Inspection on Dec 01, 2014 | Score: 95

Buffet-Windjammer - Port/Aft Beverage Station

One of two food employees at the beverage station was observed with his fingers touching the lip-contact surface of the clean plastic cups as he was filling each with ice and soft drinks from the dispensing machines at the counter. He was not wearing gloves and he was working from a stack of cups that were set upright, so that in removing each of the cups he made bare hand contact with the lip-contact surfaces to pull one away from the other. All other staff at the other beverage stations throughout the buffet area was handling the cups properly.

Provisions-Butcher Meat Room

An extra-large container of marinade was stored on the shelf below a large container of fresh ground meat. The meat was relocated.

Provisions-Hotel Stores

The deck under pallets with cases of drinking cups was heavily soiled with dust and debris.

Potable Water-Medical Center

The reduced pressure assembly for connecting dialysis machines was tested in March and pressure differentials were not recorded. The VSP inspector witnessed the testing of the device by the staff on the day of the inspection. Pressure differentials were recorded this time.

Potable Water-Pipe Sanitation Logs

Staff reported they were flushing the disinfected pipes of the system with potable water to dechlorinate before installing the pipes, but the free halogen residual was not documented to ensure it was less than or equal to 5.0 ppm.

Potable Water-Tank Disinfection Logs

Since the last inspection, potable water tanks 1S, 4S, and 5S were serviced. For potable water tanks forward 4S and 5S, the free halogen residual was not documented before being placed back into service. In addition, for potable water tanks forward 1S and 4S, the disinfection concentration was recorded as being 200 ppm but the 2 hour contact time used per staff was not documented.

Potable Water-Deck 10 - Bridge Window Wash

The pipe after the reduced pressure assembly backflow preventer for the bridge window wash was striped blue/green/blue, indicating potable water. This was corrected.

Buffet-Windjammer - Port/Aft Beverage Station

One of two food employees at the beverage station was observed with his fingers touching the lip-contact surface of the clean plastic cups as he was filling each with ice and soft drinks from the dispensing machines at the counter. He was not wearing gloves and he was working from a stack of cups that were set upright, so that in removing each of the cups he made bare hand contact with the lip-contact surfaces to pull one away from the other. All other staff at the other beverage stations throughout the buffet area was handling the cups properly.

Galley-Portofino Galley

The steel hinges on the top door for the ice cream chest freezer had split metal and jagged edges that made cleaning difficult.

Bar-Vintage Wine Bar

The decorative bricks on the side bulkheads and back bar deckhead were not easy to clean due to sharp edges where pieces joined, gaps, and rough grout between the bricks.

Galley-Deck 3 - Warewash

The handwashing facility at the soiled end of the dishwash machine did not have a waste receptacle.

Galley-Deck 3 - Left Cleaning Locker

Several soiled and wet sanitizing cloths were stored scattered in this cleaning locker.

Galley-Deck 3 - Pot Wash

The water temperature of the handwashing sink adjacent to the trolley wash machine was 133°F when measured by the inspector. The water temperature could not be adjusted by the user.

Galley-Deck 3 - Pot Wash

The wash temperature of the in-use hood-type pot wash machine was 146-147°F when measured by the inspector.

Galley-Deck 4 - Bakery Dry Storage Locker

Several plastic containers of salt, sugar, and other ingredients that were not easily identifiable were not labeled with the common name of the food.

Galley-Deck 5 - Hot Galley

A significant amount of condensate was accumulating in the ventilation hood above the right combination oven. No food was impacted.

Galley-Deck 5 - Buffet Pantry

Two white containers of approximately 30-gallons each of cut leafy greens (one of mixed lettuce and one of romaine lettuce) were stored in the walk-in refrigerator. When measured by the inspector and staff, the internal temperature of the lettuce in both containers was between 55°F and 70°F. The lettuce was discarded.

Galley-Deck 5 - Buffet Pantry

According to staff, the lettuce stored in the walk-in refrigerator was prepared the previous night (30 November) and rinsed in an ice water bath. Once dried the lettuce was placed into the 30-gallon containers with ice. These containers were very deep. The cooling log stated that the mixed lettuce was cooled from 49°F at 21:49 to 39°F at 23:30 and the romaine lettuce was cooled from 50°F at 21:56 to 39°F at 23:40.

Buffet-Crew Mess

The light intensity in front of the reach-in refrigerator and the clean storage rack was less than 220 lux.

Dining Room-Deck 5 - Dinning Room

Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris. The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture.

Dining Room-Deck 5 - Dinning Room

Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture.

Dining Room-Deck 5 - Dinning Room

Several stacks of previously cleaned metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris.

Dining Room-Deck 5 - Dinning Room

Several stacks of metal hotel pans, lids, and utensils were stored in the left fire damper technical cabinet before the galley entrance. Several pieces were wet and soiled with food debris. A sign was posted on the inside of the cabinet door that stated 'wash before use.' The storage room was not designed for food equipment storage. The deckhead had exposed wiring and insulation and was not easily cleanable. No coving was at the bulkhead/deck juncture. The food and beverage director stated he was not aware the employees were using this area for food equipment storage.

Inspection on Mar 24, 2014 | Score: 93

Bar-Pool

One of the bulkhead-mounted electrical cable brackets between the ice cream machines was loose, exposing a gap.

Bar-Pool

In the technical compartment below the speed rail, the drain line for the ice bin was not sloped to drain and water had accumulated in the line.

Bar-Vintages

Two partially filled boxes of crackers were stored in the right wooden storage cabinet on the back bar. The wooden cabinet was not designed for food storage and had difficult to clean features such as gaps, seams, and electrical cables. The boxes were moved.

Galley-Jade Starboard Dry Food Cabinet

Several binders and papers were stored on the top shelf next to dry food products.

Buffet-Windjammer Coffee Station C

Two light fixtures above the coffee machines were loose and hanging from the deckhead.

Buffet-Windjammer Coffee Station C

The counter-mounted hot water machine was installed with less than a 4 inch clearance from the counter making cleaning difficult.

Buffet-Windjammer Coffee Station B

The counter-mounted hot water machine was installed with less than a 4 inch clearance from the counter making cleaning difficult.

Galley-Windjammer Warewash

The drain for the handwash sink by the soiled landing of the flight-type dishwash machine was loose allowing water to splash and pool on the deck.

Galley-Plaza Bar Liquor Cabinet

Several shelves were soiled with food debris. The right side of the top shelf was soiled with a light brown powder. Several bottles of liquor were stored on each shelf.

Galley-Deck 5 Locker 5821

Several cases of beer, wine, and soda were stored on the deck.

Galley-Deck 5 Hot Galley

Several binders and papers were stored on the top shelf next to dry food products in the dry food locker to the left of the combination ovens.

Galley-Deck 5 Room Service

A cutting board and knife were stored on top of the liquor cabinet across from electrical locker 5795.

Galley-Deck 5 Warewash

The plastic drain tube for the handwash sink by the soiled loading area of the flight-type dishwash machine was missing causing water to splash on the deck.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The ship was using the electronic medical record system eSeaCare. The review of the AGE logs for the last 5 cruises revealed that there were a number of instances where the AGE log did not have information in the 'Sex' column. Medical staff stated that they did not enter that information as it was taken by eSeaCare from the passenger and crew manifests. If the manifests did not have that information, the 'Sex' column fields were not populated. Also, there were a number of times that the fever columns on the logs had temperatures from 208.2°F to 211.8°F. The review of the logs along with the medical staff confirmed that these temperatures were calculations done by eSeaCare and not actual numbers entered by a staff member. Medical staff added that they knew about these missing 'Sex' fields and fever fields with inaccurate data, but the system did not allow them to make corrections. On 16 March, a crew member reported to the medical center with AGE symptoms. After further evaluation, it was known that the individual had an underlying illness to be considered in the diagnosis and determination if it was a reportable case, but it could not be entered in the AGE log. It was fully documented in medical notes. The AGE log had 'None' for underlying illness. No cases appeared to be reported incorrectly.

Medical-Asymptomactic Cabin Mates/Close Contacts Follow-Ups

The ship was using the electronic medical record system eSeaCare. The review of the AGE logs for the last 5 cruises revealed a number of instances where the date and times of the daily verbal interviews with asymptomatic close contacts by the medical staff until 48 hours after the ill crew members' symptoms began were either the same or at times where the medical staff were not working. Most of the instances identified were after eSeaCare was updated on 12 March.

Pantry-Pantry 7.4.10

The soap dispenser at the handwashing station was half full of soap, but was in disrepair and was not dispensing soap. Housekeeping staff took away the dispenser to be repaired or replaced.

Pantry-Pantry 7.4.10

The handwashing station had a very low water pressure. Housekeeping staff stated that there had been a stronger and effective pressure in the morning.

Pantry-Pantry 7.4.10

Upon arrival to the pantry, a refrigeration employee was holding the plastic panel that covered the cuber panel of the ice machine. The inspector asked the employee if he washed his hands prior to handling the food-contact surfaces and he pointed out to the handwashing station that had low water pressure and no soap dispenser. The employee also had fresh blood on one of the fingers of the left hand. He explained to the inspector that he cut himself shortly before entering the pantry.

Pantry-Pantry 7.4.10

Upon arrival to the pantry, a refrigeration employee was holding the plastic panel that covered the cuber panel of the ice machine. The inspector asked the employee if he washed his hands prior to handling the food-contact surfaces and he pointed out to the handwashing station that had low water pressure and no soap dispenser. The employee also had fresh blood on one of the fingers of the left hand. He explained to the inspector that he cut himself shortly before entering the pantry.

Pantry-Pantry 10.3.03

The handwashing station had a water temperature of 126°F. The temperature could not be adjusted by the user.

Galley-Deck 4 Warewashing

A pair of rubber gloves worn by a worker were stored hanging partially over the waste receptacle of the handwashing sink.

Dining Room-Deck 4 Michael Angelos

There were three stacks of plates not covered or inverted on waiter station #1920.

Galley-Deck 4

There was excess gray residue in the water bath compartment under the ice cuber panel in the deck-mounted ice machine #4811.044.2008.

Galley-Deck 4 Food Lift SL#14

There was a build-up of heavy dust and an old black residue on the bulkheads on both sides in the front of the lift.

Galley-Deck 4 Beverage Station

There was a sticky black residue on the outside edge of the water bath compartment under the cuber panel of deck-mounted ice machine #4811.044.2033.

Galley-Deck 4 Warewashing

There were three wired bread baskets on the deck underneath a sink on the soiled landing of the warewashing area. The sink had an intact drain, but the staff stated they used the bread baskets to collect excess food debris from the landing area.

Galley-Deck 4 Warewashing

The inspector measured the final sanitizing rinse temperature of the in-use conveyor warewash machine three times and obtained temperatures between 131 and 155°F. When the curtains were removed to evaluate the final rinse spray pattern, the inspector and ship's staff found that it was not effective and there was hardly any water coming from the spray nozzles in both the upper and side final rinse manifold spray arms. The machine was shut down for repair. After the machine was fixed, the inspector and ship's staff re-evaluated the machine and the final sanitizing rinse temperature was between 162 and 163°F.

Galley-Deck 4 Warewashing

The final curtain at the clean side of the in-use conveyor warewash machine was fraying in few areas.

Buffet-Crew Mess

The light intensity was less than 220 lux at the bread and dessert self-service line.

Buffet-Crew Mess Beverage Station

The light intensity was less than 110 lux on the left side of the deck-mounted ice machine and less than 220 lux in front of the deck-mounted ice machine.

Buffet-Crew Mess Beverage Station

There was not enough cleaning space around and above the deck-mounted ice machine to ensure that it was properly cleaned. There was 3.5 inches between the left bulkhead and the left side of the ice machine, 4.5 inches between the counter and the right side of the ice machine, and 1.5 inches between the top of the ice machine and the deckhead. The inspector could not get to the back of the machine to check the backflow prevention device or the chilled and potable water lines.

Buffet-Staff Mess

The light intensity was less than 220 lux at the dessert self-service line.

Galley-Deck 5 Pantry

There was a tray of ham and cheese sandwiches that were on the preparation counter for the staff mess. The sandwiches were on time control, but were not labeled with the discard time. Also, there was a tray of ready to eat sandwiches on the opposite counter with a 7-day discard label, but the sandwiches were on time control.

Galley-Deck 4 Starboard Beverage Station

There were slotted fasteners in the food-splash zone of the diet soda dispenser on the soda machine.

Galley-Deck 3 Cleaning Locker

The locking pin was missing, creating a hole in the door for the cleaning locker near the warewashing area.

Galley-Deck 4 Bakery

The time control plan indicated there was a unit #4005 on time control, but this unit was not labeled for time.

Galley-Deck 4

The handwashing sink near the beverage station had a temperature of 126°F as measured by the inspector. The user could not adjust the temperature.

Galley-Deck 4 Pot Wash

A large amount of water was leaking out of the top of the in-use warewash machine. This was corrected during the inspection.

Galley-Deck 3 Pastry

The time control plan stated the ice cream cold well compartment was on time control, but this was unit was not labeled for time.

Galley-Deck 3 Beverage Station

The right bulk cream dispenser tube was more than one inch.

Galley-Deck 3 Beverage Station

The previously cleaned juice dispenser had a brown residue in some of the dispenser nozzles and the food-splash panel was soiled throughout with old juice residue.

Galley-Deck 3 Beverage Station

There was no backflow prevention device on the water line to the water dispenser on the soda machine. An appropriate backflow prevention device was installed during the inspection.

Galley-Deck 4 Warewashing

The final rinse spray nozzles on the in-use conveyor warewash machine did not have an effective spray pattern in the top or the sides of the final rinse manifolds. There was hardly any water coming from any of these nozzles. As a result, the final sanitizing rinse temperature measured by the inspector was between 131 and155°F after three attempts. The machine was shut down for repair.

Inspection on Dec 07, 2013 | Score: 96

Galley-Deck 4 - Hot Line

Trolleys holding previously cleaned plates were soiled with food debris. The trolleys and plates were removed to the dishwash area.

Galley-Deck 3 - Potwash Area

Above the trolley wash machine, the testable backflow prevention assembly had a continuous leak from the vent. A work order was placed on 2 December to replace the backflow assembly. During this time the trolley wash machine was out of service until a new backflow assembly could be installed.

Galley-Deck 4 - Hot Line

Previously cleaned plates inside the trolleys were soiled with food debris. The trolleys and plates were removed to the dishwash area.

Galley-Deck 4 - Pastry

Light covers were missing inside the second and third shelves of the deck oven. The light bulbs were not shatter-resistant.

Galley-Deck 5 - Near Entrance From Dining Room

Next to the water fountain, the temperature of the handwash station was 130°F. The user could not adjust the temperature. The area was in use during the inspection.

Galley-Deck 5 - Dishwash Area

At the soiled end of the dishwash machine, excess condensation had built up on the inside of the hood overhang. Condensation continuously dripped from the front corner of the overhang onto the deck. No clean items were impacted.

Galley-Deck 5 - Outside Dishwash Area

The 4-faucet handwash station had temperatures of 130°F. The user could not adjust the temperature at any of the faucets. The dishwash area was in use during the inspection.

Galley-Deck 5 - Outside Dishwash Area

On the 4-faucet handwash station, the far right faucet had a continuous leak.

Galley-Deck 5 - Next to Cleaning Locker

Next to the cleaning locker, the temperature of the handwash station was 130°F. The user could not adjust the temperature. The area was in use during the inspection.

Galley-Deck 4 - Bakery

Four trolleys of bread items were removed from the oven at approximately 10:30. The top trays of breads were uncovered at that time. The inspector returned to the area at 11:12. The trays of breads remained in the same location as before and the top trays remained uncovered.

Galley-Deck 5 - Staff/Officer Dishwash Area

The temperature of the handwash station was 131°F. The user could not adjust the temperature. The dishwash area was in use during the inspection.

Pantry-Casino Bar

An orange extension cord was stored on top of a box of beer bottles. Staff stated the extension cord did not belong in the area and it was immediately removed.

Bar-Plaza Bar

There was a gap in the bulkhead to the right and left where the waterfall feature was removed from the back bar behind the coffee grinding area.

Buffet-Starboard Coffee Station

The ice deflector panel and the recirculating bath of the ice making unit had a black residue on it. A seam near the right end of the water manifold had frayed sealant which was starting to mold in this water splash-zone. The machine was reinspected after it had been cleaned by the staff and found to be completely clean. All other ice machines inspected by the USPHS team aboard today were in excellent condition.

Preparation Room-

One of the food workers was observed washing his hands while holding a blue wiping cloth.

Preparation Room-

Four clean wet plastic cutting boards were stored vertically stacked on a preparation table without enough space between them to allow the boards to adequately dry. Another rack was provided to ensure the condition was corrected before the team left the area.

Potable Water-Post-Mineralizer Water Line

The water line from the mineralizer to the chlorine injection point was labeled as potable water (blue/green/blue).

Potable Water-Cross-Connection Control Program

The log had two backflow prevention entries for the garbage room, but no further information was provided. Upon inspection of the area, the devices were for the bone crusher and the pulper. The log also had an entry for the vegetable preparation room and meat preparation room, but no additional information was provided.

Recreational Water Facilities-Flow Rider Turnover Rates

The calculated turnover rate for the Flow Rider was 3.3 hours and was not in compliance with the 1 hour turnover rate as required in the 2011 VSP Operations Manual. This issue was in continuous progress by corporate staff. As of 4 December an update to the variance was submitted to VSP.

Medical-Public Toilet Rooms

In the public toilet rooms of the ward rooms, there were no signs advising users to wash their hands.

Medical-Ward Room #4

There were two cases of bottled water and one 12-pack of soda on the deck.

Medical-Acute Gastroenteritis (AGE) Log

On 3 December, a nonfood worker had two episodes of diarrhea, abdominal cramps, was given antidiarrheal medication, but was recorded as non-reportable on the AGE log. The underlying illness column for this worker indicated 'none'. The diagnosis in the medical records stated 'diarrhea' and this patient was isolated for 24 hours. Also, during the cruise from 2-7 December, a nonfood worker had one episode of diarrhea, abdominal cramps, was given antidiarrheal medication, but was recorded as non-reportable on the AGE log. The underlying illness column for this worker stated 'none' and this patient was isolated for 24 hours. For both of these crew members, the symptoms were above normal for them.

Medical-AGE Log

On 26 November, a nonfood worker had an illness onset of diarrhea at 19:00, but did not report to the medical center until 30 November at 02:25. The medical documentation stated this worker had two watery stools everyday between the first onset and the day they reported to the medical center. The underlying illness column for this worker stated 'n/a'. This worker was isolated for 24 hours. According to their work record, this crew member worked all day between 26 and 29 November, as well as on 30 November from midnight to 02:00.

Medical-AGE Log

On 26 November, a nonfood worker had an illness onset of diarrhea at 19:00, but did not report to the medical center until 30 November at 02:25. The medical documentation stated this worker had two watery stools everyday between the first onset and the day they reported to the medical center. The underlying illness column for this worker stated 'n/a'. This worker was isolated for 24 hours. According to their work record, this crew member worked all day between 26 and 29 November, as well as on 30 November from midnight to 02:00.

Medical-AGE Log

During the 28 November - 2 December voyage, a nonfood worker had one episode of diarrhea, abdominal cramps, was given antidiarrheal medication, and was recorded as non-reportable on the AGE log. These symptoms were above normal for this crew member. The underlying illness column stated 'none' This person was isolated for 24 hours. During the same voyage, a food worker with these same symptoms was recorded as reportable on the AGE log.

Medical-AGE Log

On 26 November, a passenger had an onset of two episodes of diarrhea, abdominal cramps, myalgia, and was given antidiarrheal medication. This passenger was recorded as non-reportable on the AGE log. These symptoms were above normal for this person. The underlying illness column stated 'n/a' and the diagnosis in the medical record stated 'diarrhea'.

Medical-AGE Log

On 24 November, a nonfood worker had two episodes of diarrhea, fever, abdominal cramps, and was given antidiarrheal medication. This crew member was indicated as non-reportable on the AGE log, but the underlying illness column stated 'none'. The medical notes indicated the symptoms were due to this person taking a Nytime syrup the night before.

Medical-AGE Log

On 15 November, a passenger had four episodes of diarrhea, five vomiting episodes, and abdominal cramps. This passenger was recorded as a reportable case, but the underlying illness column stated 'Crohn's Disease'. This passenger was isolated for 24 hours and the medical notes indicated all of the symptoms were due to Crohn's disease and colitis.

Medical-AGE Log

On 12 November, a passenger had five episodes of diarrhea and one episode of vomiting. The passenger was indicated as reportable on the AGE log, but the underlying illness column stated 'lactose intolerance'. The medical notes indicated all of the symptoms were due to lactose intolerance. This passenger was not placed in medical isolation.

Housekeeping-Whirlpool Disinfection Log

The type of disinfectant used for the suite whirlpools was not recorded on the super chlorination log or in any procedures. According to staff, chlorine bleach was used.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not state the contact time for the Oxivir Five 16 that was used in several areas during Level 2, including public spaces. According to the staff, the contact time for this disinfectant was 10 minutes.

Children Area-Time Control Plan

There was no time control plan in the nursery for the food on time control during evening hours. According to the staff, chicken, pasta, and mashed potatoes were served.

Children Area-Diaper-Changing Station

There was no airtight waste receptacle for the diapers.

Ventilation-Fan Room 5-1

There was an unopened bottle of beer and four opened large bottles of water that had been partially consumed by staff stored on a shelf with heating elements and spare parts for the air handling units in this fan room.

Integrated Pest Management-Rat Guards

There were no rat guards installed on the forward starboard mooring lines.

Integrated Pest Management-Active Surveillance

On 15 November, according to the staff, a pest was found, but the records did not indicate whether a pest was found or not, nor what type of pest may have been found. The specific area on the record indicated 'bin for empty glass' and the action stated 'sprayed with 565 XLO'. Also, on 6 December, the time and location of the inspection was recorded for Johnny Rocket's and the Staff and Officer Bars, but no inspection results were recorded. Also, on 6 December, there was an inspection recorded in Schooner Bar, but there was no time of the inspection or any results of the inspection recorded.

Inspection on Mar 25, 2013 | Score: 97

Pantry-Ice Pantries

The refrigeration technician who cleans the ice machine did not wash his hands before handling the interior food contact surfaces. He also used a cleaning cloth from his pocket to wipe out the mold noted above. Also, the lower edge of the front ice maker panel was placed directly on the deck. This panel edge would be in a drip area to the ice storage bin below. The housekeeping director immediately took this ice machine out of service.

Buffet-Beverage Station "A"

Inside the left technical compartment below the coffee machine, there were gaps where the water line penetrated the lower left corner on the back of the compartment.

Buffet-Hot Line "B"

On the counter top between the scrambled egg and the toast stations, there was a seam where the sealant was missing.

Buffet-Line "C"

Two platters of donuts and sliced bread did not have serving utensils. A passenger was observed obtaining a donut with his bare hands.

Buffet-Line "C"

The right door hinge was damaged for undercounter time control cabinet 4811.111.5815, resulting in the door being misaligned. Staff showed the work order number for this door hinge.

Buffet-Line "D"

The right door hinge was damaged for undercounter time control cabinet 4811.111.5707, resulting in the door being misaligned.

Food Service General-Buffet Counter-Mounted Ice Machines

On the front of some of the ice machines, the black plastic panels were cracked and damaged. Staff stated at least three new panels had been ordered.

Buffet-Beverage Station "D"

Inside the second to left technical compartment below the coffee machine, the right and back sides of the compartment around the juice dispensing box were soiled with rust.

Galley-Glasswash Machine

The wash basket was soiled with paper scraps and plastic cups. Also, the final rinse spray nozzle closest to the side door was clogged, resulting in a small stream of water. The machine was in operation during the inspection.

Galley-Dishwash Machine

The final rinse basket was soiled with a small amount of food debris. The machine was in operation during the inspection.

Galley-

At the clean end of the glasswash and dishwash machines, the water temperature of the handwash station was 126°F. Users could not adjust the temperature.

Other-Johnny Rocket's

The time control plan did not include set-up and discard times for potentially hazardous foods during the dinner service on embarkation days.

Other-Johnny Rocket's

On the front service counter, there was a seam at the support column/counter top juncture.

Other-Johnny Rocket's

To the right of the counter-mounted ice machine, the light intensity was less than 220 lux on the preparation counter.

Galley-Deck 5 - Room Service

There was rust around the drain on the inside of the bain marie. Staff stated a new shipment of rust cleaner would be delivered on the day of the inspection.

Galley-Deck 5 - Room Service

The blade of the can opener was soiled. The area was not in use during the inspection.

Galley-Deck 5

Four plate trolleys were soiled with food debris. The trolleys were full of previously cleaned plates that were stacked inverted. Staff removed all of the trolleys and plates to the dishwash area.

Galley-Deck 5 - Glasswash

The final rinse gauge of the rack-type conveyor machine indicated the temperature was 140°F while the machine was in operation. The temperatures measured at the upper final rinse spray nozzles were 175°F and 181°F and a temperature-sensitive sticker affixed to a plate and placed through the machine measured the final rinse temperature above 160°F at the surface level. An audible or visual alarm did not activate to indicate the low final rinse sanitizing temperature as measure by the gauge.

Galley-Deck 5 - Glasswash

Most of the upper final rinse sanitizing nozzles only sprayed a small amount of water in a steady stream and did not cover the entire width of the machine.

Pantry-Ice Pantry - Deck 12 Aft Port

The splash shield between the clean and soiled dish storage areas to the right of the dishwash machine had become loose and slid down the supporting poles of the clean storage rack, exposing the clean dishes to the soiled utensils. The splash shield was moved back into its protective position by the housekeeping crew.

Pantry-Ice Pantry - Deck 8 Midship

The ice machine was soiled with mold in the areas of the plastic deflector shield and upper areas that had rough white sealant.

Pantry-Ice Pantries

The refrigeration technician who cleans the ice machine did not wash his hands before handling the interior food contact surfaces. He also used a cleaning cloth from his pocket to wipe out the mold noted above. Also, the lower edge of the front ice maker panel was placed directly on the deck. This panel edge would be in a drip area to the ice storage bin below. The housekeeping director immediately took this ice machine out of service.

Children Area-Large Play Equipment

A large plastic play stove had old soil in the tight corners and crevices that could not be effectively cleaned with the current wiping procedures. Large flat surfaces and all small toys examined in the child activity center were very clean.

Galley-Deck 4 Potwash Area

One previously cleaned hotel pan found on the clean storage rack had visible food residue on the interior lower surface.

Galley-Deck 4 Potwash Area

Eight previously cleaned skillets were found on the clean storage rack with visible food debris on the interior surfaces.

Food Service General-Time Control Plans

In addition to the individual venue time control flow diagrams, a general description of the time control system was posted. In that description appeared a statement that discard time labels would not be placed on individual containers of food unless the time of service for that venue exceeded four hours. In a number of the venues there were pans of potentially hazardous foods set on counters and others where the chef stated that foods in containers were set on counters. Each container of food found did have a discard time label affixed and these areas were open for less than four hours. The written plan statement should be changed to ensure discard time labels were used for these food items in containers on counters.

Galley-Deck 4 Bakery

One tray of unwrapped rolls was found uncovered on the top shelf of a trolley in the walk-in freezer.

Buffet-Crew Mess

There were five trays and bowls filled with whole apples and pears on the buffet line and only two serving tongs were provided. Some crew members were observed handling the apples with their bare hands.

Buffet-Crew Mess

A soiled fork was stored with the clean forks on the buffet utensil station sleeve. A soiled plastic cup was stored as clean on the beverage station.

Preparation Room-

The previously cleaned meat slicer had a yellow-green food residue on the back side of the lower blade and visible on the blade guard.

Preparation Room-

One of the clean cutting boards stored in the walk-in refrigerator had a significantly damaged surface with heavy plastic peeling and a very rough surface, making cleaning very difficult.

Galley-Sorrento's Galley

There were piles of a grey granular material accumulating in the water bath beneath the cuber panel inside the upper ice maker of the ice machine.

Other-Sorrento's Front Service Counter

The grout material between the decorative brick bulkhead and deckhead in the back bar area was porous and very rough. Many sections between the bricks were applied in excess, leaving sharp edges that could not be cleaned. In some areas there was soil residue present in this brick grout.

Bar-Champagne Bar

The deckhead trim wood over the front bar had large dust balls wedged in throughout the length of the bar counter. Staff cleaned this area immediately.

Pantry-Pool Bar

Inside both in-use ice machines there was a black mold present along the metal clip on the lower left of the exterior cuber flap. There were patches of black mold along the interior surface of the cuber flap panels. Black and pink mold residue was present along the water drip tube directly above the cuber panel on both interior ice making compartments.

Bar-Pool Bar

There were five separate deckhead lights that were not functioning in the front service area of the pool bar.

Potable Water-Starboard Evaporator

There was a continuous water leak from the relief vent to the reduce pressure assembly installed on the evaporator discharge line indicating possible malfunction. The evaporator was not running and according to staff, the water leaking was residual water left in the system.

Recreational Water Facilities-Turnover Rates

The calculated turnover rate for the H2O Zone Pool #4 was 2.2 hours and not in compliance with the 2 hour turnover requirement. According to staff, they have discontinued the waterfall feature, thus the facility falls under the regular swimming pool turnover requirement. During the inspection, the swimming pool was open and the waterfall feature was not in use. The calculated turnover rate for the Flowrider was 2.9 hours and not in compliance with the required 1 hour turnover requirement. Currently, a variance for the Flowrider turnover rate has been submitted to VSP and is pending review.

Recreational Water Facilities-Antientrapment Drain Covers

The Current Pool had two side-mounted suction/gravity drains that were located more than 3 feet apart. The drain covers were of a standard design and there were no secondary antientrapment requirements. Also, there were two other side-mounted gravity drains located more than 3 feet apart. These drain covers were of a standard design and there were no alarms installed. Staff showed the inspector new approved drain covers, but it was unclear if the installation for the suction/gravity drains would be acceptable since the suction/gravity sump area is larger than the drain covers observed. It was also unclear if a drain cover could be properly mounted to the curved surface of the pool. All drain covers for the Current Pool are pending review by the VSP.

Recreational Water Facilities-Baby Splash Pool Monitoring

The continuous monitoring sample point for the Baby Splash Pool was located after the compensation tank. Staff were unclear that they also needed to have this sampling point as required in the 2011 VSP Operations Manual since their approved variance did not specify this.

Inspection on Nov 10, 2012 | Score: 98

Galley-Deck 5 Potwash

The outside of a large metal pan stored in the clean area was greasy.

Pantry-Deck 2 Across From Cabin 2320

A metal tray stored in the clean area had evidence of corrosion.

Bar-Squeeze

One of the drain lines in the technical compartment below the speed rail was laying on the bottom of the compartment. The line was moved.

Pantry-Deck 2 Across From Cabin 2320

The clean storage rack was directly adjacent to the soiled storage and within two meters of the prerinse spray hose.

Pantry-Squeeze

The telephone cord was on the preparation counter.

Pantry-Champagne

There was some black debris on the stainless steel panel in the lower ice bin of the ice machine.

Galley-Windjammer Jade

The spout of the drinking fountain was soiled with dark residues.

Galley-Windjammer Glasswash

The glasswash machine was posted out of service since 6 November 2012. Staff explained they were waiting for spare parts.

Buffet-Windjammer Starboard Beverage Station

Drinking glasses on a tray for self-service were not stored covered or inverted.

Other-Concierge Lounge

The electrical socket and water lines behind the coffee machine were heavily soiled with dust.

Other-Concierge Lounge

The right panel of the inside of the technical compartment of the undercounter refrigerator was heavily soiled with dust.

Room Service-Deck 8

The food-splash zones of the coffee dispensers had about 10 slotted fasteners each, making cleaning difficult.

Other-Sorrento's Pizzeria

There was a loose profile panel at the deck/bulkhead juncture to the left of the door going from the pizzeria to the galley, creating gaps.

Galley-Deck 4

The gray water from the handwashing station next to the drinking fountain was splashing and pooling on the deck below.

Galley-Deck 4

The nuts on the side panels of the two upright trolleys located at the right side of the galley entrance were heavily corroded, making cleaning difficult.

Potable Water-Hose Lockers

In the port and starboard bunker stations, the potable water hose lockers were labeled 'potable water hoses only.'

Recreational Water Facilities-Turnover Rates

The turnover rate for the H20 Zone pool 4 was 3.2 hours and the turnover rate for the Flowrider was 2.9 hours. For the Flowrider, staff stated the pipe system needed to be changed to accommodate the pressure and increased flow rate and new pipes and sand filter would need to be installed. A purchase order was placed and this will be evaluated on 8 December.

Recreational Water Facilities-Analyzer Chart Recorders

There were no analyzer chart recorders or electronic data loggers installed for monitoring the free halogen residual and pH in the recreational water facilities. This was written on the previous inspection report. Staff stated this ship has a Valmarine Apis System onboard which records the free halogen residual and pH at various increments in all of the recreational water facilities. It was undetermined if this system will be modified for monitoring or if analyzer chart recorders will be installed.

Recreational Water Facilities-Antientrapment Drain Covers

Each swimming pool and the current pool had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. Staff stated they were unable to install antientrapment drain covers for the current pool. The drain covers will be evaluated on 8 December.

Recreational Water Facilities-Sample Lines

The sample lines for the whirlpools, baby splash zone, and Flowrider were located after the compensation (equalizer) tank.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs for the whirlpools cautioned against individuals with high blood pressure, but not low blood pressure.

Galley-Deck 5 Ice Machine

There were a few red stains on the right side of the ice deflector panel inside the ice machine located in between the two room service areas.

Galley-Deck 5 Potwash

There was one large piece of brown food debris inside a large metal pan stored in the clean area and the outside of the pan was greasy.

Galley-Room Service

There was a steak sandwich offered cooked to order on the 24-hour lite room service menu, but the sandwich was not identified with an asterisk and there was no consumer advisory on the menu.

Galley-Room Service

The set-up and discard times were the same on the room service time control plan for foods on time control. The operation in this area was not 24 hour.

Galley-Deck 5 Buffet Preparation

Crew members were moving a life raft from the outside deck into the ship between the two preparation counters. There was a clean slicer on the edge of the left preparation counter next to where the life raft was moving.

Buffet-Deck 5 Officer's Mess

There were six hot holding cabinets listed on the written time control plan that were not physically labeled time control.

Galley-Hot Holding

According to the written time control plan, the upright hot holding cabinet was on time control but not physically labeled.

Other-Deck 5 Officer's Mess

There were several pieces of clean silverware, a few linen napkins and plates stored in the top left cabinet of the waiter station next to metal label holders, keys, and packaged thermometers.

Buffet-Deck 5 Officer's Mess

Cold smoked salmon was provided on the buffet, but the posted consumer advisory did not specify cold smoked salmon and did not indicate the food was served raw. Also, the consumer advisory statement did not indicate 'especially if you have certain medical conditions.'

Buffet-Crew Mess

According to the staff, here were six hot holding cabinets on time control but the units were not listed on the time control plan for hot foods and the cabinets were not physically labeled.

Buffet-Crew Mess

The time control plan for cold foods indicated two refrigerators were on time control in the buffet area but according to staff, the refrigerators on the plan were in the galley and on temperature control. The time control refrigerator in the buffet area was labeled time control but was not on the time control plan.

Room Service-Deck 5 Warewashing

The handwashing sink on the soiled side of the conveyor warewash machine was out of order. There was another handwashing station within 8 meters. Documentation indicated spare parts had been ordered and would arrive by the end of November.

Galley-Warewashing

The handwashing sink on the soiled side of the conveyor warewash machine was out of order. Another handwashing station was within 8 meters. Documentation indicated spare parts had been ordered and would arrive by the end of November.

Galley-Deck 3 Warewashing

The data plate on the conveyor warewash machine was worn and hard to read.

Galley-Deck 3 Pastry

The food-splash zone was heavily corroded on deck-mounted mixer 4811.033.4002.

Galley-Deck 3 Pastry

The upper nonfood-contact portion of deck-mounted mixer 4811.033.4002 was heavily corroded.

Galley-Deck 3 Cold Galley

There was one large pan of cooked shrimp and one large pan of sliced tomatoes on the preparation table. The items were on time control but not labeled. The food was in the process of being prepared when the staff evacuated the area for the Coast Guard drill.

Galley-Deck 3 Cold Galley

There was one large pan of cooked shrimp and one large pan of sliced tomatoes on the preparation table. The food was in the process of being prepared when the staff evacuated the area for the Coast Guard drill. The food was left uncovered and unattended while the staff were in the drill.

Provisions-Dry Storage #2

Several bags of baking soda in a box had been punctured and were wet with yellow mousse that was stored adjacent to the baking soda. The box was discarded. A few other boxes in this area were also soiled with the yellow mousse.

Galley-Hot Line

There were several food items such as chunks of raw beef, raw onions, and raw garlic in active preparation when the Coast Guard personnel were preparing for their drill in the crew galley, including plugging in smoke machines. Staff were actively cooking and preparing foods until the inspector told them to cover and put away all food items.

Food Service General-Coast Guard Drill

There were several food items such as chunks of raw beef, raw onions, and raw garlic used by staff during active food preparation and cooking when the Coast Guard personnel were preparing for their drill in the crew galley. The inspector had to inform the staff to cover and put away all food items during the drill even though there were several food managers in the room. Coast Guard personnel were not only meeting in this area but they were also plugging in smoke machines and extra staff were coming into the area for the drill. Also, the inspector had to inform staff to move a clean deli slicer from the left preparation counter in the main galley deck 5 buffet preparation area when crew members were moving a life raft through the area for the Coast Guard drill. Finally, staff evacuated the deck 3 cold galley during active food preparation and did not cover the food before leaving the area. Food managers were present during all of these activities.

Inspection on Apr 09, 2012 | Score: 99

Recreational Water Facilities-Analyzer Chart Recorders

There were no analyzer chart recorders or electronic data loggers installed for the monitoring of the halogen and pH in the recreational water facilities.

Recreational Water Facilities-Antientrapment Drain Covers

There drains for the swimming pools (multiple, greater than 3 feet apart) were of a standard design and there were no alarms installed for draining of the pools. It was unclear if the drain covers for the current pool met antientrapment standards.

Recreational Water Facilities-Turnover Rates

Several RWF turnover rates were too high: pool #1 was 6.5; the flowrider was 3.93; whirlpools #1 & #2 were 0.65; and whirlpools #3-5 were 0.58.

Recreational Water Facilities-Safety Signs

Safety signs for the RWFs did not include all of the information required in the 2011 VSP Operations Manual.

Potable Water-Ice Skating Rink

There were no backflow prevention devices on the hot and cold potable water hose connections located in the backstage area of the ice skating rink.

Potable Water-Cross-Connection Control Program

The backflow prevention devices between the carbonators and the brass pumps on the muiltiflow soda units were not on the list of backflow prevention devices.

Integrated Pest Management-Garbage Room Inspections

The incinerator/garbage room was not inspected weekly for pests.

Recreational Water Facilities-Baby Only Splash Zone

The variance for the baby only splash zone indicates that there will be a digital data logger/recorder to monitor the pH and free chlorine residual on a continuous basis, but this device is not installed and the monitoring occurred once an hour..

Food Service General-All Galleys

There were gaps around the pipes penetrating the upper panel of all hood cleaning cabinets throughout the ship.

Buffet-Beverage Station Starboard

The artificial plant on the overshelf at the thirst quenchers beverage counter was heavily soiled with dust. Directly below this plant were uncovered cups filled with soft drinks. Staff immediately removed the plant.

Buffet-Beverage Station Port and Starboard

At the port and starboard thirst quenchers beverage stations, the water supply tubes to the counter model ice maker and ice/water dispensers were draped on the counter, making the counter top difficult to clean. On the starboard side, this water supply tube was in contact with standing water.

Buffet-Beverage Station Port and Starboard

There was no drip tray installed at the counter level for the newly installed Fetco model hot water dispensers on the thirst quencher beverage counters.

Buffet-Beverage Station Port

In the technical compartment below the handwash station, there was a gap where the sprinkler flush valve pipe penetrated the aft panel.

Galley-Windjammer Dishwash

There was a weak water spray from all upper arm rinse nozzles for the in-use flight-type conveyor dishwash machine.

Galley-Windjammer Dishwash

The entire warewash area was extremely hot and humid, especially the soiled end of the two conveyor machines. Employees working in the area were perspiring profusely and condensate was dripping heavily from the exhaust hood over the soiled section and to a lesser extent along the side panels.

Galley-Windjammer - Jade Section

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

Dining Room-Portofino and Chops Dining Rooms

The menus for these restaurants had consumer advisory statements regarding the animal-derived foods served in a raw or undercooked form, but the various undercooked meat and fish menu items were not identified with an asterisk to connect them to that advisory statement.

Other-Chops Grill Service Area

The narrow channel for the grooved grill grease pan housing was difficult to clean.

Other-Chops Grill Service Area

The grooved grill grease pan housing was soiled with grease and food residue. The area and the grill were cleaned after service the previous night.

Other-Deck 10 Concierge Lounge

According to staff, the counter beside the handwash sink was used by a bartender to make and serve drinks. By examination of the type of glasses and the various liquor bottles stored in the cabinets, it was clear some of these were mixed drinks. The only sink for use in drink preparation and discard was the handwash sink.

Other-Deck 10 Concierge Lounge

The light intensity was less than 110 lux behind the coffee machine.

Other-Cafe Promenade

The beverage station foundation/deck juncture was not coved.

Other-Cafe Promenade

The light intensity was less than 110 lux behind the port side coffee counter in the front service area.

Other-Cafe Promenade

The ribbed plastic conduit was open on the ends inside the undercounter technical compartment for the port coffee counter. This would allow for insects to use the conduit to enter the technical compartment from the void behind this compartment.

Other-Sorrento's Pizzeria

The light intensity was less than 220 lux on the port counter at the soda dispensing guns.

Provisions-Parasite Destruction

Containers of marinated herring were in the walk-in refrigerators. There was no letter confirming either the freezing of these to a safe time and temperature kill parasites or a letter confirming these were aquaculture raised fish with feed containing no parasites.

Galley-Deck 3 Cold Pantry

The ambient temperature inside undercounter refrigerator 3005B was measured at 45°F as indicated by the internal thermometer and the inspector's thermometer. The internal temperature of one container of milk in the front of the unit was measured at 45.8°F and the internal temperature of one container of milk from the back of the unit was measured at 38°F. All of the milk containers were moved to the walk-in cold room. After a period of time, the internal temperature of a container of milk was measured at 40.8°F.

Galley-Deck 3 Warewash Area

Condensation was collected on the two exhaust vents above the soiled end of the in-use warewash machine. The condensation was not dripping.

Galley-Deck 3 Beverage Station

The water temperature at the handwash sink was measured at 133°F. The user could not adjust the temperature.

Food Service General-Ice Machines

The chill water lines to ice machines were not uniquely identified. Staff showed a work order for chill water striped tape.

Galley-Deck 4 Entrance

The water temperature at the handwash sink to the right of the entrance was measured at 129°F. The user could not adjust the temperature.

Galley-Deck 4 Bakery

Loaves of bread on the top shelf of four portable storage racks were not protected.

Galley-Deck 4 Main Service Line

The water temperature at the handwash sink was measured at 130°F. The user could not adjust the temperature.

Galley-Deck 5 Room Service Beverage Station

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

Galley-Deck 5 Potwash Area

The final rinse temperature gauge on the potwash machine indicated 50°C and 52°C during two separate cycles and did not move when the machine was in operation. The manufacturer's data plate indicated the final rinse temperature should be 82-90°C. The measured utensil surface temperature was acceptable.

Galley-Deck 5 Room Service Preparation

The water temperature at the handwash sink was measured at 136°F. The user could not adjust the temperature.

Galley-Deck 5 Hot Galley

The water temperature at the handwash sink in the hot galley outside the walk-in cold room was measured at 126°F. The user could not adjust the temperature.

Galley-Deck 5 Hot Galley

In the hot galley outside the walk-in cold room, a bucket of chemical sanitizing solution was soiled with lettuce particles. The solution was remade.

Buffet-Deck 5 Officer/Staff Mess

The dispensing tube on the bulk milk container was greater than 25 millimeters (1 inch) in length. The tube was cut to an appropriate length.

Galley-Hot Galley

There was excess condensation on the deckhead and the exhaust hood overhang above the two in-use tilting kettles. Condensation was observed dripping from the front of the exhaust hood overhang onto the deck. Staff closed the lids of the tilting kettles and wiped off all of the condensation. After a period of time, condensation began to form on the deckhead.

Galley-Potwash

The final rinse temperature gauge on the potwash machine indicated 70°C and did not move when the machine was in operation. The manufacturer's data plate indicated the final rinse temperature should be 82-90°C. The measured utensil surface temperature was acceptable.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to minimize respiratory and dermal exposures to passengers during sanitation of cabins and public areas with the fogging mist.

Housekeeping-Deck 10 Forward Guest Lobby Food Locker

A case of bottled water was stored directly on the deck. This was corrected.

Pantry-Deck 9 Opposite to Cabin # 9598

In the upper compartment of the ice machine, there was a dark colored material that appeared to be mold on the stainless steel strip attached to the outside bottom side of the plastic cover over the cuber panel.

Housekeeping-Deck 3 Aft Guest Lobby

A sign advising users to wash hands was posted on the back of the door but not at the handwashing station.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last month revealed that there were six different crew members who experienced AGE symptoms and did not report to medical in a timely manner. Two continued to work part or all of a work shift after the symptoms began. A spa & salon hairdresser had an onset of AGE symptoms on 2 April at 0700, reported to medical on 3 April at 0903 and did not work between onset and reporting. A stateroom attendant had an onset of AGE symptoms on 28 March at 1000, reported to medical on 28 March at 1824 and reported to have worked in the morning and going to the crew mess twice before reporting. A casino dealer had an onset of AGE symptoms on 29 March at 0200, reported to the medical center on 19 March at 1758 and did not work between onset and reporting and there was no information for activities in the 72-hour questionnaire. A waiter had an onset of AGE symptoms on 19 March at 0700, reported to the medical center on 19 March at 1654 and did not work between onset and reporting but reported going to the crew mess twice. A waiter had an onset of AGE symptoms on 2 March at 1800, reported to the medical center on 3 March at 1625 and worked his full work shift on 2 March (the crew member and his supervisor explained the inspector that the date of symptom onset was a mistake). A retail sales associate had an onset of AGE symptoms on 4 March at 1000, reported to the medical center on 4 March at 1729 and did not appear to have worked between onset and reporting but reported going to the staff mess twice.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last month revealed that there was a waiter and a stateroom attendant who experienced AGE symptoms and continued to work part or all of a work shift after those symptoms began.

Children Area-

There was accumulated debris on the sides of the cushion seats and the carpet of the pirate ship play area. The cushion seats stitching was loose and exposed the foam padding inside, making this difficult to clean. In addition, the mushroom top of the aquanaut area had accumulated dust.

Pantry-Pool

In the upper compartment of the two ice machines, there were dark and pink colored spots that appeared to be mold on inside of the plastic cover over the cuber panel.

Bar-Pool

The power cables to the rolling frozen mixers were draped on the deck making the deck difficult to clean.

Bar-Champagne

The hot water of the handwashing station was measured at 125°F. The user could not adjust the temperature.

Bar-Champagne

In the upper compartment of the ice machine, there were dark colored spots that appeared to be mold on the inside of the plastic cover over the cuber panel and on top of the cuber panel.

Pantry-Champagne

In the upper compartment of the ice machine, there were dark colored spots that appeared to be mold on the inside of the plastic cover over the cuber panel.

Pantry-Pub

On the outside panel just under the upper compartment of the ice machine, there was a buildup of dark colored material that appeared to be mold.

Medical-Acute Gastroenteritis (AGE) Reporting

For the cruise of 3 March 2012 to 8 March 2012 a guest with 12 diarrhea, muscle aches, and fever was placed as non-reportable case on the log. The medical staff stated that the guest had withdrawal symptoms for a controlled prescription medication but that information was not documented in any medical record.

Inspection on Jan 07, 2012 | Score: 98

Galley-Deck 5 - Dishwashing

Three silverware baskets and a soiled tray were stored on the deck at the racking end of the flight-type dishwasher. The baskets were immediately washed and the tray was moved to the soiled utensil landing table.

Galley-Deck 5 - Pot Washing

The final rinse gauge on the automatic pot washing machine was constantly reading above 212°F and did not move with the cycles. Immediate replacement of this malfunctioning gauge was requested by ship staff.

Galley-Decks 5, 4, 3 - Galleys

The Time Control Plan had a repeated typographical error on all the plans in these areas indicating that the Lunch setup time was 11:30 -PM-.

Galley-Decks 5 - Beverage Station

Bulk milk dispenser had a distinct sour milk odor. Old milk soil was found under the hard plastic face plate and under the removable door gasket.

Galley-Decks 5, 4, 3 - Hot Galleys

Lighting around and behind fixed deck-mounted and counter-mounted equipment was

Galley-Decks 4 - Hot Galley

In walk-in cooler #4787G, three sheet pans of raw fish fillets recently transported to the galley were stored on the cooler shelves without covers. Galley staff covered these exposed pans of fish.

Galley-Decks 4 - Hot Galley

Three sheet pans of cooked wahoo fillets were found in the blast chiller. Their cooling cycle starting time and temperature (118°F) were recorded on a log form for cold food items with specified starting temperatures of

Galley-Decks 4 - Pot Washing

Four trolleys of large soiled plastic bins were stored in front of the soiled pot landing area across a very narrow aisle from the clean plate trolleys. The extra floor stands added to accommodate additional soiled pots and pans to the left of the trolleys is close to the food production area of the hot galley.

Galley-Decks 5 - Beverage Station

The bulk milk dispenser hard plastic face plate top seam was not tightly sealed to the stainless steel face plate.

Galley-Decks 3 - Beverage Station

Old milk soil was found in the door gasket groove. The gasket had been removed for cleaning.

Galley-Decks 3 - Hot Galley

One bucket of wiping cloth storage solution at the center part of the hot service line was less than 50 PPM chlorine.

Galley-Decks 3 - Pot Washing

The trolley pot wash machine temperature and pressure gauges were completely blocked from operator view by three deck pallets of stacked soiled pots and pans.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database used to create the AGE surveillance log could not export a log which is exactly as the example in section 13.2.2 of the VSP Operations Manual.

Medical-Gastrointestinal (GI) Illness Cases

The electronic system for recording gastrointestinal illness cases is programmed with the old VSP definition of a GI Illness case. It allows a case to be reportable with less than 3 loose stools in 24 hours only if fever or vomiting also are symptoms. Additionally, the system automatically defines all individuals with 3 or more loose stools as GI cases, even if they have underlying medical conditions which caused those symptoms. The ship staff can choose to treat these individuals as non-reportable cases, but the official report to VSP includes them as GI cases.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The two letters advising passengers at the embarkation terminal (Guest Boarding Letter Prior Sail OPP Level 2) and again on their pillow in the stateroom (OPP Level 2 - In Stateroom Guest GI Illness Letter) are conflicting in that the terminal letter advises oncoming guests that the ship had a gastrointestinal illness elevation among passengers on the previous voyage. The in stateroom letter gives general advice on preventing colds, flu and gastrointestinal illness, but does not mention anything about the elevated GI illness on the previous cruise.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Throughout the sections of the electronic outbreak prevention plan document the primary product for cleaning and disinfection in either wiping or spraying is named, and in most places there are contact times listed, but there was no required concentration specified in any of the use or application statements for the product (Oxivir Five 16).

Medical-Public Toilet

There was no sign posted in the public toilet in the medical center advising use of a paper towel to open the door upon exit.

Pantry-Bar and Deck Pantry Ice Machines and Frozen Mix

The chilled water lines connected to the ice machines and frozen mix machines throughout the deck and bar pantries were not uniquely identified.

Children Area-Aquanauts Room

The previously cleaned Lego block and TRIO block toys were found still connected together while air-drying in the storage container.

Pantry-Sky Bar Pantry

Both the pantry door to the corridor and the front bar door to the same corridor were pinned completely open, which allows easy access for insects which have open access to this outdoor bar. Staff closed the pantry door during the inspection.

Recreational Water Facilities-Antientrapment Protection

The swimming pools had gravity drainage and multiple drains. The drain covers for the swimming pools were not compliant antientrapment covers and there was no alarm for draining. (VSP 2011 Operations Manual)

Recreational Water Facilities-Automated Monitoring

There were no chart recorders or electronic data loggers for monitoring pH and halogen for each individual RWF. (VSP 2011 Operations Manual)

Recreational Water Facilities-Fecal/Vomit Accident Plan

The fecal/vomit accident plan did not include information about disposing of vomit or what halogen levels and contact times to use for vomit accidents. (VSP 2011 Operations Manual)

Recreational Water Facilities-Hair and Lint Strainer Housings

There were no records for the weekly sanitizing of the hair and lint strainer housings. (VSP 2011 Operations Manual)

Recreational Water Facilities-Turnover Rates

Several of the turnover rates were too high: pool 1 was 6.5; the kid's pool (interactive RWF) was 0.85; the flow rider (interactive RWF) was 3.93; whirlpool 1 was 0.65; whirlpool 2 was 0.65; whirlpool 3 was 0.58; whirlpool 5 was 0.58; and whirlpool 5 was 0.58. In addition, the turnover rate for the current pool (interactive RWF) was greater than 2 hours. (VSP 2011 Operations Manual)

Recreational Water Facilities-Halogenation Levels

Several RWFs were treated as spa pools or regular pools under the VSP 2005 Operations Manual. These RWFs are reclassified under the new VSP 2011 Operations Manual. The kids pool, flow rider, and current pool are now considered activity pools and/or interactive RWFs. The free residual halogen should be maintained between 2 and 5 ppm. However, daily shock halogenation and 72-hour filter backwashing and draining should be continued.

Recreational Water Facilities-Safety Signs

The safety signs for all of the RWFs did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; shower before entering the facility; and bather load number. The safety sign for the kid's pool did not also include the exact wording 'take children on frequent bathroom breaks' or 'take children on frequent toilet breaks.' The safety signs for the whirlpools did not also include cautions against use by individuals who have underlying medical conditions such as diabetes or low blood pressure; and elderly persons and children. (VSP 2011 Operations Manual)

Recreational Water Facilities-Baby Splash Zone Variance

The safety signs for the baby splash zone did not meet all of the requirements in section 13.7.8.2 of the VSP 2011 Operations Manual. In addition, the entire variance should be reviewed and compared with the requirements in section 13.7 and resubmitted to VSP.

Galley-Johnny Rockets

In the multi-flow cabinet, the backflow prevention devices for the carbonators had the vents pointed up.

Galley-Johnny Rockets

The time control plan did not list the counter top covered work station as being on the time control. The station was labeled as 'time'. (VSP 2011 Operations Manual)

Galley-Johnny Rockets

The chill lines and brine lines were not identified. (VSP 2011 Operations Manual)

Buffet-Jade - Port Fruit Station

In the compartment below this station, there was a box of stir sticks on the deck and two boxes of single-use cups on a deck stand. This compartment was not constructed for storage of food-related items.

Buffet-Jade - Port Beverage Station

There was one bucket of sanitizing solution that was cloudy and measured at less than 50 ppm. The solution was replaced.

Buffet-Jade - Port Beverage Station

Inside the chute of the ice dispenser, the white plastic deflector was lightly soiled with a black and brown material.

Buffet-Consumer Advisory

There were several consumer advisory signs at the buffet stations placed at the proper locations, but the signs were not specific to the food serviced at each location. (VSP 2011 Operations Manual)

Buffet-Windjammer - Starboard Beverage Station

At the deck juncture of the pillar, the coving was separating from the pillar.

Buffet-Windjammer - Starboard Beverage Station

Inside the chute of the ice machine, the white plastic deflector was lightly soiled with a black and brown material.

Buffet-Windjammer - Starboard Beverage Station

The faucet to the handwash station was not secured tightly to the counter.

Galley-Jade

In the neutral cabinet outside the entrance from the starboard buffet line, there was a log book stored on a shelf among packaged food items. The log book was moved.

Food Service General-MKN Grillers

The drip pan housing for the MKN griller units was not sealed. There was a gap along the upper part of the housing, making cleaning difficult.

Buffet-Jade - Port

The drip pan housing for the MKN griller was soiled.

Galley-Windjammer - Pastry Counter

The set up and discard time for the pastry station in the buffet was greater than 4 hours and was set out in two batches. The time control plan indicated to label the food items 'if longer than 4 hours', but this station was regularly open longer than 4 hours.

Galley-Portofino

The ledges below the door to the undercounter ovens was soiled on both ovens.

Galley-Portofino

The light intensity behind the two stacked combination ovens was less than 110 lux. (VSP 2011 Operations Manual)

Other-Concierge Lounge

The time control plan did not include set up and discard times. (VSP 2011 Operations Manual)

Other-Concierge Lounge

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

Other-Cafe Promenade

There was a box of parasol picks and a covered shaker of sprinkles stored with paperwork and signs. The items were moved.

Galley-Sorrento's

The electrical cables for the conveyor pizza oven were on the deck. They were raised to the hooks on the bulkhead.

Galley-Sorrento's

The time control plan indicated that labels were required if service was greater than 4 hours, but this area is always open greater than 4 hours.

Other-Sorrento's

The back counter on the service side of the galley pass-through opening was less than 220 lux of light.

Preparation Room-

There were slotted fasteners in the food-contact area on the inside of the potato peeler.

Inspection on Feb 13, 2011 | Score: 99

Potable Water-Monthly Microbiologic Monitoring

The sample locations for the monthly microbiologic monitoring were not random. They were taken from the same pre-determined locations.

Medical-Gastrointestinal Illness Reporting

There was no 4-hour report submitted for the 1/30 - 2/5/11 cruise. There were three additional reportable passenger gastrointestinal illness cases after the 24-hour report was submitted and more than 4 hours before the ship arrived into Miami for disembarkation.

Medical-Clinical Specimens

The clinical specimen collection containers for bacteriological samples expired on 1/31/2011. New containers had been ordered.

Integrated Pest Management-Incoming Shipments

The logs for the inspection of incoming shipments only documented the inspection of food-related shipments. When staff members were questioned, it did not seem that shipments of flowers were inspected for pests and there was no documentation of any inspections except food.

Potable Water-Multi-Flow Systems

There was no backflow prevention device for the non-carbonated potable water connection for the soda dispenser hoses.

Bar-Vintages

The deck/cabinet junctures of the new wine dispenser counters were not coved.

Potable Water-Cross-Connection Control Program

The backflow prevention devices for the handwashing sink and the spray hoses located in the garbage room and for one of the two foot baths located in the Spa were not listed on the cross-connection control program.

Buffet-Jade Beverage Station

The counter top was rough where the juice machine had been removed, making cleaning difficult.

Buffet-Windjammer (Starboard Side)

There was a seam in the counter top on the right side of the hot counter.

Buffet-Windjammer (Starboard Side)

The seam in the counter top on the right side of the hot counter was soiled.

Buffet-Windjammer (Port Side)

There was a seam in the counter top on the consumer side right corner of the steam table to the left of the hot dog griller.

Buffet-Windjammer (Port Side)

The sneeze guard at the far left near the refrigerator WJ03 was chipped along the bottom, left corner, making cleaning difficult.

Buffet-Windjammer (Port Side Island)

There were a few seams in the counter tops. From the service side, these seams were located on the right serving line on the far left side, and at the hot counters.

Buffet-Windjammer (Port Side Island)

The seams in the counter tops were soiled.

Buffet-Windjammer (Starboard Side Island)

There was a long crack in the counter top. From the service side, this crack was on the left serving line at the second hot counter.

Buffet-Windjammer (Starboard Side Island)

The was a long crack in the counter top was soiled.

Buffet-Windjammer (Starboard Side Island)

There was one container each of sausage links and corned beef in the undercounter hot holding unit 4811.111.6155 that were uncovered.

Buffet-Windjammer Beverage Station (Starboard Side)

The counter top was rough where the juice machine had been removed, making cleaning difficult.

Other-Johnny Rockets Beverage Station

The light above the coffee machine was out, resulting in insufficient lighting.

Galley-Deck 3 Soup Station

There was a seam on the back side of the turning handle for the right soup kettle.

Galley-Deck 3 Soup Station

The seam on the back side of the turning handle for the right soup kettle was soiled.

Galley-Deck 3 Sauce Station

There was a seam on the back side of the turning handle for the right sauce kettle.

Galley-Deck 3 Sauce Station

The seam on the back side of the turning handle for the right sauce kettle was soiled.

Galley-Deck 3 Roast Area

The technical compartment for undercounter refrigerator 4811083.1099 was soiled on the left side with a sticky, brown substance. This was corrected.

Preparation Room-

There was a chip in the poured deck at the juncture with the stainless steel scupper at the entrance of the room. There was a crack in the poured deck at the juncture with the stainless steel adjacent to the grinder station. A work order (AVO) had been submitted.

Preparation Room-Potato Peelers

There were slotted fasteners in the food contact zones of both potato peelers. Each potato peeler had approximately 19 slotted fasteners in the food contact zone.

Other-Chefmakers

There were culinary classes for passengers on board the vessel. There was no variance for these classes and they had been going on for the past seven months. According to the staff, passengers prepare food on portable stainless steel tables outside the galley and the food is cooked by a staff member of Chefmakers. Staff stated that passengers do not share the prepared food and once the food is cooked, it is eaten immediately in one of the dining areas. The staff was not sure if the gastrointestinal illness log was checked before passengers were allowed to participate in the class.

Galley-Portofino's

There was a leak from the upper water filter for the stacked combination ovens.

Galley-Deck 4

The water temperature at the handwash station outside the potwash was measured at 134°F. The user could not control the temperature. This was corrected.

Galley-Deck 4

There was a seam on the back side of the turning handle for tilting pan 4811.044.01007.

Inspection on Aug 15, 2010 | Score: 97

Dining Room-Deck 3 Dining Room Waiter Station #1

There were a number of previously cleaned plates found soiled in the two stacks stored at the port/aft waiter station #1 during the breakfast service.

Dining Room-Deck 3 Dining Room Waiter Station #1

A storage/washing rack filled with clean table utensils was found soiled with food residue on the bottom interior surfaces. The clean utensils were stored inverted as required, but the food contact end was in contact with the soiled interior of the storage rack. The clean items were presented at the port/aft waiter station #1 for the breakfast service, which was ongoing during the inspection.

Dining Room-Deck 3 Dining Room Waiter Station #2

The storage/washing rack filled with clean table utensils was soiled on the lower interior surfaces at the dining room waiter station #2. The clean utensils were stored for use during the breakfast service, which was ongoing during the inspection.

Dining Room-Deck 3 Bernini Dining Room Waiter Station #8

The storage/washing rack filled with clean table utensils was soiled with food debris on the lower interior sections at dining room waiter station #8. The food contact portions of these clean utensils were in contact with the soiled rack surfaces.

Dining Room-Deck 3 Dining Room Waiter Station #9

One filled storage/washing rack was set at the dining room waiter station #9 with the utensils stored upright rather than inverted during the morning breakfast operation.

Galley-Deck 3 Main Galley - Port Entry

The handwash station at the port forward side of the entrance operated at a water temperature of 138 °F. The water temperature was not adjustable by the user.

Housekeeping-Adventure Ocean Living Room

The toilet rooms had paper towels that could be used to open the exit doors but no waste receptacles by the doors.

Pantry-General

The Clawson ice crushers had holes in the food contact area. It appeared that there was a missing grid inside the ice crushers. In the pool bar pantry there was an exposed piece of wood where a metal panel/guard was missing in the ice crusher.

Pantry-Pool

The deck grout was pitted and recessed, making cleaning difficult.

Pantry-Bolero

Electrical lines were draped along the bottom of the technical compartment under the speed rail. A portion of theses lines was draped across the deck drain.

Potable Water-

The incubator thermometer red indicator line was broken. The first portion of the line went up to 40°C and the second portion of the line went up to 64°C with a gap in between the two lines. It was not clear that negative E. coli test results could be confirmed.

Recreational Water Facilities-Baby Splash Zone

The incubator thermometer red indicator line was broken. The first portion of the line went up to 40°C and the second portion of the line went up to 64°C with a gap in between the two lines. It was not clear that negative bacterial test results could be confirmed.

Medical-

During the 7/22/2010 cruise, there were two instances where asymptomatic contacts/cabin mates of ill crew members had "24-hour" and "48 -hour" interviews that had the same date and time recorded in the electronic record keeping system. In both of these instances the interview that was missed was the one after the initial interview.

Medical-

The "Public Health Questionnaire" for crew new hires asked about gastrointestinal illness symptoms for the past 2 days. This letter appeared to be the letter used for embarking passengers. The hotel director printed the correct form that should be used for new hires that asks about gastrointestinal illness symptoms for the last three days.

Potable Water-Owners Suites

The backflow prevention devices for the potable water supply to the toilet rooms were not listed on the cross-connection control program. The connections in these toilet rooms included a hose for the whirlpool tub, a shower hose and a toilet.

DO NOT USE (whirlpool/spa)-Anti-Entrapment Drain Covers

There were single metal drain covers in whirlpools 3, 4 and 5. The drain covers were not stamped to show that they were anti-entrapment. The letter from the shipyard for the whirlpool drain covers did not specify the whirlpools where the covers were installed. In addition, the letter stated that the drain covers " have been designed to conform with ANSI/ASME A112.19.8M and grate area (1014cm2) exceeds 12x12." but the letter did not state that the covers had been tested.

Galley-Deck 3 Main Galley - Beverage Station

The power cables for the Jet Spray drink dispenser and the Manitowoc ice dispenser were set on the countertop making cleaning difficult.

Galley-Deck 3 Main Galley - Beverage Station

There were both slot-head screw fasteners and open screw holes in the underside panel of the dispensing nozzles for the Jet Spray beverage dispenser. Both were in a splash-zone position of the dispenser panel.

Galley-Deck 3 Main Galley - Pot Wash

There was gray water pooling on the deck between the clean dishware racks in the potwash clean storage area. Staff corrected this during the inspection.

Galley-Deck 3 Main Galley - Pot Wash

There were two operating cycle times posted on the Meiko potwash machine data plate, but the machine had 3 operating cycles. Additionally, the cycle times on the data plate were for machine models (4 different models) and none actually matched this machine.

Galley-Deck 3 Main Galley - Hot Galley

There were gaps between the two loose underside panels on all the MKN fryers, as well as open screw holes on the panels.

Galley-Deck 3 Main Galley - Hot Galley

The handwash station opposite the potwash area in the aft hot galley was operating at a water temperature of 135 °F. The water temperature was not adjustable by the user.

Galley-Deck 3 Main Galley - Time as a Public Health Control Plan

The posted time as a public health control plan for the main galley listed only a breakfast service period of 7-10 am. No other service periods were provided. Additionally, staff noted these times vary by day of each of the eastern and wester sailing itineraries. It was stated in the plan that the periods were less than 4 hours.

Galley-Deck 4 Main Galley - Pot Wash

There was only one wash/rinse cycle time posted on the Meiko potwash machine dataplate, but there were three separate operating cycles on the machine.

Galley-Deck 4 Main Galley - Pot Wash

The in-use stationary rack potwash machine had a final rinse pressure of 10 psi (0.5 bar) according to the mounted gauge. Additionally, the manufacturers dataplate specified a final rinse pressure minimum of 2.6 bar.

Galley-Deck 4 Main Galley - Beverage Station

The power cable on the bulk milk dispenser was draping the countertop, making cleaning difficult.

Buffet-Hot Islands

The paper towels at the handwashing stations at the port and starboard hot islands were wet. The paper towel dispenser was only one foot from the deck. The towels were likely contaminated during cleaning of the decks. This was noted during the last inspection for the port hot island handwashing station.

Buffet-Aft Starboard Beverage Station

The chlorine sanitizing solution was tested at less than 10 ppm. This item was corrected during the inspection.

Buffet-Aft Starboard Beverage Station

The deck/cabinet juncture was not coved below the soda station.

Galley-Johnny Rockets

There was an open void in the door frame where the latching pin and lock inserted.

Galley-Cafe Promenade

The time as a public health control plan stated that foods were logged on the receiving log and discarded after four hours. The plan did not mention that four hour discard labels are to be used as well, since this outlet is open longer than four hours. Per staff, discard labels were used.

Galley-Dishwash

Condensate had collected on the deckhead above the dirty end of the dishwash machine.

Galley-Pizza Area

The pizza oven was soiled with food in the back of the bottom section.

Buffet-Mess

There deck was soiled with old food and debris at the soda machine/deck juncture.

Buffet-Deck 2

There was an unsealed electrical penetration in the bulkhead where the espresso machine was removed.

Preparation Room-

The poured deck was cracked and peeling in a few places.

Inspection on Jan 24, 2010 | Score: 98

Food Service General-Deep Fat Fryers

There was cracked and peeling sealant around the front of the fryers in the main and crew galleys.

Galley-Deck 3 - Sauce Station

The gaskets on the lower compartments of the two hot holding units between the combination ovens were damaged.

Galley-Deck 3 - Hot Section

The gasket around the grease chute on the flat grill across from the bain maries was damaged.

Galley-Deck 3 - Dishwash Area

There was condensate on the deckhead and interior exhaust hood above the dirty end of the conveyor dishwash machine. Condensate was dripping from the deckhead to the deck.

Galley-Deck 3 - Pastry

Two types of cheesecake were cooked and cooled on January 21, 2009. According to the logs, they were placed in the blast chiller at 132°F. Two hours later, the temperature was 66°F.

Galley-Deck 3 - Wine Bar

The left side of the technical compartment below the speed rail was soiled. This was corrected.

Galley-Deck 4 - Bakery

The gaskets on the three proofing ovens were damaged.

Buffet-Officers Mess

There was missing coving along the counter/deck juncture at the waiter station.

Galley-Deck 5 - Hot Section

The top front of the right fryer was soiled.

Pantry-Cafe Promenade

There was a leak at the faucet on the handwash station adjacent to the dishwash area.

Pantry-Sorrentos

There was no chlorine in the sanitizing bucket. This area was not in operation and there were no crew members in the area. The bucket was emptied.

Medical-

The gastro-intestinal illness log and the 24 hour report had the wrong crew and passenger count for the cruise ending on January 24th. The numbers were reversed.

Medical-

On January 12th, a housekeeping stateroom attendant had gastro-intestinal illness. He had no additional symptoms and was released from isolation on January 13th. The nurse was not aware that this position was considered a food handler which requires 48 hour isolation.

Housekeeping-Outbreak Prevention and Response Plan

The plan stated that the facilities department's "card cleaners" were responsible for disinfecting the public areas during an outbreak. The plan did not state the frequency of disinfection.

Potable Water-Deck 9 Fan Room 3-3

There was a threaded connection at the faucet of the sink. Per the engineer, a power washer was connected to this threaded connection. The hose for the power washer had a non-continuous pressure device. The hose and backflow device were removed from the connection when the job was completed leaving an unprotected connection..

Bar-Pool Bar

There were liquor bottles stored on a wet shelf inside the back storage cabinet.

Pantry-Pool Bar

There was an opened can of whipped cream inside the back undercounter refrigerator with no discard label.

Pantry-Pool Bar

There were clean items stored on a few soiled racks on the clean storage rack.

Pantry-Pool Bar

There was recessed and missing deck grout at the entrance to the pantry.

Bar-Plaza

The stone back bar counter top and backsplash was pitted and damaged. According to the staff, the replacement marble and installation contractor were on board the vessel at the time of the inspection for the necessary repairs.

Bar-Plaza

The port and starboard entry doors to the scullery had holes in the door frames.

Buffet-Windjammer Port

The brown sugar for the oatmeal was not protected under a sneeze guard.

Buffet-Windjammer Port Hot Island

The paper towels at the handwash station were wet.

Buffet-Windjammer Starboard Aft Beverage Station

There were four holes in the back wall of the technical space below the coffee machines.

Buffet-Windjammer Starboard Aft Bussing Station

There was a gap between the wood trim and the storage cabinet.

Buffet-Windjammer Starboard Aft Bussing Station

The gap between the wood trim and the storage cabinet was soiled with dust and old food particles.

Galley-Windjammer Dishwash Receiving

The four sink handwash station was blocked by a cart full of glass racks. This area was in active use.

Galley-Jade Starboard Service Line

There was an adhesive residue on top of the right under counter refrigeration unit door.

Galley-Jade Port Service Line

The track for the fire screen door was soiled with dust.

Galley-Windjammer Condiment Station

Per staff, the cold top unit was on time as a public health control. This unit was not listed in the time as a public health control plan.

Galley-Johnny Rocket's

The electrical conduit lines for the flat top grills had an excessive amount of sealant where it penetrated the bulkhead.

Galley-Johnny Rocket's

Per staff, the cold top unit was on time as a public health control. This unit was not listed in the time as a public health control plan.

Galley-Chops and Portifinos

There were unsealed openings around the grease chutes for the marked grills.

Other-Concierge Lounge

The deck/cabinet juncture was not coved at the coffee/buffet station.

Potable Water-Potable Water Tanks - Coating

The electronic record of the resurfacing made of potable water tanks #4P (8-14 December 2009), #4 starboard (11/30-12/5/2009) and #4 center (16-23 November 2009) noted that the rusty areas were chipped/scraped then painted with Naviguard AV Potable Water Tank Solvent Free Jotun Paint, with a drying time of 5 hours between the first and second component paint, and a curing time of 96 hours (35-45 °C). The actual paint product used was Epocoat 300 Naviguard NM component A and component B. The manufacturers documentation specifies a drying time minimum of 10 hours and a curing time of 7 days at specific temperature conditions.