Inspection on Oct 05, 2014 | Score: 99

Bar-Lido Bar Deck 9

The front bar deckhead was covered with a very absorbent and difficult to clean, rough fabric material in a circular and overlapping pattern. It appeared to be a form of carpet, which is not an appropriate material for a deckhead in a food area.

Galley-D2 Main Galley - Garde' Manger

One platter with six individual glass servings of cut melon and fruits were found inside walk-in refrigerator #27 with discard dates of 8 October. These items were prepared yesterday and had internal temperatures of 48-49 °F, as measured by the inspector and chef's thermometers. The food was discarded.

Galley-D2 and D3 Main Galley

There was surface damage at the poured deck which left rough patches and pitted areas that were hard to clean in central paths in the galleys and at several of the preparation and warewash areas. New deck was installed behind the hot galley and service lines in both galleys. The damage was more significant at gutterways.

Galley-D2 Main Galley - Pastry

Two sheet pans filled with washed, fresh strawberries were set on a preparation counter awaiting final preparation. Upon close inspection some of the strawberries were clearly damaged and others spoiled. Staff discarded all damaged and spoiled strawberries immediately after this finding. It was unclear why the separation of damaged and spoiled strawberries was not performed when they were initially washed in the lower preparation area.

Galley-D2 Main Galley - Hot Galley

The aft saucier area food preparation counter was splashed from a condensate leak in the deckhead access hatch (CO20263FD) directly above. Staff were actively preparing food at the time and some was set on the counter beside as well as the prep counter overshelf, but none were impacted by the leaking water. There was a deckhead maintenance sticker noted near to the hatch, but staff did not seem to be aware of the problem and there was no attempt made to capture the leaking condensate to prevent it reaching surfaces below.

Provisions-Dry Storage Walk-in Refrigerator

A problem at or above the deckhead resulted in several water drops from deckhead panel seams to the deck and near boxes of food products stored below. Staff immediately entered the area to open the deckhead and resolve the leak.

Galley-Crew Galley - Dishwash

The conveyor dishwash final rinse manifold thermometer registered temperatures between 215 and 220 °F during operation. There was no live steam observed in the final rinse and there was no pressure irregularities or spray nozzles clogged, indicating the gauge was not functioning properly.

Buffet-Petty Officer's Mess - Buffet

The center of the buffet, between the two installed deckhead light fixtures, was below the minimum 220 lux of artificial light.

Buffet-Lido Starboard Buffet Main Line

The aft area deckhead had a layer of dust soil and it continued to include the deckhead mounted speaker cover.

Buffet-Lido Asian Corner Starboard

There was a significant oily residue present along the deckhead mounted exhaust vent covers directly over the service line. There was no cooking performed at this station, so the source for the oil at the vent cover was unknown.

Other-Lido Dive-in Taco Bar

The posted time control plan did not identify the hot dog roller, cheese warmer, or french fry warmer which staff stated were on time control at the front counter. Staff found the corrected time control plan and posted it during the inspection.

Other-Lido Dive-in Taco Bar

Staff who were cooking raw chicken breasts for sandwiches ordered at the counter were not using their food probe thermometers to check the internal temperatures of the chicken once cooked. Two were checked by the inspector and one of these had an internal temperature of only 149 °F, while the other was at the required 165 °F.

Other-Lido Dive-in Taco Bar

The tongs at the self-service taco bar taco shell bowl and tortilla chip bowl were not long enough, so the handles made contact with the food.

Other-Lido Dive-in Taco Bar

One of two chicken breasts cooked to order was only cooked to an internal temperature of 149 °F. The cooked chicken breast was discarded.

Housekeeping-Deck 1 - Midship Ice Pantry

A leak was noted from a joint in the drain line from the ice maker unit causing water to pool on the deck.

Buffet-Deck7 - Neptune Lounge

The counter buffet display had a back open seam that was difficult to clean.

Buffet-Deck7 - Neptune Lounge

The counter buffet display had a back open seam that had food crumbs in it.

Buffet-Deck7 - Neptune Lounge

The counter buffet display had an uncoved seam with the deck in front of it. The deck in front of this display was covered with carpet. The carpet was clean.

Buffet-Deck7 - Neptune Lounge

The bulkhead behind the coffee machine on the beverage counter had an open hole through it where the water supply and electrical lines penetrate.

Inspection on Jul 17, 2014 | Score: 99

Pantry-Medical

There was no sign on the cleaning locker stating 'cleaning materials only' or any similar wording.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On July 12, a passenger had two episodes of vomiting and no other symptoms, but they were indicated as reportable on the AGE log. No additional information was entered into the underlying illness column. According to the staff, this individual should have been indicated as nonreportable on the AGE log.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On July 11, a food worker had an illness onset of two episodes of diarrhea, abdominal cramps and a headache and was indicated as reportable on the AGE surveillance log. The underlying illness column stated 'hyperacidity/medicine induced' and according to the medical staff, their symptoms were not above normal for this individual and they should have been indicated as nonreportable on the AGE log.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On June 16, a passenger had an illness onset of four episodes of diarrhea and was indicated as nonreportable on the AGE surveillance log. The underlying illness column stated 'gluten intolerance/hashimotos', but according to staff, the symptoms were above normal for this individual and they should have been indicated as reportable on the AGE surveillance log.

Potable Water-Medical

There were four double check valves with no air vents installed on the potable water line in ward room #1. According to staff, these backflow prevention devices were installed for dialysis machines used by passengers, but no dialysis had been conducted in this room since these devices were installed.

Potable Water-Engine Room

The water lines after the reduced pressure assemblies to the HI FOG aft and forward connections were striped for potable water.

Potable Water-Engine Room

The sample cock for potable water tank 2 C was not labeled.

Other-Culinary Art Center Locker

There was no coving at the deck/bulkhead juncture in this room where food equipment was stored. Also, the deckhead was exposed above where equipment was stored and there were many difficult to clean surfaces, including electrical cables, conduit, and pipes.

Buffet-Lido- Aft Beverage Station

The crevices in the food-splash zone on the underside of the juice machine were soiled with old food residue.

Buffet-Lido- Aft Continental Station

The light intensity at the customer self-service tray rail was less than 220 lux. This was noted on the last inspection. Part of the lighting was corrected, and staff showed a work order had been made. Significant progress had been made since the last inspection.

Buffet-Lido- Forward Buffet Lines

The light intensity at the aft customer self-service tray rail was less than 220 lux. This was noted at the forward waffle station and forward Asian station. This was noted on the last inspection. Part of the lighting was corrected, and staff showed a work order had been made. Significant progress had been made since the last inspection.

Buffet-Lido- Starboard Ice Cream Counter

The sides of the circular sneeze guards had crevices making the area difficult to clean and dust and food debris had accumulated in these crevices.

Buffet-Lido- Starboard Ice Cream Counter

The sides of the circular sneeze guards had crevices, and a significant amount of dust and food debris had accumulated in these crevices.

Buffet-Lido- Forward Port Waffle Station

Crevices were observed on the deckhead above the station around the technical hatch and other deckhead panels, making cleaning difficult.

Buffet-Neptune Lounge

The permanently affixed shelving unit used to store plates for the dome sneeze shield was not coved at the deck/bulkhead juncture.

Pantry-Neptune Lounge

The back bulkhead where the electrical cords and drain lines protruded from the coffee machine was constructed of raw wood.

Galley-Beverage Stations

The previously cleaned coffee machines at the beverage stations in the deck 3 and 4 main galleys were soiled with coffee residue on the food-splash zones.

Galley-Deck 3 Equipment Locker

The electrical cords of the speaker on the deckhead in the equipment locker were soiled with dust.

Galley-Deck 3 Hot Galley

Three previously cleaned grill tops and grease collection channels had debris on the food contact surfaces from the instruments used to clean the equipment.

Galley-Deck 3 Sous Chef Office

Water seeped out from the stainless steel deck where it met with the old deck in front of the door of the Sous Chef's office. A work order had been placed and work was scheduled for July 20.

Preparation Room-Oven

Water seeped out from the stainless steel deck where it met with the old deck in front of the oven. A work order has been placed and work was scheduled for July 20.

Preparation Room-Lido Preparation

Two containers of ready-to-eat food in the walk-in refrigerator were partially uncovered. This was corrected on site.

Galley-Deck 3 Pot Wash

The mechanical pot wash was out-of-order since May 15. This was noted on the last inspection, but documentation from the ship stated that they put a rush order on the spare parts and they were scheduled for delivery on August 3.

Galley-Deck 2 Mens Food Worker Toilet Room

The toilet room door was not self-closing properly.

Bar-Lido Bar

The light intensity at the handwash station was less than 220 lux.

Other-Culinary Arts Center Equipment Locker

A mixer, mobile trolley stations used as countertop preparation surfaces, and other food equipment were stored under an exposed deckhead and were not covered or protected in any way. Electrical wires and pipes were observed in the exposed deckhead.

Preparation Room-Deck

The deck was in disrepair throughout the bakery. A work order was placed for this area and work was expected to be conducted in this area on July 20.

Preparation Room-Deck

There was a large hole in the deck in front of the mixer.

Inspection on May 28, 2014 | Score: 99

Buffet-Lido Forward Beverage Station

The light intensity at both ends of the self-service counter was less than 220 lux. One end was where the cups and glasses were located and the other end was where the milk and cream was located. This was identified on the previous VSP inspection report. Staff was able to provide documentation that showed this lighting area was in the process of being corrected.

Buffet-Lido Forward Beverage Station

The light fixtures located on the deckhead behind the juice and coffee machines had an significant accumulation of dust.

Buffet-Lido Aft Beverage Station

The light intensity at the customer self-service tray rail was less than 220 lux.

Buffet-Lido Aft Continential Station

The light intensity at the customer self-service tray rail was less than 220 lux.

Buffet-Lido Port Waffle Station

The light intensity at the customer self-service tray rail was less than 220 lux.

Galley-Warewashing

The clean plates coming out of the flight-type dish machine were not properly air dried. Several stacks of plates were found wet nesting in plate trollies by the clean storage rack.

Galley-Terrance Grill Hood Cleaning System

The backflow prevention device for the hood cleaning system was continuously leaking from the relief vent indicating a possible failure.

Buffet-Taco Buffet

The self-service buffet counter had several Mexican themed decorations (e.g. sombreros) on the buffet line that were not easily cleanable. All decorations were removed.

Buffet-Taco Buffet

The self-service buffet counter was labeled time control but it was not listed on the corresponding time control plan.

Buffet-Neptune Lougne

The small light above the back right of the counter-mounted coffee machine was burnt out resulting in the light intensity behind and around the machine to be less than 110 lux.

Galley-Deck 2 Main Galley

The technical compartment for the lever housing on the salamander was heavily soiled with food debris and residue.

Galley-Deck 2 Main Galley Beverage Station

The underside of the counter-mounted juice machine by the dispensing nozzles was soiled with juice residue. The juice machine was used for the breakfast service but was not cleaned along with the rest of the beverage station after the service period.

Galley-Deck 2 Storeroom L 2.1.02

Several trays of glasses were stored in this locker that had an open deckhead with exposed wires and piping.

Galley-Deck 3 Sous Chef Office

When stepped on, water seeped out from under the new stainless steel deck where it met with the old deck in front of the door for the sous chef's office.

Galley-Deck 3 Pot Wash

The mechanical pot wash machine was out-of-order since 15 May. Staff stated the replacement parts had been ordered and were expected to arrive on 20 June.

Galley-Deck 3 Ladies Food Worker Restroom

The self-closing toilet room door did not close properly.

Provisions-Ice Block/Ice Cream Walk-In

A significant amount of frozen condensation was accumulated on the deckhead throughout the walk-in and on the stainless steel bars that divided the walk-in.

Provisions-Vegetable Provision Walk-In.

Two hotel pans were stored inverted on top of a box of cantaloupe. The hotel pans were wet with an unknown substance that dripped on to several of the cantaloupes stored below. The hotels pans were removed and the box of cantaloupes was discarded.

Preparation Room-Cleaning Locker

The left cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'

Medical-Pantry

The undercounter refrigerator was full of blood sugar diagnostic kits.

Potable Water-Cross-Connection Control Program

Records with the testing results for the testable backflow prevention devices were incomplete for at least seven reduced pressure zone (RPz) assemblies. The fourth pressure differential was needed to be checked and documented, was done for various RPz of the same kind, and was not documented even when the form provided a space for it. The incomplete records were for the RPz in the Gaylord Taco Grill, port and starboard fire shore connections, evaporator 1, midship pool filling, hydro pool filling, and aft pool filling.

Potable Water-Hoses

The previous inspection found the hose used during active bunkering operations to not be clearly labeled 'POTABLE WATER ONLY' on the end connected to the ship's port side aft bunker station. The current inspection found inside the forward/starboard hose locker that the two newer hoses were not clearly labeled 'POTABLE WATER ONLY' either.

Recreational Water Facilities-Fecal and Vomit Accident Response Plan

The plan stated the pH must be maintained between 7.0 and 7.8 during the disinfection process instead of 7.2 and 7.5 as required.

Children Area-

The staff of the child activity center demonstrated knowledge by responding correctly to the inspector's questions as they related to the center's operation. The area was clean and neat.

Galley-Drinking Fountain

The deck around the water fountain was not coved which created an area that allowed water to accumulate and pool. Also, the new stainless steel deck in the crew galley was not coved at the deck/bulkhead juncture.

Inspection on Sep 18, 2013 | Score: 87

Ventilation-AS 4.6.10

A significant amount of dirt and other debris was accumulated in the far end of the condensate collection pan.

Medical-Acute Gastroenteritis (AGE) Log

The total numbers of passengers and crew for the voyage from 9/1-9/8 were not listed on the printed AGE log.

Medical-Acute Gastroenteritis (AGE) Log

The 24 hour report submitted on 8/31 listed 2 reportable cases for passengers and 1 reportable case for crew. The corresponding AGE log listed the number of reportable passengers cases as 0 and reportable crew cases as 1. This printed AGE log also did not include the total number of passengers and crew on the voyage (8/25-9/1). Upon further investigation it was determined that actual reportable case numbers were 1 passengers and 1 crew.

Medical-Underlying Illness Column

Additional information was listed in the underlying illness column on the AGE log for the voyage from 9/1-9/8 without first addressing the presence of an underlying illness. The underlying illness column was left blank for a case on the AGE log for the voyage from 8/25-9/1.

Potable Water-Potable Water Hose

The water hose used for bunkering during the inspection was not clearly labeled as 'POTABLE WATER ONLY' on the end connected to the ship's portside aft bunker station.

Potable Water-Potable Water Hose and Fitting Storage Lockers

The bottoms of all four storage lockers were soiled with an accumulation of dirt and debris.

Recreational Water Facilities-Hair and Lint Strainer Housing

The weekly sanitation records did not list the hair and lint strainer housing as being sanitized. When asked staff indicated they were sanitizing the hair and lint strainer housing but not recording it on the log.

Housekeeping-Shower Head Disinfection

The log for the crew cabin non-service rooms did not list the sanitizer concentration and contact time.

Galley-Combination Ovens

The light intensity behind the combination ovens was less than 110 lux.

Galley-Scullery

The temperature of the wash tank of the in-use flight-type dishwash machine was 144°F. The temperature of the wash tank of the in-use flight-type glasswash machine was 140°F. The wash temperature gauges of both machines indicated low temperatures alarms of 141°F.

Galley-Garde Manger

The previously cleaned food slicer was heavily soiled with a dry build-up of food remnants under the slicer's backplate next to the exit path of the food from the slicer blade.

Galley-Garde Manger

The salad washer labeled as 'not in use' was not used for months according to the staff.

Buffet-Forward Beverage Station

The light intensity along the length of the self-service counter was less than 220 lux. The light intensity behind the ice machine was less than 110 lux.

Buffet-Port & Starboard Ice Cream Stations

The light intensity at the handwashing station and in front of upright refrigerator 9.14 AB was less than 220 lux. The light intensity behind and around the ice cream machine was less than 110 lux.

Galley-Bistro Starboard Pantry

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

Galley-Behind Bistro Line

The light intensity along the length of the working tables placed against the bulkhead was less than 220 lux. The tables were labeled as time control tops.

Buffet-Port Italian Line

The light intensity over the food preparation counter was less than 220 lux.

Buffet-Aft Beverage Station

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

Buffet-Starboard Ice Cream Station

There were no time control labels for a large lexan box of cut melon and other fruits and for a small hotel pan of wrapped butter. The staff explained the food was about to be discarded due to end of time control period.

Buffet-Port & Starboard Milk and Juice Displays

The time control plans for these areas indicated a breakfast discard time of 11:30 AM but the actual discard time was around 10:40 AM. The staff explained that the 11:30 AM discard time was mostly for sea days but not for port days.

Galley-Terrace Grill

One deckhead light fixture was not working and as a result the light intensity in front of the clean utensils rack was less than 220 lux. The light intensity in front of upright refrigerators 9.19 and 9.20 was less than 220 lux.

Other-Neptune Lounge

A piece of wood with exposed raw wood edges was under the self-service dome.

Other-Neptune Lounge

The deck under the self-service dome was heavily soiled with dust.

Other-Neptune Lounge Pantry

The light intensity in front of the rack with clean cutlery was less than 220 lux.

Other-Neptune Lounge Pantry

The sanitizing bucket with a wiping cloth had no measurable free chlorine level. The staff instructed a crew member to change the solution.

Other-Neptune Lounge Pantry

The wiping cloth inside the sanitizer bucket was not stored in a freshly made sanitizing solution.

Other-Neptune Lounge

There was carpet on the deck up to the self-service counter and the deck/counter juncture was not coved.

Other-Neptune Lounge

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

Galley-Food Preparation Area

There was pooled waste water on the deck around water fountain. This was corrected.

Galley-Food Preparation Area

The water fountain waste drain pipe was not properly connected to the waste water system. This was corrected.

Galley-Potwash

The front loading potwash machine was posted out of service since 25 August. Staff explained that spare parts were expected to arrive in two more weeks or less.

Galley-Galley Storage Locker

The deck corners under the cabinet and racks were heavily soiled with food debris.

Galley-Ice Machines

The light intensity to the left and right of the ice machines was less than 110 lux.

Galley-Beverage Station

The food splash zone of the previously cleaned espresso machine next to milk fridge #1 was heavily soiled with coffee residue.

Galley-

The technical compartment of upright refrigerator A.12 was heavily soiled with dust.

Galley-

The pipe insulation in the technical compartment of upright refrigerator A.12 was in very bad state of repair.

Galley-

The deckhead was heavily soiled with a dark material where the deckhead panels met around the deckhead ventilation vents.

Buffet-Crew Mess

The light intensity at the handwashing station on the workers side of the buffet line was less than 220 lux.

Buffet-Crew Mess

The soda vending machine was heavily soiled with dust under the door and where the cans were dispensed.

Buffet-Crew Mess

The deck under the soda vending machine was heavily soiled with dust.

Bar-

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

Bar-

The light intensity in front of the cleaning locker was less than 220 lux.

Bar-Petty Officers Bar

The light intensity at the handwashing station was less than 110 lux.

Bar-Petty Officers Bar

The technical compartment of the upright refrigerator was heavily soiled.

Bar-Petty Officers Bar

The pipe insulation in the technical compartment of the upright refrigerator was in very bad state of repair.

Bar-Petty Officers Bar

The deck under the wine locker was heavily soiled.

Bar-Petty Officers Bar

The counter-mounted refrigerator was not easily movable and was not sealed to the counter or elevated on legs. In addition, the power cable and data line to the POS and the power cable to the refrigerator were draped on the counter, making cleaning difficult. The refrigerator was removed by the staff.

Bar-Petty Officers Bar

The counter-top under the refrigerator and under the cables was soiled with dust.

Galley-Deck 3 - Vegetable Preparation Station

At 12:45 PM, the temperatures recorded with the inspector's thermocouple were 50-51°F for one large lexan box of escarole, three large lexan boxes of Napa cabbage, and one large lexan box of bokchoy lettuce stored on the racks of the walk-in cooler. The cooling log had the following recordings at the time of the inspection: escarole at 8:30 am was 59°F, Napa cabbage at 8:37 AM was 65°F, and bokchoy lettuce at 8:41 AM was 62°F. There were no recordings for four hours after the beginning of the cooling cycles. The staff discarded the cut leafy greens.

Galley-Deck 3 - Vegetable Preparation Station

At 12:45 PM, the temperatures recorded with the inspector's thermocouple were 50-51°F for one large lexan box of escarole, three large lexan boxes of Napa cabbage, and one large lexan box of bokchoy lettuce stored on the racks of the walk-in cooler. The cooling log had the following recordings at the time of the inspection: escarole at 8:30 AM was 59°F, Napa cabbage at 8:37 AM was 65°F, and bokchoy lettuce at 8:41 AM was 62°F. There were no recordings for four hours after the beginning of the cooling cycles. The staff discarded the cut leafy greens.

Buffet-Bistro Sandwich Counter

There were no serving utensils for a prepared sandwich and bread slices displayed under a sneeze guard. The staff explained that the counter is not self-service but passengers had free access to the food from the passenger side.

Preparation Room-

The technical compartment of the proofing cabinet was heavily soiled with food debris.

Preparation Room-Lido Preparation Room

The pipe insulation in the technical compartment of the upright refrigerator was in very bad state of repair.

Preparation Room-Lido Preparation Room

The pipe insulations in the technical compartments of upright refrigerators A.04, A.05, and A.06 were in very bad state of repair.

Preparation Room-Lido Preparation Room

The pipe insulations in the technical compartments of upright refrigerators A.04, A.05, and A.06 were heavily soiled with a white material that appeared to be mold.

Preparation Room-Lido Preparation Room

The door hinge of upright refrigerator A.04A was broken since 28 July.

Preparation Room-Lido Preparation Room

The light intensity at the handwash station next to walk-in refrigerator #31 was less than 220 lux.

Provisions-Dry Store

The deck under the pallets at the center of the room was heavily soiled.

Provisions-Fruit Walk-In Refrigerator

There were two ethylene filters hanging from the evaporative condensers. They were of a cloth-like material that was not easy to clean.

Provisions-Fruit Walk-In Refrigerator

There were two ethylene filters hanging from the evaporative condensers. They were heavily soiled.

Provisions-Fruit Walk-In Refrigerator

The two ethylene filters hanging from the evaporative condensers were about 2 inches away from boxes of fruit. In addition, there was a continuous water leak from the deckhead that was falling on top of orange boxes.

Provisions-Fruit Walk-In Refrigerator

The deckhead over the orange boxes had ice and water. In addition, the junctures where the deckhead panels met were heavily soiled with a dark material that appeared to be mold.

Bar-Explorations Bar

The light intensity in front of the two espresso machines was less than 220 lux.

Bar-Explorations Bar

The power and data cables to the POS and power cables and pipes to the two espresso machines were draped on the counters, making cleaning difficult.

Pantry-Explorations Bar

Inside the walk-in refrigerator, the temperature of a large bottle of milk was 46°F, the temperature of two small milk containers was 45°F, and the temperature of canned whipped cream was 51°F. The milk and the whipped cream were discarded.

Pantry-Explorations Bar

The ambient temperature of the upright refrigerator containing the milk and whipped cream was 45°F.

Bar-Explorations Bar

The undercounter refrigerator was out of order since 19 August.

Bar-Ocean Bar

The soap dispenser of the handwashing station was not working properly.

Pantry-Ocean Bar

There was a gap where a cable penetrated the back bulkhead of the technical compartment of the ice bin.

Pantry-Ocean Bar

There was a gap where a pipes penetrated the left panel of the technical compartment of the ice bin.

Buffet-Port Ice Cream Station

The door hinge of the upright refrigerator 9.12B was broken for weeks.

Inspection on Jun 23, 2013 | Score: 99

Galley-Deck 2 Hot Galley

Condensation was accumulating on the deckhead above the far left soup kettle. Water droplets were ready to fall onto the covered soup kettle below. Staff corrected this issue onsite.

Galley-Deck 2 Main Galley Beverage Station

The light intensity around and behind the milk dispenser and coffee machine at the beverage station across from the two ice machines was not 110 lux. This area was not listed on the ship's lighting correction action plan.

Galley-Deck 2 Main Dishwash

The light intensity for the clean rack next to the drinking fountain in the main dishwash was below 220 lux. This area was not listed on the ship's lighting correction action plan.

Galley-Deck 2 Main Galley Beverage Station

Per employee, the milk container and lid were the only items in the two Franke Spectra Coffee machines being cleaned and sanitized at the four hour discard time. Staff were not also cleaning and sanitizing the dispensing tube or the frothing compartment that the milk travels through at the four hour discard.

Galley-Deck 2 Hot Galley

The light intensity around and behind the four combination ovens in the hot galley was below 110 lux. This location was noted on the ship's lighting correction action plan.

Galley-Deck 3 Hot Galley

The conveyer belt chain on the pizza conveyer oven was covered with a grease residue. The unit was labeled not in use.

Galley-Deck 3 Hot Galley

The light fixture on the deckhead by the elevator and the electrical locker by the Deck 3 hot galley was burned out.

Galley-Potwash

The hole in the bulkhead for the water line penetration to the drinking fountain was not sealed.

Buffet-Crew Mess

The area between the ice cube chute and ice chute housing on the ice/water machine was difficult to clean.

Galley-Deck 3 Hot Galley

The conveyer belt on the pizza conveyer oven was no longer in use but was still installed and present in the hot galley.

Buffet-Crew Mess

The lower edge of the ice cube chute housing on the ice/water machine was corroded. The area between the ice cube chute and the ice chute housing was accumulating corrosion and other debris.

Provisions-Meat Freezer

The light fixture above the raw beef section was burned out.

Galley-Deck 9 Ice Machine

The light intensity around and behind the ice machine on the starboard side of the lido galley was below 110 lux.

Galley-Deck 2 Starboard Beverage Station

The insulated wiring in the undercounter technical compartment to the two undercounter juice machines extended down into the deck sink below. Staff repaired this during the inspection.

Preparation Room-A Deck Bakery

The deck was damaged at transition points with equipment foundations and gutterways. The surface was sharp and difficult to clean. Staff have identified this as part of a ship wide deck maintenance project, some of which was observed in the deck pantries and sections of the main galley.

Galley-Hot Galley

The posted time control plan did not list the range top as a time control piece of equipment. Staff had a time control sticker on a curry sauce set on that range top for back-up to the hot line.

Buffet-Lido Port Main Line

There was a loose deckhead panel over the condiment section counter which exposed a difficult to clean raised edge of an adjoining deckhead panel.

Buffet-Lido Port Main Line

The deckhead was heavily soiled with dust debris around the center supply air vent cover in the condiment section.

Other-Burger Station

The consumer advisory sign for the cheeseburgers was missing a statement that cheeseburgers can be cooked to order and may be served raw or undercooked.

Pantry-Lido Bar Pantry - Midship

The artificial light level behind the ice machine was below the minimum 110 lux. This was not one of the areas located on the lighting plan.

Bar-Lido Bar

The deckhead over the center of this bar was a cloth covering which has a design of folds throughout the surface which could trap dirt and debris, rather than a smooth, easy to clean surface.

Potable Water-Cross-Connection Control List

The list of air gaps did not state the actual number of air gaps for the plumbing components and it was unclear how many plumbing components there were that had air gaps. The staff had to verbally verify the number of most air gaps and plumbing components. Also, air gaps were included on the cross-connection list for the drains of all nine potable water tanks, but upon inspection the staff were actually describing the potable water tank sample cocks.

Potable Water-Striping

The distillate line from the mineralizers to the chlorine injection point was striped blue for potable water. Also, the distillate line from evaporator #1 to the potable tank was labeled 'potable' before the chlorine injection point and the distillate line to the distillate tank was striped blue for potable water. Finally, the distillate line from evaporators #2 and #3 to the potable tank before the chlorine injection point was labeled 'potable', the distillate line to the technical tank was labeled with blue and yellow striping, and the distillate line to the distillate tank was striped blue and black.

Potable Water-Tank Disinfection

All nine potable water tanks were entered in December 2012 and the alternative disinfection method was used on each tank, but only the concentration of greater than 200 PPM was documented. The contact time for each tank was disinfected for was not documented on the forms.

Medical-Crew Isolation

On June 1, 2013, a youth center worker had one episode of diarrhea and two episodes of vomiting. Medical staff recorded her as a reportable case, but only isolated her for 24 hours. The inspector later verified the youth staff serve food and should be isolated for at least 48 hours after their last symptom. According to her work record, this person worked between 24 hours and 48 hours since her last symptom.

Medical-Acute Gastroenteritis (AGE) Definition

On June 11, 2013, a nonfood worker had one loose stool, abdominal cramps, and was given antidiarrheal medication. The medical staff recorded this person as non-reportable. According to the staff, they were unaware that an individual could meet the AGE case definition if they had less than three loose stools. According to the documentation, this individual was isolated as a precaution for 24 hours. In the medical notes, AGE was recorded as the illness they had.

Medical-Crew Reporting

A new food worker had an illness onset that met the AGE case definition on May 25, 2013 at 0500, but did not report to medical until May 26, 2013 at 0810. According to the staff, this person boarded the ship and went straight to medical and did not have any close contacts, but this was not documented.

Medical-AGE Log

A passenger had one episode of diarrhea on May 29, 2013 at 08:00 and another episode of diarrhea on May 31, 2013 at 11:30. The AGE log did not contain any other information for this individual in terms of a medical evaluation or any other symptoms they may be having except that they were given antidiarrheal medication. The underlying illness column of the AGE log, stated 'Pharmacy Sale/Loperamide'. According to the staff, this person was not fully evaluated or isolated because they did not have at least three loose stools. However, the diarrhea symptoms were above normal for the individual especially after antidiarrheal medication was prescribed. After the inspector discussed this case with the staff, the staff stated they should have been a reportable case.

Medical-Passenger Isolation

A passenger had one episode of diarrhea on May 29, 2013 at 08:00 and another episode of diarrhea on May 31, 2013 at 11:30. The AGE log did not contain any other information for this individual in terms of a medical evaluation or any other symptoms they may have been experiencing except that they were given antidiarrheal medication. The underlying illness column of the AGE log stated 'Pharmacy Sale/Loperamide'. According to the staff, this person was not fully evaluated or isolated because they did not have at least three loose stools. After the inspector explained the AGE case definition, staff stated this individual should have been isolated and included as a case.

Recreational Water Facilities-Hydropool Safety Sign

The safety sign at this facility did not contain all of the information required in the 2011 VSP Operations Manual. According to the staff, this sign had been ordered and should be arriving soon.

Inspection on Jun 03, 2012 | Score: 99

Recreational Water Facilities-Whirlpools - Drain Covers

Whirlpools had drain covers that conformed to the ASME A112.19.8 drain cover standard, but did not have a secondary antientrapment system installed such as a Suction Vacuum Release System (SVRS) or Automatic Pump Shut-Off System (APS). According to the staff, new ASME compliant covers were ordered.

Integrated Pest Management-Rat Guards

Rat guards were not placed on three mooring lines on the starboard bow. One rat guard was ineffectively placed on a mooring line where the guard was in direct contact with the dock.

Recreational Water Facilities-Drain Cover - Hydrotherapy

An alarm system was not installed for the hydrotherapy pool that had a drain cover that did not meet ASME A112.19.8 requirements. According to the staff, an alarm system will be installed at the hydrotherapy pool following the September 2012 dry-dock.

Recreational Water Facilities-Bather Loads - Flow Rates

Posted bather loads for all recreational water facilities (RWF) were calculate by pump efficiency curves, not by actual recirculation flow rates. According to the staff, flow meters have been ordered and will be installed.

Ventilation-

Technical water was used as a water source to clean Heating, Ventilation and Cooling components. According to the staff, the water supply to fan rooms will be converted to a potable water supply during the dry dock in September 2012.

Housekeeping-Individual Hydrotherapy Pool - Records

A notation on the individual hydrotherapy sanitizing records indicated that the documents were to be maintained on-board for only 6-months.

Buffet-Deck 7 - Neptune Lounge - Pantry

A plate of cheese stored in a labeled time-control refrigerator had a 7-day discard label, with an expiration of Wednesday, 6/6/2012, affixed to the plate and not a color coded time-control label as outlined in the posted time as a public health control plan. The staff did not know how long the cheese was in the refrigerator.

Buffet-Deck 7 - Neptune Lounge - Pantry

A thermometer to measure the ambient air temperature was not placed in the time-control refrigerator.

Buffet-Deck 7 - Neptune Lounge - Pantry

Food debris and grease soiled the deck and food and grease deposits soiled the deck/bulkhead juncture immediately adjacent to the door. In addition, the deck/bulkhead juncture was not coved and the material was a dark green soft linoleum tile-type material that was bulging/tearing at many of the tile junctures.

Buffet-Deck 7 - Neptune Lounge - Pantry

The artificial light intensity inside the pantry was less than 110-lux of light.

Buffet-Deck 7 - Neptune Lounge - Display

Old grease and sticky brown food residue soiled the plastic cover in the center of the enclosed time-control buffet display.

Bar-Deck 9 - Aft Lido Bar

A porous yellow cloth material was used as a decorative deckhead material immediately above the worker side of the bar. The deckhead material was soiled along the edge immediately above the blender and preparation sink.

Preparation Room-B Deck

Flanges on the electrical and water line penetrations at the bulkhead for the potato peeler were not sealed properly, exposing open seams.

Preparation Room-

Flanges for the hot and cold water lines at both the hand sink and the prep sink were not sealed to the bulkhead exposing open seams.

Provisions-Ice Block Room

A container of cooked rack of lamb was left uncovered. This product was discarded.

Buffet-Aft Beverage Station

The water line to the juice machine was draped on the counter surface making cleaning difficult.

Buffet-Port Ice Cream Station

There was an open gap where the upper water line penetrated the bulkhead for the ice cream machine.

Buffet-Midship Beverage Station

The light intensity at the self-service beverage stations was less than the required 220 lux. Light intensity ranged between 70-130 lux of light when measured with the inspectors light meter.

Buffet-Port & Starboard Midship Display Cooking Stations

Two deck mounted rotisserie ovens that have not been used for over two years are installed on the cooking line.

Buffet-Midship Beverage Station

There was exposed insulation on the underside of the counter mounted ice/water machine near the ice chute and water dispenser. The insulation appeared to be black and moldy.

Other-Pinnacle Grill Menu

The menu for the Pinnacle Grill did not have asterisks at the food items that could be cooked raw or undercooked and a footnote denoting a consumer advisory.

Food Service General-Decks

The decks throughout the food service areas were pitted and cracked creating a difficult to clean surface. This was especially the case in both the main hot galleys and the crew galley.

Galley-Deck 3 - Beverage Station

A live fruit fly was observed in the undercounter technical compartment next to refrigerator 3.01A.

Galley-Deck 3 - Beverage Station

The bottom of the technical compartment next to refrigerator 3.01A had standing water in the drain as well as an accumulation of scale deposits.

Galley-Deck 3 - Soup Station

An exit door to the outside was left ajar allowing for the potential of pests to enter the galley.

Galley-Deck - 2 Potwash

The pressure gauge to the hood-type potwash machine was corroded and not easily readable.

Food Service General-Lighting

There was less than 110 lux of light behind and around many deck and counter mounted equipment throughout food service areas. These areas and equipment included: bakery room dishwash machine, deck mounted mixer in bakery, ice machines in galleys and deck pantries, beverage stations, pastry deck ovens, Pinnacle coffee station, and combination ovens. Also, there was less than 110 lux of light at the Ocean Bar handwash sink. A plan to add additional lighting throughout the food areas was observed.

Inspection on Dec 03, 2011 | Score: 100

Medical-AGE Log

There was a crew member who experienced one episode of diarrhea and two episodes of vomiting in a 24-hour period but was not listed as reportable in the illness log for the voyage from 11 NOV 2011 to 26 NOV 2011. The patient, however, was treated as a reportable case and was included on the 24 hour AGE report.

Potable Water-Shore Side Tests

The pre-bunkering shore side water sample records did not list a chlorine value for the following bunkering dates: September 27th, 28th, 30th and October 1st, and 2nd.

Potable Water-Bunkering pH Levels

The pH levels during bunkering ranged from 7.9 to 8.2 throughout the bunkering process from 1040 to1545 on 6 NOV 2011. [New requirement 2011 VSP Operators Manual]

Potable Water-Potable Water Tank Coatings

There was no written documentation of approval for the use of Dura Plate UHS B62-210 by an independent organization.[New requirements 2011 VSP Operations Manual]

Potable Water-Tank Maintenance Records

There were no recorded halogen values listed for the tanks being cleaned and sanitized after maintenance and prior to being put back into service. Also, the maintenance records did not specify that a curing time was followed as per manufacturer recommendations. [New requirements 2011 VSP Operations Manual]

Potable Water-Distallate Water Lines

The distillate lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). These lines were painted blue only. [New requirement 2011 VSP Operations Manual]

Food Service General-

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

Potable Water-AC Station 1.2-02

The piping on the hard plumbed water filling station was not properly identifiable as potable water. Ensure that there is backflow protection for this station.

Recreational Water Facilities-Shock Halogenation

The level of free halogen was not being recorded at the beginning and end of shock halogenation. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Antientrapment Drain Covers

All of the whirlpools had multiple suction drains less than 3 feet apart and met the drain cover antientrapment requirements but did not have the secondary antientrapment requirement such as either a safety vacuum release system or an automatic pump shut off system. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Sheperd's Hook

The rescue hook poles at the Hydrotherapy and Aft pool were not long enough to reach the center of the deepest portion of the pool from side plus 2 feet. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Halogen and pH Analyzer Probe Locations

The sample line locations for free halogen residual and pH probes for all the whirlpools and the hydrotherapy pool were located after the compensation tank. [New requirement 2011 VSP Operations Manual]

Food Service General-

Ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to individuals especially vulnerable consumers of eating foods like shell eggs in buffet or restaurant operations where these specific foods are in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. [New requirement 2011 VSP Operations Manual]

Buffet-Omlette Station - Portside

Old food soil was noted on the bottom groove of the backplate near food discharge on a cleaned meat slicer.

Buffet-Juice Station - Portside

A live ant was found on the buffet service counter. After extensive search no other pests were found in the area.

Buffet-Portside & Starboard Sides - Midship Display Prep Areas

Two rotisserie ovens that have not been used for over two years are installed in cooking line.

Galley-Deck 3 - Main Galley

A three-bucket system was being used for wash-rinse-sanitize procedures to clean fixed items in the hot line. The chlorine sanitizing rinse was measured and turned the test strip immediately to a black color indicating its strength far exceeded 200 PPM. This solution was immediately discarded and a fresh solution at 100 PPM chlorine was substituted. A similar problem was noted on the last inspection in the Lido Hamburger Grill.

Galley-Deck 3 - Main Galley

Sanitizing solution noted above was soiled with food debris. Solution was changed immediately to a clean solution.

Children Area-Three - Seven Area

A written release from medical is now required for ill children to return to the Child Activity Center. [New requirement 2011 VSP Operations Manual]

Inspection on Jun 15, 2011 | Score: 98

Preparation Room-

In the technical compartment for the undercounter refrigeration unit, the pipes and the left panel above the pipes were soiled with a brown material.

Preparation Room-

The hoses behind the undercounter dishwash machine were draped on the deck.

Food Service General-Undercounter Dishwash Units

There was a braided stainless steel line used for the potable water connection for the undercounter dishwashing units throughout the food service areas. This location subjects the lines to being wet and the surface is not easy to maintain clean.

Preparation Room-

In the technical compartment for the undercounter refrigeration unit, the left panel above the pipes and the ledge in the back of the were heavily soiled with a brown material.

Preparation Room-Fish

The technical compartment for the undercounter refrigeration unit was soiled with a brown material along the ledge in the back of the compartment.

Preparation Room-

On the outside of the blast chiller below the temperature control unit, the seam was wet and soiled with a black material.

Preparation Room-

The outside lower edge of the cover to the technical compartment above the right upright refrigeration unit was wet and soiled with a black material.

Food Service General-Upright Refrigeration Units

Throughout the preparation rooms and galleys, the technical compartment above the upright refrigeration units had an unsealed pipe penetration in the top of the compartment and there was no back panel.

Food Service General-Upright Refrigeration Units

Throughout the preparation rooms and galleys, the technical compartment above the upright refrigeration units had a hose used for manually draining the drain pan in the compartment. These hoses were clear and were soiled with black and/or brown material inside the hoses.

Preparation Room-

In the walk-in refrigeration unit, there were several recently prepared containers of cut leafy greens that were measured at a temperature of 48 - 50°F. The containers were moved to the blast chiller.

Buffet-

The temperature of the water at the handwash sink behind the crew buffet line was measured at greater than 140°F. It appeared that the mixing valve was malfunctioning.

Buffet-Beverage Station.

The area above and outside the ice dispensing chute of the ice/water dispenser was soiled with a black material.

Galley-Deck 2 - Hot Line

There was a leak in the technical compartment for bain marie BM2.8.

Galley-Deck 2 - Hot Line

The underside of both counter top mounted fryers was soiled with grease and food debris, especially along the ledges.

Galley-Deck 2 - Cold Pantry

The technical compartment below the handwash sink had many gaps and seams.

Galley-Deck 2 - Cold Pantry

The technical compartment below the handwash sink was soiled on all surfaces and there was gray water in the bottom of the compartment.

Galley-Deck 2 - Cold Pantry

In the technical compartment for undercounter refrigeration unit 2.10A, there was a gap along lower back of the compartment.

Galley-Deck 2 - Cold Pantry

In the technical compartment for undercounter refrigeration unit 2.11B, there was a gap along the lower back of the compartment and unsealed pipe penetrations on the lower right back of the compartment.

Food Service General-Decks

The decks throughout the main galleys and lido galley were worn in many areas, exposing the undercoating below the smooth deck surface. The vessel had tested several materials to use for repairing the deck and have a plan to work section-by-section to repair the deck.

Dining Room-Deck 2 - Vista Dining Room

At the port side waiter station outside the beverage station, there was food debris below the lower bulkhead trim piece and the carpet at the left corner of the station. The deck/bulkhead junctures at the left and right of this waiter station were not coved.

Galley-Deck 3 - Ladies Toilet

The self-closing mechanism did not close the exit door completely.

Galley-Deck 3 - Hot Galley

A food worker was cutting herbs with his bare hands. The worker stated that the herbs were to be cooked, but herbs are considered to be a ready-to-eat food.

Buffet-Bread Station

There was a chafing dish with bread pudding and sauce out for passenger self service that was not under a sneeze guard.

Galley-Galley Toilet

In the galley toilet near the dishwash area, the 'wash hands after using the toilet' sign was not located on the bulkhead by the exit door. It was located on the outside of the door.

Galley-Hamburger Station

A bucket of sanitizing solution was measured at greater than 200 ppm chlorine. The solution was replaced.

Galley-Deck 2 - Hot Line

There was a bucket of sanitizing solution that was measured at less than 50 ppm of chlorine. The solution was replaced.

Pantry-Ice Pantries s #P.1.2.01 & #P4.4.01

In the upper compartment of the ice machine, there were black particles on the cuber panel, plastic tray under the cuber panel, and on the interior side of the plastic cover in front of the cuber panel. Staff stated that these ice machines were last cleaned in April 2011.

DO NOT USE (whirlpool/spa)-Midship / Starboard Whirlpool

The bromine residual of the whirlpool was measured at 10.37 ppm. The whirlpool was open and no bathers were inside. A supervisor instructed the staff to immediately close the whirlpool.

Potable Water-Production Records

On 3 May 2011 and 12 June 2011, the halogen analyzer charts did not have a calibration or a calibration check documented at the beginning of production of potable water.

DO NOT USE (whirlpool/spa)-Midship / Starboard Whirlpool

The pH of the whirlpool was measured at 7.99. The whirlpool was open and no bathers were inside. A supervisor instructed the staff to immediately close the whirlpool.

Integrated Pest Management-

The Integrated Pest Management Plan was last updated on 18 January 2009.

Children Area-

The four child-sized craft tables and chairs were in a bad state of repair and had rough surfaces that made cleaning difficult. In addition, the toy kitchen and the Lego table were visibly soiled with dust, glitter, and glue. These toys were previously cleaned.

Inspection on Dec 11, 2010 | Score: 99

Bar-Pinnacle Grill

The vessel was bottling potable water for sale on a limited basis. The water flows through a backflow prevention device, charcoal filter, and UV filter to a bottling unit where carbon dioxide could be added if needed. In addition, the bottles used were washed, rinsed and sanitized in warewashing machines on the vessel between uses.

Preparation Room-

The technical compartment for undercounter refrigerator B.04B was soiled.

Preparation Room-

There was an open penetration in the bulkhead around the drain line behind the potato peeler.

Preparation Room-

There was a seam where the bulkhead met the cove piece behind the undercounter warewash machine.

Preparation Room-

There were no labels on the working containers of whole wheat flour and sugar. This was corrected.

Preparation Room-Cooling Logs

For the cooling logs dated December 10, there were several entries where the finishing times were recorded incorrectly on the logs. The times were recorded as pm instead of am. For example, cooling began at 10:30 pm, and finished at 12:30 pm. These foods were still on the vessel.

Buffet-Petty Officer Mess

The bulk milk dispensing tube was soiled.

Galley-

The right oven door would not stay closed; a folded paper was used to keep the door closed.

Food Service General-Decks

The poured decks in the galleys were chipped and pitted. This was in the crew, main, Pinnacle Grill, and lido galleys. A repair kit had been ordered.

Galley-Pinnacle Grill

The bottom of the grill counter where it met the baseboard foundation was soiled. This was corrected.

Galley-Deck 2 - Hot Galley

There was an excessive amount of steam coming from combination oven 1, causing condensate to collect on the deckhead above. Condensate was dripping to the deck below. According to the staff, new gaskets had been ordered for the oven.

Galley-Deck 2 - Hot Galley

There was a seam where the two bulkhead panels met behind the two pasta boilers. A work order had been submitted.

Galley-Deck 2 - Hot Line

There was a hole in the top of the technical compartment for reach-in refrigerator 2.34.

Dining Room-Deck 2 - Center Work Stations

The cove pieces at the cabinet/deck junctures had peeled up from the deck, creating seams and gaps. The seams and gaps were soiled.

Galley-Deck 3 - Beverage Station

There was a leak in the cold water line below the handwash station across from the ice machines.

Galley-Deck 3 - Soup Station

There was a leak from the faucet at the utility sink.

Galley-Dishwash

There was no spray coming from the right nozzle on the final sanitizing rinse spray arm. The final sanitizing rinse was greater than 160°F at the plate surface. This nozzle was fixed.

Buffet-Lido Forward and Aft Beverage Stations

The inside of the nozzles on the juice machines were soiled. According to the staff, this area had been previously cleaned and was ready to be opened for service.

Buffet-Lido Port Deli Station

The lower glass bulkhead panel was cracked.

Buffet-Lido Taco Bar

Some of the coving was damaged and there was no coving at the stainless steel corner/deck junctures. This was noted on the previous inspection. Repair of this area is planned for the September 2011 dry dock.

Buffet-Lido Taco Bar

The two sneeze guards closest to the plate storage area were chipped along the edges.

Ventilation-Air Handling Unit AP09.6.01

The chilled water cooling coil pipes were heavily corroded.

DO NOT USE (whirlpool/spa)-Aft Port Whirlpool

There was a loose fastener in one of the side mounted anti-entrapment suction fitting covers. This was corrected. Additionally, the floor mounted anti-entrapment drain cover had four fastener slots and was only secured with two fastener. The whirlpool was empty at the time of the inspection.

Integrated Pest Management-

The active monitoring logs indicated that there were fruit fly sightings in the deck 9 lido and decks 2 and 3 main galleys on October 8, 15, 22, 29, November 6, 13, 19, 26, and December 4, 11. On each occasion the action recorded was the use of 565XL. This action did not appear to be effective.

Pantry-P.1.4.02

The clean glass rack side shield did not extend to the lower racks of clean glasses. There was a pre-wash spray next to the rack and a paper towel was placed along the opening. When the spray was activated, water splashed onto the paper towel.

Bar-Pinnacle Grill

The vessel was bottling potable water for sale on a limited basis. The water flows through a backflow prevention device, charcoal filter, and UV filter to a bottling unit where carbon dioxide could be added if needed. In addition, the bottles used were washed, rinsed and sanitized in warewashing machines on the vessel between uses.

Bar-Pinnacle Grill

The vessel was bottling potable water for sale on a limited basis. The water flows through a backflow prevention device, charcoal filter, and UV filter to a bottling unit where carbon dioxide could be added if needed. In addition, the bottles used were washed, rinsed and sanitized in warewashing machines on the vessel between uses.

Inspection on Jun 16, 2010 | Score: 100

Galley-Aft Deli Bar

There were three trash binds in front of the handwash station.

Galley-Starboard Juice Station

There was peeling tape on the cold holding cabinet, leaving rough surfaces and a sticky residue.

Galley-Starboard Juice Station

There were numerous small fly carcasses in the technical space of upright refrigeration unit 9.12A. There were no live flies observed.

Galley-Italian Station

There was condensate on the deckhead above the baine marie. No condensate was observed dripping.

Food Service General-

There were numerous technical spaces of the up-right reach-in refrigeration units with utility cables draped on the shelf. These units were soiled.

Food Service General-

There were numerous technical spaces of the reach-in refrigeration units that had utility cable draped on the shelf. These units were soiled.

Buffet-Taco Bar

Some of the coving was damaged and there was no coving at the stainless steel corner/deck junctures.

Buffet-Taco Bar

A few of the glass sneeze shield edges were damaged.

Bar-Lido

There were cables draped on the deck in technical space LP9.1. The deck was soiled.

Bar-Lido

There were cables draped on the deck in technical space LP9.1. The deck was soiled.

Galley-Deck 2 - Dishwash

Several finger links on the conveyor type dishwash machine were missing or damaged.

Galley-Deck 2 - Garde Manger

The plate warmer door latch was broken. String was used to secure the door.

Galley-Deck 2 - Service Line

Condensate was forming on the over shelves and front sneeze shields of the in-use baine maries. No condensate was observed dripping onto equipment surfaces or food.

Galley-Deck 2 - Special Order Section

The buffalo chopper was posted "not in use". The item was scheduled for removal.

Galley-Pinnacle Grill Dishwash

There was condensate on the bulkhead and deckhead at the soiled landing of the dishwash machine. The condensate was dripping onto the deck and soiled utensil landing.

Food Service General-Food Lifts

The door tracks, side void spaces, and the lift shaft support structures were heavily soiled with food, dust, and other debris.

Dining Room-Wait Stations

The wait stations were not coved at the corners where the carpet, hard deck, and corner supports meet. These areas were soiled with food debris.

Dining Room-Center Wait Stations

There was coving along the bottom of the counter/deck juncture, however, the coving was elevated above the deck creating a 90 degree lip. This area was soiled with food matter. There was no coving at the corner supports/deck juncture.

Galley-Deck 3 - Dishwash

The clean coffee urns were stored upright. A few urns were wet inside.

Galley-Deck 3 - Dishwash

Several finger links on the conveyor type dishwash machine were missing or damaged.

Galley-Galley Door to Crew Buffet

The door seal was torn and split.

Buffet-Service Line

There were a few chipped plates and bowls placed out for service. These were removed.

Preparation Room-

The yellow cutting board had a few deep gouges, making leaning difficult.

Preparation Room-

There was a pan of potato salad in the walk-in refrigerator with a discard day label of Monday (corresponding preparation date of 6/15). The potatoes for this batch of potato salad were cooked and cooled on 6/14. Additionally, there was a pan of cooked potatoes with a day label of Sunday (corresponding date of 6/14). Per the cooling log, the potatoes were cooked and cooled on 6/13. The 7-day discard labels for both products should have been one day sooner than indicated.

Provisions-Freezer 1

There was an open box of kosher fish. The individual fish in the box were not wrapped or otherwise protected.

Bar-Walk-in Refrigerator

The deck was covered with approximately 10cm of water.

Other-Card Room

Coffee and tea service was set in this room. There were containers of milk and skim milk. Per staff, this set up is on time control. There was no time control plan and the milk containers did not have discard labels.

Potable Water-Engine Room - Bunkering

The potable water supply line downstream of the chlorination injection point for bunkering was not painted or striped blue.