Inspection on Feb 11, 2014 | Score: 94

Medical-Pantry

The handwashing station was not accessible. It was blocked by a trash bin. This was corrected.

Medical-Pantry

The tops of the coffee machine and the microwave oven were heavily soiled with dust.

Medical-Pantry

On the food preparation counter, there were 15 spray bottles with a clear liquid inside labeled as Microsafe disinfectant. Three large water bottles were also stored on that counter. A cleaning materials locker was available steps away.

Recreational Water Facilities-Safety Signs

The whirlpool safety signs did not caution against use by children in diapers or those not toilet trained. This was written in the previous inspection.

Potable Water-Tank Maintenance

Potable water tank 2 Port, 3 Port, and 3 Center were touched-up with an approved coating system in January 2014. There was no written documentation that the manufacturers' recommendations were followed for application, drying, and curing.

Pantry-Buttler Pantry

This pantry provided breakfast room service for the 54 suites. The time control plan indicated that cold potentially hazardous foods (PHFs) placed on the line for service were on time control, but there was no buffet line service. It also stated that PHFs in loose pans and containers on food preparation counters were to be on time control, but staff stated that they do not place any pans or containers on the food preparation counters. The plan was also confusing in that it stated that the discard of PHFs was to be done within a maximum of 4 hours, had service times of 7:00 am to 10:00 am, and a set-up time of 6:30 am and a discard time of 8:30 am.

Pantry-Buttler Pantry

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

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP stated that the disinfectant Umonium 38 was to be used for disinfecting toys, table tops, door handles, and other surfaces in the children area. The documentation provided did not state that the disinfectant was effective against human norovirus or an acceptable surrogate (e.g., caliciviruses). Also, the staff explained that Umonium 38 was to be used only on toys and HB Quat on all other surfaces, contrary to what was stated on the OPRP.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were two OPRPs that the staff stated were used, one from Costa from February 2014 and one from Carnival Corporation from December 2013. The Costa OPRP did not have procedures for returning the vessel to normal operating conditions after an outbreak.

Buffet-Consumer Advisories

Consumer advisories for cold smoked fish out for passenger self-service did not indicate that the fish product was being offered undercooked and the consumer advisory was not specific to fish. A similar observation was made during the previous inspection. Also, the consumer advisory at the omelet station was specific to meat instead of eggs. This was immediately corrected by the staff.

Buffet-Port Forward Storage Locker

Approximately 15 previously cleaned chaffing dishes were stored in this locker adjacent to the Pool Bar. The locker had many difficult to clean features. There was no coving at the deck/bulkhead juncture and the deckhead was a perforated tile paneling. Also, boxes of miscellaneous dishware were stored on metal shelving that had many difficult to clean features.

Buffet-Starboard Forward Storage Locker

Boxes of bottled water were stored in this locker. The deckhead was a perforated tile paneling which was difficult to clean and the bulkhead/deck junctures had no coving. The deck was pitting and had a build-up of general debris.

Buffet-Starboard Forward Storage Locker

The deckhead was a perforated tile paneling which was difficult to clean and the bulkhead/deck junctures had no coving. The deck was also pitting and rough in many areas as well as soiled with general debris.

Galley-Forward Pantry

A previously cleaned plastic wicker basket had old food residue in between a section of braided plastic.

Buffet-Aft Port Grill Storage Locker

Packaged single service paper items, such as napkins and drinking cups, boxes of packaged wine carafes, boxes of packaged coffee cups, unboxed plastic beverage pitchers, and other miscellaneous packages of unopened dishware were stored in this locker. The deckhead was opened to ventilation ductwork, unmarked piping, and electrical wiring. Staff stated that the piping was potable water, but it was not marked or striped as potable water. The bulkheads were of a soft insulation material that was also difficult to clean.

Galley-Club Deliziosa - Utensil Storage Locker

An assortment of new bakeware, such as bread and muffin molds and new cooking pots and pans were stored in this locker. The deckhead had exposed ductwork, unmarked piping, and electrical wiring. Previously used and cleaned deli slicers were also stored in this locker. The back bulkhead was of a soft insulation material that was also not easy to clean.

Galley-Club Deliziosa - Utensil Storage Locker

The deckhead had exposed ductwork, unmarked piping, and electrical wiring. The back bulkhead in this locker was not of a hard durable material that was easy to clean.

Food Service General-Rack-Type Glasswash Machines

The data plates of the rack-type glasswash machines indicated maximum racks per hour instead of minimum transit times. There were five of these machines on the ship. The same violation was written in the previous inspection.

Galley-Room Service

The handwashing station next to the in-use dishwash machine was blocked by a portable sorting table. The table was immediately moved.

Dining Room-Deck 3 Beverage Pantry

Three fruit flies were observed near the draft beer machine.

Dining Room-Deck 3 Beverage Pantry

A wet mop was left to dry on the deck in the back right corner near the draft beer machine.

Other-Lobby Bar Locker

Bottled water and other beverages were stored in this locker. There was no coving at the bulkhead/deck junctures.

Preparation Room-Dough Sheeter

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

Preparation Room-Mixer

The large deck mounted mixer that was out of service had old food soil on the underside of the mixing arm.

Buffet-Aft Port Grill Storage Locker

The deckhead was opened to ventilation ductwork, unmarked piping, and electrical wiring. The bulkhead was a soft insulation material that was difficult to clean.

Buffet-Port Forward Storage Locker

The deckhead was a perforated tile paneling which was difficult to clean and the bulkhead/deck junctures had no coving.

Buffet-Port Forward Storage Locker

The metal shelving used for storage of boxes of miscellaneous dishware had many difficult to clean features.

Inspection on Feb 11, 2013 | Score: 87

Food Service General-Cut Leafy Greens Cooling

The cooling process of large amounts of cut leafy greens, such as cut lettuce and cabbage, was not monitored or documented.

Recreational Water Facilities-Whirlpool Shock Halogenation Records

A review of the written whirlpool shock halogenation records for January up to 10 February indicated daily free residual chlorine levels of 14 ppm at start and 12 ppm at completion in each whirlpool. The crew member responsible for shock halogenation stated that he added the same amount of chlorine to all whirlpools regardless of their size. He could not explain how each chlorine measurement was always the same regardless of whirlpool size, amount of chlorine added, and 60 minute circulation. It was unclear if the free residual chlorine was actually tested at both the start and completion of shock halogenation. The January records were signed off by management.

Galley-Starboard Warewash

There were four stacks of plates stored in the clean area that were not covered or inverted. This was corrected.

Galley-Port Warewash

There were two stacks of plates stored in the clean area that were not covered or inverted. This was corrected.

Buffet-Beverage Stations

The milk at the beverage stations were on time control but there was no time control plan.

Buffet-Consumer Advisory

Cold smoked salmon was served on all buffet lines but the consumer advisory was not specific to the salmon and was not placed at the location where the salmon was located. In addition, there was a consumer advisory at the egg station but it did not say that eggs could be cooked to order.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

There were numerous hotel pans stacked directly on the deck. Also, there were two crates full of galley utensils and galley equipment stored directly on the deck. This practice prevented the deck to be easily cleanable. Everything was taken off the deck during the inspection.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

The deck had chipped paint and rough surfaces, making cleaning difficult. In addition, the deck was wet and soiled. The deck was cleaned during the inspection.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

A number of clean utensils and galley equipment were stored along numerous pots and pans stored wet or soiled. A carafe was also stored with water inside. These utensils were removed from the locker during the inspection.

Galley-Club Deliziosa - Store 10.2.12

The deck was heavily corroded and soiled under the left side shelves. There was also a wet towel on that part of the deck. The deck was cleaned and the wet towel was removed during the inspection.

Galley-Club Deliziosa - Menu

The menu had a consumer advisory and the rack of lamb could be cooked to order, but the lamb was not cross-referenced to the advisory.

Food Service General-Rack-Type Warewasher Data Plates

The data plates of the rack-type warewashers indicated maximum racks per hour and not minimum transit times. There were five of these machines on the ship.

Room Service-Breakfast Menu

The door hanger breakfast menu had no consumer advisory but eggs and steak could be cooked to order and cold smoked fish was one of the available items.

Dining Room-Breakfast Menu

The breakfast menu had a consumer advisory and eggs could be cooked to order, but the eggs were not cross-referenced to the advisory.

Dining Room-Lunch Menu

The lunch menu had no consumer advisory but the grilled beef steak could be cooked to order.

Other-Deck 2 Wine Cellar

The handwashing sink by the ice machine was partially blocked by a pallet of bottled water cases. This was corrected.

Dining Room-Waiter Stations

On several waiter stations, stacks of plates were not stored covered or inverted.

Other-Deck 3 Store 3.1.11

There were numerous pieces of cutlery stored on the shelves with their food contact surfaces soiled. There were also two small plastic containers with food debris inside.

Other-Deck 3 Store 3.1.11

There were two milk carafes stored upright on the upper shelf with water inside.

Other-Deck 3 Store 3.1.11

Water jar cases, water glass cases, and sneeze guards were stored stacked on thin pads directly on the deck. There were also two small plastic containers stored directly on the deck.

Galley-Garde Manger Walk-In Cooler

There were 10 large lexan boxes of cut lettuce in storage but their cooling process was not recorded in the cooling logs. Staff explained that they did not monitor the cooling process of cut lettuce because it was not cooled in the blast chiller.

Food Service General-Food Thermometers

None of the staff in the cooking areas were equipped with tip-sensitive food thermometers. The staff stated that there was one per galley but they were never seen.

Galley-Walk-In Cooler #28

There were two large lexan boxes of cut cabbage in storage but their cooling process was not recorded in the cooling logs. Staff explained that they did not monitor the cooling process of cut cabbage because it was not cooled in the blast chiller.

Galley-Cooling Log

Rabbit was cooked on 4 February and the initial temperature recorded in the cooling log was 110°F. Pasta was cooked on 4 February and the initial temperature recorded in the cooling log was 110°F. Bolognaise and béchamel sauces were cooked on 4 February and the initial temperature recorded in the cooling log was 130°F. Orzo was cooked on 27 January and the initial temperature recorded in the cooling log was 120°F. Eggplant was cooked on 26 January and the initial temperature recorded in the cooling log was 120°F. Ostata/Rib eye was cooked on 26 January and the initial temperature recorded in the cooling log was 100°F.

Galley-Potwash

Numerous large hotel pans were stored stacked and wet.

Galley-Potwash

One medium hotel pan stored on the clean racks was soiled with food residue.

Galley-Clean Storage

Stacks of numerous oven trays were soiled with food residue.

Galley-Hot Galley

Stacks of plates in two lowerators were not stored covered or inverted. The area was unattended.

Galley-Hot Galley

Stacks of numerous hotel pans were stored wet on the food preparation counter in front of the port MKN fryers and grills.

Galley-Hot Galley

Large amounts of water and cleaning solution were spread over the decks of the hot galley. When the self activated hood cleaning system started to discharge the water to the deck drain below the starboard grills, the deck drain was clogged and more water and cleaning solution spilled onto the deck.

Preparation Room-Deck A

There were 3 large lexan boxes of cut lettuce in storage but their cooling process was not recorded in the cooling logs. Staff explained that they did not monitor the cooling process of cut lettuce because it was not cooled in the blast chiller.

Provisions-Dry Store A.2.10

The deck under the pallets was soiled with dust, flour, beans, and other food residue.

Buffet-Petty Officer and Officer Messes

Cold smoked salmon was served on the buffet lines but the consumer advisory was not specific to the salmon and was not placed at the location where the salmon was located.

Bar-Grand Bar Mirabilis

There was no time control plan for the Captain's Cocktail, Costa Club Cocktail, and the Farewell Cocktail where potentially hazardous foods were served and time was used as public health control. Staff explained that these foods came from the main galley to the bar and could be served in one or two setup and discard times according to the quantity of passengers. Staff also explained that each of these 3 functions happen once during each voyage.

Recreational Water Facilities-Whirlpool Safety Signs

The whirlpool safety signs did not caution against use by children in diapers or who are not toilet trained or elderly persons. Staff explained that those under 18 years old were not allowed in the Thalasso area and children under 16 years old were not allowed in all other whirlpools.

Potable Water-Deck 9

In the thermal equipment room and in the technical locker, the air gaps below the relief vents for the steam generator backflow prevention devices were less than twice the diameter of the vent.

Potable Water-Engine Room

The distillate water lines after the two mineralizers up to the production chlorine injection point were striped blue/green/blue, indicating potable water, and not striped in accordance with ISO 14726 standards (blue/gray/blue). Also, the production chlorine injection point was labeled as the bisulfate injection point.

Recreational Water Facilities-Whirlpool Shock Halogenation Records

It was unclear if the free residual chlorine was actually tested at both the start and completion of shock halogenation. A review of the written whirlpool shock halogenation records for January up to 10 February indicated daily free residual chlorine levels of 14 ppm at start and 12 ppm at completion in each whirlpool. The crew member responsible for shock halogenation stated that he added the same amount of chlorine to all whirlpools regardless of their size. He could not explain how each chlorine measurement was always the same regardless of whirlpool size, amount of chlorine added, and 60 minute circulation. The January records were signed off by management.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

During Step 2, the OPRP indicated 1,000 ppm chlorine to be used on areas such as the tables and chairs of the Pay Restaurant and the large toys and counters of the Squok Club. There were no contact times for this disinfectant.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

There were numerous pots and pans stored soiled with oily residues and food debris. These pots and pans were removed from the locker during the inspection.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

There were numerous hotel pans, that appeared to be clean, stacked directly on the deck. Also, there were two crates full of galley utensils and galley equipment, that appeared to be clean, stored directly on the deck. Everything was taken off the deck during the inspection.

Galley-Club Deliziosa - Galley Utensil Store 10.2.04

A blender was stored soiled on the shelves. The blender was removed from the shelves during the inspection.

Other-Deck 3 Store 3.1.11

A number of sneeze guards were stored stacked on thin pads directly on the deck.

Inspection on Feb 02, 2012 | Score: 100

Recreational Water Facilities-Whirlpool Shock Chlorination

The records indicated that the free chlorine residual did not maintain at least 10 ppm for 1 hour.

Recreational Water Facilities-Antientrapment Drain Covers

The provided documentation for the custom constructed/field fabricated drain covers at all the swimming pools did not meet the new VSP manual requirements. The drains were gravity, multiple, and had no alarm.

Recreational Water Facilities-AFT Pool Shepherd's Hook

The length of the shepherd's hook at the Aft pool was not long enough to reach the deepest portion of the pool from the side plus two feet. This was corrected during the inspection.

Potable Water-Mineralizers - Air Gaps

The air gaps needed for backwashing the mineralizers were not at least twice the diameter of the delivery fixture opening.

Ventilation-AC Station 1.6

The potable water line to the hose connection was not properly striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only.

Galley-Deck 10 Galley Crew Toilet

The 'wash hands after using toilet' sign was not located on the bulkhead by the exit door.

Buffet-Consumer Advisory

A consumer advisory was not posted at the location where cold smoked salmon was served at the passenger buffet.

Galley-Deck 9 Dishwash

Four tall stacks of plates were noted on a table at the clean end of the dishwash machine. The plates were not covered or inverted. This was corrected.

Food Service General-Time Control Plans

The time control plans were in the files in each location where time control was used, but they were not posted.

Buffet-Breakfast Time Control

The breakfast time control plan for hot foods indicated a set-up time of 6:45 and a discard time of 11:15. The hot items out for service did not have a discard label.

Food Service General-Glasswash Machines

The rack-type conveyor glasswash machines onboard had 'Opti-Rinse' spray nozzles on the final rinse spray arm. There was no means to view the operation of the spray pattern from these nozzles.

Galley-Hot Galley

Grout was missing between several deck tiles below the port side MKN fryers making the area difficult to clean.

Galley-Starboard Ice Machine

A fine black powder was noted in the water return bath below the pump. The carbon filters had been recently replaced and were thought to be the cause of the powder.

Dining Room-Breakfast Menu

The cold smoked salmon on the breakfast menu did not have an asterisk to refer passengers to the consumer advisory for raw or undercooked animal-derived foods.

Galley-Hot Galley

The lower edge of the bulkhead panel behind and to the left of the combination ovens was damaged, leaving a gap between the panel and the deck coving.

Food Service General-Chill Water Lines

The brine lines to the ice machines were not uniquely identified.

Provisions-Beverage Storage

Two difficult to clean wooden pallets were used in this store room.

Bar-Grand Bar

In the technical compartments below the cocktail stations, the penetrations for the soda lines into the back panel of the compartment were not sealed.

Bar-Chocolate Bar

The espresso machine had exposed pipes and wires in the food splash zone directly above the coffee dispensing and the milk steamer arm.

Bar-Azzurro Bar

A penetration was found between the technical compartment below the beer taps and the adjacent compartment below the cocktail station. This penetration exposed a void space between the two compartments.

Children Area-Squok Club

No sanitary wipes were supplied in the children's toilet room.

Children Area-Squok Club

The toilet was greater than 11 inches above the deck and the handwash sink was greater than 22 inches above the deck and there was no step stool.

Children Area-Squok Club

The exclusion policy was not posted at the entrance of the club. The ship's policies were in clear folders at the entrance, but not readily available for parents to view.