Inspection on Jun 18, 2014 | Score: 100

Galley-Hot Galley

Water pooled on the deck below the port handwash station.

Recreational Water Facilities-Shock Halogenation

A review of the records for all six whirlpool spas indicated shock halogenation occurred slightly less than 60 minutes for many days.

Potable Water-

The list of backflow prevention devices did not always indicate the equipment the device was connected to. For example, for decks 6, 8, and 9 deck pantries, Captain's Pantry, and Bell Box the equipment was not indicated for the device listed, however staff stated the coffee or juice machines in that area had been or were in the process of being removed. Pump Rooms 3 and 5 did not indicate the equipment the non-testable device was connected to. Also, it was difficult to understand the lists of testable and non-testable devices as some of the devices were included on both lists, but the equipment the device was connected to was not always indicated on the lists. Sometimes the diameter of the air gap below the device's atmospheric vent was indicated for the equipment. Also, the backflow prevention device for the reverse osmosis was not included on the list of testable devices.

Preparation Room-

Soil particles were found in the round corners of more than four rectangular plastic serving bowls found in the clean storage area.

Preparation Room-

Rough sealant that was difficult to clean was noted in the upper left corner of the ice maker panel.

Preparation Room-

A wet wiping cloth that had been in use was left on the preparation table.

Provisions-Vegetable Cooler

A plastic tray of edible grass growing in soil was found stored on boxes of cabbage. Another tray of edible grass that was marked 'For Display Only' was on top of another adjacent box of food.

Buffet-Ice Cream Station

The flange covering an ice cream machine cooling water line bulkhead/pipe penetration was missing. This created a possible insect entry point to the void behind the bulkhead. Sealant was added to this hole during the inspection as a temporary repair.

Bar-Michael's Club

The bar handwash sink illumination was measured at 30 lux.

Galley-Pastry

The handle for the sugar bin sliding cover was soiled with dried sugar.

Galley-Hot Galley

The port handwash station bucket filling line was constantly leaking, resulting in water pooled on the deck. The valve handles had been removed from the supply lines for this leaking faucet.

Inspection on Nov 02, 2013 | Score: 96

Galley-Potwash

Approximately, 50 soiled hotel pans were stored on the deck near the soiled landing area. The soiled staging area was full of soiled pots and pans. Additional deckstands were brought in to accommodate the overflow of soiled equipment.

Buffet-Fwd Center Beverage Station

Light intensity was less than the required 220 lux at the self-service area of the counter mounted ice/water machine.

Buffet-Fwd Center Beverage Station

The top lids to both counter mounted ice/water machines were not fully closed, exposing a large opening where debris and other potential contamination could fall into the ice storage compartment.

Buffet-Fwd Center Beverage Station

The deckhead light in back of the port ice machine was burnt out resulting in less than the required 110 lux of light behind the machine.

Buffet-Port Beverage Bar Service Station

An insect light trap was located directly above a beverage storage counter. No food was located on the counter at the time of the inspection.

Buffet-Port Beverage Bar Service Station

The deck where the water and drain lines to the handwash station penetrated was rough and not easily cleanable.

Pantry-Lido Port Bar Pantry

An open gap was present where the water line to the back handwash station penetrated the bulkhead.

Buffet-Lido Stbd Ice Cream Station

The deck where the water lines to the handwash station penetrated was rough and not easily cleanable.

Buffet-Lido Stbd Ice Cream Station

The chilled water lines to the soft serve ice cream machine were not labeled or identified as non-potable water.

Buffet-Lido Stbd Ice Cream Station

The chilled water lines to the ice cream machine were draped on the deck underneath the machine.

Buffet-Lido Stbd Ice Cream Station

A insect light trap was located directly above the soft serve ice cream machine. No ice cream was in the machine at the time of the violation.

Buffet-Starboard Beverage Station

Light intensity at the front of the ice/water machine was less than the required 220 lux of light.

Buffet-Starboard Beverage Station

Two fruit flies were observed in the technical compartment below the juice machine.

Buffet-Pizza Station

The cooking stone in the top pizza oven compartment was cracked and chipped at the front corners making it difficult to clean.

Galley-Potwash

The temperature gauge for the manual sanitize compartment read 210°F when actual readings taken with the crew and the inspector's thermometers read 190°F.

Galley-Potwash

Water continuously leaked from a supply line to the hood-type potwash machine.

Galley-Potwash

Water leaking from a supply line to the hood-type potwash machine pooled on the deck below.

Other-Pool Grill

Deck coving was missing near the entrance to the grill area and to the left of the handwashing station. Also, there were open gaps where the water lines penetrated the bulkhead at this handwashing station.

Other-Bistro on 5

Light intensity could not be raised to 220 lux of light at the two cold basins on the front counter.

Galley-Starboard Dishwash

During active loading of metal plate covers into the in-use flight type machine, the covers were placed too close together. This placement prohibited the spray cycles from effectively contacting the surface area of the plate covers.

Galley-Hot Galley

Heavy steam was escaping the deck mounted combination oven #030112 from the doors and condensing on the deckhead and hood above. According to staff, the door gaskets were worn which allowed the steam to escape. This was corrected.

Galley-Hot Galley

Heavy steam was escaping the deck mounted combination oven #030112 from the doors and condensing on the deckhead and hood above and was not adequately removed by the hood exhaust system.

Galley-Potwash

The temperature gauge for the manual sanitize compartment read 210°F when actual readings taken with the crew and the inspector's thermometers read 181°F.

Galley-Dishwash

The bottom right final sanitizing rinse nozzle to the in-use rack dishwash was not producing an effective spray pattern when examined. This was corrected during the inspection.

Preparation Room-Potato Peeler

The rough insert wall lining to one of the potato peelers was cracked and torn.

Bar-Cafe al Bacio

Light intensity behind the 2 espresso machines was less than the required 110 lux of light.

Potable Water-Water Tank 5 Port/Starboard and Water Tank 6 Center

The sample cock nozzles were not labeled and identified with the tank number.

Potable Water-Distillate Water Lines

The distillate water lines were not completely striped blue/gray/blue from the evaporators to the chlorine injection point. This was noted on the previous inspection. Many sections had been striped blue/gray/blue since the last inspection, but some large sections were still unmarked. Specifically, the distillate line from the evaporator to the mineralizer was not striped and a large pipe leading to the chlorine injection point was not striped.

Potable Water-Forward Port Potable Water Hose Storage Locker

A significant amount of white residue and other debris was present on the bottom of the locker.

Pantry-Deck 9 Forward Pantry

The water temperature of the automatic handwash sink was only able to reach 96°F.

Housekeeping-Hallway Outside Deck 3 AC Fan Room 430

Two trays of soiled food service articles from housekeeping were stored on the deck in the hallway to the fan room.

Ventilation-Deck 3 AC Fan Room 430

The potable water pipe used to wash the air handling units were not striped blue or blue/green/blue to indicate potable water.

Housekeeping-Deck 10 Men's Changing and Sauna Room

The handwash sink in the handicap stall did not have a sign or pictograph advising users to wash their hands.

Inspection on Jun 11, 2013 | Score: 95

Medical-48hr Isolation

A youth worker who met the case definition for a reportable AGE case and is involved in food service was only isolated for 24 hours during the voyage from 31 May to 7 June. When asked, medical staff were unaware if the individual did any food service at the youth center. During the inspection of the kids center, the youth director said that the staff are involved with serving kids food at the passenger buffet.

Medical-Reporting

An assistant waiter had 4 episodes of diarrhea beginning at 0700 on 27 April and did not report until 1310 on 28 April. It was determined that this individual worked throughout this time while symptomatic.

Medical-Reportable Case Definition

During voyage 25 April to10 May, a bar waiter presented to medical with 1 episode of vomiting and no other symptoms. Later, and within 24 hours of the vomiting episode, the individual developed abdominal cramps, but the case was never changed to reportable. Also, during the same voyage, a deck officer presented to medical with 1 episode of vomiting and 1 diarrhea episode within 24 hours, but was not listed as reportable. Both of these crew members were still isolated for 24 and 48 hours required for their respective positions.

Integrated Pest Management-Garbage Room

The IPM inspection records for the garbage handling room could not show that the room was consistently inspected weekly over the course of the last several months.

Recreational Water Facilities-Whirlpool Antientrapment Protection

The multiple suction fittings for the message therapy jets in each of the 6 whirlpools were less than 1 meter apart and had certified covers, but there were no safety vacuum release systems or automatic pump shut-off systems installed. Staff stated that they are waiting for these anitentrapment features and as a precautionary measure, have disconnected the piping to the therapy jets until they can be installed.

Potable Water-Cross-Connection Control Log

This log did not include the RPZ newly installed in the medical center for the dialysis hook-up nor were the air gaps for the mineralizers included in the log. Also, there was no record of testing the dialysis RPZ after installation.

Potable Water-Distillate Water Lines

The distillate water lines from the evaporators were not marked in accordance with ISO 14726 ( blue/grey/blue) every 5 meters up to the chlorine injection point.

Food Service General-Main Galley and Crew Galley

There was no user adjustment to the handwash station temperatures and several were either at temperatures above the maximum allowed120 °F, or below the minimum allowed of100 °F. The sink water temperature and locations are as follows: Main Galley - port dishwash two taps per basin and both basins - 128-131 °F; hot galley roast station at two individual handwash sinks - 78 and 81 °F; pot wash - 81 °F, and Crew Galley pot wash - 129 °F. Many were corrected during the inspection, but the main galley port dishwash area was later measured again at 127 °F.

Food Service General-Olympic Galley, Bistro, Pool Bar, and Sunset Bar

The height of the handwash station at the following locations was below the minimum 30 inches: Olympic Galley - 24, Bistro front counter - 28.5, Pool Bar 28.3, and Sunset Bar 29 inches.

Food Service General-Main Galley, Crew Galley, and D8 Bell Box Pantry

The mounted water temperature gauge for the hot water sanitizing sinks was not accurate as compared to the measure of the water temperature taken manually with both the inspector's thermometer and one from the ship. The main galley pot wash sink had a gauge temperature of 100 °C, but the water temperature was 80 °C. In the crew galley the final rinse sink water temperature measured 79 °C, but the gauge registered 100 °C. In the bell box dishwash the in-use stationary rack dishwash machine wash gauge registered 174 °F, but a manual water temperature measured 165 °F. In the same machine the final, hot water-sanitizing rinse temperature on the gauge never moved and registered 168 °F, while the plate level temperature measured 177 °F. Staff repaired all the sinks and the warewash machine during the inspection.

Galley-Main Galley - Pot Wash

The in-use port trolley and pot wash machine was not dispensing soap during the wash cycle of the machine. Staff repaired the machine during the inspection and re-washed items which were being washed there in the starboard machine.

Galley-Main Galley - Pastry

The soap dispenser at the handwash sink was mounted over the adjacent food preparation counter and when washing hands water dripped onto the preparation counter as well as soap from the dispenser.

Food Service General-Main Galley, Crew, Staff, Officers Messes

The artificial light level behind the main galley pastry stack ovens was below the minimum 110 lux. Additionally, areas along the beverage stations and buffet lines of the crew mess, officers mess, and staff mess were below the minimum 220 lux. The electrician presented the plan for light replacement showing progress to date and these remaining areas to be completed.

Galley-Main Galley - Cold Pantry

There was some small food debris present on the back of the blade guard and on the food support to the slide of the previously cleaned counter model slicer. Staff immediately cleaned and sanitized the slicer.

Other-Bistro - Front Service Counter

The artificial light level at the cold basins on the front counter and the port forward counter section were below the minimum 220 lux.

Other-Bistro - Front Service Counter

A wet wiping cloth was folded and hanging on the edge of the handwash sink basin in the front service area.

Galley-Ocean View Galley - Dishwash

The in-use, flight-type conveyor dishwash machine, was producing a weak, single stream water spray pattern from all of the upper spray arm auxiliary rinse nozzles. Only dishware passing directly under the nozzles received any spray from this upper rinse spray arm.

Buffet-Ocean View Buffet - Beverage Counter

A colored dot system was in use for containers of milk (pitchers) and bowls of individual creamers which require refrigeration in the time only as a public health control plan employed in this area. The labels were not placed on the food, but on small metal stands on the counter. The stand was placed beside two pitchers of milk and there was nothing on or near to the creamers. Per the Clarifications to the 2011 VSP Operations Manual these products on counters should have the color dots affixed to the containers to avoid mistakes in this system.

Buffet-Ocean View Buffet - Back Grill

The deckhead panels above this section were discolored from the heat and there was significant oil residue present between the panels, particularly in the center where panini grill operations occur.

Bar-Pool Bar

The deckhead over this outdoor bar was pitted heavily throughout and was no longer smooth for cleaning. It should be replaced whenever possible.

Other-Bistro Front Counter

The written time control plan did not identify the cold basins as being on time control. Both the front bar basins and the single one on the back bar were labeled as time control units.

Inspection on Jul 17, 2012 | Score: 90

Recreational Water Facilities-Pool Sand Filters

The sand filters for the aft, forward and hydro pools were not equipped with sight glasses to ensure the water ran clear during backwashing. According to the staff, a team will be on board the vessel in August to modify the recreational water facilities for compliance with the 2011 Operations Manual.

Recreational Water Facilities-Filter Housings, and Hair and Lint Strainers and Housings

The documentation indicated that the cartridge filter housings were cleaned and disinfected according to the procedures when the cartridge was changed, but the documentation did not include the concentration or contact time of the disinfectant. In addition, the documentation indicated that the hair and lint strainers and housings were cleaned, rinsed, and disinfected, but the documentation did not include the concentration or contact time of the disinfectant.

Recreational Water Facilities-Automated Monitoring Sample Lines

The sample lines for the analyzer probes were after the compensation tanks on all of the recreational water facilities. According to the staff, a team will be on board the vessel in August to modify the recreational water facilities for compliance with the 2011 Operations Manual.

Recreational Water Facilities-Automated Monitoring for Combined Whirlpools

The two whirlpools near the hydro pool were on one combined system and there was only one analyzer and chart recorder. The four whirlpools on the open pool deck were combined on one system and there was only one analyzer and chart recorder. According to the staff, a team will be on board the vessel in August to modify the recreational water facilities for compliance with the 2011 Operations Manual.

Recreational Water Facilities-Flow Meters, Turnover Rates, and Bather Loads

There were no flow meters installed on the recreational water facilities. The turnover rates and bather loads were calculated using the pump capacity. According to the staff, a team will be on board the vessel in August to modify the recreational water facilities for compliance with the 2011 Operations Manual.

Recreational Water Facilities-Whirlpool Antientrapment Protection

The multiple suction fittings for the massage therapy jets in each whirlpool were less than 1 meter apart and had certified covers, but there were no safety vacuum release systems or automatic pump shut-off systems installed. According to the staff, a team will be on board the vessel in August to modify the recreational water facilities for compliance with the 2011 Operations Manual.

Potable Water-Whirlpool Machinery Rooms

The recirculated water lines for the whirlpools were striped blue/gray/blue.

Integrated Pest Management-Follow-Up

The logs did not include follow-up inspection results. Revised logs were available and staff stated that they would be implemented immediately.

Potable Water-Tank Maintenance Records

The records indicated that after tank disinfection the water in the tanks was less than 5 ppm chlorine before being put back into service, but the actual chlorine level was not recorded.

Children Area-Handwashing StationTemperature

The maximum water temperature at the handwashing station was 124°F in the toilet room for children 5 and under.

Medical-Acute Gastroenteritis Case Definition

For determining an AGE case, the case definition in the electronic database did not consider underlying medical conditions or if the number of diarrhea episodes was normal for the individual.

Medical-Acute Gastroenteritis Surveillance Log

The log did not include all of the information in the exact order as specified in the 2011 Operations Manual.

Housekeeping-Showerhead Disinfection Log

The log did not include the concentration or contact time of the disinfectant.

Housekeeping-Cabin Whirlpool Disinfection Log

The log did not include the concentration or contact time of the disinfectant.

Galley-Oceanview Pot Wash

Condensate was on the deckhead above the automatic pot washing machine.

Galley-Oceanview Pot Wash

A large deck stand with soiled pots and pans was located immediately adjacent to a counter with food preparation operations underway to the left of the grill station.

Galley-Oceanview Dishwash Area

The glasswash machine had been out of order since 4 June 2012. Spare parts had been ordered.

Galley-Oceanview Dishwash Area

Dirty mops were stored in mop buckets behind the out of order glasswash machine.

Galley-Oceanview Dishwash Area

A profile strip on the bulkhead behind the glasswash machine was loose.

Pantry-Oceanview Pizza Preparation

There was a seam in the bulkhead near the door to the service area.

Pantry-Oceanview Pizza Preparation/Grill Station

The light level was less than 50 lux in the middle of the grill station area. A spotlight was hanging down above the grill and was reattached to the deckhead. The light level immediately increased to more than 220 lux.

Room Service-Ice Machine

After removing the front panel for inspection, the lower edge of the front panel was placed directly on the deck.

Room Service-

The water line behind the counter-mounted combination oven was heavily soiled with grease residue and dust.

Dining Room-Olympia Restuarant

Food soil was on three plates in the clean plate storage trolleys.

Dining Room-Olympia Restuarant

The 8-meter-wide threshold between the dining room and door to the galley had a open weave metal and fiber floor mat. The mat and the area beside and underneath the mat was heavily soiled with food debris.

Galley-Hot Galley

A live adult German cockroach with an egg sack and a live juvenile German cockroach were found inside the hood cleaning cabinet adjacent to the pot wash area.

Galley-Pot Wash

The small automatic pot wash machine final sanitizing rinse was measured several times at temperatures between 152°F and 157°F at the utensil surface. The machine was repaired during the inspection.

Galley-Pot Wash

The wash temperature gauge on the small automatic potwash machine read a constant 174°F. The actual tank temperature was 153°F. The final sanitizing rinse manifold temperature gauge read a constant 238°F, but the machine did not achieve sanitizing temperatures in multiple measurements and there was no steam coming from the nozzles.

Galley-Pot Wash

The inboard trolley-style pot wash machine was out of order. Spare parts had been ordered.

Galley-Pot Wash

The soiled pot and pan storage extended on deck stands into the hot galley food preparation area.

Galley-Dishwash Area

There was heavy humidity in this area and condensate was dripping from the deckhead at both the cleaned and soiled ends of the dishwash machine. In addition, the workers in this area were perspiring heavily. No clean items were impacted.

Galley-Pot Wash

The automatic pot wash machine had been out of order since 7 July 2012. Spare parts had been ordered.

Bar-Oceanview

The backflow prevention device on the carbonator for the soda dispenser was leaking from the intermediate atmospheric vent. Evidence of corrosion from the carbonated water was evident on the valve and the rusted surfaces of the carbonator frame below, indicating this had been a long standing problem. In addition, the backflow prevention device on the main potable water supply line to the soda multi-flow system was leaking and had evidence of copper leachate in the staining of the line below it.

Bar-Oceanview

In-use bar utensils were stored in a glass of water at the service counter. The water was soiled with old beverage residue.

Bar-Coffee/Cafe Al Baco

An open container of cocoa was on the service counter adjacent to the coffee machine.

Pantry-Pool

Wet plastic glasses were stored inverted directly on the steel shelf, impeding air drying. Moisture was trapped inside.

Galley-Oceanview Pot Wash

The wash and final rinse temperature gauge covers on the potwash machine were clouded over with condensate and the temperatures of these cycles were not readable.

Inspection on Jan 14, 2012 | Score: 98

Recreational Water Facilities-Turnover Rates

The turnover rates for the RWFs were not available.

Recreational Water Facilities-Filter Backwash

The sand filters for the AFT, FWD, and Hydro Pool were not equipped with a sight glass needed to ensure proper backwashing.

Recreational Water Facilities-Hair and Lint Strainer

Documentation was not available indicating that the hair and lint strainers and their housings for the swimming pools and whirlpools were cleaned, rinsed and disinfected with a 50 ppm solution for one minute, or equivalent CT value weekly.

Recreational Water Facilities-Filter Housing

There was no documentation that the filter housing was being cleaned and disinfected before new filter media is placed in.

Recreational Water Facilities-Bather Load

Documentation on maximum bather loads for the RWFs were not available.

Recreational Water Facilities-Test Kit

There was no test kit available that could test for free and total halogen as well as total alkalinity.

Recreational Water Facilities-Halogen and pH Analyzer Probe Locations

The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Shock Chloination

The level of free chlorine was not recorded at the beginning and end of shock chlorination.

Recreational Water Facilities-RWF Safety Signage

The recreational water facility signage did not meet the current requirements of the 2011 VSP manual.

Recreational Water Facilities-Rescue Hook

The pole of the rescue hook at the FWD swimming pool was not long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.

Recreational Water Facilities-Antientrapment Drain Covers

The multiple suction drains at all whirlpools had covers that were ASME A112.19.8 compliant but did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system due to the drains being less than 3 feet apart.

Potable Water-Cross-Connection Control Log

The non-testable device log was missing 13 connection descriptions which identify the specific location of the device. Also, in the testable device log, there were 5 testable devices listed with no description of what was being protected.

Potable Water-Distallate and Permeate Water Lines

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

Children Area-Fun Factory Handwash Stations

The temperature taken at the hand sinks with the inspector's thermometer measured 130 °F in both the 5 and under and 6 and above toilet rooms.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in Annex 13.2.2 of the VSP Operations Manual.

Pantry-Ice Cuber Deck-7 AFT, Deck-6 FWD

There was gray powder along the length of the white plastic water return tray immediately below the ice cubers of the ice machines in the two pantries.

Housekeeping-Hands Free Exit

Passenger and crew public restrooms were not equipped with a means to exit without touching the door with bare hands.

Food Service General-Chilled Water and Refrigerant Brine Lines

The chilled water lines for the ice machines and refrigerant brine lines were not uniquely identified.

Preparation Room-

The drain line in undercounter technical space 28 was not directed to a scupper and was draining on the deck. Water was pooled on the deck.

Preparation Room-

There were gaps where the two potable water lines for the 3-compartment sink penetrated the bulkhead. One of these lines had a loose profile plate.

Preparation Room-

There were several slotted fasteners in the food-contact area of the two potato peelers. This was written on the previous inspection. According to the staff, this equipment will be replaced in the April 2012 dry dock.

Food Service General-Light Intensity

There were several areas where the light intensity around and behind deck-mounted and counter-mounted equipment was less than 110 lux. This included around and behind the equipment on the crew mess beverage stations; behind the two combination ovens in the crew galley; around the bulk milk dispenser and toaster in the officers mess; behind and around the pastry oven and behind the combination oven in the Olympic galley; behind the ice machines in the main galley; behind the two deck ovens and on the left side of the starboard deck oven in the pastry; behind and around the combination ovens in the main galley roast station; behind the ice machine in the main galley cold pantry; behind and around the ice machine in the lido galley; behind the ice machine near the steam table in the lido galley; the lido buffet beverage stations (these areas should be checked at night); behind all of the equipment on the Aqua Spa beverage line and on the right side of the juice machine; behind the combination oven in the Aqua Spa pantry; behind the ice machine in the Aqua Spa dishwash area; behind and on the bulkhead side of the ice machine in room service; behind the combination oven in room service; and behind the ice machine in Cosmo's pantry.

Food Service General-Equipment

There were several pieces of equipment that were posted out of order or not in use. According to the staff, some of these items were awaiting spare parts, some would be removed in dry dock, some were not used to save energy, and some were never used. This included: two coffee machines, a bulk milk dispenser, a juice dispenser and an ice/water dispenser on crew mess beverage line #1; two ice machines in the main galley; one of the mixers in the pastry; the deep fat fryer in the main galley roast station; a roll divider in the bakery; a steam kettle in the lido galley; the ice machine in the lido pantry; the pizza oven in the lido pool grill; two microwaves in room service; the upright refrigerator adjacent to the room service potwash; and the pizza oven in room service. There were purchase orders for spare parts for equipment that was to be repaired.

Galley-

The stainless steel pipe around the electrical lines was loose where it met the bottom underside of the deep fat fryer.

Galley-Port Dishwash Area

The data plate for the conveyor warewash machine indicated a wash temperature of 160 °F. There were two wash temperature gauges. A label on one of the gauges indicated that the minimum wash temperature should be 150 °F, but the label on the other wash temperature gauge could not be read. According to the staff, the second label was also 150 °F, but per the vessel's policy, the machine was supposed to be operated at 160 °F. It was not clear from the data plate and wash gauge labels at what temperature the wash cycle should be operated.

Galley-Decks

There were areas with missing or recessed deck grout in front of the steam kettle in the pastry, in the hot galley, and in the potwash.

Galley-Pastry

There was brown liquid on the deckhead and bulkhead above and around the starboard deck oven. Some of this liquid was dripping to the deck. According to the staff, this condensate forms when the oven is on the steam setting. The steam exhaust pipe was at the back of the oven, but the fan and filters for the exhaust hood were at the front of the oven.

Galley-Potwash Area

There was a cracked tile with missing and recessed grout in the clean storage area. There was water in the recesses. Replacement of the tile began during the inspection.

Galley-Potwash Area

The needle on the sanitizing sink temperature gauge was past the maximum gauge mark. The water in the sanitizing sink was 171 °F.

Galley-Roast Station

There was a hole in the bulkhead under the deep fat fryer. This was corrected.

Galley-Food Worker Toilet Room

There was no toilet tissue in the toilet room.

Galley-Technical Space #170

The conduit penetration in the deck of undercounter technical space 170 was unsealed and partially filled with soiled water.

Galley-Technical Compartment #170

The pipe insulation in undercounter technical compartment 170 was wet and difficult to clean.

Galley-Technical Compartment 170

The pipe insulation and valve in undercounter technical compartment 170 was soiled.

Galley-Dishwash Area

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

Buffet-Aft Starboard Service Line

The sanitizing solution in a bucket was less than 50 ppm chlorine.

Buffet-Sandwich Station

Two trays of bread were not fully protected by the sneeze shield. This was corrected.

Room Service-Food Worker Toilet Room

There was no sign advising users to wash their hands after using the toilet.

Bar-Cosmos, Cova Cafe, and Cova Pasicceria

The light intensity at the handwash stations were less than 110 lux. These areas will be renovated during the April 2012 dry dock and the operational light intensity at the handwash stations should be verified.

Bar-Cova Cafe

Three containers of cookies were on the bar for passenger self-service. These containers had removable lids and were not protected by a sneeze shield or other passive means. The containers were moved and staff stated that they would be served by the bar staff.

Bar-Cova Pascceria

According to the staff, items on time control were stored in the display case. The time control plan did not have this equipment listed, and the display case was not labeled for time control.

Inspection on Aug 21, 2011 | Score: 99

Galley-Warewashing Area

There was excessive condensation collecting on the deckhead above the glasswash machine and adjacent to the cleaning cabinet. The condensation was also dripping on the deck in front of the cleaning cabinet. No clean items were impacted.

Galley-Hot Galley

There was excessive condensation collecting on the deckhead above the combination oven.

Buffet-Ocean Cafe

There was a basket of danishes not fully protected under the sneeze guard when approaching from the beginning of the service line. This was corrected during the inspection.

Buffet-Ocean Cafe Forward Beverage Station

There was one small fly in the technical compartment under the ice machine.

Buffet-Ocean Cafe Starboard Waiter Station

The coving at the deck/counter juncture was rough and cracked in several areas.

Buffet-Ocean Cafe Waiter Stations

There was soft sealant used as coving at the deck/counter junctures on the starboard aft waiter station across from the pizzeria and on the two portside waiter stations.

Galley-Spa Deck 10

The inside door on the upper compartment of ice machine #106205 was heavily soiled.

Galley-Officer's Mess Beverage Station

Paper plates and single service utensils were stored with metal signage for the buffet line in an undercounter cabinet.

Galley-Staff Mess

The ice cube drip tray in the upper compartment of ice machine #011808 was soiled. The inside of the ice machine's upper compartment door was also soiled.

Buffet-Staff Mess

The coving was worn and chipped in several areas at the deck/counter juncture of the passenger side of the buffet and at the dirty tray return station.

Galley-Hot Galley

The majority of the hot galley area had recessed deck grout.

Galley-Warewashing Area

There was excessive condensation collecting on the deckhead and adjacent bulkhead on the clean side of the flight-type warewash machine. In addition, the ambient temperature was 88 °F measured by the inspector's thermometer. The worker assigned to the clean end of the warewash machine was heavily perspiring.

Other-I-95 Corridor Crew Restrooms

There was no 'WASH HANDS AFTER USING TOILET' sign in the men's or women's restroom. These restrooms were used by food handlers.

Room Service-Warewashing Area

The data plate on the glasswash machine was very worn and the operating specifications were not readable.

Galley-Starboard Entrance

The toilet room did not have a self-closing door.

Galley-Hot Galley

There was recessed deck grout in front of all of the bains marie units.

Preparation Room-

In both potato peeler machines, there were four slotted fasteners in the food contact area.

Preparation Room-Deck 1

The faucet was continuously leaking in the wash compartment of the 3-compartment sink.

Galley-Staff Mess

The ice cube drip tray in the upper compartment of ice machine #011808 was cracked.

Potable Water-Bunker Stations

The chains on one of the potable water filling lines at the forward starboard bunker station and two of the potable water filling lines at the forward port bunker station were not attached to the caps.

Potable Water-Cross-Connection Control Program

The air gaps for the four mineralizer backwash lines were not listed on the cross-connection control program.

Pantry-Deck 10 Service

There was a glass with ice in the sink at the handwashing station next to the point of sale (POS) station. There was a deck stand with several boxes of beverages in front of this handwashing station, restricting access. The bar was open at the time of the inspection and there was another handwashing station within 8 meters of all areas in the pantry.

Inspection on Mar 07, 2011 | Score: 98

Buffet-Ocean Cafe - Forward and Port

The bread and rolls on the passenger self-service line were presented in wicker baskets and 8 of the 9 present had the bread/rolls in contact with the basket, as the liners used only covered the very bottom. In the port salad section there were two more wicker baskets with bread/rolls contacting the wicker portion.

Galley-Lido Galley - Pantry

There were five large plastic bins filled with cut lettuce stacked on a deck stand an on an overshelf with no method of temperature control. One staff member removed one of these bins and transferred it to a refrigerator. Staff were not clear on whether this was on time only as a public health control, but according to the time control plan only certain refrigerators and display areas were on time control. The temperature of the lettuce ranged from 72-77 °F. The lettuce was discarded.

Buffet-Ocean Cafe Waffle/Sandwich Station

The two grooved griddles and one flat-top grill had grease pan housings which were deep narrow channels, with open crevices which made cleaning difficult. Additionally, there was a large open hole in the underside panel where the grease drain penetrated the technical compartment for all these grills.

Buffet-Ocean Cafe Waffle/Sandwich Station

Six previously cleaned large plates from a stack of 15 on one side of this self-service station were visibly soiled with food residue, and 5 of 8 plates were found soiled on the opposite end for passenger pick-up. All soiled plates were removed for re-cleaning.

Bar-Ocean Cafe Bar

The door from the front bar to the pantry was pinned open during service. This bar is located on an outer deck. No insects were noted in the pantry, but there were clean utensils and equipment present. This area was re-visited at the end of the inspection and the door was once again pinned open.

Galley-Specialty Galley

Undercounter reach-in refrigerators 137 and 139 were posted out of order, and according to staff have been awaiting parts for repair for weeks.

Galley-Main Galley - Pastry

One sheet pan with 9 individual ramekins of creme brulee were found in the glass door reach-in refrigerator with food temperatures of 48-50 °F. They were prepared yesterday and were discarded after the temperature measure.

Galley-Main Galley - Potwash

The in-use hot water sanitizing sink had a gauge reading of 184 °F for the water, but when tested directly the water was at 171 °F.

Galley-Main Galley - Center

There was a black powder accumulation in the right side ice machine's ice maker water bath. The machine was in use.

Bar-Cova Cafe

There was an accumulation of dust in the perforated deckhead panel junctures directly above the espress/cappuccino machine.

Pantry-Cova Cafe - Pantry

There was an area of black mold present on the white plastic interior left upper panels of the ice machine bin area.

Other-Ocean Cafe - Grill Area

The door from the front service area to the pantry behind was pinned open, allowing access to insects. None were present during the inspection, but clean equipment and utensils were exposed. This area was re-visited at the end of the inspection and the door was once again pinned open.

Bar-Rendezvous Bar

The braided stainless steel water line was coiled in a ball on the counter under the espresso/cappuccino machine at the back bar counter, making cleaning difficult.

Bar-Rendezvous Bar

There was dust, dirt, and coffee beans present under the espresso/cappuccino machine at the back bar counter.

Medical-Gastrointestinal Disease Reporting

For the cruise 4-14 February 2011, on 11 February 2011 an assistant waitress (food worker) had an initial gastrointestinal illness symptom at 06:00 but presented to the infirmary at 16:20 after her work shift ended.

Ventilation-Condensate Collection Pan

The condensate collection pan for the unit AW410 was not accessible for inspection, maintenance, and cleaning. There was no sight glass or other effective method available for full inspection and cleaning. Per staff, there are other air handling units with this design on the ship.

Children Area-

There were no disposable gloves in the restroom for children 5 years and under.

Potable Water-Cross-Connection Control Program

The cross-connection control program listed an ORAS 261031 (inspected on 13 February 2011) as being installed at the water hose of the handwash sink located in the garbage room. However, the actual backflow preventer installed there was a Watts N9. In addition, the listing of backflow preventers listed a Watts N9 installed at the flexible water hose located in the Fun Factory pantry. This backflow preventer is listed as not in use and thus it was not checked per the listing. However, the Fun Factory staff stated that they use that water hose for their cleaning procedures.

Inspection on Sep 12, 2010 | Score: 99

Buffet-Ocean Cafe - Buffet Line - Near Bread Station

There were a few food items that did not have 4-hour discard labels that were in undercounter refrigerators listed as on time control in the time as a public health control plan. The food items included soy milk, milk and yogurt. According to the plan, the area was open for greater than 4-hours.

Buffet-Ocean Cafe - Bread Station

The door-jamb between the galley and the buffet line had several holes and gaps. In addition, there was a gap behind the locking pin insert.

Galley-Ocean Cafe - Galley

In several locations where equipment and counters adjoined the bulkhead on the hot line, there were large gaps, holes and seams.

Buffet-Ocean Cafe - Beverage Stations

The insulation around some pipes in technical spaces was coming undone, and had rough absorbant material that was difficult to clean.

Buffet-Mini Galley

There was a container of raw whole eggs in an ice bath next to the hot prepration line with a 4-hour discard label. The time as a public health control plan did not include any stations or food items in the mini galley on time as a public health control.

Galley-Warewashing

There were two clean-plate trolleys that were lightly soiled with food debris.

Food Service General-Milk Machines

The juncture between the bottom of plate of the milk dispensers and the stainless steel sides were corroding, especially along the screws and legs. There was evidence of dried milk along the junctures where the dissimilar metals met. The bottom plate of the machines appeared to be galvanized metal.

Galley-The Olympic - Hot Line

The underside of the fryer was lightly soiled.

Galley-The Olympic

The tiles around the deep fat fryer were broken. The area behind the fryer was not coved.

Galley-Passageway between Olympic Galley and Main Galley

The locking pin insert had an opening that led to a void space. There were several wine bottle corks inside the void space.

Bar-Cafe Bar

There was an open container of half-and-half that did not have a seven-day discard label. It was unclear when the half-and-half was opened. According to the staff, the refrigerators in this area were on temperature control.

Dining Room-Crew Mess

The waste line for the small ice/water machine located in the dining area had a direct plumbing connection to the waste-water system.

Buffet-Ocean Cafe - Bread Station

There were three baskets of bread that had no serving utensils provided. A basket of bread at the back of the serving station had a short serving utensil that did not provide adequate reach.

Potable Water-Spa - Persian Gardens

There were no air gaps below the pressure relief valves on the two reduced pressure assembly devices in the technical room next to the Grotto steam room, or on the two reduced pressure assembly devices in the technical locker next to the Lanionium steam room.

DO NOT USE (whirlpool/spa)-Hydropool

For a few months prior to May 28, 2010, the free halogen residual measurements were recorded on a worksheet every two hours. But, the worksheet did not have the times recorded with the measurements. After May 28, 2010, the measurements were taken hourly, but the times corresponding to the measurements were not noted.

Recreational Water Facilities-Anti-Entrapment Drain Covers

There was no documentation that the single drain covers in the hydro pool and two swimming pools were anti-entrapment.

Housekeeping-Outbreak Prevention and Response Plan

According to the outbreak prevention and response plan, once the vessel reaches 2%, which corresponds to Level 2, the public areas such as corridors were to be continuously sanitized between 6 am and midnight. The Cova Cafe closes at midnight, and the Cosmos Bar is open past midnight. There was no provision in the plan for how frequently the public areas would be sanitized after midnight and before 6 am. According to the staff, when the vessel is in Level 2, the public areas are continuously sanitized until these venues are closed, and then are given a final cleaning once all passengers are cleared from the areas. In addition, there is a night cleaner on duty to sanitize public areas such as restrooms and elevators.

Inspection on Feb 02, 2010 | Score: 95

Galley-Main Galley - Bakery

The deckhead was soiled in various areas and corrosion was present where the aluminum profiles joined the deckhead.

Galley-Main Galley - Bakery

The dough sheeter belt had raised fibers along the top edge, especially on the bulkhead side of the sheeter.

Galley-Main Galley - Bakery

The single rack dishwasher was posted "Not in Use" and according to staff was never used. In more detailed questioning it was said to be in disrepair as well. The not in use condition was also noted in the VSP inspection of 15 September 2009.

Galley-Main Galley - Bakery

The single rack dishwasher was posted "Not in Use" and according to staff was never used. In more detailed questioning it was said to be in disrepair as well. The not in use condition was also noted in the VSP inspection of 15 September 2009.

Galley-Main Galley - Cold Pantry

The gasket surrounding the center arm of the floor model chopper was missing, leaving an open void where food could be trapped. This item was previously cleaned.

Galley-Main Galley - Cold Pantry

Two large ice machines were posted with "Not in Use" signs. Staff stated that these are sometimes, but rarely used. Both were empty during the inspection, but said to be functional.

Galley-Main Galley - Pastry

There were 2-3 fruit flies on the deckhead over the counter beside reach-in refrigerator #135.

Galley-Main Galley - Pastry

There were raised fibers along several areas of the small dough sheeter belt.

Galley-Main Galley - Pastry

The deckhead was soiled in many areas with a dirt, mold, and corrosion, which was more evident near air vents and along the sealant applied on the edges of the aluminum profile strips at the deckhead throughout this space. The sealant on the deckhead immediately above the dough sheeter was peeling and hanging.

Provisions-Fish Walk-in Refrigerator

There were uncovered pieces of fish fillet in two plastic bins inside the walk-in refrigerator. These were covered with plastic wrap immediately.

Galley-Crew Galley - Hot Galley

The lower door handle was missing on the dual oven Alto-Shaam in this galley.

Food Service General-Hoshizaki and Follett Ice and Water Dispensers

The small counter model Hoshizaki and Follett ice and water dispensers used in crew mess and passenger buffet areas throughout the ship had dispensing triggers loocated so users touched the lip contact part of their cups on the trigger. There were no signs posted near any of this equipment advising against re-use of cups. One passenger was observed using the Lido dispenser and clearly touching the lip contact surface of the cup using the Follett unit.

Food Service General-Messes, Buffet Beverage Stations and Other

Live fruit flies were noted circulating or on the deckheads at the following locations: Officers Mess - 2 flies at beverage station, Staff Mess - 6 flies at microwave and ice/water dispenser, Pizzeria Buffet - open with 3 flies, Lido port/aft beverage station - 4 flies, Lido port waiter station - 1 fly, Lido forward beverage staton starboard end - 5 flies, Lido crew toilet - 1 fly, and Pool Grill pantry - 1 fly.

Other-Staff Mess

The deckhead over the juice dispenser was soiled with juice splash. This area was previously cleaned and not yet open for service.

Other-Officers Mess

The deckhead over the juice dispenser was soiled with juice splash. This area was previously cleaned and not yet open for service.

Other-Deck 8 Bell Box Pantry

There was a difficult to clean gap present around the grease drain pipe penetration in the underside panel of the flat-top grill, grooved griddle, and the utility penetration beneath the fryer.

Galley-Lido Mini Galley

The in-use conveyor dishwash machine had a poor spray pattern in the rinse compartment due to a water leak where the upper spray arm was not tightly connected on the right side. Water could be seen spraying into the machine from this poor connection.

Other-Lido Pizzeria Pantry

The potentially hazardous pizza toppings were posted with labels indicating the time they were put out on the countertop cold toppings refrigerator, rather than the discard time for these items. This food area operates for more than 4 hours.

Other-Lido Waiter Stations - Port and Starboard

The deck juncture with the lower waiter station cabinets had a gap where food and dirt debris was deposited, and there was no coving at this juncture.

Other-Lido Waiter Stations - Port and Starboard

There was old dirt and drink soil present on the lower metal exterior edge of the waiter station doors on port and starboard stations.

Other-Lido Mini Galley - Crew Toilet

The posted sign at the sink stated "Wash Hands Often". There was no sign stating "Wash Hands After Using the Toilet".

Buffet-Lido Buffet - Forward/Center Beverage Station

The artificial light level over the clean glass area and some other parts of the counter were not at least 220 lux (20 foot candles).

Buffet-Pool Grill

The single rack dishwashing machine in this area was posted "Not in Use" and staff stated it was also in disrepair. This was noted in the September 2009 VSP inspection as well.

Buffet-Pool Grill - Pantry

The single rack dishwashing machine in this area was posted "Not in Use" and staff stated it was also in disrepair. This was noted in the September 2009 VSP inspection as well.

Buffet-Pool Grill - Pantry

The door from the service area to the pantry was pinned open. There was clean equipment on the counters in the pantry and one fruit fly noted in this area, which was not in service at the time of inspection. The front grill service area is on an open deck to the outside of the ship.

Bar-Pool Bar

The front bar deckhead was heavily deteriorated with the metal forming a rough, difficult to clean surface which was also soiled heavily.

Buffet-Spa Cafe - Beverage Station

The deck juncture with the bulkhead beneath the entire beverage station was not coved, making cleaning of this area difficult.

DO NOT USE (whirlpool/spa)-Records

For the last three months the records indicated that the whirlpool/spas were superchlorinated to 10 ppm from 2015 to 2115. The automatic chart recorder stopped at 2000. The manual records showed a reading at 2100 of 5.4 ppm.

Potable Water-Evaporator 1

The reduced pressure zone backflow prevention device had a cover over the pressure relief valve.

Potable Water-Cleopatra Thermal Suites

The pressure relief valve for the reduced pressure zone backflow prevention device did not have a proper air gap. The valve drained into a waste line that was directly connected to a gray water tank.

Potable Water-Cross-Connection Control Program

The cross-connection control program listed the reduced pressure zone backflow prevention devices as continuous pressure devices. The manufacturer and model listed was correct.

Potable Water-Aqua Spa

The potable water lines in the aqua spa machinery room were not striped blue. The were striped with the same markings as the recirculation water for the whirlpools.

Potable Water-Tanks

The records for FW 6 and FWS5 did not indicate that the manufacturer's recommendations for drying, applying and curing the epoxy coating were followed. The coating used was Interline 925. The only documentation onboard the vessel was for Interline 850. Also, the work history for tank FWS5 stated that the tank was washed after painting and disinfected per SQM. There was no mention of the chlorine level in the tank prior to returning the tank to service.