Inspection on Mar 24, 2012 | Score: 96

Food Service General-Undercounter Refrigerators

Several of the undercounter reach-in refrigerator doors were deformed in a way that left the lower half of the door partially open when closed. This was identified in the following areas: deck 11 galley prep counter opposite the dishwash (3 of 4 doors), hot galley single door refrigerator at the preparation counter, Windjammer Pantry (two doors), and Johnny Rockets galley under #2 cold basin (far right of 3 doors).

Galley-Deck 11 Galley

A bucket with very cloudy sanitizing solution was measured at 10 ppm chlorine. The water was changed immediately.

Galley-Deck 11 Galley

The hot galley handwash sink had an artificial light level below the minimum 220 lux.

Galley-Deck 11 Galley

The conveyor glasswash machine was out of order with staff present attempting to repair it. There was an excessive amount of soiled dishware in the dishwash area, extending into the corridor on deck stands and no plan to move any to another location. Additionally, the clean landing counter for the in-use flight-type conveyor dishwasher was filled with stacked clean plates, so that no more could be added as new items were washed.

Galley-Deck 11 Galley

There was heavy condensate formed on the interior of the canopy exhaust hood directly over the in-use flight-type conveyor dishwash machine and water was dripping down to the soiled items on the landing table. The pre-wash tank of that machine was measured at 150 °F, and the gauge displayed 153 °F.

Galley-Deck 11 Galley

The fluorescent light fixture was hanging by only two screws from the deckhead directly over the soiled landing table at the entry to the in-use flight-type conveyor dishwash machine. The light fixture was heavily soiled and water soaked from condensate formed on it.

Galley-Deck 11 Galley

Soiled items were stacked on the prewash sink and a bin filled to the top with running water was in contact with the sink water tap. In fact the tap was immersed in that water, creating a direct cross-connection. The bin was removed immediately.

Galley-Windjammer Pantry

There were difficult-to-clean gaps present where each of the pipes penetrated the upper interior panels of the hood cleaning cabinet.

Buffet-Windjammer

The power cable to the starboard side island grill toaster oven draped on the counter top below making cleaning difficult. Additionally, the exterior control panel on the toaster was difficult to clean due to the peeling tape around each of the knobs and the glue backing.

Buffet-Windjammer

One live fruit fly was observed at the starboard aft thirst quencher beverage station.

Buffet-Windjammer

Several of the deckhead panels were significantly damaged and deformed.

Buffet-Windjammer

The artificial light level at the forward/starboard thirst quenchers beverage station was below the minimum 220 lux, and behind the counter-mounted equipment the level was below the minimum 110 lux.

Galley-Deck 11 Galley

At least 7 dishware racks were set on the deck and had several stacks of soiled dishware on top.

Galley-Johnny Rockets Galley

The soap dispenser was positioned over the adjacent preparation counter at the handwash sink opposite the dishwash soiled landing.

Children Area-Adventure Ocean

Some of the TRIO building block toys stored in the clean bin were still attached, indicating they were not disassembled prior to cleaning.

Pantry-Cafe Promenade - Pantry

Open holes and gaps were present in the interior upper panel of the hood cleaning cabinet where piping penetrated and at least one pipe was removed.

Pantry-Cafe Promenade - Pantry

The artificial light level at the pizza counter was below the minimum 220 lux.

Other-Cafe Promenade - Danish/Sandwich Counter

The artificial light level at all 3 counters, including the forward starboard counter were below the minimum 220 lux.

Other-Cafe Promenade - Coffee Counter

The power cables behind the two espresso/cappuccino machines were draped on the countertop making cleaning difficult.

Other-Cafe Promenade - Coffee Counter

The artificial light level behind the two coffee/cappuccino machines was below the minimum 110 lux.

Other-Cafe Promenade - Coffee Counter

Three separated condiment containers with over 50 blue plastic stir sticks for beverages were set on the counter for passenger self-service. In each half were presented with the round top (non-food contact) up and the others were presented with the food-contact end up, subjecting some to contamination by users. This was corrected during the inspection.

Pantry-Pig and Whistle Bar Pantry

The artificial light level around and behind the ice machine was below the minimum 110 lux.

Bar-Pig and Whistle Bar

The artificial light level at the forward/port back bar counter was below the minimum 220 lux. The light over this counter was missing.

Pantry-Pool Bar Pantry

There were 7 live fruit flies on the deckhead throughout this pantry. The bar was closed and there was no work activity in the pantry at the time of inspection.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The electronic OPRP had instructions under level 2 activities where the Oxivir product was specified under sinks and counters, followed by a sentence that the chlorine should be left in contact for 5 minutes. Additionally, wherever the Oxivir product was mentioned there were contact times, but no concentrations were listed. Lastly, the current instruction specifies spraying into rags, but staff stated throughout the ship they now use soaked wipes of Oxivir.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

In the communication sections of the OPRP there were example letters provided and descriptions for when they are presented. Two letters in particular provide different messages to passengers who embark the ship following a level two gastrointestinal illness voyage. The guest boarding letter - prior sail OPP level 2 letter describes the conditions on the previous cruise and is provided to oncoming guests at the terminal. The in stateroom turnaround letter following a level 2 voyage makes no mention of a gastrointestinal illness problem on the previous voyage at all. Lastly, there is also confusion in the content of some of these letters in that they mention first colds, then flu, then norovirus. Later they mention stomach flu and gastrointestinal illness, but the letters are actually specific to gastrointestinal illness and the pathogen norovirus.

Potable Water-Garbage Room

The backflow prevention device on the water supply line to the pulper was a Wilkens Zurn 975 XL but was written as a Wilkens Zurn 975 on the cross-connection control log.

Potable Water-Striping

The potable water lines to the hot and cold water on the handwashing sink in A/C Room 2.4 were striped blue/white/green.

Recreational Water Facilities-Hair and Lint Strainers

Documentation showed that the hair and lint strainers and hair and lint strainer housings were cleaned, rinsed, and disinfected weekly, but the contact time was not recorded. According to the staff, the strainers and strainer housings had a contact time of 10 minutes with 50 ppm of disinfectant.

Recreational Water Facilities-Filter Housing Disinfection

According to the staff, the filter housings were cleaned, rinsed, and disinfected each time new media was used, but there was no documentation indicating this was occurring. Documentation was available to indicate the contact time used for the available disinfectant but it was unclear if the concentration of the disinfectant used was at least 50 ppm or an equivalent CT value was obtained.

Recreational Water Facilities-Turnover Rates

The turnover rates were calculated for the RWFs but no flow meters were available to determine the actual rates.

Recreational Water Facilities-Chart Recorders

There were no chart recorders installed for any of the RWFs. According to the staff, the chart recorders have been ordered.

Recreational Water Facilities-Safety Signs

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

Recreational Water Facilities-Sample Lines

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

Recreational Water Facilities-Antientrapment

There was no documentation that the drains on the swimming pools, whirlpools, and kids pool met the antientrapment requirements in the following areas: swimming pools 1, 2, and 3 had 3 drains each that are greater than 3 feet apart; there was no accidental, routine, and emergency draining alarm at the RWFs, whirlpools 5 and 6 both have single blockable drains and no SVRS or APS, whirlpools 1,2, the roman spa, and the kids pool all had single unblockable drains and no SVRS or APS

Integrated Pest Management-Active Surveillance Log

Follow-up inspection results were written for some of the pests observed during active surveillance, but it could not be determined if a follow-up inspection occurred for all of the pests observed on the active surveillance log and what the corresponding results were from that inspection.

Galley-Deck 5 Wine Beverage Station

The backflow prevention device in the technical compartment below the juice machine was leaking continuously from the vent and there was a large puddle of water below the device. The device was replaced.

Buffet-Officer and Staff Mess

A plastic bin of rolls was not under a sneeze shield or otherwise protected. The bin had a lid, but this required the consumer to replace the lid after use. In addition, the food-contact portion of the serving tongs were not protected. The bin and tongs were moved under the sneeze shield.

Buffet-Officer and Staff Mess

Upright refrigerator R-05-45 was labeled 'temperature', but according to the time control plan and the staff. this unit was on time control. (VSP 2011 Operations Manual)

Buffet-Officer and Staff Mess

There were four slotted fasteners on the left interior side of the microwave.

Galley-Deck 5 Dishwash Area

There was condensation collected on the deckhead air diffuser covers on both sides of the soiled landing.

Galley-Deck 5 Dishwash Area

The soiled end discharge pipe on the conveyor warewash machine was not connected properly. Water was overflowing the drain and draining across the deck tiles to an adjacent scupper. This was corrected.

Food Service General-Light Intensity

The light intensity around and behind many pieces of deck- and counter-mounted equipment was less than 110 lux in the galleys. (VSP 2011 Operations Manual)

Galley-Deck 5 Hot Galley

There was missing and recessed deck grout in front of the combination ovens.

Food Service General-Refrigerant Brine Lines

The refrigerant brine lines were not uniquely identified.

Galley-Deck 5 Hot Galley

The pipe insulation in undercounter technical compartment R-05-30 was wet and soiled.

Galley-Deck 4 Locker 4784

There was a leak from the deckhead on the outside of the locker directly in front of the door.

Galley-Deck 4 Hot Galley

Hot holding units #14 and #15 were listed on the time control plan, but were not labeled for time control. (VSP 2011 Operations Manual)

Galley-Deck 4 Hot Galley

The pipe insulation in undercounter technical compartment R-04-23 was wet and soiled.

Galley-Deck 4 Hot Galley

There were gaps where the pipes penetrated the bulkhead in undercounter technical compartment R-04-23.

Galley-Deck 4 Hot Galley

The time control plan stated that hot holding units #17, #18, and #19 were on time control, but the hot holding units in this area were #13, #14, and #15.

Galley-Deck 4 Dishwash Area

The large bin for soaking the dishwash machine curtains had a hole near the bottom and water was leaking onto the deck.

Galley-Deck 4 Pastry Distribution

The bottom of undercounter technical compartment R-04-38 was heavily soiled.

Galley-Deck 4 Cold Pantry

The pipe insulation in undercounter technical compartment R-04-31 and R-04-30 was wet and soiled.

Galley-Deck 4 Cold Pantry

There were gaps where the pipes penetrated the bulkhead in undercounter technical compartment R-04-31 and R-04-30.

Galley-Deck 3 Pastry

There was missing and recessed deck grout adjacent to the stack ovens.

Galley-Deck 3 Pastry

The bottom of undercounter technical compartment R-03-44 was soiled.

Galley-Deck 3 Cold Pantry

There was no time control plan for breakfast service.

Galley-Deck 3 Soup Station

The bottom of undercounter technical compartment 38-23 was soiled.

Galley-Deck 3 Hot Galley

There were gaps around the grease drain chutes where they penetrated the drip tray housing on the grooved griddles. A work order had already been submitted.

Galley-Deck 3

There was liquid dripping from the deckhead in front of the passageway to the emergency exit next to the potwash.

Provisions-Vegetable Walk-in Cold Room

A box of peppers was on the deck. The area was in active loading.

Preparation Room-

The bottom of undercounter technical compartment 1903 was soiled.

Preparation Room-Fish

The paper towels at the handwashing station were wet.

Medical-Acute Gastroenteritis (AGE) Surveillance

The electronic database for recording AGE data used the AGE case definition from the 2005 VSP Operations Manual. It did not allow a case to be reportable with only two diarrheal episode unless accompanied by vomiting, and it did not allow a case to be nonreportable with three or more diarrheal episodes if there were underlying conditions. In addition, the log could not be exported into the exact format specified in Annex 13 of the 2011 VSP Operations Manual.

Medical-Food Worker Reporting

A mess attendant had acute gastroenteritis (AGE) illness onset at 0800 on 22 February. They did not report to the medical center until 0906 on 23 February. A review of the work history indicated that the mess attendant worked between illness onset and reporting.

Housekeeping-Crew and Passenger Public Toilets

There was no sign advising use of paper towels to open the toilet room door on exit at the medical ward room toilets, the spa men's changing room, and the toilet room in the corridor to the engine control room. There was no wash hands sign at the toilet room in the corridor to the engine control room. There were no paper towels or waste bin in the spa men's changing room handwash sink.

Inspection on Dec 10, 2011 | Score: 97

Medical-Gastrointestinal (GI) Illness Cases

The electronic database for recording illness data and creating the Acute Gastroenteritis (AGE) Surveillance Log is loaded with the VSP 2005 Operations Manual definition of a GI case. It did not allow a case to be reportable with only two diarrheal episode unless accompanied by vomiting, and it did not allow 3 or more diarrheal episodes to be a non-reportable case if underlying conditions exist.

Potable Water-Medical Ward

The atmospheric vacuum breaker installed on the ward room dialysis connection was not sufficient to match the hazard presented with that operation.

Children Area-Adventure Ocean

The previously cleaned TRIO building blocks were stored with several of the pieces connected inside the clean toy storage bin.

Children Area-Adventure Ocean

Staff stated that the TRIO building block toys were cleaned by spray soaking with the Oxivir TB cleaner disinfectant chemical. The label on the spray bottle required gloves, safety glasses and respiratory protection. It also warned against being near children. Some review should be made of this policy and the chemical used, as these small toys have many open voids and could retain liquid if not dried carefully.

Other-Johnny Rocket and Bar Pantries

The chilled water lines from the deckhead/bulkhead to the ice machines were not uniquely identified.

Other-Johnny Rocket and Cafe Promenade

Chefs working in these areas, where thin potentially hazardous foods were observed, were not equipped with sensitive-tip thermometers.

Galley-Johnny Rocket - Time Control Plan

There was no set-up and discard time listed on the time control plan. This area has different service periods on embarkation when dinner only is served, versus lunch and dinner all the other days. The garnish bays (cold basins) were not physically labeled as time control. The time control plan in the galley provided both galley information and front service area information on time control. There was no separate time control plan posted in the front service area and time control was used there.

Other-Johnny Rocket - Front Service

There were several exposed slot-head screws fastened to the underside of all the front counter soda dispenser nozzle areas.

Other-Johnny Rocket - Front Service

The deckhead light was out over the aft corner of the front service counter. The artificial light level at the aft counter was below the minimum 220 lux.

Other-Johnny Rocket - Front Service

The artificial light level at the aft handwash station was below the minimum 110 lux.

Other-Johnny Rocket - Front Service

There was a gap present where the sealant applied to the two flat grill grease pan chute housings was falling away.

Other-Johnny Rocket - Front Service

The time control plan for the milk refrigerator to the coffee machine did not include set-up or discard times. Additionally, the milk refrigerator was not labeled time control.

Other-Johnny Rocket - Front Service

The artificial light level behind and around the coffee machine on the self-service beverage counter was below the minimum 110 lux.

Dining Room-Portofino Restaurant Menu

There was no consumer advisory for the foods such as beef capriccio and tuna capriccio, which according to recipe are not fully cooked. Additionally, foods like beef steaks and grilled tuna which can be cooked to order were on the menu and there was no consumer advisory or asterisk at any of these items to advise about the health risk.

Bar-Portofino Bar

There was an open hole where power cables penetrated the bulkhead inside the undercounter technical compartment at the back bar counter, just left of the espresso machine.

Bar-Portofino Bar

The artificial fluorescent light tube was missing the end caps to the shield at the aft corner of the front bar counter.

Buffet-Deck 9 Concierge Lounge

There were several liquor bottles with pour spouts stored in the undercounter cabinets. Staff stated that this counter was used for bartender service of mixed drinks, wines, beer, and soda to passengers. There was one sink at this counter, but it was posted as handwashing and supplied with all the standard equipment. There was no utility sink for the drink mixing portion, which leaves only the handwashing sink to use for that purpose.

Buffet-Deck 9 Concierge Lounge

There was no coving where the coffee counter foundation joined the deck below. There was no coving where the buffet table column supports joined the deck below.

Buffet-Deck 9 Concierge Lounge

The artificial light level at the coffee counter was below the minimum 220 lux.

Buffet-Cafe Promenade Coffee Station

The artificial light level was below the minimum 220 lux at the front side of the self-service coffee station counter.

Buffet-Cafe Promenade - Time Control

The time control plans for the cafe front service area, the pantry, and the coffee station milk dispenser were all posted in a corridor leading into the cafe pantry. In all plans, the there was no set-up and discard times listed. The milk refrigerator at the coffee station was not labeled time control and the warming light stand for the cooked pizza's was not labeled as time control.

Bar-Pig and Whistle Bar

There was less than the minimum 110 lux of artificial light at the handwash station in the front bar.

Bar-Pig and Whistle Bar

The fluorescent light tube located over the aft front bar in the bottle rack was missing a cover and was not a shatter-resistant tube.

Recreational Water Facilities-General Comment - Recreational Water Facilities (RWF)

Work has begun on compliance with new 2011 VSP Operations Manual compliance. Areas still in process of being addressed: installation of chart recorders on each RWF recirculation system; moving halogen analyzer sampling point from the return line to the RWF to the RWF or to the return line from the RWF to the equalizer tank; calculation of bather loads using one person / 19 liters/minute flow instead of calculated flow rate and square meters of RWF; installation of flow meters on each recirculation system; installation of a pressure gauge after the filter on each recirculation system; acquiring new testing systems for water quality testing; verification of antientrapment drain systems covers meet ASME 112.19.8; and installation of new compliant signs for pools and whirlpool spas.[New requirements 2011 VSP Operations Manual].

Housekeeping-Deck Pantries

Lighting behind the ice machines was less than 110 lux. [New requirement 2011 VSP Operations Manual].

Housekeeping-Deck 10 Forward Starboard Deck Pantry

Soap dispenser in this pantry had soap in it, but dispenser lever would not discharge soap. Deck pantry was in active use washing room glasses, cups and ice buckets. Staff unclogged dispenser mechanism while inspection was in progress.

Housekeeping-Deck 10 - Trolley Storage

Two unopened beverage cans were found in a housekeeping cart with clean linens.

Housekeeping-Deck 10 - Trolley Storage

A rack of soiled glasses and cups from guest rooms was stored on shelf above the housekeeping trolley.

Buffet-Port Side Cold Station - Line #1

A recessed deckhead light on the self-serving side of this outlet was burnt out.

Buffet-Port Side Cold Station - Line #1

The light intensity at the waiter station adjacent to the cold service line could not reach 220 lux.

Buffet-Port Side Cold Station - Line #1

There were approximately 15 pin head sized mites/ants that were observed crawling on and underneath the waiter station adjacent to the cold service station. Pest management was contacted on the insect sightings. The area was not in use at the time.

Buffet-Port Side Cold Station - Line #1

On the above insect problem, further investigation of the area found the gutterway below the waiter station to be soiled with dried food residue beyond a day's accumulation.

Buffet-Port Side Cold Station - Line #1

On the above insect problem, an open seam created by missing sealant where the waiter station counter meets the bulkhead was also noted.

Buffet-Cold Station

Consumer advisories were located at the cold buffet stations where smoked salmon is served but the advisory does not specify the salmon product. (New requirement 2011 VSP Manual)

Buffet-Beverage Station #6

Food and dust debris, beyond a day's accumulation, was observed on the counter underneath the bulk milk machine.

Buffet-Beverage Station #6

There was a recessed deckhead light that was burned out at the beverage station and as a result the beverage station could not reach the required 220 lux of light.

Buffet-Omelet Station - Aft

There was a recessed deckhead light at this station that was burned out.

Buffet-Beverage Station #4

Food and dust debris, beyond a day's accumulation, was observed on the counter underneath the bulk milk machine.

Galley-Windjammer Dishwash

The glass dishwash machine was out of order and was told that it was placed out of order earlier in the morning.

Food Service General-Sensitive Tip Thermometers

Sensitive tip food thermometers were not readily accessible. (New requirement 2011 VSP Manual)

Galley-Cooling Logs

The time control points required for cooling foods was not correctly being followed. A cooling log for baked potatoes cooked on 8 December listed the product was placed in the blast freezer at 1013 at a temperature above 140°F and then measured at 68°F at 1216. The final temperature was taken at 1620 and was below 41°F. Another cooling log indicated that cooked breaded chicken was measured 3 hours after being placed into the blast chiller and not before the required 2 hours.

Galley-Pastry

There was dried dough residue on the mixing arm of the smaller Hobart mixer. The machine had been previously cleaned and sanitized.

Galley-Hot Galley

The Gaylord hood cleaning drain pipe above the tilt kettle was not properly attached to the hood.

Galley-Deck 5 Warewash

The digital thermometer on the in use flight type dishwash machine was reading a final sanitize rinse greater than 250°F. The final sanitize rinse taken with the inspector's thermometer at the plate surface was measured at 168°F.

Galley-Deck 5 Officer Mess Pantry

Dried food residue was found on the food contact surface of a previously cleaned and sanitized serving container.

Galley-Deck 4 - Warewash

The pre-wash spray hose was long enough to reach below the flood rim of the drain sink and did not have a backflow device installed. This was corrected during the inspection.

Galley-Deck 4 - Warewash

No paper towels were in the dispenser at the handwash station closest to the dishwash machine.

Galley-Deck 3 - Warewash

The flight type dishwash machine had been placed out of order since the morning.

Galley-Deck 3 - Warewash

The digital thermometer on the in use glasswash machine was reading a final sanitize rinse temperature greater than 250°F. The final sanitizing rinse taken with the inspectors thermometer at the plate surface was measured at 170°F.

Inspection on Apr 17, 2011 | Score: 96

Galley-Deck 3 - Cold Pantry

The previously cleaned meat slicer had a small accumulation of food debris on food contact surface of the back plate and press plate.

Galley-Deck 3 - Hot Galley

Condensate was collecting on the backsplash and shelves above four bains marie with food. Bains marie were producing excessive steam. Condensate was not observed dripping.

Food Service General-Deep Fat Fryer

There was corrosion on several of the surfaces of the heating elements of deep fat fryers located in the main galley and crew galley. The corrosion made cleaning difficult and could serve as a potential source for food contamination.

Galley-Deck 3 - Roasting Station

Steam was leaking from the bottom of the door of combination oven 4811.033.1005.

Food Service General-Trolley Wash Backflow Prevention Assemblies

The Reduced Pressure zone (RPz) backflow prevention assemblies attached to the deck mounted trolley wash units did not have closure valves for testing and were missing a fourth test cock.

Galley-Deck 3 - Beverage Station

Water was discharged from the bain marie drain directly onto the deck without being discharged to a scupper.

Galley-Deck 3 - Potwash

The backflow prevention assembly attached to the pot wash hose was corroded.

Galley-Deck 3 - Beverage Station

The backflow prevention assembly for the espresso machine was corroded and weeping.

Galley-Deck 3 - Beverage Station

Mold accumulated along the water inlet manifold above the cuber of ice machine 4811.033.2025.

Galley-Deck 3 - Warewash

The pre-wash spray hose was long enough to reach below the flood rim of the sink, and did not have a backflow prevention assembly installed.

Galley-Deck 2 - Walk-In Refrigerator

A bin of lettuce with a production date of 15 April 2011 had temperatures that ranged from 44°F to 46°F. The lettuce was discarded.

Galley-Deck 4

The storage room under the stairs in the main dining room, leading from the main galley, used to hold food and food related equipment and utensils had unfinished bulkheads and deckheads.

Galley-Deck 4

Dust, utensils and other debris littered the deck in the unfinished dining room storage room. Plastic pallets used for permanent storage made cleaning the deck difficult.

Food Service General-Room Service Tray Return Lockers

The bulkhead mounted stainless steel shelves were soiled with an accumulation of dust, debris and food residue. There was also stains and sticky residue along the bulkhead at and below the shelves.

Food Service General-Room Service Tray Return Lockers

The bulkhead mounted stainless steel shelves had gaps and seams that made cleaning difficult.

Food Service General-Room Service Tray Return Lockers

Containers of bottled water were stored below the soiled bulkhead mounted stainless steel shelves.

Food Service General-Room Service Tray Return Lockers

Clean glasses and clean room service items were stored below the soiled bulkhead mounted stainless steel shelves.

Galley-Deck 3 - Beverage Station

Mold accumulated along the back side of the cuber.

Galley-Windjammer

Main conveyor dishwasher was actively washing morning breakfast dishes. Final rinse temperature measured at the plate surface was 148°F with galley's maximum registering thermometer. Note the internal crew temperature measurement at the beginning of this examination had been taken by running the galley's thermister maximum registering thermometer through all cycles where previous wash and rinse temperatures far exceeded 160° giving them a false reading of final rinse temperature. Crew records indicate that start up temperatures complied with the CDC Operational guidelines about an hour before this inspection time. Repairs were instituted to correct a broken condenser pipe that contributed to the dishwasher finial rinse temperature being low. A final rinse surface temperature of >160°F was verified by both maximum registering thermometer and thermolabel.

Galley-Windjammer

Dishwashing machine upper final rinse manifold spray pattern did not uniformly cover dishes passing below it. One nozzle was not spraying at all and one had an erratic spray pattern. The pressure in this pumped rinse was very low on the remaining nozzles. Repairs mentioned above corrected this problem during the inspection.

Galley-Windjammer

A substantial old grease accumulation was noted on the bottom of the counter top conveyor toaster.

Bar-High Notes Bar

Four fruit flies were noted in the service sink area at the front bar. Drains and scuppers and surrounding areas appeared to be clean.

Bar-Champagne Bar

Stainless steel support column in the pantry had a corner profile strip loose creating a difficult to clean area.

Medical-Reporting by Food Employees

A bartender reported an onset of gastrointestinal illness symptoms on 29 March at 19:00, however he did not report to the medical center until 31 March at 16:55. It was determined that this food employee worked during these hours of illness. An assistant waitress reported an onset of gastrointestinal illness symptoms on 14 April at 10:00, however she did not report to the medical center until 17:29; an assistant waitress reported an onset of gastrointestinal illness symptoms on 13 March at 13:00, however he did not report to the medical center until 16:45. It was determined that these food employees did not work during these hours of illness.

DO NOT USE (whirlpool/spa)-Manual Records

There were more than 10 days during January and February 2011 that superchlorination, backwashing, and draining of the whirlpools was not documented. These records were signed by the supervisor.

Medical-Reporting by Food Employee

A food employee (bartender) knowingly worked with gastrointestinal illness symptoms on 30 March 2011. His work shift hours were not determined.

Inspection on Apr 11, 2010 | Score: 98

Potable Water-Tanks

Potable water tank # 3 was not labeled with the words "Potable Water."

Housekeeping-Pantry Locker 13-08

The handwash station for pantry 13-08 was broken and out-of-service. The sink was removed from the wall.

Food Service General-Main Galley Deck 3 & 4

The deck had missing or recessed grout and a few damaged tiles in the hot galleys especially under the tilting pans and soup kettles.

Preparation Room-

The handwash station near the potato peeler did not have a waste receptacle.

Provisions-Toilet Room

The public crew toilet in the provisions area did not have a self closing door.

Provisions-Toilet Room

There were holes in the door frame of the toilet room.

Provisions-Meat Freezer

The deckhead light in the middle of the freezer was filled with water that was leaking onto the deck.

Provisions-Egg Stores

The back right bulkhead had a gap above the cove piece.

Provisions-Dry Stores

The deck was soiled with a dried brown substance under the bite-sized Mini Wheats.

Provisions-Dry Stores

The drain cover in the back left corner was covered with a thick layer of rust. The bulkhead around this area was also soiled with rust.

Provisions-Dry Stores

The metal racks used to store food above the drain in the back left corner were soiled.

Buffet-Store Room 2832

There was a hole in the door frame where the latching pin and lock inserted.

Galley-Hot Galley

The underside of the combination ovens were heavily soiled, especially along the potable water lines.

Galley-Potwash

A long handled cooking paddle did not have an end cap, exposing a long hollow tube that was difficult to clean. The paddle was discarded.

Galley-Deck 3 Vegetable Station

There was a water leak from the water line supplying the hood cleaning system. The water was dripping from the hood onto the deck.

Galley-Deck 3 Hot Galley

The grouting around the steam pipe for the third Bain Marie was cracked and rough.

Galley-Deck 4 Hot Galley

There was steam escaping from the front of the right combination oven that was not being captured by the exhaust.

Galley-Cooling Logs

The spaghetti in the reach-in refrigerators in the main galley had a production date of April 8, 2010. There was no entry in the cooling logs for spaghetti on that day.

Bar-Schooner Bar

The decorative canvas above the schooner bar was slightly soiled.

Bar-Schooner Bar

The pillar in the service area of the bar was not coved at the deck juncture.

Pantry-Schooner Bar

A Swagle lock check valve was installed on the potable water line supplying the coffee machine. This device did not have an intermediate atmospheric vent. This item was corrected.

Food Service General-Technical Compartments

There were openings around the bulkhead pipe penetrations inside the technical compartments for the undercounter refrigeration units in the Windjammer buffets and galley and Johnny Rockets.

Buffet-Portside Line 1

The insulation inside the technical compartment for the cold top unit was torn.

Buffet-Island Grill Line 2

There was an opening around the drain pipe inside the drip pan housing for the left grill.

Buffet-Island Grill Line 2

The undersides of the grills were soiled.

Buffet-Island Grill Line 2

The coating on the heat lamp bulbs was flaking.

Buffet-Island Grill Egg Station

There was water leaking from the drain line at the handwash sink.

Buffet-Island Grill Line 3

There were slotted fasteners inside the pizza ovens.

Galley-Warewash

There was an insufficient amount of water pressure at the final rinse nozzles for the glasswash machine. This caused an erratic spray pattern from the final rinse nozzles.

Galley-

There was an opening on the underside of the cook top.

Galley-

There was water dripping from the deckhead onto the deck near the combination oven located near the blast chiller. It was unclear where the water was coming from.

Buffet-Line 4

There was an opening at the bottom of the stainless steel bulkhead near the toaster station.

Galley-Johnny Rockets

There was an excessive amount of sealant around the drain pipe for the drip pan housing for the left flat grill.

Galley-Johnny Rockets

There was a leak at the drain line of the handwash sink near the dishwash machine.

Galley-Johnny Rockets

The locking pin inserts at the doors were rusty.

Buffet-Concierge Lounge

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

Buffet-Concierge Lounge

There was no soap in the dispenser at the handwash sink.

Other-Cafe Promenade

The fan for the compressor inside the technical compartment under the dipper well was dusty.

Other-Cafe Promenade

There was a time as a public health control plan at this area. The milk at the coffee bar was on time control and not included on this plan.

Buffet-Officer's Mess

There were no side sneeze shields at the bread station.

Galley-Deck 5 Warewash

The deck drain under the soiled landing of the dishwash machine was clogged.

Galley-Deck 5 Warewash

The rinse curtain for the glasswash machine was soiled.

Galley-Deck 5 Potwash

There was an oily sheen on the top of the water inside the sanitize compartment of the three compartment sink.

Galley-Deck 5 Room Service

The time as a public health control plan did not indicate when the food went from temperature control to time control.

Galley-Deck 5 Hot Galley

There was recessed and missing deck grout.