Inspection on Jan 20, 2015 | Score: 95

Buffet-Ocean View- Gelateria

The ice scoop was stored in the unshielded/uncovered well on the front line, adjacent to the ice cream display freezer, was not protected from passengers.

Buffet-Ocean View- Pizza/Pasta Station

The containers of vegetables, such as cut tomatoes and cut leafy greens, on the passenger self-service line did not have 4-hour discard labels on the individual containers. A single label was affixed at the cold basin for all the condiment pans of food. The service period was greater than 4 hours. This was corrected.

Buffet-Ocean View- Pizza/Pasta Station

The pizzas out for passenger self-service did not have 4-hour discard labels. The service period was greater than 4 hours. This was corrected.

Buffet-Ocean View- Pizza/Pasta Station

The tray containing bags of shredded cheese did not have a 4-hour discard label in the time control undercounter refrigerators. The trays containing cooked pastas did not have individual 4-hour discard labels in the time control undercounter refrigerator. The undercounter refrigerators had the 4-hour discard labels on the outside doors. The service period was greater than 4 hours.

Buffet-Ocean View- Pizza/Pasta Station

The undercounter warmer containing pasta sauces did not have individual 4-hour discard labels; the label was on the outside of the time control warmer unit. The service period was greater than 4 hours.

Buffet-Ocean View- Pizza/Pasta Station

The bucket of sanitizing solution had a concentration less than 50 ppm.

Buffet-Ocean View- STBD Beverage Station

The time control plan listed undercounter refrigerator 14-14 as on time control, but this was being used for temperature control.

Galley-Deck 12- Oceanview Preparation

The butler pantry had galvanized shelving which stored clean plates, utensils, cups and saucers. The shelving was slightly corroded in some areas.

Galley-Deck 4- Pastry

The time control labels for the upright time control refrigerator holding cheesecakes and chocolate grandma cakes in the galley stated 1600-2200. This was corrected to discard at 2000.

Galley-Qsine/Tuscan

A tray of prosciutto, stored in an upright refrigerator on temperature control, had temperatures between 48-52°F, as measured by the inspector's and staff's thermometers. Staff stated the tray was taken out a hour prior to prepare the antipasti plates. The tray was sent to the blast chiller.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For some unknown reason persons with upper respiratory conditions, such as influenza, were listed along with gastrointestinal (GI) illness cases on the AGE surveillance log. Staff stated this is not something within the electronic medical program that they control.

Medical-Crew GI Illness Reporting

On 3 January, 2015 a shop assistant was listed on the Acute Gastroenteritis (AGE) log with GI illness onset at 8:20 a.m. This staff member noted the symptoms began at 10:30 a.m. in their questionnaire. They also declared that lunch meal was consumed at 11:30 a.m. in the crew mess. According to the AGE log, this crew member reported to the medical center at 5:20 p.m. the same day. In a separate manual document within this record the time of report to medical was listed as 4:44 p.m.

Galley-Crew Galley - Hot Galley

Three pans of food were set on two separate range tops, and each pan had a 4-hour discard label affixed. One pan of cooked hot dogs was set on the first range top, and pans of chicken sauce and beef sauce were set on the second range top. The posted time as a public health control plan did not identify either range top as a time control unit and neither was labeled for time control.

Galley-Crew Galley - Hot Galley

The posted time control plan stated that when the time from set-up through the end of the service period exceeds four hours that foods would be labeled with the 4- hour discard time. The bain marie was listed as a time control unit, and according to the plan, the dinner set-up through service end was 4 p.m. to 9 p.m. There were no 4-hour discard labels for the pans of tomato sauce, couscous with cooked vegetables, or lamb stew, which were in the bain marie at this period. Staff immediately created and applied stickers for each of these pans.

Inspection on Apr 13, 2014 | Score: 97

Other-Wine Tower - Deck 3

An insect light trap was stored on the preparation counter. Open wine bottles and clean bottle holders were also stored on the counter.

Galley-Dishwash Area - Decks 3 and 4

Inside the blower dryer compartment of the conveyor dishwash machine, the fan coil was heavily soiled with dust. No dust was observed dripping onto the conveyor or clean items as they passed through the machine.

Galley-Potwash - Deck 4

There was excess condensation on the inside blower dryer compartment of the in-use conveyor potwash machine. No condensation was observed dripping onto clean pots and pans as they exited the machine. The crew wiped off the condensation and allowed the machine to continue operation for about 40 minutes to see if additional condensation built up. When the inspector returned to the area, some condensation was on the upper edges of the blower dryer compartment, but was not dripping onto the conveyor.

Preparation Room-

An orange plastic salad spinner was stored in the soiled storage area. The bottom component had three slotted fasteners in the food contact area. The lid and spinning activator could not be located during the inspection, but this component was known to have six slotted fasteners in the food contact area.

Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)

The light intensity was less than 220 lux. Equipment and utensils were stored in this room.

Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)

Some previously cleaned hotel pans and plastic lexan boxes were stored wet.

Other-Store 03-1-001 (F & B Storage Area - Deck 3 Forward)

Some previously cleaned equipment and utensils were stored on the deck, such as a gyro machine and containers of silverware.

Buffet-Crew Mess Line 1

The light intensity was less than 110 lux between the ice machine and the juice machine.

Bar-Martini Bar

The light intensity was less than 110 lux at the handwash station when the bar was in operation.

Integrated Pest Management-

According to the ship's Integrated Pest Management (IPM) Plan, at least every 30 days one active monitoring inspection should be performed at night. No night inspections were conducted in February or March in the crew areas.

Buffet-Ocean View Cafe - Deck 14

At midship Line #6, the previously cleaned fryer had food debris on the cooking element and in the frying vat. The frying vat also had a substance that was identified as a cleaning chemical that could be removed with a finger.

Buffet-Ocean View Cafe - Deck 14

At midship Line #6, the previously cleaned fryer had food debris in the used oil filtering compartment.

Buffet-Ocean View Cafe - Deck 14

At midship Line #6, the deck under the fryer was soiled with old grease and food debris near the bulkhead.

Buffet-Ocean View Cafe - Deck 14

In the midship Line #6 front line on the port side, several front counter cabinet and reach-in cooler door handles were soiled with dried food.

Buffet-Ocean View Cafe - Deck 14

The final sanitizing rinse gauge on the dishwasher read from 217°-230°F (103°-110°C). Steam was seen and heard coming from the lower manifold during the temperature assessment. This steam discharge reduced during the spray pattern assessment. The crew was correcting the final sanitizing rinse temperature as the inspection team was leaving the area.

Buffet-Ocean View Cafe - Deck 14

The handwashing sink at the ice cream station was not operating when the team entered the area. The battery that controlled the flow valve was faulty. This was repaired immediately.

Buffet-Ocean View Cafe - Deck 14

The previously cleaned pasta boiler water return line was heavily soiled with old food debris.

Other-Mast Grill - Deck 15

The light shield on the french fry warmer above where the cooked fries were stored was soiled with old grease.

Other-Blu Restaurant - Deck 5

The drain valve for all food prepared in the small steam kettle was heavily soiled with a heavy accumulation of old food debris.

Other-Mast Grill - Deck 15

The drain valve of the small steam kettle that was normally secured with a hand-tight nut could not be removed until a galley engineer brought a large wrench to loosen the nut.

Inspection on Jan 26, 2014 | Score: 92

Buffet-Ocean View Cafe

The sanitizing bucket was on the deck directly in front of the handwashing station, blocking access to the sink. The bucket was moved.

Buffet-Ocean View Cafe Port Beverage Station

The backflow prevention device on the right juice machine appeared to be leaking. There was an accumulation of a black substance around the vent and on the piping below. There was also a large puddle of water on the counter below the device. The device was changed.

Buffet-Ocean View Cafe Port Beverage Station

The vent of the backflow prevention device and the piping directly below were soiled with a black substance. This was corrected.

Buffet-Ocean View Cafe Port Beverage Station

The light intensity in front of the juice machine next to the ice dispenser was less than 220 lux. The light intensity between the juice machine and the ice dispenser was less than 110 lux. The back lights were turned on and one of the front lights was readjusted, and the proper light intensity was reached.

Buffet-Ocean View Cafe Hot Line

There was a white rag and two purple (used) chlorine test strips in the handwashing sink next to the waffle makers. These items in the handwashing sink make it appear that the sanitizing solution from the sanitizing bucket was discarded in the sink.

Buffet-Ocean View Cafe Pasta and Pizza Line

Two of the stones in the middle compartment of the stack pizza oven were cracked.

Buffet-Ocean View Cafe Pasta and Pizza Line

There were gaps in the tops of the technical spaces for the pasta warmer and bain marie where the drain lines penetrated.

Galley-Ocean View Cafe Potwash

Two plastic containers of raw potatoes were stored on the clean storage rack. A deck stand with soiled pots and pans was within two feet of the clean storage table. The potatoes were moved.

Galley-Ocean View Cafe Potwash

The decks were pitted in front of the handwashing station, tilting pans, and range tops.

Galley-Ocean View Cafe Scullery

The faucets for the bucket fill station and the handwashing station were leaking. This was corrected.

Other-Lawn Club Grill

The underside of the grill plates for three of the four grills were soiled with black charred material.

Galley-Qsine

There were droplets of water on the plastic film covering the plastic container of rice on the shelf under the juice machine. It appeared that the water came from the venting of the backflow prevention device on the juice machine.

Galley-Blu

A pan of raw Italian sausage was stored above a pan of ready-to-eat chorizo sausage in upright refrigerator R-05-36. This was corrected.

Galley-Deck 4 Main Galley - Pastry

There were 10 live fruit flies observed on the deckhead throughout the Pastry preparation area.

Galley-Deck 4 Main Galley - Pastry

There was a non-continuous model backflow preventer installed downstream from the valve on the water line connection to the gelato machine. This water line supplied a hose connection which was installed in the machine housing, but could be pulled from it to wash in and around the machine. There was a second valve on the front exterior of the machine to open the flow of water through the hose. This was corrected during the inspection.

Galley-D4 Main Galley - Bakery and Potwash

One live fruit fly was observed on the deckhead at the center of the Bakery preparation area. One live fruit fly was observed on the deckhead at the entry to the clean pot and pan storage area.

Galley-D4 Main Galley - Cold Pantry

Two live fruit flies were observed on the deckhead in the center of the Cold Pantry preparation area.

Galley-D3 Main Galley - Pastry

One live fruit fly was observed on a seam between deckhead panels beside the stack oven.

Buffet-Ocean View Cafe Hot Line

There was a white rag and two purple (used) chlorine test strips in the handwashing sink next to the waffle makers. These items in the handwashing sink make it appear that the sanitizing solution from the sanitizing bucket was discarded in the sink.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices did not include the continuous pressure device installed on the shower hose in the medical center toilet room containing the dialysis set-up. During the inspection, the list was updated.

Potable Water-Engine Room

After the mineralizer and prior to the production chlorine injection point, the water lines were striped both blue/gray/blue and also blue directional arrows labeled 'potable water cold.'

Integrated Pest Management-Logs

Fruit flies were routinely sighted in the deck 3 port and deck 4 port and starboard areas of the main galleys. The Pro-Active Inspection log indicated the flies were found during the weekly inspection, however no further treatment was applied for effective control.

Medical-Crew Medical Reporting

A Third Cook had an onset of acute gastroenteritis (AGE) symptoms on 24 January at 09:00, but did not report to the medical center until 16:00. According to his self-administered questionnaire he went to the crew mess at 12:00. According to his time card, he worked from 08:46 - 12:12 and clocked in at 15:26 prior to reporting to the medical center.According to his self-administered questionnaire, a Photographer had an onset of AGE symptoms on 26 December at 19:00, however he told his supervisor his symptoms began at 16:00. These symptoms continued until 27 December at 15:00. He did not report to the medical center until 27 December at 16:48. According to his time card, he worked on 26 December from 16:00 - 16:30, 17:30 - 18:30, 19:30 - 21:00, and 22:00 - 23:45, and on 27 December from 11:00 - 13:30, and 15:00 - 15:45. This was repeat from the previous inspection where a bar server (food worker) worked approximately 9 hours while symptomatic.

Inspection on Mar 24, 2013 | Score: 99

Bar-Ocean View Bar - Portside

The battery operating the handwashing sink water supply solenoid valve needed to be replaced. Water did not flow when needed for effective handwashing at the only handsink in this open bar. Crew had reported the malfunction into the ship's maintenance system 10 minutes before the team entered the area. The replacement battery was installed prior to the inspection team leaving the area.

Bar-Ocean View Bar - Portside

The fresh orange juice squeezing machine had the plastic shield in a food splash was cracked and had difficult to clean rough edges.

Bar-Ocean View Bar - Portside

The bar pantry where food, beverages and clean equipment were stored had less than 110 lux of illumination in much of the storage area. Two out of three of the small deckhead halogen light bulbs were out. The spotlights, when the bulbs were replaced, were also blocked by large trays on the shelf. The staff reported that all items have to be removed from these shelves below the lights for effective cleaning.

Buffet-Ice Cream Bar - Starboard

The scoop handle was in the jelly beans inside a large plastic bin of jelly beans used to refill the dispenser containers.

Galley-Mast Grill Pantry

Reach-in freezer 14-14-10 had frozen condensate collecting on the bottom of the unit rather than draining out of the unit. The ice that was adjacent to the food stored on the bottom of the unit was removed by the crew.

Bar-Pool Bar Pantry

The water supply line atmospheric backflow preventer was slightly leaking water from the air relief holes indicating a possible failure. Pooled water in the bottom of the cabinet indicated that this condition has existed for a while. The backflow preventer was replaced by the ship crew during the inspection.

Bar-Pool Bar Pantry

The clean plastic mix jars were stored inverted directly on the counter which prevented air drying. Moisture was noted in several. They were then placed by the bar manager into a plastic dishwashing rack to help them effectively dry before returning to service.

Galley-Blu Restaurant

A clean knife in the storage locker had fingerprints on the blade indicating that it had been handled by a bare hand after it had been washed, rinsed and sanitized. It was removed for immediate rewashing.

Galley-Tuscan Grill

Two serving bowls in clean storage had slight food soil on them. They were removed for immediate rewashing.

Bar-Lobby Bar

A spray bottle of disinfectant was noted stored directly on the deck in the service bar near the handwashing sink.

Medical-Crew GI Illness Reporting

A bar server with symptoms of diarrhea, vomiting, and headache starting at 1 am on 15 March reported their symptoms to the medical center at 7:21 pm on 15 March. The work history clearly documented that this bar server worked from 8 am to 11 am and again from 12:59 pm to 7 pm on 15 March.

Medical-24 Hour Gastrointestinal (GI) Illness Report

The medical center did not make the required GI illness report to CDC's Vessel Sanitation Program prior to arrival in St. Thomas, USVI for the Eastern Caribbean voyages of 17-24 March and 17-24 February, 2013. The report for these voyages was made 24-36 hours prior to arrival in Fort Lauderdale (Port Everglades), but in the eastern voyage the ship makes a port call in St. Martin one day prior to St. Thomas.

Medical-Asymptomatic Crew GI Evaluation

In reviewing the records of crew GI illness cases, it was clear in the log that the cabin mates were interviewed and the results documented, but there was no comment or record made about whether or not the ill crew member had another immediate contact.

Integrated Pest Management-Integrated Pest Management (IPM) Sighting Log

The Pest Control Service Log was used to document pest sightings, but the record became confusing when pests were reported by others but not found upon inspection of the area by the pest control staff of the ship. The staff recorded the pest type in the log as though it was verified and even conduct a treatment of the area where reported, but in the log form column for follow-up they record no and no re-inspection of the area is made. Some additional information should be provided in the description of problem to indicate when a pest is reported but not found to make clear why a re-inspection is not made in the area.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

It was not clear in the written OPRP that health and safety procedures exist to minimize respiratory and dermal exposures to the passengers and crew from the disinfectants used.

Pantry-Deck 10 Pantry

One wet wiping cloth was set on a counter while another was found on top of a plate cover which was on a tray of waste food on the soiled landing counter of the dishwash. On the deck below the counter and between the position of both wet cloths was a filled bucket of sanitizing solution.

Housekeeping-Public Restroom

One inconspicuous small sign advising passengers to wash their hands was noted in a large public restroom with multiple handsinks. Another small handwashing advisory sign was located in the urinal area.

Preparation Room-Preparation Counter

Eight raised bolts were located on the preparation counter adjacent to the preparation sink preventing the counter from being smooth and easily cleanable.

Buffet-Crew Mess #1, 2, & 3

Large amount of old food debris, dust and dirt debris was on the deck underneath all the self-service beverage stations and buffet stations throughout all three crew messes. The messes were not in service and were previously cleaned since the morning service. The heavy amount of food soil and dirt build-up indicated that the decks underneath these stations are not often cleaned.

Buffet-Crew Mess #3

The surface of the plate staging area near the hot food line in this mess was heavily soiled with an accumulation of dust and lint debris. Plates were being stored inverted, but were in contact with the plates.

Galley-Potwash

Condensate was collecting and dripping from a deckhead air supply vent located in the clean staging area immediately opposite the hood-type potwash machine. When the potwash machine was in use, excess steam was being pulled over the top of the potwash machine and condensing on the cold air supply vent. No cleaned equipment was impacted.

Galley-Deck 3 - Pastry

The cooling logs indicated that temperatures for several potentially hazardous foods were not taken at or before the 2 hour control point. Three potentially hazardous cakes had temperatures taken between 2-10 minutes after the 2 hour mark had passed. These temperatures were below the 70 degree F, but it was unsure if these temperatures were met before the required 2 hours. The 2 hour time column heading on the time control log was listed as 'after 2 hours' rather than at or within 2 hours. It appears that there may be some confusion based on the times the 2 hour control temperatures were taken and what the logs ask for.

Galley-Deck 4 - Dishwash

Two large serving trays on the in-use flight-type dishwash machine were not spaced with enough distance between plates behind to allow for proper cleaning and sanitizing. The two serving trays were angled above several small serving plates which blocked the plates from direct contact with all rinse cycles. The plates were sent to be re-cleaned.

Galley-Deck 4 - Pastry

There were two slotted fasteners on the mixing arm of the smallest deck mounted mixer in this area. The slotted fasteners were located in the splash zone and were not soiled.

Galley-Deck 4 - Potwash

Condensate was collecting and dripping from the deckhead on the soiled landing side of the flight-type potwash machine and landing on stacked soiled equipment.

Galley-Deck 4 - Potwash

There was an excessive accumulation of soiled baking sheets, pots, pans, and hotel containers located in the soiled staging area. The two soiled staging racks were completely full of soiled equipment which was stacked up to the deckhead and an additional 3 deck stands were brought in to handle the excessive amount of soiled equipment. These additional deck stands were also full of soiled equipment.

Galley-Deck 4 - Dishwash

Two large serving trays on the in-use flight-type dishwash machine were not spaced with enough distance between plates behind to allow for proper cleaning and sanitizing. The two serving trays were angled above several small serving plates which blocked the plates from direct contact with all rinse cycles. The plates were sent to be re-cleaned.

Inspection on Jan 16, 2013 | Score: 99

Potable Water-Tank Maintenance Records

The records for the maintenance of tanks 4 port and 4 starboard in July indicated that the chlorine levels in the tanks were less than 5 ppm before they were put back into service, but the exact chlorine readings were not recorded.

Bar-Pool

Liquid was dripping from the deckhead roof to the deck in front of one of the speed rails.

Galley-Blu

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

Galley-Tuscan

A pan of beef sauce in one of the upright refrigerators was measured at approximately 50°F by the inspector and ship personnel. The date label and cooling logs indicated that the beef sauce had been prepared on 01/12/13 and the final cooling temperature of 37°F was reached at 15:15 on that date. All other potentially hazardous foods in the refrigerator were measured at below 41°F and the refrigerator thermometer indicated that the ambient temperature was less than 41°F. The sauce was discarded.

Galley-Deck 4 - Bakery

The power cable to the counter model bread slicer was draped over the counter beside and in contact with film-covered bread on a sheet pan. Staff corrected this during the inspection.

Galley-Deck 4 - Garde' Manger

The previously cleaned slicer had food residue on the interior surfaces of the food rest which connects to the slide.

Galley-Deck 4 - Garde' Manger

The previously cleaned semi-circle blades for the deck mounted food chopper were heavily damaged along the cutting edge, with chipped and bent metal.

Galley-Deck 4 - Dishwash

There was a very weak spray pattern flowing from each of the upper final rinse spray arm nozzles in the final sanitizing rinse of the in-use flight-type conveyor dishwash machine. Dishware passing through this compartment was not fully sprayed by the upper nozzles. This was corrected during the inspection.

Galley-Deck 3 - Garde' Manger

In reviewing the cooling logs for egg salad, and the potato and napa cabbage salad, both were dated as prepared on 11 January, 2013, but the first ingredients cooked and cooled were shell eggs and red potatoes on 10 January. The 7-day discard label for the egg salad was replaced with a properly dated label.

Dining Room-Main and Deck 5 Speciality Restaurant Menus

There were numerous fully cooked foods listed on the various menus that had an asterisk beside the dish to indicate they contained undercooked foods of animal origin, but in fact did not. Some of the salads had no foods of animal origin in the ingredient list. In addition, in the main dining room menu there was an undercooked ahi tuna salad, a sesame crusted tuna carpaccio, and a grilled ribeye steak but there were no asterisks beside the dishes to indicate they were foods of animal origin that could be served raw or undercooked.

Pantry-Mast Grill

The pantry door to the outside open deck was pinned open, allowing easy access to flying insects. There was no food preparation activity at the time of the inspection and no pests were observed, but there were clean glasses and dishware on the clean trolleys and racks which were not wrapped to prevent insect contact. A return visit was made at the end of the inspection and this door remained closed, but the door from the pantry to the front preparation and service counter was pinned open, creating the same opportunity for flying insects to access the pantry. There was active service and dishwashing during the return visit.

Buffet-Ocean Cafe - Port Beverage Station

The power cable to the forward juice dispenser was coiled on the counter below in what appeared to be standing water. Staff corrected this during the inspection.

Food Service General-Time Control Plans

There were areas in every galley where pans of potentially hazardous foods were set on counters under time control for service. The pans were labeled with discard times, but the written and posted time control plans in these areas did not identify loose pans on counters as part of the time control system in place.

Preparation Room-Poultry

To the left of the entrance, the light intensity was less than 110 lux. Both light bulbs were inoperative. During the inspection, the light bulbs were replaced and the light intensity was corrected.

Preparation Room-

There were four slotted fasteners in the food contact area of both potato peelers. During the inspection, these fasteners were replaced with nonslotted fasteners.

Medical-Crew Member Reporting

During the 6-13 January cruise, an assistant waiter had an onset of acute gastroenteritis symptoms on 12 January at 08:00, but did not report to the medical center until 19:26 that day. It was determined she worked from midnight to 07:42, and from 08:00 to 08:27. The 72-hour self-administered questionnaire was reviewed, but there was no information for meals or activities on the day of symptom onset or days prior.

Integrated Pest Management-Rat Guards

Some of the rat guards on the mooring lines were not effective against preventing rodents from entering the ship.

Inspection on Apr 14, 2012 | Score: 97

Galley-Dishwashing

Main warewash machine was not working during the inspection. Crew reported that morning check showed that the final rinse pressure was not adequate because of malfunctioning final rinse pump. Dishwashing operation was severly overloaded with soiled dishes because of the malfunction. The rack conveyor glasswashing machine was being used for washing all lido soiled dishes and serving utensils.

Galley-Dishwashing

Cleaned ware storage racks had: more than four large black plastic serving trays with food debris; one blue glass with lipstick on the rim; white serving utensils with food soil; and smaller black serving trays with food soil on them.

Galley-Time Control Plan

The posted hot and cold time control plans for buffet operations did not list the set up times for buffets. The control plan was not evaluated since the buffet operations were closed as the inspection team was working in the area. In discussions with the management and staff, the plan could be simplied to conform to the current operations and improve the time management system, for example in those operations that extend for more than four hours and others that actually close within four hours. They also stated that the time control plans need to be updated throughout the food operations. (New requirement 2011 VSP Operations Manual)

Galley-Preparation Area

Two cleaned tilting skillets were found with dried black and white food particles on the inside of both of the skillets.

Galley-Pot Wash

A prewash sink was being used for soaking the enormous number of heavily soiled pots, pans and preparation utensils on the soiled landing and on the several deck stands in the area. The soak water was completely saturated with food debris. Three out of four utensils removed from automatic potwash by the crew members were returned to the prewash station for further cleaning.

Buffet-Consumer Advisory Statement

The individual service stations were undercooked eggs, smoked salmon, and grilled to order hamburgers are prepared and served do not have specific advisories for these food products.

Buffet-Buffet Lines

The lights in the food splash zones above the food displayed on the island buffet lines had old dried food soil on them.

Buffet-Buffet Lines

Bowls were found in the passenger service line that had not been air dried. Water droplets flowed from the nested-bowls as they were picked up.

Buffet-Buffet Lines

A broken glass light shield was noted above a cold item buffet. The housing had a large amount of the shattered glass in it. The shattered glass particles were directly above where the open containers of food had been on display for the passengers. The ship cleaned the glass shards from the housing and replaced the missing panel during the inspection. During the outbrief, the ship management reported during the original incident when the glass shield shattered, the operation of this buffet was suspended, affected food was removed and the buffet counter was thoroughly cleaned.

Buffet-Buffet Lines

Light bulb in the opening above the shattered light shield noted above did not have a shatter resistant coating.

Buffet-Buffet Lines

Cleaned plates stored for passenger service on the buffet lines were found with a large grease spot and dried egg yolk on them.

Galley-Mast Grill

The cleaned hot dog rolling cooker had old food soil at the ends of the rollers particularly under the 'O' rings.

Dining Room-Murano's Restaurant / QSINE Restaurant

The consumer advisory has been printed on the new menu, but foods that may be ordered undercooked such as steaks, lamb and smoked salmon had not been designated with an asterisk. The tablet computers used for the QSINE Restaurant were not available to review the consumer advisory for the sushi sticks served. (New requirement 2011 VSP Operations Manual)

Galley-Murano's Restaurant / QSINE Restaurant

Garbage dumb waiter was found with old food soil on the deck.

Galley-Murano's Restaurant / QSINE Restaurant

A cleaned deep fat fryer had grease residue on the heating elements.

Galley-Dishwashing - Deck 4 - Starboard

Food debris was found on cleaned plates, and soup bowl in the clean utensil storage rack.

Galley-Appetizer Preparation - Deck 4

A cleaned food slicer had food soil on the lower exit area near the blade. A cleaned food chopper had soiled blades.

Galley-Potwash - Deck 3

A mop was stored in a mop bucket at the soiled end of the potwash area.

Medical-Crew Gastrointestinal Illness Reporting

An assistant waiter developed GI illness symptoms at 7 am on 19 March and reported to the medical center at 4:55 pm the same day. On 18 February a casino dealer developed GI illness symptoms at 10 am and reported to the medical center at 6:04 pm the same day. On 13 February a bar server developed GI illness symptoms at 11 am and reported to the medical center at 6:17 pm the same day.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The paper version AGE log onboard was no exact in comparison to the VSP AGE log provided in section 13.2.2. The log onboard did not describe total passenger or crew ill on the voyage at the top section, and did not include a column for myalgia.

Medical-Gastrointestinal Illness Case Reporting

The Stardocs database does not permit manual determination of GI illness cases and does not use the current VSP Operations Manual 2011 definition of a reportable GI illness case. The system does not allow persons without vomiting to be considered a reportable case if they have less than 3 diarrheal episodes. Additionally, this system makes anyone with 3 or more episodes of diarrhea a reportable case, even if they have underlying medical conditions which might explain those episodes. Additionally, there was an individual passenger who had 10 diarrheal episodes, headache, myalgia, stomach cramps, and fever, as measured by the medical staff, with no underlying medical conditions, yet the database listed them as non-reportable.

Medical-Gastrointestinal Illness Case Reporting

The electronic database did not allow gastrointestinal illness symptoms to be recorded as part of the follow-up visits made by persons with initial gastrointestinal illness symptoms. Vital signs only can be added in those follow-up evaluations. One passenger case who originally reported two episodes of diarrhea on 27 February was given antidiarrheal medication and upon follow-up had additional GI illness symptoms. They remained a non-reportable GI illness case and the additional symptoms could not be recorded from the follow-up screen.

Housekeeping-Crew and Passenger Public Toilets

There was no sign in the public toilet in the medical facility waiting room advising persons to use paper towels to open the door upon exit. Additionally this same sign was missing in the engine room corridor men's and women's crew public toilets. In these toilet rooms there was no sign advising users to wash hands posted at the handwash sink.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPP plan specified contact times for the Oxivir Five 16 cleaner/disinfectant used on most surfaces throughout the ship in the elevated response level 2, but no concentration was listed when it was described to be used. Additionally, the area fogging product, Vital Oxide, is described with contact time but no concentration was provided for this.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were a series of letters for guests to notify them of the elevated GI illness condition onboard under response level 2, either during the voyage or for guests boarding following a level 2 voyage. All the letters begin with reference to illnesses like colds, influenza, and stomach flu, which confuses the true issue of gastrointestinal illness, which is mentioned third. Beyond that both the stateroom letter following the level 2 cruise and the pillow letter provided during a level 2 GI illness cruise don't mention the elevated gastrointestinal illness problem experienced. These letters provide advice on prevention of GI illness only.

Preparation Room-Poultry Preparation Room

The two previously cleaned cutting boards on the clean rack were heavily scored from deep knife marks and required re-surfacing to be easy to clean.

Other-Cafe al Bacio

An open pitcher of water was stored on the handwash sink. The pitcher was moved to the serving counter.

Recreational Water Facilities-Whirlpool Automatic Monitoring

The sample lines for the electronic data loggers for the whirlpools were not directly from the whirlpools or on the return lines before the compensation tanks. (2011 VSP Operations Manual)

Recreational Water Facilities-Alkalinity Monitoring

There was no test kit to measure total alkalinity. (2011 VSP Operations Manual)

Recreational Water Facilities-Antientrapment

The documentation from the manufacturer indicated the drain covers for the swimming pools and whirlpool spas met the antientrapment standards, but there was no way to check the covers to see if they were stamped with the required information. All of the swimming pools and whirlpool spas were full and there were no spare drain covers onboard. The swimming pools had dual gravity drains greater than three feet apart and no alarms were installed. (2011 VSP Operations Manual)

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools and whirlpool spas did not include all of the information as 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. (2011 VSP Operations Manual)

Recreational Water Facilities-Fecal and Vomit Accident Plan

The fecal and vomit accident plan did not indicate the specific recreational water facility where the incident occurred.

Bar-Mast Bar

The water temperature at the handwash sink was 136°F as measured by the inspector's thermometer. The user could not adjust the water temperature. This was corrected.

Inspection on Dec 18, 2011 | Score: 100

Medical-Crew Members Reporting

During the 18-30 November 2011 voyage, a cleaner had an onset of acute gastroenteritis (AGE) symptoms on 19 November at 08:00, but did not report to the medical center until 20 November at 08:22. The time card for this crew member was reviewed and it was determined he worked during these dates.

Medical-AGE Surveillance Log

The ship was using the STARDOCs medical surveillance system. This system was unable to export the information into the exact order as required in the 2011 VSP Operations Manual.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include procedures for returning the vessel to normal operating conditions after an outbreak.

Children Area-Fun Factory

In the 3-5 year old's toilet room, the maximum water temperature at the handwash station was measured at 130°F using the inspector's thermometer. This was corrected.

Provisions-Beer, Soda, Champagne, and White Wine

The stainless steel profile plate surrounding the deckhead-mounted sprinkler was loose, creating a seam.

Preparation Room-

The locking mechanism on the door leading to the meat thawing room was missing, exposing a hole.

Galley-Hot Section

The utility sink faucet next to the flat grill was leaking.

Galley-Hot Section

Condensation was collecting on the exhaust hood above the in-use starboard tilting kettle.

Buffet-

The sneeze guards closest to the plate stands at all of the buffet lines were chipped along the bottom edge.

Buffet-Soiled Drop Off Window

The sealant at the middle of the bottom edge of the soiled drop off window was peeling.

Recreational Water Facilities-Whirlpool Automatic Monitoring

The sample lines for the electronic data loggers for the whirlpools were not directly from the whirlpools or on the return lines before the compensation tanks.

Recreational Water Facilities-Alkalinity Monitoring

There was no test kit to measure total alkalinity.

Recreational Water Facilities-Swimming Pools

The documentation from the manufacturer indicated the drain covers met antientrapment standards, but there was no way to check the covers to see if they were stamped with the required information. The pools were full and there were no spare drain covers onboard. The pools had dual gravity drains greater than 3 feet apart and no alarms were installed.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs for the whirlpools did not include all of the information as required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Swimming Pool Safety Signs

The safety signs for the swimming pools did not include all of the information as required in the 2011 VSP Operations Manual.

Galley-Mast Grill

An unlabeled undercounter storage locker contained hand sanitizer.

Food Service General-Lighting

In several food areas, the light intensity behind and around deck-mounted and counter-mounted equipment was less than 110 lux. This was observed mostly behind and around combination ovens and ice machines. In addition, the light intensity at the lido soup station was less than 220 lux.

Galley-Dishwash and Glasswash

There were large pieces of food debris and butter wrappings in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash and glasswash machines.

Galley-Food Employee's Toilet Room

The 'WASH HANDS AFTER USING TOILET' sign in the food employee's toilet room was posted at the handwash station and not on the bulkhead adjacent to the door.

Galley-Cold Pantry

Inside undercounter refrigerator R-14-28-B, a large hotel pan of cucumber salad with a discard time of 09:25 was stored under time control at 09:45. This food item was discarded.

Buffet-Ocean View

There were no serving utensils for each individual display of apples in several buffet lines. These buffet lines were open for service at the time of the inspection.

Buffet-Ocean View - Island 1 Port

A wiping cloth was stored in a bucket of sanitizing solution that was soiled with food debris. The staff instructed a crew member to replace the solution.

Buffet-Ocean View

Some previously cleaned and out for service bowls and plates had their food contact surfaces soiled with food debris. These plates were removed.

Food Service General-Consumer Advisory

There was no consumer advisory posted for the animal-derived foods that could be served raw or undercooked at the crew mess buffet line. There were no consumer advisory statements on the menus in the Qsine or the main restaurant. The menus for the Murano and Tuscan restaurants had the consumer advisory statement, but the animal-derived foods that could be served raw or undercooked in these restaurants were not identified with an asterisk. In addition, the consumer advisory posted at the lido buffet lines where animal-derived foods could be served raw or undercooked was small and behind the sneeze guards.

Dining Room-Murano

The wheels of all waiter carts and flambé trolleys were soiled with dust.

Dining Room-Murano

Several areas of all waiter carts and flambé trolleys had exposed raw wood and rough surfaces.