Crystal Symphony CDC inspection score

The vents on the backflow prevention device on the water line to the most left combination oven were clogged by apparent grease and food soil accumulation.

Coffee machine milk refrigerators operating on time control were not listed on the time control plan.

Water sprayed out of the potable water connection to the most left combination oven and pooled on the deck below. Crew members positioned a towel over the leak to prevent water from spraying in the galley. According to staff, this leak began earlier in the day and a work order had already been submitted.

The counter mounted slicing machine was not used in over one year. According to staff, there was no plan to use this machine in the future.

Two large flies were observed landing on soiled pots and pans staged in the soiled landing.

Two serving utensils for bread service were left out on the buffet unprotected. The utensils were immediately relocated.

The undercounter warewasher was out of service.

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

A container of whipped cream was left out of refrigeration. According to staff, no products were to be on time control at this station. The container was discarded.

The log for the cruise with dates 1-11 December had one case with no underlying illness information. The previous inspection of September 2019 found that for the cruise with dates 10-20 August, there was no underlying illness information for none of the crew members.

The review of the acute gastroenteritis (AGE) logs found that not always notes documented if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.

The ship used Colisure for coliform tests on water samples from bunkering and distribution. The incubator was not operated in accordance with the reagent manufacturer specifications. On the day of the inspection, several samples were incubated at a temperature of 42°C when the Colisure manufacturer's specified an incubation temperature of 35 +- 0.5°C.

The review of the AGE logs found that there was a food worker who experienced AGE symptoms with an onset on 30 December at 05:34 but reported to the medical center at 10:00 that day. The individual worked while symptomatic from 08:00 to the time he reported to medical. There was a disciplinary action and food traceback form on file. The previous inspection of September 2019 found that a nonfood worker worked while symptomatic.

The disinfection record for work performed on 15 August documented the use of at least 50 ppm of chlorine for 2 hours. Staff stated that this was a clerical error. All other jobs documented at least 50 ppm for 4 hours.

The intermediate vent of the lower reduced pressure zone (RPz) assembly was under the flood-level rim of the deck coaming.

The 21 December chart recorded extremely variable chlorine readings maxing at 5 ppm from 1:15 to 2:45 pm. No notes about this incident were recorded.

The time control plan for this outlet did not include the recessed cold well at the bar which was being used for milk storage on time control. This was corrected.

Containers of coffee cream for breakfast service were not identified with a discard label. The coffee creamers were kept at the waiter stations and used by the waiters when preparing coffee for passengers. The corresponding time control plan for this service indicated that these containers were to be labeled with a discard time.

The atmospheric backflow prevention device, located on the potable water line supplying the counter-mounted combination oven, was soiled with a green and white oxidation-like residue. This oxidation-like residue blocked numerous vents on this backflow prevention device.

A tray of chili con carne was stored inside the undercounter refrigeration unit with a discard date label for 9-16-19. The cooling log for this chili con carne identified it was cooled on 9-10-19 from 54°F at 8:37 to 38°F at 10:30. Staff stated this chili con carne was prepared on a different date, and the cooling log identifying the cooling process after cooking was inside the main galley. The cooling log, dated 9-8-19 from the main galley, identified this chili con carne cooled from 167°F at 10:10 to 38°F at 12:04. Staff stated this tray of chili con carne was frozen on 9-8-19, then reheated, and then cooled again. Staff discarded this tray of chili con carne since they were unsure if the cooling process was documented correctly.

Two slotted fasteners were located directly next to the dispensing nozzle for the newly installed coffee machine. These slotted fasteners were located in the food-splash zone and were soiled with greater than one day's accumulation of brown residue.

Two slotted fasteners were present in the food splash zone near the conveyor belt for the counter-mounted toaster. These fasteners were not soiled.

The cord for the counter top mixer was laying directly on the countertop.

The temperature inside the wash tank for the starboard conveyor-type dishwashing machine was insufficient. The inspector utilized a maximum/minimum tip-sensitive thermometer and recorded a temperature in the first tank at 137.6°F and in the second tank at 144.1°F. The error of accuracy of the thermometer was identified as +/- 0.7°F. The inspector placed this thermometer inside the first tank and the machine ran for approximately two minutes. The maximum temperature recorded was 129.7°F. Additionally, the inspector placed this thermometer inside the second tank and the machine ran for approximately two minutes. The maximum temperature recorded was 144.6°F. Staff was unsure which tank was the wash tank, so the inspector measured the temperature in both. Additionally, the solution inside the first tank was excessively soiled with numerous pieces of lettuce and other red and green food debris. This machine was in use and dishes were transiting through the machine. The gauge identified a wash temperature of 162°F. The machine was placed out of service and corrections were initiated.

The solution inside the bucket identified for sanitizing solution was cloudy. A wiping cloth was stored inside the bucket. This area was recently cleaned and not in service.

Two slotted fasteners were located directly next to the dispensing nozzle for the newly installed coffee machine. These slotted fasteners were located in the food-splash zone and were soiled with greater than one day's accumulation of brown residue.

The water-splash zone of the deflector panel, located inside the right ice machine, was visibly soiled with numerous pieces of black debris. Additionally, the ledge above the ice cuber where water to form the ice pours over was visibly soiled with numerous pieces of black residue. The inspector rubbed an alcohol wipe over these surfaces, and the wipe became soiled with black debris. This machine was in service.

The non-food contact portion of the top plate, stored on he bulkhead-mounted holder near the corner of this area, was soiled with numerous pieces of metal fragments. No other plates on this rack were soiled. Corrections started immediately.

The potable water line supplying the counter-mounted combination oven was covered in greater than a day's accumulation of grease and residue. This line was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled yellow.

The technical space, located to the bottom of the bain-marie unit, was filled with standing liquid. Numerous pieces of debris were floating inside this liquid. Staff stated this technical compartment had difficulty draining and could only service this area when galley staff were not present.

The light intensity located in the back of the walk-in cold storage unit #36 was insufficient. The inspector measured the light intensity at 67 lux. Numerous pastry items were stored in this area of the walk-in cold storage unit.

The consumer advisory was located approximately one meter to the left of trays of cold-smoked salmon and roast beef on the hot buffet line. Passengers were able to walk away from the buffet line without viewing this advisory. Additionally, this advisory warned consumers of consuming raw or undercooked salmon and steak. There were no asterisks or methods to link this advisory to the actual signs describing the food on the buffet line.

The cooling log identified beef bolognaise began cooling on 9/11/19 at 13:05. The initial temperature was recorded at 168°F. At 15:05 staff recorded the temperature for the first cooling check at 69°F. There was no additional check to identify the time at which a temperature below 41°F was achieved. Staff stated all this beef bolognaise was consumed.

Two slotted fasteners were located directly next to the dispensing nozzle for the newly installed coffee machine. These slotted fasteners were located in the food splash zone and were soiled with greater than one day's accumulation of brown residue.

Two slotted fasteners were located directly next to the dispensing nozzle for the newly installed coffee machine. These slotted fasteners were located in the food splash zone and were soiled with greater than one day's accumulation of brown residue.

The light intensity on the right side of the portside waiter station, located in the aft of the buffet area, was insufficient. When the lights were raised for cleaning operations, the inspector measured a maximum light intensity of 46 lux.

The light intensity located at the countertop on the left side of the buffet service line was insufficient. The inspector measured a maximum light intensity of 106 lux.

The lighting intensity on the right side of the starboard waiter station located in the aft of the buffet area was insufficient. When the lights were raised for cleaning operations, the inspector measured a maximum light intensity of 77 lux.

One fruit fly was flying inside the technical space, located underneath the coffee machine. This area was in service.

Two soiled toasters, one soiled metal tray, a soiled chafing dish, a soiled clear plastic drain hose, a bain maire cover, a soiled panini press, ice cream machine equipment, and a scored cutting board were found in this locker. A soiled green bin used to display sandwiches was stored on the deck. Additionally, an open box of approximately 45 banana boat bowls, three boxes of open coffee dispensers, five blue dishwashing racks, and two boxes of table linens were found in this locker. A wet mop, a vacuum cleaner, a broom, a dust pan, and an empty bottle of hand soap were also in the locker. Staff stated some of the equipment was no longer used and was waiting to be discarded. Staff also stated the new equipment had not been used. The deck was heavily soiled and in disrepair. One of the bulkheads was made of soft material and in disrepair. The other bulkheads were soiled. Staff immediately removed the items and cleaned the locker.

Two soiled toasters, one soiled metal tray, a soiled chafing dish, a soiled clear plastic drain hose, a bain maire cover, a soiled panini press, ice cream machine equipment, and a scored cutting board were found in this locker. A soiled green bin used to display sandwiches was stored on the deck. Additionally, an open box of approximately 45 banana boat bowls, three boxes of open coffee dispensers, five blue dishwashing racks, and two boxes of table linens were found in this locker. A wet mop, a vacuum cleaner, a broom, a dust pan, and an empty bottle of hand soap were also in the locker. Staff stated some of the equipment was no longer used and was waiting to be discarded. Staff also stated the new equipment had not been used. The deck was heavily soiled and in disrepair. One of the bulkheads was made of soft material and in disrepair. The other bulkheads were soiled. Staff immediately removed the items and cleaned the locker.

The cabinet above the undercounter refrigerator contained equipment for a coffee machine. The equipment was dusty with more than one day's worth of accumulation. There was no coffee machine in the area.

Two soiled toasters, one soiled metal tray, a soiled chafing dish, a soiled clear plastic drain hose, a bain maire cover, a soiled panini press, ice cream machine equipment, and a scored cutting board were found in this locker. A soiled green bin used to display sandwiches was stored on the deck. Additionally, an open box of approximately 45 banana boat bowls, three boxes of open coffee dispensers, five blue dishwashing racks, and two boxes of table linens were found in this locker. A wet mop, a vacuum cleaner, a broom, a dust pan, and an empty bottle of hand soap were also in the locker. Staff stated some of the equipment was no longer used and was waiting to be discarded. Staff also stated the new equipment had not been used. The deck was heavily soiled and in disrepair. One of the bulkheads was made of soft material and in disrepair. The other bulkheads were soiled. Staff immediately removed the items and cleaned the locker.

A wet mop stored in a rolling mop bucket, a vacuum cleaner, a broom, a dust pan, and an empty bottle of hand soap were found in this locker.

The cleaning locker was not labeled 'cleaning materials only.'

An employee was observed rinsing his food thermometer in the hand wash sink after temping refrigerated salmon.

Open seams were present along the perimeter of the potato peeler exit chute, exposing difficult to clean surfaces. Old food soil was observed in these hard to clean areas.

Open seams were present along the perimeter of the potato peeler exit chute, exposing difficult to clean surfaces. Old food soil was observed in these hard to clean areas.

Old food soil was on the front metal housing to the previously cleaned and sanitized counter-mounted fish saw. The food soil was located on the metal housing under the slicing plate.

An employee was observed rinsing his food thermometer in the hand wash sink after temping refrigerated salmon.

A crew member with AGE symptoms reported to medical on August 14 at 16:30. A verbal interview of the crew member's close contact was not conducted until 09:34 on August 15.

Three crew members reported to medical with AGE symptoms on the August 10-20 voyage. For all crew members, no information was recorded in the underlying illness column on the AGE log.

The food and beverage questionnaire did not have a method to designate whether the person filling it out was a crew member or a passenger.

A non-food handler had an onset of AGE symptoms on August 14 at 16:30. The crew member reported to work at 18:00 and reported to medical at 19:30. Medical staff stated the crew member reported to their supervisor that they were experiencing symptoms and the supervisor told the crew member to report to medical. The crew member received a warning and was isolated for 24 hours.

Three potable water hoses were stored with their ends wrapped in plastic, not capped or coupled.

Four potable water hoses were stored with their ends wrapped in plastic, not capped or coupled.

Tank maintenance was performed in February 2019 for tank #2. There was no free halogen test result documented prior to the tank being placed back in service.

The fecal/vomit accident plan stated to maintain a pH of 7.0-7.8 instead of 7.5 or less. This was a new requirement for the 2018 operations manual.

Two pool safety signs did not include any of the required verbiage as specified in section 6.8.1.1.1 of the 2018 VSP operations manual.

A heavy accumulation of black/brown organic material covered the droplet collection panels inside the condensate collection compartments to these units.