Inspection on Oct 25, 2014 | Score: 97

Potable Water-Toilets and Showers

The list of backflow prevention devices did not include a complete list of the passenger and crew toilets and showers. The list included 585 devices for each in decks 2, 3, 4, 6, 7, and 8. Staff stated there were additional toilets and showers on the upper decks.

Other-Engine Control Room

The counter below the large coffee machine was soiled with more than one day's accumulation of coffee grounds and dust. Also, the top of the machine was soiled with coffee grounds and sugar.

Other-Engine Control Room

The power cord for the large coffee machine was laying across the counter, making cleaning difficult.

Other-Engine Control Room

A blender pitcher was stored on top of the large coffee machine. The pitcher was previously cleaned, but the inside was soiled.

Other-Engine Control Room

A blender pitcher was stored on top of the large coffee machine. The pitcher was previously cleaned, but the bottom of the outside was soiled.

Other-Engine Control Room

Approximately 5 soiled coffee strainers were stored on top of the large coffee machine.

Other-Engine Control Room

The counter below the small coffee machine was soiled with more than one day's accumulation of coffee grounds and dust.

Potable Water-Engine Room

For both the potable water to whirlpool filling line and the mineralizer backwash drain line, the air gaps were less than twice the diameter of the water supply lines below the backflow prevention device air relief vents.

Buffet-Terrace Cafe Forward Buffet Line

The smoked salmon and smoked herring on the port and starboard buffet lines did not have a consumer advisory.

Buffet-Terrace Cafe Grill

The grease tray housing was soiled with grease and oil residue. The grill had not been used since the previous night when it was cleaned and sanitized.

Galley-

The water temperature of the handwash sink was 79°F when measured by the inspector. The water temperature could not be adjusted by the user.

Galley-Salamander Local Exhaust Vent

The exhaust vent grate was soiled with a heavy accumulation of grease.

Galley-Coffee/Pizza Station

An open can of ginger ale was found in the corner behind the coffee machine. This area was not in-use during the inspection.

Galley-Coffee/Pizza Station

The exhaust vent grate was soiled with a heavy accumulation of grease.

Galley-Coffee/Pizza Station

The bottom ledge of the pass-through pizza window was soiled with food debris. This area had not been in operation since the previous night.

Buffet-Waves Grill

The grease tray housing was soiled with grease and oil residue. The grill had not been used since the previous night when it was cleaned and sanitized.

Galley-Polo Walk-In Refrigerator

A hotel pan of cut spinach had an internal temperature between 42 - 45°F. The spinach was immediately placed in a blast chiller and cooled to 41°F.

Galley-Polo Walk-In Refrigerator

A hotel pan of cut spinach had an internal temperature between 42 - 45°F. Staff stated the spinach was received pre-packaged and crew opened, washed, and transported the hotel pan to the walk-in refrigerator the previous night. The spinach was not listed on any cooling logs. The spinach was immediately placed in a blast chiller and cooled to 41°F.

Galley-Polo Ice Machine

The ice machine had two backflow prevention devices on the potable water supply line. Both devices were painted, which closed the air relief vents.

Galley-Waves-Ice Cream Station

The light intensity was less than 220 lux at the countertop on the right and left of the ice cream display case.

Galley-Toscana Flat Grills

The grease tray housings were soiled with grease and oil residue. Both grills had not been used since the previous night when they were cleaned and sanitized.

Room Service-Dry Storage Locker

Food items were stored on painted, galvanized steel storage racks that had several difficult to clean areas.

Room Service-Emergency Exit Door

The emergency exit door leading to an outside deck was not tight-fitting when closed. The bottom of the door had a large gap that had visible light from the outside deck.

Room Service-Flat Grill

There was a gap around the chute in the grease tray housing.

Galley-Chef's Storeroom

Approximately 5-6 live flies were observed in the storeroom.

Galley-Chef's Storeroom

Standing water was on the deck in the back left corner.

Galley-Chef's Storeroom

Two stacks of metal waiter trays were stored wet and were not allowed to properly air dry.

Galley-Cold Pantry

One live fly was over the preparation table that was in-use during the inspection.

Provisions-Ice Cream Freezer 3d075

The light fixture in the center of the room had a layer of ice inside the shield and two small icicles were hanging from the bottom on the outside, indicating a possible leak. A small amount of ice was on a box of food.

Bar-Horizon Coffee Station

According to the time control plan the milk compartment of the espresso machine was under time control, but was not labeled as such.

Bar-Horizon Coffee Station

The light intensity was less than 220 lux at the coffee station.

Galley-Walk-In Refrigerator

A hotel pan of cut cabbage was not listed on the cooling log. The internal temperature was less than 41°F.

Food Service General-Cut Leafy Greens

Management was not aware that cut leafy greens, such as spinach and cabbage, were potentially hazardous foods and needed to be listed on a cooling log when they were handled and prepared under temperature control. There were signs posted in each galley that identified common potentially hazardous foods and cut leafy greens, including spinach, were listed.

Inspection on Jun 19, 2014 | Score: 92

Potable Water-Water Production

Oceania Cruises scheduled two cruises for the Regatta that included week-long Amazon River segments since the last inspection. On both of these voyage segments, November 18-25, 2013 and April 5 - 11, 2014, to provide water for the normal ship's operation, including human consumption and ship's culinary operation, the ship produced water for its potable water system directly from the river water which is prohibited under USPHS / VSP Operations Manual. This same violation notification has been provided to the company on the last two out of three inspections of this ship, July 18, 2013 and January 04, 2013. The company provided the following information in their last Corrective Action Statement (July 18, 2013) as to their intentions to prevent recurrence of this violation: 'The corporate office is also looking into the costs associated with towing a potable water barge and investigating alternative bunkering solutions moving forward to the next season in Brazil as this is a challenge every year.' The previous Corrective Action Statement for the January 14, 2013 inspection included the following information: 'Shoreside is looking into itinerary modification and bunkering possibilities for vessels.'within this itinerary in the future.'

Potable Water-Water Bunkering Records

A review of the water bunkering records showed that the shoreside location, free chlorine reading and/or pH measurement was not recorded for these dates: 04/29 - Charleston; 03/10 - (Santos) and 02/22 - (Montevideo), among others.

Provisions-Liquor 2d060

The feet of an unused deck stand were resting against boxes of wine.

Buffet-Crew Mess

The light intensity was less than 110 lux to the left of the juice machine and to the right of the microwave.

Buffet-Crew Mess

Below the handwash station at the soiled drop-off area, the deck/bulkhead coving was peeling or missing in many areas. Also, the bulkhead was in poor condition with peeling paper and exposed raw wood.

Buffet-Staff/Officer Mess

The light intensity was less than 110 lux behind the beverage equipment. Also the light intensity was less than 110 lux between the water machine and the juice, as well as to the left of the coffee machine.

Galley-Toscana / Polo

The water line for the combination oven spray hose was laying on the deck.

Galley-Toscana / Polo

The grease pan housing for the center grooved grill was soiled with oil. The area had been previously cleaned and was not in operation during the inspection.

Galley-Terrace Cafe - Dishwash Machine

The pressure gauge of the dishwash machine was reading above 25 psi while the machine was in operation. The manufacturer's data plate indicated the pressure to be 20 ± 5 psi.

Bar-Terrace Cafe Bar

The posted time control plan did not match the operation of the bar. The plan indicated canapés would be served on time control. Staff stated that currently canapés were not served, however beginning later in the year when the ship hosts travel agents for special events, canapés would be served periodically for those events.

Buffet-Terrace Cafe - Grill Line

The posted time control plan indicated grill undercounter cabinets 1 & 2 were on time control. These units were not physically labeled as being on time control. This was immediately corrected.

Other-Waves Smoothie Station

The light intensity was less than 220 lux on the preparation counters and at the handwash station.

Galley-Terrace Cafe - Ice Machine

Inside the upper component of the ice machine, an underwater repair putty resin was used to secure the left bracket holding the plastic deflector cuber panel. This resin was not approved for contact with food.

Galley-Dishwash Machine

The wash temperature of the dishwash machine was 116°F during active use. The manufacturer's data plate indicated the wash temperature to be a minimum of 150°F.

Galley-Dishwash Machine

The final rinse temperature of the dishwash machine was 143°F at the utensil surface during active use. This temperature was obtained twice using the inspector's thermometer.

Room Service-

The electrical cord for the espresso machine was laying on the counter.

Dining Room-Grand Dining Room

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

Galley-Dishwash Machine

The pressure gauge of the dishwash machine was reading approximately 13 psi while the machine was in operation. The manufacturer's data plate indicated the pressure to be 20 ± 5 psi.

Inspection on Oct 27, 2013 | Score: 87

Medical-Isolation Period

According to the AGE surveillance log, a waiter experienced his last AGE symptom on 18 August at 17:30 but was released from isolation on 19 August at 18:00, 23.5 hours less than the required 48-hour isolation for food workers.

Buffet-Terrace Cafe

It was unclear if a pan of cold ham and vegetable wraps had an initial temperature of 41°F before being placed on time control in the buffet line. The food came from the main galley on deck 4 and the complete cooling process for this food was not documented.

Galley-Deck 5 Dishwash

One of the lower wash spray arms of the in-use flight-type dishwasher was missing an end cap preventing the arm to spray effectively. This was corrected.

Galley-Deck 5 Glasswash

The final rinse pressure gauge of the in-use hood-type glasswasher measured pressures below 15 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.

Galley-Deck 5 Breakfast Preparation

Individually wrapped butter stored in a medium lexan box in the upright refrigerator had temperatures that ranged from 64°F to 69°F. The refrigerator was working properly. The staff attributed the issue to an employee that returned the unused portion of butter from the breakfast service, from temperature control to time control back to temperature control. The butter was discarded.

Galley-Deck 5 Room Service

The paper towel dispenser at the handwashing station was not working.

Galley-Deck 4 Trolley Wash Room

A large rolling cart labeled 'CLEAN' was full of plates immediately adjacent to the trolley washing area. The staff stated that they did not have any other place to store those plates and that they were going to be re-washed before use.

Galley-Deck 4 Equipment Locker

Two waffle makers, hot to the touch and soiled, were stored in this padlocked locker. Also, a deli slicer stored next to the waffle makers was soiled by the blade.

Galley-Deck 4 Vegetable Preparation

The cooling process of two large lexan boxes of cut lettuce prepared on October 27 was not documented. The staff stated that only the cooling process of food cooled in blast chillers was documented.

Galley-Deck 4 Potwash

The final rinse pressure gauge of the in-use front-loading potwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.

Galley-Deck 4 Potwash

There was heavy condensation on the deckhead over the in-use potwash machine and the clean end. The condensation was dripping on the lower door of the machine when it was open. No clean utensils appeared to be impacted.

Galley-Deck 4 Walk-In Cooler 4

More than 20 hotel pans were taken from the blast chiller and placed on the racks of the walk-in cooler. Most of the pans had a thick film of ice that was melting and water was dripping and collecting on the lids of other pans.

Galley-Deck 4 Hot Section

The light intensity above the handwashing station was less than 220 lux. The light of the deckhead light fixture was blocked by the handwashing station user.

Galley-Deck 4 Potwash

The light intensity above the handwashing station at the entrance of the soiled area was less than 220 lux. The light of the deckhead light fixture was blocked by the handwashing station user.

Galley-Deck 4 Blast Chiller

The cooling log had an entry for a pan of ham and vegetable wraps with a starting time of 11:20 am and an initial temperature of 45°F. At 11:47 am, there was nothing inside the blast chiller and no other entry was placed on the cooling log. Staff determined that the food was taken directly from the blast chiller to the buffet line. It was unclear if the food reached 41°F before being placed on time control.

Galley-Deck 4 Pastry Walk-In Cooler

The cooling process of three trays of crème brûlée, labeled as prepared on October 26, was not documented in a cooling log. The cooling process of a batch of crème brûlée prepared on October 27 was documented on the cooling log but the actual crème brûlée could not be found. It was unclear if the cooling log was not complete or if the crème brûlée inside the cooler was dated incorrectly.

Galley-Deck 4 Entremetier

A food employee was cutting onions with bare hands. Staff stated that the onions would be cooked but could also end up in salads.

Galley-Deck 4 Fish Preparation

A food employee was cutting onions with bare hands. Staff stated that the onions would be cooked.

Galley-Deck 4 Fish Preparation

The two cutting blocks on the preparation counter were scratched and scored, making them difficult to clean.

Galley-Dishwash

The final rinse pressure gauge of the in-use rack-type dishwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.

Galley-Potwash

The final rinse pressure gauge of the in-use front-loading potwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.

Galley-Blast Chiller

The blast chiller was out of order since October 1.

Galley-Hot Section

There was no measurable free chlorine level in the sanitizing solution container. The staff instructed a crew member to change the water.

Galley-Hot Section

A wiping cloth was immersed in water with no measurable free chlorine level.

Galley-Terrace Cafe

A hot trolley and cold trolleys #14 and #19 used as time control units were not listed on the time control plan.

Other-Waves Ice Cream Station

A spoon soiled with ice cream was inside the handwashing sink.

Other-Waves Ice Cream Station

There was no measurable free chlorine level in the sanitizing solution container. The staff instructed a crew member to change the water.

Other-Waves Ice Cream Station

A wiping cloth was immersed in water with no measurable free chlorine level.

Galley-Waves BBQ Pantry

Inside upright refrigerator #2, containers of ham, cheese, beef, and chicken were on time control. The unit was labeled with the set-up and discard times, but not the individual foods. The time between service set-up and closing was greater than 4 hours. This was noted in the previous inspection.

Bar-Terrace Cafe

The handwashing station had a water temperature of 147°F. The temperature could not be adjusted by the user.

Bar-Terrace Cafe

There were 6 slotted fasteners in the food splash zone of the espresso machine.

Bar-Terrace Cafe

One of the slotted fasteners in the food splash zone of the espresso machine was soiled with coffee residue. The machine was in-use but the fastener was soiled with a deep thick coffee residue of more than a day's accumulation.

Galley-Toscana Pantry

The paper towel dispenser at the handwashing station was not working.

Galley-Toscana Pantry

The previously cleaned deli slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.

Galley-Polo Beverage Station

There were 5 slotted fasteners in the food plash zone of the espresso machine.

Galley-Deck 10 Dishwash

At least 3 nozzles of the final sanitizing rinse upper spray arm of the in-use rack-type dishwasher were not spraying effectively.

Galley-Deck 10 Dishwash

The food utility employees working at the rack-type dishwasher were not following appropriate procedures for dishwashing. The employee at the soiled end was loading the plates on racks full of food debris with a light pre-wash. The employee at the clean end of the machine was picking up plates for storage from the racks that were still soiled with food debris. Upon noticing this during the inspection, the employees were instructed by the staff to rewash the plates and pre-wash better, clean the machine, and pay more attention at the plates exiting the clean end of the machine. However, area supervisors did not correct the issue before the time of the inspection.

Galley-Deck 10 Dishwash

The wash tank of the in-use rack-type dishwasher had large pieces of lettuce and other food debris. The racks full of plates leaving the clean end of the machine had large pieces of lettuce and other food debris.

Potable Water-Engine Wash Room

One of the water lines to the handwashing sink was striped blue/white/blue, indicating non-potable water. It was verified that the line carried potable water.

Medical-Crew Acute Gastroenteritis (AGE) Reporting

During the 24 September - 6 October voyage, a utility snack employee had an onset of AGE symptoms on 1 October at 15:00, but did not report to the medical center until 2 October at 09:33. According to his time sheet, he worked all day on 1 October and from 05:52 - 06:26 and 07:04 - 07:51 on 2 October. During the 12-22 August voyage, a waiter had an onset of AGE symptoms on 18 August at 16:00 and reported to the medical center at 18:12. According to his time sheet, he worked from 17:50 - 19:07.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For the 24 September - 6 October voyage, the AGE surveillance log did not include the illness onset time for the utility snack employee who experienced AGE symptoms on 1 October. Also, according to the AGE log, this crew member experienced three episodes of diarrhea, did not have underlying medical conditions, and was listed as a non-reportable AGE case.

Medical-Acute Gastroenteritis (AGE) Surveillance Log

For the 12-22 August voyage, the AGE surveillance log indicated that a waiter experienced AGE symptoms on 18 August at 16:00, but did not report to the medical center until midnight. According to the crew member's medical paperwork, this crew member actually reported to the medical center on 18 August at 18:12. Also, this crew member's medical paperwork stated that his last AGE symptoms were on 18 August at 17:30 and he was asymptomatic for 48 hours and released from isolation. This document was dated 19 August at 18:00, less than the required 48-hour isolation for food workers. The document was signed by the doctor.

Medical-Acute Gastroenteritis (AGE) Log

Since the last inspection in July, the AGE logs included patients who experienced only diarrhea and did not include patients who experienced vomiting and other AGE related symptoms. The inspector reviewed the Guest Log Book, which contained all issues for which passengers reported to the medical center. Many passengers reported to the medical center with diarrhea, vomiting, and other AGE related symptoms, but these passengers were not included on the AGE log. There was no other information that could be used to determine whether or not these were reportable cases. According to the staff, the complete medical records for these passengers were no longer on the vessel.

Potable Water-Bunkering and Production Records

There were no notations that the chlorine and pH analyzer was calibrated at the start of bunkering and production.

Recreational Water Facilities-Water Dumping & Shock Halogenation

The dates and times of water dumping were not documented. Also, the start and stop times of shock halogenations were not documented. The chlorine concentration of greater than 10 ppm was only documented at the end of shock chlorination.

Recreational Water Facilities-Hair and Lint Strainer

The hair and lint strainer and the housing were cleaned, rinsed, and disinfected only three times per month and not weekly as required. These procedures occurred 10 days to 2 weeks apart.

Potable Water-Onboard Micrological Water Testing

The potable water microbiological monitoring log form included a series of instructions meant to direct the collection and analysis of potable water specimens to be analyzed with the onboard test kit used by the ship. Written instruction #3 specified that if the total coliform test was positive, that sample should be incubated for an additional 24 hours as a retest and then examined in a dark room under an ultraviolet light. The manufacturer actually specified that a sample testing positive for total coliform be examined immediately under ultraviolet light for fluorescent color indicating the presence of E. coli bacteria. This was noted on the last inspection.

Potable Water-Shock Halogenation of Tanks

On 16 January, the ship received water from a barge in Fuerte Amador, Panama. Onboard analyses showed that the water tested positive for coliforms and E. coli. Staff explained to the inspector that the affected potable water tanks were shock halogenated to at least 7.0 ppm of chlorine for three days and allowed the concentration to drop to 2.0 ppm prior to putting them back in service. This shock halogenation and other details of this emergency procedure were not documented. On 18 January, the water in the tanks was re-tested, and the results were negative.

Medical-AGE Surveillance Logs & Isolation

The review of the AGE surveillance logs disclosed that a utility snack employee was deemed to be a non-reportable case when he met the reportable case definition, and as a result, he was not isolated and restricted from working. The logs also disclosed that a waiter was not isolated and restricted from working for 48 hours after his last AGE symptom. In addition, only patients who experienced diarrhea were entered on the log even though other patients were seen by the medical staff with other AGE-related symptoms.

Recreational Water Facilities-

For shock halogenations, the start and stop times or the chlorine concentrations at both the start and stop were not documented. When draining the RWFs, the times were not documented. The cleaning and sanitizing of the hair and lint strainers and the housings was only performed three times per month, not weekly. Crew members responsible for these duties did not appear to know the requirements.

Inspection on Jul 17, 2013 | Score: 89

Buffet-Terrace Cafe - Omelet Stations

The crew members responsible for cooking eggs were not equipped with tip-sensitive thermometers.

Buffet-Terrace Cafe - Cold Counters

There was no consumer advisory for herring that was served raw or undercooked.

Buffet-Terrace Cafe - Cold Counter

A guest was observed obtaining a bowl and serving himself cottage cheese. The stack of bowls were not inverted or covered. Staff stated this area was designed for crew members to serve the guests. The bowls were moved to behind the service line so only crew members could obtain.

Buffet-Terrace Cafe - Hot Counter

On the passenger self service line, a chafing dish full of sticky buns was not self-closing.

Galley-Terrace Cafe - Hot Section

The light intensity was less than 110 lux to the right and behind the combination ovens.

Food Service General-Decks

Numerous food preparation areas had missing and recessed deck tile grout or cracked and broken deck tiles. This included the Terrace Cafe hot section, Toscana/Polo Galley cold and hot sections, and Main Galley entremetier and dishwash area.

Galley-Ice Machine

Inside the upper compartment of the ice machine, the manufacturer's label was affixed to the front plastic deflector panel.

Galley-Toscana/Polo

Excess condensation was on the deckhead at the back of the combination ovens. It was determined the ventilation pipe was directed upwards from the back of the machine to the deckhead and not directed to the exhaust vent.

Galley-Butcher

Near the elevator, the light intensity was less than 220 lux at the handwash station. The light fixture was blocked by the user of the handwash station.

Galley-Pastry

Inside the pastry window oven, there were slotted fasteners along the front edge and on the side hinges.

Galley-Potwash

Excess condensation was on the deckhead above the in-use potwash machine. The condensation was observed dripping onto the deck. Staff wiped off the condensation and after a period of time no further condensation formed. No clean items were impacted.

Galley-Potwash

The faucet was leaking at the wash compartment of the three-compartment sink.

Galley-Dishwash

The temperature gauges of the in-use dishwash machine were not working properly. The wash temperature gauge read 130°-140°F, the rinse gauge read 155°-160°F, and the final rinse gauge read 230°F. The manufacturer's data plate indicated the wash to be 150°F minimum, the rinse to be 160°F minimum, and the final rinse to be 180°F minimum. There was no steam coming from the final rinse compartment of the machine, indicating the 230°F final rinse temperature was too high. Also, the temperature gauges were not labeled. Manual wash and final rinse temperatures were appropriate.

Galley-Dishwash

At the clean end of the dishwash machine, the water temperature of the handwash station was 142°F. The user could not adjust the temperature, The area was in use during the inspection.

Galley-Store Room

Inside the store room near the soiled end of the dishwash machine, the light intensity was less than 220 lux in the back of the room. Equipment and utensils were stored in this area.

Galley-Ice Machine

Inside the upper compartment of the ice machine, the manufacturer's label was affixed to the front plastic deflector panel.

Galley-Cold Pantry

Next to the utility sink, the water temperature of the handwash station was 127°F. Next to the knife locker, the water temperature of the handwash station was 76°F. The user could not adjust the temperatures, The area was in use during the inspection.

Provisions-Meat and Poultry 3d071

An unused metal storage rack was leaning against another food storage rack in a manner where the feet were in contact with boxes of food.

Provisions-Fish Freezer

An unused metal storage rack was leaning against another food storage rack in a manner where the feet were in contact with boxes of food.

Buffet-Crew Mess

Near the soiled dish drop-off area, a bucket of sanitizing solution was less than 50 ppm chlorine. The solution was remade.

Galley-Hot Section

The light intensity was less than 220 lux at the handwash station next to the tilting kettles and less than 110 lux behind the combination ovens.

Galley-Hot Section

The time control plan did not indicate the working counter next to the flat grill as being on time control. A working container of sliced raw fish was on this counter. Also, the working container of sliced raw fish was not labeled with its 4-hour discard time.

Galley-Potwash

In the three-compartment sink, three pans were individually immersed in the chlorine sanitizing compartment for no more than 5 seconds.

Galley-Dishwash

The wash temperature gauge of the in-use dishwash machine was not working properly. The gauge read 135°-138°F during active use. The manufacturer's data plate indicated the wash temperature to be 160°F minimum.

Galley-Dishwash Area

The wash temperature of the in-use dishwash machine were 130°F and 128°F as measured by the inspector. The manufacturer's data plate indicated the wash temperature to be 160°F minimum.

Galley-Dishwash

Excess condensation formed within the blower compartment of the in-use dishwash machine. No condensation was observed dripping onto clean items.

Buffet-Waves BBQ

Inside standing refrigerator #2, containers of sliced tomatoes and cole slaw were on time control. The unit was labeled with the set-up and discard times, but the individual food items were not. Also, on the preparation counter, containers of sliced tomatoes, cole slaw, and sliced lettuce were on time control, but there was one centralized set-up and discard label for these food items, instead of each food item labeled with the set-up and discard times.

Medical-Onboard Microbiological Water Testing

The potable water microbiological monitoring log form included a series of instructions meant to direct the collection and analysis of potable water specimens following the onboard test kit used by the ship. Written instruction #3 specified if the total coliform test was positive that first the sample should be incubated an additional 24 hours as a retest and then examined in a dark room under an ultraviolet light. The manufacturer actually specified that a sample testing positive for total coliform be examined immediately under ultraviolet light for fluorescent color indicating the presence of E. coli bacteria.

Pantry-Bar and Deck Pantries - Ice Machines

The chilled water lines connected to each ice machine in the various housekeeping deck pantries and in the bar pantries throughout the ship were not identified uniquely as nonpotable water. Staff noted that the chilled water lines were identified by the black insulation surrounding the piping, but in the deck 4 starboard pantry there was black insulation surrounding a water pipe attached to an ice machine which also had a backflow prevention device installed. Additionally, there was no insulation on the chilled water lines for the deck 6 housekeeping pantry, the Martini Bar pantry, or the Pool Bar pantry.

Potable Water-Tank Maintenance

Touch-up painting was performed as part of a maintenance in potable water tank 2113 in April 2013 and potable water tank 2213 in May 2013, but there were no statements in the records that the coating applied inside the tanks was applied in accordance with the procedures specified by the manufacturer.

Integrated Pest Management-Incoming Supplies

The pest inspection for incoming supplies to the vessel included only food and food products. Staff did not inspect nonfood supplies for pests.

Potable Water-Production

The ship sailed in the Amazon River from 24 March 2013 to 1 April 2013 and produced potable water while in the river. The ship's first arrival in the U.S. was in San Juan, Puerto Rico on 5 April and Miami, Florida on 8 April, 2013. The same violation was noted in the previous VSP inspection in January 2013.

Potable Water-Bunkering and Production Records

In reviewing the potable water bunkering and production charts since the January 2013 VSP inspection, there were several days where the ship bunkered or produced potable water for periods of 1-3 hours below the minimum free residual chlorine of 2.0 ppm. Additionally, there were entire days where chlorination during production was below 2.0 ppm between 15 and 19 May 2013.

Pantry-Waves Pool Bar

One live fruit fly was observed flying near the cleaning locker in the pantry.

Bar-Waves Pool Bar

The power cable and a power strip were on the back bar counter below the espresso machine, making the area difficult to access and clean.

Pantry-Waves Pool Bar

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

Inspection on Jan 04, 2013 | Score: 93

Buffet-Terrace - Dishwashing

A long curtain was incorrectly installed between the wash section and the final rinse section of the dishwashing machine. It blocked the upper final rinse spray pattern for the dishes passing underneath the final rinse. The short curtain was installed at the exit of the final rinse section.

Buffet-Terrace - Dishwashing

The wash solution temperature was taken 3 times in the tank and it was reading from 129°-132°F. The machine data plate indicated that acceptable minimum wash temperature for this type of machine is 160°F. The indicator thermometer also read consistently 132°F.

Buffet-Terrace - Hamburger Grill

A tip-sensitive thermometer was not provided to the food preparation staff in charge of cooking the hamburgers.

Provisions-Fish Freezer

Ice was forming on the sprinkler heads and on the deck below them in the fish freezer. Water was pooled in the light fixture adjacent to the freezers evaporator unit. These findings indicated a possible water leak in the deckhead space above this room. No food was impacted by this potential source of contamination.

Galley-Dish Washing

A long curtain was incorrectly installed between the wash section and the final rinse section of the dishwashing machine. It blocked the upper final rinse spray pattern for the dishes passing underneath the final rinse. The short curtain was installed at the exit of the final rinse section.

Galley-Dish Washing

Warewash racks were being loaded with the dishes parallel to the spray patterns in the machine, minimizing the ware's exposure to the wash, rinse and sanitizing cycle sprays.

Bar-Martini Bar Pantry

Lighting levels were less than 110 lux around the ice machine sides and back.

Housekeeping-Deck 4 Starboard Pantry

Lighting levels were less than 110 lux around the ice machine sides and back.

Potable Water-Tank Maintenance

Potable Water Tanks FW 2112 underwent maintenance on 7 December 2012. There were notations that the tank was super chlorinated and that it was put back in service. However, there was no written documentation on the free halogen residual level before the tank was put back in service. In addition, it was touched-up with an approved coating system but there was no written documentation of approval from a certification organization independent of the coating manufacturer.

Recreational Water Facilities-Flow Meters

Flow meters were not installed on the RWFs. This was noted in the previous inspection. Work is to be completed by April 2013.

Recreational Water Facilities-

The turnover rates and bather loads for all RWFs were calculated using the manufacturer's flow rate of the pumps and not actual flow rates measured by flow meters.

Recreational Water Facilities-Water Chemistry

Flow rates, combined chlorine, and total alkalinity were not monitored. The staff had an appropriate test kit that could measure these parameters. This was noted in the previous inspection.

Recreational Water Facilities-Analyzer Chart Recorders

The sample lines for the analyzer chart recorders for the whirlpools and Thalasso spa pool were located after the compensation tanks. Work is to be completed by April 2013.

Recreational Water Facilities-Safety Signs

The safety signs at the RWFs were the same for whirlpools, spa pool, and pool and had confusing information on the bather load for whirlpool/spas. The signs had a bather load of 8 persons for whirlpools and 7 persons for spa Jacuzzis. The staff explained that the ship does not have Jacuzzis in the spa and 8 persons is the actual bather load for the whirlpools.

Recreational Water Facilities-Whirlpool Bather Loads

The calculated bather load for the whirlpools was 4 persons but the safety signs stated a bather load of 8 persons.

Recreational Water Facilities-Sand Filters

The sand was changed in December 2012 but there was no documentation stating that the filter housing was cleaned, rinsed, and disinfected before the new filter media was placed in it.

Potable Water-Distillate Water Lines

The distillate water lines from the evaporators to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Potable Water-Production

During 12 - 17 November 2012, the ship produced water in the Amazon River every day.

Inspection on Sep 24, 2012 | Score: 96

Medical-AGE Surveillance Log

The acute gastroenteritis surveillance log was not exact in the fields and order as the log required in annex 13.2. There was not field for the time of the report to medical, the fields for abdominal cramps, headache, and myalgia were combined. This same finding was made in the previous VSP inspection report.

Medical-AGE Surveillance Log

Staff left the patient id field blank for the two crew cases on the current cruise and the underlying illness field was also left blank.

Medical-Retention of Records

One of only two crew gastrointestinal illness records from the voyage of 30 August to 11 September was not available on the ship to review. Medical staff stated that this cook signed off (disembarked) and his record was not copied or retained on board.

Housekeeping-Showerhead Disinfection

The showerhead cleaning and disinfection log notes that a concentration contact time of 10 ppm chlorine for 60 minutes or an equivalent CT value must be used, but there was no written standard or log entry of what the concentration and contact time was actually used.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The written OPRP noted application of either 1,000 ppm chlorine blieach on hard surfaces and Mikrobac III cleaner/disinfectant on those surfaces which are damaged by chlorine. There were statements on application of these products that they were to be applied by rags, Staff stated that the chemicals are sprayed from a bottle onto rags. There was no details on protection of passengers for the dermal risk posed by these chemicals or the inhalation risk.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

There were procedures established for notification of on board passengers in the event of a GI illness outbreak, but there were none specific to the embarking passengers or those joining as part of a segmented voyage. Announcements from the ships Master were listed, but this would not be sufficient notification for someone embarking, as they should be made aware of an outbreak prior to that time.

Housekeeping-Bridge Crew Public Toilet

There was no handwashing sign in the toilet room on the bridge. Additionally, there was no sign posted in this toilet room advising users to use a tissue to open the door to exit. There was a bath towel installed for hand-drying and no paper towel or box of tissues to use for opening the door upon exit.

Integrated Pest Management-Active Monitoring Logs

The log of the active monitoring inspections had a field described as date/time, but it was sized too small and staff only wrote the date of the inspection. On several logs staff wrote a time range for all the inspections conducted on that page. Staff stated that a new form has been received with a dedicated column for time of inspection.

Integrated Pest Management-Provisions Inspection

The logs for inspection of provisions included only food related supplies and never identified other supplies received or inspections of those supplies.

Potable Water-Potable Water Tank Maintenance

Potable water tank #2222 was cleaned, spot painted, disinfected and placed back in service. The record for the spot painting was incomplete in that the application of the Interline 850 coating was not described and no details of the curing and drying were given. There was no other statement in the log indicating that the tank coating was applied, dried and cured according to the specifications of the manufacturer.

Recreational Water Facilities-Flow Meters

No flow meters were installed for any of the RWF's, so the turnover rates and bather load calculations for the swimming pool, two whirlpool spas, and the thalassotherapy pool (spa pool) cannot be confirmed. Staff stated that these parts are on order.

Recreational Water Facilities-Monitoring Analyzers

There was no monitoring analyzer at each of the RWF's and either chart recorders or data loggers installed which was taken directly from the RWF or on the return line from each and before the compensation tank. Staff stated that this is to be installed this year.

Recreational Water Facilities-Antientrapment Drains

The dual gravity drains on the swimming pool were not compliant with the current ASME A112.19.8 standards and each presented both digit and hair entrapment potentials. There were also no alarms installed for this pool in the event of draining. The port whirlpool spa and thalassotherapy pool single gravity drain covers wereas also not ASME A112.19.8 compliant and no alarms were installed. This is a repeat finding from the previous VSP inspection.

Recreational Water Facilities-Monitoring and Test Kit

Staff were not monitoring flow rates, combined chlorine, or total alkalinity for any of the RWF 's. Staff did not have a test kit capable of monitoring the water chemistry values listed above and there were no flow meters installed on any of the RWF's. Staff stated these items were on order.

Potable Water-Inspection

Monthly logs were completed using the entiree listing of non-testable backflow prevention devices, where staff entered information only when a device was repaired or replaced. The other devices were listed but the remark field was left blank, and this made it difficult to verify if the other backflow devices were ever inspected.

Buffet-Terrace - STBD Beverage Station

A heavy accumulation of scale and old sticky residue soiled the ice chute and water dispensing nozzle of the combination ice/water machine.

Buffet-Terrace - STBD Beverage Station

The coffee dispensing nozzle was soiled with sticky brown old coffee residue of more than a day's accumulation.

Buffet-Terrace - STBD Beverage Station

There was an open panel on the underside of the coffee machine immediately above the dispensing nozzle that prevented the area from being properly cleaned.

Food Service General-Technical Compartments

Electrical cables and drain lines were observed laying on the deck inside the technical compartments throughout the food service areas. Many of the electrical cables were excessive in length.

Buffet-Waves Ice Cream - Juice Station

A portable milkshake blender with three mixing arms had slotted fasteners on the bottom of the food contact mixer. The slotted fastener on the mixing arm furthest to the right was soiled with dried food residue as well as the area behind the mixing arm. The mixer had been previously cleaned and was stored on the counter immediately below the prep table next to the handwash station.

Buffet-Waves Ice Cream - Juice Station

A portable milkshake blender with three mixing arms had slotted fasteners on the bottom of the food contact mixer.

Buffet-Waves Ice Cream - Juice Station

There was raw exposed wood along the underside of the stainless steel prep table and handwashing station.

Buffet-Waves Ice Cream and Grill

Sailcloth and ropes were used as deckhead materials immediately above the water/ice machine, ice tea dispenser, and passenger self-service cold well.

Buffet-Waves Ice Cream

There were four areas of gouges and penetrations on the surface of the stainless steel preparation table next to the ice/water dispensing machine which prevented the counter from being easily cleaned.

Buffet-Waves Grill

There were open gaps and seams inside the drip pan housings of the grooved and flat grill.

Buffet-Waves Grill

Inside of the baine marie technical compartment there was a large opening to a void space located on the right side.

Buffet-Waves Grill

A heavy amount of dust and corrosion was located on the bottom of the technical compartment below the cold well nearest the pantry door.

Buffet-Terrace Buffet

Coving was missing at the deck and bulkhead juncture behind the worker side of the port and starboard pastry stations.

Food Service General-Ice Machines

Refrigerant lines to ice machines located throughout the food service areas and deck pantries were not uniquely identified as non-potable.

Galley-Terrace Cafe

A badly scratched and scored cutting board was being used in this area.

Galley-Food Service Elevator

The bottom tracks of the food service elevator located on the right side was soiled with dried food residue of more than a day's accumulation.

Galley-Toscana

There was no backflow protection on the potable water line to the combination ovens.

Galley-Toscana

The undersides of the stacked combination ovens were soiled with dried food residue and dust.

Galley-Toscana

The stainless metal finish on the center and right grooved grill was peeling off. Also, the surface of the far right grill was pitted and chipping in several areas.

Galley-Toscana

The grooves on the three grooved grills were soiled with a large buildup of charred food residue.

Food Service General-Beverage Counters

Electrical cords and drain lines were draped on the counters at several beverage stations throughout the food service area.

Galley-Sauce Station

Water from crew member handwashing was observed landing on the adjacent preparation table in this area. At the time of observation, no foods were impacted.

Galley-Soup Station

There was a missing flange where the electrical line to the ice machine penetrates the deckhead exposing an open seam.

Galley-Dishwash

Plates coming out of the flight-type dishwash were observed being dried with a wiping cloth instead of being allowed to air dry.

Preparation Room-Potato Peeler

There was a large crack in the grey plastic top of the potato peeler which prevented it from being easily cleaned. Also, there were approximately five slotted fasteners in the potato contact area.

Bar-Horizons Bar

Slotted fasteners were observed on the bottom of the beverage mixing arm of the milkshake mixer and at the underside of the coffee/steamer juncture of the espresso machine.

Food Service General-Lighting

There was less than the required 220 lux of light at the following areas: deep fat fryer at Waves Grill, passenger self-service cold well at Waves Grill, and drying racks at the crew potwash. There was less than the required 110 lux of light behind and around deck and counter mounted equipment at the following locations: beverage counters, pizza ovens, flight-type dishwashing machines, deck mounted pastry ovens, deck mounted ice machines in both galleys and deck pantries, and at the Toscana bar handwash station.

Inspection on Oct 04, 2011 | Score: 95

Buffet-Terrace Buffet - Egg Station

The Consumer Advisory stating that undercooked or raw 'eggs' 'may increase your risk for foodborne illness, especially if you have certain medical conditions,' was not posted. (2011 Operations Manual)

Buffet-Terrace Buffet

The light level along the worker side of the buffet and the consumer side of the buffet lines measured between 30-lux and 55-lux with the inspector's light meter.

Buffet-Terrace Buffet - Starboard Beverage Station

The light level along the beverage station measured between 25-lux and 45-lux with the inspector's light meter.

Buffet-Terrace - Starboard Beverage Station

A heavy accumulation of scale and old sticky residue soiled the protective covering, the ice chute and the water dispensing nozzle of the combination ice/water machine.

Galley-Terrace Preparation Galley

A large crack created a difficult to clean seam along the space between the two hot plates on the stove.

Galley-Terrace Preparation Galley

Deposits of old grease and food residue soiled the crack between the hot plates.

Galley-Terrace Preparation Galley

Moderate deposits of dust and lint soiled the deckhead immediately adjacent to the air conditioning diffuser near the soiled pan rack. In addition, moderate deposits of lint and dust soiled the deckhead immediately adjacent to the air condition diffuser located immediately above the stacked combination ovens.

Galley-Wave Ice Cream

Sailcloth and ropes were used as deckhead material immediately above the ice cream counter and the adjacent beverage station. The item was noted on the previous inspection on 15 July 2011.

Galley-Wave Ice Cream

The light level along the work counter and handwash station of the ice cream station measured between 60-lux and 90-lux with the inspector's light meter.

Galley-Wave Ice Cream - Juice Station

A gap of 1/2-inch was present where the beverage supply tubes penetrated the stainless steel counter-top to reach the dispensing head of the juice machine, which made cleaning difficult. In addition, the insulation protecting the beverage tubing was peeling, creating a difficult to clean surface.

Galley-Garde' Manager

Food particles soiled the back plate, the front plate and plastic press plate of the previously cleaned slicer.

Galley-Hot Galley - Pass Through Tray Side

Heavy accumulation of condensation was noted dripping from the air condition diffuser on to the deck and tray slide below.

Galley-Hot Galley - Baine Marie

Condensate dripped from the bottom edge of the stainless steel counter, directly into numerous foods on hot holding in the baine marie. Foods included eggs, bacon and sausage.

Galley-Hot Galley - Baine Marie

Excessive steam was generated from the in-use baine marie. The resultant condensate collected along the stainless steel counter located immediately above the baine marie.

Galley-Dishwash

Large pieces of food debris such as egg shells and slices of tomatoes, and a mass of wet paper residue from single service sugar packets and wax paper soiled the final rinse tank, the rinse tank and the wash tank of the in-use flight-type warewash machine.

Galley-Warewash

Condensate was noted along the deckhead immediately above the soiled and clean landing of the flight-type glass wash machine.

Preparation Room-

Five live fruit flies were observed along the bulkhead and deckhead of the vegetable preparation room. The area was not in operation at the time of the inspection.

Galley-Garde' Manager

Deep gouges, chips and cracks made the plastic press plate of the slicer difficult to clean.

Galley-Terrace Buffet

The handles of serving utensils for the sliced-fresh fruit section were in direct contact with the sliced fresh fruit.

Buffet-Crew Mess

The coin-operated soda machine was mounted on legs that elevated the machine less than 2-inches off the deck. This item was noted on the previous inspection on 15 July 2011.

Buffet-Crew Mess

Dust and lint soiled the deck below the coin-operated soda machine. This item was noted in the previous inspection on 15 July 2011.

Galley-Potwash

The soiled utensil storage area for the potwash was too small for the operations being conducted at the time of the inspection. Two soiled large plastic thermal food containers were stored directly on the deck. Additionally, an excessive accumulation of soiled pots were stacked from the deckstand to the deckhead.

Galley-Potwash

Four ants were noted along the deckhead profile strip located immediately above the soiled landing of the three-compartment pot wash sink.

Recreational Water Facilities-Shock Halogenation

The chlorine concentration at the start and the completion of the shock halogenation of the spas were not recorded. (2011 VSP Operations Manual)

Recreational Water Facilities-Bather Load

The maximum bather loads were not documentation for the swimming pool, thalasso pool, and two whirlpools. (2011 VSP Operations Manual)

Recreational Water Facilities-Antientrapment Drain Covers

No secondary form of antientrapment protection, such as an alarm or certified drain covers, was provided in the main swimming pool. The pool has gravity drainage with the two bottom drains that are more than three feet apart. (2011 VSP Operations Manual)

Recreational Water Facilities-Hair and Lint Strainers

Documentation was not available indicating that the hair and lint strainers and their housings for the swimming pool, thalasso pool, and two whirlpools were cleaned, rinsed and disinfected (with a 50 ppm solution for one minute, or equivalent CT value) weekly. (2011 VSP Operations Manual)

Potable Water-Distallate Water Lines

The distillate lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). These lines were painted blue only. (2011 VSP Operations Manual)

Recreational Water Facilities-Safety Sign at Swimming Pool and Whirlpools

The signs posted in the area of the swimming pool and two whirlpools did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; and bather load number. In addition, the sign for the whirlpool did not include cautions for: individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and pregnant women, elderly persons, and children. The sign also cautioned against exceeding 20 minutes of use, instead of 15 minutes. (2011 VSP Operations Manual)

Recreational Water Facilities-Safety Sign at the Thalasso Pool

The sign posted at the thalasso pool did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; shower before entering the facility; and bather load number. In addition, the sign did not include cautions for: individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and pregnant women, elderly persons, and children. The sign also did not include a caution against exceeding 15 minutes of use. (2011 VSP Operations Manual)

Recreational Water Facilities-Depth Markers

The depth markers for the swimming pool were in feet only and did not include meters.

Recreational Water Facilities-Safety Equipment

The pole of the rescue hook at the swimming pool was not long enough to reach the center of the pool from side, plus 2 feet. (2011 VSP Operations Manual)

Potable Water-Cross-Connection Control Program

The pedicure throne in the spa was listed with one backflow prevention device, but there were two backflow prevention devices installed on the potable water lines.

Potable Water-Spa

A backflow prevention device was not installed on the hose at the hair sink closest to the pedicure throne.

Housekeeping-Spa Changing Rooms

Signs advising users to wash their hand were not installed at the handwash sinks. Additionally, signs were not installed at the exit doors advising users to use a tissue, hand towel, or paper towel to open the door. These changing rooms had toilets. (2011 VSP Operations Manual)

Recreational Water Facilities-Fecal and Vomit Accident Plan

The Fecal and Vomit Accident Plan indicated a contact time of 960 minutes for 10 ppm of chlorine instead of 1530 minutes. (2011 VSP Operations Manual)

Housekeeping-Individual Cabin Whirlpools

The documentation for cleaning and disinfecting the cabin whirlpools included a contact time of only 10 minutes for a chlorine concentration of 10 ppm rather than a contact time of 60 minutes. (2011 VSP Operations Manual)

Housekeeping-Shower Head Disinfection

The documentation for shower head disinfection did not include the contact time. The ship was using a chlorine concentration of 100 to 200 ppm. (2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan

The Outbreak Prevention and Response Plan trigger for implementing code red included 0.5% of passengers or 1.0% of crew with diarrhea illness, and not acute gastroenteritis. The trigger for implementing code red II included 1.5% of passengers or 2.5% of crew with diarrhea illness, and not acute gastroenteritis.

Housekeeping-Outbreak Prevention and Response Plan

In several parts of the Outbreak Prevention and Response Plan, the disinfectant concentration was listed, but there was no contact time specified. (2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan

The plan did not include procedures for informing passengers and crew of an outbreak, including passengers who are embarking the ship following an outbreak voyage. (2011 VSP Operations Manual)

Housekeeping-Outbreak Prevention and Response Plan

The plan did not include complete procedures to protect passengers and crew from exposure to disinfectants. The ship's safety management system included information about material safety data sheets and personal protective equipment for crew applicators, but did not include health and safety procedures to minimize respiratory and dermal exposures to passengers and other crew. (2011 VSP Operations Manual)

Housekeeping-Public Toilet Rooms

Public Toilet Rooms were not provided with signs advising users to wash their hands. (2011 VSP Operations Manual)

Pantry-Deck 4 and Deck 7 Forward

The light intensity behind and around the ice machines was less than 110 lux. (2011 VSP Operations Manual)

Medical-Acute Gastroenteritis Surveillance Log

The AGE log did not include all of the information specified in the template in the 2011 VSP Operations Manual, annex 13.2.2, some of the information was in the incorrect order, and there were some extra columns. There were no columns for case identification and the time of reporting to medical. The columns for passenger meal seating, crew position, and cabin number were in the incorrect order. There were extra yes/no columns for diarrhea, vomiting, and fever. (2011 VSP Operations Manual)

Galley-Garde' Manager

Paper towels were not available in the handwash station at the end of the preparation counter in the Gardé Manager.

Inspection on Jul 15, 2011 | Score: 93

Galley-Hot Galley Corridor

There was a water leak at the deckhead near the light fixture in the forward center hot galley corridor, just in front of the hot service line.

Food Service General-Undercounter Refrigerators

Nearly all the undercounter reach-in refrigeration units in the galleys had a condition where the lower door did not seal when closed and a visible gap was present between the door gasket and the door frame.

Galley-Dishwash

The in-use flight-type conveyor dishwashing machine was not spraying from the far right upper arm final rinse spray nozzle, when viewed from the clean end of the machine. The far left end of the spray had no spray nozzle and the dishware positioned on that side of the conveyor did not get fully sprayed.

Galley-Potwash

During active work in this area two live fruit flies were observed on the deckhead near the clean storage rack.

Galley-Hot Galley

A pair of oven mitts were stored on the top exterior of the Rational combination oven. The top exterior of the oven was soiled with dirt and grease residue.

Galley-Hot Galley

The top exterior surface of the Rational combination oven was soiled with dirt and grease residue.

Galley-Garde' Manger

The paper towel dispenser for the forward handwash station was positioned partly over the adjacent food preparation sink. There was water on the sink side counter just below the paper towel dispenser.

Galley-Garde' Manger

Two live fruit flies were observed on the deckhead in this active food area.

Other-Deck 5 Room Service Pantry

There was less than 220 lux of artificial light at the clean dish rack.

Galley-Toscana Galley

There was a difficult to clean gap along the outside perimeter of the grease chute in the surrounding housing for all three of the grooved griddles in the hot galley.

Galley-Toscana Galley

There was less than 220 lux (20 foot candles) of artificial light at the preparation counter opposite the pasta cooker.

Buffet-Crew Mess

The coin operated soda machine was mounted on legs only 2 inches above the deck, and the deck below the machine was heavily soiled with dirt, food debris and spilled water.

Buffet-Crew Mess

Recommend adding a 3 faucet handwashing station at the port/aft entry to the crew mess.

Buffet-Crew Mess

The deck beneath the coin operated soda machine was heavily soiled with dirt, food debris and spilled water.

Buffet-Terrace

The dipper well attached to the entry door was installed on the passenger side of the buffet and there was no sneeze guard installed.

Buffet-Terrace - Starboard, Aft, Beverage Station

Slotted fasteners were in the food contact zone of the combination ice/water machine, immediately next to the ice chute and the water dispensing nozzle.

Buffet-Terrace Service Line

Two live fruit flies were observed. A single large fly was observed adjacent to the starboard, aft beverage station. This area was in active use at the time of the inspection.

Buffet-Terrace - Outdoor Seating

Small food particles soiled a few previously cleaned water glasses stored on a tray.

Galley-Warewash

Small food particles and other debris soiled a previously cleaned plate and a few glasses.

Galley-Wave - Ice Cream Station

Sailcloth and ropes were used as deckhead material immediately above the ice cream station and juice beverage station.

Galley-Wave Grill

Old grease deposits and a small quantity of food residue soiled the seam of the combination grooved griddle/hot plate.

Galley-Wave Grill

Old grease deposits soiled the technical compartment of the grooved griddle/hot plate.

Galley-Wave Grill

Old grease deposits soiled the technical compartment of the deep fat fryer, especially along the drainline and the space immediately behind and adjacent to the drain.

Galley-Wave Grill

A sticky gray fibrous material covered part of the upper cooking surface of the clamshell type toaster, which made cleaning difficult.

Galley-Wave Grill

A sticky gray fibrous material covered the sides of the clamshell type toaster.

Galley-Wave Grill

A large accumulation of food waste and other debris soiled the deck drain below the stainless counter, which prohibited proper drainage.

Galley-Warewash

An accumulation of food debris such as melons and pineapple were found in the wash and rinse sections of the flight-type warewash machine. A small accumulation of food debris was found in the final rinse section. According to the staff, the warewash machine was in-use. In addition, small food particles and scale were baked on to the inside surface of the hood-type warewash machine across from the flight-type machine.

Galley-Warewash

Small food particles and a small quantity of a sticky residue soiled the plate contact surface of the clean plate trolley.

Bar-Wave's Bar

The blender pitcher was cracked.

Bar-Wave's Bar

A large piece of glass was inside the previously cleaned blender.

Galley-Wave's Grill Pantry

Grilled sandwiches in hotel pans covered with plastic had internal temperatures of 62°F to 83°F by the inspector's thermocouple. According to staff, the sandwiches were produced in the front, but they could not state how long the sandwiches were in the refrigerator. In addition, according to the manager, the sandwiches were on time-control. According to the time as a public health control plan, hot items produced from the grill were to be blast chilled if not prepared for immediate service.

Galley-Wave's Grill

A pan cooked chicken breast and cooked hamburgers placed on the edge of the grill had internal temperatures ranging from 92°F to 114°F. The time as a public health control plan stated that cooked foods from the grill were to be either placed out for service immediately, or blast chilled.

Galley-Hot Galley Corridor

There was a water leak at the deckhead near the light fixture in the forward center hot galley corridor, just in front of the hot service line.

Food Service General-Undercounter Refrigerators

Nearly all the undercounter reach-in refrigeration units in the galleys had a condition where the lower door did not seal when closed and a visible gap was present between the door gasket and the door frame.

Galley-Dishwash

The in-use flight-type conveyor dishwashing machine was not spraying from the far right upper arm final rinse spray nozzle, when viewed from the clean end of the machine. The far left end of the spray had no spray nozzle and the dishware positioned on that side of the conveyor did not get fully sprayed.

Galley-Potwash

During active work in this area two live fruit flies were observed on the deckhead near the clean storage rack.

Galley-Hot Galley

A pair of oven mitts were stored on the top exterior of the Rational combination oven. The top exterior of the oven was soiled with dirt and grease residue.

Galley-Hot Galley

The top exterior surface of the Rational combination oven was soiled with dirt and grease residue.

Galley-Garde' Manger

The paper towel dispenser for the forward handwash station was positioned partly over the adjacent food preparation sink. There was water on the sink side counter just below the paper towel dispenser.

Galley-Garde' Manger

Two live fruit flies were observed on the deckhead in this active food area.

Other-Deck 5 Room Service Pantry

There was less than 220 lux of artificial light at the clean dish rack.

Galley-Toscana Galley

There was a difficult to clean gap along the outside perimeter of the grease chute in the surrounding housing for all three of the grooved griddles in the hot galley.

Galley-Toscana Galley

There was less than 220 lux (20 foot candles) of artificial light at the preparation counter opposite the pasta cooker.

Buffet-Crew Mess

The coin operated soda machine was mounted on legs only 2 inches above the deck, and the deck below the machine was heavily soiled with dirt, food debris and spilled water.

Buffet-Crew Mess

Recommend adding a 3 faucet handwashing station at the port/aft entry to the crew mess.

Buffet-Crew Mess

The deck beneath the coin operated soda machine was heavily soiled with dirt, food debris and spilled water.

Galley-Wave Grill

A hamburger just cooked and placed in the pan for holding had an internal temperature of 124°F by the inspector's thermocouple.

Inspection on Jan 12, 2011 | Score: 94

Galley-Toscana and Polo

There was a leak from the dipper well faucet.

Room Service-

The paper towel dispenser at the handwash station next to the beverage station was mounted directly above a counter. When the user retrieved a paper towel, water from their hands dripped onto the counter.

Galley-Trolley Wash Room

There was no backflow prevention device on the left potable water line on the back bulkhead. There was a threaded connection on the line. According to the staff, the water line was not used.

Preparation Room-

There was a leak from the potato peeler faucet.

Preparation Room-

There were slotted fasteners in the food contact area of the potato peeler.

Provisions-Wine Store Room

Shoe polish, batteries, disposable lighters, hair mousse, and shaving cream were stored on the same shelves as bottled wine, drink mixes, and candy. According to the staff, these items are for sale to the crew in the crew bar.

Provisions-Wine Store Room

Shoe polish, batteries, disposable lighters, hair mousse, and shaving cream were stored on the same shelves as bottled wine, drink mixes, and candy. According to the staff, these items are for sale to the crew in the crew bar.

Bar-Grand

The espresso machine had been out of service for three years. According to the staff, this item will be removed during the January dry dock.

Bar-Grand

The right and left sides of the technical space below the speed rack were open to the void behind the back side of the bar counter. This area had difficult to clean features including raw wood, crumbling bottom, and inaccessible areas.

Bar-Grand

The bottom of the technical space below the speed rack was soiled.

Galley-Toscana and Polo

The paper towel dispenser at the handwash station next to the hood cleaning cabinet was mounted directly above a counter. When the user retrieved a paper towel, water from their hands dripped onto the counter.

Galley-

The water temperature at the handwash sink was 84°F. This area was in use at the time of inspection.

Food Service General-Dishwash and Glasswash Machines

There were two data plates on these units with conflicting information about the wash temperature. One data plate had a wash temperature of 150°F and the other data plate had a wash temperature of 160°F. This was observed on the dishwash machine in the lido galley, the dishwash machine in the Toscana and Polo galley, the glasswash machine in the main galley, and the glasswash machine in the crew galley.

Food Service General-Espresso Machines

There were slotted fasteners and holes in the upper panel directly above the coffee making and milk steaming area. This is a food splash zone.

Room Service-

There was a piece of debris on the ice in the crushed ice machine.

Galley-Potwash

The temperature of the sanitizing solution was 67°F. The concentration of chlorine was correct. There were items in the sanitizing sink at the time of the inspection.

Galley-Glasswash Machine

The temperature gauge for the wash temperature appeared not to be working because the needle was not moving. The water temperature in the wash tank was measured at 150°F while the temperature gauge was reading 203°F. This area was in use at the time of the inspection.

Galley-Potwash

The temperature of the sanitizing solution was 64°F. The concentration of chlorine was correct. There were items in the sanitizing sink at the time of the inspection.

Medical-

A passenger was listed on the December 27th gastrointestinal illness surveillance log as having diarrhea. However, it was not documented how many episodes the passenger had. No other symptoms occurred.

Potable Water-Microbiological Log

Approximately 10 microbiological samples were taken throughout the ship each week with a rotating schedule. The samples from guest and passenger cabins were reported as "random" and did not include a cabin number or deck.

Recreational Water Facilities-Electronic Records

The halogen residual and pH electronic logs for the swimming pool for July/August/September and October/November appeared to be exact duplicates. These forms were signed off by the supervisor. Handwritten logs were not maintained after the end of the month.

DO NOT USE (whirlpool/spa)-Electronic Records

The backwashing and superhalogenation electronic logs for Jacuzzi #303 for the months of January/February/March, April/May/June, July/August, and October/November/December appeared to be exact duplicates. In addition, these logs included readings for November 31st, which matched up to the readings on October 31st and December 31st. The backwashing and superhalogenation electronic logs for the Thalasso whirlpool for April/May/June, July/August, and September/October/November appeared to be exact duplicates. These forms were signed off by the supervisor. Handwritten logs were not maintained after the end of the month.

Inspection on Mar 09, 2010 | Score: 100

DO NOT USE (whirlpool/spa)-Mechanical Room

The staff used a long pole with a small cup attached to the end to take a core sample for the sand filter. However, the small cup was only able to collect a sample from the top of the sand filter.

DO NOT USE (whirlpool/spa)-

The free residual chlorine was measured at 2.2 ppm at the starboard whirlpool and the Thalasso pool and 1.94 ppm at the portside whirlpool. It was determined that the staff member was using a low chlorine range test kit. When measured with the correct test kit, the free chlorine residuals were within proper range.

Potable Water-Starboard Bunker Station

The potable water hose inside the bunker station was labeled "POTABLE WATER ONLY" at only one connecting end. This was corrected.

Potable Water-Engine Room

The potable water line before the reduced pressure assembly for the potable water/technical water connection was striped blue/brown/blue. This designation indicated technical water. This was corrected.

Housekeeping-Outbreak Prevention and Response Plan

The plan did not mention the frequency of disinfection of all the public areas including the casino and the gym during an outbreak. In addition, the plan mentioned that cutting boards, dishwash machines, food transport and storage boxes in the galleys were to be disinfected with 1000 ppm chlorine before each use during an outbreak.

Housekeeping-Ice Pantries

The clean storage rack was adjacent to the soiled area. There was a possibility that the clean items could be exposed to splash from the soiled area.

Medical-Gastrointestinal Illness Surveillance Log

The log did not have a column for underlying illness or crew member position or job.

Medical-Gastrointestinal Illness Surveillance Log

Per the medical staff, non-reportable cases of gastrointestinal illness were not placed on the log. The medical staff stated that only reportable cases of gastrointestinal illness were to be reported on the log.

Medical-Passenger Handwashing Fact Sheet

The fact sheet did not have instructions on proper handwashing.

Ventilation-Air Handling Units

The condensate drain pans on a few units were not accessible for inspection.

Galley-

There were small gaps in the drip pan housing around the grease chute.

Galley-

The small gaps in the drip pan housing were soiled with a small amount of grease.

Galley-

There were a few places around the galley were the coving was damaged or missing.

Galley-

There was a leak at the strainer on the potable water line supplying the combination oven.

Galley-

There was an open penetration in the bulkhead around the cold water line supplying the handwashing station.

Provisions-Dry Stores

The deck was damaged in places and the coving had lifted, leaving gaps and hard to clean areas.

Provisions-Dry Stores

The back right corner of the room near the metal riser was heavily soiled with dust and spices.

Provisions-Dry Stores

There were mop handles stored in the back left corner of the dry stores.

Provisions-Liquor Stores

There were 5 stacked boxes stored on the deck.

Galley-Toscanas

There was an unsealed opening around the grease drain of the double deep fryer.

Galley-Toscanas

There was an open penetration in the bulkhead inside the technical space of the single deep fryer.

Other-Polo & Toscanas

There were raw, exposed wooden shelves in the wine cabinets. Some of the shelves were damp.

Galley-Time As a Public Health Control

The pizza cold top was on time as a public health control. However, this was not listed on the time control plan. No potentially hazardous foods were out during the inspection.

Galley-Dishwash

There were a few small flies around the handwash station. Water was pooled on the deck in this area.

Galley-Pastry

There were potentially hazardous food items on the cooling log that were placed in the blast chiller at 136° F and cooled to below 70° F within 2 hours and below 41° F within an additional 4 hours. These items were in the walk-in cooler and had internal temperatures of less than 41° F when measured with the inspector's measuring device.

Galley-Hot Galley

The profile around the grease drain on the left deep fryer was loose.

Galley-Hot Galley

The area around the loose profile on the left deep fryer was heavily soiled with grease.

Galley-Dishwash

The two right nozzles on the upper spray arm of the final rinse were clogged. The temperature at the plate surface was 163.4° F when measured with the inspector's measuring device.

Bar-Martini Bar

The lower right entrance of the bar was damaged. The laminate had peeled and raw wood was exposed.