Emerald Princess CDC inspection score

Three stacks of approximately five metal pans were stored wet nested and soiled with food debris from a previous service. The area was previously cleaned and not in operation.

The deck grout was in disrepair. Additionally, there was a build-up of green debris in the recessed grout.

Raw pork chops were stored above thawed hot dogs. The pork chops were relocated.

Water dripped from the deckhead next to the handwashing sink. Water also dripped from the overhang above the three-compartment sink's sanitizing compartment. No pooling on the deck or dripping into the sanitizing compartment was observed.

Black debris accumulated in the lower ice bath tray.

A small piece of black debris, similar to black debris from a carbon filter, was on a piece of ice.

A strainer with large holes was used in the pre-wash sink, resulting in significant amounts of food debris being directed to the deck drain below. Additionally, a thick amount of food debris had built up in this sink and strainer. The pre-wash area deck drain was clogged with food debris, causing the drain line to be submerged in overflowing gray water, and resulting in gray water overflowing on to the deck.

Water pooled on the deck beneath the warewashing machine hoses, which were draped across the deck.

Medium-rare roast beef, that the Chef confirmed was not fully cooked, was stored over cut boiled eggs. Sushi with raw tuna was stored over assorted ready-to-eat foods, including assorted canapes and raw garlic. Canapes with caviar were stored commingled with ready-to-eat canapes that did not have raw or undercooked products.

It was unclear when/if a tray of mortadella and cheese sandwiches had fully cooled below 41°F prior to being placed on time control. A tray of mortadella and cheese sandwiches were listed on the cooling log with a start time of 0740 the day of inspection; however, there was no final cooling temperature and the item could not be located in the main galley at the time of inspection (1120). Crew indicated the food had already been transported to International Cafe. At 1144, the time of inspection at International Cafe, there was one tray of mortadella and cheese sandwiches in the galley upright refrigerator, one tray in the show galley undercounter refrigerator, and one small tray in the display case. All trays were on time control, and when measured, their temperatures measured above 41°F. Crew gave differing accounts of which sandwiches were prepared on the day of inspection, and which were prepared the day prior to the inspection. The cooling log for 15 October was signed off by the Chef with a mark to indicate the last reviewed item, which was fully cooled by 2047. On the line below, in distinctly different ink than the rest of the 15 October log but the same ink as the 16 October log, an entry for mortadella and cheese sandwiches indicated a tray began cooling at 1932 (before the Chef reviewed and signed the log; however, the Chef confirmed he did not review this entry) with a final cooling time of 2114.

A total of 33 flies were observed across the following food areas: - Deck 5 Main Galley Bakery in various areas (8 small flies) - Deck 5 Main Galley Hot Galley near the blast chiller (1 small fly) - Deck 5 Main Galley Portside Michaelangelo Entrance (1 house fly) - Deck 5 Main Galley Potwash (2 small flies) - Deck 5 Staff Mess (1 small fly) - Deck 5 Officer Mess Pantry (5 small flies) - Deck 6 Main Galley Aft Starboard Dishwash (2 small flies near the biodigester) - Deck 6 Main Galley Men's Toilet (2 small flies) - Deck 6 Bar Pantry (1 small fly) - Deck 6 Garde Manger (1 small fly) - Deck 6 Main Galley Starboard Forward Dishwash (1 small fly) - Deck 6 Main Galley Hot Galley near the combination oven (1 small fly) - Deck 15 World Fresh Market Portside Fruit Station (1 small fly) - Deck 15 World Fresh Market Galley near the juice machines (5 small flies) - Deck 15 World Fresh Market Scullery near the ice machine (1 small fly)

Several warewash and potwash machines were excessively soiled with food debris: - Deck 5 Main Galley Potwash Machine: Two final rinse sanitizing nozzles and six wash nozzles were soiled with food debris. Additionally, the upper right wash/final rinse arms were loosely connected to the machine. The area was in operation at the time of the inspection. - Deck 5 Officer Mess Pantry: One final rinse sanitizing nozzle and three wash nozzles were soiled with food debris. Additionally, two wash nozzles were damaged. The area was in operation at the time of the inspection. - Deck 6 Main Galley Aft Starboard Hood-type Warewash Machine: The unit had been out of service for approximately two months, but the inside of the machine was soiled with food debris and wet below the strainer. - Deck 6 Main Galley Port Forward Hood-type Warewash Machine: Two wash nozzles were blocked. The unit was not in service and had last been used the night before the inspection. - Deck 6 Main Galley Starboard Forward Flight-type Conveyor Dishwash: Eight auxiliary rinse nozzles were blocked with debris. It was unclear when the unit was last used, but approximately 1/3 of the conveyor had dishes loaded onto it. The unit was not hot and no one was working in the area. - Deck 15 World Fresh Market Flight-type Dishwash: Part of a strawberry and part of a piece of bread were on the clean side of the machine below the conveyor belt. The unit was in operation at the time of the inspection. Additionally, the Deck 5 three-compartment sink's rinse compartment was excessively cloudy and soiled with food debris.

Previously cleaned and sanitized food-contact surfaces were stored soiled in various food areas across the ship, including: - Deck 5 Main Galley Portside Entrance to Michaelangelo Ice Station: White debris was on the ice scoop stored in the ice bin. - Deck 5 Main Galley undercounter plate storage: Five plates and bowls were stored soiled in the undercounter plate storage. - Deck 5 Main Galley Potwash clean storage racks: One strainer soiled with food debris and several round cake formers soiled with food and grease. - Deck 5 Main Galley Michaelangelo starboard entrance undercounter cabinets: Two bowls. - Deck 5 Main Galley Michaelangelo starboard entrance dishwash clean storage rack: Three bain-marie flat metal pan tops. - Deck 5 Crew Mess undercounter warming cabinet (inside of the door). - Deck 6 Ice Station adjacent to Garde Manger: Brown liquid was on the metal edge of the ice bin below the ice bin door. - Deck 6 Water Station adjacent to Garde Manger: Dark brown debris was on the right water-fill tap.

During lunch service, three visibly moldy and/or rotten oranges were on the crew mess service line. During food preparation at the Deck 6-Garde Manger, an open plastic bin on the preparation counter contained 3 peppers and one cucumber that had evidence of mold growth. Crew reported that the items were previously washed in vegetable preparation room but would be washed again. There was a crew member working in the area with a cut cucumber. In the Deck 6-Main Galley Walk-in Refrigeration unit 6609, a bin containing previously washed avocados included one avocado with a sticker still on it and at least 4 avocados showing evidence of white mold growth.

Insufficient managerial controls and crew knowledge resulted in several significant food safety issues noted across the vessel, including: 1. Excessively soiled warewash machines resulting in soiled food-contact and non-food contact surfaces throughout various food areas- Six warewash/potwash machines were soiled. Some warewash areas were in operation, some machines were not in use but after cleaning and sanitizing, and other machines were not properly cleaned after use. 2. Improper cooling process- Food was covered during the cooling process, resulting in food placed on time control before the food reached 41°F or below. Several trays of sandwiches were found covered while in the cooling process, which slowed the process. When reviewing the cooling logs and subsequently measuring the temperatures of the sandwiches, the sandwiches were observed to not be cooling quickly enough to meet cooling time/temperature requirements. 3. Improper cooling combined with improper time control – Mortadella and cheese sandwiches cooled on the day of inspection did not have a final cooling temperature recorded. Employees indicated the food was on time control in another location. Crew gave conflicting accounts of what food was out for service and where the sandwiches in question were. 4. Cooling Log Documentation- A cooling log entry on 15 October was entered below the last line reviewed by a Chef, but the initial time for that log was earlier than the final time reviewed by the Chef. Crew were not able to explain the discrepancy. 5. Lack of time control labels where required- Nearly all the cold time/temperature control for safety foods/potentially hazardous foods (TCS/PHF) out for service on the World Fresh Market portside buffet lines were not labeled with color dots to indicate discard times. According to the time control plan posted in the area, service was continuous from 0400-2330. 6. Adulterated food out for service or under preparation- Food that was rotten and/or displaying visible signs of mold-growth was out for service at crew mess, moldy produce was on a preparation counter in the Deck 6 Garde Manger, and moldy avocados were in the Deck 6 Main Galley Walk-in Refrigerator. 7. Improper food storage order- Three raw or undercooked animal products were stored above or commingled with ready-to-eat food items in the Deck 6 Main Galley Walk-in Refrigerator. 8. Insufficient pest control- A total of 33 live flies were noted in various food areas. When asked why pest control personnel were not being contacted, crew responded that they (food workers) are pest control. They indicated someone would need to come by later for pesticide application. 9. Improperly maintained hygiene facilities- Crew were unable to explain why the deck 6 main galley toilet was out of service or how long it had been out of service. Several crew were present during the inspection, including management and crew who are stationed in the area. Crew were unable to provide information about the service request until the close-out meeting. 10. Missing temperature-measuring device- A crew member grilling ground beef burgers did not have a temperature-measuring device in the small, glass-enclosed galley. A thermometer from the lido area was provided to the crew member. 11. Communication and training- Throughout the inspection, there were several instances of crew giving differing accounts or answers that did not make sense and crew displaying processes inconsistent with the VSP Environmental Public Health Standards but consistent with a lack of training.

Excessive frozen condensate accumulated in the frozen meat freezer. One large icicle formed from the deckhead and caused a large ice build-up on the deck below. Additionally, the deckhead panels in front of the evaporative condenser were separated, resulting in a difficult-to-clean gap.

The deckhead panels in front of the evaporative condenser were significantly bowed. The attached light fixtures were obviously angled instead of being parallel to the deck.

Black, brown, and pink debris accumulated in the water bath tray on the following double cuber ice machines: - Deck 8: Pantry 8524 lower water bath tray - Deck 9: Pantry 9534 lower water bath tray - Deck 10: Pantry 10540 upper and lower water bath trays

An alarm for low-level chlorine residual at the far point had been sounding in the ECR for approximately three hours, and the crew in charge of the potable water system had not been notified. The ship experienced a black out around 0930 on the day of the inspection. When the inspection team went to test the far point at 1230, the far point analyzer was shut off and the chart recorder read 0.0 ppm for the last three hours. Additionally, crew called the ECR, where crew stated an alarm for low chlorine at the far point was sounding. However, crew in charge of the potable water system had not been notified.

Nearly all the cold time/temperature control for safety foods/potentially hazardous foods (TCS/PHF) out for service on the portside buffet lines were not labeled with color dots to indicate discard times. According to the time control plan posted in the area, service was continuous from 0400-2330. The following TCS/PHF items were not labeled: - 2 trays of deli meats - 2 trays of various cheeses - 4 trays of grilled vegetables - 1 bowl of red bean salad - 1 bowl of cooked cauliflower salad - 13 individual plates of cheese/pastrami sandwiches - 2 bowls of pea and bacon salad - 2 bowls of couscous salad - 1 bowl of seafood salad - 1 bowl of roasted beef salad - 1 bowl of tomato salsa - 1 bowl of guacamole - 1 bowl of bacon bits (not fully crispy) - 1 bowl of grilled chicken - 4 bowls of salad dressing All food was discarded.