Inspection on Mar 09, 2015 | Score: 98

Galley-Calypso Coffee Station

The two large coffee machines did not have a backflow prevention device on the potable water supply line.

Galley-Warewash

The two middle curtains in the dishwash machine were severely warped and in poor repair.

Buffet-Calypso Beverage Station

The dispensing tube on the bulk milk dispenser was cut on an angle but was longer than one inch (25 mm).

Buffet-Calypso Bread Baskets

One white linen napkin was placed in the large bread baskets to prevent the bread from contacting the surface of the bread basket, but it was not large enough to cover the entire surface of the basket. This allowed some of the rolls in the corners of each basket to come into contact with the bread basket surface. The bread baskets were made of a hard plastic that was constructed into a woven pattern. All the exposed surfaces of the bread basket were clean.

Galley-Walk-In Freezer

A significant amount of frozen condensation was accumulated throughout the freezer unit. Frozen condensate was on all the storage shelves on and between stored food. All the food was properly packaged and sealed so the condensate did not contaminate anything and nothing was discarded. The top shelf of each storage rack had a layer on ice that had accumulated. One shelf had packages of food that was frozen to the top shelf.

Galley-Pot Wash

The atmospheric vacuum breaker for the mechanical pot wash machine appeared to be malfunctioning. Water would splash out from the top vent sporadically during the wash and rinse cycle. At the end of the final rinse cycle a large amount of water would splash out from the top vent.

Galley-Rossini Warewash

Condensation had accumulated in the temperature gauge on the dishwash machine for the wash and final rinse cycle, making it difficult to accurately read the temperature.

Dining Room-Rossini

Two of the waiter stations were surrounded by carpet on the deck.

Galley-Calypso Coffee Station

The potable water supply lines to both coffee machines were braided and difficult to clean.

Bar-Aida Bar

According to the time control plan for the bar, all dairy items out on the bar counter were on time control. However, one container of whipped cream was on a counter in a container with ice and labeled with a 7-day discard label, not a time control discard label. The temperature of the whipped cream was 50°F when measured and immediately discarded.

Bar-Aida Bar

The chilled water lines for the ice machine were not uniquely identified.

Galley-Hot Galley

The top of the salamander was soiled with an accumulation of grease.

Galley-Ice Machine

The chilled water lines for the ice machine were not uniquely identified.

Galley-Mechanical Bread Slicer

The technical compartment under the bread slicer was heavily soiled with a thick layer of food debris.

Buffet-Beverage Station

The water lines to the coffee machines were braided and difficult to clean.

Food Service General-Buffet Lighting

None of the light bulbs directly above the food on the buffet lines in the Calypso and Market restaurants were shielded or shatter resistant. Several of the deckhead light fixtures above the crew buffet in the crew mess were also not shielded or equipped with a shatter resistant light bulb.

Food Service General-Warewashing

Crew in three of the four warewash areas assessed during the inspection did not know how to properly evaluate the warewash machines. Crew would send their maximum registering thermometer through the dishwash machine only once, and then compare that temperature to the temperature that was displayed on the final rinse temperature gauge. No manual checks of the final rinse were taken to ensure the highest temperature reached on the maximum registering thermometer was indeed from the final rinse and not from another compartment. All the warewash machines evaluated during the inspection were operating at proper temperatures when measured by the inspector.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

For the cruise dated 5 February to 15 February, a bar employee (food worker) had an onset of AGE symptoms on 7 February at 04:00, but did not report to the medical center until 18:11. According to the time sheet and 72-hour questionnaire, this crew member worked during the afternoon of 7 February and visited the crew mess for lunch and dinner. The vessel had a training program for reporting AGE symptoms and the crew member's supervisor was notified of late reporting.

Recreational Water Facilities-Main Pool Rescue Hook

The hook end attached to the end of the rescue hook pole was made of a flexible wire instead of a hard material. Therefore, when used, the wire on the end of the pole did not stay in place and did not act as a hook.

Recreational Water Facilities-Data Logger

The data logger with security features used to record the continuous monitoring of all six recreational water facilities (RWFs) could only record and save up to 21 days of data. This was written on the previous inspection. The staff provided a requisition order to upgrade the memory of the data logger and the work was expected to be completed by 1 June 2015.

Pantry-Deck 6

The cleaning locker did not have a label.

Inspection on Dec 04, 2014 | Score: 96

Potable Water-Microbiological Sampling Procedures

The ship was using an 18-hour E.coli test kit. When asked about the procedures crew stated that after the water sample was taken the reagent was mixed in and then immediately placed into the incubator. The result was then read after 18 hours. However, the 18-hour test the ship was using required the sample to be warmed in a water bath for 20 minutes before being placed in the incubator. Staff was not aware of this step and did not have a water bath.

Medical-Reportable Case Definition

A passenger reported to the medical center on 27 November with 1 episode of diarrhea and no other symptoms. Antidiarrheal medication was dispensed and the passenger was listed as nonreportable. A crew member reported to the medical center on 26 November with 1 episode of diarrhea and no other symptoms. Antidiarrheal medication was dispensed and the crew member was listed as nonreportable. In discussion with the doctor it was determined this amount of diarrhea was above normal for each individual but they were deemed nonreportable cases because each individual had less than 3 episodes each within a 24 hour period.

Medical-Reportable Case Definition

The doctor was not aware the updated definition of a reportable case included 3 or more episodes of loose stools in a 24 hour period or what is above normal for the individual. The old definition from the 2005 VSP Operations Manual that did not include 'or what is above normal for the individual' was posted by the doctor's computer.

Medical-Public Toilet

The public toilet room did not have a sign advising users to wash hands and a sign advising users to use a paper towel to open the door when exiting.

Potable Water-Microbiological Sampling Procedures

The ship was using an 18-hour E.coli test kit. When asked about the procedures crew stated that after the water sample was taken the reagent was mixed in and then immediately placed into the incubator. The result was then read after 18 hours. However, the 18-hour test the ship was using required the sample to be warmed in a water bath for 20 minutes before being placed in the incubator. Staff was not aware of this step and did not have a water bath.

Potable Water-Production Pipe Striping

The distillate water line from the evaporators to the mineralizer and the permeate water line from the reverse osmosis to the mineralizer were not striped blue/gray/blue.

Other-Engine Control Room

The crew toilet room did not have a sign advising users to wash hands and a sign advising users to use a paper towel to open the door when exiting.

Recreational Water Facilities-Data Logger

The chlorine and pH values for all 6 RWFs were displayed in real time on a computer in the engine control room. However, the values were only recorded in the computer every hour. After the computer compiled a week's worth of data the data was exported to an excel spreadsheet on a different computer. The excel spreadsheet could be edited by the user. Moreover, the chlorine values exported to the excel spreadsheet were recorded at 1 hour intervals and the pH values were recorded at every 4 hours. The original data on the first computer was only stored for a maximum of 21 days.

Recreational Water Facilities-Main Pool

The pool had a waterfall feature that classified it as an interactive water facility. The chlorine levels measured by the inspector were 1.19 ppm and 1.19 ppm. The levels measured by the crew were 1.26 ppm and 1.22 ppm. The pool was open during the inspection and was immediately closed.

Recreational Water Facilities-Turnover Rates

No calculated turnover rates for each individual RWF were provided to the inspector.

Recreational Water Facilities-Pool Classification and Turnover Rate

The main pool was operated as a normal swimming pool (CL range 1 ppm- 5 ppm) and not as an interactive water facility (2 ppm- 5 ppm) which it was determined to be upon inspection. No turnover rates were calculated to be reviewed to determine if the turnover rate met the interactive water facility limit (2 hours).

Potable Water-Lower Far Point Records

The chlorine residual level was below 0.2 ppm from 11AM on 19 November until 5AM on 20 November. According to staff an alarm was installed on the system and was set to activate once the chlorine residual level fell below 0.2 ppm, but it could not be determined if the alarm sounded during this interval.

Pantry-Housekeeping Pantries

All four deck pantries had chemical dispensers installed on the bulkhead and a biological drain cleaning dispensing station under the handwash station. The bulkhead mounted chemical dispenser included a nano surface maintenance cleaner, an acid bathroom cleaner, an all-purpose cleaner, and an order spray. All these chemicals were used by the hotel stewards to clean the cabins. According to staff none of the chemical were used to clean surfaces in the pantries. No food production occured in the pantries but bottled water, champaigne, and clean wine glasses were stored in the pantries. In addition, a yellow container of used sharps collected from the cabins was stored soiled side of the counter next to soiled dishes and glasses.

Children Area-Diaper Changing

The diaper changing table pad had splash marks on it and dust in the folds of the plastic that showed incomplete cleaning. The soiled diaper unit had old soil in the disposal chute.

Buffet-Deck 9 - Calypso Show Galley

A slight layer of dust was noted on the decorative pieces on the buffet display above where open food was being served.

Buffet-Deck 9 - Calypso Aft Beverage Station

Milk in the bulk milk dispenser that was listed on the time control plan and labeled as a 'Time Control' unit had a time label on the milk showing 0700 - 1100 but the time control plan listed the discard time for all food as 1000.

Buffet-Deck 9 - Calypso Fruit Station

A green cutting board being used at the fresh fruit station was severely scored with knife marks making it difficult to clean.

Galley-Deck 10 - Pool Grill

Coated metal serving pans with cast iron-base material were found to be chipping along the edge. Spots of rust were showing along the edges of several pans examined.

Bar-Deck 8 - Aida Bar

The flanges around the water supply lines to the ice machines were incomplete leaving holes to the interior of the bulkhead.

Bar-Deck 8 - Aida Bar / Deck 7 Ocean Bar

The time control plan for dairy items was not posted in either bar. The laminated plan was stored in a folder in the cleaning lockers. The plans were posted while the inspector was in the areas. In addition, the milk holding unit on the coffee machine in the Ocean Bar was not labeled as a 'Time Control' unit.

Galley-Deck 8 - Rossini Galley / Main Galley - Potwash

A large blue cutting board in clean storage was severely scored from knife marks.

Galley-Deck 8 - Main Galley - Hot Galley

The backflow preventer on the water supply line to the combination steamer oven #MB-450-2-Q8 was continuously leaking from the air relief holes indicating a malfunction of the valve. The plumber was replacing the backflow preventer before the team left the area.

Buffet-Deck 8 - Market Restaurant

The wiping cloth solution being used outside the Show Galley station was severely soiled with food debris and grease. This was immediately changed.

Buffet-Deck 2 - Crew Mess - Beverage Station

Four fruit flies were found on a milk dispenser adjacent to an out of order juice machine. The mess was closed at the time of the inspection. The juice machine and the overflow drain were being cleaned as the inspection team left the area.