Inspection on Mar 14, 2015 | Score: 97

Galley-Deck 4 Soup Station

The plastic lid of the buffalo chopper was severely chipped in the food splash area. A purchase order was approved on 27 January for a new lid to be delivered on 11 April.

Galley-Deck 4 Soup Station

The plastic lid of the buffalo chopper was severely chipped on the outside. Where the lid attached to the lever, a piece of the lid had broken off. A purchase order was approved on 27 January for a new lid to be delivered on 11 April.

Galley-Deck 4 Soup Station

Approximately 10 previously cleaned hotel pans were stored wet on the preparation counter. All pans were removed to the potwash area to be rewashed.

Pantry-Deck 10 Ice Pantry

The handwash sink contained two soiled, wet sanitizing towels.

Pantry-Deck 6 Ice Pantry

The backflow preventer on the juice machine was leaking and dripping on the counter. No food was impacted.

Pantry-Deck 7 Ice Pantry

One fruit fly was seen in the waste receptacle area underneath the counter.

Ventilation-

Air handling unit EP5-06-04.2 had a slight build-up of black mold on the vertical fins in the condenser compartment.

Medical-Crew Member Reporting

A Shop Staff experienced reportable acute gastroenteritis (AGE) symptoms beginning at 23:00 on 14 February. During that time she was being treated for another illness and was prescribed antibiotics. She returned to the medical center on 15 February around 16:39 for a follow-up appointment for the original illness. At that time she explained she had been experiencing AGE symptoms since the previous night, which she thought were due to the antibiotics. The crew member was not on duty during these hours of illness, but had gone to the crew mess for lunch.

Medical-Crew Member Reporting

A Security Guard experienced AGE symptoms beginning at 01:30 on 15 February with the last symptom at 15:15. He went to the crew mess for lunch and dinner later that day and reported to the medical center at 16:25. He worked from 12:01 - 16:26. This crew member received a written warning by the Staff Captain.

Preparation Room-Fish

The door to the thawing room had a hole on both sides where the lock was missing.

Galley-Lawn Club Grill

An approved variance was in place allowing passengers to cook their own meals with the supervision of the galley staff. Passengers were required to complete a public health questionnaire where the first item to answer was if they or anybody traveling with them had symptoms of acute gastroenteritis (AGE) or other communicable diseases in the last 48 hours. From 26 November 2014 to 5 January 2015, there were 14 consumers out of 57 (25%) that did not answer the question and were allowed to cook their food. No questionnaires were available from 5 January to 25 February. Since 25 February to 12 March, there were 30 consumers out of 41 (73%) that did not answer the question and were allowed to cook their food. Supervisory staff explained to the inspector that all names were cross-referenced to the AGE logs in the medical center for the specific voyage, but acknowledged that this review will only work for people with AGE symptoms that go to the ship's medical center.

Galley-Lawn Club Grill

A wiping cloth was stored in a soiled sanitizing solution.

Galley-Porch

A previously cleaned waffle maker and Panini grill were heavily soiled on their food contact surfaces.

Galley-Mast Grill

The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with residue.

Galley-Mast Grill - Beverage Station

In the technical compartment below the ice dispenser, two tubes were heavily soiled with dark debris.

Galley-Mast Grill - Pantry

The front cover of the technical compartment of the upright refrigerator was heavily soiled with dust.

Galley-Mast Grill - Show Galley

During lunch service, food employees were cooking and serving burgers and no temperatures were being taken. The inspector measured temperatures of burgers being served and all were above 155°F. The food employee cooking the burgers had a tip-sensitive thermometer and she said she took temperatures around 10 minutes before the inspection time. She had a thermometer on an adjacent shelf and it was heavily soiled with grease and meat residue.

Galley-Mast Grill - Show Galley

The food employee cooking burgers had a thermometer stored on an adjacent shelf in the in-use grill area. The thermometer was heavily soiled with grease and meat residue.

Pantry-Cafe al Bacio

A large table was stored between the ice machine and the adjacent bulkhead. The table was for the drink package sales conducted outside the food area.

Bar-Cafe al Bacio

There was an absorbent and difficult to clean carpet at the entrance to the pantry from the food employee side of the bar.

Bar-Cafe al Bacio

The sanitizing solution next to both espresso machines had no chlorine. A wiping cloth was stored inside the solution.

Bar-Cafe al Bacio

The sanitizing solution next to both espresso machines had no chlorine. A wiping cloth was stored inside the solution.

Other-Gelateria

The dipper well on the front counter did not have a sneeze guard. The distance between the exposed dipper well and where consumers were expected to stand was less than 1 meter (40 inches).

Other-Gelateria

On the left glass door of the food display, the profile strip was loose, creating a difficult to clean gap.

Galley-Bistro on Five

The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with residue.

Galley-Bistro on Five

Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.

Galley-Murano - Scullery

Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.

Galley-Tuscany - Scullery

Large garbage bins with food discards were not covered. No crew members were actively working in the immediate area.

Galley-Ocean View Cafe - Scullery

At the soiled end of the in-use flight-type dishwash machine, the handwashing sink was soiled with food debris.

Galley-Aqua Spa Cafe

Two food employees actively cutting vegetables had pronounced facial hair and were not wearing facial hair restraints.

Children Area-

The previously cleaned diaper changing table was heavily soiled at the juncture where the bulkhead-mounted section met the fold-out table.

Inspection on Nov 17, 2014 | Score: 100

Medical-Immediate Contacts

Medical staff was asking reportable crew members if they had additional immediate contacts (e.g. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not.

Potable Water-Incinerator Room

The potable water line for the food and grease separators was not striped blue or blue/green/blue to indicate potable water before the reduced pressure assembly backflow prevention device. The adjacent hot water pipe was also not striped blue or blue/green/blue to indicate potable water.

Recreational Water Facilities-Family and Sport's Pool Area

The shepard's hook was not long enough to reach the center of the deepest part of the pool plus two feet. This was corrected.

Children Area-Deck 15 - Fun Factory

Toys found in a clean toy basket were damaged from use and contained moisture and debris. Two such items were discarded.

Provisions-Commendation

Outstanding sanitation, maintenance and organization was observed in all of the food and beverage provision's dry, refrigerated and frozen storage areas during today's inspection.

Preparation Room-Deck 2 - Fish Preparation

A blue cutting board in the clean storage rack was found with a rough surface from knife cut marks that were difficult to clean. The cutting board was removed for resurfacing or discarding.

Galley-Deck 2 - Hot Galley

Dripping condensate was noted from inside the hood over the two combination steamer ovens, The ovens were set in a holding mode, but the oven temperature was set at 135°C / 275°F for food eventually going out to the serving line that was operating on the ship's time control plan. The left oven door gasket was apparently not properly sealing on the lower portion of the door opening, where a steady heavy plume of steam was escaping. Since the doors were closed and no food was being removed at the time of the observation, no food was being impacted by this condensate problem.

Galley-Deck 2 - Hot Galley

The sanitizing bucket at the soup station had a heavy layer of grease on the surface of the solution. The bucket was changed for a fresh solution.

Galley-Deck 3 & 4 - Pastry

The posted time control plans indicated two time control periods for the food and holding equipment operating under time control. Dinner's first seating time control plan was indicated as 4:00 PM - 8:00 PM. The second seating time control was indicated as 8:00 PM - 11:00 PM. Desserts were found in the time control refrigerators with labels indicating their time control period was 5:45 PM - 9:45 PM. Staff indicated that this late afternoon port of call was different than other ports where the normal time control times on the plan worked. Contingency plan options were also discussed.

Galley-Deck 3 - Serving Line

A food worker placing the covers on the plated foods being prepared for dining room service was observed with his gloved finger in his mouth when the inspection team was passing through this area. No food or food contact surfaces were seen being touched by this contaminated glove.

Galley-Deck 3 & 4 - Pastry

The time control plan for this area was not being followed for this serving period.

Inspection on Mar 04, 2014 | Score: 95

Galley-Oceanview Cafe' Galley

The posted time control plan only specified conventional oven B as the time control unit for hot foods in the galley. There were two baking and roasting ovens with permanent labels stating time control and several pans of potentially hazardous foods inside. Staff stated that they were on time control. The plan was corrected during the inspection to include the two ovens.

Buffet-Oceanview Cafe - Omelet Bar Forward and Aft

Raw shell eggs are cooked to order at the two omelet stations and the posted consumer advisory signs at each did not include the statement that the eggs are cooked to order and may be served raw or undercooked. The signs were changed during inspection to include this statement.

Buffet-Omelet Bar Forward

Two live fruit flies were observed at the port bulkhead, beside the handwash station.

Buffet-Oceanview - Ice Cream Station - Starboard

Two live fruit flies were observed at the forward bulkhead, just beside the soft serve ice cream machine.

Buffet-Oceanview - Starboard Beverage Station

One live fruit fly was observed on the starboard bulkhead, behind the juice dispenser.

Buffet-Oceanview - Port and Starboard Beverage Stations

In each beverage station there were two portable self-service milk dispensers on the counter. Staff stated that the containers were removed and rewashed as part of the refilling process, but there were no clean replacement dispensers in either the clean or soiled side of the dishwash and the dispensers required disassembly to wash completely. Recommend a minimum two spare dispensers be stored clean for the refill process on each beverage station to assure a clean dispenser is always available.

Other-Blue Waiter Station

A loose plastic bin filled with milk (2 cartons of 2 quarts each), 10 individual containers of yogurt, and a second bin with 8 pitchers( 2 quarts each) of prepared smoothies of fruit and soy milk were on the waiter station counter under time control. There were no 4 hour discard labels on any of the food containers or the bins where all the foods were stored. Staff corrected this during the inspection.

Galley-Murano Galley

Two roll pieces of cooked pork rillette, wrapped in plastic were found inside undercounter reach-in refrigerator R-05-23-A. When the cooling log for this product, which was cooked on board 3 March, 2014, was reviewed the 2 hour temperature recorded was 74 °F. The log went on to show the product was left to cool until it reached 39 °F four hours later. Staff discarded these pieces during the inspection.

Recreational Water Facilities-Shock Chlorination

For the Solarium Feature Pool and the whirlpool spas, many of the written records indicated that during shock chlorination the water was circulated for less than 60 minutes. The records were reviewed and signed.

Pantry-Sunset Bar

When the cuber deflector panel was removed from the ice machine, a small amount of debris was built up at the hinges of the panel where the food grade sealant was missing. During the inspection, staff removed the sealant and stated they would clean and sanitize the hinges before applying new sealant.

Pantry-Pool Bar

Inside the walk-in refrigerator, a container of grape fruit had the distributer's sticker attached to the fruits. The container was labeled 'wash before use.' The crew member working in the area stated the fruits were to be sanitized on deck 2 prior to delivery to the bar, but since these fruits had the sticker on them he could not confirm they had been sanitized, therefore he labeled them to be sanitized prior to use.

Galley-Deck 4- Galley- Bakery

Excessive condensate was observed dripping on the deck and dual mixer equipment from the deckhead and bulkhead above the dual mixers and pastry/bakery oven. The dual mixers were not in operation and no food was impacted. The area was warm and staff reported the excessive condensation was due to the pastry oven. The engineers were contacted to address the ventilation in the area.

Galley-Deck 4- Galley- Bakery

Excessive condensate was observed dripping on the deck and dual mixer equipment from the deckhead and bulkhead above the dual mixers and pastry/bakery oven. The dual mixers were not in operation and no food was impacted. The area was warm and staff reported the excessive condensation was due to the pastry oven. The engineers were contacted to address the ventilation in the area.

Galley-Deck 4- Galley- Cold Pantry

One live fruit fly was observed in the cold pantry. The area was in operation during the inspection.

Galley-Deck 3- Galley- Potwash

Two previously cleaned bowls were soiled with food residue in the clean area. The items were immediately removed and re-washed.

Galley-Deck 3- Galley- Pastry Walk-in Fridge

Two cartons of liquid pasteurized eggs were 51°F and 53°F in the pastry walk-in refrigerator. There were approximately 15 cartons total, and the inspector measured the temperature of five of the cartons. The temperature of the refrigerator and other potentially hazardous items (milk) were below 41°F. The two non-compliant cartons were immediately discarded and staff reported they would measure the temperature of the remaining cartons of the liquid pasteurized eggs and discard the cartons above 41°F.

Galley-Deck 2- Crew Mess

Two live fruit flies were observed in the crew mess before the entrance to the crew galley. These flies were immediately destroyed. The area was not in operation during the inspection.

Galley-Deck 2- Crew Galley- Fryer

A previously cleaned fryer collection pan on the right unit had standing water inside the pan. The pan was removed and sent to be re-washed.

Buffet-Deck 2- Crew Mess

One live fruit fly was observed in the crew mess area by the juice machine and milk dispenser. The area was not in operation during the inspection.

Inspection on Dec 17, 2013 | Score: 90

Galley-Deck 3 - Port Beverage Station

Standing water was on the deck below the coffee storage shelf and in the coffee machine deck drain.

Buffet-Blue Mess

Three previously cleaned chafing dishes were stored wet inside large grey plastic containers that were stacked on the deck.

Buffet-Blue Mess

Three previously cleaned chafing dishes were stored wet inside large grey plastic containers. The bottom of the three grey plastic containers were soiled with old food residue and dirt debris.

Galley-Deck 3 - Starboard Dishwash

The bottom of nine plate trolleys were soiled with heavy amounts of old dried food residue.

Buffet-Ocean View Cafe - Pastry Island

There were no serving utensils for platters of blueberry danishes, brioche, and no-sugar danishes.

Buffet-Ocean View Cafe - Line 1 Port

The light intensity was less than 220 lux on the flat grill and at the electrical woks.

Buffet-Ocean View Cafe - Coffee Station Forward Port

The bucket of sanitizing solution was less than 50 ppm chlorine and was tinted yellow. The solution was immediately remade.

Buffet-Ocean View Cafe - Coffee Station Forward Port

One live fruit fly was in the area. The area was in operation during the inspection.

Buffet-Ocean View Cafe - Coffee Station Aft Port

One live fruit fly was in the area. The area was in operation during the inspection.

Buffet-Ocean View Cafe - Coffee Station Aft Port

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

Galley-Potwash Area

Below the hood-type potwash machine, the drain line for the machine was laying across the deck.

Galley-Hot Section

The light intensity was less than 110 lux behind the right combination oven.

Pantry-Sunset Bar

Three bottles of alcohol were removed from the storage cabinet and placed on the soiled end of the glasswash machine. The bottles were immediately removed.

Room Service-- Deck 9

The temperature of the handwash station was 131°F. The user could not adjust the temperature. This was corrected.

Room Service-- Deck 9

The posted time control plan did not match the operation. The plan stated potentially hazardous foods were stored at 41°F or below or held at 140°F or above before being placed on time control and discarded at 4 hours. Staff explained to the inspector that cold potentially hazardous foods were under temperature control in the Deck 4 Main Galley, were transported to the Bell Box under temperature control, and were stored in the refrigerator until ready for use when they were placed in the bain marie on time control. Hot potentially hazardous foods were under time control once they left the Deck 4 Main Galley in the trolley and remained on time control in the Bell Box on the designated counter. During the inspection, the time control plan was updated to reflect these procedures.

Galley-Bistro On Five

A lexan box of flour stored on the counter was not labeled with its contents. Staff immediately labeled the box.

Other-Cafe al Bacio

The posted time control plan indicated refrigerator R-05-08 was used to store potentially hazardous foods during time control. This refrigerator was not labeled as being on time control.

Potable Water-Distillate and Permeate Water Lines

The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station had stickers labeling the lines as having potable water and at the same time were striped blue/gray/blue indicating distillate and permeate water. This was reported as corrected to the inspector, but was not verified.

Potable Water-Mineralizer Backwash Drain Line

The mineralizer backwash drain line directed to a gray water tank was striped blue, indicating potable water. This was reported as corrected to the inspector, but was not verified.

Potable Water-Private Whirlpools

In each of the 15 suites, there was a private whirlpool tub with a hose that could be submerged in the tub. The hoses had non-return valves, but no backflow preventers.

Pantry-Deck 11 FZ4

The temperature of the handwash station was 124°F. The user could not adjust the temperature.

Pantry-Deck 10 FZ4

The temperature of the handwash station was 128°F. The user could not adjust the temperature.

Medical-Acute Gastroenteritis (AGE) Isolation

During the 23-30 November voyage, according to the electronic medical records, an Entertainer met the reportable case definition for AGE, but was not isolated for the required 24 hours from the last symptom. Medical records indicated the last acute gastroenteritis symptom was at 18:00 on 23 November and that the crew member was released from isolation at 17:47 on 24 November. Medical staff stated that there was a time change due to the change in ship positioning. However, the times listed in the electronic system were both posted as Eastern Standard Time.

Preparation Room-

Approximately 8 previously cleaned and sanitized large plastic bins were stacked while still wet. As the inspector picked up the bins, water ran onto the deck.

Preparation Room-Walk-in Cooler

Two large plastic bins with cut lettuce were being cooled in the walk-in cooler after washing and cutting. Both bins were completely filled with cut lettuce and covered with lids. This arrangement minimized proper cooling for the food product. Temperatures measured by the inspector ranged from 50-55°F. Staff stated the lettuce was cut and washed within the last hour. The lettuce was removed and placed in an ice bath to properly cool. Prior to the ice bath, no temperatures were being recorded by staff to ensure the lettuce reached 41°F or below in the required 4 hours. Staff later showed cooling logs for various leafy greens that were cooled days prior. This same violation was written on the previous inspection report.

Preparation Room-Walk-in Cooler

Staff were not properly cooling the cut lettuce nor did the staff member in charge of this area know that the cut lettuce was required to be cooled properly.

Preparation Room-Walk-in Cooler

The food employee cutting and cooling lettuce did not have a thermometer to ensure proper cooling.

Galley-

Large rolling bins of loose bread crumbs and flour were not labeled with their contents.

Buffet-Red Mess

The counter top in which the plates for the buffet were stored was soiled with old food residue. The area had previously been cleaned.

Buffet-Green Mess

The deckhead exhaust vent above the toaster was heavily soiled with dust. The deck below the counter-mounted juice machine and toaster were soiled with old food residue of more than a service period.

Buffet-Green Mess

The black plastic dispensing area of the counter-mounted ice/water machine was soiled with brown sticky residue of more than one day's accumulation.

Buffet-Green Mess

A small fruit fly was observed on the counter near the juice machine.

Buffet-Blue Mess

Three previously cleaned chafing dishes were stored wet inside large grey plastic containers.

Buffet-Blue Mess

Several areas on the food contact sides of the chafing dishes were soiled with old food residue.

Buffet-Green Mess

A 4-hour discard label was attached to the milk in the bulk milk refrigerator. Staff stated that the milk refrigerator operated on time control, but there was no time control plan posted nor was the refrigerator labeled as such. Later during the inspection, it was determined that the refrigerator operated on temperature control.

Buffet-Green Mess

A 4-hour discard label was attached to the milk in the bulk milk refrigerator. Staff stated that the milk refrigerator operated on time control, but there was no time control plan posted nor was the refrigerator labeled as such. Later during the inspection, it was determined that the refrigerator operated on temperature control.

Galley-Deck 3 - Starboard Dishwash

Nine plate trolleys full of stacked clean plates and metal plate covers were stored in a manner that exposed the dishware to possible contamination. Many of the previously cleaned and sanitized plates and metal plate covers stored in the nine plate trolleys were stacked wet. Three of the plate trolleys were not covered with a plastic covering nor were the top plates or plate covers inverted. Several areas of the plastic coverings were soiled with old food residue. The bottom of all the trolleys were soiled with heavy amounts of old dried food residue.

Galley-Deck 3 - Starboard Dishwash

Of the dishware examined in the nine plate trolleys, approximately 20 plates and metal plate covers were soiled with old food residue. All of the plates, plate covers, and trolleys were sent to be rewashed.

Galley-Deck 3 - Port Beverage Station

Approximately 15 fruit flies were observed under the countertop below the coffee machine and on the bulkhead behind the espresso and bulk milk machine. Standing water was on the deck below the coffee storage shelf and in the coffee machine deck drain. The area was not in use during the observation.

Galley-Deck 4 - Pastry

Two small fruit flies were observed at the small deck mounted mixer. The area was in use at the time of the observation.

Inspection on Mar 23, 2013 | Score: 100

Potable Water-Distillate and Permeate Water Lines

The distillate lines from the evaporators and the permeate line from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue). These lines were striped blue/gray/blue up to the mineralizers where they were striped blue only. The halogen injection point was located after the mineralizers.

Galley-Hot Galley

Above a tilting skillet with rice cooking at a high boil, heavy condensate was noted inside the hood canopy and it was dripping back on to the kettle lid. Since it was closed, the rice was not being contaminated by the dripping condensate. The steam was escaping and condensate was forming on the adjacent deckhead and bulkhead and was dripping onto the deck and on to the prep table across from the boiling tilting skillet. Crew immediately used towels to dry the condensate and the temperature of the rice cooking operation was reduced.

Buffet-Time Control Plan

The time control plan, which is under revision, was found with the cooling logs and was not posted in an area near where it was being used. The staff immediately began work on laminating the new plan and posting it by the galley door to the buffet.

Provisions-Vegetable Walk-in Cooler

Heavy white mold was noted on purple cabbage left over from the last cruise in a carton labeled 'Use First'. Crew discarded this carton of cabbage when this unsound condition was shown to them.

Provisions-Ham, Salami Walk-in Cooler

Heavy soil from a spilled food product was noted on the deck under the back right shelf. Crew cleaned this deck before the inspection team left the area.

Provisions-Vegetable Preparation Room

An in use wiping cloth was observed hanging on the side of a sanitizer solution bucket rather than being stored in the solution.

Provisions-Vegetable Preparation Room - Walk-in Cooler

Plastic bins with cut lettuce and other leafy greens were being cooled in the walk-in cooler after washing and cutting, Some of the bins were completely filled with the cut leafy greens and the bins were stacked one on top of the other with the lids completely in place. This arrangement minimizes cooling for this product.

Galley-Deck 3 - Hot Galley

Old food soil was noted in the upper part of a kettle drain line. This was cleaned immediately by the crew.

Buffet-Oceanview Cafe Port

The pancake and waffle buffet counter had platters of cold-smoked salmon and kippered herring for passenger self-service. The posted advisory statement only included salmon. Staff re-printed a new advisory to include the herring during the inspection.

Buffet-Oceanview Cafe Port

The handwash station behind the pancake and waffle counter had three wet wiping cloths stored on the basin and in contact with the soap dispenser, rather than in a sanitizing solution.

Buffet-Oceanview Cafe Port

The handwash station behind the pancake and waffle counter had three wet wiping cloths stored on the basin and in contact with the soap dispenser, rather than in a sanitizing solution.

Food Service General-Time Control Plans - Oceanview and Specialty Areas

The posted time as a public health control plans did not indicate set-up and discard times. All stated an opening time which included preparation, but not a set-up time. In most plans, the time control was said to be when foods were placed on the line, but some, such as the sushi plan for Oceanview Cafe, stated when the food was placed into service. The plans did not specifically note the unit type involved, such as induction top, bain marie, or cold basin. Additionally, some, such as the Bell Box cold food plan, included foods in containers on counters as on time control, but a text box comment below stated that labels would be used when service periods exceed four hours. Food containers require discard labels when set on counters, even if the period of service is less than 4 hours. The Bell Box was open 24 hours according to staff, yet the time in the plan was given as 5:30 am to 11 am (opening time including preparation).

Galley-Oceanview Cafe - Dishwash

The low temperature indicator light to the hot water final sanitizing rinse of the in-use conveyor glasswash machine was not functioning. Staff replaced the bulb during the inspection.

Galley-Oceanview Cafe - Dishwash

The in-use conveyor dishwash machine's final sanitizing rinse spray pattern was weak, and not fully covering the distance between nozzles.

Galley-Oceanview Cafe - Dishwash

Staff were not properly trained in testing the warewash machines for final hot water sanitizing rinse temperatures. Their method involved passing a maximum registering thermometer through the machine in a rack and accepting the temperature at the clean end as the final rinse. No consideration was given to the various compartments that thermometer passed through and whether or not the high temperature was reached in those compartments. In the case of the conveyor dishwash machine, the final temperature was 165 °F, but the minimum temperature on the data plate for the auxiliary rinse chamber was 165 °F. When tested directly in the tank that auxiliary rinse water tank had a temperature of 169 °F. The same testing error was made in the pot wash machine, where no comparison of the wash tank temperature was made to compare to the final rinse.

Galley-Oceanview Cafe - Pot Wash

During active use of the pot wash machine, the gauge reading for wash temperature was 158 °F, while two separate thermometers registered wash temperatures of 163 and 165 °F.

Buffet-Oceanview Cafe - Starboard/Aft Beverage Station

The top exterior of the juice dispenser had a layer of dust debris. It appeared the cleaner could only reach to the front half of the top exterior surface as only that portion was clean.

Room Service-Bell Box - Deck 9

The electric waffle iron was stored as clean on the lower shelf of the clean rack, but the interior surfaces were soiled with old food residue.

Galley-Oceanview Cafe Galley - Pot Wash

There was an excessive accumulation of soiled pots, pans and utensils in this area. The soiled landing was stacked full with soiled items, as was the single soiled storage rack beside, but two additional deck stands six feet in length were also present in front of the soiled landing table and they were stacked with soiled items 3 feet high. There was one clean storage rack which was half full with clean items, and easily 3 additional racks of soiled items remaining to place there.

Inspection on Dec 01, 2012 | Score: 99

Recreational Water Facilities-Monitoring

The total alkalinity on the recreational water has not been monitored to date. The test kit for this parameter is due to be delivered next week.

Other-Lawn Club Grill

On the two portable work stations, there were seams where the bottom shelves met the frame pieces, there were gaps around the underside of the metal top where it met the composite material, the composite material on the underside of the metal top was unsealed and absorbent, there was raw, unsealed wood on the underside of the drawers, and there were several holes around the workstations. In addition, the top of the wooden table was gouged in a few locations.

Other-Lawn Club Grill

The portable table near the entrance to the pantry was made of rough, unsealed wood. According to the staff, this table held linen, utensils, and water pitchers during service.

Food Service General-Rack Conveyor Warewash Machines

The data plates indicated speed in racks per hour instead of minimum transit time.

Other-Lawn Club Grill Variance

The ship has a variance for interactive food experiences involving food handling and preparation by passengers, but the staff was not aware of the variance and there was no paperwork for it onboard.

Housekeeping-Deck 3 Public Toilet Rooms Near Elevators

The pictograms advising users to wash their hands in the ladies and men's toilet rooms were not at the handwashing stations.

Galley-Potwash

Steam from the in-use hood-type potwash machine was not being effectively removed by the deckhead exhaust system. Some of the steam was collecting as condensate on the cold air supply vent immediately behind the potwash machine. This particular cold air supply vent was located in the clean staging area and condensate was observed dripping to the deck. No cleaned items were impacted and a solution was implemented to direct more of the steam towards the deckhead exhaust.

Dining Room-Green Chair Mess

A significant amount of old food debris and dirt was found on the deck below the beverage station.

Buffet-Red Chair Buffet

A large amount of old dirt and food debris was observed behind the soda vending machine located next to the beverage counter.

Buffet-Red Chair Buffet

A heavy layer of dust was noted on top of the soda vending machine located adjacent to the beverage counter.

Galley-Dishwash

The curtains separating the final sanitizing rinse and rinse compartment were coiled stiff and were ineffective at separating the two compartments. The curtains were replaced during the inspection.

Galley-Deck 5 - Pastry

Old food residue of more than a day's accumulation was observed on the deck behind the two ice cream machines.

Galley-Deck 5 - Potwash

Condensate was collecting on the deckhead above the soiled landing area of the in-use flight-type potwash machine.

Galley-Deck 5 - Special Order Galley

A build-up of paper and old food debris in the deck drain was noted behind the far left deck mounted ice machine.

Food Service General-Corkboards

Several large corkboards were located on the bulkheads in food preparation areas throughout the different galleys. The corkboards are not enclosed and are made of a porous and not easily cleanable material. These corkboards were not observed soiled and were located in areas that are subjected to food and water splash.

Bar-Martini Bar

A small green cutting board was observed badly scored and scratched. The cutting board was removed during the inspection.

Bar-Cafe el Bacio

The tops of four decorative shadow boxes located on the bulkhead above the beverage counter had a buildup of dust. An espresso machine and different beverage dispensing equipment including clean coffee mugs were located immediately below.