Inspection on Dec 08, 2014 | Score: 99

Housekeeping-Outbreak Prervention Plan

It was noted on the Super Sanitizing portion of the plan the concentrations of disinfectant were listed but there was no contact time prescribed. The contact time was not found on the primary information used during an outbreak. However, this information found on the Approved Chemical list.

Potable Water-Main Water Chiller Area

The water line on a drinking water fountain in this area was not striped in accordance with potable water markings.

Integrated Pest Management-Rat Guards

Rat guards were not placed to appropriately prevent pests from entering ship.

Potable Water-Main Watrer Chiller

The 24 inch main water chiller line was striped with a single blue line indicating potable water. This water is non potable.

Food Service General-Main Galley and Lido Galley and Buffet - Decks

The poured decks in a variety of galley areas were cracked or had rough fractured areas, particularly around the perimeter of the gutterways and the metal deck sinks. More was present in hot galley and dishwash and pot wash areas, but this condition was noted in several areas, extending to the buffet sections as well as galley in the lido.

Preparation Room-Fish Preparation Room

The deckhead sprinkler head in the forward/starboard corner of the preparation room was missing the collar that surrounds it, leaving a large gap that went into the open deckhead above.

Preparation Room-Vegetable Preparation Room

The previously cleaned orange juicing machine had an attached collection pan with dispensing head attached. The dispensing head was disassembled and the interior was heavily soiled with what appeared to be a slurry of orange pulp residue build-up. Staff removed the dispensing head and attached pan for re-cleaning.

Buffet-Lido Buffet - Port Side

The power cables for the two counter model conveyor toaster ovens were draped on the counter below, making cleaning difficult.

Buffet-Lido Buffet - Port Side

The power cables for the two counter model conveyor toaster ovens were soiled with food and dirt debris. The area was previously cleaned.

Buffet-Lido Buffet - Starboard Beverage Station

This area was inspected before the lunch service and one bottle of a surface disinfectant wipes was found on the beverage station. Staff explained the use of the wipes and the surfaces where it is used, but there did not appear to be a good storage area near to the dining room and beverage station. One area noted by the inspector that could be considered is a hollow section at the end of each beverage station construction, where a simple undercounter cabinet could be constructed and used only for the storage of these non-food disinfectant wipes.

Inspection on May 13, 2014 | Score: 98

Medical-Gastrointestinal Illness (GI) Cases

A food handler worked on 11 March while experiencing GI symptoms. The food handler had an illness onset at 0000 on 11 March and did not report to medical until 1415 on 11 March. The crew member's work record showed he worked from 0500-0900 and 1100-1300 on this day. The food handler was reprimanded.

Potable Water-Production Charts

On 24 January the pH was above 7.8 from 0030 to 0415. The calibration note recorded the pH to be 7.9. No corrective actions were indicated on the production chart record or other records. On 23 January the pH was around 8.4 from 1145 to 1345.

Buffet-Continental Buffet

A display of cold cuts and a container of capers out for passenger self-service did not have dedicated serving utensils.

Buffet-Port Beverage Station

A deckhead light above the ice/water machine was burnt out, resulting in light intensity less than 220 lux.

Food Service General-Galley Coving

Grey silicone sealant was used at the deck/bulkhead juncture to break the ninety degree angle and to close open seams created by the juncture. This was observed throughout much of the lido galley, main galley, and crew galley. Also, many areas were observed in the same galley which still had open seams at this juncture which prohibited proper cleaning.

Buffet-Port Lido Line

Two corners of the square black induction top was cracked and chipped which prevented proper cleaning.

Buffet-Omelet Stations Port and Starboard

Large cracks were observed on the surface of the back counters at both port and starboard omelet stations.

Galley-Dishwash

A metal wire rack used for storage and drying of clean plates had an accumulation of what appeared to be calcium deposits. The metal material was labeled as stainless steel, but the makeup of this material appeared to be difficult to clean.

Other-Hamburger Grill

The end of the drain line to the relief vent for the hood cleaning system could not be located. The hose attached to the relief vent was directed to the bottom drain in the hood cleaning locker, but the end of this line disappeared into the bulkhead.

Other-Hamburger Grill

Open gaps and seams were noted at the deck/bulkhead junctures especially at the entrance. Old food residue and general debris were observed in these openings.

Galley-Hot Galley

The relief vents to the continuous pressure backflow prevention device on the leftmost combination oven were clogged with scale and grease deposits.

Galley-Hot Galley

The decks were cracked and had recessed areas with standing water along the gutterways in this section of the galley.

Galley-Hot Galley

A large gap was observed where the lower door joined the frame when the door was closed on undercounter refrigerator 4.14B.

Galley-Breakfast Pantry

Both of the espresso machines at this outlet had 2 small slotted fasteners in the food splash zone. The slotted fasteners were observed clean.

Galley-Main Galley Locker - Across from Wine Bar

Liquor bottles were stored inside a cabinet constructed of painted galvanized metal. Several areas of the shelving were rusted and old liquor residue and general debris were noted along the bottom.

Galley-Garde Manager

Open gaps were present along the lower refrigerator doors when the doors were closed for several undercounter reach-in refrigerators (4.38B and 4.37A).

Galley-Pinnacle

The deck throughout this outlet was rough and pitted, especially near the counter mounted salamander.

Dining Room-Pinnacle Pantry

The light intensity could not be raised to 220 lux at the area behind the main waiter station where clean dishware and coffee condiments were stored on wire racks.

Dining Room-Pinnacle Pantry/Waiter Station

Deck coving was absent at the deck/bulkhead juncture at the waiter station and in the area behind where clean dishware and condiments were stored. Old food residue and general debris were observed along these junctures.

Other-Neptune Lounge

Two slotted fasteners were in the splash zone of the counter mounted espresso machine.

Other-Neptune Lounge

Deck coving was absent at the self-service counter/deck juncture. Old food residue and general debris was observed along this area.

Other-Neptune Lounge

The deck drain for the counter mounted espresso machine had a layer of a black mold like material. The accessibility to access and clean the drain was difficult due to the design and drain location.

Galley-Undercounter Refrigerator A.6B

An open gap was present along the lower door of the undercounter reach-in refrigerator door A.6B when shut.

Galley-Dishwash

Water leaked from a deckhead light and the corner of an exhaust vent above the in-use conveyor dishwash machine. No clean items were impacted. The water appeared to be caused by excessive steam from the machine.

Preparation Room-Potato Peeler

The deck was rough and pitted around the four legs to the newly installed potato peeler.

Preparation Room-Orange Juice Press

Two fruit flies were observed on and around the juice machine.

Bar-Explorations Cafe

The two different espresso machines both had slotted fasteners in the food splash zones. The espresso machine located furthest from the handwash station had two slotted fasteners and the other one had three at each of the coffee/water straining junctures.

Inspection on Dec 18, 2013 | Score: 95

Potable Water-Bunkering pH Levels

The pH value during bunkering on five separate days during the recent drydock was above 9. Bunkering took place on 12/17 from 2AM-5:30AM; 12/16 from 6:30AM-11:30AM; 12/14 from 7AM-11PM; 12/13 from 2AM-9AM; and 12/8 from 8AM-12AM. The bunkering pre-test showed the pH was above 9 from the shore connection. Staff stated they tried to lower the pH during bunkering but were not successful. There was no documentation of corrective actions taken by staff to lower pH during bunkering. Crew and contractors were living and working aboard during the drydock.

Potable Water-Bunkering pH Levels

When the inspector asked staff what pH level they try to maintain during bunkering, staff stated 8.5 or below. The inspector then referred staff to Section 5.2.1.1.1 of the 2011 VSP Operations Manual which states pH should be adjusted so it does not exceed 7.8 during bunkering.

Ventilation-AC Room 7/4

The condensate collection pans in both AC units had an accumulation of gray sediment. Staff stated during dry dock all the AC units were worked on and this sediment was a result of the maintenance.

Galley-Dishwashing

As the inspection team entered the dishwashing area, it was observed that four racks exiting the dishwasher had the dishes placed in the racks backwards, reducing the effectiveness of the exposure to the wash, rinse and sanitizing portions of the warewash process. Crew was instructed by staff on the correct racking procedures.

Galley-Dishwashing

One large silver tray on the clean storage rack was soiled with dried food residue.

Galley-Dishwashing

A stack of clean silver platters were stored wet nested together which precluded proper air drying.

Galley-Dishwashing

A constant leak was noted from the deckhead-mounted light fixture. The water was pooling on the top of the dishwashing machine and was not adversely affecting the dishwashing operation.

Galley-Hot Galley

The hood washing system backflow preventer was leaking from the air relief vent indicating a possible failure. The valve was replaced with a new one while the inspection team was still in the area.

Buffet-Beverage Counter

The water line connected to the juice machine was leaking inside the closed beverage service cabinet. Pooled water was noted throughout the interior of this cabinet.

Galley-Hot Galley

The flanges on all of the plumbing penetrations of the bulkhead to the left of walk-in cooler #22 were loose exposing the holes around the piping. These were repaired while the inspection team was in the area.

Galley-Fish Preparation

The lower tray slides and wheel bracing brackets on a previously cleaned open tray trolley were soiled with dried particles of raw fish and other soil. The upper slides of this trolley had been effectively cleaned.

Buffet-Neptune Lounge

The valve assemblies on the two juice dispensers had not been disassembled for cleaning. The valve gaskets were heavily soiled with dried juice residue. The valve gaskets were replaced with new ones and the assemblies were cleaned.

Galley-Hamburger Grill

The front service window lower channel recesses at the bulkhead were soiled with old food debris.

Bar-Explorations Lounge

The dispensing tube had not been cut at a diagonal to a length of no more than one inch when a new, unopened bulk milk dispenser bag-in-box had been placed in the unit.

Inspection on Aug 27, 2013 | Score: 94

Galley-Port Juice Station

The insides of the previously cleaned water dispensing tubes for the two juice machines were soiled with a black residue.

Buffet-Starboard Lido Bistro

The light intensity was less than 110 lux to the left of the counter-mounted combination oven.

Galley-Starboard Juice Station

The insides of the previously cleaned water dispensing tubes for the two juice machines were soiled with a black residue.

Buffet-Starboard Breakfast Station

The serving utensil for the container of cut fruit was fully submerged in the container.

Galley-Warewashing

The final sanitizing rinse as it entered the manifold was at least 200°F as measured by the inspector at both the outside and inside of the final rinse manifold pipes on the in-use conveyor warewash machine. Steam was coming out of the final spray rinse nozzles and no final rinse water could be seen spraying onto the equipment and utensils in the machine. The machine was shut down for repair.

Galley-Warewashing

There was no final rinse water spraying through the final rinse spray nozzles of the in-use conveyor warewash machine. Only steam was observed coming from the nozzles.

Room Service-Menus

The hamburger offered cooked to order on the 24-hour dining menu was not asterisked, but there was a consumer advisory on the menu. Also, the first menu given to the inspector did not have any of the cooked to order or food items of animal origin that were served undercooked identified with an asterisk.

Galley-Warewashing

There were a few racks of cups that had been sanitized in the warewash machine and were stored inverted in a sorting area. The racks of cups were stored right next to a washing station where workers were scrubbing soiled equipment and utensils. There was also a rack of small plates that had been sanitized and were stored under the washing station to be sorted.

Galley-Bakery

The bucket of chlorine sanitizing solution was less than 50 ppm.

Galley-Pot Wash

There were three large previously cleaned hotel pans with food residue on the inside corners. The pans were stored on the clean storage rack.

Galley-Pot Wash Machine

The final rinse pressure gauge was constantly above 60 psi and did not move while the machine was in operation. The data plate indicated the pressure gauge should have been at 20 psi.

Galley-Ice Machines

The light intensity was less than 110 lux to the left of the most left deck-mounted ice machine.

Galley-Ice Machines

There was a continuous leak from the chilled water line behind the most left deck-mounted ice machine.

Galley-Warewashing

The speed of the glasswash machine was in baskets per hour on the data plate.

Galley-Breakfast Pantry

There was condensate pooling in the bottom of reach-in refrigerator 4.5. This was noted on the previous inspection, but according to the documentation a plan was in place to repair the unit. No food was being stored in the refrigerator until the repairs were completed.

Other-Neptune Lounge

The time control plan stated the food in the dome was continuously served from 6:30 a.m. until 8:30 p.m., but there was no method to determine when the food would be discarded at the end of four hours. The food in the dome had been set-up for breakfast and was not labeled with a discard label, but had been on time control for less than four hours. Also, the time control plan stated the pantry refrigerator was on time control, but this refrigerator had been removed from the area.

Other-Neptune Lounge Store Room

Food such as boxes of cereal and condiments was stored in this area, but the deck and bulkhead were not made of a durable and easy to clean material.

Other-Neptune Lounge Store Room

The light intensity was less than 110 lux and food such as boxes of cereal and condiments was stored in this area.

Buffet-Neptune Lounge Beverage Station

There was no coving at the deck/bulkhead juncture.

Galley-Warewashing

The speed of the conveyor warewash machine was recorded as baskets per hour on the data plate.

Galley-Warewashing

The data plate did not indicate the requirement for the final rinse pressure gauge. The gauge indicated the final rinse pressure was between 20-25 psi while the machine was in operation.

Buffet-Crew Mess

The serving utensil for the container of green beans was fully submerged in the container.

Bar-Ocean

The light intensity could not be raised to 220 lux for cleaning operations.

Pantry-Ocean

The time control plan for hot appetizers served at this bar stated it was for the Casino-Piano bar.

Pantry-Ocean

The area used for the storage of the hot appetizers was not constructed for food storage. The deck was not made of a hard, durable material and there was no coving at the deck/bulkhead juncture. There was no food stored in this area during the inspection.

Galley-Warewashing

The deck was very worn, cracked, and pitted in several areas.

Children Area-Small Toys

There were a few small toys in two different bins that had been sanitized in a warewash machine, but were still soiled with black and yellow residues. Also, a few of the yellow Lego pieces were still stuck together and soiled after they were sanitized.

Medical-Acute Gastroenterititis (AGE) Log

Occasionally, it was noted that the 'Underlying Illness' column on the AGE log was used for general notations not related to AGE, such as a note about an individual who was a well cabin mate of the ill person listed on the line above. This practice was noticed more in earlier voyages than in later ones.

Potable Water-Records

Discrepancies were noticed on two different dates of potable water bunkering records. On the bunker chart dated July 19, 2013, the free residual chlorine was recorded during bunkering, but on another record, the free residual chlorine was recorded during bunking on July 20, 2013 for the same location. The ship's position records indicated the chart record was correct. Also the bunkering chart dated June 10, 2013, indicated the location was Juneau, but on another record, the bunker location was indicated as Skagway. The ship's position records indicated the bunkering location was in Skagway that day. Both sets of records were corrected and initialed at the time of the inspection.

Recreational Water Facilities-Signs

The depth markers at the shallow end of the Lido pool were missing.

Inspection on Jan 05, 2013 | Score: 97

Medical-Acute Gastroenteritis (AGE) Definition

During voyage #331 and voyage #330F, there was one crew member that had 2 episodes of diarrhea and no other symptoms, but specimens were requested for these individuals and antidiarrheal medication was distributed to both of them. According to the medical staff, these symptoms were above normal for both crew members, but they were recorded on the AGE log as non-reportable.

Medical-4-Hour Report

The number of sick passengers reported on the 4-hour report and submitted to MIDRS on December 5, 2012 at 1:59 AM was incorrect. The same 4-hour report was submitted to MIDRS on December 4, 2012 at 9:00 PM.

Medical-Shipping Container

There was no shipping container available to properly pack and ship samples that may need to be collected during an outbreak. The last container was used recently during an outbreak and a new container had been ordered.

Potable Water-Microbiological Testing

The comparator bottle used to test the potable water samples using the Colitag method was expired.

Potable Water-Spa Deck 8

Both of the backflow prevention devices on the left pedicure chair for the hot and cold water lines appeared to be leaking.

Potable Water-Far Point Calibration

The free residual halogen measured by the halogen analyzer at the far point was 1.13 ppm. The inspector measured the free residual halogen at 1.49 ppm during the first reading and 1.51 ppm during the second reading. The ship's staff measured the free residual halogen at 1.51 ppm. The analyzer was calibrated immediately.

Children Area-Toilet Room

There was greater than 22 inches between the step stool and the handwashing sink in the toilet room for 3-7 year olds.

Potable Water-Photo Lab Deck 4

The cross-connection control list indicated there were three backflow prevention devices installed in the photo lab, but upon inspection there were only two backflow prevention devices installed on the hot and cold water lines.

Provisions-Dry Stores

An accumulation of food debris and dust was on the deck against the bulkhead and in the corners under the shelves and pallets.

Galley-Breakfast Pantry

There were six half pints of milk and one liter of soy milk between 52°F and 55°F as measured by the inspector in reach-in refrigerator 4.10. The internal temperature of the refrigerator was 37°F. The half pints of milk and liter of soy milk were immediately discarded by the crew.

Galley-Breakfast Pantry

There was condensate pooling in the bottom of reach-in refrigerator 4.5.

Galley-Dishwashing

The far right final rinse spray nozzle from the clean end of the glasswash machine was partially blocked, creating an ineffective spray pattern.

Galley-Garde Manger

There was dried food residue on the bottom of the back plate of the previously cleaned slicer near the exit point of the sliced food.

Dining Room-Rotterdam

There was food residue on three previously cleaned small coffee cups in the lower cabinet of waiter station #37.

Housekeeping-Deck Pantries

There was a dried black residue in the corners of the clear plastic bins in the clean utensil storage area in Deck Pantries SP 16 and SP 25.

Inspection on May 23, 2012 | Score: 94

Buffet-Petty Officer Mess

Steaks were served cooked to order but there was no consumer advisory and the steaks were not identified on a menu or sign at the food outlet.

Food Service General-Lighting

The light intensity behind several pieces of counter-mounted and deck-mounted equipment was less than 110 lux in several areas including: the beverage counter in the petty officer mess, the bulk milk machines, ice machines, and coffee machines in the lido, on both sides of the ovens in the bakery, and around and behind the ice machines in the deck pantries.

Provisions-Meat Thawing Room

There were 3 pans of raw bacon above 2 pans of pre-cooked commercially prepared sausage links. The bacon was moved below the sausage links.

Provisions-Ice Block and Ice Cream Freezer

There was peeling sealant between 2 deckhead panels just past the entrance inside of the freezer.

Galley-Breakfast Pantry

The power cords for both the counter-mounted toasters were coiled on the counter below, making cleaning difficult.

Galley-Grill Station #6

There was peeling soiled sealant in the hood above the right most stove top.

Galley-Room Service Storage Locker P4.12

The storage units holding boxes of tea, clean coffee dispensers, bread baskets, and containers with paper lids were corroding in several areas.

Galley-Ice Machines

The inside panels covering the cuber panels on both deck-mounted ice machines were soiled with dirt and black particles around the perimeter of the panels. The machines were cleaned and sanitized.

Galley-Ice Machines

Both of the inside panels covering the cuber panels on the deck-mounted ice machines were cracked in several areas.

Galley-Aft Warewashing

There was excess steam coming from the clean end of the outboard flight type conveyor warewash machine. Water was collecting on the outside of the final curtain and throughout the inside of the ventilation hood system. The machine was in-use and there was condensation dripping from several areas inside and outside of the exhaust system onto clean plates. The clean plates were collected by the worker and taken to clean storage until the inspector instructed them to stop the machine. According to the staff, this machine had not been working properly and condensation had frequently built up in and around the machine.

Galley-Aft Warewashing

The outboard flight type conveyor warewash machine was in-use and there was condensation dripping from several areas inside and outside the exhaust system onto clean plates at the clean end of the machine. The clean plates were collected by the worker and taken to clean storage until the inspector instructed them to stop the machine.

Galley-Bakery

There was a bulk milk dispenser that had not been used since June 2011. This equipment was not needed for the operation.

Galley-Warewashing Aft

The final rinse gauge of the outboard flight type conveyor warewash machine indicated above 210°F, but the temperature of the final rinse manifold as measured by the inspector was above 180°F and below 200°F. After the machine had been stopped for a few minutes, the final rinse gauge still read 200°F.

Galley-Bakery

There was old food residue on the inside top of the microwave and in all of the inside corners.

Galley-Pinnacle

There was old food residue on the inside top of the microwave and in all of the inside corners.

Galley-Pinnacle

There was a grease residue over several areas of the previously cleaned top of the stove.

Galley-Pinnacle

The right most grill top was soiled with a grease residue on the right side. The grill was previously cleaned.

Galley-Pinnacle

The inside of the tops of the previously cleaned clam shell grill were soiled with a black grease residue.

Galley-Pinnacle

The nonfood-contact area of both tops of the previously cleaned clam shell grill were soiled with black grease residue. Also, there were a few pieces of food residue on the inside of the grease trap.

Galley-Starboard Omelet Station

The in-use cutting board was scratched and scored.

Galley-Starboard Omelet Station

The time control plan listed the Hacto heater as a refrigeration unit.

Galley-Aft Continental Breakfast

There was no serving utensil for the bran muffin container.

Galley-Starboard Omelet Station

There was less than 50 ppm chlorine in the bucket of sanitizing solution.

Galley-Starboard Hot Line

The backflow prevention device for the combination oven was leaking water.

Galley-Port Ice/Water Machine

There was a hole on the back splash below the ice chute leading into the machine and a hole where the ice/water dispenser went into the machine. Also, the outside of the ice chute was worn with crevices in several areas.

Galley-Starboard Ice/Water Machine

There was an open hole surrounding the outside of the ice chute leading into the machine.

Galley-Starboard Hot Line

The sneeze shield was cracked from the middle to the left edge in front of the hot food line.

Galley-Consumer Advisories

There were no signs stating cold smoked salmon and eggs were cooked to order and there were no consumer advisory statements at these outlets. At the omelet stations, the sign did not specifically state that eggs and cold smoked salmon could be served raw or undercooked, but there was a consumer advisory on this sign.

Galley-Port Continental Breakfast

There was no serving utensil for the middle bread container.

Galley-Port Bistro Hot Line

There was old brown food residue on the right most light bulb and on the protective coverings for both light bulbs over the food on the hot line.

Galley-Port Bistro Hot Line

The coating on the left most heat lamp was peeling in several areas.

Galley-Starboard Bistro Hot Line

The light covers and light bulbs over the food out for service on the hot line were soiled with old brown food residue.

Galley-Starboard Bistro Hot Line Fwd

The bucket fill faucet below the handwashing sink was continuously dripping water onto the deck.

Galley-Port Bistro Hot Line Fwd

The coating for the #3 heat lamp was peeling in a few areas.

Galley-Port Bistro Hot Line Fwd

There was old food residue on heat lamps #2 and #3 and on the inside of the lamp covers for heat lamps #2, #3, and #4.

Galley-Port Bistro Hot Line Fwd

The casual dinner menu did not inform consumers that gravlax was served raw and did not have a consumer advisory for this food item.

Galley-Port Continental Breakfast

The time control plan indicated a heat plate was on time control, but there was no heat plate used in this area.

Other-Neptune Lounge

There were no sneeze guards to protect the 2 bowls of ready-to-eat apples and 1 bowl of oranges at the self-service display case. The lids were next to the bowls but they were not self-closing.

Other-Neptune Lounge

The shelves for holding clean equipment such as linen napkins and a container of clean flatware were chipping and peeling in several areas.

Other-Neptune Lounge

There was no sign stating cold smoked salmon could be served raw and there was no consumer advisory at this food outlet.

Other-Pinnacle Grill

There were no asterisks on the menu identifying several foods of animal origin that could be served raw or undercooked such as, the ocean platter, cold smoked salmon, steaks, and burgers.

Galley-Pinnacle Grill

The time control plan for the dinner service did not include the cold tops on time control.

Galley-Pinnacle Grill

The inside of the previously cleaned Salamander grill was heavily soiled with grease residue.

Buffet-Crew Mess

The power cord for the counter-mounted juice machine was coiled on the counter below, making cleaning difficult.

Galley-Warewashing

There was a gap where the potable water line penetrated the bulkhead under the handwashing sink.

Dining Room-Crew Mess AD.11 Locker

There was no coving at the deck/bulkhead juncture where several beverages were stored. Also, part of the bulkhead was made of insulation that was not easily cleanable.

Recreational Water Facilities-Fecal/Vomit Accident Log

The log form for the most recent fecal accident did not indicate if it was a formed or loose stool. The disinfection was 10 ppm bromine for 24 hours, for a CT value of 14,400 which is less than the 15,300 required for a loose stool.

Recreational Water Facilities-Whirlpool Shock Halogenation

Since 12 May 2012, the bromine concentration was not measured and recorded at the completion of the daily shock halogenation.

Recreational Water Facilities-Sample Line Location

The sample line for the analyzer probe was located after the compensation tank for each of the recreational water facilities.

Recreational Water Facilities-Whirlpool Safety Signs

The safety signs stated that children age 14 could use the whirlpools without adult supervision.

Recreational Water Facilities-Shepherd's Hooks

The length of the poles for the shepherd's hooks were not long enough to reach the middle bottom of the deepest point in the pools plus two feet.

Recreational Water Facilities-Hair Strainer Cleaning and Disinfection

The records indicated the hair and lint strainers and hair and lint strainer housings were cleaned and disinfected every 2 weeks.

Potable Water-

The backflow prevention devices on the potable water lines to the sink in the photo shop were not on the cross-connection control program's list of backflow devices.

Potable Water-Monthly Microbiological Sampling

The butcher shop was a sample location for 3 consecutive months for the 4 random monthly microbiological samples.

Potable Water-Tanks

Potable Water Tank 51S had not been inspected since April 2010.

Medical-Questionnaires

The 72-hour questionnaires detailing activities and meals for individuals with acute gastroenteritis (AGE) did not include all of the data elements as required in Annex 13.2.2 of the 2011 VSP Operations Manual. For example, no data was collected on the activities (hotel, transportation, pre-embarkation tour) prior to arriving onboard the vessel.

Inspection on Dec 05, 2011 | Score: 99

Potable Water-Tank Maintenance Records

Tank maintenance records did not specify that curing and drying times were followed as per manufacturer recommendations. [New requirements 2011 VSP Operations Manual]

Potable Water-Distillate Water Lines

The distillate lines directed to the production chlorination point of the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). [New requirement 2011 VSP Manual]

Potable Water-Monthly Microbiological Sampling

One of the four monthly microbiological samples for the month of October was taken from an ice machine on deck 4. Also, the descriptions in the log book did not indicate where the samples were taken, only the room and deck # were given. [New requirement 2011 VSP Operations Manual]

Potable Water-Color Comparator

The color comparator used for microbiological analysis expired on Jun 2011. This was replaced with a valid comparator during the inspection.

Potable Water-Secondary Standards

The secondary standards for the electronic Hach meter being used for taking manual halogen residual readings had an expiration date of Sept 2010. These were replaced during the inspection with valid standards.

Recreational Water Facilities-Halogen and pH Analyzer Probe Locations

The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Whirlpool Shock Halogenation

The level of free halogen was not recorded at the end of shock halogenation. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Shepherd's Hook

The poles of the rescue hooks at the Aft and Lido swimming pools were not long enough to reach the center of the deepest portion of the pool from side plus 2 feet. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Antientrapment Requirements

The single, unblockable, suction drain covers at both swimming pools (Aft & Lido) were ASME A112.19.8 compliant but did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Antientrapment Requirements

The two suction drains less than 3 feet apart at all whirlpools were ASME A112.19.8 compliant, but did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system. [New requirement 2011 VSP Operations Manual]

Recreational Water Facilities-Signage Spa Whirlpool

The signage at the whirlpool did not meet the current requirements of the 2011 VSP manual. [New requirement 2011 VSP Operations Manual]

Medical-AGE Medical Log

The AGE log was not in the exact order as specified in Annex 13.2.2 of the 2011 VSP Operations Manual. [New requirement 2011 VSP Operations Manual]

Ventilation-HVAC Cleaning

Technical water was being used to clean the HVAC system in all AC rooms. [New requirement 2011 VSP Operations Manual]

Galley-Deck 4 - Dishwashing

Upper final rinse manifold nozzle on the outboard dishwasher had two of five nozzles clogged on initial examination of this active dishwasher. Maintenance staff restored full spray pattern when this condition was noted.

Galley-Deck 4 - Bakery

Sanitizing solution in wiping cloth storage bucket had a grease film on the top of the solution. Solution was changed when this condition was noted.

Galley-Deck 4 - Pinnacle Grill

The right deep fat fryer had old oil splashed on the top of the drain pan cabinet.

Galley-Deck 4 - Hot Galley

The bulkhead / deck seam along the inboard bulkhead had a difficult to clean gap almost the entire length of the area where the deck coating had separated from bulkhead. Repairs had been instituted immediately.

Galley-Deck 4 - Hot Galley

Standing water was noted in the combing area below the small bain marie in the fry / grill line in the center prep station area.

Food Service General-Consumer Advisory

Ensure menus or service area placards have asterisks indicating any animal-derived foods that -could- be served raw or undercooked and a footnote stating: consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. [New requirement 2011 VSP Manual]

Food Service General-Lighting

Ensure at least 110 lux of light is available around pieces of deck- and counter-mounted equipment throughout the food areas, including housekeeping pantries. Ensure each for of the bar handwashing sinks have at least 110 lux of light at all times. [New requirement 2011 VSP Manual]

Inspection on Jul 12, 2011 | Score: 95

Buffet-Hamburger/Taco Bar

The juncture of the deck and buffet foundation was not coved.

Galley-Lido Dishwash

During active use of the conveyor dishwash machine the #1 power rinse had a water temperature of only 158 °F as measured in the tank, while the mounted gauge registered 162 °F. The data plate specified a power rinse temperature of 160-190 °F. Additionally, the water in power rinse tank #2 was 162 °F, but the mounted gauge registered only 152 °F. Lastly, the hot water final sanitizing rinse gauge temperature reached a value beyond the scale maximum of 220 °F, but there clearly was no steam produced in that final sanitizing compartment, or nozzle condition, indicating the gauge was not properly calibrated.

Buffet-Port and Starboard Beverage Stations

The deck juncture with the beverage station foundation was not coved.

Buffet-Port Beverage Stations

Six live fruit flies were observed on the deckhead over the beverage station during active passenger self-service.

Buffet-Entrées Forward

A heavily soiled decorative flower display was set on the port side buffet counter with some under the sneeze shield and directly over unpackaged soda crackers. The decorative flowers were removed immediately.

Buffet-Starters Aft/Starboard

The open top poured dressing bottles, two open bowls of salad dressing, one open bowl of soy sauce, and one open bowl of sliced, pickled ginger were set on the buffet counter outside of the fixed sneeze shield during the lunch service. All of the containers were moved under the shield immediately.

Buffet-Port and Starboard

A few of the previously cleaned serving spoons and small plates on the passenger self-service buffet were soiled with small food particles. The soiled items were removed to be washed.

Buffet-Port and Starboard

Rolls and other breads were stored in three wicker style baskets on the self-service buffet line with cloth liners which did not fully cover the braided wicker surfaces, and these foods were clearly contacting these surfaces in the sandwich station starboard. Additionally there were two unlined wicker style baskets with whole pears and apples on the fruit section of the self-service buffet.

Buffet-Cold Station

Power cables to the two juice machines were draped on the counter top making cleaning difficult.

Buffet-Entrées Port/Starboard

The power cables to the two counter model toasters draped the counter top on both port and starboard sides.

Buffet-Entrées Port/Starboard

The grill grease pan chute underside was difficult to clean due to gaps along both sides.

Buffet-Entrées Port/Starboard

The grill grease pan chute underside was heavily soiled with old grease residue.

Buffet-Entrées Port/Starboard

There was no backflow prevention device installed on the clothes washer in the deck A changing room. This same condition was noted in the 5 January VSP inspection.

Buffet-Garbage Sorting Station

Two live fruit flies were observed immediately above the stainless steel waste sorting station.

Buffet-Garbage Sorting Station

There was insufficient artificial illumination along the deck and the counter surface of the stainless steel waste sorting station.

Galley-Deck Mounted Buffalo Chopper

Small particles of food debris soiled the inside of the buffalo chopper.

Galley-Hot Galley

A pan of cut bok choy was found on a counter with a food temperature of 52°F. The food was not in a preparation step at the time and staff were unclear about when it would be used.

Buffet-Engineer's Beverage Station

Numerous dried fruit fly eggs and dead fruit fly larvae were found in the technical compartment of the juice dispenser.

Buffet-Engineer's Beverage Station

Sticky juice residue soiled the black plastic nozzle. Sticky juice residue soiled the four dispensing tubes under the plastic nozzle. The dispenser was previously cleaned according to staff.

Buffet-Engineer's Beverage Station

A black substance soiled the technical compartment of the four-juice dispenser.

Buffet-Engineer's Beverage Station

Dried sticky juice residue and small particles of food soiled the interior tops and sides of the concentrated juice containers inside the technical compartment of the juice machine.

Preparation Room-Vegetable Preparation Room

Nicks and gouges damaged the food contact surface of the pusher-plate of the small slicer that made cleaning difficult.

Galley-Sauce Station - Deep fat fryer

Large gaps were present around the drain lines in the technical compartment of the three side-by-side deep fat fryers, which made cleaning difficult.

Galley-Sauce Station - Deep fat fryer

A small quantity of grease soiled the drain line at the gaps of the three side-by-side deep fat fryers.

Galley-Coffee Station

Several live drain flies were observed in the technical compartment under the coffee machines.

Galley-Coffee Station

Rust, scale and coffee grounds soiled the technical compartment under the coffee machines.

Galley-Coffee Station

Water was observed in the deck penetration below the coffee machines in the technical compartment.

Bar-Crow's Nest Pantry

The ice machine was out-of-service and the staff reported it could not be repaired because no spare parts were available.

Bar-Exploration's Bar

A gap separated the ice machine and the counter-top, which made cleaning difficult.

Bar-Exploration's Bar

Dust soiled the gap between the ice-machine and the counter-top.

Bar-Exploration's Bar

The profile plate on the right side of the espresso machine immediately above the hot water dispenser and milk frother was rough and not easy to access to clean.

Bar-Exploration's Bar

Rust and scale soiled the profile plate immediately above the hot water dispenser and milk frother.

Galley-Dishwash

Numerous live fruit flies were observed on bulkhead and deckhead panel junctures, and others were flying throughout the in-use dishwash area.

Inspection on Jan 05, 2011 | Score: 100

Galley-Pastry / Bakery Area

The faucet of the handwash station was leaking.

Potable Water-Microbiological Test Kit

The microbiological test kit in use onboard specifies that the water sample temperature be adjusted to between 33 and 38 °C if the result is read in less than 22 hours. The sample should then be incubated at a temperature between 34.5 and 35.5 °C from 16-22 hours. The procedure followed onboard did not include adjustment of the sample water temperature prior to incubation, and the incubator was operating at a temperature of 42 to 42.5 °C. There were no samples inside at the time, but the dial setting is never changed according to staff. Additionally, the standard certificate form completed for this test gives a 6 step methodology for this testing which does not include the sample temperature adjustment and specifies the sample be incubated for 24 hours. Staff stated they incubate these samples for 16-20 hours.

Potable Water-Cross-Connection Control Program

There was no backflow prevention device on the potable water supply to the clothes washer in the deck A engine changing room.

Recreational Water Facilities-Lido and Aft Pools

The suction line covers in the lower side walls of the swimming pools were not anti-entrapment type suction covers.

Galley-Service Line

One of the water pipes under the port side aft handwash station was leaking.

Galley-Breakfast Pantry Area

The deck areas surrounding the gutterways were heavily soiled. This area was previously cleaned.

Galley-Saucier Station

There were open seams around the grooved and flat grill grease drains by the grease chutes; making them difficult to clean. Most of the grills were previously cleaned and these grease drains were found soiled.

Galley-Saucier Station

There were open seams around the grooved and flat grill grease drains by the grease chutes; making them difficult to clean. Most of the grills were previously cleaned and these grease drains were found soiled.

Galley-Pastry / Bakery Area

There was mold and soil around the water dispensing area of the water fountain.

Preparation Room-Fish Preparation Cooler #25

There was a hole in the bulkhead exposing the insulation. It appeared that a plastic plug had fallen out.

Galley-

The deckhead mounted light located by the far center of the room was not working.

Provisions-Beverage Storage Room

The left corner part of the deck was soiled under the pallets holding boxes of wine . This soil was a mixture of what appeared to be an old wine spill and dirt.

Galley-Dishwash

The outboard flight-type conveyor dishwashing machine had a number of missing and broken conveyor finger links. This equipment was in operation during the inspection.

Inspection on Aug 20, 2010 | Score: 96

Galley-Main Galley - Coffee and Juice Station

There was a layer of dust on the top exterior of the coffee and juice dispensers which was beyond a one day's accumulation.

Galley-Main Galley - Hot Galley

There was mold residue in the aft ice machine lower maker compartment along the top of the left side cuber panels. There was also mold residue along the point where the right lower cuber water transfer tube connected to the top of the cuber on the far right. Lastly there were small areas of an accumulated debris in the bottom surfaces of the water bath for the lower right cuber in this same aft machine. According to staff this lower cuber section was in the standby mode at the time as there is an upper maker in this machine as well.

Galley-Main Galley - Hot Galley and Breakfast Pantry

There was damage along the deck gutterways and the poured decking. The poured decking was fractured along this gutterway and corrosion was present along the stainless steel edge of many areas along the gutterway in various areas of the center main galley.

Galley-Main Galley - Dishwash

The digital display for the power wash water tank temperature on the in-use flight-type conveyor dishwashing machine registered 162 °F, while a manual temperature directly from the power wash tank (wash tank 2) registered 155 °F.

Galley-Crew Galley - Deck

There was missing or damaged poured deck material where it joined the stainless steel edge of the gutterways throughout the crew galley. Some corrosion was also present at this deck/gutterway juncture in various areas.

Buffet-Crew Buffet - Beverage Section

There was a fruit fly present at the ice/water dispenser.

Preparation Room-Provisions - Butcher Shop

There were 3 fruit flies noted in the butcher shop during the inspection. One was on a previously cleaned cutting board and two were on the bulkhead near the three compartment sinks. This preparation area was not in use during the inspection.

Preparation Room-Provisions - Vegetable Preparation

Two employees were observed peeling just washed whole carrots with their bare hands. One of the employees had visible soil build-up beneath his fingernails. The carrots were then placed in a large plastic bin for transfer to the main galley for storage and use.

Buffet-Lido Deli Counter

There was a layer of dust on the top exterior of the two juice dispensers which was beyond a one day's accumulation.

Other-Lido - Hamburger Grill

A cook was plating a burger from the grill and the internal temperature upon testing by the inspector was only 142 °F. This burger was being presented to a passenger in response to their order, which was not specified to be undercooked. The cook was wearing a food probe thermometer on his uniform, but not using his thermometer to verify the internal temperatures of the hamburgers he was grilling prior to serving them.

Other-Knowledge and Practices - Vegetable Preparation and Lido - Hamburger Grill

During active food preparation and service two employee knowledge violations were noted in this report:Two employees were observed peeling just washed whole carrots with their bare hands. One of the employees had visible soil build-up beneath his fingernails. The carrots were then placed in a large plastic bin for transfer to the main galley for storage and use.A cook was plating a burger from the grill and the internal temperature upon testing by the inspector was only 142 °F. This burger was being presented to a passenger in response to their order, which was not specified to be undercooked. The cook was wearing a food probe thermometer on his uniform, but not using his thermometer to verify the internal temperatures of the hamburgers he was grilling prior to serving them.

Bar-Lido Bar

In the technical compartment to the left of the ice well, there was a large gap along the lower right side of the compartment.

Buffet-Portside Beverage Station

In the technical compartment below the coffee machines, there was an unsealed pipe penetration on the right wall of the compartment. There was also loose sealant around the drain in the floor of the compartment.

Bar-Lido Bar

In the technical compartment to the left of the ice well, there was a large gap along the lower right side of the compartment.

Galley-Dishwash

The decks were chipped where the deck material met the stainless steel junctures at the coving and gutterways.

Buffet-Portside Beverage Station

In the technical compartment below the coffee machines, there was a black material below the loose sealant around the drain.

Inspection on Jan 06, 2010 | Score: 99

Other-Hamburger Grill

The deck drain under the handwash sink was clogged.

Food Service General-Decks

The decks in the food preparation areas, especially around the scuppers and where the poured deck material met the stainless steel, were cracked.

Food Service General-Time as a Public Health Control Plan

The time as a public health control plan did not state the flow of food from when it went from temperature control to time control.

Other-Hamburger Grill

There was a hole inside the technical compartment under the buffet station.

Buffet-Beverage Stations

There was no coving at the deck/counter juncture at the beverage stations.

Buffet-Starboard Juice Station

There was a loose faucet at the handwash sink.

Food Service General-Doors

There was an open void space where the locking pin inserted in the door frames.

Buffet-Starboard Lido

There were slotted fasteners inside the convection oven.

Buffet-Starboard Lido

The insulation inside the technical compartment under the fryer was torn.

Buffet-Portside Lido

There was no "WASH HANDS OFTEN" sign at the aft handwash sink.

Buffet-Portside Lido

The bulb for the heat lamp was not shielded or shatter-resistant.

Buffet-Juice Stations

The water nozzle on the juice machine was soiled.

Buffet-Portside Juice Station

The bulkhead tiles under the light switch were missing.

Buffet-Portside Omelet Station

The door frame at the entrance to the omelet station was damaged.

Galley-Bakery

The sheet for the dough roller was frayed.

Galley-Bakery

The large plastic pieces for the dough roller were damaged.

Galley-Pinnacle

There was a leak at the hot water supply line at the vegetable sink.

Galley-Fish Room

The gasket for the walk-in refrigerator was loose.

Galley-Saucier Section

There was food debris around the chutes of the drip pan housing for the grills.

Galley-Hot Galley

There were several flies inside the technical compartment under the juice and coffee machines.

Galley-Cooling Logs

The logs indicated that the boiled eggs were cooked to 165° F and cooled down to 38° F within 3 hours. There was no 2 hour temperature check recorded.

Galley-

There was a hole in the bulkhead inside the technical compartment for the utility sink.

Bar-Lido Bar

The light at the back bar counter was not shielded.

DO NOT USE (whirlpool/spa)-Anti-entrapment Drain Covers

An anti-entrapment drain cover in the starboard whirlpool and one in the spa whirlpool were cracked. The whirlpools were not filled with water. These were replaced.

Potable Water-Bunkering Charts

Three of the halogen analyzer charts in July, August, and November were not dated. In addition, two of these did not have the bunkering port listed.