Inspection on Aug 03, 2014 | Score: 94

Galley-Supplements

An employee's bottle of probiotic supplement pills was stored on the top shelf in the refrigerator.

Medical-Specimen Collection Containers

The containers for bacterial agents expired in June 2014.

Potable Water-Potable Water Tank

The sample cock was not turned down and was not labeled.

Galley-Date Labeling

One container of opened heavy whipping cream and two opened containers of milk were stored in the refrigeration unit without a 7-day discard label. All three items were labeled with a 'Use First' sticker. Also, two half sliced watermelon were stored in the refrigeration unit without a 7-day discard label.

Galley-Cooling Logs

Both half sliced watermelons were not listed on the cooling log. The internal temperature of both were at 41°F or below when measured.

Galley-Supplements

An employee's bottle of probiotic supplement pills was stored on the top shelf in the refrigerator.

Galley-Microwave

The counter-top under the microwave was soiled with dust and old food debris.

Galley-Fire Suppression Technical Compartment

The technical compartment on the right side of the fire suppression system had an accumulation of grease inside.

Galley-Dual Ovens

There were difficult to clean crevices and voids along the lower right technical compartments inside the door of both ovens making them difficult to clean. This was written on the previous inspection.

Galley-Dual Ovens

The difficult to clean technical areas in the ovens were heavily soiled with old grease residue and food debris. This was noted on the previous inspections

Galley-Lighting

The light intensity in several areas of the galley, such as at the handwashing sink and the counter to the right of the warewash machine, was less than 220 lux. This was noted on the previous inspection. Staff stated they had received the light fixtures and planned to install them during the next dry dock starting 31 October 2014.

Buffet-Beverage Station

The light intensity was less than 220 lux in several areas along the length of the self-service beverage station. This was noted on the previous inspection. Staff stated they had received the light fixtures and planned to install them during the next dry dock starting 31 October 2014.

Buffet-Beverage Station

There was no coving at the counter/deck juncture. This was noted on the previous inspection. Staff provided documentation this will be corrected during the next dry dock starting 31 October 2014.

Buffet-Beverage Station Ice Machine

The deck under the ice machine was heavily soiled with dust and debris.

Buffet-Beverage Station Ice Machine

There was not enough space to clean the left side of the ice machine next to the counter or the back of the ice machine. There were only four inches between the ice machine and the back bulkhead and only ¾ inch between the left side of the ice machine and the counter. This was noted on the previous inspection. Staff provided documentation this will be corrected during the next dry dock starting 31 October 2014.

Buffet-Beverage Station Ice Machine

The light intensity behind and around the ice machine was less than 110 lux. This was noted on the previous inspection. Staff stated they had received the light fixtures and planned to install them during the next dry dock starting 31 October 2014.

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. This was noted on the previous inspection

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. This was noted on the previous inspection.

Galley-Main Hot Line

There was a large gap on the left side on the stove unit between the oven door and the undercounter convection oven. This gap was heavily soiled with more than a day's worth of grease and food debris.

Galley-Main Hot Line

There was a large gap on the left side on the stove unit between the oven door and the undercounter convection oven. This gap was heavily soiled with more than a day's worth of grease and food debris.

Bar-Soda Dispenser Shelf

One small beetle-like insect was found on the same shelf as box of syrup for the soda machine.

Provisions-Equipment Storage

Previously cleaned food service equipment was stored improperly on the top shelf next to the air conditioning condensation unit in the back left of the room. Several of the items were soiled with dust and food debris.

Provisions-Smoke Salmon Parasite Destruction

No documentation was available to show the one package of smoked salmon was properly frozen to destroy any parasites.

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.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.

Potable Water-Distribution Halogenation

The halogenation pump and its backup did not have an automatic switch over. The halogenation point was actually on the water bunkering line. This controls the amount of halogen entering the tank and ultimately the distribution system without further halogenation. 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.

Potable Water-Incubator

The temperature of the incubator used to analyze potable water samples for the presence of E. coli was measured four separate times with the following results: 46°C, 53°C, 40°C, and 41°C. The thermometer inside the incubator appeared inaccurate because there were two visible measuring lines. The temperature according to the highest line on the thermometer was 15°C. The procedures for the microbiological test kit used by the vessel called for the sample to be placed in an incubator at 35°C +/- 0.5°C for 24-hours.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

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

Provisions-Freezers

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

Buffet-Bread Cutting Boards

Several of the small cutting boards used for bread were severely scratched and scored making them no longer easily cleanable.

Bar-Lounge Bar

There was only one inch between the right side of the ice machine and the counter, one and ¾ inch between the left bulkhead and the left side of the ice machine, and five and ¼ inch between the back bulkhead and the back of the ice machine. This was noted on the previous inspection. Staff provided documentation this will be corrected during the next dry dock starting 31 October 2014.

Potable Water-Montly Potable Water Samples

No records or results were available for the June 2014 potable water samples.

Inspection on Jun 18, 2014 | Score: 87

Galley-Dual Ovens

There was grease pooling on the deck from under the technical space of the right most oven.

Galley-Cooilng Logs

Most potentially hazardous foods listed on the cooling log between April 29 and June 18 were not cooled correctly after two hours. Food items such as chicken, quiche, pumpkin pie, cheesecake, crème brule, and pasta were cooked and cooled, but temperatures indicated on the cooling logs at two hours were between 110°F and 122°F. The cooling logs did indicate the food was cooled down to 41°F within six hours, but no action was taken when the food was not cooled to 70°F or lower at two hours. The cooling logs were not signed off by a supervisor. There was no improperly cooled food onboard.

Other-Vegetable Walk-In Cooler

Water that had collected inside of the broken insulation around the coolant pipe had leaked onto five containers of strawberries and one box of lettuce stored underneath this pipe on the top two shelves of the walk-in cooler. All of the impacted food was discarded.

Galley-Oven

According to staff, the left most undercounter oven does not get a thorough cleaning until the end of each cruise. There were large pieces of old grease residue and food debris throughout the inside of the oven.

Integrated Pest Management-Rat Guards

There were no rat guards installed on the mooring lines of the port side of the ship.

Potable Water-Incubator

The incubator used to analyze potable water samples had an internal temperature of 39°C as measured by the inspector. The thermometer inside of the incubator read -15°C and dark liquid was pooling in the bottom of the thermometer. There were no water samples in the incubator.

Potable Water-Potable Water Tank

The potable water tank was cleaned and disinfected on November 17, 2013, but there was no actual free chlorine residual level recorded. The documentation stated the free chlorine residual level in the potable water tank was between 0.25 ppm and 5.0 ppm.

Potable Water-Potable Water Tank

There was no sample cock for the potable water tank.

Potable Water-Potable Water Tank

The pH was not able to be adjusted so it did not exceed 7.8 and the water was not continuously halogenated to at least 2.0 ppm during bunkering. On May 7, the ship started bunkering water at 1230 and recorded the free residual chlorine at 4.9 ppm and the pH at 8.0. The free chlorine residual was 1.2 ppm at 1300, 1.4 ppm at 1400, and 1.7 ppm at 1500 when the bunkering stopped. The pH during this entire time was 8.0. According to the staff, there was something wrong with the water sampling equipment used to record free chlorine residual levels, but there was no documentation.

Potable Water-Far Point

There were no far point charts for May 29 or May 31 and there were no manual readings or other documentation available during these time periods for the free chlorine residual levels.

Potable Water-Far Point

There was no audible alarm for low and high free chlorine residual readings at a continuously occupied watch station.

Potable Water-Striping

The permeate line from both of the reverse osmosis systems to the chlorine injection point was not striped blue/gray/blue. Also, the potable water line supplying the flushing line was not striped blue for potable water before the reduced pressure assembly.

Potable Water-Production

According to the documentation, the ship produced water using the reverse osmosis systems while at anchor each day between April 17 - 19 on Stanley Key.

Potable Water-Production

The person in charge of potable water production stated that the ship produces water at anchor or in a harbor if the water looks clean or has no known contamination and has done so several times over the past few years. Staff explained that it is difficult for the ship to not produce water in these conditions because of their itineraries and water consumption needs.

Potable Water-System

The potable water system is in the process of being evaluated by VSP and the corporate office. Currently, there is only one chlorination pump with a back-up pump that can be switched over manually if needed. This chlorination pump is used for bunkering, production, and distribution. Also, there are key elements that are missing from the potable water distribution system.

Potable Water-Potable Water Tank

There was only a one way valve between the combined permeate line from the reverse osmosis systems and the potable water tank.

Buffet-Main Dining Room

There was a self-service fruit tray that did not have a self-closing lid. The tray contained ready to eat fruit such as red and green apples and pears. Also, there was no serving utensil for this tray of fruit.

Buffet-Main Dining Room

There was carpet at the counter/deck juncture of the buffet line, no coving at the counter/deck juncture, and there were large and small pieces of food debris on the carpet under the toaster and the cookie display.

Galley-Oven

There were large pieces of old grease residue and food debris throughout the inside of the oven of the left most undercounter oven. According to the staff, this oven does not get a thorough cleaning until the end of each cruise.

Galley-Cooilng Logs

Most potentially hazardous foods listed on the cooling log between April 29 and June 18 were not cooled correctly after two hours. Food items such as chicken, quiche, pumpkin pie, cheesecake, crème brule, and pasta were cooked and cooled, but temperatures indicated on the cooling logs at two hours were between 110°F and 122°F. The cooling logs did indicate the food was cooled down to 41°F within six hours, but no action was taken when the food was not cooled to 70°F or lower at two hours. The cooling logs were not signed off by a supervisor. There was no improperly cooled food onboard. This was written on the previous inspection.

Galley-Ready to Eat Food

One small plastic bag of tuna salad was prepared on June 16, but had a discard date of June 23. The bag was discarded. One small plastic bag of sliced turkey meat had a discard date of June 17, but was prepared on June 10. On June 18, the bag of turkey was still in the refrigerator and was discarded during the inspection.

Galley-Clean Storage

There was very limited storage for clean equipment and utensils that needed to air dry. There were more than two stacks of 15 plates each on top of each other in the clean storage area and a stack of more than 10 trays coming out of the warewash machine that had to be air dried in this same area. Staff were using a preparation counter in the middle of the galley during active food preparation as their clean storage area.

Galley-Clean Storage

An upright pitcher was stored in the lower right cabinet to the most right oven and was dripping wet with water.

Galley-Handwashing Sink

The light intensity was less than 220 lux at the handwashing sink.

Galley-Warewashing

The light intensity was less than 220 lux at the counter surface between the right side of the warewash machine and the sanitizing compartment of the three compartment sink. This counter was used to store clean dishes and utensils.

Buffet-Beverage Counter

There was no coving at the counter/deck juncture and there was old food debris along this area. Also, there was a large hole in the bulkhead behind the back left side of the counter. Finally, there were a few open pipe penetrations in the bulkhead under the soda fountain machine.

Buffet-Beverage Station Ice machine

The deck under the ice machine was heavily soiled toward the middle and front of the machine with old food residue. This was written on the last inspection. The deck behind the ice machine was soiled with dust and dirt, a single-use coffee creamer, and pieces of white and black paper and plastic.

Buffet-Beverage Station Ice machine

There was not enough space to clean the left side of the ice machine next to the counter or the back of the ice machine. There were only four inches between the refrigerator and the back bulkhead and only ¾ inch between the left side of the ice machine and the counter. This was written on the last inspection. Documentation was provided indicating the company will try to correct this violation during the upcoming dry dock.

Buffet-Beverage Station Ice machine

The left side of the ice machine was covered in a layer of dust.

Bar-Lounge Bar

There was only one inch between the right side of the ice machine and the counter, one and ¾ inch between the left bulkhead and left side of the refrigerator, and five and ¼ inch between the back bulkhead and the back of the ice machine. This was written on the previous inspection. Documentation was provided indicating the company will try to correct this violation during the upcoming dry dock.

Bar-Lounge Bar

The nonfood contact surfaces between the right side of the ice machine and the counter was heavily soiled with old food debris.

Bar-Lounge Bar

The light intensity was less than 110 lux behind and around the ice machine. This was written on the previous inspection. Also, the light intensity could not be raised to 220 lux along the bar surface for cleaning.

Bar-Lounge Bar

There was no coving at the counter/deck juncture. This was written on the last inspection. Documentation was provided indicating this was included on the upcoming dry dock list.

Bar-Lounge Bar

There were slotted fasteners on the food-splash zone of the coke dispenser and one slotted fastener on the tonic water dispenser. This was written on the previous inspection, but all the other slotted fasteners documented during the last inspection had been correctly replaced and none of the remaining slotted fasteners were soiled.

Bar-Lounge Bar Ice machine

The lower edge of the white plastic piece along the insides of the top compartment of the ice machine, including the water bath, was significantly corroded and discolored in some areas. Also, there was a slotted fastener in the ice thickness probe over the cuber panel.

Buffet-Beverage Station

The light intensity was not 220 lux along the entire length of the self-service beverage counter.

Buffet-Beverage Station

The light intensity was less than 110 lux behind and around the ice machine. This was written on the last inspection.

Galley-Dual Ovens

There were difficult to clean crevices and voids along the lower right technical compartments inside of the door of the right most oven, making cleaning difficult. This was written on the previous inspection.

Galley-Dual Ovens

The difficult to clean technical areas on the inside of the door of the right most oven were heavily soiled with old grease residue and food debris. This was noted on the previous inspection.

Galley-Grease Pan Housings

There were long and deep channels beneath the grease pan housings that were difficult to clean. This was written on the previous inspection.

Galley-Grease Pan Housings

The grease pan housings were soiled with a heavy layer of old grease and food residue. This was written on the previous inspection.

Other-Vegetable Walk-In Cooler

There were five containers of strawberries and one box of lettuce stored underneath a coolant pipe on the top two shelves of the walk-in cooler. All of the containers of strawberries and one box of lettuce had been directly contaminated by leaking water that had collected inside of the broken insulation around the coolant pipe. All of the impacted food was discarded.

Provisions-Freezers

The freezers in the provision areas were not NSF/ANSI approved. This was written on the previous inspection, but according to the documentation, these freezers will be replaced during the upcoming dry dock this summer. The interior surfaces of the freezers were starting to corrode in some areas.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include a way to notify passengers and crew on a future voyage after an outbreak had occurred on the ship. Also, the OPRP did not contain a way to protect passengers from exposure to chemicals used during outbreak prevention activities.

Provisions-Clean Equipment

There were a few rectangular baking pans and approximately five large pots that were stored on the top back shelf to the left of the entrance of the back room and the equipment was not covered or inverted.

Provisions-Back Shelving

The deckhead panels to the right of the clean equipment storage and to the right of the air conditioner were not fitting into the deckhead, creating a large gap above several boxes of dried food packages.

Provisions-Liquor Cabinet

Several bottles of liquor were stored on a large piece of cardboard on top of the lower shelf in the liquor cabinet to the left of the entrance.

Galley-Left Dual Oven

There were more than 10 clean baking pans stored in the left most oven that had a large amount of heavy food debris along the sides and in the back of the oven. The pans were removed.

Galley-Smoked Salmon

There was one package of cold smoked salmon, but there was no documentation that the salmon was parasite-free or had been frozen at the correct temperature for the required amount of time.

Galley-Clean Equipment

There were a few areas on the previously clean counter-mounted mixer that had white encrusted food debris. Also, the previously clean vegetable chopper had encrusted food debris around the interior corners of the blade and along most of the food contact surfaces surrounding the plastic chopping mechanism.

Bar-Lounge Bar Technical Compartment

There was a bottle of glass cleaner in the bottom right technical compartment on the worker side of the bar.

Inspection on Sep 02, 2013 | Score: 89

Medical-Acute Gastroenteritis Surveillance Log

For what was documented on the acute gastroenteritis (AGE) surveillance log as the 9-28 July voyage, the actual dates were 17-28 July. The log was signed off as having correct information. The Captain and the inspector spent about 30 minutes looking through three ship record books to determine the correct date of this voyage.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices indicated all passenger cabin showerheads had air gaps. Upon inspection of some accessible cabins, two showers had a non-continuous pressure backflow prevention device installed on the hoses. The make and model of these devices could not be determined. Some showerheads were equipped with a switch where the user could turn the water on and off after the backflow prevention device.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not include duties and responsibilities for each department during an outbreak.

Dining Room-

A crew member was vacuuming the dining room carpet once the area was set up for the lunch service. Numerous tables were ready for service with plates, silverware, and glasses upright and unprotected.

Galley-Galley - Dishwash

The in-use conveyor dishwash machine was operating at a wash tank temperature of 138-145°F. The machine appeared to require several washes in order to reach the required 150°F wash temperature, but staff used the machine at the lower temperature without notice.

Galley-Preparation Counter

The three small plastic containers which clean baking utensils (paring knives, measuring spoons, dough scrapers, and piping bag tips) were stored in had food and dirt debris along the lower interior surfaces. These were all stored in the top drawer just below the counter beside the handwash sink.

Galley-Storage - Upper and Lower

A previously cleaned hand mixer was in the upper storage cabinet with food residue along the interior of the blade guard. A previously cleaned large strainer was in the undercounter storage cabinet with food particles on the interior of the strainer.

Galley-Cooling Logs

In reviewing the cooling logs, it was clear that there was an error in the cooling at the 2-hour critical control point. Nearly all the foods cooled had temperatures of 78-79°F recorded at the 2-hour check point, instead of the required 70°F or below. Rather than take these foods back to the reheating critical limit of 165°F and start the cooling process again, all these foods were continued in the cooling to the second control point at 41°F.

Dining Room-Posted Daily Menu

On the posted menu there was a consumer advisory noting the risk associated with consumption of raw or undercooked foods of animal origin, but there was no asterisk noting the foods which by recipe or by consumer order would be served raw or undercooked. The menu for the day of the inspection included two such food items. The asterisk was added both to the advisory statement and those two food items.

Galley-Hot Section

The two ovens had difficult to clean crevices and voids along the lower right technical compartments inside the door which made cleaning difficult. This was noted on the previous VSP inspection report of 20 May.

Galley-Hot Section

The difficult to clean technical areas on the inside doors of the two ovens were heavily soiled with layered grease and food residue. This was noted on the previous VSP inspection report of 20 May.

Galley-Hot Section

There were difficult to clean gaps behind the two ranges and between the left preparation counter, between the two burner panels on each range, and between the right range and the flat-top grill. This was noted on the previous VSP inspection report of 20 May.

Galley-Hot Section

Old food residue and burned on grease deposits filled the gaps between the left range and the counter, between the burner panels of both ranges and between the right range and the right flat-top grill. This was noted on the previous VSP inspection report of 20 May.

Galley-Hot Section

The grease pan housing on both ranges were very deep channels with poor access to reach completely inside and clean. This was noted on the previous VSP inspection report of 20 May.

Galley-Hot Section

The grease pan housings for both ranges were filled with old food residue and layered grease debris.

Buffet-Beverage Station and Lounge Bar

The counter model soda dispensers at the buffet beverage counter and the lounge bar had slotted fasteners on the underside of the dispensing heads. These fasteners were in the splash zone of the beverages and were used for passenger self-service. The fasteners were soiled with beverage residue. This was noted on the previous VSP inspection report of 20 May.

Buffet-Beverage Station and Lounge Bar

The slotted fasteners on the underside of the dispensing heads to the two soda and water dispensers at the dining room buffet beverage station and the lounge bar for passenger self-service were soiled with beverage residue.

Buffet-Beverage Station and Lounge Bar

The small ice scoop was set on top of the small ice bucket for passenger self-service at the soda dispensers in the dining room beverage station and the lounge bar. Neither scoop had a protective cover or sleeve to store in between uses.

Buffet-Beverage Station and Lounge Bar

Two live fruit flies were noted during service at the lounge bar. One was on the deckhead and the other was on the front exterior of the ice machine. Six live fruit flies were noted during service at the dining room beverage station. Five were on the bulkhead beside the ice machine and one was on the exterior of the upper storage cabinet near the soda and water dispenser.

Buffet-Starboard Counter

A human hair was found on one of the clean bread cutting boards in the upper storage cabinet. Another human hair was found inside the steak knife drawer under the pile of clean knives in that drawer. There was also some dirt debris in the lower interior of the knife drawer.

Buffet-Beverage Counter Port

The deck below the ice machine was heavily soiled with dirt debris. There was a significant leak of a brown beverage pooling on the deck directly below the beverage dispenser tubing.

Buffet-Beverage Counter Port

There was a difficult to clean gap on both sides and behind the ice machine.

Buffet-Beverage Counter Port

There was less than the minimum 110 lux of artificial light behind and beside the ice machine.

Provisions-Dry Stores

There was some dry food debris on the stainless steel upper dry storage shelves. There were packaged foods on these shelves.

Provisions-Dry Stores

The commercial chest freezers did not meet ANSI/NSF criteria for construction. There was damage to the outer surfaces of all, with most having deformed top doors from previous storage of heavy food items on top. This was noted on the previous VSP inspection report of 20 May.

Bar-Lounge Bar

There were difficult to clean gaps on both sides and behind the ice machine.

Bar-Lounge Bar

The deck juncture with the bar counter foundations and the junction with the bulkhead was not coved. The deck below the ice machine was heavily soiled with dirt debris, food and drink residue and a plastic cup. The deck below the soda cabinet was also heavily soiled with old drink and dirt residue. Also, this was a very difficult to access and clean recess between two counters.

Bar-Lounge Bar

The artificial light level beside and behind the ice machine was below the minimum 110 lux.

Bar-Lounge Bar

The handwash sink basin was less than 24 inches above the deck and it was difficult to use.

Inspection on May 20, 2013 | Score: 92

Medical-Acute Gastroenteritis Surveillance Log

The ship is still using the 2005 VSP Operations Manual AGE log form. This was noted on the previous inspection as well.

Galley-Handwash Station

There was no sign at the handwash station stating 'wash hands often' or 'wash hands frequently'.

Galley-Dishwash

The in-use stationary rack dishwash machine had a final sanitizing rinse pressure of only 10 psi. The manufacturer specifies a range of 15-25 psi. This was also noted in the previous VSP inspection of October 2012.

Galley-Dishwash

Two wet wiping cloths were set on the dishwash soiled landing counter between uses.

Galley-Dishwash

Five of six previously cleaned colored cutting boards in storage were heavily scored along the surfaces, making cleaning difficult.

Galley-Preparation

The upper cabinet with the large, bulk spices in containers was heavily soiled with spilled spices along the shelf with spice containers.

Galley-Preparation

The two stoves had a lower right technical compartment with difficult to access recesses and voids which made cleaning very difficult.

Galley-Preparation

The difficult to access technical compartments on the lower right side of both ovens were heavily soiled with layered old grease and food residue.

Galley-Preparation

There were difficult to clean gaps present between the preparation counter and left range, between the two burner panels on each of the ranges, and between the right range and the adjacent flat-top grill.

Galley-Preparation

Old food residue and burned grease deposits filled the gaps between the range left and counter left, between the burner panels of both ranges, and between the range right and the flat-top grill.

Galley-Preparation

The grease pan housings on both ranges were very deep channels with poor access to reach completely inside and clean. This was also noted in the previous VSP inspection of October 2012.

Galley-Preparation

The grease pan housings for both ranges were filled with old food residue and layered grease debris.

Galley-Preparation

The previously cleaned counter model mixer was soiled with flour and food residue on the interior guard and mixer support directly over the bowl.

Galley-Preparation

The interior side walls and especially the side interior vent to the microwave oven on the counter was soiled with old food residue and grease debris.

Galley-Preparation

there was heavy residue from food splash and grease along the entire lower exterior of the previously cleaned tilt braising pan, including the supporting steel and all other surrounding panels.

Galley-Preparation

A small scoop was observed inside a bulk container of sugar and sugar coated the handle of this scoop,

Galley-Preparation

The artificial light level beside the mixer and the reach-in refrigerator was below the minimum 110 lux. There was less than the minimum of 220 lux at the dishwash area. Portable lights were fixed to the deckhead in the dishwash, but they malfunctioned due to the heat.

Galley-Preparation

The lowest storage drawer for the clean large utensils has a plastic liner which is broken thru on all four lower corners with large holes in each.

Galley-Preparation

Three previously cleaned wire wisks were found soiled with food debris in the clean storage drawer.

Buffet-Beverage Station

There was a difficult to clean gap present between the ice machine and the adjacent beverage counter.

Buffet-Beverage Station and Lounge Bar

The counter model soda dispensers in both the beverage counter and bar had slot-head screws fastened to the underside of each dispensing head. This was also noted in the previous VSP inspection of October 2012.

Provisions-Dry Storage

The commercial chest freezers did not meet ANSI/NSF criteria for construction. There was damage to the outer surfaces of all, with most having deformed lids from previous storage on top of the freezers. This was also noted in the previous VSP inspection of October 2012.

Provisions-Dry Storage

The chest model freezers were secured on legs only 1/2 inch above the deck,

Potable Water-Cabin Showers

Although not all cabin showers were inspected, the three crew showers were not fitted with backflow prevention devices on the flexible shower hoses, which were capable of reaching the sink, toilet, and the deck. On the backflow prevention plan the preventer on all cabin showers was listed as air-gap.

Galley-Public Toilet (head)

The paper towel roll was not fitted into a dispenser, but was set on top of the soap dispenser in the public toilet.

Galley-Outbreak Prevention and Response Plan (OPRP)

The written OPRP stated that a Virox cleaner disinfectant was to be used to disinfect surfaces around the ship touched by hands, but there was no concentration or contact time given for that cleaner/disinfectant. Additionally, there were no written procedures to ensure passengers were protected for either dermal or inhalation exposures to the disinfectants used during an elevated gastrointestinal illness response.

Integrated Pest Management-Rat Guards

There were no rat guards installed along any of the mooring lines tying the ship to the pier.

Inspection on Oct 17, 2012 | Score: 91

Galley-Galley

Bulkheads and deckheads were difficult to clean due to gaps, seams, and crevices present.

Galley-Galley

Open gaps, seams and crevices were present between equipment and counters, and between counters and bulkheads which made cleaning difficult.

Galley-Galley

Dirt and food debris were noted in the crevices between equipment, counters and the bulkheads adjacent to each.

Galley-Galley

The artificial light levels in the various areas of the galley were below the minimum 220 lux. The dishwash area was especially dim.

Galley-Galley

A tip-sensitive food probe thermometer was not available to measure temperatures of thin foods. Staff stated these were on order.

Galley-Galley - Dishwash

There were 9 soiled sheet pans set on edge at the deck in front of the dishwash sinks. There were soiled dishes piled on the soiled dish counter, so there was no more room there for soiled items. Staff stated that normally a deck stand is placed in this position so pans are not touching the deck.

Galley-Galley - Dishwash

There was food debris present on the clean dish landing. Poor lighting of this area made the debris hard to see.

Galley-Galley

A pan with heavy yellow food debris covering it was stored among the clean pans inside an undercounter cabinet labeled cutting boards. The staff last used the counter model slicer at lunch and the pieces were disassembled near the machine following cleaning. The slicer backplate was heavily soiled with food debris as was the surface below it. There was also food soil stuck between the pronged food holder which fits on the slide of the slicer.

Galley-Galley

The tilt braising pan was soiled inside with old food residue and a brown liquid. Staff stated that it had not been used in several months.

Galley-Galley

The grease pan housings on both ranges were very deep channels with poor access to reach completely inside and clean.

Galley-Galley

The grease pan housings on both ranges were very deep channels with poor access to reach completely inside and clean. The housing areas were heavily soiled with old grease and food accumulations.

Galley-Galley

The previously cleaned large strainer found inside an undercounter cabinet with other clean pans was heavily soiled with mixed food debris in the interior of the cap at the very end.

Galley-Galley

The large can opener storage sleeve at the preparation counter was heavily soiled on all the interior surfaces which make contact with the blade when stored.

Galley-Galley - Dishwash

The pressure on the dishwash machine final, hot water sanitizing rinse was 10 psi and the manufacturer's dataplate specifies 15-25 psi. The machine was much improved in operation relative to the previous inspection, with good correction in sanitizing function.

Galley-Galley

Staff maintained quaternary ammonium compound solutions in buckets in the galley for sanitizing of surfaces, but there were no quat test strips on board. The quat test strips are on order.

Buffet-Dining Room Beverage Counter and Lounge Bar

The artificial light level on the counters around coffee, juice, and soda machines was below the minimum 110 lux. The level behind the ice machine here and at the lounge bar were also below 110 lux.

Buffet-Dining Room Beverage Counter

The upper cabinet where salt and pepper shakers were stored was soiled with a layer of ground pepper throughout. Some containers were stored on top of the pepper debris.

Buffet-Dining Room Beverage Counter and Lounge Bar

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

Buffet-Dining Room Beverage Counter

The underside of the soda dispenser in the beverage counter was heavily soiled with soda residue which was very old. Some of the white interior dispensing heads under the soda dispensing caps were soiled with old residue.

Bar-Lounge Bar

One live fruit fly was observed next to the soda dispenser and ice machine in this bar.

Provisions-Stores

The commercial chest freezers did not meet ANSI/NSF criteria for construction. There was damage to the outer surfaces of all with most having deformed lids from some previous storage on top. Some also had frost build-up on the interior walls.

Provisions-Stores

The chest model freezers are on secured on legs only 1/2 inch above the deck, which was heavily soiled below and around each freezer.

Medical-Acute Gastroenteritis Log (AGE)

The electronic AGE surveillance log being maintained on the ship is from the 2005 VSP Operations Manual and not the revised form in the 2011 VSP Operations Manual. A new fillable form will be transmitted electronically for the ship's use with the final inspection report.

Medical-Gastrointestinal Illness Reporting

A crew member developed gastrointestinal (GI) illness during the voyage and after the ship submitted the required GI report on its arrival from Canada. A special report was not submitted for this case.

Potable Water-Microbiological Analysis

The ship was not equipped with the color comparator required by the manufacturer of their on board potable water microbiological analysis kit. The color comparator is on order.

Inspection on Sep 18, 2012 | Score: 75

*General Comment-Corrective Action Statement

Corrective action statement was not provided to VSP by the company from the last inspection of the Grande Mariner on 24 FEB 2011 when the ship scored an 86 for 28 items on the report.

Galley-Three Door Up-Right Reach-In Cooler

Potentially hazardous food temperatures far exceeded the specified cold holding temperature of 41°F. Measured temperatures of these food temperatures from all parts of the reach-in unit included: sliced ham - 53°-55°F; sliced American cheese - 48°-49°F; cubed cheese - 48°F; opened gallon of milk - 48°F; unopened gallon of milk - 47°F; sliced watermelon - 46°F; shell egg - 48°F. Ship staff voluntarily discarded all of the large amount of potentially hazardous food in the reach-in cooler.

Galley-Three Door Up-Right Reach-In Cooler

Opened potentially hazardous food ready-to-eat foods did not have the 7 day discard date noted on them.

Galley-Three Door Up-Right Reach-In Cooler

Interior shelves and bottom of cooler were soiled with old food debris.

Galley-Cooling Logs

Cooling logs were not being maintained for the potentially hazardous foods that were being cooled as a part of the preparation or storage process. For example the log would indicate 'Crew Lunch' without specification of the specific foods being monitored or a starting temperature for these products. Only one specific food item was listed since the log was started in the spring. The last cooling noted was on 02 AUG 2012.

Galley-Food Service General

The bulkheads, deckheads and decks were difficult to clean due to seams, gaps, crevices and openings in the construction.

Galley-Food Service General

Grease was noted seeping down the bulkheads from the seam with the deckhead. This may be related to a ventilation problem. Old dried food debris was noted from food preparation splash along many areas of the bulkhead.

Galley-Food Service General

Open gaps and seams, cracks and crevices were noted between equipment and adjacent counters and bulkheads that made cleaning very difficult.

Galley-Food Service General

Food debris and grease were found filling the gaps and seams, cracks and crevices noted above.

Galley-Food Service General

Stored food preparation equipment, such as the slicer, food processor and mixer head, had dried old food debris on them. Steam pan lids in the cabinet and knives in the knife rack had old dried food soil on them.

Galley-Three Door Up-Right Reach-In Cooler

Ambient air temperature was noted at 45° in the reach-in cooler. By the end of the inspection, the temperature had returned to approximately 41°F when it had been emptied of the potentially hazardous food and efforts were taken to keep the doors closed in the hot galley. No other prep cooler space is available in this galley.

Galley-Food Service General

Food processor blades had many missing chips of the blade indicating a possible hazard for food being prepared with them.

Galley-Food Service General

Food ingredient containers on the shelf such as baking soda were left open.

Galley-Food Service General

A large amount of fibrous insulation was noted on the top of the hood fire extinguishing system above the prep counter near the mixer, microwave and grill.

Galley-Food Service General

Food temperatures were not being adequately monitored and target cooking temperatures were not know by the prep staff.

Galley-Food Service General

Galley's food thermometer was out of calibration by 4°F.

Galley-Food Service General

A tip-sensitive food thermometer was not available to measure thin-food temperatures. (New manual requirement)

Galley-Food Service General

At least 5 wet wiping cloths were observed around the galley sitting on the counter and none were stored in a sanitizer solution.

Galley-Dishwashing

Three compartment sink and clean and soiled landings was heavily soiled with old food debris.

Galley-Dishwashing

Automatic canopy-type dishwasher had been recently switched from hot water sanitizing to a chlorine sanitizing solution because the booster heater had failed. With over ten trials there was no measurable sanitizer concentration in the final rinse.

Dining Room-Restaurant

The current posted consumer advisory statement does not conform to the wording specified in the new operations manual.

Dining Room-Restaurant

A heavy layer of mold was noted on the ice cuber's plastic shield. Pink mold was also seen on the cuber's water supply manifold.

Galley-Food Service General

Lighting was measured from 0 - 50 lux in most areas of the galley, including prep counters and dishwashing areas, which could be contributing to the cleaning problems observed.

Dining Room-Restaurant

Beverage area had an large accumulation of condensate from the ice bin above mixed with old syrup and other soil in the difficult to access corner behind the carbonation system.

Provisions-Restaurant Stores

There was no indication that the chest freezers met ANSI standards or other internationally accredited food equipment sanitation standards for materials, design, and construction.

Provisions-Restaurant Stores

Substantial dents were found in the end and side seams of several cans. These damaged can goods were discarded by the ship's staff.

Provisions-Restaurant Stores

Raw meats were not segregated by species in the freezer. Raw frozen meat was also noted stored with non-meat items in the freezers without regard to separation.

Provisions-Restaurant Stores

Old food soil was noted on the shelving and in the bottom of the freezers.

Provisions-Restaurant Stores

Bottles of water were found stored directly on the deck.

Provisions-Restaurant Stores

Old food soil was noted on the deck.

Other-Garbage Processing

A thick buildup of old garbage existed inside the cabinet holding the compactor.

Galley-Dishwashing

The dishwasher noted above had a feed pump for the sanitizer solution had lost the prime for the sanitizer solution. It was restored by the end of the inspection and over 50 PPM concentration was measured.

Bar-Lounge Bar

The light in the below the counter hand sink was not 110 lux. (New manual requirement)

Bar-Lounge Bar

Syrup residue was sprayed throughout the carbonator cabinet.

Potable Water-Bacteriological Testing

A color comparator as indicated in the manufacturer's Standard Methods procedure is needed for the test method being used for the aboard ship microbiological monitoring. (New manual requirement)

Potable Water-Montoring Charts

The far point charts examined for the summer season had more than 10 days where the chart had been allowed to go from a few hours over the 24 hours to 48 hours without changing. Two charts were found in June without dates or initials during the third week of the month. June 14 chart was missing from the ship's records.

Potable Water-Tanks

The manufacturer's and the third party certifications were not initially available for the coating material used in repair. The ship crew found that information on the web and placed it with the ship's water records during the inspection. (New manual requirement)

Potable Water-Distallate Line Piping

The water line between the water production system and the chlorination system was not striped blue gray blue. (New manual requirement)

Medical-24-Hour Report

A crossing into the United States from Canada was made on 19 AUG 2012 without filing the required 24-Hour Gastrointestinal Illness Report with VSP. This was the only international transit for the summer season.

Inspection on Feb 24, 2011 | Score: 86

Galley-

There were drinking straws and herb scissors stored in a cabinet adjacent to books and paperwork in the upper cabinet above the preparation counter.

Galley-

There was paperwork stored directly on top of spice containers on an upper shelf above the preparation counter.

Galley-

There was a cup with a mixture of salt and pepper stored on the upper shelf above the preparation counter. The cup was not covered and was not labeled with the contents.

Galley-

There were open containers of milk and yogurt and containers of prepared pasta, meatballs, and cut melon in the upright refrigerators. None of the containers had 7-day discard labels.

Galley-

There were quaternary ammonia tablets stored in the upper left cabinet above the preparation counter. There were single-use drinking straws stored in the same cabinet.

Galley-

There were utensil racks stored in the locker labeled for chemical storage below the 3-compartment sink. There was an empty bleach bottle and a whisk broom and dust pan stored at the far end of the locker. Other cleaning items were stored in a labeled locker below the handwash sink.

Galley-

A coffee urn was stored on the deck by the tilting pan.

Galley-

The front two corners of the lower utensil drawer bin were damaged. There was a hole in both of these corners.

Galley-

The door gaskets on the upright refrigeration units were soiled.

Galley-

There were no entries in a cooling log for the containers of pasta and meatballs in the upright refrigeration unit.

Buffet-

There was an uncovered bowl of apples and pears on the buffet counter.

Galley-

On the right side of the upright refrigeration unit where the unit meets the bulkhead, there was a gap between the refrigerator and the profile strip.

Galley-

The nonfood contact surfaces in and around the ovens were difficult to clean due to seams, gaps, and limited access, especially on each side of the ovens, the drip tray housings, and the lower right interior technical spaces.

Galley-

The difficult to clean areas in and around the ovens were soiled.

Food Service General-Decks

The decks were difficult to clean in several areas due to pipes and service lines. This was noted below the dishwash machine in the galley, around the carbonator unit at the beverage station, to the left and behind the ice machine at the beverage station, and around equipment in the bar. The decks in these areas were soiled.

Buffet-Beverage Station

The deck/counter juncture was not coved.

Buffet-Ice Machine

The lower edge of the plastic ice cuber cover was lightly soiled with a pink material.

Provisions-

There was an empty granola bar wrapper in the provision store room.

Provisions-

There was a plastic bag with strawberries and an open container of frozen waffles in a chest freezer with raw meat.

Provisions-

There was no indication that the chest freezers met ANSI standards.

Provisions-

The storage shelves had exposed wooden panels, gaps, small holes, and other difficult to clean features.

Integrated Pest Management-

The vessel's integrated pest management plan indicated that night inspections would occur between 0000 and 0300, but there were no inspections recorded after 2000.

Potable Water-

The backflow prevention devices for the dishwash machine and the sprayer on the 3-compartment sink were not listed on the cross-connection control program. The shower heads in the passenger cabins were listed as air gaps, but new shower hoses had been installed and the air gap was no longer in place. Crew stated that the shower hoses had installed backflow prevention, but no vented backflow prevention devices were located.

Potable Water-

There were no records for the testing of the reduced pressure backflow assemblies installed onboard.

Potable Water-

The potable water tank maintenance records did not indicate that the paint manufacturer's recommendations for drying and curing were followed. There was also no indication that the water was flushed or reduced to at or below 5.0 ppm free residual halogen before placing the tanks back into service.

Potable Water-

There was a threaded hose connection before the reduced pressure backflow prevention assembly for the flushing water. There was no backflow prevention device for this hose connection.

Potable Water-

There was no halogen injection device for the distribution water system. There was only halogen injection for the bunkering/production.

Medical-

There were no clinical specimen collection containers for either viral or bacteriological agents.

Inspection on Jun 22, 2010 | Score: 90

Potable Water-Far Point

The far point halogen analyzer-chart recorder was not operating from May 20- June 16, 2010. Manual readings were conducted.

Potable Water-Far Point

The charts for the far point halogen analyzer-chart recorder were missing from June 14-16th.

Potable Water-Radom Samples

There were no potable water samples taken and analyzed for Escherichia coli for October 2009.

Potable Water-Cross-connection Control Program

The backflow prevention devices for the dishwash machine and the chemical dispenser were not listed on the program.The backflow prevention devices for the showerheads for the cabins were listed as an air gap. When checked, these devices were vacuum breakers.

Potable Water-Cross-connection Control Program

The reduced pressure assembly on the potable water connection to the fresh water feed system in the pump room was not tested after installation.

Potable Water-Potable Water Tank

The tank was coated with International 300 V V. There was no documentation to indicate this coating was approved for use on potable water tank. The record also did not indicate that the manufacturer's instructions for curing and drying were followed.

Potable Water-Potable Water Tank

The records did not indicate that the chlorine level was less than 5 ppm before placing the tank back into service.

Potable Water-Pump Room

There were threaded hose connections on the potable water lines near the chlorine dosing station that did not have backflow protection.

Potable Water-Pump Room

The chlorine injection point was less than 10 feet from the chlorine sample point for the bunkering/production system.

Potable Water-

The vessel did not have a halogen injection device on the distribution water system after the potable water storage tank. There was only a halogen injection device for bunkering/production.

Potable Water-

There was no back-up halogen pump installed with an active automatic switchover feature on the potable water distribution system.

Potable Water-Bunker Station

The potable water hose locker was not labeled "POTABLE WATER HOSE AND FITTING STORAGE".

Potable Water-Bunker Station

The potable water hose was not labeled "potable water only" at each connecting end.

Potable Water-Bunker Station

The bunker station potable water filling line was not labeled "POTABLE WATER FILLING".

Potable Water-Bunker Station

The connections for the potable water fill line were not unique and other non-potable water hoses could be attached.

Potable Water-Bunker Station

The potable water hose did not have a unique fitting from all other hose fittings on the vessel.

Medical-

There was no gastrointestinal illness surveillance log for the cruise from June 7-17th. Per staff, there were no passengers on board, only crew members.

Potable Water-Showerheads

Per the manufacturer's specification sheet, there was a vacuum breaker installed on the showerheads. It was unable to be determined if the backflow prevention device was approved by an accredited organization.

Medical-

When questioned, the staff was not aware that asymptomatic cabin mates had to be interviewed daily until 48 hours after the onset of the ill crew member's symptoms.

Medical-

There was no handwashing tips and personal hygiene information sheet provided to passengers with gastrointestinal illness.

Medical-

The vessel did not have 10 clinical specimen collection containers for both viral and bacteriological agents or proper shipping containers and labels.

Galley-

There was no waste receptacle at the handwash station.

Galley-Cooling Logs

The temperatures of the potentially hazardous food at the start of the cooling process and at the 2 hour mark were not recorded.

Galley-Cooling Logs

There was no cooling record for the potato salad that was cooked, cooled and prepared on June 21. Per staff, the potatoes were cooled in cold water within 20 minutes.

Galley-

There was a non-continuous pressure-type backflow preventer installed on the potable water line for the spray hose under the handwash sink.

Galley-

The deck under the utensil drawers was corroding and flaking.

Galley-

Two clean utensil racks were stored in a cabinet under the three compartment sink. This area was wet and soiled.

Galley-

The deck to the right of the dishwash machine was dusty and soiled.

Galley-

There was an open seam along the bulkhead and right edge of the refrigerator.

Galley-

The shelves inside the upright refrigerator were corroded along the edges.

Galley-

The gaskets on the upright refrigerators were torn.

Galley-

The non-food contact surfaces in and around the ovens and cook tops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings and the lower right interior technical spaces.

Galley-

The decks were difficult to clean in the following areas due to piping, utility cables, and installed equipment: under and to the right of the dishwash machine, under the soda dispenser in the buffet, and to the right of the ice machine in the bar around the hot water heater.

Galley-

There were open seams along the stainless steel lip at the juncture between the deckhead and bulkheads.

Galley-

The difficult to clean areas of the ovens and cook tops were heavily soiled.

Galley-

There was dried food debris on the food contact surface of the slicer.

Galley-

The handles on the scoops were in contact with the brown sugar and the flour in the bins.

Dining Room-

The utensil for the self-service pastries was not adequately protected.

Dining Room-

The fruit selection in the dining room was out for service on a tray with a plastic lid. This required the customer to re-cover the fruit when they were done.

Dining Room-

A utensil was not available for the self-service fruit in the dining room. The fruit selection contained apples.

Other-Beverage Station

There was no coving at the deck/counter juncture.

Provisions-

Some of the freezer chests were labeled for household use and there was no indication that they met ANSI standards.

Provisions-

The storage shelves had small holes and were difficult to clean.

Provisions-Parasite Destruction Letter

The vessel had cold smoked salmon onboard. There was no documentation from the supplier stating the species of fish supplied and both the time and temperature to which the fish was frozen.

Provisions-

There were raw, exposed wooden panels for the food storage racks in the far right corner of the provisions room.

Bar-

There was no "wash hands often" sign at the handwash sink.

Bar-

There was no coving at the juncture between the deck and the counter.

Galley-

The cabinet under the three compartment sink was wet and soiled.