Inspection on Nov 05, 2014 | Score: 99

Galley-Triton

Water leaked from below the dishwash machine onto the deck. This water pooled in the pitted deck material in two large areas behind the machine. It was determined the heater gasket on the machine was loose. Engineers immediately tightened the gasket, which stopped the leaking water.

Galley-Triton

Water pooled in the pitted deck material in two large areas behind the dishwash machine.

Galley-Triton Dining Room Attendant Station

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

Galley-Parrot Cay Dining Room Attendant Station

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

Dining Room-Parrot Cay, Triton

The light intensity could not be raised to 220 lux at all areas of the waiter station counter tops.

Galley-Animator's Galley

The drinking fountain initial water pressure was too high. When the activator button was pressed, water sprayed over the fountain and onto the adjacent preparation counter next to the toaster. Engineers quickly lowered the water pressure to an acceptable spray pattern.

Galley-Animator's Dining Room Attendant Station

The light intensity was less than 110 lux between the bulk milk dispenser and the espresso machine, between the coffee and espresso machines, and between the juice and soda machines.

Galley-Animator's

During three trials of the potwash machine, the final rinse gauge read incorrect temperatures. The gauge read the utensil surface temperature of approximately 160°F, and not the required manifold temperature. According to the manufacturer's data plate, the manifold temperature range was 180 - 194°F.

Room Service-

The light intensity was less than 110 lux between and behind the beverage machines.

Buffet-Crew Mess

The four crew handwash stations were equipped with metered faucets that provided water for approximately 10 seconds. Also, the water pressure was low at some stations.

Food Service General-Decks

The deck material in all galleys, pantries, and other food preparation areas were difficult to clean from chipped, missing, and rough surfaces. Complete replacement for this major project was scheduled in the ship's 2016 dry dock.

Potable Water-Striping

The production water was not striped blue or blue/green/blue between the chlorine injection point and the connection to the bunker water line.

Recreational Water Facilities-Jacuzzi 4

According to the data logger records, since 26 October the pH and chlorine levels were out of range for 1-3 hours each day during the operational hours. No notations or explanations were documented for these events.

Recreational Water Facilities-Mickey's Slide

The safety sign was located only at the bottom of the slide and not at the entrance to the slide. Passengers could enter the Mickey's Pool area and access the slide without seeing the safety sign. The safety sign at the bottom of the slide was relocated to the entrance of the slide.

Ventilation-AC Units 5.3.06 and 5.3.05

The cooling coil unit was in three sections. Each section had a condensate collection pan that drained into the lower one, and the third pan drained into the main condensate collection pan on the very bottom. The top and middle condensate pans in both units had a heavy accumulation of dirt and debris.

Recreational Water Facilities-Secondary Standards

Staff was not familiar with how to use the secondary standards to check the calibration of the water test kit used for their recreational water facilities. According to the staff, the calibration on the water test kit had not been done in several months. After about 10 minutes, staff finally determined the correct way to check the calibration. The calibration check showed the first value for samples B and C were out of the recommended range.

Inspection on Jun 20, 2014 | Score: 97

Housekeeping-Stateroom Whirlpool Sanitization

The Stateroom Whirlpool Tub Sanitization Checklists indicated the whirlpools were sanitized every voyage, however no dates were documented to show the frequency. Staff stated the whirlpools were sanitized every seven days.

Potable Water-Production Chart Records

On 23-24 May and 9-10 June, the halogen and pH analyzer-chart recorder charts for potable water production were scaled 0-5 for both the halogen and the pH. The pH measurements during these days of water production were not recorded. When comparing these two charts with all other production charts which had a 0-14 pH scale, it was determined the pH was approximately 6.8 on 23-24 May and 6.5 - 7.0 on 9-10 June.

Recreational Water Facilities-Automated Monitoring Records

The automated monitoring records from the electronic data logger system appeared to be inaccurate and not reliable at times. During a review of the records from March to June, some pH and chlorine readings were well out of the required range for that facility. Staff could not say for certain which time zone the system was programed to record the readings, and were concerned that by re-setting the clock to their current time zone they might lose the data. Staff were informed by the manufacturer technicians that the system was not designed to be calibrated daily, and by doing so the information may become less accurate. The vessel had been aware of the monitoring problems and manufacturer technicians had been onboard to correct the issue. Staff were conducting manual monitoring of all the recreational water facilities and these values were all in the proper ranges. Staff showed a confirmation e-mail stating a new monitoring system would be installed on this vessel on 30 June.

Food Service General-Decks

The poured deck material in all galleys, pantries and other food preparation areas were difficult to clean from chipped, missing and rough surfaces. Complete replacement for this major project was scheduled in the ship's 2016 dry dock

Food Service General-Decks

Areas of the rough deck that were difficult to reach were starting to have a build-up of food soil.

Provisions-Ice Cream Freezer

The evaporator pan had broken away from the mount, causing it to tilt. Condensation had poured from the pan onto the deck underneath the evaporator instead of going down the pan drain. The water had refrozen on the deck below creating a large sheet of ice. No food was impacted by this defect. Crew stated that this had been previously reported to the maintenance team.

Galley-Preparation Station

The scoop handle for a bulk bin of rice was found in the food.

Buffet-Beverage Station

Water from condensation or a leak had filled the plastic pan above the nozzles on the juice dispenser.

Galley-Beach Blanket - Dishwashing

The soiled utensil storage area was completely overloaded. Large rolling bins of soiled dishes and utensils were being moved to the Main Galley dishwashing area when the inspection team arrived in this galley. The soiled dishware prewash table was completely full to the deckheads. Racks of soiled utensils on dishwashing racks and floor stands extended to the deckhead across from the prewash station. Old food soil had dripped from these stacks onto the adjacent bulkhead where they were leaning on it. Empty dishwasher racks and two very large cutting boards were stored directly on the deck. Other full dishwasher racks were stacked on full garbage cans. This problem with soiled storage extended into the dining room where waiter stations in the closed dining room and service area also were covered with stacks of soiled utensils.

Buffet-Beach Blanket Waiter Stations

Old food spills and old food residue were around the port and starboard aft waiter stations. Food soil was in the area between the booth cushion and the side of the waiter stations. Food soil was also in the corners of the recessed ledge behind the back cushions next to the waiter stands.

Buffet-Beach Blanket Service Line

The sanitizing solution in the three bucket clean up system was heavily soiled with food debris and oil.

Inspection on Feb 07, 2014 | Score: 91

Galley-

Behind the wall-mounted clock, there was a large hole in the bulkhead.

Galley-Animator's - Warewash Area

The crew member working in this area was placing lettuce into some bowls that were heavily wet. When asked where the bowls came from, he stated they were taken from the clean storage area. The inspector checked this area and all similar bowls were dry. The crew member then explained he sprayed the bowls with water and wiped them with a cloth from the sanitizing solution. The inspector checked the sanitizing solution and there was no cloth inside, nor was a clean cloth available or shown to the inspector.

Galley-Animator's - Warewash Area

The crew members responsible for this new conveyor dishwash machine were not aware that the electrical gauge and the tank temperatures had such a large temperature difference. When directed to the wash tank of the dishwash machine, the inspector and crew member received wash tank temperatures of 193°F and the electrical gauge indicated 178°F. Upon re-inspection of the dishwash machine, the inspector measured the wash tank at 186.4°F and the gauge indicated 161°F. Then thermometers were placed on the conveyor from the entrance of the machine through the wash compartments. Wash temperatures obtained were 143.8°F by the inspector and 134°F by the crew member. The electrical gauge indicated the wash temperature of 155°F. At least 4 electricians explained to the inspector the mechanics of this machine and posed the idea of this large temperature difference between the wash tank and the gauge was because the machine was calibrated in Celsius, whereas the gauge had read-outs in Fahrenheit.

Buffet-Beach Blanket - Port Beverage Station

The light intensity was less than 110 lux between the beverage equipment and less than 220 lux where mugs and creamers were stored.

Buffet-Beach Blanket - Dessert Line

The light intensity was less than 220 lux at the consumer side of the line.

Buffet-Beach Blanket - Center Station

The light intensity was less than 220 lux at the food preparation areas.

Food Service General-Decks in Food Areas

The decks in most of the food preparation areas were severely damaged and difficult to clean. This was written on the last inspection. Staff stated new deck material would be installed during the ship's renovation in September/October 2016.

Galley-Beach Blanket - Warewash Area

During active use of the dishwash machine, the wash temperatures obtained by the inspector and crew member were 144.3°-145°F. The wash temperature gauge indicated 140°F. The manufacturer's data plate indicated a minimum temperature of 150°F.

Galley-Triton's - Warewash Area

At the clean end of the dishwash machine, when the user washed their hands and reached for a paper towel, water would drip onto the clean storage table. Clean plate covers and bowls were stored on this table.

Galley-Beach Blanket - Warewash Area

When viewed from the clean exit of the dishwash machine, the second from the right upper final rinse spray nozzle of the second spray arm was misaligned, resulting in an ineffective spray pattern. This spray arm was removed and it was determined the nozzle was turned lengthwise so water sprayed parallel to the machine. This nozzle was corrected and the spray pattern was effective.

Galley-Corridor from Beach Blanket Soiled Drop-Off to Buffet Area

The horizontal plastic/rubber bulkhead/deck coving panel was loose in a few areas and was not secure to the bulkhead.

Galley-Triton's - Warewash Area

The crew member handling clean items as they came out of the dishwash and glasswash machines was observed handling his phone and the squeegee along with clean items without washing his hands between tasks.

Galley-Triton's - Warewash Area

A squeegee was stored beside the clean end of the in-use dishwash machine.

Galley-Triton's - Warewash Area

In the clean storage area, two baskets of previously cleaned silverware were stored upright next to the storage shelves and on the top shelf. All of the silverware was not inverted or covered.

Galley-Triton's - Beverage Station

The light intensity was less than 110 lux to the right and behind the right soda dispensing machine.

Galley-Parrot Cay - Hot Galley

The steam lines for the three soup kettles were heavily soiled with grease and rust.

Galley-Parrot Cay - Warewash Area

A squeegee was stored in the clean storage area, and less than one meter away from the cleaning locker.

Galley-Parrot Cay - Warewash Area

On the rack-type glasswash machine, the final rinse temperature gauge indicated 205-210°F during active use. A manual final rinse temperature at the plate surface was 170°F.

Galley-Parrot Cay - Dining Room Attendant Station

The splash panels of the previously cleaned soda dispensing machines were soiled with residue. A crew member immediately came to wash and sanitize the panels.

Galley-Parrot Cay - Cold Galley

At 10:45, a plate of cut melons was in the middle glass reach-in time control refrigerator. The time control plan stated the breakfast service was 06:00 - 10:00. The plate of fruit was immediately discarded.

Galley-Animator's - Warewash Area

The inspector asked to be directed to the wash tank to take a temperature. The responsible crew member directed the inspector to a tank, and temperatures were taken by the inspector and crew member. After the temperatures were found to be low for the wash tank, it was determined that the crew member had directed the inspector to the prewash compartment and tank. The conveyor dishwash machine was installed during the recent dry dock and commissioned on 2 February.

Galley-Animator's - Warewash Area

When directed to the wash tank of the new conveyor dishwash machine, the inspector and crew member received wash tank temperatures of 193°F and the electrical gauge indicated 178°F. After much discussion and confusion, the inspector left the area and returned more than 1.5 hours later. Upon re-inspection of the dishwash machine, the inspector measured the wash tank at 186.4°F and the gauge indicated 161°F. Then thermometers were placed on the conveyor from the entrance of the machine through the wash compartments. Wash temperatures obtained were 143.8°F by the inspector and 134°F by the crew member. The electrical gauge indicated the wash temperature of 155°F. At least 4 electricians explained to the inspector the mechanics of this machine and posed the idea of this large temperature difference between the wash tank and the gauge was because the machine was calibrated in Celsius, whereas the gauge had read-outs in Fahrenheit.

Preparation Room-

The crew member working in this area was placing lettuce into some bowls that were heavily wet. When asked where the bowls came from, he stated they were taken from the clean storage area. The inspector checked this area and all similar bowls were dry. The crew member then explained he sprayed the bowls with water and wiped them with a cloth from the sanitizing solution. The inspector checked the sanitizing solution and there was no cloth inside, nor was a clean cloth available or shown to the inspector.

Preparation Room-

There was a continuous drip from deckhead hatch 'Loop 1B' onto the deck and alongside the bulkhead. The area was not in operation during the inspection.

Galley-

Behind the wall-mounted clock, there was a large hole in the bulkhead.

Preparation Room-

A trolley of rolls was stored below the ventilation exhaust. The top tray of rolls was not covered from possible contamination.

Galley-Dishwash Area

Upon entering the area, the room was very warm. Also, condensation was built up on the deckhead above the soiled end of the glasswash machine. No condensation was observed dripping.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

A crew member (Wiper) had an initial onset of AGE symptoms on 2 February at 21:00, but did not report to the medical center until 3 February at 07:30. A review of his time card indicated that he clocked out of work on 2 February at 22:02, and then clocked back in to work on 3 February at 06:52. The crew member was given a written disciplinary notice.

Potable Water-Potable Water Treatment Room

The vent on the reduced pressure assembly backflow prevention device to technical water was leaking continuously.

Recreational Water Facilities-Automated Monitoring Records

The automated monitoring records from the electronic data logging system had many errors in the pH and free chlorine residual readings from October to December 2013. The pH readings were as low as 6.43 and as high as 8.1. The chlorine readings were as high as 14 and as low as 0. This was observed in the records for the Adult Pool, Goofy Pool, Whirlpool 1 and Whirlpool 3. A review of the records from January and February indicated that there were fewer errors for these four systems. The vessel was aware of the monitoring problem and several technicians from the data logger manufacturer had been onboard, including three times in January. The vessel was conducting manual monitoring of all the recreational water facilities and these values were all in the proper ranges. Another manufacturer's technician was scheduled to spend one week on the vessel starting 21 February to repair the problems with the system.

Children Area-Oceaneer's Club

Several foam blocks with gouges and other markings were out for children's use. The sides of the blocks were also made of a soft material that was not durable and appeared to be absorbent. The blocks were removed.

Children Area-

A toy truck in the area for children 3 years and under had dust and other debris in the crevices. A nap mat in the Oceaneer's Club was soiled on the surface with a white dried material and a black tacky material. The top center piece on the play stove in the Captain's Closet was soiled with dust and other debris.

Children Area-Captain's Closet

A trunk with children's dress up clothes/costumes was in this area. According to the staff, the costumes were sprayed with a disinfectant after each use and were sent shore side to a special dry cleaner when needed. After speaking with the staff, they indicated that the costumes could be laundered onboard after each use.

Other-Stairwell from Animator's Galley to Parrot Cay Galley

Four large stacks of boxes of cups and tumblers were stored directly on the deck in this area.

Galley-Pluto's, Pinocchio's, and Crew Galley Time Control Plans

The time control plans for these areas stated that mise en place foods on preparation counters would be labeled with a discard label instead of the four hour discard time.

Pantry-Signals

There was a continuous drip on to the clean storage counter from the deckhead hatch in front of the ice machine. A clean ice bin was stored on the counter but the bin was not directly impacted.

Pantry-Signals

There was a continuous drip on to the clean storage counter from the deckhead hatch in front of the ice machine. A clean ice bin was stored on the counter but the bin was not directly impacted.

Inspection on Sep 14, 2013 | Score: 91

Dining Room-Triton Dining Room

There was a large hole in the bulkhead above waiter station #10 where a camera was previously installed. Staff closed the hole with a profile panel during the inspection. Additionally, there was a gap between the decorative deckhead panels directly above the same waiter station at the clean end.

Food Service General-Decks in Food Areas

The deck surfaces were difficult to clean and damaged in various areas of all the galleys and preparation areas. The damage ranged from pitting of the surface or peeling, to chipped deck areas around gutterways, and more severe fractures in the surface over more than just the top layer. The conditions varied in the diffeerent food areas, with the crew galley being the one with the most severe damage. This was an item noted on the February, 2013 VSP inspection report.

Galley-Parrot Cay Galley - Dishwash

The in-use multi-tank conveyor dishwash machine had a wash tank temperature ranging from 142-146 °F. The manufacturer's data plate specified a wash tank temperature minimum of 150 °F.

Galley-Parrot Cay Galley - Dishwash

The in-use flight-type conveyor dishwash final, hot water sanitizing rinse temperature was below the minimum manifold temperature of 180 °F and the dish level temperature was only 144 °F. Staff repaired the unit and the dish level temperature was measured later in the inspection at 172 °F.

Buffet-Crew Mess Buffet

There was a section of deckhead over the end of line #1 starboard where the painted metal deckhead was rough from heavy pitting on the metal and not easy to clean.

Galley-Beach Blanket Galley

Two buckets filled with a squash soup were found on a preparation counter with film covering and a hotel pan of meat sauce was found on an opposite counter with film covering, but neither had a discard label as prescribed in the written time control plan. Staff stated that these items were prepared in the Triton galley, logged and transferred to the lido galley for the lunch service. Discard time stickers were applied during the inspection.

Buffet-Beach Blanket Buffet

One live fruit fly was observed at the self-service soda dispenser on the starboard side beverage station.

Buffet-Beach Blanket Buffet

One live fruit fly was observed on the deckhead over the cold section at the entry to the buffet line. Another live fruit fly was observed on one of the stainless steel supporting arms from the buffet display to the deckhead.

Buffet-Beach Blanket Buffet

All of the stainless steel support arms connected to the deckhead supports for the buffet were soiled with a layer of dust debris. Staff wiped down all the steel support arms during the inspection.

Buffet-Beach Blanket Buffet

One live fruit fly was observed on the soiled station port/aft flying near the soiled storage counter, and another live fruit fly was observed on the deckhead of the same soiled station.

Galley-Palo's Show Galley

There was damage along the deckhead panel juncturs at the aft entry to the show galley from port to starboard. The damage was creating a gap at the juncture between deckhead panels and dirt debris was accumulating in those crevices.

Ventilation-Fan Room 1.012

The AC unit in this fan room did not have a sight window or other effective method for full evaluation of the condensate collection pan.

Ventilation-Fan Room 1.012

The potable water line in this area was not striped blue or in accordance to ISO 14726. This was corrected during the inspection.

Recreational Water Facilities-Mickey Pool / Slide

Free chlorine residual values for this open pool and slide were below the required 2.0 PPM for an activity pool. Manual tests taken by the inspector measured: 1.84 and 0.62 PPM from the pool and 1.47 from the slide . The ship's manual electronic test readings taken from the same area of the pool recorded significantly higher results than the inspector's readings. Consecutive ship tests measured free chlorine residual values between 2.3 and 3.8 PPM. Due to the differences in the findings between the inspector's and ship's test kit, secondary standards were requested by the inspector in order to verify the accuracy of the ship's test kit. According to staff, there were no secondary standards available, therefore another electronic test kit used by ship staff was brought in for testing. This test kit measured the same pool chlorine value as the inspector's test kit, 1.84 PPM. The pool and slide were immediately closed.

Recreational Water Facilities-Mickey Pool / Slide

There were no secondary test standards available to verify the accuracy of the ship's manual electronic test kit being used for halogen testing at the RWFs.

Recreational Water Facilities-Mickey Pool / Slide Halogen Residual

Staff were unaware that the Mickey Pool/Slide were classified as an Activity/Interactive Pool and required the 2 - 5 PPM free halogen residuals. Ship procedures in the records listed a required residual value of 1-5 PPM. The Mickey Pool has water jets that are located around the perimeter of the wet deck area. The jets were not turned on during the inspection, but according to staff these are functional. In addition, staff stated that the water source for the Mickey Slide was pumped directly from the pool, but emptied thru a return drain at the end of the slide where it is directed to the compensation tank that is shared with the swimming pool. The Disney corporate office provided evidence subsequent to the inspection that this was not true and that the slide emptied directly to the pool basin. The current automated chlorine and pH monitoring is taken from a suction return line directly from the basin of the swimming pool.

Inspection on Feb 02, 2013 | Score: 92

Galley-Palo Pastry

The cooling log indicated that on 1 February 2013 food items including grilled mushrooms, a veggie burger, a fish burger, and fish stew were not cooled properly. The log stated the grilled mushrooms were cooked to 158°F at 07:30, to 142°F at 07:48, and to 62°F at 09:45. No other temperatures or times were indicated on the log. Also, this same log stated the veggie burger, fish burger, and fish stew were measured at 44°F at 07:30, 45°F at 07:35, and 44°F at 07:40, respectively. The food was then blast chilled below 41°F. The temperatures of these foods after they were blast chilled were recorded as 38°F at 09:07, 37°F at 09:32, and 37°F at 09:35. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after the food was cooled for two hours or at the end of six hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.

Galley-Warewashing

The person in charge of the warewashing operation continued to operate the machines in this area even though there was excess condensation and steam throughout the entire area. Instead of shutting down the machines for repair as recommended by the inspector during the inspection, this individual continued to operate the machines and was using a squeegee to wipe off the deckhead and bulkheads on both sides of the conveyor and glasswash machines while the machines were in operation.

Buffet-Breakfast Port

The handle of the serving utensil for the container of bread was in the basket. The serving utensil was removed and a passenger was observed reaching their hand inside the basket to get the bread.

Buffet-Breakfast Port

The light intensity was less than 220 lux on the worker side of the buffet. The inspector verified there was a plan to install more lights in this area.

Buffet-Center Line

Soft sealant was used as coving at the counter/deck juncture.

Food Service General-Warewashing

The conveyor speed for the rack-type warewash machines was stated as racks per minute on the data plates.

Galley-Warewashing

There was excess condensation on the deckhead above the glasswash and conveyor machines. Condensation was dripping onto the clean side of the conveyor warewash machine. No condensation was seen dripping onto the dishes, but the workers were using a squeegee dipped in a 50-200 ppm bleach solution to clean off the deckhead at regular intervals. Upon return to the area, there was so much heavy steam coming from both of the machines that it was difficult to see the entire room. Also, there was excess condensation on the deckhead and surrounding areas.

Galley-Hot Line

There was loose and peeling sealant on the bulkhead above the handwashing sink at the entrance to the galley.

Food Service General-Decks

The decks in most of the food preparation areas were cracked, chipped, pitted and rough, making cleaning difficult. Also, there was recessed deck tile grout in the crew galley dry store room and the main galley store room for Parakeets. The door thresholds in some of the pantries were chipped and peeling.

Galley-Deck 10 Palo's Hot Service Line

The steam valve was leaking and water was collecting on the bottom of the technical compartment.

Galley-Deck 10 Palo's Hot Service Line

There were three open pipe penetrations in the back of the technical compartment behind the steam valve.

Galley-Deck 10 Palo's Hot Service Line

There was a large mass of sticky residue on the inside of the technical compartment with the steam valve.

Galley-Deck 10 Palo's Hot Service Line

The gasket was loose and worn on the inside of undercounter refrigerator #779.

Other-Deck 10 Palo Pizza Station

The gasket was loose on the inside door of undercounter refrigerator #707.

Other-Deck 10 Palo Pizza Station

The handwashing station was less than 30 inches above the deck.

Galley-Deck 10 Palo

The gasket was loose and worn on the inside of the door and the door hinge was broken for undercounter refrigerator #808. No food items were impacted.

Galley-Deck 10 Palo

Water was leaking from the water line for the combination oven.

Other-Deck 10 Palo Pizza Station

The undercounter refrigerator to the right of the utility sink had a broken hinge and the gasket on the inside of the door was loose. No food items were impacted.

Galley-Goofy's

There was a brown food cart used to transport trays and pans of food that was worn and had several cuts and scratches, making cleaning difficult.

Pantry-Palo Coffee Service

There was peeling and excessive sealant between the upper and lower ice machine compartments. Also, the gasket on the inside of the lid for the ice bin was torn in a few areas and loose.

Pantry-Palo Coffee Service

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

Pantry-Palo Coffee Service

The light intensity was less than 110 lux to the left of the ice machine.

Galley-Pastry

The time control plan did not state food would be on time control during the lunch service on embarkation day. Upon inspection, staff were preparing cut fruit and dessert for the Parakeet lunch buffet during embarkation. All the food was labeled with appropriate discard times.

Provisions-Corridor for Lido Preparation Room

There was a brown food cart used to transport trays and pans of food that was worn and had several cuts and scratches, making cleaning difficult.

Galley-Pluto's

The light intensity was less than 220 lux in many areas at the preparation counters.

Galley-Pluto's

The deckhead was corroding in several areas between the top of the equipment and the stainless steel profile strips.

Galley-Pluto's

The two light bulbs in the hot holding unit for the french fries had a thick layer of brown grease residue over each bulb. The bulbs were replaced and no food was present.

Galley-Pluto's

There were gaps and seams where three lights were attached to the deckhead above the service counter. Also, the lights had loose chrome shavings and were soiled.

Galley-Pluto's

The gasket was loose on the inside of the door on the undercounter refrigerator to the right of the service line.

Pantry-Pluto's

There was peeling sealant on the deckhead above the paper towel dispenser.

Pantry-Pluto's

There was dirt and debris in the water bath of the ice machine.

Pantry-Pinnochio's

There was a white sheath peeling in many areas of the copper pipes in front of the water bath compartment and the white protective shield. Also, there was a large amount of white paper coming apart in between some of the copper pipes. Finally, the outer cover for both compartments of the ice machine had a worn and ripped gray Styrofoam material that was hard to clean.

Pantry-Pinnochio's

The light intensity was less than 110 lux to the left of the ice machine.

Bar-Pinnochio's Pizzeria

The gaskets on the ends of the oven inside the glass doors were loose and torn in a few areas.

Bar-Pinnochio's Pizzeria

There were slotted fasteners inside the oven on the light covers.

Bar-Pinnochio's Pizzeria

There was a large hole in the deckhead where the fan was mounted.

Bar-Pinnochio's Pizzeria

There were five small chrome lights attached to the deckhead above the worker side of the bar that were soiled and had loose chrome shavings. Also, there were gaps and seams in the deckhead where the lights were installed. Finally there was no coving at the counter/deck juncture on the worker side of the bar.

Bar-Pinnochio's Pizzeria

There were seams in the decorative pieces above the bar counter on the right worker side.

Galley-Palo Pastry

The cooling log indicated that on 1 February 2013, grilled mushrooms were cooked to 158°F at 07:30 and were cooled to 142°F at 07:48 and 62°F at 09:45. No other temperatures or times were indicated on the log and staff stated the food was placed in the blast chiller and had already been served. On the morning of 1 February 2013, the temperatures and times indicated on this same cooling log for the veggie burger, fish burger, and fish stew were 44°F at 07:30, 45°F at 07:35, and 44°F at 07:40, respectively. The food was then blast chilled to get it below 41°F. The temperatures after the food was blast chilled were on the log as 38°F at 09:07 for the veggie burger, 37°F at 09:32 for the fish burger, and 37°F at 09:35 for the fish stew. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after two hours of cooling or at the end of 6 hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.

Galley-Palo Pastry

The cooling log indicated that on 1 February 2013, grilled mushrooms were cooked to 158°F at 07:30, and cooled to 142°F at 07:48 and 62°F at 09:45. No other temperatures or times were indicated on the log and staff stated the food was placed in the blast chiller and had already been served. Also, this same log stated the veggie burger, fish burger, and fish stew were measured at 44°F at 07:30, 45°F at 07:35, and 44°F at 07:40, respectively. The food was then blast chilled to get it below 41°F. The temperatures of the foods after they were blast chilled were recorded as 38°F at 09:07 for the veggie burger, 37°F at 09:32 for the fish burger, and 37°F at 09:35 for the fish stew. Staff explained that this food had been cooked the evening before and placed in the refrigerators. The last temperature check on the day of preparation was at midnight on 31 January 2013, but the temperatures were not monitored or recorded after the food was cooled for two hours or at the end of six hours. The food was served on 1 February 2013 and no further notes were indicated. All of the above temperatures and times were signed off by the supervisor for this area.

Galley-Palo Pastry

There was water leaking in the bottom of the technical compartment from the evaporative condenser in undercounter refrigerator #834.

Galley-Palo Pastry

The gasket was loose and the door hinge was broken for the right door of undercounter refrigerator #834.

Other-Crew Stairwell Deck 1

There were six trolleys used to store and transport bakery items stored in the crew passageway and stairwell adjacent to the bakery preparation room. The trolleys were no longer in use and they were soiled with icing, chocolate, and loose crumbs. Also, some of the trolleys had soiled rectangular baking pans stored in them with a plastic sheet or cover over them. According to the staff, there was not enough space in the warewashing area of the bakery preparation room to store the soiled trolleys and baking pans.

Galley-Parakeet Pantry

An epoxy glue that was not approved for food-contact surfaces was used to seal a crack for the interior lid of the ice cuber in the left ice machine.

Galley-Parakeet Pantry

There was loose and peeling sealant on the inside back panel between the two water baths of the left ice machine.

Buffet-Officer's Mess

The utensils and plates out for service on the buffet line were not covered or inverted.

Galley-Pastry Cleaning Locker

The cleaning locker across from the pastry was not labeled 'cleaning materials only'.

Galley-Pot Wash

The faucet for the middle rinse compartment of the three compartment sink was leaking.

Galley-

The gaskets were loose on the inside doors of undercounter refrigerators #36 and #34.

Other-Room Service

A crew member was seen carrying two large clean water dispensers under their arm pits. According to the staff, the crew member was refilling the jugs in the room service pantry for the lido area.

Other-Parakeet Dining Room

There were two stacks of clean plates on the clean areas of the center waiter station that were not covered or inverted.

Other-Room Service

There were items cooked to order such as a cheeseburger and a steak sandwich that were not identified with an asterisk on the combined lunch and dinner menu. There was a consumer advisory statement on the menu, but it did not include those with medical conditions.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

A cook had an onset of AGE symptoms on 29 January at 10:00 and did not report to the medical center until 16:30. According to their time card, this individual worked while sick. A dining room server had an onset of AGE symptoms on 15 January at 07:00 and reported to the medical center at 15:00. According to their time card, this individual worked while sick. In addition, a pianist had an onset of AGE symptoms on 12 January at 09:30 and reported to the medical center at 19:00 but this individual did not work while they were sick. There was written documentation that the employees were disciplined.

Medical-4-hour Update Report

The ship submitted a 4-hour report on 18 January 2013 without the cumulative total count of the reported crew and passenger acute gastroenteritis cases during the entire cruise. Only the additional cases since the submission of the 24-hour report were reported.

Pantry-Medical Center

There was gray water pooled on the deck around the drain under the handwashing sink.

Pantry-Medical Center

There was a gap where the power line penetrated the back bulkhead in the technical compartment of the undercounter refrigerator.

Pantry-Medical Center

On the storage shelves, there was a soiled coffee mug with a soiled spoon inside stored with bottled and canned drinks and instant coffee.

Pantry-Medical Center

The staff in charge of the area stated that the utility sink was used regularly for warewashing, but sometimes the soiled utensils were picked up by other personnel and taken to regular crew warewash areas.

Pantry-Medical Center

The microwave oven was a household unit. It was removed from the pantry during the inspection.

Potable Water-Bunkering

The free residual halogen measured by the halogen analyzer was not ± 0.2 ppm of the free residual halogen measured in several manual tests done by the staff and the VSP inspector. Specifically, in three trials the halogen levels were as follows: Trial #1: analyzer (2.19 ppm), inspector (2.99 ppm) and crew member (1.6 ppm); Trial #2: analyzer (2.16 ppm), inspector (2.55 ppm) and crew member (1.6 ppm); Trial #3: analyzer (2.12 ppm), inspector (2.68 ppm) and crew member (1.7 ppm). According to staff, potable water tanks 4 port and starboard were being filled and already had water in them with a halogen concentration of more than 2.3 ppm.

Potable Water-Cross-Connection Control Log

The backflow prevention device on the bucket filling station in the medical pantry was not included on the cross-connection control log. This was one of many devices written on the previous inspection as not being on the cross-connection control log, but all of the other devices were included on the log.

Children Area-

There were three separate entrance gates to the Oceaneer Lab but the written guidance on symptoms of common childhood infectious illnesses and the exclusion policy were only posted at the left gate entrance. The signs were not visible at the other two entrances. Also, in the Oceaneer Club the guidance and policy was posted at the entrance but located at the children's height. Both signs were very small and had a small print.

Bar-Signals

In the front bar counter, there were three jiggers, still with their factory labels, placed on a draining pad along with other clean bar utensils. It was unclear if the jiggers were cleaned and sanitized before being placed out for use. The bar was in operation at the time of the inspection. The jiggers were removed.

Bar-Cove Cafe

The handwashing sink was installed below the bar counter and the counter blocked all light to the handwashing sink. The light intensity at the sink was much less than 110 lux.

Bar-Cove Cafe

The handwashing sink was installed below the bar counter and its height from the deck was less than 30 inches, making handwashing difficult.

Pantry-Medical Center

There was a soiled coffee mug with a soiled spoon inside stored on the storage shelves with food items and other clean nonfood items.

Galley-Triton Warewashing

There was excess condensation on the deckhead on the soiled side of the warewash machine and over the spray rinse hose and prewash area.

Galley-Warewashing

The inside of the final rinse pressure gauge was filled with oil and the oil was leaking down the front of the conveyor warewash machine.

Galley-Warewashing

The warewashing operations were not properly operated or maintained. There was so much condensation and steam coming from both warewash machines and surrounding the entire area that staff could not properly operate the machines in a sanitary manner.

Inspection on Jun 04, 2012 | Score: 95

Potable Water-Bunkering and Production pH Records

The analyzer charts being used to record halogen and pH values for bunkering and production did not have a range for pH in order to ensure the pH level does not exceed 7.8. Only the pH calibration levels were recorded on the chart recorders.

Potable Water-Mineralizer Backwash Drain Line

The mineralizer backwash drain line located after the RPZ directed overboard was striped blue, indicating potable water. This was corrected during the inspection.

Potable Water-Cross-Connection Control Program

The RPZ's located on the high salinity discharge line from the evaporators (2) were not included on the testable cross-connection control program. Also, the medical center's backflow prevention devices were not on the cross-connection control program. This included: an AVB on the bucket filling station in the pantry, two vacuum breakers on the shower hose lines, and the vacuum breaker on the toilet.

Recreational Water Facilities-Safety Signs

The recreational water facility signage did not meet the current requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Turnover Rates

The turnover rates for all the RWFs were calculated by the theoretical pump rate and not by actual flow rates as measured by flow meters.

Recreational Water Facilities-Flow Meters

There were no working flow meters at the RWFs to correctly monitor flow rates.

Recreational Water Facilities-Bather Loads

The maximum bather loads for all the RWFs were calculated from a turnover rate which was calculated from theoretical pump rates and not from actual flow rates.

Recreational Water Facilities-Swimming Pool Antientrapment Drain Covers

The drain covers in the four swimming pools did not meet the required antientrapment requirements as specified in the 2011 VSP Operations Manual. The drains were field fabricated, gravity, greater than 3' apart with no alarm.

Recreational Water Facilities-Whirlpool Antientrapment Drain Covers

There were no records or spare drain covers available to determine if the single gravity drain on the bottom of the whirlpools met the antientrapment requirements as specified in the 2011 VSP Operations Manual. Also, it was not clear if the multiple suction drains on all whirlpools were compliant with the antientrapment requirements. Additionally, the suction drains on all the jacuzzis did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system due to the drains being less than 3 feet apart.

Food Service General-Decks

Decks located throughout food preparation and storage areas had difficult to clean features such as cracks, bubbling, pitting, and unfinished concrete surfaces and exposed metal that was corroded along doorways. This item was noted on the previous inspection.

Provisions-Deck A - General Storage

Numerous boxes of food-grade gloves were stored directly on the deck and immediately below an exposed unfinished deckhead that had ventilation ducts and unmarked pipes in the General Supply (hotel storage). In addition, several boxes of single service articles such as paper plates and plastic utensils were stored in the same location with an unfinished deckhead, exposed pipes and ventilation ducts.

Provisions-Deck A - General Supply

Numerous pieces of cooking equipment, such as griddles, waffle makers, hot plates, microwaves and other related equipment that were reported to be previously cleaned were soiled with heavy grease deposits and food residue. Several pieces of soiled cooking equipment were wrapped in plastic wrap.

Provisions-Deck A - General Supply

Soiled cooking equipment identified in the previous two items were stored directly on the deck, adjacent to new and previously cleaned items and in direct contact with nonfood contact items such as decorative items that were soiled. In addition, these items were stored below an unfinished deckhead that had exposed pipes (including a marked sludge pipe striped purple, white, black) and ventilation ducts.

Provisions-Deck A - General Supply

Numerous pieces of previously cleaned and new cooking equipment, utensils and other food related articles identified in the previous item were soiled on non-food contact surfaces.

Provisions-Deck A - General Supply

Numerous cooking and food preparation related items noted in the previous items were reported to be awaiting disposition.

Provisions-Deck A - General Supply

The deck, bulkhead and deckhead for the area where the food related articles noted above in the report did not have coving and lacked a finished deckhead. Food debris soiled the deck in this location. In addition, food equipment was stored directly on the deck, which made cleaning difficult.

Provisions-Deck A - General Supply

The artificial light intensity for the area that had soiled cooking and food preparation equipment listed in the items above was less than 110-lux of light.

Preparation Room-Deck A - Band Saw

The right stainless steel guard that would protect the blade of the deck-mounted band-saw had a rubber gasket that was frayed and difficult to clean. In addition, the manufacturer's tag located at the table height of the machine, immediately adjacent to the stainless steel guard was lose and made cleaning difficult.

Preparation Room-Deck A - Deck-Mounted Mixers

Electro-plated dough hooks attached to the deck-mounted mixers had chipping and pitting, especially along the bottom edge of the hooks.

Buffet-Deck 1 - Crew Mess

Flexible drain lines from the counter-mounted soda/ice machines had ridges, which made cleaning difficult.

Buffet-Deck 1 - Crew Mess

Drain lines from the soda/ice machines were soiled with a black substance.

Buffet-Deck 1 - Crew Mess

There was only 3 inches between the top of the large stainless steel deck-mounted cabinet (adjacent to the hot line) and the deckhead which created a difficult to clean space.

Buffet-Deck 1 - Crew Mess - Buffet Line 1

The artificial light intensity at the beginning of Buffet Line 1 (near the built-in stainless steel tray storage rack) was less than 220-lux.

Food Service General-Ice Machine Sanitizer Solution

The person in charge (refrigeration technician) of cleaning and sanitizing the ice making components of the ice machine was not aware that test strips or other testing devices were required to determine the concentration of the quaternary ammonia based sanitizer solution.

Food Service General-Ice Machine Sanitizer Solution

Concentrations of the quaternary ammonia based sanitizing solution used to sanitize the internal ice-making components of ice machine could not be determined because test strips or other method to accurately determine the concentration was not provided.

Galley-Deck 3 - Parrot Cay

A seam along the edge/length of the removable stainless steel guard for the deck-mounted mixer made cleaning difficult.

Buffet-Deck 9 - Beach Blanket Buffet

Two small fruit flies were observed in the area of the server side of the starboard buffet line, adjacent to the two soda/ice machines. In addition, one fruit fly was observed in the technical compartment with the soda/ice machine drain.

Galley-Deck 9 - Beach Blanket Buffet

A large stainless steel weld, approximately 6-inches in length was on the surface of the combination grooved-griddle/hot plate on the port side. The weld was difficult to clean.

Galley-Deck 9 - Beach Blanket Buffet

Water was leaking from the backflow prevention assembly at the carbonator.

Galley-Deck 9 - Pluto's

Loose, black insulation, covered an ice machine drain line located near the grill on the deck which prevented the drain line from being easily cleaned. The drain line was reported to be from an ice machine located in the pantry behind the grill.

Galley-Deck 9 - Pluto's

The clamshell grill was out-of-service for an unspecified time and the staff reported the grill will not be used in the future.

Galley-Deck 9 - Pluto's

Rust and food residue soiled the out-of-service clamshell grill.

Galley-Deck 10 - Palas

Three drain flies were observed along the stainless steel bulkhead inside the galley immediately adjacent to the stacked pizza ovens.

Provisions-Deck A - General Supply

Food service management did not know or did not ensure food equipment was properly stored, cleaned and/or disposed of as noted in the items above in this report.

Inspection on Dec 04, 2011 | Score: 99

Potable Water-Distribution

Technical water piping immediately following the RPZ separating it from potable water system piping had a stripping color that appeared to be the same as the potable water piping. [Corrected during the inspection.]

Potable Water-Distribution

Distillate and permeate water piping after the production systems and before the production chlorination station were not painted blue/green/blue or blue only in accordance with ISO 14726. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Swimming Pools, Whirlpool Spas, Not-A-Pool

Work is in progress at corporate level to comply with new signage requirements. Bather load had already been added to current sign. [New requirement 2011 VSP Operations Manual]

Housekeeping-Outbreak Prevention and Management Procedures Plan

Ensure the plan includes procedures for notifying passengers and crew members on the affected voyage and those embarking on the next voyage of an outbreak. [New requirement 2011 VSP Operations Manual]

Food Service General-Decks

The decks throughout the dishwash and food preparation areas had difficult to clean surfaces. Many of these decks had gouges, chipping and recessed grout, especially around the drain gutters. This condition was noted on the previous two inspections.

Preparation Room-Vegetable Chopper

A counter-mounted food chopper was observed in this area that has been out of service for the past 2 years making cleaning difficult on the counter.

Preparation Room-

A mixer was observed in the buffet prep room that has been out of service for 3 weeks.

Dining Room-Trident and Parrot Cay

The lighting intensity at most of the waiter stations could not reach 220 lux with the lights fully raised. [New requirement 2011 VSP Manual]

Food Service General-Consumer Advisory

The menus for the Trident and Parrot Cay dining rooms, as well as the menus for the Palo restaurant, did not have asterisks at the animal-derived foods that could be served raw or undercooked and a footnote stating: consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. [New requirement 2011 VSP Manual]

Galley-Slotted Fastners

There were slot-head screws fastened into the heating element on the fry arm located in fryers in both the Triton (#365, 373) and Parrot Cay (#261) hot galleys making the space difficult to clean.

Food Service General-Tip Sensitive Thermometers

Tip sensitive food thermometers were not readily accessible. [New requirement 2011 VSP Manual]

Food Service General-Lighting

Less than 110 lux of light was noted behind and beside many pieces of deck- and counter-mounted equipment throughout the food areas, including housekeeping pantries. [New requirement 2011 VSP Manual]

Galley-Parrot Cay Cold Galley

A counter-mounted food chopper was observed in this area that has been out of service for the past 2 years making cleaning difficult on the counter.

Buffet-Time Control Plan

The time only control equipment throughout the area were not physically labeled as time control. [New requirement 2011 VSP Manual]

Dining Room-Parrot Cay Waiter Station

Difficult to clean Christmas decorations were aligned on the deckhead immediately above several waiting stations in this area.

Bar-Pinnochio Bar

The draft beer dispensing nozzle was observed to have a buildup of dried beer residue. The nozzle was disassembled and sent to be cleaned and sanitized.

Galley-Potwash

The sliding door on the hood type potwash machine was dented and would not close flush against the door track allowing steam to exit from this area.

Bar-Signals

The ice scoop handle for the ready to serve ice at the bar counter was in direct contact with the ice.

Bar-Diversions

The ice scoop handle for the ready to serve ice at the bar counter was in direct contact with the ice.

Bar-Diversions

The light intensity at the hand sink located by the service counter was not 110 lux. [New requirement 2011 VSP Operations Manual]

Inspection on May 21, 2011 | Score: 96

Medical-Employee Reporting

During a review of the last five cruises, there were three non-food employees who reported an onset of gastrointestinal illness (GI) symptoms, but did not report to the medical center for 15-50 hours. Medical staff stated that the center's hours of operation are 08:00 - 11:00, and 15:00 - 19:00, and crew members are informed and encouraged to contact the medical center at any time.A spa hostess reported an onset of diarrhea on April 17 at 06:45, but did not report to the medical center until April 19 at 08:20. Her GI surveillance questionnaire indicated she had been in the crew mess on April 17 at 11:00 and 18:00, as well as at work.A costume technician reported an onset of diarrhea on April 20 at 14:00. She also reported an onset of vomiting on April 20 at 19:00. This employee reported to the medical center on April 21 at 15:30. It was determined she stopped working on April 20 at 16:46.A mainstage performer reported an onset of diarrhea on April 24 at 19:00, but did not report to the medical center until April 25 at 10:40. It was determined this employee did not work during these hours of illness.

Children Area-

There was no airtight, washable waste receptacle in the 3-7 year old toilet room.

Food Service General-Food Warmers

The paint was peeling from the labels of the counter-mounted food warmers.

Galley-Beach Blanket - Multiflow Cabinet (Port)

The shelf inside the multi-flow cabinet holding the carbonator was soiled with dust and lint.

Galley-Beach Blanket - Warewash

There was excess steam coming from the bottom of the curtain at the clean side of the flight-type warewash machine. It appeared a gasket was loose on the machine. The machine was not in use at the time of the inspection.

Galley-Triton's Pantry

A large bladder of yellow liquid in a stainless steel pan in the reach-in refrigerator did not have a label identifying its contents.

Galley-Parrot Cay

There was an accumulation of a black substance along the length of the water manifold above the ice cuber in the ice machine.

Galley-Parrot Cay

The fasteners holding the ice machine sensor immediately in front of the ice cuber were corroded.

Galley-Parrot Cay

Three dozen raw shell eggs inside refrigerator 0957 had surface temperatures that measured 54°F by the inspector's infrared thermometer. Three eggs were opened and had internal temperatures that ranged from 48°F to 55°F. The ambient temperature of the refrigerator was 60°F by the shelf-mounted thermometer and 59°F by the inspector's thermocouple. The eggs were discarded.

Galley-Parrot Cay - Hot Line

Several single portion cups of raw eggs from the same batch that was located in refrigerator 0957 and had internal temperatures ranging from 48°F to 55°F were on time as a public health control prior to cooking and service. The staff members were not aware the temperature of the refrigerator was out of range, nor were they aware that the eggs were out of temperature before they were placed on time control.

Galley-Warewash

The in-use flight-type warewash machine had a final sanitizing rinse that was measured at 154°F by the inspector's thermocouple dishwash probe. A temperature-sensitive label was affixed to the center of a clean plate and placed in the warewash machine prior to the final rinse cycle. The temperature-sensitive label registered below 160°F. The final rinse tank temperature was measured at 155°F by the inspector's thermocouple.

Buffet-Crew Mess

The light intensity at the handwash station, inside the reach-in refrigerator, and along the worker side of the center station was not sufficient.

Buffet-Crew Mess

There was an accumulation of a black substance and a sticky residue on the inside of the ice dispensers of the two combination ice/water machines.

Galley-Potwash

The large atmospheric vacuum breaker on top of the hood-type pot wash machine was corroded.

Food Service General-Decks

The decks in several locations throughout the food preparation areas, warewashing, and pantries had difficult to clean features, such as recessed grout, peeling deck material, and gouges. This was noted on the previous inspection dated 31 October 2010.

Galley-Parrot Cay

The ambient temperature of refrigerator 0957 was 60°F by the shelf-mounted thermometer and 59°F by the inspector's thermocouple.

Inspection on Oct 31, 2010 | Score: 99

Provisions-Fish Prep

The deck was soiled below the neutral cabinet at the back corner at the deck/bulkhead juncture.

Food Service General-

The decks throughout food preparation areas, warewashing, and pantries had difficult to clean surfaces due to recessed grout and peeling surfaces, especially around equipment foundation, scuppers, and deck/bulkheads junctures. This was noted on the previous inspection reports dated November 2009 and May 2010.

Food Service General-

There was an excessive amount of sealant peeling around deck drains, scuppers, and deck/bulkhead junctures. This was noted on the previous inspection reports dated November 2009 and May 2010.

Dining Room-Triton's

On the clean side of waiter station #7, the sealant was peeling along the counter top. The area where the sealant had peeled was soiled.

Dining Room-Triton's

On the clean side of waiter station #7, the sealant was peeling along the counter top. The area where the sealant had peeled was soiled.

Galley-Parrot Cay

The front access door gasket inside both juice machines was peeling.

Galley-Parrot Cay

The counter and the bulkhead surfaces below and behind the juice machines were soiled. This was corrected.

Buffet-Beverage Station

The counter was soiled under the coffee machine. This was corrected.

Buffet-Beverage Station

An electrical cord was draped across the counter below the juice machine, making cleaning difficult.

Galley-Triton's

A few of the fingerlinks on the flight-type conveyor dishwashing machine were missing.

Potable Water-On-board Bacteriolgical Sampling

The bacteriological sampling protocol used for the shore side and monthly distribution system sampling for bacteriological analysis required the incubator temperature to be 39.5°C. The thermometer installed in the incubator was scaled in Fahrenheit not Celsius and the temperature of the unit at the time of the inspection was 99°F (~37°C).

Preparation Room-

The deck surface was damaged throughout this area.

Provisions-Stores: Bread/Juice, Hotel Dry, Liquor/Wine, and Beer/Soda

The deck below the deck stands was soiled in these areas.

Housekeeping-Outbreak Prevention and Response Plan

The plan did not include provisions for cleaning and disinfecting all public areas on a continuous basis when the gastrointestinal illness among passengers or crew member was 2% or greater. The plan stated that the common areas and public restrooms were to be cleaned hourly.

Inspection on May 16, 2010 | Score: 95

Children Area-Child Activity Center

The previously cleaned Lego blocks were found stored wet inside a closed plastic bin, and water was collecting in the bottom of the container. Several of the blocks were still connected together, and clearly were not separated during the washing.

Ventilation-Deck 8 Air Conditioning Fan Units

Two AC fan units in the deck 8 fan room had no access to the condensate collection pan to inspect for condition. There was no sight window and no other method provided for inspecting the drain pan. A series of pipes blocked access to the drain pan hatch. There were an unknown number of other fan units with the same condition of no access.

Food Service General-

The decks, food pantries and bar pantries had difficult to clean surfaces due to recessed grout and peeling surfaces, especially around equipment foundations, scuppers, and deck/bulkhead junctures. This was noted on the previous inspection dated November 2009.

Food Service General-

There was an excessive amount of sealant peeling around deck drains, scuppers, and deck bulkhead junctures. This item was noted on the previous inspection dated November 2009.

Food Service General-

The decks in the technical compartments of the hot hold units had rough, hard to clean surfaces that could not be easily accessed. This item was noted on the previous inspection dated November 2009.

Buffet-Beach Blanket

There was a small accumulation of food debris in the technical space of the cold hold unit that was adjacent to the fitted hot hold trolley. The area was not in operation at the time of inspection.

Buffet-Beach Blanket

It could not be determined if the light for the hot hold unit was shatter resistant. The light was replaced.

Galley-Goofy's - Hot Galley

The insulation on a pipe leading from an ice machine located near the undercounter refrigerator was torn and soiled.

Galley-Warewash

Condensation was forming along the bulkhead and ventilation hood above the clean landing of the flight-type warewash machine. This area was in operation at the time of the inspection. Condensate was not dripping at the time of inspection.

Galley-Warewashing

Condensate was forming along the bulkhead and in the ventilation hoods for both flight-type warewashing machines. This area was in operation at the time of inspection. No condensate was observed dripping on the clean landings. This item was noted on the previous inspection on 11/22/2009.

Galley-Pastry

A trolley with assorted pastries and desserts had a plastic covering with a 7-day date label of 18 May 2010. Upon inspecting the individual items in pans, it was determined that each pan had separate 7-day discard labels with different discard dates for the same foods.

Bar-Outlook - Bar

The handwash station did not have a sign posted "wash hands often."

Pantry-Signals - Bar Pantry

A check of the in-use flight-type warewash machine had an initial final rinse temperature registering 151°F at the dish surface. A secondary test had a final rinse of 154.5°F. When the final rinse curtains were removed, it was determined the final rinse nozzles were not spraying at all.

Pantry-Signals - Bar Pantry

A check of the in-use flight-type warewash machine had an initial final rinse temperature registering 151°F at the dish surface. A secondary test had a final rinse of 154.5°F. When the final rinse curtains were removed, it was determined the final rinse nozzles were not spraying at all.