Inspection on Oct 20, 2014 | Score: 91

Housekeeping-Ice Pantries

In ice pantry FSD 10.2.006 and 11.2.020, the inside of the ice machines had the manufacturer's sticker affixed to the front of the plastic deflector panel.

Potable Water-Production Records

The potable water production records from 1 April to 20 October documented the exact same chlorine and pH values every four hours. A chlorine value of 2.5 ppm and a pH value of 7.6 were manually obtained at precisely 24:00, 04:00, 08:00, 12:00, 16:00, and 20:00 each day by three crew members during their assigned watch periods. These records did not appear to be accurate, and no engineer or the supervisor could provide explanations for the repeated values. All records were signed off by the supervisor.

Medical-Cabin Mate Follow-up Interview

On 4 October, a Hairdresser experienced reportable acute gastroenteritis symptoms and was isolated and followed up correctly. Her cabin mate was followed-up only at the initial interview, and not for the full 48 hours after the Hairdresser became ill.

Potable Water-Production Records

The potable water production records from 1 April to 20 October documented the exact same chlorine and pH values every four hours. A chlorine value of 2.5 ppm and a pH value of 7.6 were manually obtained at precisely 24:00, 04:00, 08:00, 12:00, 16:00, and 20:00 each day by three crew members during their assigned watch periods. These records did not appear to be accurate, and no engineer or the supervisor could provide explanations for the repeated values. All records were signed off by the supervisor.

Integrated Pest Management-Mooring Lines

Some of the rat guards did not fully protect the entry points onto the ship.

Housekeeping-Ice Pantries

In ice pantry FSD 10.2.006, the inside of the ice machine where the deflector panel attached to the hinges and along the water supply tube above the cuber were soiled with a brown material.

Galley-Cagney's Dishwash

The in-use hood-type dishwasher had a wash temperature of 144°F as measured by the machine's gauge and the inspector's thermocouple.

Galley-Cagney's Dishwash

The manufacturer's data plates on the hood-type dishwash and glasswash machines did not have wash and final sanitizing rinse cycle times.

Galley-

One of the faucets of the wok station was continuously leaking. This was corrected.

Galley-

Water was leaking from the hood canopy of the wok station to the back of the woks. No clean equipment was impacted.

Galley-Potwash

The data plate of the potwash machine did not have the wash cycle time.

Buffet-Line 5 - Egg and Omelet Station

On the food preparation counter next to the egg and omelet station, not all mise en place containers with potentially hazardous foods were labeled with a discard time. This was corrected.

Buffet-Line 5 - Egg and Omelet Station

The food employee cooking eggs and omelets did not have a tip-sensitive thermometer. Staff stated that a supervisor had a thermometer, but the supervisor was not in the area. The supervisor arrived to the area later.

Bar-Market Cafe Bar

The technical compartment under the front bar counter was open, exposing this difficult to clean area. The panel door was missing.

Bar-Market Cafe Bar

In the technical compartment under the front bar counter, the back portion of the deck was covered with a material that appeared to be mold.

Bar-Market Cafe Bar

In the technical compartment under the front bar counter, water was leaking from one of the water lines onto the deck.

Bar-Market Cafe Bar

In the technical compartment under the front bar counter, water was pooled on the back portion of the deck.

Galley-

The drinking fountain next to the Aqua Restaurant dishwash area was not working.

Galley-Dishwash

The in-use flight-type dishwash machine had a final sanitizing rinse temperature at the manifold of 240°F according to the machine's final rinse gauge. The temperature of the final sanitizing rinse at the dish surface was 171°F as measured by the inspector's thermometer. Upon inspection of the final sanitizing rinse nozzles, it was noted that no water was coming out of the nozzles, only a large amount of steam.

Food Service General-Ice Machines

The ice thickness probe on the cuber panels had a slotted fastener. This was being corrected during the inspection.

Galley-Potwash

The data plate of the potwash machine did not have the wash cycle time.

Galley-Cold Pantry

Most of the door hinges of the undercounter refrigerators had signs of heavy corrosion.

Galley-Cold Pantry

The front covers of the technical compartments of the first two food preparation counters were soiled with food residue. The area was previously cleaned and not in operation.

Galley-Cold Pantry

The can opener blade was soiled. The area was previously cleaned and not in operation.

Galley-Dessert Station

On the portable carving station, the film of the heating bulb was peeled off.

Galley-Dessert Station

The technical compartment of the upright freezer had heavy build-up of ice and water from condensate all around the door.

Dining Room-Port and Starboard Pantries - Versalles Dining Room

The espresso machines had 'out of order' signs and staff stated that they have not been used for more than 1 year and there were no plans to use them.

Dining Room-Starboard Pantry - Versalles Dining Room

The espresso machine was soiled in many nonfood areas.

Dining Room-Starboard Pantry - Versalles Dining Room

The espresso machine was soiled in the brewed coffee storage.

Dining Room-Port Pantry - Versalles Dining Room

The juice dispenser was posted 'out of order' and staff stated it had been broken for at least 4 months.

Dining Room-Port Pantry - Versalles Dining Room

The juice dispenser was soiled with food residue by the dispensing ports. The dispenser was previously cleaned and not in use, but also smelled of old juice residue.

Galley-Starboard Beverage Station

The bulk milk dispenser and the espresso machine were posted 'not in use'. Staff stated that they have never been used and there were no plans to use them.

Galley-Starboard Beverage Station

A small fly was in this area.

Galley-Starboard Beverage Station

The technical compartment under the coffee machine had a container with overflowing water and coffee gounds. As a result, all surfaces of the technical compartment were soiled with coffee gounds.

Room Service-

A large waste receptacle with food remnants was uncovered. The area was not active at the time of the inspection.

Room Service-

A small fly was in the area.

Galley-Blue Lagoon

Both drain pipes of upright refrigerators #5 & #6 and freezer #7 were draining on the deck in front of the units.

Galley-Blue Lagoon

Water from condensate was pooled on the deck in front of upright refrigerators #5 & #6 and freezer #7.

Galley-Blue Lagoon

The technical compartment of upright freezer #7 had heavy build-up of ice and water from condensate all around the door.

Bar-Sushi Bar

The left panel of the undercounter refrigerator technical compartment was soiled with a moist material that appeared to be mold.

Bar-Sushi Bar

The left underside of the sushi display had a heavy build-up of dust.

Other-Teppanyaki Tables

The area around the grease drip inserts was soiled with food residue. The area was previously cleaned and not in operation.

Galley-La Cucina

The technical compartment of upright freezer #5 had heavy build-up of ice and water from condensate all around the door.

Buffet-Staff Mess

At least two water leaks were in the technical compartment of the bain marie.

Buffet-Staff Mess

Water was pooled on the deck in front and next to the bain marie.

Galley-

The faucet of the first tilting pan from the left was continuously leaking. Also, the faucet of the utility sink was continuously leaking.

Galley-

Water was pooled in front of the tilting kettles and next to the blast chiller.

Galley-

The technical compartment of the blast chiller had heavy build-up of ice and water from condensate all around the door.

Buffet-Crew Mess

On the starboard buffet line, two previously cleaned bowls and two plates were found soiled with food residue.

Buffet-Crew Mess

Stacks of soup bowls were placed next to splashes of soup. The bowls were adjacent to the soup well.

Buffet-Crew Mess - Starboard Beverage Station

The plastic water pipe supplying water to the ice dispenser penetrated the deck and had a steel pipe around it. A gap was between the plastic and steel pipes.

Buffet-Crew Mess - Starboard Beverage Station

The cables and tubes under the espresso machine were heavily soiled with more than one day's accumulation of coffee gounds.

Buffet-Crew Mess - Port Beverage Station

The light intensity was less than 110 lux behind the bulk milk dispenser. One deckhead light bulb behind the dispenser was not working.

Buffet-Crew Mess - Port Beverage Station

The drain pipe from the coffee machine was not sloped to drain and had water and coffee residue inside.

Preparation Room-

The technical compartment of the proofing cabinet had insulation in a poor state of repair.

Provisions-Deck 3 Potwash

The in-use potwash machine had water leaks to the deck from the right front and back bottom corners. The data plate of the machine did not have the wash cycle time.

Provisions-Deck 3 Potwash

Water was pooled on the deck in front and back of the in-use potwash machine.

Bar-Java Café

Dumped ice was found in the handwash sink.

Pantry-Java Café

Dumped ice was found in the handwash sink of the bar. Another sink used as a utility sink was in the nearby pantry, but the door was closed, making it not accessible.

Pantry-Java Café

Water was pooled on the deck.

Pantry-Top Siders

The faucet of the bucket filling station was continuously leaking onto the deck. This station was located under the handwash sink next to the dishwash area.

Pantry-Top Siders

Water was pooled on the deck by the bucket filling station.

Inspection on Apr 25, 2014 | Score: 95

Buffet-Market Cafe - Starboard Beverage Station

A tray filled with just cleaned plastic cups was set out for passenger self-service at the starboard beverage station. These cups were inverted on the serving tray, but all were wet and all were draining on the tray so the lip-contact surfaces were in standing water. This same issue was found on the previous inspection at the port side beverage station.

Buffet-Market Cafe - Starboard Beverage Station

One of the previously cleaned and wet plastic cups in the center of the tray of cups at the beverage station for passenger self-service was heavily soiled inside with a heavy white debris.

Buffet-Market Cafe - Entry to Galley

In the small entry to the galley between serving lines 1 and 2 a live fruit fly was observed on a deckhead panel,

Buffet-Market Cafe - Lines 2 and 5

On the starboard buffet serving line #2 the handles of the serving tongs for muffins and sliced bread were both in contact with the food. The same condition was observed for serving tongs on the port side line #5, where the handles were in contact with cantaloupe melon and rolls.

Buffet-Market Cafe - Port Serving Line # 5

There were trays of potentially hazardous foods inside the three door undercounter reach-in refrigerators labeled #12 and #13, but there was no sign posted on the outside of these refrigerators indicating they were time control units. There was a notation of both units as time control in the posted time control plan.

Buffet-Market Cafe - Port Beverage Station

There was a continuous water leak from the underside of the counter model ice/water dispenser.

Galley-Market Cafe Galley - Dishwash

The in-use flight-type conveyor dishwash machine had a partially clogged final rinse upper spray arm nozzle (far left) that was producing a poor spray pattern during the final rinse cycle. Staff corrected this during the inspection.

Food Service General-Conveyor Dishwash Machines

The conveyor dishwash machines located in all food areas were a rack conveyor type and the mounted data plate on each gave a speed for low and fast settings of meters/minute rather than minimum transit time. These data plate values and descriptions were taken directly from the operating manual of the manufacturer according to staff.

Galley-Deck 6 Main Galley - Aqua

The hood-type pot wash machine was operating with the door in disrepair. A locking pin was missing from the door upper which allowed water to splash out during the wash cycle onto anyone passing by and water was pooling on the deck below.

Dining Room-Moderno Dining Room - Salad Bar

There were three circular columns connecting the underside of the salad bar and soup buffet station to the hard deck below. Around each small column was a removable stainless steel collar. The deck juncture with the base of each column was not coved. The deck below each removable collar for these columns was soiled with an accumulation of dirt and food debris.

Preparation Room-Bakery/Pastry Preparation

There was a folded piece of dough on the top shelf of an open storage trolley which was not wrapped or otherwise covered inside the walk-in freezer.

Medical-Crew Gastrointestinal (GI) Illness Reporting

A restaurant steward with onset of diarrhea symptoms at 5 pm on 20 March reported to the medical facility at 8:20 pm. This food employee worked from 5-8 pm the same day. On 21 March a waiter with onset of diarrhea symptoms at 3 pm reported to the medical facility at 8 pm. This food employee worked from 4:30 to 8 pm on 21 March and also ate dinner at the crew mess that day. Both crew members were sufficiently trained on the need to report such GI illness symptoms immediately, and both received written disciplinary action for failure to report and working while symptomatic. There was a very similar finding in the 16 February Vessel Sanitation inspection report.

Inspection on Feb 16, 2014 | Score: 82

Buffet-Crew Mess

At the in-use ice/water dispensing machine next to the espresso machine, the outside of the white plastic ice chute was soiled with a brown and black material.

Recreational Water Facilities-Main Pool

The depth markers could not be seen from inside of the pool.

Housekeeping-Spa Changing Rooms

Not all of the exit doors in the men's and women's changing rooms were equipped so persons exiting the toilet rooms did not have to touch the door handle with bare hands. In addition, not all of the exit doors were equipped with signs advising users to use a tissue or paper towel to exit.

Integrated Pest Management-Active Surveillance Log

When pests were found in an area and indicated on the active surveillance log, it was not clear what the follow-up inspection results were. For example, under the follow-up column of the log, staff were selecting the 'repeat' option from the drop down menu when the treatment of the pests was completed and no more follow-up of the area was needed. According to staff, the only options to document the follow-up inspection results were 'first', 'follow-up', and 'repeat'.

Medical-Medical Records and Crew Close Contact Interviews

A nonfood worker had AGE symptoms including two episodes of diarrhea and abdominal cramps at 1500 on 22 January, but they did not report to the medical center until 2030 on the same day. The medical documentation stated they had additional symptoms at 2000 on 22 January, but the records also indicated the final consult was on 22 January at 2020 and they were released. Also, the medical notes indicated this individual had a roommate, but it was unknown if they had any other close contacts. There was no 48 hour interview conducted of the ill crew member's roommate. According to their work record, this individual worked from 1530 to 1700 and from 1800 to 2000 on 22 January.

Medical-Nonfood Worker Isolation

There were two nonsupervisory nonfood workers that worked while sick with AGE symptoms.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On 4 February, a passenger had an illness onset of three episodes of diarrhea and a fever, but no illness onset time was recorded on the AGE log. There was documentation in the medical records indicating the illness onset time. This individual reported to medical on 13 February at 0900.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On 13 February, two crew members were recorded on the AGE surveillance log as reportable cases, but their crew position was not recorded on the AGE log.

Medical-Acute Gastroenteritis (AGE) Case Definition

On 13 February at 0645, a nonfood worker had an illness onset of one episode of diarrhea and abdominal cramps. According to the medical staff, this person's symptoms were above normal, but they were counted as nonreportable on the AGE log. As a precaution, the medical staff isolated this individual for 8 hours. According to the medical staff, they did not understand the AGE definition in the 2011 VSP Operations Manual. This individual was released from isolation on 13 February at 1530 and according to their work record, this person worked from 1800 to 2030 and from 2100 to 2330 on 13 February.

Medical-Crew Isolation

On 13 February at 0645, a nonfood worker had an illness onset of one episode of diarrhea and abdominal cramps. According to medical staff, this person's symptoms were above normal, but they were counted as nonreportable on the AGE log. As a precaution, the medical staff isolated this individual for 8 hours. According to the medical staff, they did not understand the AGE definition in the 2011 VSP Operations Manual. This individual was released from isolation on 13 February at 1530 and according to their work record, this person worked from 1800 to 2030 and from 2100 to 2330 on 13 February.

Medical-Acute Gastroenteritis (AGE) Surveillance Log and Reports

The medical staff did not understand the case definition of AGE or what information was required in the AGE surveillance log and the AGE reports as written in the 2011 VSP Operations Manual. For example, the staff stated they were writing 'none' in the underlying illness column for all individuals entered onto the AGE surveillance log because they did not understand what to write in this column. In addition, several ill crew members and passengers were misclassified as nonreportable cases on the AGE surveillance log.

Medical-Crew Close Contact Interviews

On 13 February, a crew member was documented as a reportable case on the AGE log. This individual had a roommate, but the roommate was only interviewed initially and 24 hours after the reportable crew member became ill. There was no information on whether the close contact was interviewed 48 hours after the crew member's last symptom or if this crew member had any other close contacts.

Medical-Acute Gastroenteritis (AGE) Case Definition

On 20 January at 2030, a passenger had an illness onset of two episodes of diarrhea and abdominal cramps, was given antidiarrheal medication and was isolated for 24 hours, but this individual was recorded as nonreportable on the AGE log. According to the staff, this individual's symptoms were above normal.

Medical-Crew Close Contact Interviews

A food worker with reportable AGE symptoms on 17 January had three roommates. All roommates were interviewed initially and 24 hours after the reportable crew member became ill, but there was no documentation of the 48 hour interviews for two out of three roommates.

Medical-Crew Reporting and Isolation

A nonfood worker had AGE symptoms of three episodes of diarrhea, fever, abdominal cramps, headache, and myalgia on 16 January at 0830, but did not report to the medical center until 1510 on the same day. According to their work record, this individual worked from 0930 until 1130 on the same day.

Medical-Crew Reporting and Isolation

A food worker had AGE symptoms of three episodes of diarrhea and abdominal cramps at 2100 on 15 January but they did not report to medical until 1215 on 16 January. According to their work record, this individual worked from 2100 until 2230 on 15 January.

Medical-AGE Case Definition and Crew Close Contacts

A nonfood worker had an illness onset of two episodes of diarrhea, muscle aches and fever at 1800 on 19 January. They were isolated by medical staff for 24 hours and were given antidiarrheal medication, but were recorded as nonreportable on the AGE log. The underlying illness column for this person stated 'none'. This individual did not have a roommate, but it was unknown if they had any other close contacts.

Medical-Crew Isolation and Reporting

A nonfood worker had AGE symptoms including two episodes of diarrhea and abdominal cramps at 1500 on 22 January, but they did not report to the medical center until 2030 on the same day. The medical documentation stated they had additional symptoms at 2000 on 22 January, but the records also indicated the final consult was on 22 January at 2020 and they were released. Also, the medical notes indicated this individual had a roommate, but it was unknown if they had any other close contacts. There was no 48 hour interview conducted of the ill crew member's roommate. According to their work record, this individual worked from 1530 to 1700 and from 1800 to 2000 on January 22.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log indicated there was a reportable food worker with one episode of vomiting and no other symptoms on 16 January at 0810, but the medical notes indicated this person also had a headache, fever, and muscle aches.

Medical-Crew Reporting and Isolation

On 15 January at 0800, a food worker had AGE symptoms including seven episodes of diarrhea, abdominal cramps, headache and myalgia, but they did not report to the medical center until 1725 the same day. According to their work record, this person worked from 0600 to 0930 and from 1200 to 1430 on the same day.

Medical-Crew Close Contacts and Interviews

On 25 January at 1600, a food worker was documented as a reportable case on the AGE log. According to the medical documents, this individual had a roommate, but it was unknown if they had any other close contacts. Also, there was no documentation of a 48 hour interview with the ill crew member's roommate.

Medical-Crew Reporting and Isolation

On 28 January, the medical notes indicated a food worker had an illness onset at 0600 with four episodes of diarrhea, abdominal cramps, and a headache, but the AGE surveillance log indicated these symptoms started on 28 January at 1315. The medical notes indicated their last AGE symptoms were at 1315 on 28 January. This individual reported to medical at 1330 on 28 January, but there was no documentation indicating how long this person was isolated. A follow-up consultation of the ill crew member was conducted on 29 January at 0730 and the documentation stated there were no additional symptoms. The documentation indicated the 'calculated end of isolation should be for January 30 at 0731', but there was no confirmation. According to their work record, they worked from 0700 to 1000 on January 28 and from 1200 to 1230.

Medical-AGE Surveillance Log and Crew Close Contacts

On 28 January, the medical notes indicated a food worker had an illness onset at 0600 with four episodes of diarrhea, abdominal cramps, and a headache, but the AGE surveillance log indicated these symptoms started on 28 January at 1315. On the same day at 1315, this person had their last AGE symptom. There was no documentation indicating how long this person was isolated. This individual had four roommates, but there was no documentation the 48 hour interviews were conducted for three of the four roommates.

Medical-AGE Report to CDC

During the cruise from 19 January to 2 February, the 24-hour AGE report to CDC stated there were 38 (1.65%) passengers and six (0.58%) crew members with AGE and the 4-hour AGE report to CDC stated there were 39 (1.69%) passengers and seven (0.67%) crew members with AGE. The AGE surveillance log indicated there were six (0.58%) reportable crew cases and 47 (2.04%) reportable passenger cases, but a special report was not submitted.

Medical-24-hour AGE Report to CDC

During the cruise from 29 December to 5 January, there was no documentation that a 24-hour AGE report was submitted to CDC and there was no record of a confirmation report onboard. According to staff, they did not know if this report had been submitted. There was confirmation onboard that a 4-hour AGE report had been submitted to CDC and the reportable cases of AGE on the 4-hour AGE report matched the total number of reportable cases on the AGE surveillance log at the time the report was submitted.

Medical-Crew Reporting and Isolation

On 29 December at 0700 a food worker had an illness onset of four episodes of diarrhea, one episode of vomiting, abdominal cramps, headache, and myalgia, but did not report to the medical center until 2015 on the same day. According to their work record, this person worked from 1700 to 1730 on the same day.

Medical-Food Worker Isolation

There were four nonsupervisory food workers that worked while sick with AGE symptoms.

Dining Room-Cagney's Steakhouse

A container of previously cleaned knives was stored on the waiter station. The food contact surfaces of the knives were not covered.

Buffet-Market Cafe

At the port and starboard inner beverage stations, the light intensity was less than 110 lux between the counter-mounted equipment and less than 220 lux at the consumer side of all the counter-mounted equipment. At the starboard outer beverage station, the light intensity was less than 220 lux at the consumer side of all the counter-mounted equipment.

Buffet-Market Cafe

At the starboard consumer side of the self-service buffet line, soft sealant was used as coving at the deck/counter juncture.

Buffet-Market Cafe

At the port beverage station, some of the plastic cups out for passenger use were stored wet.

Galley-Market Cafe Port Scullery

Excess condensation was on the deckhead above the soiled end of the port glasswash machine. Condensation was observed dripping on to the deck. No clean items were impacted.

Food Service General-Glasswash and Dishwash Machines

On all of the glasswash and dishwash machines, the manufacturer's data plate indicated the final rinse pressure to be 30 psi. Posted below each final rinse gauge was a plate indicating the pressure should be between 15 and 25 psi.

Galley-Market Cafe - Port Scullery

Inside the flight-type dishwash machine, the second from right final rinse spray nozzle directed water onto the spray activator arm, resulting in an ineffective spray pattern.

Galley-Market Cafe - Port Scullery

During active use of the flight-type dishwash machine, the final rinse pressure gauge varied between 10 and 25 psi. The manufacturer's data plate indicated the pressure should be between 15 and 25 psi.

Food Service General-Warewash Machine Data Plates

No manufacturer's data plates were posted on or near the glasswash and dishwash machines in the Market Cafe starboard scullery, Versailles scullery, and the crew galley scullery. Staff stated the data plates had recently been removed to correct the final rinse pressure reading.

Galley-Market Cafe - Starboard Scullery

Inside the in-use multi-tank, conveyor, multi-temperature starboard dishwash machine, the wash tank temperatures obtained by the inspector were 133.2 °F, 138 °F, and 129 °F, while at the same time the temperatures obtained by the crew member were 133.6 °F, 139 °F, and 138 °F.

Galley-Market Cafe - Starboard Scullery

Inside the rack-type glasswash machine, the far right final rinse spray nozzle directed water onto the spray activator arm, resulting in an ineffective spray pattern.

Galley-Market Cafe - Starboard Scullery

Inside the flight-type dishwash machine, the far left and second from the left final rinse spray nozzles directed water onto the spray activator arm, resulting in an ineffective spray pattern.

Galley-Market Cafe - Starboard Scullery

At the soiled end of the dishwash machine, some of the deck tiles were damaged and broken.

Galley-Market Cafe - Hot Galley

The food contact surface of the previously cleaned can opener was soiled with debris.

Galley-Market Cafe - Hot Galley

Some of the deck tiles were damaged and cracked. Also, some deck tile grout was missing.

Galley-Aqua - Ice Machine

Inside the left ice machine, a sticky paper residue was attached to the front of the white plastic cuber deflector panel. Crew members were able to remove this residue. The cuber panel was washed and sanitized prior to reassembly.

Galley-Le Bistro - Potwash

A few pieces of equipment were stored on clean storage shelves in pooling water from the shelving above. As a result, the equipment was not adequately air dried.

Galley-La Cucina - Scullery

The manufacturer's data plate indicated the conveyor speed as a slow mode of 150 racks per hour and a fast mode of 100 racks per hour.

Galley-Teppanyaki Room

The light intensity was less than 220 lux over the teppanyaki grills. This was written on the last inspection.

Galley-Teppanyaki Room

The light intensity was less than 220 lux at the handwash station.

Galley-Teppanyaki Room

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

Galley-Moderno / Blue Lagoon - Scullery

Inside the rack-type dishwash machine, the far left final rinse spray nozzle directed water onto the spray activator arm, resulting in an ineffective spray pattern.

Galley-

Two rolling containers of flour and one rolling container of rice were not identified with their product name.

Buffet-Crew Mess

Numerous previously cleaned trays for crew member's use were still wet.

Buffet-Crew Mess

At the in-use ice/water dispensing machine next to the espresso machine, the inside of the white plastic ice chute was soiled with a brown and black material.

Buffet-Officer's Mess

A bucket of sanitizing solution measured less than 10 ppm chlorine. The area was in use during the inspection.

Buffet-Staff Mess

At the in-use ice/water dispensing machine, the white plastic ice chute was soiled with a black material along the lower interior rim of the chute.

Preparation Room-Deck 3

Excess condensation was on the deckhead above the in-use left combination oven. Condensation was observed dripping onto the deck. No food or clean items were impacted.

Preparation Room-Baguette Roller

The conveyor belt of the baguette roller was made of a felt-like material that was not easily cleanable. According to staff, the belt was brushed to remove food particles after each service because it could not be washed or sanitized and that the belt was replaced two times each month.

Preparation Room-

A container of sanitizing solution was measured above 200 ppm chlorine. The solution was remade and measured less than 200 ppm chlorine.

Pantry-Deck 11, FSD 11-6-054

This cabin steward pantry contained a locker labeled 'Spa Cleaning Chemicals Locker.' Inside this locker were bottles of Rely-On, shampoo and stainless steel cleaner/polish. This cabin steward pantry also contained previously cleaned ice coolers used to transport ice to cabins stored in the clean area. Staff also stated the pantry was used to wash glasses and ice buckets from cabins in the undercounter glasswash machine and to store them once cleaned. None of the spa cleaning chemicals were stored with food or equipment.

Pantry-Deck 11, FSD 11-6-054

Cords and cables from the undercounter glasswash machine were draped across the deck, making cleaning difficult.

Food Service General-Glasswash and Dishwash Machine Maintenance

The crew members responsible for the glasswash and dishwash machines were unaware that the final rinse sensor arms of some machines were blocking some of the final rinse spray nozzles. Also, the manufacturer's data plates contained information that did not match the information posted at the final rinse pressure gauges or did not meet the requirements of the 2011 VSP Operations Manual.

Inspection on Oct 13, 2013 | Score: 94

Recreational Water Facilities-Whirlpools #2 and #4

The safety signs did not include the bather load number. It appeared that the numbers were removed during cleaning. After a few hours, the inspector returned to the area and the correct bather load numbers were posted on the signs.

Other-Men's Steam Room and Sauna Area

There were no paper towels at the handwashing station.

Housekeeping-Hotel Stores (Outside Cabin #10226)

Two bottles of water were stored along with housekeeping items, such as shampoo and shower gels.

Housekeeping-Hotel Stores (Outside Cabin 10226)

A small coffee machine was stored along housekeeping items, such as shampoo and shower gels.

Galley-Market Cafe Scullery

The final sanitizing rinse pressure gauge of the in-use starboard flight-type dishwasher was measuring around 5 psi or over 30 psi consistently. The data plate specified a pressure range of 15-25 psi. Also, the water pressure at the upper final sanitizing rinse spray arm was on and off intermittently.

Galley-Market Cafe Scullery

The far right nozzle of the upper final sanitizing rinse spray arm of the in-use flight-type dishwasher was blocked. Also, the water pressure at the upper final sanitizing rinse spray arm was on and off intermittently.

Buffet-Market Cafe Port Beverage Stations

The four bulk containers of milk inside the two bulk milk dispensers did not indicate a 7-day discard date.

Galley-Market Cafe Walk-In Cooler A1255

One ultra-high temperature (UHT) milk container had a broken lid and was leaking. It could not be determined if the integrity of the container was lost during refrigeration or before it was refrigerated. The milk was discarded.

Food Service General-Cooling Logs

The instructions of the cooling logs contradicted the table format for documenting the cooling processes of potentially hazardous foods (PHFs). The instructions stated that step 1 was to cool down the PHFs from 140°F to 70°F within 2 hours and step 2 was to cool down the PHFs from 70°F to 41°F within 4 additional hours. The table had fields to log temperatures at 1 hour, at 2 hours, and at 4 hours, with no specific times and no option to record times and temperatures at the critical control point of 6 hours.

Galley-Moderno Scullery

The temperature of the wash tank of the in-use rack-type dishwasher was 136-138°F. The data plate specified a minimum wash temperature of 150°F.

Galley-Moderno Scullery

The final sanitizing rinse pressure gauge of the in-use rack-type dishwasher was measuring around 10 psi consistently. The data plate specified a pressure range of 15-25 psi.

Galley-Moderno

There was a large slotted fastener on the left panel of the Elangrill.

Galley-Moderno

There were slotted fasteners around the light fixture inside the right panel of the counter-mounted combination oven.

Galley-Moderno

The pipe insulation in the technical compartments of upright refrigerators #4, #5, #6, and #7 was broken and difficult to clean.

Galley-Moderno

The pipe insulation in the technical compartments of upright refrigerators #4, #5, #6, and #7 was soiled with a material that appeared to be mold.

Food Service General-Ice Machines

There were slotted fasteners in the ice thickness probes in the upper compartments of the ice machines.

Bar-Moderno Bar Beverage Station

The inside of the dispensing ports of the previously cleaned juice dispenser were soiled with juice residue.

Galley-Teppanyaki Room

The light intensity over the teppanyaki grills was less than 220 lux.

Galley-Le Bistro

Some of the recently completed cooling logs had table headings that made food employees record temperatures 'after 1 hour', 'after 2 hours', and 'after 4 hours' instead of before or at 1, 2, or 4 hours from the start of the cooling process. Fields to record time and temperature before or at 6 hours from the start of the cooling process were not available.

Galley-La Cuccina

The pipe insulation inside the technical compartment of upright refrigerators #4 and #5 were soiled with a material that appeared to be mold.

Galley-Aqua Side

The drinking fountain for food employees was not working.

Galley-Aqua Side

The upper compartment of the right ice machine was soiled with a dark material around the fastener of the ice thickness probe.

Galley-Versailles Side Scullery

The temperature of the wash tank of the in-use flight-type dishwasher was 145°F. The data plate specified a minimum wash temperature of 150°F.

Galley-Versailles Side Scullery

The final sanitizing rinse pressure gauge of the in-use flight-type dishwasher was measuring around 10 psi consistently. The data plate specified a pressure range of 15-25 psi.

Galley-Versailles Side Beverage Station

The upper compartment of the right ice machine was slightly soiled with a dark material around the fastener of the ice thickness probe.

Galley-Versailles Side Cold Pantry

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

Galley-Scullery

The temperature of the wash tank of the in-use flight-type dishwasher was 141°F. The data plate specified a minimum wash temperature of 150°F.

Galley-Scullery

The final sanitizing rinse gauge of the in-use flight-type glasswasher measured 150°F while the actual temperature of the final sanitizing rinse was 161°F at the plate surface. The gauge did not appear to work properly.

Preparation Room-

Inside thawing cabinets #1 and #4, at least 8 large pieces of strip loin had internal temperatures of 50-53°F.

Preparation Room-

The dough molder machine had a belt and landing of a felt-like material that had protruding fibers and was not easily cleanable. The food employee stated that these surfaces were brushed daily and replaced every 6 months. According to the employee, the replacement request was done a while ago.

Preparation Room-

The felt-like belt of the dough molder machine had multiple dark spots.

Buffet-Crew Mess

The power cable of the soda vending machine was draped on the deck, making cleaning difficult. The deck under the machine was soiled.

Bar-Java Cafe

The handwashing facility was inside the adjacent pantry, which required the food employee to go through a closed fire screen door from the front bar to access the handwashing facility. The back bar sink previously used for handwashing had been converted to a utility sink.

Inspection on Apr 23, 2013 | Score: 89

Bar-Sushi

The metal conveyor belt between the passenger and bar service counters had not been used in at least several months. According to the staff, this equipment was not necessary to the operation.

Galley-Sushi Bar

The white plastic glove rack attached to the bulkhead was corroded in several areas.

Room Service-Time Control Plan

The time control plan stated the operation was open 24 hours, but there were no specific set-up and discard times. According to the chef, time control was only used for breakfast in the morning.

Room Service-Upright Fridge #2

The gasket around the door was loose, making it difficult to properly close the door.

Galley-Blue Lagoon and Moderno

The threshold of fire screen door 08-5-071 was covered in a sticky residue, painted red using an unknown material, and had peeling sealant in a few areas. This door threshold was located between two bulkheads and was used to pass plates of food to the hot holding table in the adjacent bar. There was no food or equipment in this area during the inspection.

Bar-Topsiders

The soap dispenser for the handwashing sink in the middle of the back bar counter was broken. Another soap dispenser that was working properly was available near the handwashing sink.

Galley-Blue Lagoon and Moderno

The deck tile grouting and the coving at the deck/bulkhead junctures were recessed throughout this area.

Galley-Blue Lagoon and Moderno

The light intensity was less than 110 lux behind the combination oven across from the Charascaria grill.

Galley-Cagney's

There was loose and peeling sealant in the hood above the flat grill.

Galley-Cagney's

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

Galley-Cagney's

The handwashing sink at the most left of the worker side of the front preparation counter was blocked with garbage cans.

Galley-Cagney's

The red protective coating on three out of four heat lamps was peeling in several areas.

Galley-

The food warmers on time control in the crew galley were only identified on the staff mess time control plan.

Galley-Moderno and Blue Lagoon Warewashing

There was a heavy nontransparent residue over the final rinse pressure gauge and the pressure was not readable on the right conveyor rack type warewash machine.

Galley-Port Warewashing

Staff were running the left conveyor warewash machine without most of the curtains in the machine. Staff had removed several of the curtains while the inspector tested the temperatures of the warewash machine and did not put the curtains back before using the machine again.

Galley-Bistro

The duck served undercooked was not identified with an asterisk on the menu. According to the executive chef, the duck is cooked to a maximum temperature of 160°F. According to the chef responsible for this area, the duck could be cooked to order.

Galley-Starboard Warewashing

There was a soiled fork in the handwashing sink at the soiled side of the conveyor warewash machine.

Galley-Starboard Warewashing

There was excess condensation on the deckhead above the soiled side of the conveyor warewash machine.

Galley-Market Cafe

Upright refrigerators #1-4 were labeled for time control, but were not on the time control plan.

Buffet-Market Cafe Port Beverage Station

There was soft sealant used as coving at the deck/counter juncture.

Buffet-Market Cafe Port Line #5

The omelet station served eggs cooked to order, but there was no consumer advisory statement. There was a sign loosely taped to the sneeze shield stating eggs could be cooked to order.

Buffet-Market Cafe Port Lines

The time control plans for the port lines were not posted at or near the outlet.

Galley-Ginza

There were seams between the deckhead and the evaporative condenser in the walk-in unit near the combination ovens. Also, there was a large yellow stain on the middle of the deck tiles in this walk-in refrigerator.

Galley-Versaille Cold Pantry

The undercounter refrigerator #3 was labeled for time control, but this unit was not on the time control plan.

Buffet-Crew Mess

According to the staff, the bain maries were on time control, but these units were not indicated on the time control plan.

Buffet-Crew Mess

The light intensity was less than 220 lux at the back preparation counter and at the handwashing sink next to the upright refrigerators.

Buffet-Crew Mess

The light intensity was less than 220 lux at the handwashing sink on the buffet line without upright refrigerators.

Buffet-Crew Mess

The light intensity was less than 110 lux behind and around the counter-mounted equipment on the beverage station.

Provisions-Cheese Room

The paper packaging of a wheel of soft cheese was badly torn exposing most of the bottom side of the product. The open side of the cheese was being stored on top of boxes of other dairy products near the condenser unit.

Preparation Room-

There were broken deck tiles and missing or recessed deck grouting throughout much of this area.

Dining Room-La Cuchina

There was a consumer advisory on the menu, but the last line of the advisory was covered by the holder for the menu and was not readable. This was noted during the last inspection.

Galley-Moderno and Blue Lagoon Warewashing

The vent attached to the deckhead directly above the clean landing of the rack conveyor machine was covered with a thick, dirty residue.

Potable Water-Production Records

Water production records for March 3, 18, 25 and April 1 did not show that a level of 2 ppm and a pH level below 7.8 was reached within 30 minutes of starting the production process. The log listed times that production started on these dates, but no values of the free chlorine residual or pH were given. The first free chlorine and pH values recorded were not until 4 hours after the process began.

Potable Water-Crew Reporting

A potwash employee had 2 or more diarrhea episodes on March 15th, 16th, & 17th and did not report to medical until 17 March at 1730. Time sheets indicated that this employee worked while symptomatic on these days. Also, a youth counselor at the kids center had 5 episodes of diarrhea beginning at noon on 11 April and did not report until 12 April at 0100. Time sheets indicated that this employee worked on 11 April from 1300 - 1600. It was noted that this employee was isolated only for 24 hours because according to medical staff she is not considered a food worker. When the inspector asked the medical staff if there is any food served at the kids center, the reply was no. However, later during the inspection of the kids center, food safety time control plans were observed for milk and cookies as well as a small food service outlet where light snacks were served to the older aged kids.

Ventilation-Fan Room AC-3-09 - Deck 9

AC unit 3-09-06.1 had a heavy amount of sand-like granular sediment on the bottom of the filter and recovery wheel compartments.

Provisions-Meat Freezer

There was a steady water leak coming from the deckhead light nearest the door and dripping onto the deck. No food was impacted.

Bar-Java Bar

There were two slotted fasteners at the coffee/water juncture at the counter mounted espresso machine.

Provisions-Cheese Room

During active provisioning, the door to the cheese room was left open inactivating the condenser and fan. Temperatures of just provisioned cheese and creamy butter near the door was measured at 49°F and 43°F respectfully. A pallet of unattended cheese and other potentially hazardous milk products remained in the doorway to the room instead of being unloaded into the cold room. Staff stated that the cheese and creamy butter were being unloaded from the pallet at the door and had only been there for 30 minutes. Temperatures taken of the cheese on the pallet ranged from 44 - 49°F and temperatures taken further back in the cooler away from the open door were below 41°F. It wasn't until the inspector mentioned the concerns of leaving PHF items in danger zone temperatures did the crew close the door and move the pallet of cheese to another cold room until staff were available to properly unload the food items. Due to the amount of food in the doorway and no crew members actively removing the cheese off the pallet, it appeared that little priority was given to move the PHF into the cold holding room where proper temperatures could be maintained.

Buffet-The Grill

There was no sneeze shield or protection for the dipper well that was less than one meter from where passengers stand to order.

Food Service General-Waiter Stations

There was no coving or recessed coving at the passenger counter/deck junctures and most of the waiter stations at any of the food outlets in the Market Cafe or at the Grill. In some areas, soft sealant was used as coving.

Buffet-The Grill

According to staff, eggs could be served cooked to order, but were not identified on the on the menu and there was no consumer advisory or identification that the eggs were cooked to order at the self-service buffet.

Food Service General-Time Control Plans

None of the time control plans had a discard time. The time control plans stated the times when the food service operations were opened and closed. In parenthesis, the plans indicated the set-up time was the same as the opening time of the operation. Many of the operations were open for longer than four hours. Also, potentially hazardous food was prepared as a midnight snack for the Casino and placed on time control, but there was no time control plan for this food. The time control plan was combined for the Aqua Show Galley and the Main Galley, but it was not clear what equipment in which galley was on time control. Some of the units in these areas were labeled with the same number. Also, the plan stated that 'several pieces of equipment were on temperature control except the following units', but the plan did not state the units were on time control.

Food Service General-Warewashing Data Plates

There was no conveyor speed or minimum transit time for any of the rack-type machines. This was noted on the previous inspection.

Dining Room-La Cuchina

The eggs benedict on the Jazz Brunch menu were not identified with an asterisk.

Buffet-Market Cafe Port Line #4

Approximately 10 bowls were not covered, inverted, or under the sneeze shield on the self-service line.

Buffet-Market Cafe Port Line #4

The time control plan was not posted at or near this outlet. Also, all the food was labeled with two different times, 10:00 and 12:00. There was no description of these two times on the label. The time control plan stated the food should be discarded every four hours or once the service period was over, or whichever was first. This service line was open for six hours according to the plan. According to the staff, food workers were trained to write the time the food was put out and the discard time on the labels, but this was not described on the time control plan.

Bar-Topsiders

The time control plan for the milk used at the cappuccino machine stated the set-up time was 8:00 a.m. during embarkation in Miami, but according to the staff, the milk was set-up at 7:30 a.m.

Galley-Blue Lagoon

The time control plan stated the operation was open for 24 hours, but did not indicate a set-up or discard time for the food on time control. The only other statement on the plan indicated that the food should be discarded every 4 hours or at the end of the service period, whichever is shorter.

Food Service General-Time Control Plans for Milk

All of the time control plans for the milk used at the cappuccino machines in the galley and other food areas did not indicate set-up or discard times for the milk on time control. Several containers of milk in the Aqua, Versailles, crew mess, officer mess, staff mess had containers of milk with a yellow label which indicated a four hour period, but this time period did not match the times listed on the time control plans. Milk was listed separately on all the plans as a time control unit and not as a food item. Also, there was no time control plan for the cream on time control at the three beverage stations in the Market Cafe. The cream was labeled with a discard time that did not match any times on the overall time control plan for the area.

Galley-Moderno and Blue Lagoon Warewashing

There was condensation on the deckhead inside the hood above the clean end of the rack conveyor dishwash machine. This was noted on the previous inspection. The condensation was dripping onto the clean landing and on the clean rack of dishes that had just been washed. The machine was shut down for repair.

Galley-Moderno and Blue Lagoon Warewashing

Condensation from the deckhead dripped onto a rack of clean dishes that had just been washed by the rack conveyor machine. Also, the vent attached to the deckhead directly above the clean landing of the machine was covered with a thick, dirty residue.

Galley-Cagney's Warewashing

There were four large stacks of clean plates stored in a trolley that were not covered or inverted.

Galley-Cagney's Warewashing

There were several soiled trays that were stored in the clean landing area under the clean landing table of the single rack type warewash machine. There were clean dishes stored directly above the soiled trays.

Galley-Aqua Extension Pantry

There was water dripping from the deckhead under the lights and vents attached to the deckhead and many other areas. The water was dripping onto the deck. No food or clean equipment was impacted.

Galley-Port Warewashing

There was excess steam and condensation collecting on the soiled side of the conveyor warewash machine.

Galley-Port Warewashing

Several of the vents above the conveyor machine were not attached properly and had loose or missing screws.

Galley-Deck 8 Moderno Locker 08-05-064

There was less than 220 lux in this area where clean glasses and equipment were stored.

Galley-Deck 8 Moderno Locker 08-05-064

At least 10 racks of clean glasses were stored in this locker which had no deck coving and a deckhead that was not easily cleanable. There were also seams between some of the bulkhead and deckhead panels.

Galley-Walk-in Fridge Next to Line #2

There were four boxes of bulk milk dispensers stored partially under and adjacent to the evaporative condenser that was dripping water onto the boxes, the deck below, and the surrounding shelves. One of the cardboard boxes was soaked through with water in more than one area. There were several plastic and cardboard containers of milk on the shelving units to the right of the condenser that were also wet. The evaporative condenser looked damaged and was leaking water from several areas across the unit.

Food Service General-Chilled Water Lines

Most of the chilled water lines for the ice machines in the food service operations and in the housekeeping pantries were not uniquely identified.

Room Service-Pizza Oven

Both of the stone shelves used in the pizza oven had large cracks down the center.

Galley-Aqua

All three oven compartment shelves were heavily corroded.

Galley-Aqua

There were slotted fasteners in the Charascaria grill.

Galley-Aqua

The food workers handling and cooking thin foods such as hamburgers and fish did not have tip sensitive thermometers. According to the staff, only the executive chef had the correct thermometer for these areas.

Galley-Cagneys

The time control plan stated the set-up time was 11:30 a.m. for embarkation in Miami, but at 12:30 p.m., there was no food set-up or on time control and according to the staff, the discard time was 1:30 p.m. Also, the time control plan indicated there was a portable trolley and portable soup kettles on time control, but these items were not in the food service area and were not used.

Galley-Warewashing

There was excess condensation collecting above the soiled end of both rack-type warewash machines. There was so much steam coming out of these units it was difficult to see the pots and pans at the soiled landing. This was noted on the previous inspection.

Inspection on Oct 25, 2012 | Score: 99

Medical-Three-Day Assessments

Documentation of the three-day assessment of crew members with acute gastroenteritis symptoms before joining the vessel was kept until the crew member was transferred to another ship or the contract ended. The staff explained that the usual contract length is 9 to 10 months. The assessments were included in the crew member medical record and were transferred with the crew member.

Recreational Water Facilities-Sample Lines

The sample lines for the electronic data loggers for 12 out of 14 RWFs were located after the compensation tank. The ship corrected the location of the sample line for two whirlpools and the staff explained that the other RWFs are expected to be completed by 1 January 2013.

Recreational Water Facilities-pH Levels

The pH level in pool #1 was measured at 7.92 a first time and 8.17 a second time. The pool was closed.

Children Area-Exclusion Policy

The exclusion policy posted at the entrance of the children area did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness could be allowed in the child activity center. The staff showed the inspector in his computer a newer version of the policy with the requirement for the written clearance from the medical staff.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

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

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) every 5 meters.

Pantry-FSD-10-6-068

The transportation trolley had rough surfaces and exposed raw wood, making cleaning difficult.

Food Service General-Consumer Advisories

All of the menus onboard had a consumer advisory, but some were missing asterisks to identify animal-derived foods that could be served undercooked: La Cucina did not identify beef carpaccio or cold smoked salmon pizza; Ginza sushi did not identify any of the raw/undercooked fish; Jazz Brunch did not identify the cold smoked salmon/gravlax; main dining room (both) did not identify the cold smoked salmon appetizer. Also, the holder for the Jazz Brunch menu blocked the consumer advisory at the bottom of the menu page.

Buffet-Consumer Advisory

There were consumer advisories at the beginning of the buffet and at the omelet station, but none identified the items that could be served raw or undercooked such as eggs benedict, cold smoked salmon, marinated herring or eggs cooked to order.

Buffet-Plates

In three locations, the plates out for self-service were stacked face-up and not located completely under the sneeze guard. This was immediately corrected.

Buffet-Port Beverage Station

One of the milk dispensing tubes was longer than one inch and was not cut at a 45 degree angle.

Galley-Hot Galley

There was condensation in the hood above the tilting kettles. The exhaust was operating, but not very strong. The kettles had no food cooking and were soaking prior to cleaning.

Galley-Hot Galley

On the left side of the right combination oven, the oven/bulkhead profile strip was not secured to the oven.

Food Service General-Rack Conveyor Dishwash Machines

The speed on the data plates was not the minimum transit time.

Galley-Walk-in Refrigerator

There was a pan of cut tomatoes measured at 43-44 °F. The date label indicated they were prepared earlier in the morning and they were taken to the blast chiller.

Galley-Port Dishwash

Two of the final rinse nozzles did not have an effective spray pattern. This was corrected immediately.

Galley-Topsider

At the french fry warmer, the underside of the heaters were soiled with dried food debris and grease.

Galley-Moderno & Blue Lagoon

At the bulkhead mounted hose connection near the entrance, the flanges around the bulkhead penetrations were not flush with the bulkhead.

Galley-Moderno & Blue Lagoon

In the frame of the pass-through door, the locking pin recess was not sealed.

Galley-Moderno & Blue Lagoon

There was condensation on the deckhead inside the hood above the clean end of the rack conveyor dishwash machine.

Galley-Ginza Sushi Bar

On the right side of the door between the two preparation areas, the decorative bulkhead was badly damaged at the bottom and was peeling in the middle.

Galley-Ginza

In the small technical compartment below and to the right of the bain marie, the pipe insulation was badly damaged in several areas.

Galley-Bistro Show Galley

An outside corner coved deck tile was broken at the base of the drain for the hood cleaning system.

Galley-La Cucina

Below the flat grill, the support rails for the drip pan were soiled with grease.

Galley-La Cucina

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

Galley-Aqua Hot Galley

On the left side of the right combination oven, the lower edge of the bulkhead/oven profile strip was loose.

Galley-Aqua Hot Galley

Below the flat grills, the support rails and the area around the grease drain were soiled with grease.

Galley-Versailles Hot Galley

The deck in front of the tilting pans had recessed grout, especially around the deck sinks.

Galley-Versailles Hot Galley

The time control plan did not indicate that the hot holding cabinets below the hot line were on time control. The cabinets were labeled as time control. Also, the breakfast time indicated 'varies but always less than 4 hours' with no specified set-up and discard times.

Galley-Hot Galley

The exhaust vent behind the combination oven did not have sufficient flow. There was steam exiting the back of one of the ovens and the steam was billowing above the oven instead of being extracted by the exhaust. There was condensate collecting inside the hood.

Galley-Dishwash

There was condensation collecting in the hood on the soiled end of the dishwash machine.

Galley-Dishwash

The atmospheric vacuum breaker backflow device above the soiled end of the dishwash machine was heavily corroded.

Preparation Room-Fish

There were two pans of beef and shrimp skewers that were stored above fish fillets in the walk-in refrigerator. The pans were immediately moved to a lower shelf.

Other-Bone Crusher Room

There was a leak at the potable water lines to the overhead sprayer.

Preparation Room-Poultry

On the door from the preparation room to the poultry cold room, the door gasket was fraying in several areas.

Provisions-Ice Block Room

There were boxes of potatoes stored on top of ice blocks.

Preparation Room-

There was a rice salad and a bulgur salad that had a 7-day date label that started on 24 October, but the rice and the bulgur were cooked and cooled on 23 October.

Preparation Room-

There were three broken deck tiles in front of the combination oven.

Preparation Room-Bakery/Pastry

In the pastry area, there was several missing deck tiles in front of the stainless steel deck mount of the deck-mounted mixer.

Bar-Topsider

The ribbed hose to the soda gun extended down into the drain area where it was subject to splash.

Bar-Spinnaker

There was no backflow prevention device between the carbonator and the brass pump of the multi-flow machine.

Inspection on Jul 08, 2012 | Score: 97

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log indicated a photographer had an onset of AGE symptoms on 16 June at 23:00. His symptoms included diarrhea and vomiting, but he was listed as non-reportable. According to his medical documents, his onset of symptoms was that same day at 20:00 and his most recent episode of diarrhea or vomiting was at 23:00. The information on the AGE surveillance log and this patient's medical documents did not match, but he was properly reported as an AGE reportable case.

Potable Water-

There were no backflow prevention devices installed on the shower hoses in the stand-up shower stalls of the newly renovated cabins on deck 12. The shower hoses were able to touch the deck.

Children Area-

In the 2-5 year old's toilet room, the height of the child-size toilet was greater than 280 millimeters (11 inches) and there was no step stool available for the toilet.

Recreational Water Facilities-Sample Lines

The sample lines for the electronic data loggers for all of the recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Swimming Pool Antientrapment

Each swimming pool had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. The purchase order indicated new drain covers were ordered on 5 July and were scheduled to be delivered on 9 July.

Recreational Water Facilities-Water Chemistry

The staff was not monitoring the combined chlorine for the recreational water facilities.

Integrated Pest Management-Follow-Up Results

The integrated pest management logs did not indicate the results of follow-up inspections when pests were noted during an inspection.

Ventilation-Air Handling Units

Staff stated that technical water was used to clean the HVAC distribution systems.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include procedures for informing passengers and crew embarking the vessel following an outbreak voyage.

Other-Deck 3 Staircase 40

A cart of empty stainless steel containers, plastic containers, and an uncovered container of plastic spoons was stored in the corridor of deck 3 staircase 40.

Food Service General-Beverage Stations

There was a gap where the juice dispensing lines of the counter-mounted four-button juice dispensing tower penetrated the counter. In addition, the black insulation on the dispensing lines was loose, making cleaning difficult. These dispensers were located in the Market Cafe, Crew Mess, and Staff Mess.

Food Service General-Beverage Stations

The juice dispensing lines from the juice concentrate machine located in the technical compartments leading to the counter-mounted juice dispensing towers were soiled with old juice and a black residue.

Food Service General-Beverage Stations

The inside of the juice dispensing nozzles of the counter-mounted four-button juice dispensing towers were soiled with juice residue and a black sticky substance.

Buffet-Deck 12 Aft Starboard Beverage Station

The deck drain in the technical compartment of the beverage station at the juice machine was soiled with sticky juice residue, dust, and a black material.

Galley-Deck 12 Market Cafe

The stainless steel louver/grate along the top interior of the time control refrigerator located between the hot galley and the corridor was soiled with a sticky brown residue.

Galley-Deck 12 Hot Line

Condensation was on the ventilation hood above the two deck-mounted combination ovens.

Galley-Deck 12 Hot Line

The counter-mounted dough press, next to the tilting brazing pan and the tilting kettle, had numerous spots of pitting on the food-contact area of the metal press.

Galley-Deck 12 Starboard Warewash Area

The final sanitizing rinse temperature of the in-use flight-type warewash machine measured less than 160°F by the inspector's thermal label located at the utensil surface. The final sanitizing rinse temperature gauge indicated the temperature was 165°F.

Galley-Warewash Area

The final sanitizing rinse temperature gauge of the in-use flight-type warewash machine was out of calibration. The gauge indicated 170°F. However, when the final sanitizing rinse manifold was tested using a heat sensitive wax crayon (182°F), the wax melted, indicating the manifold temperature was at least 182°F.

Buffet-Service Line

The door gaskets on refrigerator #4 were loose and did not make a tight seal.

Buffet-Beverage Counters

The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed at the ice machines, bulk milk dispensers, coffee makers, and the soft-serve ice cream machine.

Other-Deck 2 Stairway

A trolley of six plastic bins of cut vegetables was stored in the stairway leading to the forward hotel stores.

Other-Deck 2 Stairway

Three boxes of food equipment was stored on the deck in the stairway leading to the forward hotel stores.

Preparation Room-

Staff stated the hamburger patty maker had been out of service for several months and would not be used in the future.

Provisions-Poultry Cold Room

Water leaked from the deckhead hatch. No food items were impacted.

Galley-Deck 6 La Cucina

The nonfood-contact area of the hot plate next to the small counter-mounted stacked oven was corroded.

Galley-Deck 6 La Cucina

The previously-cleaned flat grill was soiled with food residue and grease.

Galley-Deck 6 LaCucina Show Galley

The previously cleaned flat grill and groove griddle was soiled with food residue and grease.

Inspection on Jan 29, 2012 | Score: 98

Galley-Italian Restaurant

There was liquid between the counter and the drain line for the counter-mounted combination oven.

Recreational Water Facilities-Automated Monitoring

The sample lines for the analyzer probes for monitoring pH and halogen for all RWFs were not either directly from the RWF or on the return line from each RWF and before the compensation tank.

Recreational Water Facilities-Turnover Rates

The turnover rate for pax pool 1 was 6.7 hours. The turnover rate for the kid's pool was 2.1 hours.

Recreational Water Facilities-Antientrapment Protection

The drains in the pools were multiple gravity drains, but the covers were not certified for antientrapment and there were no alarms for draining. This included pax pool 1, pax pool 2, pax pool 3, the children's pool, and the splash pools for the waterslides.

Potable Water-Distillate and Permate Lines

The distillate and permeate lines directed to the potable water system were not striped blue/gray/blue.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs included a statement that children under the age of 12 must be supervised. VSP recommends that this age be changed to 16.

Recreational Water Facilities-Depth Markers

The depth markers on all of the pools greater than 1 meter were in feet only.

Recreational Water Facilities-Water Sildes Safety Signs

There were no safety signs posted for the two water slides. There were safety signs in the vicinity, but they were labeled 'Main Pool.'

Recreational Water Facilities-Hair and Lint Strainers

The CT values for the disinfection of the hair and lint strainers on all of the RWFs were not recorded.

Medical-Food Worker Reporting

A waiter reported to medical with acute gastroenteritis (AGE) symptoms on 23 January at 13:55. The waiter's onset of symptoms was 22 January at 22:30. The waiter did not work during this period and he received a reprimand.

Housekeeping-Showerhead Disinfection

The logs for the showerhead disinfection included a concentration of 50 ppm chlorine for 10 minutes, or a CT value of 500. According to the Chief Housekeeper, a new procedure with a minimum CT value of 600 would be implemented in the next disinfection.

Housekeeping-Public Toilet Rooms

There were no signs posted at the handwashing sinks advising users to wash their hands.

Children Area-Toilet Room

The height of the child-size toilet was greater than 11 inches from the deck and there was no step stool dedicated to the toilet.

Bar-Gatsby's

The light intensity at the handwashing station was less than 110 lux during operations.

Pantry-Gatsby's

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

Bar-Pool

There was a continuous leak from the atmospheric vent on the backflow prevention device on the potable water line to the coffee machine.

Buffet-Market Cafe Time Control Plan

The time control plan specified the set up and operating hours for the port buffet on embarkation day from 0530 to 1000. The plan stated that food placed on the buffet would be logged for temperature and then labled for time control since the period exceeded four hours. At 0900, food had been and continued to be resupplied without the specified temperature logging and time labeling. According to the staff, the set up of this buffet line was actually about 0700 and the operation was staggered with the earlier set up and operation of the starboard buffet line.

Buffet-Market Cafe Service

It was not clear if undercounter refrigerator 7 was on time or temperature control, and there was no label on the unit. When asked whether the unit was under temperature or time control, some staff answered time and other staff answered temperature control.

Buffet-Market Cafe Service

The omelette service station provided undercooked shell eggs on request. There was no sign describing the eggs and that they could be undercooked.

Galley-Market Cafe Service

The potwash machine was posted out of order.

Galley-Market Cafe - Potwashing

The hot water sanitizing rinse had recently been changed. At the time of inspection the temperature of the water was only 167°F, as measured by both the inspector and the staff. A crew member removed the three pots from the sanitizing water and placed them on the clean landing area before the temperature reached the minimum of 171°F. These pots were returned to the sanitizing water immediately upon direction of the staff.

Galley-Market Cafe - Potwashing

Four severly scored plastic cutting boards were in the clean utensil storage area. The boards were removed from clean storage and sent for resurfacing.

Galley-Market Cafe - Dishwashing

The glasswash machine had been out of service since the morning set up check.

Galley-Market Cafe - Dishwashing

The port dishwash machine final rinse digital and analog thermometers read 207 °F and 208 °F, respectively. The temperature at the untensil surface was measured at 167°F. The temperature differences indicated that the thermometers were not accurate.

Galley-Market Cafe - Dishwashing

Four racks were stored on the deck under the soiled landing table in the starboard dishwash area.

Galley-Grill - Dishwashing

Heavy and dripping condensate was above the conveyor dishwash machine from the soiled, center and clean sections. Steam was escaping from the top of the doors along the length of the machine. No clean items were impacted.

Galley-Garde Manger

A slight buildup of food soil was under the backplate of the slicer adjacent to the blade.

Galley-Hot Galley

The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.

Galley-Hot Galley

The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.

Galley-Hot Galley

Excessive condensate was above the operating combination oven and was dripping from the deckhead to the deck.

Galley-Hot Galley

The drain line on the operating combination oven was dripping on the deck.

Buffet-Cold Service Line

Water was leaking from deckhead panels from ice formed on the insulation of refrigeration lines in the deckhead. There was also rust on the deckhead panels, indicating that this was a longstanding problem. The service line had been closed.

Other-Crew Store

In the crew store food storage area, the bulkeads were not easily cleanable and there was no coving at the bulkhead/deck juncture.

Provisions-Vegetable Freezer

Liquid had leaked from a deckhead hatch and a large amount of ice had formed on the outer cartons of the goat cheese, whole porcini, and peeled fava beans.

Provisions-Bread/Milk Cold Room

The internal temperatures of 1/2 pints of milk were measured at 45°F and the bulk milk had external temperatures between 47 and 49°F.

Provisions-Dry Stores

The evaporator was soiled with dust on the front around the fan guard and the back evaporator fins were completely covered with a heavy layer of dust.

Preparation Room-Bakery

Old dried food soil was on the upper portion of the inside of the proofer on the right and left sides.

Preparation Room-Buffet Prep

The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.

Galley-Italian Restaurant

Rusty water was draining into the bottom of the pasta cooker from holes in the top of the cooker.

Galley-Italian Restaurant

The backflow prevention device on the potable water line to the pasta cooker was installed with the atmospheric vent pointed up. Water was pooled in the vent.

Galley-Italian Restaurant

The drain line for the counter-mounted combination oven was installed directly on the counter and there was no space for cleaning under and around the line.

Other-Crew Store

The food items on the lowest shelf of the storage rack were less than 6 inches from the deck.

Provisions-Vegetable Freezer

Liquid had leaked from a deckhead hatch and a large amount of ice had formed on several food cartons.

Buffet-Cold Service Line

There was rust on the deckhead panels.

Inspection on Aug 20, 2011 | Score: 99

Pantry-11 Forward

There was a large amount of grey sediment in the drip tray of ice machine #584.061.021.

Housekeeping-Hotel Store 11-5-050

There were two wheeled carts, each with two trays of soiled glasses and a soiled ice scoop. This room also contained linens and chemicals.

Buffet-Market Cafe Beverage Stations

The panels around the dispensing chutes on some of the combination ice/water dispensers were corroded where the galvanized metal came into contact with the stainless steel. This item was on the previous inspection and the panels on two of the units have been replaced.

Buffet-Market Cafe Line #1

The plastic coating on one of the recessed light bulbs above the carving station was peeling. The bulb was replaced during the inspection.

Galley-Market Cafe Hot Galley

The sealant at the juncture between the cove tiles and the partial bulkhead behind the flat grills was peeling.

Galley-Market Cafe

There was missing and recessed deck grout in this area.

Galley-Market Cafe

A soiled dispensing bottle labeled 'chocolate' was stored in the dry stores cabinet across from the ice machine. The bottle appeared to have been rinsed out, and there was liquid and chocolate residue inside. The bottle was removed.

Galley-Market Cafe Dishwash Area

The crew member on the clean end of one of the conveyor warewash machines was sweating excessively. This area was hot and humid. No clean items were impacted and the crew member was sent on a break.

Galley-Topsider's Grill

There was missing and recessed deck grout in front of the flat grill and deep fat fryers. There was also missing and chipped coving at the junctures between the deck and the grills and the deck and the fryers.

Buffet-Topsider's Grill

There was missing and recessed deck grout in front of the flat grill and the griddle.

Galley-Aqua Hot Galley

Combination oven #3 had been out of order since 5 June 2011. Spare parts were expected to arrive on 26 August 2011.

Galley-Aqua Hot Galley

The pipe insulation in the technical compartment next to undercounter refrigerator #3 was wet and soiled. The insulation was replaced during the inspection.

Galley-Aqua Hot Galley

There was missing and recessed deck grout in front of the tilting pans and at the walk-in cooler entrance.

Galley-Soup Station

There was liquid dripping from the deckhead to the deck in front of the buffalo chopper. No food or clean items were impacted.

Galley-Verailles Hot Galley

There was missing and recessed deck grout under the flat grill and grooved griddle.

Preparation Room-Hot Galley

There was missing and recessed deck grout in this area.

Provisions-Beverage Store Room

The table inside the entrance was made of raw wood.

Provisions-Beverage Store Room

The legs on the table inside the entrance were soiled.

Bar-Beer Garden

The swinging door from the open deck front bar to the pantry was propped open during service. According to the bar manager, the door was open while one of the bartenders was restocking beverages. There were no flies in the pantry.

Inspection on Feb 05, 2011 | Score: 94

Food Service General-Crew Gastrointestinal Illness

During review of the gastrointestinal (GI) illness log a galley utility experienced GI illness symptoms starting at 7 pm on 30 January 2011 and reported to the medical center on 31 January at 4:40 pm. The work record indicated he worked on 30 January from 6 pm to 31 January at 5 am, then for 3 additional shifts starting at 11 am and ending at 8:30 pm on 31 January. He worked from 8 am to 11:30 am on 1 February. A restaurant steward developed GI illness symptoms starting at 11 am on 25 January and reported to the medical center at 4:20 pm on 26 January. She worked on 25 January from 3:30 pm to 5:30 pm and again from 6 pm to 11:30 pm. On 26 January she worked again from noon to 4:30 pm.

Pantry-Housekeeping - Backflow Prevention

The internal air-gap for the ice machine was adjusted so the tip of the water supply tube was well below the flood rim for the water bath, thereby eliminating the air-gap. There was no external mounted backflow preventer for the ice machines. This was corrected during the inspection.

Integrated Pest Management-Training

The training records for the sanitation officer in-charge for applying pesticides did not clearly indicate he was trained on specifically how and where to apply the pesticides used onboard. When questioned, he indicated that for bed bugs there was individual training he received on how and where to apply chemicals. It was not clear that for the other chemicals he applies onboard that training was completed.

Potable Water-Housekeeping Lockers - Deck 9 and 11

The backflow preventers installed in the housekeeping chemical dispensing lockers on decks 9 and 11 were not on the list of backflow preventers throughout the ship.

Potable Water-Bunkering - Halogen Concentration

During active bunkering of potable water the free chlorine concentration as measured by the inspector's manual test kit was only 0.84 ppm (mg/L). The analyzer device controlling the chlorine dosing displayed 2.59 ppm, and the ship's manual kit measured 2.2 ppm. On further review the inspector noted that the ship's manual test kit was measuring in the high range (samples which have an initial concentration above 2ppm) and that the test was conducted using a glass sample vial at the 10 ml volume, with only one 10ml powder pillow (reagent). In the high test range this test kit requires a 5 ml water sample, two 10 ml reagent packs, and a plastic test vial. The kit was switched over to the low range and another test was made, resulting in a concentration of 0.74 ppm. The halogen residual was raised to 3 ppm immediately and re-tested by the ship and inspector.l

Potable Water-Distribution Far Point - Calibration

The manual test of the far point potable water distribution system chlorine residual was 1.82 ppm as measured by the inspector and 1.79 ppm as measured with the ship's test kit, but the chlorine analyzer and recorder displayed a free chlorine residual of 1.38 ppm. The analyzer was immediately calibrated to the manual kits.

Bar-Beer Garden Bar

The milk container inside the small milk refrigerator on the back bar was not labeled with a four hour discard time, even though this was the method in the other open bars and according to the exterior sign and the time control plan this milk was on time only as the public health control for bacterial growth. Additionally, there was a paper log form used on some of the previous days to indicate when the milk was changed, but there was no page completed for 4 or 5 January. The milk was immediately discarded.

Bar-Beer Garden Bar

The swing entry door from the open deck front bar to the pantry behind was pinned open during service. No flies were noted in the pantry, but there were clean glassware and other food related equipment and utensils exposed in the pantry. The bar manager directed the staff to keep this door closed.

Bar-Java Cafe

A wet wiping cloth was set on the front bar handwashing sink basin between uses. A bucket of sanitizing solution was available on the deck below.

Bar-Java Cafe

The decorative bamboo and artificial flower arrangement on the front bar service counter was heavily soiled with dust debris. This decoration extended over several liquor bottles with open pour spouts and very close to the in-use drink blender.

Food Service General-Crew Gastrointestinal Illness

During review of the gastrointestinal (GI) illness log a galley utility experienced GI illness symptoms starting at 7 pm on 30 January 2011 and reported to the medical center on 31 January at 4:40 pm. The work record indicated he worked on 30 January from 6 pm to 31 January at 5 am, then for 3 additional shifts starting at 11 am and ending at 8:30 pm on 31 January. He worked from 8 am to 11:30 am on 1 February. A restaurant steward developed GI illness symptoms starting at 11 am on 25 January and reported to the medical center at 4:20 pm on 26 January. She worked on 25 January from 3:30 pm to 5:30 pm and again from 6 pm to 11:30 pm. On 26 January she worked again from noon to 4:30 pm.

Buffet-Market Cafe

The beverage stations and waiter stations located throughout the buffet area did not have coving.

Buffet-Market Cafe

The combination ice/water dispenser was corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the sides of the machine. Some of these areas were soiled with mold.

Buffet-Market Cafe

The combination ice/water dispensers were corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the sides of the machine. Some of these areas were soiled with mold.

Buffet-Market Cafe

There was no coving at the passenger side of the self-service lines.

Buffet-Market Cafe / Port Side / Buffet Line

A basket with bread and a hotel pan with scrambled eggs were not under a sneeze shield. The staff stated that it was taken out for cleaning. The sneeze shield was put back in place. This area was active at the time of inspection.

Buffet-Market Cafe / Port Side / Buffet Line

The galley door leading to the buffet line #5 was open blocking the access to the handwash station. This area was in operation at the time of inspection.

Buffet-Market Cafe / Port Side / Buffet Line

There was a water leak on the supply pipe line of the ice machine # 584.045.012. This water leak was corrected.

Food Service General-Dishwash

All dishwashers and glasswashers did not have temperature reading devices for the wash temperatures. The data plates for these machines indicated a minimum wash temperature of 150°F.

Galley-Dishwash / Port Side

The flight-type conveyor dishwash machine had a number of missing or broken finger links. This was corrected.

Galley-

There were slotted fasteners in the food contact surfaces of the middle compartment of the pizza oven.

Food Service General-

The insulation of the refrigeration pipelines for a number of undercounter refrigerators in the food areas had an accumulation of moisture and mold.

Galley-Versailles / Coffee Station / Port Side

The exhaust vent located above the bread toasters was soiled with an accumulation of dust. This was corrected.

Potable Water-Dishwash / Potwash

There was no backflow prevention device for none of the flexible hoses with spray nozzles located in the dishwash and potwash stations.

Food Service General-

There were water leaks at a number of faucets of the preparation sinks. These were corrected.

Buffet-Crew Mess

There were no serving utensil for a tray of chickpeas on the buffet self-service line.

Provisions-Vegetable Preparation Room

There was a slotted fastener inside the potato peeler. This equipment was not in use at the time of the inspection.

Provisions-Provisions Corridor

The deckhead in the provisions corridor located next to the pastry/bakery preparation room was heavily soiled. This was corrected.

Inspection on Sep 15, 2010 | Score: 99

Buffet-Market Cafe (Lido) - Beverage and Waiter

The beverage stations and waiter stations located throughout the buffet area did not have coving.

Food Service General-Market Cafe and Crew Mess

The combination ice/water dispensers were corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the front of the machine at the ice/water dispensers. Some machines had rust stains along the sides of the plastic ice chute.

Food Service General-Market Cafe and Crew Mess

The combination ice/water dispenser had slotted fasteners in the food contact zone near the ice and water dispensers.

Buffet-Market Cafe (Lido)

The black wire bread baskets had chipping paint.

Galley-Deck 6 - Soup Station - Walk-in Refrigerator

There were three pans of cooked ready-to-eat beef tenderloin with a production date of 14 September 2010 that were out of temperature. The lowest temperature for the first pan was 47°F. The lowest temperature for the second pan was 46°F. The lowest temperature for the third pan was 44°F. According to the blast chilling logs, the three pans were removed from chilling at 0830 with a final cooling temperature that measured 38°F. According to the staff, the tenderloin was immediately placed into the walk-in refrigerator following chilling. At 10:00 AM, the pans were placed back into the blast chiller.

Food Service General-Decks

In several food preparation and storage areas of the Market Cafe, main galley, crew galley, and preparation galleys on Deck 3, there were cracked tiles, missing coving and recessed grout. In the main galley, where grout was used as a coving material, the surface was rough and not easily cleanable. In addition, there were several locations where the coving was loose. There were a few waiter stations in the main dining area that had soft sealant for coving material.

Bar-Crew

Two 12-packs of soda were stored on a rack that was less than six inches from the deck.

Bar-Java Cafe

The coving was missing or worn.

Bar-Topsiders

The soda tubing in the technical space below the soda dispenser was wrapped loosely in plastic.

Bar-Topsiders

There was mold in the bottom of the technical space below the soda dispenser.

Galley-Deck 6 - Soup Station - Walk-in Refrigerator

The light for the walk-in refrigerator did not work at the time of the inspection. This item was repaired.

Buffet-Deck 5 - Staff Mess - Beverage Station

The top of the milk machine was lightly soiled.

Pantry-Deck 4 - Meat Preparation / Butcher - Thawing

The double-unit thawing refrigerator # 3/4 was out of order. According to the staff, the unit has been out of service for an undetermined length of time, and the replacement parts are difficult to find.

Pantry-Deck 4 - Meat Preparation / Butcher

The rubber gaskets of the meat grinder had deteriorated and were no longer easily cleanable.

Pantry-Deck 4 - Meat Preparation / Butcher

The previously cleaned metal brackets that hold the cutting board in place on the worktable were lightly soiled with food debris.

Pantry-Deck 3 - Bakery

There was chipped paint on the food contact surfaces of the painted metal scales.

Other-Deck 3 - Trolley Wash

There was a noncontinous backflow prevention device installed for the trolley wash. There was a hose with a valve attached to the end. This item was corrected.

Other-Deck 4 - Pastry

The table-mounted mixer surfaces was chipped in the food contact zone.

Pantry-Deck 4 - Meat Preparation / Butcher

The inside of the auger of the previously cleaned meat grinder was lightly soiled with food residue.

Galley-Deck 7 - Lucina

There was an open seam around the drain line for the pasta cooker.

Galley-Deck 7 - Lucina

The previously cleaned area around the pasta cooker drain was lightly soiled.

Galley-Small Grooved Grills / Flat Grills with open drip-pan housing in front

The bottom of the front edge of each small grooved grill and flat grill with a table-mounted drip-pan housing was lightly soiled.

Inspection on Mar 06, 2010 | Score: 99

Galley-Endless Summer Galley, Deck 8

The reduced pressure assembly for the hood cleaning system was disassembled.

Galley-Steakhouse

One of the two handwashing stations was blocked by garbage bins. This area was in operation at the time of the inspection.

Preparation Room-

A pan of raw lamb was stored over pans of herbs, chopped garlic and feta cheese in the upright refrigeration unit. This was corrected.

Preparation Room-

There was a pan of garlic and oil in the upright refrigeration unit that did not have a 7-day discard label.

Provisions-Corridor Across From Provisions Office

The atmospheric vacuum breaker was in disrepair. This was corrected.

Preparation Room-Production Area

A pan of shredded beef in the walk-in refrigeration unit had a discard date of 3/12 but the cooling log showed that this item was cooked and cooled on 3/5 and based on this the discard date should have been 3/11.

Preparation Room-Production Area

The grout was worn/recessed in this area.

Other-Trolley Wash Room

The deck was soiled.

Other-Trolley Wash Room

There were so many soiled items in this area that the handwash sink was blocked.

Provisions-Deck 3 Potwash

There was a cleanser jug at the 3-compartment sink that was not labeled. This jug was refilled from another container.

Provisions-Deck 3 Potwash

The deck was soiled under the pre-wash area.

Preparation Room-Pastry

There was deckhead panel that was missing over the stack oven. There was exposed insulation in the deck head. This was corrected.

Preparation Room-

The 7-day discard label for the cut tomatoes that were added to the focaccia had been discarded. It was not clear what discard date should be placed on this product after cooking was completed.

Provisions-

Open bags of marzipan and blanched meal were not tightly sealed after use.

Potable Water-

A backflow prevention device was not provided on the potable water lines supplying the TouchFree ice/water machine in the crew and passenger beverage stations.

Buffet-Staff Mess

There was a gap between the buffet counter and the bulkhead on the worker side of the buffet.

Buffet-Officer's Mess

The light level was inadequate along the buffet. The wattage of the bulbs in the deckhead ranged from 25-40 watts. According to the electrician higher wattage bulbs could have been used in these fixtures.

Buffet-Officer's Mess

Some of the deckhead mounted lights above the buffet were not shielded or shatter-resistant.

Buffet-Officer's Mess

There was some damage to the laminate surfaces in the soiled sorting area.

Buffet-Officer's Mess

The cabinet of the soiled sorting area was soiled especially along the hinges.

Galley-

There was an unlabeled spray bottle of cleanser in the cleaning materials locker.

Galley-Potwash

The cold water faucet was missing at the left pre-wash spray station.

Buffet-

There was mold in the technical compartments under the cold stations.

Other-Versailles Dining Room

In the storage area under the stairs, there were boxes stored on the deck and dishracks and glassracks used for storage. These storage practices made cleaning of the deck difficult.

Other-Versailles Dining Room

There was an unlabeled bag of a powdered cleanser in the storage area under the stairs.

Other-Versailles Dining Room

There was a section of exposed insulation under the hatch for the storage area under the stairs.

Other-Versailles Dining Room

The lights in the storage area under the deck could not be turned on resulting in inadequate light levels.

Potable Water-Main Galley Potwash

The potable water line supplying a threaded connection was not fitted with a backflow prevention device. This was under pulper cabinet 8.

Buffet-Line 2

The 7-day discard labels were not removed from potentially hazardous foods placed on time control in the refrigeration units under the buffet line.

Buffet-Line 1

There were 3 bowls of cut greens placed out for service but only one set of tongs. This was corrected during the survey.

Potable Water-Market Cafe Beverage Station Line 1

There was a leak at the backflow prevention device for the port coffee machine.

Potable Water-Market Cafe Beverage Station Line 1

The underside of the counter was in disrepair, making cleaning difficult.