Inspection on Mar 14, 2015 | Score: 99

Galley-Aft Ice Machine

A slotted fastener was observed in the ice thickness sensor probe of the ice cube tray. Two cracks were also observed on the upper region area of the ice cube tray.

Food Service General-

Ribbed water lines were observed on many different kinds of equipment throughout the galleys, such as coffee machines, ice machines, handwashing stations, and juice machines. Management was in the process of replacing these lines with smooth, easily cleanable lines. Most of the ribbed lines were maintained clean.

Galley-Forward Ice Machine

The ribbed chilled water line was very soiled.

Food Service General-Grills

Gaps and seams were observed around many of the drains for the grease drain housing for the flat and griddle top grills throughout the galleys. These gaps were maintained clean, and management had identified this issue and were in the process of placing stainless steel plates to profile the gaps.

Dining Room-Deck 3 - Normandie

The table used for tableside cooking was in disrepair. The three other tables used for the tableside cooking had already been taken out of service. The wood was deteriorating and chipping and was no longer easily cleanable. Management had identified this issue and ordered four new tables on 6 February.

Dining Room-Deck 3 - Normandie

Coving was missing at the waiter station located outside the galley at the deck/cabinet juncture. The bulkhead under the waiter station was in disrepair, and gaps were observed under and around the waiter station.

Room Service-Deck 8 - Bell Box

The technical area between the nozzles and juice containers had a gap, and dust and debris had accumulated in this gap.

Galley-Pot Wash

Coving was absent around the trolley wash/deck juncture.

Galley-Soup Kettles

The handwashing sink adjacent to the soup kettles produced splash, which landed on the soup kettles. The accommodation maintenance manager had identified many of these areas, and splash shields were installed to prevent splash on food preparation counters and food equipment.

Food Service General-Deck Grouting

Deck grouting throughout many of the galleys was missing or pitted, especially around the drains, and in some of the waiter stations. This condition allowed for water to pool between the tiles in some places. This was noted on the last inspection for the main galley. Staff has worked continuously to repair the tiles and grouting, and reported the tile and grouting repair was conducted three times a week.

Dining Room-Cosmopolitan Dining Room

The lunch menu for sea days and back to back turnaround guests was missing asterisks to indicate which of the food items required consumer health advisories. These items included the eggs benedict, stir loin, salmon, and tuna dishes. This was immediately corrected.

Galley-Starboard Dishwash Area

Many trays stored in the clean racks in the dishwash area were peeling, making them not easily cleanable.

Galley-

The handwashing sink near the exit to the crew mess line produced splash, which landed on the adjacent food preparation counter. The accommodation manager had identified many of these areas, and splash shields were installed to prevent splash on food preparation counters and food equipment.

Buffet-Crew Mess Service Line

Excessive condensation was observed on the sneeze shields above the hot line, which contained hot foods. Staff immediately removed the food from the line to clean the splash shields and were advised on how to prevent condensation from accumulating on the sneeze shields.

Integrated Pest Management-Proactive Inspection Logs

The proactive inspection log for the deck 3 main galley pastry on16 February indicated that pests were found, but no other entries were documented on this log or another log to indicate the follow-up action and result.

Inspection on Jul 20, 2014 | Score: 95

Buffet-Plastic Sneeze Shields

The half-moon buffet stations at the port, starboard, and aft passenger self-service lines had several plexiglass panels that were cloudy and made seeing the food beneath difficult. Passengers at the port half-moon station were observed putting their head under the sneeze shield in order to see the food out for service. During afternoon service, 2 of the plexiglass panels were missing at the port half-moon station, leaving the food unprotected. Staff were aware of this issue and have ordered new sneeze guards.

Buffet-Stbd Aft Beverage Station

Old juice residue of more than a service period soiled the inside of the gray plastic chutes to the ice/water machine.

Buffet-Stbd Mid Beverage Station

A bowl of spoons out for self-service were soiled with old coffee residue. The spoons were sent to be re-cleaned.

Buffet-Stbd Ice Cream Station

The food contact side of the 6 previously cleaned tubular ice cream topping containers were heavily soiled with old food residue of more than a day's accumulation. The food dispensing pedals were the areas that were most notably soiled. When asked how the containers were cleaned, staff were unsure and did not know how they came apart. Due to the amount of soil and lack of knowledge on how to clean these, it is likely that they are rarely cleaned properly.

Buffet-Stbd Ice Cream Station

A wet wiping cloth was stored in the technical compartment of the ice cream display well.

Galley-Potwash

The crew member's thermometer used to check the temperature of the potwash machine was not in calibration when compared with the inspector's thermometer and the temperature gauge on the machine. The crew member's thermometer read more than 20 degrees greater than the other two measurements on two separate readings.

Galley-Potwash

The potwash area was overwhelmed with soiled pots and pans when the area was observed by the inspector. Soiled pots and pans were stacked to the deckhead and extra deckstands were brought in to help store the excess soiled ware. Staff moved some of the excess pots to the main galley potwash to help ease the soiled burden at this location.

Galley-Potwash

Food soil was observed on a deckhead light above the soiled pot rack stand.

Buffet-Stbd Mid Station

A deli slicer at this outlet had open seams on the front area where plastic supports attached to the metal face. This open seam was soiled with a heavy build-up of old dark food soil. Also, the bottom panel was not properly sealed to the base of the unit exposing the technical area of the slicer. This area was also soiled with old food debris.

Buffet-Stbd Mid Station

A deli slicer at this outlet had open seams on the front area where plastic supports attached to the metal face. This open seam was soiled with a heavy build-up of old dark food soil. Also, the bottom panel was not properly sealed to the base of the unit exposing the technical area of the slicer. This area was also soiled with old food debris.

Buffet-ServiceTrays

Service trays out at the passenger self-service stations were not stored inverted nor was the top tray inverted or protected.

Buffet-Light Guards

The inside area of the plastic light shields covering the strip lighting under the sneeze guards at the passenger service areas were soiled throughout the buffet areas. A buildup of heavy grease deposits, dust, flies, and other food debris were observed on the shields. The plastic shields were removed and sent to be cleaned.

Galley-Pool Grill

The top oven compartment of the large pizza oven was soiled with grease residue and food deposits. The pizza oven has not been used in over a year.

Buffet-Pool Grill

According to staff, the large pizza oven has not been used for over a year.

Buffet-Pool Grill

The sides of several deckhead panels were not sealed together exposing open gaps to the plenum space above. The sides of these panels were soiled with dust.

Other-DK-10 - Ocean View Scullery

A crew member was observed cleaning black condiment containers with Oxivir and placing them in storage. The crew member was spraying the containers with a bottle of Oxivir and wiping them with a cloth towel prior to storing them in a clean storage area. The staff member was educated by the inspector on the risks associated with using Oxivir on food contact surfaces. Staff removed the Oxivir bottle from the room and the condiment containers were sent to be washed and sanitized properly. This location was not on the list submitted by the ship of approved storage areas for Oxivir.

Other-DK-10 - Ocean View Scullery

A crew member was observed cleaning black condiment containers with Oxivir and placing them in storage. The crew member was spraying the containers with a bottle of Oxivir and wiping them with a cloth towel prior to storing them in a clean storage area. The staff member was educated by the inspector on the risks associated with using Oxivir on food contact surfaces. Staff removed the Oxivir bottle from the room and the condiment containers were sent to be washed and sanitized properly.

Galley-Deck Grouting

Deck grouting throughout much of the galley was missing or pitted. This deck condition allowed for water to pool between the tiles.

Galley-Deck Mixer Near Potwash

Mechanical lubricant was leaking from around a bolt on the underside of the mixing arm. According to staff, the lubricant was not food-grade and the mixer had just been used.

Galley-Bakery

The ends of the in-use dough sheeter belt were frayed and worn in some areas.

Medical-Food Worker Reporting AGE

During voyage #20140622, a cook, did not report diarrhea symptoms for over 10 hours after the symptoms started. It was documented that this worker reported for duty and worked an hour prior to going to the medical center.

Medical-Food Worker Reporting AGE

The cook, cited above, worked for one hour after the onset of diarrhea symptoms. The cook was then isolated, and was returned to work over 48 hours after the symptoms ended.

Children Area-Toy Cleaning

Lint and other soil was noted in the recessed areas of one large plastic toy that could not be put through the automatic dishwasher process in which the smaller toys were being very effectively cleaned.

Inspection on Dec 14, 2013 | Score: 98

Medical-Acute Gastroenteritis (AGE) Log

A crew member who was diagnosed with a respiratory illness was listed on the AGE log for the 30 November - 7 December voyage. This crew member did not have any gastrointestinal related symptoms and was also marked as reportable on the AGE log.

Medical-Medical Reporting

The total number of reportable cases of AGE among crew members submitted in the MIDRS report during the cruise from 30 November to 7 December, included a crew member with a respiratory illness. This crew member did not have any GI related symptoms.

Medical-Dialysis Machine Reduced Pressure Assembly

The air gap for the relief vent to this backflow device was not at least twice the diameter of the supply pipe and at least 1 inch. This was corrected during the inspection.

Pantry-Across from Cabin 3063

A build-up of grey granular sediment was in the white plastic water return bath to the ice machine in this pantry.

Pantry-Cafe al Bacio

An untreated wooden wine box was being used to store cans of unopened drink mixes on the shelf below the preparation counter. The raw wood box was removed.

Pantry-Cafe al Bacio

A large cloth rolled-up display banner in a black bag was propped up against the bulkhead and ice machine.

Pantry-Martini Bar

The handle to the serving utensil being used to serve the dry pretzel snack mix was in contact with the food.

Bar-Martini

A previously cleaned small drink strainer was soiled with old food residue on the food contact end. The strainer was sent to be re-cleaned.

Food Service General-Lighting

The light intensity was less than the minimum required in many areas. Specifically, (1) the light intensity at waiter stations at the aft and those at the starboard entrances on deck 4 and deck 5 dining room areas could not be raised to 220 lux for cleaning operations, (2) the light intensity over the clean end of the starboard flight-type dishwasher and at the plate cover racks next to the machine was less than 220 lux, (3) the light intensity over some areas of the center, port, and starboard beverage stations in the Ocean View Café was less than 220 lux at the self-service area and less than 110 lux behind equipment, (4) there was no light at the toilet facility for food workers of the crew galley and messes.

Food Service General-Decks

There were broken and missing tiles and recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in the Ocean View Café galley and silverware room, main galley, and crew galley.

Bar-Staff Bar

The back bar bulkhead had several holes by the food display cabinet.

Dining Room-Deck 5 Bar Pantry/Coffee Station

The countertop of the port waiter station was broken.

Dining Room-Deck 4 & 5 Coffee Stations

The top panels of the upper compartments of the ice machines had spots of corrosion.

Dining Room-Deck 4 & 5 Coffee Stations

On deck 4, the back side of the deflector in front of the cuber panel of the upper compartment of the ice machine had a significant amount of spots that appeared to be mold. On deck 5, the water bath of the upper compartment of the ice machine had a significant amount of black particles. In addition, there was a material that appeared to be mold around the water bath and under the ice chute.

Dining Room-Deck 4 Aft Lockers

Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Some of these utensils were stored directly on the deck. There were painted wood bulkheads and no deck coving.

Dining Room-Deck 4 Aft Lockers

Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Some of these utensils were stored directly on the deck

Dining Room-Deck 4 Aft Lockers

Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Most of these utensils were stored on galvanized metal shelving. Some of the shelving had signs of corrosion.

Dining Room-Deck 4 Aft Lockers

Manual carpet cleaners were stored along with galley equipment, such as hot plates, chafing dishes, cutlery and pans in these lockers.

Dining Room-Deck 4 Aft Starboard Waiter Station

One of the upper cabinet doors was broken.

Galley-Food Employee Toilet Room

There was no toilet paper in the toilet room.

Galley-Chef's Office

A galvanized metal cabinet had bottles of water and wine, spices, knifes, pans, and office supplies. The bottom shelf had signs of corrosion.

Galley-Chef's Office

Office supplies were stored along with bottles of water and wine, spices, knifes, and pans in the galvanized metal cabinet.

Galley-Dry Store Locker

Two deckhead panels were loose, creating openings to the plenum.

Galley-Bakery

A food employee working at the dough sheeter had a pronounced moustache and had no facial hair restraint. This was corrected.

Galley-Normandie

There was a household mixer being used in this area which did not Operations Manual construction requirements.

Galley-Normandie

The time control plan had service times and no set-up and discard times.

Dining Room-Normandie

The time control plans had service times and no set-up and discard times.

Galley-Ice Cream Walk-In Cooler

The upper left corner of the door frame had gaps and seams where a door locking mechanism was installed before.

Galley-Hote Galley

A cutting block was scratched and scored, making it difficult to clean.

Preparation Room-Defrosting Machine

Staff stated that the large defrosting machine had not been in use for several years.

Provisions-Galley Utensil Storage

The deck of the galley utensil storage room in the vegetable preparation room was heavily soiled under the pallets.

Buffet-Ocean View Cafe

The serving utensil for the chafing dish at starboard line #3 was not under a sneeze guard. This was corrected.

Buffet-Ocean View Cafe - Sneeze Guards

The sneeze guards did not protect entirely the left side of the port bain marie. There was no side sneeze guards at the sandwich station.

Inspection on Aug 25, 2013 | Score: 99

Recreational Water Facilities-Alkalinity Monitoring

The staff was monitoring the alkalinity of the water in the RWFs routinely. Their acceptable range was set to 80 to 120 ppm. However, the staff consistently documented levels ranging from less than 10 to less than 80 ppm and no actions were taken to meet this range. The pH and halogen levels were acceptable.

Potable Water-Mineralizer

The pipeline after the reduced pressure assembly with water intended for backwashing the mineralizer was striped blue/green/blue, indicating potable water.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There was no procedure for the cleaning and sanitation of surfaces in a food area in response to a vomit incident. The OPRP had cleaning and sanitation procedures for vomit incidents in public areas that called for the use of Oxivir Five 16, but also specified that Oxivir Five 16 was not to be used in food areas.

Housekeeping-Steward Locker 3.30

Two trays with soiled plates, glasses, and food remnants were stored in this locker.

Housekeeping-Steward Locker 3.30

A tray with clean champagne flutes was stored next to a tray of food remnants and soiled plates and glasses.

Bar-Cafe al Bacio

Under the two espresso machines, there were exposed pipes, tubes, and cables, which were difficult to clean.

Bar-Cafe al Bacio

The exposed pipes, tubes, and cables under the espresso machines were heavily soiled with dust and coffee residues. In addition, the top cover of the far right coffee grinder was heavily soiled with dust.

Galley-Ice Machines Near Starboard Dishwash

The back side of the deflector panel in front of the cuber panel had a small amount of brown material. Staff stated ice machines were cleaned and sanitized every two weeks.

Galley-Bakery

Three trolleys of bread had the top trays uncovered. This was corrected when crew members covered the bread with paper.

Food Service General-Decks

The deck tile grout was recessed or missing in many food areas. This was mostly observed in the main galley hot section, potwash, and Ocean View Cafe galley. At the main galley tilting kettles, the area around the deck sink was rusted.

Galley-Hot Section

The free chlorine level in the sanitizing solution bucket was less than 50 ppm. The solution was immediately remade.

Galley-Pantry

Some of the undercounter refrigerators had loose hinges, creating gaps between the door gaskets and the equipment.

Galley-Pastry

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

Dining Room-Cosmopolitan Restaurant

At most of the waiter stations, the light intensity could not be raised to 220 lux for cleaning operations. It was determined that many of the deckhead light fixtures could be angled towards the waiter stations to improve the lighting.

Galley-Normandie

The dipper well faucet was continuously leaking.

Galley-Bistro Potwash

The sanitizing compartment of the three-compartment sink had been out of order since 2 June. The heater was not working. Staff showed the inspector a work order placed on 19 July which stated that parts were scheduled to be delivered to the corporate office on 22 August.

Galley-Bistro

One live fly was at the crepes front counter area. The area was not in operation during the inspection.

Preparation Room-

The large microwave oven was labeled 'not in use due to removal process.' Staff stated this machine had not been used for over 10 years.

Galley-Hot Section

The utility sink faucet was continuously leaking.

Galley-Ocean View Cafe - Time Control Plans

Containers of potentially hazardous foods on time control were not labeled with their 4-hour discard time. This included a working container of shepherd's pie meat on time control top counter 'E', a pan of paella and two pans of pork parmesan inside the time control unit alto sham #19, five trays of roasted chicken inside the time control unit alto sham #20, as well as foods on the service line. The posted time control plan stated that for the 6-hour embarkation day lunch service, the set-up to discard time was 10:00 am - 4:00 pm. The plan also stated 'lines open for more than 4 hours require labeling to indicate the 4-hour discard time.'

Galley-Ocean View Cafe - Time Control Plans

The posted time control plans stated 'time control starts when potentially hazardous foods are removed from refrigerators or hot holding cabinets and placed on buffet service line.' However, potentially hazardous foods were also held in the galley on time control in designated refrigerators and hot holding cabinets that were time control units.

Inspection on May 05, 2013 | Score: 95

Potable Water-Distribution System Maintenance

The far point records for the lower loop indicated that on 21 February a section of potable water piping was replaced. There was no documentation to show where or what maintenance took place, nor did the staff know what was done. It was also unclear if the new section of piping was disinfected with at least 50 ppm free halogen residual for 4 hours prior to service.

Pantry-Deck 7 Aft

There was an accumulation of granular black sediment in the water return bath to the deck mounted ice machine.

Preparation Room-Poultry

Old food soil was noted in a couple of areas on a plastic food bin stored with the clean bins. All bins were rewashed immediately.

Galley-Normandie

The bottom panel of the deep fat fryer near where the oil drains was soiled with old grease residue. The fryer was cleaned while the inspection team was still in the area.

Galley-Bistro

The posted time control plan specified a color coded dot system for managing individual containers of potentially hazardous foods. A system of time control labels for individual containers with setup and discard labels is actually being used for this galley. The new plan was posted before the inspection team left the area.

Bar-Cafe' al Bacio

Half pints of milk in reach-in-cooler #1 were measured at 42° - 46°F. The reach-in thermometer indicated a cooler temperature of less than 41°F. The milk had just been transported to the bar which may account for some of the elevation of temperature. The air flow in the small cooler may be impeded by the solid trays that the milk was being stored on.

Potable Water-Distribution System Maintenance

The far point records for the lower loop indicated that on 21 February a section of piping was replaced. There was no documentation to show what or where the maintenance took place, nor did the staff know what was done. It was also unclear if the new section of piping was disinfected with at least 50 ppm free halogen residual for 4 hours prior to service.

Galley-Normandie

There was hole that was difficult to clean near the bottom panel of the deep fat fryer near where the oil drain pipe penetrated. The adjacent grooved grill also had a similar problem.

Bar-Cafe' al Bacio

The posted time control plan for this operation specified the food to be labeled with the product discard time. The time labels on containers of food in the display cooler which was on the time control plan specified only a set up time.

Medical-24 Hour Isolation

Medical records indicated that a reportable non-food worker was isolated for less than the required 24 hours from the last symptom. The electronic medical database showed that a singer who met the reportable case definition, had her last GI symptom on 26 April at 1416, but was released from isolation on 27 April at 1405.

Potable Water-Bunker Hoses

As the inspectors boarded the ship before the start of the inspection, three connection ends to two bunker hoses were observed uncapped and laying directly on the pier prior to the start of bunkering. One uncapped end was observed hanging between the side of the pier and the ship, but was not close to contacting the water. It was unclear if the connections were sanitized prior to the start of bunkering.

Ventilation-AC Room 430 - Near Cabin 3085

The condensate drain pan sight glass to AC unit 410 was soiled on the inside preventing proper inspection of the compartment. The compartment door to the unit was difficult to remove.

Other-Gelateria - Deck 5

The ice cream dipper well located on the service bar was not protected from potential contamination. There was less than 40 inches of unobstructed space between the dipper well and where passengers can stand while ordering.

Provisions-Poultry Freezer

A drip was noted from the frame of a deckhead access hatch to the left of the freezer door. A leak was also apparent from an evaporator drain line in the same area. No stored food was impacted.

Galley-Normandie

Two quarts of cream were found at 50°F in reach-in cooler #144. The cooler thermometer was reading 9°C (48°F). The temperature was recorded in the monitoring log at 6 AM (4 hours earlier) at less than 41°F (5°C). The cartons of cream were discarded.

Room Service-Bell Box

There was a hole at the bottom panel of the grooved grill near where the drain pipe penetrated that was difficult to clean.

Inspection on Jan 19, 2013 | Score: 81

Potable Water-Bunkering and Production Charts

There were a few times in September 2012 when the calibration at the beginning of bunkering and production was not recorded on the halogen and pH analyzer charts.

Medical-Crew Reporting Recordkeeping

There was a food worker that had an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. the same day. According to their work record, this person worked from 5:11 p.m. until 10:22 p.m. on January 13, 2013, but the doctor stated they were in isolation. There was no documentation except in STARDOCs verifying this individual was in isolation. The manager that gave the inspector the time card stated this individual had to have worked during that time period given the documentation. A nonfood worker had an onset of AGE symptoms at 12:15 a.m. but the AGE log stated this individual reported to medical at 11:16 a.m. the same day. Upon further review, there was a note in the record stating this person reporting to medical at 8:45 a.m. but it was unknown why there was a discrepancy. In addition, there was a bar steward with an onset of AGE symptoms on January 13, 2013 at 1:00 a.m. but this individual did not report to medical until 10:40 a.m. According to their work record, this individual did not work while symptomatic. Late reporting by a crew member was documented on the last inspection.

Bar-Mast Bar Storage Room

There were dead insects in the utility sink and what appeared to be insect droppings in the deck drain.

Recreational Water Facilities-Filter Housing

There was no documentation the sand filter housing was rinsed, cleaned, and disinfected before new sand was placed in the filter housing for any of the RWFs.

Recreational Water Facilities-Safety Signs

The whirlpool signs did not include a caution against those with low blood pressure. Staff found signs onboard that had this information, but they were not yet installed. Documentation was provided to USPHS indicating an extension was given to install these signs.

Recreational Water Facilities-Shock Halogenation

There were several occasions between September and early December 2012 when the free residual halogen for the whirlpools was not at or above 10 ppm for at least one hour during shock halogenation.

Potable Water-System Knowledge

The individual responsible for the bunkering, production, and far point systems and halogen and pH analyzer charts could not explain the operation of these systems when asked. The information on the charts was not always the same as the information in the manual logs and it was not clear what information was correct. In addition, the charts were being changed at different times each day and were sometimes used for more than one day. Also, there were a few times when the calibration at the beginning of bunkering and production was not recorded on the analyzer charts.

Potable Water-Far Point Charts

The same chart was used to record the residual halogen level for the upper loop on both October 25 and 26, 2012. There was no documentation on why this occurred.

Medical-Acute Gastronenteritis (AGE) Surveillance Log

The number of diarrhea and vomiting episodes was left blank on most of the AGE surveillance logs. According to the staff, if these columns were left blank there were no episodes of diarrhea or vomiting.

Medical-Crew Reporting

There was a food worker that had an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. the same day. According to their work record, this person worked from 5:11 p.m. until 10:22 p.m. on January 13, 2013, but the doctor stated they were in isolation. There was no documentation except in STARDOCs verifying this individual was in isolation. The manager that gave the inspector the time card stated this individual had to have worked during that time period given the documentation. A nonfood worker had an onset of AGE symptoms at 12:15 a.m. but the AGE log stated this individual reported to medical at 11:16 a.m. the same day. Upon further review, there was a note in the record stating this person reporting to medical at 8:45 a.m. but it was unknown why there was a discrepancy. In addition, there was a bar steward with an onset of AGE symptoms on January 13, 2013 at 1:00 a.m. but this individual did not report to medical until 10:40 a.m. According to their work record, this individual did not work while symptomatic. Late reporting by a crew member was documented on the last inspection.

Medical-Reportable Case Definition

There was a stateroom attendant that had symptoms of AGE at 2:00 p.m. on January 3, 2013 including two loose stools within 24 hours and abdominal cramps. This individual was given antidiarrheal medication and was isolated as a precaution but was recorded as non-reportable in the AGE surveillance log. There was no underlying illness or condition reported.

Pantry-Lighting

The light intensity was less than 110 lux behind and around the counter-mounted ice and beverage machines in the deck 7 aft and deck 3 mid ship pantries. This was written on the previous inspection. Documentation was shown to the inspector from the corporate office indicating there was a plan in place to increase the light intensity in these areas.

Pantry-Deck 9 Forward

There was a water filter and water tubing on top of the beverage counter, making cleaning difficult.

Pantry-Deck 7 Aft

There was an open pipe penetration in the deckhead behind the ice machine.

Pantry-Deck 3 Mid Ship

There was a previously cleaned drinking glass with a few pieces of food residue in the clean storage rack. The glass was removed to be cleaned and sanitized.

Medical-Crew Breaking Isolation

There was a waiter with an onset of AGE symptoms at 1:00 a.m. on January 13, 2013, but they did not report to medical until 10:02 a.m. on the same day. According to their work record, this person worked on January 13, 2013 from 5:11 p.m. until 10:22 p.m. when they should have been isolated.

Galley-Dishwash

The water temperature at the handwashing sinks on the starboard side and by the cleaning locker was 126°F as measured by the inspector. The temperature could not be adjusted by the user.

Galley-Dishwash

During active use of the flight-type dishwasher, one of the upper final sanitizing rinse spray nozzles was broken resulting in an ineffective spray pattern. This was corrected during the inspection.

Galley-Dishwash

During active use of the flight-type dishwasher, the final sanitizing rinse temperature measured at the dish surface was consistently below 160°F. The dishwasher was evaluated several times with the thermometers of the VSP inspector and the staff. Several attempts were performed during the evaluation to understand the behavior of the machine. Also, one of the upper final sanitizing rinse spray nozzles was broken resulting in an uneven spray pattern and low pressure of the final sanitizing rinse. The staff corrected the issue during the inspection by replacing the spray nozzle and adjusting the temperatures.

Galley-Potwash

The access to the handwashing sink at the soiled drop-off area was blocked by several soiled utensils on the sink.

Galley-Potwash

The handwashing sink at the soiled drop-off area was soiled with food debris.

Food Service General-Ice Machines

The ice thickness adjusting screws were slotted in the upper compartment of the ice machines.

Food Service General-Lighting

The light intensity behind and around several pieces of counter- and deck-mounted equipment was less than 110 lux. The light intensity over several waiter stations in the dining rooms could not be raised to 220 lux for cleaning. The light intensity was less than 110 lux at the handwashing stations in bars. The staff members showed the inspector a comprehensive list of locations already identified with lighting issues. The staff explained to the inspector that they are expecting light fixtures and extra crew for this job on January 26, 2013.

Galley-Hot Section

The grease chute of the previously cleaned flat grill #102007 was soiled with grease residue.

Food Service General-Consumer Advisories

A general consumer advisory statement with a red dot was posted at the beginning of the lido buffet lines and red dots were placed at the names of the animal-derived foods that were raw or undercooked where the food was located, but these two pieces of information were not provided in the same location. The Cuisine menu had a consumer advisory statement, but the statement 'especially if you have certain medical conditions' was not included. Also, the animal-derived foods that could be served undercooked or raw were not identified with an asterisk. The room service menu had eggs that could be cooked to order and smoked fish but there was no consumer advisory statement. Also, the printed 24 hour menu inside the staterooms had a consumer advisory statement, but the minute steak that could be cooked to order was not identified with an asterisk. The menus for Normandy and Cosmopolitan had consumer advisory statements, but many animal-derived foods that could be served raw or undercooked were not identified with an asterisk. There were some instances when animal-derived foods that could not be cooked to order were identified with an asterisk. Documentation was provided to the inspector indicating the ship is awaiting updated menus from the corporate office that will address these deficiencies.

Other-Pool Grill

There were several areas under the flat and grooved grills that were corroded, making cleaning difficult.

Other-Pool Grill

The underside of the flat grill was soiled with grease and old food residue.

Galley-Aqua Spa Cafe

There was an open pipe penetration in the bulkhead of the technical compartment for undercounter refrigerator #196.

Room Service-

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

Bar-Cafe al Bacio

A wiping cloth was immersed in a sanitizing solution of chlorine with 10 ppm.

Food Service General-Decks

There was recessed and missing deck grout in some of the food areas. These deck conditions allowed for pooled water between the deck tiles. This was observed in the potwash, hot galley, and bakery of the main galley, the worker's side of the crew buffet line, and many areas of the crew galley.

Galley-Dishwash

The data plates for the two rack-type warewash machines did not indicate the minimum transit times.

Galley-Bakery

The technical compartments for the proofing cabinets were heavily soiled with flour.

Dining Room-Normandie Waiter Stations

The side walls of the waiter stations had several openings and crevices where the brass skirting met the wooden laminate. These openings and crevices were difficult to clean.

Dining Room-Normandie Waiter Stations

The openings and crevices where the brass skirting met the wooden laminate at the side walls of the waiter stations were soiled with food debris and dust.

Provisions-Vegetable Walk-In Cooler

There was an open water bottle on top of a box of exposed squash. The bottle was removed.

Provisions-Dry Store Bar Miscellaneous

The deck at the entrance to this area was corroded and had rough surfaces in several areas.

Preparation Room-

The panels in the technical compartments for undercounter refrigerators #28 and #29 were corroded in several areas.

Room Service-Warewashing

The soiled drop-off area was very overloaded with soiled dishes, cups, napkins, glasses, and food debris stored on the scraping area, trolleys, trays placed on top of trash bins, and on the deck.

Pantry-Pool

The starboard handwashing sink had a water temperature of 124°F as measured by the inspector. The temperature could not be adjusted by the user.

Bar-Mast Bar Storage Room

The deck of the Mast bar storage room was heavily soiled with debris and broken glass. There were stacks of boxes and mats directly on the deck preventing cleaning. The staff explained this area had not been cleaned in more than three weeks.

Bar-Mast Bar Storage Room

There were three coolers stored with water inside. There were several wet drinking cups stored in several plastic bags. There were several pieces of equipment and a large number of boxes of utensils and single service cup lids stored in a disorganized and unsanitary manner that prevented proper cleaning in the area.

Bar-Mast Bar

All surfaces of the front bar counter and the technical compartments under the front bar counter were heavily soiled.

Bar-Mast Bar

There were dead insects in the utility sink and what appeared to be insect droppings in the deck drain.

Bar-Mast Bar

The lighting system did not work and the entire area was dark, including the storage room.

Integrated Pest Management-Active Surveillance Log

The active surveillance log did not include follow-up inspection results when pests were found.

Inspection on Jul 22, 2012 | Score: 90

Buffet-Deck 10 Pool Side Beverage Station

The bottom two shelves of the storage unit under the beverage station were soiled with heavy dust and dirt debris.

Buffet-Deck 10 Pool Side Beverage Station

There was one small live ant on the bottom shelf of the storage unit under the beverage station.

Room Service-Toilet Room

The toilet room door was locked upon arrival. The staff stated a repair had been made, but there was no documentation available. The room service galley was in-use at the time of the inspection.

Dining Room-Port Waiter Station Normandie

The waiter station containing several food items such as strawberry jam, oil, vinegar, and salt and pepper shakers had difficult to clean features including upper cabinets that had several small holes that were not sealed and the front of the wooden panels on the outside of the waiter station were chipping in some areas.

Dining Room-Port Waiter Station Normandie

The light intensity in this area was less than 110 lux and could not be raised to 220 lux for cleaning.

Dining Room-Port Waiter Station Normandie

The wooden bulkhead panels adjacent to the waiter station were not constructed of a smooth, easily cleanable material.

Dining Room-Starboard Waiter Station Normandie

The waiter station containing crackers, boxes of tea, jam, and condiments had difficult to clean features such as upper cabinets that had several small holes that were not sealed.

Dining Room-Starboard Waiter Station Normandie

The light intensity in this area was less than 110 lux and could not be raised to 220 lux for cleaning.

Dining Room-Starboard Waiter Station Normandie

The wooden bulkhead panels adjacent to the waiter station were not constructed of a smooth, easily cleanable material. Also, there was missing or recessed coving at the deck/bulkhead juncture adjacent to the waiter station.

Other-I-95 Corridor

Several glasses of orange juice and champagne, and several open bottles of champagne were on three long metal tables in the I-95 corridor near the crew mess. The drinks were prepared on the tables and served by crew to guests while they were boarding the ship. The corridor was very busy with workers and equipment passing by the tables and the tables were up against a soiled bulkhead and handrail.

Buffet-Deck 10 Pool Side Beverage Station

There were coffee filters, paper plates, and unused equipment stored on the bottom two shelves of the storage unit under the beverage station. The shelves were soiled with heavy dust, dirt debris, and there was one small live ant on the bottom shelf.

Buffet-Aft Port Lido Bread Station

There were three containers of bread out for service with no serving utensils. Also, passengers were seen reaching over multiple containers of bread because the containers were placed too far under the sneeze guard. There were no food employees monitoring this station to protect the food from contamination.

Buffet-Lido Deck 10

There was no coving at any of the buffet outlets, including the coffee and beverage stations. The corners of the deck/counter junctures at the coffee stations were covered with dirt and food debris. During the last inspection, no coving was observed on either side of the main buffet lines.

Buffet-Deck 10 Mid Beverage Stations

The light intensity was less than 220 lux in front of the beverage counters at the mid port and mid starboard beverage stations.

Buffet-Deck 10 Aft Pizza Station

There was a light shield on the handwash station. This area was not in-use at the time of the inspection. The light shield was removed.

Buffet-Deck 10 Aft Pizza Station

The shield for the middle light bulb in the deckhead above the preparation area had been removed for maintenance. This area was not in-use at the time of the inspection.

Galley-Deck 10 Aft Pantry

The backflow prevention device on the potable water line behind the ice machine was painted with a thick coating, making it difficult to access for inspection, service, and maintenance.

Galley-Deck 10 Aft Pantry

There was an unsealed pipe penetration in the deckhead above the back right of the ice machine from the potable water line with the backflow prevention device.

Galley-Deck 10 Aft Pantry

There was excessive grey sediment and debris on the bottom of the inside of the water bath in the upper compartment of the ice machine.

Galley-Deck 10 Aft Pantry

The outside of the water bath compartment in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.

Galley-Deck 10 Aft Pantry

The inside of the water bath of the ice machine was heavily scratched and scored, making cleaning difficult.

Galley-Deck 10 Aft Pantry

There was one small live fly over the preparation counter with whole apples and oranges.

Galley-Deck 10

There was excess condensation collecting on the deckhead above the soiled landing of the conveyor warewash machine. Also, there was condensation collecting in the middle of the machine on the left side of the compartment where the temperature gauges were housed. During the last inspection, condensation was observed on the deckhead above the soiled landing of the conveyor warewash machine.

Galley-Deck 10 Fwd Mini

There was grey sediment in the bottom of the inside of the water bath in the upper compartment of the ice machine. Also, there was a build-up of a greenish-brown slime like material on several areas of the recirculation pump inside the water bath.

Galley-Deck 10 Aft Mini

The inside of the water bath in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.

Galley-Deck 10 Aft Mini

The outside of the water bath in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.

Galley-Deck 10 Aft Pantry

The sealant in the left side of the upper compartment of the ice machine was loose and peeling in several areas.

Food Service General-Chilled Water Lines

The chilled water lines for all of the ice machines and ice cream machines were not uniquely identified.

Food Service General-Lighting

The light intensity was less than 110 lux behind and around several pieces of deck-mounted and counter-mounted equipment such ice machines, warewashing machines, beverage stations, and ovens, in most food areas.

Food Service General-Consumer Advsiories

The posted signs at the lido buffet and the Aqua Spa did not describe the animal-derived foods that could be cooked to order and served raw or undercooked. The menu for Normandie did not have a consumer advisory statement for the animal derived food items that could be served raw or undercooked. The ICuisine had a consumer advisory statement on their menus but it did not include 'especially if you have certain medical conditions'. The 24 hour room service menu had a consumer advisory statement, but did not have an asterisk by the steak that could be served undercooked.

Food Service General-

There were several food areas throughout the ship that had missing or recessed grout, especially in the corners and along the scuppers in the main galley, bakery, and crew galley,

Housekeeping-Ladies Crew Toilet I-95

There was no sign in the toilet room advising users to use a paper towel to open the door.

Galley-Officer's Mess

There was excessive and peeling sealant on the left inside of the upper ice machine compartment.

Galley-Food Lift

There was one small live fly observed.

Galley-Dry Provision Storage Room Port

There were several bottles of wine, boxed wine, liquor, cooking oils and tomato paste stored with unused cooking equipment and paperwork.

Galley-Dry Provision Storage Room Port

There were two cooling racks stored on the deck.

Galley-Aft Starboard Glasswash

There was excessive condensation collecting on the upper part of the clean end of the machine and in and around the fan pulling condensation into the upper part of the clean end of the machine. The condensation was heavily dripping down onto one rack of clean glasses and one rack of clean plates.

Galley-Aft Starboard Glasswash

Condensation from the upper part of the clean end of the machine and in and around the fan pulling condensation into the upper part of the clean end of the machine was heavily dripping onto one rack of clean glasses and one rack of clean plates

Galley-Aft Starboard Warewash

Condensation was collecting on the deckhead directly above the conveyor warewash machine and then dripped onto the machine and several clean plates on the clean end of the machine.

Galley-Aft Starboard Warewash

Several clean plates on the clean end of the conveyor warewash machine were contaminated with condensation from the deckhead and warewash machine.

Buffet-Fwd Aqua Spa

There was soft sealant used as coving at the counter/deck juncture on the passenger side of both of the cold buffets. Also, there was no coving at the counter/deck juncture of the beverage station opposite the cold buffets. During the last inspection, no coving was observed in any of these areas.

Buffet-Fwd Aqua Spa Port

The area directly above the corner of the bulkhead/deck juncture on the most left worker side of the buffet line was torn and damaged.

Room Service-Toilet Room

The toilet room for room service workers was not self-closing. Also, there was no sign stating 'wash hands after using toilet'.

Provisions-Transportation Corridors

The decks in the transportation corridors leading to all of the provision and preparation rooms were pitted and chipped in several areas.

Galley-Hamburger Grill

Several areas of the chrome plating on the food contact surface of the flat griddle were peeling and chipping exposing the raw material underneath the chrome. This same condition was observed during the last inspection and no action was taken.

Medical-Crew GI Illness Reporting

A bar server had an onset of diarrhea symptoms at 4:00 a.m. on June 15, 2012 and reported to the medical center at 11:48 a.m. the same day. Records indicated the server did not work after the symptoms began.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic gastrointestinal (GI) illness surveillance system did not create or export an AGE surveillance log identical to the example provided in section 13.2 of the 2011 VSP Operations Manual.

Medical-Reportable Acute Gastroenteritis (AGE) Case Definition

The electronic system for AGE illness case management did not include what is above normal for an individual with diarrhea in the definition of an AGE reportable case.

Pantry-Housekeeping Pantries

There was less than 110 lux of light intensity on the bulkhead side of the ice machines and behind and around the counter-mounted juice and coffee machines on the preparation counters in all pantries except deck six.

Pantry-Deck 9 Forward

There was an unsealed deckhead penetration from a plastic water line in the back side of the ice machine. Also, there was an unsealed bulkhead penetration from a conduit cable beside the ice machine.

Pantry-Deck 9

There were loose power cables, water tubing, and one water filter on top of the beverage counter, making cleaning difficult.

Children Area-Fun Factory

There were no step stools available and the height of the child-size toilets in the boys' and girls' toilet rooms were more than 11 inches above the deck. Also, the toilet seat openings for the boys' and girls' toilets were greater than 8 inches.

Children Area-Fun Factory

Several of the previously cleaned Lego blocks were found connected together inside a plastic storage box, indicating they were not fully cleaned before storage.

Housekeeping-Bridge Toilet

There was no sign advising users to wash their hands in the toilet room on the bridge. Also, there was no sign advising users to use paper towels to open the door upon exiting the toilet room.

Potable Water-Potable Water Tank Maintenance

On June 15, 2012 the forward #5 starboard potable water tank was cleaned and spot painted. The cleaning record indicated that when the tank was refilled the free halogen residual was below 5 ppm, but there was no record of the free halogen residual level. In addition, there was no statement that the coating was applied, dried, or cured according to the manufacturer's recommendations.

Recreational Water Facilities-Automatic pH and Halogen Monitoring

An automatic pH and halogen monitoring analyzer and chart recorder was installed on the starboard whirlpool spa tub prior to the compensation tank as a pilot test, but no other RWF had automated monitoring or sample lines for the analyzer probes installed directly from the RWFs or on the return lines prior to the compensation tanks.

Recreational Water Facilities-Antientrapment Suction Fittings

All six whirlpool spas had four suction fittings less than three feet apart with compliant covers, but there was no secondary entrapment equipment installed.

Recreational Water Facilities-

There were no flow meters installed on any of the recirculation piping for any of the RWF's. Staff were not monitoring flow rates, combined chlorine or total alkalinity in the RWFs, and all of the calculated turnover rates and bather loads for each RWF were made using manufacturer's pump capacities. Also, a water quality test kit was onboard, but there were no secondary standards available.

Recreational Water Facilities-Whirpool Spa Water Temperature

Three whirlpool spas were open and in use by passengers with water temperatures exceeding 104°F. The temperatures measured by the inspector were 110°F at the aft port spa, 108°F at the aft starboard spa, and 106°F at the forward port spa. Staff lowered each whirlpool spa temperature to below 104°F.

Recreational Water Facilities-Forward Swimming Pool

There was no rope attached to the floatation device.

Bar-Cafe al Bacio and Ocean Cafe Bar

There was a wet wiping cloth on the front bar counter in Cafe al Bacio and in the Ocean Cafe Bar.

Bar-Cafe al Bacio and Gelatteria Bar

The light intensity was less than 110 lux behind the two back bar espresso machines in Cafe al Bacio. The light intensity in the forward starboard corner of the back bar counter in Cafe al Bacio was less than 220 lux. The light intensity in the Gelatteria Bar pantry handwash station was less than 220 lux.

Bar-Cafe al Bacio Bar

The power cords were draped on the back bar counter below the beverage equipment.

Recreational Water Facilities-Swimming Pool Testing

The staff responsible for testing the swimming pools used the high range on their test kit and displayed values over 1.0 ppm residual halogen above the reading by the inspector's test kit.

Inspection on Feb 24, 2012 | Score: 97

Recreational Water Facilities-Shock Halogenation

The free residual chlorine concentration was not documented at the start and completion of the shock halogenation for the whirlpools.

Recreational Water Facilities-Water Chemistry

The combined chlorine levels and total alkalinity were not monitored for the recreational water facilities.

Recreational Water Facilities-Whirlpool Safety Signs

The new safety signs for the whirlpools were not installed at each entrance.

Recreational Water Facilities-Whirlpool Safety Signs

The new safety signs for the whirlpools cautioned individuals with high blood pressure from using the facilities, but not individuals with low blood pressure.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer chart recorders for the swimming pools were located after the compensation tank.

Potable Water-Distillate and Permeate Lines

The distillate lines from the two evaporators and the permeate lines from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Garbage Room

The list of backflow prevention devices indicated a noncontinuous pressure Watts S8 for the spray hose. Upon inspection of the area, a continuous pressure Watts N9 was installed.

Potable Water-Garbage Room

The handwash sink was not operational and was covered with a plastic bag. The area was in use at the time of the inspection.

Medical-Crew Members Reporting

During the 11-18 February 2012 cruise, a motorman had an onset of acute gastroenteritis (AGE) symptoms on 14 February at 09:00, but did not report to the medical center until 15 February at 10:40. According to his time sheet, he worked on 14 February from 07:58-12:02, 12:57-17:59, and 20:06-00:31. On 15 February he worked from 07:55-12:15. Staff stated this crew member signed out of work at 12:15 after being instructed by the medical staff to return to his cabin to begin medical isolation.

Children Area-

In the 3-11 girl's toilet room, the height of the child-size toilet was measured at approximately 380 millimeters (15 inches) and the height of the handwash sink was measured at approximately 640 millimeters (25 inches). There was no step stool available in this room.

Buffet-Forward Aqua Spa

There was no coving at the counter/deck juncture on the passenger side of both of the cold buffets.

Buffet-Forward Aqua Spa

The counter tops next to the cold holding time control units were soiled with raw wood fragments from both sides of each fire shutter door channels.

Buffet-Forward Aqua Spa

The decorative bulkhead ledges on both sides of the buffet were heavily soiled with dirt and dust.

Buffet-Forward Aqua Spa Beverage Station

There was no coving at the cabinet/deck juncture.

Buffet-Forward Aqua Spa Beverage Station

Spices, including several salt and pepper shakers, were stored among several menus and other paperwork in the undercounter compartment below the coffee mugs.

Food Service General-Consumer Advisory

The posted signs at the lido buffet did not describe the animal-derived foods that could be cooked to order and may be served raw or undercooked. The menus for the main dining room had the consumer advisory statement, but did not have asterisks at the correct animal-derived foods that were served raw or undercooked. Instead the asterisks were at the animal-derived foods that were not served raw or undercooked. The Cuisine Restaurant used an iPad for their menus, but these menus did not have the consumer advisory statement. The 24-hour room service menus had the consumer advisory statement, but there were no asterisks beside the statement or beside the animal-derived menu items that could be served raw or undercooked.

Galley-Aqua Spa

Cold holding time control unit #1 was full of food and stored in a corridor below pipes and insulation that were not enclosed in the deckhead. There was no bulkhead/deck coving in this area. The unit was moved to an appropriate food storage area in the galley.

Galley-Aqua Spa Warewashing Area

One previously cleaned coffee cup was soiled with food residue and stored in the clean storage rack.

Galley-Aqua Spa Warewashing Area

According to the pressure gauge, the water pressure was measured at 15 psi for the single rack-type warewash machine. The manufacturer's data plate indicated the water pressure should be 20 psi during operation. According to the unit's manual, the machine could operate at 15-25 psi. The data plate was replaced with the correct water pressure range.

Pantry-Ocean View Pantry

A container of chemical sanitizing solution was measured at less than 50 ppm. The area was in use at the time of the inspection. The solution was replaced.

Galley-Hamburger Grill

Several areas of the chrome plating on the flat griddle were peeling and chipping.

Food Service General-Decks

Several food preparation areas throughout the ship had recessed or missing deck tile grouting, making cleaning difficult. This was observed in areas such as the hamburger grill, room service, and bakery.

Galley-Deck 3 Warewashing Area

There was food debris on the outside of three soup bowls on the clean storage racks. The bowls were returned to the warewash machine.

Galley-Deck 3 Ice Machine EPFE271

There was peeling sealant on the left side of the plastic splash panel and above the ice cube dispenser inside the ice machine.

Food Service General-Lighting

The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed in areas such as the ice machines, ovens, and warewashing machines in the main galley, crew galley, lido, pastry, bakery, and room service.

Food Service General-Chill Water Lines

The chill water lines for all of the ice machines were not uniquely identified.

Galley-Deck 8 Bell Box

An in-use cutting board was stained and severely scored. The cutting board was discarded.

Galley-Deck 8 Bell Box

A pan of raw chicken was stored above a pan of raw ground beef patties in refrigerator 160. The pan of chicken was moved to the bottom shelf.

Galley-

There was peeling sealant across the entire top of the left tilting kettle lid, making cleaning difficult.

Buffet-Officer Mess

The door leading from the buffet to the pantry was heavily soiled with dirt, dust, and food debris.

Other-Galley Worker Toilet Rooms

The doors of the male and female toilet rooms outside of the crew galley and the port and starboard main galley were not self-closing.

Buffet-Lido Starboard Line 4

There was a large gap between the deck tiles at the entrance of this buffet line from the coffee station. A work order was submitted.

Buffet-Lido Starboard Line 4

There was missing coving or recessed coving at the bulkhead/deck juncture and at the counter/deck juncture on both service sides of the buffet at the entrance from the coffee station.

Buffet-Lido Starboard Line 4

Fire door 10.32 was soiled with dirt and food residue. Also, the finish was peeling and tearing in several areas.

Galley-Warewashing Area

The light intensity was below 220 lux at the soiled loading of the glasswash machine.

Galley-Warewashing Area

There were two small live flies above the soiled landing of the glasswash machine. The area was not in use at the time of the inspection.

Galley-Warewashing Area

There was excess condensation on the deckhead above the soiled side of the in-use flight type warewash machine. The condensation was not dripping.

Galley-Starboard

One large fly landed on the previously cleaned flat grill. The area was in use at the time of the inspection.

Galley-Starboard Hot Galley

There was grease on the outside of the chute to the drip tray for the previously cleaned flat grill. The area was not in use at the time of the inspection.

Galley-Starboard Warewashing Area

The final rinse temperature gauge for the in-use flight-type warewash machine indicated 220°F. A thermolabel sticker was placed on both the final rinse manifold and the final rinse spray arm, and both labels indicated a temperature of at least 200°F. The machine was stopped and the final rinse temperature gauge was adjusted. The final rinse temperature dropped to below 195°F and the dishes impacted were resanitized.

Galley-Aqua Spa Warewashing Area

There were gaps at the ice machine potable and chill water line penetrations to the deckhead.

Galley-Aqua Spa Warewashing Area

There was peeling sealant on the left side of the plastic splash panel and above the ice cube dispenser inside the ice machine.

Galley-Aqua Spa Warewashing Area

There was a layer of dirt along the entire panel and an orange sediment in the bottom of the water bath. Staff stated the ice machines were cleaned monthly.

Bar-Pool Bar

There was recessed coving at the service side counter/deck juncture below the first two speed rails on the left and right side of the bar when entering from the pantry.

Other-Poolside Coffee Station

There was no coving at the counter/deck juncture.

Other-Poolside Coffee Station

There was a build-up of debris on the outside of both chutes of the ice and water machine.

Dining Room-Ocean View Port Waiter Station

There was missing coving and recessed coving at the counter/deck juncture of this waiter station.

Buffet-Coffee Station

There was a collection of heavy food residue inside and around the outsides of the protective coverings above the outlets of the juice machine at the center buffet coffee station.

Buffet-Ocean View Port Line 1

There was a collection of heavy food residue inside and around the outsides of the protective coverings above the outlets of the juice machine at the coffee station.

Buffet-Ocean View Port Line 1

There was no coving at the counter/deck juncture on the passenger side of the buffet.

Galley-Bakery

There was one large fly on the bulkhead adjacent to a tray of uncovered biscuits stored on the counter. The area was in use at the time of the inspection.

Galley-Bakery

The in-use dough sheeter was soiled with several stains and torn in one area.

Galley-Deck 3 Warewashing Area

There was excess condensation on the deckhead above the soiled side of the in-use flight type warewash machine. The condensation was not dripping.

Galley-Deck 3 Warewashing Area

The final sanitizing rinse spray pattern for the in-use flight type warewash machine was ineffective. The spray pattern for the three spray nozzles appeared to be low, then became trickling water, and then no water spray. The machine was shut down for repair and the dishes were taken to another in-use warewash machine. It was unknown how long this ineffective spray pattern had occurred.

Galley-Aqua Spa Warewashing Area

The worker loading soiled dishes into the warewash machine was observed washing his hands with gloves on before removing clean plates from the machine. The supervisor was present, but did not take action.

Buffet-Forward Aqua Spa

There were gaps leading to void spaces in the channels on both sides of the left fire shutter door channels.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database used for collecting AGE illness information could not be exported into the standardized AGE surveillance log exactly as it appears in the 2011 VSP Operations Manual.

Inspection on Jun 05, 2011 | Score: 96

Galley-Ice Machine Station Across from Bakery

The plastic housing holding the metal ice cuber, immediately below the manifold was cracked in several locations, which made cleaning difficult.

Galley-Ice Machine Station Across from Bakery

The cracked surface of the plastic housing was lightly soiled.

Galley-Bakery

The electro-plated metal finish on the guide/claps for the bread slicer had pieces that flaked off, which created a rough surface that was not easily cleanable.

Galley-Potwash

The manufacturer-installed Reduced Pressure zone (RPz) assemblies on the top of the two large trolley wash machines did not have a fourth test cock, and also did not have gate valves.

Galley-Potwash

The artificial illumination above the scraping station and wash sink was not adequate.

Galley-Soup Station

The press plate on the chopper was severely damaged by the chopper blades.

Galley-Warewash

Excessive steam was escaping from the access hatch to the final rinse tank on the flight-type warewash machine. It appeared the hatch was not seated correctly, or there was a broken or missing seal.

Galley-Hood Cleaning System

The Reduced Pressure zone (RPz) backflow prevention assembly was leaking from the top of the assembly.

Buffet-Pizza Hot Holding Unit

The glass pizza holding unit had four slotted fasteners above the rotating display.

Preparation Room-Deck 1

The plastic press plate on the slicer had several cracks and was worn-out.

Preparation Room-Deck 1

The cracks in the previously cleaned plastic press plate of the slicer were soiled with a orange/red substance.

Food Service General-Paper Towel Dispensers

There was visible soil on paper towel dispensers, especially along the edge where clean towels are dispensed.

Food Service General-Decks

In several locations of food preparation and storage areas, the deck had recessed and missing grout, which made cleaning difficult. This was noted on the previous inspection.

Buffet-Bulk Milk Dispensors

Corrosion was found along the bottom plate of the bulk milk dispensers, which made cleaning difficult.

Medical-Food Worker Isolation

On 3 June 2011, a galley utility cleaner had onset symptoms of gastrointestinal illness at 0700. The utility cleaner reported to medical on 4 June 2011 at 1126. The utility cleaner worked at least one shift from the period of the on-set of signs and symptoms until the period of reporting to the medical center.

Galley-Escalator Fire Doors

Food debris and standing water were observed in the void space behind the fire doors.

Pantry-Hamburger Grill

There was a gap where the pipes penetrated the bulkhead in the technical compartment #191.

Other-Hamburger Grill

The flat and grooved griddles had gaps around the grease chutes inside the drip pan housing.

Other-Hamburger Grill

Old grease and residue soiled the gaps around the grease chutes inside the drip pan housings of the previously cleaned flat and grooved griddles.

Bar-Pool Bar

A light accumulation of soil was found in the dispensing tubes of the previously cleaned draft beer dispensers.

Other-Lido Ice Cream Station Aft/Port

Water was leaking from the ice cream dipper well faucet.

Galley-Ice Machine - Forward

A dark material lightly soiled the interior side of the front panel of the upper compartment of the ice machine.

Galley-Undercounter Refrigerator #172

The temperatures of 4 quarts of heavy cream were measured at 46°F. The temperatures of 3 butter blocks were measured between 44°F and 45°F. These potentially hazardous foods were moved to the blast chiller.

Buffet-Sandwich Station

The grease chute inside the drip pan housing of the grooved griddle had a gap.

Buffet-Sandwich Station

Heavy grease and residue soiled the gap of the grease chute inside the drip pan housing of the previously cleaned grooved griddle.

Galley-Solarium

The left side of the deck under preparation counter #196 was heavily soiled. This area was previously cleaned and not in active use at the time of the inspection.

Galley-Bell Box - Toilet Room

The self-closing door mechanism for the crew toilet at the Bell Box was broken.

Ventilation-Ventilation Units

The condensate collection pans for unit AW410, units #203 and #204, and approximately 10 more air handling units with the same design, were not accessible for inspection, maintenance, and cleaning. The staff showed a hardcopy of the work order for the installation of a sight glass at these units so that they can be fully inspected and cleaned. This work order is planned to occur in January 2012 during dry dock.

Pantry-Cova Caffe

The upper compartment of the ice machine was heavily soiled in different food contact areas with dark materials that appeared to be mold.

Bar-Cova Bar

The temperature of a quart of heavy cream inside the undercounter refrigerator was measured at 48°F. The ambient temperature of the unit was measured at 41°F.

Pantry-Cova

The temperature of two non-UHT milk containers was measured at 44°F. The ambient temperature of undercounter refrigerator #3 was measured at 21°F.

Pantry-Cova

There were gaps where the pipes penetrated the bulkhead under the handwash station.

Children Area-Fun Factory

The bottom of the ball pit entrance and the dome at the entrance of the ball pit were heavily soiled with an accumulation of dust. These areas were previously cleaned and not in active use at the time of the inspection.

Children Area-Fun Factory

The deck under the preparation counter was soiled with a dust accumulation, a plastic cup, and toy pieces. According to the staff, this pantry is not used.

Inspection on Dec 04, 2010 | Score: 90

Galley-Main Galley - Entry to Escalator to Dining Room

The handwash station had no soap in the soap dispenser.

Galley-Main Galley - Entry to Escalator to Dining Room

The soap dispenser to the handwash station was positioned over the counter left. Additionally the waste bin for the handwash station was positioned just under the counter left. The distance from the edge of the handwash basin to the counter was only 100 mm (4 inches). The food preparation counter was subject to soil during handwashing and disposal of paper towels following handwashing.

Dining Room-Dining Room - Starboard/Aft Waiter Station

Some of the previously cleaned plates stacked on the waiter station counter were soiled with food residue, as were some of the plates stacked inside the waiter station drawer.

Galley-Main Galley - Dishwash Starboard

During active use of the flight-type conveyor dishwasher it was noted that the mounted gauges for pre-wash and wash tank temperatures were not accurate when compared to the manual temperature taken from those tanks with the inspector's thermometer. The pre-wash tank temperature registered 120 °F on the machine and was measured directly at 133 °F, while the wash tank registered 164 °F and was measured at 177 °F. Staff repaired the machine during the inspection.

Galley-Main Galley - Dishwash Starboard

During active use of the flight-type conveyor dishwash machine the temperature of the rinse tank was only 144 °F as measured in the tank and the auxiliary rinse tank was only 155 °F. the mounted thermometer for each of these tanks was accurate. The manufacturer's data plate specified a rinse tank minimum temperature of 160 °F and a minimum auxiliary rinse tank temperature of 160 °F. The machine was repaired during the inspection.

Food Service General-Conveyor Dishwash Machines in Main and Crew Galleys

There was red writing, which appeared to be original, on the outside ring of the conveyor dishwash machines in the main and crew galley which specified a wash temperature minimum for hot water-sanitizing as 150 °F, while the dataplate affixed to those same machines specified a wash tank temperature minimum of 160 °F. This was noted on the flight-type conveyor machine in the main galley starboard and the crew galley glasswash, but should be verified with the manufacturer for all conveyor machines.

Galley-Main Galley - Dishwash

There was an accumulation of a fine metal dust debris observed in the water bath of the upper ice maker #69FE273 and a more significant accumulation in the machine beside (70FE273).

Galley-Main Galley - Bakery

The top rack of unbaked rolls on the trolley inside the bakery walk-in refrigerator was not covered. Staff corrected this immediately.

Galley-Main Galley - Pastry

There were loose and protruding cloth fibers from the woven dough sheeter belt throughout the surfaces which contact food.

Galley-Main Galley - Hot Galley

The port side hot galley combination oven was posted out of order for some 2 months according to staff.

Food Service General-Galleys and Food Preparation Areas

Decks in the various galleys and food preparation areas had some recessed tile grout with soil present between the tiles and cracked or broken deck tiles.

Galley-Main Galley - Pot Wash

There was some confusing labels for the hotel pans of food inside walk-in refrigerator #36 which made verification of cooling in the logs difficult. Bisque was labeled on many pans which contained lobster stock or the cooked mixture of lobster material for making the stock.

Galley-Specialty Galley - Hot Galley

The underside panel for the grooved griddle was loose, leaving a difficult to clean gap. Additionally, there was a gap where the grease drain pipe penetrated.

Galley-Specialty Galley - Hot Galley

Reach-in refrigerator #146 had a hotel pan of risotto sauce which was cooked and cooled on 2 December was not listed on the cooling log.

Other-Deck 4 Coffee Station Starboard

There were loose deckhead panels and gaps along the bulkhead/deckhead profile strip in the starboard side of the deck 4 starboard coffee station. There was a gap present where the pipe penetrated the deckhead over the ice machine, where the collar for the pipe had fallen loose.

Food Service General-Beverage Stations - Messes and Buffets

There were two slot-head screw fasteners located inside the water dispenser chute upper portion on all the Hoshizaki model ice and water dispensers. In two of these found in the crew mess the screws were visibly soiled.

Food Service General-Beverage Stations - Messes and Buffets

There were two slot-head screw fasteners located inside the water dispenser chute upper portion on all the Hoshizaki model ice and water dispensers. In two of these found in the crew mess the screws were visibly soiled.

Other-Deck 4 and Deck 5 Coffee Station Starboard

The upper juice reservoir cover had a rubber gasket installed along the lower edge which was soiled with a black mold residue.

Other-Deck 8 Bell Box Room Service Pantry

The upper ice maker water bath was soiled with an accumulation of a fine dark debris inside which appeared to be a metal dust.

Other-Deck 8 Bell Box Room Service Pantry

The gasket over the water bath in the upper ice maker compartment was loose and hanging into the water bath.

Buffet-Crew Mess Beverage Station

The paper towel dispenser for the handwash station extended over the preparation sink and counter adjacent, subjecting them to soil during handwashing.

Buffet-Crew Mess - Buffet

Two live filth flies were noted along the buffet during active self-service with foods exposed on the line.

Buffet-Officers Mess - Buffet

One live filth fly was observed at the buffet during service.

Preparation Room-Provisions - Poultry Preparation Room

One live fruit fly was observed in this room. There was no active food preparation at the time of inspection, but clean equipment and food-contact surfaces were exposed.

Galley-Lido Mini Galley - Hot Galley

The port side combination oven had 6 containers of a cooked lingcod fish with food temperatures ranging from 134-138 °F. As the products were cooked only 30 minutes earlier the staff raised the temperature of the oven immediately. The combination ovens were not listed as time control units.

Galley-Lido Mini Galley - Hot Galley

One filth fly was noted in the hot galley area during active preparation of food.

Galley-Lido Mini Galley - Hot Galley

One pan of fish sauce was found on the range top in a water bath at a temperature of 131 °F. This pan had a time as a public health control discard label, but neither the range top nor this food was listed in the time only control plan.

Galley-Lido Mini Galley - Pot Wash

The water temperature thermometer on the hot water sanitizing sink registered 35 °F, but the actual water temperature measured manually was 172 °F.

Galley-Dishwash

During active use of the conveyor dishwash machine the wash tank temperature was 137 °F and the rinse tank temperature was 150 °F. The manufacturer's data plate specified wash and rinse tank temperatures at a minimum of 160 °F.

Buffet-Lido Pasta Station Starboard

One live filth fly was observed on the deckhead over the buffet during active service with food uncovered.

Buffet-Lido Pasta Station Starboard

The recessed deckhead lights over the buffet line were soiled with a mixture of dust debris, dirt, and grease.

Buffet-Lido - Forward Line and Starboard #3

Four live filth flies were noted circulating in this forward buffet line and five in the starboard #3 service line during active food service.

Buffet-Lido - Port Carving Station

Three live filth flies were noted at the port carving station area during active carving and food service.

Buffet-Lido - Half Moon Port Side

There was a large open hole in the upper bulkhead over the center part of the port side buffet line. The hole was filled with a heavy black dust debris accumulation.

Buffet-Lido - Half Moon Port Side

Two live fruit flies were noted in the buffet counter area, with one resting on the side of a pouring bottle of balsamic vinegar during the lunch service.

Buffet-Lido - Forward and Starboard Side Beverage Stations

Heavy dust debris was noted between the deckhead panels over the beverage stations forward and starboard side.

Buffet-Lido - Forward and Starboard Beverage Stations

The artificial light level over the beverage counter (coffee and bulk milk sections) were below the minimum 220 lux in both the forward and starboard side beverage stations.

Buffet-Lido - Forward Beverage Station

One live fruit fly was observed on the deckhead over the beverage station.

Buffet-Lido - Forward Beverage Station

There was orange juice concentrate visible on the deckhead panels over the juice dispenser.

Buffet-Lido - Forward Beverage Station

Three live filth flies were observed on the mirror bulkhead at the forward beverage station and two live fruit flies were observed on this and the starboard side bulkhead during lunch service.

Buffet-Lido - Forward Beverage Station

There was accumulated dust soil on the top exterior surface of both the juice dispensers at the forward beverage station.

Buffet-Lido - Starboard Beverage Station

One live fruit fly was observed on the right side exterior of the ice/water dispenser during the lunch service.

Potable Water-Deck 0 - Engine Room

The air gaps for the four backwash drain lines of the mineralizers were not included in the cross-connection control program listing of backflow prevention devices/methods.

Potable Water-Deck 9 - Aft Whirlpool Equipment Room

The testable backflow prevention device on the potable water line for the whirlpool make-up tank was not included in the cross-connection control program listing of backflow prevention devices/methods.

Potable Water-Deck 9 - Aft Whirlpool Equipment Room

There was no record of testing or test results for the reduced pressure type backflow prevention device on the potable water line for the whirlpool make-up tank.

Potable Water-Deck 10 - Spa

The cross-connection control program listed non-continuous pressure type (ORAS) backflow prevention devices on the hot and cold potable water lines for the pedicure foot baths. The devices were continuous pressure type (Watts N9). The continuous pressure type devices were the proper application for the foot baths.

Potable Water-Deck 10 - Pesia Garden

There was no record of testing, or test results, for the reduced pressure type backflow prevention devices on the potable water lines serving the Turkish bath and Cleopatra spa.

Potable Water-Deck 10 - Persia Garden

The two reduced pressure type and the two continuous pressure type backflow prevention devices in the Persia Garden aft sauna technical space were not on the cross-connection control listing.

Potable Water-Deck 10 - Spa

There were non-continuous pressure type backflow prevention devices on the hair sinks. There were valves downstream from these devices. This was corrected during the inspection.

Ventilation-Deck 3 - 320 Fan Room

The condensate drain pan and collection unit for 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 approximately 11 air handling units with this design.

Potable Water-Medical - Bacteriological Sampling

The vessel uses Colisure testing for the shore side (bunkering) and monthly distribution system monitoring. The manufacturer literature stated that the samples are to incubated at 35°C +/- 0.5°C. The incubator temperature was 39°C. A shore side specimen bottle was in the unit at the time of the inspection.

Medical-Handicap Toilet

The door was not self-closing and required individuals to pull it shut. There was no waste receptacle in the corridor outside the door and, per staff, one could not be placed in the corridor due to wheel chair and gurney traffic.

Medical-Immediate Contacts

On 6/24 a food service worker reported to medical at 0700. The cabin mate (a food service worker) was not contacted until 1948 and there was no record of the 48 hour verbal interview. On 6/28 a food service worker reported to medical at 1400 and the cabin mate (a food service worker) was not contacted until 2141.

Medical-24 Hour Report

For 10 of the last 14 voyages, since the last inspection, the standardized gastrointestinal report was submitted less than 24 hours prior to arrival to a U.S. port on 8 occasions and greater than 36 hours prior to arrival to a U.S. port on 2 occasions. The voyages in question ended on the following dates: 7/11, 8/15, 8/29, 9/12, 10/10, 11/6, 11/13, 11/20, 11/27, and 12/4.

Bar-Majestic - Pantry and Backbar

There were unused individual soda lines in the technical spaces below the speedrails that were not sealed. Per straff, the counter mounted soda dispenser and the associated dispensing lines have never been used.

Pantry-Pool Bar

The technical space above the reach-in refrigerator was soiled.

Pantry-Crew Bar

A few of the deck tiles were cracked.

Pantry-Crew Bar

Refrigeration unit TWO 209 was posted out of order. Per staff, the unit has not functioned for approximately 6 weeks.

Pantry-Rendez Vous Bar

There were holes in the starboard pantry door frame around the locking and latch pin unit.

Pantry-Rendez Vous Bar

There was an opening in the back of the technical space under the speedrail of the service bar where the multi-flow lines passed through. Per staff, the soda dispenser and associated multi-flow lines have never been used.

Pantry-Rendez Vous Bar

Per staff, the soda dispenser and associated multi-flow lines at the service bar have never been used.

Pantry-Deck 9 Aft Cabin Service

There were slotted fasteners in the food splash zone of the coffee tank. The fasteners were soiled.

Pantry-Deck 9 Aft Cabin Service

There were slotted fasteners in the food splash zone of the coffee tank. The fasteners were soiled.

Pantry-Deck 8 Cabin Service

The water in the sanitizer bucket was cloudy and there was no free halogen residual.

Pantry-Deck 8 Cabin Service

The water in the sanitizer bucket was cloudy and there was no free halogen residual.

Inspection on Jun 20, 2010 | Score: 87

Housekeeping-Outbreak Prevention & Response Plan

The plan stated that during elevated levels over 2%, teams would clean the public areas from 0600 to midnight. There was no mention in the plan for the time between midnight and 0600. Per staff, there is a night cleaning team that would continuously clean during this time.

Housekeeping-Men's and Women's Spa

There was no way to exit the men's and women's spa toilet room to the spa pool without barehand contact with the doors.

Children Area-Toilet Room

The children's toilet room did not have a waste receptacle with an airtight lid.

Children Area-Pantry

An old juice machine had been removed from the pantry leaving an uncapped water line, creating a void that was hard to clean. Also, there was an unsealed opening in the bulkhead around the water line.

Pantry-Martini

There were holes in the door frame where the latching pin and locks inserted. There were also round holes in the frame where the plastic plugs were missing.

Pantry-Rendez Vous

There were holes in the door frames for both pantry doors where the latching pin and locks inserted. There were also round holes in the frame where the plastic plugs were missing.

Pantry-Rendez Vous

There was an opening in the back of the technical space under the speed rail of the service bar.

Provisions-Corridor Near Pasta and Bread Walk-in Refrigeration Room

There were no paper towels or waste receptacle at the handwash station. This was corrected.

Provisions-Dry Stores Room

Cardboard boxes were re-used.

Provisions-Frozen Fruit Walk-in Unit

Bags of berries and bagels were not tightly sealed after opening.

Provisions-Deck 0 (Fire Zone 6-7)

One adult cockroach was on the bulkhead near the water tight door.

Provisions-Dry Stores 13

A box of pecans was not properly sealed after opening.

Preparation Room-

There was an open bulkhead penetration under the pulper station spray hose.

Preparation Room-

The surface under the ramp of the pulper station was soiled.

Preparation Room-

There was an opening in the bulkhead under the pulper station.

Preparation Room-

A warewash cleanser dispenser was mounted over the preparation sink. This was corrected.

Other-Deck 1 Trolley Wash

The deck, scupper and deck drains were soiled.

Other-Deck 1 Trolley Wash

The inside surfaces of the cleaning materials locker was soiled.

Other-Deck 1 Trolley Wash

The deck drain near the cleaning materials locker was clogged.

Food Service General-

There was grease dripping from the vent holes and seams under the grills.

Food Service General-

There were a few areas where the grout was recessed.

Galley-

There was condensate in the hood above the door opening of the combination ovens.

Potable Water-

A backflow prevention device was not installed on the potable water line supplying the ice machine at the crew mess beverage station. This was corrected.

Galley-Scullery

There were round holes in the door frames where the plastic plugs were missing.

Galley-Scullery

This area was extremely hot and humid. The dishwash unit final rinse temperature was tested at 190°F.

Buffet-Crew and Officer's Mess Rooms

The juice lines and connections under the juice machine front panels were soiled.

Dining Room-Deck 4 Coffee Pantry

The deck was soiled near the deck drain of the juice machine.

Galley-Deck 3 Dry Stores Room

Dishracks and glassracks were used as deck stands and placed on the deck, making cleaning of the deck difficult.

Galley-Deck 3 Bakery

The coating on the oven handles was peeling, making cleaning difficult.

Galley-

There was a pan of beef tenderloin and a pan of beef prime rib in the walk-in refrigeration unit that had been cooked and cooled. There was only one entry in the cooling log for beef on 6/18. It was not clear which food product the log entry corresponded with.

Buffet-Port Aft Omelet Station

The tube shield for the lights above the display had missing sections.

Buffet-Pool Grill

There was a steady drip at the vent of the reduced pressure backflow prevention device in the hood cleaning locker.

Buffet-Pool Grill

The bulb in the top compartment of the stack oven was not shielded or shatter-resistant.

Buffet-Ice Cream Stations

The bulkhead behind the door was damaged at both ice cream stations.

Buffet-Office/Storage Room (Old Wine Bar)

There were two cans of 565 Plus XLO pesticide stored on the deck in this room. One can was by the door and the other can was on the deck with cleansers.

Buffet-Office/Storage Room (Old Wine Bar)

There were four unlabeled spray bottles on the deck.

Buffet-Office/Storage Room (Old Wine Bar)

There were numerous non-dairy creamers in bowls on the deck. The creamers were labeled "keep refrigerated" and "contains milk". A creamer was tested at 80°F. Staff were instructed to discard the creamers.

Buffet-Office/Storage Room (Old Wine Bar)

There were numerous containers of food stored on the deck. These containers held whole fruit, non-dairy creamers, condiments and other foods. There were several bowls of whole fruit that were stored on the desks that were not covered.

Buffet-Office/Storage Room (Old Wine Bar)

There was a roll of plastic food film and a box of plastic food film stored on the deck.