Inspection on Jan 11, 2015 | Score: 92

Buffet-Garden Café - Aft/Starboard Line

A large bowl of bread was partially outside the protection of the counter-mounted sneeze guard. This was corrected.

Buffet-Great Outdoors - Starboard Line

Two serving utensils were outside the protection of the counter-mounted sneeze guard. This was corrected.

Buffet-Garden Café - Port and Starboard Lines

The bread toast stations had no side protection for sneeze guards. The bread was within 1 meter of consumers at both sides of each station and only the centers were protected with sneeze guards.

Buffet-Garden Café - Aft/Port Lines

A bowl of French toast had no serving utensil.

Galley-Garden Café / Italian

The deckhead-mounted smoke detector next to the bulkhead-mounted microwave oven was heavily soiled with grease. The smoke detector was cleaned on the spot.

Galley-Teppanyaki

In the food splash zone, the side panel light fixture of the counter-mounted combination oven had 4 slotted fasteners. This was corrected.

Galley-Moderno

In the food splash zone, the side panel light fixture of the bottom combination oven had 4 slotted fasteners. This was corrected.

Galley-Cagney's

In the food splash zone, the top panel of the counter-mounted microwave oven had 2 slotted fasteners. This was corrected.

Galley-Cagney's

The uniform shoes of a chef were heavily torn, bad condition, and disrepair.

Galley-O'Sheean's

The large bulkhead-mounted clock had the front glass broken into several pieces, making it difficult to clean.

Galley-Le Cirque

The braided metal water line after the bulkhead-mounted water filter to the coffee machine was rough and difficult to clean.

Bar-Waves Bar

A refrigerated open container of ice cream mix had no 7-day discard label.

Galley-H2O/Spice Grill

The food employee cooking burgers stated to the VSP inspector that he wanted to cook the fully cooked burgers to a minimum internal temperature of 148°F instead of 155°F as required.

Galley-Bakery

There was water dripping from two ends of a deckhead access hatch just inside the entry door to the walk-in refrigerator #0421. The water was pooling on top of two pans set on the top shelf of two trolleys filled with food. No food was impacted, but the trolleys were moved and the leak repaired immediately during the inspection.

Preparation Room-Meat Preparation

Inside reach-in thawing refrigerator #1, several raw strip loin pieces were thawing. Although the food probe connected with this thawing refrigerator was giving an accurate temperature for the strip loin where it was inserted, several temperatures taken of other pieces in the unit confirmed deep internal temperatures of 33-35°F, while those taken very close to but still below the meat surface were at temperatures of 44-46 °F on average. Staff stated that the unit was supposed to alarm when the probe registered 39°F at the near surface probe thermometer to indicate removal to a holding refrigerator or changing the settings on the existing thawing unit to refrigeration to keep the meats cold. At the time of inspection, the probe indicated 39 °F and no alarm was sounding.

Galley-Cold Pantry

Just inside the entry door to the walk-in refrigerator #1375, there was a continuous water leak from a deckhead fire sprinkler to the deck below.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

From the current voyage ending 11 January thru the five previous voyages, there were six crew members with documented acute gastroenteritis (AGE) symptoms who reported to the medical center late. On 19 January, an assistant cook experienced an onset of AGE symptoms at 3:00 pm, ate lunch in the crew mess at 5:00 pm, and reported to the medical center at 6:00 pm. His work history was not complete for review. On 29 December, a youth coordinator experienced an onset of AGE symptoms at 8:00 am and reported to the medical center at 4:30 pm. On 31 December, an acrobat experienced an onset of AGE symptoms at 5:00 am and reported to the medical facility at 3:20 pm. On 29 December, a galley utility experienced an onset of AGE symptoms at 11:00 am, ate lunch in the crew mess at 11:00 am and reported to the medical center at 5:00 pm. On 24 December, an entertainer experienced an onset of AGE symptoms at 6:00 am, ate breakfast in the crew mess, ate lunch in the Garden Café passenger buffet, worked from 9:00 pm to 11:00 pm, and reported to the medical center at 11:20 pm. On December 19, a nail technician experienced an onset of AGE symptoms at 7:00 am, ate breakfast and lunch in the crew mess, worked from 11:30 am to 1:15 pm, ate dinner in the Garden Café passenger buffet, and reported to the medical center at 10:15 pm that evening. All the above crew members other than those currently in isolation received re-training on AGE illness reporting.

Other-Engine Control Room Office

The countertop under the espresso machine was heavily soiled with coffee debris.

Other-Distillate Water Line Striping

The distillate production water line was striped blue/green/blue indicating potable water before the chlorine injection point.

Recreational Water Facilities-Hair and Lint Strainer and Housing Disinfection

The disinfection log for the hair and lint strainers and housings did not list a disinfection concentration or contact time.

Recreational Water Facilities-Halogen Residuals

The ship was maintaining several recreational water facilities with halogen levels above the required limits. Specifically, the main pools 4 and 5 were operated as spa pools, maintaining chlorine levels of 3.0 to 10.0 ppm. A record review of the chlorine levels showed values consistently above 5.0 ppm. When tested, the chlorine value of pool #4 was 9.68 ppm and the temperature was at 84°F. The pools had several spray features on the beach level and several water jets spraying into the pools. In addition, the three slides were maintained and operated as spa pools. A record review of the chlorine levels showed values consistently above 5.0 ppm. The children's pool was also maintained and operated as a spa pool. A record review of the chlorine levels showed values consistently above 5.0 ppm. The chlorine concentration was 5.55 ppm when tested by the inspector.

Recreational Water Facilities-Halogen Residuals

The ship was maintaining several recreational water facilities with halogen levels above the required limits. Specifically, the main pools 4 and 5 were operated as spa pools, maintaining chlorine levels of 3.0 to 10.0 ppm. A record review of the chlorine levels showed values consistently above 5.0 ppm. When tested, the chlorine value of pool #4 was 9.68 ppm and the temperature was at 84°F. The pools had several spray features on the beach level and several water jets spraying into the pools. In addition, the three slides were maintained and operated as spa pools. A record review of the chlorine levels showed values consistently above 5.0 ppm. The children's pool was also maintained and operated as a spa pool. A record review of the chlorine levels showed values consistently above 5.0 ppm. The chlorine concentration was 5.55 ppm when tested by the inspector.

Recreational Water Facilities-Whirlpool #8

The pH levels of whirlpool #8 were measured at 6.64 and 6.77 by the inspector and at 6.50 by the crew member. The whirlpool was open during the inspection and was immediately closed.

Potable Water-Static Mixer

The sample point was less than 15 feet from the chlorine injection point on the production line. A static mixer was installed before the chlorine injection point but no documentation was available from the manufacturer to evaluate this installation.

Inspection on Mar 30, 2014 | Score: 96

Buffet-Great Outdoors Deck Store 1167

This room had a quarter barrel of beer that was stored on galvanized shelving and the deckhead was exposed to electrical wiring and duct vents, making cleaning difficult.

Buffet-Great Outdoors Deck Store 1167

A quarter barrel of beer was stored on galvanized shelving in this room.

Potable Water-D14 Kids' Pool Room

The potable water supply line to the kids' pool was not striped for potable water.

Recreational Water Facilities-Filter Housings

According to the documentation, the cartridge filter housings were cleaned and disinfected after the cartridges were cleaned and disinfected, but not before new cartridges were placed in the housing units.

Potable Water-Cross-Connection Log

The air gaps for the two drain lines on the mineralizers were not indicated on the cross-connection log.

Potable Water-Starboard Bunker Station

The potable water hose in the potable water hose locker was not labeled 'Potable Water Only' at both ends.

Recreational Water Facilities-Data Logger Security Features

There was no documentation confirming the certified data security features on the electronic data logger used to record the pH and residual halogen levels for the RWFs.

Buffet-Great Outdoors

Cold smoked salmon and smoked herring were being offered for self-service at both port and starboard buffets, but there were no consumer advisories indicating that the fish was served undercooked. This was immediately corrected.

Buffet-Garden Cafe - Starboard Midship

The light intensity was less than 220 lux above the handwash station because the deckhead light above the station was burnt out.

Buffet-Garden Cafe - Starboard Midship

A stack of bowls out for passenger self-service was not inverted, covered, or protected by other means.

Buffet-Garden Cafe - Starboard Mid Beverage Station

The air relief vent to the continuous pressure backflow prevention device to the juice machine was blocked by an accumulation of a heavy black slime substance.

Buffet-Garden Cafe - Port Mid Beverage Station

The continuous pressure backflow prevention device on the potable water line to the juice machine was continuously leaking from the air relief vent, indicating possible malfunction.

Buffet-Garden Cafe - Port Mid Buffet

There was heavy steam from the in-use bain marie condensing on the deckhead air supply vent. No condensation was seen dripping from the deckhead and the bain marie was turned down.

Buffet-Great Outdoors

The light intensity at both the port and starboard beverage stations was less than 220 lux at the counter surfaces and less than 110 lux behind and around the counter-mounted equipment during breakfast service. The lighting was immediately adjusted.

Buffet-Great Outdoors Starboard Beverage Station

The light intensity at the handwash station located on the worker's side was less than 220 lux.

Buffet-Great Outdoors Deck Store 1167

A quarter barrel of beer was stored on galvanized shelving inside this store room that also had pool machinery equipment and miscellaneous tools. This room also had an exposed deckhead with electrical wiring and duct vents and was sectioned off by a chain link fence.

Galley-Glasswash

The final rinse temperature on the in-use conveyor glasswash machine failed to reach the required 160°F at the food contact surfaces of the equipment in this machine. Several different temperatures taken by both the inspector's and crew member's thermometers were measured below 150°F on repeated tests. The temperature gauge on the dishwash machine showed a final rinse temperature of 158-161°F. The machine was taken out of service until repairs could be made.

Galley-Glasswash

The crew member in charge of evaluating dishwash temperatures was not knowledgeable on the proper procedures and was unaware on how to isolate the final sanitizing rinse temperature. Upon checking the temperature of the conveyor glasswash machine, the crew member passed a maximum registering thermometer through the entire machine and was of the understanding that the reading he received on his thermometer was the temperature of the final rinse. Further evaluation of this machine found that the maximum temperature he was receiving was from a rinse cycle and not the final rinse. Every hour this crew member was recording dishwash temperatures in this manner.

Galley-Epic Club - Walk-in Refrigerator

Condensation was forming on the deckhead in front of the evaporator fan unit and dripping water onto the deck. No food in this room was impacted.

Galley-La Cucina -Show Galley

A large hotel pan of uncooked rice and a container of bulk garlic were stored less than six inches from the deck on an undercounter ledge near the pizza oven.

Dining Room-La Cucina - Beverage Station

Heavy dust was on the electrical cables inside the technical compartment to the beverage equipment.

Children Area-Toilet Room Handwash Stations

The temperature of the boys' and girls' handwash stations for kids less than six years old measured between 115°F and 117°F on the inspector's thermometer.

Galley-Bistro

Approximately 20 small bowls used to serve fondue were constructed out of cast iron. Areas of several bowls were rusted and pitted in many places.

Galley-Bistro

The backflow prevention device on the water line to the hood cleaning unit had a steady leak from the air relief vent, indicating a possible malfunction.

Bar-Atruim

The food contact surfaces of the plastic holsters for the soda guns were soiled with an old moldy residue.

Bar-Atruim

A spray bottle of Rely-On was observed hanging off the counter on the worker's side of the bar.

Galley-Main Galley

The posted time control plan listed food warmer trolley #4 as a time control unit but the physical unit was not labeled for time control.

Galley-Main Galley Forward Warewashing

The atmospheric vacuum breaker for the first wash tank on the flight-type dishwash machine was continuously leaking, resulting in a significant amount of water that had pooled on the deck behind the machine and by the handwash sink by the soiled loading area.

Galley-Main Galley Pot Wash

Sealant was missing on the left side of the mechanical pot wash counter edge where it met the bulkhead, creating a difficult to clean seam.

Galley-Room Service

The light intensity behind the deck-mounted ice machine was less than 110 lux.

Preparation Room-Deli Slicer

An oily food residue was on the recessed ledge of the back plate of the previously cleaned deli slicer.

Buffet-Officer Mess

The water temperature of the handwash sink behind the serving line was measured at less than 100°F by the inspector. The serving line was open for lunch at the time of the inspection.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

A crew member who reported to medical on 11 March with one episode of vomiting, a fever, and abdominal cramps was listed as nonreportable on the AGE surveillance log. Further review of the patient's medical file indicated medical staff had previously determined this person to be a reportable case.

Medical-24-hour Acute Gastroenteritis (AGE) Report

The 24-hour report submitted before arrival in Miami on 9 March listed seven reportable AGE passengers and 2 reportable AGE crew members, but the AGE surveillance log indicated there were 11 reportable AGE passengers and 2 reportable AGE crew members at the time the 24-hour AGE report was submitted. The review of the AGE log yielded the correct number of 11 reportable AGE passengers and 2 reportable AGE crew members for the voyage. Medical staff stated there was an electronic error that caused an inaccurate number of reportable cases to be automatically populated on the 24-hour AGE report. Medical staff stated this problem had since been corrected.

Pantry-FD-13-2-10

The light intensity was less than 110 lux behind the deck-mounted ice machine.

Buffet-Garden Cafe - Starboard Mid Beverage Station

The atmospheric vacuum breaker for the first wash tank on the flight-type dishwash machine was continuously leaking, resulting in a significant amount of water that had pooled on the deck behind the machine and by the handwash sink by the soiled loading area.

Inspection on Nov 16, 2013 | Score: 100

Medical-Crew Acute Gastroenteritis (AGE) Illness Reporting

A crew member with the position of cruise staff (nonfood worker) had an onset of AGE symptoms on 19 October at 1800 but did not report to the medical center until 20 October at 1440. The time card indicated that this crew member worked from 1030 to 1400 on 20 October. This was on the cruise ending 2 November when the ship was repositioning from Europe and the first U.S. port was on 31 October. The medical staff was aware of this violation and the crew member and supervisor had already been retrained.

Food Service General-Bar Multiflow Lockers

The backflow prevention devices on all of the potable water lines for the multiflow systems in the bars were not vented. Replacement of these devices began during the inspection.

Pantry-Atrium

The tube on the bulk milk dispenser for the regular milk was not cut at a diagonal. This was corrected.

Bar-Moderno

The paper towels at the handwashing station were damp. The bar was not open at the time of the inspection. The towels were replaced.

Bar-Studio Lounge

The tray of cookies out for self-service were covered with a domed lid that was not hinged or self-closing, and the lid could remain open.

Potable Water-Chart Recorder

The chart on the recorder during the inspection showed the time at 0850 of the current reading when the time was actually 0820.

Potable Water-Distillate / Permeate Water Striping

The required blue/gray/blue stripe closest to the production/bunker halogenation point had been painted over when the piping in the area had been painted the previous week. The stripe was present on this same line further back on the portion of the line that had not been painted.

Pantry-Minibar Storage

The shelving units had some galvanized steel pieces. The units also holes, seams, and other difficult to clean features. Bottled beer, water, and liquor and canned beverages were stored on these shelves.

Galley-Garden Cafe Finish Galley

Water was pooling on the bottom of the soda dispensing cabinet under the CO2 tanks.

Galley-Walk-In Refrigerator 2006

A small leak of water from a deckhead seam was observed in the back left section. No product was impacted.

Buffet-Garden Cafe Starboard Midship Handwash Sink

The wash, rinse, and sanitizing buckets were stored on the deck immediately in front of the handwash station making it inaccessible.

Galley-Deck 14 Potwash

At least 4 cutting boards stored on the soiled storage rack were scratched, scored, and in poor repair making them no longer easily cleanable.

Galley-Deck 14 Hot Galley

The water temperature of the automatic handwash station adjacent to the soup kettles was 72°F when measured.

Other-Lido Store FD 14-1-03

The lighting intensity of the room was less than 110 lux.

Other-Lido Technical Locker 2401

The shelving units in this room were made of galvanized steel and had several difficult to clean openings and seams. Plastic containers with individual servings of boxed cereal were stored on these shelves.

Other-La Cucina Store FD 14-1-03

The shelving units were made of galvanized steel and had several difficult to clean openings and seams. Wine and wine glasses were stored on these units.

Galley-La Cucina Show Galley

One live house fly was noted in this area. No food preparation was occurring at the time of the inspection.

Galley-Epic Club

The posted time control plan did not include the milk compartment of the coffee machine even though the physical unit was identified as time control.

Galley-Epic Club

Three small coffee containers were not properly air dried after cleaning. They were found on upright on the storage shelf with their lids attached. Standing water was noted in all three.

Galley-Spiegel Tent

The drip pan and drip pan housing of the previously-cleaned grill had several areas of black granular residue. Staff stated this residue was from the brush used to clean the grill.

Other-La Cucina Store 14-1-03

The deckhead was made of a soft material that was not smooth, durable, or easily cleanable. Wine and wine glasses were stored in this room.

Galley-Taste Port Aft

The light intensity was less than 110 lux behind the upright ovens.

Galley-Taste Port Aft

The backflow prevention devices for the hot water manifolds on the conveyor warewash machine were heavily corroded.

Galley-Taste Port Aft

The upper final rinse spray nozzles for the in-use conveyor warewash machine had an ineffective spray pattern. The machine was shut down for repair.

Galley-Pot Wash Port

The person in charge of the potwash machine did not know which spray nozzles were for the final sanitizing rinse and thought the auxiliary spray nozzles were also part of the final sanitizing rinse.

Galley-Pot Wash Port

The two white panels attached to the end and left side of the clean end of the machine just before the clean landing were fraying in a few areas and the panel at the end of the machine was scratched in several areas.

Galley-Food Worker Toilet Room

The door to the male #12989 toilet room in between the main and crew galleys was not self-closing.

Galley-Bakery

According to the staff, the dough divider machine next to the handwash station had never been used and this piece of equipment was not necessary for the operation.

Galley-Bakery

The belt on the dough sheeter for the French baguette machine was made of felt and was fraying in several areas.

Galley-Bakery

The light shield was cracked and bent in a few areas in the top of proofing cabinet #2.

Galley-Time Control

The condiment station was labeled for time control, but was not listed on the time control plan.

Galley-Warewashing

The backflow prevention device for the hot water manifold on the conveyor warewash machine was heavily corroded.

Provisions-Fruit Store Room #1488

There were a few dozen roses stored next to several boxes of cantaloupe.

Provisions-Deck 3 Small Dry Store Room

There was a small box of pretzels on the deck.

Provisions-Deck 3 Vegetable Room

A mostly empty bottle of sports drink was stored on a box of leeks. The bottle belonged to a provisions worker and was removed.

Preparation Room-Meat Thawing Room

There were two containers of raw ground beef stored above two containers of whole beef.

Buffet-Crew Mess

There was excess condensation on a few of the sneeze shields over the bains marie. The steam was turned down by staff.

Buffet-Crew Mess

A worker was seen stooping below the sneeze guard to get their food because there was excess condensation on a few of the sneeze shields and they could not see the food.

Galley-Deck 5 Deli Hatch

A few pieces of soiled equipment, including two slicers, a pastry cleaner, and a coffee machine, that were stored among new equipment or clean equipment rotating in and out of the galley. Also, the coffee machine was stored next to three display items.

Galley-Deck 5 Deli Hatch

The nonfood contact surfaces of a few pieces of soiled equipment, including two slicers, a pastry cleaner, and a coffee machine were soiled with a sticky substance, dirt, and dust. The equipment were stored among new equipment or clean equipment rotating in and out of the galley.

Galley-Deck 5 - Taste

The doors to the female food worker toilet room and male food worker toilet room #2481 were not self-closing.

Inspection on Mar 30, 2013 | Score: 91

Preparation Room-

At the entrance of the room, the bulkhead-mounted wire glove box holder above the handwashing sink was peeling and corroded, making it difficult to clean.

Other-Deck 3 Potwash

There were two red cutting blocks on the clean racks that were heavily scratched and scored, making them difficult to clean.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The log only contained the AGE symptoms reported by the passenger or crew member at the time of reporting to the medical center and not all AGE symptoms in a 24-hour period as required. This was noted in the previous inspection.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The log only contained reportable cases but no non-reportable cases. The staff explained that they only record in the log cases when they met the definition of a reportable case, otherwise they would have large numbers of cases that would skew their epidemic curves. Also, vomit only cases were not recorded in the log.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there were 2 food workers and 1 nonfood worker that experienced AGE symptoms and continued to work after those symptoms began. There was an additional food worker that did not work while symptomatic but reported being in the crew mess several times while symptomatic. Specifically, (1) a utility galley worker had an onset of AGE symptoms on 21 March at 11:00 but reported to the medical center at 19:45 that day; he reported going to the crew mess for lunch while symptomatic; (2) a sales assistant had an onset of AGE symptoms on 24 February at 9:00 but reported to the medical center at 16:30 that day; her time card showed that she worked from 16:30 to 23:00, the same time she was in isolation; (3) a waitress had an onset of AGE, symptoms on 23 February at 6:00 but reported to the medical center on 25 February at 11:30; she reported going to the crew mess for lunch, dinner, and snack while symptomatic on 23 February and working all her shifts on 23 and 24 February; (4) an assistant waiter had an onset of AGE symptoms on 15 March at 7:30 but reported to the medical center at 18:00 that day; he reported going to the crew mess for breakfast, lunch, and dinner while symptomatic but did not work. Previous inspection conducted on November 2012 revealed 3 nonfood workers that did not report to the medical center in a timely manner and thus were not restricted from work as soon as having their first AGE symptom.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there were 2 food workers that experienced AGE symptoms and continued to work after those symptoms began. There was an additional food worker that did not work while symptomatic but reported being in the crew mess several times while symptomatic.

Buffet-Port and Starboard Service Lines

At the pastry, muffin, and fruit three-shelf counter displays, the top shelf hinged door could be extended past 90 degrees leaving the food unprotected. The door was not self-closing.

Buffet-Port and Starboard Beverage Stations

At both beverage stations, the light intensity was less than 110 lux between the coffee machines, between the bulk milk dispenser and the bulkhead, and between the juice machine and the bulkhead.

Buffet-Service Lines

Some containers out for passenger self-service, such as sliced bread and sliced lemons, had the utensil handle in contact with the food item.

Galley-Garden Cafe Ice Machine

In front of the ice cuber panel, the back side of the white plastic splash shield was soiled with a film of black material. There was also soil along the top and bottom left corner of the cuber panel. Staff stated all ice machines were cleaned and sanitized monthly. This ice machine was last cleaned and sanitized on 1 February 2013.

Galley-Epic Club

On the preparation counter, four containers of salt and pepper were not covered or protected. The area was not in operation during the inspection.

Galley-Spiegel Tent

In the upper compartment of the juice machine, the inside of the previously cleaned dispensing ports were soiled with old juice residue. The machine was not in use during the inspection. Three crew members immediately started to clean and sanitize the compartment and dispensing ports.

Galley-Potwash Area

A wire whisk with an open-ended handle was in the soiled area. This open end made it difficult to clean.

Galley-Room Service

The light intensity was less than 220 lux in front of the juice machines and less than 110 lux between the juice machines.

Galley-Cold Pantry

Between upright refrigerators #7 and #10, there was a leak below the handwashing sink. The plumbers determined a pipe was loose. The leak was corrected.

Galley-Dishwash Area

At the clean end of the dishwash and glasswash machines, the minimum water temperature at the handwashing sink was 126°F. Staff could adjust the water temperature, but this was the coldest water temperature available. The area was in use during the operation.

Galley-Taste / Special Order

The minimum water temperature at the handwash station was 127°F. Staff could adjust the water temperature, but this was the coldest water temperature available. The area was in use during the operation.

Dining Room-Taste

The light intensity could not be raised to 220 lux at all areas of the waiter stations.

Potable Water-Cross-Connection Control Program

The cross-connection log did not list the backflow prevention method or type of device used for 10 cross-connections in the medical center. Also, the log did not list the internal air gaps for the chemical dispensing units at the 3 housekeeping chemical filling lockers. This was corrected during the inspection.

Potable Water-Garbage Room

One of the two supply water lines in the garbage room had blue/gray/blue stripes indicating distallate or permeate water and also blue stripes indicating potable water. This water line which was connected to the garbage pre-wash hoses, handwashing sink, and eye wash station had two blue potable water stripes in addition to several blue/gray/blue stripes. During the inspection, the crew members did not know if this water line had potable or nonpotable water. Two manual water tests were conducted by the inspector at the pre-wash hose and the handwashing sink which yielded chlorine residuals less than 0.2 ppm. A manual water test was also conducted at the crew handwashing sink at the toilet room located across from the garbage room and found the chlorine level to be above 1 ppm.

Recreational Water Facilities-Whirlpool Pump Room #4 and #5

There was no proper air gap on the relief valve to the reduced pressure assembly backflow prevention device (RP) installed for potable water filling. There was a plastic pipe just below the air relief vent which drained into a larger pipe directed to grey water. The first pipe ended inside the larger pipe and there was no way to determine if the RP was malfunctioning.

Potable Water-Garbage Room

One of the two supply water lines in the garbage room had blue/gray/blue stripes indicating distallate or permeate water and also blue stripes indicating potable water. This water line which was connected to the garbage pre-wash hoses, handwashing sink, and eye wash station had two blue potable water stripes in addition to several blue/gray/blue stripes.

Recreational Water Facilities-Shepherd's Hooks

The shepherd's hooks at swimming pools #4 and #5 were not long enough to reach the center of the deepest part of the pool from the side plus two feet.

Ventilation-Fan Room 484

There was an accumulation of mold growth and sediment build-up inside the condensate compartment of air handling unit AW4041 and AW4011. Also, there was a white insulation material on the backside of the access panel to these compartments which had an accumulation of mold build-up. This insulation was not easily cleanable.

Food Service General-Espresso Machines

There were slotted fasteners at the coffee/water splash zones on the espresso machines located in the following outlets: Cagnes, Shanghai, and O'Sheehan's.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The medical staff only included in the AGE log reportable cases but no non-reportable cases. The staff explained that they only record in the log cases when they met the definition of a reportable case, otherwise they would have large numbers of cases that would skew their epidemic curves. Also, vomit only cases were not recorded in the log.

Inspection on Nov 14, 2012 | Score: 99

Preparation Room-Technical Compartments

In the technical compartments for the undercounter refrigerators, the gray insulation material was shriveled and there were gaps between it and the black insulation tape. Also, some of the black insulation tape was falling off.

Galley-Undercounter Refrigerator #5

Inside the technical compartment, the area around the deck drain was soiled.

Galley-Technical Compartments

In the technical compartments for the undercounter refrigerators, the gray insulation material was shriveled and there were gaps between it and the black insulation tape.

Galley-Dishwash

On the data plate of the flight-type (belt) conveyor machine, the conveyor speed was in racks per hour.

Galley-Taste Pastry Distribution

In the technical compartment for undercounter refrigerator #2, the deck drain was soiled.

Galley-Cold Pantry

At the handwash station between the hot galley and the cold pantry, the water temperature was measured at 129°F and the user could not adjust the temperature. This was immediately corrected.

Potable Water-Distant Point Analyzer Calibration

The daily manual comparison test was not recorded on the chart or in a log. The charts had a notation only when an actual calibration was done.

Potable Water-Garbage Room

The technical water lines for the two hose connections were striped as potable water lines.

Potable Water-Distillate & Permeate Water Lines

The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Recreational Water Facilities-Water Chemistry

According to the staff, combined chlorine levels and total alkalinity were not monitored. Equipment was available onboard.

Recreational Water Facilities-Filter Housings & Hair and Lint Strainers

The filter housings and the hair and lint strainers and housing for the RWFs were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.

Recreational Water Facilities-Bather Loads on Safety Sings

The bather loads posted on several RWF safety signs were greater than the calculated bather loads. The sign for whirlpool 5 starboard had a bather load of 10 and the calculated bather load was 6. The signs for the spice port and starboard whirlpools had a bather load of 8 and the calculated bather load was 6. The signs for the courtyard port and starboard whirlpools had a bather load of 8 and the calculated bather load was 6.

Potable Water-Production Charts

Calibration of the analyzer-chart recorder for production was not recorded. Staff stated it was conducted at the beginning of production.

Buffet-Garden Cafe

The consumer advisories for the cold smoked salmon and herring did not identify the food item or indicate that it was served raw. This was corrected.

Galley-Epic Club

The water temperature was 126°F at the right faucet of the two-faucet handwashing station near the dishwash area. The user could not adjust the temperature. This was corrected.

Dining Room-Epic Club

There was no coving at the deck/cabinet juncture on the side station. According to the staff, this station was not meant to be a waiter station, but there was a bottle of sugar-free syrup and a plated waffle on the counter.

Food Service General-Rack Conveyor Warewash Machines

The data plates indicated speed in racks per hour and feet per minute instead of minimum transit time.

Galley-La Cucina Potwash

There was condensate on the deckhead above the sanitizing sink. There was visible steam coming from the water in the sink. The heat for the water was turned down.

Galley-La Cucina Ice Machine

There was a small amount of gray powder in the water bath tray. This was corrected.

Galley-Spiegel Tent

The light intensity behind the combination oven was less than 110 lux.

Other-O'Sheehan's Counter

There was a hole in the bulkhead on the back counter behind the bulk milk dispenser. This was corrected.

Galley-O'Sheehan's Ice Machine

There was a small amount of gray powder in the water bath tray. This was corrected.

Galley-Shanghai

The technical compartment below the three woks was soiled on the bottom and top.

Galley-Moderno

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

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log only contained a passenger or crew member's initial symptoms and not the total symptoms the person experienced. For example, according to the AGE surveillance log, on 11 November a security guard experienced only vomiting, but his medical paperwork indicated he later experienced diarrhea. The vessel was correctly reporting based on total symptoms.

Medical-Crew Member Reporting

During the 3-10 November cruise, a nail technician had an onset of reportable acute gastroenteritis (AGE) symptoms on 7 November at 07:45, but did not report to the medical center until 15:30. During the 21 October - 3 November cruise, two musicians both had onsets of reportable AGE symptoms on 28 October at 06:00, but did not report to the medical center until 18:00. The time cards for the three crew members were reviewed during the inspection and it was determined they did not work on these dates.

Housekeeping-Medical Center Crew Waiting Area

The toilet room in the medical center crew waiting area did not contain signs informing users to wash their hands or to use a paper towel to open the door.

Inspection on Mar 21, 2012 | Score: 92

Potable Water-Production Records

There were a few occasions over the past month where the switch from making technical water to making potable water was not recorded. Because it was not recorded, it was unclear if the halogenation level was at least 2.0 ppm within 30 minutes of the switch to potable water production.

Potable Water-Photo Lab

The hose with a sprayer attachment had a noncontinuous pressure backflow prevention device on the water supply line. It was replaced with a continuous pressure device.

Potable Water-Deck 17 Suites

The backflow prevention device for the shower hose was connected to the free end of the hose. Staff stated that there was also a device inside the body shower unit in the shower stall, but it could not be viewed. Also, staff stated that there was a backflow prevention device for the hose in the soaker tubs, but these could not be viewed and these devices were not included on the list of backflow prevention devices.

Potable Water-Distillate and Permeate Lines

The distillate and permeate lines between the evaporators and reverse osmosis unit to the production halogenation station were not striped blue/gray/blue.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include how the current crew and passengers would be informed of an outbreak. The procedures for returning the vessel back to normal conditions was also not included in the plan.

Children Area-Children's Toilet Rooms

The water temperature was measured at greater than 130°F in the handwashing stations in both the girls and boys toilet rooms. Also, there were no sanitary wipes in the toilet rooms.

Medical-Acute Gastroentiritis (AGE) Log

The AGE log did not include the total number of reportable cases in passengers and crew member on the top section of the log.

Galley-Noodle Bar

The paper towels at the handwashing station were wet. This was corrected.

Galley-Le Bistro

A bulkhead panel next to the clean storage rack stands was loose. This was corrected.

Galley-Le Bistro

There was a gap around the grease drain chute where it entered the drip tray housing on the grooved grill.

Galley-Taste Coffee Station

The inside of the milk dispensing tube on the previously cleaned cappuccino machine was soiled with milk residue. This was corrected.

Food Service General-Refrigerant Brine Lines

The refrigerant brine lines were not uniquely identified.

Galley-Small Potwash Area

There was condensation on one of the deckhead air diffusers adjacent to the potwash machine. No clean items were impacted.

Galley-Manhattan Dishwash Area

The final rinse spray arm was misaligned and the spray pattern on the right side was ineffective. The final rinse temperature at the utensil surface was sufficient. This was corrected.

Galley-

Condensation from the stainless steel condensation collection pipe on combination oven #1 was dripping on the counter top. No food or clean items were impacted.

Preparation Room-Fish

The water temperature at the handwashing station was measured at 126°F and the user could not adjust the temperature. The temperature was lowered.

Dining Room-Taste - Consumer Advisory

There was no asterisk at the smoked salmon in the breakfast menu to indicate it is an undercooked animal-derived food.

Recreational Water Facilities-Slides Safety Signs

The safety signs posted at the three water slides were missing the following information: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; and shower before entering the facility.

Recreational Water Facilities-Antientrapment

The swimming pools and the spa pool each had multiple drains greater than three feet apart, but there were no antientrapment drain covers or alarms for draining the pools. The whirlpools each had single, blockable suction fittings, but there were no safety vacuum release systems or automatic pump shut-off systems.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzers were not directly from the recreational water facilities or on the return lines before the compensation tanks for the following facilities: PA1 spa hydrotherapy pool, PA4 deck 15 port midship pool, PA5 deck 15 starboard midship pool, water slides, children's pool, CH5 Superbowl, PA2 Spice pool, and PA6 Courtyard pool.

Bar-Atrium Bar

The bulkhead shelf above the right decaffeinated and regular coffee machines was heavily soiled with dust.

Buffet-Garden Cafe - Cook to Order Stations

There was only a general consumer advisory posted for animal-derived foods that were cooked to order and could be served undercooked. The products, such as lightly cooked eggs or hamburgers, did not have the specific language required in the advisory about these products.

Buffet-Garden Cafe - Starboard Forward Preparation Counter

The rolling-type grill was soiled, including grease under the 'O' rings and food debris on the rollers. The unit had been previously cleaned.

Buffet-Garden Cafe - Starboard Forward Preparation Area

Inside upright reach-in refrigeration unit # 1/452225, twenty-five 1/2 gallon containers of pasteurized eggs had an internal product temperature of 75° - 83°F on the sample of four containers checked from the front of the unit to the back of the unit. On the bottom shelf of the unit, a bin with over 100 shell eggs was sampled from front to back with four samples ranging from 50° - 52°F. Temperatures were taken with the inspector's calibrated thermocouple. The ambient temperature of the unit was at 38.3°F (3.5°C) before the door was opened to check product temperatures. Later the unit returned to 38.8°F (3.8°C). All food was discarded.

Galley-La Cucina - Dishwashing

Three empty dish racks were on the deck under the soiled utensil counter of the dishwashing operation.

Galley-La Cucina - Dishwashing

Two beer bottle pails and a champagne bucket were on the deck in front of the pre-wash station. A stack of beer bottle pails in a plastic bag were on the deck next to the bulkhead in front of the pre-wash station.

Buffet-Teppanyaki Service Area

Three previously cleaned dish trolleys had old food residue on the shelves and on the shelf support brackets.

Galley-Teppanyaki/Sushi Galley

The backflow preventer for the potable water supply line for the rice steamer was constantly leaking from the atmospheric vent holes. The backflow preventer was replaced during the inspection.

Buffet-Sushi Service

The green plastic trays in the bottom of the sushi display refrigerators where the plates of sushi were placed all had a white powder residue on them after being cleaned with the three-bucket cleaning system. All trays were removed for washing in the automatic dishwasher.

Galley-Moderno's Restaurant

A rack of glasses in the clean glass storage area had several glasses with fingerprints and beverage residue on them. Staff removed the entire rack for rewashing.

Galley-Moderno's Restaurant

Two plastic cutting boards had severe score marks on their surfaces that made the cleaning of these cutting boards difficult.

Galley-Cageney's Steakhouse

A small kettle drain valve had not been disassembled for cleaning. The valve had a thick layer of grease on the food contact surfaces and the kettle's food drain line also was soiled with food debris. The interior of the kettle was clean.

Inspection on Nov 05, 2011 | Score: 97

Recreational Water Facilities-Antientrapment

The swimming pools and the spa pool each had multiple drains greater than 3 feet apart, but there were no antientrapment drain covers or alarms. The whirlpools each had single, blockable suction fittings, but there were no safety vacuum release systems or automatic pump shut-off systems.

Recreational Water Facilities-Hair and Lint Strainer

The documentation for the cleaning and disinfection of the hair and lint strainers did not include the housings. According to the staff, the housings were cleaned and disinfected weekly.

Buffet-Garden Cafe - Ice Cream Counters

At the port and the starboard ice cream counters, there were no sneeze shields (portable or fixed) installed at the ice cream dipper wells. The dipper wells were exposed to passengers. These areas were not in use at the time of the inspection.

Other-Cagney's Front Service Counter

The deckhead vent covers directly above the service counter were soiled with dust. This area was previously cleaned and was not in use at the time of the inspection.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzers were not directly from the recreational water facilities or on the return lines before the compensation tanks for the following facilities: PA1 spa hydrotherapy pool, PA4 deck 15 port midship pool, PA5 deck 15 midship starboard pool, water slides, children's pool, CH5 Superbowl, PA2 Spice pool, and PA6 Courtyard pool.

Food Service General-Lighting

The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment.

Galley-Soup Station

A bulkhead panel behind the far left tilting kettle next to the handwash station was dented on the right side, creating a seam with the adjacent bulkhead panel.

Galley-Pastry

The dough sheeter belt was frayed in some areas along both edges, making cleaning difficult.

Galley-

The water temperature at the handwash sink near the entrance was measured at 129°F using the inspector's thermometer. Users could not control the water temperature. This was immediately corrected. Staff indicated the water temperature control valve was accidently shifted during cleaning procedures.

Preparation Room-

Inside the thawing box, to the right of the door leading to the freezer, tape was used to seal a seam between two adjacent bulkhead panels. The tape was removed.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools, children's pool, slides, and whirlpools did not meet the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Turnover Rates

The turnover rates for the three spa pools, PA1 spa hydrotherapy pool, PA4 deck 15 port (mid) and PA5 deck 15 starboard (mid), were greater than two hours. The turnover rate for the children's pool was 0.6 hours.

Bar-Atrium

The written time only as a public health control plan listed skim milk, half and half, 2% milk, and regular milk as being on time control. However, the written plan did not list the soy or lactose-free milk.

Bar-Waves Pool

There was a hole in the back of the technical compartment below the speed rail nearest the bar entrance.

Bar-Waves Pool

The time control plan for the milk was not posted at this outlet.

Buffet-Garden Cafe - Time Control

The posted time only as a public health control plan identified several fixed hot and cold holding units using only time as a control, but did not identify the portable time control items, such as the ice bath with condiments for the egg and omelet stations. The posted plan also specified that warming cabinets and refrigerators in the pantries were on time control, but the identified units were not listed in the plan and the units were not labeled.

Buffet-Garden Cafe - Time Control

The posted time only as a public health control plan identified several hot and cold holding pieces of equipment on the buffet using only time control, such as the induction tops, bains-marie, soup wells, and cold basins. The pieces of equipment were not labeled as time control. Additionally, the posted time control plan did not specify the set-up time for the buffet.

Buffet-Garden Cafe

The bulkhead-mounted decorative lights above all of the plate stands were not fully shielded and the light bulbs were not shatter-resistant.

Galley-Garden Cafe - Glasswash

The upper final sanitizing rinse spray nozzles in the in-use conveyor glasswash machine produced a weak spray pattern which did not effectively cover the dish surface.

Galley-Garden Cafe - Glasswash

The in-use conveyor glasswash machine had a hot water final sanitizing rinse temperature of 154-156°F at the dish surface. Several tests were made using different thermometers. The final sanitizing rinse temperature was repaired immediately following the failed tests.

Bar-Epic, Waves, Bliss, and Sake

There was a hole greater than 10 millimeters in diameter drilled into the lower rear stainless steel panel of the deck sink in the undercounter technical compartment.

Food Service General-Dining Rooms Menus

There were prepared foods containing raw fish, raw marinated fish, cold smoked fish, poached egg, eggs cooked to order, and beef steaks cooked to order in the breakfast, lunch, and dinner menus. There was a consumer advisory statement at the bottom of each menu, but there was no asterisk beside the statement or beside the animal-derived menu items to clearly identify them as the foods which the advisory applied to.

Buffet-Moderna and Cagney's Salad Bar

The dining room salad bar cold basins and soup wells were not labeled to indicate they were time control units.

Galley-Epic Club

One small hotel pan of cut radicchio inside the walk-in refrigerator had a food temperature of 46°F. The production label indicated 4 November. The food was immediately discarded.

Medical-Elevator Signs

In several of the crew elevator lobbies, there were signs posted advising crew members to report to the medical center if they have symptoms of acute gastroenteritis. However, the signs also stated that crew members were required to report if they have three or more episodes of diarrhea in a 24-hour period, or if they have vomiting and one additional symptom in a 24-hour period.

Children Area-Recess Kid's Club

The maximum water temperature at the handwashing stations in the boy's and girl's toilet rooms and at the handwashing station outside of the toilet rooms was measured at 130-135°F using the inspectors thermometer.

Children Area-Recess Kid's Club

There was only one step stool for both the boy's and girl's toilet rooms. The height of the toilets and the handwashing facilities required a step stool.

Housekeeping-Public Toilet Facilities

There were no signs advising users of passenger and crew public toilet facilities to wash their hands.

Potable Water-Cross-Connection Control Program

There were several entries in the cross-connection control program that did not include the type of backflow device used, such as in the spa and the medical center. Nontestable backflow prevention devices were installed in these areas.

Potable Water-Photo Lab

There was no backflow prevention device for the spray hose attached to the sink. The spray nozzle and the hose were in the sink.

Medical-Acute Gastroenteritis Log

The acute gastroenteritis surveillance log was not in the exact order as specified by the 2011 VSP Operations Manual.

Inspection on May 07, 2011 | Score: 98

Galley-

The water temperature at the handwash sink near the entrance measured at least 127°F using the inspector's thermometer. The user could not adjust the temperature. This was corrected.

Buffet-Crew Mess

A wet wiping cloth was stored on the end of the buffet counter near the beverage station. The cloth was placed in the sanitizing solution.

Buffet-Crew Mess

Three fasteners were missing from the round plastic upper interior panel of the microwave. The panel was not flush with the upper interior of the microwave. The missing fasteners were replaced.

Buffet-Officer's Mess

Two fasteners were missing from the round plastic upper interior panel of the microwave. The panel was flush with the upper interior of the microwave. The missing fasteners were replaced.

Provisions-Vegetable Cold Room #0267

There was one small fly in this area. This area was not in use at the time of the inspection. The fly was killed.

Provisions-Eggs / Dairy Room #1480

The deck was soiled with spilled mayonnaise and paper debris. This area was not in active loading at the time of the inspection. This was corrected.

Pantry-Moderno

There was peeling sealant and a portion of the absorbent foam-like gasket was exposed at the top of the front panel leading to the technical compartment under the right flat grill. The peeling sealant created some seams along the top of the front panel. The sealant was repaired.

Galley-Speigel Tent Potwash

The wash sink faucet of the three-compartment sink was leaking.

Galley-Epic Club

Two fasteners were missing from the round plastic upper interior panel of the microwave. The panel was flush with the upper interior of the microwave. The missing fasteners were replaced.

Pantry-Waves

The door to the pantry was propped open with a waste receptacle upon the inspector's entrance. This bar was on an open deck and was open for service. The door remained propped open for more than five minutes until the inspector brought it to the manager's attention. The door was closed. Upon re-inspection nearly one hour later, the door was propped open with a waste receptacle. No flies were observed in the pantry.

Pantry-Spice H2O

A wet wiping cloth was stored on the soiled side counter of the warewash machine. The cloth was discarded.

Galley-Manhattan - Potwash

The three-compartment sink had a sanitizing water temperature measured at 174°F using the inspector's thermometer. The temperature gauge reading for the sink was 180°F.

Galley-Manhattan - Cold Galley

One hotel pan of cooked tuna strips was found inside undercounter refrigerator #6. The fish was cooked on 6 May and labeled with a 7-day discard date, but there was no notation in the cooling log for this fish.

Dining Room-Taste

Two crew members were vacuuming the dining room carpet around the tables that were set with inverted glasses without any other protection. This could result in dust contaminating the mouth-contact surface on the outside of the glasses.

Buffet-Great Outdoor - Beverage Stations

The right juice container insert was soiled with an accumulation of old juice residue on the starboard beverage station. The far right and left juice container inserts were soiled with an accumulation of old juice residue on the port beverage station.

Buffet-Great Outdoor - Beverage Stations

The deck/beverage station junctures were not coved at either the port or the starboard stations. There was some debris accumulated at this juncture.

Children Area-Recess Kid's Club

There was no child-size toilet seat for the 2-12 year old children.

Children Area-Recess Kid's Club

The signs posted in the children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children using the toilet were written in a small font that was difficult to read. Initially, the inspector could not locate the signs and asked the youth staff to locate them.

Recreational Water Facilities-Fecal Accident Plan

The fecal accident plan had a contact time of 96 minutes for 100 ppm of chlorine residual for loose stool, while current scientific literature recommends a contact time of 153 minutes for that same concentration.

Integrated Pest Management-Electronic Records

There were many pre-filled entries for future pages of the electronic pest management records for the sanitary condition of the area inspected and for the signature block. All of the pre-filled entries for the sanitary condition indicated the word 'Good.'

Potable Water-Cross-Connection Control Program

The list of testable devices did not include the reduced pressure assemblies on the high saline discharge lines for evaporators 1 and 2, or on the two international shore connections for fire. There were several entries on the list of non-testable devices that did not include the plumbing component. For example, there were several entries that had only the cabin number and the word 'balcony.' There were also entries for SC 71 (stair case 71) and SC 72 (stair case 72) with no indication of the plumbing connection.

Potable Water-Cross-Connection Control Program

There was a column for 'number' on the list of backflow prevention devices for the non-testable devices, but all of the entries were blank. Some entries had more than one device, but this was not indicated.

Potable Water-Cross-Connection Control Program

There was no inspection frequency for the non-testable backflow prevention devices.

Potable Water-

There were no test results for the reduced pressure assemblies on the high saline discharges for evaporators 1 and 2 and on the two international shore connections for fire.

Potable Water-Cross-Connection Control Program

There were several connections to the potable water system that were not on the list of backflow prevention devices. This included the shower hoses in the medical center, the air gaps in the ice machines, the pedicure thrones in the spa, the hair wash sinks in the spa, and the steam generator in the spa. This same violation for the shower hoses, ice machines, and pedicure thrones was noted on the inspections in August 2010 and January 2011. The list of air gaps for the ice machines was provided at the end of the inspection.

Potable Water-Engine Room

There was a leak from the vent on the reduced pressure assembly to the cold potable water line on the high pressure washing system. This was corrected.

Potable Water-Spa/Salon

The vent on the backflow prevention device for the hot potable water line to the hair wash sink was plugged. It appeared that the vent was leaking. The device was replaced.

Potable Water-Starboard Bunker Station Hose Locker

The ends of one of the potable water filling hoses were not capped or coupled together.

Pantry-Waves

The door to the pantry was difficult to close without strong effort.

Inspection on Jan 29, 2011 | Score: 89

Galley-Storage Locker FD-05

There were four previously cleaned knives that were soiled along the blades and handles. There was one previously cleaned blender cover that was soiled.

Galley-Manhattan Hot Galley

Condensate was collecting along the counter ledge above foods on hot hold in the bains marie.

Food Service General-Round handles for tilting kettles and pans

There was a groove on the backs of the round handles for the tilting kettles and pans that made cleaning difficult.

Food Service General-Round handles for tilting kettles and pans

There were a few handles that were lightly soiled.

Galley-Manhattan Ice/Juice Station

The back side of the ice machine was corroded and was difficult to clean.

Galley-Manhattan Ice/Juice Station

There was a mixture of dust and debris in the ventilation louvers for the bulk-milk dispenser.

Galley-Corridor to Food Service Escilators

There was an insect trap located directly over a trolley of stored cleaned dishes. The trolley was removed.

Galley-Taste Pastry

The deck mounted mixer was soiled along the mixer shaft.

Galley-Taste Pastry

There was a small accumulation of a fibrous material on three of the cutting blades of the table-mounted bread slicer.

Galley-Bakery

The previously cleaned deck mounted mixer was soiled along the mixer shaft.

Galley-Bakery

The dough sheeter had some loose fibers along the edges. This item was corrected.

Galley-Potwash

The atmospheric vacuum breaker for the detergent on the clean landing was weeping.

Galley-Warewash

Some of the final rinse nozzles did not spray an effective pattern.

Galley-Satalite Pantry for Pastry

The equipment drain line for the condensate collection pan did not discharge to a scupper or drain.

Galley-Wine Cellar / Soda Dispensor

The soda dispenser had slotted fasteners on the underside panel adjacent to the dispensing nozzles.

Galley-Wine Cellar / Soda Dispensor

The fasteners were lightly soiled. This unit was previously cleaned.

Galley-Wine Cellar / Soda Dispensor

There were corroded fasteners on some of the non-food contact surfaces of the soda dispensing unit, which made cleaning difficult.

Galley-Canape

There was a green cutting board that had deep gouges.

Galley-Warewash

There were two final rinse nozzles that did not spray in an effective pattern.

Galley-Undercounter refrigerator

There were two pans of sliced hard and soft cheese that had temperatures ranging from 45°F to 48°F. The production date of the cheese was the same day. The ambient temperature of the undercounter refrigerator measured 40°F. The pans were immediately blast chilled.

Galley-Potwash

A crew member was observed placing a pot into the hot sanitizing rinse for only 7-seconds. The staff member indicated the correct time was 30-seconds and stated he was confused by the sign.

Preparation Room-Deck 4

There were 3 large plastic bins of cut lettuce with temperatures ranging from 45°F - 48°F. The ambient temperature of the walk-in was 38°F. The salads were blast chilled and placed in smaller containers.

Preparation Room-Deck 4

There was a garbanzo bean salad in the undercounter refrigerator that had temperatures ranging between 45°F and 46°F. The salad was immediately removed and blast chilled.

Preparation Room-Deck 4

There were 5 large plastic bins of shredded cabbage with temperatures ranging from 48°F - 61°F. The ambient temperature of the walk-in measured 42°F. The production dates of the cabbage ranged from the previous day, up to three days prior.

Food Service General-Final Rinse

The upper interior side and upper panels inside the flight-type machines were soiled with a build-up of mineral deposits and food debris. In addition, the rubber tray straps were soiled and degrading.

Buffet-Bulk-Milk Dispensors

There was a mixture of dust and debris in the ventilation louver for the bulk-milk dispensers in the crew and staff mess.

Galley-Scales Weights

There was chipped paint on several of the metal scale weights.

Recreational Water Facilities-and Whirlpool Spa

There were no notations on some of the electronic record print-outs indicating a fecal accident.

Children Area-

There were no airtight, washable waste receptacles in any of the toilet rooms.

Buffet-Garden Cafe / Yogurt Station

There was heavy mold on the insulation material that covered the refrigeration piping located inside the technical compartment of reach-in refrigerator #9.

Buffet-Garden Cafe / Extension / Starboard

The handle of the serving utensil used by the passengers for the self-service of turkey links was in direct contact with sausage links that were in another tray. The tray with turkey links was placed behind the tray with sausage links. This area was active during the inspection. The tray with the turkey links was removed from this area.

Buffet-Buffet Lines

A number of the shatter-resistant heating lamp bulbs on the buffet lines had their shatter-resistant plastic cover peeling or missing.

Galley-Dishwash Area

There was no hot water at the hand wash station. The water temperature was adjusted manually and the issue was corrected.

Galley-Le Bistro / Forward-Port Side

There was a water leak by the soap dispenser located next to the handwash station.

Galley-Le Bistro

There were confusing labels for two hotel pans containing Foiegras (duck liver) inside undercounter freezer #2. Both hotel pans were labeled as if this Foiegras was cooked on Friday 21/January/2011 with a discarding date of 27/January/2011. However, this product was recorded in the cooling logs as being cooked on Friday 28/January/2011. This was corrected by labeling the product according to the data recorded in the cooling log.

Galley-Spiegel Tent

There was a "Wash Hands Often" sign above a handwash station and a preparation counter sink. The handwash station and the preparation counter sink were next to each other and the sign appeared to direct employees to wash hands on both.

Dining Room-Cagney's Steakhouse

There was no coving at the counter/deck juncture on the passenger side of the service line.

Buffet-Cagney's Steakhouse

There was no coving at the counter/deck juncture on the passenger side of this self-serve buffet line.

Galley-Moderno

There were open seams around the grease chutes of the two flat grills.

Galley-Moderno

A container with black pepper was labeled as if it was salt and another container with salt was labeled as if it was black pepper. This mislabeling was corrected.

Potable Water-Potable Water Production Records

The calibration of the halogen analyzer and chart recorder at the beginning of potable water production was not recorded either on the analyzer recorder charts or in the potable water production log. Staff recorded only the electronic data logger free chlorine and pH values in the production log, and the values for both pH and free chlorine residual from the potable water production analyzer charts were significantly different for several months.

Potable Water-Potable Water Production Records

It was unclear when comparing the potable water production records whether or not the ship has produced potable water at the minimum 2 ppm (mg/L) free chlorine residual, given the values recorded in the data logger from the engine control room were above 2 ppm for several months, but over the same period there are values well below 2 ppm recorded for several hours on the chlorine analyzer chart recorders.

Potable Water-Cross-Connection Control Program

The ship has not completed their cross-connection control program listing of backflow prevention devices which require inspection only. The devices were not listed but were installed in the medical center flexible shower hoses, deck wash tap in the pool mechanical room, all ice machines (air gaps), and spa area pedicure thrones. Essentially the ship has the original listing of testable and non-testable backflow preventers from the original construction, but have not established the inspection schedule for the non-testable devices and have not updated the original list. All the above devices and locations were noted in the August 2010 VSP inspection report.

Potable Water-Engine Room Workshop Entry

The hot and cold potable water supply to the sink and adjacent drinking fountain in the engine workshop were not striped or painted to indicate the water was potable.

Medical-Crew Gastrointestinal Illness

One crewmember reported diarrhea symptoms to the medical center at 7 pm on 14 January 2011, but their symptoms began at 6 pm on 12 January.

Bar-Waves Bar

The power cables beneath all three of the soft serve frozen drink machines mounted on the back bar counter were draping and bundled on the counter below, making access to and cleaning of the counter difficult.

Medical-Microbiological Analysis of Potable Water

The written log of random sampling and onboard analysis from the ship's potable water distribution system listed a high positive result for total coliforms at an ice machine in the casino in December 2010. There was no documentation of secondary analysis of this sample for Escherichia coli. A repeat test was conducted one day later after disinfection of the unit and again only a total coliforms positive result was recorded.

Inspection on Aug 18, 2010 | Score: 100

Galley-Manhattan Hot Galley

The profile strip under the flat grill was loose on the left side.

Galley-Manhattan Hot Galley

The loose profile strip under the flat grill was soiled with a small amount of grease.

Galley-Manhattan Soup Station

There were two unsealed bulkhead penetrations around the two potable water lines in the technical space below the soup well.

Galley-Bakery

The bread roll dough baller had a slotted fastener on the plastic roller that flattened the dough balls.

Preparation Room-

The vegetable tube for the slicer was soiled with dried detergent.

Provisions-Vegetable Storage #2

There was water dripping from the deckhead to the deck and down the bulkhead at the left front of the room.

Provisions-Toilet Room 1465 & 1466

The doors to these toilet rooms were not self closing.

Potable Water-Medical Center

The 4 showers in the medical center did not have backflow prevention devices installed on the flexible hoses. The hoses were long enough to reach the deck drain and the toilet.

Galley-Potwash

There was a water leak at the chemical dispenser above the wash sink of the three compartment sink.

Buffet-Soda Machine

The soda machine was not six inches above the deck. The deck below the machine was heavily soiled.

Buffet-Soda Machine

The soda machine was not six inches above the deck. The deck below the machine was heavily soiled.

Buffet-Garden Cafe Port Service Line

The floor of the technical space for undercounter refrigerator #1 was soiled and there was mold in the drain.

Buffet-Great Outdoor Port Service Line

The metal floor in the technical space below the handwash station was rusted.

Buffet-Great Outdoor Port Service Line

The breads and Danishes on display were not under the sneeze shield. This was corrected.

Buffet-Great Outdoor Port Service Line

The passenger side of the service line was not coved at the deck/bulkhead juncture.

Buffet-Garden Cafe Port Service Line

There was a gap in the left corner profile at the center plate storage shelf.

Buffet-Garden Cafe Starboard Center Beverage Station

The milk in the bulk milk dispenser was measured at 52° F. The milk was discarded.

Buffet-Great Outdoor Starboard

There was a leak in the refrigerant line in the technical space for undercounter refrigeration #1.

Buffet-Garden Cafe Starboard Extension Service Line

The water control valve for the handwash station in the technical space below were mounted to close to the deck, making cleaning difficult.

Buffet-Garden Cafe Starboard Midship

There were unsealed openings in the bulkhead around the water lines for the handwash station.

Buffet-Garden Cafe Port Forward

The bulkhead was damaged to the right side of the handwash station.

Buffet-Garden Cafe Mid Center

There was no hot water at the handwash station.

Buffet-Garden Cafe Dishwash

There was excessive water and foam coming from the drain below the glasswash machine.

Galley-Bistro

The control valves in the bain marie technical space were rusted along the with bottom of the technical space.

Galley-Bistro

There was excessive cement on the tiles in front of the coving.

Bar-Wave Pool Beverage Station

The milk in the bulk milk dispenser was measured at 45° F. The milk was discarded.

Bar-Casino

The bottle display shelves and the seam along the splash trim were soiled.

Bar-Casino

There was a seam around the bottle display glass and splash shield.

Bar-Casino

The technical space for refrigeration unit #2 was soiled with milk.

Dining Room-Cagney's Steakhouse

The drain line for the starboard aft cold well was not directed to a deck drain.

Galley-Cagney's Steakhouse Grill Area

There was an opening around the drain line of the left deep fryer.

Galley-Cagney's Steakhouse Grill Area

There was an open electrical line penetration at the left side of both fire screen doors.

Galley-Cagney's Steakhouse

There was excess cable coiled in the technical space below the ice cream well.

Galley-Cagney's Steakhouse

Two trolleys of clean plates and saucers were stored unprotected.

Bar-Moderno

There was insufficient lighting in the wine store area.

Galley-Moderno

When activated, water from the drinking fountain splashed onto the staging table for food plating.

Galley-Moderno

There was insufficient light at the dirty end of the port hood type dishwash machine.

Bar-Maltings

The ends of the insulation on the refrigerant lines were unsealed and absorbent.

Potable Water-Far Point Charts

On three dates, the halogen analyzer recorder charts were used for two consecutive days without being changed.

Potable Water-Far Point Charts

On the halogen analyzer chart dated July 23, the halogen level was not recorded for approximately six consecutive hours. There was no notation of any unusual events in the potable water system for this time period.

Potable Water-Mechanical Room -- Pools PA1 and PA2

There was no backflow prevention device on the potable water deck tap. There was a hose connected to the tap.

Potable Water-Production Logs

A review of the saved electronic data indicated the halogen level during potable water production. However, there was no indication for several dates at the end of June when potable water production stopped and started.

Potable Water-Potable Water Production Logs

There was no calibration check recorded for the electronic data recorder prior to July 13, 2010. The vessel had been operating since June 19, 2010.

Potable Water-Cross-Connection Control Program

The air gaps for the ice machines were not listed on the cross-connection control program. The two backflow prevention devices on the potable water supply lines to the pedicure foot baths were not listed on the cross-connection control program. In addition, the listing of the backflow prevention devices for the vacuum toilets and showers hoses gave no indication of the location or quantity.

Potable Water-

There were no test results for the reduced pressure assemblies.

Potable Water-Cross-Connection Control Program

It was unclear from the cross-connection control program where the reduced pressure assemblies on the evaporator high salinity discharges were located.

Housekeeping-Spa

There were two exits from the women's changing room. There was no way to exit these doors without bare hand contact. There were toilets in the changing room.