Amadea CDC inspection score

The space between the bulkhead and refrigerator #15 was narrow and difficult to clean. The bulkhead was soiled an accumulation of dust.

The inside top of refrigerator #21 had holes in it, exposing a pink material that was difficult to clean. Additionally, one of the holes had been covered with a sticky material.

The ends of the legs of the dough scale were open, making this area difficult to clean.

Water was leaking from the bottom of the dishwash machine, causing water to pool on the deck below.

In this area, the deck grouting was recessed and in disrepair. Staff stated there was a plan in place to replace the tiles.

The space between the bulkhead and refrigerator #15 was narrow and difficult to clean. The bulkhead was soiled an accumulation of dust.

Water had pooled on the deck beneath the leaking dishwash machine.

The ventilation on the clean side of the dishwash was not sufficient in preventing condensate from collecting on the deckhead. A crew member was stationed in the area to wipe the condensate from the deckhead. No dripping occurred while the inspector was in the area.

There were notes that the analyzer chart recorder was calibrated for chlorine but there were no notes about pH. Crew stated that they did not routinely calibrate the analyzer chart recorder for pH but only did so when the values were out of range. However, on 22 April, production started at 1115, chlorine was calibrated at 1330, but the pH was greater than 8 from 1100-1800. No manual samples or calibration for pH was noted. No corrective action was noted. Crew noted there were no alarms that sounded, although there were audible alarms installed.

There were many instances where the analyzer chart recorder was not calibrated for chlorine at the start of production, the machine was calibrated for chlorine but the pen did not reflect the values, and where the chlorine values were less than 2 ppm. Crew reported there was an audible alarm for production if values were outside the acceptable range; however, in the past month there had been no audible alarms that sounded. When the values were out of range, there were no explanations of what happened or corrective actions. -On 24 April, production started at 0230 but was not calibrated until 2200. Chlorine values were less than 2 ppm from 0330-0500 and 0600-0930 (with notes of low flow) as well as 1130-1400. -On 20 April, production began at 0815 but was not calibrated for chlorine until 0915. -On 21 April, chlorine was less than 2 ppm from 0415-0615 and 0745-0915. -On 19 April, chlorine was less than 2 ppm with only one short spike above 2 ppm from 2000-2230. During this time, there was one note of calibration 'chl -3.2, test - 3.5, calib 2.3'. The pen did not reflect any of these values. -On 17 April, chlorine was less than 2 ppm from 1100-1430 There was a note of calibration at 1400, but the chlorine was not raised above 2 for another 30 minutes. -On 16 April, chlorine was less than 2 ppm from 0400-0700. There was a note of calibration at 0415 with values of 1.8 and 1.9 ppm, but the chlorine did not increase. The chlorine was less than 2 ppm from 0830-0945. - On 15 April, the chlorine was less than 2 ppm from 2300-0145. - On 11 April, production started at 2000 and continued until 2100 the following day. There were not notes of calibration. Potable water production was stopped multiple times to fill the boiler, however there were many times when potable water was being produced and the chlorine was less than 2 ppm including from 0400-0930, 1100-1400, 1600-1730, and 1900-2100. - Production occurred from 2200 on 10 April to 0600 on 11 April, and was stopped for 2 hours to fill the boiler. There were no notes of calibration but the chlorine values were recorded in range.

Two double check valves with an intermediate vent (DCIV) backflow prevention devices were located on the potable water system on the bulkhead between the reverse osmosis unit and the old evaporator, but only one was listed on the log. One DCIV backflow prevention device was located near the drinking water fountain, but there were four DCIVs listed on the log. A reduced pressure backflow prevention device on the mineralizer effluent line was listed on the cross-connection control log with test results; however, the device that was physically installed on the line did not match the device listed on the log. Crew reported that it likely was recently installed; however, there were no test results for the new device. The same issue was noted for the reduced pressure backflow prevention device on the potable water to technical water transfer line near the evaporator. The locations for all units was the deck 3 engine room.

A plastic container of knives, forks, and spoons was sitting on the clean side of the waiter station. The utensils inside were not inverted. Passengers had to walk by the waiter station to get to the buffet lines.

There was no coving around the columns at each buffet station.

Water was leaking from the bottom of the dishwash machine, causing a significant amount of water to pool on the deck.

Water had pooled on the deck beneath the leaking dishwash machine.

The handwash station at the bar, which was adjustable by the user, reached a maximum temperature of 77°F. The area was open during the inspection.

There was no coving along the cabinet/deck juncture under the coffee brewing machines.

There were curtains on the window located behind the coffee brewers. This made the bulkhead difficult to clean.

The data logger was used for bunkering potable water and for the pool and whirlpool spa. Crew provided documentation from the manufacturer that 'The tamper-proof recorded data are saved and can be transferred to an external SQL database for archiving in a way that prevents subsequent manipulation'. However, crew reported that they could change the time, and showed the inspector that the time could be changed. They presented documentation of the whirlpool spa on 16 February where there was an hour gap in the data and they wrote a note 'ships clock advance 1 hr'. Crew explained they adjusted the time in order to maintain the data on ship's time. Crew reported they had an SOP in place that if they wanted to make any changes, they would contact their IT professional who would make changes only after approval from the corporate office. It was not clear if the chlorine and pH data could be changed, or only the time.

The sign did not caution against those experiencing a fever in English or German. A German-speaking medical professional crew member assisted in translation. The majority of the vessel's passengers were German-speaking.

The Fecal/Vomit Accident Plan did not meet or exceed the requirements of Annex 13.9 of the VSP 2018 Operations Manual. Specifically, the plan did not specify that disinfection should be conducted with the pH at 7.5 or below and the temperature at 25°C or above. This is a new requirement of the 2018 Operations Manual.

There were no training records on board for the engine storekeeper who inspected incoming supplies on 13 April. There was no training record on board for the hotel inventory controller who inspected incoming provisions on 11 and 16 April. Crew reported they had been trained on another vessel but were not able to provide documentation.

Four rat guards on the aft mooring line were not designed in a manner that was effective at preventing pest entry to the vessel. The guards were an upside down 'U' shape but did not have a closure at the bottom. Crew reported they had better rat guards that were recently damaged by strong winds, but no order had been placed yet for replacement rat guards.

The 72-hour food and beverage questionnaire did not contain a data element indicating if the patient was a crew member or a passenger. This was a new requirement of the 2018 Operations Manual. This was form 'Pass Pom 002'.

The AGE log included a column for passenger meal seat; however, this column was removed from the log in the 2018 Operations Manual. This was form 'Pass Med 03'.

The lighting was insufficient in front of and around the clean storage rack by the hotel store.

The handwash station, which was adjustable by the user, did not reach a minimum temperature of 100°F. The area was open during the inspection.

There were several pipes along the deckhead in the dry store room that were soiled with black/brown debris.

The backflow preventer on the left combination oven was excessively soiled with greater than a day's accumulation of debris, blocking the vents. The backflow preventer was located directly behind the soiled pot storage area for the three compartment sink.

A previously opened bottle of water was found in refrigerator 18. Crew reported that open beverages are often labeled with a guest's table number, stored in the refrigerator, and re-served to the same guest at a subsequent dining meal; however, this bottle was not labeled.

The deck mounted commercial mixer was soiled with clear brown liquid at the top of the rotating arm and on the metal grate around the top of the mixing bowl. The mixer was actively in use and two drops of a clear brown liquid of an unknown source were observed dripping into the bowl of egg whites below. The food was not properly protected. The eggs whites were removed and discarded. Crew were unable to determine the source of the liquid which was not from the current operation of mixing egg whites.

Upright refrigerator 52 was out of service since 12 March due to a broken display.

Undercounter refrigerator 47 was out of service since 1 April.

Cords and hoses from the espresso machine were draped on the counter, causing it to be difficult to clean.

The far right nozzle on the final rinse manifold of the conveyor dishwasher was blocked; therefore, the final rinse was ineffective at sanitizing all dishes moving through the machine. There was no spray coming out of the far right nozzle at all; there was only a slow drip. This was immediately corrected.

The inspector was able to obtain a reading above 160°F at the plate surface prior to leaving the dishwash area; however, the readings were inconsistent. A curtain was removed to observe the final rinse, at which point it was noted the top horizontal final rinse manifold was not consistently spraying an even fan-like pattern from the side. Technical staff were called to assist with the evaluation of the machine. Upon further evaluation of the final rinse manifold, three of the left vertical final rinse spray nozzles were blocked, which prevented an effective spray pattern. The nozzles were unblocked after the finding. Additionally, top horizontal manifold did not consistently have a strong fan-like pattern.

The drain line for the handwash station in the clean dish storage area was directed over the scupper; however, the angle of the drain line was hitting the scupper in such a way that water quickly overflowed onto the deck tiles, causing standing water.

The potato peeler was out of service for 3-4 weeks awaiting a belt.

Brown flakes were noted on the outside of the ice cubes that were in the bin. The area was open for service and the machine was taken out of service.

Black debris was noted on the lowering arm of the evaporator of the ice machine. Additionally, debris was noted on the top of the cuber. The area was open for service and the machine was taken out of service.

Slotted fasteners were noted on the food contact surface of the espresso machines in Harry's and Copernicus. Crew noted all similar models of the espresso machine would have the same fasteners. Slotted fasteners are not easily cleanable. Cleanliness could not be evaluated as the areas were in operation and the machines were in use.

The halogen analyzer chart recorder was recording approximately 0.5 ppm and the analyzer stated a free halogen residual level of 0.9 ppm. This was immediately corrected. The analyzer was accurate to the ship and inspector's potable water test kits.

A hose used to clean the area was affixed with a shut off valve (i.e. spray nozzle) downstream of a hose bib vacuum breaker. This type of backflow preventer was not approved for continuous pressure.

The potable water supply line at the right of the handwash sink in this room was not appropriately striped to indicate potable water.

The coating on the shield inside the ice bin door was chipped, creating a difficult to clean surface.

Manufacturer's recommendations for E. coli testing were not followed. Staff stated they placed the water sample in the incubator for 30 minutes before conducting the 18 hour incubation test; however, the manufacturer's recommendations required the sample be pre-warmed using a water bath if the sample was not already at 33-38°C.

The plan did not note the pH level to be maintained during disinfection. In addition, the plan did not specify that the scoop used to clean the vomit/fecal matter would be disinfected after use.