Inspection on Oct 26, 2014 | Score: 87

Galley-

A container of fruit salad was stored in the refrigerator. The salad contained watermelon, honeydew melon, cantaloupe, and pineapple. No cooling log was available for the cut melons to show they were cooled to less than 41°F within 4 hours. The salad was discarded.

Potable Water-Monthly Microbiologic Sampling

Only 3 random potable water samples were tested for E. coli in August and September.

Potable Water-Cross Connection Control Log

Several backflow prevention devices were not listed on the log. This included the two atmospheric vacuum breakers on the mechanical dishwash machine and the backflow prevention device on the chemical dispensing station. The potable water line to the bilge test pump in the pump room had both a testable backflow prevention device and an air gap, and according to staff there were seven total bilge test pumps on the ship. These were also not listed on the log and there were no records for the last time the testable backflow prevention device was tested. Also, the pump room wash down hose did not have a backflow prevention device even though the log stated one was installed.

Medical-Acute Gastroenteritis (AGE) Special Reporting

On the voyage from 2-15 October one crew member experienced reportable AGE symptoms which resulted in 5% of the total crew. The vessel was still sailing in the US and did not submit a special report.

Medical-AGE Documentation

The time and date of the last AGE symptom experienced by the reportable crew member on the 2-15 October voyage were not recorded. The time and date the crew member was allowed to return to work was also not recorded. Staff stated the crew member was isolated for 48 hours and not allowed to work with food for 72 hours. In addition the times and dates for the verbal interviews of the close contacts of the crew member were not documented.

Potable Water-Bunkering

On eight separate bunkering episodes between 17 September and 16 October the pH was 7.9 during the entire time the ship bunkered water. As stated on the previous three inspections, a pH adjustment system to ensure the pH does not exceed 7.8 during bunkering had not been installed on the ship. It could not be determined what progress had been made with a variance submission since the previous inspection.

Potable Water-Distribution Halogenation

A backup halogenation pump had been added during the recent dry dock. The halogenation point was on the water bunkering line. This controlled the amount of halogen entering the tank and ultimately the distribution system without further halogenation. According to staff an automatic switchover feature was installed on the backup halogenation pump.Per discussions on the construction, operation and monitoring of this bunker/distribution halogenation system following this inspection, the company will submit a series of detailed variances to assure equal public health safeguards for the passengers and crew of this and the other small vessels in the fleet.

Housekeeping-Outbreak Prevention Response Plan (OPRP)

No procedures were listed for notifying embarking passengers of an outbreak on the previous voyage. This was listed on the previous inspection report.

Galley-

A few small flies were observed in the galley.

Galley-

The bulkhead ledge behind the dishwash trays was soiled.

Galley-

A few small holes were on the bulkhead by the utility sink and near the magnetic knife storage.

Galley-

The deck was soiled in the corner below the dishwash machine. Heavy soil was observed along the deck/bulkhead juncture.

Galley-

A container of fruit salad was stored in the refrigerator. The salad contained watermelon, honeydew melon, cantaloupe, and pineapple. No cooling log was available for the cut melons to show they were cooled to less than 41°F within 4 hours. The salad was discarded.

Galley-

Staff was not aware that cut melons were considered potentially hazardous foods and required temperature monitoring during cooling.

Galley-Hot Line

The upper technical cabinet near the hot line was heavily soiled with old grease residue.

Galley-Hot Line

The light intensity was less than 220 lux along the hot line.

Buffet-Beverage Counter

One small fly was observed around the area.

Buffet-Beverage Counter

The small ice bin lid was not self-closing. The ice bin was for customer self-service.

Provisions-Dry Storage

A bag of rice was open. The bag was immediately taped closed.

Provisions-Dry Storage

The spice storage shelves were soiled with dust and residue.

Galley-Hot Line

The grease collection tray under the flat grill was located in a long and narrow housing that was difficult to clean. The drip tray housing was heavily soiled with more than a day's worth of food debris. This was written on the previous inspection.

Galley-Hot Line

The grease collection tray under the flat grill was located in a long and narrow housing that was difficult to clean. The drip tray housing was heavily soiled with more than a day's worth of food debris. This was written on the previous inspection.

Bar-

A spray bottle of bleach water had a concentration above 200 ppm. Water was added to the solution to lower the concentration.

Bar-

A container of cola for the soda dispensing machine was stored on the deck.

Bar-Ice Machine

The lower portion of the front of the white deflector panel was soiled with a brown substance.

Buffet-Front Buffet Counter

A display case of pastries had a door that was not self-closing. Also, apples were stored under a plastic lid that had to be completely removed and was not self-closing.

Medical-AGE Documentation

The time and date of the last AGE symptom experienced by the reportable crew member on the 2-15 October voyage were not recorded. The time and date the crew member was allowed to return to work was also not recorded. Staff stated the crew member was isolated for 48 hours and not allowed to work with food for 72 hours. In addition the times and dates for the verbal interviews of the close contacts of the crew member were not documented.

Medical-24-Hour Reporting

A routine 24 hour report sent on 21 September before arrival to Odensburg, NY could not be verified as received by VSP. An internal email with the AGE numbers was sent by the vessel to [email protected] instead of [email protected]

Inspection on Jun 02, 2014 | Score: 92

Buffet-Ice Machine

The interior side of the white deflector panel was soiled with a black substance. The white water dispensing tube above the ice cuber was also soiled with a black substance.

Galley-Pasta Salad

The temperature of the pasta salad in the upright refrigerator was 58°F when measured by the inspector at 11AM. Staff indicated the pasta was cooked at about 5AM and cooled and the salad was prepared around 10AM and placed in the refrigerator. No cooling logs were available for the cooked noodles or prepared salad. Staff transferred the pasta salad from a plastic container to a metal hotel pan and place it in an ice bath to cool. The pasta salad did not reached 41°F in time for the lunch service period at 12:30PM and was discarded.

Galley-Pasta Salad

No cooling logs were available for the cooked pasta noodles or the prepared pasta salad.

Galley-Fire Supression Hood

The right technical compartment was heavily soiled with grease and food residue.

Galley-Main Hot Line

The left seam between the range and the stack oven and the right seam between the flat grill and the counter were difficult to clean and heavily soiled with more than a day's worth of food debris.

Galley-Main Hot Line

The left seam between the range and the stack oven and the right seam between the flat grill and the counter were difficult to clean and heavily soiled with more than a day's worth of food debris.

Galley-Main Hot Line

The grease collection trays under the flat grill and stove were located in a long and narrow housing that was difficult to clean. The drip tray housings were heavily soiled with more than a day's worth of food debris.

Galley-Main Hot Line

The grease collection trays under the flat grill and stove were located in a long and narrow housing that was difficult to clean. The drip tray housings were heavily soiled with more than a day's worth of food debris.

Galley-Cutting Boards

All four cutting boards were severely scratched and scored making them no longer easily cleanable. The yellow cutting board had a large section that was beginning to peel.

Galley-Seasoning Storage Cabinet

The bottom of the seasoning cabinet was soiled with a sticky food residue.

Provisions-Outside Refrigerator

Two boxes of kiwi were stored on the deck.

Provisions-Dry Storage

Approximately 15 small flies were found in the provision room that had stored food equipment, single-service items, packaged food and fresh fruit.

Provisions-Dry Storage

Water was leaking from the condensate collection tray on the AC compressor on the right side of the room causing water to pool on the deck below.

Provisions-Dry Storage

Water was leaking from the condensate collection tray on the AC compressor on the right side of the room causing water to pool on the deck.

Provisions-Dry Storage

The chest freezers installed after the winter 2013/14 dry dock were domestic-style and do not comply with ANSI or NSF standards for materials, design, and construction for food-contact surfaces. The company submitted a replacement plan for the chest freezers to VSP.

Provisions-Dry Storage

The chest freezers were mounted on painted wooden 4'x4' pieces of lumber that did not allow for sufficient space to clean under the freezers.

Provisions-Dry Storage

The decks under all of the freezers were heavily soiled with dust, dirt, and food debris.

Provisions-Parasite Destruction

No paper work was provided to verify the smoked salmon served onboard was properly frozen to ensure parasite destruction.

Potable Water-Far Point Analyzer Calibration

The far point analyzer read 2.36 ppm when the inspector and crew arrived to take samples. The crew's first test result was 3.6 ppm and the inspector's first test result was 1.24 ppm. After the crew switched their meter to low range their test results were 1.37 ppm, 1.46 ppm, and 1.62 ppm. The inspector's other test results were 1.01 ppm and 1.21 ppm. The chart recorder was immediately calibrated.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

No procedures were listed for notifying embarking passengers of an outbreak on the previous voyage.

Potable Water-Bunkering

As stated on the last inspection, a pH adjustment system to ensure the pH does not exceed 7.8 during bunkering had not been installed on the ship. The pH levels in the bunkering records that were reviewed were less than 7.8.

Potable Water-Distribution Halogenation

A backup halogenation pump has been added during the recent dry dock. The halogenation point is actually on the water bunkering line. This controls the amount of halogen entering the tank and ultimately the distribution system without further halogenation. The pump and its backup do not have an automatic switch over.Per discussions on the construction, operation and monitoring of this bunker/distribution halogenation system following this inspection, the company is submitting a series of detailed variances to assure equal public health safeguards for the passengers and crew of this and the other small vessels in the fleet.

Inspection on Apr 27, 2014 | Score: 97

Potable Water-Far Point Charts

On more than 10 occasions since the last inspection, the chart has recorded for 1.5 to 2 hours or more on some days over the 24 hour period without notation. [Note: This finding did not include the days when the ship was in dry dock without crew aboard.]

Galley-Hot Line

The left seam between the range and the stack oven and the right seam between the flat grill and the counter were difficult to clean.

Galley-Hot Line

The difficult to clean left seams mentioned above were filled with grease and old food debris. Additionally an accumulation of grease and food soil were noted in the recess at the bulkhead at the back of the flat grill next to the counter. More soil was found in the front seam area between the stack ovens. It also appeared to be old grease from the hood had accumulated on the top of the stack ovens next to the bulkhead.

Provisions-

The crew reported that the previous chest freezers had been replaced since the last inspection. Those found today had the same problems of being domestic-style that did not comply with ANSI or NSF standards for materials, design, and construction for food-contact surfaces.

Provisions-

The freezers mentioned above were mounted on painted wooden 4'x4' pieces of lumber. This installation does not allow for sufficient space to clean under the freezers.

Provisions-

The decks under all of the freezers were heavily soiled with food debris and containers of food and soil. The seams between the deck and the wooden supports were soiled the length of both sides of the supports. Food spills were also noted on the deck in the walkways in the provisions and around the racks.

Potable Water-Bunkering

As stated on the last inspection, a pH adjustment system to ensure the pH does not exceed 7.8 during bunkering has not been installed on the ship. It was noted that the potable water system supplies used for bunkering since last inspection have not exceeded 7.8 in the records reviewed.

Potable Water-Distribution Halogenation

A backup halogenation pump has been added during the recent dry dock. This halogenation point is actually on the water bunkering line. This controls the amount of halogen entering the tank and ultimately the distribution system without further halogenation. This pump and its back up do not have an automatic switchover.Note, the reverse osmosis water production system that would also use this same halogenation system has been out of service for several years, but is due for replacement, according to the staff.

Inspection on Aug 22, 2013 | Score: 81

Medical-Acute Gastroenteritis (AGE) Reporting

Some staff members had as additional responsibilities those related to medical duties since there was no medical center or medical staff onboard. These staff members in charge of the completion of the medical log, handling questionnaires, isolating symptomatic individuals, interviewing asymptomatic cabin mates or immediate contacts of symptomatic crew, and dispensing medication were not documenting their actions on the log or elsewhere. The staff also was not recording the information of the passengers or crew that reported with AGE symptoms to the staff. The staff explained that the AGE log was completed at the end of each voyage for only reportable cases, if any. There was not a thorough understanding of the definition of a reportable case. The staff had also the clinical specimen collection containers stored on the deck of the utility room locker along with the vacuum toilet system.

Medical-Acute Gastroenteritis (AGE) Records

The medical logs/records for all past voyages did not have the information of the crew members or passengers that reported AGE symptoms to the staff. For example, on the day of the inspection, there was a housekeeping steward that reported a vomit episode to the staff on the previous morning and general discomfort still on the day of the inspection. She was advised by the staff to visit to a shore-side doctor, but none of these events were documented. The staff explained that the dispensing of anti-diarrheal medication and close contact interviews was also not documented. The 3-day assessment forms for crew members had no date and unreadable signatures, making impossible to determine if they were recent forms. Not all AGE logs had the voyage dates written on the log. There was not a thorough understanding of the definition of a reportable case. The information located in the medical binder for the medical operations was not updated with the new definition of a reportable AGE case and had copies of the 2005 VSP Operations Manual. Staff also stated that symptomatic crew and passengers were not given a copy of a handwashing fact sheet, even though one was available.

Other-Utility Room Locker

A coffee dispenser and a water cooler were stored on the deck of this locker. This locker housed the toilet vacuum system.

Potable Water-Distant Point Charts

There was a single distant point chart for July 15-16. Staff stated that the ship was in the yard at that time and nobody was available to change the chart.

Potable Water-Bunker Records

The staff was not monitoring the pH levels during bunkering. The staff only tested the pH levels on the shore-side water supply before starting bunkering.

Potable Water-Halogen Backup Pump

There was no backup halogen pump installed for the potable water distribution system with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds. This was noted on the previous inspection.

Potable Water-Bunkering

Most of the bunkering hose was white with only blue ends and was not labeled 'POTABLE WATER ONLY'. The potable water hose locker was not labeled 'POTABLE WATER HOSE AND FITTING STORAGE'. The fittings were stored outside, on top of the hose locker. The bunker station potable water filling line was not labeled 'POTABLE WATER FILLING'.

Potable Water-Permeate Water Lines

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). The potable water lines after the chlorination point were not striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue).

Integrated Pest Management-Mooring Lines

The mooring lines were not protected with rat guards. This was noted on the previous inspection.

Galley-

Two food workers were handling a cake and vegetables and both were wearing jewelry on their arms.

Potable Water-Bunkering pH Levels

There was no system, procedure, or chemicals to adjust the pH so it does not exceed 7.8 during bunkering.

Galley-

The handwash sink did not have a sign stating 'WASH HANDS OFTEN.'

Galley-

The undercounter cabinet designated for cleaning materials was not labeled 'CLEANING MATERIALS ONLY.'

Galley-Microwave

The inside of the microwave was soiled with more than one day's accumulation of debris.

Galley-

There were two large flies circulating in the galley. Also there was a fruit fly underneath the center preparation area where the large platters were stored.

Galley-Hot Section

The hood filters were soiled with more than one day's accumulation of grease residue.

Galley-Hot Section

The inside of both ovens were soiled with more than one day's accumulation of grease residue.

Galley-

Inside the undercounter cabinets where plates, hotel pans, and other galley equipment were stored, the far left and right sides of the shelves were soiled with more than one day's accumulation of dust.

Galley-

Inside the refrigerator, a hotel pan of cooked red potatoes was labeled with a discard date of 28 August. Staff stated that this food was cooked on the evening of 21 August, indicating it was given an 8-day discard date. Also, a tray of beef quesadillas with an unknown preparation date was not labeled with a 7-day discard date. The discard date was corrected on the potatoes and the quesadillas were discarded.

Buffet-Beverage Counter - Ice Machine

Inside the ice machine, the backside of the plastic deflector panel was soiled with a brown substance. Also the horizontal strip along the top of the cuber was soiled with this brown substance. Staff stated ice machines were sanitized weekly.

Buffet-Beverage Counter

The small ice container was not equipped with a self-closing hinged lid. The lid could be left open and leave the food unprotected.

Provisions-

A box of canned beans and two boxes of biscotti cookies were stored on the deck.

Provisions-

A box of parchment paper was stored on the deck.

Provisions-

The chest freezers did not comply with ANSI or NSF standards for materials, design, and construction for food-contact surfaces. This was noted on the previous inspection. On the day of the inspection and upon request of the inspectors, the Yard Captain was contacted and stated that the company was having a difficult time obtaining NSF approved freezers that were large enough to store the amount of food and fit in the designated area.

Bar-Ice Machine

Inside the ice machine, the backside of the plastic deflector panel was soiled with a brown substance. Also the horizontal strip along the top of the cuber was soiled with this brown substance. Staff stated ice machines were sanitized weekly.

Bar-Handwash Sink

There was no hot water at the handwash sink of the in-use bar. After a few minutes of letting the water run, the water temperature was 80°F. The staff stated that there was a known malfunctioning of the heater. This was written on the last inspection report.

Bar-Handwash Sink

The handwash sink did not have a sign stating 'WASH HANDS OFTEN.'

Bar-

There were seams and gaps along the vertical juncture of the ice machine, bar cabinets, and bulkhead. The area behind and around the deck mounted ice machine was not easily accessible for cleaning. The ice machine was not sealed to the deck or installed at least 6 inches above the deck. This was noted on the last inspection.

Bar-

The staff allowed the worker side of the bar to be easily accessible for passenger self-service. Passengers had full access to the drink mixes in the undercounter refrigerator, containers of bite-size chips, the upright ice machine and reach-in ice bin, and clean drinking glasses. For more than 1 hour, passengers came in and out of the bar and lounge and helped themselves to the bar area. At no time were passengers observed washing their hands.

Bar-

In the clean storage rack, a glass was soiled with lipstick.

Integrated Pest Management-Incoming Supplies

Staff stated that nonfood items, such as flowers, were inspected prior to being brought onboard, but the inspections were not documented. Only the inspections of incoming food items were documented.

Bar-Soda Machine

Numerous slotted fasteners were in the food splash area of the two soda machines. One machine was located in the bar and the other machine was located in the beverage counter in the dining room. This was noted on the previous inspection.

Bar-

There was old dust, debris, and loose screws in the large gap between the ice machine and the cabinet.

Galley-

The grease pan housings of both ranges were heavily soiled with old grease residue. This was noted on the previous inspection.

Galley-

Inside the refrigerator, a hotel pan of cooked red potatoes was labeled with a discard date of 28 August and a tray of cooked beef quesadillas was not labeled or had a known preparation date. The cooling process of these potentially hazardous foods was not documented.

Galley-

The chef touched and opened several times with bare hands the beef quesadillas stored in the refrigerator. The quesadillas were discarded.

Bar-

There was no utility sink. There were individuals mixing drinks in this bar.

Inspection on Apr 18, 2013 | Score: 95

Bar-Lounge Bar

There was no hot water at the handwash sink after several minutes of the hot water being engaged.

Bar-Lounge Bar

There were open seams and gaps along the vertical juncture of the ice machine, bar cabinets, and bulkhead. The area behind and around the deck mounted ice machine was not easily accessible and was not installed at least 6 inches off the deck.

Bar-Lounge Bar

There was old soil in the open vertical seams at the ice machine and bar counter juncture.

Bar-Lounge Bar - Soda Dispensing Machines

The counter model soda dispensers at both the beverage bar counter and the dining room beverage station had slot-head screw fasteners on the underside of each of the six dispensing heads.

Bar-Lounge Bar - Coving

There was no deck coving along the counters/deck juncture at the worker side of the bar.

Bar-Lounge Bar

The two deckhead lights above the bar counter were not shielded or otherwise shatter resistant.

Galley-

There was a buildup of dust and old debris on the counter underneath the microwave.

Galley-Light Intensity

Light intensity could not be raised to the required 220 lux of light at the following locations: main preparation counter, three compartment sink, and the clean landing side of the dishwash machine. Light intensity could not be raised to 110 lux of light behind and around the counter mounted food mixer. New light fixtures have been installed since last inspection and significant improvement in galley lighting was observed.

Galley-Cooling

There was no cooling log record for a hotel pan of cooked white rice (prepared on 16 April) to verify that the product was properly cooled. The product was discarded. Also, the date marking on the rice noted an 8 day discard date; 16 April - 23 April. The date of production must be counted as day 1.

Galley-Beard Restraint

A food employee with a pronounced goatee was handling food without a proper beard restraint.

Galley-Ranges

The grease pan housings on both ranges had very deep channels with poor access to reach completely inside and clean. There were also many open gaps and seams making cleaning difficult.

Galley-Ranges

The grease pan housing areas on the ranges were heavily soiled with old grease and food accumulations.

Galley-

A can of fly insecticide was stored along with cleaning chemicals in the galley cabinet below the hand sink.

Galley-

A food employee was observed drinking from a plastic cup in the galley.

Galley-

The circular covers to the cold air supply located inside and at the top of the refrigerator were soiled with an old accumulation of dust build-up. These were cleaned during the inspection.

Galley-Preparation Counter

The legs of the center preparation counter and the side of the braising pan had areas of old dust accumulation.

Buffet-Beverage Counter

There was heavy dust accumulation on the electrical and water lines located behind the ice machine. This was also noted on the previous inspection. This area was cleaned during the inspection.

Buffet-Beverage Counter

The deck underneath the coffee station counter was in poor repair and was not smooth and easily cleanable.

Provisions-Freezers

The new commercial chest freezers did not meet ANSI/NSF criteria for construction. According to staff, there are no ANSI/NSF freezers that will fit in this location. At this time the coolers are in great repair and are a significant upgrade to the old freezers that were observed on the previous inspection.

Provisions-Freezers

The new chest model freezers located nearest the stairwell were not mounted 6 inches off the deck or fixed to the deck.

Provisions-Dry Storage

The decks underneath the dry storage racks and throughout the provision rooms were soiled with old food residue and dirt debris. This was noted on the previous inspection.

Provisions-

Unopened boxes of single service items and drinking glasses were being stored on the deck. Also, previously cleaned equipment that was no longer being used such as a food processor and bar serving equipment was being stored on the deck underneath the storage racks.

Provisions-

Cases of canned beer were being stored on the deck.

Provisions-

One live fly was observed in this area above the back right chest freezer.

Integrated Pest Management-Mooring Lines

The mooring lines were not protected with rat guards or other effective means. The ship has remained in port for several days and a large waste container was moved to the pier directly beside the ship to help the ship off load garbage.

Potable Water-Tank Maintenance

The records for the tank maintenance conducted in March, did not list a recorded halogen value of less than or equal to 5 ppm before the tank was put back into service. Also, there was no written documentation that the manufactures' recommendations have been followed for the application, drying, and curing for when paint was applied. There was no written documentation of approval from a certification organization independent of the manufacturer.

Potable Water-Distribution Analyzer

The free residual halogen measured by the halogen analyzer was not accurate to at least 0.2 ppm. Several readings with both the inspectors' and crew's electronic test kits yielded measurements that were greater than 0.6 ppm off from the analyzer readings. The analyzer was re-calibrated.

Potable Water-Secondary Standards

The secondary standards for the crew's electronic test kit was missing documentation to identify the different standard values for the testing bottles.

Potable Water-Halogen Backup Pump

There was no backup halogen pump installed with an active, automatic switchover feature to maintain the free residual halogen if the primary pump should fail.

Potable Water-Bunkering Hose

The bunkering hose was not disconnected from the city water connection when the ship was not actively bunkering. The hose remained connected for several days while the ship remained in port. The connection was approximately 200 feet from the ship and the hose had to pass through areas open to the public and the area of the pier where buses picked up passengers.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not specify the concentration of Virox to be used when disinfecting public surfaces when the ship reaches 2%. Also, the plan did not specify the contact time required when using the Virox.

Inspection on Sep 28, 2012 | Score: 81

Food Service General-

The non-food contact surfaces of the stack oven, range, grill, and griddle had open gaps and seams, making cleaning difficult.

Galley-Dishwash

There were no air-drying racks in the galley and no separate area where proper air-drying of cleaned dishware could be conducted.

Galley-Lighting

The light intensity was less than the required 220 lux of light at the aft port and aft starboard counters, the handwash sink, and the three compartment sink. Also, the light intensity behind and around the counter mounted equipment could not be raised to the required 110 lux of light.

Galley-Date Marking

Two opened plastic containers of lunch meat and a bag of sliced cheese were missing the 7 day discard label; these products were discarded. Also, for the food items that were labeled, the preparation date was being used rather than the discard date.

Galley-Test Strips

There were no test strips for measuring the concentration of quaternary ammonia that was being used for sanitizing food contact surfaces and equipment.

Galley-

Several live house flies were observed flying in the galley and landing on food preparation surfaces and equipment.

Galley-Refrigerator

A bag of pre-washed lettuce was stored on top of raw shell eggs.

Galley-Microwave

The inside of the microwave was heavily soiled with old food residue.

Galley-Refrigerator

The inside of the reach in refrigerator was soiled with old food residue. In particular, the bottom corners, sides, and gaskets were most notably soiled. Also, the circular covers to the cold air supply were heavily soiled with dust.

Galley-Can Opener

The blade to the can opener was soiled with dried food residue.

Galley-Dishwash

Approximately, 6 soiled baking sheets were placed on the deck.

Galley-Three Compartment Sink

The air relief vents to the continuous pressure backflow device on the spray hose were clogged with old food residue.

Galley-

The deck below and around the dishwash machine was heavily soiled with an accumulation of dirt, debris, and old food residue. The decks were rough and not easily cleanable.

Galley-Original Containers

A container of flour that was removed from its original packaging was not properly labeled as such.

Food Service General-

Cooling food temperatures were not being monitored or recorded by staff nor were the proper cooling time and temperatures known by staff. Also, staff could not accurately identify food cooking temperatures.

Galley-Thermometer

A tip-sensitive food thermometer was not available to measure thin foods.

Galley-Wiping Cloth

A soiled and damp wiping cloth that was not stored in a sanitizer solution was observed near the entrance to the galley.

Galley-Clean Storage Cabinet

Two skillets stored in the undercounter pot and pan cabinet had peeling perfluorocarbon resin (non-stick) coating on the food-contact surface.

Food Service General-Storage Cabinets

Several hotel pans which were previously cleaned and sanitized were soiled with leftover food residue. Some of the pans were stored wet. Also, there were previously cleaned pots and pans being stored on shelves that were soiled with dirt, old food reside, and other debris.

Food Service General-

There were several non-food contact surfaces that were soiled with old food, dirt, and food splash residue. These areas and items included: the knife storage housing, the can opener housing, electrical lines on the preparation counter, large storage containers of dry food products, the storage shelve under the center preparation table, and the grease pan housings for the two range tops and the flat grills.

Provisions-Chest Freezers

The chest model freezers were labeled for commercial use but were not in compliance with ANSI or NSF standards for design and construction. The interior panels of the #7 poultry chest freezer were corroded and there was split plastic on the upper interior. A layer of frost coated the interior panels of chest freezers #9 and #3. The interior panels of chest freezers #6 and #8 had corrosion, frost build-up, and split plastic in the upper interior panel. The upright reach-in freezer #1 had corrosion on the interior panels throughout, including on the steel shelves.

Provisions-Freezers

The exterior of all of the commercial model chest freezers were damaged with numerous dents in the metal, split metal, and top doors. Also, the top doors were bent and in some cases deformed in the center or misaligned to the door frame, where the gasket seal was no longer tight. Additionally, the chest freezers were not mounted at least six inches above the deck or sealed to the deck for cleaning.

Buffet-Beverage Counter and Lounge Bar

The food splash zone on the panels of the counter model soda dispensers surrounding each of the soda dispensing nozzles were soiled with old soda residue and dust.

Buffet-Beverage Counter and Lounge Bar

There were difficult to clean gaps behind and around the ice machine and also between the bulkhead and the counter next to the ice machine.

Provisions-Food Storage

Unopened boxes of various food items and single service items were stored on the deck underneath the food storage shelves.

Provisions-Food Storage

The decks in the provisioning room were soiled with old food debris.

Provisions-Freezers

Raw meats were not segregated by species in the freezers.

Buffet-Ice Machine

The electrical and water lines to the deck mounted ice machine were heavily coated in dust.

Provisions-Produce Refrigerator

Potentially hazardous food temperatures exceeded the specific cold holding temperatures of 41°F. Measured temperatures of these food items from all parts of the cooler included: nine individual packages of bean sprouts (46°F), three 24 packs of yogurt (45-46°F), a bag of cut lettuce (47°F), and three boxes of 200 non UHT creamers (47°F). The food was discarded by food staff. All the other food in the cooler was non potentially hazardous. The thermometer on the outside of the unit was not working correctly and the thermometer inside the unit was not easily readable.

Medical-24-Hour Report

There were no records of filing the 24-Hour Gastrointestinal Illness Report with VSP when the vessel made the crossing from Canada to the United States on 24 September. Staff stated reports were made by phone, but in fact none were received for the period in question and no messages were left with the 24 hour answering service.

Medical-AGE Log

The AGE logs were not in the order as specified by the 2011 VSP Operations manual.

Potable Water-Bunkering

The bunkering records indicated that the halogen levels were being analyzed after one hour from the start of bunkering rather than 30 minutes to ensure at least 2ppm chlorine residual is being achieved.

Potable Water-Bunkering

The pH levels were not being monitored at least every hour to ensure it does not exceed 7.8.

Potable Water-Bunkering Hose Locker

The bottom of the bunkering hose locker was dirty and had chipping and peeling paint.

Potable Water-Microbiological Test

The reagents being used for microbiological water testing had expired on 12 September.

*General Comment-Corrective Action Statement

A corrective action statement was not provided to VSP by the company from the last inspection of the Grand Caribe on 23 March 2012.

Potable Water-Laundry

The air relief vents were sealed on the double check valves on the hot and cold potable water lines to the laundry machine.

Food Service General-Cooling Logs

Cooling logs were not being kept for the potenially hazardous foods that were being cooled as part of the preparation or storing process. Staff indicated that water baths were used to cool foods (i.e pasta), however, no records were kept to ensure that proper cooling procedures have been followed.

Food Service General-Storage Cabinets

Several hotel pans which were previously cleaned and sanitized were soiled with leftover food residue.

Inspection on Mar 23, 2012 | Score: 91

Galley-Original Containers

The storage shelves in the undercounter clean storage cabinet were visibly soiled with food, dirt, and debris.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The AGE surveillance log did not have all of the required information, was not in the right format, and was not able to be exported in an electronic, analyzable format as required in the 2011 VSP Operations Manual. Staff was not aware that the AGE reportable case definition for episodes of diarrhea did not include what is above normal for a patient.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include: the duties and responsibilities of each department and their staff, the concentration and contact time for the Mikro-Bac3 and Virox used for disinfecting surfaces in public areas, procedures to protect the passengers and crew from exposure to disinfectants, procedures to inform passengers and crew of an outbreak or procedures for returning to normal disinfection after an outbreak. Also, there were no procedures advising crew how to clean infected cabins, or precautionary measures that must be followed when cleaning the cabins to prevent the spread of AGE from cabin to cabin.

Housekeeping-Public Toilet Room Main Deck

There was no sign advising users to wash their hands at the handwashing sink. Also, there was no sign posted advising users to use a paper towel to open the door. The exit was not hands free.

Integrated Pest Management-Active Surveillance Log

The active surveillance log did not include the time of the inspections. Also, there was no follow-up inspection results for when pests were noted.

Ventilation-Shower Head Disinfection

According to the staff, shower heads were disinfected every six months, but there was no documentation indicating the shower heads were disinfected previous to January 2012.

Potable Water-

The vents were blocked on the backflow prevention devices installed on the hot and cold water lines to the washing machine.

Potable Water-PH

There was no documentation of pH monitoring when bunkering was conducted.

Potable Water-Microbiological Monitoring

Potable water samples were not collected or analyzed for the presence of E.coli during the months of July and September 2011.

Potable Water-Bunkering

The free residual chlorine strips used to test the free residual chlorine during bunkering expired in March 2011. These test strips were located adjacent to the bunkering sampling point. A staff member provided another container of free residual chlorine strips that were not expired, but it could not be determined during the inspection which test strips have been used during the past 12 months. The records indicated the free residual chlorine levels during bunkering were above 2 ppm but it was unknown if this is accurate since the test strips were expired.

Potable Water-Bunkering

The staff member in charge of testing the free residual chlorine levels during bunkering was using test strips that were expired. Expired test strips may not be able to produce an accurate reading of free residual chlorine.

Potable Water-Bunkering

There was a back-up halogen pump installed but it was not able to be automatically switched over to maintain the free residual halogen in the event the primary pump fails. This violation was written on several previous inspections.

Medical-Specimens

The bacterial specimen collection containers expired in 2007 and 2008.

Potable Water-Test Kit Reference Standards

There were no secondary standards for the new potable water test kit used by staff for the far point analyzer calibration.

Galley-Dishwash

During active use of the stationary rack dishwash machine, the empty detergent light was flashing at the end of each wash cycle. The wash detergent dispenser was checked and found empty. A new block of wash detergent was added to the dispenser immediately.

Galley-Dishwash

Staff were towel drying dishes from the in-use dishwash machine.

Galley-Dishwash

There were no air-drying racks in the galley and no separate area where proper air-drying of cleaned dishware could be conducted.

Galley-Aft and Port Starboard Counters

The light intensity was less than 220 lux at the aft port and aft starboard counters, including the handwashing sinks.

Galley-Time Control Plan

Staff stated that time control was used when foods were placed on counters for each meal service, but there was no written time control plan for these areas. No foods were on time control during the inspection.

Food Service General-Original Containers

There were several foods that were removed from their original packaging and stored in unlabeled containers such as: one bag of bread crumbs taped closed, one container of raw sugar, one container of powdered yeast, and one container of rendered bacon grease in the galley, and two bags of couscous in provisions.

Galley-Clean Storage Cabinet

There were stacks of clean bowls and plates stored on shelves soiled with food, dirt, and debris in the undercounter clean storage cabinet.

Galley-Clean Storage Cabinet

Four of the skillets stored in the undercounter pot and pan cabinet had peeling perfluorocarbon resin (non-stick) coating on the food-contact surfaces.

Galley-Preparation Counter

The two white cutting boards on the food preparation counter top were heavily scored.

Galley-Ranges and Grill Top

The grease pan housings for the two range tops and one flat grill had deep channels, making them difficult to clean. The grease pan housings were also soiled.

Galley-Ranges and Grill Top

The grease pan housings for the two range tops and the flat grill were heavily soiled with accumulated food debris and grease.

Galley-

One live small fly was in the galley during service.

Galley-Center Galley

A coffee urn was on the deck in the center of the galley.

Galley-Dishwashing

There was a continuous water leak from the back exterior of the stationary rack dishwashing machine while the machine was in use.

Galley-Dishwashing

The deck below and around the dishwash machine was heavily soiled with an accumulation of dirt, debris, pieces of glassware, and a few utensils.

Galley-Tip-Sensitive Food Thermometers

Staff responsible for measuring thin foods did not have tip-sensitive food thermometers.

Galley-Food Thermometers

The two stem food thermometers were soiled with food debris on the surface of the probe.

Galley-Cooling Log

According to the staff, one pan of cooked mixed vegetables and one pan of cooked rice were cooked and cooled onboard yesterday, but there was no entry in the cooling log for either product. There were no entries in the cooling log since May 2011.

Galley-Dining Room

There was no consumer advisory statement for the dining room menus for animal-derived foods served raw or undercooked such as eggs, hamburgers, steaks, and cold smoked salmon.

Provisions-Chest Freezer

There was no documentation that the cold-smoked salmon fillets were frozen at the correct temperature for the correct amount of time on the vessel or by a supplier to ensure the salmon was free of parasites. In addition, there was no documentation these were aquacultured fish, or the salmon was fed formulated feed. According to the staff, the salmon fillets were thawed and served ready-to-eat.

Provisions-Dry Stores

The light intensity behind each of the 3 dry storage racks near the bulkheads was less than 110 lux.

Provisions-Freezers

The chest model freezers were labeled for commercial use but were not in compliance with ANSI or NSF standards for design and construction. The interior panels of the #7 poultry chest freezer were corroded and there was split plastic on the upper interior. A layer of frost coated the interior panels of chest freezers #9 and #3. The interior panels of chest freezers #6 and #8 had corrosion, frost build-up, and split plastic in the upper interior panel. The upright reach-in freezer #1 had corrosion on the interior panels throughout, including on the steel shelves.

Provisions-Freezers

The exterior of all of the commercial model chest freezers were damaged with numerous dents in the metal, split metal, and top doors. Also, the top doors were bent and in some cases deformed in the center or misaligned to the door frame, where the gasket seal was no longer tight. Additionally, the chest freezers were not mounted at least six inches above the deck or sealed to the deck for cleaning.

Buffet-Beverage Counter and Lounge Bar

There were slotted fasteners in the food splash zones surrounding each of the soda dispensing nozzles of the counter model soda dispensers.

Buffet-Beverage Counter and Lounge Bar

The food splash zone on the panels of the counter model soda dispensers surrounding each of the soda dispensing nozzles were soiled with old soda residue. In the lounge bar, the food splash zone on the panels surrounding the soda dispensing nozzles had both a mold residue and old soda residue.

Bar-Lounge Bar

There was no coving at the bulkhead/deck and at the counter/deck junctures. Also, the deck below the clean plate and condiment cabinet at the window was soiled with food, dirt, and debris.

Bar-Lounge Bar

There were difficult to clean gaps behind and around the ice machine between the bulkhead and the counter next to the ice machine.

Bar-Lounge Bar

There was a heavy dirt and mold residue on the interior shelves of the cabinet where the soda syrup boxes were stored.

Bar-Lounge Bar

There was a large hole leading to a void space along the deck to the bulkhead behind the soda syrup cabinet.

Bar-Lounge Bar

The hot water faucet at the handwashing sink reached a maximum temperature of 79°F after 5 minutes.

Bar-Lounge Bar

There was no sign posted at the handwash sink stating 'wash hands often'.

Inspection on Apr 22, 2011 | Score: 96

Galley-

Non-food contact surfaces of the following equipment had gaps and seams that made cleaning difficult: griddle; grill; stacked oven; and range.

Galley-

Gaps and seams in the non-food contact surfaces of difficult to clean equipment had an accumulation of dust, old grease and food residue.

Galley-

Drip pan housings for the griddle and grills were small and difficult to access to clean.

Galley-

There was an accumulation of old grease and food debris in the drip pan housings of the griddle and grills.

Galley-Three-Compartment Sink

The waste water line from the three-compartment sink did not have an air-gap or air-break.

Galley-

The plastic knife block had nicks and scares that made cleaning difficult.

Galley-

The meat slicer could not be taken apart to clean, especially around the blade and the food contact surfaces of the back plate.

Galley-

Old grease and food residue was along the back plate of the slicer.

Galley-

The artificial illumination along the back preparation counter and center preparation counter were not sufficient.

Provisions-Refrigerators

The reach-in refrigerators and freezers have difficult to clean features and do not appear to be ANSI/NSF rated.