Inspection on Nov 23, 2014 | Score: 86

Buffet-Windjammer- Island Grill #2

A self-service tong was observed in the handwashing station.

Buffet-Windjammer- Bussing Stations

The Windjammer had six bussing stations with one Oxivir bottle and one Virox bottle stored. Staff explained these were the daily storage stations, and did not identify them on the list of chemical sanitizer storage locations. These bottles were stored on a plastic shelving in the corner and labeled for Virox/Oxivir. The Deck 11 Windjammer chemical sanitizer storage location, listed on the submitted Royal Caribbean administrative variance list, was a chemical material locker, where the dispensing stations were located and the Oxivir/Virox bottles were stored after service. The bussing stations are considered food areas, and must be included on the administrative variance.

Buffet-Windjammer- Starboard/Aft Bussing Station

One live fruit fly was observed.

Food Service General-Grill Grease Drain Line

A gap was observed around some of the flat grill grease drain lines going into the grease housing, making cleaning difficult. This was noted for Johnny Rockets flat top grill 2129, Jonny Rockets' two flat top grills in the front galley, and flat top grill in Portofino's front galley. A gap was observed on the underside of Portofino's front galley grill where a screw was missing. This was corrected.

Galley-Portofinos

The locking mechanisms on the fire shutter doors were soiled with dust.

Galley-Chops

One live fruit fly was observed by the reach-in refrigerators.

Galley-Windjammer- Pot Wash

One live fruit fly was observed.

Bar-Cafe Promenade

The light intensity was less than 110 lux behind and in between the espresso machines. This was corrected.

Other-Sorrentos- Coca Cola Machines

The light intensity was less than 110 lux in between and behind the two deck-mounted Coca Cola machines adjacent to the entrance of Sorrentos.

Other-Sorrentos- Coca Cola Machines

The area behind the machines was dusty and gaps were present, making this area difficult to clean.

Dining Room-Sorrentos- Bussing Station

One live fruit fly was observed.

Dining Room-Sorrentos- Water Station

The station, where staff reported to place water pitchers during service, did not have coving on the cabinet/deck juncture. The deck was damaged in the juncture.

Galley-Sorrentos

Food soil was noted in the corners of the pass-through window from the galley to the service counter. This area had been previously cleaned.

Buffet-Concierge Lounge

Cords were lying on the counter beneath the espresso machine, making cleaning difficult.

Buffet-Diamond Lounge

One live fruit fly was observed.

Bar-Crown Viking

One live fruit fly was observed around the soda spray guns. One live fruit fly was observed in the technical compartment underneath the soda spray guns. This bar was closed at the time of inspection.

Bar-Crown Viking

The bulkhead light, above the utility sink and by the soda guns, was soiled with some red food residue. This bar was closed, and the area had been previously cleaned.

Bar-Cafe Promenade

One live fruit fly was observed.

Medical-Crew Member Acute Gastroenteritis (AGE) Late Reporting

During the 9 to 16 November voyage, a spa worker worked while symptomatic with AGE symptoms. During the 26 October to 2 November voyage, a photographer worked while symptomatic with AGE symptoms. The time records and medical reporting information for both crew members were reviewed by the inspector. The vessel provided documentation that both crew members were referred for disciplinary action. On the previous inspection on 6 March 2014, a nonfood worker also reported late to medical and worked while symptomatic with AGE symptoms.

Potable Water-Tank Maintenance

The records for the painting and disinfection of potable water tank #5S during 21 to 26 July stated that the tank was sprayed with 200 ppm chlorine at 14:10 pm on 25 July, filled with potable water on 25 July at 07:35 pm, and put back into service on 26 July. After discussion with staff, it was determined that the tank was filled with potable water on 26 July and put back into service on 27 July.

Other-Deck 9 Starboard Aft Service Elevator Lobby

An unattended trolley with four stacks of clean plates was stored in the elevator lobby. The top plates were exposed and were not either inverted or covered. No crew member was in the area when the inspector arrived. Food and beverage staff were informed, and it could not be determined where the plates were from or who had left them in the lobby.

Recreational Water Facilities-Whirlpool 1 & 2 Safety Signs

The bather loads on the signs were higher than the calculated bather loads. The safety signs for these RWFs had bather loads of 22 persons each, but their calculated bather loads were 21 persons each. This was corrected.

Recreational Water Facilities-Flow Rider Safety Sign

The safety sign of the flow rider had no bather load information, warnings against the use of children in diapers or who are not toilet trained, or request the users to shower before entering the facility.

Children Area-

At least three large toys were soiled with dust, and what appeared to be food residue. These toys were previously cleaned.

Provisions-Vegetable Walk-in Cooler

Broccoli had fallen from a broken box, and was on the deck. The broccoli was removed from the deck and discarded immediately.

Other-Tween Deck F Mart

Approximately 100 cases of snacks and canned soda were stored stacked on the deck. Also, two dry soups packages were directly on the deck under one of the bottom shelves. The deck was heavily soiled. The food was taken off the deck immediately.

Other-Tween Deck F Mart

Food stored on the bottom shelves of the food stands were about two inches off the deck. The deck was heavily soiled under the bottom shelves.

Other-Tween Deck F Mart

The deck under the food shelves were heavily soiled with dust, spills, and food debris.

Dining Room-Store Room 3796

Several articles of previously cleaned tableware, such as plates, cups, and utensils, were stored unprotected in this room that did meet food equipment and utensil storage area requirements.

Dining Room-Store Room 3796

The storeroom was not properly constructed for food equipment storage. The bulkheads and deckhead were not constructed of a smooth and easily cleanable material. Also, there was no coving at the bulkhead/deck juncture.

Galley-Deck 3 Warewashing

A soiled plastic bucket was in the basin of the handwash sink by the soiled end of the mechanical dishwash machine.

Galley-Deck 3 Warewashing

The handwash sink at the soiled end of the mechanical dishwash machine was missing a 'Wash Hands Often' sign.

Galley-Deck 3 Warewashing

Two extra-large pots were stored upright on the clean storage rack.

Galley-Deck 3 and 4 Center Beverage Station

The counter-mounted ice crusher machines had an interior light above the ice chute. This light was not shielded or shatter resistant.

Galley-Deck 3 Cold Pantry

A chicken breast on the 22 November 6-hour cooling log had an initial cooling temperature of 131°F. Steak beef on the 18 November 6-hour cooling log had an initial cooling temperature of 132°F.

Galley-Deck 3 Cold Pantry

Cooling logs with improper initial temperatures were reviewed and signed by a supervisor.

Galley-Deck 3 Warwashing

Condensation was observed accumulating on the two exhaust vents above the clean end of the mechanical dishwash machine. No drips were observed and no clean plates were impacted.

Galley-Deck 5 Room Service Office

The counter top beverage refrigerator was not sealed to the counter or raised 4 inches above. The counter the refrigerator sat on top was not easily cleanable. It was constructed of wood that was wrapped in smooth paper material, but the paper material was ripped and missing in several areas exposing the wood underneath.

Galley-Deck 5 Room Service Office

A liquid, that appeared to be soda, was leaking from the bottom of the refrigerator.

Room Service-Lunch Menu- Suites

A consumer advisory was listed on the bottom of the lunch menu, but an asterisk was missing for the slow roasted beef strip loin, which could be served cooked-to-order.

Galley-Deck 5 Buffet Pantry Cold Room 53

Condensation was accumulated on the circular exhaust vent above the left food storage rack. A small amount of water was pooled on the plastic Lexan box lid covering fresh apples that was stored directly below. The lid was in good repair and no water appeared to have entered the Lexan container and contaminate the apples. All the Lexan boxes of food stored below the exhaust vent were moved to the opposite storage rack.

Inspection on Apr 06, 2014 | Score: 100

Medical-Close Contacts

For most of the reportable crew members with acute gastroenteritis (AGE), there was information that either their cabin mate or their significant other had been interviewed for 48 hours after their symptoms had started, but there was no documentation stating if they had any other close contacts. For example, a food handler had an illness onset of AGE on April 5 at 0630 and their cabin mate was interviewed, but it was unknown if they had any other close contacts. Also, a food handler had an illness onset of AGE on March 3 at 1400, but there were no close contacts documented or any information stating this individual did not have any close contacts.

Medical-Crew Isolation

There was a nonfood worker with an onset of AGE on April 5 at 0930 AM and according to the documentation in the electronic database, they reported to medical at 11 AM the same day. According to their work record, this individual worked from 0727 on April 5 until the time they reported to medical. A staff member stated they reported their illness to their supervisor before 11 AM, but this was not documented and could not be verified. According to staff, training on AGE is provided to all staff when they sign-on to the ship.

Medical-Acute Gastroenteritis (AGE) Reporting

The 24-hour report for the cruise from March 30 to April 6 indicated there were four reportable crew members and eight reportable passengers with AGE, but according to the AGE surveillance log, the report should have stated there were three reportable crew cases and seven reportable passengers with AGE. Also, the 4-hour report for this same cruise indicated there were six reportable crew members and 10 reportable passengers with AGE, but according to the AGE surveillance log, there were five reportable crew cases and nine reportable passenger cases with AGE.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

During the cruise from March 30 to April 6, a passenger had two episodes of vomiting on March 31 at 0400 and no other symptoms, but was indicated as reportable on the AGE surveillance log. Also, a nonfood worker had one episode of vomiting on April 3 at 0715 and no other symptoms, but was indicated as reportable on the AGE surveillance log.

Preparation Room-Deck 1

The inside of the previously cleaned vegetable cutter had some pooled water in the interior corners and was stored upright.

Preparation Room-Deck 1

There was one previously cleaned knife stored wet in the knife locker.

Preparation Room-Deck 1

There was a small piece of food residue on the food contact surface of one knife and a piece of dried paper on the food contact surface of another knife in the knife locker.

Preparation Room-Deck 1

There was a hole in the door to the cleaning locker room from the missing locking mechanism.

Buffet-Crew Mess

There was less than 220 lux at the handwashing sink at the entrance to the crew galley.

Galley-Preparation Area

There was a pan of hot dogs in a container on the preparation counter that was on time control, but the container did not have a discard label. According to the staff, the hot dogs were going to be boiled and had only been on the counter for less than 30 minutes. The container was labeled with the discard time in accordance with the time control plan.

Galley-Ice Machine

There was one slotted fastener in the ice thickness probe panel of the deck-mounted ice machine.

Buffet-Beverage Station

There was old food residue in the seams and the interior corners of the food-splash panel of the counter-mounted juice machine.

Other-Deck 2 Food Worker Toilets

The 'wash hands after using toilet' signs for the male and female toilet rooms were on the outside of the entrances to these toilet facilities.

Dining Room-Deck 3 Port Waiter Station

There was one stack of plates stored on the waiter station next to table #328 that were not covered or inverted.

Galley-Deck 3 Pastry

The ice cream compartment was on the time control plan, but was not labeled for time control.

Galley-Deck 3 Port Warewashing

There were three small trays of clean dishes in the clean storage rack that were not covered or inverted next to the glasswash machine.

Buffet-Officer's Mess

The light intensity was less than 220 lux along the self-service fruit display counter.

Dining Room-Officer's Mess

There was soft sealant used as coving at the counter/deck juncture of the waiter station.

Potable Water-Bunkering Records

The bunkering record for January 19 did not indicate the free halogen residual level after thirty minutes, and it was unknown if the free halogen residual level reached at least 2.0 ppm within thirty minutes from the start of the bunkering process.

Recreational Water Facilities-Turnover Rates

The turnover rates for the Current Pool, Flow Rider, Pool #4, and Solarium Pool did not meet the minimum requirements in the 2011 VSP Operations Manual. This was noted in the previous inspection. Staff produced work orders showing all the filter units and pumps were to be replaced in order to meet the correct turnover rates. The project is scheduled to be completed between April 20 and May 4.

Bar-The Plaza Bar

The waterfalls at the back bar had rust on the upper deckhead panels.

Galley-Windjammer Warewashing

At the clean end of the dishwash and glasswash machines, the water temperature of the handwash stations was 124°F. The temperature was lowered to an appropriate level. The user could not adjust the temperature of the sinks.

Galley-Johnny Rockets

A spray bottle of Oxivir Five 16 was stored in the cleaning locker.

Food Service General-Time Control Plans

For many food areas, the time control plans did not match the procedures of the outlet. This was observed in the Adventure Ocean nursery, Diamond Lounge, Cafe Promenade, and Sorrento's. The plans stated 'time control begins when cold foods are removed from cold holding units and are placed on the galley service lines.' The flow of potentially hazardous food during food preparation, transportation, and placement on time control was not properly described.

Pantry-Ben and Jerry's

The deck tile grout was recessed and missing in some areas at the back counter.

Buffet-Cafe Promenade Coffee Station

The light intensity was less than 110 lux behind the two counter-mounted coffee machines. During the inspection, the electricians replaced the existing light bulbs, which increased the light intensity.

Other-Cafe Promenade

The phone cord and the drain line of the left espresso machine were draped across the counter, making cleaning difficult.

Galley-Sorrento's

The deck tile grout was recessed to the right of the clean storage rack and along the back bulkhead at the handwash station. Water was pooled under some of the deck tiles next to the clean storage rack.

Pantry-Ice Pantries 9767 and 10909A

The power cords and water lines for the undercounter dishwash machine were draped across the deck, making cleaning difficult.

Inspection on Nov 20, 2013 | Score: 99

Medical-Acute Gastroenteritis Surveillance Logs

The acute gastroenteritis (AGE) surveillance logs from voyages 27386 and 27387 contained three to six times the actual number of crew members onboard. For example, for voyage 27386 (20-27 October) the logs stated 4,055 crew members; for voyage 27387 (27 October - 3 November) the logs stated 9.494. There were approximately 1,380 crew members onboard during each voyage.

Medical-AGE Surveillance Logs

Some of the AGE surveillance logs contained incorrect voyage dates. For example, for voyage 27386 the log stated the voyage dates were 26 October - 2 November, however the actual dates were 27 October - 3 November; for voyage 27386 the log stated the voyage dates were 19-26 October, however the actual dates were 20-27 October.

Medical-

The medical staff were not paying particular attention to the number of crew members and voyage dates on their AGE surveillance logs. AGE logs from voyages 27386 and 27387 contained three to six times the actual number of crew members onboard. Also, some of the AGE logs contained incorrect voyage dates. For example, the logs indicated some voyages started and ended on a Saturday or started and ended on a Sunday. Medical staff showed the itineraries which indicated all voyages started and ended on Sundays.

Recreational Water Facilities-Turnover Rates - Variance Pending

The turnover rates for the Current Pool, Flow Rider, Pool #4, and Solarium Pool did not meet the minimum requirements in the 2011 VSP Operations Manual. A variance was submitted to VSP and was in progress.

Potable Water-Machine Room - Baby Splash Zone / Kids Playing Pool

The testable backflow prevention device for the Baby Splash Zone / Kids Playing Pool hot water filling line had a continuous leak from the vent. Staff stated a work order was placed on 13 November for the device's annual testing.

Other-Aft Pax Area - Tender Platform 09

A plate of pastries, carafes of coffee and hot water, and sugar packets were stored on trays in the area alongside ropes, rags, and a spray paint can. The rope was draped across the plate of pastries.

Galley-Deck 3 - Garde Manger

Inside walk-in refrigerator #97 a large plastic bin with a depth of 10 inches was filled with shredded lettuce, which had a food temperature of 45-46°F from two thermometers. Staff removed the lettuce for immediate cooling.

Galley-Deck 3 - Garde Manger

The paper towel dispenser was positioned partly over the preparation counter beside it and there were water droplets on that counter.

Galley-Deck 3 - Pastry

One live fruit fly was on the deckhead above the white pastry board during service.

Room Service-Deck 5 Main Galley

A food preparation staff member was observed dumping liquid from a small hotel pan into the handwash sink beside the adjacent preparation counter. The food preparation sink was only 2 meters away from the preparation counter.

Buffet-Crew Mess Beverage Station

Two live fruit flies were on the deckhead and in between the two ice machines at the end of the beverage station.

Pantry-Pool Bar

A loose deckhead profile strip over ice machine 11-1 left a difficult-to-clean gap.

Galley-Deck 5 - Buffet Station

Two live fruit flies were on the deckhead over the center preparation counter.

Bar-Sky Bar

There were at least 5 open screw holes in the back bar bulkhead panel along the side of the bottle racks.

Pantry-Sky Bar

During bar operations, the exit door from the front bar to the pantry corridor was pinned open and so was the door leading to the pantry. Since the front bar is on an open deck, this arrangement would allow easy access for flying insects into the protected bar pantry behind.

Galley-Dishwash Machine

Three upper final rinse spray nozzles were partially blocked, producing an ineffective spray pattern. The dishwash machine was in-use during the inspection.

Galley-Glasswash Machine

The top left final rinse spray nozzle of the rack-type glasswash machine was completely blocked. The machine was in-use during the inspection.

Galley-Flour Bin

A portable storage bin was not labeled with its contents. The bin contained flour.

Galley-Hot Galley

Lexan containers of pasta and hotel pans of ham and eggs were labeled with a 4-hour discard time of 15:15 and 15:30, respectfully. The posted time control plan for the area indicated a lunch service discard time of 15:00.

Galley-Johnny Rocket's

At the entrance to the galley next to the warming units, the water temperature of the handwash sink was 131°F.

Galley-Johnny Rocket's

The cleaning materials locker was not labeled.

Buffet-Johnny Rocket's - Beverage Station

The light bulb above the counter-mounted ice machine was not working, resulting in a light intensity less than 110 lux behind and around the machine.

Other-Johnny Rocket's Show Galley

The garnish basin listed on the time control plan was not physically labeled 'time control.'

Buffet-Windjammer - Beverage Station B

To the left of the juice dispenser, the metal covering over a hole in the countertop was loose, exposing the hole.

Bar-Plaza Bar

The beer taps were no longer used in the operation. Upon inspection, the interior of the lines was found soiled with black debris.

Bar-Plaza Bar

The interior of the beer tap lines was soiled with black debris. Staff stated the beer taps were no longer used in the operation.

Galley-Chop's Show Galley

On the grill to the left of the deep fryer, the top of the interior drip tray housing was soiled with old grease and food residue.

Galley-Portofino's

The water temperature of the handwash sink was 91°F.

Buffet-Diamond Lounge

The light intensity was less than 110 lux behind and around the counter-mounted coffee machine.

Other-Cafe Promenade

The right deck-mounted coffee machine was installed with a clearance less than 4 inches above the counter.

Other-Sorrento's

A significant amount of dust was accumulated on the deckhead around the two light fixtures above the bar service area.

Bar-Bull and Bear

Six of the small light fixtures on the deckhead behind the bar were not shielded or covered and did not have shatter-resistant light bulbs.

Other-Ben and Jerry's Ice Cream

A significant amount of dust was accumulated on the top half of the large circular light covers behind the service counter.

Pantry-Ice Station 6720

A trolley cart was placed directly in front of the handwash station, making it inaccessible.

Inspection on Aug 25, 2013 | Score: 97

Other-China and Bar Store Room - Tween Deck T905A

Two stacks of beverage coolers were stored directly on the deck. According to the staff, these coolers were used to bring beverages ashore when the vessel is docked on the island.

Recreational Water Facilities-Current Pool

The four gravity drain covers were not certified for antientrapment. This was written on the previous inspection. Since the previous inspection, new antientrapment drain covers had been delivered to the vessel, but they did not fit the drains. Documentation was provided indicating that a consultant would be boarding the vessel the next week to evaluate the drains.

Recreational Water Facilities-Turnover Rates

The turnover rates for the current pool, flow rider, and pool #4 did not meet the minimum requirements in the 2011 VSP Operations Manual. A variance had been submitted by the cruise line and was pending at the time of the inspection.

Potable Water-Cross-connection Control Plan

The list of backflow prevention devices did not include the devices on the soda carbonators. According to the staff, these devices are maintained by the vendor.

Potable Water-Potable Water Hose And Fitting Storage Lockers

Both lockers had dirt and dust debris accumulating on the storage shelves.

Potable Water-Post-Mineralizer Water Line

The water line from the mineralizer to the chlorination injection point was striped blue indicating potable water.

Other-Engine Room Control Room

The insect control light trap was on the same counter as the coffee machine and handwash station. This light trap was immediately moved to a nonfood area.

Galley-D3 Main Galley - Pot Wash

The in-use trolley wash machine reached a wash temperature of only 142 °F. The manufacturer's data plate specified a minimum wash tank temperature of 150 °F. The machine was repaired during the inspection.

Galley-D3 Main Galley - Dishwash

The in-use flight-type conveyor dishwash machine final rinse upper arm spray nozzles were all displaying a weak final rinse spray pattern. A single water stream, rather than a spray was seen from each nozzle.

Galley-D5 Main Galley - Beverage Station

One live fruit fly was observed on the deckhead directly above the ice/water dispenser.

Galley-D5 Main Galley - Dishwash

The in-use flight-type conveyor dishwash machine final rinse upper arm spray nozzles were all displaying a weak final rinse spray pattern. A single water stream was flowing from the nozzles.

Buffet-Crew Mess - Beverage Counter

The artificial light levels at the front (user side) of the two ice dispensers was below the minimum 220 lux. The artificial light level at the front of the 4 glass door reach-in refrigerator was below the 220 lux.

Buffet-Jade Port Beverage Station

There was a large circular penetration on the beverage counter behind the newly installed juice dispenser. The penetration was a drain line for the old juice machine which opened into the technical compartment below.

Buffet-Jade Port Beverage Station

The metal drain housing to the counter mounted ice/water machine was not sealed to the counter top, creating an open gap making cleaning difficult.

Buffet-Jade Port Beverage Station

There was an open gap around the water line where it penetrated the bulkhead beneath the coffee machines.

Buffet-Jade Port Beverage Station

The lower left area of the plastic paneling inside the technical compartment to the ice machine was cracked and not easily cleanable.

Buffet-Time Control Plans

The posted time control plans for the cold foods did not identify cold top # 8102 in which dairy products were kept on time control. Also, there was no time control plan for milk kept on time control at both the aft port and starboard beverage stations. The cold wells where the milk was kept at both stations were labeled as on time control. This was corrected.

Galley-Dishwash

A crew member actively sorting clean plates at the in use flight-type dishwash machine had a goatee and was not wearing a beard restraint.

Galley-Hot Galley

Two slotted fasteners were located inside the lower conveyor entrance to the pizza machine.

Galley-Chops Show Galley

There were open gaps in the grease tray housing where the grease chutes penetrated the top of the housing at both the flat and grooved grills.

Galley-Chops

The black plastic lid to the counter mounted ice/water machine was cracked, presenting a difficult to clean surface. A work order was provided for a new lid that had been ordered.

Galley-Johnny Rockets Time Control Plan

There was no time control plan for the bulk milk on time control. The bulk milk refrigerator was labeled as being on time control.

Buffet-Ben & Jerry's Ice Cream

Two soft serve dipper wells located on the service line were not protected from where passengers were expected to stand less than 1 meter away.

Pantry-Cafe Promenade

A spray bottle of Oxivir Five 16 was stored on the three bucket transport trolley near the handsink closest to the entrance. A similar violation in the same pantry was noted on the last inspection.

Food Service General-Chemical Disinfectant Storage

Spray bottles of Oxivir Five 16 were being stored inside cleaning lockers located in all bar pantries. The Oxivir Five 16 is only being used to disinfect surfaces outside the pantry area.

Inspection on Feb 17, 2013 | Score: 96

Buffet-Windjammer - Aft Port Serivce Area

A sanitizer bucket at the forward port side waiter station had 0 ppm free chlorine residual in it. The sanitizer solution was changed immediately.

Preparation Room-

There was a hole on the door to the produce walk-in where part of the locking cylinder was missing.

Provisions-Store Room 76

There was excess sealant on the bulkhead near the deck in the right corner behind the evaporator. This was corrected.

Provisions-Fruit/Banana Walk-in Refrigerator

There was loose and peeling sealant on the bulkhead near the deck to the left of the entrance door. This was corrected.

Preparation Room-Fish

There was a gap around the potable water line below the two-compartment sink where it penetrated the bulkhead.

Galley-

There was missing and recessed deck grout in front of the soup kettles. A work order had already been submitted for this.

Food Service General-Rack Conveyor Warewash Machine

The data plates indicated speed in racks per hour instead of minimum transit time or feet per minute.

Galley-Deck 3 Soup Station

A cook actively preparing food had a goatee and was not wearing a beard restraint.

Galley-Deck 5 Pastry Distribution

There was a large gap around the pipe penetrations in the back of the undercounter technical compartment for the ice cream freezer.

Galley-Deck 4 Potwash Area

A crew member actively washing pans had a goatee and was not wearing a beard restraint.

Galley-Deck 5 Room Service

The time control plan did not include set up and discard times. This was corrected.

Galley-Deck 5 Room Service

The steam pipe in the bain marie technical compartment was leaking. This was corrected.

Galley-Deck 5 Beverage Station

There was a white residue on the panel above the milk frother on the espresso machine.

Bar-Cafe Promenade

Some of the coving was missing at the deck/cabinet juncture at the self-service condiment station.

Pantry-Cafe Promenade

Two bottles of Oxivir Five 16 solution were stored in the dishwash area of the pantry. The solutions were used to disinfect the consumer tables in the coffee bar.

Pantry-Cafe Promenade

Part of the corner bulkhead panel in front of the cleaning locker was loose.

Bar-Bull and Bear

There were gaps and seams between the stainless steel inserts and the wood in the garbage station cabinets.

Bar-Bull and Bear

The light intensity at the handwashing station was less than 110 lux when the lighting was set for operations.

Other-Soda Machines Outside Sorrentos

The deck drain for these machines was heavily soiled. This was corrected.

Potable Water-Test Kit Calibration Standards

There were no mid-range calibration standards for the electronic test kit being used to calibrate the analyzers for the potable water system. Low range standards were available, however, the range for these standards was only from 0.0 - 1.55 ppm.

Potable Water-Cross-Connection Control Log

The air gaps for the potable to technical water filling lines located at both the port and starboard aft bunker stations were not listed on the cross-connection control log.

Bar-Solarium & Squeeze

Due to ambient light at the time of inspection, it was unable to be determined if the current light intensity at the handwashing sinks could reach 110 lux during operations.

Bar-Solarium

There was no backflow prevention device on the threaded hose-bib connection at the hand sink. No hoses were connected.

Pantry-Pool Bar

There was a piece of dried food residue on the food contact end of a previously cleaned garnish serving tong.

Other-China and Bar Store Room - T905A

This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.

Children Area-Adventure Ocean and Nursery Child Toilets

The toilets in the two stalls in the Adventure Ocean children's toilet room had heights above 11 inches and no step stool in place. The Nursery child's toilet was also above 11 inches and there was no step stool in place. In each room a single stool was in place for the handwashing sink.

Housekeeping-Crew and Passenger Public Toilets

The crew public toilet at the tween deck staircase 3C starboard had no paper towels inside. Additionally, there was no signs inside the toilet room advising handwashing and no sign advising use of paper towels to touch the door handle upon exit. In the deck 1 forward passenger public toilets (1727 male port side and 1724 female starboard) there were no signs posted inside the handwash equipped stalls near the door to advise use of the paper towel or tissue to open the stall exit door.

Recreational Water Facilities-Current Pool

The current pool functions as an interactive recreational water facility (RWF), but the staff listed this RWF in the log as a swimming pool and listed the halogen residual as 1-5 ppm, rather than the 2-5 ppm required of an interactive RWF. All manual measures and chart readings from this RWF were at or above 3 ppm free chlorine.

Recreational Water Facilities-Current Pool - Antientrapment

This RWF was not complete in terms of meeting the 2011 Operations Manual requirements for antientrapment on the four different sized and placed gravity drains that were installed. Staff provided documentation that this was in progress and corporate staff have committed the work will be completed by end of April 2013.

Galley-Windjammer - Hot Galley

The right tilting skillet that had been previously cleaned had dried food soil in the lid.

Galley-Windjammer - Dishwashing

Some of the salt and pepper shakers were not inverted in the dishwasher rack. This allowed the soapy water to fill the interior of the shaker resulting in an incomplete wash. The entire rack was rewashed.

Buffet-Windjammer - Aft Port Serivce Area

Water with food debris in it was noted under the sliding fire door. Cleaning of this area was commenced immediately.

Buffet-Windjammer - Aft Port Serivce Area

A soapy cloth from the wash bucket had been placed in the sanitizer solution bucket. The sanitizer solution was changed immediately.

Buffet-Windjammer - Starboard Service Area

The forward starboard waiter station had a large gap in the deck tiles that was difficult to clean. Old food soil was noted in the large gap in the deck tiles.

Galley-Chops

The time as a public health control plan had not been updated with the set up and discard times as specified. This was corrected immediately. A discard time labeling system mentioned on the plan was being used.

Galley-Chops - Grill Station

Difficult to clean corner seams were noted in the bulkhead/preparation counter juncture behind the counter-mounted grooved grill. This seam was sealed immediately.

Other-Concierge Lounge

The handsink drain line had an open bulkhead penetration around it.

Other-Sorrento's

The pizza pass-through window area had difficult to clean seams at bulkhead framing. Old food soil was found in the areas. These conditions were corrected before the inspection team left the area.

Other-China and Bar Store Room - T905A

This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.

Other-China and Bar Store Room - T905A

This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.

Other-China and Bar Store Room - T905A

This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.

Inspection on Apr 22, 2012 | Score: 96

Recreational Water Facilities-RWF Signage

New signs compliant with the new VSP 2011 Operations Manual are still under development for the RCI fleet.

Recreational Water Facilities-RWF Automatic Monitoring

Existing recirculation systems have not been brought in compliance with the automatic RWF monitoring and recording requirements of the 2011 VSP Operations manual. Excellent manual monitoring procedures and records are currently in place.

Recreational Water Facilities-RWF Entrapment Prevention

Progress is underway in compliance with the new entrapment prevention requirements of the 2011 VSP Operations Manual including compliant drain covers and drain alarms.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in 13.2.2 of the VSP Operations Manual. The system was also not capable of exporting the exact AGE log provided in 13.2.2. (2011 VSP Operations Manual)

Medical-Acute Gastroenteritis (AGE) Case Definition

The electronic database used onboard is loaded with an old definition of a GI illness case, in that it does not address diarrhea which is above normal for the individual. The system will not permit an individual to be a reportable case with fewer than 3 loose stools. It also does not allow a person with underlying medical conditions who normally have more than 3 loose stools daily to be diagnosed as non-reportable. (2011 VSP Operations Manual)

Housekeeping-Shower Heads

The in-use shower head logs for passengers and crew had written instructions stating to disinfect with an halogen-based disinfectant by immersion or spraying at 50 ppm but did not state contact time. There was a newer version of the log with instructions of using a concentration of 100 ppm but did not state the contact time. This newer version was not used. (2011 VSP Operations Manual)In addition, there were other procedures for shower head cleaning and disinfection with conflicting information. A procedure requested the shower heads to be separated in pieces before cleaning and disinfection and did not instructed on just spraying them for sanitation. Another procedure requested a concentration of 100 ppm of halogen-based sanitizer for 10 minutes. These are different procedures than the instructions contained in the in-use logs.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP instructed to use the disinfectant Oxivir Five 16 at a concentration of 700 ppm or slightly less. The staff explained that this concentration is checked by the crew members using test strips with a detection scale that go from 0 ppm to 1000 ppm to 2000 ppm, etc. However, there were logs of concentration test results having results of 800 ppm and 900 ppm which were uncertain with the current test method.

Pantry-Lighting - Pantry 2.5.06

The light intensity behind and around the ice machine was less than 110 lux. (2011 VSP Operations Manual)

Integrated Pest Management-Follow-up Inspections

The integrated pest management log did not include follow-up inspection results when pests were found during inspections. The log had columns for the determination of follow-up inspections but no follow-up inspections were deemed necessary after pesticide applications. The staff explained that follow-up inspections are currently scheduled for bed bug findings and not for other pest sightings. (2011 VSP Operations Manual)

Children Area-Exclusion Policy

The written exclusion policy on symptoms of common childhood infectious illnesses was not posted at the entrance of the 3 to 5 years old area of the kid's center. (2011 VSP Operations Manual)

Children Area-

The mushroom roof of the Lego pit center play area was heavily soiled with dust. This was corrected.

Children Area-

The carpet of the upper boat part of the pirate ship was broken allowing for debris to collect there and the bottom boat part was soiled with dust and glitter at the end of the slide.

Pantry-Pool

The bottom panels of the technical compartments of the 2 upright refrigerators were corroded.

Bar-Champagne

There was no time control plan at this bar. The staff explained that they receive appetizers from the main galley on a daily basis and these are placed on time control.

Pantry-Vintage

There were amounts of water splashing from the inside to the outside of the in-use hood-type dishwasher. This was corrected.

Buffet-Windjammer

There was no running water in the handwashing sink on the worker side of the starboard buffet C serving line. This was the only handwashing sink in the area. The next closest handwashing sink in the galley did not have any water and the nearest handwashing sink to this serving line was more than 26 feet away. This area was open and in-use during the inspection.

Galley-Windjammer

There was no running water in the handwashing sink on the worker side of the starboard buffet C serving line. This was the only handwashing sink in the area. The handwashing sink in the center of the galley on the food preparation side and two sinks in the center galley near the warewashing area had low water pressure. Also, one of the faucets of a four faucet handwashing sink in the warewashing area did not have any running water. These areas were in active use. In addition, the handwashing sink in cleaning locker FD11.8.11 did not have any running water. Approximately 2 hours later the water pressure in 2 of the handwash sinks was still low in the warewashing area and there were workers in this area.

Galley-Windjammer

The water temperature of the two handwashing sinks in the center of the galley on the food preparation side and two sinks in the center galley near the warewashing area was less than 100 degrees Fahrenheit.

Galley-Windjammer

The hot water line was not working and had to be shut down for repair. This water line impacted half of the water supply for the center lido galley and the starboard side of the windjammer buffet areas.

Other-Cleaning Locker FD11.8.11

There was a pipe penetration in the deckhead from the hot water line to the handwashing sink.

Buffet-Windjammer Port

The right heat lamp was peeling and cracking on B serving line.

Buffet-Windjammer Warewashing

A worker monitoring the clean end of the in-use flight type warewash machine was observed by the inspector picking up a clean plate that fell on the deck and placing back on the clean landing of the warewash machine. Other managers were in the room but no action was taken until the inspector brought it to their attention.

Galley-Windjammer Warewashing

The pressure gauge for the in-use flight type conveyor warewash machine was not readable due a thick material built up on the inside of the gauge.

Galley-Windjammer Potwash

The pressure gauge on the potwash hood type warewash machine was greater than 80 psi and the gauge was fluctuating rapidly between 80 and 90 psi. The data plate indicated the max pressure should have been 70 psi.

Food Service General-Time Control Plans

The time control plans in several areas did not include the set-up and discard times and in some cases only had the hours of operation for each outlet including: windjammer buffet, Chops, Portofino, Sorrento, and deck 8 room service. Also, the food on the island cold wells in the windjammer buffet were not identified as being on time control on the time control plan.

Galley-Windjammer

The lighting was less than 220 lux in front of ice machine #48111401.

Galley-Chops

There was a constant drip from the utility sink faucet.

Galley-

The chilled water lines for the ice machines and the brine lines in the upright refrigerators in the lido galley, deck 8 room service, chops, Portofino were not uniquely identified.

Galley-

The gaskets for the sliding reach-in refrigerators in the Portofino and the chops galleys were loose and torn in many places and did not properly seal the doors. No food items were impacted.

Other-Deck 14 Diamond Lounge

There was food residue and coffee grounds in the bottom of the handwashing sink.

Other-Diamond Lounge and Suite Concierge

There was no time control plan for the food or milk on time control in these areas served every day from 5 p.m.- 8 p.m.

Galley-Windjammer Warewashing

There was a utility sink behind the flight-type warewashing machine with a ribbed faucet but no backflow prevention device. There was a long white hose connected to the faucet. According to the staff, the hose was used to fill sanitizer buckets.

Galley-Winjammer Starboard

A large plate of orange cheese was placed on the cold well at 10:20 a.m. at the Jade station. The time control plan did not have a set-up time. The time control plan only stated the hours of operation, which were 11:30 a.m. to 3:15 p.m. The cheese was placed back in the refrigerator for rapid cooling..

Other-Cupcake Cupboard

There were 3 previously clean white serving boards soiled with food debris stored in an undercounter cabinet. The boards were used to place wrapped cupcakes on tables and on display in the time control display unit.

Galley-Sorrento's

There were at least 3 previously clean drinking glasses with lipstick or food residue stored. The glasses were cleaned and sanitized.

Other-Deck 10 Suite Concierge

Several pieces of clean equipment for the coffee machine were stored on a shelf with a decorative lamp and a flower display.

Other-Deck 10 Suite Concierge

There were two drawers full of clean serving utensils that had dirt, dust, and food residue. The drawers were removed for cleaning and sanitizing.

Food Service General-Lighting

The light intensity was less than 110 lux behind and around many pieces of counter- and deck-mounted equipment in the beverage station at the deck 8 bell box, the lido galley, Portofino, and chops.

Food Service General-Consumer Advsiories

The signs at the windjammer food outlets stated the specific foods of animal origin that needed a consumer advisory, but the signs did not specifically state that all of these times could be cooked to order or could be served raw or undercooked. Also, the deck 5 room service menu had steaks and burgers that could be cooked to order but these foods were not identified with asterisks and there was no consumer advisory on the menu. Cold smoked salmon was served at the Diamond Lounge and the Suite Lounge but there was no sign describing these food items and no consumer advisory.

Provisions-Deck 1 - Vegetable Preparation Room

A deckhead light above the prep table closest to the entrance was burnt out which resulted in less than 220 lux at the table surface.

Provisions-Deck 1 - Vegetable Preparation Room

Two previous cleaned and sanitized knives were observed soiled with dried food residue in the knife locker.

Provisions-Deck 1 - Bannana Room

The flange for where the condensate drip line penetrates the bulkhead was not properly sealed. This was corrected during the inspection.

Galley-Deck 2 - Warewash

A previously cleaned syrup dispenser and a dining plate was soiled with dried food residue.

Buffet-Deck 2 - Beverage Station

Electrical cords to the counter mounted juice and ice machines were laying on the counter.

Galley-Deck 3 - Hot Galley

Dripping condensate was noted above the in-use steamer oven furthest to the right. A heavy volume of smoke was observed exiting around all sides of the oven door and filled the immediate galley area where crew members were working. The crew members said that this was common when cooking duck in the ovens.

Galley-Deck 3 - Hot Galley - Roast Station

Light levels behind the bank of steamer ovens was measured at approximately 50 lux. (New requirement for 2011 VSP Operations Manual)

Galley-Deck 3 - Potwash

The final rinse temperature gauge to the hood-type potwash machine was not working properly. The manual plate surface reading taken with the inspectors thermometer measured 160°F while the gauge measured 210°F.

Galley-Deck 3 - Hot Galley & Pastry

A total of five deck-mounted mixers had rusty and chipping paint surfaces on the rotating mixing head located above the mixing bowl. The guards placed on the mixer did not cover the rusty and chipping paint surfaces when attached and would not prevent any chipping paint or rust from entering the mixing bowl when in-use.

Galley-Deck 3 - Hot Galley

Rust was observed on the mixing bowl bracket of a large deck-mounted mixer.

Galley-Deck 3 - Beverage Station

Electrical cords to the counter mounted milk and coffee machines were laying directly on the counter which obstructed proper cleaning. Coffee residue of more than a day's accumulation was observed underneath the coffee machine and electrical cords.

Galley-Deck 3 - Beverage Station

Electrical cords to the counter mounted milk and coffee machines were laying directly on the counter which obstructed proper cleaning. Coffee residue of more than a day's accumulation was observed underneath the coffee machine and electrical cords.

Galley-Deck 3 - Pastry

The cold water line to the handwash sink next to the deck mounted oven had a significant water leak. The water in the active galley had to be turned off in order to be repaired. The repair process took approximately 15 minutes.

Galley-Deck 4 - Pastry

The gasket on the Proofer (#4008) door was split and prevented the door from closing properly.

Galley-Deck 5 - Pastry

The lighting behind the deck mounted oven only reached 25 lux.

Galley-Deck 3 - Dishwash

The temperature gauge to the flight-type dishwasher was not readable.

Galley-Deck 3 - Bar Pantry

The ice scoop handle to the ready to eat ice was laying directly in the ice.

Galley-Deck 3 - Bar Pantry

The drain line to the ice blender was directed and draining into the counter recessed ice bin. The ice in the bin was ready to eat ice.

Inspection on Dec 30, 2011 | Score: 99

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in 13.2.2 of the VSP Operations Manual. The system was also not capable of exporting the exact AGE log provided in 13.2.2.

Medical-Gastrointestinal (GI) Case Definition

The electronic database used onboard is loaded with an old definition of a GI illness case, in that it does not address diarrhea which is above normal for the individual. The system will not permit an individual to be a reportable case with fewer than 3 loose stools. It also does not allow a person with underlying medical conditions who normally have more than 3 loose stools daily to be diagnosed as non-reportable.

Medical-Crew Reporting

One crew facility cleaner experienced onset of diarrhea and stomach cramps at 8 am on 30 November but did not report to the medical facility until 8 pm the same day. This crew member worked from 5:27 pm to 7:23 pm the same day.

Medical-GI Case Reporting

A crew member who reported to medical onset of two diarrheal episodes and abdominal cramps at 8 am on 30 November was seen at medical at 8 pm the same day, issued antidiarrheal medication and experienced another episode of diarrhea at 8 am on December 1. Although the medical response to the case patient was to isolate them until symptom free for at least 24 hours, this crew member was listed as non-reportable. The medical staff immediately updated the electronic system to add the final symptom and make this crew member a reportable GI illness case.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

Although the electronic response plan (OPP) defined where the disinfectant Oxivir was to be used and the contact time, it was not made clear what the concentration of the product should be.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPP level 2 in stateroom guest GI illness letter and some of the other letters refer to colds, flu, and stomach flu as well as gastrointestinal illness, when these letters are specifically about prevention of gastrointestinal illness.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were two letters provided to passengers embarking following an elevated GI illness voyage (referred to as OPP level 2). The first letter is provided at the terminal and it correctly advised of the elevated GI cases on the previous voyage, while the second letter placed in each individual passenger cabin did not mention any elevated GI illness condition on the previous cruise. The combination of these two letters, received on the same boarding day would serve to confuse passengers rather than educate them.

Children Area-Adventure Ocean

The child toilet seats were over 11 inches above the deck and no step stools were provided. Additionally the seat openings exceeded the maximum 8 inches.

Children Area-Adventure Ocean

The exclusion policy and procedure to follow for symptomatic children in the child center was not posted at the entrance now used at the center.

Children Area-Adventure Ocean

The Oxivir Five 16 spray disinfectant was used to disinfect small children's toys such as building blocks between sessions. The staff require gloves and respirators to use this product and given the open voids in the small toys it is not certain they will always be completely dry before use by a child.

Buffet-Consumer Advisory

Ensure the consumer is informed by way of disclosure using placards, or other easily visible written means of the significantly increased risk to certain individuals especially vulnerable consumers of eating undercooked seafood or eggs in buffet operations where these specific foods are in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. [New requirement 2011 VSP Operations Manual]

Food Service General-Time Control Plan

The time control plans posted in the food outlets listed the equipment being used for time control but not all of the equipment was physically labeled as such. Staff did some labeling during the inspection.

Galley-Windjammer Glasswash (Port)

The upper rinse arm of the active rack-type glasswash was not attaching properly to the water inlet connection which resulted in water spraying from this connection point disrupting the spray patterns for both the rinse and sanitizing spray. This was corrected during the inspection

Galley-Windjammer - Hot Galley

A cracked deck tile was observed near the edge of the middle deck sink below the tilting kettle. A work order had been submitted.

Other-Cafe Promenade Beverage Station

The lighting behind the counter mounted coffee machines could not reach 110 lux. (New requirement 2011 VSP Manual)

Galley-Deck 5, Glasswash

A previously cleaned and sanitized shot glass was observed soiled with a sugar residue. The entire rack was sent back to be cleaned and sanitized.

Galley-Deck 5, Cold Galley

The date marking on a container of pasta salad did not correspond to the date the pasta was cooked(first ingredient), rather when all the ingredients were added. The cooling log indicated the rigatoni pasta was cooked and cooled on 27 DEC and then mixed with other ingredients on 29 DEC. The date marking for the product was 7 days from 29 DEC.

Potable Water-Tank Coatings

The records for the potable water tank maintenance indicated that Interline 925 was used for coating with a hard drying time of more than 12 hours. Staff stated the temperature inside the tanks were approximately 25°C. According to the manufacturer's recommendations, the hard drying time at this temperature is 18 hours. It could not be determined exactly how many hours the coating was allowed to dry.

Recreational Water Facilities-Automated Testing

The ship had automatic analyzers at all RWF's, but there were no chart recorders installed. A purchase order was placed on 11 December 2011.

Recreational Water Facilities-Safety Signs

The safety signs for all of the recreational water facilities did not include all of the information as required in the 2011 VSP Operations Manual. A purchase order was placed on 1 November 2011.

Recreational Water Facilities-Shock Halogenation

The free residual halogen was not tested at both the start and completion of shock halogenation for the Kids Play Pool and the Flowrider.

Recreational Water Facilities-Whirlpool Antientrapment

The drain covers for the whirlpools were ASME A112.19.8 compliant, but were not stamped with all of the information as required in the 2011 VSP Operations Manual.

Recreational Water Facilities-Swimming Pool Antientrapment

The pools had multiple gravity drains greater than 3 feet apart with covers created of a standard design and no alarms were installed.

Recreational Water Facilities-Sample Lines

The sample lines and analyzers for the whirlpools were not directly from the whirlpools or on the return lines before the compensation tanks.

Galley-Deck 3 - Hot Service Line

Condensate was noted on the back wall and lower portion of the plate counter above the center and aft baines marie units at the end of the breakfast service period. Condensate appeared to be coming from the high temperature of the water and the steam escaping from the perforated inserts spaces between the pans. No food was impacted.

Galley-Deck 3 - Hot Galley

Rust was observed on the mixing bowl bracket of a large deck-mounted mixer.

Galley-Deck 3 - Hot Galley - Roast Station

Light levels behind the bank of steamer ovens was measured at approximately 50 lux. (New requirement for 2011 VSP Operations Manual).

Galley-Deck 3 - Dishwashing

Dripping condensate was noted above the conveyor dishwasher. A large amount of steam was coming out of top of the door seam where the door was not tight fitting.

Galley-Deck 4 - Bakery

Proofer (#4007) appeared to have mold behind the ventilation fan in the upper interior of the proofer cabinet.

Galley-Deck 4 - Bakery

Proofer (#4023) had a large open seam on the right interior panel that was difficult to clean.

Galley-Deck 2 - Hot Station

Condensate was dripping from the hood above the combination steamer ovens. The ovens were producing a large amount of steam from a lower vent pipe. The hood ventilation fan was working.

Inspection on Jun 19, 2011 | Score: 97

Medical-Crew Gastrointestinal Illness Reporting

A room service attendant with gastrointestinal illness symptom onset at 8 pm on 14 June reported to the medical facility at 5:35 pm on 15 June. According to the ship's electronic time stamp system, he worked from 11:03 pm on 14 June to 3:29 am on 15 June, then worked another shift on 15 June from 11:58 am to 4:50 pm. An assistant waiter with GI illness symptom onset on 13 June at 9 am reported to the medical facility at 4:33 the same day, but worked from 7 am to 11:19 am. A performer with gastrointestinal illness symptom onset at 2 am on 5 June reported to the medical facility at 2:39 pm the same day, and worked from 8:01 am to 11:39 am. A cook with gastrointestinal illness symptom onset on 13 May at 7 am reported to the medical facility at 5:19pm the same day, and worked from 8:14 am to 11:20 am. A deck cadet with gastrointestinal illness symptom onset at 10 am on 12 May reported to the medical facility at 4:46 pm on 13 May. Their work history was unavailable because they are no longer aboard the vessel. A cook with gastrointestinal illness onset on 1 May at 1 pm reported to the medical facility on 2 May at 10:43 am. This cook worked on 1 May from 8:45 am to 1:02 pm, from 1:34 pm to 4:51 pm, and from 6:57 pm to 11:08 pm. All of the above employees met the VSP definition of a gastrointestinal illness case and were recorded as such in the GI illness log.

Food Service General-Food Workers

An assistant waiter with GI illness symptom onset on 13 June at 9 am reported to the medical facility at 4:33 the same day, but worked from 7 am to 11:19 am. A cook with gastrointestinal illness symptom onset on 13 May at 7 am reported to the medical facility at 5:19pm the same day, and worked from 8:14 am to 11:20 am. A cook with gastrointestinal illness onset on 1 May at 1 pm reported to the medical facility on 2 May at 10:43 am. This cook worked on 1 May from 8:45 am to 1:02 pm, from 1:34 pm to 4:51 pm, and from 6:57 pm to 11:08 pm.

Medical-Gastrointestinal Illness Log

The GI illness log did not accurately record the 3 episodes of diarrhea that a cook GI illness case developed after his first presentation to the medical facility. This was an error within the electronic database used for documenting medical information. The system only records the symptoms a case first presents when they initially visit the medical facility onboard.

Housekeeping-Stateroom Attendant Lockers

Two separate stateroom attendant lockers on different passenger decks were observed with cups and ice buckets setting inside the handwash sink basin, and on a third deck the handwash sink had a soiled deck cleaning mop head and a container of coins. The ship was in active cabin cleaning at the time of inspection during disembarkation.

Potable Water-Tank Painting Record

The tank coating record indicated Interline THA 100 and THA 101 were used on the 2011 potable water tanks which were painted, but the actual product used was Interline THA 125 and THA 127.

Buffet-Jade Beverage Station (Port)

There was ice in the handwash sink.

Buffet-Windjammer (Island B)

There was a gap on the underside of the counter top/stainless steel profile juncture between warm plates 6151 and 6152.

Buffet-Jade (Secton A)

There were cracks in the granite counter tops. Some of the previous cracks were fixed, however it was determined the heat caused the contraction and expansion of the granite, resulting in new cracks.

Galley-Windjammer Potwash (Port)

The wash and rinse temperature gauges on the front of the hood-type potwash machine did not indicate the correct temperatures when the machine was in use. The gauges were corrected.

Galley-Windjammer Dishwash (Port)

The wash tank of the in-use flight-type dishwash machine was soiled with food debris.

Galley-Windjammer Hot Galley (Starboard)

A wet wiping cloth was in an empty sanitizing container. The cloth was placed in chlorine sanitizing solution.

Galley-Johnny Rockets Hot Line

The sealant was loose and peeling on the underside of the right side of the technical compartment for flat grill 7047.

Galley-Johnny Rockets Hot Line

The underside of the right side of the technical compartment for flat grill 7047 was soiled with oil residue.

Food Service General-Doors Leading To Food Areas

There were holes in the doors leading to some food areas. These holes led to open void spaces in the doors.

Bar-Squeeze Bar

A container of apples had their manufacturer's label attached to the food items.

Bar-Squeeze Bar

The scoopers were resting on the protein shake powder in the containers on the counter top.

Bar-Pool Bar

The door leading from the open deck to the food preparation area was damaged. There were holes in the door where the rubber gasket was missing, the wood panel was chipped along the outer edge, and there was a gap on the lower outer corner of the stainless steel kick plate.

Food Service General-Outside Bar Doors

There were large gaps around all sides of the doors leading from the open deck to the food preparation areas of the outside deck bars. The doors were closed at the time of the inspection.

Bar-Pool Bar

The three frozen drink machines have not been in use for the past five years.

Bar-Solarium Bar

The two frozen drink machines have not been in use for the past five years.

Provisions-Vegetable Preparation

Shredded red cabbage in two large plastic containers was between 44 and 51 °F in the reach-in refrigertor across from the pulper in the center of the vegetable prep room. The refrigerator was operating properly at 40 °F. Reportedly, the refrigerator was taken out of service and cleaned. The red cabbage was blast chilled but should be immediately discarded.

Provisions-Vegetable Preparation

The sanitizing solution was at a concentration less than 50 ppm. The solution was discarded.

Galley-Deck 2, Staff Restrooms

A sign was not in the women's or men's restroom reading 'WASH HANDS AFTER USING TOILET'.

Galley-Deck 2, Warewashing

Excessive condensation was collecting on the deckhead above the dirty portion of the flight type conveyor warewashing machine.

Dining Room-Deck 2, Beverage Station

Staff reported the Taylor frozen yogurt machine has not been used in several months. According to staff, there are no plans of using this machine in the future.

Galley-Deck 5, Buffet Station

A pan of mussels that was purchased cooked and frozen was in the walk-in cooler dated June 8. The cooling log listed mussels being cooled on June 18, 2011. It was uncertain how long the mussels had been in the walk-in cooler. An employee changed the date to June 18, 2011 without confirming how long the mussels had been in the walk-in cooler.

Galley-Deck 5, Staff Restrooms

A sign was not in the women's or men's restroom reading 'WASH HANDS AFTER USING THE TOILET'.

Galley-Deck 4, Cleaning Locker

An uncovered glass bottle of what looked liked chile was in cleaning locker #4794 near the hot galley area. There was also a butter knife on a shelf in the cleaning locker as well. These items were removed.

Galley-Deck 4, Tournant Station

The discharge pipe in the technical compartment under the Baine Marie was disconnected.

Galley-Deck 4, Bread Making

The dough sheeter belt was significantly frayed and discolored.

Galley-Deck 3, Pastry

Three cutting boards being used were significantly discolored and scored.

Provisions-Vegetable Preparation

The kitchen staff did not know the 2 bins of cut red cabbage in the reach-in refridgerator was a potentially hazardous food item.

Galley-Deck 5, Buffet Station

Food workers did not properly determine the 7 day discard requirement for the mussels, which are a potentially hazardous food item in the walk-in cooler.

Galley-Deck 4, Cleaning Locker

Food workers were not aware of food safety hazards when storing an uncovered container of food and an eating utensil in cleaning locker #4794 near the hot galley.

Inspection on Jan 16, 2011 | Score: 100

Provisions-Egg Room

The sealant along a few adjacent bulkhead panels to the right of the door was peeling, creating a seam.

Provisions-Beer Box

The sealant along a few adjacent bulkhead panels to the right of the entrance door was peeling, creating a seam.

Buffet-Crew Mess

The sneeze guards to the left of the silverware and tray stand and near the middle of the left serving line were chipped.

Galley-Deck 3

The door gaskets in the lower compartment of the hot holding units #4811.033.1011/A and #GPB8033-7 were chipped and broken.

Buffet-Windjammer Port Beverage Station

The chlorine solution concentration in the sanitizing bucket was less than 50 ppm. This solution was discarded.

Buffet-Windjammer Aft Dessert Station

The door gaskets on the middle and right undercounter refrigerators were torn in the upper left corners.

Galley-Windjammer Port

There was no manufacturer's data plate on the undercounter warewash machine.

Buffet-Jade

There were three cracks in the granite counter top in front of the hot plates on the service side. These cracks were soiled. There was a crack in the granite counter top to the left of the cold well on the service side.

Buffet-Jade

There were three cracks in the granite counter top in front of the hot plates on the service side. These cracks were soiled.

Buffet-Windjammer Port

The granite counter top was chipped along the edges on the service side.

Buffet-Windjammer Starboard

There was a gap around the drain pipe on the deep fat fryer where it penetrated the bottom compartment.

Dining Room-Portofino's and Chops

The food splash zones above the coffee making and milk steaming area of the espresso machines were completely open to the technical space above.

Galley-Chops

There was no manufacturer's data plate on the undercounter warewash machine.

Galley-Johnny Rockets Front Counter

There was a seam where the soda dispenser met the counter top. A work order had already been submitted.

Potable Water-Pool and Whirlpool Machinery Rooms

The pipes after the reduced pressure assemblies were striped blue, indicating potable water.

Potable Water-Multi-Flow Cabinets

There were no backflow prevention devices for the non-carbonated potable water lines to the multi-flow dispenser heads.

Potable Water-Deck 10 Stateroom 1334

The shower hose did not have a backflow prevention device installed. The hose was long enough to reach the floor of the shower.

Bar-The Livingroom (Children's Area)

There were holes in the door jam for the half-sized door in the bulkhead.

Food Service General-Bar Swinging Doors

A few of the swinging doors had gaps, seams, and holes where the rubber gasket attached to the door. Some of the rubber gaskets had holes at the top and bottom.

Bar-Deck 5 Coffee Promenade

The spray nozzle at the pre-wash sink could reach below the flood rim of the sink. There was no backflow prevention device installed.

Children Area-Lego Blocks

Several of the previously cleaned Lego blocks were not disassembled prior to cleaning and sanitizing.

Bar-Self-Service Beverage Stations

The technical compartments at both of the self-service beverage stations were corroded and difficult to clean.

Bar-Self-Service Beverage Stations

There were slotted fasteners in the food splash zone around the dispensing nozzles of the soda machines.

Bar-Self-Service Beverage Stations

There were slotted fasteners in the food splash zone around the dispensing nozzles. The previously cleaned food splash zone was soiled with a sticky substance.

Inspection on Aug 08, 2010 | Score: 99

Galley-Portofino's

A wet wiping cloth was stored in an empty bucket in the cleaning locker.

Bar-Cafe Promenade

The holes on the atmospheric vent on the backflow prevention device for the coffee machine was heavily soiled and clogged. This was corrected.

Pantry-Pool

There was no backflow prevention device on one of the carbonators in multiflow cabinet 1. The vendor technician was on board during the inspection and will be ordering additional backflow prevention devices for installation.

Pantry-Pool

There was loose and peeling sealant along the edges of the counter-mounted ice machine. There was also corrosion where the machine met the counter.

Pantry-Pool

There was corrosion on the deck in several areas where the grout met the stainless steel scuppers.

Recreational Water Facilities-Baby Splash Zone

The variance for the baby splash zone stated that two samples will be taken and analyzed each day for total coliform and E. coli using Colisure enzyme substrate media. The manufacturer's recommendation for incubation was 35°F +/- 0.5°. When checked at 0830, the incubator had a temperature of 30° F. There were two samples in the incubator at that time. Four hours later the samples were still in the incubator with a temperature of 32° F.

DO NOT USE (whirlpool/spa)-Drain Covers

The outer edges of all the drain covers were missing some fasteners. The whirlpools were open at the time of the inspection.

Potable Water-

On February 21, 2010 a small section of pipe for the deck 6 riser was replaced. Per staff, this section of 2 meters was not cleaned, disinfected and flushed with potable water before being installed. This was an emergency installation after a ruptured pipe and the ventilation technical area was filling with water.

Galley-Hood Cleaning Cabinet

The backflow prevention device for the hood cleaning system was leaking from the vent.

Food Service General-Tilting Pan and Soup Kettle Handles

The backs of the circular handles for the tilting pans and soup kettles had a groove that was not easily cleanable.

Galley-Beverage Station - Deck 4

The technical compartment behind the backsplash of the refrigerated milk dispenser was soiled with dried milk.

Galley-Warewash Station - Deck 2

There was condensate along the deckhead and ventilation hood above the soiled landing of the warewash machine. The condensate was dripping onto the soiled landing.

Galley-Warewash Station - Deck 2

There was excessive steam coming from the sliding doors to the pre-wash, wash, rinse, and sanitizing rinse compartments of the warewash machine, especially at the pre-wash and wash tanks. The wash tank measured at 168°F. A few plates on the clean landing had baked on food debris.

Galley-Beverage Station

The wrapped soda lines located in the cabinet sat in a wet substance the length of the soda line in the cabinet. The wet substance was dark and sticky, and had a foul odor.

Buffet-Crew Mess Beverage Station

The bulk milk dispensing tube was not cut on the diagonal.

Buffet-Crew Mess Beverage Station

The new three-container beverage dispenser was mounted directly to the counter. The dispenser was not sealed to the counter and there was not sufficient space to clean underneath.

Buffet-Crew Mess Beverage Station

The left container of the three-container beverage dispenser was heavily soiled inside with a fibrous red substance, especially along the chill plate and circulating system.

Buffet-Crew Mess Beverage Station

The food splash zone along the front of the three-container beverage dispenser had slotted fasteners and holes that were not easy to clean.

Buffet-Crew Mess

The bread and assorted fruits out for service did not have serving utensils. In addition, the pans used to serve other foods were too deep and long. The serving utensils were at risk of falling completely within the pans.

Buffet-Staff/Officer's Mess - Deck 5

The serving containers were not protected by a sneeze shield or other effective means to protect the foods on display from contamination.

Buffet-Staff/Officer's Mess - Deck 5

The temperature of a cheesecake measured 54°F. The cheesecake was in a refrigeration unit labeled for temperature control and had a seven-day discard label. According to the staff, the cheesecake was supposed to be placed out for service under time control.

Buffet-Crew Mess

The underside of a metal shelf located directly above the hot holding units was soiled with dust and food debris.

Inspection on Feb 21, 2010 | Score: 97

Potable Water-Bunker Stations

The air gap that protects the transfer point between the potable water to the technical water filling was less than 2 times the pipe diameter of the potable water filling line. Also, this air gap was not included in the cross-connection control program. The pipe was cut to expand the air gap and the connection was added to the program during the inspection.

Potable Water-Cabins with Whirlpool Tubs

The cross-connection control program listed a toilet and a shower for each passenger cabin. The cabins with whirlpool tubs had additional cross-connections for the whirlpool tub and the facilities in the second bathroom that were not listed in the program.

DO NOT USE (whirlpool/spa)-Baby Splash Zone

The forms recently used for recording the testing of the Baby Splash Zone indicated the end of the day Colilert test was conducted at 1600 and the facility closed at 1700. The variance states that the second Colilert test was to be conducted after closing. The time of 1600 is pre-printed on the form and old forms indicated the test was taken at 1800. Staff stated that the water sample for the test is taken at 1800.

Housekeeping-Spa

In the sauna/change rooms, there was a toilet facility in the change room. There were two doors to exit the room, but no means to exit the outer door without touching the door handle with bare hands.

Integrated Pest Management-

The policies and procedures of the on-board integrated pest management plan stated that all operational areas were to be inspected once a week with one inspection during the month occurring at night. According to the logs, all areas were not done each week and all areas were not done at night once a month. The logs showed that the main galleys on decks 3, 4 and 5 had not been inspected during the night since October 2009.

Medical-Food Employee Isolation

A food employee presented at the medical facility at 1800 on February 16, 2010. The employee's last recorded symptom occurred at 1711 on February 17, 2010. The employee had two follow-up visits on February 18, 2010 and was released for work at 1857.

Provisions-Fresh Meat Room (TA30111)

The bulkhead was damaged along the lower section of the back bulkhead creating open seams between the bulkhead and the coving.

Provisions-Provision Rooms

The bulkheads were damaged approximately 30 cm above the deck just inside the entry doors.

Preparation Room-

The corners of the cutting board were curled and peeling.

Galley-Potwash

The machine mounted final rinse temperature gauge was not functioning.

Galley-Cooling Logs

There were a few hotel pans of sauces that were labeled as prepared on 2/19. There was no entry on the cooling logs on 2/19 for these items. Per staff, they were prepared on 2/18 and the cooling logs indicated this. The seven day discard labels were not correct.

Galley-Dishwash

The machine mounted final rinse temperature gauge read 134°F. The final rinse plate temperature was measured at 161°. The machine mounted gauge was not accurate.

Galley-Deck 3 - Pastry - Walk-in Refrigerator

Two trays of cheesecakes were labeled as prepared on 2/20. There was no entry on the cooling logs on 2/20 for these items. Per staff, they were prepared on 2/19 and the cooling logs indicated this. The seven day discard labels were not correct.

Galley-Deck 3 - Dishwash

The final rinse temperature at the plate surface was measured at 156°F using several thermometers. The final rinse water bath was measured at 156°F.

Galley-Deck 3 - Dishwash

There was excessive steam coming from the dirty end of the dishwash machine. Condensate was collecting on the bulkhead and on the inside the exhaust hood surfaces. Condensate was dripping on the dirty landing.

Galley-Deck 3 - Beverage Station

The was an unused water line in the technical space housing the soda machine carbonator units. The line was folded and clamped, but was steadily leaking.

Galley-Deck 3 - Potwash

The machine mounted final rinse temperature gauge was not functioning.

Dining Room-Deck 3

One waiter station had several clean water pitchers and coffee urns stored upright, with the lids attached, impeding air drying. There was liquid in the interior of all these items.

Galley-Deck 4 - Production

There was excessive steam coming from around the door of the large combination oven. Condensate was collecting on the front interior of the hood and dripping to the deck.

Galley-Warewash

There was a leak at the undercounter glasswash machine.

Galley-

Several hot and cold hold units were on time-control, but were not listed on the time as a public health control plan.

Galley-All Handwash Sinks

There was no hot water available at any handwashing stations. The temperature was measured at less than 110°F. During the most recent cruise, the vessel had a break in a main potable water line that caused problems with the pressure in the hot water lines.

Buffet-Port and Starboard Waiter Stations

The deck/bulkhead juncture next to the handwashing sink was not coved.

Buffet-Hot Buffet Starboard Side Aft

There was no "WASH HANDS OFTEN" sign posted over the handwashing sink.

Galley-Decks

Several locations had an accumulation of moisture, dust and food debris on the deck.

Galley-Sorrentos Pizza

There was no backflow prevention device on the potable water line to the bucket fill station at the handwashing sink near the pizza preparation station. The fill line had a threaded hose connection.

Galley-Officer's Mess Warewash

There was no data plate on the flight-type warewash machine.

Galley-Sorrentos

Splash from the handwashing station landed on the adjacent pizza preparation table.

Galley-Deck 5 - Pastery Station

A bulkhead panel was loose near the preparation sink, causing a difficult to clean seam.