Inspection on Mar 19, 2013 | Score: 86

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The exportable AGE log did not indicate the number of diarrhea or vomiting episodes for some of the reportable cases and many of the fields were blank. Staff stated the reason why the fields were blank was because there were no episodes of diarrhea or vomiting for those cases but this was not documented anywhere. Also, the crew position field on the AGE log was left blank for all of the crew on the log. Finally, the voyage to and from date on the top of the AGE log was not readable.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

A reportable nonfood member that became ill on February 12, 2013 at 6:00 p.m. but did not report to medical until February 13, 2013 at 8:13 a.m. According to the documentation, this individual worked from 3:00 to 8:00 p.m. on February 12, 2013. Also, there was a food worker with an onset of AGE symptoms on February 21, 2013 at 8:00 a.m. but did not report to medical until February 22, 2013 at 10:12 a.m. According to their work records, this individual worked several hours in the a.m. and p.m. while sick. There was a nonfood worker with an onset of AGE symptoms on February 25, 2013 at 8:00 a.m. but they did not report to medical until February 26, 2013 at 11:44 a.m. According to their work record, this individual worked several hours while sick on February 25, 2013. Also, there was a food worker that had an onset of AGE symptoms on February 28, 2013 at 11:00 a.m. but did not report to medical until February 28, 2013 at 9:50 p.m. According to the documentation, this individual worked from 7:00 to 11:00 p.m. on February 28, 2013. There was a food worker that had an onset of AGE symptoms on March 4, 2013 at 8:00 a.m. but did not report to medical until March 4, 2013 at 5:04 p.m. According to their work record, this individual worked from 12:00 to 3:00 p.m. on March 4, 2013. There was a nonfood worker with an onset of AGE symptoms on January 20, 2013 at 8:00 p.m. but did not report to medical until January 21, 2013 at 8:57 a.m. According to their work record, this individual worked from 5:00 to11:00 p.m. on January 20, 2013. A nonfood worker had an onset of AGE symptoms on January 21, 2013 at noon, but did not report to medical until January 22, 2013 at 8:41 a.m. According to their work record, this individual did not work while sick.

Medical-Crew Member Reporting

There was a food worker with an onset of AGE symptoms on February 21, 2013 at 8:00 a.m. but did not report to medical until February 22, 2013 at 10:12 a.m. According to their work records, this individual worked several hours in the a.m. and p.m. on February 21, 2013 while ill. Also, there was a food worker that had an onset of AGE symptoms on February 28, 2013 at 11:00 a.m. but did not report to medical until February 28, 2013 at 9:50 p.m. According to the documentation, this individual worked from 7:00 to11:00 p.m. on February 28, 2013. There was a food worker that had an onset of AGE symptoms on March 4, 2013 at 8:00 a.m. but did not report to medical until March 4, 2013 at 5:04 p.m. According to their work record, this individual worked from 12:00 to 3:00 p.m. on March 4, 2013.

Medical-Close Contact Interviews

During voyage #7, it was unknown if there was a contact for a reportable nonfood member that became ill on February 12, 2013. No documentation was available and no interviews were recorded. Also, during voyage #7, a food worker with an onset of AGE symptoms on February 21, 2013 at 8:00 a.m. had a contact and the contact was interviewed within 8 hours of the food worker becoming sick, but the medical staff relied on the contact to report any illness and no other documentation for the 24-hour and 48-hour follow ups was provided. During voyage #5, a nonfood worker that was a reportable case with an onset of AGE on January 12, 2013 at 1:00 a.m. had a cabin mate documented but the contact was not interviewed. During voyage #8, a food worker had an onset of AGE on February 28, 2013 11 a.m. indicated they had a cabin mate on their 72 hour survey, but according to staff they told them they didn't have a roommate and there were no interviews documented. During voyage #8, there was food worker with an onset of AGE symptoms on March 4, 2013 at 8:00 a.m. and it was not known if this individual had a contact because there was no documentation of a cabin mate or of interviews.

Potable Water-Potable Hose Locker

The potable water hose lockers were not labeled 'Potable Water Hose and Fitting Storage.'

Potable Water-Cross-Connection Control Log

There was no plumbing component listed on the cross-connection control log for the pool room on deck 9. The type of device was listed. Staff could not identify this component when asked.

Potable Water-Bunkering pH

During bunkering, staff measured the pH of the potable water at 9.12. The meter staff used was checked against a buffer reference and was found to be accurate. The bunker records filled out by staff on the same day stated that the pH before the ship started bunkering was 9.1 and the pH during bunkering was 7.8 from 7:40 a.m. until noon. When questioned, staff stated they filled in the required pH of 7.8 because there was no way to adjust the pH.

Potable Water-Bunkering pH

During bunkering on several occasions, the pH was 8.0 or higher and was even above 9.0 on several days including November 15, 2012; December 8, 11, 17, 22, 25, 29, 31, and 29, 2012; January 26, 28, 19, 22, 12, 14, 5 and 8, 2013; and February 2 and 5, 2013.

Integrated Pest Management-Active Surveillance Montoring

The active surveillance log did not indicate follow-up inspections or action taken on several days when pests were found. For example, on March 1, 2013, flies were found in the crew mess, and the area was treated, but there was no mention of a follow-up inspection or any further action. On March 17, 2013, flies were found in the Market restaurant fruit station and treated the same day but no follow-up inspection was recorded and no action taken was documented. Also, on March 16, 2013, flies were found in the fruit station of Calypso but there was no action taken or follow-up inspection documented. The follow-up inspection/action taken column were left blank in these instances. This was noted on the previous inspection.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP indicated a letter would be provided to passengers stating there was an outbreak onboard, but the letter provided to the inspector did not state this information. Also, the OPRP did not indicate when or how the ship moves from green level to yellow level to red level.

Recreational Water Facilities-Filter Housing Disinfection

The log was shown to the inspector indicating the filter housings were being cleaned and sanitized before using new media, but there was no documentation of the concentration and contact time used during the disinfection process.

Buffet-Calypso Aft

There was no sneeze shield at the fresh fruit preparation counters (aft of two) in both the port and starboard aft buffet lines to prevent passenger contamination of the fruit being cut, knife, or cutting board. All three were left at the counter unprotected for varying time periods.

Buffet-Calypso Bread/Roll Stations

The mock wicker type baskets used for the various breads and rolls on passengers self-service buffet had cloth liners which either covered only the interior bottom surface or extended only partly up the side interiors. Many of the bread pieces or rolls were in direct contact with the side interiors of these baskets, which were not easy to clean due to their braided design.

Buffet-Calypso Yogurt Case - Aft Port

The decorative palm tree situated just behind and over the yogurt self-service display case was heavily soiled with a layer of dust debris along the palm leaves.

Buffet-Consumer Advisory

The consumer advisory posted at the cold self-service buffet where a bowl of pickled herring was staged only mentioned eggs as a risk.

Buffet-Calypso Aft Beverage Counter

Power cables to the beverage equipment were coiled on the counter below, making cleaning of the counter difficult.

Buffet-Calypso Aft Beverage Counter

The bulk milk dispenser at the beverage counter was mounted on legs only 25 mm in height, making the area below difficult to access for cleaning.

Buffet-Calypso Aft Beverage Counter

The counter below the bulk milk dispenser was soiled with dirt debris.

Buffet-Calypso Pizza Station

The area was not in use at the time of inspection but one live fruit fly was present.

Buffet-Calypso Pizza Station

The counter model dough roller was on legs only 25 mm above the counter, making access for cleaning beneath difficult.

Galley-Calypso Galley

There was a large pan containing a mixture of yogurt and chopped fruit inside the Foster rolling reach-in refrigerator with a food temperature of 49-50°F. The staff member who prepared it stated the work was completed some three hours prior. Staff immediately blast-chilled the yogurt.

Galley-Calypso Galley

Inside two door upright reach-in refrigerator #16 (breakfast and cheese) were two trays of sliced individual cheese and several large blocks of cheese both on shelves and in a large hotel pan. The food temperatures ranged from 45-51 °F as confirmed on the inspector's thermometer and the chef's. A ship's log verified correct temperatures at 7:30 am so the cheeses were all removed and blast-chilled immediately.

Galley-Calypso Galley

Inside the two door upright reach-in refrigerator #15 were 3 platters of sliced cheeses and 4 deli meat platters. The food temperatures ranged from 45-52 °F. All were removed and blast-chilled.

Buffet-Marketplace - Deli Counter

The previously cleaned large counter model slicer had a heavy layer of encrusted old food debris wedged in the seam where the stainless steel lower side panel joined the stainless steel surface panel where sliced food dropped to. Staff later stated this slicer was a decorative unit only.

Food Service General-Time Control Plans

The posted time control plans in the buffets stated foods out for service were on time control, but did not identify the induction tops or cold basins as being on time control. In the Marketplace carving station an undercounter Alto-Shaam oven was said to be on time control, but it was not listed as such in the time control plan and was not labeled with the words time control. In the Crew Galley the cold basins and bain marie were not listed as time control in the plan. Additionally, staff set potentially hazardous foods on counters and that wasn't listed among time control in the plan and those containers were not labeled with discard times.

Galley-Main Galley - Hot Galley

There was a 300 mm deep hotel pan filled with a white sauce which had a food temperature of 62 °F inside walk-in refrigerator #38. The production label stated that this was prepared 18 March, so the entire pan was discarded. Another very deep hotel pan of cooked mashed potatoes was found inside the same refrigerator with a food temperature of 47 °F. The potatoes were prepared on 17 March and they were also discarded immediately.

Galley-Main Galley - Hot Galley Center

One live fruit fly was noted flying in this center galley area.

Galley-Main Galley - Rossini Pantry

The large counter model sorbet machine was on legs only 1/2 inch above the counter. There was a layer of old dirt and dust debris on the counter below this machine.

Galley-Main Galley - Rossini Pantry

The large counter model sorbet machine was on legs only 1/2 inch above the counter. There was a layer of old dirt and dust debris on the counter below this machine.

Buffet-Crew Mess Beverage Station

There were several slot-head screws fastened on the panel on the underside of the orange soda dispensing nozzle.

Pantry-Pool Bar

There were three piles of a grey granular debris found inside the water bath on the upper ice maker interior compartment. The machine was in use at the time of inspection.

Inspection on Nov 12, 2012 | Score: 89

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have procedures for informing current passenger and crew members of an outbreak or those embarking the vessel following an outbreak voyage. During the last inspection, the OPRP did not include procedures for informing passengers embarking the vessel following an outbreak voyage.

Children Area-Toilet Rooms

There was more than 22 inches above the step stool to the handwashing sink in both of the children's toilet rooms

Children Area-Toilet Rooms

The maximum water temperature for the handwashing station in both of the children's toilet rooms was greater than 125°F measured by the inspector's thermometer. During the last inspection one of the toilet room's had a water temperature measured at 133°F by the inspector's thermometer.

Bar-Anytime Bar

The inside of the draft beer tap was soiled with a thick white residue. This bar was in operation during the inspection.

Buffet-Market Restaurant Appetizer Station

A large decorative plastic ham was stored at the handwashing sink. The ham was removed.

Buffet-Market Restaurant Appetizer Station

The soap dispenser for the handwashing sink was broken.

Buffet-Market Restaurant Appetizer Station

A pair of worn shoes and socks were stored on the deck on the worker's side of the buffet counter. The buffet was open during the inspection.

Galley-Calypso Pizza Station

The juncture between the top shelf above the two compartment oven and the bulkhead was peeling in several areas.

Galley-Calypso Pizza Station

The light intensity was less than 220 lux in some areas of the preparation counter. This was noted on the previous inspection. According to documentation provided by the ship, the lighting will be corrected during the April 2013 dry dock.

Buffet-Calypso Port

The time control plan was posted in the galley near the starboard buffet line.

Buffet-Calypso Port

There was no serving utensil for the container of granola.

Buffet-Calypso Port

There were no consumer advisory signs posted for the foods of animal origin that were served raw or undercooked such as eggs and cold smoked salmon.

Buffet-Calypso Port and Starboard

There were three sets of cutlery out for self-service above three separate small open buffet areas where the food contact portion of the butter knifes was not protected.

Pantry-Calypso

There were two large shelves of clean wine carafes that were not covered or inverted. The carafes were in a narrow corridor that crew were using to pass food and equipment from the pantry to the port buffet area.

Pantry-Calypso Warewashing

The temperature gauges for the pre-wash and the final rinse on the conveyor warewash machine were not readable due to water droplets and stains inside of the gauges.

Food Service General-Warewashing Machines

The data plates on all of the rack conveyor warewash machines stated the speed in racks per hour and approximate times for one or two 'arrows'. During the last inspection all of the data plates stated the conveyor speed in racks per hour.

Food Service General-Light Intensity

The light intensity behind and around several combination ovens was less than 110 lux. This was noted on the previous inspection. Documentation provided by the ship indicated the light would be corrected during the April 2013 dry dock.

Pantry-Calypso Warewashing

The pressure gauge for the glasswash machine was hard to read because of water droplets and stains inside of the gauge.

Pantry-Calypso Warewashing

The deck tiles in front of the clean side of the conveyor warewash machine were broken and had several rust spots.

Pantry-Calypso Warewashing

The temperature of the final rinse manifold in the in-use conveyor warewash machine was less than 180°F measured twice by the inspector using an irreversible temperature label on the manifold. Also, there was hardly any water coming from the final rinse spray nozzles. Crew members were putting the dishes into clean storage. The machine was stopped and the dishes were washed and sanitized in another warewash machine.

Pantry-Calypso Warewashing

There was hardly any water coming from the final rinse spray nozzles in the in-use conveyor warewash machine, creating an ineffective spray pattern.

Buffet-Market Restaurant

The time control plan during port days stated the set-up time was 0700 and the discard time was 1000 during the breakfast service. During the inspection, the buffet was open until 1030, but this was not indicated on the plan. No food items were impacted.

Galley-A La Cart Warewashing

The temperature gauge for the wash compartment of the conveyor warewash machine indicated 0°F while the machine was running, but the wash compartment was 160°F as measured by the inspector's thermometer.

Galley-A La Cart Hot Line

A food worker was not wearing a hair restraint while stirring pots and pans on the hot line.

Buffet-Crew Mess

The light intensity was less than 220 lux in front of the salad bar and dessert station.

Galley-Pastry

There were two large live flies above the preparation table during active food preparation.

Galley-Butcher

There was one live large fly during active food preparation.

Galley-Vegetable Preparation

There were several heads of green and red cabbage in several plastic containers on the counter and on deck stands that were cut by crew members and the internal temperature of the cabbage as measured by the inspector's thermometer was 61°F. According to the staff, the machine cutting the cabbages broke approximately one hour ago. The cabbages were placed in the walk-in refrigerator.

Galley-Vegetable Preparation

There were several heads of cabbage on the counter and on deck stands that were cut by crew members and had an internal temperature of 61°F as measured by the inspector's thermometer. During the inspection, the crew, including the person in charge of this area, did not appear concerned about the cabbage being out of temperature and was not aware that it needed to be held at 41°F unless it was being prepared, cooled, cooked, or on time control. According to the staff, the machine cutting the cabbages broke approximately one hour ago. The inspector had staff immediately refrigerate the cut cabbages and the machine was repaired.

Recreational Water Facilities-Secondary Standards

There were no secondary standards onboard to verify the operation of the new test kit to monitor water chemistry in the recreational water facilities. Staff showed a purchase order that stated the secondary standards were delivered to the port in the Dominican Republic awaiting the ship's arrival on 17 November.

Recreational Water Facilities-Swimming Pool Drain Covers

It could not be determined if the required information was stamped on the swimming pool drain covers. There were no spare drain covers onboard and the pools were full of water. Also, there was no documentation available from the manufacturer stating the required information. Staff showed a purchase order that stated spare drain covers were to be delivered on 12 October, but they had not yet arrived.

Potable Water-Production Records

On some occasions since the last inspection, the records did not indicate the free halogen residual was at least 2.0 ppm within 30 minutes of the start of potable water production.

Potable Water-Striping

The permeate line from the reverse osmosis unit to the mineralizer was not striped in accordance with ISO 14726 (blue/gray/blue).

Ventilation-Condensation Collection Pans

Not all of the condensation collection pans were accessible for inspection, maintenance, and cleaning.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

According to the OPRP during level red, chlorine was used for disinfecting the galleys between 200 and 500 ppm. Also, neither the OPRP nor the manufacturer's instructions included a contact time for the chlorine or the Hexaquart Plus disinfectants used during an outbreak.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to protect the passengers from respiratory and dermal exposures to disinfectants. This was noted on the previous inspection.

Integrated Pest Management-Follow-Up Inspections

The active surveillance logs did not indicate that follow-up inspections were conducted when pests were found.

Pantry-Deck 6 Aft/Starboard

A cabin steward was observed emptying a red wash bucket in the handwashing sink.

Inspection on Sep 13, 2012 | Score: 100

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs at the whirlpools did not caution against the use by individuals on medication or who have underlying medical conditions such as high or low blood pressure.

Recreational Water Facilities-

There were no appropriate secondary standards onboard to verify the operation of the electronic test kit used to monitor water chemistry in the RWFs.

Potable Water-Cross-Connection Control Program

All testable backflow prevention devices had not been tested since 18 April 2011.

Potable Water-Distillate Lines

Portions of the distillate water lines from the evaporators to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue) at 5-meter intervals.

Integrated Pest Management-Delivery Records

There was no record that the incoming shipment of food and other supplies received on 6 September was inspected for evidence of insects, rodents, and other pests.

Children Area-

A written guidance on symptoms of common childhood illnesses was not posted at the entrance of the children's center. It was posted in a nearby corridor. Parents and children do not see this written policy if they come from the children's pool area to the entrance of the children's center.

Children Area-

A written exclusion policy was not posted at the entrance of the children's center. It was posted in a nearby corridor. Parents and children do not see this written policy if they come from the children's pool area to the entrance of the children's center.

Children Area-

The restroom adjacent to the children's pool did not have a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door upon exiting.

Children Area-

The water temperature at the handwashing sink inside the children's toilet room could be adjusted to greater than 110°F. The temperature was measured at 133°F.

Children Area-

The children's toilet room did not have a sign advising the providers to wash their hands and the children's hands after assisting children with using the toilet.

Children Area-

There was no sign in the diaper changing area advising handwashing after each diaper change.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures to minimize respiratory and dermal exposures to both passengers and crew. In addition, it did not have procedures for informing passengers embarking the vessel of an outbreak during the previous voyage.

Food Service General-Lighting

The light intensity was below 110 lux behind and around some of the combination ovens. Temporary magnetic lights were installed, but not all of them produced enough light intensity. Staff stated permanent lights will be installed during the April 2013 dry dock.

Food Service General-Rack Conveyor Warewash Machines

The manufacturer's data plate on the rack conveyor warewash machines indicated a rack capacity in baskets per hour and meters per minute.

Buffet-Calypso Pizza Station

The light intensity was below 220 lux at some areas of the food preparation counter.

Buffet-Calypso Fruit Island

An insect light trap was located next to plates of ready-to-eat fruit.

Food Service General-Chilled Water Lines

Most of the nonpotable chilled water lines connected to the back of the ice machines in food areas throughout the ship were not uniquely identified.

Buffet-Crew Mess

At the soiled dish drop-off, the door tracks were soiled with old food debris. During the inspection, the dishwash area was in operation, but the crew mess had just opened for lunch.

Preparation Room-

The plastic tray in contact with prepared meat in a plastic bin was cracked in multiple areas, making cleaning difficult. Staff stated new plastic trays were scheduled to arrive the following day.

Inspection on Jan 09, 2012 | Score: 90

Housekeeping-Public Restrooms

Signs were not posted in the public restrooms advising passengers to wash their hands. (New Requirement 2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP lists a product labeled only for effectiveness of 'enveloped viruses'. Verify with the product manufacturer that it is also effective against norovirus which is a 'non-enveloped virus'. (New Requirement 2011 VSP Operations Manual)

Housekeeping-Deck 6 - Public Restrooms

The restroom adjacent to the children's pool did not have a sign about using a paper towel to open the door. (New Requirement 2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not specify the vessel's procedures for notifying current passengers and crew, and as well as embarking passengers, of an outbreak. (New Requirement 2011 VSP Operations Manual)

Children Area-Deck 6

Written guidance on symptoms of common childhood illnesses was not posted at the entrance to the children's center. (New Requirement 2011 VSP Operations Manual)

Children Area-Deck 6

The children's toilet height exceeded 280 mm and the children's sink height exceeded 560 mm. A step stool for the toilet and sink was not provided. (New Requirement 2011 VSP Operations Manual)

Recreational Water Facilities-General

The automatic water quality monitoring system sampling point was installed on the return line to the RWF rather than directly in the facility shell or the facility drain line ahead of the compensation tank. Verify that the facility drain covers comply with ASME A12.19.8 and the appropriate secondary antientrapment requirement, as required. The depth markings for the swimming pools did not specify the depth also in feet.The bather loads for each recreational water facility were not calculated and posted.The safety signs need to be updated to reflect new cautions and advisory statements.(New Requirement 2011 VSP Operations Manual)

Ventilation-Deck 6

Two condensation pans in the HVAC system had a slimy sediment beginning to form in them.

Food Service General-Soda Dispensers

In the Calipso and Markt restaurants and in the crew mess, the dispensing mechanism of the soda machines at the self-service lines was not designed to prevent contact with the lip-contact surface of glasses or cups when refilled.

Food Service General-Soda Dispensers

In the Calipso and Markt restaurants and in the crew mess, the dispensing mechanism of the soda machines at the self-service lines was not designed to prevent contact with the lip-contact surface of glasses or cups when refilled. In addition, no sign prohibiting refills was posted in the passenger restaurants. The crew mess had signs prohibiting the refill of bottles at the soda machines which had the same dispensing mechanism, but they did not prohibit the refill of glasses and cups. Glasses and cups were the only drinking containers available in the crew mess.

Buffet-Calypso

A serving utensil was not available for a container with oatmeal. These buffet lines were open for service at the time of the inspection. This was corrected.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. (2011 VSP Operations Manual)

Buffet-Crew Mess

A number of previously cleaned plates, bowls and knives had their food contact surfaces soiled with food debris. These were removed.

Galley-Dishwash

A number of previously cleaned cups and plates stored at the Calipso galley dishwash clean area were still soiled with food debris. These items were removed for rewashing.

Galley-Deck 8

A number of previously cleaned hotel pans stored at deck 8 potwash clean area were still soiled with food debris and grease. These items were removed for rewashing.

Galley-Dishwash

Large pieces of paper and food debris were observed in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.

Buffet-Markt Restaurant

The drawers of the tea self-service display case were not self-closing. These drawers could be left open and leave the food unprotected.

Galley-Markt Restaurant - Dishwash

Large pieces of paper and food debris were observed in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.

Galley-Rossini

The temperature of individually wrapped butter stored in undercounter refrigerator #44 was 55°F. The butter was discarded.

Galley-Rossini - Dishwash

Some previously cleaned cups stored at the Rossini galley dishwash clean area were still soiled with food debris. These items were removed for rewashing.

Galley-Rossini - Dishwash

Previously cleaned and sanitized hotel pans were stacked on deck stands, not allowing them to air-dry properly.

Dining Room-Rossini - Consumer Advisory

The menu of the Rossini restaurant did not have asterisks at the animal-derived foods that could be served raw or undercooked, but it had a consumer advisory indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness. (2011 VSP Operations Manual)

Buffet-Crew Mess

There was one fly circulating over the buffet line.

Galley-

The ambient temperature inside undercounter refrigerator #54 was 50°F. A large hotel pan of pasta prepared on 7 January 2012 was stored inside.

Galley-

The temperature of a large hotel pan of pasta prepared on 7 January 2012 and stored inside undercounter refrigerator #54 ranged from 46°F to 51°F. The pasta was discarded.

Galley-Time Control Plan

The combination oven used as a hot holding unit where food items were stored on time control was not labeled and was not listed on the time control plan. (2011 VSP Operations Manual)

Galley-

There was one fly circulating over exposed food.

Galley-Deck 3 Pastry

The cooling of a hotel pan of Indian rice tart was not documented in a cooling log.

Galley-Deck 3 Pastry

The left handwash station in this area was fully blocked by a cart. The cart was moved. There was another handswash station available in the area. This area was in active use at the time of the inspection.

Preparation Room-Deck 3

There was one fly circulating over exposed food.

Preparation Room-Walk-In Refrigerator #62 & Thawing Room #63

A number of containers of raw whole and pieces of poultry, raw beef cuts and steaks, raw pork cuts and smoked chops, raw ground beef meatballs, raw beef patties, herbs, onions, and ready to eat sausage links were stored comingled. This practice allowed for the potential for cross-contamination by foods being so close that could physically touch and a food could drip into another food.

Provisions-Wine

The hoses used for the delivery of wine out of the stainless steel tanks were soiled with dirt.

Provisions-Dry Store #3537

A can of mexican salsa was slightly bloated. The can was moved to the refused goods area.

Dining Room-Markt and Calypso Restaurants

Utensil caddies holding multiple settings of unwrapped, exposed flatware were on each table. The caddies stayed on the tables for the entire service and were not removed for new consumers.

Galley-Markt Show Galley

Raw and excesive sealant was observed in the top of the technical compartment around the handwashing basin. This was noted in the previous inspection. Documentation was available showing that this repair was imminent and part of a number of repairs to be done on the ship.

Buffet-

No serving utensils were available for 2 containers with apples. The buffet line was open for service at the time of the inspection. This was corrected.

Inspection on Sep 15, 2011 | Score: 99

Bar-Aida Bar

There were four live fruit flies circulating at the back bar bottle storage rack and on the deckhead above during service time at this bar.

Housekeeping-Outbreak Prevention and Response Plan

The ship's outbreak prevention and response plan did not include the frequency of cleaning and disinfection in public areas when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%.

Pantry-Deck 6 - Housekeeping Pantry # 6410

At least four water pitchers were stored in an upright position while still moist and wet inside.

Children Area-

There was no airtight, washable waste receptacle to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves during a fecal accident.

Children Area-

The plastic containers with Lego blocks had blocks stuck together that were cleaned two days ago according to the staff. It was unclear how these toys were cleaned and sanitized.

Potable Water-

The records documenting annual testing results for the reduced pressure backflow preventer, serial number # 09581, located at the shore connection were confusing. This backflow preventer was tested on 19 August 2011. In one record it was documented as the tests were 'ok' and in another record it was documented that pressure differentials were below 2.0 PSID and as a result the device was serviced with new parts.

*General Comment-Fecal Accident Plan

The fecal accident plan had a contact time of 8 hours for 20 ppm of chlorine residual for loose stool accidents. Current scientific literature recommends a contact time of 12.75 hours for that same concentration for the inactivation of Cryptosporidium.

Recreational Water Facilities-Fecal Accident Records

The fecal accident records documented fecal accidents that occurred on 23 January 2010, 8 March 2011, and 5 June 2011. However, there was no information recorded on the type of fecal accident and the response actions taken.

Medical-Gastrointestinal Illness Records

A utility galley food employee experiencing 5 episodes of diarrhea had an onset of gastrointestinal symptoms on 3 September 2011 at 0700 and reported to the medical center at 1746 the same day after working his full shift.In addition, there was no documentation showing that medical or supervisory staff followed up on cabin mates or immediate contacts of symptomatic crew members. There was documentation showing that these cabin mates were isolated from their symptomatic cabin mates.

Buffet-Markt Restaurant

Two trays of bread were not fully protected by the sneeze guard. This was corrected.

Food Service General-Passenger Buffets

The wooden supports inside the undercounter technical compartments were made of raw exposed wood. There were also large void spaces. This was noted on the previous inspection.

Buffet-Markt Restaurant Service Station 2

Leaves from an artificial palm tree were directly above the clean side of the service station.

Dining Room-Markt and Calypso Restaurants

Utensil caddies holding multiple settings of unwrapped, exposed flatware were on each table. The caddies stayed on the tables for the entire service and were not removed when new consumers sat at the tables.

Galley-Upright Refrigerator 29

There were two small holes and one larger hole in the top of the upper technical compartment.

Food Service General-Undercounter Technical Compartments

There were unsealed pipe penetrations in the back of most of the technical compartments in the galleys.

Galley-Markt Show

There were three slotted fasteners in the deep fat fryer on the right side. There were also slotted fasteners in the food splash zone directly above the back of the two fryers.

Galley-Markt Show

There was raw wood and excessive sealant in the top of the technical compartment around the handwashing basin.

Galley-Markt Show

The technical compartment below the hot plate was slightly soiled.

Galley-Hot Galley

The rolling bin of salt did not have a label.

Galley-Calypso Show

There was no splash shield between the handwash sink and the preparation counter across from the cooking area. Food was being prepared at this counter during the time of the inspection.

Galley-Food Lift

The deck track for the outer door was soiled.

Galley-

A pan of cooked potatoes stored in the walk-in refrigerator had a preparation date of 14 September 2011. According to the cooling log, the potatoes were cooked on 12 September 2011.

Galley-Potwash

The crew member in this area did not submerge a pan in the sanitizing chlorine solution for a minimum of 7 seconds. When asked, the crew member was aware that the sanitizing time was 7 seconds.

Galley-Rossini

There were gaps around where the grease drain chute for the grill penetrated the bottom cabinet.

Galley-Rossini

Hot smoked salmon and uncooked cured salmon (cured with sugar and salt) were stored together in the same pan.

Galley-Cleaning Room

There was a small fly in this room.

Dining Room-Rossini

Soiled water was leaking from the bottom exterior of the left door of the wine refrigerator.

Buffet-Calypso Beverage Overflow

There was a hole in the top of the soda syrup compartment. There were also unsealed pipe penetrations in the left side of this compartment and in both sides of the adjacent technical compartment.

Galley-Calypso Show

There were slotted fasteners in the food splash zone directly above the back of the two fryers.

Buffet-Calypso

Several pans of food for the salad bar were said to be on time control, but they still had the seven day discard labels.

Galley-Calypso Pizza Station

One of the pizza stones was cracked. According to the chef, a new stone had been ordered.

Pantry-Calypso

Several wicker baskets were stored below a preparation counter.

Galley-

Three small flies were in the cleaning section next to the dishwash area. The galley was in operation.

Galley-

The cover on the bin of rice was cracked in several places, making cleaning difficult.

Preparation Room-

There were slotted fasteners in the potato peeler insert pan.

Preparation Room-

A bearded crew member was cutting meat and he was not wearing a beard restraint.

Buffet-

There was an unsealed pipe penetration in the back of the soda syrup compartment next to the officer's mess door.

Food Service General-Carbonators

There were no backflow prevention devices between the carbonators and brass fittings. There were only non-return valves.