Inspection on Mar 22, 2015 | Score: 96

Potable Water-Cross Connection Control Log

The backflow preventer devices for the shower and toilet in medical were not listed on the log.

Potable Water-Fan Room 2

The air gap between the potable water supply to the laundry filling was not twice the diameter of the supply line. This was corrected. Also, the potable water line was not striped.

Potable Water-Mineralizer

The mineralizer drain line did not have an air gap or a reduced pressure assembly device.

Potable Water-Deck 1 - Laundry Filling

The water line was striped blue after the reduced pressure backflow preventer for the laundry filling.

Pantry-Sky Bar

The light intensity at the handwashing station next to the ice machine was less than 220 lux.

Pantry-Sky Bar

Water was pooled on the deck to the back of the ice machine.

Pantry-Sky Bar

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

Pantry-Sky Bar

The bulkhead-mounted cork bulletin board above the garbage bins was in disrepair, was absorbent, and was stained in several areas. This was removed.

Pantry-Sky Bar

The deckhead-mounted magnet door holder was made of raw wood.

Bar-Club Bar

The deck had linoleum tiles, which were in disrepair, creating gaps and seams between them.

Pantry-Club Bar

The metal plate covering the door frame recess for the door locking mechanism was corroded.

Bar-Club Bar

The perforated deckhead panels above the bar area had openings leading to the plenum. Also, some of these panels had signs of corrosion.

Buffet-Crew Mess

Inside undercounter refrigerator #24, the temperature of a small pan of individually wrapped butter was 57°F. The butter was discarded.

Buffet-Crew Mess

The milk at the coffee counter was on time control but this was not described in the time control plan.

Galley-Scullery

The temperature gauge of the in-use hood-type warewasher measured the manifold's final rinse temperature at 255°F. The final rinse temperature was measured with a thermocouple at the utensil surface at 160°F. This temperature difference and the lack of steam from the spray nozzles suggested this gauge was not working properly.

Galley-Scullery

The over shelf above the soiled drop-off counter was used for storing clean and sanitized utensils. The spray hose of the pre-wash and scraping sink was just inches away from the sanitized utensils. The food employee using the hose was carefully spraying heavily soiled utensils and soiled water was splash really close to the sanitized utensils. At the specific moment of the inspection, no utensils were impacted by the soiled water.

Dining Room-Main

The light intensity at most waiter stations could not be raised to 220 lux for cleaning operations. This was written on the previous inspection report.

Galley-Scullery

The in-use rack-type conveyor warewasher was heavily leaking used soapy water to the deck below the machine from one of the pipes. Water was leaking continuously from the front doors of the machine. All this used water was dripping on the deck and eventually draining to the scupper next to the machine. Staff stated that the machine had this problem since the day prior and the problem already reported for repairs. However, the repair crew advised that the machine had to be dry before they could repair the equipment. Regardless, the machine continued to be used while in disrepair. After these findings, staff requested the crew to stop working with the machine.

Galley-Blast Chiller

The light intensity behind and around the blast chiller was less than 110 lux.

Galley-Blast Chiller

The deck behind the blast chiller was soiled with old food remnants and debris.

Galley-Hot Section

A wiping cloth was immersed in a soiled sanitation solution.

Galley-Sauce Station

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

Other-Cabin #208

The cabin was used for the storage of single use and single service articles, such as plastic cutlery, cups, gloves, and napkins, among others. All items were still in their original packaging but some boxes were directly on the carpeted deck.

Other-Cabin #208

The cabin was used for the storage of single use and single service articles, such as plastic cutlery, cups, gloves, and napkins, among others. All items were still in their original packaging but some boxes were directly on the carpeted deck.

Housekeeping-Deck 4 - Women's Toilet

Immediately outside the crew galley, the women's toilet was in disrepair and closed for more than one week, according to the staff. This public toilet room was for all crew including food employees.

Housekeeping-Deck 4 - Men's Toilet

Immediately outside the crew galley, the men's toilet did not have a sign advising users of toilet facility to use hand towel, paper towel, or tissue to open the door upon exiting the toilet room. This public toilet room was for all crew including food employees.

Inspection on Dec 17, 2012 | Score: 97

Food Service General-Undercounter Refrigerator Gaskets

There were several undercounter refrigerators with loose gaskets in the main galley, crew galley, and in the bars.

Food Service General-Deck Tiles and Grouting

There were several areas throughout the main galley, crew galley, veranda, and bars that had recessed deck grouting, cracked deck tiles, and missing deck tiles.

Buffet-Soup Station

The soup on the self-service buffet line was in a container with a hinged lid that was not self-closing.

Galley-Warewashing

There were two loose bulkhead panels behind the undercounter warewash machine and the clean storage rack.

Buffet-Ice Machine

There were four open electrical and service line penetrations in the deckhead above the ice machine.

Provisions-Meat Freezer

There was a missing deck tile filled with water under the evaporative condenser.

Preparation Room-Preparation Sink

There was one container of vegetables that had not been washed and were stored on the clean landing of the preparation sink. No clean vegetables were stored on the clean landing, but this area was in-use and vegetables were being washed.

Housekeeping-Men's Toilet Room

There was no sign advising users to wash their hands at the handwashing sink in the men's toilet room at the bottom of the stairs leading to the Veranda.

Preparation Room-Meat Saw

There was an insect light trap above the meat saw.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no procedures for returning the ship back to normal operations after an outbreak in the OPRP. This was corrected during the inspection.

Bar-Sun Lounge

The handwashing sink was within eight meters of the area, but staff had to open a door with their hands to access the sink. During the inspection, this area was closed and the door was open. According to staff, during operation this door has been closed.

Bar-Sun Lounge

There was open cell foam insulation in the top of the technical compartment, making cleaning difficult to the left of the speed rail.

Pantry-Sun Lounge

There was an open service line penetration in the deckhead behind the ice machine.

Bar-Sky

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

Bar-Sun Lounge

The light intensity could not be raised to 220 lux for cleaning operations.

Buffet-Veranda

There was open cell foam insulation in the top of technical compartment #36, making cleaning difficult. There was also an open electrical penetration in the right side of the compartment.

Galley-Warewashing

The top left final rinse spray nozzle was not spraying water effectively and the most right final rinse spray nozzle was not spraying water at all.

Galley-Ice Machine

There was excess gray sediment in the water bath compartment.

Galley-Cold Galley

There was dried food debris on the bottom of the technical compartment for undercounter refrigerator #16.

Galley-Ice Machine

The interior lid of the ice machine was set on the deck when the machine was open.

Galley-Ice Machine

There were three open pipe penetrations in the deckhead above the ice machine.

Galley-Cheese Fridge

There was excess sealant between the deckhead panels above the handwashing sink next to the cheese fridge.

Galley-Slicer

There was an open electrical penetration in the deckhead above the slicer.

Galley-Cold Galley

There were several pieces of food debris and what appeared to be green mold in the bottom of the technical compartment for undercounter refrigerator #17.

Galley-Cold Galley

There was one container of raw shell eggs stored above a roll of phylo dough in the middle undercounter refrigerator against the bulkhead. The eggs were moved to the bottom shelf.

Galley-Bakery

The in-use dough sheeter belt was fraying in several areas and was visibly worn. According to the staff, another belt was on order.

Galley-

There was a heavy black residue in the technical compartment above the pastry reach-in refrigerator.

Galley-Dry Store

There was a large hole in the scupper in the dry store area behind the cold galley.

Galley-Cleaning Locker

The cleaning locker for the galley was labeled 'chemical locker'.

Galley-Soup Line

There was a heavy black residue in the upper portion of the technical compartment under the drain well.

Galley-Soup Line

There was a large piece of open cell foam insulation covering the top of the technical compartment under the drain well.

Galley-Hot Galley

There was a large electrical cord draped over the handwashing sink.

Galley-Pot Wash

The vent cover attached to the deckhead above the pre-wash hose was loose, making cleaning difficult.

Potable Water-Striping

The technical water line for the spray hose to the left of the distribution system was striped blue/green/blue.

Potable Water-Striping

The potable water line from the reverse osmosis system after the chlorination injection point was not striped for potable water. Also, the permeate line from the reverse osmosis unit to the chlorine injection point was not striped blue/gray/blue.

Potable Water-Potable Water Tanks

Three potable water tanks were opened and inspected in August and September 2012. The actual free halogen residual level was not recorded before the tanks were put back in service. The documentation stated the free halogen residual level was less than 5.0 ppm.

Food Service General-Lighting

The light intensity around and behind several pieces of deck-mounted and counter-mounted equipment throughout most of the food areas was less than 110 lux. The ship had a plan to increase the lighting during their January dry dock.

Recreational Water Facilities-Sample Lines

The sample lines for the two aft mid-ship whirlpool spas were on the return lines after the compensation tanks. The ship had a plan to correct the sample lines during their next port visit in Fort Lauderdale.

Recreational Water Facilities-Depth Markers

The depth markers for the swimming pool were only in feet.

Galley-Dry Stores

The light intensity in a forward portion of the dry stores behind the cold galley was less than 110 lux.

Dining Room-Waiter Stations

The light intensity at a few of the waiter stations could not be raised to 220 lux for cleaning operations.

Recreational Water Facilities-Fwd Whirlpool Spa

The free residual halogen level on the analyzer-chart recorder was 6.03 ppm, but the inspector measured 4.82 ppm and the ship's staff measured 4.84 ppm in the whirlpool spa using their test kits. The analyzer was re-calibrated.

Potable Water-Cross-Connection Log

The cross-connection log indicated a Watts N9 device was installed on the hair sink in the spa, but upon inspection this type of device was not installed.

Inspection on Feb 25, 2011 | Score: 95

Provisions-Fish Freezer

At the entrance to the fish freezer, there was one missing deck tile and one loose deck tile.

Provisions-Meat Freezer

In the meat freezer in the provision passageway, the light in the front right corner of the room was out, resulting in less than 110 lux of light in that area of the freezer.

Galley-Cold Galley

In technical compartment #18, the deck penetration was not completely sealed on top. This was corrected during the inspection.

Galley-Cold Galley

In technical compartment #18, the insulated piping and valves were soiled with a black material. This was corrected during the inspection.

Galley-Dishwash

The final rinse gauge did not show a temperature greater than 160°F but the plate surface temperature was measured at 170°F. Also, the right final rinse spray nozzle was partially blocked.

Galley-

There was a leak at the potable water line to the Ecolab Silver Power dispenser behind the silver polishing station.

Galley-Hot Galley

At the handwashing sink by the counter-mounted combination oven, there was no "wash hands often" sign.

Galley-Hot Galley

There was a non-continuous pressure backflow prevention device installed on the potable water line to the double combination oven. There was a spray valve at the end of the hose at the oven.

Buffet-

In technical compartment #24, the electrical cable deck penetration was not sealed.

Buffet-

There was an open box of milk with no 4-hour time control label. The inspection was between breakfast and lunch service.

Galley-Cold Galley

There were prepared trays of finger sandwiches on the counter in the cold galley. The time label indicated the production time instead of the discard time. The sandwiches were for embarkation and when questioned, the crew members knew that there was a 4-hour discard requirement for the sandwiches.

Buffet-Veranda

The deck was soiled in technical compartment #36.

Buffet-Veranda

There was an open cell foam insulation material on the front right area of technical compartment #36,

Bar-Midnight Sun Lounge

In the technical compartment below the speed rail, there was no back panel to the compartment and it was open to the void spaces between the cabinets and the decorative side of the bar. This was noted on the last inspection. Also, the undersides of the sink and cold well were covered in a rough open cell foam insulation.

Pantry-Room Service Pantry

There was no data plate on the undercounter dishwash machine.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan indicated that public areas would be sanitized every 2 hours when gastrointestinal illness increases to 2% and not continuously throughout the day.

Integrated Pest Management-

For the last several months, there were no night time pest inspections conducted in the bars. This was noted on the last inspection. The integrated pest management plan indicates that night time inspections should be conducted once a week.

Potable Water-Bunker Halogenation Station

The analyzer sample point was less than 3 meters from the halogen injection point.

DO NOT USE (whirlpool/spa)-

For the last few weeks, chart recorders for the forward and port jacuzzis were not operating and manual tests were only taken every 2 hours while the whirlpools were open.

Potable Water-Spa Hair Salon

The backflow prevention device on the hair sink did not have an intermediate vent.

Food Service General-Combination Ovens

There were slotted fasteners around the lights inside the combination ovens. This was noted on the last inspection.

Food Service General-Decks

There was missing and recessed grout, especially between the deck tiles and the stainless steel gutterways in the main galley and in some areas of the provisions and preparation rooms.

Inspection on Mar 25, 2010 | Score: 96

Housekeeping-Outbreak Response Plan

The outbreak response plan stated that when an outbreak is reached, cleaning and sanitizing of public areas is to be conducted on 2-hour intervals, and not continuously as required.

Housekeeping-Pantry 4

The deck drain for the ice machine had an accumulation of standing water.

Buffet-Veranda Cafe

Two small flies were observed along the serving line. Two ants were observed on the floor in the food preparation area next to the soiled dish return.

Buffet-Veranda Cafe

There was an accumulation of grease and dust on the hot hold light fixtures and along the pass-through door.

Buffet-Veranda Cafe

The deckhead seam above the pass-through door had cracks and openings.

Buffet-Veranda Cafe

The microwave oven across from the beverage station has been out of order for at least 3-months. The crew indicated the oven will be removed at the next dry dock.

Buffet-Veranda Cafe

The technical space below the beverage station had an accumulation of standing water and mold growth.

Buffet-Veranda Cafe

There were cracked tiles, cracked coving tiles, and recessed grout in the employee area of the buffet line. Grout along the coving was not easily cleanable. Crew indicated this will be repaired during the next dry dock.

Buffet-Veranda Cafe

The drain for the side-by-side deep fat fryer had a large gap, and sealant along the front of the fryers was cracked or missing.

Buffet-Veranda Cafe

The interior and exterior of the light fixture above the grill was encrusted with grease.

Buffet-Veranda Cafe

The deck juncture with the back bulkhead and both counters (front and back) was not coved on the worker side of the buffet.

Galley-

Large flies were observed throughout the main galley.

Galley-

Several non-food contact surfaces in the main galley were soiled with grease, dust and food debris. The piping along the deckhead was soiled with grease. Several technical spaces below hot and cold hold units had an accumulation of dust, debris and grease. Hard foam insulation for hot hold units were soiled with a black substance. Bulkhead walls adjacent to fryers and grills were also soiled.

Galley-Pastry

The coating on the bulkhead was pealing near the dough sheeter.

Galley-Cold Galley

There was a container of cold cooked chicken that could not be found on the cooling log. The item was discarded because it could not be determined if the item was cooled properly.

DO NOT USE (whirlpool/spa)-Deck 7 Port

There were two places on the anti-entrapment drain cover where pieces of the plastic was cracked or missing. The whirlpool empty.

Potable Water-Mooring Deck Forward

There was a non-continuous pressure backflow prevention device on a deck tap labeled "hot potable water." However, there was a hose with a valved spray gun attached to this deck tap.

Integrated Pest Management-Nightly Inspections

There were a few bars and pantries that were not inspected at night during January and February.

Potable Water-Production Logs

There were inconsistencies in the electronic spreadsheet production logs. For example, on one date production was started at 18:35, but the first free halogen reading was recorded at 1800. This issue was caused by the fact that the time fields on the log were 0200, 0600, 1000, 1400, 1800, and 2200, and the user could not change the time field to record the actual time of the reading. In addition, there were inconsistencies between the engine control room log book and the electronic spreadsheet. For example, the electronic production log listed the production stop time at 0700, but there was no free halogen reading between 0200 and 0700. A review of the engine control room log book indicated that production had been stopped at 0605.

Potable Water-Cross-Connection Control Plan

The backflow prevention device on the brine discharge line for the evaporator was not listed on the cross-connection control plan.

Potable Water-Testable Devices

The results for the testable backflow prevention devices was recorded in the vessel's database system (AMOS). A problem with the database resulted in these results being deleted or inaccessible. Therefore, the results could not be reviewed during the inspection.

Buffet-

There was a gap at the juncture between the cabinet and counter below the microwave.

Galley-

There were paper towels with coffee residue in the waste receptacle at the handwash station.

Food Service General-Deck

There was missing and recessed grout in several of the food preparation areas.

Galley-Pastry

The hinge on one of the undercounter refrigeration units adjacent to the mixer was damaged.

Galley-

The nozzle on the drinking fountain was soiled.

Galley-

The frame for sliding door # 64 between the soup station and hot galley had gaps along the sides. In addition, there was corroded material in the gaps.

Food Service General-Convection Ovens

There were slotted fasteners inside the ovens on the fan cover and light cover.

Galley-Breakfast Area

There was corrosion on the deck tiles at the juncture with the scupper below the handwash sink.

Provisions-Deck Drains

The deck drains below the air conditioning units in the provisions walk-in units were corroded.

Pantry-King Olive Lounge

There was a non-continuous pressure backflow prevention device on the bucket fill. However, there was a valve after the device.

Pantry-King Olive Lounge

There was no data plate on the undercounter dishwash machine.

Bar-Observation Lounge

The back of the technical compartment was open to a void space. This is scheduled to be corrected during dry dock.

Buffet-

The ice maker/dispenser machine in the mess area was posted out of order. This was an item from the previous report. A new machine was onboard, but according to staff it was the wrong machine. The new ice machine is expected to be delivered on April 1.