Oosterdam CDC inspection score

A stainless steel food transportation cart had unpolished raised metal pieces on the top of the lower shelf making this area difficult to clean.

The underside food splash area of the tabletop heating lamp was soiled with more than a day's worth of accumulation.

Eight previously cleaned water glasses were stored on the buffet line wet. The area was in uses at the time of the inspection. The glasses were removed to be re-cleaned.

The deckhead exhaust fan covers above the omelet station were soiled with more than a day's worth of accumulation.

The deckhead tile to bulkhead juncture above both the food service and food preparation areas had gaps exposing the plenum. Remediation began immediately.

Below the handwashing sink, water was coming from behind the bulkhead and pooling on the deck. The source of the water could not be identified.

The light intensity at the English breakfast station measured 155 lux. This area was in operation at the time of the inspection.

The temperature of the plate surface measured by the inspector's thermocouple was 164°F; however, the dishwashing machines gauge indicated a temperature of 156°F for an 8°F difference. Recalibration took place immediately.

The glasswash machine was not working at the time of the inspection. P.O.# A467-220079 was generated two weeks prior.

The door seal for the potwash machine was in disrepair allowing a heavy amount of condensation to escape and gather on the deckhead above.

The conveyor type glasswash machine's internal temperature measuring device recorded a sanitizing rinse manifold temperature of 209°F; however, the inspectors thermocouple recorded a temperature of 187°F with an accuracy of ± 0.2°F. Staff closed the machine.

The entrance door was not self-closing.

The door seal to the potwash machine was in disrepair allowing a heavy amount of condensation to escape and gather on the deckhead above and drip onto the deck below. No clean utensils were affected.

An excess amount of condensate collected on the deckhead and dripping onto the deck during active provisioning. No food was affected.

The ice cream well was labeled with green time control stickers. Staff stated the ice cream was on temperature control and the time control stickers were for fruit cups normally in this area. No fruit cups were out for service while the inspector was in the area.

At 9:05 am, six cartons of fat free milk, one carton of chocolate milk, and thirty-two single-service containers of yogurt were in a display case which passengers could access. Additionally, there was a self-service container of yogurt on the line. According to the time control plan, all items were to be discarded by 9:00 am. The items were discarded.

At 9:10 am, four containers of single-service yogurts were in a display case which passengers could access. According to the time control plan, all items were to be discarded by 9:00 am.

The hand-contact portion a pair of tongs rested on pieces of bread in a basket. This was corrected.

On both the port and starboard side bread stations, there was one basket of bread out for service without a liner between the bread and the woven basket. The bread was discarded.

The coving on the side of the taco bar closest to the pool was incomplete. Staff stated the decking in this area had been replaced in the April 2018 dry dock.

The deckhead above the Lido Market aft beverage station and central market was soiled with dust and debris.

A piece of the deckhead had been moved above the Central Market station. This exposed the open deckhead and wires above the buffet line. The moved piece of deckhead was replaced.

One of the starboard side, a carpeted area was used by the crew as a soiled drop-off waiter station.

A lexan bin of cut cabbage was stored in an undercounter refrigerator and labeled as 'cooling.' At 9:55 am, the inspector asked to see the cooling log for the cabbage. The cabbage started cooling at 5:38 am on the morning of the inspection. There were no other time or temperature entries on the cooling log for the cabbage. The cabbage was below 41°F; however, it was unclear if the cabbage reached 41°F and below within 4 hours. The cabbage was discarded.

A lexan bin of cut cabbage was stored in an undercounter refrigerator and labeled as 'cooling.' At 9:55 am, the inspector asked to see the cooling log for the cabbage. The cabbage started cooling at 5:38 am on the morning of the inspection. There were no other time or temperature entries on the cooling log for the cabbage. The cabbage was below 41°F. The cabbage was discarded.

A crew member was assembling sandwiches and placing them on a baking sheet lined with parchment paper. The parchment paper was soiled, and the crew member said the parchment paper had previously been used to bake a different type of bread. The sandwiches were discarded.

One container of chimichurri sauce was stored uncovered. This was corrected.

A stack of lexan containers was stored directly behind the sanitizing compartment of the three compartment sink, leaving barely enough room for the crew member working on the clean side to stand between the two. The bins were moved.

The top of the second from left cuber panel in ice machine D.3.2 was soiled with brown debris. The machine was taken out of service and cleaned.

The technical compartment of the salamander was soiled with dust and debris.

The drain under the soiled side of the galley was not draining properly and was overflowing. This caused an excessive amount of water to pool under the soiled side of the flight type machine. The drain was fixed immediately.

The handwash sink in this area did not drain properly. When the inspector tried to wash their hands, the sink filled with water. The drain was dismantled and cleaned, allowing the sink to drain properly.

An excessive amount of water was pooling on the deck under the soiled side of the flight type dish machine. Crew were actively directing the water to the scupper.

The consumer advisory was partially blocked by the menu cover.

The drain line of the new espresso machine installed during the last dry-dock of March/April 2018 discharged in a bucket below the machine and not to the gray water system.

The new espresso machine installed during the last dry-dock of March/April 2018 had slotted fasteners in the food splash zone below the coffee dispensing part.

The cabinet/tiled deck juncture had no coving.

The review of the AGE logs found that it was not always documented if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.

The AGE log underlying illness column was not always complete. Most of the time, this column had a statement that indicated in-person consultation was denied.

The record review for the last five voyages found only 2 passenger questionnaires out of more than 7 passenger cases. Medical staff attributed this to the fact that most AGE cases were passengers and most declined in-person medical consultation.

The backflow prevention device for the new espresso machine in the engine control room was not on the list of backflow prevention devices. This installation was done in the last dry-dock of March/April 2018. In addition, the air gap for the mineralizer drain was not on the list.

The annual testing for the reduced pressure zone (RPz) backflow prevention device on the forward/starboard fire shore connection found that the device leaked when pressurized and not tested because it malfunctioned. No follow up was done since that finding.