Inspection on Nov 16, 2014 | Score: 97

Potable Water-Bridge Bathroom Sink

A shower spray hose was attached to the sink without backflow prevention that was within reach of the toilet.

Ventilation-Deck 10 Air Handler Units

All of the units inspected contained a granular white substance collecting in the condensation pan that will require cleaning. Units inspected: Deck 10 AC Unit# AC522, Unit# AC515, Unit# AC514, Unit# AC512.

Buffet-Windjammer- Forward Counter

A side sneeze guard was absent to protect the food underneath buffet line 4 adjacent to the starboard pick up plate station.

Buffet-Windjammer- Coffee Station #3

One live fruit fly was observed in the technical compartment.

Buffet-Windjammer- Starboard Buffet Line #4

A gap was observed in the bulkhead panel by the deck of line #4.

Galley-Dishwash

The final sanitizing rinse pressure gauge of the dishwasher was unreadable.

Galley-Dishwash

The rightmost nozzle on the upper final rinse sanitizing rinse arm was partially clogged.

Galley-Hot Section

The drain lines to the grease pan housing of the left flat grill and grill had gaps around the lines.

Galley-Hot Section

The wheels on one of the upright mobile hot holding units in front of the hood cleaning cabinet were in disrepair.

Buffet-Windjammer- Aft Starboard Soiled Drop-off Station

A cleaning locker with approximately 15 bottles of Oxivir was located in the drop-off station. This storage location was not identified as an approved Oxivir storage in F&B areas, which was provided to VSP as an administrative variance. This locker was labeled for Oxivir storage.

Other-Artic Zone Soft-Serve Yogurt

Holes were noted in the shutter door frame leading to an open channel.

Galley-Giovanis- Bar Service Pantry

The light intensity was less than 110 lux behind the counter-mounted espresso machine. This was corrected.

Galley-Giovanis- Bar Service Pantry

A light was not shielded above the counter-mounted ice dispenser.

Galley-Giovanis

The drain line to the grease pan housing of the grill had a gap around the line.

Bar-Sky Bar

An ant was observing crawling by the handwash station into a crevice.

Bar-Sky Bar

A crevice was noted to the right of the handwash machine on the bulkhead panel.

Bar-Sky Bar

An unused soda line in the soda spray gun had mold accumulation in the line. Staff reported this line was cut and could not be sanitized.

Bar-Sky & Pool Bars

Condensation was noted on the deckhead circular air condition supply in the Sky and Pool Bars. Staff stated this was due to the outside humidity and cool temperature inside the bar pantries. No dripping was observed.

Integrated Pest Management-Logs

Weekly inspections of the garbage handling areas were not conducted/documented consistently. In the past three months, the garbage handling area was not inspected for six different weeks.

Housekeeping-Shower Head Disinfection Logs

The shower disinfection logs were unable to located for the officer cabins, which included approximately 90 shower heads. Staff indicated the disinfection was conducted, but could not locate the documentation.

Housekeeping-Private Whirlpool Spa Disinfection Logs

Documentation revealed the private whirlpool spas were not disinfected between 12 and 28 September. Staff indicated this was not correct and reported that the missing week was due to a recording error.

Bar-Deck 5 - Champagne Bar

Single service straws and stirrers were found in a mixed use neutral cabinet on the back bar in the service area. The same shelf where the holder for these food items also had a disinfectant cleaning wipe container, pens, pads and other administrative items.

Bar-Deck 5 - Champagne Bar

The insulation on the chilled lines in the technical under counter cabinets had mold on them in the areas where they had remained damp.

Bar-Deck 5 - Gravity Sports Bar

A black brush bristle apparently from a cleaning brush was found on a splash panel below the ice maker and above the open full bin of ice. This machine was immediately removed from service, emptied and cleaned while the inspection team was in the area.

Galley-Deck 5 - Cafe Promenade

Two out of approximately 12 discharge holes in the water supply manifold in the right ice maker had dark residue inside the holes. The rest of the water supply manifold holes and the left ice maker water supply manifold were clean.

Galley-Deck 5 - Cafe Promenade

The front panel of the ice machine was placed directly on the deck during the inspection of the ice machine. The machine was removed from service until the panel was washed, rinsed and sanitized.

Galley-Deck 5 - Cafe Promenade

The pass through window between the food preparation area and the food service area had open seams where the bulkhead met the bottom of the window. The area where the fire door was recessed into the bulkhead was very soiled with old food residue.

Buffet-Deck 5 - Cafe Promenade

The wooden back counter shelf where the syrup containers were stored was in poor repair. The finish on the shelf had worn off exposing the bare wood to spills and the shelf was soiled. The metal framing under the shelf had come loose on the right side creating a difficult to clean area. The wooden pillar to the left of this shelf was also difficult to clean and was soiled with old food residue, both on the wood and on the loose decorative metal bands.

Buffet-Deck 5 - Cafe Promenade

Back counter corner had 150 - 170 lux of illumination in a food prep area. The counter inside the dining room adjacent to the galley door where the bagged coffee and filters were stored and had a waste disposal bin had 60 - 170 lux illumination. One deckhead bulb above this counter had burned out. In both instances, the cleaning level lights were turned on during the tests.

Buffet-Deck 5 - Cafe Promenade

The decorative pots, pans and utensils on the rack attached to the back counter bulkhead were soiled with dust.

Buffet-Deck 5 - Cafe Promenade

The cleaned coffee mugs at the coffee dispensing station in the dining room were standing in water on the plastic tray because they had not been allowed to air dry first.

Bar-Deck 5 - Imperial Bar

The chilled water line connections on the out of order ice machine in the bar pantry were covered with slime mold where the connection had heavy condensation or was leaking. Mold was also found on the deck under the leak.

Bar-Deck 5 - Imperial Bar

Heavy condensate was noted on the outside of the technical area of reach-in cooler #4811.059.1117.

Room Service-Deck 8 - Pantry

Heavy condensate was forming on the deckhead and dripping to the deck near the inactive dishwashing area and from the corner of the galley area hood near it. Water was also falling near the entry door to the adjacent passageway. A third area was noted over next to the office over the galley phone, and above shelving and also from the bulkhead/ deckhead seam on this bulkhead.

Room Service-Deck 8 - Pantry

The upper area of the grease tray compartment on the flat grill was heavily soiled with old grease residue. This was being cleaned when the inspection team left the area.

Room Service-Deck 9 - Conceirge Lounge

An empty soiled drinking glass was found in the handwashing sink.

Room Service-Deck 9 - Conceirge Lounge

A longstanding leak was noted from the water filter water supply line in the cabinet below the handwashing sink. The wooden cabinet was soaked with the water.

Pantry-Deck 8 - Forward

An ice bucket in the clean storage had rust on the interior making it difficult to clean. The ice bucket was discarded.

Dining Room-Deck 3 Dinning Room China Locker

The deck was not easily cleanable and cracked in several areas No coving around the bulkhead/deck juncture. Cleaned equipment was stored in this locker.

Galley-Deck 3 Hot Galley Grills

The underside junctions of the flat and grooved grills were heavily soiled with an accumulation of food and grease debris.

Food Service General-Galley Soda Dispensers

The soda dispensers had slotted fasteners on the underside of the dispenser by the nozzle. This was noted in the Deck 3 main galley, where one soda dispenser on each side had slotted fasteners; Deck 4 main galley where two dispensers on the machine closest to the wine pantry had slotted fasteners; and Deck 5 main galley where one dispenser on the machine closest to the ice machine.

Galley-Deck 4 Ice Machine 4811.044.2009

A piece of tape was covering the magnet on the cuber on the right side. This was removed.

Galley-Deck 4 Entrance- Ceral Storage

The light intensity was less than 220 lux in front of the cereal and soda syrup storage rack. The light measurement was taken with the galley door closed to maximize the light intensity

Galley-Deck 5 Men's Toilet Room

The men's bathroom door did not close properly.

Galley-Deck 4 Warewash

An excessive amount of condensation was observed on the deckhead and bulkhead at the soiled area of the mechanical dishwasher machine. Steam from the machine was not being completely captured by the ventilation hood and was rolling out from under the hood. Several drips of condensation from the deckhead were seen falling to the deck. The paper towels at the handwash station were wet at the touch from the excessive moisture. Crew had a stick with a rag attached to periodically wipe down the deckhead and bulkhead, indicating this was an ongoing issue.

Galley-Deck 5 Warewash

Condensation was accumulating on the deckhead vent above the clean landing of the in-use glass wash machine, but no drips onto clean equipment were observed. Water was dripping from the corner of the ventilation hood on the clean side onto the deck below. Condensation was also observed on the deckhead above the clean storage racks adjacent to the glass wash machine, but no drips were observed falling onto the clean equipment stored below.

Galley-Deck 5 Buffet Preparation

The cooling log for Greek salad, which contained diced tomatoes, did not have a final cooling temperature after four hours. The Greek salad was prepared on 16 November and placed into the walk-in refrigerator to cool with an internal temperature of 43.6°F at 5:54AM. When the inspector reviewed the log at 10:50AM no final cooling temperature was listed. The internal temperature was measured at 38°F.

Galley-Deck 5 Buffet Preparation Walk-In 5798D

A large Lexan food container of diced tomatoes was stored in the walk-in refrigerator with a time control label attached, not a seven day discard label. The container was about 1/3 full and appeared to have already been used. The entire container was immediately discarded.

Galley-Deck 5 Room Service

Both reach-in refrigerators were out-of-order. Staff had submitted a work order in the morning of 16 November.

Buffet-Crew Mess Hot Buffet

An excessive amount of steam was being produced by the bain maries resulting in condensation accumulation above the bain maries and on the sneeze shields in front of the bain maries. No condensation was observed dripping onto the food below.

Buffet-Beverage Station

The counter mounted ice/water dispensing machine had an open seam around at the bottom of the ice chute. Staff stated the machine no longer worked and was due to be replaced.

Galley-Deck 3 Hot Galley

Four hotel pans of soups were on time control on the forward flat grills when the inspector arrived at 12:15PM. None of these containers had were labeled with a discard time. According to the time control plan the lunch service started at 11:30AM and staff stated the soups were placed on time control at that time. Discard labels were immediately placed on each container. A similar violation was noted on the previous inspection report.

Buffet-Officer's Mess

The portable sneeze shield used to protect the fresh fruit did not have side shield protection.

Inspection on Mar 03, 2014 | Score: 93

Galley-Deck 3 Main Galley - Hot Galley

A full hotel pan of cooked hollandaise sauce was set on a side counter near the bain marie without a 4 hour discard label. One skillet of cooked onion and capers was set on a side counter without a 4 hour discard label. A pan of clarified butter was set on a counter without a 4 hour discard label. One large hotel pan of poached eggs in water was set on a counter with no 4 hour discard label attached. A discard label was on one small counter in front of one hotel pan of shredded cheese. Behind that pan was another hotel pan of chopped ham, and neither had a discard label attached to the food pans. Lastly for the breakfast service, 3 stacked sheet pans were noted with 40 cups each of two raw eggs. Although there was a 4 hour discard label on the counter beside these eggs, none of the trays were labeled with 4 hour discard times.

Galley-Deck 3 Main Galley - Hot Galley

During the last 30 minutes of the breakfast service in this galley, preparation was taking place for the lunch and dinner services and the following foods were found without 4 hour discard labels: three large pots filled with duck and beef stock, one 55 gallon container of several whole beef tenderloins (which were being removed in batches and seared on the flat grill), one pan of melted butter, and one pan of shredded parmesan cheese stacked onto another hotel pan of a yogurt based marinade (both of which were to be used in approximately 45 minutes). The container of beef tenderloin was on a deck stand as well as the three large stockpots of stock. The time control plan specified foods on counters would be labeled with the 4 hour discard time, and did not mention foods on deck stands as being on time control. The large container of raw beef had a 7 day discard label attached.

Galley-Deck 3 Main Galley - Pot Wash

A large white cutting board on the clean rack was observed to have crevices in the surface that made cleaning difficult.

Galley-Deck 3 Main Galley - Pot Wash

The previously cleaned large cutting board on the clean pot rack was visibly soiled with food debris.

Galley-Deck 3 Main Galley - Pot Wash

The reduced pressure assembly backflow preventer of the trolley wash machine was leaking rapidly and continuously.

Galley-Deck 3 Main Galley - Coffee Counter

A water leak was observed from the underside of the aft WMF coffee machine, and water was pooled on the counter below it.

Galley-Deck 4 Main Galley - Wine Pantry

Over 10 opened one quart cartons of frozen drink mix (including a pina' colada and ice cream mix) were observed inside the walk-in refrigerator. The pina' colada and ice cream mix are considered potentially hazardous food. All the cartons had seven day discard stickers which read 3/1 - 3/7. A time control plan was in place for control of bacteria growth in the pina' colada and ice cream mixes, indicating these mixes should not have been returned to the refrigerator after use. Staff discarded both during the inspection.

Galley-Deck 4 Main Galley - Bakery

One live adult and one adolescent fruit fly were observed on the deckhead near the single food preparation sink during service in the bakery.

Galley-Deck 4 Main Galley - Pastry Station

One live fruit fly was observed on the bulkhead beside the salamander broiler exhaust hood.

Galley-Deck 5 Main Galley - Buffet Station

The previously cleaned slicer had both a food residue and small particles of food debris visible along the lower blade and between the blade and the blade guard. In addition, a previously cleaned paring knife inside the knife locker was soiled with debris on the blade and the interior of the storage case for the knife was also soiled.

Galley-Deck 5 Main Galley - Buffet Station

A gap was present along the lower half of all three doors of undercounter reach-in refrigerator 3004A when completely closed. The gap was large enough to pass a set of folded paper sheets from the outside to the inside of each door.

Buffet-Crew Mess

The handle for the tongs inside the very large and deep roll bowl was touching the rolls. A similar finding was made at the bowl of whole apples, where the handle for the short set of tongs was resting against the individual apples.

Galley-Crew Galley - Hot Galley

Condensate was dripping from the hood to the counter below at the bain marie. Empty pans were observed in all the bain marie positions and the unit was at full boil, creating the steam and condensate issue.

Galley-Crew Galley - Hot Galley

One pan of melted butter was placed on the counter beside the tilt braising pan. According to staff. the butter was on time control, but no 4 hour discard label was found on the pan.

Preparation Room-Provisions - Meat Preparation

One of four previously cleaned cutting boards was observed on the clean rack with a very rough surface, caused by numerous protruding plastic fibers, making it difficult to clean. Some of the fibers were loose and could easily be transferred to food during preparation.

Preparation Room-Provisions - Vegetable Preparation Room

Three live adult drain flies were observed on the bulkhead and deckhead near the potato peeler and one adolescent drain fly was observed in the same location.

Potable Water-Engine Room- Reverse Osmosis

A water line above the reverse osmosis labeled 'Fresh Water Cold (Potable)' was striped blue gray blue.

Potable Water-Engine Room- Chlorine Injection Point

The water line was striped blue before the chlorine injection point.

Recreational Water Facilities-Children's Pool and Slide

The children's pool and slide still do not turnover in a period of 30 minutes or less. The turnover rate is 53.33 minutes. This item was noted on previous inspections. Management reported this issue would be addressed during the 30 March dry dock.

Recreational Water Facilities-Children's Pool and Slide- Halogen Analyzer-Chart Recorders

Staff reported the halogen analyzer-chart recorders for the Children's Slide and Children's Pool were in disrepair since the last inspection (November 2013). Staff was measuring free residual halogen and pH by a manual test kit at the children's pool and slide and recording the measurements, as required in the manual. According to staff, a work order was placed in November.

Galley-Portofino

Coving was absent at the deck/counter juncture of the waiter pick-up counter at the pass-through windows.

Other-Artic Zone Soft-Serve Yogurt

The light intensity at the service side was less than 220 lux. The light intensity behind and around the yogurt machines was less than 110 lux. Two deckhead lights were located above the machines, but they were off. Staff reported the lights were connected to the same circuit as the outer deck lights, which are set to operate only during the night. The yogurt station is open from 12:00 pm to 6:00 pm.

Other-Artic Zone Soft-Serve Yogurt

Two access panels located in front of the yogurt machines were not easily removable. This prevented access to clean the areas under and around the machines.

Other-Artic Zone Soft-Serve Yogurt

Several tubes and pipes under the yogurt machines were observed lying on the deck, making it difficult to clean. The deck was slightly soiled when the area was not in operation. The back bulkhead was damaged in the center and a hole was observed. Loose stainless steel panels were noted on the back bulkhead of the left yogurt machine and on the right bulkhead next to the right yogurt machine.

Other-Artic Zone Soft-Serve Yogurt

When in operation, several yogurt cones were not protected. This was corrected.

Buffet-Aft/Center Island Station

No waste receptacle was observed at the handwashing station.

Buffet-Aft/Center Island Station

No sneeze shield was observed for the dipper well. The dipper well was a few inches from the passenger side.

Buffet-Port/AftSoiled Drop-Off Station

The cleaning locker was in severe disrepair with many corroded areas. Mop buckets and carpet dryers were stored in this area.

Buffet-Starboard/AftSoiled Drop-Off Station

The cleaning locker with different chemicals was labeled 'Oxivir Spray Bottle Storage'.

Buffet-Starboard Staircase

Six cutlery racks were observed on the deck. This was corrected.

Buffet-Line 4 Cold Station

Two plates out for service were heavily soiled with food residues. The plates were sent to the scullery.

Buffet-Line 3 Egg Station

The consumer advisory specific to eggs was placed over the well-done scrambled eggs and not at the cook-to-order station, which was more than a meter away. Passengers requesting cook-to-order eggs were away from the advisory and did not see the advisory.

Other-Deck 9 Concierge Lounge

There was no utility sink. Every evening a bartender mixes drinks for the guests.

Other-Deck 9 Concierge Lounge

The milk in the refrigerator of the espresso machine was on time control and had a discard time of 10:30 am. At 10:49 am, the milk was not discarded.

Other-Deck 9 Concierge Lounge

The milk in the refrigerator of the espresso machine was on time control and had a discard time of 10:30 am. At 10:49 am, the milk was not discarded. The staff in charge of the area stated that she did not discard the milk because the breakfast service was still on until 11:00 am.

Room Service-Deck 8 Room Service Galley

The breakfast menu door hanger did not have a consumer advisory. Staff reported room service food workers could make eggs cook-to-order and serve cold smoked salmon to the passengers upon request, as stated on their internal order form.

Galley-Cafe Promenade

Slotted fasteners were observed in the inside right side light panel of the pizza oven.

Bar-Sports Bar

The bar side of the swing door leading to the pantry had heavy corrosion at the bottom of the port hole.

Food Service General-Bar and Pantry Time Control Plan

The time control plan for the bars and pantries did not have set-up and discard times and did not identify the cold wells as being on time control. This plan was posted in the Pool Bar, Solarium Cafe, and Sky Bar.

Bar-Pool Bar

An unattended spray bottle full of Oxivir Five 16 was staged on the left counter of the front bar.

Pantry-Sky Bar

A floor polishing machine was stored next to the soiled drop-off counter.

Housekeeping-Deck 2 Port/Midship Steward Locker

A tray of soiled glasses was observed on top of the housekeeping cart. Clean linens were stored on the lower shelves of the cart.

Ventilation-Deck 1 Fan Room 6-1

An excessive amount of condensate was observed in the condensation drip pan inside unit 632. Additionally, multiple signs of dark spots were observed, which appeared to be mold, on the droplet eliminator. Staff stated this unit would be cleaned soon, according to their 6-month routine schedule.

Medical-Crew Gastrointestinal Illness (GI) Illness Reporting

A room service attendant developed GI symptoms at 1 pm on 17 February and reported to the medical center at 6 pm the same day. This employee worked from 2:37 to 5:30 pm on 17 February.

Medical-Crew Contacts

Although the medical staff can enter notes to indicate when an ill crew member does not have a cabin mate or an immediate contact in the electronic medical record, they do not record this presently. In the previous inspection, a violation cited medical staff was unable to enter notes within the electronic system when an ill crew member had no cabin mate or had no other contact.

Inspection on Nov 17, 2013 | Score: 100

Medical-Crew Gastrointestinal Illness Contacts

Staff had no capability under the GI Illness electronic record system to document when there was no cabin mate or when there was no immediate contact for the crew GI illness cases. The system included a drop down menu of choices when a contact exists, but nothing to indicate there was no cabin mate and no other immediate contact.

Recreational Water Facilities-Children's Pool and Slide

The children's pool and slide still do not turnover in a period of 30 minutes or less. On the previous inspection it was noted that the water turnover in this system was 1 hour 14 minutes, and today the turnover rate is approximately 50 minutes. There is a variance under review regarding existing RCCL vessels which cannot meet the 2011 VSP Operations Manual RWF turnover rates.

Bar-Pool Bar

There missing stainless steel panels for the two bulkheads on both sides of the bar top counter, exposing a large open void behing the coiled shutter doors to block off the front bar when the facility is closed. The void behind the bulkhead was full of crevices and holes which could be accessed by pests and used as a breeding site.

Bar-English Pub

A new, but not fully installed, counter model espresso machine was noted on the back bar counter. The artificial light on the front of this machine was below the minimum 220 lux, and the light around and behind it was als below 110 lux. In addition, the power cables, water connection, and drain hose were draped on the counter, making cleaning difficult.

Galley-Deck 3 - Soup Station

In the undercounter technical compartment for the utility sink, a steam line valve was leaking. A repairman immediately corrected the leak.

Galley-Deck 3 - Soup Station

Below the utility sink, the left temperature gauge cover was cloudy, making it difficult to read the measurements.

Galley-Deck 3 - Potwash Clean Storage

One live fruit fly was in the area. The area was in use during the inspection. The fly was destroyed.

Galley-Deck 3 - Dishwash Machine

A large amount of water was leaking from underneath the flight-type conveyor dishwash machine. The repairman determined the overflow pipe at the wash compartment was loose.

Galley-Deck 4 - Dishwash Clean Storage

One dead house fly was on an empty clean plate trolley.

Preparation Room-

One slotted fastener was in the food contact area of the left potato peeler.

Buffet-Crew Mess

The serving utensil handle was in contact with mixed vegetables. The pan of food was nearly empty and was removed to the dishwash area.

Galley-Deck 5 - Entrance to Galley

A trolley of previously cleaned plates were stored upright and not inverted or covered. Crew members immediately inverted the top plates.

Buffet-Staff / Officer's Mess

Near the beverage station, a large trash can was uncovered and filled with food waste. The area was not in continuous use during the inspection.

Other-Portofino's

The ice machine chute was soiled with black residue. The front cover was removed for better inspection of all areas of the chute. The black residue appeared to be rust.

Buffet-Windjammer - Line 1

Six previously cleaned pans on the center counter were wet. Staff stated these pans came directly from the potwash area. All pans were returned to the potwash area for proper sanitizing and air drying.

Buffet-Windjammer - Line 1

A large lexan box of cut melons on time control was not labeled with its 4-hour discard time. Instead the door to the undercounter compartment contained the discard time label.

Galley-Windjammer - Hot Section

Foods on time control in some of the hot holding units were not labeled with their 4-hour discard time. Instead the doors to the holding units contained the discard time labels.

*General Comment-

The food staff demonstrated strong public health practivce and knowledge, particularly in areas of food temperature / time control, warewashing, and cleanliness.

Inspection on Apr 07, 2013 | Score: 88

Galley-Ice Machines

A crew member placed one of the plastic panels of the upper compartment of the Cornelius ice machine directly on the deck. The staff stated the plastic panel was to be rewashed.

Galley-Portofino

The time control plan did not have the breakfast set-up and discard times during embarkation days which were different from those planned for port and sea days. This was corrected during the inspection.

Galley-Ice Machines

The upper compartment of the Manitowoc ice machine was heavily soiled with pink and dark materials that appeared to be mold on top of the cuber panel and the backside of the plastic water curtain. In addition, the upper compartment of the Cornelius ice machine was heavily soiled with dark materials that appeared to be mold on the front side of the plastic water curtain. The staff stated that the machines were last cleaned in February.

Buffet-Ice Machines

The upper compartments of the three counter-mounted ice machines at the beverage stations were heavily soiled with pink and dark materials that appeared to be mold. The staff stated that the machines were last cleaned in February.

Buffet-Ice Machines

The upper compartment doors of the two counter-mounted ice machines at the aft beverage stations could not get open past 40 degrees, making them very difficult to access for cleaning and inspection. The upper front part of the cabinet impeded these door to open.

Buffet-Beverage Stations

In front of the ice machines there were plexiglass pieces that were in place by means of wood pieces on the sides. These wood pieces were rough and difficult to clean.

Buffet-Port/Aft Beverage Station

There was a heavy accumulation of dark material that appeared to be mold under the right wood railing holding the plexiglass piece in front of the ice machine.

Other-Officers and Staff Mess Dishwash

The pressure gauge of the in-use flight-type dishwasher was not reaching the minimum pressure of 15 psi as required by the machines' data plate.

Galley-Deck 4

There were various plates in the clean area that were soiled with food residue. The staff stated these plates were placed in the clean area by mistake.

Galley-Deck 3

There was a partially covered bain marie space and the boiling water was creating excess steam which collected under the start of the service line counter and over exposed food. No dripping on the food was observed.

Buffet-Crew Mess

Several stacks of bowls placed out for service were still wet and dripping.

Buffet-Crew Mess

There was an accumulation of dust on the knob used to open the drain of the ice dispenser of the beverage station. The knob was located to the right of the ice dispensing chute. This area was in active use at the time of the inspection.

Galley-Hot Section

The second from the left tilting kettle had a dispensing utensil inside and its handle was in direct contact with the rice.

Galley-Hot Section

Water was leaking from the bulkhead in the back of the tilting kettles. Water was also dripping from different places of the deckhead. This area was in active use for food preparation at the time of the inspection.

Galley-Hot Section

There was water dripping from the deckhead on top of the in-use first tilting kettle lid, on food preparation counters, and in front of the food preparation equipment and counters. This area was in active use for food preparation during at the time of the inspection. No food was impacted from the dripping at the time of the inspection.

Galley-Hot Section

There was a heavy accumulation of water on the decks in front of the in-use tilting kettles.

Galley-Hot Section

There was active food preparation in an area having water drippings from the deckhead and pooled water on the decks. Water from the deckhead was dripping on food preparation counters, over kettle lids, and in front of the food preparation equipment and counters. At the time of the inspection and during active food preparation, crew members were using a squeegee to mop the accumulated water off the decks and splashed the surroundings. Food preparation continued until it was requested to be stopped by the inspector and staff.

Provisions-Flower Locker

A popcorn machine had their food contact surfaces heavily soiled with food residue.

Pantry-Sky Bar

The insulation in the technical compartment of the upright refrigerator was heavily soiled with white and dark materials the appeared to be mold.

Pantry-Pool Bar

The upper compartment of the Cornelius ice machine had dark spots that appeared to be mold on the front and back of the water curtain.

Galley-Ice Machines

A crew member placed one of the plastic panels of the upper compartment of the Cornelius ice machine directly on the deck. The staff stated the plastic panel was to be rewashed.

Galley-Dishwash

A crew member placed the final rinse curtains of the flight-type warewasher on top of the machine at the dirty side. The inspector and staff instructed the crew member to rewash the curtains.

Food Service General-Dishwasher Evaluation

The crew members evaluating the flight-type dishwashers in the dishwash areas of Officers and Staff Mess and crew mess during the inspection used the method of verifying the final rinse temperature by inserting a thermometer from the clean side of the machine up to the sprays of the final rinse nozzles. The inspector and staff repeatedly instructed them to verify the temperature at the dish surface but they insisted in putting the thermometers in close proximity of the nozzles. This methodology was not correct.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

A sport staff had onset of AGE symptoms on 25 March at 22:00 but reported to the medical center on 26 March at 10:30; according to his time card he worked on 25 March from 22:00-22:30 and on 26 March from 07:44-09:30. A bar utility employee had onset of AGE symptoms on 30 March at 02:00 but reported to the medical center at 16:15 that day; according to his time card he worked from 00:05-02:59 and from 15:14 - 16:15. A second officer had onset of AGE symptoms on 17 March at 09:00 but reported to the medical center at16:54 that day; according to his time card he worked from 00:00-00:34 and from 09:05-11:54. These crew members received a written disciplinary warning. Previous inspection conducted in December 2012 revealed that a nonfood worker reported to the medical center nearly 20 hours following the onset of AGE symptoms.

Potable Water-Microbiologic Monitoring

On the incubator for analyzing the potable water microbiologic samples, the digital and mercury thermometers indicated an incubation temperature of 32°C. The temperature range of the digital thermometer was set at 35-37°C. According to the manufacturer specifications for the Colisure reagent, the incubation temperature should be 35°C ±0.5°C. Staff stated the digital thermometer had an alarm for when the temperature goes outside the set range, but was unsure why the alarm did not sound for this temperature drop. More than 5 water samples were inside the incubator. During the inspection, the temperature was increased to the appropriate incubation temperature.

Recreational Water Facilities-Turnover Rates

The slide, children's pool, and wading pool each had a turnover rate of 1 hour and 14 minutes. Staff stated the water fall feature for the wading pool was only turned on upon request. All of these recreational water facilities shared the same water and the same compensation tank. Additionally, whirlpools #1,2,5, and 6 had turnover rates of 37 minutes.

Recreational Water Facilities-Wading Pool & Slide

The wading pool and the slide had their sample points located directly from the recreational water facility, but was not connected to an halogen and pH analyzer. The analyzer was scheduled to be installed and programmed on 14 April.

Potable Water-Garbage Room

The two water supply lines for the garbage room were striped blue after the reduced pressure backflow prevention device.

Potable Water-AC Room 7-14793 (Deck 4)

Across from AC unit 5611.AC735, the water lines for the handwash station were not striped to indicate potable water.

Children Area-

In the 3-5 year old room, a lot of the previously cleaned large building blocks were stacked together, preventing proper air drying. Also, some of these building blocks had glitter inside and one block found had tape stuck to the inside. Staff stated these toys are cleaned each night.

Other-Multiflow Storage #2723

At least five large lexan boxes were stored stacked wet in this general storage locker.

Other-Multiflow Storage #2723

At least four boxes of beer were stored in this general storage locker along with soiled utensils, tables, trolleys, and other food and nonfood equipment.

Other-Multiflow Storage #2723

At least five stacks of plates stored in a large bin had food residues.

Other-Multiflow Storage #2723

Two open containers of ice cream and piña colada Island Oasis mixes were stored at ambient temperature in this locker. Both containers had 7-day discard labels 'APR 3 TO APR 9'. The temperature of these potentially hazardous foods was 61°F as measured by the inspector's thermocouple.

Other-Multiflow Storage #2723

Several food safety violations were observed inside Multiflow Storage #2723, including: potentially hazardous foods stored out of temperature; improper storage of food, clean and soiled utensils and food equipment.

Inspection on Dec 16, 2012 | Score: 100

Medical-Toilet Room

There was no sign advising users to use a paper towel to exit.

Medical-Crew Reporting

A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on November 21, 2012 at 5:00 p.m. but did not report to the medical center until November 22, 2012 at 12:47 p.m. It was unknown if this individual worked while symptomatic since they were dismissed from the ship.

Provisions-Lighting

The light intensity in the walk-in dairy refrigerator, meat thawing room, and poultry room was less than 110 lux in a few areas. There was a work order stating the light fixtures would be repaired soon.

Provisions-Meat Thawing Room

There was one container of raw ground lamb stored above a few containers of raw pork chops.

Potable Water-Aft Starboard Bunker Station

There was a build-up of white solids on the interior and exterior of the pressure relief valve of the reduced pressure assembly for the international shore connection.

Potable Water-Striping

The combined distillate and permeate water line from the evaporators and the reverse osmosis unit was striped blue in one area before the chlorine injection point. This water line was also striped correctly for distillate water before the chlorine injection point.

Provisions-Lighting

There was water inside a few of the deckhead light covers. No water was seen dripping onto the deck or onto food items.

Buffet-Beverage Station

There was an open electrical penetration in the bulkhead behind the toaster.

Dining Room-Crew Mess Cleaning Locker

There was a small tray of clean cooking equipment wrapped in plastic on the bottom shelf near cleaning equipment. The tray was removed from the locker.

Galley-Pot Wash

There were no paper towels at the handwashing sink next to the soiled storage.

Galley-Walk-in Cold Room

There were a few droplets of water dripping from the seam in the deckhead to the right of the entrance above the food storage shelves. No food items were impacted. The food on the shelves was removed and a work order was submitted.

Buffet-Staff Mess

The hot holding cabinet was labeled for time control but was not on the time control plan.

Buffet-Consumer Advisories

The posted consumer advisories for the eggs cooked to order and the cold smoked salmon served undercooked did not include the specific food that needed the advisory. Eggs were not offered cooked to order on the day of the inspection. The advisory for the smoked salmon was corrected.

Buffet-Walkway Between Lines 1 and 4

The light level in this area was less than 220 lux. The vessel was planning to add another row of lights.

Pantry-Portofino's

The light intensity at the counters was less than 220 lux. The light intensity around and behind the counter-mounted ice machine was less than 110 lux. The ship's staff stated additional lights would be added to this area.

Galley-Portofino's

A spray bottle of furniture polish was stored in the cleaning locker. It was removed.

Galley-Portofino's

Liquid was dripping from a deckhead panel near the soda multiflow cabinet.

Galley-Johnny Rocket's

In the front galley, the light intensity at the deep fat fryers and the counter with the cold well, including the handwashing station, was less than 220 lux. The ship's staff stated additional lights would be added in these areas.

Other-Concierge Lounge

The light intensity along the counter was less than 220 lux. The light intensity behind the coffee machine was less than 110 lux.

Other-Concierge Lounge

The bottom, right corner of the door for the upper compartment of the upright storage cabinet was worn and had exposed raw wood.

Other-Cafe Promenade

At the self-service coffee station counter, the bottom, left side of the cabinet door was damaged. In addition, the front of the cabinet adjacent to this door was covered with tape.

Pantry-Cafe Promenade

There were two posted time control plans. Only one included the set-up and discard times. Neither of the plans included procedures for the milk or listed the counter service stations with pastries and sandwiches on time control. In addition, these units were not labeled for time control. Staff stated that these units were on time control and the food inside had 4-hour discard labels. The plan was corrected and the units were labeled.

Other-Cafe Promenade

The light intensity along the back counter could not be raised to 220 lux for cleaning operations. The ship's staff stated additional lights would be added to this area.

Other-Cafe Promenade

The back panel in the technical compartment for the refrigerator on the back bar below the coffee machine was corroded.

Recreational Water Facilities-Children's Pools and Roman Spa Pool

The samples lines for the automated monitoring of the children's pools and the roman spa pool were located after the compensation tanks. In addition, there was only one sample line for the children's pools, but there were three tubs that returned separately to the compensation tank. According to the staff, the changes for the children's pools would begin today and the changes for the roman spa pool would be completed soon.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs did not caution against use by people with low blood pressure.

Recreational Water Facilities-Whirlpool Antientrapment

There were no safety vacuum release systems (SVRS) or automatic pump shut-off systems installed for the therapy pumps, which were under suction. A team was sailing with the vessel for the installation.

Recreational Water Facilities-Roman Spa Shepherd's Hook

The shepherd's hook was secured to the deckhead with four Velcro strips, making it difficult to access quickly.

Recreational Water Facilities-Electronic Data Records

The free residual halogen and pH readings were not recorded from 6:15 a.m. on December 10 to 7:00 a.m. on December 11. The vessel was conducting manual monitoring during this period.

Dining Room-Deck 3

Two flambé trolleys had chipped laminate on the cabinet doors. The trolleys were used as side stations.

Galley-Deck 3 Pastry

There was a drain fly in this area. The fly was removed.

Galley-Deck 3 Pantry

There was some chipped deck grout in front of the 2-compartment sink.

Galley-Deck 3 Sauce Station

The gasket on the back of the turning handle for the steam kettle was peeling.

Galley-Deck 4 Hot Galley

The backflow prevention device on the combination oven near the blast chiller appeared to be leaking.

Galley-Deck 4 Hot Galley

The area around the atmospheric vent on the backflow prevention device for the combination oven near the blast chiller was soiled with a black material.

Galley-Deck 5 Dishwash

The faucet was leaking on the bucket fill station below the handwash station at the soiled end of the conveyor warewash machine.

Galley-Deck 5 Room Service

The posted time control plan did not include the set-up and discard times. According to the staff, this area had items on time control during breakfast.

Galley-Deck 5 Hot Galley

The deck grout between the tiles and the bulkhead was chipped behind the hot holding cabinet located between the combination ovens.

Inspection on Mar 19, 2012 | Score: 99

Galley-Windjammer Cafe - Dishwashing

Final rinse manifold digital thermometer was reading between 250°-260°F during the testing of this dishwashing machine. Manifold test confirmed the temperature was 180° by maximum registering thermometer. Maintenance was done on the machine by replacing the control board which returned the gauge to proper temperature measurement.

Buffet-Windjammer Cafe - Waiter Station

Sanitizer solution in a three bucket cleaning solution was heavily soiled with food debris.

Buffet-Windjammer Cafe - Waiter Station

A broom and a dust pan were stored laying on the deck behind the garbage cans in the back of the soiled dish return cabinet.

Buffet-Windjammer Cafe - Buffet Counter - Starboard Beverage Station Area

Undercounter time control refrigerator (#62408) had the right door misaligned creating a gap of 1/8 inch at the top. The left door gasket was not tight fitting creating a gap around the gasket.

Buffet-Windjammer Cafe - Buffet Counter - Starboard Beverage Station Area

A backflow preventer on the water supply line to the juice dispenser had a constant leak from the air relief vent hole.

Buffet-Windjammer Cafe - Buffet Counter - Consumer Advisory

Smoked salmon and lightly cooked eggs were not specifically identified as an undercooked food with a consumer advisory statement. (New requirement 2011 VSP Operations Manual)

Buffet-Windjammer Cafe - Aft Buffet Counter

Sanitizer solution in a three bucket cleaning solution was heavily soiled with oil.

Bar-Pool Bar

The backflow preventer in the water supply line to the carbonator was constantly leaking water from the vent. Water was puddled in the bottom of the cabinet.

Other-Johnny Rocket's

A small hole was noted in the metal plate at the bottom of the counter ice bin that made the area difficult to clean.

Bar-Pub Bar

The carbonator water supply line backflow preventer was not functional. A piece of rubber had been clamped over the atmospheric vent hole, sealing the hole. Sever rust on the backflow preventer's stainless steel housing indicated a possible previous acidic water leak from this backflow preventer.

Galley-Cafe Prominade

Backflow preventer on water supply line to the automatic hood cleaning system was leaking from the air relief vent and from a seam on the top of the central valve assembly.

Galley-Deck 5

At the entrance of the galley next to the water fountain, the drain for the handwash station was clogged.

Galley-Deck 3, 4, 5

At the entrance of each galley from the dining room, the handwash stations by the water fountains and on deck 5, the handwash on the other side of the entrance, the water temperature was measured at less than 100 °F.

Food Service General-Light Intensity

The light intensity was less than 110 lux behind deck mounted equipment such as combination ovens and stack ovens in the galleys and ice machines in pantries. (New requirement 2011 VSP Operations Manual)

Galley-Deck 3, 4, 5 Hot Galleys

The decks had recessed grout in the hot galley areas.

Galley-Deck 5 Buffet Station

There was a glycol leak in the technical compartment above the upright refrigerator located against the bulkhead.

Galley-Deck 5 Buffet Station

The handle to the door of the dry stores was broken.

Buffet-Deck 4 Staff Mess

Inside the juice machine, the gasket around the left juice connection port was missing and exposed a gap around the port.

Buffet-Deck 4 Staff Mess

The bin of milk in the refrigerated compartment of the coffee machine had a time control label, but it was not listed on the time control plan and the compartment was not labeled as being on time control. The time control plan was corrected during the inspection. (New requirement 2011 VSP Operations Manual)

Dining Room-Consumer Advisory

There was no consumer advisory on the dinner menus. Steak could be cooked to order and the steak packaging was not labeled as whole muscle, intact beef. (New requirement 2011 VSP Operations Manual)

Galley-Deck 4 - Soiled Drop-off

Inside the cleaning locker/room, there was an unsealed pipe penetration and several small holes in the bulkhead where a chemical mixing station had been removed.

Galley-Deck 4 - Hot Galley

On the left grooved griddle by the salamander, the gasket under the front edge of the griddle was dry and damaged in several areas.

Galley-Deck 3 - Warewash

The final rinse temperature gauge on the flight-type warewash machine indicated 248 °F, but there was no steam coming from the final rinse nozzles. The utensil surface temperature was measured at 170 °F.

Galley-Deck 3 - Cold Pantry

The handle to the walk-in refrigeration unit in the left corner was broken and the door was held closed using a rope made of plastic wrap. The unit was used for dry stores.

Galley-Hood Cleaning Cabinet

There was a leak inside the hood cleaning cabinet.

Preparation Room-

On the potato peeler closest to the entrance, the sealant was peeling from around the outside of the peeled potato chute.

Food Service General-Ice Machine Chill Water Lines

The chill water lines for the ice machines throughout the vessel were not uniquely identified. (New requirement 2011 VSP Operations Manual)

Bar-Handwash Station Light Intensity

The light intensity at the bar handwash stations was not 110 lux during service in the Lobby Bar and Casino Bar. (New requirement 2011 VSP Operations Manual)

Pantry-Ice Pantries

The data plate on the undercounter dishwash machine indicated a 140°F wash temperature and a 160°F final rinse temperature. The wash should be 150 °F and the final rinse should be180°F.

Housekeeping-Public Toilet Rooms

There was no sign informing users of crew and passenger public toilet rooms to use a tissue or paper towel to exit. (New requirement 2011 VSP Operations Manual)

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database used for collecting AGE illness information could not be exported into the standardized AGE surveillance log exactly as it appears in the 2011 VSP Operations Manual. (New requirement 2011 VSP Operations Manual)

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic database used for collecting AGE illness information did not take into consideration a person's underlying medical conditions when determining if they were a reportable AGE case. (New requirement 2011 VSP Operations Manual)

Potable Water-Production

On numerous dates since the last inspection, more than 30 minutes elapsed before the first recording of the free chlorine residual was adjusted to at least 2.0 ppm. This mostly occurred when the reverse osmosis unit was started, followed by evaporator #2, which were on the same halogenation system. The first free chlorine residual reading was recorded within 30 minutes of starting evaporator #2, and not within 30 minutes of starting the reverse osmosis system. (New requirement 2011 VSP Operations Manual)

Potable Water-Distillate and Permeate Lines

The distillate lines from the two evaporators and the permeate lines from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue). Staff stated new lines had been installed, and new color indicator stickers were received on 11 March. (2011 VSP Operations Manual)

Potable Water-Window Washing -- Fire Door 10.2.05

The air gap below the vent of the backflow prevention device for the window washing was less than twice the diameter of the delivery line.

Recreational Water Facilities-Turnover Rates and Bather Load

There were no flow meters installed for calculating the turnover rates and bather load for each recreational water facility. Staff stated flow meters were ordered in mid-March. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Sample Lines

The sample lines for the electronic data loggers for all of the recreational water facilities were located after the compensation tank. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Electronic Data Loggers

According to the staff, the analyzers installed for the pH and free chlorine residual at all of the recreational water facilities were operational, but the existing electronic data loggers were not fully operational. Manual readings were conducted until the electronic data loggers become operational. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Water Chemistry Test Kit

There was no kit for testing the total chlorine and alkalinity. (New requirement 2011 VSP Operations Manual)

Potable Water-Medical

A continuous pressure 9BD dual check vacuum breaker was installed on the potable water line for the dialysis machine. This device was intended for use with carbon dioxide gas and carbonated water, and does not provide sufficient protection against the health hazards associated with dialysis machines.

Recreational Water Facilities-Swimming Pool Antientrapment

The swimming pools and Roman Spa had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Safety Signs

The safety signs at all of the recreational water facilities did not contain all of the information required in the 2011 VSP Operations Manual. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Roman's Spa

The shepherd's hook at the Roman's Spa was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. (New requirement 2011 VSP Operations Manual)

Recreational Water Facilities-Children's Pool / Wading Pool

Only one halogen analyzer and electronic data logger was installed for both the children's pool and wading pool.

Inspection on Nov 19, 2011 | Score: 97

Integrated Pest Management-

The pest inspection logs did not include follow up inspection results.

Recreational Water Facilities-Filters and Strainers

There was no documentation of the contact time for the disinfection of sand filter housings or hair strainers (circulation pump filter strainers).

Recreational Water Facilities-Whirlpool Shock Halogenation

There was no record of the free halogen residual at the end of the shock halogenation of the whirlpools.

Recreational Water Facilities-Turnover Rates and Bather Loads

There was no documentation for the turnover rates or bather load calculations for the recreational water facilities. The Facilities Manager stated that flow meters were on order and the calculations would be completed once they are installed.

Recreational Water Facilities-Antientrapment

For the swimming pools and the Roman Spa, there were 2 standard covers more than 3 feet apart on the facility drains and there was no alarm that would sound during draining.

Recreational Water Facilities-Sample Locations

The locations of the sample points for pH and free halogen were located after the compensation/equalizer tank.

Recreational Water Facilities-Electronic Dataloggers

The ship had electronic data loggers for recording the pH and free residual halogen in each of the recreational water facilities (RWFs). When evaluating the electronic logs, several RWFs had pH levels recorded above 8.0 with no apparent action taken. For example, the pH level for pool #2 ranged from 8.8 and 9.97 between 0500 and 0930. Analyzer readings were taken in the RWF machinery rooms and compared to the data logger for the same time frame and the difference in pH between the two sources ranged from 0.5 to 2.45. Manual testing from each RWF was conducted and the recorded halogen and pH levels were within standards.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools, whirlpools, spa pool, and children's pools did not contain all information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Roman Spa

The depth of the water at the Roman Spa was greater than one meter, but there was no shepherd's hook or flotation device.

Recreational Water Facilities-Safety Equipment

The shepherd's hook at the Solarium pool was not arched at the end to retrieve someone during an emergency. The shepherd's hook at the main pool area was telescoping and the fixed length did not appear long enough to reach the middle bottom of the pools plus two feet.

Recreational Water Facilities-Secondary Standards

There were no secondary standards available for the high range Hach test kit used for the RWFs. The Facilities Manager stated that the standards were on order.

Recreational Water Facilities-Whirlpool/Jacuzzi #2

The free residual halogen level was measured at 11.0 ppm and a pH of 8.0. The whirlpool was open, but there were no passengers inside. The facility was immediately closed.

Recreational Water Facilities-Children's Pools

The free residual halogen level was measured at 9.2 ppm. The pools were open, but no children were in the area. The pools were immediately closed.

Potable Water-Spa

There were no backflow prevention devices for the flexible potable water hose on the pedicure stations.

Potable Water-Production Records

In the current cruise during the Atlantic crossing, the vessel continuously produced water with one or both evaporators. On several occasions, one evaporator was taken offline or switched to make technical water and then restarted to make potable water. There was no indication of the time of the restarting of potable water production to ensure that the halogen and pH levels reached the required level within 30 minutes. Each evaporator had a separate halogenation station.

Potable Water-Distillate and Permeate Lines

The distillate and permeate lines up to the halogenation stations were only striped blue, not blue/gray/blue.

Housekeeping-Spa Changing Room

There was no means to exit the outer door of the changing room without touching the door handle with bare hands. There were paper towels inside with a waste receptacle for the inner door. Also, there were no signs to inform users to wash their hands or signs to inform users to use the paper towel to exit the changing room. There was a toilet room inside the changing room.

Medical-Log Format

The vessel used the STARDOCS medical surveillance system. This system could not produce an acute gastroenteritis (AGE) log in the order and format required by the 2011 VSP Operations Manual.

Buffet-Windjammer Line #3

There were a gap around the juncture between the deckhead and the support column. A piece of the stainless steel profile plate surrounding the support column was missing at the deckhead.

Buffet-Time Control Units

Some of the undercounter holding units in the Windjammer and Island Grill were not physically labeled as being on time control, but they were listed in the time as a public health control plan.

Buffet-Windjammer Line #3

There were slotted fasteners in the food splash zone inside the microwave.

Buffet-Windjammer Beverage Station #5

In the back of the technical compartment below the ice/water machine, there was a gap where the water line penetrated the bulkhead. The stainless steel flange surrounding the water line was loose.

Buffet-Windjammer Beverage Station #5

There was one live fly in this area. The area was in use at the time of the inspection.

Buffet-Windjammer Fruit Carving Station (Forward)

Some of the serving utensil handles were in direct contact with the food on display. The serving utensils had either fallen into the food container or were not long enough to reach the back of the platter.

Buffet-Windjammer Line #1

The light intensity was less than 220 lux on some areas of the worker side of the buffet. This was observed in the areas containing the deckhead-mounted energy-saving light bulbs.

Buffet-Windjammer Line #1

Some of the deckhead-mounted light fixtures above the worker side of the buffet were soiled with dust.

Buffet-Windjammer Dessert Station #1

Some of the serving utensil handles were in direct contact with the food on display. The serving utensils had either fallen into the food container or were not long enough to reach the back of the platter.

Galley-Windjammer Glasswash Clean Storage

One glass soiled with juice debris was on a tray of clean glasses at the glasswash clean storage area. The entire tray was taken away to be rewashed.

Galley-Windjammer Glasswash

The exhaust vent cover above the clean end of the glasswash machine was stored on top of the machine. The inside of the exhaust vent was corroded. Staff replaced the vent cover.

Galley-Windjammer Hot Section

The grooved grill had rust on the surface. Staff stated the grill has not been used. A work order was placed on 15 June 2010 to order missing electrical parts, but no follow-up had occurred.

Galley-Portofino's

There was one live fly in this galley. The galley was not in use at the time of the inspection.

Housekeeping-Public Toilet Facilities

There were no signs in the public toilet facilities advising users to use a hand towel, paper towel, or tissue to open the door.

Food Service General-Lighting

The light intensity was below 110 lux beside and behind many pieces of deck- and counter-mounted equipment in the galleys, pantries, buffets, beverage stations, and bars.

Bar-Cafe Promenade

There was no sneeze shield at the ice cream dipper well. The dipper well was exposed within one meter of passengers. This area was not in use at the time of the inspection. A portable sneeze shield was placed at the dipper well.

Bar-Cafe Promenade

The bulkhead mounted shelves containing bottles of soda, beer, and juice were soiled with dust.

Pantry-Pool Bar

There were two live flies in this pantry. The pantry was in use at the time of the inspection.

Galley-Deck 5 - Main Dishwash & Pot Wash

Clean salad dressing serving bowls, metal bowls and pans were stored stacked where the water could not drain from them.

Galley-Deck 5 - Room Service Pantry

Six individual packages of yogurt on two shelves in reach-in cooler #74409 were measured at temperatures between 46° and 63°F. The potentially hazardous food products in this cooler were under temperature control. Other food checked in this cooler were at or below 41°F. All packages of yogurt were immediately discarded.

Galley-Deck 5 - Buffet Pantry

Old, discolored food debris was found in the area of the food exit on the back plate of the food slicer.

Galley-Deck 3 - Soup Station

The drain pipe for a cleaned stationary cooking vat had rice in the upper part of the pipe inside the vat.

Galley-Deck 3 - Beverage Station

In the technical compartment below the pitcher filling station, there was a water leak at the loose joint of the water filling line.

Galley-Deck 4 - Bakery

The double door proofer and the inboard single door proofer had difficult to clean corrosion inside, particularly along the upper interior panel.

Galley-Deck 4 - Bakery

The center proofer was soiled on the aluminum housing around the interior fan unit above the food stored in the proofer.

Food Service General-Consumer Advisories

There were no consumer advisories for the buffet or the menus for the dining rooms in accordance with the 2011 VSP Operations Manual for the animal derived food that could be served raw or undercooked.

Provisions-Cold Rooms

Between one and nineteen light fixtures were out of order inside each of the ship's refrigerated and frozen storage cold rooms, resulting in insufficient light levels. These rooms included juice, fruit, cooked meat, and mixed frozen stores. Provision staff had work orders for repairs or replacing of light bulbs.

Inspection on Dec 26, 2010 | Score: 96

Buffet-Deck 11 - Island Grill - Aft Service Station

The lighting along the worker side of the display counter was less than 220 Lux (20 foot candles).

Buffet-Deck 11 - Port Side Beverage Station

There was a weeping backflow preventer in the technical space that was corroded.

Other-Food Service Lifts

The door tracks of the food service lifts were heavily soiled with dust and food residue.

Galley-Deck 11 - Windjammer Galley - Aft Hot Line

There were large gaps between the top of the hot plates, and where the hot plates mounted to the equipment surface, creating a difficult to clean space. The sealant was charred and missing in some locations alnog the plates.

Galley-Deck 11 - Windjammer Galley - Aft Hot Line

The sealant where the hot plates mounted to the equipment surface were heavily soiled with grease.

Buffet-Deck 11 - Windjammer - Consumer Self Service

There were a few serving utensils that had the handles in direct contact with the food on display. In several instances, there were serving utensils that were not long enough to reach, and often had fallen or were placed inside the food display containers.

Buffet-Deck 11 - Windjammer

In several locations throughout the buffet the marble shelving tops where the decorative displays were located were soiled with dust. Several of these surfaces were previously cleaned. Some of the areas were closed, while other areas were in operation. In several locations, the underside of the marble shelves and the heat lamps and lamps below the shelving were soiled with dust and old food residue. Many of these areas were previously cleaned. The glass aquarium display at the entrance to the Windjammer buffet was heavily soiled with dust. The cold display island, located near the beverage station had a heavy accumulation of dust along the marble shelving and had some sticky residue along the lights located below the marble shelving.

Buffet-Deck 11 - Windjammer - Decorative Displays

There was a large painted foam display placed on top of the marble shelving that had features that were not easily cleanable. In addition, pieces of foam could be easily removed by touching the display. The foam display was removed.

Galley-Deck 11 - Windjammer - Dishwash

The atmospheric vacuum breaker for the flight-type warewash machine was heavily corroded with rust and hard water deposits. The machine was not in service at the time of the inspection.

Galley-Deck 11 - Windjammer - Dishwash

The backflow preventer protecting the drinking fountain was corroded and weeping.

Buffet-Deck 11 - Windjammer Galley - Passenger Entrance - Cold Line

There was a single fruit fly observed on a metal pan next to the soda dispenser.

Galley-Deck 11 - Windjammer - Potwash

The atmospheric vacuum breaker for the pot wash machine was heavily corroded.

Buffet-Deck 11 - Windjammer - Passenger Entrance - Cold Line

The lighting for the worker side of the buffet did not appear to be 220-Lux (20-Foot Candles).

Galley-Deck 11 - Windjammer Aft Preparation Area

There were a few individually wrapped pieces of butter in Lexan bins that were out of temperature. The temperature ranged from 43°F at the back of each bin to 48°F toward the front of each bin by the inspector's thermometer. The chef had temperatures at the front of each bin starting at 46°F to 42°F at the back of each bin. The temperature of the undercounter refrigerator measured 40°F. The thermometer to measure the ambient temperature was located in the middle of the refrigerator unit. The butter was taken to be blast-chilled.

Other-Deck 6 - Dirty Tray Locker (Room Service) - Near Stateroom No. 6435

The stainless steel shelves had gaps and seams that were difficult to clean.

Other-Deck 6 - Dirty Tray Locker (Room Service) - Near Stateroom No. 6435

The stainless steel shelves were soiled with grease along the gaps and seams.

Galley-Deck 3 Main Galley

The written time only as a public health control plan did not identify the ice baths arranged for the pancake batter and the omelets ingredients at the service area as being on time control.

Galley-Deck 3 Main Galley - Hot Galley

There was one hotel pan of cooked link sausages holding at a food temperature of only 115 °F inside the Alto-Shaam cook and hold hot trolley. A sheet pan of cooked potato hash browns were also held in this unit at a food temperature of only 128 °F. This unit was on temperature control. Both were removed and reheated immediately.

Galley-Deck 3 Main Galley - Hot Galley

Six sheet pans filled with cooked rack of lamb were found inside reach-in freezer #4811.033.1036 with a production date of 21 December. There was no entry on the cooling log documenting these pans of lamb were properly cooled.

Galley-Deck 3 Main Galley - Dishwash

The in-use flight-type dishwash machine had 3 of the total 10 upper rinse arm nozzles not functioning, as well as the single pre-rinse upper arm nozzle located in the center of the rinse compartment. Additionally, the final rinse upper arm spray was erratic. The center spray nozzle of the lower final rinse arm was producing a single water stream which actually sprayed up and contacted the upper spray arm. The spray arms were removed and cleared of debris.

Galley-Deck 3 Main Galley - Dishwash

The in-use flight-type conveyor dishwasher had a displayed first wash temperature of 165 °F, a second wash temperature of 175 °F, and a rinse tank temperature of 164 °F, but the manual tank tests for each registered 155 °F in wash #1, 165 °F in wash 2 and 174 °F in the rinse.

Galley-Deck 3 Main Galley - Pastry

Three live fruit flies were noted on the deckhead in different parts of the pastry during active food preparation.

Galley-Deck 3 Main Galley - Cold Pantry

One plastic bin of cut arugula was found inside walk-in refrigerator 3800-3 with a food temperature between 46 and 47 °F. Another bin containing cut mesclun greens was found inside the same walk-in with a food temperature between 43 and 45 °F. Both were immediately removed and ice added to the bins.

Galley-Deck 3 Main Galley - Beverage Station

The power cable to the juice dispenser was draped on the countertop, making cleaning difficult. The water supply tube and the power cable to the counter mounted espresso/cappuccino machine were also draped on the countertop.

Galley-Deck 3 Main Galley - Forward Cold Counter

There were two live fruit flies on the deckhead and bulkhead over the cold basin at the forward counter.

Galley-Deck 4 Main Galley - Hot Galley

A large plastic box containing several bags of cut spinach was found inside walk-in refrigerator 4787-6 with a food temperature of 43-46 °F. The bags were removed and ice placed in the bins between bag sections.

Galley-Deck 5 Main Galley - Beverage Station

The power cable to the juice machine was draping the countertop below. The power cable and the braided steel water supply line for the espresso/cappuccino machine were draped on the counter, making cleaning difficult.

Galley-Deck 5 Main Galley

One hotel pan of lamb sauce was found inside walk-in refrigerator #5798-2 with a sticker listing a production date of 19 December and a discard date of 25 December. The pan was discarded immediately.

Other-Concierge Lounge

There was no handwash sink available in this location. According to the staff, the bar employees will prepare mixed drinks.

Other-Concierge Lounge

There was a gap present where the cable flange had fallen away from the bulkhead at the power cable penetration for the coffee machine, that created a difficult to clean area.

Bar-Cafe Promenade Bar

There is a soft cloth awning directly over the bar and ice cream counters. Additionally, there was dust soil at connecting pieces for the awning, dust debris on the bulkhead over the awning, and heavy dust debris in the decorative plants attached to the bulkhead over the full length of the awning.

Bar-Cafe Promenade Bar

Many power cables were in a pile on the back bar counter behind and below the espresso/cappuccino machine.

Other-Cafe Promenade - Coffee Counter

There was one live fruit fly around the self-service coffee dispensers.

Galley-Deck 5 Main Galley

The lamb sauce found in reach-in refrigerator #5798-2 was not listed in the cooling log for this area. Another log page was retrieved from an upper galley with lamb sauce listed, but the preparation date written was 20 December, while the pan was labeled 19 December.

Inspection on May 02, 2010 | Score: 98

Potable Water-

The cross-connection control list was not accurate. The list showed 5 connections in the photo laboratory protected by Watts N9 devices but there were only 3 connections that were protected by Watts 9BD devices. The list showed that crew launderettes were protected by Oras devices but at the deck 0 forward crew launderette the potable water lines were fitted with Watts 9BD devices. The workshops were listed as having Watts 9D devices but there were no connections to the potable water system that required protection and there were no devices connected to the potable water lines.

Potable Water-

The potable water line supplying the shower in spa room 1 did not have adequate backflow protection. The shower head could reach the deck drain.

Potable Water-

The hose connection in the women's sauna room, the hose connection in the children's pool room, and the steam generator potable connections were not listed in the cross-connection control program.

DO NOT USE (whirlpool/spa)-Roman Spa

The shipyard letter for the drain covers in the whirlpool spas did not specify the whirlpools where the drain covers were installed. In addition, the letter only stated that the drain cover was designed to conform with the anti-entrapment standard and not that they were tested to verify that they were anti-entrapment. The drain covers have been replaced in the whirlpools but not the Roman Spa.

Recreational Water Facilities-Children's Pool

The rectangular metal drain cover in the big slide pool was loose. This drain cover was not stamped and there was no documentation for this drain cover. The drain cover for the children's pool was under a platform that covered the entire pool bottom. The drain cover could not be inspected to verify that it met anti-entrapment requirements.

Potable Water-

The vessel bunkered potable water in San Juan on January 31 and in St. Thomas on February 13. The were no recent microbiologic test reports for these ports. There were no E. coli tests conducted by the vessel on these dates or the 30 days prior for these ports.

Potable Water-

On April 15, the upper loop reading on the far point charts showed less than 0.2 ppm free chlorine residuals for more than 8 hours. There was a notation on the chart referring to "failure on analyzer" but no manual tests were conducted. On April 13, the upper loop readings appeared to be frozen on 4.0 ppm. There was no notation as to why this occurred. On April 12, the upper loop reading was maxed out at 5.0 ppm for 5.5 hours with no indication that anything was done to verify that the free halogen levels were not above 5.0 ppm. There was no notation on the chart to show why the reading was maxed out at 5.0 ppm.

Ventilation-

There was no access to view the condensate collection system and drain pan in air-conditioning unit 629.

Housekeeping-Outbreak Prevention and Response Plan

The plan did not address the disinfection frequency for the crew gym, crew public restrooms and crew launderettes should the cumulative proportion of gastrointestinal cases among crew members reach 2%.

Medical-

During the April 11-18 cruise, a CDR cleaner who was a contact of crew member diagnosed with gastrointestinal illness did not have a 48-hour interview.

Medical-

On March 28, an assistant waiter reported to the medical facility and was classified as a case of gastrointestinal illness. This individual was isolated for only 24 hours and not the required 48 hours. The doctor who treated this individual stated that he did not believe this person truly had diarrhea and even required that individual to remain in the medical facility to verify this. The doctor did not feel that a 48-hour isolation period was warranted. There was no mention of this in the patient record or any other record.

Medical-

On March 23, an individual reported to the medical facility with diarrhea and vomiting and was classified as a case of gastrointestinal illness. This individual was listed as non-reportable in the gastrointestinal illness log and was not reported in the 24-hour prior to arrival report for the US entry in to St. Thomas.

Galley-Deck 2 Hot Hold

Condensate was collecting along the bulkhead, deckhead and ventilation hood. Condensate was not dripping at the time of the inspection. There were food items in the hot hold units at the time of inspection. This item was corrected.

Galley-Steam Kettle

Condensate was collecting on the deckhead in front of the ventilation hood for the steam kettles. Condensate was not dripping and did not impact food.

Galley-

Two soiled plastic insulated beverage containers used for juice were stored on a clean preparation table.

Galley-

The nozzles and food contact surface of the plastic insulated beverage containers had a heavy accumulation of sticky residue.

Galley-

The liquid waste line from the pulper was missing. Wastewater could drain directly to the deck and not be directed to the scupper below. This area was not in operation at the time of inspection.

Galley-Deck 4

A pan containing raw corned beef was stored directly over a pan of cooked ready-to-eat ham. This item was corrected.

Galley-Deck 4

The soft sealant used on the fryers and mixer was pealing and difficult to clean.

Galley-Deck 4 Warewashing

Condensate was collecting on the bulkhead of the clean landing of the flight-type warewashing machine. Condensate did not drip on clean items or the landing.

Galley-Pastry

The pie press machine had a heavy accumulation of oil and a black substance immediately above the food contact surface of the press, along fasteners and the technical space. The black substance transferred to a raw pie shell. The pie shell was discarded.

Galley-Preparation

There was an accumulation of condensate above the tilting steam tables in the ventilation hood and along the bulkhead. This area was in operation at the time of inspection. Condensate was not observed dripping at the time of the inspection. The chef closed the tilting tables and cleaned and sanitized the ventilation hood and bulkhead.

Bar-Ben & Jerry's

The deck in the technical space for the dipper well was soiled with a black substance.

Galley-

The deck behind the pulper had an accumulation of water and food residue. This area was not in operation at the time of the inspection.

Galley-

The outside surfaces of the insulated beverage containers were heavily soiled with an accumulation of sticky residue.

Galley-Pastry

The metal data plate on the front of the pie press machine was corroded and loose. The data plate could fall into the raw pie shells below.

Buffet-Windjammer

The consumer-self service soup station was not protected with a sneeze shield.

Inspection on Jan 24, 2010 | Score: 98

Preparation Room-Vegetable

There was a seam along the left bottom section of 2-door refrigeration unit at the deck juncture.

Preparation Room-

There was white paint used on the hopper of the meat grinder. The paint used was Interlac 665 (International Paint). There was no indication that this paint was approved for use on food contact surfaces other than the manufacturer's specification sheet. This sheet indicated that the paint was approved for use with grains.

Provisions-Flowers Room

There were flats of beverages stored on the deck in the show piece room.

Provisions-Flowers Room

The deck was soiled in the show piece room.

Provisions-Dry Stores

There was a bag of nut and fruit mix (celebration mix) that was not adequately closed.

Buffet-Crew and Staff

Side shields were not provided for the buffet where individuals line up within one meter of the food on display.

Buffet-Crew Beverage Station

The deck/bulkhead juncture was not coved behind the beverage station.

Galley-Potwash Clean Storage

The clean storage shelving right drip pan was partially on the deck due to a missing support bracket.

Galley-

There was a steady drip from the vent of the backflow prevention device installed on the right oven.

Galley-

There were cracked deck tiles near the entrance to the galley.

Galley-

There was a loose gasket along the outside edges of the grill across from the mixer.

Other-Deck 3 Dining Room

There was an unsealed cement deck in the storage room under the stairs.

Other-Deck 3 Dining Room

Dish racks were used for storage in the storage room under the stairs, making cleaning of the deck difficult.

Other-Deck 3 Dining Room

The storage room door frame locking pin recess was not sealed (under the stairs).

Other-Deck 3 Dining Room

There were some tongs that were damaged and difficult to clean in storage locker 3791B.

Other-Deck 3 Dining Room

Soiled and clean serving utensils were stored together in a bin in storage locker 3791B.

Bar-General

There were several locations in the galley wine stands, bar pantries and bar storage areas where cardboard boxes and wooden wine crates were reused for storage. These containers were porous and not easy to clean.

Galley-General

There were a few locations where the mounted data plate minimum wash temperature was 10°F lower than the temperature data plate mounted on the unit under the machine mounted temperature gauge. The temperature data plate mounted under the temperature gauge was from the manufacturer.

Galley-General

A few of the grills had small seams along the drip pan grease pipe.

Galley-Deck 3 Hot Galley

There was a loose protruding gasket along the outer edge of the starboard center grill.

Galley-Deck 3 Sauce Station

There was an open seam along the left side of the orientation control box for the right tilt kettle. There was a gap along the left side of the temperature control box of the right tilt kettle.

Galley-Deck 4 Bakery

The handle on the right proofer was very rough.

Galley-Deck 5 Buffet Pantry

There was a pan of potato salad with a discard date of 1/29. This salad was said to have been made from cooked potatoes that were cooked and cooled on 1/21. There was a pan of these cooked potatoes that had a discard date of 1/27.

Bar-Blue Moon

The insulated lines under the aft soda gun technical space were coated with slime.

Bar-Blue Moon

The deckhead mounted lights were not shielded or shatter-resistant.

Buffet-Staff Mess

There was recessed grout on the deck between the galley and the buffet.

Pantry-Staff Mess Dishwash

The deck behind the food waste disposal system was soiled.

Buffet-Staff Mess

There were 10 trays of food but only 8 sets of tongs at the salad station. This was corrected.

Recreational Water Facilities-Kid's Pool and Wading Pool

The drain cover for the wading pool (small slide) did not have an anti-entrapment drain cover certification stamp and there was no letter for the cover to show that it was anti-entrapment.

DO NOT USE (whirlpool/spa)-Whirlpool's 5 & 6

The letter from the shipyard for the drain covers did specify the vessel or the whirpools where the covers were installed. New anti-entrapment covers were on board and had already been installed on whirlpools 1 & 2.

Other-Portofino

There were two previously cleaned glasses found soiled and stored in the clean storage rack. This was corrected.

Buffet-Windjammer Buffet Line #1 (Port/Forward)

There was recessed and missing grout between deck tiles in this area.

Buffet-Windjammer Buffet Line #1 (Port/Forward)

There were peeling labels on Alto-Sham oven #111783, making cleaning difficult.

Buffet-Windjammer Ice Cream Station (Port)

The soft serve ice cream machine is not used by the staff.

Buffet-Windjammer Side Station (Port)

There was a loose stainless steel panel on the side of the station adjacent to the ice cream station, leaving a gap, making cleaning difficult.

Buffet-Windjammer Bussing Station #4

There were a few live drain flies in this area. The Horticulturalist was contacted and treatment was done.

Buffet-Windjammer Buffet Line #3 (STBD)

The panel to the technical compartment of the pizza oven was loose, leaving a large opening, making cleaning difficult. According to the ship's staff, the panel is left in this position to allow for access due to the need to constantly make adjustments to the pizza oven.

Buffet-Windjammer Buffet Line #4 (STBD/FWD)

The corner of the bulkhead adjacent to the handwash station was damaged.

Buffet-Windjammer Buffet Line #2 (Port)

There was recessed and missing grout between deck tiles in this area.

Buffet-Windjammer Buffet Line #2 (Port)

There was a hole in the rear of the technical compartment of the flat grill.

Buffet-Windjammer Buffet Line #2 (Port)

The drain line from the deep fat fryer was heavily soiled with grease and food debris. The equipment was previously cleaned. This was corrected.

Buffet-Windjammer Buffet Line #2 (Port)

There were four lights in the deckhead near the handwash station that were not working. The lighting in the area was insufficient. This was corrected.

Galley-Windjammer Pantry

There was a loose profile strip at the bulkhead-deckhead juncture above the dry storage locker.

Galley-Windjammer Flat Grill Section

There was loose, peeling sealant under flat grill #1001.

Galley-Windjammer Dishwash Area

The final rinse pressure on the in-use glasswasher registered less than 10 psi. In addition, the final rinse spray nozzles did not have a fan-like spray pattern. The final rinse temperature was measured at 166 °F

Buffet-Windjammer Line #2

There was recessed grout between deck tiles in this area.

Other-Johnny Rockets

There was some recessed grout in this area.

Other-Cafe Promenade

The sealant inside the technical compartment beneath the Espresso machine was loose. In addition, the sealant was not applied in a smooth, easily cleanable fashion.