counter.

Bar-Molecular

Two coffee carafes were stored upright. There was water in the bottom of the carafes.

Potable Water-Garbage Room

The backflow prevention device below the handwash station was painted, making identification difficult. Staff indicated a lot of items in the garbage room are painted white for visual inspection of cleanliness. After removing the paint on the backflow prevention device, it was still difficult to determine the type. A crew member brought a new backflow preventer for identification.

Potable Water-Cross-Connection Control Program

The cross-connection control program did not properly list the quantities of some of the backflow prevention devices found during the inspection. For example, there were two backflow prevention devices inside the deck 12 deckhead panel for the pedicure chairs. The program listed the type and diameter of the backflow prevention device and their location.