Inspection on Feb 14, 2014 | Score: 99

Potable Water-Bunkering Halogenation

A midship bunker halogenation chart did not have a date recorded on it. It was deduced from the surrounding records that the missing date should have been 20 JAN 2014 which was added to the record and initialed by staff engineer.

*General Comment-Commendation

The AGE surveillance and reporting system, potable water system, HVAC system, housekeeping/infection control system, and child activity area were thoroughly reviewed and found to be in full compliance with USPH / VSP Operation Manual Guidelines, today.

Buffet-Windjammer Starboard Beverage Station

The backflow prevention device for the coffee machine was actively leaking. The backflow prevention device was located in the under counter technical compartment

Buffet-Windjammer Starboard/Port Beverage Stations

The individual cups of water and lemonade were on a service table under sneeze guards. However, three of the four sneeze guards did not have side shields.

Buffet-Windjammer Port Beverage Station

The underside of the juice counter mounted juice machine by the dispensing nozzles was soiled with juice residue. This machine had an out of order sign and staff stated the juice machine had been out of order for the last week.

Galley-Dishwash Soiled Drop-Off

The drain on the right handwash sink was leaking which caused water to pool on the deck.

Buffet-Outside Beverage & Ice Cream Station

The deckhead above the counter mounted beverage units and ice cream machines was not enclosed and open to exposed electrical conduit, wires, and rough insulation. Some of the wires had a buildup of dust debris. Staff provided documentation that the open deckhead was being addressed and was scheduled to be completed by the end of February 2014.

Galley-Park Cafe

The bottom bulkhead in the corner to the left of the salamander had stains from a brown liquid.

Buffet-Park Cafe

Several of the light fixtures above the service line had an accumulation of dead insects.

Galley-Chops

Refrigerator #4811.065.6005 was listed on the time control plan but did not a 'time control' sign on the physical unit.

Galley-Deck 5 Main Galley

The gasket around the under counter refrigerator #48.11.056.009 was loose and did not form a tight seal. The internal thermometer read 49°F. No food was in the refrigerator at the time of the inspection.

Galley-Deck 5 Mechanical Pot Wash

A pipe was hard plumbed from the relief vent on the dual check vacuum breaker to a discharge line in the side technical compartment. Staff would not be able to tell from the current configuration if the vent was leaking due to a failed check valve.

Dining Room-Dining Room Locker 5506

Food items, such as bottles of ketchup and steak sauce, were stored on galvanized steel shelves that had several holes and difficult to clean areas. The void space on the end of each shelf had a significant accumulation of dust and food debris.

Dining Room-Dining Room Locker 5506

Food items, such as bottles of ketchup and steak sauce, were stored on galvanized steel shelves that had several holes and difficult to clean areas. The void space on the end of each shelf had a significant accumulation of dust and food debris.

Galley-Deck 4 Ice Machines 4.1 & 4.2

The backflow prevention devices on both machines were not vented.

Galley-Deck 4 Dishwash

The water temperature of the handwash sink was less than 100F when measured by the inspector. The water temperature could not be adjusted by the user.

Galley-Deck 4 Bakery

The water temperature of the handwash sink between both walk-in refrigerator was greater than 130°F when measured by the inspector. The water temperature could not be adjusted by the user.

Galley-Deck 4 Pot Wash

The mechanical pot wash machine has been out of order for about a month. The repair part for the pump was due to arrive on 17 February.

Galley-Deck 4 Pot Wash

The rinse water in the three compartment sink was covered with soap bubbles.

Galley-Deck 4 Pot Wash

A pipe was hard plumbed from the relief vent on the dual check vacuum breaker to a discharge line in the side technical compartment of the mechanical pot wash machine. Staff would not be able to tell from the current configuration if the vent was leaking due to a failed check valve.

Buffet-Crew Mess

Two light fixtures above the coffee station and plastic cup storage rack were not shielded and did not have shatter-resistant light bulbs.

Bar-Pool Bar

The concentration of the bleach sanitizing solution was less than 50 ppm when measured. This bar open at the time.

Inspection on Nov 08, 2013 | Score: 94

Buffet-Windjammer Stbd Fwd Beverage Station

A coffee mug out for passenger self-service was soiled with old food residue on the food contact surface.

Buffet-Windjammer Stbd Fwd Beverage Station

A small fruit fly was observed on the technical equipment to the ice/water machine.

Buffet-Windjammer Beverage Stations

Milk and dairy creamers on time control at these stations were labeled with 4 hour discard times, but the times were different than the posted plan indicated. For instance, the time control plan indicated that the dairy products would be set out at 0600 and discarded at 0900 and the discard labels posted on the items were from 0600 - 1000.

Buffet-Outside Beverage & Ice Cream Station

The deckhead above the counter mounted beverage units and ice cream machines was not enclosed and open to exposed electrical conduit, wires, and rough insulation. Some of the areas on the conduit had a buildup of dust debris.

Buffet-Outside Ice Cream Station

The water lines and electrical lines to both ice cream machines were draped on the deck.

Buffet-Outside Ice Cream Station

The chilled water lines to the ice cream machine were not uniquely identified.

Galley-Preparation

A two pound unopened packaged of cold smoked salmon was holding at temperatures greater than 41°F inside undercounter refrigerator 4811.092.015. Temperatures ranged from 43-46°F when measured with both the crew and inspector's thermometers. The gasket for this undercounter refrigerator was not aligned properly, preventing the door from sealing correctly. This refrigerator was operating on temperature control.

Galley-Preparation

The gasket to the door on undercounter refrigerator 4811.092.015 was not aligned properly, preventing the door from sealing correctly.

Pantry-Viking Bar

Five fruit flies were along the back bar counter below the liquor storage rack. This pantry was not in operation.

Other-Chops - Cooling Log

The cooling records for cooked potentially hazardous food items indicated that temperatures were not always being taken at or before the 2 hour time control point nor did the cooling food items always reach 70°F within the required 2 hours. Records dating back to 16 October, showed approximately, 16 food items that had their temperatures taken 2-3 minutes after the 2 hour control mark had passed and several of these food items had temperatures greater than 70°F and no action was noted on the log. These logs were signed off by supervisory staff.

Galley-Room Service Galley - DK 5

The deck throughout this galley area had missing and recessed deck grouting especially around gutterways and bulkheads.

Galley-Cold Galley - DK 5

A crew member actively slicing deli meat had a pronounced mustache and was not wearing a beard restraint.

Galley-Room Service Galley - DK 5

A discard date for a container of potato salad prepared on-board was not calculated by using the date of the first prepared ingredient. The potatoes were cooked and cooled on 6 November, but the discard date was calculated from the day the salad was prepared on 7 November.

Galley-Hot Galley - DK 4

Water was dripping from a deckhead seam near the handwash station closest to the deck mounted mixer and pooling on the deck below.

Galley-Hot Galley - DK 4

The deck throughout this area had missing and recessed deck grouting.

Galley-Potwash

During operation of the hood-type potwash machine, a large amount of water leaked from the bottom of the machine and pooled on the deck below.

Galley-Potwash

Water leaking from the in-use potwash machine as indicated in the previous violation, was pooling and running on the deck around the machine.

Bar-Cafe Latitude

Light intensity along the front of the counter mounted espresso machine was less than the required 220 lux of light. Also, the intensity at the adjacent recessed ice bin was less than 220 lux.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The automatically populated dates on the AGE log were not accurate with the actual voyage dates. For example, for the voyage from 11/4-11/8 the AGE log listed the dates as 11/3-11/7. The automatically populated 24 hour report listed the correct voyage dates.

Medical-Crew Isolation

A crew member reported to medical on 10/27 with AGE symptoms that met the reportable case definition. The crew member was isolated from 10/27 at 2300 to 10/29 at 0810, however, it was determined that this employee handled drinking ice and was required to be isolated for 48 hours from last symptom.

Potable Water-Midship Bunkering

The vessel began bunkering water at approximately 8 AM. At about 10:15 AM the inspector went to the midship bunker station and observed erratic readings on the chlorine and pH monitors. The initial manual tests taken by the inspector yielded 6.47 ppm and 4.92 ppm. The digital analyzer display showed the free chlorine drop to 0.80 ppm and then rise to over 3 ppm in this same time period. The corresponding chart recorder also displayed the erratic chlorine readings. Crew adjusted and stabilized the chlorine readings to approximately 2.50 ppm. The inspector and crew then went to the forward bunker station to check the chlorine and pH levels which were found at satisfactory levels. Approximately, 20 minutes later, the inspector and crew returned to the midship bunker station for additional testing. Manual tests by the inspector yielded 1.66 ppm and 1.73 ppm and manual tests by the crew member yielded 1.43 ppm and 1.66 ppm. The digital analyzer display was reading around 2.50 ppm during both tests. The analyzer was again calibrated and adjusted. The inspector and crew then went to the potable water tank that was being filled by the midship bunker station: 7 port aft. According to the crew, this tank was almost empty before bunkering began. At around 1100, manual samples taken from this tank by the inspector yielded 0.22 ppm and 0.11 ppm and manual tests by the crew yielded 0.18 ppm and 0.19 ppm. Upon returning to the midship bunker station for a third time, satisfactory values were reached. The manual tests by the instructor yielded results of 2.31 ppm and 2.71 ppm and the manual tests by the crew yielded results of 2.85 ppm and 2.90 ppm. Staff were knowledgeable of their equipment and testing procedures. Reference standards were available and used to ensure the test kits were accurate.

Pantry-Ice Station 2.2

An accumulation of black sediment was on the white panel on top the ice cube tray.

Pantry-Deck 3 L Ice Station

An accumulation of black sediment was on the white panel on top the ice cube tray.

Other-Chops - Cooling Log

The cooling records for cooked potentially hazardous food items indicated that temperatures were not always being taken at or before the 2 hour time control point nor did the cooling food items always reach 70°F within the required 2 hours. Records dating back to 16 October, showed approximately, 16 food items that had their temperatures taken 2-3 minutes after the 2 hour control mark had passed and several of these food items had temperatures greater than 70°F and no action was noted on the log. These logs were signed off by supervisory staff.

Inspection on Aug 23, 2013 | Score: 86

Potable Water-Bunkering

Water being bunkered at the mid bunker station was not being continuously halogenated to at least 2.0 ppm. Manual chlorine residual tests taken between 0945 and 1015 by the inspector yielded residual values of 0.80, 0.57, 0.59, 1.24, and 1.18 ppm. Staff using their own electronic test kit measured values of 1.3, 1.6, 1.9, and 2.7 ppm during the same time range. Additional tests taken by staff using their test kit measured values greater than 2.00 ppm, but the inspector's tests were still well below the required 2.00 ppm. Calibration standards were used to check the accuracy of the crew member's test kit being used and it was concluded that the device was not accurate at the low calibration levels. The staff's test kit was giving a much greater value for the low range check standards. Later, it was discovered that the low range check standards being used were intended for a different instrument. A different test kit was retrieved and according to staff, was for low range chlorine testing. This instrument was accurate to the low check standards and instrument agreement was achieved with the inspector's test kit when checking the active bunkering chlorine residual. These values were below 2.0 ppm. Staff later discovered that glass cells were being used with the initial test kit and that plastic cells were supposed to be used for the testing. With the accurate low range test kit, residual tests were taken at the potable water tank in which the active bunkering was filling. According to staff, this tank was empty prior to bunkering. The inspector's test result from the tank yielded a value of 1.19 ppm and staff's 1.2 ppm. These tests taken from the potable water tank were taken at 1035 and according to staff, bunkering began at 0730.

Potable Water-Bunkering Line Striping

The bunkering line was striped blue/grey/blue after the chlorine injection point. This was corrected and the inspector advised the crew members that the bunkering line should only be marked as potable.

Potable Water-Distant Loop - Deck 3

There was no halogen residual at the lower distribution loop when the inspector conducted his test at 1100. The analyzer at this station showed a residual value of 0.28ppm. A repeated test by the inspector measured a residual value of 0.02ppm. According to crew members, the analyzer was calibrated using the same electronic test kit that gave false high readings during bunkering. At 1115 the crew retrieved the test kit that was accurate at low residual levels and both the crew member and the inspector conducted another test. The inspector's test kit showed 'LO', indicating that there was zero residual value in the water and the crew members reading was 0.07 ppm. The analyzer chart record showed that the analyzer was calibrated at 0900 and a 0.30 ppm reading was achieved. Later, during the inspection at1307, both the crew member and the inspector conducted another check of the residual value and readings above 0.20 ppm were achieved.

Potable Water-Distant Loop - Deck 3 Analyzer

The halogen analyzer at the Deck 3 far point was not accurate to within 0.20 ppm of manual readings. Initial readings at this analyzer showed 0.28 ppm and actual readings were 0 to 0.07ppm. When readings were taken later in the afternoon at 1307 to ensure a 0.20 ppm residual level had been reached, the analyzer showed a residual value of 2.2 ppm and actual readings taken by the inspector and crew were between 0.67 and 0.89ppm. Staff were still using the inaccurate test kit to calibrate the analyzer.

Potable Water-Electronic Test Kit

Staff were unsure how to correctly operate their electronic test kit when testing for free chlorine residual. The staff conducting free chlorine readings were unsure which kit needed to be used when testing for high and low levels of free chlorine, which water sampling cell to use with which equipment, how to properly check the accuracy of their instruments, and which test standards were designed for which instrument.

Potable Water-Potable Water Piping Disinfection

Sections of potable water piping were replaced, but there was no documentation that these sections of piping were properly disinfected before installed. According to the far point records, potable water pipe replacement occurred on 19 August and 9 July 2013.

Medical-Crew Member Reporting

A galley utility worker who experienced 4 episodes of diarrhea beginning on 11 July at 1440 did not report to medical until 15 July at 2340. The employee did work during this time. According to staff this crew member was a new sign on and disciplinary actions were taken.

Integrated Pest Management-Active Surveillance

Active surveillance records indicated that the garbage rooms were only being inspected on a monthly basis instead of a weekly basis since 18 May.

Galley-Windjammer

The far left soda dispenser on the counter top machine had two slotted fasteners on the underside by the nozzle.

Galley-Windjammer Potwash

Condensate was collecting on the deckhead above the mechanical potwash machine and dripping onto the clean landing area. Four pots were present on the clean landing but condensate was not observed dripping onto any pot.

Buffet-Windjammer Port and Starboard Beverage Stations

The light intensity around and behind the coffee machine, juice machine, and hot water dispenser was less than 220 lux.

Buffet-Windjammer Omelet Station

The individual condiment containers on two mise en plase trays on the top of a portable trolley were not labeled with discard times.

Buffet-Windjammer Outside Starboard Beverage Station

The light intensity behind the table mounted juice machine was less than 220 lux.

Galley-Park Cafe

The light intensity around the handwash station in the warewashing area was less than 220 lux.

Pantry-Deck 5 Bar Pantry

One live fruit fly was observed in the pantry.

Galley-Deck 4 Hot Galley Sauce Station

A water drip was observed from the technical access panel in the deckhead in front of the sauce station. The water was dripping to the deck below and was not dripping onto any food at the time of the inspection.

Galley-Deck 4 Warewashing

The two middle spray nozzles on the final rinse manifold of the in-use flight-type dishwasher were completely blocked and the spray nozzles on each end were partially blocked. This produced an ineffective spray pattern for the final rinse to contact the plate surfaces.

Galley-Deck 4 Pantry

The bucket-fill faucet under the center handwash station was leaking causing excess water to pool on the deck. This was corrected immediately.

Galley-Potwash

The bottom two shelves in the knife storage locker were soiled with food debris.

Galley-Potwash

The water in the rinse compartment of the three compartment sink was yellow-tinged and was soiled with food debris and an excessive amount of soap residue.

Preparation Room-Meat Thawer

One tray of raw ground beef patties was stored above whole cuts of meat.

Bar-Solarium Bar

The electrical cords for the counter-mounted coffee machine at the far end of the bar were draped on the counter which can impede cleaning.

Bar-Pool Bar

Both ice cube bins were left opened when not in use exposing the ice to possible contamination.

Housekeeping-Crew Toliet Outside Crew Mess

The second door encountered when exiting the toilet facility was not equipped with a mechanism for a hands-free exit. No sign was posted at this exit advising users to use hand towel, paper towel, or tissue to open the door.

Children Area-Nursery Time Control Plan

The nursery time control plan did not list specific setup and discard times for food service.

Inspection on Sep 20, 2012 | Score: 97

Medical-Acute Gastroenteritis (AGE) Surveillance Log

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

Potable Water-Distillate & Permeate Water Lines

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

Potable Water-Distant Point Halogen Analyzer Charts

Halogen levels for 7 June and 8 June were recorded on a single chart. Halogen levels for 19 August and 20 August were also recorded on a single chart. There was also a chart with no date or signature located between the charts for 20 June and 22 June.

Housekeeping-Public Toilets

The passenger public toilets did not have a sign advising users to wash their hands. In addition, the restroom in the bridge had no sign advising users to use a hand towel, paper towel, or tissue to open the door.

Integrated Pest Management-Mooring Lines

Not all mooring lines were protected with rat guards.

Integrated Pest Management-Follow-up Inspections

The integrated pest management log did not include follow-up inspection results.

Recreational Water Facilities-Water Chemistry

The flow rates for the forward pool and the Solarium pool were not monitored because the flow meters were defective. New flow meters were ordered. In addition, the RWF's combined halogen levels were not monitored.

Recreational Water Facilities-Safety Signs

The safety signs at the pools and whirlpools had no bather load information. In addition, the safety sign for the children's splash pool did not contain all elements of the sign requirements per the 2011 VSP Operations Manual.

Recreational Water Facilities-Whirlpool Shock Halogenation

The free residual halogen concentration was not recorded at the start and completion of each shock halogenation.

Recreational Water Facilities-Antientrapment/Antientanglement Requirements

The forward pool and Solarium pool had gravity drains more than 3 feet apart but no antientrapment drain covers or audible alarms for draining of the pools. New drain covers were planned to be installed in the upcoming weeks.

Recreational Water Facilities-Solarium Pool Safety Sign

The pool safety sign was installed in a location where it was blocked by lounge chairs.

Children Area-

The water temperature at the handwashing sink inside the children's toilet room could be adjusted to greater than 110°F. The temperature was measured at 126°F.

Bar-Fuel

There was a tray with clean drinking cups stored in storage locker 10202 next to the bar. The tray was placed on top of plastic containers used by the children's center to store toys. This locker also had the bar's audio equipment.

Food Service General-Lighting

The light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux in the food areas. A comprehensive lighting survey was conducted by the ship's staff and plans were developed to complete the remaining work in the upcoming weeks.

Preparation Room-

The interior of a previously cleaned food processor was soiled with dried food particles.

Provisions-Freezer

Cartons of several different types of frozen vegetables were covered with ice. Crew explained that it was probably from the freezer cleaning operation.

Galley-Hot Galley

Between kettles, a bulkhead profile strip was loose creating a gap.

Galley-Hot Galley

A 6-inch pan of galley prepared pepper sauce that was filled 2/3 of its depth was placed in the blast chiller at 5:18 AM with an initial temperature recorded as 43°F according to the log. At 9:15 AM during the inspection, internal temperatures of the sauce were found to range from 46°F to 51°F, as verified by the staff's and inspector's thermometers. The product was discarded.

Food Service General-Time Control Plans

The set-up times for foods were not specified on the ship's time control plans for buffets.

Galley-Deck 4 - Pastry

A previously cleaned pie shell press was soiled with dried dough. Also, the head of a previously cleaned counter-mounted mixer was soiled with old food debris.

Galley-Deck 4 - Pastry

A cutting board had very rough surfaces, making it difficult to clean.

Galley-Deck 5 - Hot Galley

There was old food residue around the grease chute on the underside of a previously cleaned grill.

Galley-Deck 6 - Chops - Hot Galley

There was old food residue around the grease chute on the underside of a previously cleaned grill.

Bar-Deck 9 - Pool Bar

Both ice service bins had the lids open exposing the ice to possible contamination. The ice service bins were not in use at the time of the inspection.

Bar-Deck 9 - Pool Bar

The inside of the previously cleaned draft beer tap was soiled with old food residue.

Bar-Deck 6 - Latitudes Bar

The lid of a previously cleaned coffee carafe was soiled with soapy water residue.

Inspection on May 11, 2012 | Score: 96

Children Area-Toilet Room

The handwashing sink was 24 inches above the step stool.

Children Area-Time Control

There was no time control plan for the foods served on time control during the 'lunch and play' activity. Potentially hazardous foods were served such as cheese sandwiches.

Ventilation-Air Handling Units

According to the staff, some of the air handling units were cleaned with technical water.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP or the vessel's safety management system did not include procedures for protecting passengers from exposure to disinfectants.

Integrated Pest Management-Active Surveillance Log

The active surveillance log included the observed pests and the action taken, but the follow-up inspection results were recorded on the 'pest control service log'. It was difficult to determine what follow-up had been conducted for the observed pests because both logs had to be compared to find the inspection results.

Potable Water-Striping

The striping for the distillate lines for the port and starboard evaporators and the permeate line for the reverse osmosis system were not striped blue/gray/blue to the chlorine injection point.

Potable Water-

The air gaps for both of the pressure relief valves on the reduced pressure assemblies on the port and starboard evaporators were not at least twice the diameter of the delivery fixture opening.

Recreational Water Facilities-Shock Halogenation

The free residual halogen concentration was not recorded at the beginning or at the end of shock halogenation for each of the whirlpools.

Recreational Water Facilities-Solarium Swimming Pool

The Solarium swimming pool did not have a flow meter and the bather load and turnover rate were not calculated for this pool.

Recreational Water Facilities-Forward Swimmimg Pool

This swimming pool had a turnover rate of 9.70 but the rate was not calculated using a flow meter. According to the staff, this pool was operated using both the sea to sea and recirculation systems.

Potable Water-Cross-Connection Control Program

There was no backflow prevention device on the cross-connection control program for the private whirlpool spa on deck 8. Upon inspection, there were two N9 devices installed for the hot and cold water lines on deck 7 for this whirlpool spa.

Potable Water-Medical

Two reduced pressure assemblies were installed in the medical center on the potable water lines used for dialysis equipment in March 2012, but there was no documentation for the test results.

Recreational Water Facilities-Safety Signs

None of the safety signs for the swimming pools or the whirlpool spas met the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Filter Housings

The sand filter housings for the swimming pools and whirlpools were cleaned, rinsed, and disinfected before using new media, but the concentration and contact time for the disinfectant was not recorded.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log in the electronic medical database did not include all of the information in the correct order as required in the 2011 VSP Operations Manual.

Medical-4-Hour Acute Gastroenteritis (AGE) Report

There were 2 additional reportable passengers cases with AGE illness onset on the AGE surveillance log after the 4-hour report was sent to CDC, but an additional 4-hour report was not submitted. These cases reported more than 4 hours before vessel's arrival at the U.S. port.

Recreational Water Facilities-

The six whirlpool spas had two suction fittings less than 3 feet apart, but there were no safety vacuum release systems (SVRS) or automatic pump shut-off systems (APS) installed.

Buffet-Windjammer Starboard Fruit Station

A serving container of cut pineapples, watermelon, and apples did not have an individual serving utensil. A serving utensil was provided.

Buffet-Windjammer Starboard Beverage Station

Two 6-inch pieces of raw wood were used to support a portable stand located at the deck immediately below the ice machine.

Buffet-Windjammer Starboard Beverage Station

The electrical cords and drain lines for the ice machine were coiled on the deck immediately below the machine. Food and dust debris were on the deck directly below the cords and drain lines.

Buffet-Windjammer Starboard Beverage Station

One live large fly was near the deck by the ice machine.

Food Service General-Consumer Advisory

The self-service buffet outlets did not have consumer advisories that were specific to the food items offered raw or undercooked.

Buffet-Windjammer Port Beverage Station

There were seams around the beverage counter where it met the bulkhead.

Buffet-Windjammer Port Beverage Station

The coving at the deck/bulkhead juncture was missing at the left side of the beverage station.

Galley-Windjammer Port Galley Entrance

There was a vertical gap along the left side of the metal door frame.

Galley-Windjammer Galley

There was a vertical gap where the deck-mounted hot holding cabinet and dry food locker met. Sealant had been used in the past but was starting to peel away.

Food Service General-Lighting

The light intensity behind and around many counter- and deck-mounted equipment was less than 110 lux, including beverage stations, combination ovens, ice machines, and bakery ovens. A lighting management plan was observed as well as several new lighting fixtures installed throughout the food galleys.

Food Service General-Warewash Machine Gauges

There were five final rinse temperature gauges that did not display accurate readings. These gauges were on the Windjammer rack type dishwash and potwash machines, Deck 4 flight type dishwash machine, and Deck 5 rack type dishwash machine.

Food Service General-Chilled Water Lines

The chilled water lines to the deck-mounted ice machines throughout the galleys and deck pantries were not uniquely identified.

Food Service General-Ice Machines

The deckhead areas near the chilled water lines had old open screw hole penetrations and pieces of sealant, preventing the area from being easily cleanable.

Galley-Beverage Station

The handwashing sink was out of order.

Galley-Beverage Station

The continuous pressure backflow prevention device on the juice dispensing filling line was leaking at the vent, indicating a possible malfunction. The device was repaired during the inspection.

Galley-Potwash

Five hotel pans that were previously cleaned and sanitized had dried food residue.

Preparation Room-Meat

A previously cleaned and sanitized white cutting board had small pieces of dried food residue.

Provisions-Dry Storage Room

Several pieces of uncooked rice, beans, and other food debris were on the deck beneath the storage racks.

Food Service General-Beverage Stations

Several drain lines and electrical cords for various pieces of equipment at beverage stations were coiled and laying on the deck, making cleaning difficult. This was observed at the following beverage stations: staff mess, crew mess, and both port and starboard locations at the passenger buffet.

Food Service General-Beverage Stations

Electrical cords for fixed beverage equipment were laying directly on the counter at several beverage stations. These beverage stations included: crew mess, officer mess, deck 5, and Schooner Bar.

Buffet-Crew Mess

The light intensity along the self-service juice dispenser was less than 220 lux.

Galley-Deck 4 Beverage Station

The air relief vent on the backflow prevention device for the soda carbonator was covered with tape. The tape was removed during the inspection.

Galley-Deck 4 Dishwash

Approximately half of the finger links on the flight type dishwash conveyor machine were either broken off or missing.

Galley-Deck 5 Pastry

The water pressure at the handwashing sink was strong enough to cause water to splash onto the adjacent preparation counter. Also, the location of the paper towel dispenser required the user to reach over the preparation counter. No food items were impacted.

Galley-Deck 4 Hot Galley

There was peeling and chipping paint in the food-contact area of the mixing head of the deck-mounted mixer.

Galley-Deck 5 Dishwash

Condensate was collecting on the deckhead immediately above the clean landing of the rack type dishwash machine. No clean dishes were impacted. This was corrected during the inspection by increasing the exhaust ventilation.

Bar-Schooner Bar

The maximum light intensity at the bar was less than 220 lux.

Inspection on May 14, 2011 | Score: 96

Buffet-Windjammer Port Salad Station

Several individual serving yogurts and a small carton of milk in undercounter refrigerator 5 were measured at 46°F. These yogurts and milk were stored in the first couple of rows close to the doors. The thermometer inside the refrigerator near the door read 47°F and the built-in thermometer read 8°C (46°F). According to the staff, this refrigerator was opened very frequently to restock the items on the buffet. The yogurts and milk were discarded.

Buffet-Windjammer Starboard Salad Station

Several individual serving yogurts and individually wrapped butters in undercounter refrigerator 2 were measured at 46 to 47°F. These yogurts were stored in the first couple of rows close to the doors and the butters were stored in small plastic containers on the bottom of the refrigerator. The thermometer inside the refrigerator near the door read 46°F and the built-in thermometer was flashing between P2 and -0.3. According to the staff, this refrigerator was opened very frequently to restock the items on the buffet. The yogurts and butter were discarded.

Galley-

The sides of the plastic frames around the right and left side ice cubers in the upper compartment of the ice machine were heavily soiled with what appeared to be a black, slimy mold. These frames were directly over the water baths. The sides of the compartment directly above the water baths were also soiled.

Galley-

The bottom, right corner of the upper compartment of the ice machine had peeling paint and corrosion.

Galley-Food Employee Toilet Room

There were no single-service paper towels or towel dispenser at the handwashing station. There was only a hand air dryer.

Galley-Solarium

The paper towels at the handwash station near the entrance to the outdoor food service area were wet.

Food Service General-Flat and Grooved Grills

There were carbonized deposits along the front lower lips and the sides of the grill tops. This was noted on the previous inspection.

Other-Solarium Cafe

There were seams along the front edge of the granite counter top on the worker side of the cafe.

Galley-Deck 5 Beverage Station

There was a leak from the drain line for the soda machine ice bin. Water was pooling in the bottom of the technical compartment. A work order had been submitted.

Galley-Deck 5 Bakery

The gaskets on the two proofer oven doors were torn near the top. New gaskets had been ordered.

Galley-Food Employee Toilet Room

There were no single-service paper towels or towel dispenser at the handwashing station.

Galley-Deck 4 Hot

There was missing and recessed grout between the deck tiles under the soup kettles.

Dining Room-Waiter Stations

In the bottom cabinets with the sliding doors, there were unsealed penetrations at the top and bottom of the cabinets where the electrical lines penetrated. According to the staff, this area of the waiter station was not used and will be corrected during the 2012 dry dock.

Buffet-Crew Mess

A bin of rolls out for self-service was not under a sneeze shield or otherwise protected by passive means. There was a cover on the bin, but the cover could be removed by the user. The bin was moved under a sneeze shield.

Provisions-Meat Freezer

An apple core was on top of a sealed bucket of frozen pork tails.

Provisions-Outside of the Meat Freezer

A broom and a dust pan were leaning against pallets of soda in this staging area.

Provisions-Deck 0 Cage

Bag of food, such as flour and sugar, were stored directly below the bulkhead-mounted cable tray. The cable tray was dusty and difficult to clean. In addition, one of the forklift charging cables was draped over a bag of sugar. The cord was dusty.

Provisions-Deck 0 Cage

The bulkhead-mounted cable tray was dusty and difficult to clean. Bags of food, such as flour and sugar, were stored directly below the cable tray.

Provisions-Deck 0 Cage

One of the forklift charging cables was dusty and was draped over a bag of sugar.

Preparation Room-

Water from the prewash spray hose could splash onto the adjacent clean storage rack. There were three cutting boards stored on this rack. According to the butcher, all soiled equipment from this area is brought to the main galley potwash, but the prewash spray hose was sometimes used for rinsing the plastic bins.

Bar-Solarium

There was no handwashing station in the bar. There were handwashing stations in the pantry, but there were handles on the doors to the pantry. At the time of the inspection, one of the doors to the pantry was open, allowing access to a handwashing station. However, the deckhead outside the bar could be opened, which would make this area an open deck. During open deck conditions, the door to the pantry would need to remain closed to prevent the introduction of pests, and employees would have to make hand contact with the door handle to access the handwashing station.

Medical-Non-Food Worker Acute Gastroenteritis

For the cruise dated 5-14 May 2011, a facilities cleaner reported to the infirmary on 9 May 2011, but had an onset of acute gastroenteritis (AGE) symptoms on 6 May 2011. For the cruise dated 30 April-5 May 2011, a different facilities cleaner reported to the infirmary on 3 May 2011, but had an onset of AGE symptoms on 1 May 2011. It was determined that they worked between the time of their first AGE symptoms and the time they reported to the infirmary. Both facilities cleaners were non-food workers.

Medical-Acute Gastroenteritis Reporting

For the cruise dated 5-14 May 2011, a passenger with eight episodes of diarrhea, eight episodes of vomiting, stomach cramps, muscle aches, and fever was listed on the acute gastroenteritis (AGE) log as non-reportable. This passenger was not included as a case when the 24-hour AGE surveillance report was submitted.

Potable Water-Microbiological Monitoring

The vessel used Colisure testing for the bunkering and monthly distribution system samples. The manufacturer's literature stated that the samples are to incubated at 35°C +/- 0.5°C. The incubator temperature was 38°C and three shore side sample bottles were in the incubator at the time of the inspection. In addition, a label on the incubator door indicated that the samples should be incubated at the 33°C to 36°C.

Pantry-Ice Machines

There was an accumulation of black powder in the water baths of the ice machines in the pantry in front of cabin #2568, the pantry in front of the cabin #7644, and the pantry in front of the cabin #7542. In addition, the ice machine in the pantry in front of cabin #2568 was heavily soiled by the water dispensing tubing, on the food contact side of the plastic covers over the cuber panels, on the sides of the plastic cuber panel frames, and on the tubing leading to the water bath. The ice machine in the pantry in front of cabin #7542 was soiled on the food contact side of the plastic covers over the cuber panels.

Pantry-Ice Machines

The ice machines in the pantry in front of cabin #7644 and the pantry in front of cabin #7542 were heavily soiled on the upper compartment front panels.

Potable Water-Production Records

The potable water production records dated 12 May 2011 had three consecutive recordings with halogen levels of 1.8 ppm at 21:20, 22:15, and 23:20. At 23:20, potable water production stopped.

Bar-Pool

There was colored liquid in the handwash sink. The staff explained that the liquid was from a rag that was wrung out after wiping a soda spill.

Pantry-Pool

There was an accumulation of black powder in the water bath of the ice machine.

Bar-Solarium

The left dispensing tube of the draft beer dispenser was slightly soiled. This area was previously cleaned and not in use at the time of inspection.

Medical-Acute Gastroenteritis Reporting

For the cruise dated 5-14 May 2011, a passenger with eight episodes of diarrhea, eight episodes of vomiting, stomach cramps, muscle aches, and fever was listed on the acute gastroenteritis (AGE) log as non-reportable. This passenger was not included as a case when the 24-hour AGE surveillance report was submitted.

Inspection on Dec 20, 2010 | Score: 98

Medical-

The list of food employees in the StarDocs system did not include the chief refrigeration engineer, the fitter refrigeration worker, or the assistant refrigeration worker. These individuals work on the ice machines and should be included on the food worker list.

Pantry-Schooner

A container of chlorine sanitizing solution was measured at approximately 10 ppm.

Bar-Pool Bar

The inside of the right beer tap was soiled. This area had been previously cleaned and was in use at the time of the inspection.

Housekeeping-

The outbreak prevention response plan listed Micro Bak as the sanitizing solution, but Oxivir Five 16 Concentrate was the solution currently in use.

Potable Water-Beauty Salon (Spa)

The cross-connection control program listed four backflow prevention devices for the steam generators; only two were installed.

Provisions-Poultry Room and Deck 0 General Stores

A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were soiled.

Provisions-Poultry Room and Deck 0 General Stores

A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were soiled.

Provisions-Poultry Room and Deck 0 General Stores

A few supplier-provided plastic pallets were used for storing supplies. The pallets were less than 6 inches above the deck and had difficult clean features. The lower cross bars made cleaning of the deck difficult. The pallets and the deck below the pallets were soiled.

Provisions-Meat Freezer

The portside aft deckhead mounted light was not functioning, making light intensity insufficient.

Preparation Room-

The bulkhead on the portside of the potato peeler was loose near the deck, exposing the void space behind the panel. Also, the bulkhead panel to the right of the entry door was damaged and the panel seam profile strip was loose, making cleaning difficult.

Preparation Room-

The vegetable washer was posted out of order. There was some confusion as to how long the unit had been out of order. A work order was in place.

Preparation Room-

Water from the prewash sink splashed onto the adjacent clean storage rack. There were no items stored in the rack at the time of the inspection.

Preparation Room-

The filling hose on the soap dispensing unit above the prewash sink was soiled with a black material.

Provisions-Dry Stores #1

There were numerous small insect carcasses on the deck below the deck stands. Staff indicated a supply of pecans was found to be infested by pests. The pecans were destroyed and pest management had sprayed the area.

Provisions-Dry Stores #1

There were numerous small insect carcasses on the deck below the deck stands. Staff indicated a supply of pecans was found to be infested by pests. The pecans were destroyed and pest management had sprayed the area.

Provisions-Mixed Freezer #6

There were frozen drops of liquid on top of three boxes. There was no evidence liquid was dripping from the deckhead and it appeared to be from condensate forming on the deckhead during unit defrosting.

Provisions-Mixed Can Room

There was liquid dripping from the third seam from the back bulkhead. The liquid was dripping onto two boxes of canned goods stored on the port side.

Provisions-Mixed Can Room

There was liquid dripping from the third seam from the back bulkhead. The liquid was dripping onto two boxes of canned goods stored on the port side.

Provisions-Fruit Box

There was liquid dripping from two seams in the bulkhead. The seam running port to starboard appeared to be on the same line as the mixed can room seam. The liquid was dripping onto two boxes of apples and boxes of other fruits.

Provisions-Fruit Box

There was liquid dripping from two seams in the bulkhead. The seam running portside to starboard appeared to be on the same line as the mixed can room seam. The liquid was dripping onto two boxes of apples and other fruits.

Galley-Potwash

There were a few previously cleaned and found soiled mixing bowls and hotel pans stored on the clean side.

Food Service General-Grooved and Flat Grills

There were carbonized deposits along the front lower lip and the side insets of the grill top.

Galley-Dishwash

There was a leak in the plumbing line to the backflow prevention device above the hood type dishwash machine. Water sprayed from the connection during machine operation.

Food Service General-Food Lifts

The door tracks and the track drains were soiled with old food debris and dust.

Dining Room-Waiter Stations

There was an open void on the lower right side of the floor of each waiter station where the electrical lines penetrated.

Galley-Deck 4 Dishwash

The utensil surface wash temperature in the dishwash and glasswash machines was 179°F. The machine mounted wash temperature gauge read 180°F. The manufacturer's data plate indicated the wash temperature to be 150°F.

Galley-Deck 4 Pastry

The Irish, lemon, raspberry, and passion cheesecakes in the walk-in refrigerator were not listed on the cooling logs.

Food Service General-Jet Spray Juice Dispensers

There were slotted fasteners in the food splash zone on the underside of the dispensing frame. Also, there were two small holes on each side of the frame in the food splash zone.

Galley-Chef's Office Beverage Station

Two covers were missing on the lower side of the soda machine dispensing nozzle, exposing the slotted fasteners.

Galley-Deck 4 Pastry

The door to the open deck was not tightly closed.

Galley-Deck 5 Bakery

The microwave oven was posted out of order. Staff indicated the oven had been out of order for more than 30 days and an AVO (avoid verbal order) was in place.

Inspection on Jun 18, 2010 | Score: 95

Recreational Water Facilities-

The water in all three swimming pools was cloudy. Two of the pools were seawater only pools and the third was a potable water only pool. The pools were netted and not in use at the time of the inspection.

Integrated Pest Management-

The cover sheet instructions for inspections of incoming shipments had a notation of weevils indentified in 3 bags of flour. This note was not dated but it was attached to the incoming shipment inspection log for May 15. The log for May 15 had "none" for pests sighted during the inspection of incoming shipments. It was not clear where the weevils were sighted during the provisioning day.

Potable Water-Deck 8 Splash Pool Room

The potable water line supplying the splash pool compensation tank did not have an air gap or a backflow prevention device.

DO NOT USE (whirlpool/spa)-Whirlpool Spas and Swimming Pools

There was a gap in the records from April 19-May15, 2010. This corresponded with the dates the vessel was said to have been in dry dock. The dry dock was in Norfolk, VA.

DO NOT USE (whirlpool/spa)-Splash Pool

There were a few days when the records did not show superhalogenation at 10 ppm free residual halogen for 1 hour. During the last inspection, the Chief of the VSP informed the vessel staff that this recreational water facility was considered a spa pool.

Potable Water-Garbage Room

There was a non-continuous pressure-type backflow prevention device on a potable water line supplying two hoses that were each fitted with a spray gun. This was corrected.

Potable Water-

There were several days when it took more than 30 minutes to reach 2.0 ppm after the start of potable water production. There were a few days when it took more than 30 minutes to reach 2.0 ppm after the water production was switched from technical water to potable water. There were a few days during dry dock when it took more than 30 minutes to reach 2.0 ppm after the start of bunkering.

Potable Water-Potable Water Tanks

The paint used inside the potable water tanks was not in the maintenance records.

Pantry-

There were open hollow sections along the sides of the pvc tray trolleys.

Pantry-

There was a sticky residue along the sides of the pvc tray trolleys.

Children Area-

The toilet seat opening was not child-sized.

Provisions-Deck 0 Dry Stores

The coving along the back bulkhead was damaged. The deck was soiled in the forward right corner.

Provisions-Frozen Mix 1 & 2

There was evidence that boxes of empanadas and pork demi-glaze sauce had thawed and were refrozen. These boxes appeared wet and were covered with ice. These items were discarded.

Provisions-Deck 0 Corridor

There were 14 sacks of bread mix stored directly below an open void in the deckhead. A panel had been removed for repair work. This was corrected.

Provisions-Can Room

There were two large chunks of ice on the left bulkhead. This bulkhead was shared with the freezer next door. Several boxes of canned foods had frozen to the bulkhead, making cleaning difficult.

Buffet-Mess

A non-continuous pressure-type backflow prevention device was installed on the potable water line supplying the juice machine.

Buffet-Staff Mess

The salad cold well had a sneeze shield with the front cut away. This left the first three inches of the cold well unprotected.

Buffet-Officer's Mess

There was a non-continuous pressure-type backflow prevention device on the potable water line supplying the juice machine.

Galley-Deck 4 Pastry

A door to the back deck area was slightly ajar. A fly was observed entering the galley through the door.

Galley-Deck 4 Pastry

A door to the back deck area was slightly ajar. A fly was observed entering the galley through the door.

Galley-Deck 4 Pastry

There was a hole in the door frame where the latching pin and lock inserted for the dry stores room.

Food Service General-Handwash Stations

The handwash stations in the aft part of the ship in the food preparation and food service areas had a maximum temperature through the mixing valve of 85° F. Individuals were preparing food in these areas at the time of the inspection.

Galley-Deck 4 Soup Station

Sections of the coving at the deck/cabinet juncture below the soup kettles were damaged or missing.

Galley-Deck 4 Potwash

There was missing and recessed grout in this area.

Galley-Deck 4 Dry Stores

The deck/bulkhead juncture was not coved.

Galley-Deck 4 Hot Galley

The drip tray housings for the flat and grooved grills were soiled with old grease. These housings had been cleaned the previous night.

Galley-Deck 5 Room Service

The underside of the deep fryer was soiled with grease on the left side.

Galley-Deck 5 Bakery

The belt on the dough-sheeter was damaged along the edges, exposing an absorbent cloth material.

Galley-Deck 5 Room Service

The fan cover inside the microwave was missing two fasteners.

Galley-Chops Show Galley

The cold top at the show galley was on time as a public health control. The time as a public health control plan did not state this.

Galley-Hamburger Grill

The salamander was soiled on the inside top surface.

Buffet-Port Beverage Station

A cleaning cloth was wrapped around the backflow prevention device for the coffee machine. The device was leaking. This was corrected.

Galley-

A few small fruit flies were observed by the starboard side soda machine.

Pantry-Pool

The was an opening in the door frame where the lock was missing on the port door.

Pantry-Schooner

The was an opening in the door frame where the latching pin and lock inserted.