Inspection on Aug 11, 2014 | Score: 97

Preparation Room-Fruit and Vegetable Room

At the handwash station, there were no paper towels in the dispenser. This was immediately corrected. The area was not in operation during the inspection.

Galley-

At the center preparation counter, working containers of cut tomatoes and cut honeydew melon were not labeled with the 4-hour discard time. Also, a working container of cut lettuce was labeled with both its preparation and discard times, but the different times were difficult to understand. The company's labels were designed with a clock, and both the '10' and 'AM' and '1:30' and 'PM' markings were circled.

Buffet-Crew Mess

Inside the upper compartment of the coffee machine, the lower front area was chipped and torn, making cleaning difficult.

Dining Room-Waiter Stations

In the lower level of the dining room, the light intensity could not be raised to 220 lux on all surfaces of both center waiter stations. Specifically, the light intensity was low from the center of the counter to the outer edges. Following the last inspection in May, the horizontal light fixtures were replaced with brighter bulbs, but this did not completely correct the issue.

Food Service General-Decks

In many areas of the main galley, the deck was in poor condition. Specifically, the material was loose at the deck/equipment juncture, around the scuppers, and at the deck/bulkhead juncture. This was noted on the previous inspection. Staff explained to the inspector the deck would be repaired during the December 2014 dry dock.

Galley-Grill Station

On undercounter refrigerator 4.19A, the door gasket was loose, creating a gap on the inside gaskets.

Galley-Grill Station

In front of the sauce bain marie, the left deck drain had standing water inside.

Buffet-Lido - Asian Corner and Pasta Station

The back counter had large cracks, making cleaning difficult. Staff explained to the inspector the counters would be repaired or replaced prior to the December 2014 dry dock. Also in the Asian Corner, the left side of the counter had a large open hole.

Buffet-Lido - Asian Corner

To the left of the office supply locker, there was a seam along the locker/bulkhead juncture. The seam was immediately filled with sealant.

Buffet-Lido - Sushi Station

Inside the upper compartments of the both juice machines, the far right dispensing ports were soiled with old juice residue. The machines were not in operation and had been previously cleaned.

Buffet-Lido - Aft Cuber Ice Machine

Above the ice cuber, there was some soil around the center cuber deflector post.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For the voyage ending on 16 July, the total number of crew members listed on the AGE surveillance log was zero. The actual number of crew members was approximately 600.

Potable Water-Far Point Analyzer Chart Recorder

The recording time on the far point chart recorder was approximately 6:30AM when viewed by the inspector at approximately 1:15PM.

Recreational Water Facilities-Fecal and Vomit Accident Plan

The plan recommended the pH value to be kept between 7.0 - 7.8 during the disinfection process of a fecal or vomit accident.

Recreational Water Facilities-Oasis Pool

A review of the halogen analyzer-chart recorder charts since December 2013 showed the Oasis Waterfall was continuously halogenated with bromine between 4 - 10 ppm while in operation. According to the staff, the facility was classified as a whirlpool spa in 2006 and had been operated accordingly since then. This facility was 6 inches (0.15 meters) in depth and had a waterfall feature. According to the staff, the water used for the facility was the same temperature used in the regular pools and was not heated. Staff provided the inspector an Operational Directive from the corporate office dated 21 August 2006 that required them to maintain the bromine level of the Oasis Waterfall between 4.0 ppm and 10 ppm bromine.

Inspection on May 23, 2014 | Score: 95

Children Area-Toys

The previously cleaned slide steps, 2 play kitchens, and 2 toy cash registers were heavily soiled with dust. This was noted in the cracks, crevices, and corners of the toys. This was documented in the last inspection.

Children Area-Diaper Changing Station

The air tight receptacle lid was not working, and the receptacle was unable to be closed at the diaper changing station.

Recreational Water Facilities-Mid Pool Drain Cover

The paperwork for the anti-entrapment drain cover for the Mid Ship Pool specified the mounting orientation for the cover was for floor use only, but it was installed on the wall of the pool.

Potable Water-Cross Connection Log

The type of backflow prevention device was not listed for the showers in the Spa Thermal Suite on the cross connection log.

Potable Water-Garbage Room

The water line to the pulper (Somat tank) in the garbage room was striped blue green blue after a reduced pressure assembly.

Potable Water-Garbage Room

The back flow preventer, or reduced pressure assembly, for the to the pulper (Somat Tank fill) in the garbage room was leaking, indicating a possible malfunction.

Potable Water-Reduced Pressure Assemblies (RPA) Testing

The pressure differerential test #4 for the reduced pressure assemblies on the cross connection control plan was not recorded. It was unclear if all the steps to test the RPAs were being conducted and documented. The review of the manufacturer's specifications detailed instructions that RP-909 and RP-40 required a pressure differential test #4.

Potable Water-Reduced Pressure Assemblies (RPA)

The RPAs for the high salinity discharge of the evaporator and reverse osmosis units had only three test cocks. The review of the manufacturer's specifications verified these RPAs are required to have four test cocks.

Medical-Pantry

A microwave was bolted to the upper shelf in the pantry. A gap measuring approximately an inch was observed underneath the microwave and dust had accumulated in this area.

Pantry-Deck Housekeeping Pantries

The stationary-rack, dual-temperature undercounter warewash machines had inaccurate temperature-measuring devices.

Galley-Dishwash

The handwashing facility at the entrance of this in-use area did not have a waste receptacle. This was corrected.

Galley-Dishwash

The clean landing table at the clean end of the in-use flight-type dishwasher was soiled with food residues. This was corrected.

Buffet-Starboard Ice Cream Station

Many bowls on the food employee side for the self-service ice cream were soiled with food residues. The bowls were sent back to the dishwash area.

Galley-Starboard Pantry

A large container of kiwis with attached stick-on labels and unwashed were stored on the undershelf of the food preparation table in front of upright refrigerator #8.69A along with several containers of previously washed and ready-toeat fruits. Staff stated the kiwis required washing, and this was not the usual or appropiate location for them. The kiwis were moved to a table next to a utility sink to be washed.

Galley-Port Omelet Station

The back countertop had two large cracks, which created seams difficult to clean.

Buffet-Lido Decorations Locker

The bulkheads and deckhead were made of soft insulation, which were not easy to clean. Packaged and unpackaged galley utensils and equipment were stored in this locker along with decorations.

Buffet-Lido Decorations Locker

Packaged and unpackaged galley utensils and equipment were stored in this locker along with decorations. Also, a large container with galley utensils was stored on the deck. The container was moved off the deck.

Galley-Potwash

The top panel of the in-use potwasher was soiled with rust debris. This was corrected. Also, the potwasher steam exhaust above the potwasher was leaking water continuously on the top panel.

Galley-Bakery/Pastry

Loose and protruding cloth fibers from the in-use woven dough sheeter belt were observed at the food contact surfaces. The belt was in bad repair and difficult to clean.

Galley-Dishwash

The in-use inboard flight-type dishwasher had a broken steam coil and thermostat. The dishwasher was not reaching minimum temperatures for the wash and final sanitizing rinse steps. Staff serviced the dishwasher immediately after the finding and were still working on the machine at the time the ship sailed.

Galley-Dishwash

The in-use inboard flight-type dishwasher had wash temperatures meauring 143°F to144°F.

Galley-Dishwash

The in-use inboard flight-type dishwasher had final sanitizing rinse temperatures of 162°F, 158°F, 154°F, 153°F, 162°F, 154°F, 160°F, 153°F, and 150°F, as measured several times by the inspector and the crew members. After finding the dishwasher was not reaching sufficient final sanitizing temperatures consistently, the staff discontinued its use and initiated a thorough evaluation for repairs.

Dining Room-Main

The light intensity above both center waiter stations on the lower level of the dining room could not be raised to 220 lux on all surfaces of the countertops for cleaning operations. The light intensity was less than 220 lux from the center of the countertops to the outer counter edges.

Dining Room-Linen Lockers

The deckheads of both linen lockers were made of soft insulation, which was not easy to clean.

*General Comment-Decks

The previous inspection noted decks in bad repair in many areas of the lido and main galleys. Significant progress was made and repairs on the decks were noticed throughout the galleys. A large area was still noted in front of the ice machines and bain maries in main galley where large lines were observed on the deck, which could potentially develop into future cracks. Staff stated this area along with others would be repaired during the next dry dock in December 2014.

Buffet-Crew Mess

Two of the four juice dispensing ports of the previously cleaned juice dispenser were soiled with juice remnants. The area was not in operation.

Inspection on Sep 20, 2013 | Score: 100

Provisions-Stores and Butcher Shop Staff Toilet

There was no sign advising user to 'WASH HANDS AFTER USING TOILET.'

Buffet-Juice Station Starboard and Port

The insect light traps were installed above the handwash stations which were adjacent to the counter mounted juice machines.

Galley-Pot Wash

The drain line for the handwash sink was leaking causing water to collect and pool on the deck.

Food Service General-Lido and Main Galleys

The deck covering was broken along the gutters in most of the areas of the lido and main galleys. This was a violation in the previous inspection report. Staff recently ordered sealant and had begun repairing the deck covering in the main galley. Improvements had been made since the previous inspection.

Galley-Dishwash Handsink

The water temperature could not be adjusted to at least 100°F by the user.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For one case the 'Vomit Episodes (#)' and 'Antidiarrheal Medication (Y/N)' fields were empty. The information on vomit episodes and antidiarrheal medication where on the patient's medical chart.

Pantry-Housekeeping Pantries

The data plates for the stationary-rack, dual-temperature undercounter warewash machines indicated a minimum wash temperature of 140°F and not 150°F as required.

Other-Deck 7 Crew Landing

A trolley full of dirty dishes and food remnants was unattended at the crew landing next to deck pantry SP4.

Children Area-

The previously cleaned slide steps, the child kitchen, and boat toys were soiled with accumulated dust.

Bar-Exploration's Café

The potentially hazardous foods (PHFs) in the glass display were not individually labeled with their discard times. The time control plan for the PHFs placed in the glass display described a continuous restocking of different PHFs for 11:15 hours. The plan had an initial set-up at 06:45 and a final discard time at 18:00 with the following overlapping set-up/discard times: Breakfast 06:45-10:45, Lunch 10:30-14:30, and Dinner 14:15-18:00.

Bar-Exploration's Café

The deck next to the ice machine and under the cleaning locker was soiled.

Galley-Dishwash

A significant amount of soil and food residue was accumulated around the technical access hatch on the deckhead above the door leading from the midship crew staircase corridor.

Inspection on Jun 14, 2013 | Score: 96

Galley-Pot Wash

Some of the deckhead panels in the pot wash area were soiled.

Buffet-Lido Juice and Ice Cream Stations

The handwash sinks in these areas were in disrepair and would not produce water when the sensor was activated during active service. Staff immediately repaired both handwash sinks.

Buffet-Lido Buffet Decks

The red deck covering was broken along the edge that joined at the gutters throughout the buffet area, making cleaning difficult.

Food Service General-Lido and Main Galleys

The deck covering was broken along the gutters in most of the areas of the lido and main galleys. A test product was used to try and smooth the deck transition into the gutters in some areas and stainless steel profile strips were used in other areas.

Galley-Pot Wash

There were approximately 15 live fruit flies on the deckhead in the pot wash area. Many flies were observed in the crevice between the soiled deckhead panels.

Buffet-Lido Buffet Starters Port/Aft

One live fruit fly was observed on the deckhead over the starters buffet line. No food was present at the time of inspection.

Buffet-Lido Port/Forward Bistro Station

There was a brown liquid along the deckhead over the dual conveyor toaster ovens in the bistro station.

Galley-Hot Galley Soup Station

One skillet of cooked corn massala was set off the edge of the range top. The internal food temperature was only 108-112°F as measured by the inspector. Staff removed the pan and immediately reheated it.

Food Service General-Time Control Plans

The time control plans indicated that only when the set-up to end of service period exceeded four hours would foods be labeled to indicate the four hour discard time. However, during the breakfast period staff described pans of potentially hazardous foods on counters without discard labels because the service period was from 6:30 a.m. to 9:00 a.m. Also, there was a very deep plastic bin filled with cut swiss chard set on a deck stand that did not have a discard label in the Entremetier station.

Galley-Fish Preparation Room

There was a water leak at a deckhead profile strip in the back left corner of the walk-in refrigerator. No food was impacted.

Galley-Center Ice Machine

The single in-use ice machine had brown and black debris in each of the five individual water bath reservoirs for the cuber panels.

Bar-Explorations Cafe

There was a layer of dust debris hanging on the inside surfaces of the waffle type deckhead panels in various sections over the front bar area.

Bar-Lido Pool Bar

There was no coving at the junctures where the deck joined the back bar counter foundation or where the deck joined the bulkhead on the worker's side of the front bar.

Housekeeping-Deck 8 Spa

The exit door in the women's changing room across from the towel holder was not hands-free and there was no sign advising users to use a paper towel or tissue to exit.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include a procedure to minimize respiratory and dermal exposures to disinfectants for passengers. This was written on the previous inspection. Procedures to minimize respiratory and dermal exposures to disinfectants for crew had been added to the OPRP since the last inspection.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The norovirus matrix in the OPRP stated Byotrol G32 N49, a surface disinfectant, was used in a 1:32 dilution for five minutes in public areas during code red indicating at least two percent of passengers or crew had acute gastroenteritis. There was documentation stating this product had been tested by both CDC and EPA, but there was no specific scientific evidence the concentration and contact time used was effective against norovirus or an acceptable surrogate. This was written on the previous inspection, but additional documentation that was not available during the previous inspection was provided.

Pantry-Deck 3 SP 16

One of the previously cleaned drinking glasses in the clean storage rack had food residue on the food contact surface.

Potable Water-Deck 8 Spa

The cross-connection control log indicated an Oras backflow prevention device was located in the ladies sauna, but upon inspection no water connection in this area was found and the location of the device was unknown.

Inspection on Aug 03, 2012 | Score: 99

Galley-Sous Chef Locker

The deck was soiled. Food equipment and utensils were stored in the locker.

Medical-72-hour Self-administered Questionnaires

The 72-hour self-administered questionnaires did not contain the meals and activities information for the day of illness onset. A corrected form was presented to the inspector during the inspection and according to the staff the updated form was posted on their electronic system for fleet-wide use.

Recreational Water Facilities-Aft Pool Shepherd's Hook

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

Ventilation-A/C Unit 7.2.01

The filter area of the incoming air was soiled with dark debris and a number of dead insects.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to minimize respiratory and dermal exposures to both passengers and crew.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicated the use of the disinfectant Byotrol G32N 49RTU for the disinfection of frequently touched areas. There was no documentation that this product was effective against human norovirus or an acceptable surrogate.

Buffet-Terrace Grill

The light intensity at the passenger self-service steam tables and cold counters was less than 220 lux.

Galley-Terrace Grill

There was an open seam at the top of the upper technical compartment to refrigerator #8 where the electrical line penetrated the compartment. Also, there was an open horizontal seam along the lower back side of the compartment.

Galley-Terrace Grill

A badly scratched and scored cutting board was used to cut vegetables.

Buffet-Starboad Beverage Station

The drain lines inside the technical compartments below the coffee machines were soiled with old coffee residue.

Buffet-Starboad Beverage Station

A previously cleaned drinking glass out for self-service was soiled with dried food residue at the lip contact surface.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.

Buffet-Port Beverage Station

The deck of the technical compartment below the coffee machines was soiled with brown coffee water and old coffee residue.

Buffet-Port Beverage Station

A previously cleaned coffee cup out for self-service had dried food residue in the food contact side of the cup.

Buffet-Starboard Bistro Toaster Station

The left circular deckhead light at the toaster station was not properly sealed to the deckhead exposing a seam. The deckhead light was also soiled with a heavy amount of dust.

Buffet-Port Bistro Toaster Station

The left circular deckhead light immediately above the toaster was not properly sealed exposing a seam.

Dining Room-Main Dining Room

A crew member was vacuuming the floors in the dining room while silverware was set out on the tables unprotected. Bread plates and drinking glasses were also on the table, but were inverted. According to the staff, dinner service was to begin in approximately 2 hours.

Galley-Sous Chef Locker

An unopened box of pastry cake circles was stored on the deck. Also, a stack of previously cleaned and sanitized chafing dishes were stored on a dishwashing rack approximately 4 inches off the deck. There was general food debris along the deck especially along the length of the bulkheads.

Galley-Dishwash

There was condensate collecting at the deckhead above the clean landing of the flight-type dishwash machine furthest from the galley. No clean dishes were impacted.

Galley-Potwash

Two soiled cutting boards were badly scratched and scored. The cutting boards were sent to be re-surfaced.

Galley-Decks

There were several areas of the deck where there was pitting and recessed surfaces that were not smooth and easily cleanable. These areas included the dishwash stations, hot galley, and soup stations.

Galley-Hot Galley

The air relief vents on the continuous pressure backflow prevention devices installed on the two combination ovens were covered by corrosion.

Galley-Beverage Station

The back panels of the juice machines on the counter adjacent to the hot galley were soiled with a sticky residue. Also, the electrical cords to the juice machines were soiled.

Pantry-Lido Bar

There was an accumulation of dust on the deckhead next to the air supply vent located by the door entrance.

Integrated Pest Management-Active Surveillance Log

Pests sightings recorded during active surveillance were documented in the logs but it was unclear what was found during follow up inspections.

Inspection on May 25, 2012 | Score: 100

Potable Water-Garbage Room

There was no backflow prevention device on the potable water line for the spray hose with a valve at the end used for the bin washer.

Potable Water-Garbage Room

The potable water line to the handwashing sink was not striped blue or blue/green/blue.

Potable Water-Evaporators

The air gaps for the pressure relief valves on the reduced pressure assemblies for the overboard discharge lines for all 3 evaporators were less than one inch and were not at least twice the diameter of the delivery fixture openings.

Integrated Pest Management-Active Surveillance Log

Pests observed on the active surveillance log were recorded, but the date the pests were observed could not be determined because there was only one 'pest sighted' column to record the pests observed during four weeks of inspections. Also, the recommended action for the pests observed was recorded, but there was no documentation for the follow-up inspection results of observed pests.

Buffet-Terrace Grill

Due to the height and length of sneeze guard, and the distance from the front edge of the tray rail, the pizza on display for self-service was not fully protected by the sneeze guard. Also, the food contact surface of the serving utensils were placed on plates outside of the sneeze guard.

Buffet-Terrace Grill

In the technical compartment below the taco bar, there was one pipe with a loose fiberglass insulation.

Food Service General-Lighting

The light intensity was less than 110 lux behind many pieces of counter- and deck-mounted equipment such as combination ovens, ice machines, and beverage machines. This was noted in galleys and bar and deck pantries.

Galley-Terrace Grill

There was less than 110 lux of light intensity in the corner to the right of the upright refrigeration unit.

Buffet-Starbaord Beverage Station

Below the coffee machines, the drain hose for the booster was not long enough to reach the deck drain.

Provisions-Dry Stores

At the outer corner of the bulkhead near the entrance, the lower section of the bulkhead was badly damaged and there were open areas between the bulkhead and the deck coving. The base of the pillar by the entrance was also damaged.

Buffet-Consumer Advisory

The consumer advisory posted on the buffet was a general statement and not specific to the eggs that were served undercooked. Also, the advisory was not complete as it did not include 'especially if you have certain medical conditions'.

Dining Room-Main Dining Room

At the upper starboard waiter station, there were two coffee urns stored upright with water pooled in the bottom of the urns.

Galley-Breakfast Pantry

In the technical compartment below the coffee machine, there was an unsealed pipe penetration in the back area of the floor of the compartment. There was also a tube penetration on the right side that was open and filled with water.

Galley-Gutterways

There were several areas in the galley, especially just inside the breakfast pantry and on the waiter side of the hot line, where there was a channel between the counter-side of the gutterway and the poured deck material. There was standing water in the channel and the area was beginning to rust.

Galley-Soup Station

At the tilting pan adjacent to the range top, there was a loose profile strip in the back left corner.

Galley-Bakery

At the new handwash station by the dough sheeter, there was a large opening between the right side shield and the bulkhead and there was water from handwashing on the back corner of the adjacent preparation counter.

Galley-Room Service Pantry

There was a metal locker used to store wine, soda, condiments and clean dishware. The shelf surface was pitted with rust in several areas and there was rust along the bottom front edge of the cabinet. Also, the doors were hollow and there were openings in the inner door surfaces.

Buffet-Neptune Lounge

The milk cooler on the coffee machine was listed on the time control plan, but the cooler was not labeled as time control.

Medical-72-hour Questionnaire

The 72-hour questionnaires detailing activities and meals for individuals with acute gastroenteritis (AGE) did not include all of the data elements as required in Annex 13.2.2 of the 2011 VSP Operations Manual. For example, no data was collected on the activities (hotel, transportation, pre-embarkation tour) prior to arriving onboard the vessel.

Pantry-Ocean Bar

Behind the utility sink, the flange was loose around the bulkhead penetration of the potable water line.

Pantry-Lido Bar

There was a vertical seam between the multi-flow cabinet and the cleaning locker.

Bar-Explorations

The data plate on the undercounter dishwash machine indicated a minimum final rinse temperature of 160°F.

Inspection on Sep 10, 2011 | Score: 97

Galley-Soup Station

The left tilt braising pan was posted out of order since 26 December 2010.

Food Service General-Galleys

Several of the undercounter reach-in refrigerators installed throughout the galleys had one, two, or all three doors in a condition where the lower part of the door did not seal tightly to the frame when closed. The gap present at the lower door closure was large enough to push a folded sheet of paper easily into the interiors of the refrigerator.

Galley-Grill Section

There were open screw holes present along the front exterior panel of the conveyor toaster oven and the adjacent Wells flat grill (front exterior at grease pan chute exterior frame).

Galley-Grill Section

The interior of the Wells flat grill grease pan housing was difficult to clean, both at the chute penetration gap and at all the junctures along the interior panels.

Galley-Grill Section

There was accumulated grease and food debris soil along the interior surfaces of the Wells flat grill grease pan housing and at the gap along the chute penetration. This grill had been used today, but the accumulated soil was more than one day's use.

Galley-Hot Galley

The right side Electrolux combination oven was posted out of order since 1 June 2011.

Galley-Bakery/Pastry

The sole handwashing station in the bakery/pastry was 28-33 feet away from the forward end of the forward preparation counter and 28 feet away from the forward end of the starboard side food preparation counter.

Galley-Bakery/Pastry

It was unclear after discussing with staff if raw shell egg yolks or pasteurized liquid egg was used in the preparation of the creme' brulee' (Le Cirque) version prepared onboard. Staff later stated this was made from pasteurized liquid egg yolk.

Galley-Garde' Manger'

The previously cleaned counter model slicer was soiled with food residue along the lower interior corner of the section near the blade where the food is positioned.

Galley-Dishwashing

The in-use outboard flight-type conveyor dishwash machine had a wash tank temperature of 145-148 °F. The manufacturer's data plate requires a minimum wash temperature of 150 °F.

Galley-Dishwashing

Five live fruit flies were observed on the deckhead around the blast chiller, opposite the in-use dishwashing area.

Buffet-Beverage Station

There was a continuous water leak at the coffee machine at the beverage station counter.

Buffet-Beverage Station

There was a large gap present along the lower exterior back stainless steel panel of the beverage counter coffee machine, where a screw was missing.

Galley-Dishwash

There was a live fruit fly observed on paper towels at the handwashing station during operation of the dishwasher.

Buffet-Officers Mess

There was an open hole along the front exterior stainless steel panel of the ice dispenser. Additionally, there was a gap present along the two pipe penetrations inside the undercounter technical compartment of the beverage counter (port/aft).

Provisions-Dairy Walk-in

Several large boxes of raw shell eggs were stored on top of boxes of bottled water. Two large boxes of raw shell eggs were stored on top of boxes of cheese and blue cheese dressing. Several large boxes of raw shell eggs were stored in contact with several boxes of bag-in-box milk, heavy cream, and hard-boiled eggs (bagged out of shell). Some of the egg boxes were repositioned during the inspection.

Buffet-Lido Port and Starboard

The 8 salad dressings in open pouring bottles were found stored outside of the sneeze shield at the starters section on the port and starboard buffet lines for passenger self-service. Staff moved the bottles under the shield during the inspection.

Buffet-Lido Port - Asian Section

A heavily dust soiled decorative, cloth lantern was hanging directly above uncovered hotel pans of cooked beef and chicken on the port buffet line.

Buffet-Terrace Grill

The deck juncture with the bulkhead at the passenger grill counter was not coved.

Medical-GI Questionnaires

The meal section of the 'new design' self-administered gastrointestinal illness questionaire specified meals for breakfast, lunch and dinner, but did not include information on the day of illness on-set, 24-hours prior to illness onset, 48-hours prior to illness onset and 72-hours prior to illness onset.

Housekeeping-Deck 3 - Ice Pantry SP-16

Corrosion was found along the length of top surface of the stainless steel covering, immediatley above the plastic manifold, which made cleaning difficult.

Housekeeping-Deck 3 - Ice Pantry SP-16

A light accumulation of a dark substance soiled the length of the plastic manifold and the space between the ice cuber and the white plastic water tray.

Housekeeping-Deck 6 - Ice Pantry SP-??

Corrosion was found along the length of top surface of the stainless steel covering, immediatley above the plastic manifold, which made cleaning difficult.

Housekeeping-Deck 6 - Ice Pantry

A light accumulation of a dark substance soiled the length of the plastic manifold and the space between the ice cuber and the white plastic water tray.

Housekeeping-Deck 7 - Captain's Pantry

Dust and a small accumulation of food debris soiled the previously cleaned counter surface below and behind the espresso machine mounted on legs.

Housekeeping-Deck 7 - Captain's Pantry

The artificial illumination along the counter where the counter-mounted espresso machine was located was not sufficient.

Ventilation-Deck 7 - AC Station 7.2.029

Corrosion, dust and a moderate accumulation of a black-brown substance soiled the length of the space of the AC unit located immediately above the water drip pan.

Bar-Deck 8 - Lido Pool Bar

Excessive sealant covered the left front panel of the undercounter dishwasher, which made cleaning difficult.

Bar-Deck 8 - Lido Pool Bar

Scale and small particles of food debris soiled the upper spinning manifolds of the undercounter dishwasher. An accumulation of a red substance soiled the door closure immediately below the control panel.

Bar-Coffee Bar

An accumulation of dust and debris soiled the deck adjacent to the deck drain to the right of the under-counter ice machine.

Housekeeping-Deck 7 - Captain's Pantry - Ice Machine

An accumulation of scale soiled the left and right side of the ice bin.

Inspection on May 20, 2011 | Score: 99

Galley-Warewash

The ambient temperature in the warewash room measured 87°F. The staff member working on the soiled end of the flight-type warewash machine was perspiring.

Food Service General-Food Warmers

Black and gold paint was bubbling and peeling from the front, top and side surfaces of the hot holding units, which created a difficult to clean surface.

Galley-Toast Station Starboard Side

The artificial illumination above the counter-mounted toasters was insufficient.

Galley-Toast Station Starboard

The deckhead, the fire sprinkler and the bulkhead had a heavy accumulation of dust and lint.

Galley-Potwash

Excessive steam was escaping from a missing seal along the soiled landing of the hood-type pot-wash machine.

Galley-Piano Bar

The florescent bulbs along the back bar counter were not shatter resistant.

Galley-Toast Station Port Side

The artificial illumination at the counter and counter-mounted toasters was not sufficient. The light bulb was burnt-out.

Bar-Explorations Cafe

A large carton of milk in the undercounter refrigerator had a temperature of 45°F. The ambient temperature of the refrigerator was 48°F.

Bar-Explorations Cafe

The metal plates on the right and left side of the espresso machine at the dispensing nozzles were corroded and difficult to clean.

Dining Room-Officer's Mess - Beverage Station

The artificial illumination near the counter mounted juice dispensing nozzle was not sufficient.

Dining Room-Officer's Mess - Beverage Station

The stainless steel backsplash behind and adjacent to the dispensing nozzle had an old deposit of a sticky residue.

Dining Room-Officer's Mess - Beverage Station

Four bundled stainless steel tubes that made up the dispensing nozzle had a gap in the center of the bundle that was not easy to clean.

Food Service General-Hood Cleaning System

The backflow prevention assemblies for the hood cleaning systems in the main galley, crew galley, Pinnacle galley and hamburger galley consisted of a continuous pressure rated 9DM2 assembly. The assemblies were rated for continuous pressure, but not high-pressure that could be exerted by the hood cleaning pump. In addition, the cross-connection control list did not list the 9DM2 assemblies in the crew galley, hamburger galley, and the Pinnacle galley.

Inspection on May 21, 2010 | Score: 98

Integrated Pest Management-Provision Logs

Per staff, food, beverages and non-food items were inspected for pests. However, the logs only indicated that food and beverages were inspected.

Potable Water-Spa

The potable water line for the steam generator was not striped or painted blue.

Potable Water-Spa

The backflow prevention device for the hair sink was not vented.

Potable Water-Portside Aft Bunker Station

The chain for the screw cap on the potable water filling line was too long. The screw cap was able to touch the deck when hanging free.

Potable Water-Starboard Forward Bunker Station

The potable water hose was labeled "only" at one connecting end.

Housekeeping-Stateroom Whirlpool Logs

The stateroom whirlpools were disinfected on May 2nd and then again on May 12th.

Pantry-Housekeeping Pantries

The paint was chipped inside the deck drains.

Food Service General-

The deck coating in the food service and preparation areas was peeling, pitted and damaged. In a few places, water was pooled in the recessed and pitted areas.

Food Service General-

There were openings in many of the door frames in the food service and preparation areas and housekeeping pantries where the latching pin and lock inserted.

Provisions-Room 5

The deck was soiled with an accumulation of dust in the back right corner.

Potable Water-

There were many areas throughout the galleys and food preparation areas where the filling lines for the tilting pans, sinks or boilers had threaded taps. The potable water lines supplying the filling lines were not protected with backflow prevention devices.

Preparation Room-

There were slotted fasteners inside the food contact area of the potato peeler. Also, the scrubbing surface of the peeler was chipped and peeling.

Galley-Room Service

There was a gap around the grease chute for the flat griddle.

Galley-Roast Area

Condensate was collecting on the deckhead above the second combination oven.

Galley-Roast Area

The hood extraction grates were soiled with dust and grease.

Galley-Vegetable Area

Excessive condensate was collecting on the deckhead above the steamers. The condensate was dripping from the deckhead to the deck and to the top of the steaming units.

Other-Neptune Lounge

The deck/cabinet junctures were not coved at the coffee or food stations.

Bar-Ocean Bar

The deck drain below the secondary ice well was full of water.

Bar-Ocean Bar

The area around the deck drain for the secondary ice well was soiled.