Inspection on Apr 16, 2015 | Score: 95

Galley-Hot Galley - Flat Grills

The grease pan housing was open to the technical area of the grill, which made cleaning difficult.

Galley-Hot Galley - Flat Grills

The technical area of the grill was soiled with old grease residue and debris. Staff stated this technical area was cleaned on a weekly basis.

Galley-Dishwash

The dishwasher had water leaking from the doors to the deck while in active use.

Galley-Dishwash

Excessive steam was coming from the dishwasher, which caused condensate to accumulate on the deckhead-mounted air cooling units.

Galley-Cold Pantry

The light intensity was less than 110 lux inside the walk-in refrigerator #13.

Galley-Cold Pantry

The light intensity was less than 220 lux at the handwash sink.

Galley-Hot Galley

The light intensity was less than 110 lux to the right of the combination ovens. This was noted on the last inspection.

Galley-Cold Pantry

A gap was noted above the upright refrigerator #28, which was difficult to clean.

Galley-Ice Machine #3

Slotted fasteners were observed on the ice thickness probe of the ice machine.

Galley-Decks

The decks were in disrepair in several areas of the main galley. Staff reported this was an ongoing project, and in several areas the deck had already been replaced.

Galley-Dishwash

The light intensity was less than 220 lux at the clean end of the dishwasher.

Galley-Dishwash

A visible alarm was indicated on the dishwasher and it was in active use. The dishwasher staff did not know the alarm was going off. The technicians were contacted immediately, and the issue was addressed.

Galley-Dishwash

A bucket of sanitizing solution had a concentration below 50 ppm. This was corrected.

Dining Room-Amadea Restaurant

The light intensity was less than 220 lux in one of the corners of the waiter station on the port side.

Galley-Combination Ovens

The light intensity was less than 110 lux behind the combination ovens.

Provisions-

Electrical cables were noted over food in the dry store. Electrical cables were noted on the bulkhead above three trolleys for beverage transportation in the provisions corridor.

Provisions-Transportation Corridor

Approximately 50 beer kegs were stored in the corridor and the deckhead was open with exposed pipes, cables, and ducts. Staff had covered the kegs with plastic wrap and placed stainless steel covers over the kegs to protect them. This was storage issue was noted on the last inspection.

Provisions-Dry Store

Galvanized shelving units were used in the dry store, and food was stored on them. The shelving was maintained clean and no signs of corrosion were noted.

Dining Room-Four Seasons Restaurant

A temporary buffet station was set up in the dining room, and staff reported this was utilized during the lunch service for self-service salads. The deck was carpeted.

Dining Room-Four Seasons Restaurant

The light intensity was less than 220 lux at the temporary buffet.

Dining Room-Four Seasons Restaurant

Coving was missing at the two port waiter stations.

Potable Water-Potable Water Forward/Port & Starboard Reserve Tanks

Both potable water tanks shared an outside wall with the hull of the vessel. This tank arrangement was also noted on previous inspections including 07 SEP 2014, 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. A salinometer was installed on both of the potable tanks during the original construction. (See following item.)

Potable Water-Potable Water Forward/Port & Starboard Reserve Tanks

The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) shared a common forward wall with the aft wall of mixed ballast water in tank #2. Additionally, the forward wall of this ballast tank was shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7. This tank arrangement was also noted on previous inspections including 07 SEP 2014, 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. Since the last inspection, plans have been developed, submitted to the classification society for review and approval and arrangements have been made with the dry dock for doing the required work. Additionally, a variance is needed for the salinometer before the new arrangement is acceptable.

Pantry-Deck 9 Pantry

A hot water supply line was not connected to the handwashing sink in this pantry that has an ice machine for dispensing ice to the passenger cabins.

Inspection on Sep 07, 2014 | Score: 92

Pantry-Deck 9 Pantry

There was an upright refrigerator dedicated only to flowers. There were flower arrangements inside. Clean glasses were stored nearby in the pantry.

Potable Water-Potable Water Forward/Port & Starboard Reserve Tanks

Both tanks shared an outside wall with the hull of the vessel. This tank arrangement was also noted on previous inspections including 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. A salinometer was installed on the tanks.

Potable Water-Potable Water Tank Protection

The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) shared a common forward wall with the aft wall of mixed ballast water in tank #2. Additionally, the forward wall of this ballast tank was shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7. This tank arrangement was also noted on previous inspections including 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008.

Potable Water-Potable Water Tank Walls

Multiple potable water tanks shared common walls with the hull of the vessel and with tanks containing nonpotable water or other liquids. This deficiency was cited repeatedly during previous inspections. Staff was aware that VSP may grant a variance by modifying or waiving the requirements of this requirement of the VSP 2011 Operations Manual. The corrective action statement from the ship after the last VSP inspection on FEB 2013 stated that the issue was to be corrected during dry dock. The ship just returned from a dry dock in December 2013 and the issue was not corrected. Staff stated that there was a plan to build a cofferdam around the tanks that could happen during the next dry dock scheduled for 2016.

Potable Water-Potable Water Tank Coating

Potable water tanks were touched-up with a coating system for potable water. However, there was no documentation of approval from a certification organization independent from the manufacturer.

Potable Water-Mineralizer & Reverse Osmosis Plant

There were no air gaps for the air relief vents of the backflow preventers on the mineralizer and the reverse osmosis plant. This was corrected.

Integrated Pest Management-Rat Guards

One rat guard was open over two mooring lines and various rat guards were placed against the ship, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.

Recreational Water Facilities-Turnover Rates

The turnover rates for the pool and whirlpool were not calculated. These rates were calculated during the inspection and met the requirements.

Recreational Water Facilities-Safety Sign

The combined safety sign for both pool and whirlpool described children as those under 12 years old. The inspector explained to the staff that those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.

Recreational Water Facilities-Pool

The port antientrapment drain cover had a missing screw and both port and starboard covers had a 1 cm gap between the covers and the pool floor.

Recreational Water Facilities-Pool Shepherd's Hook

The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. This was corrected.

Housekeeping-Crew Shower Head Disinfection Log

The log did not state the CT value used for disinfection.

Pantry-Deck 9 Pantry

There was an upright refrigerator dedicated only to flowers. There were flower arrangements inside. An ice machine was located nearby in the pantry.

Other-Deck 8 Cabin Steward Locker

Several bottles of water and liquor were stored on the wooden shelves along with linens. The locker was not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.

Recreational Water Facilities-Fecal and Vomit Accident Response for RWFs

Staff had two different sample response plans, one from the European Ship Sanitation Manual and one from the 2011 VSP Operations Manual. The plans were similar but not identical. Staff stated that the ship did not have a single plan and no one was specifically assigned to respond to those accidents. Even though nobody appeared to be responsible for the plan, staff explained in some detail how the response could be done and who could play a part.

Dining Room-Amadea Restaurant

The light intensity could not be raised to 220 lux at all areas of the waiter station counters. This was written on the previous inspection.

Galley-Warewash Area

There was no coving at the deck/counter foundation and around the base of the support columns.

Galley-Dishwash Machine

The manufacturer's data plate did not match the compartments of the dishwash machine or the electronic temperature display. The data plate indicated temperatures for the wash, auxiliary rinse, and final rinse compartments, however the machine had prewash, wash, and final rinse compartments. The electronic display indicated temperatures for the wash and final rinse compartments.

Galley-Warewash Area

There was no deck tile grout around the scuppers. This allowed for water to pool in the recessed areas.

Galley-Glasswash Machine

The light intensity was less than 220 lux at the clean landing of the glasswash machine.

Galley-Glasswash Machine

Below the soiled area, a hose used for deck washing was laying on the deck.

Galley-Hot Galley

The light intensity was less than 110 lux behind and around the two combination ovens.

Galley-Potwash

The light intensity was less than 110 lux behind and around the potwash machine.

Galley-Entremetier Station

As the user washed their hands, the light intensity was less than 220 lux at the handwash station. Light was blocked by the user.

Galley-Bakery/Pastry

The light intensity was less than 110 lux behind and around the deck oven.

Galley-Bakery/Pastry

The deck was in poor condition. Many areas had damaged deck tiles and missing or recessed deck tile grout. This allowed for the water to pool in the recessed areas.

Galley-Bakery/Pastry

As the user washed their hands, the light intensity was less than 220 lux at the handwash station. Light was blocked by the user.

Other-Crew/Officer Mess - Dishwash Area

There were gaps around the deckhead-mounted smoke detector.

Other-Crew/Officer Mess - Dishwash Area

The final rinse pressure gauge displayed a maximum of 4 psi during active use of the machine. The manufacturer's data plate indicated the flow pressure to be 20 +/- 5 psi.

Bar-Kopernikus Bar

At the front bar counter, the light intensity was less than 110 lux at the handwash station during service periods.

Pantry-Kopernikus Bar

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

Provisions-Deck 4 - Transportation Corridor

Approximately 100 beer kegs were stored in the corridor with exposed deckhead-mounted cables and pipes. There were multiple activities happening in the corridor exposing the beer kegs to potential contamination.

Provisions-Deck 4 - Transportation Corridor

Approximately 15 plastic bins used for transporting food from the provisions area to food outlets were stored in the corridor with exposed deckhead-mounted cables and pipes. There were multiple activities happening in the corridor exposing the bins to potential contamination.

Recreational Water Facilities-Whirlpool

There was no documentation for the recently installed covers of the wall-mounted suction fittings in the whirlpool. It was unclear if these covers met the antientrapment requirements and if they were installed according to the manufacturer's recommendations.

Inspection on Feb 19, 2013 | Score: 94

Galley-Lighting

The light intensity at the following areas was less than the required 220 lux of light: handwash station at the Amadea Buffet Dessert Station, dining room waiter stations (for cleaning), Amadea Service Bar (for cleaning), hand washing station at the Kopernikus Bar Pantry, and several areas of food preparation in the main galley. There was less than the required 110 lux of light in several walk-in refrigerators in the main galley and behind and around counter and deck mounted equipment in the galleys and beverage stations (including bars). Several of these areas were noted on the previous inspection and additional light fixtures have since been added.

Galley-Dishwash

The flanges to the hot and cold water penetrations to the handwash sink closest to the dining room were loose exposing open seams where the lines penetrate the bulkhead.

Galley-Dishwash

The final sanitizing temperature gauge and pressure gauge were not reading correctly.

Galley-Dishwash

During active use of the rack-type dishwash machine, water was leaking from the bottom area of the wash tank and was pooling on the deck.

Galley-Dishwash

There was heavy black dust build-up in the exhaust air duct above the clean landing area to the rack-type dishwash machine.

Galley-Pantry Galley

A hotel pan of raw white fish was holding at temperatures between 47 - 49 °F in the undercounter reach-in refrigerator adjacent to the flat grill. A hotel pan of veal liver in the same unit was holding at 48 °F. The undercounter refrigerator was on temperature control and the food items had two day discard labels on them. The food was discarded.

Buffet-Coving

There was no coving on the worker side of the main service line at the counter/deck juncture making the area difficult to clean. Pieces of old food residue was observed at this juncture along the length of the service line.

Buffet-Dessert Station

There was an open vertical gap to a void space at the worker side counter/bulkhead juncture.

Bar-Amadea Service Bar

There was several openings to void spaces inside the technical compartment to the utility sink. Also, there was raw untreated wood and excessive electrical cords that were not maintained.

Bar-Amadea Service Bar

Approximately, 15 tiny black fruit flies were observed inside the technical compartment to the utility sink.

Pantry-Kopernikus Bar Pantry

There were open seams in the back of the technical compartment underneath the espresso machine where drain and water lines penetrated the bulkhead.

Pantry-Kopernikus Bar Pantry

The chilled water line to the ice machine was not clearly identified as non-potable.

Galley-Decks

There was missing and pitted deck grouting between the deck tiles throughout most areas of the galley.

Galley-Waiter Exit Corridor / Water Filling Station

Carpet was installed on top of deck tiles throughout the Aft Stbd galley exit corridor. There is a water filling station in this corridor where waiters fill carafes during service hours. Staff stated that the carpet was installed to dry the waiter's feet as they leave the galley. Also, there was no coving at the deck/bulkhead juncture immediately beneath the water filling station.

Galley-Dishwash

The data plate for the rack-type dishwash machine indicated a speed in racks/hour instead of a minimum transit time. Also, the pump for the pre-wash tank was not working correctly.

Galley-Pulper

The pulper appeared to be overloaded with food and was causing a back-up of brown water throughout the length of the pulper trough. An orange/brown foam was overflowing the trough and was contacting soiled racks of glasses that were being staged on the scrapping table.

Galley-Dishwash

There was a heavy amount of food debris in the wash tank of the rack-type dishwash machine.

Galley-Hot Galley

Steam was exiting from the door of the left deck mounted combination oven and condensing on the deckhead above the unit. Condensate was observed dripping from the deckhead onto the top of the oven. No food was impacted.

Medical-AGE Log

On cruise #206 (which was outside USPHS jurisdiction), it was noted that the final passenger acute gastroenteritis (AGE) illness log count was 0 out of 404 passengers. However, on the log, it was noted that one passenger experienced 10 loose stools in one day during the second week of the voyage. The other voyage records examined during this inspection were in very good order.

Potable Water-Forward/Port & Starboard Reserve Tanks

The two tanks shared an outside wall with the hull of the vessel. This tank arrangement was noted on previous inspections including 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. A salinomometer was installed on the tank.

Potable Water-Potable Water Tank Protection

The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) share a common forward wall with the aft wall of mixed ballast water in tank #2. Additionally, the forward wall of this ballast tank is shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7. This tank arrangement was noted on previous inspections including 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008.

Potable Water-Potable Water Monitoring

There was no secondary calibration standard available for verifying the electronic chlorine test kit is accurately reading the measured chlorine residual and pH.

Housekeeping-Outbreak Prevention and Response Plan

The dilution for two of the disinfectants was listed in the Outbreak Prevention and Response Plan (OPRP) rather than the strength in PPM which is more important for effective monitoring with the ship's disinfectant test strips.

Galley-Hot Galley

The door to the left in-use combination oven was not sealing properly which allowed for steam to escape and condense on the deckhead.

Galley-Potwash

The deckhead exhaust ventilation for the hood-type potwash machine was inadequate when the machine was in use. Little or no steam was being pulled into the duct when the door to the potwash was opened. A staff member was in charge of wiping down the condensate that collects on the deckhead as a result.

Galley-Potwash

Two previously cleaned large soup pots, were stored on a flat, non-draining deck stand next to the hood-type potwash machine. Water was pooling beneath the inverted pots. Also, the plastic deck stand had a height of only 5 1/2 inches

Galley-Soup Station

The drain line to the in-use potato tumbler was not correctly angled to a deck drain which allowed for brown water to pool and run the length of the deck underneath the bank of soup kettles.

Bar-Espresso Machines

There were no bottom panels to the counter mounted espresso machines exposing hard to clean projections and piping. These were observed in the Amadea Service Bar and in the Kopernikus Bar Pantry.

Inspection on Nov 12, 2012 | Score: 63

*General Comment-VSP 2011 Operations Manual

The staff was not familiar with the new requirements of the 2011 VSP Operations Manual.

Potable Water-Potable Water Testing

The color comparator for analyzing results of the potable water testing method for microbiological monitoring expired in June 2012.

Potable Water-Production

The ship made water in the Amazon River 10 times during October 13 - 25, 2012.

Potable Water-Production Records

There were no production records for November. Staff stated water had been produced every day.

Potable Water-Production Records

Production records for October and previous months did not document pH levels.

Potable Water-Production Records

Production records did not document start and finish times, making it impossible to determine if the ship was making way when producing water.

Potable Water-Cross-Connection Control Program

Records for the reduced pressure assemblies only documented the overall pressure differential across the devices and not the pressure differentials on both sides of the valves or when the intermediate relieve vent opened. Also, the staff was not able to find the testing procedure for reduced pressure assemblies and stated that the procedure followed was the one for double check valves.

Potable Water-Forward/Port & Starboard Reserve Tanks

The two tanks shared an outside wall with the hull of the vessel. This was noted on previous inspections.

Potable Water-Tanks

The reserve port, reserve starboard, 1S and 1P tanks shared common walls with ballast water tank #2 (holding mixed ballast and gray water).

Recreational Water Facilities-Compensation Tanks

The overflow drain line for both pool and whirlpool compensation tanks went inside the funnel connected to the gray water drainage system.

Potable Water-Cross-Connection Control Program

The list of backflow preventers listed four reduced pressure assemblies as installed at the bunker stations but the stations did not have backflow preventers.

Recreational Water Facilities-Water Chemistry

Total alkalinity, combined chlorine, and flow rates were not monitored.

Recreational Water Facilities-Water Chemistry Test Kit

The test kit used for checking chlorine levels at the RWFs could not measure concentrations above 6 ppm. Staff explained that for whirlpools the acceptable range goes from 3 ppm to 10 ppm and after 6 ppm they get an error message in the test kit.

Recreational Water Facilities-Hair and Lint Strainers

There were no records documenting cleaning and disinfection of hair and lint strainers and housings.

Recreational Water Facilities-Filter Housing

There were no records documenting cleaning and disinfection of filter housings.

Recreational Water Facilities-Records

Whirlpool records had pre-recorded results for super sanitation records at 10 ppm and a pre-recorded time range of 22:30 to 23:30. Staff explained that often times superchlorination was done before that time. For example, on 11 November the process was performed at 20:00 but chlorine and pH recordings were documented at 21:00 and 22:00 when the whirlpool was closed. Also, filter backwash records had pre-recorded results as if done on 13 and 14 of November between 22:00 and 22:15.

Recreational Water Facilities-Shock Halogenations Records

The free residual chlorine was not tested at the completion of shock halogenations.

Recreational Water Facilities-Flow Meters

There were no flow meters installed.

Recreational Water Facilities-Bather Loads

Bather loads for the pool and the whirlpool were not calculated.

Recreational Water Facilities-Turnover Rates

Turnover rates for the pool and the whirlpool were not calculated.

Recreational Water Facilities-Automated Free Halogen Residual and pH Testing

There were no chart recorders or electronic data loggers with security features that record pH and halogen levels for the pool and the whirlpool.

Potable Water-Distillate & Permeate Water Lines

The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The gravity drains for the swimming pool were more than 3 feet apart, but did not have antientrapment drain covers installed. There was no alarm for the draining of the pool. Also, the two drain covers installed had missing screws. In addition, the drain of the whirlpool did not have a drain cover. Both RWFs were empty at the time of the inspection.

Recreational Water Facilities-Depth Markers

The pool depth markers were measured only in meters.

Recreational Water Facilities-Safety Signs

The safety signs did not caution against the use of people experiencing vomiting, diarrhea or fever, and had no bather load information.

Potable Water-Distant Point Calibration

The daily manual comparison test or calibration was not recorded either on the recorder chart or in a log.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The ship had two OPRPs, one from V.Ships (revised September 2012) and one from Sea Chefs (revised April 2008). The Housekeeper was unaware of the V.Ships OPRP. The Captain and Staff Captain were unaware that the Sea Chefs version of the OPRP was still used on the ship. Both OPRPs had different and conflicting information.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have information on two sanitation solutions used by housekeeping. There was also no documentation that Incidin AL and Melsept SF sanitizers are effective to inactivate noroviruses.

Buffet-Amadea

There were no consumer advisories posted for the raw items, including two types of herring, smoked salmon, and zwiebelmettwurst (sausage made with raw pork). In addition, there was no advisory posted at the omelet station where eggs could be cooked to order. The inspector was shown an example of an advisory, but it did not identify the specific food item that was served raw or undercooked and it was missing the phrase 'especially if you have certain medical conditions.'

Buffet-Amadea

Several stacks of plates and bowls were uncovered and out for service.

Bar-Amadea Service

The coving at the cabinet/deck junctures was peeling in a few spots.

Bar-Amadea Service

The area around the deck penetrations for the water lines to the handwashing station was wet and soiled.

Food Service General-Espresso Machines

There was no written time control plan for the milk used in the espresso machine. The milk containers had 4-hour discard labels and staff was aware that the milk must be discarded after four hours but they were not aware that a time control plan was needed.

Pantry-Amadea Buffet

There was a gap around the bulkhead penetration of the exhaust hood drain.

Pantry-Amadea Buffet

There was grease residue on the underside of the deep fat fryers and on the bulkhead below the grill.

Pantry-Amadea Buffet

Several stacks of plates on the preparation counter were stored upright and uncovered.

Food Service General-Lighting

The light intensity was less than 110 lux around and behind many pieces of deck and counter-mounted equipment, including: the combination ovens in the Amadea (buffet) pantry; the espresso machine in the main galley coffee station; the combination ovens in the main galley; the stack oven and proofing cabinet in the main galley pastry/bakery; the potwash machine in the main galley potwash; the espresso machine in Harry's bar; and the ice machine in the Kopernikus bar pantry.

Food Service General-Combination Ovens

There were slotted fasteners around the light boxes in the combination ovens.

Pantry-Amadea Buffet

There was grease on the exhaust vent cover above the combination ovens.

Pantry-Amadea Buffet

There was condensation on the deckhead above the combination ovens.

Pantry-Amadea Buffet

Four trays of sliced meats and cheeses in upright refrigerator 32 (labeled 'service fridge') had 2-day discard labels and the temperatures of the items were between 51°F and 56°F. According to the chef, these items were on time control, but the refrigerator was not listed on the plan or labeled for time control.

Pantry-Amadea Buffet Dishwash

There was a leak at the bucket fill station below the handwashing station near the cleaning locker.

Pantry-Amadea Buffet Dishwash

There was no waste receptacle at the handwashing station near the cleaning locker.

Pantry-Amadea Buffet Dishwash

The locking mechanism on the door near the handwashing station and soiled drop off was missing, exposing a hole.

Pantry-Amadea Buffet Dishwash

The left nozzle on the final rinse spray arm for the in-use rack conveyor dishwash machine was not working.

Pantry-Amadea Buffet Dishwash

The data plate for the rack conveyor dishwash machine indicated speed in baskets per hour instead of the minimum transit time.

Galley-Ice Machines

The insides of ice machine compartments 13 and 15 were soiled with a black material in a few of the food-contact areas.

Galley-Ice Machines

In ice machine compartments 13 and 15, water was dripping to the ice bins from a pink insulation that was soiled with a black material. Ice was in the bins.

Galley-Ice Machines

There was evidence of corrosion in several of the food-contact areas inside ice machine compartments 13 and 15.

Galley-Ice Machines

In ice machine compartments 13 and 15, the water collection drain trays were soiled with black powder and a black and pink material that appeared to be mold.

Galley-Decks

There was missing and recessed deck grout and cracked deck tiles in several parts of the main galley. In addition, the deck was rough and not easy to clean under several pieces of equipment. This was noted on the previous inspection, but the vessel had made progress in repairing the decks in the buffet pantry.

Galley-Ice Machines

The exterior stainless steel drain lines for the ice machines were soiled with a black material.

Galley-Lighting

The light intensity in some parts of the main galley were less than 220 lux. In addition, the light intensity in several walk-in refrigerators in the main galley and provisions, freezers in provisions, and other provisions storage rooms was less than 110 lux. This was written on the previous inspection and the vessel had already added several light fixtures.

Galley-

Near the two ice machines, two wet wiping cloths were stored on the top of an empty inverted sanitizing bucket.

Galley-Coffee Station

The ribbed conduit and woven stainless steel pipes behind the espresso machine were difficult to clean.

Galley-Coffee Station

The ribbed conduit and woven stainless steel pipes behind the espresso machine were soiled.

Galley-Coffee Station

The deck under the water dispenser and the adjacent upright storage cabinet was wet and soiled.

Galley-Coffee Station

One small fly was in the technical space below the water dispenser. The area was not in use.

Galley-Cold Pantry

The fabric wrapping on the pipes below the upright storage cabinet next to refrigerator 22 was frayed, making them difficult to clean.

Galley-Cold Pantry

The fabric wrapping on the pipes below the upright storage cabinet next to refrigerator 22 was soiled.

Dining Room-Menu Consumer Advisories

The consumer advisory on the main dining room menus did not include the phrase 'especially if you have certain medical conditions.' In addition, the dinner item salmon sashimi was not marked with an asterisk to connect it to the consumer advisory.

Galley-Cold Pantry

There was pooled water under several pieces of equipment, but it was not clear if the water was left over from cleaning or from leaking equipment.

Galley-

The time control plans for breakfast, lunch, and dinner were not posted. The plan for tea time was posted, but included a service time from 3:30 AM to 4:30 AM. According to the staff, the service times were supposed to be listed in PM.

Galley-Cooling Procedures

Every item listed on the cooling logs indicated incorrect cooling. On 29 October, wild pork had a start temperature of 120°F. When asked, the chef indicated that the pork was cooled after being prepared and hot held for dinner service. On 30 October, bolognaise had a start temperature of 155°F, a 2-hour temperature of 100°F, a 4-hour temperature of 80°F, and a 6-hour temperature of 32°F. On 30 October, tomato sauce had a start temperature of 155°F, a 2-hour temperature of 100°F, a 4-hour temperature of 79°F, and a 6-hour temperature of 33°F. On 1 November, tomatoes had a start temperature of 145°F, a 2-hour temperature of 100°F, a 4-hour temperature of 80°F, and a 6-hour temperature of 35°F. On 5 November, tomato sauce had a start temperature of 145°F, a 2-hour temperature of 100°F, a 4-hour temperature of 80°F, and a 6-hour temperature of 35°F. On 6 November, bolognaise had a start temperature of 150°F, a 2-hour temperature of 100°F, a 4-hour temperature of 80°F, and a 6-hour temperature of 34°F. On 7 November, tomato sauce had a start temperature of 145°F, a 2-hour temperature of 100°F, a 4-hour temperature of 87°F, and a 6-hour temperature of 35°F. On 9 November, tomato sauce had a start temperature of 145°F, a 2-hour temperature of 100°F, a 4-hour temperature of 80°F, and a 6-hour temperature of 35°F. On 10 November, boiled potatoes had a start temperature of 154°F, a 2-hour temperature of 104°F, a 4-hour temperature of 76°F, and a 6-hour temperature of 34°F.

Galley-Cooling Procedures

Logs were not available for cooling several potentially hazardous food items prepared on the vessel in the previous two days. This included: onion compote, ratatouille, potato salad, duck, sliced chicken, pasta salad, cole slaw, cut tomatoes, curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake. In addition, several items on the cooling logs were incomplete. On 31 October, rice had a start temperature of 150°F, but there were no other temperatures recorded. On 31 October, rice had a start temperature of 150°F, but there were no other temperatures recorded. On 3 November, tomato sauce had a start temperature of 145°F, but there were no other temperatures recorded. On 11 November, potato gratin had a start temperature of 164°F, but there were no other temperatures recorded.

Galley-Cooling Logs

The cooling logs with incomplete information and improper cooling temperatures were stamped and signed by the Chef de Cuisine. In addition, staff was unaware that cooling should be monitored and documented for several different types of potentially hazardous foods, including onion compote, ratatouille, potato salad, duck, sliced chicken, pasta salad, cole slaw, cut tomatoes, curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake. When asked, the pastry chef stated that he did not take any temperatures after preparing pastry items such as curd mousse, cappuccino cream cake, orange cream cake, strawberry cream cake, and pear cream cake.

Galley-Pastry/Bakery

The deck behind and between the stack oven and proofing cabinet was soiled with a black material.

Galley-Pastry/Bakery

Water was pooled under the storage shelves next to the walk-in refrigerator and the back corner under the shelves was soiled with a black material.

Food Service General-Tip Sensitive Temperature-Measuring Devices (TMDs)

There were no tip sensitive TMDs available for crew members cooking thin foods.

Galley-Hot Galley

The drip tray housings for the two grills were not enclosed, and there were large gaps that made cleaning difficult.

Galley-Hot Galley

The area inside the two grills around the drip tray housings were heavily soiled with black debris.

Galley-Hot Galley

Two pans of cooked rice on time control for the crew mess were labeled only with the preparation time and not the discard time.

Galley-Hot Galley

A few clean plates in the undercounter warmer were soiled.

Galley-Potwash

The drain for the potwash machine was clogged and overflowing onto the deck.

Galley-Potwash

Drain water from the potwash machine overflowed onto the deck and under the adjacent clean storage deck stand. Several pots were stored on this deck stand. In addition, the deck stand was soiled. Finally, a crew member was observed stepping on the deck stand and his shoe came in contact with the edges of the clean pots. The pots were moved to be rewashed after being instructed by the inspector.

Galley-Potwash

The clean storage deck stand next to the potwash machine was soiled.

Galley-Potwash

A water line was laying on the deck behind the potwash machine.

Galley-Hot Galley

A pan of roux (butter and flour) was on the in-use counter. The pan had a 2-day discard label indicating that it was prepared at 8:00 AM on the day of the inspection. The temperature of the roux was less than 135°F. According to the cook using the roux, he began using it at10:00 AM and it would be used for lunch and dinner preparations. It would be discarded at approximately 4:00 PM.

Galley-Hot Galley

A cook using a pan of roux (butter and flour) was not aware that it should be kept either under time or temperature control.

Galley-Kettle Area

There was condensate on the deckhead above the in-use kettles and tilting pans. Condensate was observed dripping into the open tilting pan of soup,

Galley-Kettle Area

Condensate from the deckhead was dripping into a tilting pan of soup. Staff had to be instructed by the inspector to close the pan lid.

Galley-Time Control Plans

The time control plan for the cold pantry was posted outside the pastry, and the plan indicated it was for the Amadea (buffet) galley. The time control plan for the tea time was posted in the cold pantry instead of the pastry. The time control plan for the hot galley was posted in the meat/fish preparation area. There was no time control plan for the crew galley and mess and time control was used in these areas according to the staff.

Galley-Time Control for Cold Pantry

According to the chef, the upright refrigerator with plates of seafood salad was on time control. However, there were pans of sliced cheese with 2-day discard labels in this refrigerator and the refrigerator was not listed on the time control plan.

Galley-Time Control Plans

The process of time control was not well managed on the vessel. All of the main galley time control plans were posted in the wrong locations and staff were not always clear on what their time control operations were. There were no plans for the milk used for the espresso machines or for the crew galley and mess. In addition, when asked about a cooling log entry of wild pork that had a start temperature of 120°F, the chef indicated that it had been prepared for dinner service but not used so it was cooled. When directly asked if the pork had been on time control and then cooled for temperature control, the chef stated yes.

Galley-Dishwash

The data plate for the rack conveyor dishwash machine indicated a speed in racks per hour instead of the minimum transit time.

Galley-Dishwash

There appeared to be seams allowing leaks on the underside of the pulper where it met the stainless steel counter.

Galley-Dishwash

The underside of the pulper where it met the stainless steel counter was leaking and the components around this area were heavily soiled with a beige slush.

Galley-Dishwash

There were at least two dozen small black flies around the beige slush on the underside of the pulper.

Galley-Dishwash

The three right nozzles on the final rinse spray arm did not form an effective spray pattern.

Galley-Dishwash

The final rinse temperature gauge read between 215°F and 219°F and the alarm on the machine was flashing. According to the staff, the shipboard technicians had investigated but were not able to find the problem so the manufacturer's technicians were scheduled to board the ship in Germany. The final rinse temperature was measured at 170°F.

Galley-Dishwash

Two large plastic bins with dishes soaking in detergent were located directly adjacent to the clean storage racks where clean items were stored.

Provisions-Rice and Flour Room

The deck in the back right area of the room was soiled with what appeared to be sugar under the deck stands.

Pantry-Harry's

The pink insulation inside the upper compartment of the ice machine was soiled with a black material.

Pantry-Harry's

There was evidence of corrosion in the food contact surfaces of the upper compartment of the ice machine.

Bar-Harry's

There was some missing coving at the back bar cabinet/deck juncture.

Pantry-Crew Mess

The drain for the dishwash machine was clogged and water was overflowing onto the deck.

Pantry-Crew Mess

The pulper components under the counter were soiled with a dark, dried-on material.

Buffet-Crew Mess

There was no side sneeze guards on the second set of steam tables in the direction of consumer flow. The area where consumers were expected to stand was less than one meter from where the food was placed.

Buffet-Crew and Officer's Messes

The pastry cases had doors that could remain open and were not self-closing, potentially leaving food items unprotected.

Buffet-Crew Mess

There was condensate on the air supply vent above tea bags and sugar packets. The tea bags and sugar packets were moved.

Buffet-Officer's Mess Beverage Station

There was a crack on the plastic piece surrounding the dispensing spout of the water dispenser.

Buffet-Officer's Mess Beverage Station

The metal plate directly above the dispensing plate of the water dispenser was corroding.

Buffet-Amadea

Zwiebelmettwurst (sausage made with raw pork) was on the same tray as and touching cooked sausage.

Inspection on Apr 20, 2011 | Score: 93

Potable Water-Foward Reserve Tanks Port and Starboard

The two tanks share an outside wall with the hull of the vessel. This was noted on the previous inspections. Due for correction in major dry dock in 12/2011.

Potable Water-Potable Water Tanks

The four forward tanks (reserve port, reserve starboard, 1S and 1P) share a common wall with ballast water tank #2 (holding mixed ballast and gray water).

Potable Water-Backflow Prevention Testing

Backflow prevention testing on devices with test cocks showed overall pressure differential across the device and not the pressure differences on both sides of the valves.

Potable Water-Reverse Osmosis Water Production System

Backflow preventers for high saline discharge line for reverse osmosis system have been delivered to the ship, but have not been installed.

*General Comment-

Substantial progress has been noted since last inspection in correcting difficencies noted in medical surveillance operations, potable water system and integrated pest managment. The ship now has the required specimen collection and shipping supplies aboard in case they are needed due to diligence of medical staff and staff captain. Most of the missing backflow prevention devices previously mentioned have been installed. Tank maintenance procedures are now documented. Integrated pest management procedures now comply with operational guidelines.

Recreational Water Facilities-Compensation Tanks

Overflow drain line for both pool and spa compenstion tank was directly connected to gray water drainage system without an airbreak.

Buffet-Amadea Restaurant

There were no side sneeze shields at the cold cuts, fruit, and desserts/dairy buffets islands. This item was noted on the previous inspection. Staff stated this is scheduled for the December 2011 dry dock. Tall cylinder juice machines were placed to prevent contamination of food.

Buffet-Amadea Restaurant

The coving was damaged at the corner of the dairy buffet island on the passenger side near the seating area.

Galley-Amadea Restaurant

There was water leaking from the top of the flight-type warewash machine near the middle. The water was spraying onto the front of the machine near the soiled end.

Galley-Amadea Restaurant

There was excess condensation on the deckhead above the soiled and clean ends of the flight-type warewash machine. Condensate was dripping from the deckhead near the middle of the machine at the front ventilation hood panel.

Galley-Amadea Restaurant

The inside of most of the light covers were soiled with dead flies.

Provisions-Hotel & Seal Store (303)

Some boxes of wine were stored on the deck.

Galley-Deck 5 Potwash

There was excess condensation on the deckhead above the hood-type warewash machine.

Dining Room-Four Seasons Restaurant

There was carpet on the deck at the service side of waiter stations #4 and 6.

Pantry-Crew Mess

There was condensation on the bulkhead at the soiled and the clean end of the hood-type warewash machine. The inside of the ventilation hood panel was heavily soiled with a brown substance.

Buffet-Crew Mess

There was no coving at the buffet/deck juncture, the coffee station/deck juncture, and at the painted support column/deck juncture.

Buffet-Crew Mess

There was no side sneeze shield at the buffet line to the right of the observation window.

Food Service General-Light Intensity

The light intensity for several areas was insufficient to facilitate proper cleaning and sanitizing. This was observed in areas such as the walk-in refrigerators and freezers and some provisions storage rooms. This was noted on the previous inspection, and is scheduled for the December 2011 dry dock.

Food Service General-Decks

There was recessed grout and cracked deck and bulkhead tiles in numerous food areas. The deck surface was rough and not easily cleanable under several pieces of equipment. This was noted on the previous inspection. Staff showed the completed areas of this project, and the remaining areas are scheduled for the December 2011 dry dock.

Inspection on Oct 12, 2010 | Score: 91

Potable Water-Foward Reserve Tanks Port and Starboard

The two tanks share an outside wall with the hull of the vessel. This was noted on the previous inspection.

Potable Water-Tanks

The four forward tanks (reserve port, reserve starboard, 1S and 1P) share a common wall with ballast water tank #2 (holding mixed ballast and gray water).

Potable Water-Tank Coatings

Maintenance on tanks 1P, 1S, 2P, 2S, 3P, 3S, reserve port, and reserve starboard was completed at dry dock in December 2009. There was no written independent documentation that the tank coating (Chugoku Bannon 200) and paint (Jotastic 87 and Tankguard 412) used were certified for potable water use. The manufacturer's literature cites certification approval, however, the approval could not be verified. This was noted in the last inspection.

Potable Water-Tank Coatings

Maintenance on tanks 1P, 1S, 2P, 2S, 3P, 3S, reserve port, and reserve starboard was completed at dry dock in December 2009. There was no written documentation that the tank coating (Chugoku Bannon 200) and paint (Jotastic 87 and Tankguard 412) used were applied and cured per the manufacturer's recommendations.

Potable Water-Tank Cleaning and Disinfection

On September 17, tanks 2P, 2S, reserve starboard, and reserve port were inspected. There was no documentation that the halogenation level was 5ppm or less prior to the tanks being put back on line.

Potable Water-

There was no record of testing for the reduced pressure assembly backflow prevention devices on the deck 2 evaporators.

Potable Water-Main Laundry

The potable water lines for the washers had single check valve backflow prevention devices without intermediate atmospheric vents.

Potable Water-Crew Laundry

There were no backflow prevention devices on the washers.

Potable Water-Fire Hose Locker 7-5

There was no backflow prevention device on the potable water line used to clean the decks.

Potable Water-Spa

There were no backflow prevention devices on the hair sinks or the steam generator/aroma therapy unit.

Potable Water-Deck 10 Pool Pump Room

The air gap on the potable water line to the whirlpool make-up tank was not at least twice the diameter of the delivery fixture.

Potable Water-Deck 10 Pool Pump Room

An air gap was used as the backflow prevention method for the potable water line to the make-up tank. The air gap was not in the cross-connection control program listing.

DO NOT USE (whirlpool/spa)-

There was no anti-entrapment drain cover on the whirlpool drain.

Integrated Pest Management-

The IPM plan had not been evaluated for effectiveness every two years. The IPM plan was dated June 8, 2007.

Integrated Pest Management-

The logs only had columns to record what pests were observed in the traps (passive). There was no place to log sightings by crew or passengers other than a narrative block. This prevented staff from viewing patterns of sightings (locations) and type of sightings (adult, nymph, larvae, etc).

Integrated Pest Management-Training

The IPM plan had 8 staff training plan modules. During the last training cycle, modules 7 and 8 (computer logging and provisions inspections) were not completed by any staff.

Medical-

There were no shipping containers or shipping container labels on the vessel. This was cited during the last inspection.

Medical-X-ray Developing Room

There was no backflow prevention device installed on the sink. A laboratory water testing apparatus was installed on the faucet which extended below the flood rim level of the sink.

Food Service General-Artificial Lighting

The artificial light intensity for several food preparation and storage areas was insufficient to facilitate proper cleaning, sanitation, and hygiene. Some areas observed included but were not limited to, walk-in refrigerators and freezers; warewash machines; food preparation counters; bars; and handwash stations.

Provisions-Deck 3 - Forward - Dry Storage

The deck below the dry storage shelves had an accumulation of a dry brown/black sticky substance.

Provisions-Deck 3 - Forward - Dry Storage

The storage shelves were constructed of raw, unfinished wood.

Buffet-Deck 8 - Aft - Amadea Restaurant - Cold Top

The two cold top units did not have side shields installed.

Buffet-Deck 8 - Aft - Amadea Restaurant - Tea Station

The tea station did not have side shields installed.

Buffet-Deck 8 - Amadea Restaurant - Buffet Lines - Server Side

There was no coving at the deck/counter juncture at the service lines, buffet islands and waiter stations.

Buffet-Deck 8 - Aft - Amadea Restaurant - Tea Station

The stainless steel backsplash next to the handwashing station was separating from the bulkhead, creating a large gap, making cleaning difficult.

Galley-Deck 5 - Cold Galley - Reach-In Refrigerator No. 1

The internal temperature of three pieces of ready-to-eat liver ranged between 47°F (8°C) and 52°F (11°C). The liver had a open date of 10 October 2010. According to the staff, the liver was just placed into the reach-in. The liver was immediately placed into the blast chiller.

Galley-Deck 5 - Cold Galley - Refrigerator No. 28

A few large pans of pasta salad with ham had temperatures that ranged between 48°F (8°C) and 54°F (12°C). According to the staff, the pasta was produced and chilled the previous day. There was no record of the cooling of the pasta. The pasta was discarded.

Food Service General-Decks

There was recessed grout, broken tiles/missing tiles in numerous food service preparation and storage areas. The deck surface was rough and not easily cleanable in many locations under equipment and in technical spaces. The decks under several pieces of equipment and in numerous technical spaces was soiled with grease, food residue and dust.

Galley-Deck 5 - Tilting Pans and Kettles

The round handle for the tilting pans and kettles had a grove on the back side of the handle that was not easily cleanable.

Galley-Deck 5 - Pot Wash

The insulation for the water supply lines for the pot wash machine had difficult to clean features and were soiled.

Galley-Deck 5 - Pot Wash

The insulation for the water supply lines for the pot wash machine had difficult to clean features and were soiled.

Galley-Deck 5 - Hot Galley - Fryers

There was an open, difficult to clean gap between the single and double deep fat fryers. The gap space was heavily soiled with food residue and old grease.

Galley-Deck 5 - Hot Galley - Fryers

There was an open, difficult to clean gap between the single and double deep fat fryers. The gap space was heavily soiled with food residue and old grease.

Galley-Deck 5 - Hot Galley - Fryers

The deck below the deep fat fryers was rough, difficult to surface. There deck was soiled with grease and food debris.

Galley-Deck 5 - Hot Galley - Hot Plates

There was a difficult to clean, open seam between the two hot plates. This space was heavily soiled with grease, dust and food residue.

Galley-Deck 5 - Hot Galley - Hot Plates

There was a difficult to clean, open seam between the two hot plates. This space was heavily soiled with grease, dust and food residue.

Galley-Deck 5 - Hot Galley - Preparation Tables

There was an open, difficult to clean seam between the two preparation tables. This space was soiled with grease, dust and food residue.

Galley-Deck 5 - Hot Galley - Preparation Tables

There was an open, difficult to clean seam between the two preparation tables. This space was soiled with grease, dust and food residue.

Galley-Deck 5 - Hot Galley - Small Combination Ovens

There were two braided hoses beneath the ovens. The hoses were soiled with old grease.

Galley-Deck 5 - Hot Galley - Small Combination Ovens

There were two braided hoses beneath the ovens. The hoses were soiled with old grease.

Galley-Deck 5 - Hot Galley - Grill/Hot Plate

The front panel of the two grill/hot plate units had several holes and open seams, making cleaning difficult. The front surfaces and technical compartments behind the drip pan housing were heavily soiled with grease and food residue.

Galley-Deck 5 - Hot Galley - Grill/Hot Plate

The front panel of the two grill/hot plate units had several holes and open seams, making cleaning difficult. The front surfaces and technical compartments behind the drip pan housing were heavily soiled with grease and food residue.

Galley-Deck 5 - Hot Line - Service Counter

There was condensate along the underside of the baine marie overshelf. No condensate was observed dripping from the self.

Galley-Deck 5 - Bakery / Pastry

The dough press machine for rolls was labeled out of service. According to the staff, the unit had been out of service for an undetermined period of time.

Galley-Deck 5 - Bakery / Pastry

The proofing box immediately adjacent to the dough press was labeled out-of-order. According to the staff, the proofing box had been out of service for an undetermined period of time.

Galley-Deck 9 - Copernikus Bar

The bar counter was separating from the bulkhead, creating a void space.

Bar-Deck 10 - Vista Lounge

The seal between the pieces of bar counter had separated, creating a difficult to clean surface.