Inspection on Dec 20, 2014 | Score: 100

Buffet-Lido Port Coffee Station

At 09:30 the milk dispensing unit on time control was labeled with a discard time of 13:15. According to staff the milk was placed on the coffee station at 09:15, but the time control plan for the coffee station was not updated with the set-up and discard times and still reflected the breakfast set-up and discard times of 05:15 and 09:15, respectively.

Buffet-Lido Pizzeria

Two trays of lunch meat and one tray of sliced cheese on time control were still out for service in the right cold well at 09:35 when the posted time control plan stated that food would be discarded at 09:15.

Galley-Club Restaurant Storeroom FD.10.2.12

Boxes of food equipment were stored on the deck.

Galley-Club Restaurant Deli Slicer

The metal plate attached to the previously cleaned deli slicer handle had four slotted fasteners that were soiled with food debris.

Bar-Club Restaurant Bar

The interior side of the white deflector panel on the ice machine had a total of four slotted fasteners.

Medical-Potable Water Microbiolgic Sampling

One of the reagents for the potable water microbiologic samples expired in October 2014. Two other boxes of reagent in the area did not expire until June 2015.

Galley-Warewashing

Water was leaking from the aft deckhead light fixture between the starboard dishwash and glass wash machine.

Galley-Pot Wash

The wash temperature for the starboard mechanical pot wash machine was measured between 145°F-147°F by the inspector.

Galley-Grooved Grill

The chute in the drip tray housing had a gap around the opening.

Galley-Flat Grill

A granular white substance that appeared to be salt was found in the drip tray housing. According to staff the grill was cleaned the previous night and had not been used during the day of the inspection.

Buffet-Crew Mess

The cabinet for the plate lowerators on the buffet line was soiled with more than a day's worth of food debris. Clean plates were stored in some of the lowerators.

Pantry-Officer Mess

Water was leaking from the bottom right corner of the in-use undercounter glass wash machine.

Preparation Room-Pot Wash

The handwash station at the entrance wash partially blocked by a deck stand of soiled lexan containers.

Preparation Room-Walk-In

Water was leaking from a deckhead seam in the center of the room. No food or food equipment was impacted.

*General Comment-Technical Areas

The records for medical, potable water, recreational water, housekeeping, and pest management were thorough and complete. The staff in these areas as well as ventilation and the children's center were knowledgeable about their responsibilities related to public health.

Inspection on Mar 07, 2014 | Score: 95

Pantry-Lido Midship

The soap would not dispense easily from the dispenser at the handwashing station. There was soap in the dispenser. The dispenser was removed and replaced with a working dispenser.

Pantry-Lido Midship

The door to the toilet room was locked and the area was in service at the time of the inspection. The door was unlocked.

Buffet-Pizzeria

The plastic coating on the heat lamp arm was split in two places.

Pantry-Lido Midship and Pizzeria

The water draining from the one ice machine in the lido midship pantry and two ice machines in the pizzeria pantry was splashing from the scupper onto the surrounding deck and bulkhead.

Food Service General-Combination Ovens

The fasteners around the light boxes in the upright combination ovens were slotted in several of the units. This included the port oven in the lido galley, ovens #1 and #2 in the main galley pasta station, ovens #1. #2 and #3 in the main galley sauce station, and the oven in the crew galley. According to the staff, the nonslotted fasteners were expected to arrive the day of the inspection and the fasteners would be replaced.

Pantry-Lido Pizzeria

The vent for backflow prevention device on the ice machine next to the handwashing station was leaking continuously. The device was replaced.

Galley-Port Ice Machine

The inside of the plastic deflector panel was slightly soiled. The panel was taken immediately to be washed, rinsed, and sanitized.

Galley-Port Ice Machine

There was one slotted fastener on the ice thickness probe. According to the staff, the nonslotted fasteners were expected to arrive the day of the inspection and the fastener would be replaced.

Galley-Pasta Station

The cover on the upper light box inside combination oven #2 was cracked.

Galley-Male Toilet Room

There was no toilet paper.

Preparation Room-

One slotted fastener was on each of the two plastic inserts for the potato peelers. According to the staff, the nonslotted fasteners were expected to arrive the day of the inspection and the fastener would be replaced.

Preparation Room-

The slotted fastener on one of the previously-cleaned plastic inserts for the potato peelers was soiled with a piece of potato peel.

Preparation Room-

A small fly was around the potato peelers.

Galley-Pot Wash

The gauge for the sanitizing sink read 160°F, but the water temperature measured by the crew member was 174°F.

Pantry-Atrium

The inside of the plastic deflector panel on the ice machine was slightly soiled. The panel was taken immediately to be washed, rinsed, and sanitized.

Bar-Atrium

The piping insulation in the technical compartment below cold sink #2 was shriveled and wet. According to the staff, new insulation had been ordered and this would be corrected when the insulation arrived on the vessel.

Bar-Atrium

The piping insulation in the technical compartment below cold sink #2 was soiled with mold.

Other-Locker 2.75 Outside Atrium Bar Pantry

Boxes of rum and Prosecco were stored on deck pallets, but the pallets were less than 150 mm above the deck.

Other-Locker 2.75 Outside Atrium Bar Pantry

There was no coving at the deck/bulkhead juncture and the deck was heavily soiled with food debris. Food items such as boxes of bottled rum and Prosecco, a box of pretzels, a plastic container of sugar packets, and a box of bar mix were stored in this locker. Food equipment such as single service items (straws and napkins), dish racks of cleaned equipment, and boxes of new glasses were also stored in this locker. All items were removed and the deck was cleaned during the inspection.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs revealed that there was a shop attendant who experienced AGE symptoms with an onset on 20 February at 0400, but reported to the medical center at 1700 that day. It was documented in medical records that the employee stayed in the cabin all day without eating and did not work between the onset of symptoms and the time she reported to the medical center.

Potable Water-Cross-Connection Control Program

The record documenting the tests performed on testable backflow prevention devices had many improbable pressure differentials, such as 45 psi and 48 psi. Staff stated that this was a clerical error and should have been documented as 4.5 and 4.8.

Recreational Water Facilities-Sand Filter Records

The form had two columns with similar headings that often had different dates. The columns were 'sand replacing date' and 'last sand replacing date.' It was unclear when the sand was replaced. In addition, the cleaning and disinfection of the filter housings was not documented on this or any other form.

Potable Water-Starboard Evaporator

The vent on the reduced pressure assembly was continuously leaking.

Potable Water-Bunkering

The ship was bunkering water at the time of the inspection. The staff explained that there was a problem with the analyzer chart recorder and sampling was being performed manually every hour. The form documenting these samples had the following recordings: 0645, started bunkering; 0700, 'time first reading calibration after start of operation,' chlorine level of 1.90 ppm and pH level of 7.4; also 0700, chlorine level 2.9 ppm and pH level 7.4; 0800, chlorine level 3.0 ppm and pH level 7.6; 0900, chlorine level 2.7 ppm and pH level 7.6; and 1000, chlorine level 2.5 ppm and pH level 7.6. The inspection team arrived at the bunker chlorination station before 1000 and the station was unattended. At 1000, the inspector's test kit had a chlorine reading of 0.86 ppm and the staff's test kit read 0.37. When asked about the recording on the form for 1000 the staff stated that it was probably taken about 0930. Water was being bunkered to potable water tank 2 port and was three quarters full. The tank had been empty when bunkering started. Bunkering was stopped by the staff at this point. At 1045, the water inside tank 2 port had a chlorine level of 0.07 ppm.

Potable Water-Bunkering

The form used to manually record the chlorine and pH tests on the day of the inspection did not appear to be accurate. At 0700, there were two chlorine concentrations recorded, 1.90 ppm and 2.9 ppm. The staff could not explain why the two readings for the same time were so different. Also, there was a chlorine concentration and pH reading recorded for 1000, but staff stated that the readings may have been recorded half hour before. The manual readings for chlorine and pH did not reflect the actual readings and the problem of low chlorine concentration during bunkering.

Recreational Water Facilities-Aft Pool

There was no rescue hook. This was corrected.

Recreational Water Facilities-Crew Pool

There was no safety sign.

Housekeeping-Crew Shower Heads

The records for the cleaning and disinfection of the crew shower heads documented their disinfection with a concentration of chlorine of 10 ppm and a contact time of 30 minutes, which did not provide the required CT value. The form had instructions to disinfect the shower heads with a concentration of chlorine of 10 ppm and a contact time of 60 minutes.

Inspection on Dec 17, 2013 | Score: 100

Buffet-Lido - Grill Forward/Starboard

There was one hotel pan filled with pancake batter set on top of the grooved griddle. The batter was said to be on time control, but there was no comment in the time control plan that loose pans of potentially hazardous food were on time control and there was no 4 hour discard time labeled on the pan.

Food Service General-Tip-Sensitive- Food Thermometers

Staff throughout the ship and particularly in food areas where thin foods were present did not have tip-sensitive food probe thermometers. An order of those thermometers arrived on board before 12 noon and was distributed to the various food areas where needed.

Galley-Lido Galley - Dishwash Portside

During active use of the flight-type conveyor dishwash there were several used wrappers stuck in the wash tank.

Galley-Lido Galley - Dishwash Portside

During active use of the flight-type conveyor dishwashing machine staff were observed racking the dishware with each piece too close to the other or actually overlapping the other, so each was not exposed fully to the water from the various compartments.

Galley-Main Galley - Garde' Manger

There was visible soil around the set screw and the base of guide piece mounted on the lower part of the back plate of two previously cleaned counter model slicers. Both were taken out of service, the screws removed and the pieces were re-cleaned.

Galley-Main Galley - Dishwash

During active use of the starboard flight-type conveyor dishwash machine there was a continuous drip of what appeared to be condensate from the profile strip connecting the canopy exhaust hood to the deckhead. This was at the left side of the clean end of the machine. The water dripped to the deck without impacting any clean items.

Galley-Main Galley - Dishwash

During active use of the starboard side flight-type conveyor dishwash machine staff were observed racking the dishes so plates overlapped and with little space between dishes, which did not allow for unobstructing water contact with each piece.

Preparation Room-Buffet Preparation Room

Inside walk-in refrigerator A-21 there were two deep (10 inch) plastic bins filled with cut lettuce. The food temperature as measured by both the ship and the inspector's thermometer was 45 °F. The lettuce was immediately removed and blast-chilled.

Buffet-Crew Mess

The large beverage coin vending machine was mounted on legs less than 150 mm. Additionally, the power cables to the vending machine were draped on the deck below it, making cleaning difficult.

Bar-Libra Bar

Within the two very large decorative light displays on the deckhead of the front bar exist several small light bulbs which were not shielded or shatter-resistant. Staff presented the new shatter-resistant replacement bulbs to the inspector prior to installation during the inspection.

Pantry-Captain's Pantry

The cleaning locker did not have a sign stating 'Cleaning Materials Only'.

Pantry-Deck 8 Forward

The technician set the lid of the ice machine on the deck when opening the ice machine for the inspector.

Housekeeping-Whirlpool Disinfection

The procedure for disinfecting the whirlpool tubs in the cabins stated that an 'appropriate halogen-based disinfectant' was used but no specific disinfectant was indicated. According to staff, the whirlpool tubs were disinfected with chlorine tablets.

Housekeeping-Spa Changing Rooms

There were no signs advising users to use a paper towel or tissue to open the toilet room door for the women's handicap restroom in the women's changing room, men's handicap restroom in the men's changing room, and the non-automatic exit door in the women's changing room.

Children Area-Toilet Room

There were no paper towels at the handwashing sink in the toilet room for children less than six years old.

Children Area-Kid's Pool

The antientrapment gravity drain cover near the marine animal statue in the kid's pool was not installed according to the manufacturer's instructions. There was a small gap between the outer edges of the drain cover and the surface of the pool. According to the manufacturer's instructions, the drain cover should be installed so the outer edges are flush with the surface of the pool.

Recreational Water Facilities-Thalasso Pool

The drain covers for the suction fittings for the neck massages did not meet the antientrapment requirements in the 2011 VSP Operations Manual. An automatic pump system was installed. Also, one of these drain covers was cracked.

Potable Water-Engine Room

There was no air gap between the air pressure relief valve on the reduced pressure assembly backflow preventer and the drain for the port and starboard evaporators.

Medical-Pantry

The cleaning locker did not have a sign stating 'cleaning materials only'.

Medical-Shipping Container

There was no shipping container to ship any clinical specimens that met the section 4.3.1.1 of the 2011 VSP Operations Manual.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For the last three cruises, the underlying illness column stated 'y' for all of the reportable cases, but no additional information was provided in the log or in the medical documentation. According to staff, none of these cases had an underlying illness and all of their symptoms were due to AGE. Upon inspection, when populating the electronic AGE Log, a tab pops up that says 'Reportable - Is the patient a reportable case in accordance with criteria outlined in the current VSP Operations Manual?' The medical staff is able to check yes or no, but no additional comments are able to be entered into this column.

Integrated Pest Management-Active Surveillance Log

According to the active surveillance log, on November 8, a cockroach was found in the crew pot wash area, but there was no documentation indicating a follow-up inspection result or action taken. Also, if pests are noted in the active surveillance log, the follow-up inspection results are not recorded. For example, on November 4, a cockroach was found in the deck 9 buffet, the area was treated, but the follow-up notes stated 'additional inspection will be done in next day'.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads were not calculated for the port center whirlpool spa and the port aft whirlpool spa. Flow meters were installed on these RWFs, but according to staff, the rates and bather loads were assumed to be the same as the starboard whirlpool spas.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP stated that the step 2 procedures started when the percentage of cases were greater than or equal to one percent up to equal to or less than two percent and the step 3 procedures started when the percentage of cases were greater than or equal to two percent. Also, the OPRP in the step 3 procedures indicated the public areas were to be disinfected 'continuously base otherwise within an hour'. Also, the plan stated to sanitize all the coffee and ice cream machines in the lido and mess areas with a 1000 ppm bleach solution. The plan also indicated to use a NLV disinfectant for public areas, but did not describe a specific disinfectant or concentration to be used. There is a specific disinfectant indicated in the appendix, but there is no mention in the appendix that this is the NLV disinfectant. The plan also indicated that bar surfaces, including food contact surfaces, were to be sanitized with a 1000 ppm bleach solution or the NLV disinfectant.