Inspection on Nov 10, 2014 | Score: 97

Potable Water-Engine Room

Some of the distillate/permeate water lines were labeled potable water. This was noted for the line from the reverse osmosis plant, the line before the chlorine injection point by the mineralizer, and the line from the evaporator. These water lines were appropriately striped blue/gray/blue. The labels were removed.

Recreational Water Facilities-Fecal/Vomit Accident Response Plan

The number of bathers was not recorded for four fecal/vomit incidents, which occurred since the last inspection. Staff were recording the name of the recreational water facility in the column denoted for number of bathers. The sanitation engineer made new forms to ensure this was recorded.

Pantry-Deck 8- Midship

A gap was noted between the microwave and the metal stand it was placed on.

Pantry-Deck 8- Midship

The gap between the microwave and the metal stand was dusty.

Galley-Deck 14 Ocean View- Warewash

The sanitizer alert alarm/light for the warewasher was inoperative and missing a light bulb. This was corrected.

Pantry-Deck 12 Butler Pantry

Two stacks of approximately 20 clean plates were stored on the counter uncovered. This was corrected. The plates stored on the top of the stacks were sent to be washed and the top plate inverted.

Dining Room-Deck 12 Silk Harvest Waiter Station

The light intensity was less than 220 lux at the waiter station. Staff noted an incorrect bulb was placed in the fixture. Staff changed the installed bulb for the correct one.

Galley-Deck 14 Ocean View- Pot Wash

An excessive amount of soiled pots, pans and utensils were staged on all available soiled racks and stacked on the soiled landing table. The single pre-wash sink was overflowing with soiled items, so the employee working there had no available space to work through the pre-washing and scrubbing, and was observed trying to do this over the one edge of the sink and above the things in the way. Staff brought in deck stands to help improve the operation during the inspection.

Galley-Deck 4 Main Galley - Special Order

An unknown source for a deckhead water leak was noted from the center light over the aft preparation counter. Water was accumulating inside the lower interior surface of the light cover and drops were observed falling onto the clean preparation counter below. No food activity was taking place at the time, and repair technicians were notified.

Galley-Deck 4 Main Galley - Coffee Station

The previously cleaned combination coffee machine had visible milk solids partially clogging the milk transfer tube from the attached refrigerated compartment to the dispensing nozzle. The milk tube was immediately removed for cleaning.

Medical-AGE (Acute Gastroenteritis) Surveillance Log

The automatic AGE logging system for the ship's medical center was recording on the VSP AGE report cases of influenza mixed in with the normal cases for the cruises #176 and #177.

Preparation Room-Fish Prep

The knife sharper had a very rough hilt that was difficult to clean.

Preparation Room-Fish Prep

The knife sharpening hilt had a small amount of food soil on it.

Galley-Hot Galley

The range pot rail was stored in the corner directly on the deck.

Galley-Cold Galley

A burn treatment kit was found on a tray with clean utensils.

Galley-Cold Galley

The knife sharper had a very rough hilt that was difficult to clean.

Galley-Potwashing

The final rinse in the active potwash was measured at 154°F in three successive trials. The machine was taken out of service. Repairs proceeded immediately on this machine.

Inspection on Mar 14, 2014 | Score: 92

Recreational Water Facilities-Deck 12 Feature Spray Pad

The safety signs for this interactive facility were temporary signs. New signs had been ordered and were expected to arrive soon. On the previous inspection there were no signs located in this area.

Galley-Deck 4 Bakery

The two nonslotted fasteners on the underside of the rotating mixing arm were corroded. They were replaced immediately.

Dining Room-Deck 3 and Deck 4 Main

There was one wine station located at each of the port and starboard entrances on both decks, for a total of four wine stations. During service, opened wine bottles were placed in removable, recessed metal containers on the top of the station. These stations were installed and secured to the deck with only one inch between the bottom of the station and the deck. The decks under all four wine stations were heavily soiled with broken glass, corks, and foils from the wine bottles. Cleaning under the cabinets began immediately.

Dining Room-Deck 3 and Deck 4 Main

There was one wine station located at each of the port and starboard entrances on both decks, for a total of four wine stations. During service, opened wine bottles were placed in removable, recessed metal containers on the top of the station. These stations were installed and secured to the deck with only one inch between the bottom of the station and the deck. These stations were installed with less than three inches of space between the bulkhead and the station. The stations were secured to the deck and were not easily movable. In addition, under the countertops, rough, unsealed cut stone in the top of the stations was observed through the holes for the wine bottle holders.

Dining Room-Deck 3 and Deck 4 Main

There was one wine station located at each of the port and starboard entrances on both decks, for a total of four wine stations. During service, opened wine bottles were placed in removable, recessed metal containers on the top of the station. The light level at both deck 4 stations could not be raised to 220 lux for cleaning. The light level at the deck 3 starboard station could not be raised to 220 lux for cleaning.

Dining Room-Deck 4 Main Waiter Station 60

The coving had missing grout at the right bulkhead/deck juncture. This area was also soiled.

Galley-Aqua Spa

On the clean racks, three plates were stored as clean but were still soiled with food residues. They were segregated to be re-washed.

Bar-Satellite Red Bull Bars

The four satellite Red Bull bars on deck 12 were slightly to heavily corroded in many areas, making cleaning difficult. The bars were not in operation a the time of the inspection and were covered with a tarp.

Bar-Satellite Red Bull Bars

Numerous bottles of liquor, soda, and water were stored on the shelves that were soiled with general debris. This was corrected. The bars were not in operation at the time of the inspection and were covered with tarps.

Bar-Satellite Red Bull Bars

One of the port side satellite Red Bull bars on deck 12 had wine and water glasses and a bar mixer cup with utensils stored on the shelves with signs of corrosion. Beer buckets were stored with stagnant water inside. This was corrected. The bars were not in operation at the time of the inspection and were covered with tarps.

Bar-Satellite Red Bull Bars

One of the port side satellite Red Bull bars on deck 12 had approximately 40 previously-cleaned wine and water glasses, and a bar mixer cup with mixing utensils stored visibly soiled. One of the starboard side bars had a heavily soiled glass inside the sink. This was corrected. These bars was not in operation at the time of the inspection and were covered with tarps.

Bar-Satellite Red Bull Bars

The four satellite Red Bull bars on deck 12 were slightly to heavily soiled with general debris in many areas. The bars were not in operation at the time of the inspection and were covered with a tarp. This bars were cleaned.

Bar-Satellite Red Bull Bars

The four satellite Red Bull bars on deck 12 had utility sinks but there were no handwashing stations nearby. Staff confirmed that multiple drinks are prepared at these bars with the liquor, soda, water, and bar mixing utensils found in the satellite bars.

Bar-Satellite Red Bull Bars

One of the starboard side satellite Red Bull bars had a wet and soiled wiping cloth stored in the utility sink. This was corrected. The bar was not in operation at the time of the inspection and was covered with a tarp.

Galley-Ocean View Cafe Pantry

The drain pipe of the evaporative condenser in cold room #14 was continuously leaking onto the deck. This was corrected.

Galley-Ocean View Cafe Pantry

There was standing water under the evaporative condenser in cold room #14. Water was continuously leaking from the evaporative condenser drain pipe. This was corrected.

Buffet-Aft Port Beverage Station

In the upper compartment of the ice machine, the front white plastic cover over the cuber panel was soiled with black spots that appeared to be mold. This was corrected.

Galley-Oceanview Cafe Production Galley - Convotherm A

This combination oven had been out of service since January and staff stated that was necessary for the operation. A repair order was in place.

Galley-Buttlers Pantry

The far left juice port of the previously cleaned juice dispenser was soiled with juice remnants. This was corrected.

Bar-Gelateria

The free chlorine level in the sanitizing solution container was close to 1000 ppm. The staff instructed a crew member to change the water.

Bar-Gelateria

There was no sneeze guard for the dipper well. The dipper well was within 20 inches of the passenger side of the counter. This was corrected.

Bar-Cafe al Bacio

Both espresso machines had four slotted fasteners in the food-splash zones. Also, the upper panels above the hot water spout were heavily corroded. Both issues were corrected.

Galley-Bistro on Five

At the beverage station next to the front galley, the previously cleaned juice dispenser had all the dispensing ports soiled with juice remnants. This was corrected.

Galley-Bistro on Five

At the dishwash area, the three cutting boards in the clean end of the hood-type dishwasher were heavily scratched and scored, making them difficult to clean. They were sent to be discarded.

Galley-Bistro on Five

The operations as conducted during the day of the inspection were not done in accordance with the time control plan. The plan stated that the initial set-up time would be 0700 but the day of the inspection potentially hazardous foods were set-up at 1030. The staff explained that operational times, including the initial set-up time, were different during embarkation days, such as the day of the inspection. The staff updated the time control plan.

Bar-Satellite Red Bull Bars

There were multiple violations observed in these satellite bars, including difficult to clean areas, soiled areas, improper storage of utensils and food, improper sink drainage, and improper storage of wiping cloths. In addition, the areas were used for mixing and serving beverages, but there were not handwashing stations in the bars.

Bar-Satellite Red Bull Bars

The four satellite Red Bull bars on deck 12 had open drain pipes from the utility sinks. The sink drains were not directed to appropriate waste systems. One of the port bars had a bucket with stagnant water under the sink drain. The water in the bucket appeared to have come from the utility sink which did not discharge to the vessel's wastewater disposal system.

Medical-24 Hour Report

The 24 hour routine AGE report for the voyage that ended on 14 March was submitted electronically to VSP at 12:16pm on 13 March which was less than 24 hours from arrival in PEV. The ship arrived in PEV at 7:00am on 14 March. Also, the total number of reportable cases of AGE among both passengers and crew members did not match actual totals. The 24 hour report listed 24 reportable passenger cases and 1 crew reportable case. During record review, the electronic medical database showed that there were actually 31 reportable passenger cases and 2 crew cases. These additional cases occurred before the 24 hour report was made. According to the medical staff, a software update for the electronic medical system was conducted on 12 to 13 March which prevented the ship from sending an AGE report on time. The medical staff could not account for why the actual reportable case counts were not accurate. Medical staff showed the inspector emails regarding the software update from the ship's corporate office.

Medical-Acute Gastroenteritis (AGE) Log - Crew Reporting

There was some discrepancy on the AGE log between the actual time a crew member reported illness to the medical center and what the AGE log listed as the time reported. This was observed for several different crew members on the AGE logs over the last 5 voyages. According to staff, the AGE log was automatically populated by the electronic medical database and the time that went into to the 'time report to medical' field was populated with the time the crew member's intake information was entered into the database by medical staff. In some instances, the medical staff could not enter this intake information in a timely manner and the AGE log would show a later time than when the crew member had actually reported. Staff stated that they could not change the time in this field because it was automatically populated. Staff provided intake questionnaires completed by the crew members which included the reporting time.

Medical-Reportable Case Definition

Over the past five voyages there were more than 6 crew members who presented to medical with 1-2 diarrhea episodes, were administered antidiarrheal medication, isolated, and recorded as non-reportable. There was no documentation for any of these cases on whether or not these symptoms were above normal for the individual. According to staff, these crew members were recorded as non-reportable because they had less than 3 loose stools within 24 hours.

Medical-Reportable Case Definition

Over the past five voyages there were more than 6 crew members who presented to medical with 1-2 diarrhea episodes, were administered antidiarrheal medication, isolated, and recorded as non-reportable. There was no documentation for any of these cases on whether or not these symptoms were above normal for the individual. According to staff, these crew members were recorded as non-reportable because they had less than 3 loose stools within 24 hours.

Preparation Room-

Two of the rough plastic insert linings for the potato peelers were previously cleaned and stacked together while still wet.

Buffet-Orange Mess

Four containers of apples out for self-service did not have dedicated serving utensils. This was corrected.

Buffet-Yellow Mess - Beverage Station

The electrical cord to the counter mounted toaster oven was draped on the counter making cleaning difficult.

Buffet-Yellow Mess - Beverage Station

Old food residue and dust was on the counter underneath the electrical cable to the toaster.

Dining Room-Silhouette - Waiter and Service Stations

Deck tile coving at the working sides of many of the waiter and service stations were either missing or in poor repair. This allowed for recessed areas which were soiled with old food residue and general debris such as pieces of glass and dirt. According to crew, these deck tiles were to be replaced in dry dock scheduled for April 2014.

Dining Room-Silhouette - Waiter Stations

The front side of cabinet doors at several waiter stations were soiled with dried food splash.

Galley-Deck 3 - Beverage Station

The black plastic covering immediately behind and below the dispensing nozzle to the espresso machine was cracked and open to the machine's technical space. This area had a buildup of what appeared to be a mix of old coffee residue and corrosion.

Galley-Deck 3 - Beverage Station

The area above and behind the dispensing nozzles to the espresso machine were soiled with a buildup of old coffee residue and corrosion.

Galley-Deck 3 - Pastry - Hobart Mixer

The underside of the cleaned rotating mixing arm to the deck mounted mixer was soiled with old yellow dried food residue.

Inspection on Dec 20, 2013 | Score: 97

Galley-Murano Cooling Log

According to the cooling log, a small container of red cabbage marmalade started cooling at 1715 on 17 December at a temperature of 147°F and the second temperature reading was 68°F at 1929. The cooling log also indicated the temperature of this food item was 36°F at 2210. The container of cabbage was not onboard anymore. The cooling log was signed off by a supervisor.

Galley-Murano

Cold smoked salmon was not identified on the menu with an asterisk, but there was a consumer advisory statement on the menu for this food item. This was corrected during the inspection.

Dining Room-Murano Waiter Station

The light intensity could not be raised to 220 lux for cleaning operations.

Galley-Murano

There were three previously cleaned cutting boards that had a greasy residue around the perimeters of the boards.

Buffet-Oceanview Cafe Island 6

The posted sign at the handwashing sink was very faded and difficult to read.

Galley-Oceanview Cafe Warewashing

The data plates for the conveyor warewash and glasswash machines were not easily accessible and were difficult to read.

Other-Food Lift #12

There was old food residue in both tracks of the food lift.

Galley-D12 Butler Store

The underside of the food-splash panel and the inside of the housing for the dispensing nozzles of the previously cleaned juice machine were soiled with old juice residue.

Galley-D12 Butler Store

There was one slotted fastener in the dispensing unit of the counter-mounted coffee machine.

Pantry-Murano

There was no backflow prevention device on the water line for the soda gun in the multiflow cabinet.

Pantry-Murano

There were two small cans of opened whipped cream on temperature control that did not have a seven-day discard label. It was unknown how long the cans had been opened. The cans were discarded. This area was not in-use during the inspection.

Dining Room-Blu Waiter Station #5

There was a small cabinet under the point of sale (POS) station with several bottles of liquor and another cabinet with several bowls, plates, and utensils. There was carpet in this area and no coving at the counter/deck juncture. There was also a small white stain on the carpet near the liquor cabinet.

Dining Room-Tuscan Waiter Station

The right upper cabinet above the waiter station was made of raw wood that was partially exposed and had chipped paint in several areas. There were wine glasses, one bag of tea, and one bag of coffee in the cabinet.

Dining Room-Blu Waiter Station #1

There were a few clean coffee pots that were stored upright and were not covered.

Galley-D4 Pot Wash Machine

The data plate was not in an easily accessible location and was difficult to read.

Other-Aqua Spa Cafe Store Locker 12-3-001

There were approximately five small containers of dry food items and condiments used on the buffet line stored in this room that had no coving at the deck/bulkhead juncture, two penetrations in the deckhead from electrical lines, and two electrical panels that had difficult to clean surfaces attached to the bulkhead.

Galley-Aqua Spa Cafe

There was a grease residue throughout the drip pan housing and drip pan collection container for the grill that had been previously cleaned.

Dining Room-D4 Silhouette Waiter Station 11/12/13

The coving at the counter/deck juncture of the waiter station was missing or recessed.

Medical-Close Contacts

The electronic record system did not provide a method of documenting when there was either no immediate contact, no cabin mate, or both for the crew members with acute gastroenteritis (AGE). There were also no paper records or logs with this information.

Galley-Hot Galley

There was an active leak of brown water from the exterior side panel seam and lower panel edge at the range directly opposite the grooved griddle. This brown water was pooling on the deck.

Other-Cafe al Bacio

Several trays with individual servings of pastry items such as cheesecake, cream puffs, and fruit tarts were found inside a time control display refrigerator in the front service counter and there were no discard labels posted for any of these foods. According to the temperature and time log, the food items were placed on time control at 1222 and the inspection of this area was at 1300. This outlet was open for more than 4 hours and the time control plan specified there would be discard time labels for all food held on display. Staff immediately created discard labels and placed them inside the display refrigerator.

Other-Cafe al Bacio

Several trays with individual servings of pastry items such as cheesecake, cream puffs, and fruit tarts were found inside a time control display refrigerator in the front service counter and there were no discard labels posted for any of these foods. According to the temperature and time log, the food items were placed on time control at 1222 and the inspection of this area was at 1300. This outlet was open for more than 4 hours and the time control plan specified there would be discard time labels for all food held on display. Staff immediately created discard labels and placed them inside the display refrigerator.

Potable Water-Starboard Technical Water Filling Station

The air gap between the potable water fill line and the technical water tank was less than 2 times the diameter of the pipe. This was corrected during the inspection.

Recreational Water Facilities-Deck 12 Feature Pool

There was no safety sign posted for this interactive spray pad feature. Staff stated this RWF was open to the public and was monitored and treated according to whirlpool spa standards.

Galley-Deck 3 Oven Cooking Room

The exterior door leading to the mooring deck was propped open. There were no pests seen in the area.

Galley-Murano Cooling Log

The supervisor of this area signed off on a cooling log that stated a small container of red cabbage marmalade started cooling at 1715 on 17 December at a temperature of 147°F and the second temperature reading was 68°F at 1929. The cooling log also indicated the temperature of this food item was 36°F at 2210. The container of cabbage was not onboard anymore.

Inspection on Mar 16, 2012 | Score: 97

Potable Water-Tank Disinfection

In reviewing the records of potable water tank cleaning/disinfection there were 5 of 7 tanks cleaned with varying chlorine concentrations from 200-220 ppm, but the test of chlorinated water when these tanks were refilled had the exact same concentration recorded (1.28 ppm), indicating the record was simply copied over on these tanks. The tanks and dates where this was noted are as follows: 3 port - January 5, 2012, 3 starboard - January 4, 2012, 5 starboard - 29 February 2012, 5 port - 2 March, 2012, and 4 starboard - 8 March 2012.

Integrated Pest Management-IPM Logs

In reviewing the IPM logs it was noted that on 11 January, 2011 there was a finding of fruit flies in a crew cabin. This received a treatment on that day and daily inspections made in the log with notations in the form that follow-up inspection was needed. The notation in the result box of the form had only the words pro-active inspection, with no actual results found or listed. The form had one final entry on 18 January that no follow-up was needed.

Potable Water-Production Records

The daily log of potable water production had no dates where the calibration of the analyzer were checked. Staff stated that they write in the log the reading from the production chlorine and pH analyzer at the beginning of production and make a manual test to compare. Another manual reading is taken when the water flow becomes consistent and the analyzer is calibrated if the comparison test is out of acceptable range, but they do not write this calibration in the log. The log form should be somehow amended as well so there are fields for entering the manual comparison tests for the analyzer.

Recreational Water Facilities-Monitoring Analyzers

The automated halogen and pH analyzers for the whirlpool spas were located after the compensation tank and used for controlling the dosing pumps. There were no monitoring pH and chlorine analyzers installed from each RWF and before the compensation tanks of each. Additionally, none of the pools or whirlpool spas (RWF's) had chart recorders or data logging equipment to record the pH and chlorine values from each RWF.

Recreational Water Facilities-Monitoring

Staff was not equipped with a manual test kit to measure total alkalinity in any of the RWF's. Staff stated that they did not monitor combined chlorine, total alkalinity, or flow rates on any of the pools or whirlpool spas onboard.

Recreational Water Facilities-Antientrapment Drains/Suction Fittings

The dual gravity drain covers installed in each of the three pools onboard had no alarms connected and were not compliant with the ASME A112.19.8 standard. The whirlpool spa drain covers were approved and stamped A112.19.8M, but did not have some of the details required to be stamped on the cover, such as year of certification standard, life expectancy, and mounting orientation. Staff stated that new, fully compliant and stamped covers for both the pools and whirlpools were on order.

Recreational Water Facilities-Antientrapment Drains/Suction Fittings

Each of the three pools have a single pump driven suction line installed to draw water from the lower side wall to the pump room chlorine and pH analyzer. There was no suction cover on any of these holes entering the pool and each is under constant suction.

Recreational Water Facilities-Fecal/Vomit Accident Response Plan

The written plans for managing fecal or vomit accidents in pools or whirlpool spa's were posted in the pool and spa mechanical rooms. They did not list vomit and they did not provide a concentration and contact time for the disifnection of a pool where such an accident occured.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

In the OPRP, there were no procedures for informing crew of an outbreak. Also, there was no concentration of disinfection used and there were no health and safety procedures to minimize respiratory and dermal exposures to passengers in the OPRP.

Bar-Ensemble

There was one previously clean martini glass soiled with lipstick residue and one previously clean martini glass soiled with fingerprints on the lip surface of the glass. The glasses were ready for service on the worker side of the bar counter.

Galley-Bistro on 5

The time control plan for hot foods stated that the hot foods 'were to be placed on service', but the hot foods were placed in the bain marie.

Housekeeping-Deck 12 Spa

There were no signs advising users to wash their hands at the handwashing stations in the men's and women's accessible bathrooms in the men's and women's changing rooms. Also, there was not a hands free exit for the crew exit in the men's changing room and there were no tissues or paper towels , signs, or a place to dispose the tissues or towels at this exit. This exit was also used by passengers in an emergency. In addition, there was not a hands free exit in the women's changing room to get from the changing room to both the treatment rooms and to the front of the spa. There were no tissues or paper towels, signs, or a place to dispose the tissue or towels at this exit.

Medical-Crew Reporting

An assistant waitress had an onset of acute gastroenteritis (AGE) symptoms beginning at 11:00 p.m. on February 29, 2012, but they did not report to medical until 6:36 p.m. on March 1, 2012. According to their time card, they did not work while sick.

Medical-Acute Gastroenteritis (AGE Log)

The STARDOCs system used for AGE logs could not produce an AGE log in the order indicated in the 2011 VSP Operations Manual. Also, there was no case identification number assigned to each case in the log.

Food Service General-Deck 5 Specialty Restaurants

There was no consumer advisory statements or asterisks identifying foods of animal origin that could be served raw or undercooked on the menus at the specialty restaurants. Foods served raw or undercooked at these restaurants included sushi, steak, and eggs.

Bar-Al Bacio

The time control plan stated that the foods on time control 'were placed on service', but the foods were placed in the display case while on time control. The display case was labeled.

Pantry-Silk Harvest

The white area of the upper compartment of the sake machine around the dispenser above the stainless steel panel was soiled with a brown residue.

Galley-Tuscan Grill

There was a rolling cart with four trays of clean glasses blocking access to the dual handwashing sink between the dry food storage cabinet and the soiled warewash area. The cart was removed.

Bar-Deck 15 Fwd X Club

There was less than 110 lux of light intensity behind the slush and WMF coffee machines on the back bar counter.

Bar-Deck 15 Fwd X Club

The handwashing station did not have soap, running water, or a waste receptacle. It was unclear when talking to staff if this bar was used, but the utility sink and soda dispensing gun were working and staff stated the minibar attendants used the point of sale machine on the bar counter.

Pantry-Tuscan Grill

There was a red and brown residue on the inside of the outer gray protective panel surrounding the white ice chute.

Galley-Blue

There was less than 110 lux light intensity behind the deck-mounted ice machine.

Galley-Bistro on 5

There was not enough soap in the soap dispenser at the handwashing station in order to properly wash your hands. It was confirmed with staff the soap dispenser was partially filled with water. The galley was in use during the inspection.

Buffet-Bistro on 5

There was no soap in the soap dispenser at the handwashing station on the worker side of the buffet. The area was not in use at the time of the inspection but the restuarant was open. The soap was replaced during the inspection.

Buffet-

In island # 5, three bowls with apples, pears, and oranges were not protected under a sneeze guard. The serving utensil was also unprotected. This was corrected.

Buffet-Pasta Station

Two of the previously cleaned and out for service bowls had their food contact surfaces soiled with a dark material. These bowls were removed.

Food Service General-

The nonpotable chilled water lines connected to the back of the ice machines and ice cream macines in food areas throughout the ship were not uniquely identified.

Buffet-

There was no consumer advisory posted at the buffet lines where cold smoked salmon was served. This was corrected.

Galley-Dishwash

There were large and numerous pieces of food debris in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.

Galley-Dishwash

The temperature of the first wash stage of the in-use flight-type dishwash machine was 135°F. The machine's data plate indicated a minimum temperature for that stage of 150°F.

Galley-Garde Manger

The handwash station did not have hot water.

Other-Mast Grill

The handwash station did not have hot water. This was corrected.

Dining Room-Deck 4 - Waiter Side Station

Two soiled coffee carafes were stored along clean carafes.

Galley-Deck 4 - Garde Manger

The handwash station had a water temperature of 148°F. The temperature could not be adjusted by the user.

Galley-Deck 4 - Beverage Station

The power cable to the juice dispenser was draped on the counter, making cleaning difficult. This was corrected.

Galley-Deck 4 - Garde Manger

There was condensation drops on the deckhead and were dripping to the deck in front of the food preparation table. This area was not in operation at the time of the inspection.

Room Service-Deck 9 Bell Box Midship Staircase # 41

An upright trolley and 2 upright refrigerators for the storage of food were located in this area not finished in accordance with sections 7.7.4 and 7.7.5 of the 2011 VSP Operations Manual.

Room Service-Deck 9 Bell Box

The time control plan did not include the upright refrigerator used to hold food on time control.

Galley-Deck 3 & 4 Food Employee Restrooms

The 'WASH HANDS AFTER USING TOILET' signs in the crew toilet rooms for food workers were not posted on the bulkhead adjacent to the exit door or on the back of the door. They were posted over the handwash station.

Galley-Deck 3 - Buffet Pantry

The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the beginning of the cooling process was measured and recorded at less than 135°F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110°F to 129°F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140°F. Furthermore, The log stated that foods that are above 150The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the beginning of the cooling process was measured and recorded at less than 135°F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110°F to 129°F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140°F. Furthermore, the log instructed to let the food cool to 145°F to 150°F before placing in the blast chiller. The logs were to be routed daily to the Executive Chef then to the F&B Manager.

Galley-Deck 3 - Buffet Pantry

The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the begining of the cooling process was measured and recorded at less than 135°F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110°F to 129°F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140°F. Furthermore, The log stated that foods that are above 150The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the begining of the cooling process was measured and recorded at less than 135°F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110°F to 129°F. The ship's procedure for the cooling log instructed to begin the cooling process when the ptentially hazardous food had a minimum temperature of 140°F. Furthermore, the log instructed to let the food cool to 145°F to 150°F before placing in the blast chiller. The logs were to be routed daily to the Executive Chef then to the F&B Manager.

Galley-Deck 3 - Dishwash

The temperature of the first wash stage of the in-use flight-type dishwash machine was 135°F. The machine's data plate indicated a minimum temperature for that stage of 150°F.

Provisions-

Ten cases of wine were stored staked directly on the deck of the transportation corridor. This was corrected.

Provisions-Parasite Destruction Record

There was no parasite destruction record for the ready-to-eat marinated herring available onboard.

Galley-

The time control plan did not include the undercounter refrigerators used to hold food on time control in the buffet lines.

Inspection on Dec 12, 2011 | Score: 99

Housekeeping-Shower Head Disinfection

The disinfection free halogen concentration and contact time for the shower heads was 50 ppm for 10 minutes, resulting in a CT value of 500, less than the required 600.

Other-Mast Pool Grill

The previously cleaned grease collection pan inverted on the grill surface was soiled with a grease residue.

Housekeeping-Cabin Whirlpools

The disinfection free halogen concentration and contact time for the cabin whirlpools was 50 ppm for 10 minutes, resulting in a CT value of 500, less than the required 600.

Pantry-Deck 8 & Deck 10 Mid-Ship Pantries

In these two pantries, there was less than 110 lux of light on the counter surface behind the juice machine, coffee machine and toaster.

Children Area-Toilet Room

The toilet height was greater than 11 inches from the deck and the handwash sink height was greater than 22 inches from the deck and there were no step stools in the room.

Medical-Acute Gastroenteritis (AGE) Logs

The STARDOCS system used for AGE logs could not produce an AGE log in the order indicated in the 2011 VSP Operations Manual. Also, there was no case identification number assigned to each case in the log.

Medical-Close Contacts of Ill Crew Members

During the most recent cruise, for 2 of the 5 crew members with acute gastroenteritis, the first documented interview with the close contacts was more than 20 hours following the ill crew member reporting to medical.

Galley-Silk Harvest

In the technical compartment below the bain marie, the middle pipe penetration on the left bulkhead was not sealed.

Galley-Bistro on Five

The undercounter refrigerators on time control were listed in the time control plan, but were not physically labeled.

Food Service General-Consumer Advisories

There were no consumer advisories on the menus of the room service, main dining rooms, or specialty dining rooms.

Recreational Water Facilities-Swimming Pools Antientrapment

Each swimming pool had two gravity drains constructed of a standard design greater than three feet apart and no alarms for the draining of the pools.

Recreational Water Facilities-Whirlpool Spas Antientrapment

It could not be verified if the drain covers for the whirlpool spas (jacuzzis) were stamped with the life expectancy or the mounting orientation. There were no spare drain covers and the pictures were not clear.

Recreational Water Facilities-Swimming Pools Antientrapment

It could not be verified that the wall-mounted drain covers for the pools were stamped with the required information from the 2011 VSP Operations Manual. There were no spare drain covers, pictures of existing drain covers, or documentation.

Potable Water-AC Room 4-00 (Above Crew Bar)

The potable water line was not striped or painted blue before the reduced pressure assembly for potable water to technical water transfer. This was corrected.

Bar-Martini Bar

In the technical compartment to the left of the handwash station, there was a one-inch hole leading to a void space at the back of the left panel.

Bar-Martini Bar

There was one live fly in this area. The area was not open at the time of the inspection.

Pantry-Pool Bar

The door to the pantry was fully open during the first inspection of the area. This bar was on an open deck and was open for service. The door remained open for a few minutes until the inspector brought it to the manager's attention. The door was closed. Upon re-inspection nearly one hour later, the door was again open. No flies were observed in the pantry.

Food Service General-Deck-Mounted Mixers

There were 2 slotted fasteners in the food splash area of the deck-mounted mixers in the crew galley and the main galley pastry, bakery, and soup station.

Galley-

There were 3 large in-use cutting boards with several scores and scratches. The boards were removed from service.

Food Service General-Time Control Plans

The time control plans did not list all of the hot holding and refrigeration units on time control and not all of the physical units were labeled in the crew galley, deck 9 Bell Box, Lido soup station, the deck main galley 3 hot line, and deck 3 and deck 4 main galley cold pantries.

Food Service General-Tip-Sensitive Thermometers

Not all of the staff responsible for measuring food temperatures had tip-sensitive thermometers for measuring thin food products.

Buffet-

There were no serving utensils for a container of watermelon and a container of blueberry sauce at the in-use cold buffet line.

Buffet-

There were metal latches used to secure the undercounter refrigerators in the closed position in the fruit section of the cold line and on the cereal side of the cereal/salad station that were not working properly, making the refrigerators difficult to close. The temperature inside the refrigerator was not impacted. The latches were repaired during the inspection.

Galley-Warewashing

A worker was observed by the inspector washing his hands while wearing gloves. The worker was sorting clean equipment from the warewash machine and stated his gloves became soiled.

Galley-Warewashing

A worker was observed by the inspector washing his hands while wearing gloves. The worker was sorting clean equipment from the warewash machine and stated his gloves became soiled. The supervisor of this individual could not explain to him why this was an improper handwashing practice.

Galley-Warewashing

A ramekin and an oval plate had a residue on the food contact surfaces and were stored in the clean dish storage area. The items were removed for cleaning and sanitizing.

Buffet-Aft Starboard Beverage Station

The ice dispenser chute on the ice/water machine was chipped and cracked.

Buffet-Aft and Mid Starboard Beverage Stations

The outsides of the ice dispenser chutes on the aft and mid starboard ice/water dispensing machines were heavily soiled.

Food Service General-Lighting

There were several locations that had less than 110 lux behind and around deck-mounted and counter-mounted equipment including: the left bulkhead side of the Vitality machine on the Lido aft starboard beverage station, ovens in the deck 3 main galley roasting station, ovens in the deck 4 main galley, ovens in the crew galley, and counter-mounted equipment in the deck 9 bell box.

Dining Room-Main Dining Room Wine Tower

There were two large rectangular tables stored on the deck in the wine tower. This was a very small area and it was difficult to determine if the deck was clean.

Other-Mast Pool Grill

The area around the dispensing nozzles of the previously clean juice machine was soiled.

Galley-Deck 3 and 4 Deli Slicers

The press plates of the deli slicers in both the deck 3 main galley pantry and the deck 4 main galley special order were worn, cracked, and had many crevices. These were replaced during the inspection.

Buffet-Pasta and Pizza Station

The light intensity was less than 220 lux in front of the pizza ovens.

Galley-Food Employee Toilet Rooms

Neither the women's nor the men's toilet room had a sign stating 'wash hands after using toilet'. The men's toilet room did not have single-service paper towels available.

Inspection on Apr 11, 2011 | Score: 100

Buffet-Ocean View Carving Station

A bowl of applesauce was not fully protected by the sneeze shield. This was corrected.

Galley-Bistro On 5

The cooking surfaces on two of the crepe machines were peeling at the edges.

Galley-Bistro On 5

The area below the cooking surfaces on all four of the crepe machines was soiled.

Medical-Food Employee Reporting

On 25 March, an assistant waiter reported to the medical clinic at 1646, however, the illness onset time was 0800. On 15 March, a cook reported the medical clinic at 1100, however, the illness onset time was 2201 on 14 March. For both of these cases, it was unclear if either food employee worked before reporting.

Integrated Pest Management-Active Monitoring

For the last three months there was no night time active monitoring for the crew galley and crew restaurant. All of the times listed were times when the areas would be in active use. The Integrated Pest Management plan indicated that night time inspections should be conducted once a month.

Integrated Pest Management-Shipment Inspections

The documentation for pest inspection of incoming shipments only included the food shipments. The Environmental Officer stated that all of the supplies are inspected.

Bar-Cafe al Bacio

On the espresso machines, the outer ends of the machines above the milk steamers were open to the wires above, making cleaning difficult. Because this surface is above the steamers, it is a food splash zone and should meet the same requirements as food contact.

Bar-Mast Bar

The silicone end of the muddler was damaged, making cleaning difficult.

Food Service General-Multi-Flow Units

There were no backflow prevention devices installed for the non-carbonated water to the multi-flow hoses. There was one device installed in the Pool Bar pantry as an example to be evaluated by the inspector. This device was the correct type in a good location.

Bar-Martini Bar

In the technical compartment below the cocktail station, the insulation was difficult to clean on the pipes on the left side of the compartment.

Provisions-Poultry Preparation Room

There were two small black flies in this area.

Provisions-Frozen Meat Room

The profile strip at the deckhead/bulkhead juncture to the left of the door was loose.

Galley-Deck 3 - Hot Galley

There were three stacks of clean plates in one undercounter holding unit that were exposed to food debris. Food debris was found on the side of one stack of plates, on the shelf, and on the bottom of the unit.

Galley-Deck 4 - Bakery

Some areas of the dough sheeter belt were frayed along the center, making cleaning difficult. Staff stated these belts were replaced after every other voyage.

Galley-Deck 4 - Potwash

There was excess condensation on the deckhead at the soiled end of the flight-type warewash machine. The condensate was dripping onto soiled equipment.

Inspection on Mar 19, 2010 | Score: 100

Potable Water-Potable Water Tanks

On January 23, PW 7 SB tank was disinfected. However, the log did not mention the concentration and contact time of disinfection or flushing.On February 25th, PW 7 P tank was disinfected. However, the log did not mention the contact time of disinfection or flushing.

Potable Water-Cross-connection Control Program

The program showed that the air gaps and Watts 9D were tested and pressure differentials were recorded. In addition, there were no test results for some testable backflow prevention devices.

Food Service General-Deep Fat Fryers

The rubber gaskets around the drain pipes for the deep fat fryers in the crew galley and main galley deck 4 were not flush with the upper panel, creating a gap.

Galley-Deck 4 - Starboard Dishwash

There was an empty soda bladder and a tea bag in the waste receptacle at the handwash station. This receptacle was not covered. Technicians for the soda company were working on the dispensing system in an adjacent area.

Galley-Deck 4 - Pastry

The deck in the technical compartment below the dipper well was soiled.

Galley-Deck 4 - Bakery

A wet wiping cloth was draped over the side of a sanitizer bucket.

Galley-Deck 3 - Hot Galley Midsection

Three hotel pans were on the deck under the deep fat fryer.

Bar-Cafe al Bacio

The insulation on the refrigeration line in the technical compartment below the speed rail was soiled.

Galley-Murano

There was a pan of raw/undercooked sweet bread stored over a pan of prosciutto. This was corrected.

Galley-Murano

A review of the cooling logs noted a few entries for beef stock and kung pao sauce where the logging of cooling started below 140 °F. A pan of steamed potatoes that was cooked and cooled on 3/18 was not listed in the cooling log.

Galley-Silk Harvest

The deck under the wok station was soiled. The cove base under the wok station was soiled/stained.

Dining Room-Blue

A container of salt in the storage cabinet was not labeled.

Dining Room-Blue

There were several small tea pots that were wet and not stored inverted to drain in the upper compartment of the waiter station.

Galley-Blue

The water lines under the preparation sink were heavily coated with mold.

Galley-Blue

The deck under the preparation sink was soiled with mold around the water lines.

Galley-Blue Dishwash/Potwash Area

There were several soiled pieces of equipment stored on the deck.

Buffet-Deck 14 Ice Cream Station

The dipper well bowl was wet and the ice cream scoop was stored in the bowl.

Galley-Blue

There was no cooling log entry for the chocolate ganache that was cooked and cooled on 3/16.

Medical-

A stateroom attendant was classified as a case of gastrointestinal illness on 3/2. The last symptoms for this individual was on 3/2 and the return to work was documented at 3/3. This individual handled clean glasses, cups and ice.

Buffet-Deck 14 Fire Shutter Doors

There were numerous round holes along the shutter door tracks that were not plugged.