Inspection on Nov 24, 2014 | Score: 98

Potable Water-Lido Forward Port Beverage Station

The backflow prevention device for the ice/water dispenser was leaking continuously from the intermediate atmospheric vent. A puddle of water was accumulated below the device.

Galley-Crew Break Room

The light intensity in front of the dry stores shelves was less than 110 lux. A new light fixture had been installed since the previous inspection, but the light level could still not be reached.

Galley-Potwash Area

The potwash machine had been out of order since 13 October 2014. Spare parts had been ordered and staff provided documentation of follow up communication with the corporate office on 19 November.

Galley-Blue Iguana

Water from the drain line for the upper compartment of the ice machine sprayed outside the scupper, resulting in pooled water on the deck.

Galley-Blue Iguana

Corrosion was on the inside of the stainless steel panel for the cuber compartment of the ice machine. Corrosion was also on the top and back of the stainless steel compartment housing the cubers.

Galley-Blue Iguana

Corrosion was on the outside of the stainless steel panel for the cuber compartment of the ice machine.

Dining Room-Posh Port and Starboard Espresso Machines

The light intensity in front of the machines was not 220 lux. The vessel provided their lighting plan and these two areas were listed.

Dining Room-Posh Starboard

A crew member was vacuuming the carpet around the tables when the inspection team was in the area in the morning. The tables were already set for dinner service with show plates, inverted glasses, sugar packet holders, and salt and pepper shakers.

Galley-Scotsman Ice Machine MF 51

The ice machine had been out of order since 3 April 2014. A work order was provided indicating that spare parts had been ordered.

Galley-Chef's Office

A stick blender was stored on the bulkhead near the entrance door. Two small waste bins for paper were directly in front of the blender and a stack of chairs were adjacent. The waste bins and chairs were moved and the blender was sent to be washed, rinsed and sanitized.

Other-Cherry on Top

The scoop tethers on the bottom row of candy display bins were long enough that the scoops could reach the deck.

Galley-Potwash Area

A small fly was in this area. The pest management team was contacted immediately.

Galley-Center Galley Hot Section

Liquid dripped from the corner of the deckhead speaker panel into a pan of French toast egg mixture on the preparation counter below. The egg mixture was in active use at the time of the inspection. The egg mixture and all prepared French toast from this batch were discarded immediately.

Galley-Center Galley Hot Section

The cooling log for the Bistro dated 23 November 2014 had two entries but the food item descriptions were not filled in. According to the chef in charge of the area, the log was filled out for training purposes. However, there was no indication written on the log that it was for training and the log was provided to the inspector along with other cooling logs from the area. The chef stated that training logs in the future would be designated as such.

Galley-Extension Galley

The backflow prevention device in the hood cleaning cabinet was leaking continuously from the atmospheric vent. A technician was called immediately.

Room Service-

Ice was in the sink of the handwashing station next to the entrance.

Pantry-Lobby

The deckhead above the storage rack had exposed bundles of cable. The storage rack had beverage mixes and single use items.

Potable Water-Deck 1- Engine Casing (Frame: 88)

The potable water line before the reduced pressure zone assembly between the potable water and technical water connection was not striped blue or blue/green/blue. This was corrected.

Pantry-Deck 7 & 8 Housekeeping Forward Port Pantries

A large accumulation of gray sediment was noted in the deck 7 ice machine recirculating water bath. A small amount of sediment was noted in the deck 8 ice machine recirculating water bath. This was corrected.

Pantry-Deck 9- Pool Machinery Room

The reduced pressure zone assembly for the recreational water filling was continuously leaking from the vent. This was corrected.

Galley-Center Galley Hot Section

Liquid dripped from the corner of the deckhead speaker panel into a pan of French toast egg mixture on the preparation counter below.

Inspection on May 19, 2014 | Score: 94

Galley-Blue Iguana Cantina

A live fly was observed in the in-use galley.

Buffet-Mongolian Line

Heavy dust was on the sides of the deckhead slat panels located above the food service line and at the back preparation counter. The space between some of the deckhead panels were open to plenum space.

Buffet-Mongolian Line

Individual loose working containers of omelet ingredients at the omelet preparation counters were not labeled with a discard time. This was corrected before the inspector left the area.

Buffet-Mongolian Line

A live fly was observed along the back worker side counter of this outlet.

Buffet-Fwd Beverage Stations

Light intensity could not be raised to the required 110 lux of light along the side bulkhead areas to the coffee and juice machines. This was observed at the forward starboard and port beverage stations and was a repeat violation from the previous inspection.

Galley-Crew Break Room

Light intensity along the left side of the food storage shelving could not reach 220 lux of light.

Galley-Crew Break Room

The deck and bulkhead behind and underneath the metal storage shelving was soiled with old food residue and general debris.

Buffet-Cast Iron Serving Skillets

Multiple and different types of cast iron skillets were being used for hot food serving containers throughout all lido stations. The skillets were not being used during the cooking process nor were they heated to a temperature of 165°F for 15 seconds prior to being placed out for service. According to staff, the skillets were brought on board 2 weeks prior.

Galley-Buffet Pantry

Approximately, 15 previously cleaned and sanitized serving bowls were not stored inverted or covered. This was corrected.

Buffet-Aft Port and Starboard Beverage Stations

The light intensity at the coffee machines could not be raised to 220 lux of light.

Buffet-Aft Middle Port Beverage Station

Light intensity at the juice machine and behind the ice machine could not be raised to 220 and 110 lux of light respectfully.

Buffet-Coffee Bar

The deckhead slat panels were soiled with an accumulation of dust above the espresso machine and bar counter. The space between the slat panels were open to the plenum space above.

Buffet-Aft Middle Starboard Beverage Station

Light intensity on the beverage counter behind the ice/water dispenser could not be raised to 110 lux of light.

Buffet-Fish and Chips Beverage Station

Light intensity to the left of the ice/water machine could not be raised to 110 lux of light.

Galley-Flight-Type Dishwash

The second from the left nozzle on the top final rinse spray arm was clogged and not producing spray when examined. The machine was in-use at the time of the inspection.

Other-Room Service - Dishwash

The final rinse temperature gauge to the in-use flight-type dishwash machine was not working correctly. The final rinse temperature was measured above 160°F while the gauge read 124°F.

Dining Room-Chic Dining Room - Deck 3

Light intensity could not be raised to 220 lux of light for cleaning at the four waiter stations located in the raised center dining area.

Galley-Potwash

The final rinse spray to the in-use flight-type potwash machine had very low pressure when examined by the inspector. This was later corrected by the crew before the inspector left the area. The crew stated that the final rinse spray arms and the rinse spray arms were reversed.

Galley-Hot Line

A crew member with a pronounced mustache was grilling chicken without a beard restraint. The mustache broke the corners of the crew member's mouth.

Galley-Dishwash

Crew members were loading service trays too close together into the flight-type dishwash machine which prevented proper spray exposure from all cycles.

Galley-Dishwash

The data plate for the rack-type glasswash machine listed conveyor speed in racks/hour instead of a minimum transit time.

Buffet-Crew Mess

A person was observed sticking his entire hand into a bin of sliced bread out for crew self-service. The handle to the serving utensil was inside the bin and in contact with the bread. It was later confirmed that this person was a contractor working on-board. The bread was discarded.

Provisions-Transportation Corridor

Approximately, half of this corridor did not have a closed deckhead which exposed electrical cables, piping, and duct work. According to staff, additional electrical cable had to be installed which did not get completed during dry-dock.

Bar-Red Frog Pub

Light intensity at the waiter station could not be raised to 220 lux for cleaning.

Other-Cherry On Top

A dedicated passenger handwash station was not provided for the self-service candies. A handwash station was located for crew members, but was located behind the service counter and was not accessible for passenger use.

Other-Cherry On Top

Coving was not provided at the deck/candy display juncture.

Other-Cherry On Top

The crew handwash station was missing soap, signage, and a waste receptacle.

Potable Water-

During the recent dry dock, some new food venues were installed. Staff stated a visual inspection of the food equipment and necessary backflow prevention devices had been completed, but the list of devices had not been updated.

Medical-

On 18 May, an Assistant Team Waiter experienced acute gastroenteritis symptoms. It was not noted if the crew member did or did not have cabin mates or immediate contacts.

Potable Water-

The production water line from the mineralizer to the chlorine and pH injection points was not striped blue/grey/blue. Staff stated this water line was installed during the recent dry dock.

Recreational Water Facilities-Serenity

Procedures for the weekly cleaning, rinsing, and disinfecting of the hair and lint strainers and housings stated 100 ppm chlorine for 10 minutes. However, records only indicated the strainers were cleaned, rinsed, and disinfected, and did not include their housings. Staff stated the housings were also included in the weekly procedures.

Recreational Water Facilities-Midship Port and Starboard Whirlpools

Two whirlpools were installed during the recent dry dock. It was unclear if the drain covers met the requirements in the VSP Operations Manual. During the inspection the whirlpools were filled with water and no spare covers or certificates were available.

Food Service General-Housekeeping Pantries - Ice Machines

Slotted fasteners were found in the food splash area in front of the cuber panel.

Children Area-

Following the recent dry dock, Camp Carnival was temporarily relocated for a few weeks. The diaper changing station in the public toilet room was not equipped with the required signage. Also, the temperature at the handwash station reached 54°C (130°F).

Inspection on Oct 14, 2013 | Score: 100

Galley-Hot Line

The light bulbs above the working grill were not shielded or coated.

Galley-Pre-Check Area Across From Hot Line

Six trolleys of previously cleaned plates and plastic lids were not covered or inverted.

Galley-Potwash

Water was leaking from the lower front edge at three areas of the in-use conveyor potwash machine. The areas included between the pre-wash and wash #1 compartments, between the wash #2 and pre-rinse compartments, and between the pre-rinse and final rinse compartments. When the inspector arrived in the area, a crew member was observed removing water from the deck. Due to the water leak from the three compartments, the crew member again removed water from the deck before the inspector left the area.

Galley-Potwash

Excess condensation was on the inside final compartment of the in-use conveyor potwash machine where the blower was located. No condensation was observed dripping onto the conveyor or onto clean dishes as they exited the machine.

Galley-Bakery

The light intensity was less than 110 lux between the left bulkhead and the deck ovens. This was not identified on the ship's Light Intensity Project.

Galley-Bakery

One live fly was in this area. The area was not in operation during the inspection.

Galley-Bakery/Pastry Freezer

The alarm activation box was torn away from the bulkhead, exposing the wires,

Galley-Opposite Chef's Office

When accessing the ice machine for inspection, the front panel of the ice machine was removed and placed on the deck. At the time the inspector was having a discussion with the chef. The front panel was moved to the preparation counter.

Galley-Next to Chic Wine Cellar

When accessing the ice machine for inspection, the front panel of the ice machine was removed and placed on the deck. The panel was on the deck when the inspector arrived in the area. The front panel was moved to on top of the ice machine.

Galley-Next to Chic Wine Cellar

When the white plastic panel inside the upper compartment of the ice machine was removed for inspection, it was full of ice. The crew member emptied this ice into the handwash sink.

Dining Room-Chic Restaurant

Inside the undercounter cabinet at back-up waiter station for tables 221/220/214, there was an unknown white substance on the top area. Clean silverware were stored in this cabinet.

Dining Room-Chic and Posh Restaurants

The light intensity at most of the waiter stations could not be raised to 220 lux. The ship's Light Intensity Project indicated a lot of the waiter stations could reach the 220 lux. A purchase order was placed on 9 August and new light fixtures were scheduled to be delivered 24 November.

Buffet-Beverage Stations

The light intensity was less than 110 lux beside some of the beverage equipment. This was observed between the coffee machines and the bulkhead, between the juice machine and the bulkhead, and between the chocolate machine and the coffee machine.

Buffet-Omelet Station

At the location where eggs could be cooked to order, the posted consumer advisory statement was specific to poultry, but not eggs.

Buffet-Crew Mess Soiled Drop-Off Area

Food debris was in the right handwash sink.

Other-Formalities

There was no handwash station for crew members who refill the candies. Staff stated this area would be updated in the March 2014 dry dock.

Potable Water-Disinfection Records

A record for the replacement and disinfection for a bunker line in the stabilizer room stated that disinfection was performed with 200 ppm of chlorine, but the record was not dated and did not have information on the disinfection times.

Potable Water-Microbiologic Monitoring

The staff collected 4 water samples around the ship monthly, but samples from the spa men's toilet room were repeated in July and August.

Potable Water-Bunkering Charts - Notations

The charts for 16 July, 15 September, and 10 October had very unsteady readings that made difficult to know the chlorine concentrations for hours at many points during the processes and no notations or manual monitoring were documented.

Potable Water-Bunkering Charts - Initial Calibration

Most of the charts documented a calibration of the analyzer-chart recorder 20 to 30 minutes after the beginning of bunkering.

Recreational Water Facilities-Hair & Lint Housing

Records documented the cleaning, rinsing, and disinfection of hair and lint strainers as required, but no notations on the cleaning, rinsing, and disinfection of their housing were documented.

Recreational Water Facilities-Water Dumping/Change

There was no written or electronic log of the dates and times of whirlpool spa and spa pool water dumping or water changes.

Inspection on Apr 28, 2013 | Score: 100

Medical-Acute Gastronenteritis (AGE) Reportable Definition

On March 29, 2013, a nonfood worker had two episodes of diarrhea within 24 hours and stomach cramps, but was indicated as nonreportable on the AGE log. The underlying illness column for this case stated 'not meet AGE requirements', but according to the lead nurse these symptoms were above normal for this individual and staff did not understand the reportable case definition.

Medical-Acute Gastronenteritis (AGE) Reportable Case Definition

The lead nurse and the medical staff were not aware that a case could have less than three episodes of diarrhea in 24 hours and still be a reportable case if the symptoms were above normal for the individual as indicated in the reportable case definition.

Galley-Aft Hot Service Line

One sheet pan filled with bags of cooked turkey bacon was set on a counter between serving lines under time control without a discard time label affixed.

Galley-Main Galley Aft Dishwash

The in-use flight-type conveyor dishwash machine had a damaged or clogged upper spray arm final rinse nozzle at the bulkhead end of the spray arm. The nozzle produced a stream of water that was crossing into the other sprays in a single side stream. Staff repaired the nozzle during the inspection.

Galley-Aft Appetizer Area

The cubed ice machine was in use and there was visible accumulations of metal powder in the water reservoir for the cuber panel.

Galley-Aft Potwash

There were cracked and broken deck tiles scattered throughout this area.

Galley-Potwash

The staff were manually washing pots, pans and utensils in the 3 compartment sink and the chlorine concentration in the chemical sanitizing sink was 400 ppm.

Galley-Potwash

None of the three staff working at the pot wash sinks had chlorine test strips to verify the concentration of the sanitizing sink water. Staff found a container of strips and provided it to the pot washers during the inspection.

Buffet-Crew Mess - Beverage Station

The artificial light level around all the counter model beverage equipment, such as milk, coffee, juice dispensers was below the minimum 110 lux.

Buffet-Crew Mess - Beverage Station

The power cables on the juice and bulk milk dispensers draped the counter, making access for cleaning difficult.

Room Service-Deck 6

The power cable to the counter model conveyor toaster oven draped on the counter and made cleaning access difficult.

Galley-Center Hot Galley

The artificial light level behind the stacked combination ovens was below the minimum 110 lux.

Galley-Center Hot Galley

There were time control discard labels affixed to the tilt braising pan and two soup kettles containing cooked pasta, cooked potatoes, and cooked ratatouille. The time as a public health control plan did not list these units as being under time control.

Galley-Center Hot Galley

The hot time control plan for the hot buffet included a listing of time control units and a statement that other units as tagged would be under time control, rather than naming the specific units or unit types.

Galley-enter Galley - Dishwash

During active dishwashing the two station handwash basin was blocked by a large waste bin.

Pantry-Casino

The artificial light level beside the ice machine and the bulkhead was below the minimum 110 lux. It should also be verified that the area behind the two ice machines is at least 110 lux.

Bar-Coffee

The artificial light level at the back bar counter beside the espresso machine was below the minimum 110 lux.

Bar-Coffee

One live fruit fly was observed on the bulkhead at the back bar, just beside the syrup bottles.

Bar-Lobby

The artificial light level was below the minimum 220 lux at the coffee grinders.

Bar-Lobby

There was mold residue on the interior surfaces of both beer dispensing taps.

Inspection on Dec 18, 2012 | Score: 99

Medical-Crew Reporting

A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on December 6, 2012 at 2000, but did not report to medical until December 7, 2012 at 0848. According to the their work record, this individual worked for one hour before reporting to medical.

Medical-24-Hour Report

The ship reported two passengers with acute gastroenteritis (AGE) on the 24-hour report to the CDC on November 30, 2012, but there were three reportable passengers with AGE on the AGE log when the report was submitted.

Pantry-Captain's Pantry

The food contact area of the dispensing unit for the espresso machine had one slotted fastener.

Recreational Water Facilities-Turnover Rates and Bather Loads

There were no flow meters installed on the aft starboard and slide forward whirlpools. The flow meters were onboard and were scheduled to be installed soon. The turnover rates and the bather loads for these two whirlpools were calculated using the pump capacities.

Recreational Water Facilities-Filter Housing Disinfection

The last time the sand was replaced in the sand filters for the RWFs, the sand filter housings were not cleaned, rinsed, or disinfected according to the 2011 VSP Operations Manual.

Food Service General-Light Intensity

The light intensity was less than 110 lux measured by the inspector in the following areas: around the counter-mounted equipment at the lido beverage stations; around the coffee machine at the starboard, aft ice cream station; around the pot wash machine in the steakhouse; around and behind the ice machine in the lido port grill pantry; around and behind the counter-mounted equipment at the crew and staff mess beverage stations; behind the left stack combination oven in the main galley hot galley; around the stack ovens in the main galley bakery; behind the ice machine nearest the walk-in and between both ice machines and the bulkhead in the Endless bar pantry; behind both espresso machines in the Promenade coffee shop and to the left side of the espresso machine in the Lobby bar. The vessel had already added several light fixtures in the galley areas and there was a project list with areas that still needed additional lighting.

Buffet-Lido

The light intensity was less than 220 lux at the self-service waiter stations with milk, cream, and sugar. Also, the light intensity was less than 220 lux along the Grand Buffet port and starboard beverage lines.

Buffet-Taste of Nations

While rearranging milk containers on the buffet, a crew member's shirt came in contact with a bowl of apples. According to the staff, the apples were only for display. The bowl was removed.

Bar-Lido Coffee

The light intensity at the handwashing station was less than 110 lux during operations. One deckhead light above the station was not working. In addition, the light intensity along the front of the espresso machine was less than 220 lux.

Galley-Center

The steam kettle faucet was leaking. This was corrected.

Galley-Dishwash

The crew member at the clean end of the in-use conveyor warewash machine was observed removing a plate from the conveyor, wiping a brown piece of debris off the plate with his glove, and putting the plate on the stack of other plates. When asked, the crew member stated that the plates were clean. When asked what he would do with soiled plates, he stated that they would go in a separate stack to be rewashed.

Buffet-Lido Starboard Aft Ice Cream Station

The bulkhead tiles near the deck under the cabinet were damaged. A work order had been submitted on December 10.

Buffet-Pizzeria

A cutting board on the front counter was scored and gouged.

Buffet-Pizzeria

The cutting board on the front counter was soiled where it was scored and gouged.

Pantry-Pizzeria

On the bulkhead behind the conveyor pizza oven, a stainless steel panel was loose adjacent to the second conveyor tier. The staff stated there was a plan in place to correct this panel.

Buffet-Hamburger Grill

The stainless steel bulkhead panel near the deck to the left of the grill was loose. The staff stated there was a plan in place to correct this panel.

Galley-Lido Potwash

The temperature gauge for the sanitizing rinse was not working. It was replaced.

Room Service-Ice Machine

The inside of the upper compartment cover panel was corroded in a few spots. This was corrected.

Room Service-Ice Machine

There was a small amount of gray powder in the water bath.

Buffet-Staff Mess

The light intensity along the beverage station was less than 220 lux.

Galley-Hot Line

Condensate was dripping from the front, outside edge of the exhaust hood for the steam kettles.

Dining Room-Chic Store Room

Food items in eight plastic bins, such as tea, condiments, coffee, crackers, olive oil and vinegar, were stored in this room. The bulkhead and deckhead were not finished for food storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, cleaning equipment such as brooms and a squeegee were stored in this room. All of the food was removed from this room.

Dining Room-Chic Store Room

Clean equipment such as seven plastic bins with salt and pepper shakers, plastic film, bread baskets, bowls, and 13 dishwash racks with glasses were stored in this room. These items were labeled with signs stating 'check before use.' The bulkhead and deckhead were not finished for clean equipment storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, cleaning equipment such as brooms and a squeegee were stored in this room. All of the equipment was removed from this room.

Dining Room-Chic Store Room

Brooms and a squeegee were stored in this room along with clean equipment and food items.

Dining Room-Chic Store Room

Food and clean equipment were stored in this room, but the bulkhead and deckhead were not finished for food or clean equipment storage. There were several exposed wires and pipes on the bulkhead and deckhead and parts of the bulkhead were constructed of a soft material. In addition, two sealed boxes of new butter bowls were stored on the deck under one of the storage shelves.

Dining Room-Chic Upper Level Starboard Forward Pantry

The profile plate for the potable water line bulkhead penetration was loose. This was corrected.

Dining Room-Posh

The light intensity was less than 220 lux in front of the Scharf espresso machines at the lower level starboard and port coffee stations.

Preparation Room-Ready Vegetable Walk-In

A plastic bin of peeled potatoes was not covered. This was corrected.

Bar-Lobby

The light intensity at the handwashing station was less than 110 lux during operations. The undercounter lights were turned on and the light intensity was then above 110 lux.

Other-Lobby Bar Store Room

Loose beverage bottles were stored on a three-shelf storage rack and loose and boxed soda cans and boxes of bottled beer were stored on a deck stand. The deckhead was not finished for food storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. All beverages were removed from this room.

Other-Lobby Bar Store Room

Eight racks of clean glasses were stored on a deck stand in this room. The deckhead was not finished for clean equipment storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. All clean equipment was removed from this room.

Other-Lobby Bar Store Room

Beverages and clean equipment were stored in this room but the deckhead was not finished for food and clean equipment storage. There were several exposed wires and pipes on the deckhead and the deckhead/bulkhead joints were sealed with a rough material. The bulkhead panel behind the storage shelf was loose. In addition, the deck under the deck stand and storage shelf was soiled with a sticky substance.

Dining Room-Chic and Posh

There were slotted fasteners in the food-splash zones above the dispensing nozzles on the WMF coffee machines. These machines were labeled regular and decaf. All of the fasteners were replaced with nonslotted, low profile fasteners. This was written on the previous inspection, but there were two different brands of coffee machines in the dining rooms and the previous report did not specify the brand. Modifications had been made to the other brand machines.

Inspection on Jul 23, 2012 | Score: 100

Food Service General-Lighting

The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed at the lido grill port ice machine, the lido starboard beverage station, the lido bulk milk dispenser near the starboard dishwash area, the lido ice cream station near the coffee machine, the Sun King Steakhouse behind the dishwash machine, and the main galley combination ovens.

Buffet-Starboard Ice Cream Station

At the starboard ice cream station, the temperature of the in-use vanilla ice cream mix on the left ice cream machine was measured at 46°F using the inspector's thermometer and 47°F using the crew member's thermometer. The machine was immediately removed from service.

Buffet-Starboard Ice Cream Station

At the starboard ice cream station, the bulkhead behind and to the right of the left ice cream machine had some missing tile grout between some lower adjacent bulkhead tiles, creating a gap.

Buffet-Starboard Grill

At the omelet station, a wiping cloth used to wipe food spills from the counter in front of the induction cookers was stored on the counter and not in a chemical sanitizing solution.

Buffet-Starboard Omelet Station

The portable sneeze guard was too high, exposing ready-to-eat foods to contamination. The staff lowered the sneeze guard.

Buffet-

Some of the bulkhead-mounted Lady Liberty heads were soiled with dust.

Buffet-Taste of Nations

Below the handwash station to the left of the toaster station, there was a gap at the bulkhead where the stainless steel profile plate was loose from the left potable water supply line.

Buffet-Taste of Nations

A stack of plates out for self service was not inverted or covered.

Buffet-Taste of Nations

Two baskets of bread out for self service were not located below the sneeze guard. A crew member relocated the baskets to below the sneeze guard.

Buffet-Dishwash

The wash tank of the in-use flight-type dishwash machine was soiled with large debris particles, such as wrappers and pieces of paper towel.

Buffet-Dishwash Clean Storage Area

Numerous stacks of previously cleaned plates were stored upright on the table in this area. Staff stated these plates would undergo additional inspection for cleanliness prior to use.

Food Service General-Ice/Water Machines

There were slotted fasteners in the food contact area of the water dispensers of the combination ice/water dispensing machines.

Bar-Coffee Bar

Potentially hazardous food items, such as milk and half-and-half, identified as being on time control in the undercounter cold holding unit had discard labels indicating the food items were to be discarded at 10:00. At 10:45, these food items remained in the cold holding unit. All of these food items were immediately discarded. The crew member working in the area was not actively using these food items.

Galley-Sun King Steakhouse

To the left of the tilting pan, the lower portion of the bulkhead was loose, creating a gap at the top of the bulkhead/deck juncture.

Dining Room-Posh and Chic Restaurants

On the regular and decaffeinated coffee machines, there were slotted fasteners in the food splash zone above the dispensing nozzles.

Dining Room-Posh and Chic Restaurants

The light intensity could not be raised to 220 lux at all areas of the waiter stations.

Galley-Salad Appetizer

The time control plan indicated ovens, hot plates, boilers, and work tables were 'temp. time control units.' According to the staff, this statement indicated the units were temporarily on time control, however these units were not used for time control in this area.

Galley-Dishwash Area

The soap dispenser at the handwash station in the soiled area was not working properly and only a tiny amount of soap was dispensed.

Galley-Toilet Rooms

Inside the toilet rooms used by galley workers, the sign stating 'wash hands after using toilet' was posted on the bulkhead behind the toilet and on the outside of the entrance door.

Medical-Food Worker Acute Gastroenteritis (AGE) Reporting

A butcher had an onset of AGE symptoms on 22 June at 10:30, but did not report to the medical center until 23 June at 14:06. The medical staff stated it was determined this crew member worked while symptomatic.

Medical-Crew Member AGE Assessment

The documentation of the 3-day assessment for each crew member prior to boarding the vessel was kept onboard for six months.

Recreational Water Facilities-Shock Halogenation

The free residual halogen was not documented at both the start and completion of shock halogenation from 25 February to 20 March for any of the whirlpool spas and the spa pool.

Recreational Water Facilities-Flow Meters

Of the 14 recreational water facilities, only the children's pool, main pool, aft pool, and Serenity whirlpool spas had operational flow meters. The staff explained that a work order was in place to have all flow meters in operational status.

Recreational Water Facilities-Turnover Rates

Turnover rates were not calculated for each recreational water facility.

Recreational Water Facilities-Swimming Pool Antientrapment

The drain covers for the slide swimming pool did not meet the antientrapment drain requirements per the 2011 VSP Operations Manual. The pool had suction drain covers more than 3 feet apart constructed of a standard design. The pool also had gravity drain covers constructed of a standard design more than 3 feet apart and no alarm was installed.

Recreational Water Facilities-Main Pool

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.

Integrated Pest Management-Rat Guards

There were no rat guards on most of the mooring lines. There was only one installed in an open position to protect two mooring lines.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The online version of the OPRP stated that Tor HB would be used for sanitizing, but the vessel had HB Quat onboard. The staff presented a draft version of the OPRP during the inspection in which this was corrected.

Food Service General-Espresso Machines

The Scharf espresso machines had an opening to the internal parts in the food splash zones on the underside of the coffee making area, making cleaning difficult. Also, there were slotted fasteners in the food contact area. The staff explained that a new panel to be installed in these food splash zones was ordered in the beginning of July, and that this panel was being installed fleet-wide on this model of Scharf espresso machines.

Bar-Lido Coffee Shop

A wiping cloth was submerged in a chemical sanitizing solution that measured less than 50 ppm chlorine. The staff instructed the crew member to change the solution.

Bar-Endless Bar

A water pipe in the technical compartment below the ice/water dispenser was soiled with a dark material that appeared to be mold.

Pantry-Endless Bar

The backflow prevention device on the back of the ice crusher was continuously leaking.

Pantry-Endless Bar

The backflow prevention device on the back of the ice crusher was continuously leaking. The water was dripping over clean plastic containers. The containers were removed.

Recreational Water Facilities-Serenity Safety Sign

The Serenity whirlpool spa safety sign did not caution against use of the facility by children. The Serenity deck is an adults-only area. At the time of the inspection, a variance was pending for this safety sign excluding phrases or words pertaining to children using the facility.

Food Service General-Glasswash Machines

The manufacturer's data plate on the rack conveyor glasswash machines indicated a minimum transit time in racks per hour.

Inspection on Feb 25, 2012 | Score: 100

Medical-Food Worker Reporting

On 25 January 2012, a team headwaiter had an onset of acute gastroenteritis symptoms at 1000 but did not report to the medical center until 1717. A review of the work schedule and medical records indicated that this waiter worked while symptomatic. There was also documentation that the ship's staff followed up on this case immediately and the waiter was given a warning.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log was not in the format and exact order specified in Annex 13 of the 2011 VSP Operations Manual. In addition, the electronic database used for collecting AGE case information used the previous VSP definition for an AGE illness case and did not consider diarrhea in excess of what was normal for the individual. Therefore, a patient with underlying medical conditions could be reported as an AGE case.

Medical-Staff Toilet Room

In the toilet room labeled for staff use only, it appeared that a deck-mounted urinal had been converted to a handwashing sink. There was a water faucet, soap holder, and sign advising users to wash their hands after using the toilet, and the toilet room was stocked with toilet tissue, paper towels, and other items. According to the staff, this toilet room was not used.

Medical-Public Toilet Room

There was no sign at the handwashing sink advising handwashing. There was also no sign advising users to use a paper towel or tissue to open the door.

Potable Water-Engine Room

The striping on the produced water line between the mineralizers and the halogen injection point was blue, not blue/gray/blue. This was corrected.

Recreational Water Facilities-Deck 8 Forward Pool Machinery Room

The sample lines for the children's pool and spa pool were located on the return lines to the RWFs, after the compensation tank and filtration.

Recreational Water Facilities-Antientrapment Protection

There was no documentation that the drain covers on the swimming pools or children's pool were certified for antientrapment and there were no alarms for draining. These RWFs had gravity drainage and dual drains greater than three feet apart.

Recreational Water Facilities-Depth Markers

The depth markers for the swimming pools and spa pool were in feet only.

Recreational Water Facilities-Safety Signs

The safety signs for all of the RWFs did not meet the requirements of the 2011 VSP Operations Manual.

Children Area-Toilet Room

The height of the child-size toilet was greater 11 inches from the deck. The height of the handwashing sink was greater than 22 inches from the deck. No step stools were provided.

Recreational Water Facilities-Monitoring

Alkalinity, clarity, and combined chlorine were not monitored. According to the staff, a new test kit would be ordered.

Ventilation-Heating, Ventilation, and Air Conditioning (HVAC) Units

Technical water was used to clean the HVAC units.

Recreational Water Facilities-Hair and Lint Strainer Housings

The documentation did not include disinfection of the housings.

Pantry-Light Intensity

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

Housekeeping-Passenger Public Toilet Rooms

There were no signs at the handwashing stations advising users to wash hands.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not meet the requirements of the 2011 VSP Operations Manual. In addition, the plan stated that Tor HB would be used for sanitizing, but the vessel was using HB Quat.

Dining Room-Sun King Steakhouse

The menu had the consumer advisory indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness. The broiled rosemary infused chicken had an asterisk indicating that this product could be cooked to order and served raw or undercooked. However, the staff explained that the chicken could not be cooked to order and the asterisk next to that item was a mistake.

Food Service General-Espresso Machines

The Scharf espresso machines had an opening to internal parts in the food-splash zones on the underside of the coffee making area, making them difficult to clean. The staff explained that they were waiting for the delivery of a new panel to be installed at these food-splash zones. The staff furthered explained that this panel was being installed fleet-wide on all espresso machines of this kind.

Galley-Food Lifts

The door tracks of both food transportation lifts were soiled with an accumulation of debris.

Galley-Potwash

During the active use of the flight-type potwash machine, the spray nozzles of the upper final sanitizing rinse spray arm were not spraying in an effective manner. This was corrected during the inspection.

Galley-

The ice machine in front of the chef's office had a continuous leak of water to the deck from inside the upper ice compartment. The deck around the ice machine was wet with pooled water. The staff serviced the machine during the inspection.

Buffet-Crew Mess

The nonpotable chilled water lines connected to the back of the ice cream machine had tags attached to them, but the tags were unreadable. The staff explained that the tags were to identify the brine lines, but the ink was blurred.

Buffet-Officer's Mess Locker FSD 0055

The deck of the locker at the entrance of the officer's mess was soiled with dust. Some equipment parts were stored directly on the deck under the deck stands, making cleaning difficult. There was also an excessive amount of utensils stored inside the locker that made it difficult to maneuver in the space and clean and check for pests. This was corrected.

Bar-Steakhouse

The bulkhead and deckhead had decorative gold trimming with numerous grooves and crevices. The chandeliers also had difficult to clean features.

Galley-Steakhouse Grill Front Counter

The deckhead above the food preparation area had decorative gold trim with numerous grooves and crevices.

Inspection on Jul 16, 2011 | Score: 100

Provisions-Poultry and Fish Room

There were two small holes in the undercounter neutral cabinet to the left of the handwash station where the adjusting shelf holders were missing. A work order was placed on 11 July 2011 to repair the holes.

Provisions-Poultry Freezer

There were seams on the deckhead at the deckhead/bulkhead profile strip juncture behind and to the right of the evaporator.

Provisions-Fish Freezer

The lighting appeared to be insufficient in the corner to the right of the entrance. Boxes of food were stored in this area.

Provisions-Room 15 Vegetables

A plastic container of arugula was damaged and the lid was not secure. The arugula was wilted. The container was discarded.

Provisions-Room 16 Fruit

There was a seam on the deckhead at the deckhead/bulkhead profile strip juncture behind and to the left of the evaporator.

Galley-Dishwash

The final rinse compartment of the flight-type dishwash machine was soiled with food debris. The machine was in use at the time of the inspection.

Galley-Hot Grill

There was a seam on the front corner of the grooved grill/bulkhead juncture. This was corrected.

Galley-Outside Cold Room 27

There was a gap inside technical compartment ZB-116 where the electrical cord penetrated the back bulkhead.

Dining Room-Chic and Posh

There were numerous small holes exposing raw wood on the inside of the square-shaped waiter stations where there were no adjusting shelf holders.

Galley-Hot Galley - Chic Service Line

There was a gap inside technical compartment MG-7 for the upright refrigerator where the electrical cord penetrated the back bulkhead.

Dining Room-Posh

The right door of the waiter station near the starboard revolving door was missing the trim on the left side, exposing the raw wood.

Galley-Steakhouse Grill - Front Counter

The deckhead above the food preparation area was constructed of a decorative gold material. This material contained numerous grooves, making cleaning difficult.

Bar-Steakhouse Bar

The bulkhead was constructed of a decorative gold material. This material contained numerous grooves, making cleaning difficult.

Bar-Steakhouse Bar

There was a large hole in the bulkhead at the back right corner behind the point of sale station.

Galley-Forward Grill

There was a small amount of black powder in the water bath below the pump of the ice machine.

Potable Water-Production Records

Production of potable water was conducted on 9 February at 16:40 to 10 February at 6:20. The free residual halogen levels were not recorded on 10 February from 1:00 to 6:20.

Potable Water-Reduced Pressure Assembly Testing Records

The records for the pressure tests of the reduced pressure assembly backflow prevention devices performed in 2011 did not indicate the pressure differences. The records contained a column for the pressure differences, but this column was blank.

Potable Water-Engine Room - Reverse Osmosis

The reduced pressure assembly device installed at the reverse osmosis desalinate overboard discharge line was continuously leaking from the vent.

Pantry-Captain's Pantry

The deck drain under the technical compartment of the undercounter refrigerator was heavily soiled. This was corrected.

Pantry-Captain's Pantry

The chute of the ice dispenser was soiled. This was corrected.

Children Area-

A previously cleaned toy pirate ship was soiled with dust.

Pantry-Deck 10 Forward

There was a small amount of black powder in the water bath below the water pump of the ice machine.

Pantry-Deck 9 Forward

There was a small amount of black powder in the water bath below the water pump of the ice machine.

Pantry-

There were no 'wash hands often' signs at the handwash stations in the deck 9 forward and the deck 10 forward pantries.

Integrated Pest Management-

There was no indication that incoming shipments of flowers were inspected for pests.

Medical-Crew Members Reporting

During two recent cruises, two casino dealers had onsets of gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. During voyage FD20110702008, a casino dealer had an onset of GI symptoms on 8 July at 2:00, but did not report to the medical center until 8 July at 17:00. During voyage FD20110618008, a casino dealer had an onset of GI symptoms on 18 June at 10:00, but did not report to the medical center until 19 July at 11:10. The time cards for these crew members were reviewed to verify work history on these dates.

Inspection on Nov 09, 2010 | Score: 90

Medical-Treatment Room, Medicine Room, and Doctor's Office

There were 3 individual sinks in the treatment room, medicine room and doctor's office which had non-continuous pressure backflow prevention devices installed on the hot and cold potablle water lines feeding the sink faucet/flexible hose connection. The backflow preventers were installed between two valves set in the open position.

Children Area-Camp Carnival - Child Toilet

There was no airtight, washable waste receptacle for the child toilet room per 10.2.1.1.3 of the VSP Operations Manual.

Recreational Water Facilities-Forward Pool

The pool was open and in use by two guests. Small piles of brightly colored paint chips were noted on the port side floor of the pool along with some other debris.

DO NOT USE (whirlpool/spa)-Midship Port and Aft Port Whirlpool Spas

The midship port whirlpool spa was open and had a free bromine residual of 2.99 ppm using the inspector's test kit. The ship tested the same whirlpool for total bromine and the concentration was over 5 ppm. The aft whirlpool was open and in use by two guests, and the inspector's test for free bromine was 2.5 ppm, while the total bromine test from the ship was 5.3 ppm.

Potable Water-Potable Water Tanks

There were records indicating that in June 2010 the #2 central and #2 port potable water tanks were cleaned, disinfected, and spot painted in areas. It could not be determined if the ship followed all the manufacturer's specifications for drying and curing. There was a notation of the application being conducted according to the manufacturer's instructions, but nothing noted on drying or curing, and no times or temperatures for either were provided.

Potable Water-Cross-Connection Control Program

All the Halton Hood cleaning cabinets located throughout the food areas had Wilkins model 760 (Italy) backflow preventers installed with specific test cocks and shut-off valves for testing the preventers. There was no notation other than inspection in the written records for these preventers, which should be tested annually as per 5.7.2.2.2 of the VSP Operations Manual 2005.

Galley-Deck 0 - Walk-In Refrigerator / Freezer No. 26

There were four hotel pans of ground beef with a production date of 11/8/2010 that with internal temperatures that ranged from 48°F to 56°F. Other non-potentially hazardous foods inside the same unit had temperatures of internal temperatures that ranged from 46°F to 52°F, and the ambient air temperature of this walk-in refrigerator was 47 °F, according to the mounted thermometer near the entry door. The staff stated they did not know how long the food items were out of temperature. The food items were discarded. Refrigeration staff evaluated the unit and it was not operating under a defrost mode at the time of inspection.

Galley-Deck 0 - Water / Ice Station - Ice Machine with Bin

The cuber drip tube and the plastic piece above the cuber was lightly soiled with a red and black substance. In addition, there was a black powder in the plastic water tray below the cuber.

Galley-Deck 0 - Water Station / Ice Machine

The interior of the ice chute on the Follett model ice dispenser was soiled with a sticky substance.

Galley-Deck 0 - Main Entry - Near Handwash Sink

The stainless steel cereal rack was lightly soiled with dust and a black substance.

Galley-Deck 0 - Hot Station - Tilting Kettle

There was a large wire whisk in use at the tilting kettle that had an end cap missing on the handle. The inside of the handle was lightly soiled with dust, debris, and food residue. The whisk was discarded.

Food Service General-Nonfood Contact Surfaces of Equipment

In several locations of the crew galley, the main galley, preparation pantries and beverage stations, there was an accumulation of dust along the top surfaces of equipment, the sides of shields, and below and behind equipment. In the pastry section of the main galley, two wall mounted stainless steel shelves had a sticky residue along the back of the shelves.

Provisions-Deck 0 - Miscellaneous Freezer

There was an open loaf of bread that was stored in the bottom of a soiled, brown cardboard box. The loaf of bread was discarded.

Pantry-Deck 0 - Pastry Preparation

The top of the previously cleanedstainless steel preparation table was lightly soiled with dust. The bottom and edges of the table had dried food debris and residue. There was no food preparation taking place in this area at the time of inspection.

Buffet-Deck 9 - Lido - Omelet Station - Forward

There was an accumulation of dust and grease between the decorative pieces of the deckhead.

Galley-Deck 9 - Warewashing

The brown painted 6-foot tables at the soiled landing had peeling paint that made cleaning difficult.

Galley-Deck 9 - Pizzeria

The door between the galley/preparation area and the service counter for the pizzeria was pinned open. This door opened to an outer deck area. The pizzeria was in active operation at the time of the inspection, with exposed and uncovered food along the cold top rails. One fruit fly was observed in the galley/preparation area.

Food Service General-Main Galley, Crew Galley, and Specialty Restaurants

Several of the previously cleaned handles for the tilting pans and kettles were soiled with a brown substance, which was clearly old accumulation. Some of these were in-use, while others were not.

Integrated Pest Management-Deck 3

There were 5 live fruit flies observed in the aft beverage station for the Chic Dining Room, two of which were on the countertop and 3 in the technical compartment below the counter. There were 8 live fruit flies observed near and under the pulper in the main galley salad station. These areas were not in active use at the time of the inspection. There was one live fruit fly observed in the pantry/preparation area of the pizzeria during active service.(see item 21 above).

Galley-Deck 3 / 4 Escalators to Dining Room and Food Service Elevator

A few steps of the food service escalators between deck 3 and 4 had a sticky substance along the foot treads and along the sides below the moving handrail. Staff stated this escalator was not in use today. One food service elevator for the provisions area was lightly soiled on the deck and the door tracks.

Galley-Deck 3 - Ice Machine

The cuber drip tube and the plastic piece above the cuber was lightly soiled with a red/black mold. The back side and edges of the cuber cover were lightly soiled with mold. There was a black powder substance in the water collection tray. In a few locations along the cuber, there were several red spots that appeared to be corrosion.

Buffet-Deck 9 - Decorative Masks

There was a light accumulation of dust the lights and decorative masks above the service side of the buffet lines. This violation was also noted in the previous VSP inspection report of May 2010.

Galley-Deck 0 - Walk-In Refrigerator / Freezer No. 26

There were four hotel pans of ground beef with a production date of 11/8/2010 that with internal temperatures that ranged from 48°F to 56°F. Other non-potentially hazardous foods inside the same unit had temperatures of internal temperatures that ranged from 46°F to 52°F, and the ambient air temperature of this walk-in refrigerator was 47 °F, according to the mounted thermometer near the entry door. The staff stated they did not know how long the food items were out of temperature. The food items were discarded. Refrigeration staff evaluated the unit and it was not operating under a defrost mode at the time of inspection.

Galley-Deck 0 - Hot Station - Tilting Kettle

There was a large wire whisk in use at the tilting kettle that had an end cap missing on the handle. The inside of the handle was lightly soiled with dust, debris, and food residue. The whisk was discarded.

Galley-Deck 9 - Pizzeria

The door between the galley/preparation area and the service counter for the pizzeria was pinned open. This door opened to an outer deck area. The pizzeria was in active operation at the time of the inspection, with exposed and uncovered food along the cold top rails. One fruit fly was observed in the galley/preparation area.

Galley-Deck 0 - Water / Ice Station - Ice Machine with Bin

The fastener holding the right side of the cuber had corroded.

Inspection on May 22, 2010 | Score: 100

Galley-Main Galley - Entry

There was water pooling inside the deckhead light fixture in the center of walk-in refrigerator #32. Water was dripping from inside the light cover to an empty tray set on the top shelf of a trolley of food. Staff moved the trolley immediately.

Food Service General-Dishwash in Main Galley and Lido

The opti-rinse equipped flight-type conveyor dishwash machines were in use and did not have a machine bypass to allow the final sanitizing rinse to operate with the adjacent door opened. Staff had no understanding of any method established to do this to view the spray nozzle head and verify a proper spray pattern.

Galley-Crew Galley Pot Wash

The in-use hot water-sanitizing sink had a water temperature measured by 3 different thermometers of 171 °F, while the gauge thermometer on the sink measured 179 °F.

Food Service General-All Food Areas - Scharf Cappuccino Machines

There were slot head screws fastened to the underside of the expresso compartment shaft on all the Scharf Cappuccino machines.

Other-Staff Mess - Beverage Station

The paper towel dispenser was mounted directly over the food/beverage counter immediately beside the handwash sink, subjecting the counter to water from handwashing.

Medical-Crew Gastrointestinal Illness Reporting

In reviewing several crew gastrointestinal illness cases, it was common for an ill crew member to report to medical from 12-48 hours after the onset of their gastrointestinal illness symptoms. In a number of those cases it appeared the crew member worked a full shift before reporting to medical. These cases included both food and non-food workers.

Galley-Grand Buffet Galley - Center Galley

One hotel pan of mixed, cooked vegetables was tested inside the stack oven and had a food temperature of only 108 °F. Another single pan of an onion and broccoli topping mixture also held in the stack oven had a food temperature of only 120 °F.

Galley-Buffet Pantry

Cut lettuce stored in five bins inside walk-in refrigerator #49 had a temperature of 47 °F.

Buffet-Lido Grand Buffet - Pasta Station

One filth fly was circulating on counters in this area during lunch food service.

Buffet-Lido Grand Buffet - Aft Line

There was a heavy dirt and oil debris accumulating on the support metal at the gap in the deckhead over the center section of the aft center buffet line. There was open void above the deckhead panels and this dirt/oil debris was trapped along the gap between deckhead panels.

Buffet-Lido Grand Buffet

The decorative blue mask style light covers on the back bulkhead throughout the buffet lines were soiled with dust and dirt debris.