Costa Deliziosa CDC inspection score

Twelve separate instances, between 1 November 2018 and 18 November 2018, were observed on the analyzer-chart recorder records for the center whirlpool spa where the pH value during the manual test did not match the pH value recorded on the chart. Additionally, the pH values recorded on the analyzer-chart recorder records identified this recreational water facility operated outside of the acceptable pH range on many of these dates. On 1 November 2018, staff identified the manual test value for pH was 7.33, and the display value for pH was 7.48. The value on the analyzer-chart record was approximately 6.1. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 09:30. On 2 November 2018, staff identified the manual test value for pH was 7.49, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.25. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 10:30. On 3 November 2018, staff identified the manual test value for pH was 7.70, and the display value for pH was 7.79. The value on the analyzer-chart record was approximately 8.25. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached below 7.8 until 10:45. On 4 November 2018, staff identified the manual test value for pH was 7.42, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.5. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 11:00. On 6 November 2018, staff identified the manual test value for pH was 7.79, and the display value for pH was 8.01. The value on the analyzer-chart record was approximately 8.9. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached below 7.8 until 15:15. On 18 November 2018, staff identified the manual test value for pH was 7.48, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.00. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 15:30. Staff identified calibrations did not occur on any of these dates. Additional discrepancies between the analyzer-chart records and manual check values were observed on 5, 7, 8, 9, 10, 15, and 16 of November 2018. Staff stated a replacement staff member filled in during this time and left the position on 21 November 2018. Management did not provide any documentation to explain the difference between the analyzer-chart recorder records and the manual checks. Additionally, no information on corrective actions was provided.

The droplet eliminator tray for the air-handling unit was soiled with a light brown residue. When the inspector wiped over this surface, a black and brown film was observed. Staff stated this eliminator tray was last cleaned in October 2018.

Twelve separate instances, between 1 November 2018 and 18 November 2018, were observed on the analyzer-chart recorder records for the center whirlpool spa where the pH value during the manual test did not match the pH value recorded on the chart. Additionally, the pH values recorded on the analyzer-chart recorder records identified this recreational water facility operated outside of the acceptable pH range on many of these dates. On 1 November 2018, staff identified the manual test value for pH was 7.33, and the display value for pH was 7.48. The value on the analyzer-chart record was approximately 6.1. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 09:30. On 2 November 2018, staff identified the manual test value for pH was 7.49, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.25. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 10:30. On 3 November 2018, staff identified the manual test value for pH was 7.70, and the display value for pH was 7.79. The value on the analyzer-chart record was approximately 8.25. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached below 7.8 until 10:45. On 4 November 2018, staff identified the manual test value for pH was 7.42, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.5. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 11:00. On 6 November 2018, staff identified the manual test value for pH was 7.79, and the display value for pH was 8.01. The value on the analyzer-chart record was approximately 8.9. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached below 7.8 until 15:15. On 18 November 2018, staff identified the manual test value for pH was 7.48, and the display value for pH was 7.51. The value on the analyzer-chart record was approximately 6.00. Additionally, this facility was opened at 08:00; however, the analyzer-chart record did not identify the pH reached 7.0 until 15:30. Staff identified calibrations did not occur on any of these dates. Additional discrepancies between the analyzer-chart records and manual check values were observed on 5, 7, 8, 9, 10, 15, and 16 of November 2018. Staff stated a replacement staff member filled in during this time and left the position on 21 November 2018. Management did not provide any documentation to explain the difference between the analyzer-chart recorder records and the manual checks. Additionally, no information on corrective actions was provided.

Six undercounter refrigeration units were out-of-order at the time of the inspection. Work orders stated these units were out-of-order since 12 December 2018. The inspection took place on 19 December 2018.

The third door from the top of the knife locker in this area would not close allowing the contents to remain unprotected once cleaned. The knives in this locker were removed and cleaned. Staff stated the door might be bent not allowing the hinge to operate properly. Remediation began immediately.

The external thermometer display gauge for the portside pot washing machine read a maximum temperature of 153°F during the wash cycle. The thermocouple device used by the inspector measured the maximum plate surface temperature at 159.6°F leaving a temperature differential of 6.6°F. The inspector's thermocouple device has an accuracy of +/- one (1) degree. It was determined that the pot washing machine was out-of-calibration. Remediation began immediately.

The three-compartment sink sanitizing tub measured a temperature of 151°F. No pots, dishes, or utensils were in the sink at the time of the inspection. Remediation began immediately.

The tops of two toaster ovens in this area were heavily soiled with dust. The area was previously cleaned and not in service at the time of the inspection. Remediation began immediately.

The top edge of all four knife locker doors was soiled with dust. Additionally, the third door from the top would not close allowing the previously cleaned knives to remain unprotected. The knives in this locker were removed and recleaned.

The top edge of all four knife locker doors was soiled with dust. Additionally, the third door from the top would not close allowing the previously cleaned knives to remain unprotected. The knives in this locker were removed and recleaned.

At the entrance to the main galley, the portside toilet room was out-of-service due to plumbing related issue, while the starboard side toilet room had hair and dirty water on the wash counter surface next to the bowl. Remediation began immediately.

At the entrance to the main galley, the portside toilet room was out-of-service due to plumbing related issue, while the starboard side toilet room had hair and dirty water on the wash counter surface next to the bowl. Remediation began immediately.

In the technical space next to the soup kettles, water was dripping from the piping leading to the soup kettle-filling spout. This dripping water was pooling onto the deck. The area was not in use at the time of the inspection and had been previously cleaned. Remediation began immediately.

At the bain-marie station, condensation was observed collecting on the countertop and on the back bulkhead. No food was impacted at the time of the inspection.

Two wet, soiled mops were stored resting on the deck and not in the cleaning locker. The area was not in use at the time of the inspection. Remediation began immediately.

The undercounter backflow prevention device for the forward coffee maker was continuously dripping water. Remediation began immediately.

The two backflow prevention devices for the coffee makers were heavily soiled and corroded. These devices were not dripping at the time of the inspection. Remediation began immediately.

In both of these frozen storage rooms, a heavy amount of frozen condensation was on the deckhead and bulkheads. In these areas, the condensation covered approximately 80% of the deckhead. At least five boxes of frozen chicken had ice on the box lids. All of the boxes of chicken were intact and the chicken was sealed in a plastic wrapper within the box. No food was impacted during the inspection. A provisioning plan to eliminate the condensation was discussed during the inspection.

A heavy amount of condensation was coming from the pot washing machine's front hood-type door during normal operation. The condensation was forming on the deckhead outside of the ventilation hood area. No dripping was observed during the inspection and no previously cleaned utensils were impacted. Remediation began immediately.

In the butcher shop, an extra meat grinder that is not currently in use was soiled with rust on the non-food contact surface of the grinding chamber. Staff stated that this piece of equipment has not been used for an extended period and would be removed.

A heavy amount of condensation was coming from the pot washing machine's front hood-type door during normal operation. The condensation was forming on the deckhead outside of the ventilation hood area. No dripping was observed during the inspection and no previously cleaned utensils were impacted. Remediation began immediately.

In the butcher shop, an extra meat grinder that is not currently in use was soiled with rust inside the grinding chamber. Staff stated that this piece of equipment has not been used for an extended period and would be removed.

The handwashing sink in the garbage room was blocked and heavily soiled with food debris. Remediation began immediately.

The handwashing sink in the garbage room was blocked and heavily soiled with food debris. Remediation began immediately.

A sign stating 'wash hands often,' 'wash hands frequently,' or similar wording in a language that the food employees understand was not posted above the handwashing sink. Corrections started immediately.

The ice machine's deflector panel had a 2-inch by 2-inch strip that had a sticky residue on the outside of the panel. This ice machine had a recirculating bath, so this side of the panel is considered a food-contact area. This sticky reside was slightly soiled with dust. Staff stated that there used to be a sticker on this panel and the glue was due to the removal of this sticker. This glue residue made the surface difficult to keep clean. Remediation began immediately.

The ice machine's deflector panel had a 2-inch by 2-inch strip that had a sticky residue on the outside of the panel. This ice machine had a recirculating bath, so this side of the panel is considered a food-contact area. This sticky reside was slightly soiled with dust. Staff stated that there used to be a sticker on this panel and the glue was due to the removal of this sticker. Remediation began immediately.

In the clean glass storage area, three previously cleaned glasses were stored inverted and wet. When the inspector turned the glasses over, the water inside began to drip from the glass. Remediation began immediately.

The underlying illness column for a reportable case passenger, with illness onset on 8 December 2018 at 08:00, was completed as 'this form is filled in substitution.' Staff stated this reportable case did not have an underlying illness. The words 'none,' 'not applicable,' 'N/A,' or similar wording were not present on the AGE log, or in the electronic medical reporting software.

The bunkering of potable on 30 November 2018 began at 08:30 and stopped at 12:00. A shore-side pretest was recorded on the bunkering analyzer chart record. When potable water bunkering resumed at 12:30, there was no shore-side pretest recorded on the analyzer chart record, or another document to establish the correct halogen dosage.

The only employee located in the club galley potwash area was observed washing his gloves under the faucet of the wash compartment sink. Staff stated due to resource issues, this was the only employee assigned to the three compartment sink potwash area. Staff stated the typical procedure is for the employee to wash his gloves after placing pots in the rinse compartment. The employee was washing dishes during this time period.

One hair was observed resting on the side of a recently cleaned bowl laying in a rack of 36 bowls that were drying. Staff removed the entire rack of bowls for rewashing.

The top of the mechanical potwash machine located in the hot galley potwash area was heavily soiled with a layer of debris more than a day's worth of accumulation. The inspector rubbed an alcohol wipe over this area, and the wipe became soiled with brown and gray residue. The top of this machine was sticky to the touch. This area was in use for service.

The top of the cleaning materials locker located in the dishwash area was heavily soiled with more than a days' worth of accumulation of debris. The inspector rubbed an alcohol wipe over this area and the wipe became soiled with gray residue. This area was in use for service.

The tops of the two combination ovens located in the crew galley were soiled with a layer of debris longer than a days' worth of accumulation. The inspector rubbed an alcohol wipe over this area, and the wipe became soiled with brown and gray residue. This area was not in use for service.

The rack-type dishwashing machine located in the club galley was dripping condensation inside the unit, after the final rinse curtains, and near where glasses exited the machine on the clean side. This steam rose inside the unit to the top and collected as condensation on top of the unit. Condensation was observed dripping from inside the unit onto cleaned glasses following the final rinse. This unit was in service. Staff called an engineer to adjust the ventilation inside this unit.

One soiled spoon was observed on the deck underneath the wash compartment of the flight type dishwashing machine. Staff removed the soiled spoon. The dishwashing machine was in service during this time period.

Water was observed pooling underneath the two starboard side flight type dishwashing machines. There was no visible dripping from either of the machines. These machines were not in service during this time.

The technical space to the right of the portside kettle located on the aft side of the pasta area was steadily dripping water onto the deck below. Water was collecting and pooling directly below this drip. This area was in use during this time.

The flight-type dishwashing machine in the portside dishwashing area was steadily dripping water from the wash tank. Water was observed pooling on the deck below this drip. Staff squeegeed this area to remove the water. The dishwashing machine was in service during this time.

The flight-type dishwashing machine located in the crew galley was leaking water from the final rinse compartment onto the deck below. Water was observed pooling underneath this steady drip onto the deck below. This machine was in use during this time.

Two house files were observed near the hose to the prewash sink in this area. This area was in use for dishwashing.

One live fruit fly was observed flying in this area. This area was currently in use.

One live housefly was observed flying in this area in front of the combination oven. This area was not in service during this time period.

On decks 4, 5, 6, and 7, the cuber thickness sensor was found to have black and pink debris on the inside of the sensor. Two of the machines were closed during the inspection for cleaning. In addition, two machines were found to have slotted screws on the ice cube sensor front plate. Staff stated that the screws would be checked on all machines and changed if needed.

The handle of a pair of thongs used to dispense watermelon was resting on top of a piece of watermelon out for service. Staff removed the thongs for washing and discarded the watermelon.

A paper bag containing a small, plastic bag filled with pistachios and one plastic bottle of opened sunscreen was stored on the buffet line behind the condiment dispensers. Staff removed this paper bag during the inspection. This area was open for breakfast service.

Four large plates were stored wet in a pile and were out for service. These plates were stored to the left of the portside buffet station. Staff removed these plates. This area was in service for breakfast.

The handle of a pair of thongs used to dispense watermelon was resting on top of a piece of watermelon out for service. Staff removed the thongs for washing and discarded the watermelon.

A paper bag containing a small, plastic bag filled with pistachios and one plastic bottle of opened sunscreen was stored on the buffet line behind the condiment dispensers. Staff removed this paper bag during the inspection. This area was open for breakfast service.

The orange juice machine in the room service pantry had two slotted fasteners located approximately one inch in front of the juice dispenser. These fasteners were not soiled with debris. Staff stated these would be replaced.

Ten glasses, two stacks of coffee cup saucers, and 30 expresso coffee cups were stored wet and upright on a cart located in front of the dry storage area. In addition, three cold wells used for the bar were stored wet. Staff stated that these utensil and equipment had been cleaned and were ready to be placed back into service at the bar.

A dry mop and bucket was stored in the corner of the pantry and not in the proper locker.

During the bunkering operation at 11: 46 am, samples were taken by ships staff and the inspector. The first sample taken provided halogen levels of 2.85 ppm and 2.81 ppm, while the analyzer reading read 4.05 ppm. The second reading provided halogen values of 3.37 ppm and 3.28 ppm, while the analyzer read 4.28 ppm. Staff stated that there were attempts to calibrate in the morning; however, the analyzer could not be calibrated effectively.

Initially, the bunkering log noted the red pin color for pH, and blue for the halogen residual level. However, for three bunkering events, the pin color changed and blue became the color for pH and red for the halogen residual level. In addition, the manually documented residual value for the halogen residual level was assigned to pH, and the pH value was assigned to the halogen residual level.

In the pipe disinfection log, no value was registered for the halogen residual level for the pipe before it was put back into service,

Only one employee was assigned to manually wash pots and pans using the three compartment sinks located in the following locations: lido galley, club galley, crew galley, deck A potwash area, and the bakery. This employee was responsible for pre-washing soiled pots and pans, placing pots and pans in the wash compartment, moving pots and pans into the rinse compartment, and removing the pots and pans from the rinse compartment and placing these items into the final rinse compartment. Staff stated this employee would wash his/her hands before moving pots and pans into the final rinse compartment. No instances were observed where the staff working this area did not wash his/her hands before placing items into the final rinse compartment. Staff stated only one employee was assigned to these three compartment sinks due to a lack of resources.

Numerous out-of-use espresso machines were stored throughout the ship including one in the Deck 2 Samsara pantry, two in the Deck 2 portside coffee pantry, and one in the Grand Bar. Staff stated these machines are not used and should be removed from the ship.

The sanitizer bucket located to the portside of the pool bar did not have a chlorine solution greater than 50 ppm when tested by the inspector. Staff emptied the sanitizer bucket and replaced the chlorine sanitizing solution. This area was in service during this time period.

The orange juice machine in the staff mess had two slotted fasteners located approximately one inch in front of the juice dispenser. These fasteners were not soiled with debris.

The backflow devices on the shower hoses in toilet-room #3 and in the isolation room, were corroded and rusty. These devices were not dripping during the inspection.