Mein Schiff 1 CDC inspection score

The 19 September cooling log listed pork schnitzel that began cooling at 1045 but did not have any further temperatures listed or any comments about what happened to the food item. A beef product began cooling at 1901 from 73.9°C (165°F) and was measured at 17°C (62.6°F) at 2100, but no further times or temperatures were listed for this product. There was no comment to indicate what happened to this product. On 15 September, cooling logs documented marinated beef began cooling at 1910 at 8.3°C (47°F) but no further temperatures were listed and there was a comment that stated 'fridge'. The responsible Chef indicated in each case, the food went out for service before cooling was complete but this was not documented.

The large bin containing pastry custard powder was not labeled to identify the product.

The kebab machine was out of service for at least 2 months.

Excessive food debris accumulated in the wash tank of the rack-type glasswash machine. Additionally, the curtains before and after the final rinse spray were soiled with debris. The clean landing of the machine was soiled with food debris as well. Corrective action began immediately.

The inspector and crew were unable to consistently measure a temperature of 160°F (71°C) at the final sanitizing rinse plate surface of the flight-type dishwash machine closest to the bulkhead. Each temperature measured under 160°F (71°C), although one reading was within the acceptable margin of error. Several testing methods were used. The final sanitizing rinse reached above 180°F (82°C) at the spray arm and the wash water measured above 160°F (71°C).

The large container of ready-to-use chlorine solution measured above 200ppm (approximately 250ppm). This solution was used to fill smaller buckets of sanitizing solution throughout the galley. The solution in two small buckets also measured over 200ppm. Corrective action started immediately.

At least 5 bowls stored in hot holding cabinet 094 and at least 5 bowls stored in cabinet 093 were soiled with food debris on the food-contact surface. Corrective action started immediately.

The spout of the previously cleaned pastry boiler/titling kettle was soiled with food debris. Corrective action began immediately.

The technical compartment of the kebab machine was soiled with food debris. The machine was not in use for at least 2 months.

The compartment under the plate holder was soiled with food debris. Crew reported the plate holder is not used. Corrective action began immediately.

Excessive condensation accumulated on the deckhead above the corridor near the dishwash and the garde manger. The dishwash area was in operation, and the garde manger was not in operation.

An excessive amount of condensation collected on the fresh air vent plate in the clean item storage area. No clean items were impacted.

Five carafes of milk (buttermilk, soy milk, hazelnut milk, goat milk, and rice milk) were out for service on time control and were labeled with 5-hour time control labels (0700-1200) instead of a 4-hour label. The milk had been out for service for fewer than 4 hours. Corrective action started immediately.

The edge of the employee side of the front countertop was damaged and chipped.

The grout coving along much of service side of the ice cream counter was separated from the equipment and cabinetry. Water seeped into the opening. Standing water can contribute to pest harborage, and two flies were found in this area.

Live flies were identified in several food areas including Deck 12 Anckelmannsplatz Lido Buffet Antipasti Station (1), Deck 12 Anckelmannsplatz Lido Buffet Ice Cream Station (3), Deck 12 Eis Bar (2), Deck 14 Aussenalster Grill (2), and Crew Mess (1). Pest management staff was notified.

The self-service top display cases containing bread did not have self-closing doors.

On the door leading to the dry storage, the lock was missing on the outside of the door, creating an open area.

The hood-type potwash machine was overloaded with hotel pans preventing adequate cleaning and sanitizing. Five hotel pans per row were loaded upright into the machine with little space between each pan. After the inspector made the observation, the pans were repositioned to three pans per row, which allowed them to lay flat in the machine.

A white liquid soiled five spoons within a silverware container out for passenger use. All silverware was immediately removed to be rewashed.

A white liquid soiled five spoons within a silverware container out for passenger use. All silverware was immediately removed to be rewashed.

Two live tiny flies were inside the undercounter technical compartment below the filtered coffee machine.

There was one live small fly in the undercounter technical space below the coffee beverage station.

There were two live large flies above the hot buffet service island.

Two previously cleaned and sanitized cutting boards were heavily scored and rough. While they were clean, the surface was fuzzy to the touch. Both cutting boards were immediately removed from service.

Approximately 25 plates were overloaded onto racks with little space for adequate cleaning and sanitizing during active use of the rack-type dishwasher. Before the machine cycle started, the plates were repositioned to allow more space between them.

The hood type potwash machine had a heavily scratched and very faded data plate that was difficult to read.

To the left of the handwash station, the countertop penetration for the ordering machine's power cord was soiled.

Three previously cleaned hotel pans were stacked and stored wet in the cabinet to the left of the water fountain.

Deck tile grouting below the deep fat fryer was damaged. The surface was rough and difficult to clean.

Three rolls of trash bags were improperly stored on an undercounter rung next to the pulper system. These were immediately removed to an appropriate cleaning materials storage area.

The backflow prevention assembly test kit was last calibrated on 14 September 2017, per the device's certificate of calibration. Staff stated they have inquired about test kit calibration, but have not found a recommended calibration timeframe.

The list of reduced pressure zone (RPZ) assemblies listed five RPZ devices (international shore connection) that have not been tested since dry dock and indicates they will be tested during the next dry dock, in 2023. RPZ assemblies must be inspected and tested at least annually. Staff stated the design of the ship does not allow for an internal loop to test the system out of dry dock. Staff stated they would implement a procedure to ensure annual testing capabilities.

One large live fly was observed outside the butcher and fish preparation room.

There was one live large fly in the pot washing area.

A spray bottle containing a non-food contact disinfectant was stored beside the handwash station.

The ladder handles used to enter the Crow's Nest playing area was constructed of uncovered rope making it extremely difficult to clean. During the inspection, a plastic material was used to cover the rope making it easily cleanable.

Old food residue of more than a day's accumulation was on the underside top corners of the grease chute housing. This condition was observed in multiple flat and grooved grills throughout all galleys.

The rat guards used on the mooring lines were insufficient. Multiple guards had gaps on the underside of the apparatus allowing a clear pathway on the line to the ship. This was remediated during the inspection.

On 24 August 2022, a food worker (restaurant busboy) was diagnosed as symptomatic while experiencing 4 episodes of diarrhea at 1400; however, this worker did not report to the medical facility until 1620. This worker's time card was evaluated which verified this worker did not go to work during this time, however, it did indicate this crewmember did go to the crew mess for lunch. This worker was reprimanded by the ship that day.

Five-pound cans of hoisin sauce and fruit cocktail had dents along the top seam. Both cans were immediately discarded.

The shepherd's hook was not located in a prominent location where it could be seen from the entire pool deck area. The location was changed during the inspection and verified by the inspector.