Inspection on Jan 15, 2014 | Score: 97

Potable Water-Reverse Osmosis # 2 Cleaning Tank Air Gap

The air gap in the reverse osmosis #2 cleaning tank was not listed on the cross connection control plan.

Potable Water-Chlorine Analyzer Probe

The chlorine analyzer for the bunker and production line was about 5 feet after the chlorine injection point.

Bar-Seabourn Square

There were two small working pitchers of steamed milk with the green time control stickers affixed on the coffee counter on time as a public health control. There was no indication on the written and posted time control plan that containers of potentially hazardous foods on counters could be on time control. Staff presented a revised written plan noting counters for time control during the inspection.

Galley-Main Galley - Room Service Starboard

Inside the water bath of the ice maker at the beverage counter there was an accumulation of black particles. This ice cube machine was in active use at the time of inspection and all other food-contact areas were very clean.

Galley-Main Galley - Room Service Starboard

There was a live fruit fly observed inside the undercounter technical compartment for the beverage dispensers at the beverage counter. There was another live fruit fly observed on the deckhead above the beverage counter.

Galley-Main Galley - Garde' Manger Starboard

One live fruit fly was observed on the deckhead over the counter near reach-in refrigerator #40309/1.

Dining Room-The Restaurant

There was no asterisk in the menu beside the seared beef carpaccio to note that it is not fully cooked. There was no indication observed on the packaging of the raw beef that it is a whole-muscle, intact beef.

Galley-Main Galley - Hot Galley Soup Station

One live fruit fly was observed on the deckhead near the center of the counter, over the warming counter on the overshelf.

Galley-Main Galley - Pot Wash

The stationary rack pot wash machine was posted out of order. Staff stated the machine had been out of order for approximately 5 months. Staff also stated that repair parts arrived in September but were not the correct ones.

Galley-Main Galley - Garde' Manger Port

Two live fruit flies were observed on the deckhead in the center of this area during service.

Galley-Main Galley - Beverage Station Port

Two live fruit flies were noted on the deckhead over the beverage dispensing machines and another was on the deckhead at the port hole window.

Galley-Crew Galley - Dishwash

During active use of the conveyor dishwash machine the center pre-rinse spray nozzle was clogged and there were food particles stuck in both end spray nozzles for the upper arm of the auxiliary rinse.

Galley-Crew Galley - Hot Galley

There was a live fruit fly observed on the deckhead hatch cover near the blast chiller in the hot galley.

Galley-Colonnade - Show Galley

There were numerous pans of cooked and raw meat, seafood, vegetables and seed sprouts on counters and in a non-powered trolley in the show galley during active preparation and service. All of these had time control labels affixed, but there was nothing written in the posted time control plan that such foods on counters or in trolleys was on time only as a public health control.

Galley-Colonnade - Hot Galley

One non-powered trolley of with several pans of potentially hazardous foods with time control stickers was noted in the hot galley. There was nothing written on the posted time control plan that such trolleys would be used for time control.

Galley-Colonnade - Hot Galley

A large filth fly was noted flying through the hot galley during food preparation and service.

Inspection on Oct 28, 2013 | Score: 100

Galley-Colonnade "Show Galley"

After washing one's hands, when reaching for a paper towel from the dispenser, water dripped onto the adjacent preparation counter. The counter was in use during the inspection.

Galley-Colonnade Dishwash Machine

The visual alarm on the in-use rack conveyor dishwash machine was flashing and none of the crew members in the area were reacting to the alarm. A crew member was loading dishes into the soiled end and another crew member was removing dishes from the clean end. The alarm indicated a low water flow in the final rinse. Upon inspection of the machine, the final rinse pressure was appropriate.

Provisions-Deck Stands

Deck stands that were not in use were appropriately placed on their sides away from food items. The inspector did not observe any of these deck stand feet touching food items.

Galley-Starboard Dishwash

The visual alarm on the in-use rack conveyor dishwash machine was flashing and none of the crew members in the area were reacting to the alarm. A crew member was loading dishes into the soiled end and another crew member was removing dishes from the clean end. The alarm indicated a high final rinse temperature. The electric panel on the machine indicated the final rinse temperature was 208°F. Upon inspection of the machine, the final rinse temperature was 178°F at the plate surface.

Galley-Walk-In Refrigerator Near Potwash Area

A container of mixed whole fruits contained the distributer's sticker affixed to them. Staff stated these fruits had been sanitized.

Galley-Port Coffee Station

The bread slicer had been previously cleaned, but the inside back areas of the machine contained bread crumbs.

Galley-Port Coffee Station

The front left corner of the bread slicer white plastic tray was cracked and broken.

Galley-Port Dishwash Machine

The machine had been out of order for nearly one month. A purchase order was placed for spare parts.

Other-Port In Stock Restaurant Locker

Boxes of dishes were stored on the deck in this room.

Galley-Hot Section

The round black handle of the tilting pan was soiled with what appeared to be rust.

Buffet-Crew Mess Soiled Drop-Off Area

A mop bucket and mop were stored in this area. The inside of the mop bucket was soiled, empty of water, but the mop was wet.

Medical-Food Worker Health

On 12 September, a Bartender worked for 3 hours after the onset of acute gastroenteritis symptoms before reporting to the medical center. The crew member was issued a written reprimand for this action.

Potable Water-Far Point Halogenation Records

The far point halogen monitoring records during 21-23 June were not in accordance with the VSP Operations Manual requirement. The record for 21 June was missing. One chart had the date 22 June. Two charts had the date of 23 June. The charts were initialed showing that they had been reviewed by the supervisor.

Recreational Water Facilities-Pool Chemistry

The midship pool had a pH of 7.9.

Inspection on Oct 10, 2012 | Score: 90

Galley-Colonnade Wooden Wine Cabinet

There was a bottle of metal polish next to a container with several pieces of clean silverware and bar tools, and near approximately 10-15 linen napkins in the bottom right shelf. The bottle was removed.

Galley-Warewashing

A white storage container with approximately 20 clean soup spoons was soiled with several large brown crumbs on the far right clean storage rack. The container was removed.

Galley-Utensil Locker

The shelf containing six clean induction heaters was soiled with a sticky residue and large pieces of food debris.

Buffet-Colonnade

The undercounter refrigerator 506B at the cold island was labeled as being on time control, but was not identified on the time control plan. This item was noted on the previous inspection.

Galley-Colonnade

The backflow preventer in the hood cleaning cabinet was leaking.

Galley-Colonnade

There was corrosion on the upper splash panel of the right WMF Bistro machine.

Galley-Colonnade

The light intensity was less than 220 lux in front of the grill counter in the meat preparation area.

Galley-Colonnade Wooden Wine Cabinet

A maintenance worker was repairing a hinge on the lower middle wooden cabinet directly over two large trays of silverware. There was dust and several wooden particles falling on the deck and in the area during the repair. The trays of silverware were removed to be cleaned and sanitized. This area was in-use during the inspection.

Galley-Colonnade Wooden Wine Cabinet

There was a bottle of metal polish next to a container with several pieces of clean silverware and bar tools, and near approximately 10-15 linen napkins in the bottom right shelf. There were also crumbs on the shelf and a sticky residue on the back panel of the shelf. The equipment and linens were removed.

Galley-Colonnade Wooden Wine Cabinet

There were crumbs on the bottom right shelf containing several pieces of clean silverware and bar tools and approximately 10-15 linen napkins. There was also a sticky residue on the back panel of the shelf. The equipment and linens were removed.

Galley-Colonnade Wooden Wine Cabinet

The third most left shelf was made of unfinished wood that was chipping, making cleaning difficult.

Galley-Colonnade Ice Machine

A maintenance worker set the lid for the upper compartment of the ice machine on the deck after he removed it.

Galley-Colonnade Ice Machine

The top of the inner most lid for the upper compartment of the ice machine had black residue in several areas. The lid was cleaned and sanitized.

Galley-Colonnade Warewashing

The person in charge of collecting the clean dishes from the clean side of the in-use conveyor warewash machine was using a white terry cloth towel to dry the water from the dishes coming out of the machine.

Food Service General-Consumer Advisories

Cold smoked salmon could be served during breakfast and lunch and cold smoked trout could be served during lunch at the Colonnade buffet, but the signs only included a consumer advisory statement and did not indicate the specific foods and that they could be served undercooked. Foods of animal origin such as hamburgers, and cold smoked salmon and trout available on the buffet during lunch at the Patio Grill were not identified on signs and there was no statement indicating they could be served undercooked. Passengers could also order hamburgers cooked to order from their server, but there was no menu or sign describing this food item and that it could be served undercooked. On the Patio Grill dinner menu, the prawn cocktail was asterisked as needing a consumer advisory statement, but this item was pre-cooked. On the dinner menu in the main galley, the chilled shrimp cocktail, ceasar's salad, lobster thermidor, and two roasted chicken dishes were asterisked. On the lunch menu in the main galley, the crisp duck spring rolls were asterisked and hamburgers, cheeseburgers, grilled minute steak, and seared salmon that can be cooked to order had no asterisk linking them to the consumer advisory statement. Staff later presented a newly printed lunch menu for the main galley, but it was still not correct.

Galley-Warewashing

The left most spray nozzle in the upper final rinse manifold from the clean side of the machine did not have an effective spray pattern. The spray nozzle was repaired immediately.

Galley-Warewashing

Approximately 20 clean soup spoons were stored in a white container with several large brown crumbs on the far right clean storage rack. The container was removed.

Galley-Cooling Log

There was no cooling log for a large dish of mushroom quiche in the reach-in refrigerator on the hot line. The label on the quiche had a date range of October 7-11, 2012. The quiche was discarded.

Galley-Tilting kettles

There was one large live house fly over four open tilting kettles filled with food.

Galley-Provisions

The provision master gave the inspector a letter from the supplier in Denmark of fish products on board, but the letter did not state the specific products for smoked salmon and trout and did not provide the amount of time the products were frozen at 18 degrees Celsius.

Galley-Collonade

The right hot holding cabinet across from the wooden wine cabinet was on the time control plan but was not physically labeled.

Dining Room-Port Starboard Waiter Station

A waitress placed a large soiled tray that was used to transport dirty dishes on top of an open drawer of clean silverware. Also, there was a dirty tray with brown liquid and food residue on top of the clean waiter station next to several clean dishes.

Bar-Coffee Square

The bucket of sanitizing solution on the worker side of the bar was less than 50 ppm.

Bar-Coffee Square

The glass vitrine was on the time control plan but the compartment was not labeled.

Galley-Utensil Locker

There were six clean induction heaters stored on a shelf with a sticky residue and large pieces of food debris. The equipment was removed.

Galley-Utensil Locker

The deck was soiled with food debris.

Galley-Utensil Locker

The person in charge of checking the clean dishes coming out of the in-use conveyor warewash machine was putting the clean dishes on a metal trolley that had pieces of a plastic coating and raw wood on top of the trolley.

Galley-Utensil Locker

The plastic material used for the top of the metal trolley was peeling and underneath the plastic there was exposed raw wood, making cleaning difficult.

Galley-Patio Grill

There were two hot holding units on the time control plan, but only the unit near the back worker counter was labeled.

Galley-Patio Grill

There was soft sealant used to seal a seam between a wooden shelf and the bulkhead to the left of the self-service buffet where bottles of water, linen napkins, and silverware were stored. Also, there was soft sealant used at the counter/deck juncture at the passenger self-service buffet.

Bar-Coffee Bar

There were three small pitchers of milk and cream on time control that were not labeled with the discard times. The service period was more than 4 hours and the set-up and discard times for these items were not indicated on the time control plan.

Provisions-Berry Fridge #8

There were at least six packages of blueberries and raspberries that were stored under the evaporative condenser with condensate water dripping on top of the packages. The packages had holes in them and the fruit was directly contaminated. The berries were discarded.

Provisions-Dry Store Room

There was condensate water dripping from the right most evaporative cooler onto the same metal pallet that also contained four large boxes of bread. There was condensate water dripping from the left most evaporative cooler on the same metal pallet that also contained several containers of pastry jam.

Galley-Warewashing

There were thin paper napkins in the paper towel dispenser at the handwashing sink near the clean end of the conveyor warewash machine. The napkins fell apart when you tried to dry your hands. This area was in-use during the inspection.

Galley-Fruit Prep

There was an insect light trap directly over the two compartment fruit preparation sink across from the deck-mounted mixer.

Recreational Water Facilities-Sample Lines

The sample lines for the two whirlpools and the swimming pool on deck 8 were after the compensation tanks.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual. According to the documentation, this is expected to be corrected by December 2012.

Potable Water-Cross-Connection Control Program

Not all cross-connections in the cabins, including toilets, showers, and whirlpool tubs, had a match with the plumbing system component on the cross-connection list.

Potable Water-Cross-Connection Control Program

The plumbing system component was missing for several cross-connections indicated for engine spaces on the cross-connection list. Also, the cross-connection list did not include specific locations for the backflow prevention devices and air gaps.

Potable Water-Cross-Connection Control Program

The air gap for the mineralizer drain line was not on the cross-connection list.

Potable Water-Cross-Connection Control Program

The cross-connection control program listed air gaps on the high salinity discharge lines for the two evaporators inspected on 14 April 2012 by the staff chief engineer. Upon inspection, there were no air gaps, but there was a single check valve before the discharge outlet. It was unclear from the staff if the discharge outlet was above the water line and no drawings were provided.

Potable Water-Distillate Water Lines

The distillate lines from evaporator #1 to the chlorine injection point were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). In addition, the distillate lines from evaporator #2 to the chlorine injection point were not striped or painted blue/gray/blue every 5 meters.

Recreational Water Facilities-Water Chemistry

The combined chlorine levels in the RWFs were not monitored.

Recreational Water Facilities-Deck 8 Pool - Automated pH Monitoring

There were no recordings of pH levels since 22 September 2012 when the chart recorder pen stopped working and no manual measurements were performed by the staff.

Housekeeping-Engine Changing Room

There was a sign on the back of the toilet room door advising users to use a tissue to open the door, but the tissue dispenser was empty.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP instructed staff to clean and disinfect handrails and other frequently touched surfaces in passenger and crew public areas every 2 hours when the cumulative proportion of cases of AGE among passengers or crew members was equal or greater than two percent.

Pantry-Pantry 7.4.45

Three used ice buckets with water and melted ice from passenger cabins were stored on the clean side of the counter. A clean glass was also present.

Inspection on Feb 23, 2012 | Score: 98

Recreational Water Facilities-Fecal/Vomit Accident Log

On the fecal/vomit accident log, vomit could not be entered as a type of accident.

Recreational Water Facilities-Filter Housing Disinfection

The cartridge filter housings for the RWFs were cleaned, rinsed, and disinfected before new media was used, but there was no disinfectant concentration indicated on the documentation.

Recreational Water Facilities-Sample Lines

The sample lines for the RWFs were after the compensation tank.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual.

Integrated Pest Management-Active Surveillance Log

There were no follow-up inspection results when pests were noted on the active surveillance log.

Potable Water-Far Point Records

The same halogen analyzer chart for the far point was used from 11:40 p.m. on October 3, 2011 until 9:00 a.m. on October 4, 2011. A separate halogen analyzer chart was used from 9:01 a.m. on October 4, 2011 until 11:59 p.m. the same day. No notations were recorded on the charts to indicate this unusual event.

Potable Water-Striping

The distillate lines from the two evaporators and the permeate lines from the two reverse osmosis systems were striped blue/green/blue up to the chlorine injection system. The main potable water line after the chlorine injection system was not striped blue/green/blue every 15 feet (3 meters).

Potable Water-Production Charts

There was no documentation on the chart indicating the halogen and pH analyzer-chart recorder was calibrated at the beginning or at any time during production on October 9 or 17, 2011. Water was produced on October 9 from 11:30 a.m. to 4:30 p.m. and on October 17 from 11:32 p.m. to 1:25 a.m. on October 18, 2011.

Potable Water-Microbiological Sampling

One monthly potable water sample was collected from the aft whirlpool on February 9, 2012, and one sample was collected from the swimming pool on deck 9 on February 14, 2012. Four additional monthly potable water samples were collected from potable water sources in February, but medical staff in charge of collecting and analyzing these samples were unaware that water samples from swimming pools and whirlpools did not meet the requirements for monthly potable water sampling.

Potable Water-Cross-Connection Control Program

Not all cross-connections in the cabins, including toilets, showers, and whirlpools, had a match to the plumbing system component on the cross-connection control list. This occurred when more than one backflow prevention device was installed per cabin.

Dining Room-Consumer Advisory

The menus for the dining rooms contained the consumer advisory statement, but the animal-derived menu items were not identified.

Buffet-Colonnade

An undercounter cold holding unit at the cold island was labeled as being on time control, but this unit was not identified on the time control plan.

Galley-Colonnade

On the shelf to the left of the WMF coffee machine, the exterior nonfood-contact surfaces of previously cleaned coffee mugs, teapots, and lids were soiled with coffee grinds.

Galley-Colonnade

The top of the stainless steel profile plate on the left side of the wine cabinet to the right of the WMF coffee machine was soiled with coffee grinds.

Dining Room-Colonnade

There was a seam along the top right side of the counter top between the two adjacent marble pieces on the service side of the outside aft port clean waiter station. There were seams along the top left and right sides of the counter top between the two adjacent marble pieces on the service side of the outside aft starboard clean waiter station.

Dining Room-Colonnade

There were gaps between the corner coving pieces at the waiter station/deck juncture on the service side of the outside aft port and the aft starboard clean waiter stations.

Galley-Patio Grill

The water hose from the pizza oven was draped on the deck, making cleaning difficult.

Galley-Patio Grill

An undercounter hot holding unit was listed on the time control plan, but the unit was not labeled. This was corrected.

Galley-Patio Grill

The pre-rinse spray hose was leaking at the soiled end of the warewashing area near the entrance to the pantry.

Food Service General-Chilled Water Lines

The chilled water lines behind all of the ice machines were not uniquely identified.

Galley-Potwash

There was excess condensation on the deckhead and on the inside of the exhaust hood overhang above the in-use hood-type potwash machine. The condensation was dripping onto the deck, but no clean items were impacted.

Galley-Potwash

In the clean storage area, two wire whisks had open-ended handles, making cleaning difficult. The wire whisks were discarded.

Food Service General-Time Control Plans

The time control plans throughout the food preparation areas indicated potentially hazardous food items were to be 'discarded after each service period', but there were no discard times included on the plan. According to the staff, the food items were discarded within 30 minutes after each service period.

Galley-Starboard Beverage Station

A wet wiping cloth was draped over the side of a container of chemical sanitizing solution. This was corrected.

Galley-Hot Galley

At the in-use soup station, a stainless steel paddle had an open-ended handle, making cleaning difficult.

Galley-Hot Galley

There was excess condensation on the deckhead, bulkhead, and the inside of the exhaust hood overhang above the in-use soup and tilting kettles. The condensation was not dripping and no food items were impacted.

Buffet-Mess

On the ice/water machine, some areas surrounding the outside of the protective panel above the ice/water dispensing spout were soiled with a yellow substance.

Buffet-Mess

On the back table in the seating area, the lids of three plastic containers of breads and pastries were not self-closing. This area was not in use during the inspection.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The written OPRP did not include procedures for informing current passengers and crew members of an outbreak or procedures for informing passengers embarking the vessel following an outbreak voyage.

Ventilation-Air Handling Units

According to the staff, technical water was used to clean the air handling units.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not include the case identification number or the time when sick passengers and crew members reported to the medical center. Also, the log was not in the exact order as specified in Annex 13.2.2 of the 2011 VSP Operations Manual. On the AGE surveillance log during the last 5 cruises, some of the dates when patients reported to the medical center did not match the reported dates written in the patients' medical records.

Medical-Crew Reporting

During three recent cruises, three food workers and four nonfood workers had onsets of reportable acute gastroenteritis (AGE) symptoms and worked while symptomatic before reporting to the medical center. During the January 31, 2012 - February 17, 2012 voyage, a spa staff member had an onset of AGE symptoms on February 8 at 2:00 a.m., but did not report to the medical center until 5:00 p.m. the same day. According to their time sheet, they worked from 8:00 a.m. to noon, and from 1:00 p.m. to 4:00 p.m. Another spa staff member had an onset of AGE symptoms on February 13 at 10:00 a.m., but did not report to the medical center until February 14 at 9:25 am. According to their time sheet, they worked on February 13 from 8:00 a.m. to noon, from 1:00 p.m. to 8:00 p.m., and on February 14 from 8:00 a.m. to 9:00 a.m. During the January 3-17, 2012 voyage, a waiter had an onset of AGE symptoms on January 4 at 8:00 a.m., but did not report to the medical center until January 6 at 4:30 p.m.. According to their time sheet, they worked all day on January 4, 5, and 6. An academy trainer had an onset of AGE symptoms on January 6 at 6:00 p.m., but did not report to the medical center until January 7 at 4:00 p.m. According to their time sheet, they worked on January 6 from 6:00 to 9:45 p.m., on January 7 from 8:00 am to 2:00 p.m., and from 4:00 to 10:00 p.m. An assistant maitre'd had an onset of AGE symptoms on January 11 at 2:00 p.m., but did not report to the medical center until January 14 at 5:00 p.m. According to their time sheet, they worked all day from January 11 - 14. A bar waitress had an onset of AGE symptoms on January 3 at 9:00 a.m., but did not report to the medical center until January 8 at 10:46 a.m. According to their time sheet, they worked all day from January 3-7. During the December 19, 2011 - January 3, 2012 voyage, a stewardess had an onset of AGE symptoms on December 31 at 6:45 a.m., but did not report to the medical center until 5:30 p.m. According to their time sheet, they worked from 8:00 a.m. to 2:00 p.m. The ship was outside the U.S. during these cruises.

Medical-Crew Reporting

During three recent cruises between December 19, 2011 and February 17, 2012, three food workers had onsets of reportable acute gastroenteritis (AGE) symptoms and worked while symptomatic before reporting to the medical center. The ship was outside the U.S. during these cruises.

Inspection on Sep 28, 2011 | Score: 100

Galley-Colonnade

Four cutting boards, one each in the fish station, grill station, bread cutting station and hot line were heavily scored.

Buffet-Colonnade

A warming unit was blocking access to the handwashing station adjacent to the starboard side of the hot buffet line. This area was in active operation at the time of the inspection. The warming unit was removed.

Buffet-Colonnade

The concentration of chlorine sanitizing solution in a bucket behind the cold buffet line was less than 50 mg/L. The solution was replaced.

Galley-Colonnade

The concentration of chlorine sanitizing solution in a bucket in the fish prep area was less than 50 mg/L. The solution was replaced.

Buffet-Colonnade

The food contact area of two pairs of tongs were not protected under the bread station sneeze guard. The tongs were placed under the sneeze guard.

Galley-Port Side Warewashing

Several previously cleaned escargot dishes were soiled and stored on the clean warewashing rack.

Dining Room-Wine Pantry Port Side

Three clean wine carafes were stored adjacent to several menus and a stack of paperwork on the same shelf. The wine carafes were moved to a separate, clean shelf.

Galley-Port Side Dining Room Pantry

There was a previously cleaned ice crusher stored on top of several pieces of paperwork in an overhead cabinet. This was corrected.

Galley-Port Side Beverage Station

Several pieces of clean equipment such as utensils, pots, and pans were stored in a small utensil locker that was soiled with crumbs, dust, and food debris.

Dining Room-Main Waiter Stations

The maximum light intensity in several areas of waiter stations #1 port and #1 starboard side was less than 220 Lux.

Galley-Port Side Utensils Locker

Clean equipment was stored in the large utensil locker behind the beverage station with cardboard boxes and several pieces of paperwork.

Galley-Cold Galley

One small fly was over a plate of cooked vegetables.

Potable Water-Cross-Connection Control Program

There were several backflow prevention devices on the non-testable list for 'technical rooms' and 'public rooms' where the plumbing component was not included. Also, the backflow prevention method for the evaporators was listed as 'NA', but there was an air gap at the evaporators.

Potable Water-Cross-Connection Control Program

The backflow prevention devices for the spray hoses on the balcony whirlpool and the jetted bathtub could not be located. It was also unclear on the cross-connection control program which devices corresponded to these spray hoses.

Potable Water-Production Charts

On 19 September 2011 and 26 September 2011, there was more than 2 hours between the start of production and the first recorded calibration check of the analyzer.

Buffet-Patio Grill

One large fly was over the soup station. The soup station was in use at the time of the inspection.

Galley-Patio Grill

One bowl of tomato salsa prepared on the vessel was not marked to indicate the discard date in the reach-in refrigerator behind the buffet line. It was unknown during the inspection whether the salsa would be consumed within 24 hours.

Buffet-Patio Grill

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

Bar-Patio

The utensil surface temperature of the single rack warewash machine was below 152°F as measured by the inspector's thermometer. The machine was taken out of service and a work order was put in place. There was another warewash machine that was operating properly in the same area.

Galley-Port Side Beverage Station

The utensil storage locker was soiled with crumbs, dust, and food debris.

Inspection on Jan 04, 2011 | Score: 97

Galley-Colonade Show Galley

There was a gap around the column where it penetrated the preparation table.

Galley-Colonade Show Galley

The extension cord from a hot trolley parked next to the hand sink was draped over the counter and along the bulkhead to an electrical outlet. According to the staff, this was the normal location for this unit.

Buffet-Patio Grill

The bulkhead near the deck below the clean utensil storage at the waiter station was in poor repair. Wood in the back of the recessed area was being affected by deck cleaning compounds and the right baseboard was loose.

Galley-Hot Galley

There was dried food on plates, tongs, and pitchers stored in the clean utensil storage area.

Bar-Patio Bar

The ice cooler was not drained. Beer bottles and cans were submerged in the standing water.

Galley-Dishwashing

There was dried food on numerous bowls, plates, a ceramic spoon, and other items stored in the clean utensil area.

Galley-Breakfast Prep

Three unopened containers of long-life milk products with expired manufacturer's sale dates were found in a reach-in cooler. The milk was immediately discarded.

Galley-Cold Pantry - Line 2

Disassembled clean food processor parts were stored behind the preparation sink. These parts were exposed to splash from the sink.

Galley-Hot Galley - Line 1

There was dried food debris on the inside of a previously cleaned tilting kettle.

Preparation Room-

A previously cleaned cutting board had a rough surface and was soiled with food debris.

Preparation Room-Passage Way

A large plastic food bin of water was stored on the deck in a passageway outside the vegetable preparation room. According to the staff, this bin was to used for sanitizing vegetables.

Preparation Room-

A previously cleaned cutting board had a rough surface and was soiled with food debris.