Inspection on Mar 08, 2015 | Score: 100

Housekeeping-Engine Control Room Toilet

The toilet room was not equipped so that persons exiting the toilet room were not required to touch the door handle with bare hands.

Recreational Water Facilities-Antientrapment Drain Covers

The starboard side antientrapment drain cover of the Lido Pool and the port side antientrapment drain cover of the Navigation Pool had one missing screw each.

Bar-Explorations Café

The food splash zone of the espresso machine in the front bar had difficult to clean features, such as exposed pipes and cables.

Galley-Pot Wash

The water in the wash compartment of the in-use three compartment sink was heavily soiled with food debris.

Buffet-Lido Starboard Hot Line

The light fixtures above the flat grill and deep fryer were heavily soiled with grease.

Galley-Dive-In

The undercounter refrigerator unit 11.231A had a significant amount of frost accumulated on the three interior sides of the unit. The temperature of all the food stored in the refrigerator unit was under 41°F.

Buffet-Neptune Lounge

The light intensity around the buffet self-service dome station was less than 220 lux.

Buffet-Neptune Lounge

The braided water line and the ribbed electrical line for the coffee machine were difficult to clean.

Buffet-Neptune Lounge

The braided water line and the ribbed electrical line for the coffee machine were heavily soiled.

Buffet-Neptune Lounge

The backflow prevention device for the coffee machine had a significant amount of sedimentation that blocked its atmospheric vents.

Dining Room-Pinnacle Grill

Each waiter station had one light fixture above on the deckhead that was not shielded and did not have a shatter-resistant bulb installed.

Galley-Combination Oven

The braided water line for the combination oven was difficult to clean.

Galley-Hood Cleaning System

The atmospheric vent on the backflow prevention device was plugged to prevent water from dripping.

Buffet-Crew Mess

At least 5 cartons of milk on time control for the 'coffee time' service period were in the cold well on the buffet line at 10:40AM, but the posted time control plan had the set-up and discard times for 'coffee time' to be 10:00AM to 10:30AM. The cartons of milk were discarded.

Buffet-Officer Mess

The dispensing tube for the bulk milk container was longer than 1 inch.

Galley-Decks

One large tile in the potwash area in front of the three compartment sink was cracked and had water accumulated in the missing sections. Also, the tiles around the scupper drains in front of the soup and sauce stations were cracked in several locations.

Galley-Coffee Station

The dispensing tube for the bulk milk container was longer than 1 inch.

Galley-Pinnacle Grill Station

The counter-mounted broiler was extremely corroded and difficult to clean on the lower nonfood contact areas. This was noted on the previous VSP inspection report. Staff provided documentation that showed a new broiler unit was ordered on 26 February.

Inspection on Dec 07, 2014 | Score: 94

Provisions-Deck 3 - Dairy Cooler - #14

The internal product temperature was measured 45°-46°F for 1-4 samples each of shelled boiled eggs in a plastic bag on top of a case, egg nog in case, raspberry yogurt, and riccotto cheese container on the shelf. Cases of shell eggs on the right wall were measured at 42°F. Crew went through all cases of potentially hazardous product in this large cooler and discarded all out of temperature product. Refrigeration team found one of the three evaporator fans not working in this cooler.

Preparation Room-Deck 3 - Butcher Shop

Plastic blade guide on meat saw was extremely worn which made it difficult to clean.

Bar-Deck 3 - Staff / Petty Officer Bar

The reach-in cooler was not properly draining which caused water to stand on the bottom shelf. Rust marks were noted on this shelf which indicated that this had been a long standing problem.

Bar-Deck 3 - Staff / Petty Officer Bar

Cans of beer and soda were standing in the puddled water in the cooler noted in the item above.

Galley-Deck 8 - Pinnacle Grill Station

The Lang broiler was extremely corroded and difficult to clean on the lower nonfood contact areas and should be replaced.

Buffet-Deck 11 - Starboard Coffee Station

On the self-service ice / water machine, the plastic chute delivering ice to the passenger's glass was soiled with mildew on the outside of the chute in a splash zone. The machine was taken out of service and cleaned.

Pantry-Deck 6 SP-18 Pantry

The white defector panel inside the ice machine still had the manufacturer's sticker adhered on the outside.

Ventilation-AC Station 3.9F

The condensate collection pan for the air handling unit AP3.9F-2 was not easily accessible for inspection and no sight glass was installed.

Recreational Water Facilities-Whirlpool Spa Shock Halogenation

Since 16 November, only 40 minutes of the daily shock halogenation was recorded. All records indicated the three whirlpool spas were closed nightly at 22:00. The initial bromine test indicating the concentration was above 10 ppm was documented at 22:20 and the final bromine test was conducted at 23:00, which was also above 10 ppm. Each whirlpool spa was drained at 23:30. Prior records indicated the halogen was above 10 PPM for at least an hour.

Recreational Water Facilities-Hair and Lint Strainer and Housing Disinfection

Every seven days the chart recorder records were noted 'changed filter, cleaned suction filter and sanitize filter housing' with an appropriate CT value. It was unclear if both the filter housing and the hair and lint strainer housing were sanitized. Staff referred to the hair and lint strainer as the suction filter.

Potable Water-Garbage Room

Most of the potable water piping in the garbage room was not striped blue or blue/green/blue to indicate potable water. This was noted on the water supply line to the general cleaning hose, garbage bin hose, hydroextractor, and the handwash sink.

Potable Water-Masko-Zoll Cleaning System

Hot potable water was found connected through a reduced pressure backflow preventer to the wastewater system. This wastewater separation system operated by forcing black and grey water inside two separate tubes up an incline over a strainer. Approximately eight nozzles (potentially submerged inlets) were located inside each tube to rinse the strainers. This system was reportedly installed by the ship in 2004.

Potable Water-Masko-Zoll Cleaning System

The reduced pressure (RP) principal backflow prevention device on the hot potable water line serving the wastewater separation system was continuously leaking from the relief valve indicating a possible failure. The potable water line before the RP was not striped blue or blue/green/blue to indicate potable water.

Inspection on Mar 16, 2014 | Score: 96

Potable Water-Monthly Microbiological Sampling Locations

The locations of the sampling locations over the past four months of records examined were not representative of the potable distribution system. Thirteen of the 16 samples collected for the past four months were from Decks 11, 10 and 6. Two of the samples were from Lido Galley on Deck 11, two were from nearby cabins on Deck 6 and two were from the Crew Gym on 5,

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Outbreak Prevention and Response Plan (OPRP) did not mention the Oxivir 1:64 chemical and concentration in the specific training and use sections of the plan. For example, in the corporate-developed Hit Squad training slides, only Virkon 5 is mentioned in the verbage and illustrations, with different use parameters from the recently implmented Oxivir product. Other specific corporate OPRP instructions for cleaning and disinfection of the ship mention only the other chemicals that are no longer used. The only place found in the corporate OPRP the Oxivir is mentioned is in the approved chemical list, along with proper dilution instructions.

Dining Room-Main Dining Room - Waiter Stations

In nearly all of the in-use waiter stations for the upper and lower main dining room there were either one or two small bottles of an alcohol type hand sanitizing liquid. This sanitizer bottles were staged on the top ledge of the backsplash for each station, and directly over the clean section of the station in the center, so they could fall or spill onto items stored below. In most cases the items on the station below these sanitizer bottles were clean plates, glasses and silverware, but in one there was 3 individual boxes of cereal, and at another station was a pepper mill. All the hand sanitizer bottles were removed during the inspection.

Dining Room-Main Dining Room - Waiter Stations

The food managers for the dining room stated that the sanitizer bottles at each waiter station were positioned there for the waiters to use after collecting menu's from guests. Assistant waiters deliver food in trays to the waiter stations so the waiters can deliver the food items to guests, and the use of the hand sanitizer at the waiter station was meant to allow waiters to use the product before delivering those foods to their guests, rather than making a trip to the galley to wash their hands.

Dining Room-Main Dining Room - Galley Entrance

There was a three bucket cleaning station near the enty to the galley from the lower dining room. The chlorine solution in-use from the sanitizing bucket had a free chlorine concentration over 800 ppm.

Galley-Main Galley - Decks

There were several areas throughout the main galley where deck tile grouting was recessed, water was seeping from below the tiles when walked upon, and others were cracked, making cleaning difficult. The upcoming dry dock in March includes plans for replacing some 25,000 deck tiles.

Galley-Main Galley - Pot Wash

There was one deck stand filled with soiled pans staged opposite and less than one meter to the door of the hood type potwash machine, making it difficult to both load and unload the machine without touching these soiled items. Staff found another location and moved the soiled pot rack there during the inspection.

Galley-Main Galley - Soup Station

The inboard soup kettle, of two in the area, was posted out of order and has been in that condition since December, 2013. Staff stated this unit will be repaired in the March dry dock.

Buffet-Lido - Beverage Stations

There was a large void in the deckhead over the dispensing machines at the port beverage counter where it appears a panel was missing. At the starboard beverage station a similar open void was present where the piping from the counter model ice/water dispenser penetrated the deckhead above.

Inspection on Nov 22, 2013 | Score: 99

Galley-Pantry

Next to the upright refrigerator, a bucket of sanitizing solution was cloudy and had a concentration less than 50 ppm chlorine. The solution was remade.

Galley-

The light intensity was less than 110 lux behind blast chiller 11.11A and behind and around the adjacent milk dispenser.

Buffet-Lido Starboard Buffet Line

The deck tile grout was missing and recessed around the deck drain next to the handwash station.

Galley-Dishwash Area

Water was continuously dripping from the deckhead hatch. No clean items were impacted.

Galley-Glasswash Area

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

Galley-Breakfast / Ice Cream

One live fruit fly was in the area. The area was not in operation during the inspection.

Galley-Filipino Side

Soft sealant was used along the seam between the flat grill and the tilting kettle and also around the base of the tilting kettle faucet. The sealant was loose and peeling, making cleaning difficult.

Food Service General-Culinary Arts Center and Club Hal - Variance Pending

The ship was conducting hands-on and demonstration-style food preparation activities for both adult and young guests. A variance was submitted to VSP for these procedures, which was undergoing review.

Buffet-Lido Beverage Stations

The light intensity was less than 220 lux in front of the beverage equipment and less than 110 lux behind and around the equipment. This was written on the last inspection.

Potable Water-Cross-Connection Control Program

In the log listing of the recent inspection of the non-testable backflow prevention devices, there was no indication of the result of the visual inspection for each device.

Potable Water-Engine Room - Mineralizer

The piping to the mineralizer and before the chlorination injection point was striped blue/green/blue, indicating potable water.

Housekeeping-Deck 3 Crew Toilet Room

The crew public toilet room next to the engine office did not have a sign or pictogram posted at the handwash station advising users to wash their hands.

Other-Explorations Cafe

There was no coving where the deck tiles joined the undercounter cabinet foundation. Some debris was built up in areas along this seam. The condition was present below the front and back bar counters, and coving was installed only at the entry into this area.

Inspection on Mar 10, 2013 | Score: 94

Medical-Crew Member Reporting

A hairdresser had an onset of acute gastroenteritis symptoms on 17 February at 22:15, but did not report to the medical center until 18 February at 16:30. Her 72-hour self-administered questionnaire indicated she ordered room service for dinner on 17 February. She informed the medical staff that she remained in her cabin while symptomatic on 18 February. The time card for this crew member indicated she did not work while symptomatic.

Recreational Water Facilities-Port and Starboard Whirlpools

On 30 January, the port and starboard whirlpools were closed, netted, and drained prior to the ship entering Code Red for elevated acute gastroenteritis cases. However, there was no documentation these whirlpools were shock brominated after closing and prior to draining. These whirlpools had been opened that day.

Recreational Water Facilities-Spa Pool Safety Sign

The safety sign for the spa pool was posted on the back bulkhead and not at the entrance to the facility. Also, the small font size made reading the sign difficult. Staff stated a new sign had been ordered.

Recreational Water Facilities-Bromine and pH Alarm

On the day of the inspection, staff was installing wires to provide low and high alarms for bromine and pH for each individual recreational water facility. Staff stated they currently had one common alarm for all facilities.

Potable Water-Mineralizer

Following the mineralizer to the production chlorine injection point, the distillate lines from the evaporators and the permeate lines from the reverse osmosis system were striped blue, indicating potable water.

Potable Water-Starboard Tank #3

When the potable water tank sample cock was turned on, a large amount of water leaked from the atmospheric vacuum breaker backflow prevention device.

Potable Water-Workshop Near Engine Room

The potable water lines to the handwash station were not striped blue or blue/green/blue.

Pantry-SP-17 (Deck 6)

The yellow water hose for the undercounter dishwash machine was laying on the deck.

Galley-Warewashing

There was excess condensation on the inside final compartment of the in-use conveyor warewash machine where the blower was located and on the outside of the machine above the clean landing. Condensation was dripping onto the clean dishes on the inside of the final compartment of the machine after the final rinse nozzles and from the outside of the machine as the dishes were exiting. The machine was stopped for repair and all the dishes were removed.

Galley-Warewashing

There was water dripping onto the clean dishes on the inside of the final compartment of the in-use conveyor machine after the final rinse nozzles and from the outside of the machine as the dishes were exiting. The machine was stopped for repair and all the dishes were removed.

Galley-Warewashing

The in-use conveyor warewash machine was not operating properly and as a result there was excess condensation built up in the final compartment below the blower and on the outside of the machine. Condensation was dripping onto clean dishes from both of these areas.

Galley-Warewashing

The person in charge of the warewash machine was not able to identify that the machine was not working properly and contaminating the dishes. There was excess condensation on the inside final compartment of the in-use conveyor warewash machine where the blower was located and on the outside of the machine above the clean landing. Water was dripping onto the clean dishes on the inside of the final compartment of the machine after the final rinse nozzles and from the outside of the machine as the dishes were exiting. The machine was stopped for repair and all the dishes were removed.

Galley-Locker 1.5

The coving at the bulkhead/deck juncture was missing or recessed. Clean equipment was stored in this locker.

Buffet-Starboard Line

There were three red cloth Chinese lanterns hanging partly over the worker side of the counter and over the passenger side tray rail. The lanterns had fraying and loose strings hanging down over food and equipment on both the worker and passenger side and the strings and the cloth were soiled. This self-service area was open.

Buffet-Starboard Beverage Station

The light intensity was less than 220 lux in front of the beverage station and less than 110 lux behind and around the counter-mounted equipment of the beverage station.

Food Service General-Consumer Advisories

At the starboard and port lido buffet lines, the consumer advisories for the smoked salmon on the continental buffet and the soft boiled eggs that were not completely cooked all the way through did not state these food items were served undercooked. At the Hamburger Grill, the consumer advisory for the hamburgers was not available when asked by the inspector. Staff stated they had to print the advisory since their menus change often. Also, beef carpaccio was on the main dining room menus, but was not identified with an asterisk.

Buffet-Starboard Juice Station

The light intensity was less than 220 lux at the handwash station. There was a permanent light installed above the handwash station, but the sensor was not working properly.

Buffet-Starboard Entrance to Galley

There were seams in the entrance door from the worker's side of the buffet to the galley above and below the locking mechanism.

Galley-Starboard Ice Machine

The ice deflector plate inside the ice bin was scratched and scored in many places.

Galley-Starboard Ice Machine

The ice deflector plate inside the ice bin was soiled with a black substance in many places. Also, there was a green leafy substance that appeared to be parsley on the inside of the lid in two places in the top compartment of the ice machine. The machine was shut down to be cleaned and sanitized.

Buffet-Port Juice Station

There were holes on the right bulkhead and four white sticky substances on the bulkhead to the right of the handwash station. Also, there were seams and gaps in the bulkhead to the left of the cold buffet.

Buffet-Port Beverage Station

The food contact surfaces of the spoons out for service at the 24-hour coffee station were not protected.

Buffet-Port Beverage Station

There was a hole leading to a void space in the top left of the most left technical compartment of the station. Also, there was a hole leading to a void space in the right corner of the middle technical compartment of the station.

Buffet-Starboard and Port

There was missing or recessed coving at the deck/bulkhead junctures and deck/equipment foundation junctures in the grill areas, juice stations, and at the passenger side of the continental buffet.

Galley-Hamburger Grill

The previously cleaned flat grill was soiled with old food residue around the top of the drip tray and on the inside of the grease chute.

Other-Neptune Lounge Beverage Station

On the left side of the technical compartment below the coffee machine, there were two large pipe penetrations leading to void spaces. Also, the back of the technical compartment below the coffee machine was loose, creating a gap between the compartment and the bulkhead.

Other-Neptune Lounge Beverage Station

In the technical compartment under the coffee machine, there was a large pipe penetration into the bulkhead leading to a void space.

Other-Neptune Lounge Beverage Station

There was a container of cinnamon sticks on the station that was not protected by a sneeze guard or other mechanism. The beverage station was open continuously and the station was set-up for the passengers boarding the ship.

Other-Neptune Lounge Beverage Station

There were loose filter fragments in the top of the milk compartment for the coffee machine, making cleaning difficult.

Other-Neptune Lounge

Soft sealant was used as coving at the deck/counter juncture of the clean equipment station between the cold counter and the self-service dome.

Galley-Preparation

One large container of prepared duck salad was sitting on the preparation counter. The container was not on time control or temperature control and was not labeled. The duck salad was 39°F as measured by the inspector. The salad was immediately placed in the refrigerator.

Dining Room-Rotterdam and Pinnacle Grill

The light intensity could not be raised to 220 lux at all of the waiter stations. A purchase order was shown to the inspector and the lights for these areas have been ordered.

Galley-Bakery

The smallest deck-mounted mixer had two slotted fasteners in the food splash zone.

Galley-Bakery

The light intensity was less than 110 lux in cold room #26.

Galley-Bakery

Most of the lights in the deck-mounted ovens were not covered, shatter-resistant, or shielded. There were pies in the right deck-mounted oven.

Galley-Bakery

There were pies in the right deck-mounted oven and the lights in this section of the oven were not shatter-proof or shielded.

Galley-Vegetable Preparation

The door handle latch was missing on undercounter refrigerator 7.139. The door was difficult to open.

Galley-Ice Machine

The inside lid for the ice bin of the right ice machine was cracked in two places.

Galley-Room Service Locker

The white shelves in this locker with single service items were soiled with dust and dirt.

Buffet-Juice Station

Water was continuously dripping from several areas of the food splash zone around the dispensing nozzles of the juice machine. The buffet was open and the splash panel was soiled with brown and pink food residue. The machine was shut down for repair.

Buffet-Coffee Machine

The drain line for the coffee machine was soiled with a sticky residue.

Buffet-Petty Officer's Mess

Bread out for self-service was in a compartment that was not protected by a sneeze guard and the doors were not self-closing.

Buffet-Petty Officer's Mess

There were two slotted fasteners on the splash panel of the juice dispensing machine.

Pantry-Lido Bar

On the right side of the multi-flow cabinet, there was a hole leading to a void space into the bulkhead.

Galley-Warewashing

The final rinse spray nozzles on the lower manifold were not spraying effectively on the in-use inboard conveyor machine. The nozzles were spraying the top of the machine and water was spraying inside the blower and back down onto the cleaned and sanitized dishes. The blower was corroded on the inside.

Galley-Warewashing

Clean dishes were sprayed with water that was going inside the blower and back down onto the dishes after they had already been cleaned and sanitized. The lower final rinse spray nozzles were not working effectively and were spraying water into the blower.

Preparation Room-

The person in charge of this area was cutting raw eggplant when a piece of eggplant fell onto the deck. This person picked up the eggplant with their clean gloves, threw the eggplant away, and went back to cutting the raw eggplant. The inspector had to tell this person to throw away their gloves and wash their hands.

Preparation Room-

The person in charge did not know they should throw away their gloves and wash their hands after picking up food from the deck and before starting to cut raw vegetables.

Preparation Room-Clean Equipment Storage

The light intensity was less than 220 lux at the clean storage rack.

Bar-Explorations Cafe

The coffee machine on the back bar counter was not needed for the operation and had been broken for at least one year.

Food Service General-Deck Tile Grout

Several food service areas had missing or recessed deck tile grout in the port and starboard lido galley, main galley, and preparation rooms.

Galley-Starboard Ice Machine

The ice cuber panel was cracked and chipped in several areas.

Galley-Starboard Ice Machine

The ice machine was two inches from the splash panel on the left side of the machine. The bottom left of the ice machine was soiled.

Galley-Starboard Ice Machine

The left side of the ice machine was two inches from the splash panel. The bottom left of the ice machine was soiled.

Galley-Port

The blast chiller was four inches from the staff lockers and six inches from the bulk milk machine. There was no way to access the back of the blast chiller and there was old food residue and dirt behind the blast chiller.

Galley-Port Corridor

The deck at the bottom of the door threshold to the port juice station was worn and corroded.

Buffet-Port Storage Locker

There were clean salt containers stored on galvanized shelves that were corroded. Also, there were several racks of clean equipment stored in this locker alongside electrical pipes and boxes. In the deckhead directly above the clean racks of glasses, there were open pipe penetrations leading to void spaces. Also, there were holes in the bulkhead.

Buffet-Port Storage Locker

There were clean salt containers stored on galvanized shelves that were corroded.

Buffet-Port Storage Locker

There were open pipe penetrations in the deckhead directly above the clean racks of glasses. Also, there were holes in the bulkhead.

Inspection on Dec 02, 2012 | Score: 95

Medical-Pantry

There was a household refrigerator in this pantry. Staff stated that it was used by the medical staff only for some limited food storage.

Medical-Pantry

There were gaps, seams, and clear tape at the corner profile strip of the bulkhead/deckhead juncture above the refrigerator.

Potable Water-Distillate Water Lines

The distillate water lines from the evaporators to the potable water halogenation station were not striped or painted every five meters in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Forward/Port Bunker Station

The second from the top potable water bunker filling line was pointing upward.

Potable Water-Lido Pool Pump Room

The backflow prevention device at the filling line of the port and starboard whirlpools was continuously leaking from the vent.

Recreational Water Facilities-Safety Signs

The combined safety sign of the port and starboard whirlpools indicated a bather load of 22 people and the calculated bather load was 7 people for each. The safety sign of the aft pool indicated a bather load of 17 people and the calculated bather load was 16 people. The safety sign of the whirlpool in the spa indicated a bather load of 9 people and the calculated bather load was 7 people. In addition, the safety sign of the whirlpool in the spa did not contain all elements of the 2011 VSP Operations Manual sign requirements.

Buffet-Taco Bar

There were multiple gaps and seams along the upper side of the profile strip at the counter/deck juncture. There was peeling soft sealant along the upper and undersides of the tray rail. There were also multiple gaps and seams along the underside of the tray rail.

Children Area-Exclusion Policy & Infectious Disease Guidance

There was no exclusion policy or guidance on symptoms of common childhood infectious illnesses posted at the entrance of the area for 3 to 7 year olds. The exclusion policy and the guidance on symptoms of common childhood infectious illnesses were posted at the entrance of the area for 8 to 12 year olds and these were blocked by the door when it was open.

Children Area-Diaper Changing Area

There was no sign advising handwashing after each diaper change.

Integrated Pest Management-Rat Guards

The rat guards on the mooring lines were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship. Staff presented to the inspector a quote for new rat guards.

Pantry-Deck 6 Pantry SP17

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

Pantry-Deck 6 Pantry SP18

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

Pantry-Ocean Bar

The light intensity at the warewash area was less than 220 lux.

Pantry-Ocean Bar

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

Pantry-Deck 6 Pantry SP18

The light intensity at the clean and soiled rack stands of the warewashing area was less than 220 lux.

Pantry-Ocean Bar

The time control plan listed the upright refrigerator 8-4 as a time control unit but the unit itself was not labeled as such.

Bar-Spirits & Ales Bar

The sanitizing solution in the sanitation bucket had a concentration of less than 50 ppm. The staff instructed the bartender to change the water.

Pantry-Martini Bar

The time control plan listed the upright refrigerator 8-4 as a time control unit but the unit itself was not labeled as such.

Bar-Explorations Cafe

The splash zones above the milk steamers of the Scharf espresso machine were open to pipes and internal parts, making these areas difficult to clean. The areas above the steamers were heavily corroded. In addition, there were also slotted fasteners in the splash zone.

Bar-Explorations Cafe

The slotted fasteners in the food splash zone of the previously cleaned Scharf espresso machine were soiled.

Bar-Explorations Cafe

The underside of the Scharf espresso machine was open to pipes and internal parts, making the area difficult to clean.

Bar-Explorations Cafe

The underside of the previously cleaned Scharf espresso machine was soiled with coffee residues.

Bar-Explorations Cafe

The sanitizing solution in the sanitation bucket had a brown color. The staff instructed the bartender to change the water.

Bar-Explorations Cafe

The glasswasher drain line was made of a ribbed plastic material, making cleaning difficult.

Bar-Explorations Cafe

The glasswasher drain line and potable water line were lying directly on the deck, making cleaning difficult. There was also water pooled at the deck/bulkhead juncture where these lines were located.

Galley-Pastry/Bakery

Between the tilting kettles, the stainless steel profile plates were loose where the water lines penetrated the bulkhead, creating gaps.

Galley-Pastry/Bakery

There were slotted fasteners inside the deck ovens, and some of the fasteners were missing, exposing holes.

Galley-Fish Preparation

The horizontal stainless steel profile strip between the lower bulkhead and the top of the deck/bulkhead tile coving was loose in many areas, creating gaps. This was especially apparent below the undercounter refrigerators.

Galley-Fish Preparation

The bucket fill tap leaked when the handwash station was in operation.

Galley-Hot Line

The gap around the back of the right soup kettle handle was soiled.

Galley-Hot Line

The light intensity on the food preparation counter above undercounter refrigerator 7.139 was less than 220 lux.

Galley-Breakfast Area

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

Dining Room-Rotterdam and Pinnacle Grill

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

Other-Dining Room Manager's Office

A container of cinnamon ground, salt and pepper shakers, creamers, bottles of liquor and white rum, and packaged sugar were stored in this office. The area was not constructed to food storage standards.

Preparation Room-

Below the handwash station, there were gaps around the drain line from the fire system.

Other-Preparation/Provisions Area Toilet Room

There was no paper towel dispenser and a sign stating 'wash hands after using toilet'. This toilet room was used by food workers in the area.

Other-Men's Toilet Rooms #14 and #15

There were no signs stating 'wash hands after using toilet'. These toilet rooms were used by crew galley workers.

Other-Neptune's Lounge

Plates out for passenger self-service were stacked upright and not inverted or covered.

Buffet-Lido Restaurant

The light intensity in many areas of the lido was less than 220 lux. This included, but was not limited to, the handwash station at the pastry line, the starboard salad station, in front of the juice machines and along the service side of the counter, and the port forward bistro handwash station.

Buffet-Soiled Dish Drop-Off

The door-mounted electrical supply outlet was hanging by its wires. There was a hole in the door where the unit was supposed to attach, leading to a void space.

Buffet-Soiled Dish Drop-Off

The left side of the fire screen door track was soiled with old food debris.

Galley-Pantry Section

Water continuously dripped from the deckhead near the handwash station. No food items or clean equipment were impacted.

Galley-Pantry Section

When investigating the water leak near the handwash station, a crew member stood on the clean food preparation counter to look inside the deckhead. Food managers did not appear concerned with the contamination of food preparation surfaces and clean equipment.

Food Service General-Chilled Water Lines

The nonpotable chilled water lines connected to the back of the ice machines in the main galley, housekeeping pantries, and bar pantries were not uniquely identified.

Galley-Pantry Section

When investigating the water leak near the handwash station, a crew member stood on the clean food preparation counter to look inside the deckhead.

Bar-Explorations Cafe

The glasswasher drain line was not sloped to drain, preventing proper drainage.

Inspection on Apr 01, 2012 | Score: 97

Galley-Bakery/Pastry Preparation

Seven live fruit flies were observed on the deckheads throughout this area during active food preparation.

Food Service General-All Food Areas

There were several areas where lighting was below the minimum 110 behind and/or around pieces of deck or counter-mounted equipment. These included: main galley - bakery/pastry beside the two stack ovens, coffee station behind the beverage machines, and behind ice machines: lido galley - behind ice machines, behind counter model milk dispenser and blast chiller; behind the ice machines in the pantries for the lido bar and martini bar; and behind and around the ice machines in the deck pantries.

Galley-Bakery/Pastry

One prepared layer cake was set on a stand in the walk-in refrigerator with nothing covering the cake. It was moved to a middled shelf on the opposite bulkhead immediately. A sheet pan with 5 prepared pies was set on the top rack of a trolley inside the walk-in freezer with no cover. That pan was moved to a shelf lower on the same trolley during the inspection.

Galley-Garde' Manger

Nine live fruit flies were observed on the deckhead at the juncture of the steel panels throughout this space.

Galley-Garde' Manger

The posted time as a public health control plan for dinner had time periods written for the green and yellow dots that were not labeled. Set-up was described on the plan with a time, but discard time was not written over the period listed on the dot.

Galley-Pot Wash

This area was filled with pots, pans and utensils beyond the capacity of the soiled landing counters and the deck surrounding, and the opposite corridor to the hot line and preparation rooms was full with easily 5 meters of stacked soiled pans along the bulkhead. Staff were manually washing these items as the large pot wash machine was out of order. The machine was posted out of order on 26 March, and has been historically in and out of repair. Staff stated it is due to be replaced in the upcoming dry dock.

Galley-Hot Galley - Fish Station and Grill Section

The artificial light level in the forward/starboard corner was below the minimum 220 lux, and the same condition was found on the grill section at both sides (grills and griddles).

Galley-Hot Galley - Entremetiere

The deck at the two steam kettles had loose tiles and missing tile grout.

Galley-Galley General

The artificial light covers throughout the galleys were film covered and very cloudy in many cases, making the light intensity much dimmer than expected.

Galley-Pinnacle Grill Preparation Area

Two of the deckhead lights were not functioning. Staff stated that they worked, but they would not work when the counter model combination oven was in operation. The lighting at the forward counter was below the minimum 220 lux, and the artificial light over the aft section steam kettles was below 220 lux.

Galley-Dishwash

During active use of the inboard flight-type conveyor dishwash machine the far left upper spray arm final rinse nozzle was clogged fully. A contract repairman was onboard and repaired the machine during the inspection.

Galley-Dishwash

Two live fruit flies were observed on the deckhead at the clean dish storage racks during active dishwashing.

Galley-Coffee Station

The top exterior surfaces of the two counter model juice dispensers were coated with a layer of dust soil.

Galley-Breakfast Pantry

One live fruit fly was observed on the deckhead, one on the bulkhead, and one inside the cleaning locker of this space.

Food Service General-Consumer Advisories

In reviewing menu's and foods served in both the dining room and lido buffet, there was a consumer advisory in the menu's for the animal-derived foods served raw or undercooked, but no asterisk in the menu at those foods listed by recipe or cooked to order. In the buffet, small consumer advisory signs were posted at some of the lunch items which were not fully cooked, but they were not always positioned directly in front of the food, such as the sushi counters. While in others, such as the steamship round of beef, there was no advisory sign posted.

Provisions-Parasite Destruction Certification

The documentation on the wine marinated and cream marinated herring fillets was incomplete, in that the letter onboard stated they were parasite free, but did not describe the temperature and time to which they were frozen.

Galley-Lido Galley - Hot Galley

The two door upright reach-in hot cabinet was posted out of order since 25 February.

Galley-Lido Galley - Pot Wash

One live fruit fly was noted on the deckhead over the soiled landing counter during operation of the 3 compartment sinks.

Buffet-Lido - Starboard Sushi Counter

The aft handwash station was blocked by a tray stand with rolled napkins of silverware set on top. This was during the lunch service so the stand was moved immediately.

Buffet-Lido Deli - Port and Starboard

The forward end of the port and starboard deli sandwich sections were not shielded and pans of uncovered food and opposite of where passengers stand and order food.

Buffet-Bread and Pastry Sections

There were breads and rolls and croissants contacting the eight artificial woven baskets they were displayed in at both the port and starboard side bread sections of the buffet. Additionally, some of the cookies were contacting the two cookie baskets, and ice cream cones made contact in two baskets in the pastry buffet section. The napkin liners were not properly arranged in each of these baskets, so that only one side was actually between the bread and basket, while the other side of the same basket was not napkin covered. These were all removed and napkins re-arranged immediately.

Buffet-Lido Taco Bar

The deck coving at the foundation of the taco bar buffet was poor in most areas or not fully complete.

Pantry-Seaview Bar

The door entering the pantry was wedged open and the door blocked access to the handwash station in the pantry behind.

Potable Water-

The free chlorine residual test result was not recorded before portable water tanks 2S, 2P, 3S, and 4S were placed back into service. These portable water tanks were entered for inspection.

Recreational Water Facilities-Fecal and Vomit Accident Procedures

The fecal and vomit accident procedures indicated a pH of 7.2 - 7.5 should be maintained during the contact time when a disinfectant was used.

Potable Water-Cross-Connection Control Log

There was one backflow prevention device on each of the distillate discharge lines of both evaporators that were not on the cross-connection control log.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads were calculated without using a flow meter to get the actual usage rates.

Recreational Water Facilities-Free Residual Halogen and pH Alarms

There were no audible alarms to indicate low and high free residual halogen and pH readings in each RWF.

Children Area-Exclusion Policy

The exclusion policy did not include procedures to be followed when a child developed symptoms of an infectious illness while at the center.

Children Area-Toilet Room Exit

The toilet room used by 3-12 year olds did not have a sign advising users to use a hand towel, paper towel, or tissue to open the door. The exit was not hands free.

Housekeeping-Greenhouse Spa Changing Rooms

There were no signs advising users to use a hand towel, paper towel, or tissue to open the door in the men's and women's changing rooms near the showers. These exits were not hands free.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no concentrations of disinfectants used in nonfood areas within the OPRP. The OPRP did contain specific disinfectants and contact times.

Ventilation-

Technical water was used to clean the HVAC distribution system.

Inspection on Dec 04, 2011 | Score: 99

Galley-Lido Pot Wash

Six new bundles of paper towels for the handwashing stations were stacked together and stored on the soiled overshelf at the soiled pot landing counter next to various soiled equipment pieces. The clean storage racks were actually empty at the time. Staff immediately removed the new paper towels.

Galley-Lido Pot Wash

The undercounter mounted food grinder at the soiled landing table had a continuous water leak to the deck below, which was coming at the juncture where the unit was fastened to the underside of that soiled landing table.

Dining Room-Restaurants and Food Outlets

There was no consumer advisory on the menu's for the animal-derived foods served in an undercooked form by recipe or by order in the Pinnacle Grill (steak hamburger, cold smoked salmon). There was a consumer advisory in the breakfast, lunch, and dinner menu's for the main dining rooms, but there were no asterisks to identify the specific menu items where animal foods could be cooked to order or served undercooked according to recipe, such as steaks and eggs. There was no advisory for the menu for cooked to order animal foods at the Officer's Mess. Lastly, there were no posted consumer advisories at the egg station or steak grill position in the port or starboard Lido Bistro sections where those foods are served.

Buffet-Lido Bistro Lines

The artificial light level behind the counter-mounted juice dispensers on the back bar counters in both Bistro stations (port and starboard) were below the minimum 110 lux. The handwash station at the port side omelet station was also below the minimum 110 lux.

Buffet-Lido Bistro Lines

Both doors on undercounter reach-in refrigerator 11.09 left a gap when shut between the gasket and door frame over the length of the door front.

Buffet-Lido Bistro Lines

Undercounter reach-in refrigerator 11.20 was posted out of order and has been in disrepair since 21 June 2011.

Food Service General-Time Control Plans

The posted time control plans provide closing times, not discard times. Some of the plans have more than one 4 hour serving period for a given meal and they provided only a set-up and close of service period exceeding 4 hours. In the lido Bistro time control plan the times for set-up and discard during breakfast on embarkation days was different, but not described as such on the time control plan.

Food Service General-Time Control Plans

The time control plan for the starboard lido bistro buffet line was not posted in that outlet. There were a number of equipment pieces on the lido bistro lines which were not listed on the time control plan as being under time control, such as the heat lamp carving stations, cold top basins 4, 5, 9, 10, and 12-20. None of the bain marie or cold basin's were physically labeled as time control pieces in any of the food outlets.

Food Service General-Decks

Cracked and broken deck tiles and recessed tile grout were noted in various areas throughout the main galley, lido galley, crew galley, and some of the provisions preparation rooms and buffet lines in bistro. The recessed grout condition was noted particularly at deck sinks and where tiles joined stainless steel foundation plates. Some of the areas showed recent repair that had failed, and it was clear some areas were recently repaired.

Buffet-Lido Dishwash

The in-use conveyor dishwash machine had a rinse tank temperature of 155-156 °F. The manufacturers data plate specified a minimum rinse tank temperature of 160 °F.

Buffet-Lido Dishwash

The in-use conveyor dishwash machine had a final hot water-sanitizing rinse manifold temperature over 212 °F and the needle on the mounted gauge thermometer registered over 250 °F. This was due to live steam which was observed and could be heard during the final rinse cycle. Staff repaired the machine during the inspection.

Buffet-Asian Section Port Side

A small induction cook top on the front buffet counter was broken and had been in disrepair for over 3 months. According to staff a replacement unit was ordered, but has not arrived yet.

Buffet-Taco Bar

The deck juncture was not coved where it joined the taco bar buffet foundation. The grout material present was uneven and difficult to clean.

Other-Hamburger Grill Pantry

The artificial light level was below the minimum 220 lux at the preparation counter adjacent to the flat top grill.

Galley-Bakery/Pastry

Two of the doors (one each) on the two Grant stack ovens (#335 and #336) were in disrepair since 6 August 2011.

Galley-Bakery/Pastry

One live fruit fly was observed on the deckhead over the in-use dough sheeter.

Galley-Crew Toilet

There was no sign posted in the crew toilet advising the use of the paper towel to open the door upon exit.

Galley-Fish Preparation

The paper towel dispenser at the handwash station was positioned over the adjacent food preparation counter. There was water on the counter immediately below the paper towel dispenser.

Galley-Pot Wash

The in-use pot wash machine had a wash gauge temperature of 162 °F, but the wash tank temperature measured 152 °F.

Galley-Hot Galley - Saucier

The starboard most Rational combination oven was posted out of order, and has been in disrepair since 23 July 2011.

Galley-Beverage Counter

One live fruit fly was observed setting on top of the juice dispenser at the beverage counter.

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log did not include the case identification number. Also, the surveillance log was not in the exact order as specified in Annex 13.2 of the 2011 VSP Operations Manual.

Medical-Crew Member Reporting

During a recent cruise, a crew member had reportable acute gastroenteritis (AGE) symptoms, but it was unclear exactly when his symptoms began before he reported to the medical center hours later. During the 23 October - 3 November 2011 voyage, according to the AGE surveillance log, a solo guitarist had an onset of AGE symptoms on 28 October at 09:00, but did not report to the medical center until 15:55 that same day. According to his 72-hour self-administered questionnaire, his onset of AGE symptoms began on 27 October at 22:00. The time card for this crew member was reviewed to verify he did not work.

Recreational Water Facilities-Filter Housing Cleaning and Disinfection

Documentation of the filter housing cleaning and disinfection for the recreational water facilities indicated 50 ppm chlorine, but the contact time was not always documented.

Potable Water-Tank Coating

There was no written documentation of approval from the certification organization for the Interline 925 epoxy coating. An internet search was conducted during the inspection and the documentation was printed.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer chart recorders for the recreational water facilities were located after the compensation tank. The engineer stated the sample line for the aft pool was moved to before the compensation tank. There was also no low and high halogen level alarm installed.

Recreational Water Facilities-Swimming Pool Antientrapment

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

Recreational Water Facilities-Whirlpool Spa Antientrapment

The drain covers for the whirlpool spas (jacuzzis) were not stamped with the information specified in the 2011 VSP Operations Manual.

Integrated Pest Management-Follow-Up Inspections

The integrated pest management log did not contain follow-up inspections results.

Pantry-Lighting

The light intensity was below 110 lux behind and around the ice machines in the housekeeping pantries

Children Area-Club HAL

In the 3-7 year olds toilet room, the toilet seat height was 16 inches. A step stool was available, but it was nearly the same height as the toilet seat.

Children Area-Club HAL

In the 3-7 year olds toilet room, the water temperature at the handwash sink was measured at 121°F using the inspector's thermometer.

Bar-Mix Bar - Spirits and Ale

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

Inspection on Mar 06, 2011 | Score: 96

Potable Water-Potable Water Line Striping

The potable water lines were not striped or painted blue before the reduced pressure device for the cold water line into the garbage room or at the lido pool filling line in the engine room.

Food Service General-Decks

There were some cracked deck tiles and recessed grout in some of the food preparation areas. Several specific areas from the last inspection were corrected. Staff stated this was an ongoing project.

Preparation Room-

There was a seam where the profile strip met the stainless steel support column on the lower edge on the side close to the three-compartment sink.

Galley-Beverage Station

The water delivery line and electrical cords from the juice machine were draped across the counter, making cleaning difficult.

Galley-Beverage Station

The counter tops behind the toasters and the coffee machines were soiled. This area was previously cleaned.

Galley-Soup Station

The gap on the back side of the black turning handle for the soup kettle was soiled.

Galley-Roast and Sauce Station

The gap on the back side of the black turning handle for each of the tilting kettles was soiled.

Galley-Hot Vegetable Preparation Area

There was a large Hobart mixer that was no longer in use. Staff stated this area will be used for a steamer when the mixer gets removed.

Galley-Pastry and Bakery

The gap on the back side of the black turning handle for each of the tilting kettles was soiled.

Galley-Potwash

The hood-type potwash machine was out of order on the day of the inspection due to inaccurate temperatures. Staff stated this machine was out of service approximately two times per week for this reason. Staff members use the three-compartment sink.

Galley-Pastry and Bakery

The dough sheeter belt was slightly frayed along both edges, making cleaning difficult.

Galley-

The gap on the back side of the black turning handle for the tilted kettle was soiled.

Buffet-Crew Mess

The sneeze guard near the plate stand was chipped along the left edge.

Buffet-Crew Mess

The deck was soiled below the three-compartment garbage bins.

Bar-Exploration's Cafe

The electrical cords for the coffee machines were bundled in a pile on the front bar counter, making cleaning difficult.

Bar-Exploration's Cafe

The counter top behind the coffee machine at the back bar was soiled.

Bar-Spirit's Bar

The inside of the right two beer taps were soiled.

Bar-Spirit's Bar

There was a red cloth stored in the technical compartment below the soda fountain. Staff stated the soda gun hose was leaking.

Galley-Dishwash

Inspector and crew member's thermometers were sent through the flight-type machine several times with resulting temperatures between 154-157°F. A few temperatures were taken at the final sanitizing rinse manifold, which measured approximately 165°F. The dishwash machine was in active use during the inspection. The temperatures were corrected.

Inspection on Oct 10, 2010 | Score: 93

Potable Water-Halogen Analyzer-Chart Records

Most of the halogen analyzer-charts for production and bunkering of potable water did not have a time written to indicate when calibration was performed.

Potable Water-Bunkering Records

Since the last inspection in June 2010, on at least 10 days, the calibration of the potable water bunkering halogen analyzer was performed more than 30 minutes after the start of bunkering.

Galley-Pastry

The following ready-to-eat potentially hazardous foods were found inside walk-in refrigerator #24: one large hotel pan of chocolate mousse prepared Saturday with a food temperature of 52 °F, one tray of 44 individual bowls of tiramisu and 32 larger individual bowls of tiramisu prepared Saturday with food temperatures of 46-48 °F, a square framed cheesecake prepared Friday with a food temperature of 48 °F, one sheet pan of chocolate craquant prepared Tuesday with a food temperature of 48 °F, a sheet pan of passion fruit mousse prepared Tuesday with a food temperature of 48 °F, one sheet pan of mango mousse prepared Tuesday with a food temperature of 48 °F, and one sheet pan of opera cake prepared Friday with a food temperature of 49 °F. The ingredients of each of these products were verified with the chef and temperatures were taken with both his thermometer and the inspector's. All products above were immediately discarded.

Galley-Pastry

The air temperature in walk-in refrigerator #24 was recorded in the ship's log prior to the morning inspection at 46 °F. During the inspection the interior walk-in freezer door at the rear of the refrigerator was standing fully open. The last 5 items tested out of temperature were stored on two mobile trolleys which were enclosed with a zippered plastic covering around the trolley, which impeded air flow.

Galley-Pastry

Deck tiles in this area were cracked and broken, with recessed tile grout near gutterways and deck mounted equipment.

Galley-Pastry Dry Store Room

There were two large plastic bins filled with pre-washed green apples and each had the manufacturer's label still affixed to the peel.

Galley-Fish Preparation Room

The top bin of raw lingcod fillets and raw salmon were uncovered in walk-in freezer #20.

Galley-Potwash and Hot Galley

The deck tiles had recessed grout, particularly near the gutterways of the potwash and hot galley.

Galley-Dishwash

The in-use inboard flight-type dishwash machine had a wash tank temperature of 142 °F and the rinse tank temperature of 156 °F as measured by two different thermometers. The manufacturer's dataplate specifies a wash tank temperature of 150 °F and a rinse tank temperature of at least 160 °F.

Food Service General-Crew Beverage Stations and Lido Beverage Stations

The Scottsman ice/water dispenser underside front panel was difficult to clean due to large open voids along the entire length and especially at the water dispensing head, as well as exposed styrofoam behind the ice dispensing chute.

Other-Crew Mess

There was one fruit fly noted near the crew mess beverage station prior to the lunch service.

Other-Petty Officer's Mess

The power cables to the WMF coffee machine were draped on the counter below, making cleaning difficult.

Preparation Room-Provisions

The deck grout was recessed in various areas and there was some cracked or broken deck tile noted.

Galley-Dishwash

The in-use conveyor dishwash machine had a rinse tank temperature of 154 °F. The manufacturer's dataplate specified a minimum temperature of 160 °F.

Buffet-Lido - Starboard Salad/Juice Station

There was no approved backflow prevention device on the potable water supply to the two juice dispensers.

Galley-Potwash

Approximately 10-14 small black flies were observed throughout the soiled and clean potwash area during active pot washing. Most were at rest on the deckheads, but a few were flying in the area.

Bar-Lido Bar

This outdoor bar was in full operation and the door to the pantry was pinned open, allowing free access to flying pests. There were several clean cups and beverage equipment exposed and stored on the racks throughout the pantry. Staff closed the door immediately. A second inspection was made at the end of the ship inspection and the door to the pantry was again pinned open.

Bar-Explorations Cafe

The open grid style deckhead was soiled in the front bar.

Bar-Explorations Cafe

Power cables were bundled in a pile on the counter below the coffee machine on the back bar counter. The counter below these cords was soiled.

Bar-Explorations Cafe

Power cables were bundled in a pile on the counter below the coffee machine on the back bar counter. The counter below these cords was soiled.

Bar-Explorations Cafe

A backflow prevention device or air gap could not be located for the potable water line to the ice machine.

Bar-Explorations Cafe

There was a void between a deck foundation panel near the bulkhead inside the technical compartment beside the chemical locker under the back bar counter.

Inspection on Jun 17, 2010 | Score: 98

Buffet-Lido

Many of the undercounter technical spaces were difficult to clean due to void spaces, gaps in the equipment foundations, and rough floor surfaces.

Buffet-Lido

The technical space below the toast station was heavily soiled with water, mold and an accumulation of food debris.

Buffet-Warewash

A heavy accumulation of condensate was observed along the deckhead and ventilation duct above the soiled landing.

Buffet-Lido

A few small flies and other small insects were noted in the technical space below the toaster station. Pest management was notified.

Buffet-Lido - Hamburger Grill

The underside of the hotplate next to the fryer had buckled near the legs, making cleaning difficult.

Buffet-Lido - Hamburger Grill

The deep fat fryer had small wires wrapped around the heating elements, making cleaning difficult.

Buffet-Lido - Hamburger Grill

The underside of the hot plate was soiled along the seams created by the buckled surface.

Galley-Backflow Prevention

A pipe with an intermediate valve connected to the potable water supply line was installed directly downstream of the Reduced Pressure Zone (RPZ) type backflow preventer, potentially circumventing the backflow preventer. According to the crew, this pipe was necessary to test the RPZ.

Galley-Bakery

The balance-beam type scale had pitted, rough spots, making cleaning difficult.

Galley-Warewash Trolley Storage

There was one food trolley used for plates that was severely damaged with exposed insulation. Another food trolley had a crack. These features made the trolleys difficult to clean.

Galley-Warewash Trolley Storage

The two trolleys were lightly soiled with a dark substance, especially along cracks and exposed insulation.

Galley-Garde Manger

The reach-in refrigerator on time-control had a broken glass.

Pantry-Wine Bar

The drain line from the ice machine drained directly onto the deck and not into a scupper or other drain.

Bar-Petty Officer's Mess

The lighting in the bar at the work counter surfaces and handwashing station was not adequate. It was not clear if the lighting level could be raised to 220 lux during cleaning operations.

Provisions-Vegetable Preparation

There were slotted fasteners in the food contact surfaces of the potato peeler.

Medical-Standardized Gastrointestinal Illness Log

On 07 June 2010 a passenger reported to medical meeting the case definition for gastrointestinal illness. There was no temperature recording for this patient. On the following voyage, there was one passenger, not meeting the case definition, with no temperature recorded.

Housekeeping-Public Area Diarrhea/Vomit Accident Log

On several instances were a public incident was logged, there was no indication in the log that it was vomit or diarrhea related.

Housekeeping-Outbreak Prevention and Response Plan

There were several areas in the plan that, during code red operations, did not meet the requirement for cleaning and disinfecting on a "continuous basis". For example, public telephones, handrails, elevators, landings and the self service laundry were on a 2 hour schedule; point of sale stations at the end of each shift, crew laundry 4 times per day, and crew public areas every 3 hours.

Galley-Decks

There were a few broken deck tiles in the main galley, especially along scuppers and equipment/deck foundations.

Galley-Hot Line

There were void spaces around the drain lines for the side-by-side fryers.

Galley-Hot Line

The drain lines for the side-by-side fryers were heavily soiled with an accumulation of old grease and debris.

Inspection on Jan 17, 2010 | Score: 91

Other-Lido Pantry - Pot Wash

The starboard side ice machine had a strip of loose sealant hanging above the cubed ice in the upper interior of the bin on the left lower plastic ice maker panel.

Food Service General-Lido Pantry and Main Galley - Decks

The deck tiles were either broken, cracked, or the tile grout was recessed/missing throughout sections of the main galley, such as hot galley, bakery and the lido pantry areas.

Buffet-Lido Buffet - Handwashing Stations

There was no sign posted stating "WASH HANDS OFTEN" at any of the buffet section handwashing stations (2 port and 2 on starboard buffets). One very detailed sign was posted on the exterior paper towel dispenser for each station, which had one text line in the middle of several lines of text stating, "if you handle food wash your hands often", but this is not in compliance with section 7.7.1.1.7.

Buffet-Lido Buffet - Undercounter Technical Compartments

Nearly all the buffet line undercounter technical compartments were difficult to clean, due to the open voids to the deck below the counter. There was a base trim stainless steel panel at the deck level which closes access to make cleaning at the technical compartments. As a result there was a mixture of dirt, mold and food debris on the deck below these technical compartments.

Buffet-Lido Buffet - Undercounter Technical Compartments

Nearly all the buffet line undercounter technical compartments were difficult to clean, due to the open voids to the deck below the counter. There was a base trim stainless steel panel at the deck level which closes access to make cleaning at the technical compartments. As a result there was a mixture of dirt, mold and food debris on the deck below these technical compartments.

Buffet-Lido Buffet - Port

A power cable was draped along the lower interior panel of the technical compartment below the port/aft handwash station. In addition, there was an open hole in the lower right interior section of this panel, which should be profile closed.

Buffet-Lido Buffet - Port

Two fruit flies were noted in the undercounter technical compartment beneath the #2 induction stove (missing)/warmer section in the center of the buffet counter during the breakfast service.

Buffet-Lido Buffet - Port and Starboard Lines

The artificial light level along both the port and starboard buffet service counters was below the minimum 220 lux (20 foot candles) throughout. Lights in the deckhead were not positioned over the counters to properly illuminate them for cleaning.

Buffet-Lido Buffet - Port Waffle Station

One fruit fly was noted near the waffle station during active preparation and breakfast service.

Buffet-Lido Buffet - Port and Starboard

The deckhead mounted sprinkler heads and collars around the sprinkler heads were in disrepair throughout the port and starboard buffet areas. Some of the heads were compressed into the deckhead, exposing an open void around them, while others had the collar separating from the deckhead or the collar missing, both creating an open void at the deckhead.

Buffet-Lido Buffet - Starboard

Three fruit flies were circulating around the starboard buffet line during the breakfast service.

Buffet-Lido Buffet - Starboard

The power cable for the counter model egg/sausage cooker was draped on the countertop, making cleaning difficult.

Other-Deck 10 Neptune Lounge

The deck juncture with the port and starboard side buffet and beverage station was not coved.

Galley-Main Galley - Beverage Station

The top exterior surface of the two Fetco coffee maker/dispensers were soiled with dust debris. The right side coffee maker/dispenser was also soiled with coffee grounds and had on that surface a clean fork and two clean lids for the dispensers. The beverage station was previously cleaned.

Galley-Main Galley - Beverage Station

The top exterior surface of the two Fetco coffee maker/dispensers were soiled with dust debris. The right side coffee maker/dispenser was also soiled with coffee grounds and had on that surface a clean fork and two clean lids for the dispensers. The beverage station was previously cleaned.

Galley-Main Galley - Beverage Station

One fruit fly was noted flying around the beverage station.

Galley-Main Galley - Beverage Station

There was a residue of juice solids noted along the interior surfaces of the two juice dispenser lower transfer tubes. Additionally, there was a heavy residue of juice solids inside the plastic dispensing ends for each juice dispenser. Staff cleaned each dispenser again during the inspection.

Galley-Main Galley - Beverage Station

There was juice splash on the bulkhead immediately behind the two juice dispensers.

Galley-Main Galley - Pinnacle Section

The power cables for the microwave oven and the counter model topping refrigerator were draped on the countertops, making cleaning difficult.

Galley-Main Galley - Hot Galley Grill Section

The lower exterior of the previously cleaned flat grills and grooved griddles were soiled with a mixture of corrosion and grease residue. Some of the support legs for the grills and griddles also had grease residue evident along the surfaces.

Galley-Main Galley - Entremetiere Section

The rice cooker was out of order and has been since 9 April 2009. The electronic record shows the replacement part was received on 10 January 2010. This item was also noted in the July 2009 VSP Inspection.

Galley-Main Galley - Entremetiere Section

The tilt braising pan has been out of order since 16 September 2009. The electronic record shows the replacement part is due to arrive January 31, 2010.

Galley-Main Galley - Fish Preparation

One fruit fly was flying in this area, which was not in use at the time of the inspection, but clean equipment and knives were exposed on the counters.

Galley-Main Galley - Pastry Walk-in Refrigerator

One tray containing 25 individual molds of panacotta had a discard day label of Saturday affixed to the tray. According to the cooling log record this product was prepared on the evening of 10 January. It was discarded immediately.

Galley-Main Galley - Bakery

The two door proofing cabinet was posted out of order for an unknown time period. The electronic system identified the replacement part due to arrive on 24 January 2010.

Galley-Main Galley - Garde' Manger

The forward handwashing station was out of order. This is one of two such stations in the space, which was not in use at the time of the inspection.

Galley-Main Galley - Garde' Manger

The 8 undercounter reach-in refrigerators beneath the port preparation counter in this space have been out of order since November and December 2009.

Galley-Main Galley - Dishwash

One of the 5 foot controlled handwashing taps at the large basin opposite the dishwash was in disrepair.

Galley-Main Galley - Walk-in Refrigerator #27

An opened bulk piece of liverwurst was wrapped in plastic film with a discard date label of Saturday. The staff member who opened this package stated that this was done today, but without dating these day labels it is not possible to independently determine which date the package was actually opened or should be discarded. In the system used onboard a package opened today (Sunday) would have a Saturday day label affixed.

Galley-Main Galley - Walk-in Refrigerator #27

An opened bulk piece of cooked deli ham was wrapped in plastic film and placed inside a hotel pan in walk-in refrigerator #27 without a 7 day discard label affixed..

Galley-Crew Galley - Dishwash

The in-use conveyor dishwashing machine was heavily soiled with layered scale sediment along all the final rinse compartment spray arms (upper and lower), the attached manifold piping, and the side walls in that section.

Galley-Crew Galley - Hot Galley

The port soup kettle was posted out of order since 20 December, 2009. The portside, left deep fryer was posted out of order and the starboard side, right deep fryer was posted out of order. Both have been out of order since 15 May, 2009. According to the electronic system the spare parts for these units are due to arrive on 24 January 2010.

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer backwash was not listed on the cross-connection control program.

Potable Water-Sprinkler System

There were no reduced pressure assembly devices on the two shore connections for the sprinkler system. Each connection had two non-return valves.

Potable Water-Cross Connection Control Program

The type of backflow prevention devices listed on the cross connection control program for the two sprinkler shore supply connections was a reduced pressure assembly. However, in the columns for the test results it was written "two non-return valves." There were two non-return valves on each of the sprinkler system shore supply lines.

Other-Aft Pool Deck -- Starboard and Port Equipment Lockers

There were several cases of soda, beer, water, and other bottled beverages stored in the starboard pool equipment locker and one plastic bin of beverages stored in the port pool equipment locker. In addition, there were several boxes of plastic glasses, a stack of waiter trays, and some metal bowls stored in the port pool equipment locker. Some of the boxes of plastic glasses were stored on the deck, and there was a tarp draped over another box of plastic glasses. These lockers were not designed for food and utensil storage and also contained tarps, chair cushions, raw wood, pool umbrellas and deck cleaning brushes. There was also water pooled on the deck in the starboard locker.

Other-Aft Pool Deck -- Port Equipment Locker

There were several cases of soda, beer, water, and other bottled beverages stored in the starboard pool equipment locker and one plastic bin of beverages stored in the port pool equipment locker. In addition, there were several boxes of plastic glasses, a stack of waiter trays, and some metal bowls stored in the port pool equipment locker. Some of the boxes of plastic glasses were stored on the deck, and there was a tarp draped over another box of plastic glasses. These lockers were not designed for food and utensil storage and also contained tarps, chair cushions, raw wood, pool umbrellas and deck cleaning brushes.

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

One of the anti-entrapment drain covers in the port whirlpool had been modified to be secured with fasteners through the top of the cover instead of through the fastener slots on the side of the cover. The whirlpool was empty at the time of the inspection.

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

One of the anti-entrapment drain covers in the starboard whirlpool was missing a fastener. The whirlpool was empty at the time of the inspection.

Potable Water-Spa

The vents were plugged on the two backflow prevention devices for the potable water lines to the steam bath and aroma bath fountains. This item was corrected during the inspection.

Medical-Gastrointestinal Illness Surveillance Log

The positions for ill crew members was not listed on the logs for cruises beginning 12/27/09, 12/6/09, and 11/29/09.

Bar-Casino

There was a missing panel on the left side of the technical space below the handwash sink.

Bar-Casino

There was a bottle of multi-purpose cleaner and a container of disinfectant wipes at the handwash sink. The bar was closed during the inspection.

Bar-Explorations

There was an open penetration in the bulkhead below the coffee machine.

Bar-Casino

There was a bottle of multi-purpose cleaner and a container of disinfectant wipes at the handwash sink. The bar was closed during the inspection.

Bar-Explorations

There was a bottle of multi-purpose cleaner and a container of disinfectant wipes stored on the countertop next to the handwash sink. The bar was open during the inspection.

Bar-Explorations

A full strength bottle of bleach was stored in the technical space below the blender. The bar was open during the inspection.

Pantry-Lido Pantry

There was a leak at the faucet on the utility sink. The undercounter glasswash machine was also leaking.

Bar-Lido Bar

There was no coving where the bar counter foundation joined the deck.