Inspection on Jan 09, 2015 | Score: 97

Recreational Water Facilities-Pool and Whirlpool Logs

In both formatted pool and whirlpool logs the weekly listing stated, ' hair and lint strainer housing cleaned, rinsed, and disinfected. There was no statement about the hair andl lint strainer cleaning and disinfection. Staff explained to the inspector that they do clean, rinse, and disinfect the hair and lint strainers in both the pools and whirlpools prior to doing the same for the housings for each.

Children Area-Kids Corner - Splash Academy

The child toilet room was not equipped with sanitary wipes. Staff provided a box of wipes during the inspection.

Children Area-Kids Corner - Splash Academy

Two bins of previously cleaned toys were wet inside. In examining the cleaned toys, the small animal figures were dry, with the exception of those with small pin holes in the exterior bottom surfaces. A significant amount of water leaked from one such toy when turned upright. Several of the plastic building blocks in the second bin were visibly wet on their exterior surfaces and some were still connected to others, indicating they were not properly cleaned.

Housekeeping-Men's Toilet in Deck 5 Atrium

There was no sign or pictogram advising handwashing at either of the handwash sinks in the men's toilet room. There was a small handwash sign posted on the bulkhead mounted paper towel dispenser. Staff placed a new sign in the toilet room during the inspection.

Potable Water-Medical Center - Public Toilet

The utility sink in the toilet room had a flexible hose as part of the supply tap, representing a submerged inlet for the sink basin. A non-continuous single check valve backflow preventer was installed before the final valve an under continuous pressure in the cabinet below this sink.

Potable Water-Cross-Connection Control Listing

The list of backflow prevention devices incorrectly identified the crew and passenger cabin shower and toilet backflow preventers as 8S Watts models, when an examination of some in passenger cabins and hospital were clearly Oras model preventers. In addition, there is one entry identifying whirlpool filling but the backflow protection was listed as 0 , and the location was not identified. Staff stated there were 4 whirlpool spas on deck 10 and one on deck 12 near the children's pool.

Potable Water-Cross-Connection Control Listing

The comprehensive list of backflow prevention devices did not list the forward and aft pools, where air-gaps were observed for the refilling of the compensation tanks with potable water. The system of jobs in the ship's computer only requires inspection of the backflow preventers in the listing.

Potable Water-Potable Water Tank Maintenance

The records of potable water tank maintenance included several which were cleaned and disinfected and some which were painted since the 22 February, 2014 VSP inspection. From those records the following tanks were missing data: 5A SB - no chlorine value was recorded after cleaning and prior to the tank being put back in service (March 11); 6B PS - painting was conducted but no statement was made that the coating was applied in accordance with the paint manufacturers instructions (30 April); 7B SB - painting was conducted, but no statement was made that the coating was applied in accordance with the paint manufacturers instructions (23 April), and 6B SB - the value for the superchlorination stated that more than 0 ppm of chlorine was held in the water inside the tank for 4 hours (28 February).

Galley-Deck 4 - Handwash Station

The area deckhead above this station had a coating of black mold.

Galley-Deck 4 - Dishwash Area

This dishwash area was overcrowded with dirty dishes potentially contaminating clean areas. There were two 55 gallon trash cans filled with dirty dishes soaking plates and cookware. There were 2 pallets of dirty dishes stacked in the isle. Dirty dishes were stacked on the clean and dirty sides of the glasswasher DV80T000 that was tagged out of order.

Galley-Deck 3 - Cold Buffet

There was old food debris found under the previously cleaned middle preparation counter at the bulkhead and deck interface.

Provisions-Deck 3 - Pastry

There were many gaps throughout the pastry deckhead where panels joined. The area surrounding these gaps was soiled. It was explained this was due to engineering searching for a leak earlier in the day.

Galley-Deck 11 - Garden Cafe - Dishwash

The dish level final rinse temperature measured 178°F for the in-use conveyor dishwash machine. The final rinse gauge on the machine measured from 225 °F to above 230°F. Steam was visible exiting the machine. Engineering responded to adjust the temperature during the inspection.

Pantry-Deck 11 - Outdoor Buffet

One house fly was observed in this area.

Pantry-Deck 12 - Captain's Galley

There was black food build-up on the heating elements for the left of two previously cleaned fryers.

Bar-Deck 5 - Coffee Bar

One house fly was observed in this area.

Recreational Water Facilities-Deck 10 - Main Pool Pump Room

The probe electrolyte refill solution was out of date for the main pool chlorine analyzer.

Ventilation-Deck 2 - Air Conditioning Fan Room - Unit 204A

Inspection of this area revealed a white sand like material in the fan area and a black slimy mold in the condensate tray.

Ventilation-Deck 2 - Air Condtioning Fan Room - Unit 203

Inspection of this area revealed a white sand like material and a great accumulation of rust in the fan area and a black mold accumulation in the condensate tray.

Ventilation-Deck 2 - Air Conditioning Fan Room - Unit 205

Inspection of this area revealed a rusty plenum area before the outside air intake filters which was in disrepair and poor condition. A white sand like material was in the fan area and a black mold and rust debris in the condensate tray.

Inspection on Feb 21, 2014 | Score: 86

Provisions-Galley Hatch Store Room

The food contact surfaces of a few large white cutting boards and a few paella pans were stored soiled with food residue and dust on soiled shelving in this room. This was noted on the previous inspection.

Galley-Warewashing

The person in charge of this area did not notice that the plates were not loaded correctly in the conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly until the inspector identified the problem while inspecting the machine. For example several plates were coming through the machine upside down and sideways instead in the forward position on the conveyor belt.

Galley-Warewashing

The person in charge of this area did not notice that the plates were not loaded correctly in the conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly until the inspector identified the problem while inspecting the machine. For example, several plates were coming through the machine upside down and sideways instead of in the forward position on the conveyor belt. This was written on the previous inspection, but some of the other warewash issues previously identified had been corrected.

Other-Deck 3 Food Worker Toilet Rooms

Both of the food worker toilets in this area were used by food preparation workers during active service. The toilet room on the left was out of order and the toilet room on the right was locked. Once the right toilet room was unlocked, it was found to be unsanitary and there was no toilet paper. Also, there were approximately six small live flies in the right toilet room.

Other-Deck 3 Food Worker Toilet Rooms

There were approximately six small live flies in the right toilet room used by food preparation workers during active service. This toilet room was in a provision corridor across from a food preparation room.

Other-Deck 3 Food Worker Toilet Rooms

The right food worker toilet room used by food preparation workers during active service was locked.

Provisions-Meat Preparation Cold Room

There was one container of meatballs stored above a few containers of beef steaks.

Buffet-Staff Mess

The food contact surfaces of two stacks of clean plates on the self-service buffet line were not covered or inverted.

Dining Room-Four Seasons Waiter Station #1

The carpet at the waiter station was soiled with food debris and there was a dark stain along the deck/counter juncture. Also, there was no coving at the deck/bulkhead juncture. This area was not in-use during the inspection.

Galley-Seven Seas

There was pink slime mold along the top interior cover against the cuber panel in the top compartment of the deck-mounted ice machine and along the top and sides of the cuber panel. The machine was cleaned and sanitized.

Galley-Seven Seas

The time control plan stated the food was to be set-up at 0630 and discarded at 0900 during the breakfast service while in the port of St. Thomas, but at 0927, food was still being cooked in this galley and would then be placed on time control with a four hour discard sticker. Also, there were several mise en place containers on preparation counters labeled with a discard time of 1100. No food was on time control for more than four hours during the inspection.

Buffet-Lido Starboard Fruit Station

A worker was seen placing the handle of a serving utensil directly onto a piece of honey dew melon that was in a container on the self-service buffet line and no one corrected them until the inspector notified the person in charge of this area.

Potable Water-Piping Replacement

The staff in charge recorded the concentration and contact times for the piping replacement that was installed and disinfected, but the free residual halogen level before the pipes were put back into service was not documented. According to staff, the free residual halogen level was not tested after pipe installation, but the pipes were flushed. This was noted on the previous inspection, but during today's inspection the concentration and contact time of the pipe disinfection was recorded.

Medical-Acute Gastroenteritis (AGE) Reporting System

According to staff, the 24-hour and 4-hour AGE reports submitted to CDC were automatically populated with the information from the AGE surveillance logs, but the information in the reports was not always correct. Staff had to manually input the reportable AGE cases into the system to try and correct this error.

Potable Water-Potable Water Tank Maintenance

The maintenance records documenting tank coatings for potable water tanks 4AS on January 31 and 7BP on October 27 did not state the manufacturers' recommendations were followed for application, drying, and curing.

Potable Water-Engine Room

A hose was connected to a potable water line in the engine room near the chlorine injection point and before a reduced pressure assembly. There was a non-continuous pressure backflow prevention device installed on the potable water line for the hose connection, but it should have been a continuous pressure device because there was a valve located downstream from the backflow preventer.

Potable Water-Engine Room Chlorine Injection Point

The distillate line from the evaporator to the chlorine injection point was striped blue indicating potable water.

Children Area-Toilet Room

The height of the child-size toilet was more than 11 inches from the deck and the handwashing sink was more than 22 inches from the deck. Only one step stool was provided in this toilet room.

Galley-Cooling Logs

The temperatures written on the cooling logs for several food items on several dates including meat and cream sauces, caramelized onions, risotto, and grilled vegetables were exactly the same at the one hour, two hour, and six hour mark in the indicated columns. The temperatures at the one hour mark indicated the food was at 110°F or 108°F, the temperatures at the two hour mark indicated the food was 70°F or 68°F, and at the six hour mark, the log indicated the food was at 38°F or 40°F. The logs were for the weeks of January 30, February 9, and on February 19 and 20. It was unknown if the food items were cooled properly. Not all of these food items were cooled using the same method or container size. Most of the food items indicated above were signed off by a supervisor. The same temperatures noted above were not found on any other cooling log on the ship.

Galley-Cooling Logs

The temperatures written on the cooling logs for several food items on several dates including meat and cream sauces, caramelized onions, risotto, and grilled vegetables were exactly the same at the one hour, two hour, and six hour mark in the indicated columns. The temperatures at the one hour mark indicated the food was at 110°F or 108°F, the temperatures at the two hour mark indicated the food was 70°F or 68°F, and at the six hour mark, the log indicated the food was at 38°F or 40°F. The logs were for the weeks of January 30, February 9, and on February 19 and 20. It was unknown if the food items were cooled properly. Not all of these food items were cooled using the same method or container size. Most of the food items indicated above were signed off by a supervisor.

Dining Room-Il Adagio Waiter Station

There was a soiled dry cleaning rag on top of the clean waiter station with a tray of clean utensils and two stacks of clean plates. Also, there were two stacks of clean plates stored on the waiter station that were not covered or inverted. Finally, there was a tray of utensils with forks and knives stored on the waiter station and the food contact surfaces were not covered.

Dining Room-Il Adagio Waiter Station

There was no coving at the deck/counter juncture of the waiter station near the entrance to the galley.

Galley-Warewashing

There was a plastic bag of orange work coveralls stored on a warewash rack on the deck under the in-use conveyor warewash machine.

Galley-Warewashing

There was a plastic bag of orange work coveralls stored on a warewash rack on the deck under the in-use conveyor warewash machine.

Galley-Il Adagio

There was no soap in the soap dispenser at the handwashing sink. The soap dispenser was filled with water. This area was not in-use during the inspection.

Galley-Ice Machines

There were slotted fasteners in each of the ice cuber thickness probe panels in the top compartments of the ice machines.

Galley-Central Soup Station

There were three light shields that were cracked in a few locations above three tilting kettles that had food in them. The lids of the kettles were closed during the inspection.

Galley-Four Seasons Hot Galley

There was a food worker chopping vegetables with a prominent moustache and he was not wearing a hair restraint.

Food Service General-Juice Machines

The in-use and previously cleaned juice machines had old food residue in the seams, upper corners, and around the internal rims of the juice dispensers of the food-splash panels in the forward and aft lido buffet area, crew mess, staff mess, and Seven Seas galley.

Other-Deck 5 Crew Elevator Corridor

A worker was seen pushing a trolley with three stacks of soiled bowls next to a partially used container of syrup and a large can of tomatoes.

Galley-Crew Pot Wash

There were a few spoons and a spatula that were not stored covered or inverted on the clean storage rack.

Dining Room-Moderno Menu

The consumer advisory statement for the foods of animal origin that were served undercooked was not readable on the menu because the font was too small. All of the food items that needed a consumer advisory were identified with an asterisk on the menu.

Buffet-Lido Starboard Fruit Station

A worker was seen placing the handle of a serving utensil directly onto a piece of honey dew melon that was in a container on the self-service buffet line.

Galley-Warewashing

Several plates were loaded into the warewash machine upside down and were stacking up on top of the wash tank inside of the in-use conveyor warewash machine. As a result, the surfaces of the plates were not contacted by all of the cleaning and sanitizing nozzles. It was unknown if this was a motor problem or if the plates were not loaded into the conveyor belt properly. A worker was also seen loading the plates backwards onto the conveyor belt. This was not noticed by anyone operating the machine or the person in charge of this area until the inspector identified the problem during the inspection. The machine was shut down for repair. This was written on the last inspection.

Galley-Warewashing

The final rinse spray nozzles on the upper manifold of the in-use conveyor warewash machine did not have a consistent spray pattern. The machine was shut down for repair.

Buffet-Lido Sprinkles

There was a tray of brownies on the self-service buffet line that was not protected with a side sneeze shield or other effective means. Passengers were standing within one meter of this tray to place their orders.

Buffet-Lido Sprinkles

There was a five gallon container of ice cream stored on the deck when the inspector entered this area. Also, a worker was seen moving another five gallon container of ice cream from the deck into the most right undercounter freezer. Once the container was moved into the freezer, it was not entirely covered because the lid could not fit properly on top of the container.

Buffet-Lido Starboard

The handle for the serving utensil of coleslaw was submerged in the container so passengers had to touch the food to get the utensil.

Buffet-Lido Starboard

The inside of the dispensing nozzles of the previously cleaned right frozen yogurt machine were soiled with a brown and sticky residue.

Buffet-Lido Starboard Dessert Line

There was one container of chopped ready to eat bell peppers and one container of ready to eat broccoli that were not covered or protected in undercounter refrigerator #1.

Buffet-Lido Starboard Dessert Line

An empty soiled container that was previously used to hold cooked pasta for the buffet line was placed back into undercounter refrigerator #1 and stored directly above a covered container of grated cheese.

Provisions-Ice Cream Freezer

There were three containers of baked Alaska stored in this freezer that were not covered or protected. The ice cream had discard labels and according to staff, was going to be served on the buffet that night.

Other-Dining Room Seven Seas Starboard Store

There was a box of mints stored in this room that was not properly constructed for food storage. According to staff, the mints would be served to guests at the dinner service. The improper construction of this store room for food equipment was noted on the previous inspection. For example, this room did not have a finished deckhead, the bulkhead was not made of a smooth, easily cleanable surface, and there was no coving at the deck/bulkhead juncture. No equipment or utensils were stored in this room during the inspection.

Other-Dining Room Four Seasons Starboard Store

There was one small Lexan box with several sets of food utensils and spatulas stored in this room that was not constructed properly for food equipment storage. For example, the bulkhead was not made of a smooth or easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection.

Other-Dining Room Seven Seas Port Store

There were three clear Lexan boxes and two large and deep white Lexan boxes stored in this room that was not properly constructed for food equipment. These type of boxes were seen in the galley for this restaurant with food and equipment, but staff could not confirm what was stored in these boxes. For example, the bulkheads were not made of a smooth and easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection.

Provisions-BBQ Locker

This room was not properly constructed for food equipment and two barbeques and many of their accessories were stored in this room. For example, the bulkhead was not made of a smooth and easily cleanable material and there was no coving at the deck/bulkhead juncture. This was written on the previous inspection. The nonfood contact surfaces of the grill and its accessories were soiled with grease, dust, and charcoal residue.

Provisions-BBQ Locker

The nonfood contact surfaces of the two barbeque grills and many of their accessories were soiled with grease, dust, and charcoal residue. These items were stored in this locker that was not properly constructed for food equipment storage. This was written on the previous inspection.

Provisions-Galley Hatch Store Room

All of the storage shelves used to store several pieces of food equipment were heavily soiled with food debris, dust, and dirt. Several of the nonfood contact surfaces of equipment in circulation were also soiled with these residues. This was written on the previous inspection.

Galley-Warewashing

The plates were not loaded correctly in the in-use conveyor warewash machine and some of the plates were not getting washed, rinsed, and sanitized properly. For example several plates were coming through the machine upside down and sideways instead of in the forward position on the conveyor belt. This was not noticed by anyone operating the machine or the person in charge of this area until the inspector identified the problem during the inspection.

Galley-Wash Temperature

The wash tank temperature taken by the inspector was 142°F, but the minimum required temperature was 151°F as indicated on the data plate. The machine was shut down for repair.

Potable Water-Starboard Aft Bunker Station

The hose tap on the potable water filling line was threaded and it did not appear to have a backflow preventer attached. Additionally, there was no backflow preventer installed on one of the two threaded potable water deck taps installed in the corner of this bunker station.

Housekeeping-Private Cabin Whirlpool Tubs

The records of the in cabin whirlpool tub disinfection indicated this job was completed only at the end of each voyage when there was a change of occupancy. The ship was sailing on 10 and 11 day voyages and the requirement from both the VSP Operations Manual and the cruise line management system was to conduct this disinfection within 7 days or when there was a change of occupancy, whichever came first. The recent log showed the disinfection was done on 22 January, 3 February and 13 February, 2014, all of which were the change of occupancy for each voyage and were either 10 or 11 days apart. This was noted on the previous inspection.

Recreational Water Facilities-Whirlpool Spas 1 and 3

Both whirlpools 1 and 3 had two adults inside and the free residual chlorine was measured at 1.76 ppm in whirlpool 1 and 2.12 ppm in whirlpool 3. The pH of whirlpool 3 was 6.78. All tests were performed with the ship's test kit and the accuracy of that kit was verified during the inspection. Both whirlpools were immediately netted and closed.

Provisions-Galley Hatch Store Room

The deck in this room was peeling and chipped in several areas and was soiled with dirt, dust, and pieces of food residue in many areas, especially at the deck/bulkhead juncture.

Inspection on Oct 09, 2013 | Score: 93

Other-Galley Hatch Store

Some of the storage shelves were soiled. Hotel pans were stored on these shelves.

Potable Water-Piping Replacement

The vessel was in the process of replacing all of the potable water piping. This project began in 2011 and was expected to be completed at the end of 2013. There were no records for the disinfection of any of the piping before it was placed into service. According to the staff, the pipes were disinfected, but the concentrations and contact times were not recorded.

Potable Water-Piping Replacement

The staff in charge were not aware that records were required when new piping was disinfected and installed. The vessel was in the process of replacing all of the potable water piping. This project began in 2011 and was expected to be completed at the end of 2013. There were no records for the disinfection of the piping before it was placed into service. According to the staff, the pipes were disinfected, but the concentration and contact time were not recorded.

Medical-Close Contact Follow Up

For the cruise ending 9 October, the close contact 24-hour and 48-hour interviews of the crew acute gastroenteritis cases (waiter) were not recorded.

Housekeeping-Stateroom Whirlpools

The stateroom whirlpools were only disinfected on the first day of the voyage for the cruise 23 September to 9 October, instead of weekly. According to the staff, these whirlpools were only disinfected between occupancies.

Ventilation-Deck 12 AC Unit 208

The frame around the filters, the interior door, and the walls inside the filter compartment were heavily corroded. Some areas also had chipping and peeling paint. As similar comment had been written for this unit on the previous inspection and the fresh air dampers in the compartment had been replaced.

Children Area-Diaper Changing Station

There was no sign advising handwashing after each diaper change. This was corrected.

Galley-Garden Cafe - Port Scullery

The in-use flight-type dishwasher had a wash tank temperature of 142°F. This was corrected.

Galley-Garden Cafe - Port Scullery

Three large plates were stored inside the handwash sink.

Galley-Garden Cafe - Buffet Line

The discard time stickers were not attached to each individual pan or container. Many stickers were placed on the counters or on the overhead shelves.

Galley-Food Worker Men's Toilet

One of the urinals was in disrepair and could not be flushed. The urinal was soiled.

Galley-Aft Scullery

There was a large amount of steam exiting the in-use flight-type dishwasher through the door of the wash compartment. The door did not provide a tight fit.

Galley-Aft Scullery

There was heavy condensation collecting on the deckhead above the in-use flight-type dishwasher, directly above the wash compartment.

Food Service General-Cooling Logs

The cooling logs did not provide information of the times temperatures were taken after 2 hours and after 6 hours from the beginning of the cooling process of potentially hazardous foods. With the current system of writing temperatures under the columns with headings 'AT 1 Hour' 'AT 2 Hours' and 'AT 4 Hours', it is unclear if those temperatures were taken before, at, or after 1, 2, and 4 hours during the cooling process. Also, the 'AT 4 Hours' was used to document the temperature at 6 hours of the cooling process step going from 70°F to 41°F.

Dining Room-Seven Seas - Starboard Store

The unfinished deckhead and bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures. There were trolleys full of plates and other galley utensils stored in this store room.

Dining Room-Seven Seas - Starboard Store

There were trolleys full of plates and other galley utensils stored in this room. The unfinished deckhead and bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures.

Dining Room-Seven Seas - Port Store

The unfinished bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures. There were cups and glasses in trays and in boxes stored in this store room.

Dining Room-Seven Seas - Port Store

There were cups and glasses in trays and in boxes stored in this store room. The unfinished bulkheads had exposed insulation. There was no coving at the deck/bulkhead junctures.

Dining Room-Four Seasons - Starboard Store

The unfinished bulkhead had exposed insulation. There was no coving at the deck/bulkhead junctures. There were trolleys full of plates and other galley utensils stored in this store room.

Dining Room-Four Seasons - Starboard Store

There were trolleys full of plates and other galley utensils stored in this store room. The unfinished bulkhead had exposed insulation. There was no coving at the deck/bulkhead junctures.

Galley-Potwash

More than ten large hotel pans were stacked together and immersed in the hot sanitizing water of the 3- compartment sink. This was corrected.

Galley-Crew Corridor

In front of the crew galley, a food worker was transporting 4 uncovered and unprotected cabbage heads on a trolley from the provision area which was several decks below.

Other-Bone Crusher Locker

There were two locked trolleys full of baking sheets that were stored soiled inside. There was also a trolley full of French toast molds and lids that were stored soiled and protected with plastic films.

Other-Bone Crusher Locker

The food-contact surfaces of the French toast molds and lids were not smooth or easily cleanable.

Provisions-Herring in Wine

There was no parasite destruction letter for the raw-marinated herring in wine supplied by Kansas Marine.

Preparation Room-

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

Preparation Room-Pastry

The counter-top mixer was a household unit.

Provisions-Deck 2 Store 2150A

The deckhead vent was heavily soiled with dust. There were galley utensils stored in this room.

Provisions-Bar Consumables Store Room

The deck was heavily soiled under the pallets.

Provisions-BBQ Locker

The unfinished deckhead had exposed insulation. The deck was heavily soiled. The BBQ grills were store in this locker.

Provisions-BBQ Locker

Two large pans used for paella were stored with a heavy greasy film on top. There was a smaller pan that was soiled with food debris.

Provisions-BBQ Locker

Three pans used to create steam under the paella were soiled.

Provisions-BBQ Locker

Three pans used to create steam under the paella pan were heavily corroded.

Provisions-Galley Hatch Store Room

A lexan box and a hotel pan stored on top of the hot trolley staged by the store room door were soiled with food remnants. A previously cleaned and stored food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. A panini machine was stored soiled with food debris and grease. A number of hotel pans were stored soiled. A crepe machine was stored soiled with food residue. A portable wok was stored soiled with food residue and grease.

Provisions-Galley Hatch Store Room

A number of hotels pans were stored stacked together and wet, and some were dripping water. In addition, some of the storage shelves were soiled.

Provisions-Gift Shop Store Room

The deck was heavily soiled under the shelves and pallets.

Galley-Scullery

The plates on the conveyor of the in-use flight-type dishwasher were loaded in a way where all surfaces were not reached by the cleaning and sanitizing sprays. This was corrected.

Galley-Scullery

The in-use flight-type dishwasher was behaving erratically during the evaluation. The final rinse temperatures at the plate surface were consistently around 157°F, the pressure gauge stopped working at some point, the auxiliary rinse arm went off the machine and exited the machine through the conveyor along with the plates, and the final rinse arm stopped spraying at another point. After all these instances, the crew members continued working with the dishwasher cleaning dishes. The crew members were also loading the plates in a way where all surfaces were not reached by the cleaning and sanitizing sprays. All these deficiencies were corrected.

Galley-Scullery

The in-use flight-type dishwasher was behaving erratically during the evaluation. The final rinse temperatures were consistently around 157°F, the pressure gauge stopped working at some point, the auxiliary rinse arm went off the machine and exited the machine through the conveyor along with the plates, and the final rinse arm stopped spraying at another point. It was confirmed that tests conducted by the U.S. Coast Guard at the time may have affected the dishwasher performance.

Bar-Java Cafe

There were slotted fasteners in the food splash zone of the espresso machine.

Pantry-Java Cafe

An unlabeled bottle with blue solution was stored at the handwash station. The staff stated the solution was glass cleaner. The bar was in operation.

Bar-Dazzles

A bottle with solution, labeled Rely-On, was stored inside the waste receptacle of the handwashing station. The bar was not in operation.

Inspection on Jun 21, 2013 | Score: 96

Potable Water-Forward Port Side Bunker Station

https://partner.cdc.gov/sites/OSTLTS/OD/FSO/FSC

Potable Water-Evaporator Number 1

The distillate line from evaporator number 1 was not stripped blue/gray/blue to the chlorination point. This was noted in the previous inspection. All the other lines listed in the previous inspection were corrected.

Potable Water-

There were no dates logged for air gap inspections on the mineralizers and the kids pool and spa filling lines. The bone crusher was removed from the ship yet was still listed on the master backflow prevention list.

Potable Water-Air Gaps

The backflow prevention log listed one air gap and one mineralizer for the evaporators. Upon inspection two mineralizers and four drain lines with four air gaps were found.

Potable Water-Potable Water Tank Sample Cock

The sample cocks on the potable water tanks 7AS and 7AP were not properly labeled.

Ventilation-AC Units

The interior of AC units 204A and 203 in AC Room 2.1 were heavily corroded. These areas included the frame around the coil and the fresh air dubbers by the filters. This was the same finding in AC unit 208 on Deck 12.

Galley-Main Galley Pot Wash

The hot water sanitizing sink gauge registered 160 °F, but the water temperature measured manually was 185 °F.

Galley-Seven Seas - Dishwash Starboard

During active use of the flight-type conveyor dishwash machine there was a poor spray pattern that produced mostly a single stream of water down from the final rinse upper spray arm nozzles, and one far left spray nozzle on the lower final rinse spray arm was spraying away from the dish surface towards the clean end of the machine.

Galley-Seven Seas - Dishwash Starboard

During active use of the flight-type conveyor dishwash machine there were large particles of food in both the pre-wash and the wash tank covers. Very little soap residue was present in either tank as the dispensing bottle was near empty.

Galley-Seven Seas - Dishwash Starboard

There was a pin hole in the deckhead panel over the handwash station and drips of a dark brown oil were forming and dropping to surfaces below.

Provisions-Vegetable Walk-in Refrigerator

One half empty and open bag of red grapes was observed in a box with two other full bags which were also open. One open and nearly full bag of white grapes was observed upright in a box with three other closed bags of white grapes set on their sides. Both of the open grape bags signal a consumption issue in this provisions area, as the last provisioning was done 5 days ago.

Preparation Room-

One live fruit fly was observed on the deckhead over the food preparation counter.

Preparation Room-

Three live fruit flies were observed on the deckhead in separate areas of this room. Each was located along the seam between deckhead panels.

Preparation Room-

One live fruit fly was observed over the in use dough sheeter.

Preparation Room-

There were difficult to clean areas throughout the deckhead in this room where numerous profile strips were damaged, then repaired, and the tack welding had failed again or was sharp, rough and raised along the metal seams.

Preparation Room-Pastry

There were damaged areas along the repaired deckhead profile strips where the tack welds were rough, raised or sharp. Some had failed and the profile strip had an open seam where it was no longer tight to the deckhead.

Buffet-Garden Cafe Starboard Beverage

It appeared the artificial light level along the front side of all the counter model equipment on the beverage counter was below the minimum 220 lux. Staff attempted to adjust the light in this area, but no change was observed. Verify this lighting at night to be certain of the values.

Buffet-Garden Cafe Starboard Soup Station

The deckhead near the handwash station had heavy dust and grease wedged in the gap between panels. Additionally, there was old black grease deposits on the deckhead panels near the grill area.

Galley-Garden Cafe

The deckhead throughout had sections where the profile strips were loose leaving a difficult seam, or the repair welding left a rough surface with raised welds or sharp edges.

Other-Moderno Service Counter

The artificial light level was below 220 lux along some parts of the service counter, and the handwash station was below 110 lux. The deckhead lights were surveyed by the ship and this area was one of the few remaining where lights were not yet installed according to the survey plan.

Buffet-Great Outdoor Buffet

There was heavy dust debris accumulating in the gaps and bracing pieces between the deckhead panels over the entire beverage counter aft.

Bar-Java Cafe

There was a milk log for the jugs used under time control but no plan for time control. Staff created a simple time plan which was reviewed during the inspection.

Housekeeping-Engine Room

There was no soap in the soap dispenser for the handwashing sink.

Medical-Acute Gastroenteritis (AGE)

On June 11, 2013, a passenger had an illness onset of five episodes of diarrhea and was indicated as reportable on the AGE log. On the underlying illness column of the AGE log, it was stated 'AGE/Acid Peptic Disease'. According to the staff and the medical notes, this patient was treated for acid peptic disease and not AGE. Also, under every reportable case 'AGE' was listed under the underlying illness column on the AGE log even if the patient had AGE.

Recreational Water Facilities-Kid's Pool

The sample line was drawing water from the buffer tank next to the pool instead of directly from the pool or on the return line before the buffer tank. The buffer tank was filled with a few leaves and some dirt and debris. The sample line was not in the right location during the last inspection, but the sample line locations for all other recreational water facilities have been corrected.

Pantry-Deck 12 Forward Starboard Scullery

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

Pantry-Deck 12 Forward Starboard Scullery

The technician set the ice machine lid on the deck when he removed it for the inspector.

Pantry-Deck 10 Bridge

The light intensity was less than 110 lux behind and around the counter-mounted microwave.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no procedures in the OPRP stating how to return to normal procedures after an outbreak.

Recreational Water Facilities-Hair and Lint Strainers

According to staff, the hair and lint strainers were cleaned and disinfected weekly for the swimming pools, but there was no documentation this had been completed and no records of the disinfection or contact times used.

Pantry-Deck 10 Bridge

There were several small pieces of dried food debris and a few pieces of rice in the bottom of the handwashing sink.

Potable Water-Forward Swimming Pool Machinery Room

The air gap for the pressure relief valve on the reduced pressured assembly for the cold water filling line to the pool was clogged with a hose.

Integrated Pest Management-Rat Guards

Two rat guards on the forward starboard mooring lines were not installed.

Pantry-Deck 10 Bridge

There was food residue on the blades of two previously cleaned knives. Also, there was food residue on the food contact surface of a small previously cleaned plate.

Medical-Coffee Station

The deck in this coffee station was used as a pantry for food storage and was not of a hard and durable surface. Also, there were seams between the bulkhead panels and between the deckhead and bulkhead panels. Finally, there was a large hole in the right bulkhead and in the back bulkhead under the handwashing sink. According to the staff, room service sets trays of food for patients on the counter in this room and food stored in this area is given to patients such as tea, coffee, and bottled water.

Medical-Coffee Station

There were five large bottles of cleaning products such as Lysol, vacuum toilet cleaner and soap and cleansers stored among several large bottles of water, packets of coffee and tea and single service items such as paper cups. Some of the single service items were wrapped and some of them were not. There was also a coffee pot stored among these items.

Other-Bridge

The milk compartment for the coffee machine was labeled for time control. The milk was labeled with a yellow sticker and 10:35. According to the time control plan, the milk should have been discarded at 10:30 a.m. The time control plan also stated since this machine was used for more than four hours the milk would be labeled with yellow stickers and the discard time. According to the staff, the label on the milk was the time the milk was set-up and it was recorded on a separate log.

Medical-Coffee Station

There was a small container of milk that was open in the undercounter refrigerator and the milk did not have a seven day discard label. According to the staff, the milk was opened the day before.

Inspection on Apr 14, 2012 | Score: 100

Preparation Room-Deck 3 - Butcher

The artificial illumination behind and along the left side of the band saw was less than 110-lux. (2011 VSP Operations Manual)

Preparation Room-Deck 3 - Bone Crusher/Pulper

According to the staff, the out-of-service bone crusher/pulper will not be used in the future.

Galley-Deck 4 - Crew Galley - Hot

Steam escaping from a faulty gasket on the combination oven formed condenation along the deckhead.

Galley-Deck 4 - Crew Galley - Hot

The gasket of the combination oven door on the left side was compromised and allowed a large volume of steam to escape.

Buffet-Deck 4 - Crew Mess - Beverage Station

The artificial illumination to the sides and behind each counter-mounted beverage dispenser was less than 110-lux. (2011 VSP Operations Manual)

Buffet-Deck 4 - Crew Mess - Beverage Station

The actuating levers for the consumer-self-service, combination ice/water dispensers were not long enough to prevent contamination from used/soiled consumer cups and glasses.

Buffet-Deck 4 - Crew Mess - Beverage Station

The finish coat of the coffee machine was pealing adjacent to the hot water dispensing nozzle and coffee dispensing nozzle.

Galley-Deck 5 - Starboard Warewash

The artificial illumination behind the flight-type glass wash machine (in-board side) and the path and adjacent bulkhead was not 110-lux. (2011 VSP Operations Manual)

Galley-Deck 11 - Pizzeria

Slotted fasteners were used at the door hinges inside the stacked pizza ovens.

Galley-Sushi / Steakhouse Galley

A food worker used the double handwash sink at the entrance to the combined galley to wash a plastic light fixure.

Medical-Acute Gastoenteritis Surveillance Log

According to the acute gastroenteritis (AGE) surveillance log, an assistant cook had an onset of reportable AGE symptoms on 7 April at 09:00, but did not report to the medical center until 15:25. According to his 72-hour self-administered questionnaire, his symptoms began around midnight on 6-7 April. According to his time sheet, this crew member stopped work on 6 April at 22:30 and was placed on sick leave for 7 April, but did not report to the medical center until 15:25. It was unclear if this crew member remained in his cabin on this day. A singer had an onset of reportable AGE symptoms on 12 March at 16:00, but did not report to the medical center until 13 March at 00:30. It could not be determined if this crew member worked her shift on 12 March because she has signed off of the ship and her time sheet could not be located.

Potable Water-Far Point Records

On 26 February, the far point chart indicated the free residual halogen was above 5.0 ppm from 17:30 to 20:30. On 5 March, the far point chart indicated the free residual halogen was above 5.0 ppm from 17:30 to 21:30.

Potable Water-Far Point Records

On 26 February, the far point chart indicated the free residual halogen was above 5.0 ppm from 17:30 to 20:30. On 5 March, the far point chart indicated the free residual halogen was above 5.0 ppm from 17:30 to 21:30. The charts did not contain notations for the halogen levels out of range.

Potable Water-Far Point Records

The far point charts for 26 February and 5 March indicated the free residual halogen was above 5.0 ppm for 3-4 hours. No action was taken for the free residual halogen out of range.

Potable Water-Distillate and Permeate Lines

The distillate lines from the evaporators and the permeate lines from the reverse osmosis systems were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue). (2011 VSP Operations Manual)

Recreational Water Facilities-Automatic Monitoring

Staff stated the automatic monitoring and chart recorders for each recreational water facility were installed and operational, but further testing needs to be done to ensure the equipment was working properly. (2011 VSP Operations Manual)

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer chart recorders for the whirlpool spas were located after the compensation tank. Staff stated the equipment has been ordered. (2011 VSP Operations Manual)

Recreational Water Facilities-Forward Port Whirlpool Spa

A passenger was observed taking a child who was not toilet trained into the whirlpool spa. The child remained in the whirlpool spa for more than five minutes before the inspector brought it to the officer's attention. The Chief Officer informed the Pool Attendant, who then asked the passenger to remove the child from the whirlpool spa.

Recreational Water Facilities-Forward Port Whirlpool Spa

A passenger was observed taking a child who was not toilet trained into the whirlpool spa. The child remained in the whirlpool spa for more than five minutes. The Pool Attendant did not take immediate action.

Inspection on Nov 19, 2011 | Score: 98

Potable Water-Microbiological Testing

The manufacturer's instructions for the microbiologic testing kit indicated that after mixing the reagent in the water sample and before placing it in the incubator, the temperature of the sample should be raised by using a water bath either at 33-38 °C for 20 minutes or 44.5 °C for 7-10 minutes. Staff were not following these instructions.

Medical-Public Toilet Room

There was no waste container at the toilet room door and no sign advising the use of paper towels to open the door. The exit was not hands free.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The written OPRP specified the use of 1000 ppm chlorine for hard surface disinfection, but provided no contact time. The plan also specified the use of vital oxide in an electrostatic fogger, but provided no concentration or contact time.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Under red code conditions (greater than 2% acute gastroenteritis), the OPRP specified that crew areas were to be cleaned with an appropriate disinfectant and that passenger launderettes were to be cleaned frequently.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Under red code conditions (greater than 2% acute gastroenteritis), the OPRP specified that elevators and stairwells be disinfected hourly, but later specified continuous disinfection of elevator buttons, door handles, hand rails, corridors, and stairwells.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no procedures in the OPRP for returning the vessel to normal operating conditions after an outbreak. There were also no procedures to protect passengers or crew from respiratory, dermal, or other exposure to disinfectants. No information was provided on MSDSs or crew personal protective equipment.

Children Area-Kids Corner

There were no step stools at the child toilet room sink or other handwashing sinks. The sinks were greater than 22 inches high. There was no step stool provided for the toilet, which was more than 11 inches high. There were no diapers provided at the diaper changing area.

Potable Water-Tank Coating

Potable water tanks 4AP, 6A6, and 4AS were painted between 14 August and 28 September 2011. The certification for the coating was not available onboard. This was downloaded from the internet during the inspection. In addition, the records for one of the tanks did not have drying/curing times and temperatures. The records for the three tanks did not have statements regarding the application of the coating and whether the manufacturer's recommendations were followed.

Pantry-Deck 12 Scullery #12282

The door frame had several holes and the locking pin insert had open voids above and below.

Food Service General-Ice Machines

The nonpotable chilled water lines from the ice machines were not uniquely identified to indicate that they contained nonpotable chilled water.

Potable Water-

A noncontinuous pressure backflow prevention device was installed on each balcony whirlpool spa potable water connections for both owner's suites. The tub filling was through a submerged inlet, and the device was positioned between two valves. On the potable water connections for the three laundry machines in the deck 1 main laundry, the noncontinuous backflow prevention device was installed on the potable water supply line between two valves.

Potable Water-Cross-Connection Control Program

The list of cross-connections did not include the air gaps for the two mineralizer backwash drain lines. In addition, the backflow prevention device for the sink hose in the deck 3 medical center public toilet was not on the list.

Ventilation-Deck 3 Fan Unit AC 205

There was corrosion along the surface of the condensate collection pan. In addition, there was a pile of corroded metal in the collection pan near the end closest to the access door and almost immediately below the fan coil.

Recreational Water Facilities-Children's Pool

The fecal accident response log for loose stool in the children's pool on 3 October 2011 indicated that 200 ppm of chlorine was applied for 60 minutes. To obtain the appropriate CT value the correct time at this concentration should have been 76.5 minutes.

Recreational Water Facilities-Turnover Rates and Bather Load

The RWF turnover rates and bather loads were not calculated using the actual flow rates of each RWF.

Recreational Water Facilities-Hair and Lint Strainers and Housings

The log included cleaning and inspection for hair and lint strainers and housings, but for disinfection. Staff stated that the strainers and housings were disinfected as part of the procedure. For the whirlpool spa filter housings, staff stated that they removed the cartridge filters daily and then cleaned and rinsed the filter housing prior to placing the new cartridge inside, but there was no disinfection step in this process. The filter housings were disinfected once every seven days.

Recreational Water Facilities-Automated Monitoring

There was no equipment installed to automatically monitor and record the pH and free halogen residuals of each RWF, and there were no high or low level alarms installed.

Recreational Water Facilities-Whirlpool Spa Safety Signs

The signs did not include a caution against use by individuals with diabetes or a caution against exceeding 15 minutes of exposure. In addition, the caution against use by children included a statement that children under the age of 12 required an adult supervision.

Recreational Water Facilities-Monitoring

Staff were not monitoring water clarity, combined chlorine, or total alkalinity.

Recreational Water Facilities-Children's Pool and Slide

The four 16-inch suction overflows for the children's pool were not fitted with approved primary or secondary antientrapment covers or features as specified in table 6.7.1.2.2 of the 2011 VSP Operations Manual. The dual gravity drain covers in the two main pools did not have the approved covers installed, but they were ordered.

Buffet-Garden Cafe

Two bowls of jam were not under a sneeze shield or otherwise protected. This was corrected.

Buffet-Garden Cafe

At the bread display, the handles of two sets of tongs were in direct contact with the bread.

Buffet-Garden Cafe

Two bowls of brown sugar and cinnamon were not under a sneeze shield or otherwise protected. This was corrected.

Buffet-Great Outdoors Beverage Station

The water filter in the technical compartment below the ice machine was leaking and there was water on the bottom of the compartment. This was corrected.

Buffet-Great Outdoors Beverage Station

One of the backflow prevention devices in the technical compartment below the coffee machine was leaking. This was corrected.

Buffet-Great Outdoors

There was one large fly and one small fly in the worker side of the buffet. The buffet was open at the time of the inspection.

Pantry-Great Outdoors

The light intensity behind and on the right side of the ice machine was less than 110 lux.

Pantry-Great Outdoors

The bottoms of the fan units in all three soda lockers were dusty. In addition, the top shelf, top of the fan unit, and chilling unit were dusty in the soda locker adjacent to the cutlery wrapping area.

Galley-Port and Starboard Warewashing Areas

Trays of clean glasses were stored approximately 18 inches across from bins of soiled dishware. The glasses were moved.

Buffet-Sprinkles Ice Cream

The technical compartment for undercounter refrigerator #2 was soiled and had a musty odor. In addition, the plastic wrap around the electrical box was soiled with what appeared to be mold. This was corrected.

Buffet-Pizzeria/Moderno

According to the time as a public health control plan, the countertop cold well and cappuccino machine refrigerator were on time control, but these units were not labeled. This was corrected.

Buffet-Pizzeria/Moderno

The light intensity between the coffee and cappuccino machines, behind both machines, and on the right side of the cappuccino machine was less than 110 lux.

Galley-Garden Cafe

There was no label on the chemical storage locker near Sprinkles ice cream counter. This was corrected.

Galley-Port Warewashing Area

The final rinse spray nozzle on the right side of the arm was misaligned and sprayed to the side instead of to the front. This was corrected.

Galley-Sushi Bar

There was an unsealed pipe penetration in the back of the technical compartment for undercounter refrigerator #2.

Dining Room-Sushi Bar Menu Consumer Advisory

There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as raw tuna and salmon were on the menu. There was also a sign posted at the sushi bar advising consumers, but there was no additional information about the foods that could be served raw or undercooked. In addition, this sign was only at the sushi bar and was not visible to consumers seated at the dining room tables.

Galley-Bistro

The light intensity on the bulkhead side of the potwash machine was less than 110 lux.

Galley-Bistro

The sealant on the underside of the both flat top grills was peeling and crumbling.

Galley-Bistro

The light intensity behind and on the bulkhead side of the stack combination ovens was less than 110 lux.

Dining Room-Bistro Menu Consumer Advisory

There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as steak and filet mignon were on the menu, and the packaging for these were not labeled to indicate that they met the definition of whole-muscle, intact beef.

Galley-Time as Public Health Control Plan

The time control plan for the 4 Seasons and 7 Seas hot galley areas stated that all 'counter and service tops' were on time control. According to the staff, this included only the service area on the bains marie counters and the counter top nearest the bains marie. However, there were other preparation counters in these areas that were said to not be on time control, but this was not clear from the plan.

Food Service General-Tip-Sensitive Temperature-Measuring Devices (TMDs)

There were several tip-sensitive TMDs on board the vessel, but not all of the cooks had them. According to the staff, additional tip-sensitive TMDs had been ordered,

Dining Room-7 Seas and 4 Seasons Menus Consumer Advisories

There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as steak were on the menus, and the packaging for these were not labeled to indicate that they met the definition of whole-muscle, intact beef.

Buffet-Officer's Mess Beverage Station

The light intensity behind and on the bulkhead side of the ice dispenser was less than 110 lux.

Bar-Champagne

There were napkins in the paper towel dispenser at the handwashing station. When used to dry the hands, the napkins left lint and small pieces.

Pantry-Champagne

The light intensity behind and on the right bulkhead side of the ice machine was less than 110 lux.

Pantry-Java Cafe

A container of milk in an upright refrigerator had both a 7-day discard label and a 4-hour time control label. According to the staff, the milk was on temperature control. The 4-hour time control label was removed.

Pantry-Topside

A 6- to 8-inch hair was on the outside of the plastic cuber panel cover in the right ice machine. The hair was removed and the panel was sanitized.

Pantry-Topside

There was a water leak inside the soda locker.

Buffet-Garden Cafe

A bowl of bread was placed so far back in the display that it was difficult to reach and the bread in the bowls in front could potentially be contaminated while reaching for the back bowl.

Buffet-Garden Cafe

Two kettles with hot milk and oatmeal were not protected by lids, a sneeze shield, or other means. According to the staff, these kettles were not for self-service and would be served by a crew member behind the counter. However, a passenger was observed filling a cup with hot milk from one of the kettles and no action was taken by any crew members. In addition, the cup appeared to be the passenger's personal cup.

Buffet-Pizzeria/Moderno

There was dust in the opening between the bulkhead and deckhead along the back bulkhead of this area.

Inspection on Mar 05, 2011 | Score: 99

Children Area-

The children's toilet room did not have an airtight, washable waste receptacle.

Ventilation-

The filter for air handling unit AC-203 was completely soiled. Staff stated the filters were replaced monthly.

Buffet-Great Outdoors

At the center of the buffet by the entrance to the bar, there was a hole under the lower end of the vertical profile strips between the cabinet and the bulkhead on both sides of the bar entrance. On the left side, there was also a gap along the vertical juncture between the profile strip and the bulkhead. This gap was corrected.

Dining Room-Sushi Bar

At the waiter station, there was water inside the sake jars. The jars were stored upright with the sake cup inverted on the top.

Galley-Seven Seas Beverage Area

The paper towels at the handwash station were not correctly fed through the dispenser, making them unavailable for use.

Galley-Potwash

The deck grout was damaged where the tiles met the stainless steel gutterways.

Galley-Four Seasons Hot Line

There was condensate collecting under the shelf above the bain marie units. At the time of the inspection, no food items were out for service.

Galley-Four Seasons Beverage Area

There was recessed deck grout to the left of the toaster.

Dining Room-Four Seasons

At the port side aft waiter station, the back of the undercounter storage cabinet containing the pepper grinders was separating from the cabinet shelves, creating a gap along the lower back area of the cabinet. This was corrected.

Dining Room-Seven Seas and Four Seasons

In the waiter station cabinets, there were holes in the side of the inside of the cabinets (unused shelf support holes). The cabinets were used to store utensils, glassware, and condiments.

Galley-Four Seasons Dishwash

The gauge for the final rinse pressure indicated 0.5 bar, but the manufacturer's data plate indicated a minimum pressure of 1 bar. The final rinse spray pattern appeared to be normal. The final rinse temperature gauge indicated between 60°C and 70°C, but the thermometer placed through the final rinse compartment indicated more than 71°C. The thermometer later indicated more than 80°C.

Galley-Potwash

The thermometer on the potwash sanitizing sink indicated 15°F below the measured water temperature in the compartment.

Galley-Hot Galley

Inside the hood above the tilting pans, there was condensate collecting on the surface of the hood above the preparation table between the pans.

Preparation Room-Fish

Neither handwash station had hot water. This was corrected.

Preparation Room-

In the back left corner of the room, there was missing deck grout at the gutterway below the technical compartment.

Provisions-Dry Stores 38506 (Potatoes)

On the right side of the door frame, there was an opening at the lower end of the vertical profile strip between the profile and the door frame. On the left side of the door frame, the lower end of the profile strip was bent, creating a gap.

Other-Moderno

The deck was not complete at this food outlet. This was a new food outlet and the deck was bare concrete. Staff stated that tiles will be installed.

Other-Moderno

There was a gap between the back bulkhead and the deckhead on the new end of the food outlet, between the entrance and the side bulkhead by the pizza oven. The area inside the gap was heavily soiled with dust.

Preparation Room-

The thermometer on the potwash sanitizing sink indicated 12°F below the measured water temperature in the compartment.

Bar-Topsider

In the technical compartment below the starboard side speed rail, the multi-flow hose penetration in the back of the compartment was not sealed. There was also a foam material at the multi-flow hose penetration in the floor of the compartment.

Bar-Sports Bar

In the technical compartment below the forward speed rail, the multi-flow hose penetration in the back of the compartment was not sealed.

Inspection on Oct 30, 2010 | Score: 99

Provisions-General - Pallets

There were numerous, hard plastic pallets used throughout the provisions stores. These pallets had small holes, recesses and other difficult to clean features. Several of the pallets were soiled.

Provisions-General - Pallets

There were numerous, hard plastic pallets used throughout the provisions stores. These pallets had small holes, recesses and other difficult to clean features. Several of the pallets were soiled.

Provisions-General - Pallets

There were numerous, hard plastic pallets used throughout the provisions stores. The pallet storage surface was less than 6 inches above the deck and had features that made cleaning the decks below difficult.

Provisions-Soda Stores 23500/23502

The deck below the pallets was soiled. This was corrected.

Provisions-Soda Stores

There were several wooden pallets used to store kegs of beer and bottles of water.

Provisions-Red Wine Stores

The deck below the pallets was soiled. This was corrected.

Provisions-Chocolate Stores

The deck below the pallets was soiled. This was corrected.

Provisions-Dry Stores - Deck 2

The deck below the pallets was soiled. This was corrected.

Galley-

There were a few areas were the deck grouting was recessed or missing. There was on-going tile work in this area.

Galley-

There were a few areas were the deck grouting was recessed or missing. This was primarily in the grill area and around the floor mounted mixer. There was on-going tile work in this area.

Preparation Room-

The underside of the preparation tables were soiled with dust and mold. The area had been previously cleaned. This was corrected.

Preparation Room-

The deck below the preparation tables was soiled. The area had been previously cleaned. This was corrected.

Galley-

The undersides of the preparation tables were soiled with dust and mold. The area had been previously cleaned. This was corrected.

Buffet-Mess

Soft sealant was used as coving at the deck service counter juncture on the workers side of the service line. The sealant was loose and peeling.

Buffet-Mess

There was some recessed/missing grout on the workers side of the service line. There was an ongoing tile maintenance program in this area.

Buffet-Officer Mess

There was no backflow prevention device on the potable water line connected to the coffee machine.

Dining Room-Waiter Station Storage Cabinets

The laminate material on the bottom shelf of the cabinets was damaged, exposing the absorbent, pressed board material below.

Galley-Chef Office

One box and one bottle of wine were stored on a wooden pallet less than 6 inches above the deck.

Galley-Chef Office

A wooden pallet was used to store one box and one bottle of wine.

Galley-Soup Station

The lid to the buffalo chopper was damaged, making cleaning difficult.

Galley-Potwash - Clean Storage

There were a few cutting boards that had been resurfaced, leaving deep scoring lines and ridges.

Galley-IL Dagio

There was a gap around the deep fat fryer drain line.

Buffet-Garden Cafe

There was a gap around the deep fat fryer drain line.

Buffet-Service Line - Baine Maries

There was condensate forming on the underside of the sneeze shields and the underside of the overshelf. The units were on and there were no pan inserts or covers in place. There were no foods in the units at the time.

Bar-Pacific Heights

There was a leak in the backflow prevention device of the right side coffee machine. The counter surface behind the machine had an accumulation of water.

Bar-Pacific Heights

The counter surface behind and below the coffee machines was soiled. The utility lines behind the coffee machines had an accumulation of dust.

Buffet-Garden Cafe

The deep fat fryer drain line was soiled with grease.

Potable Water-Cross Connection Control Plan

The plan listed a Watts 009 QT as the backflow prevention device installed on the garbage room handwash station bucket fill line. The unit installed on this line was a T&S B969.

Inspection on Apr 26, 2010 | Score: 100

Other-Consumer Advisory

The consumer advisory in the daily program did not inform passengers of the significantly increased risk to especially vulnerable consumers of eating raw or undercooked foods of animal origin. It mentioned that vulnerable consumers should consult their physician for questions.

Provisions-Dry Stores

The deck was soiled in the back left and right corners of the dry stores.

Preparation Room-

The potato salad in the walk-in refrigeration unit had a production date of 25 April with a discard date of 1 May. The cooling logs had an entry for the potato salad on 25 April, but the boiled potatoes used for the salad had an entry date on 24 April. The seven day discard label was not marked from the day the potatoes were boiled, but from when the potato salad was mixed.

Provisions-Mineral Water/Soft Drink Stores

The bulkhead was damaged at the bottom left of the entrance door.

Dining Room-Seven Seas

The deck/cabinet junctures were not coved in some places at the waiter stations and other areas had soft sealant for coving.

Other-Sushi Area

The sushi bar was open from 1700 to 2300 hours each night. The time control plan did not mention how time would be controlled. Per staff, at 2100 all food is discarded and replaced for the last two hours of service.

Buffet-Garden Buffet Forward Coffee Station

The backflow prevention device for the left coffee machine was leaking and damaged. This was corrected.

Galley-Hot Galley

There was a gap around the drain lines of the deep fryers.

Galley-Hot Galley

The drain line for the left deep fryer was heavily soiled.

Galley-Potwash

The data plate for the potwash machine did not list the minimum temperatures for the wash and rinse cycles.

Galley-Dishwash

The final rinse spray arm was not installed properly. This caused an erratic spray pattern. This was corrected.

Galley-

There were several areas throughout the galley that had a small amount of missing or recessed grout.