Inspection on Apr 17, 2012 | Score: 86

Galley-Ice Machine LPIM-2 Aft

There was rust on several areas of the deflector panel and on the bottom of the upper compartment directly above the ice bin.

Buffet-Starboard Lido Juice Station

The inside of undercounter refrigerator 8.3A was measured at 50 degrees Fahrenheit and the compressor was blowing warm air in the unit. The refrigerator was shut down for repair.

Buffet-Starboard Lido Juice Station

The internal temperature of several foods inside undercounter refrigerator 8.3A, including containers of yogurt, milk, and buttermilk, was measured between 50°F and 51°F. The food items were stored in this refrigerator overnight. The inside of the refrigerator was measured at 50°F and the compressor was blowing warm air in the unit. Some of the food items were removed from this refrigerator beginning at 5:30 a.m. and throughout the breakfast period to be placed on time control. All food items were discarded and the refrigerator was shut down for repair.

Buffet-Starboard Lido Juice Station

The time control plan was not posted at this food outlet.

Provisions-Meat Freezer

There was cherry juice on several boxes of frozen veal.

Provisions-Meat Freezer

The deck was soiled with cherry juice.

Food Service General-Consumer Advisories

The menu for the pinnacle grill had steaks and burgers that could be served undercooked but these food items were not identified and there was no consumer advisory statement on the menu. Also, the signs in the lido buffet did not state the food items that could be served undercooked such as eggs, steak, and cold smoked salmon, but there were consumer advisory statements on the signs. Finally, the menu for the main galley dining room did not identify foods of animal origin that could be served undercooked such as burgers for lunch and steaks for dinner, but there was a consumer advisory on both of the menus.

Food Service General-Tip-Sensitive Thermometers

The staff responsible for measuring thin foods did not have tip-sensitive thermometers. According to the staff, tip-sensitive thermometers arrived on board today but had not been distributed to staff.

Food Service General-Lighting

The light intensity around and behind many pieces of counter- and deck-mounted equipment was less than 110 lux including: ice machines and coffee machines in the lido galley, the left bulkhead side of the main galley four deck oven, the lido and starboard bistro lines at the rotisserie and toaster ovens, and behind and around the ice machine in the Retreat Bar pantry.

Food Service General-Decks

There was recessed and missing grout in several areas including: the preparation, warewashing, and bakery areas in the main galley, the crew galley and warewashing area, vegetable and butcher preparation rooms, and the starboard and port bistro lines.

Galley-

There was water dripping from a few areas in the deckhead onto the deck below in the door threshold between the crew galley and the crew mess. The source of the water was unknown. No food items were impacted.

Buffet-Crew Mess

The top of the toaster oven was soiled with a reddish black residue.

Buffet-Crew Mess

The inside of the toaster oven was covered in a thick black residue. The toaster was previously cleaned and not in use.

Buffet-Crew Mess

There were no protective panels surrounding the outsides of the water and ice chutes of the water and ice machine. The inside of the machine and electrical wiring were visible and exposed to splash.

Buffet-Crew Mess Locker AD11

There was no coving at the deck/bulkhead juncture. Beverages were stored in this locker.

Buffet-Crew Mess Locker AD11

The shelving unit in this locker had difficult to clean features, including crevices. According to the staff, another shelving unit had been ordered.

Buffet-Crew Beverage Station

There were five slotted fasteners in the splash zone around the juice machine dispensing nozzles.

Galley-Warewashing

The in-use flight type conveyor warewash machine had excessive steam and was not spraying the full amount of water from the final rinse spray nozzles. The temperature of the manifold taken by the inspector with a temperature sensitive label was at least 200°F. The final rinse gauge indicated the temperature of the final rinse was well over 220°F. The machine was immediately shut down and repaired during the inspection. According to the staff, the machine was not working properly that morning and was not adjusted or tested properly before putting the machine back into service.

Galley-Pinnacle

The time control plan stated lunch was served every day of the week, but according to the staff, lunch was not served the first 2 days of each cruise. Also, there were red and blue colored dots on the time control plan but it could not be determined for which food items or meal service the dots were used.

Bar-Retreat

The backflow prevention device on the potable water line was continuously leaking in the post mix technical compartment. The device was repaired.

Pantry-Retreat

The outside of the protective panel of the ice machine was soiled with a black and grey material.

Galley-Potwash

There were 2 broken deck tiles in front of and to the right of the wash basin of the 3 compartment sink.

Galley-Ice Machine LPIM-2 Aft

A large hole in the bottom right corner of the water bath was sealed with both a plastic steel putty resin and putty hardener 0200, which are not food grade substances. The machine was shut down for replacement of the water bath.

Galley-Ice Machine LPIM-2 Aft

There was a light brown film surrounding the water bath and under the ice cuber panel. The ice machine was shut down for cleaning and sanitizing.

Galley-Ice Machine LPIM-2 Aft

The water lines in the technical compartment were soiled with large black particles.

Buffet-Starboard Beverage Station Ice Machine

The inside of the ice dispensing chute was soiled with a brown residue. The ice machine was cleaned and sanitized.

Buffet-Starboard and Port Beverage Station Ice Machines

The outsides of the ice chutes were soiled with a brown and pink residue.

Buffet-Starboard and Port Beverage Station Ice Machines

The sealant between the upper and lower compartments of the ice machines was cracked and peeling, making cleaning difficult.

Galley-

T-shaped wood tools were used to make the proper shape of a crepe at least once during each cruise. The wood was not a close-grained material and was easily coming apart in small pieces.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for returning the ship to normal after an outbreak and there were no procedures on how to protect the crew and passengers from exposure to disinfectants.

Pantry-Captain's

The counter-mounted microwave was not able to be cleaned underneath because there was not enough space between the microwave and the counter.

Bar-Spirits and Ale

There was one pair of previously cleaned tongs on the front bar counter that were soiled with food residue.

Bar-Explorations

There were slotted fasteners in the food contact area of both coffee dispensers. Also, the protective panel in the food splash zone above the coffee and water dispensers was missing. The inside of the machine and electrical wiring were visible and exposed to splash.

Galley-

The cleaning locker to the right of cold room 26 was not labeled 'cleaning materials only'.

Galley-

There were 2 different time control plans next to each other in the port ice cream station for both continental breakfast lines. The correct plan was identified during the inspection.

Galley-Refrigerator Room 22

There was water leaking from the deckhead panel near the light cover and dripping on the deck. The source of the water was unknown. No food items were impacted.

Galley-Bakery

There were slotted fasteners in the food splash zone of the smallest deck mixer.

Galley-Bakery

The in-use rubber dough sheeter belt had several tears and was worn in several areas.

Galley-Ice Machine 4.04A Aft

There was a grey and brown residue on the white plastic panels above and surrounding the cuber panel and water bath. A sign stated the machine had been cleaned on April 13, 2012.

Galley-Warewashing

The wash compartment of the flight type conveyor warewash machine was 157°F as measured by the inspector but the gauge indicated a temperature of less than 100°F.

Galley-

The technical compartment of ice machine 4.04B was soiled with dirt, including the braided water line.

Medical-Crew Members Reporting

A Training and Development Cadet had an onset of reportable acute gastroenteritis (AGE) symptoms on 15 April at 06:00, but did not report to the medical center until 16:30 that day. It could not be determined if he worked because the database could not export his time sheet for that day. An Information Technology Officer had an onset of reportable AGE symptoms on 29 February at 13:00, but did not report to the medical center until 2 March at 17:00. According to the time sheet, he worked on 29 February from 13:00-17:00 and 19:00-20:00. The time sheet for 1 and 2 March indicated work hours, but 'crew not approved' was stamped for those days. It could not be determined if he worked on these days.

Medical-72 Hour Questionnaire

Passengers and crew members who reported to the medical center with AGE symptoms were given a one page form to indicate any foods they had eaten within 72 hours prior to their illness onset. It was difficult to determine which foods were eaten on specific days. Beginning in late March, the medical staff began providing three separate forms for passengers and crew members to indicate specific foods consumed each day.

Potable Water-Production

According to the records, the free residual chlorine was less than 2.0 ppm from 20:00 on 20 February to 01:00 on 21 February and from midnight to 01:00 on 23 February.

Potable Water-Reverse Osmosis Unit

The reduced pressure assembly for the overboard discharge was installed vertically. There was no documentation indicating the device was certified for vertical installation. Staff stated the pipes had been prepared for the horizontal installation, and the device will be properly installed within one week.

Potable Water-Distillate and Permeate Lines

The distillate lines from the evaporators and the permeate lines from the reverse osmosis system were not striped to the halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Mineralizer

The air gap for the mineralizer backwash drain was not included in the list of cross-connections.

Recreational Water Facilities-Whirlpool Shock Halogenation

The free residual halogen concentration was not documented at the start and completion of shock halogenation of the whirlpools.

Recreational Water Facilities-Sample Lines

The sample lines for monitoring all of the recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Turnover Rates

The turnover rate calculations were not completed for each recreational water facility. Staff stated that flow meters were not installed on the mid pool and whirlpool spas and on the forward hydropool.

Potable Water-Garbage Room

The list of cross connections indicated two 9D-M2 devices were installed on the potable water lines for the handwash station. Upon inspection of the area, two Watts N9 devices were installed.

Potable Water-A-Deck Dressing/Laundry Room

The water lines for the washing machine were not striped to indicate potable water.

Recreational Water Facilities-Swimming Pool Antientrapment

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

Recreational Water Facilities-Safety Signs

The safety signs at the aft pool and aft whirlpool spa did not include a statement indicating the RWFs should not be used by individuals experiencing diarrhea, vomiting, or fever. Also, the safety sign at the aft whirlpool spa did not include a caution against individuals with diabetes or high or low blood pressure, or elderly persons and children.

Recreational Water Facilities-Filter Housing Cleaning and Disinfection

According to the staff, the filter housings for the recreational water facilities were cleaned, rinsed, and disinfected each time a new cartridge filter was replaced, but there was no documentation of the disinfectant concentration or contact time.

Recreational Water Facilities-Hair and Lint Strainers

There was no documentation that the hair and lint strainers and hair and lint strainer housings were cleaned, rinsed, and disinfected.

Recreational Water Facilities-Whirlpool Antientrapment

The whirlpools had suction fittings for the therapy jets. There were multiple suction fittings in each whirlpool that were less than three feet apart and no safety vacuum release system or automatic pump shut-off system was installed.

Ventilation-AC Station 6/3.02

For the two air handling units in this area, the condensate collection pans were not accessible for inspection.

Ventilation-

Staff stated that technical water was used to clean the air handling units.

Children Area-Club HAL

The exclusion policy posted at the entrance did not include written clearance from the medical staff before a child with symptoms of infectious illness could be allowed into the center.

Children Area-Club HAL

In the child's toilet room, the height of the handwash sink measured approximately 33 inches (840 millimeters) above the deck. No step stool was available.

Potable Water-Chilled Water Lines

The chilled water lines for the ice machines and upright refrigerators in the galleys were not uniquely identified.

Galley-Warewashing

According to the staff, the flight type conveyor warewash machine was not working properly in the morning. The in-use warewash machine had excessive steam and was not spraying the full amount of water from the final rinse spray nozzles. The temperature of the manifold taken by the inspector with a temperature sensitive label was at least 200°F. The final rinse gauge indicated the temperature of the final rinse was well over 220°F. The machine was shut down and repaired during the inspection.

Inspection on Dec 21, 2011 | Score: 99

Provisions-Meat Freezer

There was an accumulation of ice on the side edge of a box of frozen meat. It appeared to be from a dripping deckhead light fixture.

Provisions-Meat Freezer

Liquid was dripping from a deckhead light fixture.

Food Service General-Light Intensity

The light intensity around and behind several deck-mounted and counter-mounted equipment was less than 110 lux. This included: officer's bar food line juice machine; main galley bakery left stack oven; main galley ice machines; main galley breakfast pantry upright refrigerator; dining room pantry ice machine and coffee machine; lido galley ice machines; lido starboard salad station juice machine; lido port and starboard Bistro line toast stations and rotisserie oven; Retreat bar pantry ice machine; Pool bar pantry ice machine; and Ocean bar pantry ice machine.

Food Service General-Decks

There were several areas with missing and recessed grout, including the crew dishwash area, crew galley, main galley dishwash area, bakery, main galley roasting station and vegetable preparation. This was written on the previous inspection and the ship had begun repairs in several areas.

Galley-

Liquid was dripping from three spots on a deckhead panel to the lid of the steam kettle. It was not clear if the liquid was from condensate, leaking pipes, or some other source. The lid on the kettle was closed, but food was cooking inside.

Galley-

There was a recess in the tile where the buffalo chopper had previously been mounted. In addition, the stainless steel plates attached to the legs of the chopper were soiled.

Galley-

There were slotted fasteners around the light box in the combination oven.

Galley-

There was a gap on the back underside of the tilting pan.

Galley-

The gap on the back underside of the tilting pan was soiled.

Buffet-Beverage Station

The dispensing nozzle housings on the juice dispenser were soiled with a black substance.

Buffet-Beverage Station

There were three small black flies around the juice machine.

Buffet-Beverage Station

There were five slotted fasteners in the splash zone around the juice machine dispensing nozzles.

Buffet-

The stainless steel profile on the deck was loose where the tiles met the vinyl deck material at the tray and utensil dispensers.

Buffet-Locker AD11

There was no coving at the deck/bulkhead juncture. Beverages were stored in this locker.

Buffet-Locker AD11

The shelves in this locker had crevices and other difficult-to-clean features. In addition, one of the deck stands was made of a pressed wood material that was rough and difficult to clean.

Pantry-Pinnacle Grill

There was no coving at the deck/bulkhead juncture where jellies, sugar packets, and other sweeteners were stored.

Galley-Pinnacle Grill

In upright refrigerator 4.51, condensate was leaking from the condenser at the top of the refrigerator, pooling on the bottom of the refrigerator, and leaking out the door to the deck. It appeared that the drain line was loose.

Galley-Pinnacle Grill

The countertop, lidded cold well was labeled for time control, but it was not on the time control plan. This was corrected.

Galley-Pinnacle Grill

The stainless steel profile on the deck directly in front of the cooking equipment was loose.

Food Service General-Tip-sensitive Temperature-measuring Devices (TMDs)

The galley personnel who measure thin foods did not have tip-sensitive TMDs.

Galley-Vegetable Preparation

There were slotted fasteners around the light boxes inside the two combination ovens.

Galley-Vegetable Preparation

At the combination oven next to the steam kettle, there was liquid under the deck tiles where they met the stainless steel pad on the left side of the oven. When the tiles were stepped on, liquid came out from the tile/stainless steel juncture.

Galley-

The time control plan indicated that 'main galley all time fridges' were on time control. There were several refrigerators labeled for time control, but they were not specifically listed on the plan. This was corrected.

Galley-Crew Toilet Room

The toilet room was locked. The galley was in service at the time of the inspection.

Pantry-Dining Room

The time control plan listed the coffee machine refrigerator as being on time control. However, the refrigerator was not labeled.

Buffet-Starboard and Port Ice Cream Stations

The light intensity at the handwashing stations was less than 220 lux.

Buffet-Starboard Salad Station

The bottom of undercounter technical compartment 10 was soiled.

Buffet-Starboard Salad Station

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

Bar-Pool

The coving at the cabinet/deck juncture along the back bar was chipped or missing. A work order had already been submitted.

Bar-Ocean

The light intensity at the handwashing station was less than110 lux during operations.

Bar-Explorations Cafe

The time control plan included the display refrigerator as being on time control, but the refrigerator was not labeled. This was corrected.

Potable Water-Bunker & Production Records

There were no pH samples recorded during the bunkering and production of potable water. The production charts had a green pen for pH, but staff stated that it was not connected correctly and the readings were not accurate.

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer backwash drain was not included in the list of cross-connections.

Potable Water-Distillate/Permeate Line Striping

The distillate and permeate lines were not striped blue/gray/blue between the evaporators and reverse osmosis unit and the point of halogenation.

Potable Water-Reverse Osmosis Unit

The reduced pressure backflow prevention assembly for the overboard discharge was installed vertically. There was no documentation indicating that the device was certified for vertical installation.

Recreational Water Facilities-Whirlpool Records

There was no halogen sample taken at the completion of superhalogenation of the whirlpool.

Recreational Water Facilities-

The sample line for the analyzer/chart recorders was located after the compensation tank at each RWF.

Recreational Water Facilities-Spa Whirlpool

The suction fittings for the therapy jets were installed upside-down. The whirlpool was empty.

Recreational Water Facilities-Swimming Pool Antientrapment

The pools had multiple gravity drains greater than 3 feet apart with standard covers and no alarm for draining.

Recreational Water Facilities-Whirlpool Antientrapment

The whirlpools had suction fittings for the therapy jets. There were multiple suction fittings in each whirlpool that were less than 3 feet apart and no safety vacuum release system or automatic pump shut-off system was installed.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather load calculations were not completed for each RWF.

Recreational Water Facilities-Test Kit Secondary Standards

There were no secondary standards for the electronic water test kit used for the RWFs.

Recreational Water Facilities-Filter Housings and Hair and Lint Strainers and Housings

The filter housings were not cleaned and disinfected between filter changes. The hair and lint strainers and housings were not cleaned and disinfected weekly.

Potable Water-RWF Machinery Rooms

The water line after the reduced pressure assembly in the Retreat Pool machinery room was striped blue/green/blue. In addition, in all of the RWF machinery rooms, the recirculation lines were striped blue.

Recreational Water Facilities-Main Pool

The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.

Recreational Water Facilities-Safety Signs

The whirlpool safety signs did not caution against use by persons with diabetes, persons with high or low blood pressure, elderly persons or children. With the exception of the main pool, the RWF safety signs did not include restriction against use by persons with symptoms of diarrhea, vomiting or fever. None of the signs indicated the bather load.

Ventilation-AC Station 6/3.02

For the two air handling units in this AC station, the condensate collection pans were not accessible for inspection. The First Engineer stated that a borescope had been requested for inspections of these and other units.

Pantry-

There was less than 110 lux of light behind the ice machines in the inspected pantries.

Children Area-Club HAL

The policy requiring written clearance from the medical center before an ill child returns to Club HAL was not posted at the entrance.

Children Area-Club HAL

The toilet was greater than 11 inches from the deck, but there was no step stool for children to use. There was a 2-level step stool at the sink, but it was not functional for use at the toilet.

Pantry-Captain's Pantry

The ice machine technical compartment was soiled on the bottom panel of the compartment and on the pipes to the ice cuber.

Medical-Acute Gastroenteritis (AGE) Logs

The AGE logs did not have a case identification number for each individual in the log. Also, the log was not in the order specified in the 2011 VSP Operations Manual.

Inspection on Jul 12, 2011 | Score: 91

Buffet-Crew Toilet - Crew Mess Area

The crew restroom by the crew galley was posted out of order.

Bar-Locker #AD11

The deck in this locker being used for food storage was not coved and extremely soiled.

Buffet-Lido - Port Ice Cream Station

There was pooled water on the deck under technical compartment #26.

Potable Water-Bunkering

Water was bunkered in Peru on May 11 from a series of trucks. No pre-bunkering records were available for this supply including initial tests of free chlorine residual and pH of the water supplied by each of the trucks.

Potable Water-Bunkering

Water was bunkered in Peru on May 11 from a series of trucks. No pre-bunkering microbiological sampling records were available for this supply or from on board tests conducted at the time of bunkering.

Ventilation-AC Station 02.2.01

Condensation pan at the bottom of the evaporator coil was heavily soiled with wet dust and debris creating conditions for possible bacterial growth. Lower large condensate pan was clean.

Bar-Lido Pool Bar - Pantry

Undercounter dishwasher has been out of service for 1 month awaiting repair parts. Glassware is currently being washed in Lido galley.

Bar-Lido Pool Bar - Pantry

Cutting board was found severely scored by knives, making the surface difficult to clean. Cutting board was taken away for resurfacing during the inspection.

Bar-Ocean Bar - Pantry

The operating undercounter dishwashing machine's wash temperature was measured at plate surface and in the tank at 128-129° on 4 separate trials with a calibrated VSP thermocouple. The manufacturer's dataplate on this dishwasher specified a wash temperature of 140°F. Note that the machine was removed from service during this inspection.

Buffet-Lido - Aft/Port Bistro Line

There was no serving utensil for a basket of bread. This was corrected.

Buffet-Lido - Starboard Ice Cream Station

The door frame had several holes. In addition, there was a gap on the deckhead that appeared to be from a missing deckhead light.

Food Service General-Out of Order Equipment

A number of different pieces of equipment were posted as out of order in the food areas of the ship. The ice cream machine in the Lido, a few undercounter refrigerators in the galley areas, a walk-in cooler in bakery/pastry, a hood-type dishwasher in Pinnacles galley had been posted as out of order for time periods ranging from several weeks up to several months.

Buffet-Lido - Starboard Juice Station

Undercounter refrigerator #7's technical compartment was soiled.

Buffet-Lido - Starboard Juice Station

The handwash station had no open waste receptacle for used paper towels. The staff explained that employees had to use one of the nearby covered waste bins. This required the employees to use their clean hands to open the waste bin lid to dispose of the paper towels.

Buffet-Lido - Starboard Omelet Station

A large pan of eggs was stored in the undercounter refrigerator #8.1A. The eggs had internal product temperatures that ranged from 63°F to 64°F. The staff instructed the cook at this station to put the eggs on time control per ship's time control plan.

Buffet-Lido - Starboard Dry Storage Locker

The right corner of the deck under this locker was wet and soiled with a dark material that appeared to be an accumulation of soil from more than one work shift.

Galley-Upright Refrigerators #8.59 & #8.60

Gaps were noted on the technical compartments of these refrigerators where electrical lines penetrated the bulkhead.

Buffet-Lido - Starboard Bistro

A 'WASH HANDS OFTEN' sign was not at the handwash station in this area. This was corrected.

Food Service General-Decks

Recessed grout and pitted and rough deck surfaces were found in all galley and dishwash areas, at waiters stations in the main dining room, and in the officers' bar. These conditions make the decks difficult to clean.

Buffet-Lido - Starboard Bistro

A continuous leak from the piping under the induction units was observed.

Buffet-Lido - Starboard Bistro

The temperatures of two blocks of butter stored in undercounter refrigerator #8.55 designated for temperature control were measured at 50°F. These butter blocks were discarded.

Buffet-Lido - Port Bistro

The left corner under the buffet line was rough and soiled with a dark material.

Buffet-Lido - Port Bistro

The deck drain was not draining and gray water was pooled on the deck.

Galley-Upright Refrigerators #8.69 & #8.70

Gaps existed in the technical compartments of these refrigerators where electrical lines penetrated the bulkhead..

Galley-Upright Refrigerator #8.70

The latch mechanism of the refrigerator door was damaged, preventing the door to be latched closed.

Buffet-Lido - Port Ice Cream Station

Corrosion was found on the deck under technical compartment #26 that had the pooled water.. The deck under the ice cream machine was soiled. The area was previously cleaned and not in operation at the time of the inspection.

Galley-Dishwash

A gap from a missing deckhead light was noted above the flight-type dishwash machine. Recessed deck grout was also found in this area. These conditions made the cleaning of these areas more difficult.

Galley-Dishwash

The deck drain under the handwash station was not draining.

Buffet-Retreat Area Restrooms

The crew employees working in the Lido food areas use the public restrooms located in this area. A sign advising employees to wash hands after using the toilet was not posted in these restrooms.

Bar-The Bar at the Retreat

The condensate drain line under the beverage glass chiller had pooled water inside it. The drain pipe line was not sloped down to discharge into the scupper. The problem was corrected by the staff during the inspection.

Bar-The Bar at the Retreat

The technical compartment for the undercounter refrigerator had accumulations of dust in several places.

Bar-The Bar at the Retreat

A backflow prevention device was not provided for the non-carbonated potable water connection to the multi-flow spray head in the bar. The hose was long enough to reach the adjacent glass chiller compartment and almost reach the deck. In addition, the cross connection control program had a Watts N9 listed as installed in this area. The staff could not find it.

Buffet-Lido - Port Bistro

A large plastic container full of individually wrapped butter with a was found with product temperature range of 48°F to 56°F in a temperature control plan undercounter refrigerator. The unit's ambient temperature was 42°F. The vessel's time control plan specified that this butter was to be discarded at the end of the buffet service rather than be returned to this temperature controlled unit. The staff discarded this food during the inspection.

Pantry-Upper Level Dining Room

The areas behind the ice machine and the espresso machine were difficult to clean because these areas had insufficient light.

Pantry-Upper Level Dining Room

The drain hose behind the ice machine was soiled with a dark material that appeared to be mold.

Pantry-Upper Level Dining Room

A continuous leak was noted from the bucket filling faucet under the handwash station.

Pantry-Upper Level Dining Room

Pooled water was found at the deck drain under the handwash station. The deck drain was not draining.

Galley-Dishwash

The deck under the pallets holding clean glasses was soiled with broken glass and a large piece of moldy bread.

Galley-

Heavy condensation was observed on the deckhead vent covers at the soiled side entrance of the galley and inside the glasswash area. This area was not in operation at the time of the inspection.

Galley-Dishwash

The piping under the pulper was heavily soiled with a black material that appeared to be an accumulation of more than one work shift. This area was in operation at the time of the inspection.

Galley-Dishwash

Condensate was collecting on the deckhead in the soiled dish end of the outboard flight-type conveyor dishwash machine.

Galley-Garde Manger

The free chlorine level in the sanitizing solution was 10 ppm. The staff instructed the employees to add chlorine to the solution.

Galley-Saladier

The faucet of the vegetable wash sink was continuously leaking.

Galley-Ice Machine #4.04B

The piping behind the ice machine was soiled with a black material that appeared to be mold.

Galley-Crew Restroom

The 'WASH HANDS AFTER USING TOILET' sign was posted above the handwash station, instead of the recommended 'WASH HANDS OFTEN' sign.

Galley-Grill Station

The decks under technical compartments #4.17D and #4.18A were soiled.

Galley-Hot Galley - Entremetier

Heavy condensation was collecting on the deckhead over the open kettles with steaming vegetables. The food did not appeared to be impacted at the time of the inspection.

Galley-Walk-In Cooler #26

The door curtain was broken on top.

Galley-Fish Preparation Room / Walk-In Freezer #28

Frozen water was inside the deckhead mounted light fixture cover which made the freezer too dark for proper cleaning.

Galley-Bakery/Pastry

Four deckhead mounted light fixtures behind the deck ovens did not have light bulbs which made this area difficult to clean.

Buffet-Crew Mess

The two faucets to fill the bain maries were continuously leaking.

Galley-Potwash

There was water leaking from a deckhead panel in this area.

Bar-Officer's Bar Locker #AD11

Six cases of beer were stored directly on the deck. Containers of sodas, beer, bottled water, boxes of cigarettes and a box of crackers were stored in a disorganized way all over the locker.

Bar-Locker #AD11

The deck in this locker used to store food items was not coved. The deck was extremely soiled.

Buffet-Officers Mess

The technical compartment under the bain marie was heavily corroded, making it difficult to clean.

Buffet-Officers Mess - Beverage Station

The technical compartment under the juice dispenser was soiled with old juice syrup on the electrical lines and juice pipes.

Provisions-Walk-In Cooler #11

The fire sprinkler over the flour bags was leaking and impacting the flour bag on top of the stack.

Provisions-Walk-In Cooler #11

A bag of flour was getting wet due to a leak from the fire sprinkler above it.

Provisions-Meat Walk-In Freezer

A pork loin case had an accumulation of ice on top.

Buffet-Crew Mess

A crew member went into the hot galley and was observed serving himself a plate of food.

Inspection on Jan 03, 2011 | Score: 99

DO NOT USE (whirlpool/spa)-Aft Whirlpool Halogen Charts

From August 31 to October 16, 2010, the halogen analyzer charts had a halogen range of 0-5 ppm. Based on the charts it appeared that the bromine level in the whirlpool was below 4 ppm. However, according to the staff and the manual calibration check readings, the bromine levels were approximately to 7 ppm.

Pantry-Lido Pool

The door to the pantry was propped open. The dome over this part of the lido deck was open, making this area an open deck. The door was closed immediately.

Pantry-Retreat

There was no label on the outside of the cleaning locker.

Food Service General-Main Galley

There was recessed grout in decks of hot galley, dishwash and pot wash that made the decks in these areas difficult to clean.

Galley-Main Galley Pot Wash

Deck tiles were missing below the prewash station creating a recessed area that was filled with stagnant water and food debris. Repairs to a leak to the deck below are being monitored before deck tiles are repaired.

Galley-Main Galley - Breakfast Pantry

Hood washing system backflow preventer was leaking from air vent indicating a possible malfunction.

Galley-Main Galley - Breakfast Pantry

Smoked herring in a covered pan in the reach-in cooler was stored below raw beef and sausage. Product was immediately changed to correct location.

Galley-Main Galley - Soup Station

Excessive condensate was collecting on inside of ventilation hood above open kettles.

Galley-Main Galley - Soup Station

Water supply line to tilting skillet had flange loose exposing penetration in bulkhead creating difficult to clean area and potential access for vermin. Hole was immediately repaired.

Galley-Main Galley - Hot Galley

Hood washing system backflow preventer was leaking from air vent indicating a possible malfunction.

Galley-Main Galley - Bakery

Three rolling flour bins in passage way outside the bakery had plastic lids cracked. New lids were reported on order.

Dining Room-Dining Room - Upper

Induction cooking cart had old food debris in recessed area around the induction unit.

Dining Room-Waiter Station - Pinnacle Dining Room

Vinyl floor splitting in the waiter station area that is creating a difficult to clean area.

Medical-Gastrointestinal Illness Surveillance Log

The log for the October 23 to November 8, 2010 voyage showed an end date of November 22 instead of November 8. According to the staff, the original voyage was from October 23 to November 22, but was broken into two segments for reporting purposes. The next log was dated November 8 to November 22.

Inspection on Jun 19, 2010 | Score: 99

Medical-GI Log

A wine attendant that met the case-definition for Acute Gastroenteritis (AGE) was listed as a non-reportable case on the GI log. The wine attendant reported to medical on 22 January 2010 and had 5-loose stool in a 24-hour period. A review of the medical records did not rule-out any other diagnosis (e.g., diabetic diahria, etc).

Medical-GI Log

The wine attendant that met the case definition as a reportable case was not classified as a food handler.

Medical-Medical

The wine attendant listed as a non-reportable case on 22 January 2010, was not included in the 24-hour report for 6 February 2010.

Provisions-Dairy Room 10

There was loose and peeling sealant in the deckhead panel joints.

Provisions-Dairy Room 10

The deckhead panel seams were corroded.

Provisions-Freezer, Refrigerator, Dry Store Rooms

The deckhead mounted fire sprinkler heads and collars were corroded.

Provisions-Various Frozen 14

There was a loose profile strip at the bulkhead/deckhead juncture behind the aft condenser unit.

Provisions-Various Frozen 14

There were four deckhead mounted access panels with missing fasteners. The panels were loose, exposing the void spaces.

Provisions-Thawing Room 7

The deck coving around the deckhead support pillar was damaged.

Provisions-Refrigeration Room 11

The coving along the deck on the aft side of the entry was damaged. Both the forward and aft bulkheads were damaged as well. The damage resulted from pallets hitting the bulkhead during loading operations.

Provisions-Refrigeration Room 11

There were a few bulkhead fastener access holes with missing plugs.

Provisions-Dry Store 6

The deck below the deck stands at the bulkhead/deck juncture was soiled.

Preparation Room-

There was a steady leak at the base of the preparation sink faucet.

Preparation Room-Potato Peeler

There was a steady drip from the fill line and there was an accumulation of water in the drum.

Preparation Room-Under Counter Refrigerator

The left door handle was not secured to the unit.

Preparation Room-Upright Reach-in Refrigerator

The technical space was soiled.

Preparation Room-Band Saw

The lower base frame was pitted and gouged.

Galley-Dishwash

The door between the provisioning corridor and the galley was open. One filth fly was found in this area.

Food Service General-Decks

There was recessed grout in various sections of the main galley and crew galley. This was observed in the dishwash, potwash and hot galley areas.

Galley-Dishwash

The conveyor dishwasher was posted out of order. Per staff, the unit has been out of order for two weeks awaiting parts for the conveyor motor. Staff were taking soiled items to the main galley dishwash.

Other-Petty Officer Mess

The deck in the cold top and baine marie technical spaces had approximately 2 inches of standing water. The deck was corroded.

Bar-

The bulkhead/deck juncture under the back bar counter and storage locker was not coved.

Buffet-Service Line

The working side of the service line had missing/damaged coving material.

Buffet-Under Counter Refrigerator A.6A

There were a few individual butter patties, milk cartons, and yogurts with a temperature of 45°F. Per staff, the electrical control breaker for this unit sometimes trips causing the unit to shut down. The unit was on temperature control and functioning at the time of the inspection. All items were discarded.

Buffet-

There was liquid dripping from the deckhead ventilation cover in front of the galley access door. There was water pooling on the deck below the vent.

Buffet-

The vinyl deck covering adjacent to the plate lowerators was damaged at the tile transition strip.

Buffet-

There was no backflow prevention device on the potable water line connected to the coffee machine.

Buffet-Officers Mess

There was an open, partially consumed single-serve container of milk in the bulk milk dispenser with non-opened individual containers of milk. The used milk was discarded.

Bar-Officers - Irish Pub

The bulkhead/deck and deck/equipment junctures at various areas around the back bar were not coved.

Galley-Breakfast Pantry

There was a small hotel pan containing powdered sugar in the under counter storage cabinet. The pan was not labeled.

Dining Room-Wait Stations

Several of the stations were not coved at the deck/cabinet juncture.

Dining Room-Wait Stations

A few of the deck tiles at the wait stations were damaged.

Dining Room-Wait Stations

A few of the stations had damaged wooden frames.

Galley-Breakfast Pantry - Clean Storage Shelves

There were several clean coffee urns stored upright. A few urns had liquid inside.

Galley-

There was excessive steam coming from the baine marie units causing condensate to form on the overshelf and forward sneeze shields at each location. Condensate was dripping onto the counter below the sneeze shields. No foods were present and the units were not covered.

Galley-Refrigeration Unit 25

There was a hotel pan of linguine that was prepared on 6/17. This item was not entered in the cooling logs.

Galley-Bakery

The proofing cabinet was not coved at the front and sides deck/equipment junctures.

Galley-Garde Manger

The water at the handwash station adjacent to the reach-in refrigerators was measured at 80°F.

Galley-Refrigerator 22

There was one hotel pan orzo salad and one hotel pan of bowtie pasta salad recorded on the mixed food cooling log as prepared on 6/18 and with a discard date of 6/23. The pasta and orzo were listed on the cooling logs for 6/16. The discard date for these products should be 6/22.

Buffet-Service Lines

There were a few areas on the service side of the lines where the coving was missing.

Other-Food Lifts

The door tracks were soiled.

Buffet-Starboard Ice Cream Station

The deck was soiled under the soft serve machine.

Potable Water-Bunker Station - Port, Forward

A damaged and lightly soiled potable water hose was stored in the hose locker. The hose was removed from service.

Potable Water-Distribution - Chart Recorder

On 5 May 2010, beginning at 1630 through 0500 on 6 May 2010, the chart analyzer peaked at 5 ppm (mg/L). The halogen injection system chart recordings for water distribution during this time period indicated that the halogen levels were within the required limits of 0.2 - 5.0 ppm.

Medical-GI Log

On 6 March 2010, a crew member was listed as a reportable case on the GI log. The crew member's position was not listed in the GI log.

Medical-GI Log

On 6 March 2010, the records for the crew member that was listed as a reportable case did not have any follow-up and work-release information. A review of the records indicated the crew member may have had a cabinmate, and there was no record or information available on interviews for this cabinmate.

Medical-GI Log

The GI log for 22 January 2010 did not list the wine attendant as a food worker. According to staff, wine attendants serve wine and other foods. Information concerning the last symptom was also not available. In addition, information concerning the minimum isoluation period was not available and information concerning asymptomatic cabin mates or close contacts was not available. The voyage covering 22 January 2010 had elevated numbers of reportable GI cases.

Bar-Lido Pool

There was an exposed light bulb above the service line adjacent to the bulkhead, immediately above the speed rail. The bulb was not shatter resistant.

Bar-Lido Pool

The handsink did not have a waste receptacle. The bar was in operation at the time of the inspection.

Bar-Lido Pool

The signage for the handwash station read "handwash sink only," and not "Wash Hands Often", as required.

Inspection on Jan 04, 2010 | Score: 92

Potable Water-Potable Water Tank - Coating Records

There was no documentation that the Interline 925 was approved for potable water contact and that the manufacturer's recommendations for application, drying and curing were followed.

Potable Water-Potable Water Tanks

The tank maintenance records did not show that the free chlorine residual was less than 5.00 ppm prior to putting tank 2PS and 1C back into service after disinfection the previous month (December 2009).

Potable Water-

There were 38 new cabins installed during the December 2009 dry-dock. None of the shower hose connections had backflow prevention devices installed. The hoses could reach the toilets.

Potable Water-Distribution System Cleaning and Disinfection

There was no documentation that the new water distribution system installed during the December dry-dock, was cleaned, disinfected, and flushed with potable water before being placed in service.

Potable Water-Waterfall Recreational Water Facility - Pump Room

There was a plug in the intermediate atmospheric vent for the backflow prevention device installed on the compensation tank make-up water line.

Recreational Water Facilities-Fecal Accident Plan

The fecal accident response procedure did not meet or exceed the procedure provided in annex 13.11 of the VSP manual in that it did not list the halogen concentration and contact times for disinfection after a fecal accident. This was corrected at the time of the inspection.

Children Area-

The upholstered circular seating area and individual seats were coved in a material that was difficult to clean and disinfect. This was noted in the last inspection as well, however, the individual seats were fitted with removable covers that can be laundered.

Ventilation-AC Unit 02.2.01

The drip pan housing compartment had an accumulation of dust and other debris. Per staff, the units have not been cleaned since the ship went back into service after dry-dock.

Bar-Exploration Cafe

The water temperature at the handwashing sink was measured at 68°F.

Bar-Champagne At The Mix

The technical space was soiled.

Bar-Champagne At The Mix

There was a void space in the conduit where the utility lines passed through.

Bar-Martini's At The Mix

There was a void space in the conduit where the utility lines passed through in technical space #4.

Bar-Martini's At The Mix

There were voids in the floor of the technical space below the handwash station where the water lines passed through.

Pantry-The Mix

There was a void space in the entry door frame door latch pin recess.

Pantry-The Mix

There was recessed grout in front of and to the left side of the ice machine.

Bar-Spirits and Ales

There were voids in the back bar rolling cage guide rails where the rails meet the counter and where the locking pins insert into the guide rails.

Pantry-Service Pantry 27

There was a void space in the conduit where the utility lines passed through.

Potable Water-Record Retention

There was no documentation of the disinfection (to include concentration and contact time of disinfectant), and flushing of the new distribution system lines installed during the December dry-dock.

Galley-Main Galley - Soup Station

The right side tilt braising pan was last used yesterday, according to staff, and although it appeared to have been cleaned, there was a food residue film on the lower interior surface and food residue on some parts of that surface.

Galley-Main Galley - Decks General

There were areas of recessed tile grout through various sections of the main galley, including the hot galley, potwash, bakery/pastry, and Entremetier, making cleaning difficult.

Galley-Main Galley - Entremetier Section

There were two uncovered waste bins half-filled with food waste with no work ongoing in this area.

Galley-Main Galley - Garde' Manger

Some of the previously cleaned plates stacked on the clean rack opposite the pass-thru refrigerators were soiled with food residue. All were immediately removed and rewashed.

Galley-Main Galley - Pot Wash

The pot wash machine was in disrepair and has been out of order for 2 months according to staff.

Galley-Main Galley - Garde' Manger

There was one hotel pan of whole potatoes in walk-in refrigerator #24 which was cooked onboard, but no documentation for cooling was noted in the cooling logs.

Galley-Main Galley - Dishwash

The in-use outboard conveyor dishwash machine had a final, hot water sanitizing, temperature of well over 220 °F, displayed on the mounted gauge thermometer, but there was no steam present during the final rinse and the final rinse spray nozzles were working correctly, indicating that the mounted thermometer was inaccurate.

Galley-Main Galley - Dishwash

The in-use outboard conveyor dishwash machine had a wash tank temperature of 145 °F. The manufacturer's dataplate specified a wash water temperature of at least 150 °F.

Galley-Main Galley - Glasswash

The in-use conveyor glasswash machine's final, hot water sanitizing, rinse temperature of over 220 °F, as displayed on the mounted final rinse gauge thermometer, but the plate temperature was measured at 180 °F, and no steam was observed or heard from the final rinse compartment, indicating the thermometer gauge was inaccurate.

Galley-Main Galley - Walk-in Refrigerator #22

Two hotel pans of wheat berry (barley) salad and two hotel pans of an orzo rice salad were found in walk-in refrigerator #22. Both foods were recorded in the mixed food cooling log, which tracked the cooling after mixing, but neither the wheat berry or rice were noted in the cooling log from the original cooking, which was done onboard.

Galley-Main Galley - Wine Bar

The undercounter dishwash machine in this area did not have a manufacturer's data plate affixed and there was no posted data plate in the area either.

Galley-Crew Galley - Pot Wash

One previously cleaned cutting board stored on a deck stand was difficult to clean due to the numerous crevices from cutting. Some staining is present in these crevices, indicating the board should now be re-surfaced.

Buffet-Crew Mess - Buffet

Two filth flies were noted in this buffet area deckhead near the entry from the galley. They were removed during the inspection. One fruit fly was also noted in this area. Several live fruit flies were noted circulating around the buffet line beverage section. The buffet was not open at the time of the inspection, but was in process as plates and utensils were present, and food was being transferred to the line.

Buffet-Crew Mess - Buffet

There was a loose deckhead profile over the handwash station at the plate dispensing area. Additionally, the deckhead mounted spot light fixtures were loose from the deckhead, as were several of the mounted vent covers.

Bar-Petty Officers Bar

One live fruit fly was noted in this bar, which was not in service at the time of the inspection.

Bar-Officers Bar

Three to 4 live fruit flies were present in the officers bar, which was not in service at the time of the inspection.

Preparation Room-Provisions - Vegetable Preparation

There were slot-head screw fasteners in the upper, food-contact portion, of the potato peeler cylinder.

Preparation Room-Provisions - Vegetable Preparation

Two live fruit flies were present in this area during active preparation.

Provisions-Provisions - Walk-in Refrigerators and Freezers

The metal collars which mount against the deckhead around the fire sprinkler heads in the various walk-in refrigeration/freezer units were missing in various areas, leaving an opening which was both difficult to clean and open to access by insects.

Galley-Lido Galley - Port Entry

There was a constant water leak from the deckhead mounted speaker at the port side entrance near the handwash station.

Buffet-Lido Buffet - Salad Station Port

Power cables were draped on the counters below the juice dispensers, making cleaning below the units difficult.

Buffet-Lido Buffet - Deli Section Starboard

There was one live fruit fly noted in this area. The line was opening and several uncovered topping foods were present and uncovered on the serving line.

Buffet-Lido Buffet - Salad Counter Starboard

There were 6-8 live fruit flies and one drain fly noted along the deckhead in this area. There was uncovered bread present on the service line.

Buffet-Lido Buffet - Starboard Ice Cream Counter

Two live fruit flies were noted at this station. The area was not in use at the time and the equipment there was in disrepair.

Galley-Lido - Dishwash Pantry

The in-use conveyor dishwash machine had a final, hot water sanitizing, rinse temperature of only 171 °F as displayed on the mounted gauge thermometer, but a manual test of the final rinse manifold temperature using a wax crayon indicated it was at least 182 °F. The machine was operating correctly and the spray in the final rinse cycle was proper, indicating that the mounted thermometer was inaccurate.

Galley-Lido - Dishwash Pantry

Some of the deck tiles in this area were cracked.

Buffet-Terrace Grill - Buffet

The waffle cone deckhead over the buffet was soiled with dust debris.

Other-The Slice - Deck 8 Aft Pizzeria

There were two live fruit flies in this area and it was in service at the time of the inspection.

Other-The Slice - Deck 8 Aft Pizzeria

There were gaps present where flexible and solid water lines enter/exit panels and power cables penetrate panels in all the undercounter technical compartments in this newly constructed pizzeria.

Other-The Slice - Deck 8 Aft Pizzeria

The top service counter edge extends over the preparation counter cold top, where toppings are held cold on the starboard corner. Any liquid product leaking from the top counter could drain into the starboard hotel pan of toppings.

Other-The Slice - Deck 8 Aft Pizzeria

There is a difficult to clean gap present along the underside edge of the service counter upper counter in the port corner over the handwashing sink.

Potable Water-The Retreat Public Showers (Deck 8 Aft)

There were no backflow prevention devices installed on the flexible shower hoses present for the male and female showers for this area.