Inspection on Jan 21, 2015 | Score: 91

Children Area-Bathrooms & Diaper Changing Station

The water taps meant for bucket filling had hose quick connections attached and no backflow preventers.

Children Area-Bathroom

There was no airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves.

Galley-Haven

There was no splash shield to the left of the handwashing station next to the in-use soup kettle. Water splashed to the kettle during handwashing. The kettle lid was properly placed and food was not impacted.

Galley-Haven

There was one slotted fastener in the food splash zone of the espresso machine.

Galley-Garden Café - Forward/Starboard Line

The surfaces of the sneeze shields and light fixtures under the sneeze shields and above exposed food were heavily soiled with dust. Food did not appear to have been impacted.

Galley-Garden Café - Forward/Starboard Line

The surfaces of the sneeze shields and light fixtures under the sneeze shields and above exposed food were heavily soiled with dust. Food did not appear to have been impacted.

Galley-Garden Café - Dishwash

On the clean storage racks, at least 5 cups were still soiled with food residues. The cups were sent to be rewashed and sanitized.

Galley-Garden Café - Hot Galley

The light fixtures over the bain marie counter were not working, resulting in a light intensity below 220 lux over the counter.

Galley-Garden Café - Hot Galley

One food employee actively preparing food was eating chewing gum.

Galley-Garden Café - Hot Galley

One food employee actively preparing food was eating chewing gum. Area supervisors were in this cooking section and no action was taken until the VSP inspector brought it up to their attention.

Galley-Garden Café - Hot Galley

Two food employees actively preparing food had pronounced mustaches and used no facial hair restraints. Staff stated they did not have facial hair restraints on the ship.

Galley-Cagney's

The water of the drinking fountain was hitting and wetting the adjacent food preparation counter.

Galley-Moderno - Hot Galley

The paper towel dispenser over the handwashing station was heavily soiled with dust.

Galley-Moderno - Hot Galley

The paper towel dispenser over the handwashing station was heavily soiled with dust.

Galley-Cagney's - Open Galley

All overhead deckhead-mounted light fixtures above the sneeze guards of the hotline were heavily soiled with dust.

Galley-Cagney's - Open Galley

A working container with a granulated white substance was not labeled. Staff stated it was salt and labeled accordingly.

Galley-Cagney's - Open Galley

The braided metallic water hose behind the combination oven was difficult to clean.

Galley-La Cucina

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

Galley-La Cucina - Potwash

On the clean racks, several pans had their nonstick coatings heavily scratched and scored.

Galley-Wasabi

One food employee working in the active galleys of Wasabi and Ocean Blue was eating chewing gum.

Galley-Wasabi & Ocean Blue

One food employee working in the active galleys of Wasabi and Ocean Blue was eating chewing gum. Area supervisors were in these areas and no action was taken until the VSP inspector brought it up to their attention.

Galley-Teppanyaki

On the waiter stations, eight unattended jugs full of water and ice were not covered.

Galley-Bistro

The water from the water fountain splashed the food trolley staged adjacent to the fountain. The trolley was covered with a plastic liner and food did not seem to have been impacted.

Galley-Bistro

A large bowl with 6 fresh unpasteurized egg yolks were on the food preparation counter for the preparation of hollandaise sauce. The food employee handling the egg yolks explained how he was about to use the egg yolks in this sauce preparation.

Galley-Bistro

A large bowl with 6 fresh unpasteurized egg yolks were on the food preparation counter for the preparation of hollandaise sauce. The food employee handling the egg yolks explained how he was about to use the egg yolks in this sauce preparation. This food employee was the person in charge and area supervisor.

Galley-Spiegel Tent

There was no splash shield to the left of the handwashing station next to the in-use tilting kettle. Water could splash to the kettle during handwashing. The kettle lid was up and handwashing was not attempted so that food did not get impacted.

Recreational Water Facilities-Deep Pool 2

The pH of the Deep Pool 2 was measured to be 8.11, 7.92, 8.27, 8.19, and 8.12 by the inspector and 7.83, 7.94, 7.79, and 7.90 by staff. One child was swimming in the pool at the time of the inspection. The pool was closed after the finding.

Potable Water-Cross-connection Control Log

The location description for the laundry water tank filling reduced pressure assembly backflow preventer was not on the cross connection control log.

Potable Water-Testable Devices Records

The March 2014 reduced pressure (RP) assembly backflow preventer test results were missing for the devices at the two evaporators, the distillate water to the technical water tank, and the laundry water tank filling. The RP backflow preventers were recorded as tested in the vessel's electronic system, but the results were unable to be located.

Potable Water-Deck 2 - Engine Room

The water pipe was striped blue indicating potable water after the hot water to technical water tank reduced pressure assembly backflow preventer.

Galley-Main Galley - Pot Wash

During active use of the conveyor pot wash machine the final, hot-water, sanitizing rinse was less than the minimum 180 °F at the manifold, and the dish surface water temperature was 150 °F. Staff made adjustments and re-tests were made with the dish surface level reaching to 157 °F only.

Galley-Main Galley - Beverage Station

The backflow preventer on the left side of the large ice machine at the end of the beverage counter was leaking continuously.

Recreational Water Facilities-Electronic Data Logger

The electronic data record for 21 January showed a pH level around 7.3 during the time of the pool testing conducted by the inspector and staff for Deep Pool 2. The pH of the Deep Pool 2 was measured to be 8.11, 7.92, 8.27, 8.19, and 8.12 by the inspector and 7.83, 7.94, 7.79, and 7.90 by staff. The electronic data logger showed stable pH levels of 7.2 for most of the day. Although the high pH alarm indicated a pH level above 8.0 at the time of the pool testing, the data logging record did not show any spikes in pH. The logger appeared not to be calibrated as shown by the pH alarm and the pH measurements taken by the staff and the inspector.

Inspection on Mar 18, 2014 | Score: 89

Galley-Deck 6- Dishwash

The dishwasher temperature of the sanitizing rinse at the upper manifold did not reach 180°F, and the machine was in use when the inspector arrived. The temperature was verified with a thermolabel temperature-sensitive tape (the machine was activated for three cycles) and a thermometer. The temperature of the water exiting the sanitizing rinse nozzles was measured with the inspector's thermometer. The temperature ranged from 150-157°F, and the temperatures were measured at the nozzle when the curtain was removed. This item was corrected during the inspection and the inspector verified this was corrected.

Provisions-Poultry Freezer

A heavy amount of frozen water droplets were on the deckhead near the bulkhead by all of the evaporative condensers. Staff reported this was an ongoing issue and a work order was in place. Food was not stored underneath or near the evaporative condensers. This was noted on the last inspection.

Provisions-Vegetable/Icecream Freezer

A heavy amount of frozen water droplets were on the deckhead near the bulkhead by all of the evaporative condensers. Staff reported this was an ongoing issue and a work order was in place. Food was not stored underneath or near the evaporative condensers.

Provisions-Hotel Store Room- 367

The hotel store room had an exposed deckhead with wires and water pipes labeled 'Gray Water.' Staff reported this room was used to store extra equipment for the buffet, and most of the items were in boxes. Approximately 30 boxes were directly below the gray water pipes and no dripping or leaking was observed. The boxes contained items such as: food containers, plastic cups, chef hats, and other items. The items not in boxes included: 20 ladles, open box of vinyl gloves, and 30 plastic trays. Staff informed the inspector the plastic trays were no longer in use and spare equipment was cleaned before use.

Provisions-Hotel Store Room- 367

The hotel store room had an exposed deckhead with electrical wires and water pipes labeled 'Gray Water.' Staff reported this room was used to store extra equipment for the buffet, and most of the items were in boxes. Approximately 30 boxes were directly below the gray water pipes and no dripping or leaking was observed. The boxes contained items such as: food containers, plastic cups, chef hats, and other single service items. The items not in boxes included: 20 ladles, open box of vinyl gloves, and 30 plastic trays. Staff informed the inspector the plastic trays were no longer in use and spare equipment was cleaned before use.

Provisions-Hotel Store Room- 368

The hotel store room had an exposed deckhead with bundles of electrical wires. The room was full of boxes of consumables to include chopsticks and other single service items.

Provisions-Hotel Store Room- 367 & 368

Single service plastic cups, food containers, and other food related items were stored in an unfinished storage rooms (hotel store rooms FD-03-6-007 (367) and FD-03-6-008 (368)) with exposed deckhead, electrical wiring, and gray water pipes. These rooms were not constructed to store food equipment and single service items. A similar item was noted in the last inspection for FD 09-04-093.

Pantry-Deck 5 Midship Pantry

A layer of ice was noted in the handwash sink basin. Although there were soiled items piled on all areas of the prewash sink landing tables, sufficient room was available to use that sink to dump the ice, and the deck sink below was completely open and available to use for that purpose.

Pantry-Deck 5 Midship Pantry

The ice scoop was found inside the ice machine with the handle in contact with the ice.

Pantry-Deck 5 Midship Pantry

The undercounter warewash machine was loaded with glassware and running when this pantry was inspected. Two permanently installed clean glass racks and one additional rack of equal size on wheels were noted in the pantry, all of which were completely filled with 11 large previously cleaned ice chests. No clean storage racks were available to accommodate clean glassware, which is cleaned and air-dried in this room according to staff.

Children Area-Splash Academy Child Activity Center

The two handwash sinks in the boys toilet room reached hot water temperatures of 124 °F and 127 °F. The two handwash sinks in the girls toilet room reached hot water temperatures of 121 °F and 124 °F.

Children Area-Splash Academy Child Activity Center

The boys and girls toilet facilities did not have a supply of sanitary wipes. A supply of disposable diapers was not provided in the ADA toilet room where the diaper-changing table was located.

Pantry-Spice H2O Bar Pantry

The door from the outside bar to the pantry was pinned open, allowing insect access to the bar pantry and the connected pantry for a food area adjacent.

Medical-Crew Gastrointestinal (GI) Illness Reporting

A hotel utility with GI illness symptom onset at 5 pm on 28 February, 2014 reported to the medical center at 8:05 am on 1 March. A sales assistant with GI illness symptom onset at 12 pm on 1 March reported to the medical center at 6 pm on 2 March. He worked on 1 March from 1-4 pm and 6-11 pm, and ate breakfast, lunch, dinner and a snack (at 1 am on 3 March) in the crew mess. An assistant cook with GI illness symptom onset at 7 am on 5 March reported to the medical center at 12:50 pm and did go to the crew mess for breakfast that day. An assistant waitress with GI illness symptom onset at 4:30 pm on 5 March reported to the medical center at 7:50 pm. This crew member worked from 5-7:30 pm on 5 March. All the late reporting crew received disciplinary action according to records reviewed on board.

Potable Water-Waterfall Pump Room - Deck 15

The air gap to the relief valve of the reduced pressure assembly backflow preventer installed on the potable water supply for the waterfall was not at least twice the diameter of the supply line and at least 1 inch. A catch basin was installed beneath the relief valve and the drain line went into the deck.

Recreational Water Facilities-Kids Area

Water jetting from a floor spray feature located adjacent to the children's pool was directed at an angle allowing some of the water spray to land approximately 2 feet inside the basin of the children's pool. This continuous spray landing in the basin of the children's pool and breaking the surface classifies the pool as an interactive RWF, which requires a minimum 2 ppm free chlorine residual. Manual tests taken by the inspector and the crew from the children's pool measured 1.75, 1.65, 1.91 PPM free chlorine residual. When an RWF meets the definition for more than one type of RWF, the most protective halogen residual applies. Due to the windy weather conditions on the day of the inspection, it was not clear if the wind caused the water jets to land in the pool or if it was due to the design of the water spray feature.

Potable Water-Cabin 16124

A continuous pressure backflow prevention device located in a hallway plumbing access hatch to this cabin was leaking continuously from the relief valve indicating a possible malfunction.

Potable Water-Deck 14 - Staircase #10

A continuous water leak from the relief valve of the reduced pressure assembly backflow preventer located on the bridge hot water window washing connection was observed, indicating a possible malfunction.

Buffet-Garden Cafe - Deck 15

More than 18 bowls and plates on three different serving areas in the Starboard line were soiled with dried food particles on the front of the dishware.

Galley-Garden Cafe - Deck 15 - Warewashing

The soiled dishware storage was completely overloaded with both breakfast and lunch dishes and serving utensils and pans. The soiled dishware extended the length of aft wall from the deck to almost the deckhead three rows deep. The prewash counter was lined with soiled utensils two rows in front of the counter and both sides of the counter to the deckheads, The partition counter between the port and starboard warewash machines and area between the counter and the prewash station was completely filled with soiled utensils. Almost no space was available at the prewash station to rinse the dishware.

Galley-Garden Cafe - Deck 15 - Warewashing

The dishware being loaded into the dishwashers was not adequately prewashed. Food, including mashed potatoes, and other soil caked on the back of plates was observed being loaded into the port dishwashing machine. This machine had sugar and artificial sweetener packages floating in the prewash tank as well as french fries, wooden skewers and other food floating in the wash compartment. The starboard dishmachine was equally soiled in both the prewash and wash solutions.

Galley-Garden Cafe - Deck 15 - Warewashing

The washing solution measured at 141°F instead of the manufacturer dataplate required 160°F in the starboard machine. The machine's low temperature alarm indicated this failure on the display, but the machine was in active use.

Galley-Garden Cafe - Deck 15 - Warewashing

The wash solutions were very dirty and there did not appear to be a detergent present in either of the dishwashing machines.

Galley-Garden Cafe - Deck 14 - Prep Potwashing

A line of soiled utensil carts extended into the adjacent cold prep station. The serving shelf along the hot line open to the adjacent bain marie was also completely filled with soiled utensils when the inspection team entered this area.

Galley-Haven Restaurant - Deck 16 - Hot Galley

A knife stored in the clean knife locker had a greasy finger print on the blade.

Galley-Wasabi Sushi Bar - Deck 8

One of the two large rice cookers that were stored clean in the counter area had food soil in the lid area.

Galley-Wasabi Sushi Bar - Deck 8

The bottom large round plastic chopping block was stored wet directly on the counter which did not allow proper air drying.

Inspection on Oct 22, 2013 | Score: 97

Galley-Haven

There was a seam on the back plate of the slicer.

Potable Water-Deck 8 Fire Zone 2 Fan Room FD 08-02-003

The water line to the hose bibb was not striped blue or blue/green/blue. According to the staff in charge of the HVAC units, this water was potable. In addition, he stated that a similar water line and hose bibb was installed in all fan rooms.

Bar-Cabin Mini Bar Store Room FD 09-04-093

This room was used to store mini bar items such as packaged peanuts, gummy candies, bottled water, and canned beer and soda. The deckhead had exposed cables, piping, ventilation ducts, and air and water lines. There was also a hole in the bulkhead next to the entrance door. There was no coving at the deck/bulkhead juncture, and the deck under the shelving units was soiled with dust and other debris. Finally, several empty cardboard boxes were scattered on the deck, impeding cleaning.

Bar-Cabin Mini Bar Store Room FD 09-04-093

Several cases of canned soda and beer, crates of bottled water, and boxes of packaged peanuts were stored directly on the deck. This included three stacks of canned soda with 15 cases in each stack, four stacks of mixed canned soda and beer with 10 to 12 cases in each stack, four stacks of boxed peanuts with approximately five boxes in each stack, and a stack of crated bottled water that nearly reached the deckhead. In addition, there were three large paper bags filled with canned soda and beer stored directly on the deck and a large cardboard box labeled 'facial tissue' filled with packaged peanuts stored directly on the deck.

Bar-Cabin Mini Bar Store Room FD 09-04-093

The shelving units in the room had holes, seams, and difficult to clean features and were made of galvanized steel.

Bar-Cabin Mini Bar Store Room

This room was not constructed for food and beverage storage and was being used to store canned soda and beer, bottled water, and boxes of packaged peanuts and gummy candies. In addition, many food and beverage items were stored directly on the deck, including three stacks of canned soda with 15 cases in each stack, four stacks of mixed canned soda and beer with 10 to 12 cases in each stack, four stacks of boxed peanuts with approximately five boxes in each stack, and a stack of crated bottled water that nearly reached the deckhead. Finally, there were three large paper bags filled with canned soda and beer stored directly on the deck and a large cardboard box labeled 'facial tissue' filled with packaged peanuts stored directly on the deck.

Bar-Cabin Mini Bar Store Room

This room had been converted from a hotel store room. There was a handwashing station in this room intended for housekeeping staff, which was a requirement of the 2011 VSP Construction Guidelines. The handwashing sink was blocked by several stacked cases of canned soda and beer, as well as large paper bags of canned soda and beer. In addition, an empty paper box was in the handwashing sink and a step stool had been placed on top of the box.

Children Area-Toilet Rooms

There were no airtight waste receptacles in the two toilet rooms (girls and boys).

Recreational Water Facilities-Waterfall Pool

A 1-inch scum line was noted around the pool sides on the tiles at the water line. Ship staff said they remove the scum line daily, but the turbulent water falling on the large number of people wash off their sun tan lotion and sun screen to create the scum before the day is half over. The scum was easily removed by scrapping to show that it had not been there long.

Recreational Water Facilities-Waterfall Pool

The coating material for the pool was cracking on the corners of the pillars supporting the waterfall which created difficult to clean surfaces. A warranty claim has been submitted to the shipyard on this issue, the ship staff reported.

Provisions-Fish Freezer

A heavy amount of frozen water droplets were on the deckhead near the bulkhead where the 2 evaporative condensers were located. Cardboard was placed on the decks below these areas to catch dripping water and several pieces of cardboard had a layer of frozen water accumulation. No water dripping was observed.

Provisions-Fish Freezer

Three pallets of frozen seafood boxes were stored directly below the deckhead where a heavy amount of frozen water droplets had accumulated. The tops of several boxes on each of the three pallets had a significant layer of ice accumulation from what appeared to be dripping condensate from the deckhead above. No water was observed dripping at the time of the violation. The pallets were immediately moved to a different area of the freezer.

Provisions-Poultry Freezer

A heavy amount of frozen water droplets were on the deckhead near the bulkhead where the 2 evaporative condensers were located in the back freezer room. Ice accumulation was on the deck in several areas below the deckhead where the frozen ice droplets were located. No water dripping was observed.

Provisions-Poultry Freezer

A layer of ice was on the top of approximately, 20 boxes of frozen drink mixes that were being stored underneath the deckhead where frozen droplets had accumulated. The boxes of frozen drink mixes were moved.

Provisions-Hotel Store Room - 367

A pallet of previously cleaned and sanitized plastic hotel pans were stacked while still wet. Excessive water was pooling in the inverted handle areas of the pans. The pallet of hotel pans were sent to be re-cleaned and allowed to properly air dry.

Provisions-Ice Cream Freezer

A heavy accumulation of frozen water droplets was on the deckhead near the condenser units.

Galley-Dishwash

The water temperature at the handwash sink nearest the entrance was greater than 135°F. The temperature could not be adjusted by the user.

Galley-Cagney's

The small milk refrigerator for the coffee machine was labeled as on time control, but the time control plan did not reflect this. The time control plan was updated

Potable Water-Cross-Connection Control Program

There were no backflow prevention devices installed on the shower hoses located on the spa tubs in 80 suites located on deck 14, 15, and 16. These shower hoses were long enough to fall below the flood level rim of the tubs.

Potable Water-Distillate and Permeate Water Lines

The potable water production line up to the chlorination injection point from the mineralizers was striped blue indicating potable water. Also, the permeate line from reverse osmosis #3 was not striped or painted in accordance with ISO 14726 standards (blue/gray/blue) up to the mineralizers.

Potable Water-Evaporators

The air gap to the relief vent of the reduced pressure assembly device installed for the high saline discharge at both the evaporators was not at least twice the diameter of the supply line and a minimum of 1 inch.

Buffet-Lido Garden Cafe Starboard Aft

The lower right sneeze shield for the dessert counter was not self-closing.

Buffet-Lido Garden Cafe Starboard Aft

A passenger was observed getting an apple from the fruit station with the tongs, handling the apple with their hands, and then putting the apple back into the container. There was no food monitor for this area.

Buffet-Lido Garden Cafe Starboard Aft

Hamburgers could be cooked to order, but the consumer advisory sign did not specifically mention hamburgers and did not state the burgers were cooked to order.

Galley-Warewashing Ice Machine

There was a small amount of black residue on the inside of the cover over the ice cuber panel.

Buffet-Lido Garden Cafe Starboard Forward

There was no serving utensil for the container of salami salad.

Dining Room-Lido Garden Cafe Starboard Aft Waiter Stations

The food contact surfaces of five forks stored on a clean counter across from the beverage station were not covered or protected. The food contact surfaces of a small container of forks and knives stored on a clean counter across from the ice cream station were not covered or protected.

Pantry-Spiegeltent Bar

The vents on the backflow prevention devices on the two outside carbonators were continuously leaking. Water was pooled on the bottom of the cabinet below the devices.

Buffet-Uptown Bar and Grill

The menu posted in front of the buffet line indicated cold smoked salmon, but the salmon was not identified with an asterisk and there was no consumer advisory on the sign.

Buffet-Uptown Bar and Grill

The was no coving along the entire counter/deck juncture on the passenger side of the buffet line or along the counter/deck juncture of the beverage station.

Dining Room-O'Sheehan's Consumer Advisory

There was a consumer advisory statement on the menu for the hamburgers cooked to order, but the advisory was printed so small that it was not readable.

Galley-O'Sheehan's

The discard times for the second, third, fourth, and fifth batches of food during the service periods on the time control plan were all more than four hours from the original set-up time for the first batch indicated at 11:00 a.m. on the time control plan. It was unknown from looking at the time control plan and talking to staff when each set-up time was for each batch. For example, the discard time was indicated at 6:30 p.m. for the second batch of food during the dinner service. Staff stated only one labeling system was used and the food was not kept on time control for more than four hours.

Galley-O'Sheehan's

The water temperature at the handwashing sink near the hot line was approximately 76°F. The was corrected during the inspection.

Galley-O'Sheehan's

A food worker on the hot line was observed cooking hamburgers and chicken. The cook did not use a thermometer before placing the cooked items on plates for the guests. When asked by the inspector, the cook stated the hamburgers were cooked to 160°F. The inspector measured the temperature of the hamburger at 163°F and the chicken at 180°F. During the second batch of cooking, the cook was observed taking the temperature of a piece of chicken with a stem probe thermometer instead of a tip-sensitive thermometer. The probe was not inserted completely into the chicken in order to take an accurate reading. This individual did not have a tip-sensitive thermometer. The supervisor in charge of this area did not use their tip-sensitive thermometer to take food temperatures of the food cooked in this area and did not correct this cook when he was not taking food temperatures and not using the correct thermometer. The hamburgers cooked in this area were offered cooked to order on the menu.

Galley-O'Sheehan's

Not everyone cooking thin foods such as chicken and hamburgers had a tip-sensitive thermometer.

Buffet-Haven Wine Self-Service Station

There was either no coving or soft sealant was used as coving at the counter/deck juncture.

Dining Room-Haven Waiter Stations

Soft sealant was used as coving at the counter/deck junctures of the waiter stations.

Dining Room-Haven Consumer Advisory

Sonoma duck breast was offered cooked to order, but the menu did not identify this food item with an asterisk. There was a consumer advisory statement on the menu.

Galley-Haven

There was a small amount of food debris in the seam on the back plate of the slicer.

Galley-Haven

There was a set-up time on the time control plan of 5:00 p.m. for the dinner service, but the discard time for the second dinner service was indicated at 11:00 p.m. According to the staff, the food was not on time control for more than 4 hours, but it was unknown what the set-up time was for the second dinner service.

Bar-Waves Starboard

The bucket of chlorine sanitizing solution was less than 50 ppm.

Bar-Waves Starboard

When the inspector washed their hands the clean glasses next to the sink became wet from the handwashing. There was no splash shield.

Pantry-Waves Bar Port

The bottom of the handwashing sink was covered with ice cubes.

Inspection on Jul 21, 2013 | Score: 97

Potable Water-Cross-Connection Control Program

In the spa, there was no backflow prevention for the shower hoses of the men and women changing rooms, shower next to the salt bath, and spa treatment room. There was also no backflow prevention for the shower hoses of the RWFs. The hoses were long enough to reach the decks. The backflow prevention devices installed on the shower hoses of 80 suites on deck 14, deck 15, and deck 16 and on the water faucets for deck cleaning at the Sanarium and steam room in the spa were not included on the cross-connection control list. Also, it was not possible to verify if the shower hoses installed as part of the tubs in 42 suites had backflow prevention. These hoses were long enough to be under the flood level rim of the tubs.

Potable Water-Distillate & Permeate Water Lines

There were several segments of distillate water lines from the evaporators to the potable water halogenation station and permeate water lines from the reverse osmosis plants to the potable water halogenation station that were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). They were painted blue or labeled 'Potable Water Cold', indicating potable water.

Recreational Water Facilities-Filter Cleaning Station

There was pooled soiled water on the deck and inside the soaking station of this RWF mechanical room.

Recreational Water Facilities-Chart Recorders/Data Loggers

There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility. Staff stated that the data logging system was not yet commissioned and did not have a target completion date for the project. The staff was documenting the pH and halogen values manually since the ship started sailing on 25 April.

Recreational Water Facilities-Safety Signs

There were no safety signs for the different slides with the elements required in the 2011 VSP Operations Manual. The staff posted temporary signs during the inspection.

Children Area-Diaper Changing Toilet Room

There was no seat for the child-sized toilet.

Galley-Scullery

The handwashing facility in the worker side of the soiled drop-off was blocked by a large container with pots and pans. The area was heavily used at the time. This was corrected during the inspection.

Potable Water-Microbiologic Testing

The color comparator standard had an expiration date of 05/02/2013. The ship advised that a new standard was on back order.

Galley-Hot Galley

Two backflow preventers connected to the potable water supply lines to combination steamer ovens #0560221 and #0560224 were leaking from the air relief port indicating possible failure. Both devices were immediately replaced by the technical staff prior to the team leaving the galley.

Preparation Room-

Two backflow preventers connected to the water supply lines to the water metering device at the floor-mounted mixers were leaking from the air relief port indicating possible failure. Both devices were immediately replaced by the technical staff.

Provisions-Poultry Freezer

Two evaporator drain pan lines were leaking to the deck. No food was impacted. The ship's crew commenced repairs immediately.

Provisions-Vegetable Cooler

A box of shitake mushrooms left over from the last cruise with a 'Use First Label' on it was found to be heavily contaminated with white mold on the individual mushroom stalks. The crew discarded this box immediately.

Galley-

Duct tape was found on a number of refrigeration units as temporary protective shield for the thermometer / unit control panel. Previously, a number of these devices had been damaged by the unit cleaning process. A team from the shipyard was aboard installing new compliant stainless steel shields over these thermometer / unit control panels. Ship staff removed the duct tape after this was noted.

Bar-Mix

A dishwasher rack of plastic bar mix bottle lids and other plastic bar utensils were stored wet in a rack covered by plastic wrap inside an underbar cabinet.

Buffet-Lido Garden Cafe Port Side Aft Beverage Station

The vent of the continuous pressure backflow preventer on the juice machine #114317 was continuously leaking.

Galley-Main Dishwash Handwash Sink

The water temperature was less than 100°F.

Buffet-Both Garden Cafe Wine Stations

The electrical cords on both wine machines were draped on the countertop.

Galley-Cold Preparation

The water temperature at the handwashing sink next to the drinking fountain was less than100°F.

Galley-Cold Prep

The recessed area of the back plate of the previously cleaned deli slicer was soiled with food residue.

Buffet-Uptown Grill Starboard Beverage Station

The electrical wire on the juice machine was draped on the countertop.

Galley-The Haven

The water temperature from the left faucet of the handwashing station at the soiled equipment drop-off was above 220°F. The temperature could not be adjusted by the user.

Galley-Cagney's Steakhouse

The electrical cords from the combination oven of the portside hot line were draped on the countertop.

Galley-La Cucina Pizza Station

The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.

Bar-La Cucina

The electrical wire for the coffee bean grinder next to the coffee machine was draped on the countertop.

Pantry-Maltings

Inside the top compartment of ice machine #830402, there was material that appeared to be mold on the inside surface of the deflector cover.

Pantry-Wave Pool Starboard Pantry

The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.

Buffet-Lido Midship Entrance Beverage Station

The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.