Inspection on Apr 21, 2013 | Score: 98

Food Service General-Decks

Deck tile grouting was either missing, recessed, or cracked which prevented the area from being easily cleaned in the following food service areas: crew galley, vegetable preparation room, fish preparation room, Windjammer aft grill line, Chops show galley, Viking Lounge Bar, and throughout the hot galley section of the main galleys. Several areas of newly grouted decks were observed throughout other areas of the main galleys and were in excellent condition.

Buffet-Crew Mess

There was less than the required 220 lux of light at the self-service cereal station located adjacent to the main self-service buffet.

Provisions-Dry Store Room #1

There was a dent at the top seam of a can of hoisin sauce. The can was discarded.

Preparation Room-Potato Tumbler

There was an approximate 3/4 inch lengthwise tear in the fiberglass lid to the potato tumbler making the area difficult to clean.

Preparation Room-

The deckhead light above the handwash station and the preparation sink was burnt out resulting in less than the required 220 lux of light. This was corrected during the inspection.

Preparation Room-Fish Preparation

The drain line to the handwashing sink was not properly connected and allowed water to spray along the deck when engaged.

Buffet-Aft Beverage Stations

There was a yellow sticky residue immediately above the water activating lever to the ice/water machine at both the starboard and port aft beverage stations. The accumulation of the yellow residue was in excess of the morning breakfast service period and according to staff, the residue was juice concentrate left over from mixing pitchers at the station. These areas were cleaned.

Buffet-Starboard Mid Beverage Station

There was an open old electrical penetration in the bulkhead immediately below and to the right of the handwash station. There was also an open seam around the water line penetration at the same area. Both of these openings led to a void space.

Other-Johnny Rockets

The soda lines in the technical compartment to the soda dispensing machine in the dining area were not wrapped or encased in an easily cleanable material. The lines were not observed soiled, but they presented a difficult to clean area.

Galley-Deck 5 - Potwash

A metal deep fry basket at the soiled landing had several broken and unattached wires making the equipment hard to clean and a potential hazard to break apart during cooking. The basket was discarded.

Galley-Deck 3 - Garde Manger

The ends of the sliding arm to the pusher plate and the area where the pusher plate attaches to the sliding arm of the deli slicer were soiled with an accumulation of old food residue. The deli slicer had been previously cleaned. This was cleaned during the inspection.

Galley-Deck 3 - Garde Manger

There was a live fruit fly in the walk-in dry store room.

Galley-Deck 3 - Hot Galley

The drain line to the handwashing sink nearest the sauce station had a significant water leak when the water was engaged. Once engaged the water sprayed along the deck below.

Galley-Deck 3 - Sauce Station

A sauce cooking in an uncovered tilting pressure cooker was brought to a boil which allowed for steam to escape and condense to collect on the deckhead above. The lid to the cooker was open and left unattended. No food was impacted by dripping condensate.

Galley-Deck 3 - Sauce Station

The light intensity was less than the required 220 lux of light at the handwash station near the combination oven.

Other-Cafe Promenade

The deck inside the technical compartment to the counter mounted espresso machine had a buildup of old coffee grounds and brown standing water. This was cleaned during the inspection.

Other-Ben and Jerry's

The drain line to the handwashing sink was not connected to the hand sink basin which allowed water to run to the deck and inside the technical compartment where the drain line was located. The amount of standing water on the deck outside the technical compartment indicated that the plumbing had been disconnected for a period of time.

Other-Cafe Promenade

There was an open gap where the water line to the soda gun penetrated the bulkhead inside the technical compartment where the soda compressor was located.

Medical-Accute Gastrointestinal Illness Recording / Reporting System

The software tracking illness records and generating illness reports has errors in the way it is reporting passenger and crew totals. For example, on the voyages #25491 (03/31 - 04/07/2013), #25490 (03/24 - 03/31/2013) and #25489 (03/17 - 03/24/2013) the required gastrointestinal illness log listed 1909 crew members on each voyage. The actual number of crew members were about 700 less or 1218, 1218 and 1184, respectively. For the most recent voyage #25493, this erroneous number actually made it into the ship's GI report, though it was not recorded on the log. Differences in the passenger totals were also noticed with a higher passenger count. This was often noted on the records from booked passengers used by the system rather than actual passengers for these voyages. An example of this discrepancy may be found on voyage #25489 (03/17 - 03/24/2013), where there were over 40 fewer passengers on the 4-hour report than the 24-hour report.

Children Area-Toy Cleaning

Soil was noted in cracks and crevices of large toys in the main play room where wiping with cloths was being used for cleaning these toys. The larger surfaces were very clean, but these recesses were not being cleaned and disinfected by this cleaning method.

Potable Water-Tank Maintenance

The required third-party certification of the coating used in the potable water tank maintenance was not available. This was downloaded during the inspection from the certification organization's website and placed alongside the manufacturer's application information in the ship's record system.

Recreational Water Facilities-Safety Signs

The bather load numbers had been removed from the sign in Pool #3. The correct values were posted at all other recreational water facilities examined. The correct numbers were also noted in the calculations in the recreational water facility records.

Medical-Crew Illness Reporting

A galley worker had an 8-hour lapse in reporting an onset of gastrointestinal illness symptoms during voyage #25490. The ship did issue a disciplinary action to this worker for the late reporting.

Inspection on Nov 18, 2012 | Score: 97

Galley-Deck 3 Dishwash

There was no final sanitizing rinse spray at the in-use flight-type dishwash machine. During the inspection, staff concluded that a broken solenoid valve prevented the final rinse water from entering the manifold. The dishwash machine was repaired during the inspection.

Buffet-Line 1 Beverage Station

The water temperature at the handwash station was measured at 130°F using the inspector's thermometer. The user could not adjust the temperature. The temperature was corrected.

Buffet-Coffee Station "C"

A bucket of sanitizing solution was measured at less than 10 ppm chlorine. Also, the solution was colored orange.

Buffet-

The light intensity was less than 220 lux in front of the two counter-mounted toasters. Also, the light intensity was less than 110 lux behind and around the toasters. The toasters were located opposite stations 5 and 6 and opposite stations 13 and 14.

Buffet-Island Grill

Heavy soil had accumulated below the bottom drawers of time control units HH-11-23 and HH-11-24.

Galley-

At tilting braising pan 4811.111.5234, the deck tile coving was cracked and broken on the left side in front of the machine and on the right side below the machine. Staff stated a work order had been placed.

Galley-

The coating was peeling on the left heat lamp labeled 'Carving Station No.2.'

Food Service General-Rack Conveyor Glasswash Machines

The manufacturer's data plate on the rack conveyor glasswash machines indicated a maximum conveyor speed in racks per hour.

Galley-Glasswash Machine

The glasswash machine was not working on the day of the inspection. Staff showed the inspector a rinse spray arm collar that was in disrepair. A large amount of glasses was on the soiled landing of the glasswash machine.

Bar-Viking Lounge

There was a seam at the support column/counter juncture.

Bar-Viking Lounge

In the technical compartment below the left soda gun, there was a large hole where the water line penetrated the back bulkhead, leading to a void space.

Other-Cafe Promenade

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

Other-Cafe Promenade

There were two live flies at the coffee station. The area was open, but was not in use at the time of the inspection.

Pantry-Cafe Promenade

There was ice in the handwash sink.

Bar-Wig and Gavel

In the technical compartments below the two soda guns, there were gaps where the water lines in each compartment penetrated the back bulkhead, leading to void spaces.

Bar-Vintages

The left ice scooper was soiled. The scooper was removed to the warewash machine.

Bar-Boleros

At the handwash station, some of the paper towels were wet. These towels were discarded.

Bar-Boleros

There was a banana peel inside the handwash station waste receptacle. The area was not in use at the time of the inspection. The banana peel was discarded in an appropriate waste receptacle.

Bar-Boleros

The faucet at the utility sink was leaking.

Potable Water-Distillate Water Lines

The distillate water line from evaporator #1 was not striped in accordance with ISO 14726 standards (blue/gray/blue) every 5 meters. Also, the distillate water line from evaporator #2 was striped blue/gray/blue immediately after the halogenation station instead of being striped blue or blue/green/blue to indicate potable water.

Potable Water-Hose Lockers

The potable water hose lockers were not labeled 'potable water hose and fitting storage.'

Potable Water-Garbage Room

The technical water lines to the hose connections next to the entrance of the garbage room were identified as potable water.

Recreational Water Facilities-Water Chemistry

Staff was not monitoring the combined chlorine levels and total alkalinity for the recreational water facilities.

Recreational Water Facilities-Hair and Lint Strainer Housings

According to the records, the hair and lint strainer housings were not cleaned and disinfected.

Recreational Water Facilities-Sample Lines

The sample lines for all of the recreational water facilities were located after the compensation tanks. New locations were identified and work had begun to relocate the sample lines. Staff showed the inspector written communication stating this job would be completed 16-23 December.

Recreational Water Facilities-Safety Signs

The safety signs for the whirlpools and the spa pool did not caution against use by individuals with low blood pressure.

Recreational Water Facilities-Antientrapment

The swimming pools had multiple gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. The whirlpools and spa pool had single blockable gravity drains constructed of a standard design. Staff showed the inspector written communication stating that antientrapment drain covers were ordered and were expected to be delivered by 25 November.

Recreational Water Facilities-Spa Pool

The shepherd's hook was not long enough to reach the center of the deepest portion of the spa pool from the side plus two feet. The hook was also made from a telescoping material.

Preparation Room-

A soiled and wet wiping cloth was stored in an empty sanitizer bucket.

Preparation Room-

Water continuously leaked from the deckhead-mounted exhaust system and dripped onto the previously cleaned and sanitized disassembled meat grinder equipment on the preparation table. This leak was corrected during the inspection.

Provisions-Dry Store Rooms #1 & 2

The decks had rough and pitted surfaces due to chipping and peeling layers of paint. This was especially prevalent near the entrances to the rooms.

Provisions-Dry Store Room #1

There was a dent at the top seam of a large can of sauerkraut. The can was discarded.

Galley-Potwash

A deep fat fryer wire basket at the soiled landing area was extremely rusty and corroded. A piece of the metal wire fell off when the basket was handled by the inspector. The basket was discarded.

Galley-Deck 3 Dishwash

There was no final sanitizing rinse spray at the in-use flight-type dishwash machine. During the inspection, staff concluded that a broken solenoid valve prevented the final rinse water from entering the manifold. The dishwash machine was repaired and the required final sanitizing rinse temperature was achieved during the inspection.

Galley-Deck 3, 4, and 5 Dishwashers

The final sanitizing rinse temperature gauges on the flight-type dishwashers in the main galleys did not indicate the water temperature entering the manifold. According to the staff, the final sanitizing rinse temperature probes were located inside the booster tank itself and not on the piping to the manifold. The final sanitizing rinse temperature gauges on these machines indicated temperatures greater than 215°F. Also, the gauges on these machines were labeled as manifold temperature.

Preparation Room-

Water continuously leaked onto the previously cleaned and sanitized disassembled meat grinder equipment on the preparation table below.

Galley-Deck 5 Warewash Area

Heavy and dripping condensate was on the deckhead above the soiled landing of the in-use dishwash machine and also on the deckhead above the in-use potwash machine. No clean equipment was impacted.

Inspection on Jan 29, 2012 | Score: 100

Buffet-Consumer Advisory

Ensure the consumer is informed by way of disclosure using advisories and placards or other easily visible written means of the significantly increased risk to certain individuals especially vulnerable consumers of eating foods like shell eggs or undercooked fish in buffet operations where these specific foods are in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.

Buffet-Jade - STBD

No dispensing utensils were available for the self-service containers of apples and pears on the buffet line.

Buffet-Windjammer - STBD Aft Beverage Station

The handwash sink had evidence of drinking ice being dumped in it.

Galley-Time Control Equipment

Many of the time only as a public health control equipment were not physically labeled as time control. These equipment items were identified as time control on the posted time control plan but were not labeled as such.

Buffet-Windjammer - Port AFT Beverage Station

The drain line for the fruit drink dispenser was laying on top of the beverage counter making cleaning difficult.

Buffet-Jade - Port Beverage Station

A cleaned and sanitized coffee cup had dried lipstick on the mouth contact area.

Galley-Jade - Port Hot Line

Missing and pitted grout was noted at the hot line counter/deck juncture, primarily beneath the deep fat fryer.

Galley-Dishwash

The curtains separating the rinse and wash tank of the in use rack type glasswash machine were stiff and coiled. This prevented the separation between the rinse and sanitizing compartments.

Galley-Jade - STBD Hot Line

The handwash sink water supply had no water pressure. The handwash sink had been out of order since the morning and a ticket to be repaired was observed.

Dining Room-Chops and Portifinos

The #2 waiter station at both restaurants had exposed bare wood shelving that was not varnished or protected. Cleaned and sanitized utensils and beverage containers were being stored in these waiter stations.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have a way to notify passengers and crew members of an existing outbreak as well as informing passengers embarking the vessel following an outbreak voyage. The plan had letters that were to be distributed to the passengers and crew for both scenarios, however, the letters that were observed did not indicate that an outbreak was either occurring or had occurred, rather the letters had general information regarding Norovirus and procedures on prevention.

Housekeeping-Private Cabin Whirlpool Disinfection

The records for disinfecting the private cabin whirlpools were being disinfected with a 50-100 ppm halogen based solution for 10 minutes, the manual requires at least a 60 ppm for 10 minutes.

Pantry-Ice Station #7718

A gray powder was found along the length of the white plastic water return tray immediately below the ice cuber of the ice machine in the pantry near cabin 7718.

Preparation Room-Vegetable Prep

The chlorine level in a bucket of sanitizing solution was measured at greater than 200 ppm. The solution was replaced.

Food Service General-Warewash Machines

The data plates on dishwash, glasswash, and potwash machines throughout the food areas did not state the manufacturer's recommendations for the temperatures of the wash, rinse and final rinse temperatures. The data plate numbers were 10 - 20 degrees lower than the manufacturer's. All temperatures measured inside the in-use warewash machines were within requirements.

Galley-Cold Section

A pan of pasta salad was in the walk-in refrigerator with an incorrect discard date. The label on the pan had a preparation date of 1/28 and a discard date of 2/3. The cooling log indicated that the pasta used in the salad was cooked and cooled on 1/27, which would result in a proper discard date of 2/2.

Galley-Beverage Stations

The milk compartments of the coffee machines were not listed on the milk time control plan. Also, not all of the milk compartments were labeled for time control.

Food Service General-Brine Line Identification

The brine lines for the reach-in refrigeration units and cold tops were not uniquely identified.

Dining Room-Menu Consumer Advisory

The menu for the main dining room had a consumer advisory at the bottom of the menu, but there were no asterisks by the animal-derived foods that could be served raw or undercooked.

Food Service General-Light Intensity

The light intensity was less than 110 lux around and behind deck-mounted equipment throughout the food areas. Equipment included: ice machines, combination ovens, stack ovens and the crew buffet ice dispenser

Galley-Deck 4 Dishwash

A 'wash hands often' sign was not installed at the handwash station by the soiled end of the flight-type machine.

Bar-Light Intensity

The light intensity at some of the bar handwash stations would be less than 110 lux during normal operational lighting conditions.

Recreational Water Facilities-Chart Recorders

Chart recorders or electronic data loggers were not installed to record the free residual halogen or the pH for any of the RWFs.

Recreational Water Facilities-Sample Lines

The sample lines for the free residual halogen and the pH were not directly from the RWFs or on the return line before the compensation tank.

Recreational Water Facilities-Alkalinity

A test kit to measure alkalinity was not available in any of the RWFs.

Recreational Water Facilities-Antientrapment Drains

It was unclear if the drains on the swimming pools met the antientrapment drain requirements. The swimming pools had multiple drains greater than 3 feet apart and the drains were provided by the shipyard. There was no emergency alarm available.

Recreational Water Facilities-Turnover Rates

The turnover rates for whirlpools 1,2,5, and 6 were greater than 30 minutes.

Recreational Water Facilities-Safety Signs

The safety signs for whirlpools 3, 4, 5, and 6 did not meet the requirements in the 2011 VSP Operations Manual.

Medical-Acute Gastroenterisits (AGE) Log

The items in the AGE log were not in the correct order as specified in the 2011 VSP Operations Manual Annex 13.2.2.

Medical-Crew Reporting

A non-food worker had symptoms on 1/22/12 at 1600, worked on 1/23/12 and did not report to medical until 1/23 at 1856 during the cruise 1/22-1/29/12. Also, a non-food worker had symptoms at 0700 on 1/13/12, went to work, and did not report until 1/14 at 0836 during the cruise 1/8-1/15/12. A third non-food worker had symptoms at 1700 on 12/31/12, worked 3 hours on 1/1/12 and did not report to medical until 1/1/12 at 1923 during the cruise 12/26/11-1/2/12.

Potable Water-Evaporators

A proper air gap was not installed between the relief valve of the RP and the drain for both evaporators 1 and 2.

Inspection on Sep 26, 2010 | Score: 96

Buffet-Windjammer Starboard Beverage Station

There was an unfinished wooden plug installed in the counter surface next to the handwash sink.

Buffet-Windjammer Starboard Beverage Station

The inside rim of the handwash sink where it met the countertop was soiled with mold.

Buffet-Windjammer Port Beverage Station

There were holes in the bulkhead behind the newly installed healthy juice machine.

Bar-Port and Starboard Beverage Stations

The two newly installed healthy juice machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.

Dining Room-Chops and Portofinos

The espresso machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.

Buffet-Port and Starboard Beverage Stations

The two newly installed healthy juice machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.

Dining Room-Chops and Portofinos

The espresso machines were not easily movable, not sealed to the counter, or elevated on 100 mm legs. The counter surface below the equipment was soiled.

Potable Water-Windjammer Galley Multiflow Cabinet

There was a continuous leak from the intermediate atmospheric vent on the backflow prevention device.

Galley-Windjammer Dishwash Area

The wash temperature on the flight-type warewash machine was 193°F. The plate temperature at the wash compartment was 173°F. There was also excessive steam coming from the soiled end of the machine, and there was condensate on the interior of the exhaust hood. The condensate was dripping onto the soiled end. The worker in this area was perspiring heavily. The recommended minimum wash temperature for this machine was 150°F.

Galley-Windjammer Dishwash Area

The wash temperature on the flight-type warewash machine was 193°F. The plate temperature at the wash compartment was 173°F. There was also excessive steam coming from the soiled end of the machine, and there was condensate on the interior of the exhaust hood. The condensate was dripping onto the soiled end. The worker in this area was perspiring heavily. The recommended minimum wash temperature for this machine was 150°F.

Bar-Deck 11 Plaza

There was an open void in the back bulkhead of the technical space for the handwash station where the utility lines passed through.

Galley-Portofinos

There was a seam around the grease chute where it entered the drip tray housing. The area around the seam was soiled with grease.

Galley-Portofinos

There was a seam around the grease chute where it entered the drip tray housing. The area around the seam was soiled with grease.

Galley-Portofinos

The bottom of technical space CH-11-02 was soiled.

Other-Johnny Rockets Service Counter

There was old grease on the drain lines below the deep fryers.

Other-Johnny Rockets Service Counter

There were three slotted fasteners in the food contact zone of the soda dispenser behind the actuator arms.

Galley-Johnny Rockets

The technical spaces above the two reach-in freezers were soiled.

Other-Concierge Lounge

There was an open void in the technical space for the undercounter refrigerator.

Other-Concierge Lounge

The utility lines behind the coffee machine were heavily soiled.

Other-Concierge Lounge

The backflow prevention device on the potable water line for the coffee machine could not be located.

Galley-Deck 5 Room Service

The technical spaces above the two reach-in refrigerators were soiled.

Galley-Deck 5 Dishwash Area

There was excessive steam coming from the soiled end of the flight-type dishwash machine. There was condensate on the interior of the ventilation hood. Condensate was dripping onto the soiled landing.

Provisions-Compacting

The previously cleaned salad washer was soiled with food debris. This was corrected.

Galley-Pot Wash

Equipment and utensils were being sanitized for less than the required 7 seconds in the chlorine sanitizing solution. Three separate items were observed being sanitized for no more than 5 seconds.

Galley-Crew Mess Beverage Station

The rubber sealant inside the juice machine front cover panel was chipped and peeling. This was corrected by the machine maintenance contractor.

Galley-Staff Officer's Mess Beverage Station

Utility lines from the juice machine were draped on the counter top. This was corrected.

Housekeeping-Windjammer - Ladies Public Toilet Room

A paper towel or tissue waste container was not available near door exterior.

Housekeeping-Outbreak Prevention and Response Plan

The written Outbreak Prevention and Response Plan stated that continuous sanitation will be conducted 6:00 AM to midnight. According to staff, some venues are opened past midnight. The plan needs to reflect this

Inspection on Mar 07, 2010 | Score: 100

DO NOT USE (whirlpool/spa)-

There were a few days since the last inspection when there was no record of superhalogenation for the whirlpool spas.

Recreational Water Facilities-

A review of the logs showed that backwashing of the sand filters for the swimming pools was generally performed every other day. There were a few instances when there were 5 days in between backwashing of the sand filters. When questioned, the repairman supervisor stated that he knew to backwash when the "floaters don't work". This referred to the plastic float in the flow meter housing. There were no manufacturer's recommendations onboard to verify when backwashing of the filters should occur.

Medical-

The vessel reported 11 passengers as gastrointestinal illness cases during the 2/7-14/2010 cruise. The standardized gastrointestinal illness log showed that there were 9 reportable cases and 2 non-reportable cases. Upon further review, it was noted that 1 of the 2 non-reportable cases was a passenger who had 6 episodes of diarrhea in a 24-hour period. There was no clinical determination made that this individual was not a reportable case. The other individual did not meet the case definition but was reported as a case. According to the medical staff, the electronic system made the determinations and they were not able to change it.

Medical-

The vessel reported 5 passengers as gastrointestinal illness cases during the 2/14-21/2010 cruise. The standardized gastrointestinal illness log listed 3 reportable cases and 2 non-reportable cases. Upon further review, it was noted that 1 of the non-reportable cases was a passenger who had 5 episodes of diarrhea in a 24-hour period. The other individual had 10 episodes of diarrhea in a 24-hour period. There was no clinical determination made that these individuals were non-reportable cases. According to the medical staff, the electronic recording system made the determinations and they were not able to change it.

Buffet-Starboard and Portside Aft Beverage Stations

There was no "wash hands often" sign posted over the handwashing sinks.

Buffet-Center Island Buffet

The bowls were stacked wet and out for service.

Buffet-Technical Compartments for Cold Holding Units

There was an excessive amount of rust inside the technical compartments.

Buffet-Portside Windjammer

3/7-3/14 was written on the discard labels of potentially hazardous food items in the reach-in refrigerators. This allowed for more than 7 days of use.

Galley-Windjammer

The sanitizing solution in the sanitize bucket near the combination oven was dirty.

Buffet-Portside Forward Beverage Station

The sanitizing solution in the sanitize bucket was dirty.

Buffet-Portside Forward Beverage Station

There were no paper towels at the handwash sink.

Buffet-Jade Buffet Stations

Per staff, the cold top units were on time as a public health control. However, these units were not listed on the time as a public health control plan.

Galley-Portofino and Chops

The time as a public health control plan stated that bain marie units and glass door refrigerators were on time control. However, there were no bain marie units in these areas and per staff, the glass door refrigerators were on temperature control. In addition, the cold top unit was on time control but not listed on the time as a public health control plan.

Galley-Chops

The vessel has a variance to use cedar planks for cooking salmon and halibut. However, there was no approval letter or variance procedures available on the vessel. This was corrected.

Galley-Chops

There was an opening inside the chute of the drip pan housing for the grill.

Other-Chops Coffee Station

The glass shelves were chipped.

Galley-Johnny Rockets

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

Children Area-Toilet Room

There were no child-sized toilet seats.

Housekeeping-Deck 2 Ice Pantry 2784

The handle of the ice scoop was in contact with the ice inside the ice machine.

Housekeeping-Outbreak Prevention and Response Plan

When asked about the outbreak prevention and response plan, there were two different instructions given. One instruction stated that "frequently touched areas" were to be sanitized three times a day during an outbreak. It also stated that door handles, door knobs, corridors, and staircase railings were to be sanitized four times a day during an outbreak. The other instruction stated that "the responsibility of the chief housekeeper was to ensure that continuous sanitation takes place from 6 am to midnight". It was not clear which plan was to be followed.

Galley-Vegetable Preparation

The technical compartment for the undercounter refrigerator had an accumulation of dust and food debris.

Bar-Cafe Promenade

The dipper well supply line was leaking in the technical compartment.

Bar-Pool Bar

The deck below the clean glass storage had an open pipe penetration where the beer supply line used to be installed.

Galley-Pastry Preparation

Undercounter refrigerator 2301 had a gasket that was loose.