Inspection on Mar 02, 2013 | Score: 87

Galley-Deck 5 Main Galley - Dishwash

Two long handwash basins were in use at the soiled dish drop-off area at the entry to the dishwash. Each basin had three water taps. The construction was with 3 paper towel dispensers and two soap dispensers at each basin. The left basin was missing the soap dispenser on the right side and the middle paper towel dispenser was empty. The right basin had no paper towels in the two left dispensers.

Galley-Deck 5 Main Galley - Dishwash

The soap inside each of the 3 working soap dispensers at the two dishwash entry handwash basins were all a diluted product. Staff brought a new gallon container of hand soap and it was noted that with a very small amount a proper soapy lather could be easily generated. From the actual dispensers there a need to press the dispenser a minimum of 3-4 times to obtain any soapy lather when rubbing the hands together. Staff refilled the dispensers during the inspection.

Food Service General-Galleys and Preparation Areas

Staff were not equipped with sensitive-tip thermometers in any of the galley areas where thin foods were present. The staff working on sushi at the deck 7 sushi restaurant did not have sensitive-tip thermometers and none were present for staff in the deck 3 vegetable/fruit preparation area or the grill on the deck 13 buffet preparation counter.

Galley-Deck 5 Main Galley - Garde' Manger

Several potentially hazardous foods were found inside the walk-in refrigerator at temperatures above 41 °F, and all had preparation labels dated 1 March. They included six plastic bins containing cut lettuce floating in water, with temperatures ranging from 49 °F in the two 4 inch deep bins to 62 °F in 3 of the 4 deep plastic bins. There was one trolley with 5 large pans of a brown rice vegetarian sushi wrap with food temperatures of 46-47 °F as measured by both the inspector and the chef's thermometers. One pan of brown rice on the top rack of the trolley was at 46 °F. There were seven large (18x18 inch) hotel pans of sliced tomatoes with food temperatures of 46 °F. Two plastic bins of cut tomatoes had food temperatures of 62 °F. A 12 inch deep plastic bin of a cooked vegan mixture of walnuts, onions, and seaweed had a food temperature of 45 °F. Lastly, there were six plastic bags inside a metal hotel pan of cut baby arugula which had a food temperature of 46 °F. Nearly every container of lettuce was stored near the entry door of the walk-in. All of these foods were discarded.

Galley-Deck 5 Main Galley - Garde' Manger

Staff assisted with temperature checks inside the walk-in refrigerator, but various readings did not match with the inspector. None of the staff had sensitive-tip thermometers, so they measured only thicker foods. Four food thermometers were checked for calibration in an ice bath along with the inspector's thermometer. Only the senior chef's thermometer was accurate. The other three thermometers read 30 °F, 28 °F, and 44 °F when they should have read 32 °F. Staff calibrated their thermometers immediately.

Galley-Deck 5 Main Galley - Garde' Manger

During the temperature check of the in-use undercounter dishwash machine in this area it was noted that there was a very weak wash solution inside the machine and that there was little change in the items in the rack being washed. Upon repeated tests the condition remained, so the soap solution in use was inspected. It appeared clear to sight so the solution was compared to an unopened gallon container of the same soap solution. It was clear from the yellow color and the thickness of the original gallon solution that the soap used in this dishwash machine was diluted with water. Staff immediately changed the soap solution.

Galley-Deck 5 Main Galley - Garde' Manger

Although staff explained that ice and water were initially used in the preparation, cooling, and storage of the lettuce which was cut on board and found stored in several plastic bins inside the walk-in refrigerator, there was no entry in the cooling log that this was every done.

Food Service General-Artificial Light Levels

The light intensity behind and around deck-mounted and counter-mounted equipment in areas such as the beverage stations in the galleys and room service pantry, combination ovens in the main and crew galleys, ice machines in galleys and bar pantries. This was also noted on the 14 December VSP inspection report. Staff showed the light survey and the order placed for lights to be installed, and indicated there was a delivery failure in late January, 2013.

Galley-Deck 5 Main Galley - Dishwash

Several of the black, oval-shaped serving trays were damaged to the point that the metal underlayer was visible along the seams present along the edges of the trays. Staff provided the order already placed for replacement of 200 such trays in January.

Galley-Deck 6 Main Galley - Bakery/Pastry

Staff were peeling and cutting green apples for a prepared dish. Each whole apple had the manufacturer's label still taped on the outer surface, indicating the apples were not properly cleaned prior to peeling. A second plastic bin with the same type apples was found in the walk-in refrigerator. Staff transferred both bins immediately to the deck 3 vegetable and fruit preparation area for washing.

Food Service General-Time Control Plans

Throughout the ship the various time only as a public health control plans had only serving periods for the various food venues and restaurants, rather than set-up and discard times as required in the VSP Operations Manual. The time control plans for cold foods did not indicate that cold basins would be used under time control. There were also pans of potentially hazardous foods which were set on counters in various areas which were not indicated as time control on the written plans, but did have discard stickers attached. The hot food time control plans did not indicate bain marie's were on time control. There was a statement in the main galley deck hot food time control plan that hot cabinets and trolleys holding back-up foods were to be managed under temperature control, unless the temperature could not be maintained, at which time a four hour sticker would be applied and time control would be used.

Galley-Deck 6 Main Galley

A large industrial type of vacuum packaging machine was noted in the hot galley. Staff were unclear when questioned about its use, but answered that it was not meant for sous vide type preparations. No vacuum packed foods were noted that were not commercially labeled. Ensure that staff is fully aware that sous vide type preparations and cooking are not permitted on ships under the VSP.

Galley-Deck 5 and 6 Main Galley Pot Wash

The top exterior surface of the hood-type pot wash machine's in both the deck 5 and deck 6 main galleys were soiled with a layer of dust debris.

Room Service-Deck 10 Room Service Pantry

There was old drink concentrate residue present in the upper interior of the previously cleaned juice dispenser nozzles (where the concentrate bottle inserts).

Room Service-Deck 10 Room Service Pantry

There was a visible line of dark mold along the exterior length of the water tube directly above the cuber panel on the interior of the ice machine.

Galley-Lido Galley - Hot Galley

The written and posted time as a public health control plan did not indicate that potentially hazardous foods held in the tilt braising pan, or on the grooved griddle, or flat-top grill were on time control. Pans of food did have time control discard labels in this equipment.

Bar-Pompeana and L'Obelisco Buffet Bars

There were difficult to clean slot-head screws fastened into the underside of each of the soda dispensing nozzle panels. Each of the six nozzles had 6 slotted screws fastened. This area around the nozzles is a splash-zone and should be easily cleanable. Contact the manufacturer to solve this issue.

Bar-Mojito Bar

The front bar counter ice cream dipper well was not protected with even a removable sneeze shield and passengers standing opposite could cough or sneeze into the dipper well.

Potable Water-Microbiologic Monitoring

The color comparator used for the on-board microbiological water analysis expired December 2012. A new comparator arrived during the inspection.

Potable Water-Far Point Halogen Analyzer Chart Records

There were no dates or other identifiable information written on the analyzer/recorder chart records dating back to 27 January 2013. This was corrected.

Recreational Water Facilities-Turnover Rates

There were no documented turnover rates for any of the RWFs. Staff computed the turnover rates during the inspection, but the pools and whirlpools that were computed, were above the maximum turnover time limits.

Recreational Water Facilities-FWD Pool Sheperd's Hook

The shepherd's hook for this swimming pool was not located in a prominent location. The hook was located approximately 50 feet from the edge of the pool and was separated by rows of lounge chairs. During an emergency the shepherd's hook would not be easily accessible.

Recreational Water Facilities-FWD and Aft Swimming Pools

The pH value at both open swimming pools exceeded 8.3. During testing of the pools, the AFT pool measured values above 8.4 and 8.37 by both the inspector's and crew's electronic test kit. The FWD pool had pH values ranging from 8.3 to 8.4 when measure with both test kits. Both pools were immediately netted and closed.

Recreational Water Facilities-Electronic Data Loggers

The electronic data loggers being used to monitor the free halogen residuals and pH values for all the RWFs were in 1 hour increments and could not be adjusted by staff.

Other-Deck12 Crew Stairwell Corridor 989

2 soiled plastic bins and approximately, 5 soiled stainless hotel pans were stacked on the deck in this corridor.

Other-Deck11 Crew Stairwell Corridor 989

Stacks of rectangle, round, and triangle shaped ceramic serving dishes were stored on the deck in this corridor. The serving dishes were clean.

Other-Crew Stairwell Corridor 989

Soiled and clean food storage and serving equipment were being stored directly on the deck in the crew corridor.

Children Area-

There was no airtight, washable, waste container at the diaper changing station located at the 3-6 year old bathroom.

Pantry-Rendezvous Bar

The cold water lines to the ice machine were not uniquely identified as non-potable.

Food Service General-Espresso Machines

There were slotted fasteners located at the coffee/water juncture on the espresso machines located throughout food outlets.

Inspection on Dec 14, 2012 | Score: 94

Potable Water-Air Gaps

There was no inspection date for any of the air gaps indicated in the cross-connection control list.

Potable Water-Striping

The distillate lines from the evaporators and the permeate line from the reverse osmosis unit were not striped blue/gray/blue up until the chlorine injection point. Also, the technical water lines used for laundry were striped blue.

Recreational Water Facilities-Whirlpool Spas

There was no documentation indicating the whirlpool spa water was changed at least every 72 hours. According to the staff, the whirlpool spa water was changed daily.

Recreational Water Facilities-Electronic Data Logger

An electronic data logger was installed on most RWFs during dry dock, but there was no documentation indicating the system had certified data security features.

Recreational Water Facilities-Children's and Crew Pools

Electronic data loggers were purchased for these RWFs but were not installed. According to the staff, the electronic data loggers will be installed in the next few days after they complete the training and set-up the new equipment.

Recreational Water Facilities-Turnover Rates

There were no turnover rates documented for any of the RWFs.

Recreational Water Facilities-Children's Pool

There was no safety sign posted at the children's pool near the child activity center. The pool was netted and according to the staff the pool was not used because there was a small number of children on board.

Recreational Water Facilities-Fecal and Vomit Accident Log

The CT values for disinfecting the RWFs in sea to sea mode and in recirculation mode were not sufficient for loose stools and did not meet the requirements in Annex 13.8 of the 2011 VSP Operations Manual.

Potable Water-Potable Water Tanks

There was no documentation from the certifying organization that the paint used to coat the 12 potable water tanks during dry dock in October 2012 was approved for potable water use.

Potable Water-Potable Water Tanks

The free residual halogen level was not recorded after the 12 potable water tanks were disinfected during the October 2012 dry dock and before the tanks were put back into service.

Children Area-Common Childhood Infectious Illnesses

There was no guidance on symptoms of common childhood infectious illnesses posted at the entrance of the children's center. This was corrected during the inspection.

Ventilation-Air Handling Units

Technical water was used to clean the air handling units.

Housekeeping-Crew Public Toilet Room

There was no sign advising users to use a paper towel to exit the toilet room near the bridge and crew cabins 1201-1207.

Potable Water-Far Point Halogen Analyzer

The halogen analyzer at the far point in the potable water distribution system displayed a free residual halogen reading of 0.84 ppm. The ship's test kit measured 1.23 ppm and the inspector's test kit measured 1.27 ppm. The ship's staff calibrated the analyzer and after measuring the free residual halogen again, the ship's and the inspector's test kits were within 0.2 ppm of each other and the halogen analyzer.

Pantry-Chilled Water Lines

The chilled water lines for the ice machines in the housekeeping pantries were not uniquely identified.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The concentration and contact time for the disinfectant used during code red was only identified as 'code orange plus', but this term was not defined in the OPRP.

Buffet-Villa Pompeiana

In the grill area, two of the plastic gaskets on the left side of the hot dog roller were not flush with the side of the machine and there were exposed gaps.

Galley-Dishwash

The spray pattern from the right final rinse nozzle was ineffective.

Food Service General-Light Intensity

The light intensity behind and around deck- and counter-mounted equipment was less than 110 lux in several food areas, including: deck 10 room service beverage station and ice machine; deck 5 and deck 6 main galley pantry beverage and toast stations; deck 5 and deck 6 main galley combination ovens; crew galley combination ovens and ice machine; crew and officer mess beverage stations; Rendezvous bar pantry ice machine; and Mojito bar pantry ice machine. A lighting survey had already been conducted by the ship and new light fixtures will be installed.

Dining Room-Kaito Sushi Bar

There was a consumer advisory on the front page of the menu, but it was not easy for the consumer to locate and it was not on any of the pages with the food items. In addition, there were no asterisks or other indicators at the foods that could be served raw or undercooked to connect them to the advisory. The menu was corrected during the inspection.

Pantry-Kaito Sushi Bar

Two pans of raw chicken were stored in an undercounter refrigerator above a pan of raw shell eggs. The pan of eggs was moved.

Dining Room-Le Fontane and Palladio Menus

There were no asterisks or other indicators at the food items that could be served raw or undercooked. In addition, the consumer advisory was located on the last page of menu and was not easy for consumers to locate and it was not on any of the pages with the food items. Food items such as sirloin steak, eggs and smoked salmon were on the menu. According to the staff, the sirloin steaks were cut from whole-muscle intact beef, but the packaging for the beef did not indicate that it met the definition of whole-muscle intact beef, as required by section 7.3.1.2.4 of the VSP 2011 Operations Manual.

Buffet-Villa Pompeiana

In the grill area, the consumer advisory posted for the fried eggs did not indicate that the eggs were undercooked.

Galley-Deck 5 Dishwash

The spray pattern from one of the middle final rinse nozzles was ineffective.

Galley-Deck 6 Bakery

The belt on the dough sheeter was soiled and marked in several areas. According to the baker, the dough sheeter was not working and had not been used in 20 days. The belt was removed for cleaning.

Buffet-Petty Officers Mess

There were no serving tongs for the bowl of apples and pears.

Buffet-Staff Mess

There were no serving tongs for the bowl of apples and pears or the bowl of lemons.

Provisions-Vegetable Freezer

A large sculpture was stored on the deck under one of the evaporative condensers. Several shelf guards were stored on the deck under one of the shelves near the entrance.

Pantry-Rendezvous

The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.

Pantry-Mojito

The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.

Pantry-Pompeiana

The time control plan indicated the refrigerator that was on time control, but the unit was labeled 'PHF' instead of 'time control.' This was corrected.

Inspection on Mar 07, 2012 | Score: 94

Potable Water-

The nonpotable chilled water lines connected to the back of the ice machines in food areas throughout the ship were not uniquely identified.

Buffet-Pompeiana Bar

The potable water delivery line to the orange juice machine was draped on the counter, making cleaning difficult.

Buffet-Starboard Beverage Station

There was an accumulation of dust on the knob used to open the drain of the ice dispenser. The knob was located to the right of the ice dispensing chute. This area was in active use at the time of the inspection.

Buffet-Dishwash

There was excessive condensation on the deckhead of the soiled end of the in-use flight-type dishwash machine. The condensate was heavily dripping onto the soiled landing. The exhaust system was operating, but was not effectively removing the humidity. This was noted during the previous inspection.

Buffet-Port Service Line

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

Buffet-Port Egg Station

The consumer advisory for the egg station where consumers could order eggs in an undercooked form was posted on a nearby bulkhead and not at the station itself. In addition, the posted advisory was printed in a very small font due to it was printed in six different languages, making it difficult to read.

Buffet-Port Egg Station

The faucet of the utility sink was continuously dripping.

Food Service General-Lighting

In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.

Other-Kaito Sushi Bar

There was a consumer advisory at each of the 2 waiter stations but no consumer advisory on the menu. There were animal-derived foods that could be served raw.

Other-Le Fontane Restaurant

The menus had a consumer advisory, but did not have asterisks identifying those animal-derived products that could be served raw or undercooked.

Other-Palladio Restaurant

The portable induction unit had rough surfaces, crevices, and exposed raw wood, making cleaning difficult.

Food Service General-Time Control Plans

The time control plans in the food areas did not list refrigeration and hot holding units on time control.

Galley-Deck 6 - Pastry

There were loose and protruding cloth fibers from the woven dough sheeter belt at the food contact surfaces. All belt sides were very worn and in bad condition.

Galley-Deck 6 - Pastry

During the active use of the flight-type dishwasher, one of the upper final sanitizing rinse spray nozzles was clogged. This was corrected during the inspection.

Preparation Room-

The access to the handwash station was blocked by two 5-foot stacks of soiled plastic containers. The area was in use at the time of the inspection. This was corrected.

Provisions-Meat Holding Walk-In Cooler

Two large plastic containers of raw ground meat balls were stored on a rack directly above several covered plastic bins of raw cuts of pork and veal. Staff repositioned the meat ball containers below the other meat cuts.

Galley-

There was heavy condensation on the deckhead in front of the right in-use combination oven. In addition, excessive steam was drifting from the bottom of the door and the deck was wet from this steam.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic AGE log was not exact to the VSP log provided in annex 13.2.2 of the VSP 2011 Operations Manual. There were added fields within the form for total population onboard and total reportable cases. There was an additional column added under fever for °C, and the report to medical date and time field was changed to medical date.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The temperature was not recorded consistently when the fever determination was 'no'. The staff stated that the temperature was always taken and recorded in the medical visit log, which was provided for review.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were no written procedures in the OPRP addressing notification of passengers of a gastrointestinal outbreak or notification of oncoming passengers that the ship experienced an outbreak on the previous voyage.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not explain in detail the steps for the sanitizer application during code red situations. There was also more than one sanitizer mentioned for this procedure. The staff explained that the sanitizer was replaced and that this was the reason why more than one sanitizer was mentioned in the plan.

Housekeeping-Public Toilets

There were no signs advising handwashing in any of the decks 5, 6, and 13 disabled toilet stalls in the public toilets. In addition, there were no signs advising the use of hand towels, paper towel, or tissue to open the door when exiting these stalls.

Housekeeping-Public Toilets

The pictograph signs advising handwashing in all the public toilets were not at the handwash stations, but were posted on the exit doors of these toilet rooms.

Children Area-Handwash Stations

The hot water in the toilet room handwash station and the stations in the play room area reached a temperature of 125°F.

Children Area-Child Toilet Room

The height of the handwashing sink in the toilet room was more than 22 inches and the height of the child-size toilet was more than 11 inches. No step stools were provided.

Potable Water-Far Point Distribution Analyzer

The chlorine analyzer at the far point in the potable water distribution system displayed a free chlorine residual reading of 1.50 ppm and the ship's test kit reading was 2.12 ppm and the inspector's kit registered over 2.20 ppm. A second manual test on the ship's kit registered 2.20 ppm while the analyzer reading was 1.53 ppm and the inspector's kit registered over 2.20 ppm. The far point analyzer was immediately calibrated and later compared again to the ship's test kit, showing an accurate value.

Recreational Water Facilities-Monitoring Analyzer/Recorder

There was no chart recorder or electronic data logger to record pH and halogen measurements directly from the whirlpools or pools. Staff stated that this equipment was to be installed in the next drydock.

Recreational Water Facilities-Monitoring

Staff were not monitoring total alkalinity, total chlorine, or flow rates in any of the pools or whirlpool spas.

Recreational Water Facilities-Aurea Spa

The three whirlpools spas in the spa were open and the free chlorine residual in the two whirlpool spas operating through the same compensation tank (forward port and aft/starboard) was 1.42 ppm and 1.45 ppm as tested on the ship's manual kit and the inspector's kit. The whirlpool spas were immediately closed for adjustment. The chlorine residual was raised to 8 ppm in both whirlpool spas and they were re-opened.

Recreational Water Facilities-Children's Pool

There was one adult and one child in the children's pool and the free chlorine residual was 0,54 ppm on the first test and 0.27 ppm on the second test from the inspector. The pool was immediately closed and re-opened after the residual was raised to 2 ppm.

Recreational Water Facilities-Forward and Aft Pools

The rescue hooks for the pools had telescoping type poles.

Recreational Water Facilities-Antientrapment Requirements

There was no safety vacuum release system or automatic pump shut-off system for the dual suction drains on each of the whirlpool spas in the pool area and the Aurea Spa. Additionally, the three pools had dual gravity drains with covers custom constructed at the shipyard and there was no alarm at the pools which would sound when the drain was activated (open). There was no letter from a registered design professional to verify issues such as hair and finger entrapment.

Recreational Water Facilities-Safety Signs

There were portable signs at the RWFs with the information from sections 6.7.1.1.1 and 6.7.1.1.3 of the 2011 VSP Operations Manual. New permanent signs were ordered according to staff.

Inspection on Oct 08, 2011 | Score: 95

Recreational Water Facilities-Whirlpool Shock Halogenation

The free residual halogen concentration was not documented at the start and completion of the shock halogenation for the whirlpools.

Recreational Water Facilities-Filter Housing Cleaning and Disinfection

The filter housing was cleaned, rinsed, and disinfected with 200 ppm chlorine, but the contact time for this disinfection was not documented,

Recreational Water Facilities-Hair and Lint Strainer

There was no documentation that the hair and lint strainers were cleaned, rinsed, and disinfected.

Recreational Water Facilities-Swimming Pools Bather Load

There was no documentation for the maximum bather loads for the swimming pools.

Recreational Water Facilities-Electronic Data Logger Calibration

The manual comparison test was not conducted to verify the calibration of the electronic data logger for free halogen residual and pH prior to opening the facilities.

Recreational Water Facilities-Fecal/Vomit Accident Plan

The fecal/vomit accident plan had a contact time of 960 minutes for 10 ppm of chlorine residual for loose stool.

Potable Water-Bunkering and Production Records

The records did not indicate that the free halogen residual was at least 2.0 ppm within 30 minutes of the start of bunkering and production of potable water.

Potable Water-Bunker Records

According to the records, the free residual halogen during the bunkering of potable water was less than 2.0 ppm on six days since the last inspection. These days included 19 July, 28 July, 9 August, 10 August, 23 August, and 24 August. The ship was out of the United States during these days.

Potable Water-Reduced Pressure Assembly Testing Records

The records for the pressure tests of the reduced pressure assembly backflow prevention devices were not available on the ship. The pressure tests were conducted by a shoreside company who maintained the test results.

Potable Water-Bunker Station Filling Lines

The potable water filling lines at both of the bunker stations were labeled with letters approximately 6 millimeters (0.25 inch) high. Also, the plates were positioned well below the point of hose connection.

Potable Water-Starboard Bunker Station

The chain for the screw cap for one of the potable water filling lines was not fastened to the surface of the filling line.

Potable Water-Production Records

The records for the production of potable water did not indicate the pH.

Recreational Water Facilities-Sample Points

The sample points for the electronic data loggers for all of the recreational water facilities onboard were located after the compensation tank.

Recreational Water Facilities-Safety Signs

The safety signs for the swimming pools did not inform passengers to not use the facility if they are experiencing diarrhea, vomiting, or fever, and did not include the bather load #. The safety signs at the spas did not inform passengers to not use the facility if they are experiencing diarrhea, vomiting, or fever. The children's pool did not inform passengers about children's frequent bathroom breaks.

Medical-Crew Members Reporting

During two recent cruises, two food employees and one nonfood employee had onsets of reportable acute gastroenteritis (AGE) symptoms and worked while symptomatic before reporting to the medical center. During the 3-10 September cruise, a buffet boy had an onset of AGE symptoms on 4 September at 08:00, but did not report to the medical center until 14:20. A musician had an onset of AGE symptoms on 5 September at 14:00, but did not report to the medical center until 6 September at 16:30. During the 20-27 August cruise, an assistant waiter had an onset of AGE symptoms on 25 August at 07:00, but did not report to the medical center until 16:30. The time cards for these crew members were reviewed to verify work history on these dates.

Medical-Acute Gastroenteritis Log

The acute gastroenteritis (AGE) surveillance log did not indicate the time ill passengers or crew members reported to the medical center.

Medical-Cabin Mate and Immediate Contact Interview

There was no documentation of the verbal interview with asymptomatic cabin mates and immediate contacts of symptomatic crew members.

Medical-72-Hour Questionnaires

Crew members who were acute gastroenteritis (AGE) reportable cases were not provided the 72-hour questionnaire to indicate activities or meals prior to illness onset.

Medical-Symptomatic Crew Members Clearance

There was no documentation indicating crew members who were acute gastroenteritis (AGE) reportable cases were cleared by the medical staff prior to returning to work.

Preparation Room-

A corner profile strip to the right of the walk-in cooler door and to the left of the handwash sink was loose. This was corrected.

Galley-Dishwash

One of the upper right final sanitizing rinse spray nozzles of the flight-type dishwash machine was blocked. The machine was in use at the time of the inspection.

Galley-Potwash

The faucet of the automatic handwash sink had low water pressure, making proper handwashing difficult. Users could not adjust the water pressure.

Galley-Speciality Galley - Hot Galley

A white powder was in the food-contact area of the lid of a previously cleaned tilting pan.

Galley-Speciality Galley - Potwash

The bottom of the back plate of the previously cleaned food slicer was soiled with food residue.

Galley-Speciality Galley - Dishwash

The far right final sanitizing rinse spray nozzle of the flight-type dishwash machine was blocked. The machine was in use at the time of the inspection.

Galley-Dishwash

There was excessive condensation on the deckhead of the soiled end of the dishwash machine. The condensate was heavily dripping onto the soiled landing. The exhaust system was operating, but was not effectively removing the humidity.

Galley-Dishwash

Two pallets of large plastic bins with soiled dishes were stored at the clean end of the dishwash machine. These dishes were soaking as part of a pre-soak cleaning process. The bins of dishes were removed during the inspection.

Galley-Deck 5 Wine Pantry

Four stacks of boxed beverages were stored on dishwash racks directly on the deck. These racks kept the food above the deck, but reduced the effectiveness of cleaning this area.

Galley-Deck 6 Dishwash

The final sanitizing rinse temperature of the in-use glasswash machine measured below 160°F at the plate surface on multiple tests using the inspector's thermocouple and a 150°F-170°F thermolabel placed on a glass. A 180°F thermolabel was placed on the final sanitizing rinse manifold, but the thermolabel did not change color, indicating 180°F was not reached. The booster heater valve was repaired and an acceptable final sanitizing rinse temperature was confirmed.

Housekeeping-Deck 12 Ice Pantry

The handwash sink was inoperable. The repair parts for the automatic flow valve have been ordered.

Housekeeping-Deck 10 Cabin Steward Locker

A plastic ice chest contained melting ice. The ice scoop handle was submerged in the water. Two opened plastic bottles of water that belonged to the cabin stewards were floating in the water.

Galley-Sushi Bar

A letter from the supplier specifying the freezing temperatures and times for each of the fish products being served raw was not available on the ship. These certification letters are to be sent to the ship from the corporate office where they are on file.

Inspection on Mar 09, 2011 | Score: 93

Food Service General-Juice Dispensers

The Cornelius counter model juice dispensers located in galley pantry stations, and beverage stations in the messes, lido buffets, and room service pantries had slot-head screw fasteners attaching the steel brace surrounding each of the dispensing nozzles on the underside of the machines. This location is considered a food splash zone and some of the dispensers had juice splash on the screw heads (deck 5 galley pantry station).

Galley-D5 Galley - Pantry Station

The dispensing tube for the bulk milk dispensers was two inches in length and cut at the end horizontally. A volume of milk remained in the tube portion which was outside of the machine and at room temperature. Staff immediately shortened the tube and cut the end on a diagonal direction.

Food Service General-Time Control Plans

The posted time only as a public health control plan (cold foods) indicated that foods placed out for service or in pass-thru refrigerators were using time only as the public health control for bacterial growth. There were a number of refrigeration units labeled as time control with potentially hazardous foods inside with time control labels, but they were not pass thru refrigerators. These included: 2 door upright reach-in #057749 in the pantry station and undercounter reach-in #067455B in the garde' manger in the deck 5 main galley, upright reach-in refrigerators #136304 and #136303 in the lido galley, and nearly all the undercounter reach-in refrigerators on the lido buffet lines port and starboard.

Galley-D5 Galley Wine Store

The previously cleaned drink glasses were stored upright on the top shelf and uncovered inside the walk-in refrigerator.

Galley-D5 Galley - Garde' Manger

Inside walk-in refrigerator #1036 there were 6 large bins of cut lettuce produced yesterday with food temperatures of 55 °F. There were 9 bags of cut baby arugula in a plastic bin at 55 °F, two large hotel pans with large cuts of prosciuitto ham at 47-48 °F, 10 1 pound packages of butter at 48 °F, and 8 more plastic bins filled with cut lettuce in water prepared today at 60 °F. The temperature logs from 2 hours earlier noted temperatures of 39 °F, so these foods were immediately placed in ice or blast-chilled.

Bar-Coffee Bar

There was a water leak at the faucet of the preparation sink.

Pantry-Coffee Bar

There was a difficult to clean seam under the water bath panel facing the inside of the ice storage bin in the ice machine. The seam was soiled with mold and in direct contact with the ice.

Bar-Bar Del Poeti

The power cable of the coffee grinder was draped on the countertop making cleaning difficult.

Galley-D5 Galley - Garde' Manger

Walk-in refrigerator #1036 had an ambient air temperature of 10-12 °C and according to the computer log, went thru a 30 minute defrost cycle 30 minutes prior to the inspection. Both this walk-in and the hot galley #1037 walk-in were flashing high temperature and open door alarm when this system was reviewed. Engineering staff described the cause as multiple entries into these refrigerators, but it was unclear if any notification was made to the food staff. Refrigerator #1037 had ambient temperature of 9 °C when entered for inspection.

Galley-D5 Galley - Hot Galley

The following foods were stored inside walk-in refrigerator #1037: plastic bin of cut tomato at 48 °F, one hotel pan of cooked flank steak at 47 °F, 3 hotel pans of raw, coated chicken nuggets at 47 °F, one hotel pan of crumbled mozzarella cheese at 49 °F, 1 hotel pan of hot dogs at 48 °F, one hotel pan of cooked beef (large cuts) at 44 °F, and one pan of sliced provolone cheese at 48 °F. The log record from two hours prior showed temperatures below 41 °F and all foods were removed immediately to the blast chiller.

Galley-D6 Galley - Garde' Manger

There were 4 large plastic bins filled with sliced and quartered tomatoes with food temperatures of 45 °F inside walk-in refrigerator #1016. The tomatoes were removed immediately and blast-chilled.

Galley-D6 Galley - Garde' Manger

A field calibration check was made of the food probe thermometers of four food staff in the area using an ice bath. One of the four was accurate, while the other three measured 26 °F, 28 °F, and 38 °F. Staff stated that new thermometers were on order.

Galley-D6 Galley - Soup Station

Condensate was dripping onto the food preparation counter during active cooking in this area. Staff had all four soup kettles actively boiling with the lids fully open and a cloud of steam could be seen drifting out of the canopy exhaust hood above. Condensate was visible on the air supply vents postioned directly above the food preparation counter. Staff closed the lids on the soup kettles and wiped down the air vents and surrounding deckhead, then began cleaning the counter. No food was on the food prep counter at the time.

Provisions-Meat Freezer # 281

Two ice crystals extending 3 inches from the seam between two deckhead panels were noted inside the meat freezer, with a pile of formed ice on the deck immediately below. It appears some water leak above the deckhead was causing this condition.

Preparation Room-Meat Preparation

The in-use chlorine sanitizing sink had a free chlorine residual of 400 ppm (mg/L). Staff adjusted the concentration by adding water immediately.

Preparation Room-Vegetable Preparation

One large plastic bin of cut watermelon had a food temperature of 45 °F and 6 bins of washed, cut lettuce had food temperatures of 47-67 °F in walk-in refrigerator #166. Staff immediately removed the items prepared earlier today to add ice.

Buffet-Crew Mess

Whole red apples were on the self-service buffet line with the manufacturer's label affixed to the surface of each, suggesting they were not properly washed.

Galley-Crew Galley - Dishwash

The in-use conveyor dishwash machine had the far left upper arm final rinse spray nozzle fully clogged with no water spray. Staff repaired the machine immediately.

Other-Forward Room Service Pantry

A large bin of whole pears and plums were stored inside the upright two door reach-in refrigerator with the manufacturer's stickers still affixed to each piece of fruit, suggesting they were not properly washed prior to storage.

Buffet-Lido - Salad Station Port

Four uncovered and unprotected bowls containing pumpkin seeds, sunflower seeds, slivered almonds, and black sesame seeds were set on the unshielded section of the buffet counter for passengers self-service.

Buffet-Lido - Pizzeria

The handles on the serving tongs for the garlic bread and vegan bread were in contact with the food. This was corrected immediately.

Buffet-Lido - Pizzeria

Four wicker serving baskets containing bread slices, garlic bread slices, vegan bread slices and rolls had no liners in the baskets and the bread and rolls contacted the wicker directly.

Pantry-Coffee Bar

There was a difficult to clean seam under the water bath panel facing the inside of the ice storage bin in the ice machine. The seam was soiled with mold and in direct contact with the ice.

Bar-Coffee Bar

There was a water leak at the faucet of the preparation sink.

Pantry-Coffee Bar

There was a seam under the water bath panel facing the inside the ice storage bin of the ice machine. The seam was soiled with mold and in direct contact with the ice.

Bar-Bar Del Poeti

The power cable of the coffee grinder was draped on the countertop making cleaning difficult.

Inspection on Nov 11, 2010 | Score: 95

DO NOT USE (whirlpool/spa)-

The shock chlorination had not been recorded since 5 November 2010. The filter backwashing had not been recorded since 6 November 2010.

Potable Water-Production Records

For several dates during October and November 2010, the potable water production records showed that the initial chlorine readings were taken more than 30 minutes after the start of production.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices for the passenger and crew cabins did not include the type of devices (atmospheric vacuum breakers), the number of devices (two), or the potable water system components (toilets and shower hoses) where the backflow prevention devices were installed.

Potable Water-Water Softeners

There were no air gaps on the backwash discharge pipe for each of the three water softeners. On each pipe, there was a piece of plastic that wrapped around the bottom of the pipe and extended into the drain pipe.

Potable Water-Beauty Salon

There were no air gaps below the intermediate atmospheric vents on the two backflow prevention devices installed on the second hair wash sink from the service desk. The vents were covered by the drain pipes.

Potable Water-Microbiologic Monitoring

For October 2010, the records for the four monthly potable water samples indicated "yes" in the column for E. coli. For the other months, "no" was written in this column. When asked, the medical staff stated that this was a mistake and that the E. coli results were negative in October.

Food Service General-Trolley Lift

The latch pin recess in the frame of the door for the trolley lift was not sealed. This was noted on several decks.

Provisions-Plastic Pallets

Some of the plastic pallets were damaged and the dark blue pallets had open areas, making cleaning difficult.

Galley-

One bucket of sanitizing solution was measured below 50 ppm chlorine. The water was cloudy. The bucket was emptied and replaced.

Galley-

There was a large pot of tomato sauce in the walk-in refrigeration unit. The internal temperature was measured at 85°F. The cooling log indicated that the tomato sauce was made on 10 November and that it had been cooled properly from cooking to below 41°F. The tomato sauce was discarded.

Galley-

There was a deep pan of fish soup that was on a plastic-wrapped trolley inside the walk-in refrigeration unit. The soup was measured at 47.5°F. The soup was labeled as being prepared 11 November. The cooling log indicated that the soup was prepared on 10 November. The soup was discarded.

Galley-

The turning handles on the two adjacent tilting pans were soiled with old food in the seam along the back side of the handle.

Galley-

The water fountain faucet was not secured and the backflow device on the potable water line to the fountain was leaking. This was corrected.

Buffet-Crew Mess

Inside the upper compartment of the juice machine, the ports where the bottles connect for dispensing were soiled with dried juice residue.

Buffet-Crew Mess

At the soiled drop-off, the lock had been removed from the door at the pass-through to the dishwash area, making cleaning difficult. This was corrected.

Food Service General-Flight-Type Dishwash Machines

The dishwash machines had Opti-Rinse heads on the final rinse spray arm. The flight-type machines had a long drying section and the flow from the Opti-Rinse spray heads could not be viewed from the end of the machine. There was no way to see if the spray heads were functioning correctly.

Galley-Deck 5

In the top of the multi-flow locker by the beverage station, the penetration for the multi-flow hoses was not sealed.

Galley-Deck 5 Hot Galley

The turning handles for the tilting pans were soiled along the seam on the back of the handle.

Galley-Deck 6 Pastry

One of the dough sheeter belts was badly damaged. Staff stated that a new belt had been ordered and this sheeter was not used. There was another dough sheeter in the galley.

Galley-Deck 6 Wine Cellar

In the back of the technical compartment below the speed rail, the penetration for the multi-flow hoses was not sealed.

Galley-Deck 6

At blast chiller 067361A, a cold cut salad was placed in the unit at 0905 at 52°F. During the inspection at 1210, there were no additional times or temperatures entered into the cooling log for the salad, but the salad was no longer in the blast chiller.

Buffet-Pompeiano

At the cold buffet islands, there were plates for the serving utensils placed outside the protection of the sneeze guard. The plates were moved under the sneeze guard.

Buffet-Pompeiano

The salad dressing dispensing bottles were outside the sneeze guard. The bottles were moved under the sneeze guard.

Galley-L'Obelisco

There was no air gap at the filling faucet for the tilting kettle. This was corrected.

Inspection on Mar 20, 2010 | Score: 100

Provisions-Bottle Store

In the deck drain directly below the condenser unit, there was mold along the edges of the drain basin and on the drain cover.

Provisions-Frozen Fish Store

Several of the storage shelf product security bars were stored on the deck. The bars and the deck below were soiled.

Provisions-Dry Store #290

There was water coming from behind the bulkhead near the back right-side corner at the bulkhead/coving juncture and pooling on the deck to the right of the condenser unit.

Preparation Room-Fish/Meat

There were three small penetrations in the bulkhead immediately to the right of the handsink.

Preparation Room-Fish/Meat

There was loose and peeling sealant along the non-food contact portion of the meat saw tray guide rail.

Preparation Room-Fish/Meat

The sealant on the non-food contact portion of the meat saw tray guide rail was soiled.

Preparation Room-Fish/Meat - Trolley Lift 21

There was an open void in the trolley door frame were the door latch pin inserts.

Food Service General-Time As A Public Health Control Plan

The plan stated that hot foods should be cooled from 149°F to 41°F within 6 hours. The critical step from 140°F to 70°F in 2 hours was not listed. Staff understood and were practicing the critical 2 hour cooling step.

Dining Room-Wait Stations

Several clean coffee urns were stored upright with the lids in place. The urns were opened and there was water pooled inside.

Galley-Deck 5 - Chef's Office

A box of wine, a large container of cooking oil and a pan of clean equipment were stored on the deck. The deck was coved. This was corrected.

Galley-Deck 5 - Cleaning Locker

A new mop head and buffer disk were stored on the deck below the storage shelves. The deck was soiled.

Galley-Deck 6 - Soup Station

There was a open penetration in the bulkhead directly behind the portside tilting kettle.

Galley-Deck 7 - Sushi

A few small hotel pans were stored in the clean item area stacked and wet.

Galley-Dishwash

There was excessive steam coming from the soiled end of the dishwash and condensate was forming on the interior of the ventilation hood. The condensation was dripping back onto the soiled landing.

Food Service General-Conveyor and Flight-Type Warewash Machines

Opti-rinse spray heads were installed on the final rinse spray arm of these units. The Opti-rinse spray heads must be viewed from the side to determine if the water is flowing freely from each spray head. There was no way to view the final rinse spray heads from the side on these units. There has been a claim submitted to the shipyard and Hobart is to make modification to these units.

Provisions-Parasite Destruction

The parasite destruction letter from the supplier of the cold smoked marlin included the temperature, but not the time the fish was held at that temperature.

DO NOT USE (whirlpool/spa)-Sedimentation Test

There were no records of the whirlpool sand filter sedimentation test since 5 October 2009.

Potable Water-Cross-Connection Control Program

There was a separate list for inspection of backflow prevention devices for the crew and passenger cabins. This list only included each cabin and the date of the check. It did not include the type of the device or the system component.

Potable Water-Production Records

There was a chart recorder for potable water production, but there was no record of the calibration of the analyzer for the chart recorder. There was also a log of halogen readings taken during production, but the time between the start of the production and the first reading was frequently between 2 and 4 hours.

Potable Water-Production Halogen Sampling

The water samples for the halogen testing of the production of potable water was taken at a point less than 3 meters from the injection of the halogen.

Potable Water-Cross-Connection Control Program

There was no backflow prevention device on the sink in the photo lab. A hose had been added to the faucet.

DO NOT USE (whirlpool/spa)-Spa

There was no standard safety precautions and risks sign for the three whirlpools in the spa.

Potable Water-Cross-Connection Control Program

Only one backflow prevention device was listed for the carbonator units. There were two devices installed on these units.

Potable Water-Far Point

The samples (3) taken by the inspector were 0.45 PPM lower than the analyzer reading and the ship's instrument. The ship had calibration standards and when the ship's instrument was checked, it was not accurate at the lower levels close to the far point readings. There was another instrument onboard that calibrated accurately.

Pantry-Deck 9 Minibar Pantry

There were cases of water and other drinks stored on the deck in this pantry.

Pantry-Deck 9 Minibar Pantry

There was an unfinished wood surface on the trolley used to transport beverages.