Europa CDC inspection score

The person-in-charge of the dishwash machine did not understand the cycles of the machine. He explained to the inspector that the wash cycle occurred in the prewash compartment, that the rinse cycle occurred in the wash compartment, and that the final rinse occurred in the auxiliary rinse and final rinse compartments. This triggered a misunderstanding of the temperature required in each compartment.

The Venezia cooling log did not document the cooling of the cooked artichokes that were dated 22 April and stored in the upright refrigerator. There was an entry for vegetables that the food employee stated it corresponded to the artichokes.

The dough sheeter fabric belt was difficult to clean.

The ambient temperature inside undercounter refrigerator 8.2.1 was 64°F.

The thermometer inside undercounter refrigerator 8.2.1 was not in the warmest part of the unit. The thermometer was reading less than 41°F while the ambient temperature was 64°F.

On the clean racks, at least 1 pan was heavily soiled with food debris. It was sent to be rewashed.

The previously cleaned dough sheeter still had some accumulations of dough and flour by the rollers.

On the clean racks, at least two pans were found stacked together and wet.

The temperature of the handwashing station was 93-97°F.

The handwashing station had no soap. There were at least four employees working in the area and they had not noticed the lack of soap. Also, the handwash station did not have a waste receptacle.

The soap dispenser at the handwash station was not working even though it was filled with soap. This was corrected, however, the food employees working in the area stated that it gets fixed and breaks soon after.

Water was inside one of the deckhead light covers. Water was leaking also from the center of the room to the deck. No food was observed impacted.

The pillar had no coving.

The cold air vents on the deckhead had excessive condensation collected. No dripping was observed. This was corrected.

There was 1 fly while the area was in operation.

There were two slotted fasteners in the food splash zone of the espresso machine.

The pipes of the expresso machines were resting on the counter, making cleaning difficult. This was corrected.

The ship was using an 18-hour E.coli water test kit but was not preforming it according to the manufacturer's instructions. The instructions stated that the water sample must be warmed in a 33-38°C water bath for 20 minutes until the water sample was 35°C prior to being placed in the incubator. Staff stated that they would place the water sample into the incubator without pre-warming it in a water bath, which is the procedure for the 24-hour E.coli water test kit.

The chlorine and pH values were not recorded within 30 minutes of start of the bunkering and production processes to show the values were within the acceptable range.

There was missing coving at the front bar counter.

The toilet room in the changing room for the engineers did not have a method for the user to dry his or her hands and did not have a hands-free exit. Also, no sign was posted advising users to use a paper towel to open the door upon exiting.

The ship's AGE log was not kept in the exact format specified in Section 4.1.2.1.3 and Annex 13.2.2 of the 2011 VSP Operations Manual. For example, the meal information on the ship's AGE log was listed between the antidiarrheal medication column and the reportable case column. Also, the column between the abdominal cramps column and the headache column was left blank and the column that listed if the patient was a crew member or passenger was listed after a column labeled 'crew position/ passenger cabin number.'

The cheese Le Grain D'Orge was made with raw milk according to the label. It was unclear if any alternative procedures to pasteurization as specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties were followed.

Four different types of cut lettuce were entered in the cooling log for 8 March with a starting time between 10:25 am and 10:32 am and an ending time between 10:30 and 10:35 am. The cooling method was listed as an ice bath, and the starting temperatures were between 10°C and 12°C and all four final temperatures were at 4°C. The inspector arrived in the arrive at 10:30 am for the inspection and did not see any cut lettuce being cooled, or any cut lettuce that had the appearance of just finishing the cooling process. However, four different types of cut lettuce were stored in the walk-in refrigerator with a production date of 7 March and had a corresponding cooling log entry on that date.

The left blast chiller had been out of order for several days. Staff stated the replacement parts to repair the blast chiller had been ordered and were due to arrive in San Francisco.

The red cutting board had several deep grooves on the surface, which made cleaning difficult.

The meat grinder was not sealed to the counter top or raised a minimum of 4 inches (100 mm).

The left wok was cracked and damaged. Staff stated the repair parts had been ordered and were due to arrive in San Francisco.

The brown drain lines for the for the espresso machine were draped on the counter, which can make cleaning difficult.

The wash temperature of the hood-type dishwash machine was measured at 138°F by the inspector, and the temperature gauge displayed a value of 60°C (140 °F). This machine was in-use during the inspection and the manufacturer's data plate specified a wash temperature of 150 °F.

The styrofoam insulation under the top ice chute on ice machine HB0322 was soiled with a black substance. The styrofoam insulation under both ice chutes on ice machine HB0323 was heavily soiled with a black substance. The removable plastic chute housing in the ice machines contacted this styrofoam surface below each ice chute.

The clean landing counter to the right of the mechanical potwash machine was disorganized. The counter was covered with small pots, pans, and skillets, many of which were piled on top of each other. Several pieces of equipment were stored upright on the counter and not inverted to self-drain.

No waste receptacle was available at the employee handwash station.

The penetration around a pipe in the deckhead technical hatch above the final rinse compartment of the dishwash machine was not sealed.

The deckhead penetration around the potable water supply line to the ice machine was not sealed.

Condensation was accumulating on the deckhead and bulkhead by the bain marie. Water droplets were formed on the deckhead exhaust vents above the back counter opposite the bain marie and on the deckhead exhaust vent between the bain marie and the back counter. No water was observed dripping and no food was impacted.

The cleaning locker was not labeled CLEANING MATERIALS ONLY.

The door to the pantry was pinned opened while the bar was in service. This bar was on an open deck.

The two right cold wells on the employee side of the buffet line were not drained to a scupper. Condensate was observed on the underside bottom of the cold wells and dripping into the cabinet below and pooling to the deck.

The penetrations around the water supply lines in the cabinet below the espresso machine were not sealed.

The daily waffle service between 3:00 - 5:00 pm did not have a time control plan. The waffles were cooked on the bar counter. Two larges bowls of waffle batter and a mise en place set-up that had whipped cream did not have a time control discard label when the inspector arrived at 3:15 pm.

There was some reconstruction in the above cabins that involved the bathroom facilities. In both the 900 and 1000 series cabins where changes occurred there were no backflow preventers installed on the flexible shower hoses. In addition, the hot tubs in the 1000 series cabins above were fitted with flexible spray hoses, but there was no hatch in the tub base so the water line could be inspected for leakage or changed, so we could not verify if a backflow preventer was ever installed for that flexible spray hose.

In the review of the recent potable water tank maintenance records, it was noted that when a tank inspection identified areas of corrosion or other coating repairs, the drying and curing were completed according to the chemco 500 technical data sheet description of 6-12 hours. This time period for full curing of the epoxy paint conflicts with the 48 hour period specified in the certification tests made to grant this product standard 61 approval for use in potable water tanks (ANSI/NSF). Staff will need to approach the manufacturer about this difference to ensure curing is done correctly.

The ship did not have any pH test records from either production or bunkering of potable water prior to January, 2016.

There was no sign posted in the dialysis ward room or ward room #1 to inform users to handle the door upon exit with a cloth or paper towel to open. In the Deck 4 Europa Lounge women's public toilet there was no handwashing sign posted at the starboard side handwashing stations advising handwashing. Staff provided and installed the needed signs in all three areas during the inspection.

Although there was repeated information identifying the non-chlorine cleaner/disinfectant chemical to use for surface treatment and the 1 to 16 dilution, there was no specification of what that meant in a part per million concentration. Recommend as well that the planners provide test strips to staff on the ship so the final mixed solution can be tested routinely to ensure the minimum concentration remains in the solution containers during use.

The dry store room was overpacked, with limited access to all areas. A few boxes of food and a bag of rice were stored on the deck.

The dumbwaiter, which is no longer used, had food debris around the back corners.

The water supply lines and electrical wiring under the espresso machines at both coffee stations were draped on the counter, making cleaning difficult.