Inspection on Jan 02, 2015 | Score: 100

Potable Water-Pipe Installation and Disinfection

Prior to the installation of new pipes, the pipes were disinfected with at least 200 ppm chlorine for one hour. The free halogen residual levels were documented as stating less than 5 ppm, and not the actual level. Staff stated they measured the chlorine levels to ensure they were less than 5 ppm.

Buffet-Garden Cafe

The plastic coating was peeling on the warming light bulb above the sticky buns. The light bulb was replaced.

Buffet-Great Outdoors

There was no statement at the starboard omelet station indicating that the eggs could be cooked to order. There was no consumer advisory or statement that eggs could be cooked to order at the port omelet station. Both were corrected.

Buffet-Great Outdoors

The light intensity was less than 220 lux at the port omelet station. This was corrected.

Galley-Cagney's

The fastener on the stainless steel panel on the front side of the ice machine bin was corroded. The technical team was called immediately.

Galley-Hot Galley

The deck grout was missing and recessed in a few areas, including in front of combination ovens #1 and #2. The vessel had a comprehensive tile maintenance plan.

Provisions-Egg Walk-in Refrigerator

Water was dripping from the deckhead-mounted smoke detector to the deck below. No food was impacted.

Provisions-Consumables

Water was dripping from a deckhead seam onto boxes of single-use plates below.

Provisions-Consumables

Water was dripping from a deckhead seam onto boxes of single-use plates below. The boxes were moved immediately.

Bar-Java Cafe

Liquid was dripping from the bottom of the espresso machine to the counter below. This was corrected immediately.

Pantry-Breakers

The backflow prevention device for the carbonator in the center multiflow cabinet did not have a vent. A requisition order for a new device had already been submitted.

Inspection on Apr 14, 2014 | Score: 96

Preparation Room-Pastry Walk-in Freezer 48414

Condensate was observed on the deckhead seam and water was dripping on the deck. No food was impacted.

Preparation Room-Pastry Handwash Station

Four small live ants were observed on the counter and the juncture of the deckhead bulkhead by the handwash station and walk-in freezer 48414.

Preparation Room-Handwash station

Over 20 small ants and one live fly were observed on and around a mixer adjacent to the handwash station. The mixer was heavily soiled in the crevices of the machine and ants were observed crawling in these crevices. This area was in operation.

Preparation Room-Handwash station

Over 20 small ants and one live fly were observed on and around a mixer adjacent to the handwash station. The mixer was heavily soiled in the crevices of the machine and ants were observed crawling in these crevices. The equipment was soiled with over a day's accumulation of debris. This area was in operation.

Preparation Room-Pastry Preparation Counter

Condensate was observed on the deckhead adjacent to the pastry preparation counter.

Buffet-Garden Cafe Ice Cream Station

One live house fly was observed by the ice cream station.

Provisions-Milk/Eggs Walk-in Refrigerator 28519

Water was observed dripping from the deckhead onto the deck adjacent to a light fixture in the middle of the room. It appeared to be dripping from the deckhead plug. No food was impacted.

Galley-Soup Station

A previously cleaned piece of the blender equipment was heavily soiled with food residue.

Galley-Potwash Machine

The water from the handwash station, adjacent to the potwash machine, was very hot and this temperature was not adjustable by the user. The inspector and crew measured the temperature to be 124°F. This item was corrected on site.

Galley-Ice Machines

Some of the ice sensor probes had slotted fasteners. Water splash was observed on the front exterior of one of the ice machine probes around the slotted fastener. Management informed the inspector a work order was in place to replace all the slotted fasteners.

Provisions-Milk/Eggs Walk-in Refrigerator 28519

The temperatures of two milk cartons were measured as 45°F and 46.8°F by the crew and inspector. The box containing the milk cartons was immediately discarded. The inspector was told the refrigerator was in a defrost cycle.

Buffet-Garden Cafe

One live house fly was observed on the buffet line of the outside buffet area.

Bar-Pool Bar

A carbonator backflow preventer in the left beverage system cabinet in the pantry had failed. Carbon dioxide and syrup were leaking from the atmospheric vent. The vent nozzle was rusted indicating a longstanding failure of this unit. The carbonator in the right beverage system cabinet had a vent nozzle connected to a long plastic tube that disappeared in a hole in the rear bulkhead. This installation does not allow for detection of a possible malfunction of this device because the discharge end cannot be observed.

Potable Water-Production System Piping

The distillation and the permeate lines were not striped blue-gray-blue prior to the chlorination point. Some of the piping had been striped appropriately since the last inspection, but additional work is required to complete the compliance work.

Bar-Pool Bar

The water at the handwash sink adjacent to the pantry dishwashing area measured 128°F. This temperature was not adjustable by the user. This was repaired while the team was still in the area.

Inspection on Oct 11, 2013 | Score: 100

Provisions-Dry Stores

On the right side of the room, the light intensity was less than 110 lux. Containers of mustard and ketchup were stored in this area.

Provisions-Dry Stores

One dead fly was in the seam on the outside of a bag of rice.

Provisions-Vegetable Walk-In (Room 2441 - Meat Frozen)

In the back right corner of the room, the deck was soiled with what appeared to be cherry juice.

Provisions-Bakery/Pastry Freezer (Room 2641 - Ice)

On a trolley of bread items, the top tray of focaccia had a large uncovered area. The plastic wrap did not fully protect the food.

Provisions-Bar Consummables

Two boxes of cups with straws were on the deck. It appeared these boxes had fallen off the deck stand.

Preparation Room-Bakery/Pastry

Previously cleaned knives and spatulas had soil and dust where the blade met the handle.

Preparation Room-Bakery/Pastry

The deck tile grout was missing and recessed around the deck drain at the sauce kettle.

Preparation Room-Bakery/Pastry

The dough sheeter belt was frayed on the front side. It appeared the belt was misaligned and rubbing against the machine.

Galley-

At the entrance to the area, the handwash station bucket fill tap had a continuous leak. During the inspection the leak was corrected.

Galley-

The two fryers were previously cleaned, but some coils had a black burned material. During the inspection, a crew member began cleaning the soiled coils.

Galley-

The door gaskets on the two hot holding cabinets were heavily worn and cut.

Galley-

The deck tile grout was missing and recessed around the combination oven.

Galley-Potwash Area

On the three-compartment sink, the gauge for the hot water sanitizing compartment was not reading the proper temperature. The inspector and crew member measured the sanitizing compartment at 81°C, but the gauge measured 87°C. Staff stated the gauge was new. It was determined there was a leak in the steam coils.

Dining Room-Crossings and Palace Restaurants

The light intensity could not be raised to 220 lux on the clean and soiled waiter stations.

Galley-Hot Line

Inside the hood cleaning system cabinet, the backflow prevention device had a continuous leak from the atmospheric vent. Staff stated the internal components of the device were replaced during the recent dry dock. During the inspection these parts were repaired and the leak was corrected.

Dining Room-Palace

A bottle of stain remover was stored in the cabinet below the point of sale station. No food items or food equipment were stored in the cabinet.

Galley-Cleaning Locker 11484

The deck drain below the mop sink was not working properly. A lot of water was pool on the deck and on top of the drain.

Galley-Dishwash Area

The cleaning locker was not labeled.

Galley-Dishwash Area

Brown plastic trays were loaded into the conveyor dishwash machine in a manner that enabled some of the trays to lean against one another as they exited the machine, preventing proper sanitizing. The trays were taken back to the soiled end of the machine.

Galley-Dishwash Area

Inside the conveyor dishwash machine, the middle final sanitizing spray nozzle was blocked, causing an ineffective spray pattern. The final rinse spray arm was removed from the machine and all nozzles were sprayed to remove any debris.

Buffet-Garden Cafe Ice Cream Station

The sneeze guard was too high in front of three bread dessert platters out for passenger self service. Until an appropriate sneeze guard could be installed, staff moved the platters to the other side of the counter and the crew member would serve the desserts.

Bar-Breakers Bar

At the far right side of the counter, the drain line for the blender ended on the counter between the ice well and the juice dispensing bottles. The drain line could not reach to the utility sink. During the inspection a crew member moved the blender to allow the drain line to empty into the utility sink.

Bar-Breakers Bar

A wet wiping cloth was stored on the front counter. The cloth was placed in the container of sanitizing solution.

Potable Water-Striping

The permeate water lines from the reverse osmosis units and the distillate water line from the mineralizer were not striped blue/gray/blue before the chlorine injection point.

Housekeeping-Shower Head Disinfection

No logs were available for the 6 month disinfection of the shower heads in the spa. The most recent disinfection log for the shower heads in the medical center was dated 28 October 2012.

Housekeeping-Private Whirlpool Spas

Since 2 August to the date of the inspection, the records indicated that the private whirlpool spas in the staterooms were only disinfected on a weekly basis even though the voyages were 3 and 4 days.

Pantry-Pantry 10581

Four coolers were stored inverted with the lids still attached and closed, preventing the coolers from properly air drying.

Ventilation-AC Room 1.4

The motor housing compartment for AC Unit 109 was filled with excessive water and debris. An excessive amount of debris was also accumulated in the air in-take compartment for AC Unit 107.

Children Area-Toilet Room

The toilet seat opening was more than 9 inches.

Inspection on May 06, 2013 | Score: 96

Buffet-Garden Cafe

On the service line, serving utensil handles were in contact with food items, such as cinnamon rolls, bread rolls, and sliced pineapples.

Buffet-Garden Cafe

The light intensity was less than 220 lux in front of the juice machines and at the cold basins. Staff showed the inspector their progress report to improve lighting in many food areas, which was scheduled for dry dock in October.

Buffet-Garden Cafe

The potable water line from the juice machine was draped across the counter, making cleaning difficult.

Buffet-Garden Cafe - Front Hot Section

Heavy dust and old grease residue had accumulated in the deckhead opening of the fire screen door.

Food Service General-Decks

Deck tile grout was missing and recessed around the scuppers and at many equipment foundations. This was observed in many food areas, including Garden Cafe, bar pantries, main galley, and preparation rooms. Staff stated deck repairs were scheduled for dry dock in October.

Galley-Garden Cafe Dishwash

At the clean end of the dishwash machine, a plate trolley was soiled with food debris. Clean plates were being stacked into this trolley.

Other-Il Adagio / Pizzeria

Heavy dust had accumulated in the deckhead opening of the fire screen door.

Pantry-Breakers Bar

In the upper compartment of the left ice machine, rust had accumulated along the stainless steel area above the cuber panel and the white plastic deflector panel over the ice cuber had two manufacturer's labels affixed.

Pantry-Breakers Bar

In the upper compartment of the left ice machine, there was a hair on the lower panel surrounding the water bath and brown residue on the white plastic deflector panel over the cuber.

Buffet-Great Outdoors Cafe

The light intensity was less than 220 lux along the worker side of the service line and at the toaster. The light intensity was less than 110 lux behind and around the beverage machines. Staff showed the inspector their progress report to improve lighting in many food areas, which was scheduled for dry dock in October.

Buffet-Great Outdoors Cafe

At both ice/water machines, there was black residue inside the ice chutes.

Galley-Cagney's Steakhouse

Before inspecting the final rinse spray nozzles, the curtains separating the rinse and final rinse compartments were placed on the soiled end of the dishwash machine.

Provisions-Outside the Ice Cream Freezer

There was a chunk of ice and food debris inside the handwash sink.

Provisions-Dry Store

Approximately 7 cans of apple juice were dented. Staff stated these cans arrived on 3 May and a Quality and Compliance (Q&C) report will be sent on the day of the inspection for these cans to be returned to the distributer on 10 May.

Provisions-Egg Storage

Liquid was dripping from the deckhead between the panels. No food was impacted.

Preparation Room-

There were slotted fasteners in the food splash zone of both potato peelers.

Galley-

The light intensity was less than 220 lux in front of the microwave and ice cream machine. The light intensity was less than 110 lux behind and between these items. These areas were not identified on the progress report.

Galley-Dishwash Area

The water temperature at the handwash sink was 132°F. The user could not adjust the temperature.

Galley-Dishwash Area

The handwash sink faucet had a continuous leak.

Buffet-Staff Mess

On the self service line, the serving utensil handle was in contact with sliced pizza.

Preparation Room-/Pastry

There were slotted fasteners inside each door of the deck oven.

Room Service-(Deck 4)

The potable water line from the juice machine was draped across the counter, making cleaning difficult.

Room Service-(Deck 4) Dishwash

The manufacturer's data plate had some numbers worn off, making it difficult to read.

Other-Pizzeria

All food items in the counter cold top contained one common label indicating a set-up time of 11:30 and a discard time of 15:30. However, only the chicken and salsa were considered potentially hazardous foods. The set-up times for these items were recorded in a log. Staff placed individual set-up and discard labels on the potentially hazardous foods.

Pantry-Java Cafe

In the upper compartment of the ice machine, there was a brown/orange residue on the white plastic deflector panel over the cuber.

Pantry-Atrium Bar

In the upper compartment of the ice machine, there was a brown residue on the white plastic deflector panel over the cuber.

Medical-Potable Water Samples

The temperature of the incubator was 46°F and the incubator door was open. There were three potable water samples in the incubator from 5-6 May. According to the staff, the temperature of the incubator was supposed to be maintained at 35°F, but there were no operational instructions available.

Potable Water-Mineralizer Drain Lines

The air gap for the two combined mineralizer drain lines was not on the list of cross-connections.

Potable Water-Compartment #8 Production Line

The backflow prevention device for the potable water production line to the A/C tank was not on the cross-connection list.

Potable Water-Bunker Stations

The fittings attached to the potable water hoses were continuously leaking on the second and fourth bunker lines in the aft port bunker station and at the fittings for the potable water fill line between both in-use bunker lines in the forward port bunker station. Water was dripping into buckets placed below the fill lines and onto the deck.

Medical-Acute Gastroenteritis (AGE) Log

During the 3-6 May voyage, the AGE log stated a crew member had an illness onset on 2 May at 09:30, but according to their chart, their symptoms began at 19:30 that day. Staff corrected the illness onset time on the AGE log.

Medical-Acute Gastroenteritis (AGE) Log

During the cruise from 3-6 May, a crew member had four episodes of vomiting and abdominal cramps on 3 May. Their medical paperwork described this individual's underlying illness, but the underlying illness section on the AGE log stated 'none'. The heading of the AGE log indicated the total number of reportable cases was two, but the report submitted to CDC stated there was one reportable case. Also, during the cruise from 26-29 April, the heading of the AGE log indicated there were two reportable cases (one passenger and one crew), but there was only one reportable passenger case indicated on the AGE log. According to staff, they do not use the information on the AGE log, but used their own documentation to come up with the reportable number of cases for the report. Also, staff stated there was a new electronic AGE log and the number of reportable cases was entered into the heading of the AGE log automatically based on the information entered on the AGE log.

Recreational Water Facilities-Potable Water Lines

The water supply lines were not striped for potable water. This included the four whirlpool spas and two swimming pools in the deck 10 pool equipment room and the whirlpool spa and kid's pool in the deck 12 pool equipment room.

Housekeeping-Forward Deck 7 Pantry

There was excess black debris in the water bath compartment of the ice machine.

Housekeeping-Public Shower Head Logs

There were approximately 40 shower heads in crew cabins that had not been cleaned since 7 October 2012. The eight public shower heads near the RWFs were cleaned in April 2013, but the documentation only indicated they had been cleaned using 50-100 ppm chlorine. The contact time was not recorded and the CT was unknown.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include a procedure for notifying passengers or crew members when there was an outbreak. Also, there was no information in the OPRP or in any other documentation regarding personal protective equipment procedures for crew when using chemicals or cleaning during an outbreak. Finally, there was no procedure in the OPRP indicating how the ship would protect passengers and crew from exposure to chemicals during cleaning and sanitizing during an outbreak.

Recreational Water Facilities-Kid's Pool Sample Line

The sample line for the kid's pool was taken from a tank behind a bulkhead of the actual pool. There was no compensation tank between the pool and the sample line, but the tank holding the sample water behind the bulkhead was filled with at least one inch of sediment and was dirty. This dirty pool water will greatly impact the water chemistry and not give an accurate reading in the sample line. According to staff, this tank was only cleaned every three months.

Potable Water-Striping

The distillate lines from the evaporators and the permeate lines from the reverse osmosis system were striped both blue/gray/blue and blue.

Potable Water-Captain's Conference Room

The toilet room did not have a sign advising users to wash their hands or to use a paper towel to open the door upon exiting.

Inspection on Feb 15, 2013 | Score: 96

Medical-Crew Member Reporting

During the 28 January - 1 February cruise, an Environmental Engineer had an onset of acute gastroenteritis (AGE) symptoms on 30 January at 11:00, but did not report to the medical center until 17:11 that day. The written time card for this crew member indicated he worked 07:00 - 12:00 and 13:00 - 17:00. Also, his medical paperwork indicated his last AGE symptom was on 30 January at 14:00 and that he was to be released from isolation on 31 January at 14:00. His time card indicated he worked 31 January starting at 13:00.

Other-Bridge

Platters of cut melons and meat sandwiches were stored on the back counter near the coffee machine. There was no time control plan for these platters of potentially hazardous foods, and they were not labeled with the 4-hour discard time. Staff removed the platters and placed them in the refrigerator.

Potable Water-Distillate and Permeate Lines

The water line at the junction of the distillate lines from the evaporators and the permeate lines from the reverse osmosis system was striped blue just prior to the production halogen injection point, indicating potable water. Staff removed this label and placed it after the injection point.

Children Area-Toilet Room

The height of the toilet seat was greater than 280 millimeters (11 inches) and there was no step stool available for this toilet.

Galley-Port Warewash

The wash temperature of the in-use flight-type dishwash machine ranged from 146°F to 147°F. The wash temperature gauge measured temperatures over 160°F consistently. This was corrected during the inspection.

Buffet-Garden Cafe - Aft Line

There was no serving utensil for a bread bowl.

Buffet-Garden Cafe - Aft Line

The light intensity was less than 220 lux at the self-service cold basins.

Buffet-Garden Cafe - Aft Line

There were four stacks of plates out for self service on top of the cold basins that were not inverted or covered.

Buffet-Great Outdoor

The light intensity was less than 220 lux at the self-service cold basins and bread stations.

Buffet-Great Outdoor

There were no serving utensils for a container of oranges and for two containers of pears.

Buffet-Great Outdoor

The light intensity was less than 220 lux at the self-service beverage stations.

Galley-Cagney's Steakhouse

In the upper compartment of the ice machine, the water curtain cover over the ice cuber panel had a stick-on label affixed, making it difficult to clean.

Galley-Cagney's Steakhouse

The light intensity was less than 220 lux over the clean pot racks of the warewash area.

Galley-Warewash

The in-use flight-type dishwash machine had final rinse temperatures at the dish surface that were measured consistently between 145°F and 158°F several times.

Galley-Pastry

There was a trolley with wet plate covers stored upright and not in a self-draining position.

Galley-Captain's VIP Party

Appetizers of potentially hazardous foods were served at the Captain's VIP Party held on the second day of every cruise from 19:00 to 19:45, but there was no time control plan.

Galley-Starboard Hot Buffet

The deckhead light fixture above the tilting pan was heavily corroded around and inside the fixture.

Preparation Room-

The technical compartment above the proofing cabinets was heavily soiled with dust and flour debris.

Preparation Room-Potwash

The light intensity was less than 220 lux at the handwashing sink. The deckhead light fixture nearest to the sink was not working properly. The light was replaced during the inspection and the light intensity was corrected.

Preparation Room-Pastry Walk-In Cooler

There were two trolleys with heavily corroded wheel casters.

Provisions-Dairy Walk-In Cooler

There was an open case of cream cheese stored directly on the deck. This was corrected.

Pantry-80183

The handwashing sink was blocked by a trash bin. This was corrected.

Pantry-80183

In the upper compartment of the ice machine, the water curtain cover over the ice cuber panel had a stick-on label affixed, making it difficult to clean.

Pantry-90181

The ice machine door was open leaving the ice unprotected. The pantry was unattended.

Inspection on Jul 13, 2012 | Score: 97

Galley-Deck 11 - Garden Cafe - Hot

Grease and food residue soiled the wire handles of the side-by-side portable waffle irons.

Galley-Deck 11 - Garden Cafe - Hot

Light intensity on the neutral work counter adjacent to the temperature fridge number 7 and deep fat fryer was less than 220-lux.

Galley-Deck 11 - Great Outdoor (Open Galley)

Corrosion covered two of the three cast-iron grills.

Buffet-Deck 11 - Great Outdoor

Deck material used below the soiled drop-off/waiter station on both the port and starboard sides was unfinished and not easily cleanable. In addition, space adjacent to waiter stations was not coved.

Buffet-Deck 2 - Champaign Storage

Water dripped from the deckhead, along a deckhead seam. In addition, some mold was accumulating along the deckhead seam.

Provisions-Deck 2 - Champaign Storage

Water from the deckhead seam dripped onto boxes of new, unused plastic drink containers. Water had dripped on to the boxes long enough such that the boxes were saturated to the point they would fall apartment when gently touched or moved.

Provisions-Deck 2 - White Wine & Beer Storage

Mold soiled some deckhead seams.

Preparation Room-Deck 3 - Vegetable

Corrosion covered the round dicing blades of the vegetable processor. In addition, the left side of the vegetable processor was corroding.

Preparation Room-Deck 3 - Butcher

A fly trap was located above the knife locker, which was located immediately above the preparation counter.

Preparation Room-Deck 4 - Bakery/Pastry

A live drain fly was on a pan of cheese cake inside refrigerator No. 1. The cheese cake was discarded.

Preparation Room-Deck 4 - Bakery/Pastry

The right door of the undercounter refrigerator below the center island, neutral counter was bent.

Preparation Room-Deck 4 - Bakery/Pastry

Light behind the stacked ovens was less than 110-lux.

Preparation Room-Deck 4 - Bakery/Pastry - Potwash

Two live drain flies were on the bulkhead above the clean storage racks in the pot wash area.

Preparation Room-Deck 4 - Bakery

A rubber gasket on the mixer shaft was deteriorating and had exposed cloth-type threads.

Provisions-Deck 2 - White Wine & Beer Storage

A live drain fly was on a pan of cheese cake inside refrigerator No. 1.

Buffet-Deck 4 - Officer Mess Pantry

Light behind the ice machine was less than 110-lux.

Galley-Deck 5 - Hot

The gasket along the bottom of the combination oven was compromised, which allowed steam to escape.

Galley-Deck 5 - Hot

A container of salt and a small box of chicken base stored in direct contact with a hotel pan of raw, diced carrots, onions and garlic. The pan was stored on the ledge of the tilting kettles.

Galley-Deck 5 - Hot

When asked, the cook in charge of the uncooked diced carrots, onions and garlic stated that he did not see any problems with the packaged salt and chicken stock being inside the hotel pan, because he intended to immediately use all of the ingredients. The chef instructed the cook to discard the items, immediately, but the cook hesitated and took all the items back to the tilt braising pan, where it appeared he intended to use the items. The chef again instructed the cook to discard all the items, at which point the cook discarded the diced carrots, onions and garlic in the waste bin at the pot wash.

Food Service General-Ice Pantries

Lighting in housekeeping ice pantries behind and around deck-mounted ice machines was less than 110-lux.

Bar-Coffee Bar

The artificial light level on the right side of the back bar espresso machine was below the minimum 110 lux. The light level on the left side of the WMF coffee machine was also below the minimum 110 lux.

Pantry-Breakers Bar Pantry

A live filth fly was observed in a seam between deckhead panels at the dishwash area of the pantry.

Bar-Breakers Bar

A live fruit fly was observed floating inside a partially filled bottle of Nassau Royale liquor at the back bar bottle storage counter.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads were calculated using the pump capacities and not the installed flow meters.

Potable Water-Hoses

There was a hole in the fourth potable water hose from the entrance used for bunkering near the base of the filling line and water was leaking out of the hose and into a bucket below. Also, the labeling of 'potable water only' on the end of the first two potable water hoses used for bunkering from the entrance closest to the filling line was faded and hard to read.

Medical-Acute Gastroenteritis (AGE) Log

The AGE log did not include several non-reportable passengers or crew who were dispensed antidiarrheal medication during various voyages.

Medical-Potable Water Samples

During March and April 2012, there were less than 4 water samples collected in an appropriate location each month around the ship. Most of the water samples collected during these months were only from potable water tanks.

Potable Water-Whirlpool #5

The air gap to the fill line for the compensation tank for whirlpool #5 was blocked with masking tape and white plastic. According to the staff, the plastic and tape were put on the end of the fill line as a precaution from painting being done directly above the air gap over one week ago. The masking tape and plastic were removed from the air gap.

Potable Water-Whirlpool Pool Room

There was a S8 backflow prevention device on a hose used to clean the RWF filters, but there was a valve at the end of the hose. The valve was removed during the inspection.

Potable Water-Whirlpool Pool Room

The potable water line to the sink was not striped blue every 15 feet

Potable Water-Whirlpool Pool Room

There was a hose bib on the faucet of a sink used both for handwashing and for connecting a hose to clean the RWF filters, but there was no backflow prevention device on the hose bib.

Housekeeping-Male Spa Changing Room

There were 2 exits after the handwashing station in the men's changing room that did not have a sign posted to advise users to use a hand towel, paper towel, or tissue to open the door. The exits were not hands free.

Children Area-Time Control Plans

Potentially hazardous foods such as cheese and pepperoni pizza and BLT sandwiches were served on time control as a late night snack to both the small children's area and the teen's area, but there were not time control plans in these areas.

Ventilation-Shower Head Disinfection

The CT value used to disinfect shower heads was less than 600.

Recreational Water Facilities-Antientrapment

It was unknown if the suction fittings for the 5 whirlpool spas met the antientrapment requirements. Each whirlpool spa had 4 suction fittings that were greater than 3 feet apart.

Potable Water-Striping

Permeate and distillate lines for the reverse osmosis and the evaporators were not striped blue/gray/blue to the chlorine injection system.

Inspection on Nov 18, 2011 | Score: 100

Pantry-Medical Center

Many food safety violations were observed in the pantry located in the medical center. It was unclear from the discussion with the medical staff if they understood the public health significance of the issues found.

Pantry-Medical Center

There was no ambient temperature measuring device in the undercounter refrigerator. Yogurts and ice cream mix were stored in this unit. The temperature of these foods were below 41°F.

Pantry-Medical Center

A mop bucket was stored under the food preparation counter.

Pantry-Medical Center

The light intensity over the handwash station was less than 220 lux. In addition, the light intensity behind and around the mounted microwave oven and the ice machine was less than 110 lux.

Pantry-Medical Center

There was no place to accommodate all soiled and cleaned items in the pantry. Two covered soiled plates were on the food preparation counter next to the coffee machine. The medical staff explained that the plates had the food remnants of the food given to one of the patients in the wards. The staff also explained that the coffee maker is used by them and the soiled plates were going to be picked up by the housekeeping staff at some point. In addition, there were trays with cups and utensils by the utility sink. These cups and utensils were clean according to the staff, but a cup with water was among the other utensils in the bottom tray. According to the staff, these cups and utensils were used only by the medical staff and were cleaned in the sink with dishwash detergent and not sanitized.

Pantry-Medical Center

The undercounter dishwash machine was posted 'not in service'. It was unclear if this piece of equipment was out of order or just not in service. The medical staff did not use it and did not know if it was operational.

Pantry-Medical Center

The deck under the cleaning locker was extremely soiled.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not contain the following information in separate columns: time of the first medical visit or report to staff of illness; meal seating information; presence of underlying medical conditions that may affect interpretation of AGE. Also, the log did not contain the required information in the same format and order as prescribed in section 13.2.2 of the 2011 VSP Operations Manual.

Potable Water-Cross-Connection Control Program

There were Watts S8 backflow preventers installed in the 2 shower flexible hoses of the medical center. However, the cross-connection control program listed these devices as being ORAS backflow preventers.

Potable Water-Tank Maintenance

Potable water tank 7AS was inspected on 8 October 2011 and tank 4AP was inspected on 15 October 2011. A notation stating that the free halogen residual was below 5.00 ppm before the tanks were put back in service was recorded. However, the actual value of the free halogen test result was not documented.

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.

Recreational Water Facilities-Antientrapment Drain Requirements

The drains for the swimming pools did not meet the antientrapment drain requirements per the 2011 VSP Operations Manual. There were no antientrapment covers and no alarm.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for each recreational water facility.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs for whirlpools did not include cautions against use by individuals on medication or who have underlying medical conditions, such as diabetes.

Pantry-Breaker Bar

The door leading to the pantry of this outdoor food outlet was wide open allowing entry for pests into the pantry. This area was in operation at the time of the inspection.

Children Area-

The height of the handwashing sink in the toilet room was over 22 inches above the deck and the height of the child-size toilet was over 11 inches. No step stools were provided.

Pantry-# 80183

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

Dining Room-Crossings

Soft sealant was used as coving on the clean and soiled waiter stations at the counter/deck junctures.

Galley-Cold Pantry

The cold holding unit where the food items were stored on time control was not labeled, but it was listed on the time control plan.

Galley-Crossings Warewashing

The final rinse upper spray arm of the in-use flight type warewash machine was not spraying water in an effective pattern. The temperature measured at the utensil surface was greater than 160°F. The spray arm was immediately repaired during the inspection.

Room Service-Ice Machine

There was excess sediment in the water bath of the ice machine. The machine was taken out of service to be cleaned and sanitized.

Buffet-

There was missing and recessed coving at the counter/deck juncture of the food worker side of the lido buffet.

Bar-Italian

Soft sealant was used as coving at the counter/deck juncture of the worker side of the bar.

Galley-Pastry

The handwashing sink next to the entrance had been out of service for 7 days. A work order was placed and there was another handwashing sink in operation within 26 feet.

Other-Food Worker Toilet Rooms

The men's and women's toilet room doors adjacent to the crew mess were not self-closing.

Bar-Breakers

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

Galley-Warewashing

The pre-wash and wash tank gauges were not operating properly on the conveyor flight-type warewash machine. During the operation of the machine and when the machine was not in-use, the temperatures on the gauges did not change. The temperatures of the machine as measured by the inspector were within the required ranges.

Provisions-Flour Storage

One live small fly was in the flour storage room.

Inspection on Jul 11, 2011 | Score: 99

Dining Room-Crossings and Palace

A few of the clean waiter stations had holes with exposed raw wood on the top of the cabinets just below the counter tops. It appeared that switches had previously been installed in the holes.

Bar-Crossings

An opened can of whipped cream did not have a 7-day discard label.

Galley-Crossings Hot Galley

The front piece on the drip tray for the grooved griddle was separating from the basin. This was corrected.

Galley-Crossings Hot Galley

There was a drip from the faucet at the titling pan.

Galley-Blast Chiller

The only blast chiller in the main galley had been out of order since 15 June 2011 (P.O. # 23510-11-0335). According to the staff, parts had been expected to arrive the previous week. Potentially hazardous food was being cooled in the freezer and other blast chillers on the vessel.

Galley-Roast Station

The water line for the combination oven closest to the blast chiller was laying on the deck. The deck around the water line was soiled.

Food Service General-Decks

There was missing and recessed grout between the deck tiles in several food service areas, including the main galley soup and sauce station, the crew galley in front of the fryers, the bakery and pastry, and the Great Outdoors service line in front of the cooking equipment.

Galley-Palace Beverage Station

The areas around the nozzles on the previously cleaned juice machine were soiled.

Galley-

In the exhaust hood above the flat top, water was dripping from the edge of the light box to the deck below. The area was not in use at the time of the inspection, and no food or clean items were impacted. According to the staff, the water was from cleaning.

Galley-

The magnet latch for the bottom door on the hot holding cabinet across from the soup kettles was broken, creating gaps and holes that made cleaning difficult.

Galley-Pot Wash Area

This area was hot and humid, and the crew member on the soiled end of the pot wash was sweating excessively. The temperature of the water in the sanitizing sink was 190°F, and there was visible steam coming from the sink.

Galley-Dishwash Area

The temperature of the water at the handwashing sink was 130°F. The temperature could not be adjusted by the user.

Preparation Room-Pastry Walk-in Freezer

There was a drip from the deckhead sprinkler closest to the entrance door. No food was impacted.

Preparation Room-

There was a gap between the corner profile strip and the bulkhead on the right side of the bulkhead behind the pot wash sinks. This was corrected.

Galley-Garden Cafe Dishwash Area

The final sanitizing rinse on the warewash machine did not have an effective spray pattern. The temperature of the final rinse at the utensil surface was measured above 160°F. The spray pattern was corrected.

Medical-

Two boxes of ginger ale were stored on the deck in a supply room. According to the staff, the ginger ale is provided to ill patients.

Medical-Gastrointestinal Illness Surveillance Logs

There was no paper or electronic log for the cruise on 20-24 June 2011. Three passengers and no crew members were ill on this cruise.

Potable Water-Cross-Connection Control Program

On the list of backflow prevention devices, private state room #8001 whirlpool had a Watts RPZ009 device. However, this whirlpool had an air gap.

Potable Water-Cabin #8201

There was no backflow prevention device on the threaded faucet to the whirlpool tub. This was corrected.

Potable Water-Kids Pool/Whirpool #5 Machinery Room

The technical water discharge line for the whirlpool had a blue stripe, indicating potable water.

Potable Water-Microbiological Testing

It was difficult to determine if all four monthly random microbiological potable water samples were taken from the forward, aft, upper, and lower decks of the vessel. It was also unclear which samples were from potable water bunkering and which were the monthly random samples. The location of the samples were not identified by deck or specific area of the ship.

Inspection on Feb 14, 2011 | Score: 99

Potable Water-Far Point Analyzer-Chart Recorders

There were more than 10 days since the last inspection when the far point free residual halogen measured less than 0.2 ppm for more than 30 minutes each time in the early morning. There were no notations on the charts indicating an unusual water event. Staff indicated maintenance was performed in the early morning hours.

Potable Water-Tank Disinfection

The potable water tank disinfection records did not contain the contact time for the 200 ppm superchlorination.

Potable Water-Bunker Station

One potable water hose at each of the forward port and aft port bunker stations was not labeled "potable water only" at each connecting end.

Potable Water-Garbage Room

The reduced pressure assembly behind the pulper was leaking.

Potable Water-Engine Room

The reduced pressure assembly below evaporator #2 was leaking.

Potable Water-Far Point Samples

There was greater than 0.2 ppm difference between the far point analyzer and the inspector's test kit.

Bar-Deck 11 Sports Bar

The light intensity could not be raised to 220 lux at the handwash station at the far end of the front bar counter.

Bar-Deck 11 Sports Bar

There were three vent openings above both of the back bar counter bottle display cases. There was no cover on the vent openings and the deckhead around the openings and the vent duct surfaces inside were soiled with dust and lint.

Galley-Great Outdoors Pantry

Behind the combination oven, the flange around the potable water line to the oven was not secured to the bulkhead.

Buffet-Garden Cafe - Aft Main Line

The water temperature at the handwash station was measured at 94°F. The temperature could not be adjusted by the user.

Galley-Port Side Dishwash

The cleaning locker was not labeled. This was corrected.

Galley-Bistro Hot Galley

On the half-height bulkhead behind the counter-mounted combination oven, the drain mounts for the oven were separating from the bulkhead.

Galley-

Between the combination oven and the tilting kettle, the deck tile grout was recessed, and near the bulkhead the grouting was very rough.

Buffet-Forward Crew Mess

There were water lines and an electrical cable draped on the counter between the juice and water dispenser, making cleaning difficult.

Preparation Room-

In the undercounter refrigeration technical compartments #4 and #5, the insulation material was damaged on the vertical section of the refrigeration lines, making cleaning difficult.

Preparation Room-

In the undercounter refrigeration technical compartments #4 and #5, the bulkhead penetrations for the refrigeration lines were not closed.

Bar-Atrium

There was soft sealant at the counter/deck juncture along the front bar counter. This juncture was not coved.

Pantry-Deck 10 Officer's Pantry

There was a bowl of pears and apples on the counter and a bin of apples in the upright refrigeration unit that still had the produce stickers on the surface of the fruit.

Inspection on Aug 23, 2010 | Score: 99

Buffet-Starboard Forward Beverage Station

The technical compartment below the station had gaps and seams between the floor of the compartment and the support beams.

Pantry-Longboards

The final rinse temperature for the hood-type glasswash machine was measured at 150°F and 147°F. Two racks of glasses had been through the unit. Maintenance was conducted on the heater unit.

Galley-Potwash

There was no waste receptacle at the handwash station by the potwash.

Galley-Starboard Dishwash

The data plate for the flight-type dishwash unit did not include the final rinse pressure.

Galley-Dishwash

The data plate for the flight-type dishwash unit did not include the final rinse pressure.

Buffet-Officer's Mess

Below the bain marie, there was an open area between two technical compartments that was not accessible for cleaning or inspection. There was a small opening in the upper front right area of the left technical compartment.

Buffet-Officer's Mess

In the technical compartment below the right cold well, there was a gap between the left side of the technical compartment and the bottom of the bain marie.

Provisions-Fresh Vegetables

There was excessive moisture on several boxes of vegetables. It was unclear as to the cause of the moisture.

Provisions-Fresh Fruit

The base of the pillar was damaged.

Preparation Room-

There was recessed grout throughout the bakery area.

Preparation Room-

The dough sheeter belt was damaged and the fabric below the plastic coating was exposed.

Bar-Coffee Bar

There were excess electrical cables on the counter behind both coffee machines. There was an electrical box on the counter behind the right machine.

Bar-Casino

In the technical compartment for the right refrigeration unit in the back bar counter, there was a hole around the pipe penetration in the back of the compartment.

Bar-Atrium Bar

In the technical compartment below the speed rail, the pipe insulation and the lower right area of the compartment were soiled with a black material.

Bar-Atrium Bar

The lights above the bottle display in the back bar counter were not shielded or shatter resistant.

Recreational Water Facilities-Aft Deck 11

The floatation device was not visible from the pool deck.

Potable Water-Muriatic Acid Injection Point (Engine Room)

There was a hose connection to fill the muriatic acid tank connected to the potable water main without backflow protection.

Potable Water-Distribution

There was not a backup halogen pump installed with an active automatic switchover feature to maintain the free residual halogen in the event that the primary pump failed, an increase in demand occurred or the low chlorine alarm sounded. A pump was located on the vessel and was to be installed the day of the inspection.

Inspection on Feb 26, 2010 | Score: 96

Buffet-Officer's Mess

Below the beverage station, there was a drain line that went through the walls of 2 technical compartments. The penetration around the drain line was not sealed.

Buffet-Aft Buffet Line

There were no tongs for the container of oranges on the buffet line. This was corrected.

Galley-Il Adagio Dishwash

Several thermometers were passed through the flight dishwash unit, with the temperatures ranging from 142°F - 152°F. The digital temperature gauge indicated 185°F for the final rinse. A thermometer placed in the spray of the final rinse indicated a temperature of 150°F. The dishwash unit was in active use. The unit was left running with dishes and the temperature increased to 164°F. The engineer stated that the dishwash staff did not allow the unit to reach the proper temperature before using.

Potable Water-Forward Pool Room

The potable water hose for the cartridge cleaning station had a non-continuous pressure-type device installed and valve at the end of the hose. This was corrected.

Recreational Water Facilities-Pool Filling Line

The pool filling line was after a reduced pressure assembly and the line after the RP assembly also split off to the laundry/AC condensation tanks. The pools should only be filled with potable water and the water after the reduced pressure assembly is not protected potable water.

Potable Water-Cross-Connection Control Program

The program listed air gaps at the sink in the photo shop, but there was a Watts N9 device installed and a hose with a sprayer attachment connected to the faucet. Also, there were several cabins that had whirlpool tubs with a hose connected at the faucet. An appropriate backflow prevention device was installed at the connection. This connection and backflow prevention device were not included in the program.

Housekeeping-Outbreak Prevention and Response Plan

The plan did not indicate a cleaning frequency for the gangway during code yellow or code red. In the gangway section of the plan, only the use of hand sanitizers by passengers and crew was discussed.

Pantry-Forward Pantries, Deck 8 and 9

In these pantries, the data plates for the undercounter dishwash machines were worn and unreadable.

Medical-

A crew member with gastrointestinal illness and an illness onset of 2/12 reported to the medical facility. This individual had two close contacts. There was no 48-hour interview for one of these close contacts.

Potable Water-Provisions Corridor Next Chemical Store C.7

There was a threaded hose-bib connection at the bucket fill station. The vent at the atmospheric vacuum breaker for this connection was plugged. This was corrected.

Provisions-Ice Freezer

The top tray of pizza dough in a trolley was not covered.

Provisions-Dry Stores

There were three scoops for bulk product dispensing that had bar code labels on their handles. The scoops were removed for cleaning.

Provisions-Dry Stores

There were several packages of food that were not properly sealed after opening. This was noted for the pecans, figs, dates, pistachios and macadamia nuts.

Provisions-Liquor, Water and Soda Store Rooms

The black and white pallets were difficult to clean due to holes and crevices.

Provisions-Replaceable Stores Room

There were numerous items stored on the deck, making cleaning of the deck difficult.

Provisions-Replaceable Stores Room

The bulk bin of flour stored in this room was not labeled. The was an opening in the lid of the bulk bin of sugar.

Provisions-Replaceable Stores Room

The lids for the bulk sugar and bulk flour bins were cracked.

Provisions-Replaceable Stores Room

There was a raw wooden pallet in this room.

Food Service General-

There were a few food areas where the grout was recessed, making cleaning of the deck difficult. This was noted in the bakery, pool bar pantry, main galley, and crew dishwash area.

Galley-Deck 5

The channels for the broiler handles were soiled with grease and dust.

Galley-Cagney's

The drip pan housings for the grills had limited access, gaps and seams, making cleaning difficult.

Galley-Cagney's

The mise en place set-up on the preparation counter was said to be on time control. These items were logged but the time as a public health control plan did not list this work station as being on time control. Per the chef, this was considered a service line and that was included in the plan.

Pantry-Pool

The cover plate for the pressure gauge was missing. It appeared that the gauge was not working properly.

Food Service General-

The data sheet on the hood-style (glasswash) warewash machines in the crew galley, Cagney's galley and bar pantries did not include the minimum final rinse temperature or the pressure range.

Buffet-

The upper panel in the microwave oven was loose.

Buffet-

There were gaps, seams, loose sealant, and exposed insulation in the technical compartments under the beverage stations and buffet stations.

Buffet-

The deck/bulkhead juncture was not coved along the forward counter.

Buffet-Staff Mess

The sealant used for coving was separating from the bulkhead at the aft section of the service side of the buffet.

Galley-Dishwash Area

The grout was recessed at the juncture with the stainless steel at the soiled drop-off.

Buffet-Officer's Mess

There was artwork on the bulkhead behind this station that made cleaning difficult.

Buffet-Officer's Mess

There was an opening between the technical compartment for the cold and hot stations. This opening was too small, making cleaning difficult. There was exposed insulation under the right cold station.