Inspection on Jan 08, 2015 | Score: 96

Galley-Horizon Bistro - Port Side

The chicken rotisserie was soiled with dust in the gaps above and below the removable panel behind the equipment. The equipment was immediately cleaned.

Galley-Horizon Bistro - Port Side

The light covers inside the chicken rotisserie oven were soiled with black grease residue. The oven was not in use and was previously cleaned. The equipment was re-cleaned.

Buffet-Horizon Bistro - Port Side

A live fruit fly was observed.

Buffet-Horizon Court - Starboard Beverage Station

One of the fasteners was missing and a hole was present on the food-splash panel of the iced tea machine. This was corrected.

Buffet-Horizon Court - Starboard

A live fruit fly was observed.

Pantry-Mermaid's Tale

The interior deflector panel of the ice machine was soiled with a black substance on the technical side of the panel.

Galley-Crown Grill

The bulkhead between the two hoods in the show galley was soiled with food residue. This area was not in operation and was previously cleaned.

Other-Trident Grill

Three stacks of plates were stored on the front counter of the grill not covered or inverted. This was corrected.

Room Service-Glasswash Machine

It was unclear if the single rack hood-type glasswash machine had a visual alarm to indicate when the final rinse temperature dropped below the levels stated on the machine data plate. Staff showed the inspector the manufacturer's manual, which stated the machine faults and indications, and the manual did not indicate a low final rinse temperature fault or indication alarm. Staff were unable to confirm the machine met the requirements during the inspection.

Bar-Deck 6 - Bellini Bar

At the service bar, the ice bin was found open with the ice scoop and ice scoop holder in the bin blocking the bin top from closing.

Bar-Deck 16 - Seaview Bar

At the service bar, two ice bins were found open with ice scoops and ice scoop holders in the bins blocking the bin tops from closing. An open cup of ice was prepared and sitting on the bar counter.

Bar-Deck 16 - Seaview Bar

A drain fly was observed in the bar pantry. No open food was found.

Bar-Deck 16 - Seaview Bar

The canopy-style warewash machine in the bar pantry did not achieve the required final sanitizing rinse temperature in five complete testing cycles. The bar was open, the machine was on, and a rack of soiled glasses had been staged in the pre-wash section. The final rinse temperature gauge read 194°F before the testing started. This gauge reading started to fall in successive trials down to 174°F on the final test. The direct thermocouple reading at the utensil surface showed 151°F on the first trial. A 180°F irreversible thermolabel applied to the lower final rinse arm never changed during the remainder of the tests. A 150°F/160°F/170°F irreversible thermolabel applied to a metal beverage container in the machine only had the 150°F strip change in the 4th and 5th trials. The ship's and inspector's thermometers both read 154°F and 156°F, respectively. The dishwasher was taken out of service.

Galley-Deck 6 - Aft/Port Beverage Station

The light intensity between counter-mounted equipment was less than 110 lux.

Galley-Deck 6 - Soup Station

A food employee was observed stepping on the food preparation counter, next to the in-use soup kettle, to clean the bulkhead-mounted microwave oven. This area was in active use, including cooking.

Galley-Deck 6 - Soup Station

A food employee was observed stepping on a food preparation counter to reach the bulkhead-mounted microwave oven. Other food employees were cooking in the area. Supervisors requested the food employees in the area to clean and sanitize the food preparation counter after requested by the VSP inspector.

Galley-Deck 6 - Soup Station

The top panel of the canopy over the soup kettles was corroded in numerous spots.

Galley-Deck 6 - Galley Store 06.6.08

An open container of disposable plastic spoons, pans and containers, and paper cups, all out of their original packaging, were stored in this locker. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.

Galley-Deck 6 - Galley Store 06.6.08

An open container of disposable plastic spoons, pans and containers, and paper cups, all out of their original packaging were stored in this locker. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.

Galley-Deck 6 - Galley Store 06.6.08

The shelves were made of galvanized metal. Galley items and single-use and single-service utensils were stored on these shelves.

Galley-Deck 5 - Galley Store 05.6.08

A mop and bucket with soiled water and a large container with brooms and mops were stored in this locker along with galley utensils.

Galley-Deck 5 - Galley Store 05.6.08

Numerous galley utensils out of their original packaging were stored on the shelves and against the bulkheads. Some were on the deck or about 1 inch off the deck. The deck under the shelves was heavily soiled. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.

Galley-Deck 5 - Galley Store 05.6.08

Numerous galley utensils out of their original packaging were stored on the shelves and against the bulkheads. Some were on the deck or about 1 inch off the deck. The deck under the shelves was heavily soiled. The deckhead was open to pipes and cables, the deck/bulkhead juncture was not coved, and insulation was exposed on bulkheads. The deckhead pipes were slightly soiled with dust.

Galley-Deck 5 - Galley Store 05.6.08

The shelves were made of galvanized metal. Galley utensils were stored on these shelves.

Galley-Deck 5 - Pastry Walk-in Cooler

The caster wheels of two trolleys with pastries were heavily corroded.

Galley-Deck 5 - Pastry Walk-in Cooler

The wheel casters of two trolleys with pastries were heavily soiled with food residues.

Food Service General-Bulleting Boards

Bulletin boards were utilized in the galleys and pantries to post time control plans, recipes, and training materials, among others. Some of these boards were on food splash zones and over food preparation areas. The bulletin boards were made of cork material that was absorbent and not easily cleanable. This was observed mainly in the main galley and officer's mess pantry.

Galley-Hot Section

The top panels of the canopies over the soup kettles and tilting pans were heavily corroded.

Galley-Deck 5 - Beverage Station

The light intensity between counter-mounted equipment was less than 110 lux.

Preparation Room-Walk-in Cooler

The cooling of a hotel pan of tomato cubes cut on 8 January was not documented in a cooling log. The tomato cubes were discarded.

Preparation Room-Walk-in Cooler

The caster wheels of the salad spinners were heavily corroded.

Preparation Room-

The underside of the Canliker counter-mounted vegetable slicer was very rough and difficult to clean.

Preparation Room-

It was unknown if the Canliker counter-mounted vegetable slicer met national or international standards for food equipment.

Preparation Room-

The underside of the previously cleaned and not in use Canliker counter-mounted vegetable slicer was heavily soiled.

Preparation Room-Walk-in Coolers

The caster wheels of the trolleys in the meat defrost walk-in cooler and in the fresh meat walk-in cooler were heavily corroded.

Provisions-Deck 2 - Port and Starboard Hotel Stores

Numerous galley utensils, chinaware, glassware, and single-use and single-service items, in and out of their original packaging, were stored on shelves and pallets. Some boxes were about 1 inch off the deck. The deckhead was open to pipes and cables and the deck/bulkhead juncture was not coved.

Provisions-Deck 2 - Port and Starboard Hotel Stores

Numerous galley utensils, chinaware, glassware, and single-use and single-service items, many out of their original packaging, were stored on shelves and pallets. Some boxes were about 1 inch off the deck. The deckhead was open to pipes and cables and the deck/bulkhead juncture was not coved.

Inspection on Mar 09, 2014 | Score: 86

Galley-Trident Grill

The cooling log indicated grilled chicken was cooled on 4 March at 1140 at 168°F, at 1325 at 82°F, and at 1540 at 40°F. Also, grilled chicken was cooled on 5 March, at noon at 168°F, at 1410 at 70°F, and at 1625 at 40°F. On 7 March, the grilled chicken was cooled at 1100 at 168°F, 1315 at 82°F, and at 1540 at 40°F. On 8 March the grilled chicken was cooled at 1100 at 165°F at 1315 at 82°F, and at 1520 at 40°F. The only grilled chicken that was still onboard was from 8 March and it was discarded during the inspection. The cooling logs were not signed off by a supervisor, but according to the executive chef, all of the cooling logs were checked by the sous chef.

Galley-Deck 15 Production

The cooling logs indicated on 6 March, a container of cooked black beans were cooled at 1825 at 152°F, at 2025 at 68°F, and at 2435 at 38°F. On 8 March, roast pork was cooked and cooled at 0715 at 160°F, at 0915 at 72°F, and at 1310 at 38°F. These food items were no longer on board. The cooling logs were not signed off by a supervisor, but according to the executive chef, the sous chef reviewed all of the cooling logs.

Galley-Deck 6 Port Side

The handwash station to the left of the ice machines was blocked by two movable plate trolleys.

Galley-Deck 6 Port Side

The interior side wall of the left ice machine had a brown residue to the left of the top ice maker.

Galley-Deck 6 Garde Manger

The recessed ledge on the back plate of the deli slicer was soiled with food residue.

Galley-Deck 6 Port Aft Beverage Station

The underside of the juice machine by the dispensing nozzles was soiled with juice residue. This machine was last used the previous night.

Galley-Deck 6 Starboard Forwardt Beverage Station

The milk compartment of the coffee machine was not labeled under time control but was listed on the posted time control plan as such.

Galley-Deck 5 Pastry

The dough sheeter belt was worn and frayed in several locations.

Galley-Deck 5 Potwash

The digital temperature gauge on the mechanical pot wash machine displayed a temperature of 87°F during the wash cycle. The inspector's thermometer read 169°F during the wash cycle.

Galley-Deck 5 Garde Manger

The chlorine concentration of a sanitizing bucket was less than 50 ppm when measured.

Galley-Deck 5 Garde Manger

Two pans of beef and kidney pie prepared on 8 March were not properly identified on the cooling log. The cooling log entry listed kidney pie cooled on 8 March but this was a different product than beef and kidney pie. One pan of kidney pie was stored with the two pans of beef and kidney pie. The pan of kidney pie was prepared on 5 March and had a proper corresponding cooling log entry.

Galley-Deck 5 Galley Locker 5603

Sauce cups stored in this area were not inverted or covered.

Galley-Deck 5 Starboard Port Ice Machines

The interior side wall of the right ice machine had a brown residue to the left of the top ice maker.

Galley-Warewash

The final curtains on the mechanical dishwash machine were severely warped and discolored. The curtains were replaced while the inspection team was in the area.

Galley-Warewash

Two middle nozzles on the final rinse spray were completely blocked with debris. The far right nozzle on the final rinse spray was partially blocked causing water to drip instead of dispensing in the fan pattern.

Galley-Warewash

A small leak was noted from the deckhead technical hatch by the clean end of the mechanical dishwash machine. The flange for the drain line from the technical hatch to the scupper was loose and not flush against the deckhead.

Buffet-Crew Mess

Four moveable cabinets used to store cleaning materials were not labeled 'CLEANING MATERIALS ONLY.'

Preparation Room-Walk-In 4705

Two trays of hamburger patties were stored above whole cuts of steak.

Preparation Room-Walk-In Refrigerator

Two containers of sliced watermelon prepared on 8 March were not listed on the cooling logs. The internal temperature of both containers was measured at 39°F by the inspector. Also, several containers of chopped lettuce were not listed on the cooling logs. According to staff ice is added to the containers of chopped lettuce for cooling but the cooling process was not monitored and documented on the cooling log by crew for the ship. The internal temperature of several trays of lettuce was measured between 32°F and 37°F and ice was still present in several containers.

Provisions-Frozen Meat and Ice Block Walk-In

Ice blocks were stored in direct contact with boxes of frozen meat. Staff stated the pallet of frozen meat was moved to accommodate provisioning. The pallet with the ice blocks was relocated.

Provisions-Chef's Decoration Store

Three mops were stored in various locations behind boxes and next to shelving. Several brooms and dust pans were stored in standing water in the front left of the store room.

Recreational Water Facilities-Safety Signs

Staff stated that the Crystal Fountain, which is a zero depth water fountain with sprays, music, and light, could be placed in an interactive recreational facility mode usually for kids to play with the water sprays. There was no safety sign for the fountain. Staff stated that children in diapers could potentially use the facility as well. In addition, the safety signs for the Plunge Pool and Lap Pool were located where the user had to go in the pool to read the sign. The signs had a very small font that made it nearly impossible to read it before entering the facilities.

Other-Deck 16 Beach Resort Pool Area

The menu on the lounge chairs had an ahi tuna item that could be served undercooked but was not identified with an asterisk and there was no consumer advisory statement.

Recreational Water Facilities-Hydropool

The rescue hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.

Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters

The two portable bar were closed and stored against the bulkheads. The bar tops were heavily soiled with food residue. Cups stored as clean were visibly soiled.

Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters

The utility sinks and the bottom shelves were soiled with dark debris.

Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters

Cleaning chemicals were stored on the bottom shelves.

Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters

Soiled wiping clothes and a towel were stored on the bottom shelves.

Recreational Water Facilities-Teen Hot Tub

There was a lot of black debris in the water, the whirlpool bottom, and around the open recreational water facility. The black debris came from the ship's funnel on the deck above this outside whirlpool. Staff stated that they clean the area daily but is very difficult to maintain it clean.

Recreational Water Facilities-Fecal and Vomit Accident Plan

The plan stated the pH levels will be maintained between 7.0 and 7.8 during all disinfection procedures and not between 7.2 and 7.5 for disinfection after a loose stool accident per annex 13.8 of the 2011 VSP Operations Manual.

Potable Water-Microbiological Testing

On open box of test reagents used for microbiologic testing next to the incubator had an expiration date of December 2013. Another closed box of microbiologic test reagents expiring in August 2014 was available. The expired box of microbiologic test reagents was discarded.

Potable Water-Garbage Room

There was a hose with a valve at the end connected to the bucket fill tap at the handwashing station. The backflow prevention device on the bucket fill station was for noncontinuous pressure instead of continuous pressure. This was written on the last inspection.

Housekeeping-Public Restroom Signs

In the restrooms located in the Engine Control Room and the Chief Engineer's Office, there were no signs posted advising users of toilet facilities to use hand towel, paper towel, or tissue to open the doors.

Galley-Crown Grill

Sauces like hollandaise or béarnaise were made with raw shell eggs instead of pasteurized eggs.

Galley-Crown Grill

Sauces like hollandaise or béarnaise were made with raw shell eggs instead of pasteurized eggs.

Bar-Princess Life Cafe

An open can of cold coconut milk was left on the side stand. The milk was exposed to possible contamination. The area was unattended and not in operation at the time of the inspection. The milk was discarded.

Bar-Ocean Terrace Seafood Bar

A duet of smoked salmon was not cross-referenced with an asterisk to the consumer advisory statement on the menu. In addition, the time control plan stated that the initial set-up time during an embarkation day was 1030 but the potentially hazardous foods placed on time control had discard times of 1500. Staff stated that the set-up time on the day of the inspection was 1100 and 1500 was 4-hours past that set-up time.

Galley-Alfredo's Pizzeria

The bucket filling tap of the handwashing station was continuously leaking. Staff provided documentation showing the leak was reported the previous day to be repaired.

Galley-Alfredo's Pizzeria

The time control plan stated that the initial set-up time during an embarkation day was 1030 but the potentially hazardous foods placed on time control had discard times of 1500. Staff stated that the usual set-up time on embarkation days, such as the day of inspection, was 1100 and 1500 was 4-hours past that set-up time.

Bar-Deck 17 Port and Starboard Red Bull Portable Bar Counters

The utility sinks drain pipes were open ended and not connected to appropriate waste systems.

Provisions-Dairy Walk-In 3607

Water was dripping from a deckhead seam in the right side of the room.

Galley-Sabitini's

Four pans of chicken gravy prepared and cooled on 8 March did not have a final cooling temperature recorded on the cooling log. The temperature of the gravy was measured between 36°F and 39°F by the inspector.

Bar-Piaza Bar

The chlorine concentration in the sanitizer bucket was less than 50 ppm when measured.

Medical-Crew Member Reporting

On 18 February, a Stateroom Steward had acute gastroenteritis (AGE) symptoms from 02:00 - 08:30. According to his 72-hour self-administered questionnaire he went to the crew mess at 06:30 and his department meeting at 07:30. He reported to the medical center at 09:00.On 10 February, a Musician had AGE symptoms from 06:00 - 10:00. According to his 72-hour self-administered questionnaire he went to his department meeting at 14:30, crew mess at 15:00, and worked 17:00 - 18:00. He reported to the medical center at 18:10.Both of these crew members received disciplinary action for their late reporting while symptomatic with AGE symptoms.

Medical-AGE Surveillance Log

Prior to 5 March, the AGE surveillance log spreadsheet had locked cells that could not be modified by the medical staff using their medical judgment. Staff stated this was used as a safety precaution to not under-report AGE cases. The column for AGE reportable or non-reportable case had a fixed yes/no response based on the AGE reportable case definition. The medical staff were able to write in the 'underlying illness' column if the symptoms were AGE related, but were unable to accurately identify the patient as reportable or non-reportable case. On 5 March, the AGE surveillance log spreadsheet was updated so medical staff can now accurately identify each patient.

Pantry-Housekeeping Pantry 10607

The soap dispenser was empty at the handwash station.

Integrated Pest Management-Mooring Lines

The rat guards did not completely prevent the entry of pests. This was written on the last inspection, however improvements had been made to the placement and design of the previous guards. The Environmental Officer and inspector discussed at length ways to construct effective rat guards when multiple mooring lines were tied to the pier.

Buffet-Deck16 Horizon Court Starboard Beverage Station

There were slotted fasteners in the food-splash panel of the iced tea machine.

Galley-Deck 16 Horizon Court Starboard and Port Pantries

There was old yellow and black food residue in the interior corners and in the seams of the food-splash panel of the in-use counter-mounted juice machines.

Buffet-Deck 16 Horizon Court International Line

There were a few cracks in the in the light shields above the hot line. There was no food under the lights.

Other-Deck 16 Horizon Court Locker 16.5.05

The vent of the backflow prevention device for the left most carbonator on the starboard side was filled with water and a clear and brown substance was dripping continuously from the device.

Buffet-Deck 16 Horizon Court Consumer Advisory

The signs at the omelet outlet indicated eggs could be ordered many different ways, including poached, but the sign did not state the eggs were cooked to order and there was not a consumer advisory statement on this sign.

Other-Food Lift G

There were two small live flies on the bulkhead of this lift. There was no food in the lift during the inspection.

Buffet-Deck 16 Horizon Court Port and Starboard International Line

The port exhaust vent in the deckhead above the two induction units was soiled with a thick layer of dust. This was written on the previous inspection. This was noted starboard as well. The exhaust duct was visible through the deckhead and there was a large amount of dust accumulated inside the vent. According to staff, toast is kept in ceramic dishes on these units during the breakfast service. Reportedly, the exhaust vents are cleaned weekly and the ducts are cleaned monthly.

Buffet-Deck 16 Horizon Court International Line

A decorative bread basket on display had roses carved into the sides creating difficult to clean surfaces.

Buffet-Deck 16 Horizon Court International Line

The decorative bread basket on display was soiled with dust throughout the difficult to clean surfaces.

Buffet-Deck 16 Horizon Court Bistro Port Hibachi Grill

There was a contractor working on a broken rotisserie chicken oven while the buffet was open. The worker set their tools on a preparation counter.

Other-16509 Dining Room Locker Starboard

Two popcorn machines and several single service items were stored in this locker. There was no coving at the deck/bulkhead juncture. There was also a gap between the perimeter of the top of the baseboard and the bulkhead.

Other-16509 Dining Room Locker Starboard

Two popcorn machines in this locker had several slotted fasteners inside the unit where popcorn was popped.

Other-16509 Dining Room Locker Starboard

The lights inside the two popcorn machines were not shatterproof or shielded.

Other-16509 Dining Room Locker Starboard

The food and food-splash areas in the interior of the two popcorn machines were soiled.

Buffet-Deck 16 Horizon Court Starboard Fruit Station

There was no serving utensil for the container of plums.

Buffet-Deck 16 Horizon Court Starboard Fruit Station

There was one pitcher of regular milk and one pitcher of skim milk on time control but there were no discard labels. This outlet was open for more than four hours. All the other food items on time control in this area were labeled with a discard time. The milk was discarded.

Buffet-Deck 16 Horizon Bistro Hot Counter

No serving utensil was available for the tray of breakfast sandwiches.

Galley-Warewashing

There was not enough space for soiled storage in this area. For example, there were so many soiled trays and stacks of soiled equipment and utensils that the inspector could not even get to the soiled sides of either in-use conveyor warewash machines. Also, it was very difficult to check the wash and rinse tanks of both machines because so many soiled trays of equipment and utensils were stacked up against the machine and they had to be moved to the clean side of the machine to get to all of the compartments. Also, trays of soiled equipment and utensils were so far over the soiled tray landing that they were just over one meter from the clean equipment storage on the opposite bulkhead for both machines.

Galley-Warewashing

The final rinse spray patterns in the upper manifolds of both in-use conveyor warewash machines did not have an effective spray pattern. Both machines were shut down for repair.

Galley-Warewashing

A few large brown trays were not loaded correctly into the in-use conveyor warewash machine which prevented all of the surfaces from being washed, rinsed, and sanitized.

Galley-Warewashing

Both workers standing at the clean end of the in-use conveyor warewash machines were wiping down all of the equipment coming out of the machines with a blue cloth that was previously in the sanitizer buckets. The equipment was then stacked on a table next to the machines. It was unknown if the equipment would then be air dried.

Galley-Warewashing

There was one tray of knives and one tray of forks, knives, and spoons in the clean storage rack that were not covered. Also, there were four trays of clean forks, knives, and spoons on the clean landing of the right hood type machine. No one was checking these items and the items were stored there for several minutes. Workers were seen moving soiled items through this area and the area was mopped and cleaned. The utensils were not covered.

Galley-Warewashing

The soiled area of both in-use conveyor warewash machines was not properly managed. There were too many soiled pieces of equipment and utensils and it was not possible to inspect the soiled sides of the conveyor warewash machines or handwashing sinks and it was very difficult to check the temperatures of the wash and rinse compartments. Also, there was just over one meter from where the soiled items were stored on the soiled landing trays and the clean equipment storage on the opposite bulkheads from each machine.

Galley-Trident Grill

The cooling log indicated grilled chicken was cooled on 4 March at 1140 at 168°F, at 1325 at 82°F, and at 1540 at 40°F. Also, grilled chicken was cooled on 5 March, at noon at 168°F, at 1410 at 70°F, and at 1625 at 40°F. On 7 March, the grilled chicken was cooled at 1100 at 168°F, 1315 at 82°F, and at 1540 at 40°F. On 8 March the grilled chicken was cooled at 1100 at 165°F at 1315 at 82°F, and at 1520 at 40°F. The only grilled chicken that was still onboard was from 8 March and it was discarded during the inspection. The cooling logs were not signed off by a supervisor, but according to the executive chef, all of the cooling logs were checked by the sous chef.

Bar-Mermaid's Tail

Several clean plastic cups were stored on the front bar counter upright and not covered.

Other-Deck 15 Trolley Store 15614

There was one box with nine cans of soda and one bottle of champagne stored on the deck in this locker. The deck was soiled, there were several difficult to clean electrical cables attached to the deckhead and bulkhead, exposed ventilation pipes and ducts, and a gray water drain pipe in the deckhead.

Other-Deck 15 Trolley Store 15614

This room was not properly constructed for food or single-service equipment. There was one box of nine cans of soda and one bottle of champagne stored on the deck in this locker. There were also at least three packages of napkins that were not in the original packaging stored in this room. The deck was soiled and there were several difficult to clean electrical cables attached to the deckhead and bulkhead, exposed ventilation ducts and pipes, and a gray water drain pipe in the deckhead.

Galley-Deck 15 Production

The cooling logs indicated on 6 March, a container of cooked black beans were cooled at 1825 at 152°F, at 2025 at 68°F, and at 2435 at 38°F. On 8 March, roast pork was cooked and cooled at 0715 at 160°F, at 0915 at 72°F, and at 1310 at 38°F. These food items were no longer on board. The cooling logs were not signed off by a supervisor, but according to the executive chef, the sous chef reviewed all of the cooling logs.

Galley-Pizzeria Pantry

There was a pink slimy material on the most left edge of the ice deflector panel in the lower compartment of the deck-mounted ice machine.

Galley-Deck 15 Cold Pantry

There were two slotted fasteners in the food-splash panel of the small mixer.

Galley-Deck 15 Cold Pantry

There was one large bin of napa cabbage on the preparation counter that was not on time control. The temperature of the cut cabbage was at 56°F or higher when measured by both the staff and the inspector. The cabbage had only been out of the walk-in cooler for 15 minutes according to the staff. The cabbage had been cut several hours earlier on a lower deck. The cabbage was discarded.

Galley-Deck 15 Cold Pantry

There was a large bin of cut cabbage stored on temperature control in the walk-in cooler. The temperature of the cabbage as measured by the inspector and the staff was 62°F. According to staff, the cabbage had been cut several hours earlier on a lower deck. The cabbage was discarded.

Other-Deck 11 Crew Corridor

There were four upright soiled trolleys of soiled dishes and utensils from the cabin stored in the four corners of this area next to food lifts and a few trolleys of luggage. There was also a soiled tray of dishes and utensils stored on the deck. According to staff, they did not have enough space in the soiled area of the room service warewashing areas to store all of the soiled trolleys.

Room Service-Deck 11 Warewashing

There was excess condensation on the deckhead above the final rinse sanitizing compartment of the in-use conveyor machine. The condensation was dripping back onto the machine, but no clean items were impacted.

Room Service-Menu

The consumer advisory statement for the eggs cooked to order on the breakfast menu was on the back of the menu. There were no food items or other information related to the items on the menu on this back page.

Bar-Deck 17 Aft Smoking Area

The drain line for the sink used in this portable bar set-up was not connected to a waste system. Also, there were two large white coolers with drains in the bottom, but there was no waste system for these drains. According to staff, buckets stored in this area are used to drain the water from all of these areas.

Bar-Deck 17 Aft Smoking Area

A soiled tray, ice scoop, and a utensil holder was found on the top shelf of the wooden cabinet to the left of this portable bar set-up.

Inspection on Oct 29, 2013 | Score: 100

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads for all RWFs were calculated using the expected pump flow rate instead of the actual flow rate.

Potable Water-Crystal Decorative Fountain Machinery Room

There was a bent piece of metal between the vent on the reduced pressure assembly device and the funnel for the drain line, which eliminated the air gap.

Potable Water-Potable Water Hose Locker

All of the potable water hose lockers were labeled 'Box for Fresh Water Hoses' instead of 'Potable Water Hose and Fitting Storage.'

Potable Water-Garbage Room

There was a hose with a valve at the end connected to the bucket fill tap at the handwashing station. The backflow prevention device on the bucket fill station was for noncontinuous pressure instead of continuous pressure.

Other-Potable and Recreational Water Records

The records for potable and recreational water were accurate, thorough, and complete.

Galley-Deck 6 Main Galley - Hot Service Line

There were two small working bowls of cut spinach and cooked sausage set on the preparation counter at the egg station under time as a public health control but were not labeled with a discard time.

Galley-Deck 6 Main Galley - Fwd. Dishwash

Staff were observed loading plates in the flight-type conveyor dishwash machine without proper spacing between. Several were overlapping, which prevented unobstructed spray of all the surfaces of each passing through each cycle.

Buffet-Horizon Court - Coffee Bar

The time control plan for this outlet identified refrigerator #1 on time as a public health control, however, the unit was operating under temperature control.

Food Service General-Time Control Plans

There was a general statement on all posted time control plans indicating that hot and cold holding equipment can function on both time and temperature control. The statement was as follows. 'Equipment held under both time and temperature control during different service periods will include time control hours'. Current VSP operational requirements do not allow units to function on both time and temperature control. This practice was observed in Alfredo's Pizzeria. The time control plan posted there listed fridge 064402 on time control from 1000 to 2400 and on temperature during the other hours. This refrigerator was physically labeled as on time control. Also, the time control plans did not describe the flow of PHF from when last in temperature control to placement on time control.

Buffet-Horizon Court - Pastry Midship

Four uncovered bowls of waffle/pancake toppings were not located underneath the sneeze shield or otherwise protected from possible contamination.

Buffet-Horizon Court - Stbd Beverage Station

A previously cleaned and sanitized coffee mug out for passenger self-service had old dried coffee residue on the interior.

Buffet-Horizon Court - Port International Line

The deckhead exhaust grate above the two circular induction units had a heavy accumulation of dust debris.

Other-Swirls - DK 14

The popcorn machine located at this outlet had multiple slotted fasteners on the interior side where the popcorn was popped. According to staff, this machine was not being used and will be replaced with a different machine.

Other-Prego's Pizzia

Two of the 5 warming lamp bulbs were not shielded, coated, or otherwise shatter-resistant.

Other-Bell Box Store Room - DK 11

The deckhead in this room where single service items and other food service equipment was stored was not closed, exposing electrical cables, ventilation duct piping, and water lines. Equipment being stored in this room included: cleaned and sanitized coffee pitchers, wine glasses, hotel pans, packaged single-service items, and a variety of unused boxed food service utensils, glassware, and other food equipment.

Other-Alfredo's - DK 6

The light intensity at the pizza oven was less than the required 220 lux.

Other-Ocean Terrace - DK 7

Potentially hazardous foods on time control at this outlet were being labeled with the set-up time rather than the discard time.

Medical-Sluice Deckhead Technical Cabinet

The air gap below the vent of the backflow prevention device was less than 25 millimeters (1 inch). It was difficult to determine if the device was leaking.

Integrated Pest Management-Mooring Lines

The rat guards did not completely prevent the entry of pests. Where the mooring lines were tied to the pier, there was only one rat guard for two combined lines.

Pantry-International Cafe

In the clean area, previously cleaned plates and silverware were not inverted or covered.

Other-International Cafe

At the back counter, the faucet of the utility sink was leaking.

Other-International Cafe

Near the handwash station at the far back counter, trays of quiche and pot pies were not covered.

Other-International Cafe

Stacks of previously cleaned plates on a trolley were not inverted or covered. The plates were not actively in use.

Other-International Cafe

The deckhead vent above the stack oven was soiled with dust.