MSC Divina CDC inspection score

A mobile cart was used to store cooked vegetables that were identified with 4-hour discard labels; however, this mobile cart was not identified as a unit that was on time control. Crew identified this mobile cart as a time control unit. Crew initiated corrective action.

Ground beef hamburger patties were stored in a plastic container on a shelf directly above a plastic container of whole beef loins. Crew initiated corrective action.

Excessive steam exited from the front door of combination oven # 3. This steam collected as condensate along the bottom of the oven, and dripped to the deck below.

Moisture steadily dripped from the bottom of the door for combination oven # 2 and pooled on the deck below.

The wash solution inside the three-compartment sink was greasy with pieces of food debris floating throughout. The potwashing machine was in operation. Crew initiated corrective action.

The chlorine solution storing the in-use wiping cloth measured greater than 200 (mg/L) PPM. Crew initiated corrective action.

One recently cleaned and sanitized ice scoop was stored on a clean rack with white residue on the food-contact surface.

Three cleaned and sanitized plates were stored inside an undercounter storage cabinet with white residue affixed to the food-contact surfaces.

At least seven previously cleaned and sanitized plates were soiled with food residues while stored on the clean storage rack. Crew initiated corrective action.

The rear panel of the blast chiller was covered in rust. Additionally, a yellow greasy residue accumulated on this rear panel of the blast chiller.

The wheels for the mobile cart storing croissants were in disrepair, with numerous difficult-to-clean surfaces. Brown residue accumulated on the exterior of all four wheels.

Twenty plastic recently cleaned and sanitized dish covers were stacked on a clean storage shelf dripping wet. Moisture dripped from these covers when removed from the stacks. Crew initiated corrective action.

Previously cleaned and sanitized coffee mugs were stored on a storage rack that was soiled. Crew initiated corrective action.

Bowls were stacked dripping wet and unable to dry while stored on the clean storage racks. Crew initiated corrective action.

White and beige food-residue splatter collected inside the bottom basin of the dirty-end handwashing sink. Crew initiated corrective action.

The water delivered from the handwashing sink measured 125°F following two minutes of operation. The faucet-mounted mixing valve was unable to lower the temperature. Crew initiated corrective action.

There was no soap inside the soap dispenser for the handwashing sink. Crew initiated corrective action.

The soap for the handwashing sink was watered down and unable to form a lather. Crew initiated corrective action.

Moisture pooled on the deck below the bottom of combination oven # 3. Excessive steam exited from the front door and collected as condensate along the bottom of the oven.

The bulkhead panel behind the conveyor-type warewashing machine was sagging, creating a difficult-to-clean gap. The caulking was peeling. Dust and debris accumulated in areas of recess.

Two, sharp 1-inch holes were cut through the deckhead above combination oven # 3. Dust accumulated inside these difficult-to-clean holes.

Liquid collected on the deck beneath combination oven # 2.

In the show galley, the light intensity measured less than 220 lux by the utility sink and by the flat-top grill. Additionally, the light intensity measured less than 110 lux around the combination oven inside the galley. Crew initiated corrective action.

The light intensity measured less than 110 lux to the left of the gluten-free storage cabinet.

One fruit fly flew between the two counter-mounted juice machines.

One fruit fly flew in front of the entrance door to the potwash area.

One fruit fly was flying near the bulkhead behind stored cleaned and sanitized glasses.

The power cord of the soft serve ice cream machine was heavily soiled. Crew initiated corrective action.

The four bulkhead-mounted utility outlets, located to the left of the soft-serve ice cream machine, were in bad repair and difficult to clean. Crew initiated corrective action.

The power cord of the soft serve ice cream machine was resting on the deck, making cleaning difficult. Crew initiated corrective action.

The door to the first undercounter compartment of the waiter station was in disrepair, causing it to remain ajar. Cleaned and sanitized plates were stored inside.

The microwave oven was out of order.

The handwashing station was blocked by a mobile cart. Crew initiated corrective action.

Four green bell peppers were stored inside a box rotting. The flesh was rotted through each of these four peppers, exposing the inside. Crew initiated corrective action.

A layer of ice accumulated on the deckhead and the deckhead-mounted light fixtures inside the walk-in freezer unit. All food items stored inside were protected with plastic.

During breakfast service, there were no serving utensils for a bowl of apples and the serving tray of pancakes. Crew initiated corrective action.

The grout surrounding the deck tile, located in front of the chemical locker, was missing. Additionally, water seeped through areas of recessed grout when this tile was stepped on.

The medical records for the close contacts for the crew members with AGE symptoms were not documented correctly. (1) A crew member reported to medical at 2340 on 17 October 2024, but the close contact first verbal interview was not conducted until 24 hours later. (2) A crew member reported to medical at 0945 on 31 October 2024, but the final close contact follow up did not occur at the required 48 hour mark. (3) A crew member reported to medical at 0757 on 1 November 2024, but the final verbal interview was not conducted.

The underside of the soda dispensers had crevices around the dispensing nozzles. Some of these crevices were also soiled with debris.

Inside the rack-type dishwash machine, the second and third from the left upper final sanitizing rinse spray nozzles emitted a steady stream of water and not an effective spray pattern. A large amount of water was seen running down the inside of the machine from the end of the upper final sanitizing rinse spray arm. The water pressure gauge read 5 psi, whereas the manufacturer required 15-25 psi.

The hood-type potwash machine had two data plates with contradicting wash cycle times. The white print-out indicated 30 seconds for all machine models, whereas the blue data plate indicated 87 seconds.

The sanitizing solution in two large white main filling containers was above 200 ppm.

Wet wiping cloths were stored in the cleaning locker.

Two soiled serving utensils were found on the clean side of the waiter station.

The exhaust vent housing at the soiled side of the glasswash machine was heavily soiled with residue. Staff stated these exhaust chutes are cleaned every three months.

The underside of the soda dispensers had crevices around the dispensing nozzles. Some of these crevices were also soiled with debris.

Three plastic lids were stored on the deck next to the shelves.

Next to the miscellaneous locker and materials locker, four stacks of previously cleaned plates were stored upright on a cart.

A technician placed his backpack on the deck leaning against the clean storage rack.

A portion of the deck grout under the deep fat fryer was missing.

The casing for the electrical plug closest to the pizza station was not attached to the bulkhead and was hanging from the wires.

The halogen residual levels measured by staff and the inspector were 1.27 ppm, 1.31 ppm, 1.24 ppm, and 1.33 ppm. The halogen residual differential values from the analyzer to the photometers measured by staff and the inspector were 0.40 ppm, 0.33 ppm, 0.46 ppm and 0.41 ppm respectively, for an average differential value of 0.4 ppm. Calibration began immediately.

The aft potable water bunkering hose end cap was not fastened to the keeper chain and was resting on the potable water manifold. Remediation began immediately.

The Reduced Pressure Zone Assembly (RPZ) for the forward evaporator unit was dripping water continuously. The cross-connection control log stated this assembly was tested prior to the inspection. The assembly was disinfected and replaced during the inspection.

The air gap for the mineralizer backwash drain line was not entered into the cross-connection control log. Remediation began immediately.

The glass display shelves were soiled with dust and debris.

One deck tile near the handwash sink had water rising from the seams and pooling on the deck. A work order was submitted on the day of the inspection.

Sealant was missing in several seams of the back stone bar counter.

Glasses were turning upright and filling with dirty water while inside the machine. Staff suggested the water pressure may be too strong for the glasses being cleaned.

A crew member was observed pouring his drink into the handwash station at the soiled drop-off area.

At the soiled drop-off area, the light intensity at the handwash station measured 56 lux.

Water would not come out of the handwash sink faucet. The area had one working handwash sink in the bar. A work order was submitted on the day of the inspection.