Europa 2 CDC inspection score

The date when the last oyster from the container was served was not recorded on the tag. The tag had the date when the container was opened, April 12, but did not have the last served date.

The was no asterisk on the smoked sesame tuna reminding consumers to read the consumer advisory. This was corrected.

A tray of salmon was in a time control refrigerator labeled with a 5-day discard label when the food was on a 4-hour time control process. The ship uses a 5-day discard instead of a 7-day discard.

A small container of lentil salad was labeled with the incorrect preparation date. The container had a preparation date of 4/15. When reviewing the cooling logs, the inspector was shown a cooling log for the lentil salad from 4/15 and a cooling log for the lentils from 4/14. The ship followed a 5-day discard time frame. The lentil salad was relabeled.

The milk in the coffee machine was on time control and labeled with the incorrect set up and discard times. The time control plan stated lunch set up and discard times were 1100 and 1500, respectively. The milk was labeled with a 1030 set up time and a 1430 discard time. The milk was relabeled.

Raw ground veal was stored above whole muscle beef. Additionally, ground beef for beef tartare was stored above whole muscle beef. This was corrected.

Three small containers of cold smoked fish were stored above ready-to-eat cheeses and yogurt. The cold smoked fish were moved.

Three spoons were stored with their handles in contact with food. This was corrected.

The wash tank on the rack type dishwashing machine was soiled with food debris, indicating better scraping and rinsing was necessary.

Black debris was in the ice machine's recirculation bath. The machine was taken out of order and cleaned.

Black debris was in the ice machine's recirculation bath. The machine was taken out of order and cleaned.

The insulation on the pipe behind the ice machines was torn, making it difficult to clean.

Water pooled on the deck under the hood-type potwash. The source of the water could not be located.

The door between the outdoor grill station and the lido buffet was open when the inspector entered the area.

The 2 April 2025 shock halogen record for the deck 11 passenger whirlpool spa did not list the start and finish times to confirm the facility was disinfected for 1 hour.

The bottom left screw for the starboard antientrapment drain cover was not installed.

The plastic housing surrounding the flow meter for the main swimming pool was cloudy, obstructing the view of the metal gauge inside.

The outbreak prevention and response plan provided by crew identified procedures for use of chlorine solutions greater than 200 mg/L (ppm) on food-contact surfaces during normal operations. Crew were advised to remove this reference and ensure the plan identified the maximum concentration on food-contact surfaces in 200 mg/L (ppm).

Passenger ash trays from the designated smoking area are brought to the pantry, cleaned, and ran through the undercounter dishwashing machine. A container to collect discarded ashes was stored on the countertop. Food items including fresh fruit and bottled beverages were stored inside the housekeeping pantry. The inside of the pantry had an odor of cigarette ash.

An out-of-service reach-in freezer unit was stored inside the ventilation room that was only accessible through the main galley. Crew identified this equipment would be discarded.

The logs for all four recreational facilities (one swimming pool and three jacuzzi/whirlpools) documented all manual test and calibration times as the same (07:20 daily). Staff stated that this time was an average of when the actual manual test and calibration were performed. Staff explained that the datalogger was not reliable and they used their manual samples for documentation of water chemistry.

Crew used a photometer system which was capable of measuring combined chlorine and alkalinity; however, reagents for the alkalinity test were not available and therefor crew lacked the means to test for alkalinity. Crew did have the reagents to measure combined chlorine onboard. Crew reported they did not monitor combined chlorine or total alkalinity. On the September 2016 inspection report, it was noted that staff had no means to measure combined chlorine levels or total alkalinity.

The top of the interior ice bin was excessively rusty.

The profile around the bottom of the grease chute in the grease chute housing was not sealed, which created a difficult-to-clean area. The previously cleaned area was soiled with grease.

When the inspector approached the area, there were two racks containing dishes at the clean landing of the rack-type conveyor dishwash unit. The area was in operation, but racks were not moving through the machine. There was a temperature fault error, but it was not immediately clear to crew members what the error meant. Crew reset the machine and called technical staff. When the machine turned back on, two more racks moved through the machine, and the error appeared back on the digital display. Crew sent the racks back to the soiled side and technical crew responded to evaluate the machine.

The previously cleaned grease chute housing of the flat grill was soiled with grease near the bottom the of grease chute. Small amounts of grease were noted at the bottom of other grease chutes in main galley.

Water leaked from the juncture of the bulkhead and hood onto the counter next to the flat grill. The source of water was unknown.

The temperature in the crew handwash sink, located across from the ice machine, measured 124°F by the inspector with a tip-sensitive thermometer, and 52.7°C (126.9°F) by crew. The area was not in service. The temperature could not be adjusted by the user. This was corrected by a supervisor.

Water leaked from the juncture of the bulkhead and hood onto the counter next to the flat grill. The source of water was unknown.

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

Condensate collected on the deckhead inside the hood over the dual stacked combination ovens. The condensate in the hood extended over a preparation counter. No dripping was noted.

In the cleaning locker, an empty sanitizer bucket was stored upright under a cleaning brush. This was corrected.

A previously opened container of soy milk held on temperature control did not have a 7-day discard label.

There were two slotted fasteners on the food-contact surface of the espresso machine. A similar violation was written on the previous report from September 2016 for slotted fasteners on other espresso machines onboard the vessel.

The cords for the espresso machine penetrated the countertop surface to the technical space through exposed, difficult-to-clean raw wood.

The technical space below the espresso machine was not closed off from the difficult-to-access void space behind the cabinets.

The beer taps had not been used in years and crew reported they were unnecessary for the operation.

The beer taps had not been used in years and crew reported they were unnecessary for the operation.

Various smoked fish (seven trays) had individual product labels with caution symbols, but there was no explanation of the caution symbol and no public health advisory at the point of service for these undercooked products. Farther down the buffet line, there was a sign indicating the caution symbol was associated with a public health advisory stating the products were served raw or undercooked.

The time control plan for the area listed times of 0630-1030; however, the eggs and cut tomatoes on the active food preparation counter were labeled 0600-1000. Crew explained on embarkation day only, they use different times. Crew were advised the specific times for embarkation day should be listed on the time control plan.

The temperature in the crew handwash sink measured 125°F by the inspector with a tip-sensitive thermometer, and 52.7°C (126.9°F) by crew. The area was in service. The temperature could not be adjusted by the user. A crew member stationed at the Hot Station stated that supervisors could adjust the temperature. This was corrected by a supervisor after the inspector's finding.

There was no sign reminding users to 'wash hands often' or similar at the crew handwash sink.

The self-administered questionnaires used for crew members did not contain all the data elements that appear in the questionnaire found in Annex 13.2. Specifically, only the food and shipboard activities history was used. The self-administered questionnaires used for passengers did contain all the data elements. This finding is similar to a previous violation found in September 2016 where only one of the two pages of the form was used for both crew and passengers.

Crew members with symptoms of acute gastroenteritis (AGE) and their asymptomatic close contacts were provided a factsheet for 'hygienic hand-disinfection,' with the use of a chemical disinfectant, but this was not equivalent to a handwashing factsheet.

On the menu, the Maki Salmon, which was served raw or undercooked, was not marked with an asterisk to indicate the public health advisory applied to this product. A similar violation was written on the previous inspection report from September 2016 regarding a different product.

Four drinking fountains, located in food preparation areas, were out of service for approximately two months awaiting parts. One fountain was located in the Deck 8 Sansibar Galley, one was in the deck 4 Tarragon galley, and two were in the main galley. Crew reported food workers were allowed to go to crew mess to get a drink of water during their shift if needed.

The milk in the milk compartment of the espresso machine was held on time control and the compartment was listed on the time control plan; however, the unit was not physically labeled as being a time control unit.

The parasite destruction documentation for the Matjes frozen, Matjesfilet Nordische Art, and grilled herring fillet frozen stated the Matjes and grilled herring fillet was stored at a temperature of at least minus 24°C for at least 5 days (120) hours, or more, but it was not clear if it provided the same protection as the time and temperatures required by the VSP 2018 Operations Manual. It was not clear if the grilled herring was fully cooked or undercooked. It was not clear if the Matjesfilet Nordische Art was raw or undercooked, and it was not clear what time and temperature this product was frozen.