Inspection on Nov 20, 2014 | Score: 95

Buffet-Garden Cafe

When prompted by the inspector to take the temperature of the egg omelets the food employee placed his thermometer into the food without sanitizing it first.

Buffet-Garden Cafe

An employee cooking food behind the buffet line was wearing a string bracelet.

Galley-La Cucina Coffee Station

In the storage cabinet below the bulk cream dispenser two previously cleaned coffee dispensers were soiled and another had standing water inside.

Galley-Dishwash Machine

Numerous finger links on the conveyer belt were broken. Staff stated a replacement belt was being ordered.

Galley-Glass Wash Machine

A significant amount of standing water was observed on the clean landing of the glass wash machine. The final rinse curtains had been removed for an extended period of time which allowed excess water to accumulate.

Galley-Glass Wash Machine

The final rinse curtains were on top of the metal box below the clean landing of the glass wash machine. Crew attempted to place the curtains back into the machine without cleaning first.

Buffet-Garden Cafe Aft Beverage Station

A water supply line was leaking water in the technical compartment for the left coffee dispenser.

Buffet-Garden Cafe Beverage Station #2

The metal ice chute in counter mounted water/ice machine was soiled with a black residue.

Buffet-Garden Cafe Soup Station

More than a day's worth of food debris and soil had accumulated under the grooved grill. The grill had not been in-use during the breakfast service.

Buffet-Cagney's Steakhouse

The counter mounted skewer grill had one slotted fastener in the food splash zone on the inside left panel.

Buffet-Sake Bar

The counter mounted sake warmer had several small slotted fasteners on the underside by the dispensing tubes.

Buffet-Sake Bar

The soda gun was wrapped in plastic but was lying in a pool of water on the counter.

Galley-Combination Ovens

One of the vents above the left combination oven was blocked which caused condensation to accumulate in the ventilation hood. Water was dripping from the ventilation hood onto the deck.

Galley-Locker FSD-06-5-079

Two jackets, used by the outside bartenders, were stored in this food locker along with several boxes of wine.

Galley-Toilet Room

The self-closing door did not close completely.

Buffet-Officer/Staff Mess Beverage Station

The milk container on time control inside the cappuccino machine had two different time control discard labels: one for 13:30 and the other for 14:00. According to the posted time control plan the lunch service was from 10:00-14:00 but the cappuccino machine was open from 05:30-21:00, with the milk being discarded every four hours.

Other-Engine Control Room Technical Office

The temperature of a tray of ham, cheese, and lettuce sandwiches was 70°F. The temperature of a tray with cut melon was 71°F. The trays were on a table in the technical office and not on time control. Both trays were discarded.

Recreational Water Facilities-Spa Male & Female Hot Tubs

The hot tubs had no safety signs.

Recreational Water Facilities-Spa Male & Female Hot Tubs

The four hot tubs had a single chlorine and pH monitoring line drawn from a common overflow pipe. As a result, there was no automated free halogen residual and pH monitoring for each single hot tub.

Recreational Water Facilities-Crew Pool - Pump Room

The analyzer was malfunctioning since it was not analyzing the chlorine and pH levels properly. The analyzer was reading chlorine levels of 2.5 ppm and pH of 7.5. Manual tests taken from the water going to the analyzer from the pool were measured by the staff at 0.66 ppm of chlorine and pH of 6.8. These levels were consistent with what was found on manual tests at the pool itself. The chart of the chart recorder showed steady chlorine levels of 2.5 ppm and pH of 7.5 for hours.

Recreational Water Facilities-Crew Pool

When measured by the inspector and staff member from different parts of the pool, the chlorine levels were 0.31, 0.32, and 0.30 ppm and the pH levels were 6.6, 6.7, and 6.9. The pool was open at the time of the inspection and closed immediately after the findings.

Pantry-Deck 10 Aft Ice Pantry

Inside the ice machine, the handle of the ice scoop was resting on the ice.

Pantry-Deck 10 Aft Ice Pantry

Water was pooled on the deck under the clean storage racks.

Pantry-Deck 10 Aft Ice Pantry

The in-use undercounter warewasher had a wash temperature of 145°F. The data plate required a minimum wash temperature of 150°F.

Provisions-Deck 3 - Fruit Walk-In Cooler

Three flower arrangements were stored on a pallet about 2-feet away from pallets with fruits. The flowers were removed from the room.

Provisions-Sundries Stores

The deck was heavily soiled under the racks. Single-use and other utensils were stored on the shelves.

Provisions-Galley Equipment Locker

The deck was heavily soiled under the racks.

Bar-Martini's Bar

The power cable to the Fireball machine was draped on the counter, making cleaning difficult.

Bar-Java Café

Coffee residue was in the handwashing sink.

Bar-Java Café

The ice well was not listed on the time control plan as a time control unit. Two large bottles of milk were in the well on time control. Also, the plan listed a milk compartment on the espresso machine as a time control unit but the espresso machine had no such compartment.

Bar-Java Café

The food splash zone of the espresso machine had two slotted fasteners.

Bar-Java Café

The sanitizing solution next to the espresso machine had a chlorine concentration of about 10 ppm.

Bar-Java Café

A wiping cloth was inside a bucket with a sanitizing solution with a chlorine concentration of about 10 ppm. Also, the water had milk residues.

Bar-Great Outdoors Bar

Ice was dumped in the handwashing sink.

Galley-La Cucina Coffee

In the storage cabinet below the bulk cream dispenser two previously cleaned coffee dispensers were soiled and another had standing water inside.

Inspection on Jun 24, 2014 | Score: 95

Buffet-Deck 12 - Outdoor Buffet - Aft

The crushed ice / water dispenser on the beverage counter had a heavy accumulation of slime mold on the auger plastic shield in the ice storage bin. This unit was immediately taken out of service for cleaning.

Bar-Deck 12 - Outdoor Bar - Aft

Garnish tongs were stored in an open plastic bin on the front edge of the service bar counter handwash sink.

Galley-Deck 12 - Garden Cafe - Central Galley

Pans in the clean utensil storage of the pot wash had particles of old food soil on them. All soiled pans were returned for rewashing.

Buffet-Deck 12 - Garden Cafe - Soup Station

More than 1/2' of stagnant water with old food soil in it was found in the back counter undercounter cooler #10. Cleaning commenced immediately.

Galley-Deck 13 - Cagney's Steakhouse

The plastic cover for thermocouple cable for the counter-mounted combination steamer oven was severely damaged exposing the underlying braided cable sheath. This surface was difficult to clean. The thermocouple cable was removed for replacement.

Galley-Deck 13 - Cagney's Steakhouse

Water was constantly leaking from the deckhead panel seams and around the deckhead / canopy seam. This water was falling on the empty clean landing area of the glass washer, and on the surrounding deck of the clean area. No dishes were impacted.

Galley-Deck 8 - Moderno Restaurant / Blue Lagoon Bar

Water was leaking from the air relief vent of the carbonator indicating a possible valve failure of the backflow prevention device.

Galley-Deck 8 - Moderno Restaurant

The handwash sink in the middle of the hot galley counter did not have a 'Wash Hands Often' reminder sign. A temporary sign was added while the inspection team was still in the galley.

Galley-Deck 6 - Crew Galley

Two pressure-type backflow preventers on the water supply lines to two combination steamer ovens had water leaking from the air relief vents indicating a possible valve failure of the backflow prevention devices.

Galley-Deck 7 - Teppanyaki Grill

During food preparation for passengers, a grill scrapper was taken from inside the adjacent handwashing sink where it was stored and used to clean the grill where the passengers food was being prepared.

Galley-Deck 7 - Teppanyaki Grill

The handwash sink in the active preparation station had the aforementioned grill scrapper in it, and containers of condiments such salt and pepper shakers on the left edge and a plastic lobster on the right edge.

Food Service General-Food Preparation Equipment Repair

Numerous piece of food equipment throughout the galley's were noted as out of order and awaiting repair parts. Examples included the pizza deck oven in the Garden Cafe Central Galley, numerous microwave ovens in Main Galley, stacked ovens in Main Galley, and a vertical chopper in the buffet prep pantry.

Medical-

A Guest Services Attendant experienced acute gastroenteritis (AGE) symptoms on 5 June at 19:20 and additional symptoms on 6 June at 08:45. She was released from medical isolation on 6 June at 19:20, less than the required 24 hours isolation. Her time card indicated she did not work 5, 6, or 7 June. Since she was release from medical isolation on 6 June, her onboard activities could not be determined for 7 June. An Entertainer experienced AGE symptoms on 6 June at 11:00, but did not report to the medical center until 18:23. Her work hours could not be determined since this position was not considered a seafarer. According to her 72-hour self-administered questionnaire she went to the Garden Cafe at 15:00.

Potable Water-

The list of backflow prevention devices did not include devices for passenger and crew cabin toilets.

Galley-Deck 7 - Teppanyaki Grill

The grill chef's did not demonstrate any food safety knowledge while they were in active preparation of the food for the ship's passengers sitting at their grill station.

Inspection on Dec 08, 2013 | Score: 97

Preparation Room-Hot Section

There was a continuous leak from the vent of the backflow prevention device on combination oven 551 213 000. The device was replaced.

Preparation Room-Hot Section

Several of the deck tiles around the steam kettle were cracked. The vessel has a comprehensive plan for deck repairs and this area was listed on it.

Provisions-Pot Wash

The potwash machine had been out of order since 29 November. Spare parts had been ordered and staff stated that large items were brought to the deck 6 dishwash area.

Provisions-Pot Wash

The light level behind the potwash machine was less than 110 lux. The vessel has a comprehensive lighting improvement plan and this area was listed on it.

Provisions-Pot Wash

A drain hose was directly on the deck behind the potwash machine. There was a hook on the bulkhead to suspend the hose, but the hose was not on it.

Provisions-Dry Store Room

A deck stand had been placed on its side so that one of the feet was in direct contact with a box of food. The deck stand was immediately moved.

Preparation Room-

The potato peeler had been out of order since 1 September. Spare parts had been ordered and were expected to arrive by the end of December.

Provisions-Beverage Cold Room

A deck pallet had been placed on its side and the bottom of pallet was in direct contact with a box of bottled beer. The pallet was immediately moved.

Galley-Summer Palace Beverage Station

There was one large fly in this area.

Galley-Hot Galley

The deck tiles in front of the combination ovens in the hot galley had missing and recessed grout. The vessel has a comprehensive plan for deck repairs and this area was listed on it.

Bar-Shakers

Wrapped straws and cocktail napkins were stored among office supplies such as a staplers and signs in the storage locker next to the Bistro galley entrance. The food-service items were moved.

Galley-Asian Restaurant

The glasswash machine had been out of order since 18 November. Spare parts had been ordered and were expected to arrive by the end of December.

Galley-Hot Galley

The vent on the backflow prevention device for combination oven 551 212 000 was plugged with a screw-in plug. The device was replaced.

Galley-Pot Wash

A crew member had placed the electronic end of a thermometer in his mouth while using a squeegee. The crew member was instructed that this was not an acceptable practice.

Galley-La Cucina Pizza Counter

The wrapping on one set of soda lines was split in the technical compartment with the CO2 tank.

Buffet-Garden Cafe Burger Station

According to the staff, hamburgers could be cooked to order. The posted consumer advisory indicated that eggs could be cooked to order, but there was no mention of hamburgers being cooked to order. The buffet was open for lunch and hamburgers were being cooked. Staff found the sign for hamburgers and posted it in the station.

Pantry-Topsiders

There was what appeared to be a small hair on the right, lower side of the ice-making compartment of the right ice machine. The hair was removed.

Buffet-Topsiders

The rotisserie oven had been out of order since 14 September because the bottom door needed replacement. Parts had been ordered, but there was no delivery date. Staff stated that the parts had to be ordered from Europe.

Bar-Star

The light level on the back bar counter and in several areas on the front bar counter could not be raised to 220 lux for cleaning. The vessel has a comprehensive lighting improvement plan and this area was listed on it.

Other-Star Bar Beverage Store - FSD 13-5-013

The shelves in this storage room were made of galvanized steel and had holes, seams, and other difficult to clean features. Beverages were stored in this room.

Children Area-Illness Exlusion Policy

The illness exclusion policy posted at the entrance to the child activity center was blocked by a large portable sign. The sign was moved.

Medical-Crew Member Reporting

A Photographer had an onset of acute gastroenteritis (AGE) symptoms on 30 November at 18:00, but did not report to the medical center until 2 December at 21:52. Her time card indicated she worked on 1 December from 06:30 - 10:30 and 17:00 - midnight, and also on 2 December from 16:00 - 21:00. An Assistant Cook had an onset of AGE symptoms on 1 December at 13:30, but did not report to the medical center until 4 December at 16:55. Her time card indicated she worked on 1 December from 18:00 - 23:00, on 2 December from 08:30 - 10:00 and 18:00 - 23:00, on 3 December from 08:30 - 10:00, 16:00 - 21:00, and 21:30 - 23:00, and on 4 December from 09:00 - 12:30 and 16:00 - 17:30. A Utility Galley had an onset of AGE symptoms on 2 December at 20:00, but did not report to the medical center until 4 December at 18:50. His time card indicated he worked on 2 December from 17:30 - 23:00, on 3 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00, and on 4 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00. Another Utility Galley had an onset of AGE symptoms on 6 December at 05:30, but did not report to the medical center until 19:35. His time card indicated he worked 17:00 - 18:00.

Medical-Crew Member Reporting

An Assistant Cook had an onset of AGE symptoms on 1 December at 13:30, but did not report to the medical center until 4 December at 16:55. Her time card indicated she worked on 1 December from 18:00 - 23:00, on 2 December from 08:30 - 10:00 and 18:00 - 23:00, on 3 December from 08:30 - 10:00, 16:00 - 21:00, and 21:30 - 23:00, and on 4 December from 09:00 - 12:30 and 16:00 - 17:30. A Utility Galley had an onset of AGE symptoms on 2 December at 20:00, but did not report to the medical center until 4 December at 18:50. His time card indicated he worked on 2 December from 17:30 - 23:00, on 3 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00, and on 4 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00. Another Utility Galley had an onset of AGE symptoms on 6 December at 05:30, but did not report to the medical center until 19:35. His time card indicated he worked 17:00 - 18:00.

Potable Water-Bunkering Records

On 29 November, potable water bunkering started at 11:45. According to the written records, from 13:10 - 15:10, the chlorine level was less than 2.0 ppm. The records indicated the chlorine level was 1.04 ppm at 13:10, 1.10 ppm at 14:10, and 1.10 ppm at 15:10. At 16:10, the chlorine level was 2.10 ppm and production stopped at 16:45.

Potable Water-Deck 1, Compartment 14

Prior to the backflow prevention assembly for hot water to technical water, the water line was not striped to indicate potable water. By the end of the inspection, the water line was striped blue.

Medical-Crew Member Reporting

A Photographer had an onset of acute gastroenteritis (AGE) symptoms on 30 November at 18:00, but did not report to the medical center until 2 December at 21:52. Her time card indicated she worked on 1 December from 06:30 - 10:30 and 17:00 - midnight, and also on 2 December from 16:00 - 21:00.

Inspection on Aug 11, 2013 | Score: 92

Buffet-Deck 5 - Crew Mess

Four previously cleaned plates and one rice bowl on the buffet line for crew members had dried food soil on them. Soiled silverware was also found in the crew mess line utensil dispensing bin. All plates and bowls were removed immediately for re-washing.

Galley-Deck 5 - Crew Mess / Dishwashing

The final rinse section of the dishwasher has two final rinse manifolds. The second manifold was not spraying water from its final rinse nozzles. The manifold was removed and remounted creating a good connection to the hot water supply line and a good spray pattern was restored.

Galley-Deck 5 - Crew Mess / Dishwashing

A soiled plastic bin was stored on the deck at the soiled end of the dishwashing machine. Two large soiled white serving bowls were stacked on the top of the dishwashing machine.

Galley-Deck 5 - Crew Mess / Dishwashing

Heavy condensate was noted on the bulkhead adjacent to the soiled end of the dishwashing machine. The ventilation fan was working, but the draw of the hood was not strong enough to capture all of the steam coming from this opening of the machine.

Galley-Deck 5 - Crew Mess / Hot Galley

Light level was less than 110 lux around and behind combination steam ovens 201 and 202 and deck oven 258. Light improvement plan being followed and improvements noted in other areas of the galleys. New lights to complete the installation were ordered on June 13 and due for delivery this month.

Preparation Room-Deck 4 - Vegetable

Old food soil was noted on the large vegetable slicer chutes stored in the clean area particularly below the nuts on the interior of the chutes. Vegetable processor parts stored in the clean area had large dried vegetable particles on them. These parts were sent for rewashing.

Preparation Room-Deck 4 - Butcher

A red cutting board had a heavy grease film on it. The cutting board was sent for rewashing.

Preparation Room-Deck 3 - Buffet Prep

The walk-in cooler deckhead had a center seam that was dripping moisture below to the deck along the walk way. No food was being contaminated during this inspection.

Preparation Room-Deck 3 - Buffet Prep

Old food soil was noted in pans in the clean storage area. The pans were removed for rewashing.

Provisions-Deck 3 - Beverage Stores

One open case of wine was noted on the deck.

Provisions-Deck 3 - Beverage Corridor

A green blue liquid in a single service coffee cup was found in a fire hose rack. It was similar to the liquid soap in a nearby handsink soap dispenser.

Galley-Deck 6 - Dishwashing

The second manifold in the final rinse section did not have a fan pattern from any of the nozzles after the first one. The stream of water was straight down from the nozzle and steam could be heard coming from the nozzles. The final rinse gauge indicated the water temperature ranged from 197° - 207°F in the pipe rather than a maximum permitted temperature of 194°F.

Galley-Deck 6 - Summer Palace Beverage Station

Old milk residue was found in a previously cleaned milk dispensing unit tube of a cappuccino machine. The stainless steel pan where the milk tube started had been already cleaned.

Galley-Deck 6 - Summer Palace Beverage Station

The upper manifold water tube of the ice machine was entirely covered with pink mold film in the water flow to the cuber. The unit was taken out of service and cleaned.

Galley-Deck 6 - Soup / Sauce Station

The upper steam relief valve on a previously cleaned tilting pan top had not been disassembled for cleaning. Old food soil was found on the inside of the valve unit.

Galley-Deck 6 - Indigo Dining Room Dishwashing Area

Over live10 small flies was noted around the pulper in the closed dishwashing area. Heavy food soil was noted in the prewash drain area where the flies were found.

Galley-Deck 6 - Room Service

A heavy grease film was noted on the sanitizing solution in the wiping cloth storage bucket.

Galley-Deck 6 - Bistro

Food soil was found on the drain valve of a previously cleaned steam kettle.

Bar-Java Bar Pantry

Two spots of mold were found on the water manifold in the pantry ice machine. The ice machine was immediately cleaned by staff.

Galley-Garden Cafe Dishwash Area

The water from the final rinse spray nozzles on the in-use flight-type dishwash machine was in thin streams and did not form an effective spray pattern. The machine was immediately closed for repairs.

Galley-Garden Cafe Dishwash Area

The final rinse temperature gauge on the in-use flight-type dishwash machine read above 200°F, but the temperature of at the utensil surface was 162°F, indicating that the gauge was incorrect.

Galley-La Cucina Pizza Counter

The grout on the newly-replaced bulkhead tiles was rough along the top of the frame for the rolling shutter door.

Galley-La Cucina Pizza Counter

There was a gap around the handwashing station drain pipe where it penetrated the deck.

Galley-La Cucina Pizza Counter

The light intensity around and behind the pizza oven was less than 110 lux. This was written on the previous inspection and new light fixtures had been ordered.

Buffet-Garden Cafe Center Station

The light intensity on the passenger and worker sides of the fruit and dessert stations was less than 220 lux. This was written on the previous inspection and new light fixtures had been ordered.

Buffet-Garden Cafe Beverage Station Near Grill

There was a large hole in the back of the technical compartment below the juice machine.

Buffet-Garden Cafe Beverage Station Near Grill

The large hole in the back of the technical compartment below the juice machine was heavily soiled with dust.

Galley-Garden Cafe Hot Galley

The light intensity behind the ovens was less than 110 lux. This was written on the previous inspection and new light fixtures had been ordered.

Buffet-Great Outdoors Grill Area

The profile plate for the left water line bulkhead penetration below the pasta boilers was loose.

Dining Room-Cagney's

The light intensity at the front of the waiter stations could not be raised to 220 lux for cleaning. This was written on the previous inspection and new light fixtures had been ordered.

Buffet-Topsiders

The bottom of the two-door oven was wrapped in plastic wrap and the wrap was soiled with a film of grease. The plastic wrap was removed immediately.

Inspection on May 05, 2013 | Score: 92

Children Area-Splash Academy

The large and small size Lego blocks were stored in bins after cleaning and some of the pieces in each container were still connected to one or several others, so all the pieces were not fully cleaned.

Children Area-Splash Academy

The handwash sink in the boys toilet room reached a hot water temperature of 132 °F, while the girls toilet room handwash station reached a hot water temperature of 126 °F. This violation for both toilet room sinks was also noted in the previous VSP inspection of July 2012.

Children Area-Splash Academy

There was no supply of sanitary wipes in either the boys or girls toilet rooms.

Housekeeping-Deck 7 Public Toilet - Bliss Lounge Entry

There was no sign at the handwash stations for the men's toilet room near the Bliss Lounge advising users to wash their hands.

Recreational Water Facilities-All Recreational Water Facilities Records

There was a data logging system used to record all pH and chlorine residual readings from each of the Recreational Water Facilities (RWF's) on board, but in reviewing the manufacturer's documentation on this data system there was nothing to verify that it had certified data security features. Staff were able to copy the data down to a computer file and produce an Excel spreadsheet of the information.

Potable Water-Tank Coating

On 28 April portside #17 potable water tank was recoated with epoxy paint, but there was no information in that record detailing the application, drying and curing, and there was no statement that the tank coating was applied, dried, and cured according to the manufacturer's specifications.

Preparation Room-Vegetable Preparation

There were two live fruit flies observed on the top loading edge of the out of order potato peeler.

Provisions-Fish Preparation Room

One live fruit fly was observed on the food preparation counter.

Preparation Room-Buffet Preparation Room

One small black crawling insect was observed on the door handle of an undercounter reach-in refrigerator. Three more of the same juvenile black insect was observed crawling on the deckhead near the combination oven hood.

Provisions-Pastry

The artificial light level behind the large stack oven was below the minimum 110 lux.

Medical-Crew Gastrointestinal (GI) Illness Reporting

An assistant pastry cook had onset of GI illness symptoms at 2 am on 26 April and did not notify the medical center until 10:40 am the same day. A cadet engine staff had onset of GI illness symptoms at 6 pm on 3 May and did not notify the medical center until 9:35 am on 4 May. A youth counselor had onset of GI illness symptoms at 12 noon on 4 April and did not report to the medical center until 5:25 pm the same day. An assistant waiter had onset of GI illness symptoms at 10:45 am on 22 March and did not report to the medical center until 6 pm that day. The review of work history indicated that none of the above employees worked during their illness, but there is always a medical staff member on duty at the medical center and all employees are expected to notify medical when GI illness symptoms occur.

Food Service General-Rack-Type Warewasher Data Plates

The data plates of the rack-type warewashers racks per hour and not rack minimum transit times. There were eight of these machines on the ship.

Galley-Scullery

The in-use rack-type warewash machine had 3 out of 4 left side final rinse sanitizing nozzles clogged and 1 out of 4 right side final rinse sanitizing nozzles clogged. This was corrected during the inspection.

Galley-Lighting

The light intensity behind and around the combination ovens was less than 110 lux. Also, the light intensity over the handwashing station in front of the flat grill was less than 220 lux; a deckhead light was not working.

Galley-

The outside of the deckhead light cover over the handwashing station in front of the flat grill had a number of dead small black flies.

Buffet-Crew and Staff/Officer Messes - Beverage Stations

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

Buffet-Staff/Officer Mess Beverage Station

There were five containers of milk with temperatures of 53°F to 56°F inside the bulk milk dispenser fridge.

Buffet-Staff/Officer Mess Beverage Station

The bulk milk dispenser fridge had an ambient temperature of 60°F as measured by the two thermometers of the unit.

Buffet-Staff/Officer Mess Beverage Station

The milk iniside the refrigeration compartment of the WMF capuccino machine was on time control and did not have a discard label. The time control plan indicated that the milk is continuously restocked from 05:30 to 21:00.

Galley-Garden Cafe Scullery

There was a gap on the deckhead next to the smoke detector located between the warewashers.

Galley-Garden Cafe Scullery

The curtains of the final sanitizing rinse step of the in-use flight-type dishwasher were placed by a food employee in contact with the food waste trough of the soiled landing table. This was corrected.

Galley-Garden Cafe Hot Galley

There was a seam around the back splash panel of the handwashing station.

Galley-Garden Cafe Hot Galley

The light intensity behind the ovens was less than 110 lux.

Galley-Garden Cafe Hot Galley

The smoke detectors were heavily soiled with dust and grease.

Galley-Garden Cafe Hot Galley

The light intensity behind and around both ice machines was less than 110 lux.

Galley-La Cucina Beverage Station

The light intensity behind the counter-mounted equipment was less than 110 lux.

Galley-Great Outdoors Scullery

The handwashing station at the soiled end of the flight-type dishwasher was blocked by several buckets with utensils and cleaning squeegees. This was corrected.

Galley-Great Outdoors Scullery

The in-use rack-type warewasher had a final sanitazing temperature of 146°F, 134°F, 148°F, and 156°F measured several times with the thermometers of the inspector and staff.

Galley-Great Outdoors Scullery

The in-use rack-type warewasher had a temperature of 170°F in the wash tank but the wash tank gauge measured 164°F. Also, the final sanitizing rinse temperature measured consistently below 156°F but the final rinse gauge measured consistently 188°F. This temperature difference suggested that the gauges were not working properly.

Galley-Great Outdoors

The light intensity behind and around the ice machine was less than 110 lux.

Buffet-Great Outdoors Beverage Station

The cable and pipe chute in the technical compartment under the juice dispenser was soiled with a dark material. Also, the tubes from the coffee machines in the technical compartments below the machines were soiled with dust and a sticky residue.

Buffet-Great Outdoors Beverage Station

The light intensity was less than 220 lux along the counter of the passenger side of the self-service beverage station.

Buffet-Garden Cafe Kids Corner Beverage Station

The light intensity behind and around both coffee machines was less than 110 lux.

Buffet-Garden Cafe Store Room 038

A trolley used for the collection of soiled dishes had rough surfaces, crevices, and exposed raw wood, making cleaning difficult.

Buffet-Garden Cafe Store Room 038

An out of service toaster was stored soiled on the shelves.

Buffet-Garden Cafe Store Room 038

The deck/bulkhead junctures were not coved and food was stored in this room.

Buffet-Garden Cafe Main Beverage Station

The tubes from the coffee machines in the technical compartment below the machine were soiled with dust and a sticky residue.

Buffet-Garden Cafe Center Buffet Station

The light intensity at the worker and passenger sides of the fresh fruit displays was less than 220 lux.

Galley-La Cucina Pizza Counter

Behind the wine refrigerators was heavily soiled with dust.

Galley-La Cucina Pizza Counter

The wine refrigerators had about 2 inches clearance from the units to the back bulkhead and about 1 inch clearance from the right side of the right unit to the side bulkhead. The spaces were not enough to facilitate cleaning.

Galley-La Cucina Pizza Counter

The top of the counter-mounted pizza oven was soiled with dust beyond one day's accumulation. The area was not in operation and previously cleaned.

Galley-La Cucina Pizza Counter

The brick bulkhead in front and around the pizza oven was rough and difficult to clean.

Galley-La Cucina Pizza Counter

The light intensity behind and around the pizza oven was less than 110 lux.

Other-Cagney's Steakhouse

The light intensity could not be raised to 220 lux at the waiter stations during cleaning operations.

Pantry-Sky High

The light intensity behind and around the ice machine was less than 110 lux.

Potable Water-Multiflow Cabinets

The multiflow cabinets did not have a backflow prevention device for the non-carbonated water connection to the multi-flow spray heads in the bars.

Galley-Topsiders Potwash

There were 5 out of 5 cutting boards on the soiled shelves and soiled landing that were heavily scored, making cleaning difficult.

Bar-Topsiders

There were multiple slotted fasteners in the food splash zone of the WMF capuccino machine.

Galley-Blue Lagoon

At the beverage station, the light intensity behind the coffee machine was less than 110 lux and less than 220 lux in front of the machine and over parts of the self-service counter.

Galley-Moderno

There were multiple slotted fasteners in the food splash zone of the Ellangrill. Also, the upper back panel was corroded in several areas.

Galley-Moderno

The large slotted fastener on the left panel of the food splash zone of the previously cleaned Ellangrill was heavily soiled with food residues.

Galley-Beverage Stations

There were multiple slotted fasteners in the food splash zone of both WMF coffee machines with dispensing units. Also, the WMF capuccino machines had multiple slotted fasteners in the food splash zones and staff stated there were around 10 of these units onboard.

Galley-Aft/Port Beverage Station

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

Galley-Indigo Cold Pantry

The light intensity behind and around the deck-mounted oven was less than 110 lux.

Galley-Indigo Hot Section

There was excessive condensation over the entire canopy covering the in-use left oven and the not in-use right oven. There was heavy dripping from the deckhead.

Galley-Indigo Hot Section

There was a seam below the stainless steel profile strip at the deckhead/canopy juncture to the left of the canopy.

Galley-Indigo Beverage Station

The light intensity behind and around counter-mounted equipment was less than 110 lux.

Galley-Room Service

The light intensity behind and around the deck-mounted oven was less than 110 lux.

Pantry-Varsity

The light intensity behind and around the ice machine was less than 110 lux.

Bar-Sake Bar

The light intensity at the handwashing station was less than 110 lux.

Galley-Teppenyaki Grill

The handwashing stations at the teppenyaki stations were 24 inches above the deck.

Bar-Java

There were multiple slotted fasteners in the food plash zones of the Nuova Simonelli espresso machine and grinder, and the Ceado mizer. There were also gaps exposing internal components in the upper panel of the food splash zone of the Nuova Simonelli espresso machine.

Inspection on Jul 10, 2012 | Score: 100

Bar-Topsider's

The time control plan did not include the refrigeration compartment for the espresso machine. The compartment was labeled for time control. This was corrected. (VSP 2011 Operations Manual)

Children Area-Boy's and Girl's Toilet Rooms

The maximum temperature at the handwashing stations in boy's and girl's toilet rooms was 140°F. (VSP 2011 Operations Manual)

Galley-Cagney's

The drain in undercounter technical compartment 2 was clogged and there was several inches of water accumulated in the drain well. This was corrected.

Buffet-Garden Cafe

A consumer advisory was posted on the buffet line, but there was no sign indicating which foods could be served raw or undercooked. According to the staff, this included eggs cooked to order, cold smoked salmon, and hamburgers. (VSP 2011 Operations Manual)

Potable Water-Far Point Record

The far point analyzer recorded a maximum free chlorine residual of 0.2 PPM with frequent dips below this level for 10 JAN and 11 JAN 2012. The rest of the charts for the period since last inspection showed at least double this level of free chlorine residual. Today's residual was 0.88 PPM during the calibration check.

Recreational Water Facilities-Spa Records

The Alaska season records for days in Inside passage showed the Shock Halogen residual at end of the one hour circulation time as 0.00 PPM. The final residual was not recorded. This value represented the dechlorination residual before the water was discharged to the ship's waste water system. The final shock halogen values in the records at other times were all >10 PPM. (VSP 2011 Operations Manual)

Recreational Water Facilities-Automatic Monitoring

The automated chart recorders or electronic data loggers were not installed on each RWF to record pH and halogen measurements. Manual recording is continuing at this time. (VSP 2011 Operations Manual)

Potable Water-Potable Water Tank Coating

The independent third-party certification of the coating was not available in the tank maintenance records. All other specification by the manufacturer and application procedures were in order. (VSP 2011 Operations Manual)

Inspection on Oct 23, 2011 | Score: 100

Housekeeping-Public Toilet Rooms

In the crew and passenger public toilet rooms without hands-free exits, there were no signs posted advising users to use hand towel, paper towel, or tissue to open the doors.

Recreational Water Facilities-Automated Chart Recorders

There were no automated chart recorders or electronic data loggers installed on each RWF to record pH and halogen measurements. According to the staff, contractors were sailing on the upcoming cruise to install the new equipment.

Recreational Water Facilities-Filter and Strainer Housings Disinfection

There were no records for the disinfection of the filter and strainer housings. According to the staff, the disinfection was conducted and new forms had been developed to document this information.

Recreational Water Facilities-Bather Loads

There was no documentation on the maximum bather load for each RWF.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not include the following information: do not use these facilities if you are experiencing diarrhea, vomiting or fever; no children who are not toilet trained; and bather load number. In addition, the children's pool safety sign did not include the exact wording: ' take children on frequent bathroom breaks' or 'take children on frequent toilet breaks.' The whirlpool and hydropool safety signs did not include cautions against use by individuals on medication or who have diabetes, and did not include a caution against exceeding 15 minutes of exposure.

Recreational Water Facilities-Passenger Pools 1 and 2

There was no documentation that the main drain covers were certified for antientrapment. These pools had gravity drainage with two drains greater than 1 meter (3 feet) apart and no alarm.

Housekeeping-Spa

There were toilets inside the men's and women's changing rooms, and the exits were not hands free. There were no signs posted at the exits advising users to use hand towel, paper towel, or tissue to open the doors. In addition, there were no waste containers near the doors.

Potable Water-Distillate and Permeate Striping

The distillate and permeate lines directed to the potable water system were not striped blue/gray/blue in accordance with ISO 14726.

Medical-Acute Gastroenteritis Surveillance Log

The AGE log did not have columns for time of first medical visit, passenger seating, fever temperature, and specimen requested. In addition, there were extra columns of information and some of the required columns were not in the correct order. According to the staff, the log was developed by the corporate office and cannot be changed on the ship.

Housekeeping-Outbreak Prevention and Response Plan

The written outbreak prevention and response plan did not include procedures for informing passengers and crew members of an outbreak or returning the vessel to normal operating conditions after an outbreak.

Housekeeping-Private Cabin Whirlpools

The documentation for the disinfection of private cabin whirlpools did not include the concentration of the disinfectant.

Housekeeping-Shower Head Disinfection

The written procedures for the shower head disinfection included a chlorine concentration of 50 ppm for 10 minutes, or a CT value of 500. This was less than the required CT value of 600.

Children Area-Written Illness Exclusion Policy

The written illness exclusion policy did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness could be allowed in the child activity center. The staff had access to this information, but it was not posted.

Buffet-Garden Cafe Starboard Beverage Station

A residue from the coffee machine was covering the outside of the machine's waste line inside the technical compartment.

Galley-Garden Cafe Warewashing Aft

A large amount of detergent was covering and dripping from the backflow prevention device on the hood cleaning system, making it difficult to determine if it was working properly. The device was working properly during the inspection.

Galley-Garden Cafe Warewashing Aft

There was a large amount of detergent spilled inside the hood cleaning cabinet, including on the bottom of the cabinet, the piping, and the backflow prevention device.

Galley-Garden Cafe

A threaded fastener with difficult to clean features was in the food contact area of the toaster oven.

Galley-Garden Cafe Warewashing Aft

Soiled trays were stored on top of the handwashing sink behind the soiled end of the flight type conveyor warewash machine, making the sink inaccessible. The trays were removed.

Galley-Garden Cafe Warewashing Mid-Ship

The final rinse spray nozzles were not functioning on the in-use glasswash machine. The spray nozzles were fixed and began operating properly.

Galley-Garden Cafe Main Service Line

The steel shell in the back of the pizza oven was separating from the baking stones, creating a gap. The oven was not in use at the time of the inspection.

Galley-Cold

Two slotted fasteners were in the food splash zone of the deck mounted mixing machine.

Galley-Bistro Entrance

The door of the unisex food employee toilet room was not self-closing.

Galley-Bistro Pastry

Two slotted fasteners were in the food splash zone of the deck mounted mixing machine.

Galley-Warewashing

Excessive condensation was collecting on the deckhead above the glasswash machine and was dripping onto the machine.

Galley-Ladies Toilet Room

The door for the ladies food employee toilet room behind the crew galley was not self-closing.

Galley-Garden Cafe Main Service Line

Refractory was in the back of the pizza oven between the steel shell and the baking stones and on the baking stones in two oven compartments. The oven was not in use at the time of the inspection.

Inspection on Jun 14, 2011 | Score: 97

Housekeeping-Spa

There were toilet rooms inside the men's and women's changing room, but there was no means to exit the changing rooms without touching the door handles with bare hands. There were at least two exits from each changing room.

Potable Water-Cross-Connection Control Program

There were two backflow prevention devices installed outside cabins 9002 and 9502, but it was not known what the water lines were connected to. The cross-connection control program indicated only 'water connection'. Also, the backflow prevention device for the spa hair salon and pedicure room was listed in the plan as 'water connection'.

Potable Water-Photo Lab

A piece of plastic hose had been connected to the sink faucet in the photo lab and the end of the hose extended below the flood rim of the sink. There was no backflow prevention device on the potable water lines to the sink. The hose was removed.

Provisions-Parasite Destruction Letter

There was no parasite destruction letter specifically for the cold smoked salmon. The Provision Master stated that this is the only product received from McKnight, but the McKnight letter did not indicate cold smoked salmon.

Provisions-Meat Cold Room

There was a pallet with a box of ground chuck above boxes of beef tenderloin. There was no evidence that the ground chuck contents were dripping and the ground chuck was moved.

Preparation Room-

At the handwash station by the cold room, the waste receptacle had a lid that had to be removed by hand.

Food Service General-

Food debris was observed in the uncovered waste receptacles at the handwash stations at the Lido buffet island, the Great Outdoors Buffet and the Lido galley dishwash.

Galley-Summer Palace Galley

The 'wash hands often' sign at the handwash station next to the combination oven was partially blocked by the recently installed soap dispenser.

Galley-Potwash

There was an excess amount of food remnants in the sink of the handwash station.

Galley-Garden Cafe Walk-In Cooler

A hotel pan with lasagna had temperatures that ranged from 43°F to 44°F. The lasagna had a production date of 13 June 2011. The lasagna was taken to the blast chiller.

Galley-Garden Cafe Hot Galley

Two large uncovered trash bins full of food remnants were placed against a preparation counter that also had some food remnants. No employees were in the area at the time of the inspection.

Galley-Garden Cafe Hot Galley

There was a leak from the bucket filling faucet under the handwash station and from the filters behind the combination oven.

Galley-Garden Cafe Hot Galley

The food preparation counter in the hot galley next to the potwash area was used to hold soiled hotel pans and plastic containers. The potwash was in use at the time of the inspection. The galley was not in use.

Galley-Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature indicated 203°F while the temperature at the dish surface was 165°F. The temperature difference suggested that the gauge was not accurate.

Galley-Glasswash

During the active use of the conveyor glasswash machine, the gauge display for the final sanitizing rinse temperature was 209°F while the temperature at the glass surface was 162°F. The temperature difference suggested that the gauge was not accurate.

Galley-Beverage Station #3

The coffee machine was leaking coffee from below the machine. There was a cup and a bowl under this coffee machine to prevent a spillage on the counter.

Galley-Great Outdoors Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 209°F while the temperature at the dish surface was 170°F. The temperature difference suggested that the gauge was not accurate.

Bar-Great Outdoors

The power cable to the blender was coiled on the counter, making cleaning difficult. This was corrected.

Buffet-Great Outdoors Beverage Station

The juice dispenser was extremely soiled with a black material that appeared to be mold and insect larvae in the interior of the upper technical space.

Buffet-Great Outdoors Beverage Station

There were several insect larvae in the interior of the upper technical space of the juice dispenser. No larvae were moving.

Pantry-Blue Lagoon Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 214°F while the temperature at the dish surface was 167°F. The temperature difference and the fact that no steam was coming out of the spray nozzles suggested that the gauge was not accurate.

Galley-Summer Place Pantry

Water was leaking from the fire sprinkler head.

Galley-Summer Place Dishwash

During the active use of the flight-type conveyor dishwash machine, the gauge display for the final sanitizing rinse temperature was 210°F while the temperature at the dish surface was 168°F. The temperature difference suggested that the gauge was not accurate. Also, the bottom of the final sanitizing rinse chamber was full of food debris.

Galley-Summer Place Dishwash

During the active use of the flight-type conveyor dishwash machine, the two far right final sanitizing rinse upper spray nozzles had a poor spray pattern. This was corrected.

Galley-Cold Pantry

A previously cleaned mandolin had plastic film stuck in one of the blades.

Galley-

The backflow prevention device for the water supply to combination oven #201 had a continuous leak from the air relief vent. The device was replaced.

Buffet-Beverage Stations

There was dust on the knobs used to open the drains of the ice dispensers. The knobs were located to the right of the ice dispensing chutes. This area was in active use at the time of the inspection.

Inspection on Nov 21, 2010 | Score: 99

Galley-Summer Palace Beverage Station

In the technical compartment below the utility sink, there was a seam along the floor of the compartment at the back support beam. This was corrected during the inspection.

Galley-Summer Palace Cold Pantry

In the technical compartment for the cold well, the back area of the compartment and the back right pipe insulation were soiled with mold. This was corrected during the inspection.

Food Service General-Gaylord Hood Cleaning Cabinets

There was a large gap around each pipe penetrations in the top of all of the hood cleaning cabinets.

Food Service General-Pasta Boilers

The drain pipe penetrations below the pasta boilers were not sealed.

Galley-Bellbox

The temperature of the water at the handwash station was measured at greater than 127°F. The faucet had an automatic sensor and was not adjustable by the user. This area was not inactive use and the temperature was corrected during the inspection.

Buffet-Crew Mess

In the technical compartments for both cold wells on the buffet line across from the entrance to the galley, the pipe insulation was not sealed completely at all junctures, causing gaps between pieces of insulation and making cleaning difficult. The insulation in two compartments was repaired and the others were in progress before the end of the inspection.

Buffet-Crew Mess

Inside the technical compartments for all of the cold wells, the pipe insulation and the floor of the compartments below the pipes were soiled with mold.

Buffet-Staff Mess

In the technical compartment for the cold well closest to the entrance to the buffet, the back area of the floor of the compartment was soiled with mold.

Preparation Room-

At the handwash station by the dough sheeter, the paper towels were loaded incorrectly and were not accessible for use.

Galley-Le Bistro

In the technical compartment to the left of the tilting kettle, there was a gap along the floor of the compartment at the back support beam.

Galley-Teppanyaki

The "wash hands often" signs at both handwash stations were heavily worn and not longer readable. The signs were replaced.

Galley-Lotus

Inside the compartments below the small fryers, the pipe penetration for the drain lines were not sealed. This was corrected.

Buffet-

A tray containing an open container of oil, an open container of vinegar, and several flip-top bottles of salad dressing was not under the sneeze shield at the buffet. The tray was moved to the crew side of the buffet.

Buffet-

There were two pans of cut melon that were in a refrigeration unit that was labeled for time control, but the 7-day date marking labels were still attached to the pans.

Galley-Dishwash

The speed on the data plate on the flight-type dishwash machine indicated racks per hour instead of feet per minute. Also, the final rinse temperature in Fahrenheit indicated 18°. The Celsius temperature was correct.

Bar-Sky High

There was a tray of mixer bottles on the handwash station. Also, the sensor on the handwash station was operating sporadically. The bartender was setting up the bar and it was not yet open.

Bar-Spinnaker Lounge

In the multi-flow technical compartment under the bar counter, there was no backflow prevention device between the brass pump and the carbonator.

Food Service General-Food Employee GI Illness Reporting

In reviewing the reporting of gastrointestinal (GI) illness cases among crew at the medical center, one assistant cook had reported to the medical center on 15 November at 4:20 pm with GI illness, but his diarrheal symptoms began on 13 November at 7 pm. Another case was a bartender who reported to the medical center on November 18 at 5:40 pm, but his diarrheal symptoms began on 16 November at 5 am. The bartender indicated his last diarrheal symptom was at 8 am on 18 November.

Children Area-Kids Corner

A number of the previously cleaned Lego toys were found wet in the clean storage bin.

Children Area-Kids Corner

There was no airtight, washable, waste receptacle in the child toilet room.

Potable Water-Far Point Charts

Three were a few occasions when the potable water far point distribution analyzer chart indicated a value below 0.2 ppm, but there was no notation of the condition that caused the low value, no confirmation of the value, and/or no indication that the alarm sounded. This occurred on 13 November (1am - 9am), 4 September (2:10 am to 3:50 am), and 5 September (3:45 to 7:15 pm).

Ventilation-

There was a visible residue of a pink mold substance along the surfaces of the condensate collection pan in air-conditioning fan units AC-3-13-09.1 and AC-5-13-20.1.

Inspection on Jun 15, 2010 | Score: 100

Buffet-Garden Cafe - Pizza

The pizza press was heavy and could not be easily moved for cleaning.

Galley-Garden Cafe - Warewashing

Condensate was collecting in the ventilation hood and along the bulkhead adjacent to the flight-type warewashing machine on the soiled landing. The worker was also heavily sweating.

Galley-La Bistro - Warewashing

The flight-type warewashing machine did not have a dataplate. This item was corrected.

Galley-Summer Palace Storage

The handwashing sink had a leak coming from the cold water supply line.

Galley-Warewashing

The final rinse temperature on the installed gauge registered 38°F. In addition, the warning light was flashing. A check of the final rinse temperature measured 162°F.

Galley-Warewashing

The coffee lids were not taken apart prior to going through the warewash machine, and were stored with clean dishes. The interior of the lids were soiled and had an accumulation of moisture.

Provisions-Trolley Wash

A hose with a nozzle/valve was attached to the mop fill station. The hose could be charged under continuous pressure. The installed vacuum breaker was not sufficient to provide backflow protection under continuous pressure.

Other-Deck 4 - Garbage Room

There was a non-continuous type back flow prevention device on the bucket fill line next to the handsink. A hose was attached to the line and there was a valve downstream.

Other-Deck 4 - Garbage Room

The backflow prevention device on the bin washer was not listed in the cross-connection control program.

Other-Deck 9/FZ 3 - Chemical Locker

The listing of cross-connections indicated that there was a Watts 288A on the chemical distribution system. Per staff, all of the chemical dispenser systems had been replaced with "Swisher" units which had an internal, manufactured air gap.

Children Area-Lego Toys

Per staff, the box of Lego toys were used earlier in the day, collected and then set aside. The Legos would then be used later in the day when children returned to the activity center. These small, mouthable pieces were not cleaned between uses.