Inspection on Jan 15, 2015 | Score: 97

Galley-Main Galley - Hot Galley

There was a gap present at the lower end of the leftmost door of undercounter reach-in refrigerator A when fully closed. The gap was large enough to pass a set of folded papers from the outside to inside the refrigerator.

Galley-Main Galley - Pot Wash

One of the previously cleaned large cutting boards had food debris visible on the side towards one end.

Galley-Main Galley - Pot Wash

The clean pot storage rack had some visible food particles and brown liquid residue present on some of the shelves, particularly near to where the cutting boards were stored.

Galley-Main Galley - Dishwash

During active use of the conveyor dishwash machine there was an accumulation of scale along the upper interior panel, just after the final sanitizing rinse.

Galley-Main Galley - Vegetable Preparation

There was a gap present at the lower end of the right door on undercounter reach-in refrigerator 4.9 when fully closed. The gap was large enough to pass a set of folded papers from outside to inside of the refrigerator.

Galley-Main Galley - Bakery

The previously cleaned deck-mounted mixer had a visible accumulation of a light brown food debris stuck in the recess at the bottom of the mixing bowl where the white plastic sanitary cap was inserted. Staff immediately removed the cap and cleaned the mixing bowl.

Galley-Main Galley - Garde' Manger

There was a hole with an open black gasket around it in the bulkhead forward/port above the preparation counter.

Buffet-Officer and Staff Mess

There was a pile of ice inside the handwash basin near the entry door to the officer and staff mess room.

Buffet-Panorama Buffet - Aft

There were 17 live fruit flies observed on the deckhead and bulkhead above and behind the aft cold buffet line during service.

Buffet-Panorama Buffet - Aft

There were three live fruit flies observed on the deckhead above the hot service line aft during service.

Buffet-Panorama Buffet - Starboard Beverage Station

There was one live fruit fly on the deckhead above the beverage machines and one on the undercounter cabinet door exterior during service.

Galley-Sabbatini Galley - Cold Pantry

The backplate of the slicer had peeling sealant along the seam.

Galley-Sabbatini Galley - Cold Pantry

There was a green food debris visible at the end of the slicer backplate and under the peeling sealant there.

Integrated Pest Management-Integrated Pest Management (IPM) Plan

The IPM plan did not include a record of pesticides currently on board the vessel and those used in the previous 12 months. There was documentation in logs of when specific pesticides were applied, but it seemed the record of what was on board was somehow part of a comprehensive list of chemicals and not at all separated to strictly pesticides according to VSP Operations Manual section 8.1.3.1.1. The system itself seemed decentralized as well, with records maintained by different departments, rather than in a single database or a single manager responsible, which caused some difficulty in retrieving this record.

Inspection on Aug 08, 2014 | Score: 93

Medical-Acute Gastroenteritis (AGE) Log

The information listed in the AGE header for the current voyage showed a total of 647 passengers with no reportable cases and a total of 373 crew members with 1 reportable case. A review of the AGE log entries showed a passenger with 3 episodes of diarrhea that was marked as a reportable case but was not included in the header information.

Potable Water-Monthly Potable Water Samples

The locations listed for the monthly 4 potable water samples were the same in April 2014 and May 2014.

Potable Water-Potable Water Testing Procedures

The vessel used a 18-hour microbiological test kit for their potable water testing. When staff was asked to explain the procedures they take when performing a test they stated they take a water sample, add the microbiological test reagent, and place directly into the incubator. The 18-hour test requires the water sample to be heated in a water bath to between 33°C-38°C before being placed inside the incubator. A water bath was located on the counter near the incubator but staff stated they did not know what it was for. No water samples were in the incubator during the inspection.

Recreational Water Facilities-Shock Halogenation

No chlorine concentration was recorded for the start of the shock halogenation of the starboard jacuzzi on 5 July and 25 June. The end chlorine concentration for the same jacuzzi was recorded as 8.7 ppm on 24 June. No shock halogenation records were found for the port jacuzzi on 16 May, 15 May, and 2 May.

Housekeeping-Shower Head Disinfection

The disinfection of the main pool shower heads was not documented.

Pantry-Deck 8 Captain's Pantry

The undercounter dishwash machine did not have a data plate.

Pantry-Deck 8 Captain's Pantry

The drain from the handwash sink was not properly aligned with the scupper which caused water to collect and pool on the deck after use.

Bar-Panoramic Bar

The duct tape that was wrapped around insulated pipes in the technical compartment under the ice bin was heavily soiled.

Bar-Panaramic Bar

Electrical cords and other wiring from the POS machine were taped to the top of the counter.

Dining Room-Club Restaurant - Deck 5

A waiter was observed placing a tray of soiled items on the clean area of a waiter station prior to setting the items in the soiled area.

Dining Room-Club Restaurant - Deck 5

At the buffet area, a platter of muffins did not have a serving utensil. This was immediately corrected.

Galley-Bell Box

A mop and empty mop bucket were stored next to the ice machine. The area was in operation during the inspection.

Galley-Bell Box

The inside of the coffee dispenser was soiled with old debris. Staff stated the machine was not in service for one month. It appeared the dispenser ports could not be removed.

Food Service General-Ice Machines

Inside the upper compartment of the ice machines, the manufacturer's sticker was affixed to the front of the white plastic deflector panel. This was observed on all large ice machines in the Bell Box galley, Sabatini's/Steakhouse galley, Panorama galley, and main galley.

Galley-Bell Box

Inside the upper compartment of the right ice machine, a brown substance was along the water dispensing holes and at the side hinges for the white plastic deflector panel. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last month.

Galley-Sabatini's / Steakhouse

Excess condensation had built up inside the blower compartment of the dishwash machine. The machine was in active use during the inspection. No condensation was observed dripping onto clean dishes as they exited the machine.

Galley-Panorama Galley

Behind the ice machine, the continuous pressure backflow prevention device was continuously leaking, resulting in water pooling on the deck.

Galley-Panorama Galley

Excess water pooled on the deck behind the ice machine from the leaking continuous pressure backflow prevention device.

Galley-Panorama Galley

Inside the upper compartment of the ice machine, a brown substance was at the side hinges for the white plastic deflector panel. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last month.

Galley-Hood Cleaning System

The hood cleaning system was located in a locker with the left bulkhead constructed of exposed insulation and covered with an aluminum foil-like material that was torn in a few places. Improvements were made to this locker since the last inspection.

Galley-Butcher

Inside the knife locker next to the handwash station, many previously cleaned knives were stored wet. The inside of the locker was wet and a small amount of rust was at the back of the locker.

Galley-Butcher

Inside the knife locker next to the handwash station, one of the knives was soiled with rust. The inside of the locker was wet and a small amount of rust was at the back of the locker.

Galley-Vegetable

A wet wiping cloth was stored in an empty sanitizing bucket.

Galley-Vegetable

Two cooling log entries were incomplete. On 5 August, boiled potatoes had a starting entry of 144°F at 07:00. The first documented temperature was 68°F at 09:00. No further cooling entries were documented to indicate the food item was cooled to 41°F or below within the next 4 hours. On 1 August, tritip had a starting entry of 140°F at 22:10. No further cooling entries were documented to indicate the food item was cooled to 41°F or below within a total of 6 hours.

Galley-Garde Manger

Two cooling log entries were incomplete on 29 July. Pork loin had a starting entry of 148.6°F at 19:10. The first documented temperature was 65.2°F at 20:50. No further cooling entries were documented to indicate the food item was cooled to 41°F or below within a total of 6 hours. Roast chicken had a starting entry of 146.2°F at 19:20. The first documented temperature was 60.8°F at 20:55. No further cooling entries were documented to indicate the food items were cooled to 41°F or below within the next 4 hours.

Galley-Potwash

The light intensity was less than 110 lux behind the hood-type potwash machine.

Galley-Ice Machine - Near Escalator

Inside the upper compartment of the ice machine, a brown substance was at the side hinges for the white plastic deflector panel and along the water filling hose. Staff stated the ice machines were cleaned and sanitized every three months and this machine had been cleaned within the last two months.

Buffet-Crew Mess

Slotted fasteners were inside the dessert display cabinet. The fasteners were on the sides and around the fan units.

Galley-Hot Galley

The recessed ledge under the backplate of the deli slicer was soiled with old food debris. The slicer was previously cleaned and not in use during the inspection.

Provisions-Butcher - Walk-in Freezer

A crew member was observed placing the bottom of his shoe on a box of meat.

Other-Variance - Fish and Molluscan Shellfish Sources

The ship has a variance to receive, prepare and serve recreationally caught fish. Part 3 of the receiving form indicated the fish were received at 45°F or below and held at 41°F or below, as well as prepared and served within 24 hours. This part is to be completed by the responsible ship personnel. Since 29 June when this excursion began for the season, Part 3 for all 11 participant forms was not completed. The person responsible informed the inspector he did take temperatures of the fish. All other portions of the variance were completed according to procedures.

Inspection on Apr 25, 2014 | Score: 89

Provisions-Fruit Walk-In

The fire sprinkler in the center of the room had water droplets around the sprinkler head but no active drips were observed. A small accumulation of water was on the cardboard cover of a box of mushrooms stored directly below. The boxes of mushrooms stored under the fire sprinkler were relocated.

Bar-Pool Bar

The coving in the pool bar was heavily soiled and recessed in several area.

Galley-Pizzeria

A heavy layer of dust was on the electrical wires leading to the small electrical box on the back side of the pizza conveyer machine.

Galley-Lido Hood Cleaning System

The hood cleaning system was located in a locker with an open deckhead and bulkhead that created difficult to clean void spaces. This locker was on the ship's action plan for the May 2014 drydock.

Galley-Deck 5 Bellbox

Exit door 514 leading to the open deck did not close properly leaving an opening around the door frame.

Galley-Deck 5 Bellbox

One small fly was noted by the grills.

Galley-Sabatini/Steakhouse

The light intensity behind the combination oven was less than 110 lux.

Galley-Deck 4 Garde Manger Cooling Logs

A container of fruit salad with cut watermelon and a container of cut cantaloupe were stored in the walk-in refrigerator with labels indicating the preparation date was 25 April but no corresponding cooling log entries were found. An entry of fruit salad and an entry of cantaloupe were on the 24 April cooling log that staff suggested actually belonged to both containers in the walk-in and that they were misdated. The internal temperature of both foods were measured to be below 41°F.

Galley-Butcher Walk-In Refrigerator 4.6

Several unused shelf drainer inserts were stored on the top shelves and were soiled with a significant amount of food debris.

Galley-Dry Store 434

Several pieces of clean equipment were stored uncovered and not inverted.

Galley-Deck 5 Bell Box

Flowers used for room service delivery were stored an upright refrigerator with food items.

Galley-Hot Galley

The crew member cooking thin fish filets did not have a tip-sensitive thermometer to measure the internal cooking temperature.

Provisions-Fruit Walk-In Refrigerator

The fire sprinkler in the center of the room had water droplets around the sprinkler head but no active drips were observed. A small accumulation of water was on the cardboard cover of a box of mushrooms stored directly below. The boxes of mushrooms stored under the fire sprinkler were relocated.

Buffet-Panorama Outdoor Aft Beverage Station

The deck above the beverage station was not enclosed and had exposed pipes and a decorative canvas. Staff stated an enclosure will be added during the May 2014 dry dock.

Galley-Deck 5 Hood Cleaning System

The storage locker next to the chef's office housing the hood cleaning system had an open deckhead and bulkhead that created difficult to clean void spaces. This locker was on the ship's action plan for the May 2014 drydock.

Food Service General-Coving

Several areas throughout the lido galley/warewashing and the main galley was missing proper coving on the deck/bulkhead juncture.

Galley-Hot Galley

Several deck tiles in front of the deep fryer was cracked, loose, and had standing water underneath that would splash when stepped on.

Pantry-Virox Buckets

A yellow bucket containing and labeled Virox was stored under the handwash station in the lounge bar pantry and in the pool bar pantry.

Potable Water-Production

Records documented production of potable water while making way in the Amazon River every day from 31 December 2013 to 5 January 2014. This was written in previous inspections.

Potable Water-Cross-Connection Control Program

The air gap of the mineralizer backwash drain was not included on the list of cross-connections.

Recreational Water Facilities-Shock Halogenation Records

Records documenting shock halogenations of the whirlpools and the spa pool had values of 10+ ppm of chlorine at start and end of the hour period. Staff from the engineering department stated that he wrote 10+ ppm of chlorine every time because that was the procedure that had to be followed by the deck department at night. There was no record that the deck department was checking the actual concentrations of above 10 ppm at start and end period of the shock halogenations.

Recreational Water Facilities-Filters & Housings / Hair-Lint Strainers & Housings

Records documenting the cleaning and disinfection of cartridge filters and their housings and the hair and lint strainers and their housings had dates but nothing specific to the procedures performed.

Inspection on Jan 17, 2013 | Score: 93

Buffet-Omelet/Pizzeria Station

At the handwash station, the water temperature was measured at 124°F. The user could not adjust the temperature.

Galley-Panorama

On the starboard side of the galley, the light intensity was below 110 lux behind and to the right of the deck-mounted combination oven.

Galley-Sabatini/Steakhouse

Excess condensation was on the deckhead and inside the hood overhang above the in-use hood-type potwash machine. Some of the condensation was dripping onto the deck beside the machine. No clean equipment was impacted.

Galley-

At the clean end of the dishwash machine, the water temperature of the handwash station was measured at 123°F. The user could not adjust the temperature.

Galley-

Below the escalator, the light intensity was below 220 lux. Trolleys of clean plates, plate covers, and rice, salt, and flour bins were stored in this area.

Medical-Crew Member Reporting

On 12 January, a 2nd cook reported to the medical center with acute gastroenteritis (AGE) symptoms at 17:15, but the onset of symptoms was at 09:00 that same day. According to the records, the cook was working when the symptoms started and he continued to work until noon. He went back to work at 17:00 and informed his supervisor that he was having AGE symptoms. The supervisor sent him to the medical center. The cook was given a written warning.

Recreational Water Facilities-Turnover Rates and Bather Loads

The turnover rates and bather loads were calculated using the manufacturer's pump rates. Flow meters had been installed the morning of the inspection and staff stated that the information would be recalculated based on the rates from the flow meters.

Potable Water-Production

Records indicated that potable water was produced while making way in the Amazon River 29 December to 8 January. One voyage began on 20 December in Port Everglades, FL and ended on 3 January in Manaus, Brazil. Another voyage began on 3 January in Manaus, Brazil and ended on 17 January in Port Everglades, FL. This was written on the previous inspection.

Food Service General-Deck Pantry Light Intensity

The light intensity was below 110 lux behind and around the ice machines.

Pantry-7C017

A pillow top mattress cover was folded in half and stored on top of a preparation counter and next to the coffee machine. A few small hairs were on mattress cover. The cover was removed.

Pantry-7C017

A cabin steward had placed a pillow top mattress cover on top of a preparation counter and next to the coffee machine.

Pantry-7C012

The backflow prevention device on the potable water line to the ice machine was continuously leaking from the vent.

Pantry-7C017

The backflow prevention device on the potable water line to the ice machine was leaking from the vent and there was scale build up around the area of the leak.

Pantry-6C017

The ice buckets were stored in front of the handwashing sink, restricting access. The buckets were moved.

Pantry-8C020

The backflow prevention device on the potable water line to the ice machine was leaking and there was a buildup of white and green scale around the area of the leak.

Bar-Club Restaurant

The light intensity was below 110 lux behind and around the espresso machine.

Pantry-Cabaret Lounge

The light intensity was below 110 lux behind and around the ice machine and the espresso machine.

Pantry-7C017

A pillow top mattress cover was stored on top of a preparation counter.

Inspection on Feb 03, 2012 | Score: 95

Buffet-Port Side Hot Line

The water temperature at the handwashing sink was less than 100°F.

Buffet-Time Control Plan

The undercounter hot holding units on time control were not labeled as time control. They were listed on the plan and all items on time control had discard labels.

Galley-Time Control Plan

The upright reach-in refrigeration units were labeled as time control, but were not listed on the plan.

Food Service General-Consumer Advisories

There were no consumer advisories at the buffets for eggs made to order or served undercooked or the cold smoked salmon. The restaurant menus did not have consumer advisories for the animal-derived foods that could be served raw or undercooked.

Galley-Garde Manger

At the handwashing station by the entrance to the garde manger, the water temperature was measured at 125°F and the user could not adjust the temperature. There was another handwashing station within 8 meters.

Food Service General-Tip-sensitive Thermometers

The cooks who prepared thin foods did not have tip-sensitive thermometers.

Food Service General-Light Intensity

The light intensity behind and around many pieces of deck-mounted and counter-mounted equipment was less than 110 lux. This included combination ovens, stack ovens, ice machines and beverage machines in galleys, pantries, bars, and buffets.

Buffet-Time Control Plan

The plan did not list the counter top-mounted pass-through refrigerator as being on time control. The unit was labeled.

Integrated Pest Management-

Follow-up inspections after the treatment of pests were not recorded if there were no pests identified during the follow-up inspection.

Integrated Pest Management-

Active monitoring inspections were only recorded if pests were identified. From the records, it was unclear which areas were inspected or what time the inspections occurred.

Integrated Pest Management-

There were no records for pest inspections of incoming stores. Staff stated that loading inspections were only recorded if there was a pest found.

Potable Water-Production

Records indicated that potable water was produced while making way in the Amazon River throughout 25 December - 4 January. Voyage 122 embarked on 16 December from Port Everglades, FL and disembarked on 30 December in Manaus, Brazil. Voyage 201 embarked on 30 December from Manaus, Brazil and disembarked on 13 January in Port Everglades, Florida.

Potable Water-Whirlpool Pump Room

The air gaps for the make-up hot and cold potable water to the whirlpool compensation tank was not at least twice the diameter of the supply lines. This was corrected.

Potable Water-Thalasso Spa Pool Pump Room

The air gap for the potable water make up line to the Thalasso compensation tank was not at least twice the diameter of the supply line.

Housekeeping-Private Cabin Whirlpool Cleaning

The records for disinfecting the private cabin whirlpools did not indicate a contact time.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic medical AGE surveillance log did not include all fields and was not ordered exactly as the log in 13.2.2 of the VSP Operations Manual.

Potable Water-Chemical Locker 713

Potable water lines to the chemical sink were not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. This was corrected.

Inspection on Jan 19, 2011 | Score: 99

Provisions-Dry Storage

The deck under the pallets was soiled with an accumulation of dust and debris.

Food Service General-Stove Tops and Grills

There were unsealed openings or peeling/missing sealant by the grease chutes of the stove tops, flat grills, and grooved grills.

Galley-Hot Galley

There was a hotel pan with a 2-inch long hair mixed with the seafood crock pot. The hair was in direct contact with the food. This item was discarded.

Room Service-Deck 5

There were slotted fasteners in the food splash zone of the espresso coffee machine.

Potable Water-Port Bunker Station

There was no intermediate vent on the double check valve for the international shore connection. The vent was installed on the similar connection in the starboard bunker station.

Potable Water-Cross-Connection Control Program

The backflow prevention devices for the showers and toilets for passenger cabins were combined by deck on the list of backflow prevention devices. However, the total number of devices was not included.

Potable Water-Medical

There was no air gap below the vent on the backflow prevention device for the sluice. This was corrected by creating an air gap below this vent.

Potable Water-Cross-Connection Control Program

The list of backflow prevention devices included only two devices for each passenger cabin. There were several suites that had an additional backflow prevention device for the hose at the whirlpool tub, but this device was not included.

Medical-

On 17 December 2010, there was a bar steward with gastrointestinal illness who waited 24 hours between his first symptom and reporting to medical.

Bar-Club Bar

The handwash station had handwashing directions, but did not have a "wash hands often" sign.

Pantry-Club Bar

The water at the handwash station was measured at greater than 127°F. The temperature could not be adjusted by the user.

Bar-Casino Bar

There were unsealed bulkhead penetrations in the undercounter multi-flow cabinet.

Bar-Casino Bar

The locking pin insert was missing and there were several holes in the door frame of the door between the bar and the pantry.

Inspection on Jan 27, 2010 | Score: 95

Provisions-Vegetable Stores

There was an excessive amount of sealant around the deckhead access hatch.

Provisions-Vegetable Stores

Water was leaking from the deckhead access hatch onto the deck.

Provisions-Vegetable Stores

The left bolt for the access hatch was corroded and broken.

Preparation Room-Meat Walk-In

There were three bins of pork roast, one bin of pork chops, one side of corned beef, three bins of beef medallions, eight bins of ground beef and three bins of pork ribs where the internal temperatures of the meat products was between 47° F and 51° F. The meat products were discarded. The internal ambient temperature of the walk-in refrigerator was 48° F.

Preparation Room-Meat Walk-In

There were three bins of pork roast, one bin of pork chops, one side of corned beef, three bins of beef medallions, eight bins of ground beef and three bins of pork ribs where the internal temperatures of the meat products was between 47° F and 51° F. The meat products were discarded. The internal ambient temperature of the walk-in refrigerator was 48° F.

Preparation Room-Fish Walk-In

All the fish products, which included salmon, scallops and barramundi, in the walk-in had internal temperatures between 51° and 57 ° F. The internal ambient temperature of the walk-in refrigerator was 52° F.

Preparation Room-Fish Walk-In

All the fish products, which included salmon, scallops and barramundi, in the walk-in had internal temperatures between 51° and 57 ° F. The internal ambient temperature of the walk-in refrigerator was 52° F.

Food Service General-Stove Tops & Grills

There was an unsealed opening around the grease chutes for the stove tops, the flat grills and the grooved grills.

Galley-Hot Galley

The drip tray housing for the grooved grill was soiled.

Bar-Club

There was not a "WASH HANDS OFTEN" sign at the handwash station.

Other-Hamburger Bar

The grout at the deck/bulkhead juncture was cracked and damaged.

Buffet-Panorama

The outdoor beverage station was not coved at the deck/counter juncture.

Buffet-Crew Mess

There was an open void space in the frame of the dirty dish pass through, where the latching pin for the door inserted.

DO NOT USE (whirlpool/spa)-Whirlpool Spas and Swimming Pool

The standard precautions and risks signs were not posted at the whirlpool spas. The safety sign was not posted at the swimming pool. The pool and whirlpool spas were empty and netted. The vessel just returned from a dry dock and the signs were removed so that the teak surrounding the pool and whirlpool spas could be refinished.

Recreational Water Facilities-

The shepherd's hook and floatation device were not in a prominent location. The pool was empty and netted. The vessel just returned from a dry dock and the railing where these devices were previously mounted had been replaced.