Inspection on Apr 15, 2015 | Score: 97

Galley-Botticelli Aft Dishwash

The temperature measured by the final rinse gauge of the in-use flight-type dishwasher was 156-177°F while the data plate required a minimum of 180°F. The temperature of the final rinse measured at the plate surface was always above 170°F on consecutive checks. This temperature difference suggested that the final rinse gauge was not working properly. Also, small leaks of water were noticed under the machine and the water was pooling on the deck.

Galley-Botticelli Aft Dishwash

Water was pooling on the deck under the in-use flight-type dishwasher. Small leaks of water were noticed under the machine.

Galley-Botticelli Potwash

The water in the rinse compartment of the in-use 3-compartment sink was soiled.

Buffet-Botticelli Mid Line

The solution in the sanitation bucket was soiled.

Bar-Ginger and Fred

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

Galley-Garde Manger

The salad washing machine was out of order since December 2014. Staff was washing lettuce in the utility sink and was hoping to get the machine repaired soon.

Galley-Columns

The columns/deck junctures were not coved. Corrections started during the inspection.

Dining Room-Main Dining Room - Pantry Columns

The columns/deck junctures were not coved. Corrections started during the inspection.

Galley-Potwash

The water in the rinse compartment of the in-use 3-compartment sink was soiled.

Galley-Pastry

Two food employees with pronounced mustaches were actively preparing food and not wearing facial hair restraints. Staff stated that facial hair restraints were not available.

Galley-Scullery

The hood-type glasswasher was out of order since September 2014.

Galley-Potwash

The front-loading potwasher was out of order since the morning of the day of the inspection.

Galley-Potwash

The front-loading potwasher was out of order since the morning of the day of the inspection.

Dining Room-Club Atlantica Restaurant

A consumer advisory was on the menu but the smoked salmon and capers served cold as an appetizer had no asterisk. This was corrected during the inspection.

Recreational Water Facilities-Whirlpool Logs

The electronic data logger was not in use for the past 2 days due to maintenance. Staff was taking manual readings of halogen and pH every four hours for all whirlpools and not hourly as required.

Potable Water-Cross-connection Control Program

The list of cross-connections did not list the type of backflow prevention device installed on the shower hoses across the ship. The hoses were long enough to reach the decks.

Potable Water-Cross-connection Control Program

The air gap for the filling of the technical water tank from the production line was not listed on the list of cross-connections. This was corrected.

Potable Water-Engine Room Mineralizer Backwash

The air gap for the mineralizer backwash drain was less than 1 inch. This was corrected.

Potable Water-Potable Water Tank Maintenance

The potable water tank maintenance logs did not state that the paint was applied, dried, and cured according to the manufacturer's recommendations. All potable water tanks were spot painted recently. Staff reported that the potable water tank maintenance was followed according to the paint manufacturer's recommendations.

Pantry-Ice Station 8.1.7.1

The nonpotable chilled water line of the ice machine was not uniquely identified. This was corrected.

Inspection on Mar 08, 2012 | Score: 100

Recreational Water Facilities-Whirlpool Shock Halogenation

Documentation for some of the whirlpools indicated the chlorine concentration was less than 10 ppm at the start and completion of shock halogenation.

Recreational Water Facilities-Safety Signs

The safety signs for all of the recreational water facilities included a statement in English to not use the facilities if 'you feel sick' instead of 'if you are experiencing vomiting.' A work order was placed and new signs are scheduled to arrive on 14 March. The safety signs for the whirlpools did not caution against elderly persons using the facilities.

Recreational Water Facilities-Whirlpool Antientrapment

There was no documentation that the whirlpool drain covers met the requirements for antientrapment/antientanglement. Also, not all of the information required in the 2011 VSP Operations Manual was stamped on the drain covers. The whirlpools had a single blockable drain with a gravity drainage system.

Recreational Water Facilities-Swimming Pool Antientrapment

There were unblockable covers on the gravity drains for the swimming pools, but there were no alarms installed for draining or any documentation that the covers were approved for antientrapment/antientanglement. Staff stated the alarm equipment was delivered and showed the inspector that installation for the forward pool alarm had begun.

Pantry-Captain's Pantry

The stainless steel handle for the coffee on the espresso machine was soiled with burned debris.

Potable Water-Photo Lab

The list of backflow prevention devices indicated there were two tanks and an Oras 363 backflow prevention device for the potable water to the developing machines and utility sink. Upon inspection of the area, only a Watts N9 device on the spray hose to the utility sink was located.

Potable Water-Engine Room

The backflow prevention device or air gap for the mineralizer backwash drain could not be located.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log indicated a passenger had an onset of AGE symptoms on 14 February at 18:15 and reported to the medical center on 14 February at 17:10. According to the passenger's 72-hour self-administered questionnaire, this patient had an onset of symptoms on 13 February at 18:15.

Housekeeping-Public Toilet Rooms

The signs advising users to wash their hands and to use a tissue to touch the door handle upon exiting the toilet rooms were very small and difficult to read. According to the staff, new signs with pictograms demonstrating hand washing and larger signs for using a tissue to touch the door handle were scheduled to arrive the day of the inspection.

Buffet-Botticelli

Some bowls of cereal for self-service on a portable cart were not under a sneeze guard or otherwise protected. The cart had a hinged lid that was not self-closing. Passengers were observed serving themselves and leaving the lid open. According to the staff, a crew member was supposed to be stationed at this area to serve the cereal and close the lid.

Buffet-Botticelli

One container of jelly on a tray was not fully protected by the sneeze guard. The jelly was moved under the sneeze guard.

Buffet-Botticelli

Several trays of bread and rolls were not protected by sneeze guards. The trays were moved under the sneeze guard. According to the staff, 26 pieces of glass for sneeze guards had been ordered and would be installed at the buffet to provide additional protected areas.

Galley-Botticelli

The underside of the combination oven was soiled.

Galley-Botticelli

There was missing and recessed deck tile grout in front of the tilting pans.

Galley-Botticelli

Four pans of sliced cold cuts with 2-day date marking discard labels were on the cold cut preparation counter. According to the staff, these cold cuts were on time control and would be discarded at the end of the breakfast service.

Galley-Botticelli

In the warewash area, one galley toilet room did not have toilet paper, and in the other toilet room, the toilet paper was wet. The toilet paper was replaced in both toilet rooms.

Food Service General-Light Intensity

The light intensity was less than 110 lux behind and around the deck-mounted ice machines in the deck and bar pantries. According to the staff, light fixtures had been ordered and would be installed.

Galley-Warewash Area

The temperature gauge for the final rinse on the port flight-type conveyor warewash machine indicated 200-222°F. There was no steam coming from the final rinse spray, and the temperature at the utensil surface was 160°F. The temperature gauge was corrected.

Galley-Warewash Area

The toilet room for galley workers was locked while there were workers in the galley.

Dining Room-Consumer Advisory

The main dining room menus did not contain an asterisk at the cold smoked salmon, which could be served raw or undercooked. Asterisks were placed at the cold smoked salmon on the menus.

Galley-

The backflow prevention device on the potable water line for the combination oven next to the window was leaking continuously.

Bar-Grand Bar

The light intensity was less than 110 lux at the handwashing station during operations. According to the staff, light fixtures had been ordered and would be installed at the handwash station.

Bar-Grand and Casino Bars

There were noncontinuous pressure backflow prevention devices on the potable water lines for the two espresso machines in the Grand Bar and one espresso machine in the Casino Bar. The staff began replacing the devices during the inspection.

Food Service General-Time Control Plans

In the galleys and buffets, the time control plans were readily available in each area, but they were not posted at each outlet. During the inspection, placards arrived for posting the time control plans in the buffets. According to the staff, placards would also be installed at each outlet in the galleys for posting the time control plans.

Inspection on Dec 29, 2011 | Score: 100

Food Service General-Lighting

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

Bar-Club Atlantica

The inside of the dispensing tubes of the draft beer dispenser were soiled. This area was previously cleaned and not active at the time of the inspection.

Bar-Central Pool Bar

The power cable to the espresso machine was draped on the counter, making cleaning difficult.

Food Service General-

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

Galley-Starboard Dishwash

Between both deck stands with clean utensils, there was a cart stored inverted with its wheels soiled. The cart was removed.

Galley-Starboard Dishwash

The wheels of the cart stored inverted between both deck stands with clean utensils were soiled with food debris.

Dining Room-Consumer Advisory

The menus for the main dining room contained the consumer advisory statement but did not have asterisks at the animal-derived foods that could be served raw or undercooked. Corrections to the menus started during the inspection.

Room Service-Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge for the wash temperature indicated 139°F while the temperature measured at the dish surface in the wash compartment was 157°F. The gauge was not working properly.

Room Service-

Two large trays of yogurt stored in undercounter refrigerator #6102 had temperatures ranging from 45°F to 46°F. The yogurt was discarded.

Room Service-

Half-pint milk containers stored in the walk-in cooler had temperatures ranging from 45.5°F to 47°F. The milk was discarded.

Provisions-Dry Stores

The deck under the deck stands was soiled with dust.

Room Service-

Undercounter refrigerator #6102 had an ambient temperature of 43.5°F.

Room Service-

The ambient temperature measuring device in undercounter refrigerator #6102 was not located to measure the air temperature in the warmest part of the unit.

Recreational Water Facilities-Wading Pool

The analyzer chart recorder for automated halogen and pH monitoring on the wading pool was not fully operational. Manual readings were recorded in a log.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for the whirlpools.

Recreational Water Facilities-Swimming Pool Antientrapment

There were unblockable covers on the gravity drains at the swimming pools but there was no alarm for draining or any documentation that the covers were approved for antientrapment/antientanglement.

Recreational Water Facilities-Safety Signs

The safety signs for all recreational water facilities included a statement in English to not use the facilities if 'you feel sick' instead of 'if you are experiencing vomiting.' The staff explained that it was a mistake that occurred during the translation of this statement. The signs were in five languages and the initial version was in Italian.

Recreational Water Facilities-Whirlpool Shock Halogenation

For two dates in December, the shock halogenation for the whirlpools was not recorded. The records indicated that the whirlpools were 'not drained,' but there was no additional information. According to the staff, the shock halogenation was performed, but the information was not recorded.

Potable Water-Hydrophore Pump Room

The potable water line to the spray hose for cleaning the filters did not have a backflow prevention device. This was corrected.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log was updated to meet the new VSP requirements but the required information was not in the exact order per Annex 13.2.2 of the 2011 VSP Operations Manual. Four additional columns were added between two of the required columns.

Housekeeping-Public Toilet Rooms

The male and female deck 2 toilet rooms had 2 exit doors each but the signs advising users to use a tissue to touch the door handle upon exiting the toilet rooms were only on the second exit doors. In addition, the lettering on the signs advising users to wash their hands and to use a tissue to touch the door handle upon exiting the toilet rooms was very small because the text was translated in five languages. This made the signs very difficult to read.

Inspection on Mar 25, 2011 | Score: 100

Potable Water-Microbiological Sampling

The vessel uses Colilert for the testing of potable water samples taken from the shore side (bunkering), ice machines, and monthly distribution system monitoring. The manufacturer literature stated that the samples were to be incubated at 35°C +/- 0.5°C. However, the staff stated that the company policy was to incubate the samples at 37°C. The staff could not find that written policy upon request.

Integrated Pest Management-Training Documents

There were no records documenting the training on pest management procedures for the staff person in charge of the integrated pest management program.

Galley-Deck 9 - Swinging Door

There was a void space at the top and bottom of the rubber door closure.

Food Service General-Tilting Pans and Kettle Handles

On some of the black handles for the tilting kettles and pans, there was a groove that was not easily cleanable.

Galley-Deck 9 - Warewash

There was condensate along the soiled landing of the flight-type warewash machine.

Galley-Deck 9 - Pizzeria

There were slotted fasteners inside the stacked pizza oven.

Galley-Ice / Water Machines

There were slotted fasteners in the chute of the combination ice/water machines.

Galley-Deck 1 - Pastry

The top of the mixing shaft of the dough mixer had cracked and missing paint.

Preparation Room-Deck A

The top of the mixing shaft of the dough mixer had cracked and missing paint.

Inspection on Oct 12, 2010 | Score: 100

Provisions-Parasite Destruction Letter

The letter did not list the species of fish.

Buffet-Aft Grill

The technical spaces of refrigeration units 9105 and 9108 were soiled.

Buffet-Cold Hold Backup Trolley

A small tray of cold cuts was at 59°F. Per the 7-day discard label, the tray was prepared the day before. Other trays of food items in the unit were at 38°F. The cold cuts were discarded.

Buffet-Food Lifts

The door channels were heavily soiled with food, dust, and debris. In addition, the thresholds at both lifts were corroded at the deck tile interface.

Buffet-Back Line

The foods in the undercounter hot holding unit were all at less than 130°F at 1610. The undercounter unit was labeled as temperature control. The receiving log indicated that the foods were received at 1400 and were at 155°F. Per the time as a public health control plan, the back line was only open from 1400 - 1600. All the foods in this area were discarded.

Buffet-Pizzeria

The technical space for refrigeration unit 9401 was soiled.

Buffet-Bortticelli

The technical space for refrigeration unit 9503 was soiled.

Dining Room-Restaurant Tiziano

There was missing coving at wait station #36.

Provisions-Dry Stores

The deck was soiled with food and dust under the deck stands.

Inspection on May 09, 2010 | Score: 99

Buffet-Main Line

There was no soap in the dispenser at both handwash stations. This was corrected.

Buffet-Main Line

There was no coving at the deck/bulkhead and deck/equipment junctures.

Buffet-Main Line

There was a leak at the steam line inside the portside technical compartment for the bain marie.

Galley-

There was no coving at the deck/oven junctures.

Galley-Toilet Room

The door for the toilet room was not self-closing.

Galley-

There was an open bulkhead pipe penetration inside technical compartment 9506.

Buffet-Portside Healthy Corner

There was a rusted drip tray inside technical compartment 9509.

Buffet-Bread Stations.

There were no side shields for the sneeze guards at the bread stations.

Buffet-Swimming Pool Starboard Beverage Station

There was a leak at the water pump reservoir tank inside the technical compartment.

Galley-Club Atlantica

There was an opening around the bulkhead pipe penetration inside the high fog system cabinet.

Galley-Room Service

There was a hot time control plan for this area. Per staff, all the hot foods were on temperature control. There were no hot foods on time control.The cold time control plan stated that food placed out for service were on time control. Per staff, only the bulk milk dispenser was on time control.

Galley-Room Service

The bottom of the bulkhead between the refrigerator and storage cabinet was damaged in the beverage area.

Other-Dining Room Deck 2 Pantry

There was a cold time control plan for this area. Per staff, all the cold foods were on temperature control. There were no cold foods on time control.The hot time control plan stated that food placed out for service were on time control. Per staff, only the bain marie was on time control.

Galley-Pastry and Garde Manger

The cold time control plan listed the walk-in cooler as a unit on time control. Per staff, these units were on temperature control.

Provisions-Parasite Destruction Letter

The letter indicated that all smoked fish products were frozen to the proper time and temperature. It did not list the type of fish.

Galley-Potwash

There was an oily film inside the sanitize compartment of the three compartment sink. This was corrected.

Bar-Aurora Bar

The corner of the bulkhead near the rolling cart was damaged.

Medical-Shipping Containers

There were no labels for the shipping containers for the clinical specimen collection containers.

Inspection on Jan 09, 2010 | Score: 96

Potable Water-Bunkering and Production Logs

For the month of October, there were no times written for bunkering and production. Per staff, the procedures were to take measurements hourly for bunkering and every four hours for production. However, the logs did not indicate hourly or every four hour measurements or the initial time for bunkering and production. There were columns for am and pm. In these columns, the pH and free residual chlorine were recorded.

Potable Water-Bunkering Hoses

The potable water bunkering hoses were labeled "potable water only" at only one connecting end. This was corrected.

Potable Water-Cross-connection Control Program

The cross-connection control program did not list the air gap for the mineralizer or the backflow prevention devices for the chemical dispensers and the combination ovens.

Recreational Water Facilities-Fecal Accident Logs

A fecal accident was recorded in the forward pool halogenation record. It only stated "fecal accident". There was no record of the response steps taken, free residual halogen level achieved following cleaning, and contact time.

Children Area-

Children who wear diapers were accepted into the child-activity center. There was a diaper changing station in the toilet room. However, there were no gloves, disinfectant, diapers, airtight diaper receptacle, and sign advising handwashing after each diaper change.

Galley-Dishwash

The final rinse spray from the upper spray arm of conveyor dishwasher #2 was not full during active use of the machine. The same problem was noted in the upper rinse arm spray nozzles, including one center nozzle that was fully clogged. It was not clear if this problem was affecting the mounted gauge thermometers for this machine.

Galley-Dishwash

For the #2 conveyor dishwasher, the wash tank had a water temperature of 180 °F, while the gauge reading was 160 °F. The rinse tank temperature was 153 °F, while the gauge reading was 175 °F (data plate specified a minimum of 160 °F). The final sanitizing rinse temperature was 176 °F at the dish surface, while the gauge temperature reading was 224 °F. The #1 conveyor dishwasher was also in use and the final sanitizing rinse temperature measured at the dish level was 176 °F, while the mounted gauge reading was 230 °F. There was no indication of steam from either machine.

Galley-Time as a Public Health Control Plans

The service periods for breakfast, lunch, and dinner were not completed on the form. Staff stated that this was done after the service period ends. They also stated that the service periods do not change, other than for the first and second dinner seating.

Galley-Garde Manger

There were 4 plastic boxes of cut greens and lettuce in standing water for salad. The temperature of these leafy greens was between 52 and 62 °F. Ice was immediately stirred into each bin. Leafy greens in a cut state are now considered potentially hazardous food.

Buffet-Crew and Staff Messes

There were non-continuous pressure type backflow preventers installed on the potable water supply lines to the coffee machine and ice/water dispensers at the beverage section of the crew and staff mess buffet lines.

Galley-Pot Wash

The pot wash machine, although working, has been posted out of order since 18 April 2009 due to some damage on the interior side of the front door panel. Staff stated that a new door was received and the size was incorrect, so another door was on order.

Other-Deck 6 Room Service Pantry

The top exterior surface of the counter model bread toaster was soiled with a layer of dust. Some of the metal components to the toaster were stored on top of the oven in direct contact with this debris.

Other-Deck 6 Room Service Pantry

The top exterior surface of the counter model bread toaster was soiled with a layer of dust. Some of the metal components to the toaster were stored on top of the oven in direct contact with this debris.

Other-Deck 6 Room Service Pantry

A counter model oven was posted not in use in the butler service area. Staff stated that the oven has not and will not be used.

Other-Pizzeria

One fruit fly was observed on the deckhead in this buffet area.

Galley-Club Atlantica Hot Galley

There was a gap in the lower port bulkhead, immediately beside the tilt braising pan.

Bar-Club Atlantica Bar

The multi-flow equipment installed in the undercounter technical compartment below the point of sale machine was no longer used according to staff. Such machines were used in other parts of the ship.

Provisions-Frozen Meat Walk-in

There were 3-4 deckhead mounted sprinkler heads which had both the collar and the sprinkler cylinders loose and extending 2-3 inches below the deckhead.

Preparation Room-

The hot water in the sanitizing sink was measured at 175 °F, while the mounted gauge thermometer registered only 155 °F.

Medical-Gastrointestinal Illness Reporting

The routine gastrointestinal illness reports, required 24-36 hours prior to arrival in a U.S. port when sailing from a foreign port were not made for several cruises from the period 14 November 2009 until 2 January 2010. A communication problem onboard the ship was identified as the cause and it was not identified until sometime later. The data from all the missing cruises has now been entered manually into the CDC Vessel Sanitation Program's electronic database.