Inspection on Nov 16, 2014 | Score: 97

Galley-Deck 5 Clean storage area

Many plates and other dishware were observed with food contamination including a used teabag under a tea cup.

Galley-Deck 5 Cold Preperation Area

Three house flies were observed during evening meal preparation.

Galley-Deck 5 Room Sarvice Food Preperation Area

Two house flies were observed in this area.

Medical-Underlying Illness Column

The correct data was not entered under 'Underlying Illness' in the acute gastroenteritis (AGE) log. Medical staff documented additional information in this column, such as white blood cell count.

Medical-Late Reporting

An assistant cook experienced 10 episodes of diarrhea with symptom onset at 5:30PM on 13 November but did not report to medical until 5:00PM on 14 November. According to staff this crew member worked in the galley on the morning of 14 November before reporting to the medical. Senior management was aware of the situation and was planning on issuing a formal written warning to the employee.

Pantry-Deck 6 Housekeeping Pantry

The backflow prevention device on the ice machine potable water supply line was continuously leaking from the relief vents indicating a possible failure. This item has been corrected.

Pantry-Galileo

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

Bar-Galileo

Raw wooden holes were observed outside of the bottle display cabinet and on the shutter door frame for the bottle display cabinet. Raw wood pieces were also observed inside the bottle display cabinet frame of the shutter doors holding the screws in place. The area above the shutter door was dusty. Dusty crevices were observed between the bulkhead and bottle display rack.

Other-Pool Grill- Center Buffet

The metal portion of the sneeze shield was corroded with a green substance.

Other-Pool Grill- Center Buffet

The technical space below the center buffet was very soiled.

Other-Pool Grill- Center Buffet

The underside of the espresso machine was soiled with food residue and a green substance.

Other-Pool Grill- Center Buffet

The counter behind the espresso machine was soiled.

Other-Pool Grill

The grease pan housing was open to the technical area, exposing wires and areas difficult to clean.

Other-Pool Grill

The grease pan housing was open to the technical space, and this area was soiled with grease residue.

Other-Pool Grill

Two pans of ground beef patties and two pans of cut tomatoes were measured between 48 and 50°F. These food items were immediately discarded.

Other-Pool Grill

The under counter refrigerator had a temperature over 50°F. The equipment was placed out of order, and the engineers repaired the refrigerator.

Buffet-El Veranda

The cold basin of the starboard buffet service line was not labeled 'time control.'

Buffet-El Veranda

The deckhead ventilation slats, for extraction, behind the port side buffet service counter were heavily soiled. The electrical wires in the ventilation area were also very dusty. Staff reported this technical area was cleaned monthly.

Other-Prime 7 Steakhouse

The light intensity was less than 220 lux at waiter station #3.

Other-Prime 7 Steakhouse

A gap was observed between the waiter station #1 and bulkhead. This area was soiled with dust.

Buffet-El Veranda- Center Island

Coving was absent around the center cooking island. Staff reported this was not self-service, but the waiters picked up the food from this island to deliver to passengers.

Bar-Navigator Lounge

Staff reported the Navigator Lounge served food for breakfast and set up a temporary sneeze shield for self-service. The area had adequate lighting and the deck was constructed properly. The ship is scheduled for an extensive dry dock renovation in May 2015 that will include relocation of this operation to an adjacent space.

Medical-Immediate Contacts

Medical staff were asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend) besides cabin mate. It was not documented if they did not.

Inspection on Jun 29, 2014 | Score: 99

Bar-Deck 6 - Navigator Lounge

Two open pitchers of milk were found in an ice bath on the service bar counter. They had been in active service prior to the arrival of the inspection team, but no passengers were being served while the team was in the area. Covers for the containers were requested by the ship's management.

Bar-Deck 6 - Navigator Lounge

The backflow preventer for the coffee machine water supply line was leaking from the vent indicating the possible failure of the valve gasket. The plumber was installing a new one before the team left the area.

Bar-Deck 6 - Navigator Lounge

An unopened quart of whipping cream in the temperature-controlled undercounter cooler had an internal temperature of 44°F. This was removed for rapid chilling immediately. The temperature of other containers of milk stored further back on the shelf in this cooler were less than 41°F.

Bar-Deck 6 - Navigator Lounge

The ambient temperature thermometer on the outside of this undercounter reach-in cooler was reading 18°F. The internal movable thermometer was on the lowest shelf in one of the colder areas of this cooler.

Bar-Deck 6 - Navigator Lounge

A tray of fruit that included cut cantaloupe and melon was found on the improvised continental breakfast buffet. The buffet was included in the time control plan in effect for this area. The label for this tray of fruit showed a discard time of 9:00 AM, or one hour prior to it being found with the expired time. It was not clear to the management whether this was a new tray placed with the old label or an old tray that had not been replaced. The tray of fruit was discarded.

Bar-Deck 6 - Navigator Lounge

The improvised continental breakfast buffet facilities did not meet the standards for construction of a buffet food operation. The deck is carpeted in front of and under the two tables. The bulkhead / deck juncture is not coved in the service area. A similar improvised buffet operation had been cited on the previous inspection. The ship is scheduled for an extensive dry dock renovation in May 2015 that will include relocation of this operation to an adjacent space.

Preparation Room-Deck 4

The red plastic salad spinner drain hose and its plastic mounting bracket was heavily soiled with old food materials. These were taken to the soiled area for immediate cleaning.

Preparation Room-Deck 4

Three large plastic bins of chopped lettuce were found on the bottom shelf of the prep counter. These recently processed containers of potentially hazardous food had a temperature of 64°F.

Preparation Room-Deck 4

About 2 meters of deck tiles along the bulkhead under the potato peeler and the adjacent prep sink were rough and difficult to clean. New tiles were on order to repair this deck.

Galley-Deck 4

A small pan of gravy dated 6/29 was measured at an internal temperature of 45°F. The adjacent pan of gravy dated 6/28 was at 40°F. This gravy was discarded.

Galley-Deck 4 - Hot Galley

A live German cockroach nymph was seen on the deck between the tilting skillet and the bulkhead. The roach was killed, No other roaches were found today.

Galley-Deck 4 - Hot Galley

The bottom of the bulkhead panel adjacent to the roach above was buckled creating a gap which could provide vermin with access to the galley.

Galley-Deck 4 - Hot Galley

The far right final sanitizing rinse nozzle (as viewed from exit end of the machine) was misaligned. This was corrected while the team was in the area.

Galley-Deck 5 - Bakery

The dough sheeter belt was made of canvas. The side of the belt is frayed past due for trimming while awaiting the arrival of the replacement belt, which is on order.

Potable Water-Production and Bunker Records

The production and bunker records from February to April were not provided during the inspection.

Potable Water-Tank Maintenance Records

Since the last inspection, five fresh water tanks had been painted. Records stated the 'paint applied according to manufacturer's recommendations.' The records did not indicate the manufacturer's recommendations were followed for drying and curing.

Galley-Deck 5 - Pastry

The backflow preventer on the steamer water supply line to the deck ovens was leaking from the vent indicating the possible failure of the valve gasket. The plumber was installing a new one before the team left the area.

Dining Room-Deck 10 - Prime 7 Steakhouse

The dinner menu included fully cooked items such as shrimp, crab cakes and béarnaise sauce with an asterisk indicating to the passengers that they can be ordered undercooked and represent a risk for foodborne illness, especially if they have certain medical conditions.

Dining Room-Deck 10 - Prime 7 Steakhouse

A stationary carving station in the dining room in front of the inboard waiter station did not meet the standards for construction of a food operation. The deck is carpeted under the two tables. The bulkhead / deck juncture is not coved in the service areas.

Dining Room-Deck 10 - Prime 7 Steakhouse

The lighting for this carving station was less than 220 lux.

Bar-Deck 6 - Navigator Lounge

The lighting for this improvised buffet was less than 220 lux.

Inspection on Jan 17, 2014 | Score: 95

Recreational Water Facilities-Whirlpool Turnover Rates

Each whirlpool had a turnover rate of 1.1 hours and not 0.5 hour as required.

Pantry-Deck 5 Pantry

There was peeling sealant along the length of the gap between the right panel of the ice machine and the splash panel next to the utility sink.

Food Service General-Time Control Plan - For PHF Beverages

The milk time control plans for the crew mess, staff mess, and the 6 bars had a set-up time of 0500 and a discard time of 0200, stated 'food discarded according to label', but were not specific as if the food was to be discarded according to individual 4-hour discard labels. The plans also were not specific as to the locations of the milk on time control. The set-up and discard times of these generic plans did not match the times of operations of the outlets. Also, the staff stated that milk was not held in the crew bar but there was a milk time control plan.

Galley-Walk-In Cooler #57

The cooling times and temperatures of a hotel pan of cut cabbage dated 16 January, a tray of cut tomato dated 15 January, and another tray of cut tomato dated 16 January were not documented in a cooling log.

Preparation Room-

There was a fly over the handwashing sink. The area was in operation during the inspection.

Provisions-Fish Thawing Room

There was a hotel pan with 4 lobster tails that was uncovered and unprotected. This was corrected.

Preparation Room-Fish

The deck in front of the fish preparation room was in disrepair.

Provisions-Dry Store

There was a gap on the deckhead next to the center light fixture.

Provisions-Poultry Walk-In Freezer

There was a continuous condensate leak from the deckhead at the center of the freezer. The condensation was dripping onto the deck. No food appeared to be impacted.

Provisions-Poultry Walk-In Freezer

There was sealant around the deckhead hatches, but some missing silicone created gaps that were difficult to clean.

Pantry-Galileo's Lounge

There was a fly in the pantry. The area was in operation during the inspection.

Pantry-Galileo's Lounge

A basket of previously cleaned silverware was stored on the side of the utility sink. Staff stated the overshelf above the utility sink was clean storage. The silverware was moved to the overshelf.

Bar-Galileo's Lounge

Inside the second cabinet below the first marble counter, a previously cleaned chafing dish was stored wet with standing water.

Bar-Pool Bar

The time control plan indicated Bouillon Service was 10am - 11:30am. There was a statement of 'no units assigned' as designated time control units. According to the staff, the end of the counter-top (and occasionally individual tables) were designated as the areas where potentially hazardous foods were placed during this service, but these were not identified on the plan.

Other-24-Hour Coffee Station

Plates out for passenger self-service were stored upright and not inverted or covered. The crew member assigned to the area immediately inverted the plates.

Food Service General-Cleaning Lockers

In all of the galleys, bar pantries, and housekeeping pantries, the cleaning lockers were labeled 'Cleaning Locker' and not 'Cleaning Materials Only' as required.

Food Service General-Time Control Plans

Generic time control plans were posted in the bars and lounges on decks 4, 5, 6, 7, 10, and 11. Some of these plans, such as the Casino Bar, indicated that canapés were placed on time control, but staff explained that canapés were not provided at all bars and lounges.

Galley-Near Entrance

Near the handwashing sink at the entrance, there was a continuous condensate leak from the deckhead hatch. The condensation was dripping onto the deck. Staff stated the leak was due to the air conditioning duct.

Galley-Dishwash Area

Above the soiled end of the dishwash machine, there was a continuous condensate leak from the deckhead hatch. The condensation was dripping onto the machine.

Buffet-Officer's Mess

Two slotted fasteners were on the back side of the food-splash zone of the espresso machine.

Galley-Hot Line

Near the salamander, there was a condensate leak from the deckhead hatch. The condensation was dripping onto the deck. No food or clean items were impacted.

Galley-Hot Line

The light intensity was less than 110 lux to the left of the microwave.

Other-Deck 6 Card Room

The milk chiller used for milk on time control was not indicated on the time control plan and was not labeled as a time control unit.

Other-Deck 6 Card Room

There was no coving at the counter/deck juncture of the waiter station with food and clean equipment. Also, the deck was carpeted and there were brown stains in a few areas in front of the station.

Potable Water-Microbiologic Monitoring

A monthly water sample was taken in the spa treatment room, but there was no information on what part of the ship this room was located and according to staff there was more than one spa treatment room.

Medical-Crew Isolation Ward

There were shared cloth towels at the handwashing sink in the public toilet room. On the back of the exit door, there was a dispenser of small thin tissues that would not be able to dry someone's hands.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

Not all cases on the AGE log received a case identification number. During the December 23, 2013 - January 4, 2014 cruise, a reportable passenger was on the AGE log with a 'N/A' case identification number. Also, there were several passengers on the AGE log for the November 29 - December 23, 2013 cruise with 'N/A' case identification numbers. There were specific case identification numbers written on the AGE log for crew members. Finally, there was a crew member who was identified as an assistant butcher on the medical staff's notes, but the crew position on the AGE log was indicated as 'N/A'.

Medical-Crew Contacts

The times of the interviews conducted on the close contact of the crew member who became ill on December 2 at 0300 were not recorded. There were interviews conducted with this close contact on three separate occasions.

Dining Room-Compass Rose Waiter Station #14

There were two stacks of clean plates that were stored on this station and were not covered or inverted.

Dining Room-Compass Rose Breakfast Menu

The egg dishes that were cooked to order had a very faint and small asterisk that was barely visible. There was a consumer advisory on the menu.

Dining Room-Forward Waiter Stations

At the entrance to the main galley, there were four clean glasses on the right waiter station and eight clean glasses on the left waiter station that were stored upright and not covered or inverted.

Dining Room-Starboard Waiter Station Compass Rose

There were holes to the plenum spaces above the clean waiter station at the entrance to the galley. Clean glasses and condiments were stored on this waiter station. Also, there was no coving at the counter/deck juncture.

Other-Main Galley Restaurant Locker

The light intensity was less than 220 lux where clean equipment was stored.

Other-Main Galley Restaurant Locker

There were at least 20 sets of chop sticks, plates, paper cups, plastic utensil sets, at least five serving trays, and eight condiment holders in this room that was not constructed for food equipment and utensil storage. For example, there was no coving at the bulkhead/deck juncture and there was wall paper that was torn in a few areas on the bulkhead.

Galley-Silver Locker Deck 5

The top rack of clean equipment had several pitchers and serving containers that were not all stored covered or inverted.

Galley-Warewashing

The temperature gauges of the conveyor warewash machine for the pre-wash tank, wash tank, and final rinse had a film over the glass and the temperatures were difficult to read.

Galley-Warewashing

There was excess condensation on the deckheads and bulkheads on the soiled and clean ends of the conveyor warewash machine. Also, there was excess condensation on the deckhead over a table with several stacks of clean plates. No condensation was seen dripping onto the plates.

Galley-Warewashing

Several stacks of clean plates were stored under a deckhead full of condensation. No condensation was seen dripping onto the plates.

Galley-Room Service

There were four containers of heavy cream, soy milk, regular milk, and skim milk that were labeled with time control discard times of 10:15 PM, but these items were not indicated on the time control plan. The time control plan only included the breakfast service from 6:00 to 11:00 AM.

Inspection on Aug 24, 2013 | Score: 95

Galley-Hot Line

Some condensate was still noted on the bottom of the shelf above the bain marie unit. Where it was dripping onto the back of the counter, no exposed food was being impacted, today. (See item 26 on previous inspection report)

Galley-Steam Kettles

Heavy condensate was noted on the deckhead and inside the exhaust hood above the steam kettles. This condition appeared primarily due to the cold air flow to the area from the air conditioning system that created very cold surfaces in this moist air environment. The kettle lids were closed so no food was being impacted at the time of the inspection.

Bar-Pool Bar

A tray of clean glasses was stored directly below the hand towel dispenser.

Bar-Pool Bar

The final sanitizing rinse spray was a maximum of 107°F on the inspector's thermocouple on successive tries in an active canopy-style rack dishwasher. It was discovered that the booster heater switch had been turned off by the waste can in front of it. The booster heater was turned back on and the machine reached a temperature of greater than 180° in the manifold.

Bar-Pool Bar

The temperature problem above was caused by placement of the waste can in front of the clean end of the dishwasher and inadvertently causing the booster heater to be turned off.

Bar-Galileo Bar

The final rinse pressure ranged between12-14 psi rather than 15-25 psi on the line pressure specified by the manufacturer's data plate. Staff was in the process of adjusting the pressure when the team left the area.

Provisions-Poultry Freezer

There were several patches of water on top of a frozen bag of lima beans that were in a cardboard box. Both the box and the bag were wet. The water was coming from a leak in the technical hatch above in the middle of the room next to a deckhead light. The bag was discarded. This was noted on the previous inspection.

Provisions-Poultry Freezer

There were several layers of silicone on the deckhead of two technical hatches in this room, one in the center and one to the left of the entrance to this room. The silicone was rough and cracked in several areas, creating a space that was difficult to clean and small gaps in the deckhead. Frozen water had built up around the silicone of the center technical hatch and was dripping onto the box of frozen lima beans below.

Provisions-Vegetable Freezer

The technical hatch was partially sealed to the deckhead with several layers of silicone, but the silicone was rough and cracked in several areas.

Preparation Room-

A worker was seen picking up a potato he had dropped on the deck with his gloves and then after discarding the potato he starting to work with potatoes that had just been peeled without changing his gloves or washing his hands.

Pantry-Housekeeping Pantries

The light intensity behind the ice machines was less than 110 lux on decks 5, 6, and 7. The light intensity behind the ice machines had been corrected on decks 8,9,10, and 11 since the last inspection.

Recreational Water Facilities-Whirlpool Spa Drains

Safety Vacuum Release Systems (SVRS) had been ordered and were received onboard and according to staff would be installed as soon as possible for the suction fittings in both of the whirlpool spas.

Recreational Water Facilities-Starboard Whirlpool Spa

The inspector and the ship's staff received a reading of 'Hi' when measuring the free chlorine residual value of this spa on two different occasions indicating the value was above 10.0 ppm free residual chlorine. The spa was open during the inspection and immediately netted. The analyzer in the mechanical room had a value of 5.25 ppm as measured by the ship's staff. The ship's staff had the reference standards for their pool test meter. The ship's staff measured a value of 9.03 ppm at the sample line in the mechanical room. The whirlpool spa was netted. A second sample of the whirlpool spa was 'Hi' as measured by the inspector and 9.25 ppm as measured by the ship's staff the analyzer read 7.70 ppm. The whirlpool was closed.

Recreational Water Facilities-Starboard Whirlpool Spa

The value between the inspector's test kit and the ship's test kit was greater than 0.2 ppm free residual halogen in this spa every time it was measured.

Inspection on Jun 16, 2013 | Score: 79

Galley-Food Worker Toilet

There was no sign stating to use a paper towel or tissue to open the door when exiting.

Galley-Walk-In Cooler #19

There was thick yellow paint in a few areas on the right bulkhead of this unit.

Galley-Pot Wash

There was food debris on the previously cleaned food contact surfaces of a pair of tongs, a spoon, and an ice dispenser scoop in the clean storage rack.

Galley-Pot Wash Cleaning Locker

A wet mop was stored upright in the cleaning locker and was dripping over all the other equipment and items in the locker.

Galley-Handwashing Station

The light intensity was less than 220 lux at the handwashing station to the left of the clean storage rack across from the deep fat fryer.

Galley-Warewashing

The light bulb over the sanitizing compartment of the conveyor warewash machine was not shielded or shatter resistant.

Galley-Warewashing

There were three stacks of clean white plates stored against the hood cleaning cabinet that was soiled with dust and dirt debris.

Galley-Warewashing

There was one dead cockroach nymph in the hood cleaning cabinet.

Buffet-Officer's Mess Beverage Station

The inside of the spout for the water and ice dispenser was soiled with a dirty liquid that was dripping from the inside of the styrofoam insulation in the upper compartment of this dispenser. The stryrofoam was soiled with a heavy thick black residue and film. There was a continuous drip of contaminated water coming through the water and ice spout to the drain below. This area was open during the inspection.

Buffet-Officer's Mess Beverage Station

The outer portion of the ice/water spout and the insulation for the ice was soiled with a heavy black residue.

Buffet-Officer's Mess Beverage Station

The outer portion of the styrofoam insulating the ice compartment was peeling and cracked in several areas, causing water to leak into the water/ice dispensing unit.

Buffet-Crew Mess

There was no serving utensil for the container of apples on the buffet line. The buffet was open during the inspection.

Buffet-Officer's Mess

There was a container of pasta salad on the buffet line with a set-up and discard label of 0430 - 2030 at 5:30 p.m. The set-up time on the time control plan for this buffet line was 5:15 p.m. and the discard time was 9:00 p.m. According to the staff, the pasta salad was supposed to be set-up on the crew mess buffet line that was open from 5:00 p.m. to 8:00 p.m. This area was open, but no officers were eating in the mess during the inspection.

Buffet-Officer's Mess

There were several slotted fasteners in the food contact area and food-splash zone of the coffee machine on the beverage station.

Buffet-Crew Mess

There was a large hole in the deckhead behind the ice/water dispenser on the beverage station.

Buffet-Crew Mess

The inside of the ice dispenser spout was soiled with water coming from the ice compartment through the outside of the insulation that was soiled with a heavy black residue and film. The was a continuous drip of this water throughout the ice spout. This area was open during the inspection.

Buffet-Crew Mess

The insulation around the ice compartment in the technical compartment of the ice machine was pitted and cracked in several areas, causing water to leak into the ice dispensing unit.

Buffet-Crew Mess

The outside of the insulation for the ice compartment and around the sides and top of the ice spout was soiled with a thick brown residue.

Buffet-Crew Mess

There was one stack of clean white plates in the center of the clean storage rack that were not covered or inverted.

Buffet-Crew Mess

One of the clean white plates used for self-service had food debris on the food contact surface.

Galley-Warewashing

There were a few open pipe penetrations in the deckhead above the hood cleaning cabinet.

Galley-Pastry

There was one small fruit fly above one pan of brownies on the preparation counter in front of the microwave.

Galley-Pastry

A closed trolley was used to hold foods on time control, but the trolley was not listed on the time control plan and the trolley was not labeled for time control. The food inside of the trolley was labeled with a discard time.

Galley-Pastry

The light intensity was less than 110 lux to the left of the most left set of stacked ovens.

Galley-Room Service

There were two trays in room service with two clean forks and two clean knives on each tray that were not covered. The trays were in the middle of the galley and in a high traffic area. The trays were to be delivered to passengers.

Galley-Warewashing

There was excess condensation on the deckhead above the soiled side of the conveyor warewash machine and around the exhaust unit. Also, there was water dripping from the exhaust unit back down onto the machine.

Galley-Hot Line

There was a heavy accumulation of steam above all of the bain marie units that were on a high boil. Also, there was an accumulation of condensation on the deckhead directly above the bain maries and adjacent to the bain maries.

Food Service General-Tip-Sensitive Thermometers

None of the staff working in areas with thin foods had tip-sensitive thermometers. The inspector saw one tip-sensitive thermometer on board and it was still in the packaging.

Galley-Hot Line

A white cutting board on the preparation counter across from the combination ovens had several cuts and scratches.

Room Service-Ice Machine

The light intensity was less than 110 lux behind the ice machine to the right of the wine cellar.

Room Service-Ice Machine

There was a layer of thick silicone on the front of the top compartment of the ice machine, making cleaning difficult.

Galley-Pastry

The internal temperature of two racks of 16 containers of white chocolate mousse prepared in the morning was between 45 and 47 degrees Fahrenheit measured by the inspector. Also, the internal temperature of a container of whipped cream prepared in the morning was between 45 and 46 degrees Fahrenheit measured by the inspector. The outside gauge of the upright refrigerator MG-6-10 read 50 degrees Fahrenheit and the inspector also measured an ambient air temperature of 50 degrees Fahrenheit on the inside of the unit. The food was discarded and the unit was shut down for repair.

Other-Pool Grill

The menu with hamburgers at the tables had an asterisk at the specific hamburgers offered cooked to order but there was no asterisk on the consumer advisory statement at the bottom of the menu. Also, the hamburger menu posted on the bulkhead had a consumer advisory statement, but the hamburgers offered cooked to order did not have an asterisk and there was no asterisk at the consumer advisory statement. Passengers could order a hamburger at their table or at the buffet line.

Other-Pool Grill

Food was either hot held for guests, displayed for show, or cooked on the barbeque grill, but the sneeze shield was not protective enough from the passenger viewing area of where the food would be located. This area was not open during the inspection.

Other-Pool Grill

The time control plan stated the milk refrigerator for the coffee machine was under time control and would have extended hours if needed. But there were no set-up and discard times for the extended hours.

Other-Pool Grill

The time control plan for the hot food stated the food service operation would be open for more than 4 hours, but there were no set-up and discard times for the extended hours. Also, the time control plan stated the trolley #8 was on time control but the unit was not labeled for time control.

Buffet-Pool Grill

The time control plan for milk on the beverage station stated the milk was on time control and had extended hours if needed. But there were no set-up or discard times for the extended hours.

Buffet-Lido Egg Station

The sign at the outlet did not state the eggs were cooked to order. The sign did have a consumer advisory statement.

Galley-Time Control Plan

The time control plan for hot foods stated trolley #10 was used for time control, but the trolley was not labeled for time control.

Galley-Time Control Procedures and Cooling Procedures

Tuna salad was prepared the morning of June 15, 2013. The tuna salad had a seven day discard label, but was placed in trolley #3 that was on time control. There were also two pans of raw meat in the bottom of the trolley. According to the staff in charge, they were not aware the tuna salad or the pans of raw meet were in the time control trolley. Also, the cooling log listed the cooked beans and potatoes used in the tuna salad, but did not list the tuna salad prepared from ambient ingredients. According to the staff, they did not know this product had to be cooled to 41 degrees or below.

Galley-Time Control Procedures and Cooling Procedures

Tuna salad was prepared the morning of June 15, 2013. The tuna salad had a seven day discard label, but was placed in trolley #3 that was on time control. There were also two pans of raw meat in the bottom of the trolley. According to the staff in charge, he was not aware the tuna salad or the pans of raw meat were in the time control trolley. Also, the cooling log listed the cooked beans and potatoes used in the tuna salad, but did not list the tuna salad prepared from ambient ingredients. According to the staff, they did not know this product had to be cooled to 41 degrees or below within four hours.

Galley-Cooling Log

The cooling log did not include the tuna salad prepared from ambient ingredients. According to the staff, they did not know this item had to be cooled.

Galley-Food Worker Toilet

The door was only partially self-closing.

Medical-Public Toilet in Medical Center

There was no sign posted at the handwash sink advising users to wash their hands. There was no sign posted advising users to use a paper towel or tissue to open the door when exiting the toilet room.

Pantry-Deck 5 Ice Pantry

There was a continuous water leak observed from the underside of the ice bin onto the deck below. Water was covering the deck near the entrance to the pantry. Staff stated a repair request had been submitted on the leak.

Pantry-Housekeeping Deck Pantries

The light intensity was less than 110 lux behind the ice machines in all the deck pantries.

Potable Water-Potable Water Tank Maintenance

Four of the five potable water tanks were spot painted since the February 2013 VSP inspection and there was no statement in the record that the tank coating was applied according to the manufacturer's specifications.

Integrated Pest Management-Rat Guards

The closest mooring line to the port forward side of the ship did not have a rat guard attached. One of the rat guards for the forward port set of mooring lines was hanging from the ship and not connected, while a more forward port line had a rat guard which was only partially covering the mooring line and offered no rat protection.

Recreational Water Facilities-Whirlpool Records

The maintenance log for the whirlpool spas did not include the cleaning, rinsing, and disinfection of the hair and lint strainer housings.

Recreational Water Facilities-Whirlpool Drains

Each whirlpool spa had two side wall drains opposite to each other where the separation was less than three feet. Staff were unclear after a long discussion and review if these drains were under suction as well as gravity for draining. The drain covers were compliant for each drain, but there were no automatic pump shut-offs or safety vacuum release systems installed on any of the pumps in the mechanical room.

Provisions-Poultry Freezer

Condensation was dripping from the deckhead in four different locations directly on boxes of various foods, with heavy ice layers on and in those boxes. The heavier two leaks were from the light fixture in the center of the freezer and two separate technical hatches, but the entire center deckhead was bent and condensation was dripping in many locations from the deckhead seams.

Preparation Room-Vegetable

There were slotted fasteners in the food splash zone of the potato peeler. This was also noted in the previous VSP inspection.

Pantry-Pool

The handwash sink in the pool bar pantry did not have a soap dispenser.

Pantry-Galileo's

The top two shelves in the clean linen storage locker were soiled with a greasy residue. Clean linen was stored on the top two shelves.

Pantry-Stars Lounge

The lighting intensity was less than 110 lux behind the ice machine

Galley-Warewashing

One soup bowl in the clean storage area had dried food on the inside surface.

Buffet-Lido Beverage Station (pool side)

The underside of the front exterior steamer section of the espresso machine had tape holding a panel in place.

Galley-Recreationally Caught Fish Variance

Two passengers caught fish recreationally and those fish were received by the ship, stored, prepared, and cooked on June 3, 2013. The ship's staff had only one document for this excursion that declared the fish was caught legally, cleaned and packed. The form was signed both by the ship's Captain and the guests. The other forms required by the approved variance, which include the ship's staff verifying the condition, temperature, tagging, location, preparation and final service times and temperature of the fish were not completed. Staff was not able to find their approved variance procedures or the letter of approval until the end of the inspection.

Provisions-Poultry Freezer

There was excessive condensate dripping from the deckhead of the poultry freezer onto boxes and other surfaces throughout the room. One cardboard box set on the deck was filled with 12 inches of ice from just one of the leaks. Staff stated it was a condition involving the warewash machine which was located directly above this walk-in freezer. The leaks were from deckhead panel junctures, light fixtures and deckhead access hatches and appeared to have been a long term problem.

Galley-Pastry

The outside gauge of upright refrigerator MG-6-10 read 50 degrees Fahrenheit and the inspector also measured an ambient air temperature of 50 degrees Fahrenheit on the inside of the unit. The internal temperature of two racks of 16 containers of white chocolate mousse prepared in the morning was between 45 and 47 degrees Fahrenheit measured by the inspector. Also, the internal temperature of a container of whipped cream prepared in the morning was between 45 and 46 degrees Fahrenheit measured by the inspector. The food was discarded and the unit was shut down for repair.

Pantry-Galileo's

Clean linens were stored on the top shelves that were soiled with a greasy residue.

Provisions-Vegetable Freezer

There was water leaking under the technical hatch but no food items were impacted.

Inspection on Feb 16, 2013 | Score: 98

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 5 cruises revealed that there was a resident pianist who experienced AGE symptoms and continued to work after those symptoms began. Specifically, he reported an onset of symptoms on 6 January at 8:00 am but reported to the medical center at 10:00 pm that day. His time card documented that he worked 5:46 - 7:40 pm and 8:33 pm - 10:40 pm. He also reported going to the officer's mess for breakfast, lunch, and dinner while sick and before reporting to the medical center. The staff stated that this person clocked out of work after going to the medical center.

Potable Water-Bunkering

The pH levels during active potable water bunkering were not stabilized and the levels were measured manually at above 8.40 twice and 7.6 once by the staff and the inspector. These levels were not controlled after more than 2 hours of the start of bunkering and the station was unattended. The staff adjusted the acid pump and pH levels appeared to start to stabilize according to the readings of the automated analyzer.

Other-Engine Changing Room

The toilet room in the engine changing room did not have a method to dry hands or signs advising users to wash hands or signs advising users to use hand towels, paper towel, or tissue to open the door when exiting. There was a roll of toilet tissue in the changing room and not inside the toilet room. There was a large bag of trash on the deck of the toilet room.

Potable Water-

The drain line for the sampling point at the bunker station was inside a funnel and the funnel was full of water due to a clogged pipe. The clogged pipe lead to the bilge.

Recreational Water Facilities-Filter Housings

The previous inspection conducted in August 2012 revealed that there was no documentation for filter housing cleaning and disinfection. This inspection revealed that the staff implemented a record documenting that filter housings on the RWFs were cleaned and disinfected as often as required, but only stated that they were 'Done' and there was no documentation regarding the disinfectant concentration or contact time.

Recreational Water Facilities-Water Chemistry

The previous inspection conducted in August 2012 revealed that no monitoring of combined chlorine levels and total alkalinity were conducted because the test kit at the time could not test for these parameters. This inspection revealed that the staff was not monitoring combined chlorine levels and total alkalinity even when a test kit capable of measuring these water parameters was available.

Recreational Water Facilities-Shepherd?s Hook

The rescue or shepherd's hook was stored under the port bench area at the beach deck and not provided at a prominent location visible from the full perimeter of the pool.

Recreational Water Facilities-Turnover Rates & Bather Loads

The previous inspection conducted in August 2012 revealed that turnover rates and bather loads were not calculated because no flow meters were installed. This inspection revealed that flow meters were installed after that inspection finding, but still turnover rates and bather loads for the RWFs were not calculated.

Recreational Water Facilities-Safety Signs

The safety signs had a bather load of 18 persons for the pool and 8 persons for each whirlpool. The staff did not know where these numbers came from since they had not calculated the bather loads.

Galley-Prime 7 Pantry

The light intensity was less than 220 lux on the two food preparation counters.

Buffet-La Veranda

The light intensity was less than 220 lux along the service side of the buffet. Also, the light intensity was less than 220 lux at the handwash station near the toaster.

Galley-La Veranda

The light intensity was less than 110 lux behind the glasswash machine. Staff showed an e-mail indicating an extension until April 2013 for lighting upgrades.

Preparation Room-

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

Preparation Room-

There were slotted fasteners in the food splash zone of the potato peeler. This equipment was out of service on the day of the inspection.

Preparation Room-

The inside of the shaft of the previously cleaned vegetable slicer was soiled with food residue.

Preparation Room-

Two lexan boxes of whole lettuce were stored on a deck stand near the vegetable slicer and one box was on the preparation counter. These boxes were uncovered and no one was in the area at the time of the inspection.

Galley-Deck 5

Inside the top compartment of ice machine #2, the white plastic panel to the back side of the stainless steel front cover was warped and in poor condition, exposing glue residue.

Galley-Ice Machines

A refrigeration engineer had 3 to 5 stitches on his right thumb and was opening ice machines with his wound uncovered.

Galley-Dishwash

The final rinse gauge of the in-use flight-type conveyor dishwasher measured temperatures between 193°F and 210°F. The manufacturer's data plate required temperatures between 180°F and 195°F for the fresh hot water sanitizing rinse as it entered the manifold. The final rinse temperature was acceptable at the plate level. The gauge was repaired during the inspection.

Galley-

There was one large fly on the bulkhead at the handwash station near the tray storage rack.

Galley-Pastry/Bakery

There were slotted fasteners in the food contact area of the two deck ovens.

Bar-Stars Lounge

The counter ice bin was full and uncovered. The area was unattended at the time of the inspection.

Bar-Galileo's

Staff stated that food items such as ham and cheese sandwiches were served during afternoon tea time and time was used as public health control. However there was no time control plan available for this service.

Bar-Casino Bar

The light intensity was less than 110 lux at the handwash station during operations. Staff showed an e-mail indicating an extension until April 2013 for lighting upgrades.

Bar-Navigator Lounge

Containers of milk were identified as being on time control and had their set-up and discard times affixed to them. However, these times did not match what was on the time control plan. This was noted on the previous inspection. Also, the undercounter refrigerator where these containers were stored was not labeled as being on time control.

Galley-

The back side of the turning handles for the tilting kettles had peeling soft sealant, making cleaning difficult.

Galley-Warewash

The upper final rinse spray nozzles of the rack-type warewash machine did not completely cover across the racks coming through the machine. It was determined that some of the nozzles were turned and sprayed along the length of the machine. Each spray nozzle was repositioned forming effective spray patterns.

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The previous inspection conducted in August 2012 revealed that none of the two whirlpools or pool was compliant with the antientrapment/antientanglement requirements. Progress was done but still the port whirlpool was not compliant. It had multiple gravity drains and suction fittings less than three feet apart and no antientrapment drain covers or secondary antientrapment protection. The staff stated that compliant drain covers were onboard but not yet installed.

Inspection on Aug 04, 2012 | Score: 92

Potable Water-Water Production

The water production records did not identify the beginning of the production process, therefore, there was no way to ensure that the free halogen level reached 2.0 ppm within 30 minutes.

Potable Water-Cross Connection Control Program

The cross connection control program included a list of air gaps, but there were no records to indicate that they were being inspected periodically.

Potable Water-Starboard Bunker Station

At one of the bunker lines, a small rope was being used to keep the filling cap from touching the deck when unscrewed. This was replaced with a non-corroding keeper chain during the inspection.

Potable Water-Permeate Water Lines

The permeate water lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue).

Potable Water-High Saline Discharge

The air gap for the air relief valve on the reduced pressure backflow device was obstructed by plastic bottles used to funnel discharged water. The plastic bottles were removed.

Potable Water-Technical Water Filling

The air gap on the technical water filling line was not at least twice the diameter of the supply line. This was corrected during the inspection.

Recreational Water Facilities-Hair and Lint Strainer

Documentation for the cleaning, rinsing, and disinfection of the hair and lint strainer and housing for the swimming pool was not available.

Recreational Water Facilities-Filter Housing Cleaning and Disinfection

Documentation for the cleaning, rinsing, and disinfection of the filter housings for the RWFs was not available.

Recreational Water Facilities-Turnover Rates / Bather Loads

Flow meters were not installed on the RWFs and thus, the ship staff could not accurately calculate the turnover rates and bather loads.

Recreational Water Facilities-Test Kit

There was no test kit available that could test for total chlorine and total alkalinity.

Recreational Water Facilities-Water Chemistry

The RWF's flow rates, free and combined chlorine levels, and total alkalinity were not being monitored,

Recreational Water Facilities-Automated pH Testing

There were no working chart recorders or electronic data loggers with security features that record pH for each individual recreational water facility.

Recreational Water Facilities-Antientrapment Drain Covers

The drain covers for the swimming pool and the 2 whirlpools do not conform with ASME A112.19.8 standards. The drains in the pool were gravity, multiple, and greater than 3 feet apart with no alarm. The drains in the whirlpool were gravity, multiple, and less than 3 feet apart.

Ventilation-AC Station 5.113 - Unit104

There was a large amount of dust and debris inside the supply fan compartment of this unit. Also, there was a large amount of dust buildup on the air filters for this unit.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew when sanitizing public and common areas.

Galley-Dishwash

On the clean equipment and utensil storage stands, there were a number of plates, bowls, and carafes that were not covered or inverted. This was corrected.

Galley-Dishwash

The fresh hot water sanitizing rinse was measured at 10 psi by the pressure gauge of the in-use, single-rack, hood-type dishwash machine. The data plate indicated a required pressure of 15 to 25 psi.

Buffet-La Veranda

The #7 undercounter refrigerator at the port side desert counter, was labeled as being on time control but was not described on the time control plan.

Buffet-La Veranda - Coffee Station

The milk inside the coffee machine refrigerator was on time control but was not labeled with set up and discard times. The milk is replaced every four hours, 24 hours a day according to the staff. This information was not specified in the time control plan.

Food Service General-Ice Machines

The upper technical compartments of the ice machines in pantries and galleys had several food-contact surfaces that were corroded. There were also slotted fasteners on the water tray.

Galley-Room Service Pantry

The light intensity above the food preparation counter at the back of the pantry was less than 220 lux.

Food Service General-Technical Compartments

The technical compartments of multiple upright and undercounter refrigerators showed many signs of heavy corrosion on mechanical parts, insulation, and panels. This was observed in buffets, galleys, pantries, and food preparation areas.

Food Service General-Technical Compartments

The technical compartments of most upright and undercounter refrigerators were heavily soiled with debris and colored materials that appeared to be mold. This was observed in buffets, galleys, pantries, and food preparation areas.

Food Service General-Technical Compartments

The technical compartments of most upright refrigerators showed many openings to void spaces where mostly pipes or power cables penetrated bulkheads and deckheads. This was observed in buffets, galleys, pantries, and food preparation areas.

Galley-Room Service Coffee Station

There were at least 8 slotted fasteners on the food splash zone of the espresso machine.

Room Service-Consumer Advisory

The 24-hour room service in-suite menu did not have a consumer advisory. There were animal-derived products on the menu that could be ordered by the consumer in an undercooked form.

Galley-Cold Galley

There were several potentially hazardous foods labeled with different set up and discard times then those indicated on the time control plan.

Galley-Soup Station

There were difficult to clean seams on the back of the turning handles of the tilting pans and kettles.

Galley-Hot Galley

The right deep fat fryer had 1 slotted fastener in direct contact with the oil.

Galley-Lift

There was a cutting board and hotel pan laying on the deck and against the bulkhead. Staff stated that those utensils were transported to be washed and sanitized.

Galley-

There were difficult to clean seams on the back of the turning handles of the tilting pan and kettle.

Galley-Hot Galley

The deep fat fryer had 2 slotted fasteners in the food splash zone.

Buffet-Officers Mess

There were at least 5 slotted fasteners in the food splash zone of the espresso machine.

Provisions-Dry Store #13

During the evaluation of the area, there were at least 5 sightings of small cockroaches and ants under the pallets aligned against the aft bulkhead. There was a seam along the deck/bulkhead juncture where the pests were observed going in and out. One cockroach was sighted on top of a pallet. The staff engaged in corrective actions during the inspection.

Provisions-Decks

The decks under the pallets in most store rooms were heavily soiled with old liquid food spills, food remnants, and dust accumulations.

Preparation Room-Fish

The door gasket of the upright refrigerator was soiled with a dark and moist material.

Preparation Room-

The gasket of the preparation room front door was held by many pieces of clear tape making cleaning difficult.

Bar-Navigator Lounge

The milk was labeled with a different set up and discard time then what was indicated on the time control plan.

Food Service General-Trolley Wheels

There were several trolleys throughout the food areas with heavily corroded wheel casters and/or damaged wheels which made cleaning difficult.

Inspection on Feb 28, 2012 | Score: 95

Food Service General-Ice Machine Chilled Water

The flexible and fixed chilled water lines connected to the rear exterior panel on the ice machines throughout the ship did not have any unique identification that these lines were chilled water.

Galley-Room Service Area

The artificial light level behind and beside the two (side-by-side) ice machines was below the minimum 110 lux (10 foot candles) required.

Galley-Room Service Area

One live fruit fly was observed flying around the ice machine near to the port hole window.

Galley-Cold Pantry

Inside the knife locker and stored as clean were a knife, which was soiled with food debris along the blade, and a hand mixer which had accumulated food debris wedged into the food-contact area around and below the blade.

Galley-Cold Pantry

There were 7 unopened plastic pint containers of fresh blackberries stacked in the cold basin and surrounded by open serving containers filled with individual berries which were being spooned onto serving dishes and stacked for waiter pick-up at the cold line. It was unclear if these packaged blackberries were going to be washed before refilling the bowls in the basin or simply added unwashed. It was also unclear if there was an initial washing made with the other berries (raspberry, blueberry) was actually performed before transfer to their bulk serving bowls and later plating.

Galley-Cold Pantry

A small hotel pan of chicken liver mousse inside undercounter reach-in refrigerator MG2-63 had an internal temperature of 43-45 °F. A tray of slice prosciutto ham was in the same refrigerator at 44 °F, and a tray of ratatouille canape inside had a food temperature of 44-45 °F. All were immediately removed and blast-chilled.

Galley-Cold Pantry

A sheet pan of rice stuffed grape leaves (dolmades) was at a temperature of 46-48 °F inside the walk-in refrigerator. It was immediately removed and blast-chilled.

Galley-Room Service

The artificial light level behind and around the counter model toaster and bread slicer was below the minimum 110 lux.

Galley-Time Control Plan - Hot Galley

The time only as a public health control plan did not specifically address the various ice bath and room temperature mise en place preparations for batters, sauces, omelets which were on counters throughout the hot galley on time control.

Galley-Pastry

One live filth fly was observed circulating in this area during active preparation.

Galley-Pastry

The artificial light level behind the forward of the two stack ovens was below the minimum 110 lux.

Galley-Bakery

Inside a large trolley of bread crumbs beneath the pastry counter was a small black 1/2 inch strip of what was believed to be an old rind from a lime. Additionally, buried in the breadcrumbs was a spray can of canola oil.

Galley-Bakery

One live filth fly was observed on the side exterior of the knife locker.

Galley-Room Service

One live filth fly was observed on the bulkhead mounted overshelf near the two ice machines.

Galley-Handwash Stations

The paper towel dispensers throughout the galley were a pull-type unit designed to leave a small tag end of paper to pull the next sheet, but nearly half of the units did not function properly and a wheel on the side of the dispenser had to be used to advance the paper. In 3 of 5 the wheel exterior was soiled and not easy to clean.

Galley-Cooling Logs

The two hour log entries for items like bolognaise sauce, chicken, veal, and fish stock, and tomato sauces were in some cases over the 70 °F temperature (72-76 °F). There was no step or measure recorded in these cases and the foods were continued in cooling mode to temperatures below 41 °F within 4 hours of that check.

Food Service General-Consumer Advisory

Consumer advisories were posted on sneeze shields in La Veranda Buffet, but they were not located at the specific sections where animal-derived foods such as eggs, hamburgers, and steaks were cooked to order. In both the Compass Rose and Prime 7 dining room menu's there were consumer advisories at the footnote of the menu's, but no star at each individual food which was not fully cooked by either passenger request or by recipe.

Buffet-Crew Mess

The deckhead over the buffet line was soiled with food residue. The inspection took place just as lunch food items were being placed out for service.

Buffet-Crew Mess - Beverage Station

The artificial light level behind and around the counter-mounted water/ice dispenser, microwave oven, and juice dispenser was below the minimum 110 lux.

Buffet-Crew Mess - Beverage Station

The water tubing and power cord to the coffee machine were draped on the counter top, making cleaning behind difficult.

Galley-Crew Galley - Dishwash

A few of the previously cleaned knives in the clean storage rack were found soiled with food residue.

Buffet-Officers Mess

The artificial light level behind the beverage machines on the counter was below the minimum 110 lux.

Buffet-Officers Mess

There was no coving at the deck juncture with the waiter station counter foundation.

Provisions-Parasite Destruction Certification

The letters verifying the raw and cold-smoked fish served ready-to-eat were free of parasites did not explain the temperature and time these fish were frozen to. The letters all stated that all necessary steps were taken to meet the requirements and that these fish were held at a warehouse prior to transfer to the ship.

Buffet-La Veranda Starboard Line

There were 4 live fruit flies at the deckhead and handwash sink on the forward corner of this buffet.

Buffet-La Veranda Port Line

Five live fruit flies were observed on the deckhead in the aft section during lunch service.

Buffet-La Veranda Port Line

There was a layer of dust soil on the deckhead vent cover which extended the length of the bulkhead behind the food line..

Galley-La Veranda - Coffee Station

The counter model espresso/cappuccino machine was in disrepair and had been out of order for over 1.5 years according to staff.

Galley-Le Veranda - Hot Galley

There was a full hotel pan of cut strips of raw fish in contact on one side with a pan of cooked mixed vegetables. On the other side of the fish pan was a staff member cutting up pieces of fully cooked chicken for placing on the buffet line. The preparation counter on the cooking line was not in use at the time and there was space at a second small table on the cooking line just beside the fryer. Staff moved the pan of raw fish to the preparation counter at the cooking line.

Other-Lido Grill

The pantry door to the outside grill is left partly open during the grill service. The door self-closing mechanism appeared not to work and staff did not pull the door closed behind them.

Bar-Pool Bar

The ice cream dipper well at the corner of the front bar counter was not shielded from the passengers who can stand and order directly in front of the counter.

Pantry-Pool Bar - Pantry

The pantry door was fully opened and latched to hold the door open. As this bar is on an open deck this practice allows entry of pests into the pantry. When checked later in the inspection this door remained latched open.

Bar-Navigator Bar

The flexible steel water line at the espresso/cappuccino machine was coiled on the counter below, making access and cleaning difficult.

Bar-Navigator Bar

There was heavy dust accumulated in the gap between the deckhead panels throughout this bar. Additionally there was dust build-up along the length of the supply vent cover which is installed on the deckhead over the front bar counter.

Potable Water-Test Kit

There were no secondary standards for the electronic test kit being used to test for halogen residuals.

Recreational Water Facilities-Shock Chlorination

Free chlorine residual values were not being recorded at the start and end of whirlpool shock chlorination.

Recreational Water Facilities-Filter Housing

There were no records being kept on the filter housing cleaning and disinfecting for all the RWFs.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates for all the RWFs were not available. Additionally, bather loads were not calculated on the RWF's.

Recreational Water Facilities-Automated pH Testing

There were no chart recorders or electronic data loggers with security features that record pH for each individual recreational water facilities.

Recreational Water Facilities-Halogen and pH Analyzer Probe Locations

The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Safety Signs

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

Recreational Water Facilities-Test Kit

There was no test kit available that could measure for total halogen and total alkalinity.

Recreational Water Facilities-Antientrapment Drain Covers

There was no documentation available that showed the drain covers in both the swimming pool and both whirlpools were ASME A112.19.8-2007 compliant. The drains in the pool were gravity, multiple, and greater than 3 feet apart with no alarm. The whirlpools had single gravity drains.

Potable Water-pH Monitoring

pH values were not being monitored during water production and bunkering.

Recreational Water Facilities-Depth Markers

The depth markers at the swimming pool were not readily visible from both the deck and the pool.

Recreational Water Facilities-Rescue Hook

The pole of the rescue hook at the swimming pool was not long enough to reach the center of the deepest portion of the pool from side plus 2 feet.

Housekeeping-Private Whirlpool

Records for the private whirlpool cleaning and disinfection were not being recorded.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have a way to notify passengers and crew members of an existing outbreak as well as informing passengers embarking the vessel following an outbreak voyage.

Integrated Pest Management-Active Surveillance

The time of active monitoring inspections was not being recorded in the log.

Integrated Pest Management-Log

Follow-up records were not being recorded in the log when pests were observed.

Potable Water-Tank Maintenace

There was no written documentation of approval from a certification organization (independent of the coating manufacturer) that the tank coating being used is approved for potable water contact.

Inspection on Jul 27, 2011 | Score: 97

Potable Water-Storage Tank

The sample valve and collection point on potable water tank FW3P were turned horizontal.

Potable Water-Production

On 2 July 2011 production was started at 9:15 AM and a free halogen residual test was not taken until between 11:00 AM and Noon. On 9 July 2011 production was started at 8:45 AM but a free halogen residual test was not taken until between 11:00 AM and Noon.

Potable Water-Production

On 4 July 2011 a free residual halogen test was conducted at 7:00 AM during production but no other test was conducted before production was stopped at Noon.

Potable Water-Far Point

On several days since the last USPHS inspection, neither the manual comparison test nor the calibration was documented daily.

Other-Deck 11 Linen Closet/Butler Office

Several stored food items, including wine and beer bottles, soda cans, and opened crackers were being stored in this area. Soiled carpet was on the deck and exposed insulation was on the bulkhead and deckhead.

Other-Deck 11 Linen Closet/Butler Office

Multiple trays of soiled dishes and utensils containing food remnants were stored on the computer desk. Several soiled bowls were stored on the desk chair.

Other-Deck 11 Linen Closet/Butler Office

Several cardboard boxes of beer and wine were stored on the deck.

Galley-Vegetable Preparation - Slicer

Numerous small cracks were present in the plastic press plate of the slicer.

Buffet-Officer's Mess - Beverage Station

The protective covering for the combination ice/water machine technical compartment at the ice chute and water dispensing nozzle was missing.

Buffet-Officer's Mess - Beverage Station

A light accumulation of a red substance and scale soiled the ice chute, water dispensing nozzle, and surrounding area of the combination ice/water machine technical compartment.

Buffet-Crew Mess - Beverage Station

The protective covering for the combination ice/water machine technical compartment at the ice chute and water dispensing nozzle was missing.

Galley-Warewash

Water was leaking in a continuous stream from the Atmospheric Vacuum Breaker (AVB) from the final rinse nozzles on the back of the flight-type warewash machine.

Galley-Warewash

Heavy scale deposits soiled the inside of the flight-type warewash machine just after the hot air blower duct and the final rinse nozzle. In addition, an accumulation of dust soiled the top of the blower duct.

Galley-Pastry Station

The drain line for the ice cream dipper well was obstructed.

Galley-Pastry Station - Walk-in Refrigerator

A metal pan of vanilla pastry cream with a production date of 26 July 2011 covered by plastic wrap had an internal temperature that ranged from 48°F to 54°F when measured by the inspector's thermocouple. This item was discarded.

Galley-Garde Manger - Walk-in Refrigerator

A large plastic pan of shredded cabbage with a production date of 26 July 2011 had an internal temperature that ranged from 44°F to 46°F when measured by the inspector's thermocouple. This item was discarded.

Galley-Room Service/Wine Cellar

A crack was observed along the side of the horizontally mounted guard/manifold of the single cuber tray type ice machine, which made cleaning difficult.

Galley-Room Service/Wine Cellar

A red substance soiled the crack of the single cuber type ice machine and the face of the plastic manifold and the leading edge, closest to the ice chute. In addition, a red substance soiled the face of the plastic manifold and leading edge of the double cuber type ice machine.

Buffet-24-hour Coffee Station Near Pool

The decorative metal plating on the dispensing nozzles of the espresso machine was damaged and was flaking off, which made cleaning difficult.

Food Service General-Hood Type Warewash Machines

An accumulation of scale and other debris soiled areas near the exhaust vent along the back of the machines and along the piping leading to the upper manifolds. Some of the upper and lower manifolds were also soiled.

Food Service General-Sealant

Excessive sealant was found along many seams and gaps of non-food contact surfaces of equipment such as ice machines and tilting pans, which made cleaning difficult.

Galley-Hot Galley - Tilting Pans

Excessive sealant was found along the deckhead support beams, which made cleaning difficult.

Other-Deck 11 Linen Closet/Butler Office

A tray containing soiled linen napkins was stored on top of cardboard boxes.

Inspection on Feb 03, 2011 | Score: 94

DO NOT USE (whirlpool/spa)-

During the period of 14 June 2010 to 15 September 2010 (about four months), the pH levels recorded manually from the port and starboard whirlpool spas ranged from 6.4 to 7.0 most of the times. In addition, the pH levels were not recorded since 29 December 2010 when chart recordings were implemented. According to the staff, pH levels were monitored but not recorded.

Potable Water-Garbage Room

The backflow preventer installed on the handwash station was not identified in the cross-connection control program.

Potable Water-Garbage Room

The cross-connection control program listed an air gap at a handwash station located in the garbage cold room. There was no handwash station in that room.

Potable Water-Forward Crew Lauderette

The backflow preventers installed on the two washing machines were Watts 9D, two for each machine. Only one for each washing machine was identified in the cross-connection control program and they were identified as being Type 90 PN 10.

Potable Water-Aft Crew Lauderette

The backflow preventers installed on the two washing machines were Watts 9D but they were identified in the cross-connection control program as being Type 90 PN 10. In addition, one non-continuous pressure backflow preventer was listed as being installed at the soap dispenser; however, there was no backflow preventer installed.

Potable Water-Cross-Connection Control Program

The cross-connection control program did not always identify the type of the installed backflow preventer. In many instances, these devices were identified as "two for this sink", "1 each machine", etc. It was difficult to identify these backflow prevention devices and verify the accurateness of the plan.

Potable Water-Bridge Pantry

The backflow preventer installed on the handwash station was not identified in the cross-connection control program.

Potable Water-Spa

The two backflow preventers installed on the left hair wash station were not identified in the cross-connection control program.

Potable Water-Spa

The backflow preventer installed on the cold water supply line of the right hair wash station was not identified in the cross-connection control program. In addition, there was no backflow preventer installed on the hot water supply line. The flexible water hose connected to the hair wash nozzle was long enough to reach the sink.

Potable Water-Spa

The backflow preventers installed on the foot bath station were not identified in the cross-connection control program.

Potable Water-Spa

There were no backflow preventers installed on the flexible shower hoses located in room #5 and room #6. The hoses were long enough to reach the deck.

Potable Water-Tank Maintenance Records

The potable water tanks maintenance records indicated some of the details of the procedure of spot painting, but the details of the drying and curing were not recorded and there was no statement that the paint had been applied, dried and cured according to the manufacturer's recommendations.

Ventilation-Condensate Drain Pans

The condensate collection pans for units AC-102 and AC-302 were not accessible for inspection, maintenance, and cleaning. There was no sight glass or other effective method available for full inspection and cleaning. Per staff, there were other air handling units with these same designs.

Buffet-La Veranda

There was no serving utensil for the bowl of fruit on the starboard buffet line. There were apples, grapes, and plums in the bowl.

Buffet-La Veranda

The undercounter technical compartments 104403A and 104402A on the starboard buffet line were soiled.

Buffet-La Veranda

The undercounter technical compartment 003235 on the port hot line was soiled.

Buffet-La Veranda Grill

The gas barbecue grill was soiled on the front panel, the bottom panel, and under the front edge. This area was previously cleaned.

Buffet-La Veranda Grill

Four gas tanks were stored on the deck below the gas barbecue grill. The rubber deck mat below the tanks was soiled.

Galley-La Veranda

There were many small, light-colored, non-flying insects on the bottom of the technical compartment below the utility sink. The compartment was heavily soiled on the bottom and sides. The area was immediately sprayed with pesticide and, according to the staff, was going to be thoroughly cleaned.

Galley-La Veranda

The technical compartment below the utility sink was heavily soiled on the bottom and sides.

Buffet-La Veranda Grill

There was a seam where the flat grill met the counter. A job order had already been submitted.

Buffet-La Veranda Grill

The seam where the flat grill met the counter was soiled.

Pantry-La Veranda

Raw ground meat in the form of mini burgers were stored directly above a plastic bin of raw shell eggs.

Galley-La Veranda

The food lift door track was soiled.

Galley-La Veranda

The bottom panel on the boiler was soiled.

Galley-La Veranda

The bottom panel on the boiler was loose.

Galley-La Veranda

There was a hole in the bulkhead above the newly installed stand-alone compressor unit.

Galley-La Veranda

There was a leak from the condensate lines above the newly installed stand-alone compressor unit.

Galley-Hot Galley

There was a leak from the faucet on the right tilting pan in the soup and sauce station. This was corrected.

Galley-Hot Galley

The bottom and sides of the undercounter technical compartment 002960 were soiled.

Galley-Hot Galley

The drain nozzle on the right deep fat fryer was soiled with old grease.

Galley-Cold Pantry

The two upright reach-in refrigerators were labeled as time control. These units were used for room service, which operates 24 hours per day. The time control plan stated that food in the unit would be discarded every four hours and that the food would be labeled. There were no 4-hour discard labels on the food in the refrigerators. According to the staff, they always discard the food at the same 4-hour intervals.

Galley-Toilet Room

There was no sign advising users to wash hands after using the toilet.

Galley-Cold Preparation

There were three live nymph roaches on the deck below the utility sink. The roaches appeared to be dying. The area was immediately closed and sprayed with pesticide and two bait stations were added. There was no active preparation in this area at the time of the inspection.

Galley-Cold Preparation

There were two bulkhead penetrations on the left side of the technical compartment below the utility sink.

Galley-Cold Preparation

There was water dripping from the bottom of the left undercounter refrigerator.

Galley-Hot Galley

The bottom of the flat grill was heavily soiled.

Galley-Hot Galley

The panel on the bottom of the flat grill was not secured properly.

Galley-Hot Galley

There was a gap at the front of the profile piece on the right edge of the flat grill.

Galley-Hot Galley

The inside of the profile piece on the right edge of the flat grill was soiled.

Preparation Room-

The temperatures of a raw boneless chicken breast and raw sliced chicken placed in a pan were measured at 58°F. The 7-day discard label on the pan indicated a preparation date of 2 February. According to the staff, the chicken was prepared on 2 February at 21:30. The temperature was measured at approximately 10:30 on 3 February. The chicken was discarded immediately.

Provisions-Fruit Walk-In Refrigerator

There was condensate around the edges of the forward deckhead access panel.

Provisions-Fruit Walk-In Refrigerator

The edges of the forward deckhead access panel were soiled where the condensate was collecting.

Provisions-Fruit Walk-In Refrigerator

Condensate was dripping from the edges of the forward deckhead access panel onto boxes of whole melon. The boxes of melon were moved.

Bar-Navigator

The deck below the back bar cabinet was rough and difficult to clean. There was also no coving where the deck below the cabinet met the bulkhead. This area was soiled.

Inspection on Jun 12, 2010 | Score: 94

Buffet-LaVeranda Grill

The deck drain and surrounding deck area in technical space PG3 was soiled with mold.

Buffet-LaVeranda Grill

The chlorine solution in the sanitizer rinse bucket was measured at greater than 200 ppm. This was corrected.

Buffet-LaVeranda Grill

A wet wiping cloth was draped over the side of the sanitizer bucket.

Galley-LaVeranda

The deck below under counter refrigeration units MG9 and MG10 was soiled at the deck/bulkhead junctures.

Galley-

There were 3-4 small dead insects in the bulkhead electrical box access panel door frame.

Galley-Walk-in Refrigerator

There was a hotel pan containing cooked spinach. The temperature of the spinach was measured at 53°-57°F throughout the pan. The pan label indicated that it was prepared on 6/11. Per the blast chiller log, the spinach was properly cooled and was placed in the walk-in refrigerator at 39°F. The spinach was discarded.

Galley-Food Lift

The door tracks and void spaces on either side of the retracting doors were heavily soiled with food and other debris.

Galley-LaVeranda

A few plates were found soiled and stored as clean in the plate trolleys.

Galley-LaVeranda - Dishwash

A few plates were found soiled and stored as clean in the clean storage rack.

Galley-LaVeranda

The deck below and frame in the under counter refrigeration unit 219 technical space was heavily soiled with mold.

Galley-LaVeranda

The technical space of reach-in refrigeration unit Port 5 was soiled.

Galley-LaVeranda

The handwash station at the soiled drop-off had loose/missing sealant at the basin/bulkhead juncture.

Galley-LaVeranda

The backflow prevention device on the Franke Espresso machine was leaking around the atmospheric vent. There was mold on the device.

Galley-LaVeranda

The deck covering in technical space Port 3 was loose and peeling. The deck was soiled with mold.

Galley-LaVeranda

The previously cleaned meat slicer was soiled with food debris.

Galley-LaVeranda

The knife storage locker shelves were soiled. There were clean knives stored in the locker.

Galley-LaVeranda

The light cover inside the ventilation hood above the pasta cooker and grill was missing. The light tubes were soiled with grease, indicating that the cover has been missing for an extended period of time.

Buffet-LaVeranda - Forward Service Line

There was no side sneeze shield on the 2nd display unit (from port side) and the last display unit. Displayed foods are less than 1 meter from the patrons waiting for service.

Buffet-LaVeranda

The wait stations and wine tables were not coved at the deck juncture.

Galley-Prime 7

The milk tube and filter from the espresso machine were soaking in a sanitizer rinse. There was less than 10 ppm chlorine concentration in the bowl. This was also observed in the LaVeranda galley.

Pantry-Room Service

The decks were soiled below the work counters.

Galley-Cold Pantry

The handwash station waste receptacle was missing. The large waste receptacle being used required staff to use their hands to remove the cover.

Galley-Chef's Office

Canned foods and bottles of wine were stored on the deck.

Galley-Walk-in Refrigerator

The baked potatoes were not entered in the cooling logs.

Galley-Tilting Pan

There was condensate on the interior surfaces of the ventilation hood. The tilting pan lid was open at the time. No condensate was observed dripping.

Buffet-LaVeranda - Beverage Station

There were no discard labels on the containers of skim and whole milk. These containers were part of the time control plan and, per staff, the beverage station is open for more than 4 hours.

Galley-Pastry

The Chicago cheese cakes prepared on 6/12 were not entered in the cooling logs.

Galley-Potwash

The water from the drinking fountain splattered onto the clean utensil storage rack.

Galley-Dishwash

The final rinse manifold piping was disconnected and the final rinse spray nozzles of the in-use conveyor machine were not working. The utensil surface temperature at the final rinse was measured at 130°F. This was corrected.

Buffet-Beverage Station

A portion of the Watts N9 backflow prevention device on the espresso machine was missing.

Provisions-Dry Stores

An absorbent, difficult to clean string was used to secure condiments and spices in the storage racks. Per staff, new shelves were on order.

Provisions-Dry Stores

The deck was soiled below the deck stands.

Provisions-Liquor Stores

The deck was soiled below the deck stands.

Provisions-

There were numerous wooden pallets used to store items in the provisions corridors.

Buffet-LaVeranda

The time control plan indicated that the back-up trolleys were on time control, but the trolleys were not labeled as time control. This was also noted in the time control plans in the main galley and crew galley.

Buffet-LaVeranda

The deck coating in technical spaces Port 11 and 12 was loose and peeling.

Potable Water-Salon

The pedicure station did not have a backflow prevention device installed. This item was corrected.

Pantry-Pool

According to the staff, the foods labeled as potentially hazardous were on time-control. There was no time as a public health control plan available. The bar operates greater than 4-hours per day.

Bar-Navigator

There was less than 1 inch of clearance between the espresso machine and the counter surface. In addition, water connections and power cords were draped on the counter under the machine, making cleaning difficult.

Bar-Navigator

The counter below the espresso machine was soiled.

Bar-Star Lounge

There was insufficient lighting at counters and the handwash station.

Bar-Star Lounge

Soft sealant was used for coving along the deck/equipment foundation junctures. In some locations, the sealant was pealing.

Galley-

The bulkhead electrical panel access door was separated, exposing the insulation.