Inspection on Aug 17, 2014 | Score: 100

Medical-Gastrointestinal (GI) Illness Reporting

There are automated 24 hour and 4 hour prior to arrival gastrointestinal illness reports being submitted by the ship's computer to the Vessel Sanitation Program's electronic system from the port of Juneau, Alaska. This report is only to be submitted when the ship sails from a foreign port to a U.S. port. When reviewed in the medical center a screen from the electronic system was reviewed which indicated reports to VSP were necessary prior to arrival in the ports of Juneau and Skagway, but the ship's itinerary does not include a foreign port prior to Juneau and Skagway is the port following Juneau.

Medical-Documentation of Contacts

There was good documentation in the medical record of cabin mates or immediate contacts of crew gastrointestinal illness cases, but there was no documentation to indicate when there was either no cabin mate or no other contact for a crew member with reportable GI illness.

Children Area-Adventure Ocean

The kids club toilet room handwash sink operated on a sensor and the water temperature reached 114-115 °F. Staff adjusted the temperature below 110 °F during the inspection.

Potable Water-Cabin 4524

There was a one way valve installed on the flexible shower hose in this cabin, rather than an approved backflow preventer. Staff replaced the valve with an appropriate backflow prevention device during the inspection.

Potable Water-Distribution Chlorination

During 10 July a leak in the evaporator system during potable water production allowed an overdosing of chlorine to the potable water tanks that was not fully recognized or addressed prior to that water entering the potable water distribution system. The distribution system achieved a free chlorine residual of 5.4 to 5.6 ppm as recorded on the analyzer chart for a period overnight of 14 hours. Following that the free chlorine residual fell to below 5 ppm and the system operated normally as the level continued to decline to normal levels.

Buffet-Mess Beverage Area

The previously cleaned juice machine in the crew mess beverage station was out of order and juice residue was noted around the nozzle area.

Buffet-Staff Mess Salad Counter

The lighting intensity was less than 220 lux at the staff mess salad buffet counter.

Dining Room-Menu

The 'Taste of Alaska' dish on the 'Ginger' dinner menu did not have an asterisk to indicate a public health advisory and cold smoked salmon was part of the dish.

Galley-Deck 4 Pastry Walk-in Freezer

Excessive frozen condensation was noted on the deckhead of the pastry walk-in freezer.

Galley-Deck 4 Ice Machines 4.4 & 4.5

The ice machines on deck 4 had a black residue noted around the black sensor magnet. Water from the trays touched the black magnet before going into the water return math.

Buffet-Starboard 24-hr Beverage Station

The light intensity was less than 220 lux at the self-service ice cream machine and in front of the beverage counter.

Buffet-Starboard Buffet Line

Smoked salmon was out for service and no public health advisory was observed on the buffet line.

Galley-Chops

The previously cleaned grill drip pan was soiled with burnt residue in the Chops show galley.

Galley-Giovannis

The grill had metal ribbed electrical wire covers, which were difficult to clean. Burnt residue was noted on the wire covers.

Galley-Giovannis

Brownish water was observed in the previously cleaned grill drip pan.

Inspection on May 30, 2014 | Score: 93

Dining Room-Deck 5 Storage Cages Port and Starboard

The cages used to store clean food equipment and linens were carpeted.

Dining Room-Deck 5 Storage Cages Port and Starboard

There were no lights installed in the cages where clean equipment and linens were stored and the light intensity was well below 220 lux.

Provisions-Deck 0 Show Pieces Equipment Room

There was no coving at the bulkhead/deck juncture. The bulkhead was heavily soiled in many areas with splattered paint, stains and sticky residues.

Provisions-Deck 0 Show Pieces Equipment Room

There were several stacks of bowls, hotel pans and a few pieces of cooking equipment that were stored next to decorative items such as painted sculptures and tools used for decoration. Also, the equipment was stored on white shelves that were soiled with dirt and dust.

Provisions-Deck 0 Show Pieces Equipment Room

The white shelves used to store several pieces of food equipment were soiled with dirt and dust.

Provisions-Deck 0 Show Pieces Equipment Room

The sides of the brown shelving used to store several pieces of food equipment had many difficult to clean surfaces.

Provisions-Deck 0 Chef Storage Room

The deck under the shelves against the left bulkhead was soiled with a heavy layer of dust, pieces of paper and plastic and dirt.

Provisions-Deck 0 Chef Storage Room

There was a layer of dust and dirt debris on a few shelves against the left bulkhead.

Provisions-Deck 0 Disposable Dry Store Room

There were a few deckhead panels to the right of the most right evaporative condenser that were soiled with a thick black residue and a layer of dust. Also, there were gaps between some of the deckhead panels from the entrance to this room to the center of the room. Brown insulation material could be seen in these gaps and it was protruding out in some areas, making cleaning difficult.

Provisions-Deck 0 Food Lift

There was a gap in the deck along the entrance to this lift that was heavily soiled with old food residue, especially in the interior corners of the lift. Also, there was a gap along the entire perimeter between the lift and the deckhead. There were several pieces of large brown debris within these gaps.

Other-Deck 1 Aft Corridor

There was one hotel pan of apples and one hotel pan of tomatoes stored on top of an unmanned trolley in the I-95 corridor. There were many workers walking by this area. Also, the deckhead panels above these containers were soiled with a heavy brown and yellow residue.

Provisions-Deck 1 Frozen Mixed Goods

There was a long piece of plastic protruding from between the deckhead/bulkhead juncture behind the evaporative condenser across from the entrance to this room, making cleaning difficult.

Galley-Pot Wash

A worker was observed washing his gloves after handling soiled dishes and before handling clean dishes at the 3-compartment sink. The person in charge of this area only supplied this pot wash station with one set of gloves and the workers were not trained in proper handwashing or how to properly wash, rinse, and sanitize the equipment and utensils in order to prevent cross-contamination.

Galley-Warewashing

There was one clean container of utensils stored across from the ice machine and the food contact surfaces were not covered or protected in any way.

Galley-Handwashing

The water temperature for all three faucets at the handwashing sink was measured by the inspector between 123°F and 125°F and the users could not adjust the temperature. This was corrected.

Buffet-Deck 9 Port and Starboard Beverage Stations

There was no coving at the counter/deck junctures of the beverage stations or at the adjacent waiter stations.

Buffet-Deck 9 Port Waiter Station

There were several small holes inside of the waiter station, making cleaning difficult.

Dining Room-Deck 5 Storage Cages Port and Starboard

There were several crates with clean cups, plates and table linens stored in cages in the corridors between the dining room and both entrances to the main galley. The equipment and clean linens were not covered or protected from dust or contamination in any way. The equipment and linens were stored up against the underside of wooden tables and mixed in with cardboard boxes. Also, the cages were open to the corridor where workers were passing by as they moved between the dining room and the main galley.

Other-Deck 11 Viking Crown

There were two stacks of plates and several pieces of silverware at the self-service counter that were not covered or protected in any way.

Other-Deck 11 Viking Crown

There was no side sneeze shield for the self-service buffet. The start of the buffet line allowed passengers to be within one meter of the food. Also, there was a small live fly on top of one of the pieces of sushi.

Other-Deck 11 Viking Crown

There was a small live fly on top of a piece of sushi on the self-service passenger buffet counter.

Medical-Special AGE Report

During the last voyage in Australia between 8 April and 18 April, the percentage of reportable passengers with acute gastroenteritis (AGE) reached 5.9% on the vessel. The vessel was within 15 days of arriving at American Samoa (27 April) and no special 2% or 3% AGE reports were submitted.

Potable Water-Production Chlorination Station

The air relief vents on the Watts N9 backflow prevention devices were clogged with sedimentation.

Medical-Close Contact Follow-up

The 48 hour follow-up of the asymptomatic cabin mate of a reportable crew member that reported to medical on 9 May was not documented.

Housekeeping-Deck 4 Men's Public Restroom

The handicap accessible toilet room stall that was equipped with a handwash sink did not have a sign posted on the stall door advising users to use a paper towel or tissue to open the door.

Inspection on Aug 02, 2013 | Score: 98

Other-Bridge Toilet Room

There was no sign advising users to use a paper towel or tissue to open the door.

Other-Deck 8 Forward

A trolley with clean plates that were not covered or inverted was in the middle of busy hallway with passengers. The room service steward was using the trolley to deliver clean plates and food to guests.

Ventilation-Air Handling Units

Technical water was used to clean the air handling units.

Recreational Water Facilities-Whirlpool #1

The digital display on the chart recorder was broken and the values were not visible. The value on the chart recorder chart matched the value on the analyzer digital readout, which was within the allowable limit. According to the staff, a work order had been submitted to repair the unit.

Potable Water-Whirlpool #1 Compensation Tank Supply Line

There was no air gap or backflow prevention device between the potable water filling line and the compensation tank. Also, there was no backflow prevention between the water supply line to the compensation tank and the water softener. Finally, the potable water supply line to the compensation tank was not striped blue for potable water.

Recreational Water Facilities-Flow Meters

There were no flow meters installed for the RWFs. A manual flow meter device was presented to the inspector by staff, but the flow rates of the RWFs had not been monitored since June. According to staff, this device was used to calculate the turnover rates and bather loads of each of the RWFs.

Potable Water-Whirlpool Sample Lines

It could not be determined if there was an air gap from the sample lines for whirlpools #1 - #3 and the drain. The lines went straight into the deck in the mechanical room.

Recreational Water Facilities-Shock Halogenation

None of the six whirlpool spas were shock halogenated daily, according to the documentation. According to the staff, they did not realize the spas had to be shocked daily. The whirlpool spas were shocked every other day. Also, the documentation indicated the chlorine residual levels during shock halogenation were more than 10 ppm, such as 11, 12, 13, 14, and 15 ppm, but staff were using chlorine test strips that only measured the chlorine residual of 10, 50, 100, and 200 ppm.

Potable Water-Far Point Charts

The charts for both the upper and lower loops on July 29, 2013 were not initialed and there was no indication the analyzers had been calibrated that day.

Potable Water-Cross-Connection Log

The backflow prevention device for the lube oil separator was a Watts N9 upon inspection, but the cross-connection control log indicated this device was a S8C.

Potable Water-Striping

The distillate lines to the three mineralizers and the drain lines to the mineralizer drains were striped blue for potable water. According to the staff, the mineralizers were currently not being used, but the ship would use them again soon.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

On July 4, 2013, the AGE surveillance log indicated a non-food worker had 10 episodes of diarrhea and a headache, but was a nonreportable case. The underlying illness column stated 'none'. According to the medical notes, this individual had too much alcohol consumption.

Medical-Acute Gastroenteritis (AGE) Cases

On July 29, 2013, a non-food worker had an AGE illness onset of two episodes of diarrhea and abdominal cramps, but were recorded as non-reportable. The underlying illness column indicated 'none'. According to the staff, they did not realize the diarrhea definition of an AGE reportable case included symptoms above normal for the individual. According to the medical notes, this person should have been an AGE case. The time stamp in the electronic medical records system stated this individual was not isolated for 24 hours, but upon review of the medical notes, this individual was isolated for 24 hours. Documentation was shown to the inspector indicating corporate staff were working on the time stamp problem in the electronic medical records system.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

It was unknown if there was a technical problem with the format of the new electronic log because after the 19th case entry, the grid lines were missing. As a result, it was not clear if the data in the columns of the log could be sorted and analyzed correctly. There were no entries after the 19th row of the AGE log observed during the inspection and all of the other issues from the last inspection regarding this violation had been corrected.

Medical-Asymptomatic Crew Documentation

There was no way to enter 'none' into the close contacts section for each AGE case. This was written on the last inspection, but the other issues identified with the close contacts section had been corrected.

Integrated Pest Management-Follow-up Inspections

There were several entries for flies in the active surveillance portion of the log, but for each of these entries it was indicated that there was no follow-up inspection and a date of the follow-up inspection was not recorded. Also, there was a column asking if the problem had been resolved, and this column was checked yes for every entry even though there were still flies seen in each area. Staff stated they thought the resolved column meant that the area had been sprayed and not that the flies were gone. Upon further inspection, it appeared that most areas were followed-up on at some point after the initial flies were seen, but it was very difficult to determine from reviewing the log.

Medical-AGE Reportable Case Definition

The medical staff in charge did not know the AGE reportable case definition included diarrhea that was above normal for the individual.

Recreational Water Facilities-Shock Halogenation

The staff in charge of the shock halogenation of the six whirlpool spas did not know the spas had to be shock halogenated daily. They were shock halogenating the spas at the same time as they were draining the spas, which is only required every three days. Also, the documentation indicated the chlorine residual levels during shock halogenation were more than 10 ppm, such as 11, 12, 13, 14, and 15 ppm, but staff were using chlorine test strips that only measured the chlorine residual of 10, 50, 100, and 200 ppm.

Potable Water-Bunkering Charts

The chart recorder paper was on a scale of 0-100 ppm for both the chlorine residual and pH, but the bunkering was also done manually and the correct levels of both chlorine residual and the pH were met. Also, upon inspection of the analyzer the digital readout gave the correct chlorine residual level and pH. It is strongly recommended that the chart recorder paper be used on a scale of 1-10, so that it is easier to read and monitor by crew members.

Food Service General-Dishwash Machine Data Plates

The data plates for the dishwash machines in the Windjammer galley, deck 2 crew galley, and the glasswash machine in the main galley on Deck 4 and Deck 5 listed the conveyer speed as 150 racks per hour.

Galley-Potwash Area

The detergent water in the wash compartment or the three-compartment sink was heavily soiled. No bubbles were seen in the solution to indicate the presence of soap. This sink was operating in this condition during the inspection. The water was immediately drained and replaced.

Galley-Windjammer

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

Other-Cafe Latte-Tudes

The time control plan did not list the setup and discard times.

Galley-Giovanni's/Chops

The reach-in time control units R-6-5-5 and R-6-5-8 were used to store foods held on temperature. Staff stated this was temporary because the walk-in refrigerator on the Chops side was broken so food was moved to the time control units to maintain temperature.

Galley-Giovanni's/Chops

The under counter refrigerator unit R-6-5-4 on the Giovanni cook line was not labeled as being on time control. This unit was listed on the time control plan.

Galley-Giovanni's/Chops

The clearance between the counter and the counter-mounted combination oven on the Chops grill line was less than 4 inches.

Galley-Giovanni's Beverage Station

The telephone wire was draped on the counter.

Dining Room-Deck 5

The lighting intensity at the waiter stations could not be raised to 220 lux for cleaning operations.

Galley-Deck 5 Warewashing

The handwash station did not have a waste receptacle.

Galley-Deck 5 Dishwashing

The final rinse temperature gauge on the in-use conveyor type warewash machine was well past 210°F.

Galley-Deck 5 Cold Preparation Area

Food residue was present on the backside of the main blade on the previously cleaned deli slicer.

Galley-Deck 5 Bakery Elevator

Food residue was accumulated in the corners on the elevator deck.

Galley-Deck 4 Time Control Plan

The reach-in refrigerator 4.13 was not listed on the cold food time control plan. This unit was labeled as time control.

Galley-Deck 4 Soda Machine

The underside of the Diet Coke and Sprite dispensing nozzles had slotted fasteners.

Dining Room-Deck 4

The lighting intensity above the center waiter station and the waiter station to the right of the center staircase could not be raised to 220 lux for cleaning operations.

Galley-Pizza Machine

The electrical wire was draped on the counter.

Galley-Main Stove Bench

The corner of the exhaust hood closest to the stock pots and potwash area had water accumulated which was dripping onto an empty deck stand and the deck below.

Preparation Room-Meat Walk-In Refrigerator

Several boxes of ground beef were stored on top of several boxes of tenderloin and other whole cuts of meat.

Provisions-Chef Storeroom

Food service equipment such as pots and baking trays were stored on the deck.

Bar-Pool Bar

A bar employee's jacket was stored in an undercounter cabinet with cans of soda and drinking straws.

Bar-Pool Bar

A bar employee's jacket was stored in an undercounter cabinet with cans of soda and drinking straws.

Inspection on May 11, 2013 | Score: 100

Medical-Acute Gastroenteritis (AGE) Surveillance Log

Staff left a number of the entries for underlying illness blank, rather than indicating none. Additionally, there is a technical problem with the format of the new electronic log in that after the 19th case entry the grid lines are missing, so it was not clear if the data in the columns could be sorted and analyzed correctly. Lastly, there was one respiratory illness case that populated in this lower set of GI illness entries which were outside of the format grid lines of the log.

Medical-Asymptomatic Crew Documentation

Staff identify and document the asymptomatic cabin mates of crew members with gastrointestinal (GI) illness, but there is no mention of any other immediate contact or a statement that there are no other contacts for each ill crew case.

Medical-GI Case Reporting

A crew member was listed on the AGE Surveillance Log as a non-reportable GI case, but the initial notes under the triage portion of the electronic database indicated she had headache, abdominal cramps, body aches and vomiting. The public health screen only noted the vomiting symptom and the database declared this a non-reportable case. A later interview by the doctor also noted vomiting and abdominal cramps. It was unclear whether or not this system would allow the return to the public health screen to add the symptoms declared by this crew member which were not selected initially to correctly identify all symptoms and have the option to make her a reportable case. Some review of the electronic database should be made to understand if any person reporting symptoms initially below the threshold of the case definition who experiences additional symptoms could be updated in this database so they can be declared a reportable case.

Children Area-Adventure Ocean

The hot water temperature at the sink in the children's toilet was 126 °F.

Galley-Deck 4 - Cold Pantry

Inside the left ice machine, the left side plastic deflector panel had a brown residue in the cut-out for the hinge, green adhesive residue on the inside of the panel, and white adhesive residue on the outside of the panel.

Galley-Deck 4 - Hot Section

A wire whisk with a damaged open-ended handle was in an in-use tilting pan. This open end makes cleaning difficult. The whisk was discarded.

Galley-Deck 4 - Beverage Station

Inside the right juice machine, the inside of the dispensing ports were soiled with juice residue. The machine had been previously cleaned.

Galley-Deck 5 - Dishwash Area

Before inspecting the final rinse spray nozzles, one of the curtains which separates the rinse and final rinse compartments was placed on the soiled end of the glasswash machine. The curtain was washed and sanitized before being placed back into the machine.

Galley-Deck 5 - Beverage Station

The underside of each soda dispensing port was soiled with soda residue. The machine and nozzles had been previously cleaned.

Galley-Deck 5 - Hot Section

Inside the grease drip housing for the flat grill, the soft sealant was soiled with old grease residue.

Preparation Room-

The backflow prevention device for the bucket fill tap was heavily corroded around the atmospheric vent.

Galley-Giovanni's / Chops

On the front Chops counter, the light intensity was less than 220 lux at the far right area. On the back counter, the light intensity was less than 220 lux on the preparation counter below the salamander.

Buffet-Windjammer - Beverage Stations

The light intensity was less than 220 lux in front of the beverage equipment and at the cups storage area

Galley-Windjammer - Dishwash Area

Large amounts of food were on the prewash strainer basket and food wrappers were on the wash strainer basket. The machine was in use during the inspection.

Galley-Windjammer - Potwash Area

Less than one meter separated the soiled tray storage and the clean storage rack. The area was in heavy operation during the inspection.

Buffet-Staff Mess

The serving utensil handle was in contact with french fries and pork. These food items were discarded.

Inspection on Jun 22, 2012 | Score: 97

Buffet-Deck 9 - Windjammer

A wiping cloth bucket with sanitizer solution was cloudy and had an oil sheen on the surface.

Galley-Deck 9 - Windjammer

The rubber gasket on the combination oven failed along the bottom edge, which allowed steam to escape.

Galley-Deck 9 - Windjammer - Potwash

Water was leaking from the atmospheric vents of the backflow prevention assembly installed on the retractable pre-wash hose.

Galley-Deck 9 - Windjammer - Hood Cleaning

The soap injection point for the hood cleaning system was installed before the backflow prevention assembly (Reduced Pressure zone (RPz)).

Galley-Deck 2 - Hot

Rust and corrosion coated the surface of two large hotplates immediately adjacent to the induction hotplates, which created a difficult to clean surface.

Buffet-Deck 2 - Former Officer's Mess (Crew Mess)

A portable baine marie, wrapped in plastic was reported out-of-service. According to the chef, the baine marie would not be used in this location in the future.

Buffet-Deck 2 - Beverage Station (Starboard)

Florescent light bulbs inside the counter-mounted pizza warmer were not coated or did not have protective shields installed.

Buffet-Deck 2 - Beverage Station - Starboard

Water was leaking from the atmospheric vent of the backflow prevention assembly installed on the right most carbonator unit located in the undercounter cabinet.

Galley-Deck 4- Pastry

Electroplating had chipped away from the mixer shaft of the deck-mounted mixer, which made cleaning difficult.

Galley-Deck 4- Pastry - Adjacent

Numerous cracks and crevices were present on the edge of the white plastic bracket with metal fasteners holding cuber, which was difficult to clean.

Galley-Deck 4 - Chemical Locker

Numerous large baking pans were stored inside the chemical/cleaning locker, which were immediately adjacent to chemicals and cleaning equipment.

Galley-Deck 4 - Warewash

Steam was escaping from the bottom edge of the access doors of the in-use flight-type warewash machine.

Galley-Deck 5 - Hot

A seam was present along the top edge of the grooved griddle where the griddle made contact with the manufacturer installed splash shield.

Galley-Deck 5 - Potwash

A fourth test cock and gate valves were not installed with the backflow prevention assembly installed on the front of the large trolley wash machine.

Galley-Deck 5 - Potwash

Corrosion and scale covered the installed pressure gauge on the left side of the large trolley wash machine, which made the gauge no longer usable/readable. The gauge was located immediately below the installed temperature gauges.

Galley-Deck 5 - Hot

Electroplating had chipped away from the mixer shaft of the deck-mounted mixer, which made cleaning difficult.

Galley-Deck 5 - Buffet Preparation

Scoring was present on the food contact surface of the bowl on the counter-mounted buffalo chopper. In addition, chipping was present on the cast-metal cover where the buffalo chopper blades would have been located when the cover was closed.

Dining Room-Deck 6 - Giovanni's Table

Slotted fasteners held numerous parts that were food contact surfaces of the large red slicer located in the dining area, which made cleaning difficult.

Dining Room-Deck 6 - Giovanni's Table

Slotted fasteners, the blade, blade guards and the moving carriage that holds the food being sliced of the large red slicer were soiled with food residue.

Dining Room-Deck 6 - Giovanni's Table

Integral deck coving was not installed around the large red slicer. In addition, the wooden surface of the deck was not light colored and durable.

Bar-Deck 6 - Cafe Latte II

Decals attached to the counter surface on the worker side, immediately adjacent to the handwash station were pealing and had a sticky residue, which made cleaning difficult.

Buffet-Deck 9 - Beverage Station - Open Deck

Canvas deckhead material was used above the open deck beverage stations, which was not easily cleanable.

Medical-Gastrointestinal Illness Reporting

On 8 June a COM 3 cook experienced gastrointestinal illness onset at 8 am, but did not report to the medical facility until 6:30 pm the same day.

Medical-Gastrointestinal Illness Reporting

On 18 May a cook reported to medical with two episodes of diarrhea and abdominal cramps. They were listed as non-reportable as a gastrointestinal illness case. On the follow-up visit on 19 May the cook reported still having symptoms, but the final symptom in the electronic database remained at 18 May and was not updated. The cook remained in isolation until 20 May when they were symptom-free, but that period was less than 48 hours after the final GI illness symptoms reported on 19 May. The case was also never changed to be a reportable case.

Medical-Electronic AGE Surveillance Log

The electronic acute gastroenteritis log could not generate the exact AGE surveillance log specified in section 13.2 of the VSP Operations Manual. Additionally this system did not allow for individuals with less than 3 diarrheal episodes alone to be reported as a GI illness case, or that those with more than 3 loose stools with underlying medical conditions could be a non-reportable GI illness case. Lastly, the electronic system did not allow for symptoms of GI illness to be updated on any of the follow-up visits to medical.

Other-Public Toilets

There was no sign posted in the public toilet rooms in most areas of the ship to advise that paper towels should be used to open the door upon exit.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The electronic OPP noted use of a disinfectant fogging chemical (vital oxide), but provided no concentration for use of that product. There were various letters provided for informing passengers of elevated GI illness onboard, but nearly all mentioned first colds, then flu or stomach flu, and then gastrointestinal illness. Some of the letters were for placement in guest cabins following GI illness elevations, but they mentioned nothing about elevated illness on the previous cruise. Only the embarkation letter given following a 2% GI illness cruise where embarkation was delayed actually conveyed the appropriate message to oncoming passengers.

Pantry-Warewash Machines

In all the ice pantries the Meiko model FV 40T model undercounter dishwash machines had two different data plates attached. The riveted data plate indicated a final rinse of 20 seconds, while the plastic data plate indicated a 10 second final rinse. The machine in operation had a 20 second final rinse.

Potable Water-Tank Cleaning

The record on the 18 April #6 starboard potable water tank maintenance indicated painting of areas with Interline 925. There was no notation that the coating was applied, dried or cured according to the manufacturer's instructions.

Potable Water-Engine Changing Room/Hospital

The ORAS model backflow preventer installed on the clothes washer was not appropriate for this continuous pressure application. The spill resistant watts 289 backflow preventer in the hospital ward room for dialysis was not approved for back pressure.

Children Area-Adventure Ocean

An airtight washable waste receptacle was not provided in the nursery toilet.

Recreational Water Facilities-Pools and Whirlpool Spas

Staff were not equipped with pool testing equipment for total alkalinity. They were not monitoring combined chlorine and there was no flow meter.

Recreational Water Facilities-Pools and Whirlpool Spas

Whirlpools and spas did not have a monitoring analyzer or chart recorder installed prior to the compensation tank for halogen and pH.

Inspection on Sep 05, 2011 | Score: 99

Recreational Water Facilities-Testing Procedures

Testing of chlorine residual was being done using a Total chlorine residual reagent, instead of using the Free chlorine residual reagent.

Buffet-Windjammer Ice Station (Port & Starboard)

Sufficient light intensity for cleaning was not provided between the ice machines and the bulkheads.

Buffet-Windjammer Service Counter (Starboard)

Serving utensils were not provided for two display plates of apples.

Buffet-Windjammer Hot Line (Starboard)

Some areas of the granite counter tops were cracked, making cleaning difficult.

Buffet-Windjammer Hot Line (Starboard)

A gap existed between the stainless steel profile strip and the underside of the granite counter top on the left end.

Buffet-Windjammer Hot Line (Center)

A serving utensil was not provided for a display container of nuts.

Buffet-Windjammer Hot Line (Center)

A gap existed between the stainless steel rope hold and the underside of the granite counter top.

Galley-Windjammer Potwash

The final rinse temperature gauge on the hood type potwash machine did not operate while the machine was in use.

Preparation Room-Fish

A gap and a seam were noted on the back left corner bulkhead profile strip/stainless steel deck coving juncture.

Galley-

The door gaskets of some of the cook and hold units were cracked and worn.

Galley-Deck 4 Trolley Wash

The label posted at the reduced pressure assembly backflow prevention device for the trolley wash indicated the pressure test was last performed on 10 March 2010.

Galley-Edelweiss Restaurant (Deck 4 and 5)

The waiter stations contained exposed raw wood in some of the cabinets, as well as holes leading to void spaces between the cabinet and the deck.

Inspection on Apr 29, 2011 | Score: 96

Potable Water-Upper Far Point

On 18 March 2011, the halogen analyzer-chart record for the upper loop stated 'Electrical motor chart out of order. Repaired.' There were no manual recordings for the free residual halogen. This chart was initialed by the engineer.

Medical-Employee Reporting

During a review of the last five voyages, there were two crew members (one food employee and one youth staff) who reported an onset of gastrointestinal illness symptoms, but did not report to the medical center for six hours and one and a half days, respectively.Specifically, an assistant waiter reported an onset of gastrointestinal illness symptoms on 9 February 2011 at 09:00, but did not report to the medical center until 15:06. It was determined that this food employee worked from 12:00 to 14:00. A youth staff reported an onset of gastrointestinal illness symptoms on 4 February at 22:00, but did not report to the medical center until 08:42 on 6 February. It was determined that this crew member had not worked from 3-6 February, but it was unknown if she participated in any activities onboard.

Buffet-Windjammer

There were no serving utensils for a display plate of green apples, a container of parmesan cheese, and a container of noodles.

Galley-Windjammer

In the technical compartment of the bain-marie, there was a gap where the water pipe penetrated the bulkhead.

Other-Solarium - Dishwash

The deck was soiled under the pantry locker. This area was previously cleaned and was not in use at the time of the inspection.

Other-Solarium - Pantry

The deck was soiled under preparation counter R-9.32. This area was previously cleaned and was not in use at the time of the inspection.

Pantry-Main Pool Bar

There was an accumulation of black powder in the water bath of ice machine IC-9.3.

Bar-Main Pool Bar

The inside of the left beer tap of the center beer dispensers was soiled with black residue. This area was in use at the time of the inspection.

Galley-Dishwash

In the flight-type conveyor dishwash machine, three of the upper final rinse sanitizing spray nozzles were not working properly, causing an ineffective spray pattern. This machine was in use at the time of the inspection.

Galley-Ice Machine (Port)

There was an accumulation of black powder in the water bath of ice machine IC-4.5.

Galley-Vegetable Station

There was a hole in the deckhead above the in-use tilting pan.

Galley-Vegetable Station

There was a heavy accumulation of water above the deckhead. Water was dripping from the deckhead in front of the in-use tilting pan, resulting in a pool of water on the deck. The staff stated the water came from a potable water line in the deckhead.

Galley-Vegetable Station

The four fasteners of the deckhead access hatch in front of the in-use tilting pan were heavily corroded.

Galley-Hot Galley

There was water leaking from the preparation counter sink faucet.

Galley-Hot Galley Walk-In Cooler

The deckhead smoke detector was soiled.

Galley-Hot Galley Walk-In Cooler

There was a trolley with several trays containing cups of spinach dip in the walk-in cooler. The cups in the upper tray were not protected from condensation on the deckhead smoke detector. No condensation was observed dripping from the deckhead onto the food items. The staff moved the trolley and placed a tray on top of the trolley.

Galley-Deck 5 Bakery

There was a long hair stuck in the timer unit of the in-use dough mixer. The hair was removed.

Galley-Deck 5 Buffet Station

The deck was soiled under preparation counter R-5.22. This area was previously cleaned, and was not in use at the time of the inspection.

Galley-Deck 5 Room Service

Many of the previously cleaned cereal bowls were soiled with food debris. The bowls were taken to the warewash machine.

Galley-Deck 5 Room Service

A large plastic container full of previously cleaned saucers and coffee cups was stored directly on the deck under preparation counter R-5.12. This container was uncovered. The staff removed these items from the deck.

Dining Room-Staff Mess - Dirty Dish Clearing Area

There was insufficient light intensity in this area. All of the light bulbs in this area were operational.

Dining Room-Staff Mess - Dirty Dish Clearing Area

There was no 'wash hands often' sign posted at the handwash sink.

Dining Room-Staff Mess - Dirty Dish Clearing Area

There was peeling sealant on the bulkhead at the bottom of the pass-through window to the dishwash area. This peeling sealant resulted in a seam in the bulkhead, making it difficult to clean.

Galley-

A food employee was cutting lettuce with his gloved left hand holding the knife and his bare right hand touching the cutting board. The food employee was observed holding the cutting board with his bare hand and pushing the lettuce into a bowl with the knife. Although it was not observed by the inspector, this practice could have lead to handling the ready-to-eat food with bare hands.

Galley-Pastry

Some of the fasteners inside the deck oven had an accumulation of debris in the slotted area.

Galley-Deck 5 Pastry

Some of the fasteners inside the deck oven had an accumulation of debris in the slotted area.

Galley-Vegetable Station

There was water leaking from the deckhead in front of the in-use tilting pan. The tilting pan lid was open, exposing the food inside. The food did not appear to be impacted at the time of the inspection.

Inspection on Sep 28, 2010 | Score: 97

Other-Spa

There were no waste containers near the exits of the men's and women's changing rooms to dispose of paper towels used to open the doors. There were toilet rooms inside the changing rooms. This was corrected.

Recreational Water Facilities-Test Kit

The vessel's halogen test kit used for sampling the main pool and Solarium whirlpool was not in calibration. For the main pool, the vessel's test kit measured 4.5 ppm chlorine and the inspector's test kit measured 3.66 ppm chlorine. For the Solarium whirlpool, the vessel's test kit measured 6.0 ppm chlorine and the inspector's test kit measured 4.85 ppm chlorine. The vessel had the calibration standards for the test kit. When the vessel's halogen test kit was checked, the first standard was measured at 0.5 ppm chlorine instead of 0.18 +/- 0.09 ppm chlorine. The second standard measured 2.5 ppm chlorine, instead of 0.81 +/- 0.10 ppm chlorine. The third standard measured 3.7 ppm chlorine instead of 1.52 +/- 0.14 ppm chlorine. According to the staff, this test kit was used to calibrate the analyzer chart recorder for the main swimming pool. The analyzer for this pool was checked and found to be in calibration.

Housekeeping-Outbreak Prevention and Response Plan

According to the written outbreak prevention and response plan, the public areas, including corridors and staircases, would be sanitized continuously between 6 am and midnight when Level 2 of the plan is in effect. There were venues, such as the casino, that were open later than midnight. According to the staff, there were night cleaners that sanitized the public areas after midnight, however this information was not in the plan.

Potable Water-Microbiological Sampling

The Colisure directions for the incubator stated that the incubation temperature should be 35°C +/- 0.5°C. The thermometer was reading 55°C and there were samples in the incubator. According to the staff, the unit has not been able to maintain consistent temperatures. A new unit had been ordered.

Medical-Asymptomatic Close Contacts

An asymptomatic close contact of a crew member with acute gastroenteritis was interviewed on September 19, 2010, according to the records in electronic database. This was the same date that the ill crew member presented to medical. In the electronic database, the 24-hour follow-up with the close contact was recorded on September 22, 2010. The 48-hour follow-up was blank. There was no information in the paper medical files for the ill crew member or close contact indicating when the 24-hour and 48-hour contacts were conducted. According to the staff, they had recently been having trouble entering information into electronic database.

Bar-Casino

There was an open void space along the back left side of the technical compartment below the speed rail.

Food Service General-Decks

There was missing and recessed grout in many of the food preparation, service and storage areas.

Preparation Room-

The bottom shelf of the knife locker was lightly soiled. Two clean knives were stored on the shelf.

Provisions-Liquor Stores

Absorbent, difficult to clean string and rope were used to secure boxes on the shelves.

Provisions-Dry Store - Beer Box

The deck coating material was loose and peeling at the juncture with the stainless steel floor plates.

Provisions-Show Piece Room/Chef's Store

The deck was soiled.

Dining Room-Deck 4

There were five coffee carafes stored in the upright position at two of the waiter stations. There was pooled water on the bottom of the carafes.

Galley-Deck 4 and 5 - Beverage Station

There were exposed, slotted fasteners in the food splash zone below the dispensing heads at the two soda dispensing units.

Galley-Deck 5 - Potwash

The clean hotel pans were stacked wet, impeding air-drying.

Buffet-Starboard Beverage Station

There was one backflow prevention device on the potable water line serving both the juice machine and the coffee machine.

Galley-Dishwash Machine

The wash temperature gauge reading was 195°F and the plate surface temperature in the wash compartment was 175°F. The rinse temperature gauge reading was 190°F and the plate surface temperature reading was 175°F. There was an audible sound of steam coming from the spray nozzles when the machine was in operation, and there was steam coming from the soiled end chute and side panels. There was condensate on the interior surfaces of the exhaust hood at the soiled end. The condensate was dripping onto the soiled end of the machine and the surrounding deck surface.

Galley-Dishwash Machine

The wash temperature gauge reading was 195°F and the plate surface temperature in the wash compartment was 175°F. The rinse temperature gauge reading was 190°F and the plate surface temperature reading was 175°F. There was an audible sound of steam coming from the spray nozzles when the machine was in operation, and there was steam coming from the soiled end chute and side panels. There was condensate on the interior surfaces of the exhaust hood at the soiled end. The condensate was dripping onto the soiled end of the machine and the surrounding deck surface.

Provisions-Fresh Fruit Room

The light along the left side of the room was not functioning resulting in insufficient lighting in the area.

Provisions-Fish Freezer

There were three light bulbs not functioning resulting in insufficient lighting.

Preparation Room-

There was a seam in the aft bulkhead to the left of the potato peeler where a utility line passed through.

Provisions-Ice Block Room/Chef's Food Locker

Frozen packages of food were stored in contact with a block of ice.

Provisions-Dry Store - Beer Box

The deck below the deck stands was soiled.

Galley-

The older hot holding cabinets had excessive sealant and old adhesive residue on the front exterior surfaces, making clearing difficult.

Galley-

The time as a public health control plan did not list the hours of operation for service.

Dining Room-Officer's Mess

The utility housing column below technical space R-2.2 was not coved at the deck juncture. There was mold in the sharp angle at this juncture.

Dining Room-Officer's Mess

The sneeze shield at the soup station was installed so that it did not fully protect the hotel pans of soup below.

Galley-Deck 4 - Dry Store

The deck was soiled with food debris below the shelves.

Galley-Sauce Station

The water temperature at the handwash station was in excess of 125°F. The user could not adjust the temperature.

Galley-Potwash

The water in the sanitizing rinse sink was cloudy and had a light film of grease on the surface.

Inspection on Jun 11, 2010 | Score: 99

Galley-Windjammer - Solarium

There was an accumulation of old grease and dust in the louvers of the ventilation hood above the grooved griddle, especially along seams.

Galley-Windjammer - Pot Wash

Water was leaking from pipe below the pulper. According to the staff, a work order was submitted.

Food Service General-Decks

In many locations throughout food preparation and storage areas, there was recessed grout. In a few locations, a few broken deck tiles were observed.

Food Service General-Equipment

There were several pieces of equipment such as tilting kettles, deep fat fryers, grills and ventilation hoods that had cracked and missing soft sealant. There were a few pieces of equipment such as deep fat fryers that had excessive sealant.

Galley-Deck 4 - Soup Station

The profile plate along the backsplash was bent in several locations, and was missing sealant. The surface was rough and difficult to clean.

Galley-Deck 2 - Crew Beverage

The integral milk refrigerator for the espresso machine was not listed on the time as public health control plan. According to the staff, milk placed in this unit is on time-control.

Galley-Deck 5 - Cold Preparation

The fasteners holding the circular blade of the meat slicer were slotted and had a small accumulation of rust and debris.

Galley-Deck 4 - Warewash

The flight-type warewash machine used for glasses had an excessive amount of spray coming through the curtains on the soiled side of the machine.

Galley-Deck 4 - Warewash

The machine mounted final rinse temperature gauge for the flight-type warewash machine was not functioning.

Galley-Deck 5 - Clean Storage

The plastic insulated beverage containers were soiled along the vent and spigot.

Galley-Deck 5 - Clean Storage

The vent and other nonfood contact surfaces of the insulated beverage containers had gouges and other features that made them difficult to clean.

Buffet-Deck 2 - Crew Mess

The table-mounted ice machine had legs that only elevated the machine 1/2-inch, making cleaning difficult.

Buffet-Deck 2 - Crew Mess

The table surface below the table mounted ice machine was soiled.

Potable Water-Microbiological Sampling

The Colisure directions for the incubator stated that the incubation temperature should be 35°C plus or minus 0.5°C. The water bath thermometer reading was 41°C and there were sample bottles in the unit.

Potable Water-Crew Laundry

The cross-connection control backflow prevention device list indicated that there were 5 Watts N9 devices in this location. There were 6 potable water lines, 4 were protected by Watts CA9C devices and 2 were protected by Watts N9 devices.

Potable Water-Bukered Water Halogen Injection

The halogen injection was not controlled by a flow meter of an analyzer. Analyzer equipment was being installed at the time of the inspection.

Bar-Casino

There were void spaces between the cooler inserts and the bulkhead on the left and right sides of the speed rail technical space. The void spaces were difficult to reach and were soiled.

Bar-Coffee

There was an open void in the floor of the technical space below the preparation sink where the electrical lines penetrate.

Bar-Pool

There were several areas where the coving at the deck/equipment junctures was missing or damaged.

Potable Water-Minearlizers

There was a reduced pressure type backflow prevention device on the mineralizers. There was no record of any test results. Per staff, the mineralizers have not been used for several years.