Inspection on Feb 23, 2015 | Score: 94

Provisions-Poultry Freezer

Two jackets were stored on boxes of food.

Provisions-Fish Freezer

The plastic wrap cover on a baking pan of fish stored in the walk-in freezer was torn and ripped in several areas exposing most of the fish.

Preparation Room-Pot Wash

The wash temperature of the in-use mechanical pot wash machine was measured at 134°F by the inspector.

Preparation Room-Pot Wash

The final rinse temperature of the in-use mechanical pot wash machine was measured at 148°F by the inspector.

Provisions-Poultry Freezer

Boxes of food were stored on top of ice blocks used for ice carvings.

Provisions-Dairy Refrigerator

Two jackets were stored on boxes of food.

Galley-Ice Cream Machines

The top chilled water line on each ice cream machine was not uniquely identified.

Galley-Ice Cream Machines

The top chilled water line on each ice cream machine was made of a braided material and was difficult to clean.

Galley-Soup Station

Water was leaking from the technical compartment for the far right soup kettle.

Galley-Hot Galley

Water was continuously leaking from the relief vent of the backflow prevention device installed on the hood cleaning system indicating a possible failure.

Dining Room-Red Ginger Waiter Station #1

The light intensity at the waiter station could not be raised to a minimum of 220 lux for cleaning operations.

Galley-Jacques

During the inspection, an employee was moving a trolley with three large vases of flowers through the galley. According to the crew member these flowers were to be put on display in the atrium.

Galley-Jacques

When a trolley with three large vases of flowers were examined by the inspector immediately outside the galley entrance a fly was disturbed and flew around. The trolley had just been moved by an employee through the galley.

Galley-Deck 6 Beverage Pantry

The interior side of the white deflector panel in the ice machine was heavily soiled with a black substance.

Buffet-Terrace Cafe

The time control discard labeling was inconsistent throughout the buffet and nonexistent in several locations. The buffet was open for lunch more than 4 hours (10:00 to 16:00). At the aft grill outlet, the reach-in refrigerator had a time control discard label of 14:00 on the door but each individual container of potentially hazardous food inside was not labeled with a time control discard label. In the cold well on the service line in the aft grill outlet, a container of cooked spaghetti noodles was on time control, but the discard label was affixed to the side of the light fixture above the buffet.At the center cold buffet island, none of the trays of potentially hazardous food out for service had a time control discard label affixed to it. Time control discard labels for some of the potentially hazardous food items were affixed to the side of the light fixture above the buffet on the starboard side of the cold buffet, but no labels were located for any potentially hazardous food items on the port side.No time control discard labels were located for any food items on the main hot line and the port and starboard carving stations. According to management, staff may have mistakenly removed the time control labels from the buffet after the inspector arrived at the aft grill outlet and made the initial time control discard label observation, but this could not be confirmed.

Buffet-Terrace Cafe

Management at each outlet in the buffet was in charge of monitoring the operation to ensure it complied with the time control plan. Multiple outlets had either improperly affixed time control labels for potentially hazardous foods or none at all.

Buffet-Terrace Cafe- Hot Line

The soap dispenser was not filled at the port handwash station during service.

Galley-Terrace Cafe Warewashing

The far left and far right upper final rinse spray nozzles were partially blocked creating an ineffective spray pattern. This was immediately corrected.

Galley-Terrace Cafe Warewashing

The wash cycle water temperature of the in-use hood-type glasswash machine was measured at 127°F by the inspector.

Galley-Terrace Cafe Warewashing

The final rinse water temperature of the in-use hood-type glasswash machine was measured at 149°F by the inspector.

Dining Room-Toscana

The light bulbs on the decorative chandelier above waiter stations #2 and #3 were not shielded or shatter-resistant.

Buffet-Concierge Lounge

A black substance was present around the opening of the ice dispensing chute of the counter-mounted ice machine.

Potable Water-Air Conditioning Stations - General

The new brown plastic piping installed in the fan rooms for the wash down of the ventilation units was not striped to indicate potable water. Some of the ship's team initially thought it was a technical water line. Others thought it might be a new potable line. The inspection team tested the water and found the free chlorine residual to be 1.52 PPM, indicating that it was potable water.

Pantry-Deck 10 Midship / Deck 11 Forward Ice Pantries

The water recirculating bath in the ice maker of in the Deck 10 Midship Ice Pantry had a moderate accumulation of black particles in it. In the Deck 11 Forward ice maker, a small amount of this same build up was noted. The ice machine checked on Deck 9 aft was clean.

Ventilation-Deck 12 - Air Conditioning Station - 11.2

A slight build-up of white mold was noted on the filters and framing of the air handling unit upstream from the condensate pan. Other air conditioning units checked were clean.

Inspection on Nov 29, 2014 | Score: 97

Galley-Main Galley - Hot Service Line

There was a filled portable dispenser of waffle batter set in ice inside a loose pan on the serving line counter between uses. There was no discard time sticker affixed to the pan. Staff pointed out a discard label nearby on the bain marie overshelf as the label for this batter, but it was pointed out that the requirement is to label the food when applied to loose pans on counters.

Galley-Main Galley - Dishwash

The in-use #1 and #2 conveyor dishwashing machines displayed problems within the final rinse compartment and the final rinse spray. There was a weak spray pattern in all the upper spray arm nozzles in dishwasher #1. In the #2 conveyor dishwasher the far left upper spray arm final rinse nozzle was mostly clogged, so there was only the smallest stream of water which could be seen spraying to the left or right side of the nozzle. Staff repaired both machines during the inspection.

Buffet-Staff Mess - Beverage Counter

There were visible milk solids on the interior surfaces of the small milk transfer tube inside the milk refrigerator of the previously cleaned espresso/cappuccino machine at the self-service beverage counter.

Other-Waves - Ice Cream Section

There was a live filth fly circulating in this area during start of service and one live fruit fly on the center deckhead panel. There was also one dead filth fly loosely hanging from a deckhead panel directly above the ice cream display freezer at the front counter. Staff immediately removed the dead fly from the deckhead.

Other-Waves - Ice Cream Section and Grill Section

There were some deckhead panels which were not fitted completely in the hanger system in place in the ice cream section so one end was not tight and had an open corner where the panel joined another. There were many more deckhead panels with the same condition in the grill section, where the panels were mis-aligned and a gap was present along a corner where two deckhead panels joined.

Other-Waves - Grill Section

The back grill counter had a portable panini shell grill set-up for service and very hot. The two grooved hot surfaces were heavily soiled with a layer of encrusted carbon material from past cooking.

Bar-Waves - Pool Bar

There was a dead fruit fly floating in the bottom of a partly filled bottle of a melon liquor on the back bar counter. Staff immediately discarded the contents of the bottle.

Bar-Waves - Pool Bar

Some gaps were noted at panel junctures where some of the deckhead metal panels were not aligned together.

Potable Water-Testable Devices Records

Inspection records for all of the reduced pressure assembly devices indicated they were inspected and tested in October 2013. This was pointed out as an error and the correct date should have been in 2014.

Recreational Water Facilities-Pool/Filter Cleaning Records

There were no records stating the results of the monthly core samples for the sand filters for all recreational water facilities.

Recreational Water Facilities-Port Whirlpool Spa

The bromine level was measured three times at greater than 10 ppm with the vessel's and inspector's test kits. The analyzer for the whirlpool in the machinery room indicated a level of between 5 and 6 ppm bromine. Samples taken at the analyzer were also greater than 10 ppm bromine. The whirlpool was open at the time of the inspection.

Potable Water-Bunker Station Starboard

One of the chains on filling line caps was not attached.

Potable Water-Tank Maintenance Records

The tank painting record on 13 August did not have a recorded cure time after the paint application. The staff provided a new form which included a space for this information and stated that future records will be complete.

Recreational Water Facilities-Swimming Pool

The swimming pool had a decorative fountain with spraying jets that overflowed onto the beach level of the pool. The water for the fountain came directly from the pool. This RWF was considered an activity pool, but the turnover rate was 2.5 hours instead of 2 hours.

Inspection on Apr 07, 2014 | Score: 99

Dining Room-Waves Grill Waiter Stations

The tops of both waiter stations were soiled with dirt and dust.

Medical-Acute Gastroenteritis (AGE) Log

The underlying illness column listed additional information related to the patient but did not address whether an underlying illness was present.

Medical-Acute Gastroenteritis (AGE) Log

The number of reportable cases listed on top of the AGE log for the voyage ending on 28 March did not match the actual number of reportable cases listed on the log. The top of the log listed 1 reportable passenger and 3 reportable crew members for the voyage, but there were only a total of 2 reportable cases listed on the log. Subsequently, the 24-hour Maritime Illness and Death Reporting System (MIDRS) report submitted before returning to Miami inaccurately listed 1 reportable passenger and 3 reportable crew members.

Medical-24-Hour Report

The number of reportable cases listed on top of the AGE log for the voyage ending on 28 March did not match the actual number of reportable cases listed on the log. The top of the log listed 1 reportable passenger and 3 reportable crew members for the voyage, but there were only a total of 2 reportable cases listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 1 reportable passenger and 3 reportable crew members.

Medical-Acute Gastroenteritis (AGE) Log

The number of reportable cases listed on top of the AGE log for the voyage ending on 18 March did not match the actual number of reportable cases listed on the log. The top of the AGE log listed 4 reportable passengers and 1 reportable crew members but there were only 3 reportable passenger cases and 1 reportable crew case listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 4 reportable passengers and 1 reportable crew members.

Medical-24-Hour Reporting

The number of reportable cases listed on top of the AGE log for the voyage ending on 18 March did not match the actual number of reportable cases listed on the log. The top of the AGE log listed 4 reportable passengers and 1 reportable crew member but there were only 3 reportable passenger cases and 1 reportable crew case listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 4 reportable passengers and 1 reportable crew member.

Medical-Crew Member Late Reporting

A nonfood handler crew member experienced 5 episodes of diarrhea on 12 February with onset of symptoms at 0830 but did not report to medical until 1730. The crew member went ashore during this time period. Disciplinary action taken against the crew member was documented.

Potable Water-Hair and Lint Strainer and Housing Disinfection

The hair and lint strainer and housing was only being documented as 'cleaned' every other day. Staff had a log for the hair and lint strainer and housing disinfection with the proper procedure and contact time listed but during discussion it was determined this was being used to document the anti-entrapment drain cover disinfection.

Pantry-Casino Bar Coffee Station

The deck/bulkhead juncture under the counter with the coffee machine was not coved.

Provisions-Vegetable Room 9

A jacket belonging to a crew member was placed on top of produce boxes.

Provisions-Vegetable Freezer Room 24

The deckhead was covered with an excessive amount of frozen condensate. Several boxes showed slight signs of condensate damage. The bulkheads the entrance to the freezer had ice accumulated in several locations.

Provisions-Meat and Asian Meet Freezer Room 17

The deckhead had an excessive amount of condensation and it was beginning to drip on boxes of food in several locations. The food was moved up from under the condensation and the deckhead was wiped down.

Other-Fire Safety Door 4.4.08

Several boxes of water were stored on raw wood pallets in this hallway between the staff and crew mess. According to staff the raw wood pallets were extra that were kept onboard.

Dining Room-Waves Grill Waiter Stations

One tray of clean silverware and a stack of clean cups and glasses were not covered or inverted on the aft starboard waiter stations.

Buffet-Terrace Beverage Stations

The seams and the interior corners of the food-splash panels of both in-use counter-mounted juice machine on the starboard and port beverage stations were soiled with old food residue.

Dining Room-Starboard Terrace Waiter Station

Two trays of clean silverware were not covered or inverted on top of the waiter station.

Buffet-Concierge Lounges

There was no coving at the cabinet/deck junctures where cans of soda and beverages were stored in both the deck 9 and 11 lounges.

Pantry-Waves Grill

Three slotted fasteners were in the ice cuber thickness probe panel of the deck-mounted ice machine.

Pantry-Waves Grill

There was old food residue in the seam and interior corners of the food-splash panel of the in-use counter-mounted juice machine.

Pantry-Waves Grill

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

Pantry-Terrace

There was an insect light trap on the left bulkhead over the counter of the coffee station with two coffee dispensers.

Galley-Deck 5 Pastry

The container of raspberry ice cream in the ice cream freezer was not covered.

Galley-Deck 5 Cold Pantry

There were no discard labels on the mise en place containers of cheese and ham or for the ham and cheese sandwiches that were on time control. The time control plan stated these items should have been labeled with the discard time.

Galley-Deck 5 Center Preparation

There was a container of mise en place cut spinach on time control on the preparation counter that was not labeled with the discard time.

Galley-Deck 5 Pastry

One of the chilled water lines on the left sorbet machine was not uniquely identified.

Galley-Deck 5 Cook Line

A pan of mise en place cut tomatoes on time control was on the preparation counter but was not labeled with the discard time. According to the time control plan, this pan should have been labeled.

Galley-Deck 5 Pot Wash

The data plate for the pot wash machine was faded and not easy to read.

Galley-Deck 5 Warwashing

There was a long table against the clean side of the inboard conveyor warewash machine that was worn, cracked, and had deep crevices in a few areas, making cleaning difficult. The table was used to store clean equipment.

Buffet-Terrace Cafe

The time control plan stated food was on time control for the embarkation lunch for more than four hours, but the plan only indicated the back-up trolley needed to be labeled. Also, the mise en place containers used for the omelet station during breakfast such as cut tomatoes, cheese, raw shell eggs, and chopped ham were not labeled with the discard time. According to the time control plan, these areas should have been labeled. Also, the time control plan stated all potentially hazardous foods used mise en place on preparation counters should be labeled, but these pans were not always just on preparation counters.

Pantry-Terrace

There were several slotted fasteners on the inside of the white cover of the cuber panel of the deck-mounted ice machine.

Other-Culinary Center

There was a cold trolley labeled for time control in this area, but there was no time control plan for this area. According to the chef, mise en place items for the cooking classes were placed in this trolley on time control before being given to guests at their stations.

Dining Room-La Reserve

There were two large tree branches on both shelves of the worker side of the finishing area that had difficult to clean surfaces.

Dining Room-La Reserve

There was no coving at the counter/deck juncture where equipment was stored on the worker side of the finishing area and at the equipment cabinet/juncture next to the passenger entrance of the restaurant.

Pantry-Polo

There were three slotted fasteners in the ice cuber thickness panel of the deck-mounted ice machine.

Room Service-Ice Machine

There were three slotted fasteners in the ice cuber thickness panel.

Galley-Jacques

There was a four hour discard label on the top compartment of the combination oven with three small pans of chicken and tomatoes inside. The food had been cooked, but it was not clear if the food was on time or temperature control. The inspector confirmed the oven was on temperature control and the temperature of the food was between 115°F and 129°F. This was a very busy galley and staff stated the food had not been done cooking more than approximately 20 minutes. The discard label was removed from the oven and the food was reheated to 165°F and immediately served.

Buffet-Officer Mess

The container of soup on the self-service buffet line was not under the sneeze guard and did not have a self-closing lid.

Buffet-Officer Mess

The light intensity was less than 110 lux between the ice/water machine and the juice machine.

Dining Room-Officer Mess Locker

A container of silverware and single service items including napkins and cups were stored in this room that was carpeted and did not have coving at the bulkhead/deck juncture.

Dining Room-Officer Mess Locker

The light intensity was less than 220 lux in this locker were silverware and single service items were stored.

Dining Room-Officer Mess Waiter Stations

The carpet at both waiter stations was stained with a black residue and no coving was at the counter/deck juncture of both waiter stations.

Other-I-95 Corridor Mid-Ship

There were seven large pallets of water stored on wooden pallets underneath a deckhead that was not sealed and open to electrical cables, a HI FOG water line and a seawater line. Some of the deckhead panels and electrical cables were soiled with a layer of dust. According to staff, the water was stored here temporarily while provisioning.

Other-I-95 Corridor Mid-Ship

The deckhead above seven large pallets of bottled water was soiled in some areas with a heavy layer of dust. The deckhead was slotted and exposed several difficult to clean electrical bundles of cables, a HI FOG water line and a sea water line.

Inspection on Dec 12, 2013 | Score: 100

Buffet-Terrace Cafe - Cold Service Line

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

Galley-Terrace Cafe - Dishwash Area

Two trolleys of inverted clean platters were stored below the clean landing table of the glasswash machine. One trolley had large platters which extended over the edge, exposing approximately 75 millimeters (3 inches) to be splashed from the water on the deck below.

Galley-Terrace Cafe - Outside Potwash Area

A mop and dust pan were stored against the bulkhead.

Other-Potwash - Deck 4

In the soiled area, two deep fryer pans had handles with large cracks, making cleaning difficult.

Provisions-Room 4

A box of seasoned salt and a box of Worcestershire sauce were stored on the deck.

Galley-Cleaning Locker - Outside Potwash

Two bottles of Oxivir Five 16 were stored in the cleaning locker. Staff stated this solution was to be used for guest's tables and soft surfaces in the Terrace Cafe.

Room Service-F.S.D. 5.5.17

The locking mechanism was missing in the door, exposing a hole. During the inspection, the hole was covered.

Room Service-Ice Machines Area

The light intensity was less than 110 lux to the right of ice machine #3.

Galley-Jacques

To the left of the utility sink on JQ working counter #4, the vertical profile strip was loose, creating a seam.

Potable Water-Spa Beauty Salon

There were no air gaps below the vents for the two backflow prevention devices on the hot and cold potable water supply lines to the spa area. There were funnels directly below the vents and the distances between the vents and the funnels were less than two times the diameter of the vent. This was corrected.

Housekeeping-Stateroom Whirlpool Disinfection Records

The documentation for the disinfection of all the stateroom whirlpools had not been completed for 2 and 7 December. According to the staff, the disinfection had been completed, but the forms had not been filled out.

Pantry-Waves

There were two time control plans posted in the bar pantry. One indicated the correct set up and discard times for the canapés and bar service, including milk. The second plan indicated that the set up time for the milk was 01:00 and the discard time was 01:00. However this second plan was for the 24-hour coffee service which occurred in a different bar. The second plan was removed.

Bar-Waves

The bar was on an open deck and the door from the bar into the pantry was pinned open, which could provide access for flying pests. There was clean equipment stored in the pantry. The door was immediately closed and no pests were found in the pantry. On reinspection one hour later, the door was still closed.

Inspection on Dec 10, 2012 | Score: 98

Potable Water-Production Records

Calibration or calibration checks of the halogen analyzer-chart recorder were not documented every time production of potable water started.

Recreational Water Facilities-Shock Halogenation

The halogen concentration at the end of the shock halogenation in whirlpools was not documented.

Recreational Water Facilities-Water Chemistry

Combined chlorine and total alkalinity were not monitored.

Potable Water-Test Kit

There were no secondary standards onboard for electronic test kits to verify test kit operation.

Potable Water-Distant Point

The distant point halogen analyzer-chart recorder read 3.65 ppm and the manual check done by the crew member and the inspector was 4.23 ppm, accounting for a 0.58 ppm difference. The ship was using the incorrect reagent for calibrations but after the inspector and the crew members reviewed the test kit manual, the ship started using the correct reagent. The test values obtained during the inspection were done with the correct reagent.

Recreational Water Facilities-Thalasso Safety Signs

The safety signs posted at the Thalasso spa pool did not contain all elements of the 2011 VSP Operations Manual sign requirements. New signs were onboard but not yet posted.

Recreational Water Facilities-Shepherd's Hooks

The shepherd's hooks at the spa pool and pool were made of a telescoping material.

Recreational Water Facilities-Turnover Rates

There was no documentation on the turnover rates for the RWFs.

Potable Water-Distillate Water Lines

The distillate water line from the evaporators after the mineralizer and before the potable water halogenation station was striped blue/white/blue and identified as 'potable water from evaporator'. It was not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).

Medical-Crew Acute Gastroenteritis (AGE) Reporting

The review of the AGE logs for the last 2 cruises revealed that there were crew members who experienced AGE symptoms and continued to work after those symptoms began. On 24 November 2012, an assistant cabin stewardess had an onset of AGE symptoms at 8:00 am and reported to the medical center at 5:00 pm; it was determined that she worked until 1:43 pm with AGE symptoms. On 26 November 2012, a chef de partie pastry had an onset of AGE symptoms at 8:00 pm and reported to the medical center at 5:50 pm; it was determined that he worked until 12:00 pm with AGE symptoms. On 29 November 2012, a pipe fitter had an onset of AGE symptoms at 1:00 pm and reported to the medical center at 5:20 pm; it was determined that he worked with AGE symptoms. On 29 November 2012, a mechanic had an onset of AGE symptoms at 1:00 pm and reported to the medical center at 5:05 pm; it could not be determined if he worked with AGE symptoms.

Pantry-Captain's Pantry

The power cable to the coffee grinder was draped on the counter, making cleaning difficult. This was corrected.

Preparation Room-

There were three pans of grilled tomatoes with an internal temperature between 44°F and 45°F. Staff explained the tomatoes were prepared just before the inspection and were sent back to the blast chiller.

Preparation Room-Meat Walk-In

There were two pans of ground beef over two pans of whole muscle meats. This was corrected during the inspection.

Galley-Hot Galley

The surface around the drain line below the fryers was soiled with old grease. This was corrected during the inspection.

Galley-Cold Pantry

To the right of upright refrigerator CP#3, there was a seam between the vertical profile strip and the bulkhead. This was corrected during the inspection.

Galley-Pastry

The chilled water lines for the ice cream machines were not uniquely identified.

Dining Room-Pollo

There was no asterisk by the tuna steak in the Salad Entree section of the menu. The tuna steak was served raw or undercooked.

Galley-Pollo/Toscana Cold Galley

In the technical compartment for the bain marie, the pipe insulation was damaged on the pipe closest to the front of the compartment. This was corrected during the inspection.

Bar-Waves Grill Bar

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

Food Service General-Rack-Conveyor Dishwash Machines

The data plate on all of the rack-conveyor dishwash machines had the speed in racks per hour.

Buffet-Terrace Cafe Consumer Advisory

There was a menu at the entrance to the buffet with a consumer advisory and asterisks by the appropriate animal derived products that could be served raw or undercooked. There were also additional consumer advisory signs at the grill and near the carving station. However, these additional signs were not specific to the animal derived product that could be served raw or undercooked. Passengers did not order from the menu and could walk to a specific station to be served.

Bar-Martini Bar

The light intensity at the handwashing station was less than 110 lux when the lighting was set at normal operating levels.