Inspection on Sep 28, 2014 | Score: 100

Galley-Ice Machine- Port Side

Black powder was noted in the recirculating ice water bath of the ice machine. Management showed email correspondence with the ice machine manufacturer and seller detailing this concern. According to staff, the manufacturer is in the process of investigating this matter. The email correspondence was dated March 2013.

Provisions-Corridor

A pallet containing approximately 25 bags of rice was stored below an insect light trap installed on the bulkhead in the provisions corridor.

Ventilation-

The potable water lines were only striped at the water taps, and not at least every 5 meters, in every fan room.

Buffet-Mongolian Starboard Beverage Station

A consumer was observed rinsing their personal travel coffee mug with hot water at the coffee machine and filling the mug with coffee. The nozzles of the hot water and coffee were inserted into the mug.

Galley-Hot Galley

Loose and peeling sealant was observed between the control box and the bulkhead on steam kettle 10-HA6.

Buffet-Deli

One of the previously cleaned cutting boards on the front counter was slightly soiled. It was removed for cleaning.

Galley-Dishwash

A stack of soiled dishes were stored directly adjacent to a shelving rack with clean dishes labeled 'pre-check.'

Buffet-Port Lido Ice Cream Station

The light intensity in front of both ice cream machines was less than 220 lux. A work order had already been issued for this.

Buffet-Tandoor

The center and right tandoor grills had been out of order since February 2013. The vessel was waiting for spare parts and provided a work order.

Galley-Steakhouse

When the drinking fountain was used, the water from the spout splashed on to the side of the upright refrigerator to the left, the bulkhead behind the fountain, and the clean storage rack to the left. The water pressure was reduced.

Buffet-Oceanside BBQ

No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. VSP had previously reviewed several proposals presented by the corporate office for correcting this area.

Buffet-Oceanside BBQ

No deckhead protection was installed for this outside food preparation outlet. The outlet was not open during the inspection and no food was exposed. VSP had previously reviewed several proposals presented by the corporate office for correcting this area.

Buffet-Sea Dogs

The retractable umbrella deckhead was constructed of a soft vinyl material instead of a hard material. The vessel had submitted a variance to VSP and the variance was still pending at the time of the inspection.

Bar-Port Pool Bar

The bottom exterior underside of the front counter was heavily soiled with a black material. In addition, the bottom of the drain line for the ice bin next to the blender was soiled with what appeared to be a slime mold.

Inspection on Mar 11, 2014 | Score: 93

Medical-Reportable Case Definition

A food worker who presented to medical during the voyage from 16-23 February with 2 episodes of diarrhea was marked as non-reportable even though the documentation in the electronic medical database indicated that it was above normal for the individual. This crew member was only isolated for 24 hours from the last symptom and was issued anti-diarrheal medication. Also, a non-food worker presented to medical during the voyage from 9-16 February with one episode of diarrhea was marked as non-reportable even though the documentation in electronic medical database indicated that it was above normal for the individual. This crew member was issued anti-diarrheal medication and isolated for 24 hours following the last symptom.

Buffet-Staff Mess #1

Old dried chocolate residue of more than a day's accumulation was on the underside of the dispensing nozzle. This was corrected before the inspector left the area.

Food Service General-Parasite Destruction Documentation

The parasite destruction documentation from a supplier that provides salmon for food service did not specify salmon as the fish species nor did it provide temperatures to which the fish was frozen and for how long. Staff who presented this letter to the inspector, were not clear on how the salmon in question is prepared and served to guests.

Galley-Aft Dishwash

A previously cleaned and sanitized plate was stored soiled with food debris on the food contact side.

Bar-Lobby Bar

Light intensity behind the espresso machine could not be raised to the required 110 lux of light.

Potable Water-Engine Room- Chlorine Injection Point

Distillate water lines were striped blue gray blue, except before the chlorine injection point. Before the chlorine injection point the distillate water lines were striped blue only. This was corrected on site.

Recreational Water Facilities-Serenity Starboard Whirlpool

The chart records of the Serenity starboard whirlpool had incorrect dates written on three charts. The records were dated 21-10-13, 22-10-13, and 23-10-13, but the records were actually from the month of November. Staff verified these were November records.

Buffet-Off The Grill- Show Galley

One beetle-like insect was found alive at the employee handwash sink during operation.

Galley-Off The Grill

Five large 4 inch deep hotel pans of chili concarne stored in the walk-in refrigerator were found holding at temperatures above 41°F and were discarded. The internal temperature of each pan was measured at 64°F, 47°F, 70°F, 61°F, and 49°F, respectfully. The walk-in refrigerator was working properly and several other food items stored in the walk-in had internal temperatures at 41°F or below. According to staff and the cooling log, the chili concarne was prepared and cooled on 10 March. Three additional pans of chili concarne were found at proper temperatures, but were also discarded due to discrepancies in the corresponding cooling log.

Buffet-Off The Grill- Show Galley

The employee making omelets had bracelets on each wrist.

Galley-Off The Grill

The cooling log entry for all the chili concarne cooled on 10 March identified in the above violation, listed an initial temperature of 142°F, a temperature of 68°F after 2 hours, and a final temperature of 38°F. These temperatures were proven to be inaccurate when the internal temperature of five different pans of chili concarne were measured at 64°F, 47°F, 70°F, 61°F, and 49°F, respectfully. The other 4 entries on the cooling log with dates of 9 March and 10 March had the same exact initial, 2-hour, and final temperatures recorded. An additional cooling log with 16 entries between 2 March and 8 March had initial temperatures of either 142°F or 144°F, a temperature of 68°F after 2 hours, and a final temperature of 38°F.

Galley-Off The Grill

The single-tank dishwash machine had been out of service since 11 February. Staff provided paper work to the inspector to verify spare parts had been ordered.

Galley-Pizza Outlet

The water temperature of the handwash sink was measured at 81°F and the temperature could not be adjusted by the user. This galley was in operation during the inspection.

Buffet-Pizza Outlet Show Galley

The water temperature of the handwash sink was measured at 80°F and could not be adjusted by the user. This outlet was in operation during the inspection.

Buffet-Starboard Forward Lido Beverage Station

The light above the ice and water dispenser was burnt out causing the light intensity to be less than 220 lux in front of the ice and water dispenser.

Buffet-Lido Mongolian Grill

The water temperature of both handwash sinks were at 80°F when measured and could not be adjusted by the user. This outlet was in operation during the inspection.

Galley-Warewashing

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

Galley-Pot Wash- Lido Galley Storage Locker

Food equipment used for the buffets were not stored inverted or covered. The door to this area was not solid and open to contamination.

Galley-Pot Wash- Lido Galley Storage Locker

Several food contact surfaces of the food equipment were soiled with debris.

Galley-Tandor Cold Room 49

The fire suppression system in the center of the walk-in was dripping water which accumulated on the deck below. No food or storage equipment was impacted.

Inspection on Jul 21, 2013 | Score: 94

Galley-Prime Steakhouse Potwash Area

The vent on the backflow prevention device for the overhead sprayer was leaking continuously.

Pantry-Lido Deli

There was debris on the counter to the left of the grill. This area had been previously cleaned. The counter was cleaned immediately.

Buffet-Lido Mongolian Grill

The vents on the backflow prevention devices for both overhead sprayers were leaking continuously.

Pantry-Casino Walk-in Refrigerator

There was water leaking down the bulkhead from behind the bottom of the bulkhead-mounted evaporator near the drain pipe. Water was pooling on the deck from the leak.

Pantry-Lido Pizzeria and Grill

During set up of the area, the door to the panty was pinned open. The pizzeria was on an open deck. Food and clean items were exposed, but there were no flies in the pantry. The inspector returned to the area later in the inspection when the pizzeria was in operations and found that the door was pinned open again. The door to the grill pantry, which was also on the open deck and in operations, was also found pinned open when the inspector returned.

Galley-Aft Dishwash

The in-use flight-type conveyor dishwash machine had no soap inside the solid soap concentrate bottle during operation. There was some soap residual in the prewash compartment, but staff were not aware the soap concentrate was empty. The mounted electronic detergent alarm was not illuminated, but upon review this signal is actually attached to the liquid rinse aid bottle on the top exterior of the machine and not the detergent block. Staff stated that they had replaced the detergent 30 minutes prior to the inspection.

Galley-Aft Dishwash

The in-use flight-type conveyor dishwash machine did not reach a final, hot water sanitizing temperature of at least 180 °F at the manifold. Two separate 180 °F thermolabels affixed to the upper spray arm manifold never turned color to indicate that temperature was reached. Three thermometers (one from the inspector and two from the ship) were placed on the conveyor at the final rinse to evaluate the dish surface final rinse temperature and the highest temperature reached was 154 °F on the inspector's thermometer. Staff repaired this machine during the inspection.

Galley-Aft Dishwash

The electronic thermometer on the in-use flight-type conveyor dishwash machine displayed final, hot water sanitizing rinse manifold temperatures between 187 and 189 °F, but a direct measure of the upper spray arm using a thermolabel did not change color at the minimum 180 °F.

Galley-Pastry

The deckhead-mounted speaker cover in the aft section, over the FSS terminal, was soiled with accumulated dust debris.

Galley-Pastry

There were two live fruit flies on the deckhead-mounted speaker cover in the aft section, above the FSS terminal.

Galley-

There was no air gap for the water supply tube to the water reservoir in the cubed ice machine next to the crushed ice machine. No external backflow prevention device was installed on the water supply to the ice machine. Staff repaired this during the inspection, but all ice machines should be inspected to verify the air gap.

Galley-Pot Wash

The chlorine concentration of the sanitizing solution in the sanitizing sink of the in use three-compartment sink was over 400 ppm. This was corrected during the inspection.

Medical-Immediate Contact Documentation

There was no notation in the electronic record for the crew acute gastroenteritis cases to indicate that there was no other immediate contact beside the cabin mate.

Potable Water-Bunkering Records

On 4 November 2012, the chart record indicated potable water was bunkered at less than 2.0 ppm from 08:40 - 09:00. Staff stated this may have been the result of changing between tanks. On 12 May 2013, the chart record indicated potable water was bunkered less than 2.0 ppm for brief moments to up to 30 minutes. Staff stated their low level alarm was set at 1.95 ppm. During the inspection, this alarm was increased to 2.5 ppm.

Potable Water-Production Records

On 19 July, the written records indicated potable water was produced at 01:00, 04:30, 08:20, 18:30, 19:00, and 22:00. There were no chlorine or pH readings between 08:20 and 18:30. Staff stated this was a sea day and production occurred all day.

Potable Water-Production Records

Since the last inspection, there were 3 days when it appeared from the documentation that the ship was producing potable water while in port or at anchor. On 1 March, the ship was at anchor in Cozumel for a brief period. The written records indicated chlorine readings of 2.2 ppm or above were obtained at 01:20, 04:20, 07:20, 10:20, 13:20, 16:20, and 19:20. According to the detailed ship logs (NAPA logs), a medical evacuation occurred with a tender boat. The NAPA logs indicated emergency personnel boarded the ship at 11:12 and the ship sailed at 12:00. The records indicated potable water production occurred even though the ship was not making way. On 24 May, the NAPA logs indicated the ship departed Cozumel at 18:00. The written records indicated potable water production started at 16:20. On 23 May, the NAPA logs indicated the ship tied up in Grand Cayman at 06:48. The written records indicated potable water production stopped at 08:50.

Potable Water-Production Records

Since the last inspection, many of the written production records included an extra day during the voyage, and this extra day included chlorine and pH readings within appropriate range. For instance, an extra day was incorporated into 3-4 December, 8 May, and 13-14 May. These extra days caused confusion when trying to understand the records and gave the impression the ship may have produced water while in port.

Potable Water-Port Bunker Station

The chain for the lower center potable water filling line was not fastened to the cap.

Potable Water-Production Records

The staff responsible for maintaining the written potable water production records were not reviewing the records for accuracy. Numerous records either indicated an extra day during the voyage where production occurred or records indicated water was produced while in port or at anchor.

Potable Water-Tank Maintenance Records

There were two sets of tank maintenance records on the ship: a set of written records created when the work was completed and a second set of electronic records that had been created for submission to the corporate office. Some of the information in these electronic records did not match the completed and signed written records presented to the inspector. On 29 May, potable water tank 3 Center was opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, the dry time started at 10:00 on 29 May and the cure time started at 10:00 on May 31. The staff responsible for filling out the records used the 'cure start time' box to record the cure stop time. The written records indicated disinfection occurred 08:45 - 23:00 on 31 May. Staff stated the electronic records indicated disinfection occurred 11:00 - 13:00. On 24 June, potable water tanks 3 Port and 3 Starboard were opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, for both of these tanks the dry time started at 11:00 on 25 June and the cure time stopped at 11:00 on 28 June. Staff stated the electronic records indicated cure stop time was 11:00 on 27 June. The written records indicated disinfection occurred 08:00 - 22:30 on 28 June. Staff stated the electronic records indicated disinfection occurred 08:00 - 10:30. Potable water tank 4 Center was opened for inspection but it could not be determined the date this tank was opened. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, the dry time started at 10:00 on 19 March and the cure time stopped at 10:00 on 20 March. The manufacturer's specifications stated the cure time was 32 hours at 20°C. The written records indicated disinfection occurred 09:30 - 23:30 on 20 March. Staff stated the electronic records indicated disinfection occurred 09:30 - 11:30. On 10 June, potable water tanks 4 Port and 4 Starboard were opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, for both of these tanks the dry time started at 10:00 on 11 June and the cure time stopped at 10:00 on 13 June. The written records indicated disinfection occurred 08:45 - 23:00 on 13 June. Staff stated the electronic records indicated disinfection occurred 08:45 - 11:00. All written records were signed by 2 senior officers.

Potable Water-Tank Maintenance Records

The staff responsible for maintaining the written potable water tank maintenance records were not reviewing the records for accuracy. Numerous written records indicated errors in the paint curing time and chlorine disinfection times. These records were signed off by 2 senior officers. A second set of electronic records had been created for submission to the corporate office and some of the information in these electronic records did not match the completed and signed written records presented to the inspector.

Inspection on Oct 14, 2012 | Score: 100

Other-Bridge - Toilet Room

There was no sign posted advising users to use paper towels to open the toilet room door upon exit. The waste bin was not located near the door.

Potable Water-Deck 11 Fan Rooms

The potable water supply pipes connected to the deck washing taps in fan rooms 3.11PS and 3.115 were not striped blue or blue/green/blue to identify them as potable water pipes. This is likely the case in other fan rooms as well, so all should be verified.

Recreational Water Facilities-Whirlpool Spas

There are suction vacuum release system (SVRS) apparatus installed on the whirlpool spas, but none have been tested following installation as specified by the manufacturer and they are not being tested monthly as specified by the manufacturer. The in-place testing can be made by the ship's staff.

Buffet-Deli

There was dried food residue on the backplate of the previously cleaned deli slicer furthest to the right.

Galley-Potwash Storage Locker

Approximately 50 long metal meat skewers were stored soiled in a large soup pot in the storage locker immediately adjacent to the potwash. Many of the previously cleaned and sanitized skewers had areas of dried food residue and grease buildup. The bottom of the soup pot where all the sharp ends of the skewers contacted, had standing brown water and small chunks of old food residue. The large pot with the skewers was immediately sent to be re-cleaned and sanitized.

Galley-Potwash Storage Locker

Approximately 50 long metal meat skewers were stored soiled in a large soup pot in the storage locker immediately adjacent to the potwash. Many of the previously cleaned and sanitized skewers had areas of dried food residue and grease buildup. The bottom of the soup pot where all the sharp ends of the skewers contacted, had standing brown water and small chunks of old food residue. The large pot with the skewers was immediately sent to be re-cleaned and sanitized.

Galley-Dishwash

The light intensity at the drying rack storage side of the rack-type glasswash was less than the required 110 lux of light.

Galley-Dishwash

The deckhead exhaust vent above the clean side landing of the rack-type glasswash machine was coated with a buildup of dust.

Galley-Pizzeria

There was a yellow granular powder inside a stainless steel bin on wheels that was not properly labeled with the name of the food product.

Galley-Steakhouse Show Galley

The recessed deckhead light above the handwash station was burnt out, resulting in less than the required 220 lux of light.

Food Service General-Espresso Machines

The single and double Scharf espresso machines had slotted fasteners in the coffee filter areas where the coffee was extracted for service.

Food Service General-Espresso Machines

The single and double Scharf espresso machines did not have a protective panel above the splash zone. This area had exposed wires, pipes, and internal components of the machine.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan indicated that 1,000 ppm chlorine would be used on nonfood-contact surfaces in food areas. Also, staff could not open the attached letters for the procedures for informing current passengers and crew members of an outbreak and those embarking the vessel following an outbreak voyage.

Galley-Cold Galley

The blade of the previously cleaned slicer was soiled with a sticky brown residue. The slicer was not in use at the time of the inspection.

Galley-Cold Galley

Below the handwash stations located in the forward and aft next to the deck-mounted mixer, there were gaps around the right water lines that penetrated the bulkhead. The stainless steel profile plates on these water lines appeared to be damaged.

Galley-Forward Line

There was a seam on the vertical profile strip between refrigerator 3-MG-8 and flat grill 3-NL-9. Crew members filled the seam with sealant.

Food Service General-Rack Conveyor Warewash Machines

The manufacturer's data plate on the rack conveyor warewash machines indicated a speed in racks per minutes. This was observed on the main galley aft and forward glasswash machines, the room service dishwash machine, and the crew galley dishwash machine.

Galley-Potwash

The mounted thermometer of the in-use hot water sanitizing sink indicated a hot water sanitizing temperature of 174-179°F. The inspector and crew member's thermometer indicated a temperature of 183-184°F when immersed into the water. The inspector placed her thermometer in the bottom of the compartment near the thermometer probe position, which also indicated 183-184°F.

Galley-Potwash

Excess condensation built up on the deckhead above the soiled side of the in-use conveyor potwash machine. No condensation was observed dripping onto the machine or dishes. There was no exhaust extraction or supply at this end of the machine.

Galley-Pastry

Below the handwash station, there were gaps around the left water lines that penetrated the bulkhead. The stainless steel profile plate on this water line appeared to be damaged.

Galley-Pastry and Bakery

There were slotted fasteners in the food splash area at the front of some of the deck ovens.

Inspection on Mar 04, 2012 | Score: 97

Buffet-Aft Omelet Station / Burrito Bar - Grill Area

There was old food debris under the rough sealant at the deck seam of the small stainless steel profile strip on the right side of the grill.

Potable Water-Storage Tank Coating

There was no written documentation of approval from the certification organization for the Clean Keep 5500.

Recreational Water Facilities-Swimming Pool Antientrapment

Documentation indicated the swimming pool drain covers met the requirements for antientrapment, but it was not clear if the required information was stamped on each of the drain covers. The pools were full and there were no spare drain covers onboard.

Recreational Water Facilities-Safety Signs

The safety signs posted at the recreational water facilities did not contain all of the information required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Whirlpool Shock Halogenation

The free residual halogen concentration was not documented at the start and completion of the shock halogenation for the whirlpools and spa pools.

Ventilation-Air Handling Units

Technical water was used for cleaning the air handling units. Staff stated the ship was in the process of supplying potable water to the air conditioning stations.

Bar-Casino Bar

A container of chlorine sanitizing solution was stored on the front of the handwash sink. The container was moved to an adjacent counter.

Bar-Red Frog Pub

On the back shelf, a decorative glass bottle wrapped in rope was soiled with dust.

Galley-Buffet Pantry

The time control plan did not fully address the way this galley implemented time control. In addition to the specified time control areas and units, bulk plastic containers of cut melons and other potentially hazard foods for the breakfast service were on the pantry counter for service and were not included in the plan. During this inspection, the time control plan was revised to conform to the operations.

Galley-Buffet Pantry

The food slicer's plastic food pusher/holder plate was worn and difficult to clean. This plate was replaced during the inspection.

Buffet-Aft Omelet Station / Burrito Bar - Grill Area

A small stainless steel profile strip on the right side of the grill had rough sealant and missing sealant at the deck seam, making cleaning difficult. The existing sealant was removed and new sealant was applied.

Galley-Central Galley Aft Pantry

A dumb waiter car had an open seam in the area behind the car door, making cleaning difficult. Old food debris had accumulated in this open seam. The seam was cleaned and sealed.

Galley-Central Galley - Aft Pantry

The potentially hazardous food cooling logs only specified the food temperatures at the 2 hour and 6 hour measurements, not the actual time that the measurement was made. The intermediate and final cooling temperatures all appeared to be accurately recorded in these logs.

Galley-Central Galley - Potwash

The soiled landing was completely overloaded with soiled pots, pans and utensils. An additional movable four-shelf rack and a deck stand had been added blocking the soiled utensil storage. The soiled items extended on the installed landing from the entire width of the landing to within 6 inches of the deckhead. Additional deck stands filled with soiled utensils were in the soiled pre-wash area. A large pot of skewers from the prior evening service were soaking on the landing close to the wash compartment of the three-compartment sink.

Buffet-Ice Cream Station - Swirls

The chocolate and vanilla ice cream mix in the hoppers of the left soft serve ice cream machine measured 46°-49°F. The machine was taken out of service. Both mixes were discarded and the machine was cleaned and sanitized.

Galley-Potwash

The hood-type potwash machine was out of order at the time of the inspection. The crew reported that the machine had experienced an electrical malfunction that morning. Repairs were underway while the inspection team was in the area.

Buffet-Staff and Crew Messes

The coffee machines' auxiliary milk holding units were included in the time control plan. These units were not labeled as time control units. This was corrected.

Galley-Storage room

A stack of empty plastic bins was stored on the deck of a storage room used primarily for the storing of dining room items. The bins were moved.

Medical-

According to their 72-hour self-administered questionnaire, a hotel steward reported acute gastroenteritis (AGE) symptoms started at 5:30 a.m. on 27 February, but the STARDOCS medical surveillance system indicated their symptoms started at 6:00 a.m. on 26 February and that this crew member reported to the medical center at 8:37 a.m. on 27 February. The AGE log indicated this crew member's symptoms started at 6:00, but did not indicate morning or evening. The time card for this crew member indicated they worked on 26 February from 6:52 a.m. to 1:07 p.m. and from 2:57 p.m. to 7:00 p.m. The medical staff could not determine the exact symptoms onset time of this crew member or if they worked while symptomatic.An assistant waitress had AGE symptoms beginning at 8:00 a.m. on 5 February, but did not report to medical until 7:30 p.m. on the same day. According to the time card, this crew member was clocked in from 7:00 a.m. to 5:00 p.m. on 5 February, with a note that said 'medical'. The hotel and medical management could not explain what this meant and if this crew member worked while symptomatic.

Medical-Crew Members Reporting

A bar waitress had AGE symptoms starting at 10:00 p.m. on 28 February, but did not report to the medical center until 4:27 p.m. on 29 February. According to their time card, she worked on 29 February from 7:06 a.m. to 10:48 a.m. An assistant waitress had AGE symptoms at 8:00 a.m. on 5 February, but did not report to the medical center until 7:30 p.m. on the same day. According to the time card, she worked from 7:00 a.m. to 5:00 p.m. on 5 February, with a note that said 'medical'.

Recreational Water Facilities-Fecal/Vomit Accident Log

The name of the recreational water facility and the type of accident were not indicated on the fecal/vomit accident log.

Children Area-Diaper Changing Station

There was no disinfectant at the diaper changing station.

Food Service General-Espresso Machines

The single and double Scharf espresso machines did not have a protective panel above the splash zone. This area had exposed wires, pipes, and internal components of the machine.

Food Service General-Expresso Machines

The single and double Scharf espresso machines had slotted fasteners in the coffee filter areas where the coffee was extracted for service.

Children Area-Toilet Rooms

The toilets in the regular 2-5 year old toilet rooms and in the children's accessible toilet room were measured at 16 inches above the deck. Also, the sink in the children's accessible toilet room was measured at 30 inches above the deck. Step stools were not available in these areas.

Medical-AGE Surveillance Log

The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual.

Housekeeping-Public Toilet Rooms

The public toilet rooms did not have signs posted advising users to wash their hands.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.

Bar-Plaza

The time control plan indicated the set-up time for the milk during port days was 4:00 p.m., but according to the staff, the bar was opened in the morning on port days and the milk was served on time control during that time.

Other-Plaza Bites

There was no time control plan posted in this area for the hot and cold foods served on time control. Also, the time control plan indicated hot and cold foods were served on time control during breakfast, lunch, and dinner, but according to the staff, foods were only placed on time control in this area during the dinner service.

Bar-Plaza

Previously cleaned drink mixing containers were stored in an ice chest with display menus and plastic martini display stands.

Pantry-Cucina del Capitano

There were more than a dozen previously cleaned wine carafes stored less than six inches above the deck in a locker next to the WMF coffee machine.

Dining Room-Cucina del Capitano

The menus had the consumer advisory statement and several food items, such as Caesar salad, Nona's meatballs, spaghetti carbonera, and grilled salmon, were identified as animal-derived foods that could be served raw or undercooked. According to the chef, all of these food items were fully cooked before served.

Bar-Pool Bar

There were several bottles of liquor and cardboard boxes of liquor stored on the deck, and several cardboard boxes of liquor stored less than six inches above the deck in the Texas storage locker adjacent to the pool bar pantry. The inspector observed the bottles of liquor being moved to the main galley for proper storage.

Bar-Pool Bar

There was no coving in the Texas storage locker adjacent to the pool bar pantry which contained several bottles of liquor. Also, the deck was heavily soiled. The inspector observed the bottles of liquor being moved to the main galley for proper storage.

Bar-Pool Bar

There were several electrical cords draped on the bar counter around and behind the two juice machines. One drain line from each juice machine was draped on the counter in front of the machines and penetrated the front of the technical compartment in two different areas below the machines.

Bar-Pool Starboard Locker

There were several cardboard boxes of previously cleaned glasses, plastic drink mixing containers, paper popcorn bags, and tablecloths stored on the deck and less than six inches above the deck in the locker adjacent to the starboard pool bar pantry.

Bar-Pool Bar Starboard Locker

The deck was heavily soiled with dirt, debris, and torn pieces of paper.

Inspection on Nov 13, 2011 | Score: 100

Potable Water-Distillate & Premeate Water Lines

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

Recreational Water Facilities-Safety Signs

The safety signs posted at all of the RWFs did not contain all elements of the 2011 VSP Operations Manual sign requirements. For instance, the sign for the Thalasso spa pool did not include: 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever'; bather load number; cautions against use by individuals who are immunocompromised, individuals having diabetes, and pregnant women; and caution against exceeding 15 minutes of exposure. The signs for the Main and Aft Pools did not include: 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever'; and bather load number. The signs for the spas did not include: 'do not use these facilities if you are experiencing diarrhea, vomiting, or fever'; bather load number; and cautions against use by the elderly.

Recreational Water Facilities-Hair and Lint Strainer

The hair and lint strainer and hair and lint strainer housing on all the RWFs were cleaned and disinfected according to the staff, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time.

Recreational Water Facilities-Filter Housing

The filter housing on the RWFs were cleaned and disinfected according to the staff, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time.

Recreational Water Facilities-Turnover Rates

There was no documentation on the turnover rates for all whirlpools.

Recreational Water Facilities-Bather Load

There was no documentation on the bather load calculation for each recreational water facility.

Recreational Water Facilities-

There was no test kit for measuring the water quality parameter of total alkalinity in the recreational water facilities.

Ventilation-Air Handling Units

The water used for the cleaning of air handling units was technical water.

Medical-Isolation Procedures

A team headwaiter had an onset of acute gastroenteritis (AGE) symptoms on 27 October 2011 at 21:00 during the flight from his previous Carnival assignment to this ship. He reported to the medical center on 28 October 2011 at 17:40 after in-processing, and did not report to work. According to his medical document, his last AGE symptom was on 29 October 2011 at 11:00. The crew member stated he was still having symptoms on 30 October 2011 at 15:11. However, isolation ended on 31 October 2011 at 14:12. This food employee was not isolated for at least 48 hours after his last AGE symptom.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log could not be put into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual.

Integrated Pest Management-Active Monitoring

The time of the active monitoring inspections was not recorded in the pest management log.

Integrated Pest Management-Mooring Lines

The rat guards on the starboard mooring lines were not closed, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.

Housekeeping-Public Toilet Rooms

Passenger and crew toilet rooms did not have signs advising users to wash hands after using the toilet. In addition, there were no signs advising users to use hand towels, paper towel, or tissue to open the door when exiting.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.

Children Area-

In the forward 2-5 year old toilet room, the maximum water temperature at the handwash station measured 115°F using the inspector's thermometer.

Children Area-

In the forward 2-5 year old toilet room, the height of the child-size toilet measured 16 inches and the height of the handwashing sink measured 22 1/2 inches. No step stool was available.

Children Area-

In the toilet room with accessibility features, the maximum water temperature at the handwash station measured 117°F using the inspector's thermometer.

Children Area-

The maximum water temperature at the handwash station outside of the child toilet rooms measured 114°F using the inspector's thermometer.

Children Area-

In the aft 2-5 year old toilet room, the height of the child-size toilet measured 16 inches. No step stool was available.

Children Area-

In the aft 2-5 year old toilet room, the maximum water temperature at the handwash station measured 117°F using the inspector's thermometer.

Bar-Red Frog Pub

Some of the decorations on the bulkhead-mounted shelves were soiled with dust. Also, the deckhead-mounted bell was soiled.

Other-Cherry On Top

The lids on the candy self-service display case were not self-closing. These lids could be left open and leave the food unprotected.

Provisions-Room 8 and Vegetable Preparation

At least fourteen gray plastic boxes used to transport provisions were stored directly on the deck.

Provisions-Ice Cream Freezer

A broom was stored on a deck stand inside the walk-in ice cream freezer.

Galley-Center

There were cracks on the food contact surface of the plastic press plate of the slicer, making it difficult to clean.

Galley-Center

There was food debris in the cracks of the plastic press plate of the slicer. This equipment was previously cleaned and not in operation at the time of the inspection.

Galley-Warewash

There were cracks at the bottom of the clean plate trolley, making it difficult to clean.

Galley-Warewash

There was food debris on the plate contact surfaces of the previously cleaned plate trolley.

Galley-Warewash

Previously cleaned plates were stored in the soiled clean plate trolley.

Galley-Warewash

There were large pieces of lettuce, paper napkins, and other food debris in the wash, rinse, and final rinse tanks of the in-use flight-type warewash and glasswash machines.

Preparation Room-Potato

The light intensity along the right side of the right potato peeler was less than 110 lux.

Galley-Garde Manager

There was food residue on the back plate of the slicer. This equipment was previously cleaned and not in operation at the time of the inspection.

Galley-Pastry Preparation Station Forward

The light intensity on the food preparation counter immediately above undercounter refrigerator 3PA-3 was less than 220 lux.

Galley-Bakery

There was a gap along the bottom edge of the marble top/stainless steel counter juncture, making it difficult to clean.

Galley-Bakery

The gap between the previously cleaned marble top/stainless steel counter juncture was soiled with food debris and grease.

Galley-Plate Trolleys

At least five plate trolleys located throughout the main galley had large cracks and gaps, making them difficult to clean.

Galley-Warewash - Clean Plate Storage

The stainless steel counter used to store clean plates was soiled with food debris.