Inspection on Feb 19, 2015 | Score: 100

Potable Water-Pipe, Valve, and Fittings Disinfection

Since the last inspection, 11 records indicated pipes, valves, and fittings were disinfected using 400 ppm chlorine for 30 minutes contact time. Staff were not following the proper procedures outlined in the manual.

Galley-Time Control Plan

The main galley time control plan listed mobile warming unit 7.45 as a time control unit. The unit was not being used for time control and not labeled for time control. The unit was removed from the plan.

Galley-Garde Mange

Debris was noted on the back of the previously cleaned deli slicer.

Galley-Dishwash Clean Area

Around 30 silver cocktail cups were peeling and corroded on the food splash surfaces, making them difficult to clean. Management had ordered glass margarita glasses to replace them.

Galley-Lido Prep Walk-in Refrigerator

One of the shelving units had paint peeling in several areas.

Galley-Lido Prep Walk-in Refrigerator

One of the shelving units with rubber shelves were very soiled with black residue on the underside of the shelves. This was corrected.

Galley-Lido Preparation

The bulkhead around and behind the fan of the blast chiller was dusty.

Galley-Lido Preparation

The fan located outside and to the left of the blast chiller was very dusty.

Buffet-Lido Bistro Port Side

Black residue was noted on the bulkhead mosaic tile behind the buffet line.

Buffet-Lido Bistro Port Side

A gap was noted above the bulkhead mosaic tile at the bulkhead/deckhead juncture. This gap was dusty.

Buffet-Salad Station

A pan of egg salad mixture in the undercounter refrigerator 11.35A-2 had a temperature between 43-45°F, as measured by the inspector's and ship's thermometers. This was discarded.

Other-Neptune Lounge

The deck under the dome food display was dusty.

Pantry-Mix Bar

The vent of the backflow preventer in the soda multiflow cabinet was clogged with some black residue.

Bar-Explorations Bar

Slotted fasteners were noted on the food contact surface of the espresso machine.

Galley-

The decks in the beverage station area and hot galley were in disrepair, and grouting was missing. Staff showed the inspector the deck repair schedule for the decks throughout the main galley.

Potable Water-Pipe, Valve, and Fittings Disinfection

Since the last inspection, 11 records indicated pipes, valves, and fittings were disinfected using 400 ppm chlorine for 30 minutes contact time.

Inspection on Jun 17, 2014 | Score: 100

Dining Room-Main Dining Room

On the lower level, the light intensity could not be raised to 220 lux at the front area of the two center waiter stations. Since the last inspection in February 2014, additional lights were installed at the back of each station, but these light fixtures could only rotate a small amount.

Galley-Lido Preparation

The cooling logs dated 15 June were not completed for the chicken salad, pinto bean salad, and macaroni salad. The logs indicated the food items were cooled after two hours to 57°F, 58°F, and 57°F respectively, but no temperatures were documented indicating the food items were properly cooled to 41°F or below after an additional four hours.

Galley-Potwash Area

The insulation for the steam lines to the hood-type potwash machine and the sanitizing compartment of the three-compartment sink was in poor condition.

Galley-Hot Galley

Below the right round soup kettle, the deck sink was not draining. Approximately four centimeters of water was in the drain.

Galley-Pinnacle Grill

There were slotted fasteners inside the new combination oven around the light.

Galley-Breakfast Area

The support column/deck juncture was not coved.

Galley-

The lower inner gasket for upright refrigerator 11.13A-1 was worn. This allowed warm air to enter the unit.

Potable Water-Starboard Whirlpool Spa Equipment Room

The reduced pressure zone backflow preventer was leaking from the air relief vent indicating a malfunction of one of the check valve gaskets. A replacement backflow preventer that arrived on the ship this morning was already in the room awaiting installation.

*General Comment-Commendation

The medical center's acute gastroenteritis surveillance, the potable water, the recreational water, the housekeeping, the ventilation, the integrated pest management and food safety teams deserve special recognition and commendation for their outstanding compliance with the USPHS VSP Operations Manual observed during today's comprehensive inspection.

Inspection on Feb 14, 2014 | Score: 94

Galley-Dishwash

The handwashing station in this in-use area was not accessible. It was blocked by buckets and racks. This was corrected.

Dining Room-Main Dining Room

On the lower level, the light intensity over the two twin center waiter stations could not be raised to 220 lux in all areas of the counters for cleaning operations. The staff made significant progress in this regard since the last inspection. During the inspection close-out meeting, staff not present during the inspection of this area assured that the light intensity could be raised to 220 lux at the surfaces of the waiter stations one at a time, but those employees working in the dining room did not explain that during the inspection.

Dining Room-Locker P-12

Clean linens were stored in this locker with no deckhead. The area above the linens was open to the plenum and exposed air ducts. The linens were covered with a large table cloth. Staff stated that a proper deckhead for this locker was planned and should be completed within 3 months.

Galley-Dishwash

There was heavy condensation on the deckhead over the soiled end of the in-use inboard flight-type dishwash machine. The condensation was dripping on the conveyor.

Galley-Breakfast Coffee Station

There were broken tiles and recessed and missing grout in this area. These deck conditions allowed for pooled soiled water between tiles.

Galley-Pinnacle Grill

There was a seam around the drain of the grease drip pan housing of the flat/grooved grill, making cleaning difficult.

Galley-Grill Section

There were large gaps around the drains of the grease drip pan housings of the two grooved grills and the flat grill, making cleaning difficult.

Galley-Grill Section

The technical spaces around the grease drip pan housings of the previously cleaned grills were heavily soiled with old food residue.

Galley-Entremetier Section

There was a good amount of water pooled on the deck under the in-use combination oven #4.

Galley-Entremetier Section

There was a continuous water leak coming from under the in-use combination oven #4.

Galley-Pastry

There were loose and protruding cloth fibers on one of the edges of the left woven dough sheeter belt. This was corrected. A similar violation was noted in the last inspection.

Galley-Pastry

There were broken tiles and recessed and missing grout in this area. These deck conditions allowed for pooled soiled water between tiles.

Galley-Pastry

There was a good amount of pooled water to the right of the proofing cabinet.

Bar-Explorataions Café

The time control plan did not specify that the cream and milk containers on the back bar counter were on time control. Also, the plan described the milk and cream as 'refrigeration or hot holding units' on time control.

Bar-Explorations Café

There was pooled water on the deck to the back of the undercounter ice machine.

Pantry-Lido Pool Bar

The locker for cleaning materials was not labeled.

Bar-Lido Pool Bar

The faucet of the handwashing station was not delivering water effectively.

Other-Terrace Grill

The underside of the self-service counter was soiled with an accumulation of dust in many areas.

Buffet-Lido

The rotisserie oven in the port buffet line was not used and staff explained that was not needed for the operation. The staff added that there was a plan to replace the oven with a different piece of food equipment.

Galley-Starboard Inside Passage

There was no waste receptacle at the handwashing station. This was corrected.

Galley-Garde Manger

The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. This was noted in the previous inspection. During the close-out meeting, the lead inspector provided the staff with information from the U.S. Food and Drug Administration, targeted to food safety professionals, with tips to ensure deli slicers are properly cleaned and maintained and signs detailing when slicers should be removed from service until repaired or replaced.

Galley-Starboard Inside Passage

The top of the cereal locker was soiled with an accumulation of debris. This was noted in the previous inspection.

Potable Water-Medical - Dialysis

Two reduced pressure zone (RPZ) backflow preventers installed on the hot and cold water lines for dialysis protection were not tested after installation in August 2013. Also, the air gap for the relief vent drains were not at least twice the diameter of the delivery fixture. The RPZs were located on the water lines entering into the medical facility. During the inspection, the air gaps were corrected and the RPZs were tested and the pressure differentials were acceptable. Two dialysis units were being set up for use during the upcoming cruise.

Potable Water-Mineralizer

There was no proper air gap at the end of the bunker sample line which drained directly into the mineralizer backwash drain line.

Potable Water-Bunker & Evaporator toTechnical Connection

The RPZ on the bunker to technical water cross-connection had a steady water leak from the relief valve indicating possible malfunction. During the observation, no water bunkering was taking place. Also, proper inspection of both bunker and evaporator to technical water RPZs was difficult due to the installation of a drain basin installed underneath the devices. A drain pipe was connected to the drain basin, but the end of the pipe could not be traced.

Inspection on Sep 15, 2013 | Score: 99

Recreational Water Facilities-Hair and Lint Strainer Housing

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

Pantry-Service Pantry 23

A significant amount of black sediment was accumulated in the return bath of the ice machine.

Preparation Room-

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

Preparation Room-

Some of the slotted fasteners in the food-contact surfaces of the previously cleaned potato peeler were soiled with food debris.

Food Service General-Decks

There was recessed and missing grout in many of the food areas. These deck conditions allowed for pooled water between tiles. This was observed mostly throughout the main galley, crew galley, and the worker's side of buffet line in crew mess.

Provisions-Dry Provision Rooms #28 & #29

The decks towards the back bulkheads were heavily soiled. This was corrected.

Provisions-Dry Provision Rooms #28 & #29

Cases of single service utensils were stored under drain pipe lines containing runoff water coming from upper outer decks.

Buffet-Crew Mess

The previously cleaned decks under the ice cream machine and dry storage cabinet, and under the vending machines for soda and candy were heavily soiled with food debris.

Bar-Officer Bar

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

Galley-Pinnacle Grill

The microwave oven in this area was intended for domestic use only. The oven was removed.

Galley-Breakfast Coffee Station

The decks of this previously cleaned area were soiled under the cabinets with food debris. This was corrected.

Galley-Breakfast Station

The previously cleaned decks were soiled with food residue under the cabinets and deck-mounted equipment.

Dining Room-Main Dining Room

The light intensity over many of the waiter stations could not be raised to 220 lux for cleaning operations. The staff has made great progress on their lighting improvement plan since the last inspection.

Galley-Garde Manger

The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.

Galley-Bakery

There were loose and protruding cloth fibers from the woven dough sheeter belt at the food contact surfaces. This was corrected.

Buffet-Lido - Dessert Counter

There were pipes lines from the starboard ice cream machine laying directly on the deck.

Galley-Port & Starboard Inside Passages

The previously cleaned decks under the dry storage cabinets were soiled with food residues. In addition, there were missing tiles where the decks met the back bulkheads.

Galley-Starboard Inside Passage

The top of the cereal locker was soiled with an accumulation of debris. This was corrected.

Galley-Starboard Inside Passage

An insect light trap was located over the plate warmer. The light trap was relocated.

Inspection on Jul 12, 2012 | Score: 98

Food Service General-Food Area Lighting

Lighting behind and around counter-mounted and deck-mounted equipment such as grills, ice machines and combination steamer ovens in lido, main galley, crew galley, and deck pantries was less than 110 lux. Work has been started by ship staff on a correction plan. (VSP 2011 Operations Manual)

Buffet-Bistro Buffet (Lido)

The bulkhead beside and behind the cooking equipment and the attached fire suppression system piping was coated with old grease and dust.

Buffet-Bistro Buffet (Lido)

The profile strip on the back right side of the fryer was loose which made cleaning difficult.

Buffet-Bistro Buffet (Lido)

A portable grill was stored closed in the undercounter cabinet with wet grill surfaces.

Buffet-Bistro Buffet (Lido)

Starboard omelet station had a soiled bulkhead and deck corner behind the corridor door.

Buffet-Bistro Buffet (Lido)

Port side grill station wiping cloth bucket water was soiled with grease and food debris. This solution was immediately changed during the inspection.

Buffet-Bistro Buffet (Lido)

Two large plates in a clean stack of plates on the buffet had egg and cheese residue on them.

Buffet-Bistro Buffet (Lido)

Port side grill station bulkhead seam was open and profile strip had come loose in another area making the area difficult to clean. Other areas of the cooking line had old grease and dust accumulating on the bulkhead.

Buffet-Bistro Buffet (Lido)

Ice cream station had soil on the deck in the back corners under the two soft serve ice cream machines.

Buffet-Bistro Buffet (Lido)

The spotlight over the portside ice cream machine was missing its shield.

Buffet-Bistro Buffet (Lido)

Clean utensil storage pantry had plates that were wet when stored on the shelf in a manner that prevented air drying.

*General Comment-Records

The potable water, recreational water, and integrated pest management records were thorough, complete, and accurate. The records in the medical facility for crew acute gastroenteritis (AGE) cases included information about work history and schedule in addition to the required information. And the vessel had compiled information for each excursion, including menus, and shipboard menus in order to assist passengers with completing the AGE questionnaire.

Recreational Water Facilities-Automated Monitoring Alarms

There were no audible alarms in a continuously occupied location to indicate low and high free halogen and pH readings for each RWF. According to the staff, this installation was in progress. (VSP 2011 Operations Manual)

Recreational Water Facilities-Flow Meters, Bather Loads and Turnover Rates

Flow meters were not installed, and the manufacturer's pump rate was used to calculate the bather load. In addition, turnover rates were not documented. Documentation was provided indicating that the flow meters were on board and were scheduled to be installed. (VSP 2011 Operations Manual)

Recreational Water Facilities-Starboard Whirlpool

The antientrapment drain cover in the bottom of the whirlpool had a small crack. In addition, two fasteners were securing the cover, but they were not installed in the manufacturer-provided holes. The four holes meant for the fasteners were open, indicating that the cover was not installed according to the manufacturer's instructions. The whirlpool was closed and empty at the time of the inspection.

Recreational Water Facilities-Spa Whirlpool

The safety sign did not include all of the requirements in the VSP 2011 Operations Manual.

Buffet-Officer's Mess

A rubber hose in the undercounter technical compartment below the milk dispenser was excessively long and draped on the frame and bottom of the compartment.

Buffet-Officer's Mess

The cleaning locker was not labeled.

Preparation Room-

There was a leak from the hot water line for the faucet for the rinse and sanitize sinks. This was corrected.

Preparation Room-

There was a gap where the hot water line for the faucet for the rinse and sanitize sinks penetrated the bulkhead.

Buffet-Bistro Buffet (Lido)

Dishwashing machine's drying section had condensate leaking back onto the clean dishes from the exhaust shaft as all the racks of clean dishes were exiting the dishwashing machine's final rinse section.

Buffet-Bistro Buffet (Lido)

Automatic dishwasher final rinse spray manifold had the first two nozzles slightly blocked which created an erratic spray pattern.

Galley-Pinnacle Grill Station

Deck under the back left corner of the combination steamer oven was soiled in a difficult to clean area.

Galley-Daily Walk-In Cooler (#19)

Fan guard on the evaporator was soiled with an accumulation of dust.

Galley-Ice Station (Starboard)

Left ice machine had cellophane tape covering the ice shield's magnetic closer.

Galley-Room Service Area

A bulkhead profile strip was loose behind the flat grill and the seam to the right of it was open making the area difficult to clean. This was repaired immediately.

Galley-Room Service Area

A pipe flange on the bulkhead was loose around a water pipe penetration under the left kettle.

Galley-Saucier Area

Broken deck tiles and recessed grout were noted in this area. Overall, this ship has a very effective deck maintenance program.

Galley-Pot Wash

The automatic pot wash machine was out of order.

Galley-Pot Wash

The light over the clean utensil landing area was measured at 110 lux. New energy efficient bulbs that produced low light levels had been added to the light fixtures above this table.

Galley-Dishwashing

The outboard dishwasher's final rinse cycle was activating a little late for the first row of plates passing through the spray to get a full sanitizing treatment. This condition was corrected immediately. The final rinse triggering arm was also severely bent.

Galley-Fish Prep Area Corridor

A pipe flange on the bulkhead was loose around a water pipe penetration at the end of the corridor.

Galley-Saucier Area

The support on the right side of the right kettle had an open seam that had been repaired with fraying tape creating a very difficult to clean surface.

Galley-Bakery / Pastry

The proofer had a profile strip that was loose that created a difficult to clean area. Mildew was observed growing in the proofer in this area.

Inspection on Feb 03, 2012 | Score: 100

Food Service General-Lighting

The light intensity around and behind many pieces of counter-mounted and deck-mounted equipment was less than 110 lux in all food areas, including the steward stations. Also, the light intensity at several bars was less than 110 lux at the handwashing sinks.

Food Service General-Chilled Water LInes

The chilled water lines in the galleys, pantries, and cold rooms were not uniquely identified.

Galley-Entremetier

According to staff, the handwashing sink had been out of order for four days but there was another handwashing sink available within 8 meters. Also, there were no paper towels available at the handwashing sink. The sink was repaired and the paper towels were replaced during the inspection.

Galley-Grill Station

There was food debris in the previously cleaned grease pan housing for the right grill.

Galley-Garde Manger

There was a half eaten cookie stored on a shelf by a food worker in undercounter refrigerator 7.28A-2. The cookie was thrown away and no food items were impacted.

Food Service General-Out of Order Equipment

Several pieces of equipment were out of order since early November 2011, such as the food cutter in the Garde Manger, in-counter refrigerators five and six at the Mixed Bar, and an undercounter refrigerator in store room Up-09 on deck 8.

Buffet-Lido Starboard Beverage Station

The outside of the ice chute at the ice/water dispenser unit was soiled.

Buffet-Lido Starboard Beverage Station

The protective hatches above the ice chute and water dispenser were missing, creating gaps leading to void spaces.

Food Service General-Consumer Advisory

The lido, Pinnacle Grill, and Terrace Grill menus and food outlets did not properly identify foods of animal origin that could be served raw or undercooked or advise passengers who consume these items of the risk, especially if they have certain medical conditions.

Galley-Warewashing Area

Food items, such as bottles of water, cans of soda, spices, and tea, were stored in a large metal storage unit that was rusting and soiled in several areas.

Galley-Warewashing Area

Food items, such as bottles of water, cans of soda, spices, and tea, were stored in a large metal storage unit that had a sticky residue on several of the shelves.

Galley-Bakery

There were several slotted screws in the food splash zone of the deck-mounted mixer.

Galley-Warewashing Clean Storage

There was a white bowl chipped in several areas stored on a clean storage rack.

Galley-Fish Preparation

The metal latches did not allow undercounter refrigerators 7.19-1 to 7.19-3 to completely close. No food items were impacted. These refrigerators were taken out of service until they could be repaired.

Galley-Entremetier

Excessive condensation was collecting on the deckhead above the right tilting pan.

Buffet-Lido Port and Starboard

The light intensity in front of the hot line preparation area was measured at less than 220 lux.

Galley-Juice Machine

Several plastic pieces of this machine were very worn, pitted, and scored.

Pantry-Lido

There was a gap where the chilled water line penetrated the deckhead.

Bar-Explorations

The set-up and discard times of food used in this outlet for embarkation day did not match the set-up and discard times on the time control plan. No food items were set-up or impacted.

Galley-Toilet Room

There was no sign advising users to 'wash hands after using toilet' in the toilet room used by food workers.

Food Service General-Measuring Thin Foods

Not all of the staff measuring thin foods had tip-sensitive temperature-measuring devices.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not have the required items and did not have the items in the exact order as specified in Annex 13.2.2 of the 2011 VSP Operations Manual.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer probes were located in the pump impeller housing on the return line to the RWFs. Also, there was no audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.

Recreational Water Facilities-Lido Swimming Pool

The shepherd's hook did not reach the center of the deepest portion of the pool from the side plus two feet.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements in the 2011 VSP Operations Manual.

Recreational Water Facilities-Lido Swimming Pool

The lido swimming pool had a fill level six inches above the skim gutter overflow rim. Also, this pool had a single unblockable gravity drain. There was no documentation that the drain met the antientrapment requirements and there was no alarm installed.

Other-Lido Locker L-07

There was no coving at the bulkhead/deck juncture in this locker room where clean cups and glasses were stored.

Inspection on Jul 14, 2011 | Score: 98

DO NOT USE (whirlpool/spa)-Lido Whirlpool Spa Records

Most of the port whirlpool spa analyzer charts showed the pH values in that spa for the months of June and July at 8-8.3. Manual pH tests were recorded on these same charts indicating values of 7.3 to 7.6, yet there was no calibration performed on the analyzer to repair this difference in pH. Similarly, from May thru July a number of the starboard side whirlpool spa records indicated pH values from the analyzer chart of 7.8 to 8.2, while the manual readings recorded were from 7.3 to 7.5. Only one chart noted pH calibration was made.

Potable Water-Microbiological Testing

A new, 16 hour result, testing kit was in use for the potable water E. coli analysis of potable water either bunkered from shore or in the potable water distribution system. The written certificate of testing which is made for each set of samples specifies a procedure for doing the test which involves placing the sample solution and reagent mixture together, shaking, placing in an incubator and checking the result after 24 hours. Staff and supervisors are signing this form each month, but the actual procedure they performed was the same as given in the HAL form, but checking the result after 16 hours, then 18, then 20. According to the manufacturer, Colitag, after mixing and shaking the sample and reagent into solution the sample solution can be incubated only if the water temperature is between 33 and 38 °C. If the water is not in this temperature range the entire bottle is to be immersed in a water bath of 44.5 °C for a period of 7-10 minutes and then placed into the incubator to be read some 16 hours later.

Pantry-Deck 4 Pantry SP23

There was excessive soft sealant applied along the top interior of the ice bin, with some hanging below the seam where applied. This same violation was noted in the 7 January VSP inspection.

Bar-Explorations Cafe

There was an open void in the forward stainless steel panel inside the undercounter technical compartment for the port preparation sink where a water line penetrated.

Buffet-Beverage Station - Port

Dust soiled the top of the newly installed combination ice/water machine.

Buffet-Beverage Station - Port

The gap between the newly installed ice/water machine and the deckhead was less than 3-inches, which made cleaning difficult.

Galley-Warewash

Condensate was collecting on the deckhead immediately above the clean landing. Employees working in the Lido warewash were perspiring. The ambient temperature measured between 86°F and 91°F.

Galley-Warewash

The final sanitizing rinse temperature registered 211°F at the plate surface on the flight-type converyor dishwash, as measured by the inspector's dishwash thermocouple probe. The installed final rinse thermometer needle exceeded the maximum temperature on the scale of 220°F.

Galley-Hot Galley

Grease and food residue soiled the small grease drain chutes in the front of the side-by-side mounted hot plates.

Galley-Deep Fat Fryers

Old grease deposits soiled the grease drain lines at the closure valve.

Galley-Garde' Manager

Small food particles soiled the the backplate and the press plate.

Galley-Bakery

Small food particles soiled the mixer shaft of the deck-mounted mixer.

Galley-Hot Galley

The three of the four test cocks of the reduced pressure assembly backflow preventers for the hood cleaning system were not accessible to test, as these nozzles were only 1/4 of an inch away from the bulkhead behind.

Galley-Hot Galley

A seam separated the cooking surface of the clamshell grill and the backsplash, which made cleaning difficult.

Galley-Hot Galley

Deposits of grease and food residue soiled the seam between the cooking surface of the clamshell grill and the backsplash.

Galley-Hot Galley - Deep Fat Fryers

Deposits of grease soiled the drains of the deep fat fryers.

Inspection on Jan 07, 2011 | Score: 98

Pantry-Deck 4 Pantry SP23

There was excessive soft sealant applied along the top interior of the ice bin, with some hanging below the seam where applied.

Pantry-Deck 4 Pantry SP23

There was no splash panel installed between the two attached dishware racks labeled clean and dirty. Some of the pantries have a plastic shield installed between the two racks and others not, according to staff.

Children Area-Club HAL Child Activity Center

Two of the plastic bins holding previously cleaned toys were found soiled with dirt debris in the lower interior surfaces.

Other-Deck 10 Neptune Lounge

The deck juncture with the buffet side cabinet foundation and the beverage counter cabinet foundation side was not coved.

Other-Deck 10 Neptune Lounge

The power cable and the ribbed plastic drain beneath the coffee machine was draped on the countertop making cleaning difficult.

Other-Deck 10 Neptune Lounge

The countertop under the coffee machine was soiled with dirt and coffee grounds.

Potable Water-Cross-Connection Control Program - Listing

The list of backflow preventers in the self-service laundry washers throughout the ship specified a model 8C backflow preventer was installed, but the actual preventers found were continuous pressure models (9D and N9).

Potable Water-Cross-Connection Control Program - Listing

The deck 4 housekeeping chemical locker # 4.4.187 (Formulator room) had several chemical dispensers attached to the potable water line with backflow preventers, but this room was not on the list of backflow preventers for the ship.

Recreational Water Facilities-Lido and Navigation Pools

There were stainless steel suction fittings on the lower side walls of both swimming pools. None of the covers were anti-entrapment or entanglement certified, according to AMSE/ANSI A112.19.8M or an equivalent standard.

Recreational Water Facilities-Lido and Navigation Pools

There was clearly an accumulation of dirt and what appeared to be sand present along the deep end of the Navigation pool. The pool was not in use at the time of the inspection, but was recently opened for use. Additionally, there was a visible accumulation of large debris stuck to some of the suction covers along the lower side wall of both the Navigation and Lido pools.

Provisions-Dry Storage #2

There was pooled water on the deck under the left corner deck stands. The staff stated that the water came from the one of the deck drains and that this was a recurring problem. The staff also stated that there was a work order for this issue.

Provisions-Vegetable Preparation Room

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

*General Comment-Dishwash

The ship-made data plates placed on the flight-type conveyor dishwashers stated a final rinse pressure specification of 20 psi - 5 psi. The manufacturer's specification for this final rinse pressure was 20 psi +/- 5 psi according to equipment manufacturer's manual. The pressure gauges were reading pressure measurements between 20 psi and 25 psi during operation of the machines.

Dining Room-Lido Coffee Stations

There was carpeting on the deck and no coving at the port side and starboard side coffee stations.

Galley-Ice machine / port side

This ice machine had mold by the ice chute. This was corrected.

Galley-

The deck under the dry food and canned food cabinets was soiled.

Buffet-Lido - Port Side

The painted steel deck beneath the full length of the port side buffet line was pitted and rough, making proper cleaning difficult. This deck was soiled.

Other-Terrace Grill

There was no coving at the deck/taco bar station. This is a self-service station.

Galley-Refrigeration Unit #11.13A-1

There were containers of fresh milk inside this unit with internal temperatures around 46°F. A subsequent measurement of the fresh milk's internal temperature was 42°F after the compressor of the unit started functioning again (15-20 minutes). However, the dial thermometer of the unit was reading about 31°F. This milk was discarded by the staff.

Galley-Breakfast Pantry

The deck under refrigeration unit # 7.210 was heavily soiled. This area was previously cleaned.

Galley-Coffee Station

The deck under the counter having the toasters was heavily soiled.

Galley-Pinnacle Galley

The areas around the drain chutes where they entered the drip tray housings on the clam shell grills were soiled. These areas were previously clean.

Galley-Room Service

The deck below refrigerator unit #7.153D-2 was heavily soiled.

Galley-Room Service

The areas around the drain chutes where they entered the drip tray housings on the grooved grills were soiled. These areas were previously clean.

Galley-Fish Preparation Room / Cooler

There was a hole in the bulkhead to the right of the door, exposing the insulation. It appeared that a plastic plug had fallen out.

Galley-Bakery / Pastry

There was a plastic constructed, residential use, microwave oven that was not durable for ship use.

Galley-Bakery / Pastry

There were slotted fasteners and holes suggesting missing fasteners inside the deck ovens.

Galley-Dishwash

During active use of the outboard flight-type conveyor dishwashing machine the final rinse arm appeared to have a leak. Most of the spray nozzles appeared to have effective spray patterns.

Bar-Explorations Cafe

There was a leak at the sink faucet.

Inspection on Aug 19, 2010 | Score: 97

Potable Water-Cross-Connection Control Program

The program listed the backflow devices as a 54325-48 in the photo lab and an 8C for the detergent dispenser in the launderettes. These locations had Watts N9 devices installed. The installed devices provided adequate protection.

Potable Water-Potable Water Tank Maintenance

The AMOS records for potable water tank 1P indicated that touch-up painting was conducted in July 2010. The record did not indicate the paint used or that the manufacturer's recommendations for drying/curing were followed.

Pantry-Ice Pantry SP-23

There were slotted fasteners in the ice/water contact surfaces in the upper compartment of the ice machine.

Pantry-Ocean Bar

There was a missing profile strip between the bulkhead panel and the deck coving at the end of the bulkhead near the entrance to the pantry.

Galley-Hot Galley

There was a water leak at the valve in the undercounter technical compartment FB-16A for the bain marie at the forward end of the hot service line.

Galley-Grill Kitchen

Two electrical junction boxes and the attached cable were on the deck beneath the bank of undercounter reach-in refrigerators on both sides of the grill kitchen.

Galley-Dishwash Area

The inboard flight-type dishwashing machine was posted out of order and staff stated it was awaiting parts. The machine has been out of order since 9 July 2010.

Galley-Dishwash Area

The in-use outboard, flight-type conveyor dishwashing machine had a wash tank temperature of 142°F as measured directly. The mounted gauge thermometer was not fully visible due to heavy condensate inside the thermometer cover, but staff estimated the value to be 146°F. The manufacturer's data plate specified a minimum wash temperature of 150°F. The rinse tank temperature was 153°F when measured directly from the tank and on the mounted gauge it was between 150 and 155°F. The manufacturer's data plate specified a minimum rinse temperature of 160°F.

Galley-Glasswash Area

The conveyor glass washing machine was posted out of order and had been in this state since 6 May 2010. This was the only glass wash machine in the main galley and a large amount of soiled glasses were staged in this location awaiting the completion of dishwashing in the flight-type dishwasher for cleaning of these glasses.

Galley-Bakery/Pastry

There were two insect traps on top of an over counter bulkhead mounted cabinet. There was ongoing preparation in this area at the time of the inspection and open containers of various food products were on the preparation counter below and surrounding this cabinet. Staff immediately removed the two traps.

Galley-Bakery/Pastry

The deck and bulkhead near the decks near the three compartment sinks were soiled beyond a day of accumulation with what appeared to be mold residue. There was a small area of damage leaving an open penetration where the deck joined the bulkhead below the starboard sink.

Galley-Pot Wash

The potwash machine was out of order since 12 August. This machine appears to have been out of order frequently over several months according to a review of job orders and discussions with ship staff. A review should be made about replacement of this unit.

Galley-Dishwash

The in-use conveyor dishwashing machine had a rinse tank temperature of 159-161°F when measured manually, but the mounted gauge thermometer displayed a rinse tank temperature of 170°F.

Food Service General-Beverage Stations in Food Areas

The Scotsman model ice and water dispensers used in most galley and buffet beverage stations had a series of small and large holes and gaps at pipe penetrations on the front exterior underside panel to the units.

Preparation Room-Provisions - Butcher Shop

The paper towel dispenser at the handwash station was positioned on the bulkhead over the adjacent food preparation sink counter, which became wet whenever someone washed their hands.

Provisions-Provisions - All Walk-in Freezers

The heating coils have failed in all the evaporative condensers in all the walk-in freezers throughout the provisions section. Job orders have been submitted in June, July, and August. As a result, layered ice was in the collection pans, on bulkheads and the decks surrounding these evaporative condensers.

Provisions-Provisions - All Walk-in Freezers

The heating coils have failed in all the evaporative condensers in all the walk-in freezers throughout the provisions section. Job orders have been submitted in June, July, and August. As a result, layered ice was in the collection pans, on bulkheads and the decks surrounding these evaporative condensers.

Galley-Lido Galley

The cut lettuce in the top bin inside two door reach-in refrigerator 11.10B-1 had a temperature of 44-45 °F. The bin was removed and cooled further in the blast chiller.

Buffet-Lido Buffet - Port and Starboard

The painted steel deck beneath the full length of the port and starboard side buffet lines was pitted and rough, making proper cleaning difficult.

Inspection on Mar 08, 2010 | Score: 96

Food Service General-Food Preparation and Storage Areas

Decks throughout the galleys, warewashing areas, walk-in refrigerators, freezers had recessed grout, and cracked and damaged tiles that were difficult to clean.

Buffet-

There were several locations that had cracked and/or missing grout on the consumer's side of the line. There was missing sealant along the top and bottom of the metal coving.

Buffet-Crew Mess

The deck leading to the galley from the buffet line had several large rips, tears and sections missing that were difficult to clean.

Food Service General-

In several food area there were tiles along scuppers that were cracked or missing. Several tiles used for coving were also cracked or missing. These conditions made cleaning difficult.

Galley-Hot Galley

Condensate was collecting on the ventilation hoods and backsplashes, above tilting pans and tilting kettles throughout the galley. Condensate was observed dripping from the hoods. Lids were covering the tilting pans and tilting kettles. Food was in these units at the time of the inspection. The ventilation engineer indicated that a new fan was installed and he would adjust the flow rate. The flow rate was increased.

Food Service General-

There were several locations along deck/bulkhead junctures where there was an accumulation of dust, grease and debris.

Galley-

The tilting kettle had excessive sealant and sealant that was cracked, making cleaning difficult.

Galley-Crew and Lido Galleys

Ventilation hoods throughout the crew galley and lido had an accumulation of grease and debris.

Buffet-

Numerous non-food contact surfaces of equipment such fryers, grills and holding units were soiled with grease, dust and food residue.

Buffet-Lido Port and Starboard

The brass finish of the food warmers was chipping and not easily cleanable.

Galley-

There were several doors that had holes and small openings along the edges.

Galley-Pastry

The belt for the dough roller had some lose fibers along the edges and had sections that were chipped.

Housekeeping-Outbreak Prevention and Response Plan

During "Code Red," the outbreak response plan indicated that handrails, elevators and landings in public areas were to be sanitized twice daily," and not on a continuous basis as is required.

Potable Water-

The chlorine residuals and contact times were not recorded for the disinfection of the potable water tanks that occurred February 10, 2010.

Potable Water-

During February and March 2010, there were several readings recorded for testing of the reduced pressure zone assemblies that were "0". For some of these devices all of the readings were recorded as "0". After reading the instructions for the tests kit it was clear that these readings could not be correct if the devices were functioning properly or if the tests were properly conducted. The engineer who reviewed the log with the inspector was in agreement with this assessment.

Potable Water-Plumber's Workshop

The potable water connections to the laundry machine were not fitted with a backflow prevention devices. These connections were not listed in the cross-connection control program. In addition, these lines were not painted or striped blue.

Potable Water-

The potable water hoses were not labeled "potable water only" at each connection end. In addition, one end of the hose in the starboard aft bunker station hose locker was not capped.

Potable Water-Starboard Aft Bunker Station

The left potable water filling line was not capped. This was corrected.

Potable Water-Deck 3 Crew Self-service Laundry (Across From Cabin B080)

The backflow prevention devices were heavily corroded. The forward device was leaking.

Potable Water-Deck 3 Crew Self-service Laundry (Next to Cabin B009)

The vent on one of the backflow prevention devices was plugged. One of the potable water connections to the laundry machine was not fitted with a backflow prevention device.

Potable Water-Deck 7 Saucier

There was a reduced pressure zone assembly connected to the potable water line supplying the hood cleaning cabinet. There was no evidence that this device had been tested.

Potable Water-Lido Pool Room

The small diameter potable water lines were not painted or striped blue.

DO NOT USE (whirlpool/spa)-Deck 11 Starboard Whirlpool Spa

There was a hole on the side of the anti-entrapment cover for the main drain. This whirlpool was empty and netted at the time of the inspection.

Potable Water-Deck 3 Crew Self-Service Laundry (Next to Cabin B009)

The vent on one of the backflow prevention devices was plugged. One of the potable water connections to the laundry machine was not fitted with a backflow prevention device.