Inspection on Apr 27, 2015 | Score: 95

Housekeeping-Shower Head Disinfection Logs

The medical center shower heads were not listed on the shower head disinfection logs.

Pantry-Deck 4 Pantry

Gray sediment was noted in the ice water return bath of the ice machine.

Food Service General-Ice Machines

The outside of the deflector cover for the cuber panel of the ice machines in the galleys and pantries had a foam material that was absorbent and not easily cleanable. The foam material in the ice machines in Deck 4, 7, and 8 pantries was also wet and in disrepair. This was noted on the last inspection. The inspector was shown a March purchase order for new deflector covers.

Pantry-Captain's Pantry

The braided metallic hoses supplying water to the espresso machine and the ribbed conduits with power cables were rough and difficult to clean. This was noted on the last inspection. The inspector was shown an April purchase order to replace these lines with easily cleanable hoses.

Galley-Deck 2 - Dishwash

The final rinse upper spray arm of the in-use flight-type glasswasher had two clogged nozzles.

Galley-Deck 2 - Garden

A large container of individual cream cheese packets was on time control inside time control refrigerator 212A, but did not have a 4-hour discard label. The service time between set-up and discard was more than four hours. The cream cheese was discarded,

Galley-Deck 2 - Clean Storage

Several plates and cutlery were stored with light and heavy food soil inside a large plate warmer located in front of the hot service line.

Galley-Deck 2 - Clean Storage

Several plates and cutlery were stored with light and heavy food soil a large plate warmer located in front of the hot service line.

Galley-Plate Warmers & Lowerators

The plate warmers and plate lowerators with previously cleaned plates and utensils were lightly and heavily soiled. This was observed in both levels of the main galley.

Galley-Deck 2 - Pastry

The undercounter warewasher was out of service since the morning of the day of the inspection.

Galley-Pinnacle Grill

A large trash bin with food residues was uncovered. The lid was under the bin. This was corrected.

Galley-Pinnacle Grill

Several of the clean racks with cleaned and sanitized utensils were soiled with food residues.

Galley-Pinnacle Grill Dishwash

The wash temperature of the in-use hood-type glasswasher was 147°F. The temperature gauge was reading the same temperature as the tank temperature measured with the inspector's thermocouple.

Galley-Pinnacle Grill Dishwash

Several previously cleaned plates in a trolley were lightly to heavily soiled with food debris. One of the plates had chipped pieces of china inside.

Galley-Deck 3 - Ice Machines

Gray sediment was observed in the ice water return bath of the aft ice machine.

Galley-Deck 3 - Aft Beverage Station

The right most juice dispensing port of the previously cleaned juice machine was soiled with juice.

Galley-Deck 3 - Soup Station

Inside the plate warmer, the bottom panel and the trays holding previously cleaned plates were soiled with food residues.

Galley-Deck 3 - Soup Station

The top plate of one of the plate stacks inside the plate warmer was heavily soiled with food debris.

Galley-Deck 3 - Soup Station

The bucket filling spout of the handwashing sink was continuously leaking on the deck below.

Galley-Deck 3 - Soup Station

Water was pooled on the deck under the handwashing sink.

Galley-Deck 3 - Hot Service Line

The plate lowerators with previously cleaned plates were soiled.

Galley-Deck 3 - Hot Service Line

One of the top plates inside the plate lowerators was soiled with food debris.

Galley-Deck 3 - Hot Service

The bulkhead-mounted phone was soiled with food debris.

Galley-Deck 3 - Potwash

A pipe under the in-use potwash machine was leaking water on the deck below.

Galley-Deck 3 - Potwash

Large amounts of water were pooled on the deck below the three-compartment sink and the potwash machine. The food employees working in the area were stepping on the water.

Preparation Room-Lido Preparation Room

The undercounter warewasher was posted out of service since the day prior.

Preparation Room-

Multiple pieces of wood pallets and shipping materials were stored in a corner at the entrance of the provisions walk-in refrigerator and inside the active vegetable preparation room.

Galley-Dive-In Grill

The handwash station at the entrance of the galley had a maximum water temperature of 96°F.

Galley-Dive-In Grill

Upright refrigerator 9.19A was out of order since 22 April.

Galley-Dive-In Grill

The food employee cooking burgers was not taking temperatures of the burgers being cooked and served. The inspector took internal temperatures of some burgers and all had temperatures at or above 155°F. Upon being questioned, the food employee was unsure as to when he last measured temperatures of the burgers.

Galley-Dishwash

The handwash station at the entrance of the area had a maximum water temperature of 95°F.

Galley-Dishwash

The handwash station at the entrance of the area was leaking to the deck below.

Galley-Dishwash

Water was pooled under the handwash station at the entrance of the area.

Pantry-Seaview Bar

The wash temperature of the undercounter warewasher at the utensil surface was 146°F as measured by the inspector's thermocouple. The wash temperature gauge measured 147°F.

Other-Aft/Port Pool Area

Two large BBQ grills were stored in this area with their drip pans soiled with debris.

Bar-Exploration's Cafe

The braided metallic hoses supplying water to the espresso machine, undercounter warewasher, dipper well, utility and handwashing sinks were rough and difficult to clean. This was written on the previous inspection report. Staff showed email communications with vendors to get appropriate hoses.

Bar-Crown's Nest Bar

The handwashing station was out of order since April 23. The closest handwashing station was in the nearby bar pantry. This pantry handwashing station was more than 8 meters away and had to open doors to get access to it. The bar was getting prepared to be open for service.

Inspection on Feb 28, 2015 | Score: 95

Galley-Deck 2 Hot Line

The water temperature at the handwash station on the hot line was above 130°F when measured. The faucet had a handle to adjust the temperature but the temperature did not change when the handle was moved from side to side.

Galley-Deck 2 Toilet Room

The toilet was clogged and out-of-order while the galley was in operation. The toilet was fixed by the end of the inspection.

Galley-Deck 2 Cold Pantry

The shelves in the chemical locker cabinet were heavily soiled with dust, dirt, and debris.

Galley-Deck 2 Soup Station

Water was leaking from the far left galley exhaust duct access lid onto the middle technical compartment between two in-use soup kettles. The right soup kettle was filled with chicken stock. Some water splash was observed on the side and the lid of the soup kettle but the lid was closed and the food was not impacted. Pasta noodles were cooking in the left soup kettle with the lid open. No water was observed splashing on or into the left soup kettle but the lid was immediately closed to protect the pasta.

Galley-Deck 2 Soup Station

Water was leaking from the far left galley exhaust duct access lid onto the middle technical compartment between two in-use soup kettles. The right soup kettle was filled with chicken stock. Some water splash was observed on the side and the lid of the soup kettle but the lid was closed and the food was not impacted. Pasta noodles were cooking in the left soup kettle with the lid open. No water was observed splashing on or into the left soup kettle but the lid was immediately closed to protect the pasta.

Galley-Deck 2 Pastry

The undercounter glasswash machine did not have a data plate.

Galley-Deck 2 Pinnacle Grill

Water was dripping from a technical hatch and the deckhead speaker on the soiled drop-off side of the warewash area.

Provisions-Poultry Thawing Room #10

Ice was accumulating around the permanently closed and sealed door frame on the bulkhead leading to the poultry freezer. A shelf full of thawing poultry was stored against the bulkhead with the ice accumulation.

Galley-Port Pizza Station

A piece of paper towel was in the pan of alfredo sauce in the bain marie. The sauce was discarded.

Galley-Port Bistro Station

A pan of baked pasta was stored in a warming cabinet on time control without a yellow sticker. The lido operation is longer than 4-hours and the time period of 10:30-14:30 is denoted with a yellow sticker.

Buffet-Lido Port Bistro Station

The light bulb above the handwash station on the crew side of the buffet was burnt out resulting in a light intensity less than 220 lux.

Other-Deck 8 Storage Locker L.8.4.04

Food equipment and nonfood equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture. Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. A stack of black trays used for cooking pizza in the conveyer belt pizza oven were stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.

Other-Deck 8 Storage Locker L.8.4.04

Food equipment and nonfood equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture.

Other-Deck 8 Storage Locker L.8.4.04

Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.

Other-Deck 8 Storage Locker L.8.4.04

Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.

Other-Deck 8 Storage Locker L.8.4.04

Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded.

Other-Deck 8 Storage Locker L.8.4.04

Food equipment was stored in this locker that was not properly constructed for food equipment storage. The deckhead had exposed pipes and wiring and the room was not coved at the deck/bulkhead juncture. Several pieces of food equipment, such as waffle irons, chaffing dishes, and toasters were stored on the deck. More food equipment was stored on the bottom shelf of a storage shelf that was less than 6 inches above the deck. Most of the food equipment stored in this room was soiled with food debris and was greasy or oily to the touch. Several stacks of hotel pans and lids were stored wet. Black trays used for pizza on the conveyer belt was stored wet and still had food residue. Staff stated most of the equipment was extra and not used and was to be discarded. It could not be determined by the vessel staff or the inspector if the items were stored soiled, previously cleaned, or both.

Galley-Deck 3 Hot Line

The grease trap for the grooved grill to the left of cold room #30 had a gap around the chute that was soiled with grease and food residue.

Galley-Deck 3 Hot Line

The grease trap for the grooved grill to the left of cold room #30 had a gap around the chute that was soiled with grease and food residue.

Potable Water-Disinfection

The record review found that on 4 February a pipe section on deck 1 was changed. The notes described the disinfection as done by submerging the pipe in a 200 ppm of chlorine solution for 2 hours. This was a planned repair and not an emergency.

Recreational Water Facilities-Midship/Port Whrilpool Spa

The drain cover in the bottom of the whirlpool spa was cracked and in bad state of repair. The whirlpool spa was not in operation at the time of the finding. The cover was replaced by the staff and verified by the inspector.

Integrated Pest Management-IPM Plan

There was no record documenting that the provision master, the inventory specialist, the spa manager, the casino manager, one of the florists, and the art auctioneer currently performing and documenting IPM inspections of incoming supplies had any IPM training. Section 4.0 of the current IPM plan, revised on June 2013, required all crew members involved in IPM activities to be trained in IPM. It also stated that computer based training was available for that training. However, staff stated that the computer based training was discontinued around 2012 and only in-person training was available. This significant change was not updated in the IPM plan.

Food Service General-Ice Machines

The outside of the deflector over the cuber panel of the ice machines in galleys and pantries had a foam material that was absorbent and not easily cleanable. The foam material in the ice machines in Deck 7 and 8 Midship Pantries was also in poor repair.

Pantry-Captain's Pantry

A household microwave oven was mounted on the food preparation counter. Also, the cooking area of the microwave oven had burned plastic areas that were rough and not easily cleanable.

Pantry-Captain's Pantry

The braided metallic hoses supplying water to the espresso machine and the ribbed conduits with power cables were rough and difficult to clean.

Pantry-Captain's Pantry

The braided metallic hoses supplying water to the espresso machine were rough and difficult to clean and some were heavily soiled.

Pantry-Captain's Pantry

The faucet of the utility sink was leaking continuously.

Provisions-Poultry Thawing Room #10

Ice was accumulating around the permanently closed and sealed door frame on the bulkhead leading to the poultry freezer. A shelf full of thawing poultry was stored against the bulkhead with the ice accumulation.

Bar-Explorations Cafe

The braided metallic hoses supplying water to the espresso machine, undercounter warewasher, dipper well, utility and handwashing sinks were rough and difficult to clean.

Bar-Explorations Cafe

The ribbed drain line of the undercounter warewasher was difficult to clean.

Bar-Explorations Cafe

The drain line of the undercounter warewasher was resting on the deck making the area difficult to clean.

Bar-Explorations Cafe

Water was pooled under the drain line of the undercounter warewasher. The drain line was not sloped to the drain.

Bar-Explorations Cafe

The milk compartment of the espresso machine on the back bar had two long pieces of shipping material that were absorbent and difficult to clean. The machine was about 2 months old per staff. This was corrected.

Bar-Crow's Nest Bar

The passageway from the pantry to the bar was carpeted. Clean glassware, bottled water, juices, soda, and beer were stored in this area.

Inspection on Jul 21, 2014 | Score: 100

Buffet-Lido Port Pizza Station

The pizza out for self-service was less than one meter from passengers and was not protected by the installed sneeze shield.

Buffet-Lido Port Pizza Station

The light intensity was less than 220 lux along the right side of the food worker front counter and along the back counter. This was corrected during the inspection.

Buffet-Lido Starboard Asian Station

The light intensity was less than 220 lux along the worker back counter and along the most left front counter on the worker's side.

Dining Room-Officer's Mess

Coving was not present at the counter/deck juncture of the waiter station.

Buffet-Petty Officer's Mess

According to staff, undercounter refrigerator A.17A/B was on time control, but the unit was not labeled for time control. The time control plan stated an undercounter cabinet was on time control, but it was not clear that it was referring to the A.17A/B. There were other undercounter cabinets in the area, but none of them were labeled for time control. No food was in unit A.17A/B.

Buffet-Crew Mess

According to staff, the undercounter refrigerator A.08A/B/C was on time control, but the unit was not labeled for time control. The time control plan stated an undercounter cabinet was on time control, but it was unclear if the plan was referring to this unit. Other undercounter cabinets were present in the area, but none of them were labeled for time control. No food was in unit A.08A/B/C.

Galley-Crew Scullery

A roach bait station was observed on top of the soap dispenser of the single-tank rack dishwash machine and right next to the warewash machine. This machine was not in operation and the bait station was removed.

Buffet-Lido Foward Beverage Station

The light intensity was less than 220 lux in front of the regular coffee machine and the hot water dispenser. This was written on the previous inspection, but all other lighting levels in this area were corrected.

Galley-Deck 3 Warewashing

A worker was observed storing the outside cover of the protective ice cuber panel, which had a soiled gray foam with an unknown substance, directly on top of the ice in the ice dispensing compartment when opening the forward right ice machine for the inspector. The panel was removed and the ice was discarded.

Galley-Deck 3 Warewashing

The worker in charge of maintaining the ice machines was observed storing the outside cover of the protective ice cuber panel, which had a soiled gray foam with an unknown substance, directly on top of the ice in the ice dispensing compartment when opening the forward right ice machine for the inspector. The panel was removed and the ice was discarded.

Galley-Deck 3 Dry Store

The deck around the outer perimeter of the room, especially to the left of the evaporative condenser, was peeling, making cleaning difficult.

Galley-Deck 3 Hot Line

A 'wash hands often' sign was not observed at the handwashing sink.

Galley-Deck 3 Pot Wash Machine

Four different columns of numbers detailing the cycle times were noted on the data plate, but it was unknown which times were for what cycle or how the times were measured, for example in minutes or seconds.

Buffet-Crew Mess

An inadequate amount of cleaning space was noted under the deck-mounted soda vending machine opposite the crew buffet self-service line.

Preparation Room-Butcher

The area for the mincing gear and locking mechanism of the mincing machine was corroded inside, making cleaning difficult. Also, water was collecting inside of this area.

Preparation Room-Butcher

Some loose black particles were observed on the interior of where the area for the mincing gear and locking mechanism of the mincing machine.

Preparation Room-Butcher

A roach bait station was set on top of a cabinet with twine, skewers, and gloves near the utility sink. The bait station was removed.

Other-Culinary Arts Center (CAC)

A small amount of food equipment used for food classes was stored in a stainless steel cabinet and the cabinet was stored in a room which was not properly constructed for equipment storage. No coving was observed at the bulkhead/deck juncture and the bulkhead and deckhead had difficult to clean surfaces such as electrical wiring and soft insulation.

Medical-Crew Late Reporting

A crew member experiencing gastrointestinal illness (GI) had an illness onset at 1100 on 7/11/14, and did not report to medical until 1930 on 7/11/14. The crew member was disciplined.

Potable Water-Reverse Osmosis Unit

A water connection from the reverse osmosis unit to the technical water tanks was striped blue green blue, indicating potable water. All of the other pipe striping in the engine room was correct. This was immediately corrected and verified by the inspector.

Inspection on Jan 11, 2014 | Score: 98

Buffet-Dessert Stations

The chilled water lines to both the port and starboard soft serve ice cream machines were not clearly labeled as non-potable.

Buffet-Port Dessert Station

The bulkhead flanges for the chilled water penetrations were loose exposing open seams.

Buffet-Fwd Beverage Station

Light intensity at the dispensing area to most of the counter mounted juice dispensers was below the required 220 lux of light. Also, light intensity was less than the required 110 lux of light on the sides of several pieces of dispensing equipment.

Buffet-Neptune Lounge

Approximately, 30 small plates were stored inverted on the bottom shelf of the wheeled wooden plate trolley. The bottom shelf was approximately 3 inches from the deck. The plates were moved to the top shelf.

Buffet-Neptune Lounge

The milk container used with the coffee machine had a yellow sticker indicating the product was on time control and according to the posted time control plan, out for service from 1100-1400, however, the time of the finding was 0915. According to the person in charge of the area, once breakfast service ended at 0900, the left over milk was discarded and new milk was added and a yellow sticker was placed on the container. The time control plan did not indicate a service period for the milk from 0900-1100. The crew member indicated that some passengers drink coffee during this time. Staff stated that they will update the time control plan for this area.

Buffet-Neptune Lounge

Light intensity to the right of the coffee machine was less than the required 110 lux of light. This was a repeat violation from the previous inspection.

Pantry-Neptune Lounge

Wrapped beverage dispensing equipment was being stored on galvanized metal shelving. The shelving had some areas of corrosion.

Pantry-Neptune Lounge

A small household refrigerator operating on time control was in this pantry.

Galley-Deck 3 - Hot Galley

The poured decks throughout this galley were pitted in many areas.

Galley-Deck 3 - Dry Store Room

Coffee, tea, and condiments were stored inside an office metal filing cabinet.

Galley-Deck 3 - Potwash

Light intensity at the handwash station could not reach the required 220 lux of light. This was a repeat violation from the previous inspection.

Galley-Deck 3 - Potwash

The door leading into the potwash was propped open, blocking the handwash station. This was corrected.

Galley-Deck 2 - Hot Galley

The poured decks in this galley were pitted in many areas, especially around the gutterways.

Galley-Deck 2 - Hot Galley Walk-in

Four hotel containers of raw breaded chicken were stored above two hotel containers of uncovered raw marinating pork. This was corrected.

Galley-Deck 2 - Chef's Office

The electrical cord to the counter mounted warmer on the preparation table was draped on the counter making cleaning difficult. This was corrected.

Galley-Deck 2 - Pastry

The poured decks throughout much of this area were pitted and difficult to clean.

Galley-

The poured decks throughout this galley were pitted and difficult to clean.

Preparation Room-Beef/Poultry Preparation

Poor separation practices between raw poultry and raw beef were observed. During the observation, two butchers, one for chicken and one for beef, were breaking down their respected meats on the same preparation table at a distance in which cross-contamination would likely not occur. However, hotel containers for the prepared cuts of meat were placed on the same counter between the two butchers and within approximately 3 inches of each other. Both butchers were observed tossing cuts of their respected cuts of meat into the storage containers. No direct contact between poultry and beef products were observed nor did the inspector see any blood or chicken juice splash from the tossing of meat.

Pantry-Deck 1 P.1.2.01

The clean storage rack was located in between two soiled drop off counters and there were no splash shields on either side of the rack. Clean glasses were stored in the rack and soiled items were located within inches of the rack on either side. The Chief Housekeeper indicated that she was aware of this issue and had begun the process to request the installation of splash shields.

*General Comment-

The records and procedures in potable water, recreational water, medical, children's center, housekeeping, pest management, and ventilation were thorough, accurate and complete and staff in these areas were very knowledgeable of the VSP requirements.

Inspection on Aug 03, 2013 | Score: 89

Galley-Deck 2 Store L.2.1.02

There was a yellow flammable cabinet stored in the equipment storage room near items such as napkins, paper cups, and several beverage dispensers. The flammable cabinet contained hand sanitizer, butane, and propane.

Medical-Acute Gastronenteritis (AGE) Log

Several underlying illness lines on the AGE log listed information that was not relevant. For example, the underlying illness for a passenger on 7/30 listed 'patient declines medication.' The underlying illness for a crew member on 8/1 listed '1 soft stool; precautionary isolation.' The underlying illness for a passenger on 7/14 listed 'has own meds.'

Medical-Acute Gastronenteritis (AGE) Log

A passenger came to medical on 7/21 with 1 episode of diarrhea and abdominal cramps and no underlying illness. Anti-diarrhea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. Another passenger reported to medical on 7/13 with 2 episodes of diarrhea and with no underlying illness. Anti-diahrrea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. A third passenger reported to medical on 7/14 with 1 episode of diarrhea and no underlying illness. Anti-diarrhea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. This was a repeat violation from the previous inspection report.

Medical-Acute Gastronenteritis (AGE) Case Definition

Medical staff did not demonstrate a clear understanding of a reportable AGE case definition. Medical staff did not ask the patient if the symptoms they were experiencing were above normal for that individual for several cases that were listed as non-reportable.

Medical-Acute Gastronenteritis (AGE) Log

A passenger on 7/19 reported to medical with 4 episodes of diarrhea with an underlying illness of Irritable Bowel Syndrome. Medical staff deemed her non-reportable because of the underlying illness but this case was still counted in the total number of reportable cases on the AGE log for the voyage.

Recreational Water Facilities-Hair and Lint Strainer Disinfection

The ship's protocol was to disinfect all hair and lint strainers on every Saturday. The hair and lint strainer disinfection was not documented for Saturday 7/20.

Recreational Water Facilities-Shock Halogenation

The shock halogenation was not documented for the portside center Jacuzzi on 7/27.

Potable Water-Striping

The potable water line after the chlorine injection point from production was striped blue/gray/blue.

Housekeeping-Pantry 7.4.01

The interior white cover of the ice machine had scale residue buildup on the side contacting the ice.

Housekeeping-

The employee sent to open ice machines for the inspector wore the same gloves from a pantry on Deck 7 to a pantry on Deck 8. The employee was seen touching handrails and other surfaces on the way to Deck 8. This employee attempted to open the ice machine with the same pair of gloves on before he was stopped by the inspector.

Ventilation-AC Unit 4.6.07

The chilled water line in the center of the condensate collection pan was heavily corroded.

Children Area-

Four large toys on an interior window sill that were cleaned by hand the previous night had dust and other dirt visible in the corners and recessed areas of the toys.

Other-Deck 9 Lido Store L.9.2.01

This room was not constructed properly for food or clean equipment storage. There was soiled carpet over the majority of the deck and the deck that did not have carpet was heavily soiled. There was no coving at the bulkhead/deck juncture. The bulkhead was partly covered with soft insulation and was chipped and soiled in several areas. The deckhead was open to a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. A clean coffee machine filled with coffee and ready to be used, hot cocoa mix, condiments such as sugar and cream packets, steak sauce, olive oil and vinegar, and boxes of tea were stored in this room. Also, three of the large shelving units used to store single service articles such as straws, wood stirrers, and coffee filters were corroded in several areas.

Galley-Continental

A food worker was seen carrying an uncovered bowl of fresh cut watermelon through a busy galley and self-service dining area to the continental buffet line in the dining room.

Galley-Food Lift #6

The door tracks of this lift were heavily soiled with old food residue.

Buffet-Bistro Starboard

There were no serving utensils for the container of fruit or the bowl of sliced onions. According to staff, this area was closed but crew members were still preparing food and there was a line of passengers at this self-service station. The time control plan also indicated this area was still open.

Buffet-Bistro Starboard

At least two passengers were seen reaching under the sneeze guard into the worker area where food was stored and prepared in order to take plates from the worker side of the counter. The individual in charge of this area was not monitoring the buffet line and no action was taken.

Buffet-Lido Time Control Plans

The time control plans for the food service operation that was only open for four hours did not state the discard times. Only the closing times were stated.

Buffet-Lido Continental Line

Four bowls of condiments, including sliced onions, lemons, and tomatoes, for the smoked salmon were out for self-service and not protected by the sneeze guard.

Buffet-Lido Beverage Stations

The milk and cream out for self-service had a yellow sticker indicating they were on time control and should be discarded at 9:00 AM, but the time control plan stated there should have been an additional milk and cream set-up with a brown sticker with a set-up time of 8:30 AM. The time control plan also stated the coffee stations were open for 24 hours. According to staff, during embarkation, the milk and cream should only be used for four hours, but there was no time control plan for embarkation day.

Other-Deck 2 Store L.2.1.02

This area was not constructed for storage of clean equipment or single service items. The bulkhead was open and there were dusty electrical wires, ventilation pipes and vents, chilled water lines, and a grey water drainage pipe from the Deck 3 main galley over this store room. The deck was carpeted and heavily soiled. There was no coving at the deck/bulkhead juncture. The bulkheads were not constructed of an easily cleanable material and were heavily soiled and stained. There were several pieces of clean silverware, tea cups, salt and pepper shakers, gravy boats, milk pitchers, bread baskets, and pitchers stored in this room. There were also single service items, such as napkins and paper cups, stored in this room. There were also two large coffee dispensers stored on the bottom of one of the shelves on the left side of the room. One of the coffee dispensers had water in it. There was also one hot water dispenser and two large Cambro beverage dispensers stored on this shelving unit that had water in them. Underneath the shelving with the food equipment there were several soiled pieces of silverware, large pepper corns, food debris, and several pieces of crumpled up paper. Finally, there was a large yellow flammable cabinet in this room containing hand sanitizer, butane, and propane.

Provisions-Freezing Room #6

There was an eight pound roll of Canadian bacon that had been left cut open in an opened cardboard box. The unprotected portion of the Canadian bacon had ice crystals on it and it was unknown if the bacon had defrosted and was re-frozen. The bacon was discarded.

Provisions-Mixed Frozen #8

Red mixed berry juice leaked out of two containers with mixed berries and spilled in a large area on the deck below.

Provisions-Room #12 Ice Carving

There were several blocks of ice used for display surrounding several boxes of frozen juice concentrate cartons. The ice blocks were stored as close as six inches from the concentrated juice cartons and staff had to walk beside and around the ice blocks to get to the boxes of concentrated juice cartons.

Galley-Deck 2 Beverage Station

The milk on time control was labeled to follow the time control plan for 'regular' days, which did not include embarkation day. There was no time control plan for the milk used during embarkation day. Staff were correctly following the time control plan for 'regular' days.

Dining Room-Vista

Staff were pouring champagne into several glasses placed on dining room tables as guests were entering the ship. At least 25 glasses were filled with champagne on tables while guests obtained the glasses via self-service. This activity was not monitored by the person in charge of this area or the manager present during the inspection. No sneeze guards were protecting the champagne glasses.

Galley-Deck 3 Dry Store

There was liquor in a metal cabinet that was corroded in some areas and all the shelves were soiled with a sticky residue and debris.

Galley-Deck 3 Dry Store

There was liquor stored in a metal cabinet and all of the shelves were soiled with a sticky residue and debris.

Galley-Deck 3 Dry Store

There were several brooms, squeegees, and dust pans stored in this room.

Galley-Deck 3 Dry Store

There were three wooden sail boats used for display and a soiled blender stand stored next to clean, ready to use aluminum pie pans.

Galley-Deck 3 Dry Store

The metal filing cabinet next to the evaporative condenser was corroded in several areas on the outside and inside of the cabinet. The cabinet was used to store equipment.

Galley-Deck 3 Cleaning Locker

There were 15 clean cutting boards stored on the top shelf of a storage rack with a soiled orange strap holding them together. The cutting boards were leaning up against several brooms and squeegees. Also, there was an open package of aluminum foil that was being used in the galley and two closed boxes of aluminum foil next to an industrial strength open spray bottle of Orange-Sol. There were several containers of bleach, and Ecolab cleaning solutions in this room. Finally, there were approximately eight clean pans of what were reported to be drip pan trays for the grills stored in this area and next to a container of work gloves, spare parts, and tools.

Galley-Deck 3 Cleaning Locker

The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'

Galley-Deck 2 Cold Galley

Two working containers of salmon salad were on time control according to staff, but were not labeled for time control. The containers were on a trolley in between the preparation counters and staff were in the process of plating the salmon salad during the inspection.

Galley-Deck 3 Pot Wash

There was not enough soiled storage in the pot wash area for all of the accumulated pots and pans. There were five large stacks of soiled pans and pots, utensils, and containers stored between the bulkhead and baking ovens near the hot line and up against the blast chiller. There was food in both of the large deck-mounted ovens. Another stack of soiled equipment was between 18 and 25 inches from a large tilting kettle full of curry. The tilting kettle was open during the inspection. There were also several soiled pots and pans stacked next to the handwashing sink across from the large preparation counter and they were towering above the handwashing sink splash shield. There was active food preparation occurring in this area during the inspection and the corridor to enter the preparation area from the pot wash area was very narrow due to an accumulation of additional soiled storage. The three-compartment sink was in-use, but not the potwash machine.

Galley-Pot Wash

The wash compartment of the three compartment sink was completely overloaded with many pots and pans. The compartment was very soiled and discolored with many food debris particles and several pieces of rice. As a result, the rinse water compartment was very cloudy with an excessive amount of suds. The person at the sanitizing compartment was finding equipment that was still soiled because they could not be washed correctly in that condition.

Galley-Deck 2 Pot Wash

The wash compartment of the three compartment sink was completely overloaded with many pieces of equipment and utensils. The compartment was very soiled and discolored with many food debris particles. As a result, the rinse water was very cloudy with an excessive amount of suds. The person at the sanitizing compartment was finding equipment that was still soiled because they could not be washed correctly in that condition.

Food Service General-Knowledge

The managers in charge of the lido store room, the store room on Deck 2, and the cleaning locker on Deck 3 did not properly manage the storage or protection of the food and equipment in these areas. Also, there was no action taken by the manager in charge when staff were pouring champagne and setting up a uncontrolled and unmonitored area for guests to obtain glasses of champagne via self-service in the Vista Dinning Room. The soiled areas of the Deck 3 and crew pot washes were not properly managed by the staff in charge resulting in the soiled equipment and utensils from these areas being stored near clean equipment, utensils, and food preparation areas. Also, the water in the rinse compartment of the 3- compartment sink in the crew galley pot wash and Deck ## main galley pot wash was cloudy with an excessive amount of suds requiring equipment and utensils having to be re-washed, rinsed, and sanitized.

Galley-Deck 2 Store L.2.1.02

This area was not constructed for storage of clean equipment or single service items. The bulkhead was open and there were exposed dusty electrical wires, ventilation pipes and vents, chilled water lines, and a grey water drainage pipe from the Deck 3 main galley over this store room. The bulkheads were not constructed of an easily cleanable material and were heavily soiled with large stains. There were several pieces of silverware, tea cups, salt and pepper shakers, gravy boats, milk pitchers, bread baskets, and pitchers stored in this room. There were single service items stored in this room such as napkins and paper cups. There were also two large coffee dispensers stored on the bottom of one of the shelves on the left side of the room. One of the coffee dispensers had water in it. There were also one hot water dispenser and two large Cambro beverage dispensers stored on this shelving unit that had water in them. Also, there was a large flammable cabinet in this room containing hand sanitizer, butane, and propane.

Other-Deck 9 Lido Store L.9.2.01

This room was not constructed properly or maintained for food storage. The deckhead was open and exposed a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. Food items stored in this room included: hot cocoa mix, condiments such as sugar and cream packets, steak sauce, olive oil, and vinegar, and boxes of tea.

Other-Deck 9 Lido Store L.9.2.01

This room was not constructed properly for clean equipment storage. The deckhead was open and exposed a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. A coffee machine ready for service in the lido buffet area and single service items such as straws, wood stirrers, and coffee filters were stored in this room.

Other-Deck 9 Lido Store L.9.2.01

The metal shelving used to store food and food service articles was corroded in several areas.

Buffet-Neptune Lounge

There was no coving at the deck/counter juncture of the self-service beverage station.

Buffet-Neptune Lounge

The light intensity was less than 110 lux to the right and behind of the counter-mounted coffee machine.

Buffet-Neptune Lounge

There were five holes in the back bulkhead of the middle technical cabinet where the undercounter refrigerator used to be installed.

Pantry-Neptune Lounge

There was no coving at the deck/bulkhead juncture. Food and equipment was stored in this room.

Dining Room-Cannaletto Waiter Station

The light intensity could not be raised to 220 lux at the clean waiter station.

Galley-Deck 3 Pot Wash

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

Buffet-Crew Mess Beverage Station

There was a continuous leak on the outside of the ice dispenser of the water/ice machine. It appeared condensation was forming above the ice dispensing spout and dripping down the unit. Also, the insulation in the technical compartment surrounding the ice was pitted not smooth or durable.

Buffet-Crew Mess Beverage Station

The bottom of the left side of the technical compartment for the water/ice machine was soiled with a thick black residue.

Ventilation-AC Unit 4.6.03

The far end of the condensate collection pan was soiled with dirt and other debris.

Inspection on Jun 10, 2013 | Score: 99

Preparation Room-

A soiled wet wiping cloth was stored on water piping underneath the 3-compartment sink.

Preparation Room-Orange Juice Machine

Previously cleaned and sanitized orange plastic pieces of the automated orange juice maker were not allowed to properly air dry and were holding water. Also, a clear plastic piece to the same machine had pieces of dried orange pulp on its surface.

Preparation Room-Orange Juice Machine

Previously cleaned and sanitized plastic pieces of the automated orange juice maker were not allowed to properly air dry and were holding water.

Preparation Room-Deli Slicer

Several greasy food deposits were on the backplate of the previously cleaned and sanitized deli slicer.

Buffet-Crew Mess

A soft-serve ice cream machine had been on the ship since 2009 and had never been used. Staff explained that the ship does not have the correct chiller lines that are necessary to run the machine.

Buffet-Officer Mess Beverage Station

Light intensity could not be raised to the required 110 lux of light behind the juice dispenser.

Other-Deck 2 - Normandy Staircase

Two full kegs of beer were stored on the deck at the landing area of this crew staircase.

Other-Pinnacle Grill Waiter Station

There was no deck coving along the counter/deck juncture of the aft waiter station. Old dirt debris and pieces of glass was observed in the corners at the same juncture.

Galley-Beverage Station - Deck 2

Six small holes were on the deck 2 beverage counter where an old coffee machine had been located.

Galley-Deck 2 - Beverage Station

The time control plan in place for the milk in the bulk milk refrigerators was not being followed. At1555, green stickers were observed on the bag in box milk containers in both milk refrigerators. According to the plan, the green sticker was to indicate the four hour time between 1600 - 2000 hours. The milk was discarded.

Galley-Deck 2 - Dishwash

The final rinse temperature gauge of the in use flight-type dishwash machine was reading between 215-220°F. The final rinse temperature at the plate surface was measure between 160-170°F. No steam was observed.

Buffet-Forward Beverage Station

A hole in the bulkhead was located inside the technical compartment below the juice and hot water dispenser.

Buffet-Pizza Station

The pizza set out for passenger self-service was not adequately protected by a sneeze guard or other effective means. There was a sneeze guard in place, but it provided little protection.

Food Service General-Decks

The poured epoxy decks throughout several different food service areas of the ship were pitted and cracked making the areas hard to clean. These areas were observed in the following locations: crew galley, main galley deck 2 pastry and hot galley, and deck 3 main galley.

Medical-Acute Gastroenteritis (AGE) Illness Definition

Medical staff were following a written definition of the diarrheal disease portion of the AGE illness definition which is not current with the 2011 VSP Operations Manual. One waiter with two loose stools was considered non-reportable because there was not 3 loose stools. Additionally, one passenger with three loose stools was considered non-reportable.

Medical-Acute Gastroenteritis (AGE) Illness Reporting

A waiter with onset of diarrhea at 0700 on 28 April reported his condition to the medical center at 1100 the same day. This waiter worked from 0600 to 1000.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

Staff were not recording anything in the underlying illness column of the acute gastroenteritis surveillance log, or they recorded information other than underlying illness and did not describe anything about underlying illness in this column.

Children Area-Child Activity Center

The clean building block toys were stored in a plastic bin which was visibly soiled with dirt and debris in the bottom interior of the container.

Inspection on Jun 09, 2012 | Score: 95

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer probes on the midship and aft pools were not directly from the RWFs or on the return lines.

Recreational Water Facilities-Antientrapment Protection

There was no secondary antientrapment protection for the suction fittings on the aft pool. According to the staff, a suction vacuum release system would be installed.

Recreational Water Facilities-Antientrapment Protection

The hydropool had a gravity drain with a standard cover and no alarm installed. According to the staff, an alarm was scheduled to be installed.

Potable Water-Disinfection

During the April 2012 dry dock, approximately 18 technical water lines were converted to potable water lines to provide potable water to the HVAC fan rooms. The water lines were not disinfected prior to being put into service. Only the fittings were disinfected and the lines were flushed with potable water and a free chlorine residual test was conducted.

Potable Water-Disinfection

During the April 2012 dry dock, approximately 7 new potable water lines were installed to provide potable water to the HVAC fan rooms. According to the staff, these lines were disinfected and flushed and a free halogen residual test was conducted, but there was no documentation. In addition, approximately 18 technical water lines were converted to potable water lines. According to the staff, the fittings were disinfected, the lines were flushed and a free halogen residual test was conducted but there was no documentation.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to protect the passengers and crew from exposures to disinfectants.

Pantry-Ice Machines

The light intensity behind and around the ice machines in the bar pantries was less than 110 lux.

Pantry-Ice Machines

The light intensity behind and around the ice machines in the deck pantries was less than 110 lux.

Pantry-P4.3.01

A squeegee was stored against the bulkhead behind the ice machine. It was removed.

Galley-

Two handwashing stations in the dishwash area had a maximum temperature of 76°F. This was corrected. The handwashing station in the hot section of the crew galley had a maximum temperature of 67°F. This was corrected.

Food Service General-Consumer Advisory

The menus for the Pinnacle Grill, Main Dining Room, and Room Service had consumer advisories but the animal-derived foods that could be served raw or undercooked were not identified with an asterisk. In addition, the passenger and crew buffet lines and the self-service display in the Neptune Lounge had posted consumer advisories but they were not specific to the animal-derived foods that could be served raw or undercooked.

Food Service General-Nonfood-Contact Surfaces

Many of the nonfood-contact surfaces in the food areas were corroded and had other difficult-to-clean features. There was corrosion on the stainless steel panels of many technical compartments. For example, this was observed in the technical compartment of the bakery proofing cabinet, and in the technical compartment of blast chiller A.06 in the Lido preparation room. In the provisions area, there were corroded and rough surfaces on various walk-in cooler door hinges, and corroded fasteners by the doors, In the preparations rooms, there were corroded springs around the prewash rinse hoses. The bottom panel of the meat grinder in the butcher shop was heavily corroded. The rails of the doors and some of the panels outside of the rotisserie ovens in Lido were corroded. Additionally, the serving trolleys in the main dining room and Pinnacle Grill dining room had exposed raw wood and rough surfaces.

Food Service General-

There were seams between the stainless steel bulkhead panels and gaps to void spaces of various technical compartments and door frames in the bakery, butcher shop, vegetable preparation room, hamburger grill, and main galley pastry. There were seams between the stainless steel bulkhead panels and gaps to void spaces of door frames in the walk-in coolers, walk-in freezers, and dry stores in the provisions area. In addition, the decks around the scuppers in the Lido buffet lines were damaged.

Preparation Room-

There were manufacturer's stick-on labels on the oranges being squeezed by the automated orange juice maker. The crew member explained that oranges are always washed before putting them in the squeezer and labels are never peeled off.

Preparation Room-

The undercounter dishwasher was out of order for over a month according to the staff.

Buffet-Lido Midship Beverage station

The light intensity was less than 220 lux at the consumer self-service area and less than 110 lux behind and around counter-mounted equipment.

Galley-Time Control Plans

The time control plan for different buffet lines did not always reflect the actual set-up times. The written plans stated set-up times of 10:00 am but, according to the staff, set-up is actually done at 11:30 am on specific days on a regular basis. In addition, not all the units listed on the time control plans were identified as such.

Galley-Starboard Bistro

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

Galley-Starboard and Port Rotisserie Ovens

Staff explained that the rotisserie ovens have been out of service for more than 5 months and will not be used as rotisserie ovens if repaired.

Galley-Pizza Oven

The conveyor and the inside panels were heavily corroded.

Galley-Deck 3

The light intensity behind and around the combination ovens in the hot section was less than 110 lux.

Galley-Deck 3 Pizza Oven

The conveyor and the inside panels were heavily corroded.

Galley-Deck 3 Food Lift

The door tracks of the food transportation lift were heavily soiled with an accumulation of debris.

Galley-Deck 3 Dry Store #28

One deckhead light was not working properly leaving the back of the store room in the dark.

Galley-Deck 2 and Deck 3 Food Workers Toilet Rooms

There was no 'WASH HANDS AFTER USING TOILET' sign at the crew toilet rooms for food employees.

Galley-Deck 2 Pastry

The cooling logs had an entry for 7 June 2012 for the cooling of cheese cake at 6:05 am with an initial temperature of 143°F. However, no other recordings for a time and temperature after 2 hours and an additional 4 hours were documented. The cooling record instructed to route the logs daily to the Executive Chef and then to the Manager of Culinary Operations, but this had not been done and both were unaware of this issue.

Inspection on Nov 27, 2011 | Score: 99

Potable Water-Evaporators

The distillate lines directed to the potable water system from all three evaporators were not striped or painted in accordance with ISO 14726 (blue/gray/blue).

Potable Water-Tanks 3C and 3P

Potable water tanks 3C and 3P were disinfected, but the free residual halogen test result was not documented.

Potable Water-Microbiological Samples

Two of the four monthly potable water samples were taken from ice machines in September 2011.Also, there was no comparator to verify the test results of the potable water samples. The instructions for the test kit requires a comparator be used with all potable water samples.

Potable Water-Cross-Connection Log

The cross-connection log listed drains as the backflow prevention method instead of air gaps for the mineralizers.The cross-connection log did not indicate an inspection date for several of the air gaps and a few of the backflow prevention devices listed on the log.

Medical-Backflow Prevention

There were no backflow prevention devices approved for health hazards installed on the potable water lines in two ward rooms where dialysis equipment was used. According to staff, dialysis equipment was used for more than 12 hours in some cases.

Medical-Contact Interviews

Medical staff were not consistently conducting verbal interviews with asymptomatic cabin mates or immediate contacts of crew members that met the case definition of Acute Gastroenteritis (AGE). In addition, the date and time of the verbal interviews conducted were not documented.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not have the case identification number for each passenger or crew member. Also, the required items in the AGE surveillance log were not in the order specified in the 2011 VSP Operations Manual.

Recreational Water Facilities-Filter Housing Cleaning

There was no documentation for the cleaning, rinsing, and disinfecting of the filter housings of each of the RWFs before new filter media was used.

Recreational Water Facilities-Turnover Rates

It was unclear from the documentation if the turnover rate for the mid-ship pool met the requirement of every 6 hours.

Recreational Water Facilities-Whirlpool Antientrapment

The therapy pumps in the whirlpools had multiple suction fittings that were less than 3 feet apart and ASME compliant covers, but did not have safety vacuum release systems (SVRS) or automatic pump shut-off systems.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer probes on each of the RWFs to measure free residual halogen and pH were not directly from the RWF or on the return line from each RWF and before the compensation tank.

Recreational Water Facilities-Shepherd's Hooks

The shepherd's hooks were not long enough to reach the center of the deepest part of the swimming pools plus 2 feet.

Recreational Water Facilities-Hydropool Safety Signage

The sign for the hydropool did not include: do not use these facilities if experiencing diarrhea, vomiting, or fever, no children in diapers who are not toilet trained, or a caution against elderly persons and children.

Children Area-Exclusion Policy

There was no written policy posted at the entrance of the child activity center on procedures followed when a child develops symptoms of an infectious illness while at the center.

Children Area-Toilet Room

When using the step stool, the children's handwashing sink was measured at 25 inches above the stool and the children's toilet was measured at 13 inches above the stool.

Ventilation-HVAC Cleaning

Technical water was used to clean the HVAC distribution system.

Children Area-Diaper Changing Station

There was no airtight, soiled-diaper receptacle in the diaper changing station.

Food Service General-Lighting

The light intensity was less than 110 lux behind and around many pieces of deck-mounted and counter-mounted equipment throughout the food areas. This was also observed behind the ice machine in housekeeping deck pantry P.1.2.01.

Food Service General-Bulkhead Flanges

There were more than five flanges on water line penetrations at the bulkhead for handwashing stations located throughout preparation rooms and in the lido, crew, and deck 2 main galleys. The flanges were either missing or not sealed to the bulkhead, creating a seam to a void space.

Galley-

Dried food residue was observed on the food contact area of the press plate of the previously cleaned deli slicer.

Food Service General-Time Control Plans

Time control plans were posted throughout the food outlets and included specific refrigeration and hot holding units used for time control, but the units were not physically labeled.

Galley-Deck 2 Silverware Wrapping Station

The edges of the table used for wrapping silverware had exposed bare wood. The wood was rough and chipped.

Dining Room-Pinnacle Grill

A live small fly was observed flying near the entrance to the galley.

Galley-Hamburger Bar

A live large fly was observed flying above the main preparation table in the galley. The galley was not in operation at the time of the inspection.

Galley-Bistro Warewashing

When in use, the handwashing sink next to the chemical locker leaked water onto the deck.

Galley-Bistro Warewashing

Condensation was collecting at the top of the hood and dripping onto the deck at the soiled end of the in-use flight-type warewash machine. The air intake for the hood was increased.

Buffet-Asian Station

There was no consumer advisory at the buffet station where poached eggs were out for self service.

Bar-Lido

There was an open electrical penetration which led to a void space in the front bar undercounter technical compartment.

Bar-Explorations Cafe

The power cable to the mounted coffee machine at the front counter was coiled beneath the machine on the counter, making cleaning difficult.

Inspection on Apr 08, 2011 | Score: 97

Food Service General-Decks in Food Areas

The poured decking was pitted throughout and difficult to clean, with chipping along gutterway edges in the Bistro lines port and starboard, waffle line, asian station, Bistro dishwash, deck 3 galley corridors, and deck 3 galley beverage station and soup station. Repair work in galleys appears strong so far.

Buffet-Bistro - Waffle Line

Some of the previously cleaned bowls and one plate on the service counter were soiled with food residue. The soiled dishware was removed for washing.

Buffet-Starboard Ice Cream Station

The power cable to the juice dispenser was coiled on the counter making cleaning difficult.

Buffet-Forward Beverage Station

There was an accumulated dust layer covering the top exterior of the juice dispenser.

Galley-Bistro Dishwash

During active use of the flight-type conveyor dishwashing machine there was no water spraying thru any of the upper arm wash compartment spray nozzles.

Galley-Bistro Dishwash

The in-use flight-type dishwash machine had a digital thermometer final sanitizing rinse temperature of 184 °F, while the liquid-filled gauge type thermometer registered 210-222 °F during the final rinse. The dish level water temperature measured only 168 °F.

Food Service General-Ice Machines

There is an absorbent insulation panel attached to the interior upper surface of the ice machine compartment. This material was in contact with cold copper water pipes and was directly above the five hanging cuber panels in that ice making compartment. In the right side ice machine the insulation was wet in appearance and water leaked out when pressed lightly with a finger.

Galley-Deck 2 Galley - Pastry

The door was loose and would not close tightly on undercounter reach-in refrigerator 2.17C.

Bar-Lido Bar

There was an open hole in the front bar undercounter technical compartment rear center panel at a pipe penetration.

Bar-Explorations Cafe

There was heavy dust soil present inside the cone type metal deckhead panels over the front bar.

Bar-Explorations Cafe

The power cable to the coffee machine at the front counter was coiled beneath the machine on the counter, making access for cleaning difficult.

Medical-Questionnaires

There have been 18 passengers with gastro-intestinal symptoms that were reportable cases during the last 13 cruises. There was no self-administered 72 hour food and activity questionnaires completed by 16 of these cases. Medical staff stated that the questionnaires were provided to all GI case passengers but they were not returned. No evidence or notations were found to indicate this in any logs and it was unclear if any efforts were made to ensure these forms were completed and returned.

Medical-Gastrointestinal Illness

For the cruise dated 11-18 March 2011, the first gastrointestinal illness (GI) symptom of an assistant steward was on 3 March 2011 at 17:00. This crew member reported to the infirmary on 11 March 2011 at 10:30. This crew member went to work from 06:30 to 10:30 on 11 March 2011 while having GI symptoms.

Inspection on Dec 03, 2010 | Score: 100

Medical-Close Contacts

During the 10/25 - 11/12/2010 cruise, there was one crew member with gastrointestinal illness. The cabin mate was isolated for 24 hours but was not followed up at 48 hours after onset of the ill crew member's symptoms.

Buffet-Petty Officer Mess

In the technical compartment between the cold top and the bain marie, the insulation on the left pipe had the open cell foam exposed and the insulation was full of water.

Galley-Dishwash

The insulation on the steam pipes at the clean end of the rack-type dishwash machine was damaged

Food Service General-Dishwash Units

On the rack-type and flight-type dishwash units with a pressure gauge, the label below the final rinse pressure gauge and the gauge itself indicated a pressure range of 15-25 psi. The data plate indicated a final rinse pressure of 30 psi.

Galley-Pinnacle Grill

In the technical compartment for the bain marie, there was a gap on the left and right side of the floor of the compartment.

Galley-Deck 2

In the technical compartment for refrigeration unit 2.27A, there was a seam along the back of the floor of the compartment.

Buffet-Continental Breakfast Station

The cabinet/deck juncture was not coved along this station.

Buffet-Bistro - Port Side

In the technical compartment for the bain marie, there was a leak at the pipe directly above the deck drain.

Buffet-Bistro - Port Side

In the technical compartment for the bain marie, the tack welds for the right side panel had separated, creating a gap at the floor juncture.

Buffet-Ice Cream Station - Port Side

There was insufficient light at the counter with the juice machine. The deckhead light above and to the right of the juice machine was missing the plastic cover.

Buffet-Pizza/Pasta Station

The pipe insulation was loose in the technical compartment for the bain marie.

Buffet-Bistro - Starboard Side

At the end of the buffet counter by the entrance door, there was a gap between the cabinet and the bulkhead.

Buffet-Bistro - Starboard Side

A bucket of sanitizing solution was measured at less than 50 ppm chlorine. The water was also cloudy. The bucket was removed.

Buffet-Bistro - Starboard Side

The protective coating was peeling off one of the bulbs on a portable carving station.

Inspection on Mar 07, 2010 | Score: 99

Preparation Room-Bakery

The poured deck at the entrance of the bakery was chipped and rough at the stainless steel junctures. This is a repeat from the previous inspection. There was also water under the deck in this area. This area is scheduled to be repaired during the April 2010 dry dock.

Provisions-Sliding Doors

The sliding doors did not have inverted recessed nipples where the latching pins inserted. This is scheduled to be repaired during the April 2010 dry dock.

Preparation Room-Vegetable

The potato peeler had not been in use for the past six months. According to staff, this item will be removed in the April 2010 dry dock.

Provisions-Butcher Thaw Room

There was liquid dripping from the deck head to the deck. The source of the water could not be determined. No food was impacted. This repair is scheduled for the upcoming dry dock.

Provisions-Ice Carving Room

Two blocks of non-potable ice were in direct contact with boxes of juice mix.

Galley-Deck 2 Service Line

There was a drip from the deckhead to the deck from exhaust duct access panel 10.

Galley-Deck 2 Soup Station

The deck drain between the soup kettles was not draining.

Galley-Deck 2 Hot Galley

Combination oven #1 had been out of order since July 2009.

Food Service General-Grills

The brackets for the drip pans on the bottom of the grills were soiled around the edges. In a few places, the screws holding the brackets were loose and the top of the brackets were soiled.

Galley-Deck 2 Pastry

The kettle had been out of order since at least November 2009. According to the staff, this item is not used.

Galley-Pinnacle

There was water leaking from the bottom of the grooved grill.

Food Service General-Decks

The poured decks were pitted and chipped in several areas of the main and lido galleys and other food preparation areas. The vessel was trying out a new resin material at the deck and stainless steel juncture, and the deck will be replaced during the April 2010 dry dock.

Galley-Deck 3 Hot Galley

There was water leaking from the bottom of the Rational 10 combination oven.

Galley-Time as a Public Health Control Plan

The bain marie was used for time control, but was not listed on the time as a public health control plan. This was corrected.

Buffet-

There was no backflow prevention device on the potable water line for the coffee machine. This was corrected.

Galley-Hamburger Grill

There was a leak at the vent on the backflow prevention device in the hood cleaning cabinet.

Buffet-Lido Port

The two heat lamps were soiled.

Buffet-Lido Port

The plastic coating on the two heat lamps was peeling.

Pantry-Lido

A bottle of face mist was stored with beverage items. The face mist is sold at the bars.

Pantry-Crow's Nest

Beverages were stored on deck stands just outside the pantry. This area was carpeted and there was no coving at the deck and bulkhead juncture.

Potable Water-Garbage Room

The top of the backflow prevention device had been removed at the bucket fill faucet at the trash can washing station. Also the potable water line to this faucet was not striped or painted blue.

Potable Water-Cross-Connection Control Program

The backflow prevention device listed for the pulper station in the garbage room was a Watts 009, but a Watts 9D was installed. This device is acceptable.

Potable Water-Pool Machinery Rooms

In the hydropool machinery room, the potable water line before the reduced pressure assembly was not striped every 15 feet. In the mid pool machinery room, the potable water line to the hose connection was not striped or painted blue.

Pantry-Pantry P.1.4.01

The flange was loose at the bulkhead penetration for a potable water line below the handwash station.