Inspection on Apr 29, 2014 | Score: 99

Other-Michael's Club Concierge Lounge

There was no handwashing station for the passengers using the new buffet table.

Buffet-Aft/Port Beverage Station

At least four coffee cups were out for self-service and soiled with food residues. Also, a tray of juice cups were out for self-service and soiled with a spill of orange juice. All these cups were removed and taken to the scullery.

Buffet-Forward Buffet Line

The light intensity at most of the passenger side self-service counter was less than 220 lux.

Buffet-Forward/Port Beverage Station

The light intensity behind the juice machine next to the ice machine and behind the coffee machine was less than 110 lux.

Galley-Aqua Spa

The bulkhead-mounted bulletin board next to the upright refrigerator and the food preparation counter had a felt surface that was difficult to clean.

Other-Michael's Club Concierge Lounge

The self-service buffet table had raw wood that was difficult to clean.

Other-Michael's Club Concierge Lounge

The deck at the self-service buffet table was carpeted, making it difficult to clean. The buffet table was added during approximately one month ago.

Other-Michael's Club Concierge Lounge

The faucet handles for the food employee handwashing station behind the bar were partially inaccessible by the counter above.

Other-Michael's Club Concierge Lounge

Staff stated that Michael's Club was transformed to a concierge lounge about a month ago and that the change will be fleet wide. The concept of the area was changed from a smoking and fine drinking area to a buffet area only for VIP guests. This change in concept was introduced operationally without VSP review.

Other-Michael's Club Concierge Lounge

There was no consumer advisory for the cold smoked salmon on the buffet table. In addition, the time control plan did not include the ice chest with dairy smoothies on the bar counter. Both deficiencies were corrected.

Other-Michael's Club Concierge Lounge

The food employee handwashing station did not have a sign stating 'wash hands often,' 'wash hands frequently,' or similar wording. This was corrected.

Galley-Murano

The mixer on the food preparation counter was a household unit.

Galley-Wash Hands Often Signs

Most of the 'wash hands often' signs were posted close to the deckhead away from the handwashing stations and eye level of most of the employees in the main galley. In addition, the sign at the port hot section was partially blocked by condiments on an adjacent shelf to the handwashing station.

Galley-Port & Starboard Hot Sections

The bulkhead-mounted CO2 tanks for the fire suppression system over the fryers were soiled with grease residues and several rough surfaces that made them difficult to clean. In addition, the decks had missing and recessed tile grout in most of these areas, making them difficult to clean.

Galley-Port Beverage Station

The previously cleaned juice machine was soiled with food residues at the dispensing ports where the spouts were connected.

Galley-Port Beverage Station

The light intensity between the bulk milk dispenser and the juice machine was less than 110 lux.

Galley-Starboard Dishwash

There was heavy condensation collecting on the deckhead over the soiled end of the in-use flight-type dishwasher.

Galley-Pastry

The deck had broken tiles and missing and recessed grout in most of these area, making it difficult to clean.

Galley-Pastry

The deck oven had missing fasteners exposing holes and slotted fasteners in the food-splash zones.

Galley-Pastry

The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.

Galley-Starboard Beverage Station

The bulkhead-mounted bulletin board in front of the beverage counter had a rough surface that was difficult to clean. It had stains and looked soiled.

Dining Room-Waiter Stations

Most of the waiter stations had several drawers that were damaged, making them difficult to clean.

Dining Room-Staircase Locker

The deck was damaged, had no coving, and was soiled. Multiple pieces of non-food equipment were stored under the pallets. Two coffee creamer carafes were stored on the deck under a pallet. The door frame of the entrance had large pieces of raw wood. Clean equipment and utensils, single-service articles, and bowls full of sugar packets were stored in this locker.

Dining Room-Staircase Locker

Two coffee creamer carafes were stored on the deck under a pallet.

Dining Room-Starboard Equipment Store Room

The deck was damaged, had no coving, and was soiled. A variety of galley equipment and utensils were stored in this store room.

Dining Room-Starboard Equipment Store Room

Water coolers and coffee dispensers were stored upright with water inside.

Dining Room-Starboard Equipment Store Room

The shelves with galley equipment were made of raw wood and had corroded metal frames, making them difficult to clean.

Dining Room-Linen Locker

The deck was damaged and soiled.

Preparation Room-

The deck had missing and recessed grout, making it difficult to clean.

Preparation Room-Deck 3 Cold Pantry

The deck had missing and recessed grout, making it difficult to clean.

Preparation Room-Deck 3 Cold Pantry

The oven had numerous slotted fasteners in the food-splash zones. Staff stated they did not use the oven.

Galley-Hot Section

The sink of the handwashing station drained very slowly. This was corrected.

Preparation Room-Fish

The deck had missing and recessed grout with stagnant water between the tiles in some areas.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The review of the last five voyages found that the column for the gender of the patient was empty for all the crew members on the AGE log as generated by the electronic medical system. Staff stated they could not enter the gender information manually.

Integrated Pest Management-Garbage Room Inspection Frequency

Since January 2014 the garbage room was not consistently inspected for pests on a weekly basis.

Housekeeping-Shower Head Disinfection

No documentation was available to verify the disinfection of both shower heads in the medical center.

Pantry-Deck 4

The chlorine concentration for the sanitizing solution in the sanitizer bucket was above 200 ppm. Staff immediately reduced the concentration to 100 ppm.

Pantry-Old Equipment

The counter-mounted toasters, coffee machines, and juice machines in several housekeeping pantries were no longer needed for the operation according to the staff. This equipment was found in the following pantries: Deck 8 AFT and FWD, Deck 9 AFT and FWD, Deck 10 FWD, and Deck 4 AFT.

Recreational Water Facilities-Bather Loads

No bather loads were listed on the safety signs for the aft and forward swimming pools.

Inspection on Oct 06, 2013 | Score: 98

Medical-GI Illness Logs

The crew positions were not listed in most of the crew entries in the GI illness logs since the implementation of the new electronic medical record management system. A few cases on the current voyage did not have the underlying illness column completed with specifics of the underlying illness or none noted.

Recreational Water Facilities-Pool Recirculation System Maintenance

The pre-pump lint strainer basket and housing for the aft and forward swimming pools had not been cleaned and disinfected for the past month. The records showed that the required weekly disinfection was occurring in the previous months for the pools. The spa records also showed them to be properly disinfected since the last inspection.

Potable Water-Backflow Prevention Testing

The records for this year's backflow prevention device testing on June 19-20, 2013 did not show the required pressure differentials for the valves in the assembly. They just showed their status as OK in the log book for these dates. The previous year's test on April 21, 2012 did have these pressure differentials recorded.

Housekeeping-Outbreak Prevention and Response Plan

The plan references the previous electronic medical reporting system for tracking the illness levels onboard the ship. It has not been updated to include the new fleet-wide electronic medical reporting system.

Buffet-Lido-Late Breakfast Omelet Station

A significant amount of standing water was present on the deck below the undercounter refrigerators.

Buffet-Lido

The mise en plase ingredients for the poached egg station were not individually labeled with the discard time. This containers were on the counter.

Galley-Time Control Plan

The hot trolley #3 was labeled as time control but it was not on the time control plan for the operation.

Galley-Pot Wash

The cleaning material locker was not labeled 'CLEANING MATERIALS ONLY'

Buffet-Forward/Starboard Buffett

The light fixture above the handwash sink was covered with a significant amount of dust. The next three lights in the same row were also covered with more than a day's worth of dust.

Galley-Ice Cream Station

Two deckhead panels in front of the ice machine were loose creating a gap where dust can accumulate.

Galley-Starboard Coffee Station

The underside of the left juice machine by the dispensing nozzles was soiled with sticky juice residue. This juice machine had not been in use since the previous day.

Galley-Soup Station

The water pipes from the outside bulkhead leading to the second soup kettle from the end on the right side were leaking causing water to collect and pool on the deck.

Galley-Pantry Walk-In #47

The deckhead seam to the left of the condenser unit was soiled with crusty residue.

Galley-Food Locker

Two paper binders were stored in the food locker to the left of the toaster station.

Buffet-TIme Control Plan

A pizza display case was recently added to the operation but was not listed on the time control plan.

Buffet-Bistro I95 Beverage Station

The light fixtures above the beverage station and the self-service buffet table were not shielded. It could not be determined if the light bulbs were shatter-resistant.

Buffet-Qsine Mess

The light fixtures above the beverage station and the self-service buffet table were not shielded. It could not be determined if the light bulbs were shatter-resistant.

Buffet-Air Vent

The left air vent over the buffet line was not sealed to the deckhead creating a gap where dust was accumulating.

Galley-Hot Galley

Three metal pans of food were on the ban maire counter but not in the actual holding wells. These containers were on time control waiting to be placed in buffet line when needed. These containers were not labeled with a discard time.

Buffet-Blu Healthy Mess

The light fixtures above the beverage station and the self-service buffet table were not shielded. It could not be determined if the light bulbs were shatter-resistant.

Galley-Specialty

Thirteen small shot glass type glasses were visibly soiled and stored on the clean equipment storage rack.

Preparation Room-Lettuce Dryer

The top interior of the white bin was cracked and chipped in several areas making it no longer easily cleanable.

Galley-General

The grouting around most of the scuppers on the deck throughout the main galley was missing, recessed, or in poor repair. Staff had an ongoing list of grout and title repairs that need to be addressed in the galleys.

Pantry-Hemisphere

The lighting intensity behind and around the deck mounted ice machine was less than 110 lux.

Children Area-Large Toy Cleaning

The large toys staff clean by hand had many small corners and crevices where soil and dust were accumulating.

Inspection on Jun 13, 2013 | Score: 94

Buffet-Deck 11 Port Juice and Ice Cream Station

The light intensity behind and around the deck-mounted ice machine was less than 110 lux.

Buffet-Deck 11 Port Juice and Ice Cream Station

The inside of the ice maker lid over the cuber panel was soiled with a black residue in several areas.

Buffet-Port Forward and Starboard Aft Coffee Stations

There was milk and cream on time control at these stations but the time control plan was not posted at these outlets. The milk was labeled with the proper discard times.

Buffet-Lido Breakfast Lines

The eggs cooked to order on the lido buffet lines had a consumer advisory statement but the sign at the station did not state the eggs were cooked to order.

Buffet-Lido Port Line #1

There were several gaps and seams at the deck/bulkhead juncture to the right of the handwashing sink.

Buffet-Lido Port Line #1 and #4

The light intensity was less than 220 lux along some areas of the worker side of the buffet lines. Some of the lights were not working during the inspection.

Galley-Lido Warewashing

The faucet on the handwashing sink was not working properly and it was difficult to operate.

Galley-Lido Warewashing

The door of the toilet room for food workers was not fully self-closing.

Galley-Aft Pantry

The upright refrigeration unit #86 was listed on three time control plans, including for the sushi, breakfast, and tea times. The time control plans indicated that this unit operated on time control and temperature depending on the situation. This unit was also labeled for both time and temperature upon inspection. According to the staff, the unit is used for time during operation and for temperature control overnight and to control the quality of the food. During the inspection, there were several containers of potentially hazardous food that were in the unit on time control and the proper discard times were on the food items.

Galley-Aft Warewashing

There were several previously cleaned bar glasses for wine, champagne, and beer in six separate racks that were soiled with food residue visible on the food contact surfaces. The racks of soiled glasses were in the clean storage rack for this area. The racks were cleaned and sanitized. No other clean equipment was stored on this rack.

Galley-Aft Pantry

There was one container of sliced deli meat that had a set-up and discard label with times of 0630 to1030. At 10:38 AM, the inspector had to tell the person in charge of this area to discard the food in this container. The container was placed on a preparation counter in between several other pans of food on time control that had different discard times.

Galley-Aft Pantry

There was one container of sliced deli meat that had a set-up and discard label with times of 0630 to1030. At 10:38 AM, the inspector had to tell the person in charge of this area to discard the food in this container. The container was placed on a preparation counter in between several other pans of food on time control that had different discard times. A similar violation was noted on the previous VSP inspection in February, 2013.

Buffet-Lido Service Lines

The time control plans for the lido area stated the closing times instead of the discard times.

Galley-Bell Box

The time control plan for the Bell Box stated the closing times instead of the discard times. Also, This area was open for 24 hours and the time control plan indicated a yellow sticker was used for both set-up and discard times of 600 AM to1000 AM and from 2200 to 0200 and a red sticker was used for 1000 to1400 and from 0200 to 0600. This was corrected during the inspection.

Galley-Bell Box

The 'old' breakfast menu stated there were eggs cooked to order and smoked salmon on the menu, but these items were not identified with an asterisk. There was a consumer advisory statement on the menu. The 'new' breakfast menu had a Scandinavian plate that contained smoked salmon but this item did not have an asterisk. This menu did have a consumer advisory statement.

Galley-Port Warewashing

There was one tray of clean white small bowls stored in the clean storage area but they were not covered or inverted.

Galley-Port Appetizer

The deck tile grouting was recessed and missing throughout this area.

Galley-Pastry

The hot trolley B was listed on the time control plan, but this unit was not labeled for time control.

Bar-Hemisphere

The time control plan stated there was a display case on time control for both the dairy items and for the cocktail party, but there was no display case used in this area. Also, the undercounter refrigerator unit B was on time control, but the unit was not labeled for time control.

Bar-Hemisphere

The light intensity could not be raised to 220 lux for cleaning. Also, the light intensity was less than 110 lux at the handwashing station, but this was corrected during the inspection. This bar was not open during the inspection.

Bar-Cova Cafe

The food contact surface of a previously cleaned and sanitized plate was soiled with a brown residue on the front bar counter.

Bar-Cova Cafe

There was a spray bottle of Oxivir stored on the front bar counter. The bar was open during the inspection.

Bar-Cova Cafe

The time control undercounter refrigerator B had one open container each of whipped cream, heavy whipping cream, and an ice cream frozen beverage product that were labeled with a seven day discard label. These containers were discarded. There were several other small unopened containers of these products in this refrigerator that were on time control and labeled with the proper discard label.

Bar-Cova Cafe

The time control plan for the food served in this bar does not describe where the food was prepared or transported from before it arrived at this bar.

Bar-Pool

There were two spray bottles of Oxivir stored on the front bar counter. This bar was open during the inspection.

Bar-Pool

There was lipstick on the food contact surface of a previously cleaned blue martini glass stored in the far left clean area of the front bar counter.

Pantry-Pool Bar

The light intensity was less than 110 lux behind and around the deck-mounted ice machine.

Bar-Crystal

The coffee machine on the front bar counter had not been used in several months. According to the staff, this machine is not necessary to the operation.

Bar-Crystal

The light intensity was less than 110 lux at the handwashing station. This bar was not open during the inspection.

Dining Room-Grand Restaurant Center Starboard Aft Waiter Stations

There were two previously cleaned spoons that were soiled with a food residue on the food contact surface at the set of waiter stations in this location.

Galley-Aft Pantry

The manager in charge of this area was not properly managing the operation of upright refrigerator #86. This unit was operating on both time and temperature control depending on the convenience of the operation for the sushi, breakfast, and tea times. The time control plans for these areas indicated this unit was used on both time and temperature control according to the operation. According to the staff, this unit is used for time control during operation and for temperature control overnight and to control the quality of the food.

Medical-Gastrointestinal Illness (GI) Case Definition

There is a technical problem still with the electronic database (STARDOCS) used for GI illness reporting which does not permit staff to change a crew member who presents to medical with symptoms that make them a non-reportable case to reportable when additional GI illness symptoms occur. This was the case with a housekeeping staff member in the period 1-3 June and an assistant waiter on 6 May. This was noted in the previous VSP inspection as well. Since that time a new electronic system for medical reporting was installed and is also in use, but it has some technical problems as well.

Medical-Gastrointestinal Illness (GI) Case Definition

An assistant waiter was noted to have two diarrheal episodes and classified by the medical staff as a non-reportable GI illness case. When asked how specifically they define a GI illness case both the nurse and doctor stated there must be three loose stools in 24 hours or vomiting plus an additional symptom. The full definition was reviewed from the 2011 VSP Operations Manual.

Galley-Crew Galley - Pot Wash

Following manual pot washing staff placed pots and pans in the hood-type pot wash machine. That machine was not dispensing soap in the wash cycle. Although at the time of inspection each of the pans were manually washed, there were many sheet pans and large, deep plastic bins that would not fit fully in the 3 compartment sink and would have to be washed in the machine. The machine was repaired during the inspection.

Galley-Crew Galley - Pot Wash

Beside the two thermometer gauges mounted on the pot wash machine were taped labels reading, 'rinse' and 'final rinse'. This machine only washed and rinsed in the two cycles. Additionally, the rinse gauge activated during what was the rinse cycle, while the final rinse gauge did not move during either the wash or rinse cycles.

Buffet-Yellow Mess

The sneeze shield on the left side of the stainless steel pillar did not extend fully to protect sliced cheese and sliced deli meat on two platters set in the cold basin. There was a gap of 150 mm exposing those foods to contamination by crew.

Buffet-Yellow Mess - Beverage Counter

The artificial light level at the center of the beverage counter was below the minimum 220 lux.

Housekeeping-Deck 10 Corridor - Crew Toilet

There was no sign posted in the crew toilet advising use of the paper towel to handle the door upon exit.

Inspection on Feb 08, 2013 | Score: 78

Galley-Starboard Blast Chiller #67

The temperature of two trays of whole wheat pasta ranged from 68°F to 70°F at 11:18 as measured by the thermometers of the staff and the VSP inspector. It was recorded on the cooling log that the pasta was placed in the blast chiller at 11:10, eight minutes earlier, and had a temperature of 141°F.

Galley-Starboard Blast Chiller #67

The blast chiller cooling log documented an initial temperature of 141°F at 11:10 for the two trays of whole wheat pasta that were inside the blast chiller at the time of the inspection. At 11:18, the temperature of these two trays of pasta ranged from 68°F to 70°F as measured by the thermometers of the staff and the VSP inspector. The staff, including senior managers, agreed that it was highly improbable that the pasta experienced a temperature drop of more than 70°F in 8 minutes. The staff instructed the crew to discard the pasta.

Galley-Main Grills

A tray with shell pasta was staged on top of the cool grooved grill. The pasta had a temperature of 115°F. The crew member in the area stated that the tray was to be placed in the blast chiller. He also could not state for how long the pasta was staged there.

Galley-Main Grills

The crew member actively cooking pasta at the time of the inspection did not seem to understand proper cooling procedures for potentially hazardous foods when questioned by the inspector. He also could not state for how long he had staged a tray of shell pasta on top of a cool grooved grill. He stated that he intended to put the tray in the blast chiller at some point.

Galley-Warewash

There was heavy condensation on the deckhead over the soiled end of the in-use flight-type dishwash machine. No dripping was observed.

Galley-Warewash

The deckhead exhaust vent above the soiled end of the in-use flight-type dishwash machine was not working and the vent above the cleaned end of the machine was venting poorly. On a recheck minutes later, the vents were working much better.

Galley-Warewash

The pressure gauge that displayed pressures in the water supply line for the fresh hot water sanitizing rinse was not working properly. It was displaying a constant pressure of 45 pounds per square inch. The data plate of the machine required a pressure of 15-25 pounds per square inch.

Galley-Warewash

There were large pieces of food debris in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.

Galley-Warewash

There was a continuous stream of steam coming out of the closed side doors of the prewash and wash areas of the in-use flight-type dishwash machine.

Galley-Warewash

The toilet facility intended for use by galley personnel was locked when the galley was in service.

Galley-Warewash

There was no supply of toilet tissue in the toilet facility intended for use by galley personnel.

Galley-Warewash

There was a tall stack of racks blocking the temperature gauges of the in-use flight-type dishwash machine. This prevented the proper monitoring of the temperature gauges.

Galley-Warewash

There were large amounts of water on the decks and pooled water that could splash and contaminate clean utensils.

Galley-Potwash

There was heavy condensation on the exhaust vent located over the clean racks. Cleaned and sanitized utensils were stored under the condensation.

Galley-Potwash

Several cleaned and sanitized melamine trays were impacted by condensation that dripped from the deckhead exhaust vent located above the clean racks.

Galley-Setup Tray Area

A large hand sanitizer bottle was stored on the shelf above a counter with server trays.

Buffet-Aft Starboard Coffee Station

The temperature of the bulk milk container inside the dispensing unit was 64°F. The milk was on temperature control and was discarded by the staff.

Buffet-Aft Starboard Coffee Station

The bulk milk dispenser with milk inside was not working at the time of the inspection. The staff stated that the unit was turned off by mistake.

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. The staff showed the inspector a comprehensive list of locations where more light was needed with a target completion date of March 2013. The staff also explained that new lights are expected by 17 February. The inspector also observed deckhead markings where new light fixtures were planned to be installed.

Buffet-Aft Dessert Line

The sign instructing frequent handwashing was not posted over the handwashing sink. This was corrected.

Food Service General-Decks

There was recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles.

Food Service General-Safety Deck Mats

There was food debris and pooled water between the safety deck mats and the decks in most of the food areas. The staff explained that the mats were cleaned and sanitized with a three bucket system but they were heavily soiled underneath in some previously cleaned areas.

Galley-Warewash

There were soiled chafing dishes and soiled waffle makers placed directly on the deck in front of the soiled drop-off counter. The area was heavily crowded with soiled utensils.

Buffet-Forward Service Line #1

The line had two service times, one for early breakfast from 06:00 to 10:00 and late breakfast from 10:00 to 11:30. According to the time control plan, all potentially hazardous foods were to be discarded by 10:00 at the end of the early breakfast service and new potentially hazardous foods taken from refrigeration were to be setup for the late breakfast service. However, a large bowl of individually wrapped butter and multiple milk and yogurt containers were left on the line on time control after four hours. At 10:30, the temperature of the individually wrapped butter ranged from 53°F to 58°F, the temperature of the milk containers was 47°F and the temperature of the yogurt containers was 51°F. In addition, the time control plan required identification of these foods according to the different setup and discard times but they were not identified.

Buffet-Forward Service Line #1

The staff and crew members in this area did not follow their time control plan leaving on the line potentially hazardous foods that should have been discarded after four hours of being out of temperature control. The line had two service times, one for early breakfast from 06:00 to 10:00 and late breakfast from 10:00 to 11:30. The time control plan required identification of these foods according to the different setup and discard times but they were not identified. According to the time control plan, all potentially hazardous foods were to be discarded by 10:00 at the end of the early breakfast service and new potentially hazardous foods taken from refrigeration were to be setup for the late breakfast service. However, a large bowl of individually wrapped butter and multiple milk and yogurt containers were left on the line on time control after four hours. At 10:30, the temperature of the individually wrapped butter ranged from 53°F to 58°F, the temperature of the milk containers was 47°F and the temperature of the yogurt containers was 51°F.

Other-Sandwich Station

A large lexan box of cooked green beans, with a 7-day discard label, was stored in upright refrigerator #96 that was labeled as a time control unit. The beans had temperatures below 41°F and were moved to a temperature control refrigerator. Also, this refrigerator was not listed as a time control unit on the time control plan.

Galley-Starboard Soup Station

There was heavy condensation collecting on the bulkhead and part of the deckhead to the back of the center tilting kettle. The kettle's relief vent was open and a big amount of steam was being released to the bulkhead and deckhead. There was food being cooked in the closed kettle and the area was left unattended.

Food Service General-Refrigerator Doors

The door hinges of walk-in cooler #63 in the main galley were heavily corroded. Also, there were numerous door magnets in upright and undercounter refrigerators through the food areas that were corroded, mainly in the crew galley, bar pantries, and food preparation areas. These conditions make these areas difficult to clean.

Galley-Starboard Warewash

The wash temperature of the in-use flight-type dishwash machine was 124°F as measured inside the wash tank by the VSP inspector. The data plate of the machine indicated a minimum wash temperature of 150°F.

Galley-Starboard Warewash

The staff and crew members continued running plates through the flight-type dishwash machine regardless of the finding that the wash temperature was low and that the inspector advised several times to stop the operation until the temperature was fixed. The wash temperature of the machine was 124°F as measured inside the wash tank by the VSP inspector. The data plate of the machine indicated a minimum wash temperature of 150°F. Later during the inspection, staff advised the inspector that the wash temperature was corrected.

Galley-Starboard Warewash

In the clean area, there were at least seven trolleys with stacked plates that were not covered or inverted. In addition, some of these cleaned and sanitized plates were stored under a soiled drop-off counter full of soiled coffee cups, water glasses, ice bins, and other utensils. The drop-off counter was also heavily soiled with liquid waste.

Galley-Port Appetizer Station

A trolley was stored under the grooved grill. The trolley was removed.

Dining Room-Murano

Two service trolleys had rough surfaces and raw exposed wood in some areas, making them difficult to clean.

Dining Room-Main

The waiter stations had rough surfaces and raw exposed wood in several areas, making them difficult to clean. The staff explained that these areas get hit often during regular operations.

Galley-

The toilet facilities intended for use by galley personnel were locked when the galley was in service.

Galley-Warewash

There was a heavy stream of steam coming out of the soiled end of the glasswash machine.

Galley-Warewash

The heavy stream of steam coming out of the soiled end of the glasswash machine was causing the steam to condensate on the deckhead exhaust vent located over the soiled drop-off counter. Also, there was condensation collected on the deckhead between the clean ends of the glasswash and dishwash machines. All the area was very hot and humid making crew and staff members working in the area to sweat heavily.

Galley-Warewash

The pressure gauge that displayed pressures in the water supply line for the fresh hot water sanitizing rinse was not working. The data plate of the machine required a pressure of 15-25 pounds per square inch.

Provisions-Deck 2

There were pallets of bottled water cases, beer cases, and potato cases stored under the provision lift and its hydraulic hoses. Also, in between and touching these pallets with food items, there was a large rolling bin with soiled brooms, soiled dust pans, a can of insecticide, cleaning solutions, soiled cardboard boxes with a liquid that smelled to cleaning solution, steel pipes, and at least three lexan boxes stacked with pooled water inside, among numerous other items. There was an open box of bottled water and an open box of canned food also stored in this bin along with the aforementioned items. The bin was labeled 'Cardboard Only' and 'Food Provision'.

Provisions-Deck 2

The staff and crew members in the provision area stored several pallets of bottled water cases, beer cases, and potato cases under the provision lift and its hydraulic hoses. Also, these pallets were setup surrounding and touching a large rolling bin with soiled brooms, soiled dust pans, a can of insecticide, cleaning solutions, soiled cardboard boxes with a liquid that smelled to cleaning solution, steel pipes, and at least three lexan boxes stacked with pooled water inside, among numerous other items. There was an open box of bottled water and an open box of canned food also stored in this bin along with the aforementioned items. The bin was labeled 'Cardboard Only' and 'Food Provision'.

Preparation Room-

The inverted locking pin recesses of the door frame leading from the fish preparation room to the meat preparation room were open, creating two gaps.

Bar-Cova Caffe

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

Bar-Hemisphere

There were twelve slotted fasteners and a gap from a missing fastener in the food splash zone of the espresso machine.

Pantry-Pool

The cutting block stored on the counter was heavily scratched and scored, making it difficult to clean.

Bar-Hemisphere

There was a daily breakfast service from 08:00 to 10:00 where time was used as public health control for the potentially hazardous foods served. However, there was no plan control plan.

Bar-Crystal

There was a daily appetizer service from 16:45 to 19:00 where time was used as public health control for the potentially hazardous foods served. However, there was no plan control plan.

Provisions-Deck 2

The insecticide can was not stored in a locked area of the vessel and the cleaning solution was not stored in a cleaning materials locker.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there were 6 crew members who experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) a hairstylist had an onset of AGE symptoms on 5 January at 18:00 but did not report to the medical center until 6 January at 17:00; it was determined that she worked 08:00 - 22:00 with 2 hour breakfast and lunch breaks on both days; (2) a gift shop attendant had an onset of AGE symptoms on 7 January at 06:00 but did not report to the medical center until 16:30 that day; his time card stated that he worked 08:45 - 12:00, 13:00 - 18:00, 20:00 - 23:30 on multiple days, even during isolation; (3) a utility cleaner had an onset of AGE symptoms on 16 January at 17:00 but did not report to the medical center until 23:00; it was determined that he worked 21:57 - 22:41; (4) a 1st cook had an onset of AGE symptoms on 23 December at 06:00 but did not report to the medical center until 10:45 that day; it was determined that he worked 08:57 - 09:49; (5) a musician had an onset of AGE symptoms on 30 December at 10:30 but did not report to the medical center until 17:25; it was determined that he attended rehearsal around 15:00 or 16:00 lasting for over 1 hour; (6) a 4th cook had an onset of AGE symptoms on 17 December at 12:00 but did not report to the medical center until 16:50 that day; it was determined that he worked 11:46 - 14:07.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there were 3 food workers who experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) a utility cleaner had an onset of AGE symptoms on 16 January at 17:00 but did not report to the medical center until 23:00; it was determined that he worked 21:57 - 22:41; (2) a 1st cook had an onset of AGE symptoms on 23 December at 06:00 but did not report to the medical center until 10:45 that day; it was determined that he worked 08:57 - 09:49; (3) a 4th cook had an onset of AGE symptoms on 17 December at 12:00 but did not report to the medical center until 16:50 that day; it was determined that he worked 11:46 - 14:07.

Potable Water-Storage Tank Disinfection

Potable water storage tanks were disinfected in September 2012. The records did not indicate the halogen value before the tanks were put back into service.

Medical-AGE Reportable Cases

There appeared to be a system error with the STARDOCS medical reporting database. The system identified patients as non-reportable AGE cases, when their symptoms indicated they met the definition of a reportable case. For example, (1) a utility cleaner experienced diarrhea, vomiting, and abdominal cramps on 16 January but was identified as non-reportable; (2) a hairdresser experienced diarrhea, vomiting, and abdominal cramps on 15 January but was also identified as non-reportable. This error resulted in under-reporting case numbers to the MIDRS system. Medical staff stated they could change a patient from reportable to non-reportable if underlying conditions existed, but if the system identified a patient as non-reportable, they could not change the patient to be a reportable case.

Medical-Isolation

A utility cleaner (food worker) experienced AGE symptoms on 16 January. According to the STARDOCS system, his last AGE symptom was on 17 January at 02:00. He was isolated until 18 January at 11:15. He should have been isolated for at least 48 hours following the last AGE symptom. He reported to work on 18 January at 12:48.

Medical-Cabin Mates/Contacts Follow-Ups

On a few occasions, the follow-ups at 0, 24, and 48 hours for asymptomatic cabin mates or immediate contacts of symptomatic crew members did not indicate correct dates and times. For example, (1) a security officer experienced AGE symptoms on 8 January; it was recorded that the follow-ups at 0 and 24 hours were both performed on 9 January at 17:02 and the follow-up at 48 hours was performed on 10 January at 12:44; (2) a 1st cook experienced AGE symptoms on 23 December; for his close contacts, the follow-up at 0 hour was recorded as performed on 23 December at 11:34, the follow-up at 24 hours was recorded as performed on 26 December at 08:05, and the follow-up at 48 hours was recorded as performed a minute later, on 26 December at 08:06; (3) a financial controller experienced AGE symptoms on 5 December; for his close contacts, the follow-up at 0 hour was recorded as performed on 5 December at 09:56, the follow-up at 24 hours was reported as performed on 6 December at 09:02, and the follow-up at 48 hours was reported as performed on 12 December at 18:37.

Inspection on Jun 08, 2012 | Score: 97

Provisions-Fish Freezer

Water dripped from the deckhead-mounted light fixture onto the deck in front of the evaporative cooler. No food was impacted.

Provisions-Vegetable Storage Room

There was loose sealant between two adjacent deckhead panels approximately one meter in front of the evaporative cooler.

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 the buffet pantry beside the ice machine; in the main galley behind ice machines #10 and #11, in the starboard hot area between the oven and the bulkhead, and behind the ice cream machine; in the pastry behind the deck oven; and at the lido beverage stations.

Preparation Room-

There were five containers of pasteurized frozen whole eggs thawing on the food preparation sink. A crew member working in the area stated he routinely thaws this food product in this manner for 5-6 hours before use. The crew member was not aware that this thawing procedure violated the VSP Operations Manual.

Preparation Room-

There were five containers of pasteurized frozen whole eggs thawing on the food preparation sink. A crew member working in the area stated he routinely thaws this food product in this manner for 5-6 hours before use.

Buffet-Staff Mess

The potable water line and electrical cord from the juice machine and coffee machine were draped across the counter top, making cleaning difficult. This was corrected.

Buffet-Officer Mess

The top and bottom of the locking pin recesses on all of the door frames leading to the warewash and ice machine area were open, leading to void spaces.

Galley-

The stainless steel profile plates on the water lines below the handwash station next to walk-in refrigerator #63 were loose at the bulkhead. The profile plates were resealed to the bulkhead.

Galley-Starboard Dirty Storage

A wire whisk with an open-end handle was in the dirty storage area. This handle was difficult to clean.

Galley-Pantry

There was one live fly on the outside of a container of dried figs and dried apples.

Galley-

Water draining from the handwash station next to walk-in refrigerator #37 leaked from the drain pipe and pooled on the deck.

Galley-Port Hot Galley

The stainless steel profile plate for the sprinkler head above the preparation counter was missing, exposing a gap.

Galley-Murano

A container of chlorine sanitizing solution was measured at more than 200 ppm. The area was not in use at the time of the inspection. The solution was remade.

Galley-Potwash Area

The water temperature of the sanitizing rinse in the three-compartment sink was measured at 174°F using the inspector's thermometer. The gauge for the compartment indicated 163°F. Staff stated the gauge temperature should read higher than the water temperature since the gauge temperature was on the steam line.

Dining Room-Main Dining Room

The light intensity could not be raised to 220 lux at the left and right sides on many of the waiter stations.

Galley-Hot Galley

The light fixture above the hot plates and four bain maries contained many dead flies.

Buffet-Port Side

The light intensity was measured at 48 lux at the in-use meat carving station.

Buffet-Port Beverage Station

The outside of the dispensing ports of the left juice machine were soiled. Staff stated the machine had not been used for three days.

Other-Mooring Lines

Rat guards were not placed on three mooring lines on the port bow. One rat guard was placed on a port bow mooring line against the dock, which made the guard ineffective against the entry of rodents.

Recreational Water Facilities-Forward and Aft Main Pools

Two of the large main gravity drain covers were missing fasteners. One of four drain covers in both the forward and the aft main pools were missing two fasteners each. The pools were open at the time of the inspection, but no bathers were present.

Recreational Water Facilities-Forward and Aft Main Pools

Each swimming pool had four gravity drains greater than three feet apart constructed of a standard design and no alarms were installed.

Recreational Water Facilities-Automatic Monitoring and Sample Lines

There were no chart recorders or electronic data loggers to record the pH and halogen for the recreational water facilities. Manual recordings were conducted until these become installed and operational. Also, the sample lines for all of the recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools and whirlpool spas did not contain all of the requirements as specified in the 2011 VSP Operations Manual.

Recreational Water Facilities-Forward and Aft Main Pools

Sacrificial anodes were mounted on specially fabricated metal mounts attached to the bottom of both flow-through swimming pools at each corner with features that presented limb and digit entrapment and other safety hazards.

Inspection on Oct 17, 2011 | Score: 97

Medical-Acute Gastroenteritis (AGE) Log

The AGE surveillance log did not contain all elements in the order specified in Annex 13.2.2.

Housekeeping-Showerhead Disinfection

The fleet instructions outlined a minimum concentration of 50 ppm for 10 minutes for showerhead disinfection, or a CT value of 500.

Children Area-Fun Factory

The top of the child-size sink measured 27 inches above the deck.

Recreational Water Facilities-Whirlpool Antientrapment Drain Cover

The antientrapment drain cover for the center whirlpool located just forward of the large pool was cracked along the port side of the cover at the base.

Recreational Water Facilities-Automated Monitoring

The sample lines for the analyzers for all whirlpools and spas were located after the compensation tanks.

Recreational Water Facilities-Turnover Rates

Documentation on the turnover rates for each whirlpool and pool was not available at the time of the inspection.

Recreational Water Facilities-Cartridge Filter Housing

Documentation on the filter housing cleaning was not available at the time of the inspection.

Recreational Water Facilities-Cartridge Filter Inspection

Documentation on the cartridge filter inspection and replacement for spas and pools was not available at the time of the inspection.

Recreational Water Facilities-Bather Loads

Documentation on the maximum bather loads for each whirlpool spa and swimming pool was not available at the time of the inspection.

Recreational Water Facilities-Safety Signs

The existing signs at each RWF did not contain all the required elements of 6.7.1.1.1. Elements missing included, but not limited to: 'bather loads' and 'shower before entering the facility.' Signs for the whirlpools did not contain all information outlined in section 6.7.1.1.3.

Potable Water-Bunker Station Forward Port

Two of the bunker supply lines measured 15 and 16 inches above the deck.

Potable Water-Distant Point Chart Analyzer

The distant point (far point) analyzer and the chart recorder were located in two separate locations, which could affect the accuracy of calibration. The analyzer was located in a locked room, immediately behind the bridge in the center of the ship, while the chart recorder was located approximately 4 meters away in a chart room on the port side of the vessel. The person calibrating the recorder was required to take a sample from the analyzer, then walk to the secure door, gain access to the bridge and the closed room and verify / calibrate the recorder.

Pantry-Crew

Several cases of beer blocked the handwash station.

Pantry-Crew

The carbonator for the beer tap was stored on the deck, which prevented proper cleaning.

Pantry-Crew

An extension cord for the portable beer tap extended across the deck into the adjacent bar area, which prevented proper cleaning.

Bar-

The counter/deck juncture on the worker side did not have coving and had recessed grout making cleaning more difficult.

Preparation Room-Fish

The deck grout was recessed throughout this area.

Preparation Room-Vegetable

Several slotted fasteners in the food-contact areas of both potato peeler machines.

Galley-Bakery

The in-use dough sheeter belt was peeling and fraying.

Food Service General-Equipment

Several pieces of equipment were not in use, such as the dough cutter in the bakery, the ice machine in the crew galley, the 3-compartment sinks in the fish, poultry, and vegetable preparation rooms, and the soda dispenser in the lido bar pantry.

Galley-Warewashing Area

The only warewash machine in the crew galley had been out of service since the previous afternoon. There was one 3-compartment sink available to sanitize dishes; however there was an excessive amount of soiled dishes, utensils, and equipment waiting to be washed.

Galley-Large Reach-in Fridge #75

More than eight 6-packs of yogurt, four cartons of milk, and one large bulk milk container all measured between 48 - 57 °F. The food items had been in the refrigerator for up to four hours. The items were discarded.

Galley-Large Reach-in Fridge #75

The air temperature inside this refrigerator as measured by the inspector was 57 degrees Fahrenheit. The refrigerator was taken out of service.

Buffet-Starboard Beverage Station

Three small flies were found in the technical compartment under the ice/water machine

Buffet-Starboard and Port Side Aft Beverage Station

The panel above the ice/water machines at each of these stations was significantly corroding and deteriorating.

Galley-Pizzeria

An insect control device was located over the preparation counter.

Food Service General-Lido, Veranda Grill, Bell Box

No consumer advisories were available for cooked-to-order items of animal origin available at these food outlets, such as sushi, eggs, and hamburgers.

Pantry-Port Side Alcohol Locker

One live small fly was in this locker.

Room Service-Oven

The three compartment oven used to make pizzas had several threaded, nonsmooth fasteners on the right-hand side of the inside of the oven on the light cover in each of the three compartments. In addition, the second oven compartment was in-use but the glass piece was missing exposing the oven to open air. The third oven compartment was not in use but had broken glass on the front cover.

Room Service-Microwave Oven

The top and sides of the inside of the microwave oven were soiled.

Galley-Murano

Four coffee dispensers were previously clean and stored upright. Standing water was found in the containers.

Galley-Murano

Several food items, clean equipment, and clean linens were stored in a painted metal file cabinet that was not constructed to be easily cleanable.

Galley-Pastry

The in-use dough sheeter belt was significantly fraying and peeling.

Galley-Warewashing

One small fly was found in the conveyor warewash machine. The machine was not in use.

Galley-Hot Line

The entire hot line area deck tile had missing and recessed grout making the area difficult to clean.

Other-Aqua Spa Cafe

The orange juicer machine was not did not comply with accredited food equipment sanitation standards.

Bar-Port Side Pool

There was missing and recessed grout between the deck tiles and the coving on the working side of the bar was rough and recessed making the area difficult to clean.

Bar-Port Side Pool

A previously cleaned martini glass had lipstick on it.

Buffet-Officer Mess

The coving on the passenger side of the buffet and beverage station was rough, worn, and recessed making the area difficult to clean.

Buffet-Officer Mess Beverage Station

The inside of the toaster oven had slotted fasteners.

Buffet-Officer Mess

The sneeze guard did not extend far enough to protect the food out for service on the hot buffet line.

Galley-Port Side Warewashing

The data plate on the single rack warewash machine unreadable.

Dining Room-Aqua Spa Cafe

There were several missing deck tiles in the entrance way.

Inspection on Jun 16, 2011 | Score: 99

Medical-Gastrointestinal Illness Reporting

The number of reportable gastrointestinal (GI) cases changed after the submission of the initial 24-hour report, but a 4-hour report was not submitted:For the cruise of 12-19 June 2011, the 24-hour report sent on 13 June 2011 at 12:15 pm prior to the vessel's arrival to Icy Straight Point, Alaska on 14 June 2011 at 3:00 pm listed 0 reportable GI cases. However, a passenger reported to the medical center on 13 June 2011 at 7:18 pm and a crew member reported to the medical center on 14 June 2011 at 12:57 am. Both met the definition of a reportable GI case. For the cruise of 5-12 June 2011, the 24-hour report sent on 6 June 2011 at 10:39 am prior to the vessel's arrival to Icy Straight Point, Alaska on 7 June 2011 at 3:00 pm listed 1 reportable GI case. However, a passenger reported to the medical center on 6 June 2011 at 10:04 am. This passenger met the definition of a reportable GI case.

Medical-Crew Gastrointestinal Illness Reporting

The review of the gastrointestinal illness (GI) logs for the last 5 cruises revealed that there were three crew members who experienced GI symptoms and continued to work part or all of a work shift after those symptoms began. Specifically:(1) A performer experienced 18 episodes of diarrhea and had an onset of symptoms on 28 April 2011 at 7:00 am, but reported to the medical center on 4 May 2011 at 6:07 pm. (2) A personal trainer experienced 4 diarrhea and stomach cramps and had an onset of symptoms on 11 May 2011 at 8:00 am, but reported to the medical center on 11 May 2011 at 3:21 pm. (3) An assistant guest relations manager experienced 4 diarrhea, 4 vomits, and stomach cramps and had an onset of symptoms on 11 May 2011 at 8:00 pm, but reported to the medical center on 11 May 2011 at 3:54 pm.

Pantry-Deck 9 Aft

The ice bin of the ice machine was soiled at the edges of the upper panel with a black material that appeared to be mold.

Pantry-Deck 4 Aft - Reach-In Refrigerator

One tray of non-UHT milk containers had temperatures that ranged from 54°F to 58°F. In addition, another tray with wrapped butter had temperatures that ranged from 52°F to 70°F. These temperatures better support progressive growth of pathogens.

Pantry-Deck 9 Aft - Reach-In Refrigerator

One tray with wrapped butter had temperatures that ranged from 48°F to 50°F. These temperatures better support progressive growth of pathogens.

Potable Water-Evaporator #1

The reduced pressure assembly backflow prevention device installed at the high-saline discharge pipeline had a metal cap covering the air relief vent, preventing its proper functioning.

Buffet-Breakfast/Pizza

This area was used for both breakfast in the mornings and then pizza beginning at 11:00 am. The time control plan indicated that a yellow sticker would be used for items from 11:00 am to 3:00 pm, but there were yellow stickers on items at 9:00 am. According the time control plan, the set up time for the breakfast was 6:00 am and the discard time was 10:00 am.

Buffet-Island Cafe

At the starboard end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was no hose or pipe to direct the condensate drain to the deck drain.

Buffet-Island Cafe

At the port end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was a hole on the lower front corner of the right panel.

Buffet-Island Cafe

At the port end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was a leak from one of the pipes on the right side of the compartment.

Galley-Dishwash

The final rinse temperature gauge was not accurate. The gauge indicated a temperature higher than 220°F when the final rinse was activated, but the plate surface was measured at 165°F and there was no steam coming from the final rinse spray nozzles.

Galley-Potwash

The temperature gauge on the sanitizing compartment was not accurate. The gauge indicated a temperature of almost 200°F and the water temperature was measured at 176°F.

Buffet-Pool Grill

There were two holes in the counter top to the right of the flat grill.

Buffet-Aqua Spa Cafe

The inside of the ice dispensing chute of the ice/water dispenser was soiled with a black material.

Buffet-Aqua Spa Cafe

There was exposed foam insulation on the outside of the ice dispensing chute of the ice/water dispenser.

Buffet-Aqua Spa Cafe

In the technical compartment below the ice/water dispenser, the inside of the drain line from the ice/water dispenser was soiled.

Buffet-Aqua Spa Cafe

In the technical compartment below the beverage station, there was a detached drain line that had water inside. It was unclear what this line should be connected to.

Buffet-Aqua Spa Cafe

At the beverage station, there was a gap between the outside decorative counter and the inside stainless steel cabinets.

Galley-Bain Marie Units

The lower back surface was soiled with a dried black material inside most of the bain marie technical compartments.

Galley-Port Hot Line

To the right of the flat grill, the conduit for the grill was not tightly secured to the bulkhead and there was a seam between the counter support and the bulkhead.

Galley-Port Hot Line - Walk-In Refrigerator #3

The deck near the entrance in this refrigerator had two cracked welds and water was coming up from the cracks when pressure was placed on the deck beside the welds.

Galley-Starboard Hot Line

To the left of the flat grill, the conduit for the grill was not tightly secured to the bulkhead and there was excess sealant and peeling sealant at the juncture. Also, there was a seam between the counter support and the bulkhead.

Galley-Starboard Potwash

The potwash machine was not in use and the staff stated that there were no plans to repair the machine.

Galley-Starboard Potwash

The lower section of the control panel for the out of service potwash machine was heavily corroded. There was also rough sealant over some of the corroded area on the lower right of the control panel.

Galley-Starboard Dishwash

The wash temperature of the flight-type warewash machine was measured at 130°F and the manufacturer's data plate indicated a minimum wash temperature of 150°F. The machine was in use and the final rinse plate surface temperature was measured at more than 160°F.

Galley-

At the doorway from the potwash to the cold pantry, there was an opening in the door frame where there was no sealed latch pin recess. There was also a gap between the door frame and a profile strip near the door latch.

Preparation Room-Fish

The deck grout was recessed throughout this preparation room.

Pantry-Crew

There were non-food items such as hair spray and shampoo stored on the top shelf of a cabinet that contained beverages.

Bar-Cova Cafe

In the technical compartment below the soda guns, the penetration for the soda lines on the right panel was not sealed.

Bar-Cova Cafe

The top of the drawer for the espresso machine coffee grounds was heavily damaged. The unfinished wood panel was exposed and very rough from the damage.

Inspection on Jan 03, 2011 | Score: 100

Potable Water-Cross-Connection Control Program

There were two backflow preventers noted in the listing of preventers for the two spray hoses in the deck 11 mini galley. The one model given was NLF9, but the preventer installed was a N9 model. Additionally, the listing identified model 8A preventers in the bar pantry port and pizza area (both deck 11) for the spray hose connections, but both were actually model N9.

Potable Water-Cross-Connection Control Program

The backflow preventer at the deck 11 open aft deck was a non-continuous pressure model (8A), but during the inspection there was a hose connected with a spray nozzle downstream.

Potable Water-Cross-Connection Control Program

There was no backflow prevention device installed on the flexible shower hose in passenger cabin 1206.

Potable Water-Microbiological Testing of Potable Water

There have been repeated tests with positive total coliform and positive Escherichia coli from the #21 small ice machine in the lido over the last 4 weeks. Suggest that plumbers evaluate the piping network near this machine.

Potable Water-Microbiological Testing of Potable Water

In evaluating the incubator in the medical center used for the microbiological testing, the thermometer registered 28°C. The kit manufacturer requires 35 °C. Staff noted the unit had been opened at least once just prior to the check.

Medical-Crew Gastrointestinal Illness Cases

On the previous cruise there were two waiters who were gastrointestinal illness cases. The first had symptoms starting at 7 am on 24 December but didn't report to the medical center until 5:20 pm. The other waiter was a cabin mate of the first and only reported his symptoms when the doctor called him to inquire about his health. This second waiter's symptoms actually began on 23 December at 8 am and he was first seen at medical on 24 December at 6 pm.

Dining Room-Crew Gastrointestinal Illness Cases

On the previous cruise there were two waiters who were gastrointestinal illness cases. The first had symptoms starting at 7 am on 24 December but didn't report to the medical center until 5:20 pm. The other waiter was a cabin mate of the first and only reported his symptoms when the doctor called him to inquire about his health. This second waiter's symptoms actually bega on 23 December at 8 am and he was first seen at medical on 24 December at 6 pm.

Galley-Pool Grill

According to the staff the pizza oven located in this area has been out of service more than 2 months.

Buffet-Lido / Service Line #2

There coving along the deck/bulkhead juncture was damaged. This was corrected.

Other-Aqua Spa Cafe

There were 2 gaps by the ice dispensing chute on the ice dispensing machine. This was corrected during the inspection.

Provisions-Fish Preparation Room

The deck was soiled under the materials locker where the knives were stored.

Galley-Murano

The undercounter refrigeration unit #4 has been out of order since about 15 days. A purchase order for parts is in place.

Galley-Murano

The technical compartment of the undercounter refrigeration unit #4 had a heavy accumulation of dust debris in the back right side corner.

Galley-Ice Machine #9

This ice machine #9 was out of service. The staff don't remember for how long.

Galley-Ice Machine #9

There was a hole in the bulkhead above this ice machine #9. It appeared that a plastic plug had fallen out. This was corrected.

Galley-Bakery

There was a hole in the bulkhead. It appeared that a plastic plug had fallen out. This was corrected.

Galley-Pot Wash

The hood type warewash machine located in the starboard pot wash area was out of order. According to the staff this equipment has been out of order for the last 2 weeks and a purchase order for parts is in place.

Dining Room-Main

The coving at the deck/cabinet junctures were damaged in the waiter stations located at the main entrance, starboard and port side.

Inspection on May 10, 2010 | Score: 96

Galley-Main Galley Portside - Hot Galley

One large hotel pan of poached eggs was set on the counter opposite the hot service line for breakfast operations. The pan was said to be on time control, but the sticker on the lid listed preparation as 8 May and discard as 10 May. The sticker was removed.

Galley-Main Galley Portside - Hot Galley

There were two sheet pans of cooked lamb shank with a label noting preparation on 4 May and discard on 10 May, but the cooling log for this food noted preparation on 2 May, cooling completed on 3 May.

Galley-Main Galley Portside - Pot Wash

The in-use manual hot water sanitizing sink water temperature was measured at 205 °F, while the fixed gauge thermometer on the sink registered a temperature of only 192 °F. The thermometer was replaced during the inspection.

Galley-Main Galley Starboard - Hot Galley

There was an open void around the deckhead fire sprinkler opposite walk-in refrigerator #63, where the collar surrounding the sprinkler head was missing. The sprinkler was repaired during the inspection.

Galley-Main Galley Starboard - Pot Wash

During active manual warewashing of small hotel pans the final, hot-water sanitizing sink had a water temperature of 164 °F. The mounted thermometer registered a temperature of 176 °F. The thermometer was replaced during the inspection.

Provisions-Provisions - Dry Stores

The deck and bulkhead in the port/aft corner of the dry store was soiled with an orange food/liquid splash below the lowest shelves. This was cleaned during the inspection.

Other-Buffet Preparation

One hotel pan of a cooked bow tie pasta dish prepared on 8 May had a food temperature of 45 °F. Other foods surrounding were below 41 °F, so this food was removed for blast cooling.

Buffet-Islands Cafe Buffet - Starboard and Port

A continuous flow of steam was generated from the center of the hot service line during service on the port and starboard side buffets. There was a visible flow of steam to the deckhead above and water dripping from the vent and surrounding deckhead back down to the food counter. Condensate was also becoming heavy on the deckhead over the adjacent cold line section on the starboard buffet side. In examining the actual bain marie it was found that no pan was inserted across the full length of the center section and the steam was escaping from the open bain marie on both buffet lines.

Buffet-Islands Cafe Buffet - Starboard and Port

A continuous flow of steam was generated from the center of the hot service line during service on the port and starboard side buffets. There was a visible flow of steam to the deckhead above and water dripping from the vent and surrounding deckhead back down to the food counter. Condensate was also becoming heavy on the deckhead over the adjacent cold line section on the starboard buffet side. In examining the actual bain marie it was found that no pan was inserted across the full length of the center section and the steam was escaping from the open bain marie on both buffet lines.

Buffet-Islands Cafe Buffet - Starboard and Port Beverage Stations

The vent slots cut into the deckhead along the wooden deckhead frame of the beverage station sections were heavily soiled with dirt and dust debris.

Buffet-Islands Cafe Buffet - Starboard and Port Beverage Stations

There was no sign stating that refilling of cups was prohibited at the beverage stations, and the triggers for the Follett model ice and water dispensers were designed to touch the lip-contact surface of the cups.

Galley-Lido Mini Galley - Dishwash

A ship made data plate was fixed to the conveyor dishwash machine and specified a wash temperature of only 150 °F, while the mounted data plate from the machine manufacturer specified a minimum wash temperature of 160 °F.

Galley-Lido Mini Galley - Dishwash

During active manual warewashing of small hotel pans the final, hot-water sanitizing sink had a water temperature of 164 °F.

Buffet-Islands Cafe Buffet - Starboard Service Line

There was one filth fly on the deckhead in this area.

Other-Pizzeria

One filth fly was noted on the deckhead in this area.

Other-Pizzeria

There was an open screw hole in the deckhead for the air vent cover and around the mounted smoke detector.

Other-Bell Box Pantry - Hot Section

One glass panel was missing from the center door of the stack oven.

Other-Acqua Spa Cafe - Pantry

There was one filth fly on the counter in this area. One person was washing dishes at the time.

Bar-Pool Bar

The soda gun cable contacts a heavily soiled cable in the technical compartment below when moved to serve drinks beside the open ice bin. The potential for this is that dirt debris could be trapped in the sections of the cable beneath the counter.

Bar-Cova Cafe

Undercounter reach-in refrigerator #1 in the front bar had a sheet pan filled with 1/2 pint milk containers. The milk measured 45 °F. The unit was set on a defrost cycle at the time of the inspection. The milk was removed to a colder refrigerator.

Potable Water-Cross-Connection Control Program

The backflow prevention devices on the potable water lines to the laundry machines in the staff laundry and the steam generator for the Persian Garden Spa were not included in the program list of cross connections. There were a few locations on deck 10 where the connection indicated "toilet & shower", but these connections were not in the listed spaces. These included the pool equipment rooms and the captain's pantry.

Potable Water-Cross-Connection Control Program

One of the potable water connections to the washing machines in the staff launderette was a non-continuous pressure-type device. This was corrected.

Potable Water-Cross-Connection Control Program

The program indicated only a toilet and shower for cross connections in the Royal and Penthouse suites. There was a second toilet in these suites and two suites also have a whirlpool tub on the balcony that were not included in the program.

Potable Water-Microbiologic Monitoring

Twenty potable water samples of the distribution system were taken each month, but the locations were not random. A few locations each month indicated "alternate point", but did not note where the sample was taken or how it was different than the previous samples in the same space.

Pantry-Deck 8 Forward

There was an unsealed deck penetration under the beverage counter.