Inspection on Jul 11, 2014 | Score: 98

Medical-Crew Gastrointestinal (GI) Illness Reporting

A Beautician with GI illness onset on 8 am on 28 May reported their symptoms to the medical center at 4 pm the same day. This crew member worked on the 28th from 7 am to 11 am and again from 1 pm to 3 pm. She also ate breakfast, lunch, and dinner at venues on board. The crew member reported the cause as a medication effect, and there was a documented disciplinary action. A Masseuse with GI illness onset on 6 July at 12:30 pm reported the same day at 4 pm, but worked from 1 pm to 3 pm. Similar crew late reporting and working with symptoms were recorded in the last two VSP inspection reports.

Bar-Ocean Bar

The decorative deckhead covering throughout the front bar has a very difficult-to-clean design of extended curves reaching 100-150 mm away from the hard deckhead, and returning sections with significant crevices and recesses. The material has fractures and cracks in various places and does not meet the Operations Manual requirements for food area deckheads, although it appears to be from the original construction of the vessel.

Bar-Ocean Bar

There was only one sink in the front bar and this sink was labeled as handwash only. There was no utility sink in the front bar, yet there was drink making equipment permanently installed and portable equipment installed very close to the handwash sink. The handwash sink is installed into the front counter without any guards around the basin. The soda dispensing gun is mounted in the counter left of the sink basin only 25 mm. The ice bin is 100 mm away on the same counter, and the portable blender is only 150 mm away from the right side of the handwash sink basin. Although no drinks were being prepared at the time of inspection, the bar equipment, liquors, mixers, and fruits were typical of a full bar and clearly there were components which require dumping and rinsing during the bar operations.

Bar-Ocean Bar

The artificial light level across the front bar counter could not be increased to 220 lux, including the handwash station.

Buffet-Starboard Juice Station

The seams and the interior corners in the food-splash zone was soiled with old food residue on the juice machine.

Buffet-Starboard Juice Station

The light intensity was less than 220 lux in front of the counter-mounted juice machine and less than 110 lux between the two counter-mounted juice machines.

Galley-Ice Machines

There were several small holes and gaps in the back of the technical compartments of the ice machine.

Galley-D11 Food Lift

There was a heavy layer of dirt and dust residue along the right deckhead/bulkhead juncture from the entrance.

Galley-D11 Food Lift

The light bulbs were partially exposed in the deckhead because the shield was misplaced. There was no food in the lift.

Galley-Port Entrance to Buffet

There was a pan of raw shell eggs intended for mise en place set on a counter. According to staff, this pan was on time control, but there was no discard label on the pan. The eggs were still on temperature control and were immediately placed on the buffet line on time control.

Buffet-Port Waffle Station

There was one small container of cream cheese on time control on the buffet line, but there was no discard label on the container. This outlet was open for more than four hours. Also, there were three plates of waffles with a dairy topping placed under the sneeze shield. There was no discard label on these items. According to the staff, these plates were display only, but they were not labeled. Each plate had a sign indicating what the item was.

Buffet-Port Station

The light intensity was less than 220 lux in front of the both juice machines.

Buffet-Port Waiter Station

The light intensity could not be raised to 220 lux for cleaning operations.

Pantry-D8 Pinnacle Grill

There was no coving at the deck/bulkhead juncture below the dry store cabinets and between the waiter station and the dry store cabinets. Also, there were holes in the lower corners between the waiter station and the dry store cabinets.

Other-Deck 7 Culinary Arts Center

The equipment used for this center was stored in two cabinets in the priest locker and there was no carpet or coving at the deck/bulkhead juncture in this room.

Other-Deck 7 Culinary Arts Center

There was a clean mixer stored on top of the left equipment cabinet in the priest locker and was not covered or protected in anyway.

Other-Deck 7 Culinary Arts Center

The light intensity was less than 220 lux in the priest locker where clean equipment was stored for this center.

Buffet-Port and Starboard Coffee and Ice/Water Stations

The light intensity was less than 220 lux at the ice water dispensers. This was written on the last inspection. The lighting plan identified a light to be installed in front of the water dispenser, but only on the starboard side.

Buffet-Port and Starboard Ice/Water and Coffee Stations

The light intensity was less than 110 lux behind both of the ice/water stations. Also, the light intensity was less than 110 lux behind the starboard coffee station.

Buffet-Starboard Ice/Water and Coffee Stations

There was a container with an ice scoop, a container with a few pair of small tongs, a pitcher of iced tea, and a small pitcher of water setting on the drip tray under the ice/water station. These containers were not protected and this beverage station was in service. No passengers were observed using the ice/water station. All of the containers were removed immediately.

Buffet-Port Ice/Water and Coffee Stations

There was a gap around the black material between the deckhead panels to the right of the ice/water station. There were large pieces of a heavy dust material in this long vertical gap above the beverage station.

Buffet-Neptune Lounge

The light intensity was less than 220 lux along the back side of the self-service dome. This was written on the last inspection, but at least one additional light had been added since the last inspection. This area was identified on the lighting plan. Also, the light intensity was less than 220 lux along part of the bread station.

Buffet-Officer Mess

The light intensity was less than 220 lux at the condiment and utensil storage area and in front of the juice machine. Also, the intensity was less than 110 lux behind the juice machine.

Galley-Deck 7 Coffee Station

There was old food residue in the seams and interior corners of the food splash zone of the in-use white counter-mounted juice machine.

Galley-Cold Pantry

There was a mise en place container of honey dew melon and cantaloupe being cut on the counter. According to the staff, this container was on time control, but there was no discard label on the container.

Galley-Clean Storage Shelving

The clean storage area had several shelving units that had difficult to clean surfaces and the top of one of the units was heavily corroded.

Galley-Cold Pantry

The deck tiles were uneven, had missing and recessed grouting, and there was pooled water in several of the deck tiles in front of the 7.23 B and 7.22 A undercounter refrigerators.

Galley-Bakery

The covers for the lights in the second and fourth compartment of the deck-mounted left oven were cracked and damaged over most of the surface areas. There were several pies and bread rolls in these compartments.

Galley-Bakery

There were several pies and bread rolls in the second and fourth compartments of the deck-mounted ovens. The covers for the lights in the second and fourth compartment of the deck-mounted left oven were cracked and damaged over most of the surface areas.

Galley-Reach-In Fridgerator

The reach-in refrigerator has been out of order since May 5. The only additional refrigeration units in this area are undercounter refrigerators. A work order has been submitted.

Inspection on Jan 15, 2014 | Score: 99

Medical-Medical Crew Member Late Reporting

A crew member experienced 2 episodes of diarrhea on 10 January with an onset time of 0930. but did not report to medical on until 1650. The crew member worked on 10 January from 0700 to 1200. The crew member was a food worker. A similar violation was noted on the previous VSP inspection report.

Medical-24-Hour Report

The 24-hour report submitted before arriving in San Diego on 21 December listed 8 reportable passengers and 3 reportable crew members. Upon review of the acute gastroenteritis (AGE) log for the voyage it was determined only 6 passengers were reportable cases.

Potable Water-Cross Connection Control Program

The backflow preventers for the four international shore connections and two fire sprinkler connections were not listed on the cross connection control plan.

Potable Water-Cross Connection Control Program

Several entries on the cross connection control program had non-descriptive locations for the backflow prevention devices and not the specific plumbing system component and location. Examples of these entries included 'garbage room' and 'incinerator room.'

Potable Water-Spa Handicap Bath/Shower Room

The vent on the Watts N9 backflow preventer for the toilet was covered and blocked with a foam type substance.

Potable Water-Evaporator Distillate Line

The distillate lines for both evaporators were not striped blue/gray/blue from the evaporators to the 3-way valve for potable, technical, and distillate water.

Children Area-Large Toys

The two large plastic kitchen sets and one toy boat had difficult to clean areas that were soiled with an accumulation of dust and debris.

Galley-Main Galley - Dishwash

The previously cleaned small and large square trays (light brown in color) had exterior cracks and breaks which exposed the metal underlayer and made cleaning difficult.

Galley-Main Galley - Fish Preparation Room

The walk-in freezer door was damaged and did not close tight when shut.

Galley-Main Galley - Service Lifts

As the food only service lift opened a food worker inside was transporting a large rolling waste bin. Additionally, another worker immediately moved a full trolley of several covered pans of ready to eat food into the same lift in a position beside the waste bin. When the inspector pointed out the problem, staff stated that the garbage only lift was out of order. The inspector advised all the staff to create a plan of action to prevent potential cross-contamination of food with waste in the one working lift. This was put into place immediately during the inspection.

Galley-Crew Galley - Dishwash

During active use of the conveyor dishwash machine the gauge for the final rinse manifold temperature reached 225 °F and steam could be seen and heard exiting the spray nozzles in the upper spray arm of the machine.

Galley-Crew Galley - Dishwash

During active use of the conveyor dishwash machine the rinse tank gauge thermometer displayed a water temperature of 156 °F, but a manual temperature taken of the water in the rinse tank registered 163 °F. The manufacturer's data plate specified a minimum rinse tank temperature of 160 °F.

Buffet-Consumer Advisories

In the staff mess buffet there were consumer advisories for the beef of the day and the cooked fish which were in containers for self-service indicating that the items were cooked to order and that they were undercooked. Staff verified that these items at the buffet line were in fact fully cooked and not cooked to order. Additionally, in the lido buffet lines the following foods had consumer advisories noting both cooked to order and that the foods were served undercooked: seafood and jicama salad and coconut dressing, ham and macaroni salad with boiled eggs, smoked salmon sandwich, roll mop herring. None of these foods were cooked to order and only the cold smoked salmon and the roll mop herring were undercooked.

Preparation Room-Meat Preparation Room

At the handwashing station the paper towel dispenser was positioned over the adjacent preparation sink counter. As staff washed their hands and reached for the paper towels water dripped onto this sink counter.

Buffet-Lido Port and Starboard Beverage Stations

The artificial light level at the front of the ice/water dispensers and the coffee/cappuccino machines were below the minimum 220 lux.

Buffet-Terrace Grill

During lunch service the foods under the center half of the buffet were not fully protected by the shorter sneeze shield, which extended on both sides of the buffet line.

Other-Neptune Lounge

The circular buffet had an artificial light level below the minimum 220 lux.

Bar-Explorations Cafe'

There was an accumulation of dust debris between most of the open square deckhead panels in the front bar area which was beyond one day's accumulation.

Bar-Mix Bar

The artificial light level at the front bar handwashing station was below the minimum 110 lux.

Buffet-Lido - Port

The deck tile below the undercounter technical compartment beside reach-in refrigerator 11.09F was heavily damaged and broken, making cleaning difficult.

Other-Terrace Grill

The sanitizing solution was below 10 ppm during food preparation in the grill.

Inspection on Aug 24, 2013 | Score: 96

Other-Retreat Locker #3

A portion of the deckhead was open in this locker, making cleaning difficult. Ten stacks of ice buckets and seven large ice coolers were stored in this locker.

Other-Retreat Locker #3

A mop and a mop bucket with soiled water inside was stored next to the buckets and coolers.

Galley-Hot Galley

When measuring the temperature of the pasta during cooling procedures, the chef inserted the thermometer all the way up to above the stem which did not undergo sanitation.

Other-General Supply Stores

Parts of the rooms had exposed deckhead pipes and electrical cables, making cleaning difficult.

Other-Retreat Locker #1

A portion of the deckhead was open in this locker, making cleaning difficult. Cases of new food equipment and glassware were stored in this locker.

Medical-

Medical staff were highly knowledgeable in evaluating acute gastroenteritis (AGE) reportable and nonreportable cases, assessing underlying medical conditions, dispensing antidiarrheal medications when appropriate, and submitting correct 24- and 4-hour AGE case reports only when required.

Medical-Underlying Illness

In reviewing the AGE surveillance log, the column under 'underlying illness' was not completed for some of the AGE cases on almost every log. Medical staff stated they only completed this column when a patient had an underlying illness, as directed by the corporate office.

Medical-Crew Member Late Reporting

A Massage Therapist had an onset of AGE symptoms on 3 July at 05:00, but did not report to the medical center until 19:00. According to his time card, he worked from 07:00 - 18:00 that day.

Potable Water-Bunkering and Production Records

In reviewing the bunkering and production records between mid-April and August, there were multiple days when the pH level was 8.4 - 9.0 for many hours. Staff stated an upgraded pH and chlorine dosing and monitoring system was installed sometime between 1-18 May. However, on 15 June, while bunkering in Boston, the pH was approximately 9.0 from 09:30 - 14:30.

Potable Water-Mineralizer

The air gap for the mineralizer drain line was not included on the cross-connection control program.

Integrated Pest Management-Mooring Lines

The rat guards were located against the hull of the ship. They also did not wrap around the entire mooring line, which could allow pests to enter the ship.

Children Area-Ages 3-7 Room

The height of the toilet seat was greater than 280 millimeters (11 inches) and a step stool was not available.

Food Service General-Decks

There was recessed and missing deck tile grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in lido galley and pantries, throughout the main and crew galleys, and food preparation areas.

Other-Retreat Locker #3

Ten stacks of ice buckets and seven large ice coolers were stored in this locker that did not have a covered deckhead. A mop and a mop bucket with soiled water inside was stored next to the buckets and coolers.

Other-Retreat Locker #1

Cases of new food equipment and glassware were stored in this locker that had an open deckhead.

Bar-Retreat

At least 20 ice buckets were stored stacked together, some with water inside, and not covered or inverted. This was corrected.

Pantry-Retreat

A stack of beverage can boxes were stored against bottles of warewash detergent and rinse solution. This was corrected.

Other-Neptune Lounge

The light intensity was less than 220 lux at all surfaces of the self-service countertop.

Other-Neptune Lounge

The deck was soiled with dust and food debris under the self-service dome. The area was previously cleaned and not in operation.

Other-Neptune Lounge

The cabinet next to the dome storing silverware, napkins, and plates had rough surfaces, crevices, and exposed raw wood, making cleaning difficult.

Galley-Dishwash

The far left nozzle of the upper final sanitizing rinse arm of the in-use dishwash machine was not spraying effectively. This was corrected.

Galley-Glasswash Area

In front of the glasswash area, a silverware polisher was stored soiled inside with food residue. Staff moved the piece of equipment to be cleaned.

Galley-Glasswash Area

According to the staff, the silverware polisher was in disrepair for months.

Galley-Lido Preparation

The large hotel pan of pasta inside the blast chiller had temperatures of 56-58°F in the center of the pan. These temperatures were obtained at 10:05. The cooling log stated the pasta had a temperature of 46°F at 09:53. The crew member in the area was later observed measuring the temperature of the pasta at the coolest parts during cooling, around the edges of the hotel pan.

Galley-Lido Preparation

A chef transferred tagliatelle pasta to a hotel pan touching the cooked pasta with his bare hands up to a few inches above the wrist. The pasta was discarded.

Galley-Hot Galley

A chef transferred tagliatelle pasta to a hotel pan touching the cooked pasta with his bare hands up to a few inches above the wrist. In addition, the chef was measuring the temperature of the pasta at their coolest parts during cooling, around the edges of the hotel pans, and inserting the thermometer all the way up to above the stem which did not undergo sanitation.

Dining Room-Waiter Stations

The light intensity over most waiter stations could not be raised to a minimum of 220 lux for cleaning operations.

Galley-Grill Station

The drip pan housings of two previously cleaned grooved grills were heavily soiled with grease residue.

Galley-Chemical Locker

There were 24 previously cleaned and sanitized cutting boards stored along with an array of chemicals in this locker. The cutting boards were removed.

Galley-Toilet Room

The toilet room did not have a supply of toilet tissue. In addition, the toilet bowl was not clean.

Galley-Pastry Walk-In Cooler

There was a long hair resting over passion fruit mousse cakes. The cakes were discarded.

Galley-Garde Manger

Two small hotel pans containing cut lettuce and cut tomatoes were on the food preparation counter unlabeled. They had temperatures of 63-64°F.

Buffet-Petty Officer Mess

At the beverage station, the coffee machine had four slotted fasteners in the food splash zone.

Bar-Petty Officer Bar

The deck under the cabinet and under the upright refrigerator was soiled with broken glass and debris. The bar was previously cleaned and not in operation.

Bar-Petty Officer Bar

The inside of the cambro trolley used to transport food from the main galley to the petty officer mess had rough surfaces and crevices, making cleaning difficult.

Galley-Dishwash

The gauge for the final sanitizing rinse temperature indicated 205°F while the temperature measured at the dish surface was fluctuating around 160°F. This temperature difference suggested that the gauge was not working properly.

Buffet-Crew Mess

At least two previously cleaned and out for service spoons were soiled with food residue. This was corrected.

Buffet-Crew Mess

The deck under the vending machines was heavily soiled with dust and debris.

Other-General Supply Stores

Boxes of glassware and galley utensils were stored in the parts of the rooms that had exposed deckhead pipes and electrical cables.

Other-General Supply Stores

At least two large cases of cockroach baits were stored against the cambro coolers.

Preparation Room-Thawing Room

The light intensity at the left racks was less than 110 lux.

Preparation Room-

Three previously cleaned band saws were soiled with food and rust residues.

Bar-Explorations Cafe

There was no 'wash hands often' sign over the handwashing sink.

Bar-Explorations Cafe

The deck at the back of the ice machine had pooled water and debris.

Galley-Chemical Locker

The staff stored 24 previously cleaned and sanitized cutting boards along with an array of chemicals in this locker.

Inspection on Oct 07, 2012 | Score: 92

Bar-Pool Bar

There was a gap between the top of the coving tiles and the bottom of the first red cabinet to the right of the entrance.

Galley-Fish Preparation Fridge #20

There was no coving at the bulkhead/deck juncture to the left of the freezer entrance.

Galley-Fish Preparation Freezer

The deck tiles were loose and broken under the evaporative condenser.

Galley-Fish Preparation Freezer

The light intensity was less than 110 lux throughout the fish freezer.

Galley-Ice Machine 551.98.01

The gasket was peeling in several areas on the inside of the lid against the cuber panel for the upper compartment of the ice machine.

Galley-Ice Machine 551.98.01

The inside of the lid against the cuber panel for the top compartment of the ice machine was soiled with a sticky residue and dirt.

Galley-Glasswash Area

The bottom far right shelf in the stainless steel cabinet was soiled with dirt, dust, and food debris.

Dining Room-Petty Officer Mess

There was a pair of tongs inside the container of bread at the in-use buffet.

Dining Room-Crew Mess

The time control plan for dinner indicated the set-up time was 1530 and the discard time was 2000. The plan did not indicate the food would be labeled with the discard time or otherwise marked to indicate the time 4 hours past the point in time when the food was removed from temperature control. According to the staff, the correct set-up time for dinner was 1800. This area was not in use during the inspection.

Galley-Warewashing

The in-board conveyor warewash machine was in use during the time of the inspection but there was no final rinse spray sanitizing the equipment and utensils in the machine. Workers were collecting the equipment and utensils and putting them into the clean area while the inspector was testing the machine. After much discussion with staff, the inspector re-evaluated the machine several minutes later in the same manner and there was still no final sanitizing rinse. The final sanitizing rinse manifold measured by the inspector on the outside of the machine with a wax crayon was at least 180°F. A technician identified that the final sanitizing rinse manifold inside the machine was loose and misaligned, causing it to not spray any water. The technician shut down the machine for repair. This was the only warewash machine in operation in the area.

Galley-Warewashing

The food-contact surfaces of the equipment and utensils in the in-board conveyor warewash machine were not sanitized. Workers were taking the equipment and utensils and putting them into the clean area. The internal final sanitizing rinse manifold was loose and misaligned and was not spraying water. The machine was shut down for repair and all the equipment and utensils were cleaned and sanitized in a different area.

Galley-Port Aft Buffet

The maximum temperature of the handwashing sink on the worker's side of the buffet was 70°F.

Galley-Consumer Advisories

There were consumer advisory signs at the lido buffet for all of the foods of animal origin that could be served raw or undercooked, but the signs did not include that the food could be served raw or undercooked.

Galley-Port Ice Machine

There was peeling black insulation on the left side of the water bath inside the top compartment of the ice machine.

Other-Neptune Lounge

The upper cabinet to the right of the buffet had several bottles of liquor and cans of juice stored among binders of paperwork and office supplies.

Galley-Hamburger Grill

The grease pan housing on the flat grill was partially sealed but still had a few cracks and crevices. This piece of equipment was scheduled to be replaced.

Food Service General-Deck Tile Grout

There was missing and recessed deck grout throughout several areas including the corridor in the lido galley between the port and starboard juice bars and ice machines; the corridor between the fish prep and vegetable areas; the breakfast pantry in the main galley; the room service locker; the vegetable preparation room; and deck pantries SP17 on deck 6 and SP04 on deck 10. This was noted on the previous inspection.

Galley-Cold Room 22

The light intensity was less than 110 lux throughout this cold room.

Galley-Breakfast Pantry Area

The drain line from the handwashing sink outside of the breakfast area was too short, and soap suds and water pooled on the deck and around the scupper.

Galley-Breakfast Pantry Area

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

Galley-Soup Section

There was peeling sealant on the bulkhead to the left of the soup kettle.

Galley-Soup Section

There was condensation collecting on the deckhead above the in-use soup kettle and on the bulkhead to the left of the soup kettle.

Buffet-Starboard Forward

The lower corner of the worker side of the buffet between the undercounter cabinet and the bulkhead/deck juncture was wrapped in silver tape.

Galley-Starboard Ice Machine

The lid for the bottom compartment of the ice machine did not close all the way on the outside of the machine.

Galley-Bistro Port

To the left of the handwashing sink, the grouting at the juncture between the bulkhead and the top of the coved deck tiles was crumbling into pieces. This was noted during the previous inspection.

Galley-Starboard Juice Station

The light intensity was less than 220 lux at the handwashing sink at the entrance of the starboard juice station and at the handwashing sink inside of the juice station.

Buffet-Starboard

The light intensity was less than 220 lux in front of the equipment to the left of the toasters on the worker's side of the buffet. This was noted during the last inspection.

Buffet-Port

The light intensity was less than 220 lux to the right of the toaster oven in front of all of the equipment on the worker side. This was noted during the last inspection.

Galley-Port

The light intensity was less than 220 lux at the handwashing station at the entrance to the port buffet.

Galley-Port

The light intensity was less than 220 lux in front of the equipment on the left line in the Entire Métier.

Food Service General-

The light intensity behind and around counter-mounted and deck-mounted equipment was less than 110 lux in several food service areas throughout the ship. According to the ship's documentation, this will be corrected by April 2013.

Other-Neptune Lounge

The light intensity was less than 220 lux at the dome and counter self-service buffets, and in front of the coffee machine.

Galley-Warewashing

The person in charge of the in-board conveyor warewash machine in this area did not monitor that the employees were properly sanitizing the equipment and utensils. Workers were collecting the equipment and utensils that were not properly sanitized and putting them into the clean area while the inspector was testing the machine. This individual did not know there was a problem with the warewash machine until the inspector notified him.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises indicated a non-food worker who experienced an onset of AGE symptoms on 25 September 2012 at 1300 but reported to the medical center on 26 September 2012 at 0820. It was documented that this individual worked while having AGE symptoms.

Recreational Water Facilities-Sample Lines

The four aft whirlpools were on two combined systems with only two sample lines. According to the ship's documentation, this will be corrected by April 2013.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for the RWFs. This was noted on the previous inspection.

Potable Water-Distillate & Permeate Water Lines

The distillate lines from the evaporators up to chlorination injection point were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). In addition, the permeate lines from the reverse osmosis system to the chlorine injection point were not striped blue/gray/blue.

Potable Water-Bunkering & Production pH Levels

The pH levels during bunkering and production could not be adjusted.

Recreational Water Facilities-Shepherd's Hook

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

Pantry-Deck 6 SP 17

In the upper compartment of the ice machine, there were slotted fasteners on the back panel and on the side of the cuber panel. One of the fasteners was corroded.

Pantry-Deck 6 SP 17

The staff set the front panel of the upper compartment of the ice machine on the deck.

Galley-Starboard

There was peeling black insulation on the left side of the water bath inside the top compartment of the ice machine.

Inspection on Aug 19, 2012 | Score: 77

Galley-Time Control Display Case

A live large fly was in front of the time control display case adjacent to the warewashing machines and across from the chef's office. This area was in use during the inspection.

Galley-Room Service Locker

There was a rack of glasses stored on the deck next to the upright equipment storage shelves. Also, two pitchers were stored upright with standing water on the upright equipment storage shelves.

Food Service General-Light Intensity

The light intensity around and behind several pieces of counter- and deck- mounted equipment in several different areas was less than 110 lux, including: the beverage machines on the beverage stations; the ice machines in the main and lido galleys; and the ovens in the main galley, specialty galleys, and pastry.

Buffet-Petty Officer Mess

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

Food Service General-Consumer Advisories

The consumer advisories on the signs at food outlets where foods of animal origin were served raw or undercooked did not specify the food item and did not include the statement 'especially if you have certain medical conditions' as part of the advisory. Foods such as sushi, hamburgers, and cold smoked salmon were served at the hamburger grill, petty officer's mess, officer's mess, and the lido buffet. Also, the menus for the lido restaurant had a consumer advisory statement, but the specific food items served undercooked, such as salmon burgers, salmon steak, and hamburgers, did not have asterisks.

Buffet-Bistro Starboard Forward

There were chipped bulkhead tiles under the handwashing station and the grouting at the juncture between the bulkhead and the top of the coving tiles was loose and broken.

Buffet-Bistro Starboard Forward - Worker's Side

The light intensity was less than 220 lux in several areas. The light intensity was also less than 220 lux in front of all of the equipment on the back counter to the left of the toasters.

Buffet-Bistro Starboard Forward

All of the deck tiles directly below undercounter refrigerator 11.14 were missing and the area was filled with at least one inch of standing water.

Buffet-Bistro Starboard and Port

The door frames between the buffet lines and the lido galley were corroding and had chipping and peeling paint in several areas. In addition, many of them were soiled with a heavy grease residue.

Buffet-Bistro Port

To the left of the aft handwashing station, the grouting at the juncture between the bulkhead and the top of the coved deck tiles was crumbling into pieces. Also, a large deck tile under the fryer was missing.

Buffet-Bistro Port - Worker's Side

The light intensity was less than 220 lux in front of all the equipment to the right of the toaster ovens on the back counter.

Buffet-Bistro Port

There were 1 and ¼ inches between the deck-mounted fryer and the counter-mounted microwave, making it difficult to clean the sides of the fryer and the microwave.

Buffet-Bistro Port Beverage Station

There were at least 2 inches of coffee that had discharged into two pans above the deck in the technical compartment under the coffee machine. The drain pipe was not connected correctly and the liquid was not draining properly. There were also two live small flies above the liquid.

Buffet-Bistro Port Beverage Station

Two small live flies were directly above the two pans of coffee in the technical compartment below the coffee machine.

Galley-Hamburger Grill

The hard sealant in the grease drip collection tray in front of the flat grill was pitted and had several grooves.

Buffet-Continental - Worker's Side

There was an unshielded deckhead light in the storage room and a trolley with three trays of pastries was stored under it. The pastries were not completely protected with plastic wrap.

Buffet-Continental - Worker's Side

There was no coving in the storage room where a trolley of pastries and seven bottles of liquor were stored. Also, the deck and bulkhead were soiled with black and brown stains and dirt. The bulkhead was not easily cleanable and was torn in a few areas. Finally, there was an electrical panel with exposed wires against the bulkhead.

Buffet-Continental

There were no serving utensils for one container of cereal, one container of bread, and one container of muffins.

Buffet-Juice Station Starboard

The time control plan stated the discard time for the embarkation breakfast was at 8:30 a.m., but at 8:52 a.m. there were several milk cartons and individual containers of yogurt out for service. The items were on time control for less than 4 hours and were discarded.

Buffet-Juice Station Starboard

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

Galley-Juice Station Corridor

The light intensity was less than 220 lux at the handwashing station in the corridor adjacent to the juice station.

Galley-Port

There was excessive grey sediment in the water bath of the ice machine.

Galley-Port - Ice Machine

The large metal plate to the right of the water bath was heavily corroded.

Other-Slice Pizzeria

In both of the double-stacked pizza ovens, there were several slotted fasteners around and under the light fixtures on both sides. Some of the slotted fasteners were corroded.

Other-Slice Pizzeria

The deck tile was cracked under the time control trolley.

Other-Neptune Lounge Waiter Station

There were condiments such as sugar packets, unprotected cinnamon sticks, and jars of jam stored next to a baited roach trap in the bottom left cabinet. Also, the inside of the cabinet was soiled with a sticky food residue and crumbs.

Other-Neptune Lounge Waiter Station

Several pieces of clean silverware and two clean pitchers were stored in the bottom of the right wooden cabinet and the inside of the cabinet was soiled with a sticky food residue and crumbs. Also, the two pitchers had standing water in the bottom and were wet on the inside. The pitcher of milk had old milk residue on the inside.

Other-Neptune Lounge Waiter Station

Old milk residue was on the inside of the milk pitcher stored in the bottom of the right wooden cabinet. The milk pitcher was previously cleaned and stored with other clean items.

Other-Neptune Lounge

The light intensity could not be raised to 220 lux for cleaning at the waiter stations. Also, the maximum light intensity was less than 220 lux at the self-service dome. This area was not in use during the inspection.

Other-Neptune Lounge Beverage Station

The outside tip of the hot water dispenser for the coffee machine was covered in a thick white residue. The lowest ventilation filter on the left side of the coffee machine was heavily soiled with a thick dust and dirt residue. Some of the filter was coming out of the machine onto the front panel.

Other-Neptune Lounge Beverage Station

Pieces of the lowest ventilation filter on the left side of the coffee machine were coming out of the machine.

Other-Neptune Lounge Beverage Station

Three previously-cleaned drinking glasses were soiled with food debris. The glasses were removed to be cleaned and sanitized.

Other-Neptune Lounge Beverage Station

There was standing water in the bottom of two upright glass juice dispensers and the inside of the dispensers were dripping wet. The two dispensers had been cleaned the same day.

Other-Neptune Lounge Beverage Station

There was an open pipe penetration in the left side of the technical compartment under the coffee machine

Bar-Explorations Cafe

There were large openings with exposed wires and components in the food-splash zone of the Scharf espresso machine. According to the staff, they had contacted Scharf to identify how this problem will be solved, but no action had been taken.

Bar-Explorations Cafe

The technical compartment below and adjacent to the time control display case was soiled with heavy dust and what appeared to be wood debris. This was written on the previous inspection and no corrections had been made to this area.

Galley-Warewashing

Every 1 to 5 seconds, the magnetic sensor on the clean end of the in-use outboard flight-type conveyor warewash machine was stopping the machine from running. Also, there was a leak in a water line inside the deckhead directly above the machine and water was dripping into the machine and contaminating the clean dishes after they were sanitized. There was brown liquid leaking from the deckhead onto the left corner of the clean landing of the machine. Workers were observed taking contaminated dishes and putting them into clean storage racks. The machine was shut down for repair. The inboard warewash machine was out of service and unable to be repaired because spare parts were not available.

Galley-Warewashing

Several clean plates were cleaned and sanitized in the in-use outboard flight type conveyor warewash machine and then contaminated with water dripping from a broken water line in the deckhead above the machine. There was also brown liquid dripping from the deckhead and landing onto the left corner of the clean landing of the machine right next to the clean plates. Workers were observed taking contaminated dishes and putting them into clean storage racks. The machine was shut down for repair and the dishes were returned to be cleaned and sanitized.

Galley-Warewashing

There was a leak in a water line inside the deckhead directly above the in-use outboard flight-type conveyor warewash machine. The water was dripping into the machine and contaminating clean plates after they had been sanitized. Also, brown liquid was dripping from the deckhead onto the left side of the clean landing of the machine.

Galley-Warewashing

Several managers were observed in the area but they did not shut down the outboard flight-type conveyor warewash machine for repair before the inspector arrived. Every 1 to 5 seconds, the magnetic sensor on the clean end of the in-use outboard flight-type conveyor warewash machine was stopping the machine from running. There was a leak in a water line inside the deckhead directly above the machine and water was dripping into the machine and contaminating the clean dishes after they were sanitized. There was also brown liquid leaking from the deckhead onto the left corner of the clean landing of the machine. Workers were observed taking the contaminated dishes and putting them into clean storage racks.

Galley-Warewashing

The final rinse spray nozzles on the far left and far right sides of the spray arm in the glasswash machine did not have an effective spray pattern. The nozzles were not spraying much water and they were only spraying water for a few seconds at a time. The far left nozzle was replaced and the far right nozzle was adjusted during the inspection. In addition, the recycled wash and rinse water circulated through the machine, drained from the top of the machine in several areas near the clean end of the machine, and a heavy amount of water drained down in the center of the machine to the clean landing. The machine was adjusted to redirect the recycled water to the drainage system on the sides of the machine as it was designed. The machine had been shut down for several hours and staff did not find the above problems during their final evaluation of the machine before the inspector arrived.

Food Service General-Warewash Machines

The crew galley conveyor warewash machine, the lido galley conveyor warewash machine, and the main galley inboard flight-type conveyor warewash and glasswash machines were shut down by the ship due to not reaching required temperatures, excessive recycled water, or not having spare parts for repair. The only warewash machine that was operating in any of the food service areas during the inspection was the outboard flight-type conveyor warewash machine in the main galley, and a leaking water line was directly above the machine and water and brown liquid were leaking from the deckhead into the machine, contaminating the dishes and equipment after they had been sanitized.

Galley-Ice Machines

The upper compartments of the two ice machines had styrofoam panels that were heavily soiled with a black material between the inside of the lids and the inside of the outer plastic covers that covered the cuber panels. This was written on the previous inspection. Staff stated they had contacted their company for a resolution, but no action had been taken.

Buffet-Petty Officer

A live large fly was near the buffet. This area was in use during the inspection.

Galley-Pinnacle Grill

There was a leak in the drain line of the handwashing sink and water was pooling on the deck.

Galley-Pinnacle Grill

There were no paper towels at the handwashing sink. This area was in use during the inspection.

Galley-Pinnacle Grill

There was a live large fly in the galley. This area was in use during the inspection.

Galley-Pinnacle Grill

The handle for undercounter refrigerator 7.09 was not working properly and the unit was difficult to open and close. No food items were impacted.

Galley-Pinnacle Grill

There was a continuous leak at the bucket fill faucet under the handwashing sink near the preparation sink. Water was leaking onto the deck.

Galley-Pastry

Water from the faucet on the handwashing sink near the deck-mounted mixers was at a very high pressure and caused water to spray the user and spill onto the deck when the sink was used.

Galley-Pastry

There was no toilet tissue in the galley worker toilet next to the pastry.

Galley-Saucier

There was a continuous leak from the faucet between the two tilting pans. A work order had been submitted.

Galley-Saucier

There was a missing deck tile to the left of the tilting pans.

Room Service-

The hard sealant in the grease drip collection tray in front of the right flat grill was pitted and had several grooves.

Room Service-

All six undercounter refrigerators were out of order. Work orders had been submitted and additional refrigeration space was available nearby.

Galley-Deck 7 Wine Bar Pantry

There was an open pipe penetration in the deckhead above the multiflow cabinet.

Galley-Cold Storage Room 22

The light intensity was less than 110 lux.

Buffet-Crew Mess

There were several crumbs and old food debris in the bottom and sides of the previously-cleaned toaster. The toaster was on the self-service line but was not set up for use.

Buffet-Crew Mess

There was one live large fly on top of the sneeze guard where clean cups were stored near the toaster.

Galley-

The handle for undercounter refrigerator 3.05 E was not working properly and the door was hard to open and close. In addition, the gasket around the door frame was loose. No food items impacted.

Galley-Hot Line

There were several pieces of peeling and loose sealant on the bulkhead panels behind many pieces of equipment on the hot line.

Buffet-Crew Mess

The light intensity was less than 220 lux at the handwashing sink on the worker's side.

Buffet-Crew Mess

There were no paper towels at the handwashing sink on the worker's side. The area was in use during the inspection.

Buffet-Crew Mess

There were no paper towels at the handwashing sink behind the ice machine on the worker's side of the buffet line. This area was in use during the inspection.

Buffet-Crew Mess

Water was leaking from the bottom of the water/ice machine into a hotel pan and then overflowing and pooling on the deck. The machine had an out of order sign posted but crew were still using the machine. Senior staff were observed removing the out of order sign during service and the machine was used by several crew. After the inspector evaluated the machine, the out of order sign was put back on by staff.

Buffet-Crew Mess

The inside of the water chute on the water/ice machine had a thick old brown residue.

Buffet-Crew Mess

The outside of the ice chute on the water/ice machine was soiled with a black residue.

Buffet-Crew Mess

The outside of the ice chute on the water/ice machine was worn and cracked in several areas.

Buffet-Crew Mess

The inside of the ice chute on the water/ice machine was worn in several areas.

Food Service General-

There was missing and recessed deck grout, causing water to pool on the deck in most food areas, including main galley, lido buffet lines, crew galley, hamburger grill, and preparation rooms. This was noted on the previous inspection.

Galley-Garde Manger

Four undercounter refrigerators were out of order. No food was impacted and another operable refrigerator was identified nearby.

Other-Neptune Lounge Waiter Station

The insides of the bottom left and right wooden cabinets were soiled with a sticky food residue and crumbs.

Galley-Warewashing

A previously-cleaned plate with food residue was stored in the clean storage rack in the corridor adjacent to the warewashing machine. The plate was removed to be cleaned and sanitized.

Buffet-Continental - Worker's Side

At least three trays of pastries were stored on a trolley and seven bottles of liquor were stored in a cabinet in a storage room with no coving. Also, the deck and bulkhead next to the trolley was soiled with black and brown stains and dirt. The bulkhead was not easily cleanable and was torn in a few areas. There was an electrical panel with exposed wires against the bulkhead. Finally, the trolley was stored under an unshielded deckhead light and the pastries were not completely covered with plastic wrap.

Buffet-Crew Mess

Water was leaking from the bottom of the water/ice machine into a hotel pan with at least 3 inches of water and then overflowing and pooling on the deck. The machine had an out of order sign posted but crew were still using the machine in front of senior staff. Senior staff were observed removing the out of order sign during service and the machine was used by several crew. After the inspector evaluated the machine, the out of order sign was put back on by senior staff.

Pantry-Medical Center

A coffee maker was stored in the cleaning locker.

Pantry-Medical Center

The coffee maker stored in the cleaning locker was a household unit and was not constructed to commercial standards.

Recreational Water Facilities-Samples Lines

The sample lines were not located before the compensation tanks or directly from the RWFs. In addition, the four aft whirlpools were on two combined systems with only two sample lines.

Recreational Water Facilities-Antientrapment Protection

Two of the aft whirlpools had suction from the massage pumps and antientrapment drain covers, but there were no safety vacuum release systems (SVRS) or automatic pump shut-off systems (APS) installed. The suction fittings were less than 3 feet apart.

Potable Water-Permeate Line Striping

The permeate lines from the reverse osmosis unit were striped blue, not blue/gray/blue, up to the point of chlorination.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for the RWFs.

Galley-Warewashing

A crew member was observed on the top shelf of a clean storage rack climbing into a deckhead panel. There were clean trays on the shelf directly adjacent to the crew member and his shoes were observed touching the trays. In addition, there were clean plates on the shelves directly below.

Galley-Warewashing

Staff in the area did not react when a crew member was on the top shelf of a clean storage rack directly adjacent to and above clean items. The crew member was accessing a deckhead panel to perform maintenance. Staff removed the clean items from the rack only when instructed by the inspector.

Ventilation-Potable Water

Not all of the fan rooms had access to potable water for cleaning the ventilation units.

Pantry-SP22

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

Provisions-Ice Freezer

Blocks of nonpotable ice for carvings were either directly in contact with or only a few millimeters away from several containers of ice cream.

Provisions-Dry Provisions 2

A live black fly was in this room.

Preparation Room-

Coving was missing in several areas at the bulkhead/deck tile junctures.

Preparation Room-

Coving was missing in several areas at the bulkhead/deck tile junctures.

Preparation Room-

A live black fly was in this room during active food preparation.

Children Area-Time Control Plan

The time control plan was not posted in this area for the evening meal period. The meals were provided by main galley staff for the children and teens and potentially hazardous foods were included in some of the meals.

Galley-Garde Manger

At the entrance across from the storage rack, liquid was leaking from a deckhead panel directly in front of a food preparation counter. Two trays of uncovered fruit were on this counter and they were moved before they could be impacted.

Galley-Garde Manger

Water was dripping from a deckhead light fixture onto the edge of the rinse compartment of the three-compartment sink. In addition, water was accumulated in the light cover. The sink was not in use at the time of the inspection.

Galley-Pastry

One of the cooks doing active food preparation had a goatee and was not wearing a beard restraint. The cook was instructed by staff to put on a beard restraint.

Galley-Pastry

Two live black flies were in the pastry dry stores locker.

Galley-Fish Room

Coving was missing at several of the bulkhead/deck tile junctures.

Galley-Fish Room

A live black fly was in this area.

Galley-Potwash

Condensate had collected on the deckhead adjacent to the potwash machine and was dripping from the deckhead and the edge of the exhaust hood onto the small landing next to the sanitizing compartment of the three-compartment sink. No clean items were impacted.

Galley-Pastry

A crew member was observed climbing a ladder into a deckhead panel and another crew member was passing a canister vacuum cleaner into the deckhead. The crew members were accessing the deckhead to perform maintenance. There were several uncovered and exposed pastry items in active preparation at the counter below and adjacent to the ladder. A large batch of dough was also being cut at a counter across from the ladder and deckhead panel. In addition, a crew member was observed placing a soiled extension cord onto a clean preparation counter next to an uncovered bowl of melted butter, a covered pan of strawberries, and an uncovered pot of apple mixture. There were already two bags of repair tools on this counter next to these food items when the inspector arrived.

Galley-Pastry

The cooks in this area did not react, stop food preparation, or cover exposed food while a crew member was climbing a ladder into a deckhead panel and another crew member was passing a canister vacuum cleaner into the deckhead. The crew members were accessing the deckhead to perform maintenance. This deckhead panel and ladder were above and adjacent to a counter with active food preparation. In addition, the cooks in this area did not react when repair tools and a soiled extension cord were placed on a counter next to an uncovered bowl of melted butter, a covered pan of strawberries, and an uncovered pot of apple mixture.

Other-Elevator Outside Lido Dishwash Area

A crew member was observed exiting the elevator with two uncovered trays of pastries for the buffet. The crew member had come from the main galley, where the elevator lobby had exposed deckhead wiring and piping. In addition, the trays were carried through the area where staff was staging soiled dishes.

Galley-Warewashing

A tray with soiled items was stored on the pipes below the prerinse area. A red bucket filled with glasses was stored on the deck. A plastic bin filled with soiled items was stored on the deck. Approximately eight warewash racks were stored on their sides on the deck. A warewash rack was being used a deckstand for soiled trays.

Galley-Warewashing

A live black fly was in this area. This area was in use during the inspection.

Galley-Warewashing

An empty dishwash rack was removed from the warewash machine and placed directly on the deck. In addition, a stack of three warewash racks was stored on the deck at the clean end of the machine.

Inspection on Apr 19, 2012 | Score: 93

Housekeeping-Public Toilets

There was no sign advising users of public toilets stalls that included handwashing sinks to exit using a paper towel or hand towel.

Housekeeping-Outbreak Prevention Response Plan (OPRP)

The OPRP did not include: the concentrations of disinfectants used onboard except in the food areas, procedures to notify passengers and crew of an outbreak, and procedures to protect crew and passengers from exposure to disinfectants used onboard.

Recreational Water Facilities-Turnover Rates and Bather Loads

There were no turnover rates or bather loads calculated for the RWFs.

Recreational Water Facilities-Safety Signs

The safety signs did not meet the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Hair and Lint Strainers

The hair and lint strainers and hair and lint strainer housings were cleaned and disinfected once per month.

Recreational Water Facilities-Shock Halogenation

The concentration of free residual halogen was not recorded at the start or at the completion of shock halogenation for the whirlpools.

Recreational Water Facilities-Fecal and Vomit Accident Plan

The concentrations and contact times for disinfecting the RWFs with loose and formed stool or vomit did not meet the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Fecal and Vomit Accident Form

The name of the RWF was not recorded on the fecal and vomit accident form when an accident occurred in an RWF.

Potable Water-Striping

The permeate line from the reverse osmosis system was not striped blue/gray/blue to the chlorine injection system.

Recreational Water Facilities-Sample Lines

The sample lines for the RWFs were not located before the compensation tank or directly from the RWFs.

Pantry-Medical Center

The inside of the microwave was heavily soiled with old food residue. The microwave was cleaned and sanitized and put on an increased cleaning schedule.

Children Area-Time Control Plan

There was no time control plan for the evening meal service provided by the main galley to the children and teens in this area. Potentially hazardous foods were included in some of the meals.

Children Area-Exclusion Policy

The written exclusion policy included procedures to be followed when a child develops symptoms of an infectious illness while at the child activity center, but the procedures were not posted at the entrance of the center.

Children Area-

The handwashing sink in the children's toilet room was more than 22 inches above the surface of the stool.

Recreational Water Facilities-Port and Starboard Whirlpools

The two whirlpools had four small suction massage pumps. The suction fittings were less than 3 feet apart and there was no SVRS or APS installed.

Food Service General-

There was missing and recessed deck grout causing water to pool on the deck in several food areas, including the main galley, crew galley, lido buffet lines, and food preparation rooms. In addition, the deckheads in the lido galley and main galley were heavily corroded around many sprinkler heads and between the deckhead panels and profile strips. Also, some of the deckheads were soiled with grease on the deckhead panels and around the deckhead-mounted smoke detectors.

Food Service General-Consumer Advisories

The buffet lines for passengers and crew and the hamburger grill had consumer advisories posted at the locations where raw or undercooked foods could be cooked to order but these animal derived foods were not identified. In addition, the menus for the Pinnacle Grill and main dining room had a consumer advisory statement but did not have asterisks at the animal-derived foods that could be served raw or undercooked.

Food Service General-

There were many non-food contact surfaces subject to splash and spillage that were heavily corroded, including several hinges on galley doors, upright, undercounter, and walk-in refrigerators, and bulk milk dispensers; magnets on undercounter refrigerators; panels and metal pieces in technical compartments; mechanical pieces under warewash machines; and cast iron wheel covers on food and utensil transportation trolleys.

Other-Retreat Bar Storage Area

An upright trolley with three clean beverage containers and a tray of clean wine glasses were stored in this area. There was no deckhead over this area.

Buffet-Lido Port & Starboard Beverage Stations

There were slotted fasteners in the food splash zone of the ice/water dispenser. Some of these fasteners were corroded.

Food Service General-

The chilled water lines for the ice machines in food areas throughout the ship were not uniquely identified.

Galley-

There were many pieces of metal that were corroded in the food contact surfaces of the upper compartments of the two ice machines.

Galley-

The door gasket of the bulk cream and milk dispenser was heavily soiled with black and pink materials that appeared to be mold.

Pantry-

There were many pieces of metal that were corroded in the food contact surfaces of the upper compartment of the ice machine.

Buffet-Taco Station

There were many areas with exposed raw wood and heavily corroded metal under the tray rail.

Buffet-Taco Station

The area under the trail rail was soiled with accumulated dust.

Galley-Hamburger Grill

There was a gap where pipes penetrated the bulkhead in the technical compartment of upright refrigerator 11.02B.

Galley-Hamburger Grill

The door of the technical compartment under upright refrigerator 11.02B was soiled with grease.

Galley-Hamburger Grill

The technical compartments for undercounter refrigerator 3 and the cold top were soiled with a dark material.

Galley-Hamburger Grill

The technical compartments for undercounter refrigerator 3 and the cold top were corroded in many areas.

Dining Room-Main - Waiter Stations

The waiter stations had exposed raw wood under the counter top, making these areas difficult to clean.

Galley-Beverage Station

During active cleaning and sanitizing of the area, the concentration in the bucket of sanitizing solution was less than 50 ppm. The sanitizing solution was changed.

Galley-Warewashing

The data plate of the in-use flight type inboard warewashing machine stated a maximum conveyor speed of 10 feet per minute, but the observed conveyor speed was 20 feet per 1.5 minutes. In addition, the upper final sanitizing rinse spray arm was not working properly.

Galley-Warewashing

The inspector's thermometer measured 163°F after running through all of the compartments in the in-use flighty type inboard warewash machine, but there was no final sanitizing rinse coming from any of the spray arms. There were a number of plates and trays in the warewash machine during the evaluation that did not receive a final sanitizing rinse. The warewashing machine was shut down for repair.

Galley-

The upper compartments of the two ice machines had styrofoam panels attached to the inside of the outer plastic covers and against the plastic covers for the cuber panels. These styrofoam panels were not easy to clean.

Galley-

The upper compartments of the two ice machines had styrofoam panels attached to the inside of the outer plastic covers and against the plastic covers for the cuber panels that were soiled with dark stains in many areas.

Provisions-Walk-In Cooler 15

A case of fresh rhubarb and a few single pieces of rhubarb were on the deck. The staff picked them up from the deck and took them to the vegetable preparation room to be washed.

Buffet-Petty Officers Mess Beverage Station

There were slotted fasteners in the food splash zone of the coffee machine. Some of these fasteners were corroded.

Bar-Officers

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

Bar-Explorations Cafe

There was a large squeegee and a large brush stored on the deck under the undercounter cabinet.

Bar-Explorations Cafe

There was exposed raw wood in the technical compartment under the cold display, making the area difficult to clean.

Bar-Explorations Cafe

The technical compartment and adjacent space under the cold display was heavily soiled with dust and wood debris.

Bar-Explorations Cafe

The technical compartment under the coffee machine was heavily soiled with dust.

Potable Water-International Shore Connections

The reduced pressure assemblies for the international shore connections had been out of order since February 2011. This was written on the previous two inspection reports. There is an active purchase order for the spare parts needed but it is unknown when the parts will arrive.

Inspection on Sep 18, 2011 | Score: 98

Potable Water-International Shore Connections

The two reduced pressure assemblies for the international shore connections had been out of order since 26 February 2011. This was written on the previous inspection. Spare parts were ordered on 19 July 2011 and were supposed to have arrived on 14 August 2011. Staff provided e-mails detailing the follow-up on the arrival of the spare parts.

*General Comment-Fecal Accident Plan

The fecal accident plan indicated a contact time of 960 minutes for a free halogen concentration of 10 ppm for loose stools. Current scientific research recommends a contact time of 1530 minutes for a free halogen concentration of 10 ppm for the inactivation of cryptosporidium.

Potable Water-Port Bunkering Station

The filling hose was not labeled 'potable water only' at each connecting end. There was a label in the middle of the hose, but it was faded and difficult to read.

Potable Water-Cross-Connection Control Program

There were several connections on the backflow prevention list that did not have the corresponding backflow prevention devices listed. The backflow prevention list was undergoing a major revision, and the devices were being added as each connection was checked.

Medical-Food Handler Reporting

A food handler had an onset of gastrointestinal illness symptoms on 27 August 2011 at 14:00, but did not report to the medical clinic until 30 August 2011 at 22:30. According to the medical staff, the food handler was a new hire and was not aware that he was supposed to report. He informed a co-worker of his illness and was advised to report to medical immediately. The food handler was counseled on proper reporting and the ship implemented a biweekly training for food handlers on proper reporting.

Buffet-Center Service Line

The previously cleaned cotton candy machine was soiled on the top where the sugar was added.

Galley-Upright Refrigerator 11.19S

The condensation line from the top of the refrigerator was not properly connected to the drain line and condensate was leaking onto the bottom of the refrigerator. This was corrected.

Dining Room-Waiter Stations

Several of the waiter stations had raw wood and exposed rough surfaces on the sides and bottoms of the cabinets.

Galley-Hot Galley

The door gaskets on hot carts 1, 2, and 3 were split in several places.

Galley-Walk-In Cooler #19

The fan guard on the condenser unit was heavily soiled with dust

Galley-Walk-In Cooler #27

Raw scallops and squid were stored above cooked shrimp and gravlax. This was corrected.

Buffet-Officer's Mess

There was a hole to the bulkhead in the back of the undercounter technical compartment at the beverage station. This was corrected.

Bar-Explorations Cafe

At approximately 12:30, a container of half and half with both a red sticker and seven day discard label was found in an undercounter refrigerator. According to the written time control plan, the red sticker indicated that the half and half should have been discarded at 1000. According to the crew member in this area, the half and half had only been on temperature control. The red sticker was removed.

Buffet-Lido - Continental Breakfast Counter

A container of cut tomatoes and a container of cut onions were not placed under sneeze guards. The buffet line was open at the time of the inspection. This was corrected.

Buffet-Lido - Deck 11 Staircase

There was an established cutlery sorting area in this staircase. The deckhead above the sorting table was open, exposing cables, piping, and other difficult to clean features. The area was in operation at the time of the inspection.

Buffet-Lido - Continental Breakfast Counter

There was no serving utensil for a tray of sliced ham out for service. This was corrected.

Food Service General-Handwash Stations

The bottoms of many soap and paper towel dispensers were soiled with old brown and black materials. This was observed in the lido starboard service line, lido starboard pantry, lido port service lines, main galley, fish preparation area, and crew mess.

Buffet-Lido - Starboard Coffee Station

The undercounter technical compartment below the coffee machines was extremely soiled in all areas.

Galley-Slice Pizza

There was no sign stating 'Wash Hands Often' at the handwash station.

Food Service General-Decks

There was missing and recessed deck grout throughout the food areas. Many previously cleaned deck areas were heavily soiled between the deck tiles where there was missing and recessed grout. This was observed throughout the main galley, crew galley, and vegetable and fruit preparation room.

Galley-Soup Station

The light intensity in this food preparation area was less than 220 Lux. There had been an electrical failure and all of the deckhead light fixtures in this area were still out. This was corrected.

Galley-Walk-In Cooler # 22

The light intensity in this walk-in cooler was less than 110 Lux. One of the light bulbs in the deckhead light fixture had gone out. The bulb was replaced.

Galley-Wine Bar

The upper compartment of the ice machine was heavily soiled with accumulated black and brown material in the five water baths under the cuber panels and at the top areas of the cuber panels. This was corrected

Other-Deck 3 Food Employee Restrooms

There was no sign advising the food employees to wash their hands after using the toilet. This was corrected.

Provisions-Parasite Destruction Records

There were no parasite destruction records for the herring in cream sauce and salt herring fillets. These types of herring were served raw or undercooked.

Inspection on May 15, 2011 | Score: 96

Buffet-Lido -Port

There was a difficult to clean gap present where cables penetrated the back bulkhead open conduit pipe in the port buffet beside the microwave oven.

Galley-Beverage Counter

The power cable for the bulk milk dispenser was draped along the counter beneath the machine, making the area difficult to clean.

Galley-Ice Machines

There were accumulations of fine grey powder inside the water bath of the ice makers on the port and starboard side ice machines.

Galley-Potwash

The employee at the chemical sanitizing sink was observed repeatedly immersing pans in the water for 3-4 seconds only prior to removal and storage on the clean pot racks.

Buffet-Starboard Buffet

The Hickory rotisserie oven on the back counter was posted out of use, and included a statement that a request to remove the equipment was made to the HAL head office. This request is still pending after 3 months.

Galley-Dishwash

The conveyor dishwash was posted out of order. According to staff this machine has been out of order since 11 May and spare parts were due to be delivered today.

Buffet-Starboard Beverage Station

One live fruit fly was observed at the deckhead over the coffee machines. This area is open throughout the day.

Buffet-Starboard Beverage Station

There was a dust debris accumulation on the deckhead panels and light above the coffee machines.

Buffet-Beverage Stations

There was no coving at the juncture of the deck and the beverage counter foundation at the port and starboard beverage stations.

Galley-Potwash

Six dishware racks were used as deck stands for stacks of soiled large plastic bins at the bulkhead opposite the potwash.

Galley-Decks

There was recessed tile grout, cracked, and broken deck tiles in most of the main galley sections throughout, making cleaning difficult.

Galley-Dishwash

The inboard flight-type conveyor dishwash machine was posted out of order since the morning of 14 May.

Galley-Dishwash

The in-use outboard flight-type dishwash machine had a wash gauge temperature of 140 °F and a rinse gauge temperature of 140 °F. The machine data plate specified a minimum wash temperature of 150 °F and a minimum rinse temperature of 160 °F. The wash tank temperature was measured at 140 °F and the rinse tank measured 145 °F with the inspector's thermometer. The temperatures for wash and rinse were adjusted during the inspection to the required minimum's on the data plate.

Galley-Dishwash

Several of the brown and black colored, square serving trays in the dishwash were damaged and had broken plastic along the corners of the trays, exposing the metal underlayer. These fractured areas were difficult to clean.

Galley-Forward Ice Machine

There was a gray powder accumulation in each of the water bath sections beneath the lower cuber panels inside the ice machine.

Buffet-Crew Mess

The ice cream chest freezer at the entry to the food buffet line was posted not in use. No time was posted, but it has been significant according to staff.

Buffet-Crew Mess

The deck and crew buffet counter foundation were not coved.

Buffet-Petty Officer's Mess

One live fruit fly was observed over the beverage equipment. The area was not in use at the time of the inspection.

Pantry-Martini Bar Pantry

There was an open penetration in the rear interior panel of the beer cabinet where cables penetrated. Additionally, a stainless steel collar was loose on the upper interior panel of the multiflow cabinet, revealing an open pipe penetration there.

Pantry-Martini Bar Pantry

The lower panel inside the multiflow cabinet was soiled with spilled soda syrup.

Bar-Lido Bar

The fluorescent light tubes under the cabinet and over the back counter were not shatter-resistant or shielded. Can sodas were stored on this back counter.

Potable Water-Production

Ship produced water with its evaporators in the Amazon River during 27 March - 05 April during a voyage that ended on 15 April in Port Everglades, Florida. Water was added to the potable supply from this potentially polluted production water supply. If this procedure is followed again in any cruise ending in a U.S. port a 5 point deficiency will result in the next VSP inspection.

Potable Water-

International Shore Connection backflow preventers both have been out of order since 26 February 2011. Repair parts have been on order since that date.

Inspection on Sep 19, 2010 | Score: 91

Galley-Dishwash

Previously cleaned, stacked wet dishes were observed in the clean storage area.

Galley-Pastry

A red sealant was used inside the proofer box. There was no information onboard regarding this sealant, and staff could not confirm that it was approved for food splash or food-contact surfaces.

Galley-Pastry

The bucket fill tap on the handwash station was leaking.

Galley-Walk-in Cold Storage #24 and #25

The condensate line was not connected and was leaking.

Galley-Pastry

The gasket inside the floor mixer was fraying.

Galley-Between Pastry and Cold Galley

Grouting on the deck was missing.

Galley-Cold Galley

The rubber spout of a brown plastic portable coffee dispenser on the counter was soiled.

Galley-Cold Galley

Wet wiping cloths were stored in a bleach sanitizing solution measuring 10 ppm when tested with a sanitizer test strip.

Galley-Cold Storage #26

Plates of sliced cheese and fish roll-ups were stored uncovered in walk-in refrigerator #26. Staff corrected this immediately.

Galley-Hot Galley - Undercounter Reach-in Refrigerator #7.07

The condensate drain was not connected and water was leaking from the closed door of undercounter reach-in refrigerator #7.07.

Galley-Breakfast Pantry #7.01A

Nine half-gallon cartons of Byrne Dairy heavy whipping cream measured 45-48°. All cartons were discarded on the spot. The ambient air temperature inside upright reach-in refrigerator #7.01A was 48°F.

Dining Room-Waiter Station #30

A small sweetner bag was found in the bottom of a previously cleaned utensil basket with clean utensils inside.

Buffet-Lido

On the starboard side of the buffet, cords from the toaster and the rotisserie oven were soiled and draped on the counters. This inhibits proper cleaning of the counters.

Buffet-Lido - Hamburger Grill

Under time control, a carton of french fries was labeled with a green sticker indicating 1330 - 1730 hrs. The current time was 1305 hrs.

Bar-Lido

The backflow preventer on the water supply line to the carbonator was leaking.

Bar-Retreat

The backflow preventer at the sink was leaking.

DO NOT USE (whirlpool/spa)-Whirlpool Spa Maintenance

Although staff stated that the whirlpool spa cartridge filters were inspected weekly, there was no written or electronic record of the inspections. There were forms on the electronic system which referred to sand filter inspections and periods of 1month or greater, but there were no sand filters used for the whirlpool spas.

Ventilation-Deck 10 Aft - Air Conditioning Fan Room

Air conditioning fan unit #AC110 had no access point to inspect/maintain the condensate collection pan other than disassembly of large pipes entering the unit, which takes 8 hours or more. This unit was only recently installed and is the sole unit on the ship which is difficult to access.

Potable Water-Deck 10 Aft - Cabins 052-082 and 067-095

There were no backflow prevention devices installed on the potable water connection to the flexible shower hose connections in the cabins 052-082 and 067-095, and no preventers were installed in the corridor access hatch for these cabins. The flexible hoses were long enough to reach the toilet and the deck. These cabins were installed as part of the 2009 dry dock according to staff.

Pantry-Deck 10 Aft - Captains Pantry

There was an open electrical conduit with wires protruding at the bulkhead beside the microwave oven.

Other-Deck 10 Aft - Neptune Loungel

The power cables were draped along the counter behind the cappuccino machine making cleaning of the counter difficult.

Other-Deck 10 Aft - Neptune Lounge

Verify that the fluorescent lights installed on the underside of the port/forward buffet cabinets are shatter-resistant or shielded, as both appeared to be neither.

Other-Deck 10 Aft - Neptune Lounge

The deck to counter foundation was not coved at the port/forward buffet or the starboard beverage counter.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The various public area high hand contact disinfection procedures in the OPRP specified frequencies of application from twice per day to every two hours when the proportion of gastrointestinal illness cases among passengers or crew were above 2% (toilet rooms, launderettes, common areas, elevators, etc). This violation was also noted in the May 2010 VSP inspection report. A revised OPRP was produced in June 2010, but the code red section involving these public areas for passenger and crew appear to be the same as was written in the previous inspection report.

Medical-Crew Gastrointestinal (GI) Illness

A food worker GI case on cruise #659 was reported as a GI illness case. The medical record for this case was no longer onboard, as this crew member disembarked. As such we could not verify when the last GI symptom occurred and whether or not the minimum 48 hour isolation was met prior to return to duty. The record did not detail if this crew member had an immediate contact, but the cabin mate was isolated. There was an initial interview with this asymptomatic cabin mate and a 24 hour review, but no 48 hour review was made on 12 September as required.

Provisions-Frozen Fruits and Vegetables (Freezer #7)

Deckhead had open seams making surface difficult to clean and not providing protection for food items stored below.

Provisions-Walkin Cooler #7

Condensate was noted on the deckhead which exposed the food stored below to possible contamination.

Provisions-Dry Stores (Walkin Cooler #17)

Komplete "Plus Pan 2000" bag had a hole in the bag that was closed with duct tape.

Provisions-Dry Stores (Walkin Cooler #17)

Nirav Duram Atta brand flour had weevils eating out of the bag noted by numerous pin holes in bag. Flour moth webs were noted throughout bag. At least one dead weevil was found in bag. Crew discarded bag.

Provisions-Dry Stores (Room #2)

Open bag of baking powder found in an open box exposing food ingredient to possible contamination.

Provisions-Dry Stores (Room #18)

Poor seal was noted on deckhead to right of door making area difficult to clean.

Provisions-Dry Stores (Room #18)

Waste water leak was noted in drain line installed in deckhead in corner of liquor storage area. Posted work order that had been placed on this needed repair was dated 15 May 2010. Bucket catching the leak had been removed for emptying and liquor bottles were on this same shelf that had the water from leak puddled on it.

Provisions-Frozen Stores (Room #4)

Deckhead / bulkhead profile in back right corner of the room as missing leaving a difficult to clean gap.

Preparation Room-Fruit and Vegetable Preparation (Room #16)

Water leak was noted from 3 compartment sink water faucet.

Buffet-Crew Mess

Handwashing sink hot water supply line installed backflow preventer was leaking indicating possible valve failure. Sink faucet was also leaking water on the deck.

Buffet-Crew Mess

Ice machine backflow preventer was leaking indicating possible failure.

Buffet-Crew Mess

Vitality concentrate juice machine had apparent mold and old juice residue in the orange juice pump line. Service technician replaced the entire pump system.

Buffet-Crew Mess

Vitality juice machine had water drip pan above dispensing area full of standing water from bad O-rings on the water supply line on the dispensing nozzles.

Buffet-Crew Mess

Bulk milk dispenser bag in box milk was found at an internal temperature of 51°F on repeated trials.

Buffet-Crew Mess

Cords on the Vitality juice machine and the coffee dispenser were draped across counter making the area difficult to clean.

Galley-Gaylord Hood Cleaning System

Primary backflow preventer had water leaking from air relief vent indicating possible failure of this valve.

Buffet-Petty Officer and Staff Mess

Beverage station equipment cords were draped on counter under the equipment that made this area difficult to clean.

Buffet-Officer Mess

Vitality concentrate juice machine had apparent mold and old juice residue in the orange juice pump line.

Inspection on May 16, 2010 | Score: 96

Potable Water-Hamburger Grill

There was a steady leak at the vent of the hood cleaning system backflow prevention device.

Pantry-Hamburger Grill

There was a leak at the supply line under the handwash sink.

Pantry-Hamburger Grill

There was a black carbonized food residue on the fryer coils.

Pantry-Hamburger Grill

There was black mold on the deck under the fryer at the bulkhead juncture.

Pantry-Hamburger Grill

The deck was soiled at the bulkhead juncture under the upright refrigeration unit.

Pantry-Hamburger Grill

There was encrusted food and grease residue on the front edge of the grill.

Pantry-Hamburger Grill

There was an open seam along the right side of the grill.

Pantry-Hamburger Grill

There was an open pipe penetration in the technical compartment under the preparation sink.

Food Service General-

The decks throughout the food areas were difficult to clean due to missing/recessed grout, broken/missing deck tiles, rough surfaces and other features. There were a number of areas where the deck was damaged that had an accumulation of dirty water or mold.

Galley-Dishwash Area

Coffee and tea carafes were wet and not stored inverted to drain.

Galley-Dishwash Area

The door to the clean storage room was severely damaged.

Galley-Dishwash Area

There was an open void in the door frame for the clean storage locker at the locking pin recess.

Galley-Dishwash Area

There was a steady heavy drip from the area under the drying fan in the dishwash machine. This water was dripping on clean items as they exited the machine. This was corrected.

Galley-Dishwash Area

There was a loose cooling water line above the clean dishwash machine where the drying fan was located. This was corrected.

Buffet-Continental Breakfast

The time between set-up and discard of potentially hazardous foods on the time as a public health control plan was six hours. The plan called for the use of color dots. These color dots corresponded to discard times in the plan. There were no color dots on the individual packages of milk, yogurt, butter and cream cheese. The individual working in this area stated that dots were not required because the foods were individually packaged. The individual working in this area stated that she would discard all of the food on the line.

Buffet-Continental Breakfast Storage Locker

There was a hole in the deck under the continental breakfast cabinet.

Buffet-Lido, Petty Officer Mess and Officer Mess

There were no side shields where individuals lined up within one meter of foods on display.

Galley-Midship Starboard

The deck was soiled under the storage cabinet across from the hood cleaning system locker.

Galley-Potwash

The deck and bulkhead were soiled behind the soiled end of the potwash sink.

Galley-Potwash

There was an open bulkhead pipe penetration at the soiled end of the potwash sink.

Galley-Potwash

The compartments of the potwash sink were too small for items washed in this area to be fully submerged. There were items on the soiled side that were too large as well as clean items air drying on the clean storage racks.

Buffet-

The deck finish was peeling under the buffet lines. The deck under the buffet lines were stained/soiled.

Buffet-Starboard Beverage Station

There was a water leak under this station.

Other-Pizzeria

There were open pipe penetrations in the technical compartment of the handwash sink.

Dining Room-Pinnacle Grill

There were openings at the deck/cabinet junctures at the waiter stations.

Galley-Pastry/Bakery

The dough roller belt was damaged.

Dining Room-Main

The deckhead was open in the clean table linen storage locker.

Dining Room-Main

The light bulbs were not shielded or shatter-resistant in the clean table linen storage locker.

Buffet-Petty Officer

There were gaps between the vinyl cove base and the deck.

Galley-

There was excessive sealant under the tilt pan.

Galley-

There was an accumulation of grease under the tilt pan.

Preparation Room-

Raw turkey sausage was stored over pre-cooked breakfast sausage in the walk-in refrigeration unit. This was corrected.

Preparation Room-

A food handler was handling raw carrots with his bare hands.

Pantry-Lido

A cardboard box was re-used to store bottle water and canned tomato juice.

Pantry-Retreat

There was no sign on the cleaning locker.

Bar-Explorations Cafe

The long handled coffee spoons were in standing water in the dipper well. The bar was not open for service.

Bar-Explorations Cafe

There were blue dots on two small stainless steel containers of milk in the undercounter refrigeration unit. The blue dots denoted a 10:30 discard time and the time of inspecting this area was 11:30. Per the individual in this area, the milk was to be discarded before the afternoon service. This area was not open at the time of the inspection..

Medical-

The vessel reached 2% cumulative proportion of gastrointestinal illness cases among passengers on 4/1. The vessel arrived in the United States on 4/22. A special report was not submitted until one day after arrival in the United States.

Potable Water-

The vent was facing up on the backflow prevention device for Suite 101.

Children Area-

The toilet facilities were not child-sized. The toilet was posted out of order.

Housekeeping-Outbreak Prevention and Respsonse Plan

There were public areas in the plan that were not disinfected on a continuous basis when the cumulative proportion of gastrointestinal illness cases among passengers or crew reached 2%. These areas included the launderettes, elevators, crew common areas, crew laundry and public restrooms. The disinfection frequencies for these areas ranged from every two hours to two times per day.

Integrated Pest Management-

There was no record that any incoming supplies other than food and beverages were inspected for pests.

Potable Water-

The air-gaps for the mineralizers were not on the cross-connection control list.