Inspection on Mar 25, 2015 | Score: 89

Medical-Gastrointestinal (GI) Illness Reporting

On the current voyage the ship arrived in Pago Pago, American Samoa on 18 March, 2015, but did not make the required 24 hour prior to arrival report of GI illness cases to the CDC Vessel Sanitation Program. The ship sailed from Pago Pago to Honolulu, Hawaii and there were GI illness reports made for both the 24 hour and four hour prior to arrival notification. Staff stated they were not aware a report was required prior to arrival in American Samoa.

Medical-Crew Gastrointestinal (GI) Illness Reporting

An engineer experienced onset of GI illness symptoms at 1 pm on 23 March, 2015, and according to his completed questionnaire, worked in the morning and evening, ate dinner in the crew mess, had tea and biscuits in the ward room the same day. At 9:49 am on 24 March the engineer reported his symptoms to the medical facility.

Pantry-Housekeeping Pantry Deck 10 Forward

There was a clean dishware rack just over one meter to the left of the soiled dish pre-wash sink and overhead spray. A splash test was made and some water particles could reach this rack during pre-washing. There were several other clean racks in this pantry and the manager noted they were not typically needed, so the close rack could be converted to a soiled storage rack.

Children Area-Splashes and Surface

There was no covered waste bin(airtight washable) in either of the two child toilet rooms for disposal of accidental body fluid events.

Children Area-Splashes and Surface Child Rooms

Staff stated that sometimes there are specific foods brought into the center for consumption by children, and in those instances a time control system was used. In reviewing the posted time as a public health control plans for hot and cold foods served in the child center, there was a statement in each that because the period of time during service was less than four hours not time labelling would be required. The youth center had no hot or cold holding units inside and staff stated that these foods when delivered were typically plates or trays. According to the VSP Manual clarifications a loose food pan or tray set on tables or counters should have a discard time sticker affixed, even when the service period is less than four hours.

Recreational Water Facilities-Riviera Whirlpool Spa

Two adults were using the Riviera whirlpool spa just before manual testing took place. During several manual tests for bromine residuals the inspector's values were varied from 1.62 and 3.44 ppm initially, compared to the ship's test kit which measured 4.69. In the final three tests both the inspector and the ship's staff collected water in one vessel and tested independently from that one vessel to compare values. The inspector's kit measured 4.09, 4.00, and 2.42 ppm, while the ship's kit measured 3.69, 4.40, and 2.55 ppm on the three consecutive tests. The whirlpool was closed immediately. The analyzer/controller for this whirlpool was in the pump room, so the team tested the water flowing directly into the analyzer and found the value to be 3.99 ppm on the inspector's kit and 4.24 ppm on the ship's kit. The analyzer displayed a bromine residual of 5.75 ppm, so staff calibrated to the manual test values.

Galley-Medina Hot Press

Several pans of potentially hazardous foods, such as cooked liver and poached eggs, were loose on the counter next to the hot bain maries. These pans were on time control but were not labeled with a discard time. The omelet station had a mise en place set-up of the of potentially hazardous ingredients, such as diced tomatoes and liquid egg, that did not have a discard label.

Galley-Hot Galley Walk-In

At 0900, four hotels pans of cut tomatoes were stored in the walk-in refrigerator with an internal temperature of 41°F, but according to staff the cooling process was not monitored and the items were not on the cooling log. A hotel pan of cut lettuce and another of cut cabbage were in the walk-in refrigerator with an internal temperature of 48°F and 44°F, respectfully. The cooling process was not monitored and the items were not on a cooling log. According to staff the lettuce and cabbage were cut during the previous shift which ended at 0800. The lettuce and cabbage were taken to the blast chiller and cooled to 41°F.

Galley-Hot Galley Walk-In

Management in the hot galley section were not aware that cut tomatoes and cut lettuce and cabbage were potentially hazardous foods. These foods were found inside a walk-in refrigerator and the cooling process for each was not monitored by staff and not recorded as required.

Galley-Hot Galley (Medina Hot Press)

The posted time control plan for the hot galley stated the set-up for early breakfast was at 0615 and the discard for the entire breakfast period was at 0900. At 0920, potentially hazardous food was still being served from the hot galley to passengers.

Galley-Warewash

The handwash station at the soiled end of the mechanical dishwash machine was blocked by soiled equipment. The area was in-use during the inspection.

Galley-Warewash

The final rinse on the rack-type glasswash machine was not working when the machine was in active use. The digital temperature gauge showed a temperature of 131°F and the pressure gauge was at 0 psi while racks were passing through the machine. When the final rinse manifold was inspected no water was coming from the manifold.

Galley-Bakery

The newly installed bread molder was installed less than six inches from the deck.

Galley-Bakery/Pastry

No backflow prevention devices were installed on the potable water supply line to the three deck-mounted ovens.

Galley-Pastry Service Area

The light intensity behind and around the two ice machines was less than 110 lux.

Galley-Pastry Service Area

The manufacturers' sticker was on the outside of the white deflector panel in the left ice machine.

Preparation Room-Potato Peelers

All four of the newly installed potato peelers had slotted fasteners on the inside food contact surface.

Preparation Room-

One small fruit fly was observed by the pulper.

Bar-Raffles Bar

The light intensity on the back counter could not be raised to a minimum of 220 lux for cleaning operations. The light intensity above the handwash sink was less than 110 lux.

Galley-Horizon Restaurant Crew Toilet

The door for the toilet room just outside the galley for food workers was not self-closing.

Galley-Bell Box

The underside of the rails beneath the grooved grill was soiled with grease residue.

Galley-Horizon Restaruant

A trolley of clean equipment was stored right next to the handwash sink on the clean side of the dishwash machine. The trolley blocked the waste receptacle for the handwash station. When users at the handwash station reached for the paper towels water dripped on the clean equipment below. The trolley was immediately moved and the clean equipment that was dripped-on were taken to be rewashed. Other equipment on the trolley, such as the white serving dishes, were stacked wet and not allowed to properly air dry.

Galley-Warewash

The far left nozzle on the upper auxiliary final rinse was completely blocked with debris.

Buffet-Horizon Restaruant

The posted time control plan listed backup refrigerators 1-7 were on time control but none of the units were labeled as time control units.

Buffet-Horizon Restaruant-Hot Line

The employee handwash sink did not a have 'wash hands often' sign posted.

Buffet-Horizon Restaruant

The plastic, shatter-resistant wrapping on several of the light bulbs above the buffets was peeling.

Bar-Champions

The light at the handwash sink was burnt out resulting in a light intensity less than 110 lux.

Buffet-Crew Mess

Condensation was accumulating on the sneeze guards protecting the hot foods. No condensation was observed dripping onto any food. Condensation was also starting to accumulate of the deckhead above the hot bain maries.

Buffet-Crew Mess

The center exhaust vent cover was soiled with grease and dust.

Buffet-Officer Mess

The far left section of the baseboard under the coffer station was missing exposing a large gap. No coving was present at the bulkhead/deck juncture at the coffee station or around the middle island.

Galley-Warewash

The middle two spray nozzles on the upper auxiliary rinse manifold were completely blocked.

Galley-Hot Galley (Medina Hot Press)

Management in the hot galley allowed food to still be served up to 20 minutes after the posted time control plan stated the food must be discarded.

Galley-Warewash

The final rinse on the rack-type glasswash machine was not working when the machine was in active use. The digital temperature gauge showed a temperature of 131°F and the pressure gauge was at 0 psi while racks were passing through the machine. When the final rinse manifold was inspected no water was coming from the manifold.

Other-Lido Grill

The two flat-top grills had surface metal damage and pitting in the metal, which left a rough and difficult-to-clean surface. Recommend replacement.

Inspection on Jan 25, 2014 | Score: 97

Buffet-Back Service Counter - Starboard

Left fire door track / deck juncture had an open gap and old food debris.

Buffet-Upcoming Remodeling Plans

The light levels around the service islands and over the remote handwashing sinks were not 220 lux of illumination.

Buffet-Back Service Counter - Port

The overhead fire door recess in the deckhead was heavily soiled with dust.

Buffet-Back Service Counter - Starboard

A pan of pasta in the temperature control undercounter cooler ORG10 was found at 44°-46°F. The pasta was returned to the blast chiller for proper cooling.

Buffet-Back Service Counter - Starboard and Port

Grease was noted on the deck in the cabinets below the fryer and puddled in the adjacent cabinet where there was a drain.

Buffet-Beverage Counter - Port / Forward

Two fruit flies were noted around the cabinet - one in the tea service area and the other in the floor drain area inside the cabinet.

Buffet-Dishwashing

The last final rinse manifold spray nozzle second from the left was not providing an effective spray pattern. The first final rinse spray manifold had 5 of 8 nozzles that were not spraying with enough pressure to provide an effective spray pattern.

Room Service-Bell Box - Deck 10

The food lift used to transport food to the Deck 12 buffet had inner and outer deck tracks heavily soiled with old food debris. The lift shaft bottom had several inches of standing water with food debris in it.

Room Service-Bell Box - Deck 10

The sanitizer water in the three-compartment sink was far in excess of 200 ppm chlorine.

Room Service-Bell Box - Deck 10

The mixing blade head on the stirring stick had small green pieces of dried food on it when it was stored in the bulkhead rack as clean.

Preparation Room-

Three green plastic cutting boards were heavily scored and difficult to clean.

Preparation Room-Walk-in Cooler

The fan cover on the evaporator was heavily corroded and difficult to clean. This cooler was not in service at the time of the inspection.

Galley-Hot Line

Heavy condensate that dripping was noted inside the ventilation hood over the combination steamer oven. In the adjacent tilting skillet ventilation, condensate was also noted, that was not dripping into the food being cooked in the open skillet.

Galley-Dishwashing

The last final rinse manifold spray nozzle second from the left was not providing an effective spray pattern. The first final rinse spray manifold had 6 of 8 nozzles that were not spraying with enough pressure to provide an effective spray pattern.

Galley-Cold Galley

Three bowls ready for receiving food had small specks of dried food on the inside of the bowls. These bowls were sent for rewashing.

Galley-Cold Galley

The bulkhead penetration around the walk-in cooler evaporator pan drain was not sealed.

Galley-Hot Galley

At least 8 gaps were noted around the ventilation hood filters creating ineffective filtering of the vapors entering the hood exhaust ventilation ducts.

Galley-Potwashing

Three cutting boards in the clean storage area had grease on them.

Medical-Acute Gastroenteritis (AGE) Log

A crew member reported to medical on 15 January with two epsiodes of diarrhea. Anti-diarrhea medication was dispensed and the medical chart noted this was above normal for the individual. This was listed as a non-reportable case on the AGE log.

Medical-Acute Gastroenteritis (AGE) Log

A passenger on 26 December reported to medical with three episodes of diarrhea and anti-diarrhea medication was dispensed. This case was listed as non-reportable on the AGE log.

Recreational Water Facilities-Shock Halogenation

Since September 2013 the shock halogenation records for the four whirlpools were noted as '2230/2330 >10', which indicated the start time, end time, and overall concentration. No start and end halogen concentrations were noted.

Recreational Water Facilities-Analyzer Chart Recorder

A total of six instances were noted when the free halogen residual on both pools and whirlpools were either too low or too high for multiple hours. No notations were made on the chart recorder to explain the decrepencies. Two chart recorders were found without a calibration documented on one and the signature verification on both.

Recreational Water Facilities-Hair and Lint Strainer and Housing

Crew was cleaning and sanitizing the hair and lint strainers for the whirlpools on a monthly basis.

Potable Water-Evaporator High Salinity Discharge Reduced Pressure Assembly

The last documented backflow test date for both evaporator's high salinity discharge reduced pressure assembly was February 2012.

Potable Water-Mineralizer Air Gap

The air gap for the mineralizer backflush was not listed on the cross connection control plan.

Potable Water-Post Mineralizer Pipe Identification

The distillate water pipe from the mineralizer was striped blue before the chlorine injection point.

Inspection on Sep 12, 2012 | Score: 100

Recreational Water Facilities-Depth Markers

The depth markers for the swimming pools were only in meters.

Recreational Water Facilities-Safety Signs

The signs for the recreational water facilities did not include the bather load. The whirlpool signs did not include a caution against use by children and exceeding 15 minutes of exposure. There was no safety sign at the children's pool. Staff showed documentation that new safety signs would be installed around 5 December 2012.

Recreational Water Facilities-Bather Load and Turnover Rates

There were no flow meters installed for the recreational water facilities. The bather loads and turnover rates were calculated, but these were based on the pump rates. Staff showed documentation which indicated flow meters would be installed by 6 October 2012 and stated the bather loads and turnover rates would be reassessed following the installation.

Recreational Water Facilities-Antientrapment Drain Covers

All of the drain covers in the recreational water facilities were field fabricated. Staff stated they were having difficulty locating a certifying official for the drain covers. Staff showed documentation which indicated new antientrapment drain covers would be installed 2-6 October 2012.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer-chart recorders at all of the recreational water facilities were located after the compensation tank. Staff stated the sample lines would be relocated 2-6 October 2012.

Recreational Water Facilities-Whirlpool Water Dumping

The records indicating the date and time for dumping the whirlpools could not be located.

Recreational Water Facilities-Pump Suction Filters

Records indicated that the pump suction filters (hair and lint strainers) were cleaned and disinfected monthly. There was no indication of the concentration and contact time for disinfection.

Medical-Acute Gastroenteritis Surveillance Log

A review of the 2-9 September 2012 acute gastroenteritis surveillance log indicated some of the dates varied between the American method (month/day/year) and the European method (day/month/year).

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan indicated one of the trigger points for red level was a cumulative number of cases greater than or equal to 2% 'within 72 hours at any point in the cruise.'

Buffet-Orangery Hot Line

A consumer advisory for undercooked eggs was posted in a location where not all consumers could see the advisory when self-serving the poached eggs.

Buffet-Dessert Line

The light intensity was below 220 lux in the self-service areas.

Galley-Forward Dishwash

Trays were placed on the conveyor of the in-use dishwash machine in a way that all of their surface areas could not be properly cleaned and sanitized.

Galley-Potwash

The crew member at the sanitizing compartment of the three-compartment sink was holding the pots by the corners while immersing them in the sanitizing solution. This prevented these small areas of the pots from being properly sanitized.

Galley-Walk-In Cooler #11

A hotel pan of tomatoes cut on the day of the inspection had internal temperatures of 46°F to 58°F. The tomatoes were moved to the blast chiller.

Food Service General-Chilled Water Lines

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

Galley-Lighting

The light intensity was below 110 lux behind and around the combination ovens and the ice machine.

Room Service-

There was a consumer advisory statement at the bottom of the menu, but smoked salmon was not identified with an asterisk as an undercooked animal-derived food.

Dining Room-Medina

There was a consumer advisory statement at the bottom of the menu, but smoked salmon was not identified with an asterisk as an undercooked animal-derived food.

Inspection on Feb 01, 2012 | Score: 100

Ventilation-FSD/12/11/022

Air handling unit RH/AC.12.2.01/1 had a pink material along the ledge in front of the heat exchanger above the condensate collection pan. The ventilation officer stated that the unit was due for the 3-month cleaning.

Recreational Water Facilities-

The vessel was not monitoring for total/combined chlorine or alkalinity. The test kit used onboard could perform total chlorine, but there was no reagent available. The engineering department had a test kit for alkalinity.

Recreational Water Facilities-Pool Depth

The pool depth signs were only in meters.

Recreational Water Facilities-Safety Signs

The RWF signs did not include ' do not to use the facilities if you are experiencing fever' and did not include the bather load. The whirlpool signs also did not include caution against use by children and exceeding 15 minutes of use. The children's pool did not have a safety sign.

Recreational Water Facilities-Turnover Rate and Bather Load

The turnover rate and bather load were not calculated for the RWFs.

Recreational Water Facilities-Antientrapment Drain Covers

The letter for the field fabricated antientrapment drain covers for the swimming pools and whirlpools did not include the name of the vessel, specifications of the drain cover, the RWF for which it was designed, or the name, contact information, and signature for the registered design professional. Also, the letter indicated that the drain covers were tested to the 1987 standard.

Recreational Water Facilities-Filter Housings

The filter housings were not washed, rinsed and disinfected each time the cartridge was changed.

Recreational Water Facilities-Terrace Pool

The shepherd's hook was not long enough to touch the center of the deepest portion of the pool plus 2 feet.

Recreational Water Facilities-Sample Line Location

The sample lines for the analyzer-chart recorders were located after the compensation tanks.

Recreational Water Facilities-Whirlpool Dumping

The time for dumping of the whirlpool water was not recorded. Staff stated that it is done each day.

Potable Water-Tank Coating

The letter from the potable water tank coating certification organization indicated that the coating should be dried for 7 days at 15°C. The vessel was following the manufacturer's recommendations of 18 hours.

Potable Water-Production Water Records

There was no documentation of the pH of the production water every 4 hours.

Potable Water-Air Gaps

Air gaps were not listed in the cross-connection control program.

Potable Water-Pipe Striping

The distillate water pipes between the evaporator and the production halogen injection were not striped blue/gray/blue. Also, the potable water pipes after the halogen injection were not striped blue.

Potable Water-Potable to Technical Water Filling

There was no air gap at the funnel where water was transferred from potable water to technical water.

Potable Water-Cabin Whirlpool Tubs

The backflow prevention device for the submerged inlet for filling the cabin whirlpool tubs was an atmospheric vacuum breaker and was located below the flood rim of the whirlpool.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not contain all of the required columns in the exact order of the log found in annex 13.2.2 in the 2011 VSP Operations Manual.

Housekeeping-Shower Head Disinfection

The shower head disinfection was not conducted with a halogen-based disinfectant.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

One of the trigger points for red level stated a cumulative number of cases greater than or equal to 2% in 72 hours instead of at any point in the cruise.

Children Area-Toilet Rooms

The maximum water temperature at the handwashing sink in the children's toilet room was measured at greater than 125°F. Also, the toilets were greater than 11 inches above the deck and the handwash sinks were greater than 22 inches above the deck. There were no step stools.

Pantry-Deck 12 Captain's Pantry

The undercounter dishwash machine did not have a date plate.

Pantry-Deck 12 Captain's Pantry

The cover to the undercounter technical compartment had dried coffee residue on the top and along the underside.

Galley-Orangery - Hot Line

The handwashing sink near the entrance to the galley had too much water pressure to be used effectively. This was corrected.

Food Service General-Consumer Advisory

There were no consumer advisories on the buffet describing the animal-derived foods that were served or could be ordered raw or undercooked.

Food Service General-Time Control Plans

Many hot and cold holding units on time control were not labeled as time control. In addition, several portable refrigerators and hot boxes used for time control were not listed on the posted time control plans or labeled as on time control.

Buffet-Orangery - Hot Specialty

The lid to a warming kettle of oatmeal at the self-service buffet line was not self-closing or protected by other effective means.

Food Service General-Light Intensity

There were several areas where the light intensity around and behind deck-mounted and counter-mounted equipment was less than 110 lux. Equipment included combination ovens, ice machines, deck ovens, counter ice dispensers, and coffee machines (Cafe Bordeaux).

Food Service General-Tip-sensitive Food Thermometers

Tip-sensitive thermometers for measuring thin foods were not readily accessible to cooks cooking or preparing thin foods.

Galley-Alexandria - Waiter Water Station

The drain hose for the waiter water station was on the deck. Water and food debris had collected beneath it.

Galley-Alexandria - Ice Machines

There was gray powder along the length of the white plastic water return trays immediately below the ice cubers of both the ice machines.

Galley-Medina Dishwash

There was condensate collecting in the exhaust hood above the soiled end of the in-use flight type dishwash machine. Condensate was dripping onto the machine and the crew members below.

Galley-Medina Dishwash

One of the final rinse spray nozzles on the in-use flight type dishwash was not spraying effectively. This was corrected.

Galley-Dishwash

The glasswash machine had been out of order since 6 September 2011. According to staff, parts had been ordered.

Galley-Cold Larder

Potato salad prepared on board was improperly date marked. The potatoes for the potato salad were cooked and cooled on 30 January and the potato salad was prepared and cooled on 31 January. The discard date reflected the date the potato salad was prepared and not the date the potatoes were cooked and cooled.

Inspection on Mar 24, 2011 | Score: 100

DO NOT USE (whirlpool/spa)-Super Chlorination (Shock Halogenation)

All of the spa chart records were stamped "spa closed from 2200 to 0600 for daily shocking and sanitising." Since the last inspection, many chart records did not indicate that shock halogenation of at least 10 ppm for one hour occurred. The manual records only indicated the date which the shock halogenation occurred for each spa.

Children Area-

There was no airtight, washable waste receptacle in the children's toilet room.

Galley-Orangery

A pan of ready-to-eat grapes and apples was stored uncovered in the walk-in refrigerator.

Galley-Cold Larder

The upright blast chiller CL 34 had been out of order for approximately two months. According to the staff, parts were expected to arrive at the end of the cruise. There were three other upright blast chillers and a walk-in blast chiller available for use in the main galley.

Galley-Medina Dishwash

The glasswash machine had been out of order since 20 December 2010. According to the staff, parts had been ordered.

Galley-Hot Galley

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

Galley-Dishwash (Plate House)

There was condensate collecting in the exhaust hood above the soiled end of the warewash machine. Condensate was dripping onto the machine. The exhaust ventilation did not appear to be working.

Pantry-Crystal and Sidewalk Cafe

There was no data plate on the glasswash machine.

Inspection on Oct 26, 2010 | Score: 100

Potable Water-Tank Maintenance

The maintenance records for potable water tank 7 starboard outer dated January 1, 2010 did not include a contact time for disinfection or indicate that the level of free halogen residual was below 5 ppm before the tank was put back into service. The maintenance records for potable water tank 3 port forward dated December 15, 2009 did not include any information about the application, drying or curing for the potable water tank coating. In addition, the records did not include a concentration or contact time for disinfection, and there was no indication that the level of free halogen residual was below 5 ppm before the tank was put back into service. The records included a statement that the tank was super chlorinated according to the "USCG specification."

Provisions-Dairy

In the center part of the left bulkhead, there was a gap between the lower edge of the bulkhead and the stainless steel coving. There were also three holes where fastener plugs were missing.

Preparation Room-Fish Thaw

The fish thaw room was not maintaining temperature. Skate wings were measured with an internal temperature of greater than 55°F. Other items had surface temperatures greater than 50°F, but internal temperatures below 41°F. The skate wings were discarded and the other items were moved to a different refrigeration unit.

Preparation Room-Fish Thaw

The fish thaw room was not maintaining temperatures of potentially hazardous foods below 41°F.

Preparation Room-

There was a leak at the water line behind the two right potato peelers.

Galley-

The sensor was not working on the handwash station by the passageway entrance to the galley. A repair request had already been submitted. There was another handwash station available in the area.

Galley-

At the water pitcher filling station by the Medina Restaurant, there was a loose profile strip between the station and the bulkhead on the right side of the cabinet, and another loose profile strip between the upper shelf and the bulkhead in the corner of the shelf.

Galley-Cold Larder

In the technical compartment for undercounter refrigeration units CL 3/4/5, there were two unsealed deck penetrations in the front of the compartment. One was full of water.

Galley-Hot Galley

In the technical compartment for undercounter refrigeration units HGSA 1/2, there were two unsealed deck penetrations in the front of the compartment. Both of the penetrations were full of water.

Pantry-Orangery

In the technical compartment for undercounter refrigeration unit ORG 20, the stainless steel flexible line in the front of the compartment was soiled.

Galley-Bordeaux

There was a non-continuous pressure backflow prevention device on the hose at the preparation sink. There was a spray fitting attached to the end of the hose.