Inspection on Nov 23, 2013 | Score: 96

Medical-Food Worker Illness Reporting

During Voyage 1338, a food worker had a gastrointestinal illness symptom onset at 5:00 AM. The worker worked through the morning and reported to the illness to the medical center at noon. The worker was immediately isolated, suspended from duties until symptom free for 24 hours and disciplined for the late report and working while ill.

Buffet-Horizon Court - Beverage Station

Less than 220 lux of illumination was found in front of the beverage station and less than 110 lux was measured behind the counter-mounted equipment.

Buffet-Horizon Court - Beverage Station

The milk dispenser tube was greater than an inch in length.

Other-Food Lift / Deck 5 Galley to Horizon Court

A trolley of clean and sanitized food equipment was being transported between the food areas in a nonfood lift. The worker transporting the food equipment was observed with his hands inside the food contact surfaces during this transport.

Buffet-Horizon Court - Starboard Service Area

Serving tongs was observed touching the sandwiches with the hand-contact surfaces requiring passengers to touch the food to retrieve the tongs.

Buffet-Horizon Court - Dessert Counter

The paper towel dispenser at the handwashing sink was out of paper towels.

Buffet-Horizon Court - Beverage Station

The cream dispensing and containers on the beverage station were reported to be on a time control. These operations were not included on a plan and the plan was not available at the beverage station.

Buffet-Horizon Court - Starboard Hot Counter

The plastic coating on the right heat lamp over the roast beef was peeling making the light difficult to clean.

Buffet-Horizon Court - Starboard Aft Waiter Station

Forks, knives, and spoons were stored unprotected in the middle of the clean area of the waiter station.

Buffet-Officers Mess

Two stacks of plates were out for self-service were not protected by inverting or covering exposing the food contact surfaces to potential contamination,

Pantry-Deck 5 - Forward Wine Pantry

The handwashing sink did not have 220 lux of illumination.

Galley-Deck 5 - Bakery

The bottom of the cutting board locker where clean cutting boards are stored was covered with dust and excess shavings from the cutting board resurfacing.

Galley-Deck 5 - Bakery

Three clean cutting boards ready for distribution were stored on top against new boards that had not been cleaned and sanitized, against cardboard and in board shavings.

Galley-Deck 5 - Bakery

A previously clean hand mixer was stored with brown residue in the inside of the chef's locker.

Galley-Deck 5 - Bakery

The four shelves inside the chef's locker had food debris and other soil with cleaned equipment and hotel pans of equipment such as silicone molds.

Dining Room-Pantry

A previously cleaned juice machine had old juice residue in a food splash zone.

Food Service General-Cleaning Lockers

The cleaning locker was not labeled cleaning materials only in the following areas: Calypso Bar, staff mess dining room, and Deck 5 forward wine pantry.

Buffet-Crew Mess - Beverage Line

The light intensity was less than 220 lux along the beverage line at the aft crew mess. Also, the light intensity was less than 110 lux behind and around the counter-mounted machines.

Galley-Deck 5 Warewash Port

The data plate for the hood single rack type warewash machine was very difficult to read and worn.

Galley-Deck 5 Warewash Port

The light intensity was less than 110 lux to the right of the deck-mounted ice machines.

Galley-Deck 5 Garde Manger

The supervisors in charge of this area did not know to label the ready to eat beef/chicken/pork sandwiches with the date the first product was cooked and cooled. For example, the beef/chicken/pork was all cooked and cooled on 11/22, but the first date used for the seven date marking was 11/23. The discard labels on the sandwiches stated 11/29, which was still within the allotted seven day discard allowance.

Galley-Deck 5

The door to the food worker toilet was not self-closing.

Galley-Deck 5 Garde Manger

The blade of the slicer was soiled with a thick white residue in two places.

Preparation Room-

There was a yellow piece of food residue inside of the previously cleaned buffalo chopper.

Preparation Room-

There was a white and brown residue inside of the small vegetable chopper and also on the blade. Both pieces were previously cleaned.

Provisions-Frozen Vegetables (#4721)

There were at least10 boxes of butter rosettes on the deck. Also, there was condensation that had dripped from the deckhead onto a box of pastry dough. Finally, there was condensation that had dripped from the deckhead onto two boxes of cookie dough.

Provisions-Salami Room

There were two bags of cooked wontons in plastic bags with no label and three bags of several containers of cooked vegetable and pork buns in take out containers also with no label. These products were stored up against several boxes of white miso and bresola. According to staff, this food was bought from a shore side restaurant at least 1-2 days prior for a photo shoot, but no other documentation or other information was provided.

Provisions-Salami Room

There were two bags of cooked wontons in plastic bags with no label and three bags of several containers of cooked vegetable and pork buns in take out containers also with no label. These products were stored up against several boxes of white miso and bresola. According to staff, this food was bought from a shore side restaurant at least 1-2 days prior for a photo shoot, but no other documentation or other information was provided.

Buffet-Crew Mess

The serving tongs were completely submerged in the container of vegetarian burritos.

Galley-Warewashing

The temperature gauge for the wash cycle was very worn and difficult to read.

Galley-Steam Kettles

There was excess condensation on the deckhead above all three in-use steam kettles.

Galley-Food Lift 06.6.9L

The vents in the deckhead of the left were heavily soiled with a thick layer of dust. Also, there was a brown and orange residue on the top left of the back bulkhead.

Galley-Coffee Pantry

There was a large electrical penetration in the right bulkhead of the technical cabinet under the juice machine.

Galley-Coffee Pantry

There were several pieces of brown food residue on the electrical panel and the electrical wiring in the technical compartment under the juice machine,.

Galley-Coffee Pantry

There was a 1/2 gallon of lactose free milk in the upright refrigerator without a seven day discard on it. According to the staff, they were not sure when the milk was opened. The person in charge the previous day had signed off. The milk was discarded.

Buffet-Crew Mess - Forward Bev Station

The light intensity was less than 110 lux behind the counter-mounted ice cream station and the toaster.

Galley-Coffee Pantry

There were two slotted fasteners in the counter-mounted espresso machine.

Galley-Deck 5 Pastry

There was an open penetration in the electrical conduit and the four legs to the ice cream machine that had been removed for repair were open.

Galley-Food Worker Toilets

The men's toilet room was not in good repair. The toilet was almost overflowing and had a large build-up of waste in it and there was no toilet paper. Also, there was no paper towels at the handwashing station. Also, the female food worker toilet did not have toilet paper in two of the three toilet stalls.

Galley-Deck 6 Garde Manger

The technicians set all the covers for the two compartments of both ice machines on the deck in order to open the machines for inspection.

Galley-Aft Warewashing

The data plate for the hood type single rack warewash machine was very worn and very difficult to read.

Galley-Aft Warewashing

Equipment used for the Chef's Table was stored on four shelves that were soiled with an orange and white residue in several places.

Galley-Aft Warewashing

There was one large pan soiled on the inside with an orange residue and the stainless juice strainer was soiled with a sticky residue.

Inspection on May 04, 2013 | Score: 92

Recreational Water Facilities-Safety Signs

The small font size of 5 mm and location of various safety signs at the RWFs made them difficult or impossible to read. At the Terrace pool, the signs were posted several meters away from the entrances of the pool and bathers not necessarily needed to pass in front of the signs to go to the pool. At the Neptune pool, people entering the pool from the whirlpool stairs won't see the pool sign which was several meters away. At the children pool, the safety sign was posted on an adjacent bulkhead around 2.5 meters above the deck, out of sight of the bathers and adults accompanying the children. At the Lotus pool and whirlpools, the safety signs were located several meters away from the RWFs entrances and bathers not necessarily needed to pass in front of the signs to go to the pool and whirlpools.

Pantry-Bridge

The espresso machine had slotted fasteners in the food splash zone. Also, the upper panel of the food splash zone was corroded and had pits, crevices, and rough surfaces. These conditions make cleaning difficult.

Pantry-Bridge

Inside the undercounter refrigerator, an open container of whole milk did not indicate the date by which the food had to be consumed and the opening date could not be determined.

Provisions-Deck 4 - Provision Corridor

Several large uncovered containers of washed apples, tomatoes, and bananas were transported on trolleys to the aft internal elevators.

Other-Deck 8 FZ 6 Elevators

There were four trolleys full of soiled dishes and food remnants in front of the elevators. These trolleys were observed stored in the area twice in an hour period. Staff stated they were going to be eventually taken to the room service scullery.

Housekeeping-Public Toilets

There were no signs advising users to wash hands at the handwash stations. Some toilet rooms had signs advising handwash over urinals and toilets and some did not have signs at all such as the handicap toilet on deck 5.

Provisions-Deck 4 - Provision Corridor

The food transportation corridor in front of the aft internal elevators had a deckhead open to exposed utility lines and pipes that were heavily soiled with dust.

Galley-Deck 12

There were a number of seams and gaps on the deckhead, mostly at the hot galley. Also, a number of deckhead profile strips and deckhead panels were soiled with dry food residue at their junctures.

Galley-Deck 6 - Starboard Garde Manger

There were waste pieces of banana in the uncovered waste receptacle of the handwashing station of the forward bulkhead. Cut banana was noted on the preparation counter opposite to the handwashing station and other fruits and fruit drinks were in preparation at that counter.

Galley-Deck 6 - Starboard Garde Manger

The interior of the blade guard and the blade of a previously cleaned portable hand blender were soiled with food residue inside a locked knife locker.

Galley-Deck 6 - Starboard Garde Manger

A live fruit fly was circulating in the center section of the garde manger during active service.

Galley-Deck 6 - Starboard Garde Manger

The meat slicer had an open seam along the lower backplate where it joined the blade guard.

Galley-Deck 6 - Starboard Garde Manger

There was food residue in the seam where the lower backplate joined the blade guard on the previously cleaned meat slicer.

Galley-Deck 6 - Coffee Pantry

The power cable to the espresso machine was draped on the counter. This was corrected during the inspection.

Galley-Deck 6 - Hot Galley Serving Line

There were nine pans of potentially hazardous foods on the egg station counter without discard labels. Another single container of pasteurized liquid egg was on a grill counter without a discard label. One hotel pan of pancake batter was on the station counter without a discard label. One pan of raw shell eggs and another pan of raw egg mix in individual bowls were on the fry station counter without discard labels. The written and posted time control plan described the omelet station as being on time control, but the plan also indicated that labels needed to placed only on foods when the outlet was open for more than 4 hours. VSP has an Operations Manual clarification statement posted on the website addressing pans of potentially hazardous foods on counters stating that containers of potentially hazardous food under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.

Dining Room-Menu Consumer Advisories

There was no consumer advisory on the breakfast menus and fried eggs could be cooked to order. Also available were poached eggs, soft boiled eggs, and cold smoked salmon. A similar violation was noted on the previous inspection. In addition, on the lunch menu there was a consumer advisory and asterisks next to most of the animal-derived foods which were cooked to order or served in an undercooked form, but the grilled herb-spiced beef tenderloin did not have an asterisk and could be cooked to order.

Galley-Deck 6 - International Wine Pantry

Two live fruit flies were on the deckhead.

Galley-Deck 6 - Hot Galley

One large hotel pan of cut fresh spinach was inside walk-in refrigerator # 6616 with a food temperature of 48-50 °F.

Galley-Deck 6 - Scullery

The wash tank gauge of the in-use stationary rack hood-type glasswash machine displayed a water temperature of 144 °F. When measured manually the wash water was 154 °F. The manufacturer's data plate specified a minimum wash temperature of 150 °F.

Galley-Deck 6 - Scullery

The in-use flight-type conveyor dishwash machine had two of the 10 upper spray arm auxiliary rinse nozzles clogged and no water spray. This was corrected during the inspection.

Galley-Deck 6 - Scullery

During the manual testing of the in-use flight-type conveyor dishwash machine a staff member placed the thermometer into a dish rack on the soiled end of the machine and removed it on the clean end and did no additional evaluation to verify the temperatures in any of the compartments. A further evaluation by the inspector was made to demonstrate that the elevated thermometer reading actually was the result of the water temperature in the wash compartment, which was at 170 °F. The temperature of the isolated final rinse compartment was actually 160 °F at the dish surface.

Galley-Deck 5 - Bakery

There were two live fruit flies on the deckhead over the two large mixers, which were in use at the time of the inspection.

Buffet-Crew Mess

The deckhead vent covers were soiled with dust debris beyond one day's accumulation.

Buffet-Crew Mess - Beverage Station

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

Other-Sabatini's Menu Consumer Advisory

There was a consumer advisory in the various meal menus used in this restaurant, Most foods had an asterisk next to the animal-derived foods served raw or undercooked, but the Bistecca Toscana did not have an asterisk and could be cooked to order.

Galley-Sabatini's Galley

The light intensity behind the counter-mounted espresso machine was less than110 lux.

Other-Sabatini's Front Preparation & Service Counter

The restaurant was not in service at the time of inspection, but three live fruit flies were on the deckhead over the front preparation and service counter.

Buffet-Horizon Court - Time Control Plan

There were numerous stainless steel hotel pans on the preparation counter containing potentially hazardous foods, such as cut sprouts, lettuce, and spinach, which had discard time labels, but the time control plan did not list potentially hazardous foods on counters as being on time control. There were two pans of cooked pasta on a gazebo preparation counter also with time control discard labels, and there were pans of sauce and other foods on the range top with discard labels. The undercounter oven had a time control unit sign posted as well. The time control plan did not list the range top or stove as being units on time control.

Buffet-Horizon Court

A non-wood woven wicker-type basket was used to display raw apples and pears with no lining inside these baskets to protect fruits stored inside. The woven style of these baskets were not easy to clean due to multiple crevices and layering in the design.

Pantry-Calypso Bar Pantry

The light intensity behind the counter-mounted milk dispenser and espresso machine was less than 110 lux.

Other-Sundae's Ice Cream

There were four pitchers (2 quarts each) of milk inside the undercounter refrigerator at the front preparation and service counter. The milk was on time control, but there was a single discard label affixed on the exterior of the refrigerator door and none on the milk pitchers. The ice cream bar operates from 11:30 am to 10:00 pm.

Galley-Deck 6 - Potwash

The in-use potwash machine's wash water temperature gauge displayed 154 °F during the wash cycle, but when measured with the inspector's and ship's staff thermometers the actual wash water temperature was 142-145 °F. This temperature difference suggested that the gauge was not working properly.

Galley-Deck 6 - Scullery

The wash tank gauge of the in-use stationary rack hood-type glasswash machine displayed a water temperature of 144 °F. When measured manually the wash water was 154 °F. This temperature difference suggested that the gauge was not working properly.

Buffet-Horizon Court

A non-wood woven wicker-type basket was used to display raw apples and pears with no lining inside the baskets to protect fruits stored inside.

Inspection on Jun 26, 2012 | Score: 98

Medical-Acute Gastroenteritis (AGE) Surveillance Log

The electronic AGE surveillance log was not identical to the VSP version in section 13.2 of the 2011 VSP Operations Manual. A title was added on the top right banner which read: Reportable AGE Cases. Another banner just below this heading read: Total Number of Passengers and Crew, followed by a value and another heading: Total Number of Passengers and Crew Ill.

Medical-Crew GI Illness Reporting

A new crew member boarded the ship on 6 May, 2012 who developed gastrointestinal (GI) illness symptoms at 4 am on 5 May. The crew member did not declare their symptoms on the pre-boarding crew illness questionnaire and did not report to the medical center until 5:30 pm on 6 May.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The electronic OPRP listed no procedure for the notification to embarking passengers in the event of a GI illness outbreak on the previous voyage. There was also no notification procedure for those passengers embarking as part of a segmented voyage where an outbreak was occurring on that voyage.

Food Service General-Ice Machine Chilled Water Piping

There was no unique identification on the chilled water pipes connected to the ice machines throughout the food areas, including the housekeeping deck pantries.

Pantry-Deck Pantries - All

There were different light arrangements in the pantries in the area of the two ice machines installed in each. Some had a light fixture behind one ice machine, while others had no light installed behind, and the artificial light level behind and beside those ice machines without an installed light was below the minimum 110 lux (10 foot candles).

Potable Water-Tank Coating

In reviewing the March 2012 potable water tank records, there was some conflicting information provided on the history comments from the AMOS system record form and another form attached with photos of the tanks. Specifically the #6 port tank was said to be touch-up painted in areas of rust which were repaired, but the other record indicated the tank was fully coated and the photo clearly showed the entire tank was repainted. Additionally, there was no statement in either record that the coating was applied according to the manufacturers instructions.

Potable Water-Inspection Records

The inspection record of non-testable backflow preventers was inconsistently recorded, in that some records indicated the date of inspection and the result, while several pages of records on air-gap inspections, cabin toilets, food preparation equipment, laundry equipment, and more were simply a list of those preventers with the year written at the top of the page and no result of the inspection noted.

Potable Water-Suite Cabins

The cross-connection control records indicated that each of the 23 suite cabin hot tubs had potable water filling lines protected with what was a non-continuous pressure model backflow preventer. These preventers were listed as inspected annually. Upon examining the connection it was clear that these backflow preventers were installed between two valves to the hot tubs and were subject to continuous pressure.

Recreational Water Facilities-All Pools and Whirlpool Spas

There was no automated monitoring analyzer and chart recorder installed on either the return line or on a separate line from each whirlpool spa tub and before the compensation tank. There were also no automated analyzers or chart recorders installed from either pool prior to the compensation tanks.

Recreational Water Facilities-Terrace and Calypso Pools

The shepherds hook for each of the pools was a telescoping type.

Recreational Water Facilities-Antientrapment Drains and Suction Covers

The terrace and calypso pools had dual gravity drains with non-compliant covers, and no alarms installed at the pool deck and the bridge or engine control room. The whirlpool spas had single gravity drains in the floor of the tubs which were not compliant with ASME A112.19.8. Additionally, the dual suction covers on the side walls of each whirlpool spa were also not compliant with A112.19.8.

Housekeeping-Engine Room Crew Toilet

The crew toilet in the engine room did not have a sign posted advising use of paper towel to open the door upon exit.

Food Service General-Galleys and Other Food Areas

In the various galleys and other food areas listed there were one or more undercounter reach-in refrigerator doors were warped and did not fully close along the lower half when the door was shut. The undercounter refrigerators were as follows: deck 5 galley - pastry #51311 - four of six doors and 51313 - three of six doors, fruit pantry - #50218 - two doors and #50215 - two doors, deck 6 galley - pasta section #60024 - one of two doors and opposite the soup kettles - one of three doors, horizon court - port #140602 door 08 of three and #140608 both doors, hamburger bar - left of two doors on #14301, and on the starboard side the right door on the two door undercounter refrigerator.

Dining Room-Consumer Advisories

Animal-derived foods are served at different meal services by order of the guest or by recipe undercooked and the menus have not been updated yet with consumer advisories and the asterisk at each food served in an undercooked form.

Galley-Deck 5 Galley - Pastry

One live fruit fly was found on the deckhead near the dough sheeter during preparation.

Galley-Deck 5 Galley - Pot Wash

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

Buffet-Horizon Court - Port

The top exterior of the two juice dispensers were coated with a layer of dust debris at the beginning of the dinner service.

Inspection on Nov 26, 2011 | Score: 98

Preparation Room-Deck 4

The plastic buffalo chopper lid was cracked.

Preparation Room-Deck 4

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

Preparation Room-Deck 4

The plastic basket of the salad spinner had numerous indentations, scratches and pits.

Other-Deck 2 Aft - Hotel Storage

Boxes of single service cups and related food service items were stored on deck stands that measured less than one inch above the deck.

Preparation Room-Deck 4

Food particles and debris soiled six of the previously cleaned chopper (processor) blades that were hanging on the bulkhead.

Galley-Warewash

Two live fruit flies were on the deckhead immediately adjacent to the in-use flight-type warewash machine.

Galley-Deck 5 - Ice Machines

The light intensity adjacent to the two ice machines across from the starboard flight-type warewash machine was less than 110 lux.

Galley-Deck 5 - Garde Manager

Food residue and grease soiled the orange hand-held mixer that was stored as clean in the knife locker adjacent to the undercounter warewash machine.

Galley-Deck 5 - Garde Manager

The artificial illumination adjacent to the deck-mounted mixer on the left side was not sufficient. (2011 VSP Operations Manual)

Galley-Deck 6 - Sauce Station

The light intensity along the work counter at the sauce station was less than 220 lux.

Galley-Deck 6 - Garde' Manager

Food residue soiled the back plate and the round blade of the previously cleaned slicer.

Recreational Water Facilities-Analyzer-Chart Recorders

The sample lines for the analyzer-chart recorders for all of the recreational water facilities were located after the compensation tank.

Recreational Water Facilities-Turnover Rates

Not all recreational water facilities met the turnover rate requirements per the 2011 VSP Operations Manual. According to the technical data, the children 'spool had a turnover rate of 45 minutes and the spa pool had a turnover rate of 3 hours 15 minutes.

Recreational Water Facilities-Bather Load

No documentation was available on the maximum bather load for each recreational water facility.

Recreational Water Facilities-Cartridge Filter Housings

Documentation on the disinfection concentration and time.

Recreational Water Facilities-Depth Markers

Depth markers were in feet only.

Recreational Water Facilities-Safety Signs

The general safety signs for all RWFs did not meet the new requirements in the 2011 VSP Operations Manual. For instance, the pool signs did not have the bather load information and did not caution against the use of the pool while experiencing fever. Also, the spa signs did not have the bather load information, did not caution against the use of the pool while experiencing fever, and did not caution against exceeding 15 minutes of exposure.

Children Area-

The height of the handwashing sinks in the toilet room was 25.5 inches above the deck and no step stools were provided.

Children Area-

The water temperature at the handwashing sinks inside and outside the children's toilet room could be adjusted to greater than 110°F. The temperature was measured at 126°F.

Children Area-

The exclusion policy posted at the entrance did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness would be allowed in the children center.

Housekeeping-Hotel Locker 8133

At least 11 cases of individually wrapped chocolates were stacked directly on the deck. Six pesticide spray cans stored next to these food cases. The labels of these pesticide spray cans had warnings that these products were hazardous to humans. More than six other containers with chocolate were stored on a cart in this locker.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not contain specific procedures for informing passengers and crew members of an outbreak and procedures for returning the vessel to normal operating conditions after an outbreak.

Integrated Pest Management-

The IPM logs did not include follow-up inspection results after an action was taken due to pests noted during inspections.

Housekeeping-Public Toilet Rooms

The passenger public toilets did not have a sign advising users to wash their hands. In addition, there were no signs advising users to use a hand towel, paper towel, or tissue to open the doors.

Housekeeping-Hotel Locker 8133

Six pesticide spray cans were stored next to food cases in this hotel locker.

Inspection on Jul 10, 2011 | Score: 95

Galley-Horizon Court - Midship - Warewash

Large pieces of food debris, such as egg shells and bacon, were found in the prewash and wash tanks of the in-use flight-type warewash machines.

Galley-Horizon Court - Midship - Warewash

Large pieces of food debris soiled the prewash and wash solutions of the in-use flight-type warewash machine. Small food particles soiled the final rinse solution. Dried food debris and residue soiled the inside of the warewash machine at the prewash section, wash section and final rinse section.

Galley-Horizon Court - Midship - Warewash

Several previously cleaned plates, cups and trays were soiled with small food particles and residue.

Galley-Horizon Court - Aft - Warewash

Large pieces of food debris, such as egg shells and toast, were found in the prewash and wash tanks of the warewash machine.

Galley-Horizon Court - Aft - Warewash

Small food particles soiled the final rinse solution. Dried food debris and residue soiled the inside of the warewash machine at the prewash section, wash section and final rinse section.

Galley-Horizon Court - Aft - Warewash

A few previously cleaned glasses were soiled with dried food debris and residue.

Galley-Trident Grill

Grease and small food particles soiled with the previously cleaned food contact surfaces of the grooved grill and hot plate.

Housekeeping-Outbreak Prevention and Response Plan

The final Outbreak Prevention and Response Plan (OPRP) did not appear to be finalized and had numerous highlighted sections and strike-through. The strike-through made finding information difficult.

Bar-Deck 7 - Explorer's Bar

The stainless steel counter surface to the right of the preparation sink did not have sufficient artificial illumination that could be raised to 220-lux for cleaning.

Bar-Deck 14 - Calipso - Orange Juice Machine

Food residue and scale soiled the stainless steel wire basket and plastic conveyor of the orange juice machine.

Bar-Deck 14 - Calipso - Orange Juice Machine

Numerous locations along the metal backplate (food contact surface) in the technical space of the orange juice machine were pitted.

Bar-Deck 14 - Calypso - Orange Juice Machine

Food debris soiled the decorative simulated wood backing along the bulkhead immediately behind the orange juice machine. The decorative simulated wood material had a rough surface that was not easy to clean.

Galley-D6 Port/Aft Dishwash

The upper spray nozzles on the upper spray arm of the auxiliary rinse in the flight-type conveyor dishwash were producing a weak spray pattern. During use the spray was noted flowing in a direct, single water stream which did not spray across the dishware as designed. Staff attempted to repair this during the inspection but only some improvement was noted.

Galley-D6 Garde Manger

Some brown colored bits of food debris were noted on the front stainless steel plate and the backplate of the previously cleaned slicer on the center counter. As some of the sealant was beginning to peel at the seam of the backplate it was pulled off. Under the sealant there was more food debris clogging the seam present.

Galley-D6 Forward Bar Pantry

Five live fruit flies were noted on the deckhead and circulating among the bottled liquors. The area was not in use at the time of inspection, but clean equipment was exposed on counters.

Galley-D6 Pastry

There were four separate trolleys of previously cleaned plates staged near the pastry area. One of every five plates inspected was visibly soiled with some amount of food residue.

Galley-D6 Pastry

Two of the previously cleaned wire whisks were found soiled with food residue. These whisks were on a tray with other clean items on the preparation counter.

Galley-D6 Pastry

Two live fruit flies were noted on the deckhead near the soft serve ice cream machines and the marble preparation counter. The area was not in active use at the time of the inspection, but there were clean food-contact surfaces uncovered on the counters.

Galley-D5 Port Dishwash

The upper auxiliary rinse spray nozzles were producing a weak pattern during use of the flight-type conveyor dishwash machine. The spray was actually only a single water stream which only contacted dishware passing directly under the nozzle and not the area between the nozzles.

Galley-D5 Bakery

Three live fruit flies were observed both on the deckhead and circulating in the area, which was in active use. Most of the foods were either wrapped or covered, limiting contamination.

Galley-Crew Galley

The two previously cleaned tilt braising pans were soiled along the lower interior corners. The left pan had visible food residue on the lower interior surfaces and side walls. Staff cleaned the pans again immediately.

Galley-Sabbatini's Hot Galley

There was a gap present along the lower portion of all the undercounter reach-in refrigerator doors and the frame of the refrigerators when closed.

Galley-Sabbatini's Hot Galley

The laminated control panel stickers on all the ELRO model grooved griddle, range top, and ovens in this galley were peeling away from the front exterior, making the area difficult to clean.

Preparation Room-Veg Prep

There was a gap present along the lower portion of nearly all the undercounter reach-in refrigerator doors and the frame of the refrigerators when closed.

Inspection on Feb 04, 2011 | Score: 95

Housekeeping-Hotel Stores - Store Room 9531

Two housekeeping carts were found with clean glasses stored with clean towels.

Potable Water-

Overall organization, management and operation of the potable water bunkering, production, distribution and monitoring system examined during today's inspection for the Sapphire Princess today was excellent.

Galley-Deck 4 - Crew Galley - Warewash

Three live fruit flies observed in the warewashing area near the entrance. The area was in operation at the time of the inspection.

Buffet-Deck 4 - Aft Starboard Beverage Station

The follet type ice machine was soiled with a sticky residue along the ice bin and the protective covering. The unit was taken out of service and cleaned.

Buffet-Deck 4 - Aft Starboard Beverage Station

The underside ventilation louver soiled with dust and milk residue.

Buffet-Deck 4 - Service Line

A long tray of sliced turkey out for passenger service had a serving utensil that did not have adequate reaching distance for the passengers to avoid touching other food with their hands.

Buffet-Deck 4 - Aft Starboard Beverage Station

There were two slotted screws immediately adjacent to the dispensing nozzles of the juice machine.

Buffet-Deck 4 - Forward Beverage Station

The follet type ice machine was soiled with a sticky residue along the ice bin and the protective covering. The unit was taken out of service and cleaned.

Food Service General-Ice/Water Beverage Dispensors

The ice/water dispensers located on the Deck 14 had corroded, slotted fasteners immediately adjacent to the dispensing nozzles and chutes.

Food Service General-Ice/Water Beverage Dispensors

The ice/water dispensers located on the Deck 14 had slotted fasteners that were soiled.

Food Service General-Technical Space for Coffee Stations/Waiter Station

A large void space was noted between the coffee machines and the access hatches on the waiter station side that was soiled with food debris and residue. In some locations, there was an accumulation of moisture under the coffee machines and in the void space.

Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612

A large fruit fly was observed. The area was in active operation at the time of the inspection.

Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612

The shelves were soiled with food debris and sticky residue.

Buffet-Deck 14 - Horizon Court Buffet - Storage Locker 14612

The deck was soiled with food debris and a sticky residue.

Buffet-Deck 14 - Horizon Court Buffet - Service Line - Bread Station

Four live fruit flies observed near the bread station. The buffet line was in active operation at the time of the inspection.

Food Service General-Mixes - Chipping Paint

Chipping paint was found along the shaft of the large deck mounted mixers.

Galley-Deck 6 - Gardé Manger - Walk-In Refergerator

A large pan of alfalfa sprouts with a production date of 2 February 2011 had a temperature of 45°F. The sprouts were immediately discarded. A large pan of romaine lettuce with a production date of 3 February 2011 had a temperature of 45°F. The lettuce was immediately discarded.The ambient temperature of the walk-in was 40°F.

Galley-Deck 6 - Gardé Manger

The meat slicer was lightly soiled along the back plate in a non-food contact zone. This item was immediately cleaned and sanitized.

Galley-Deck 12 - Horizon Court Preparation Kitchen

A live fruit fly observed in the kitchen. The area was in operation at the time of the inspection.

Buffet-Deck 14 - Walk-In Refrigerator

Water leaking from the deckhead seam on to the deck. The leak was immediately adjacent to food in hotel pans with plastic wrap. No food was impacted.

Galley-Deck 14 - Walk-In Refrigerator

Water leaking from the deckhead seam on to the deck. The leak was immediately adjacent to food in hotel pans with plastic wrap. No food was impacted.

Galley-Deck 7 - Sabatini

The in-use hood-type warewash machine had a wash temperature that measured 168°F. The date plate required the wash temperature to be 150°F. The temperature was adjusted.

Galley-Deck 7 - Sabatini

A hotel pan of arugula salad that had temperatures ranging from 46°F - 48°F. The production date of the salad was 2 February 2011. The ambient temperature of the reach-in refrigerator was 35°F. The salad was immediately discarded.

Galley-Deck 10 - Bell Box

A plastic tray holding lettuce, tomato, and pickles was severely cracked in a food contact zone, which made cleaning difficult. Some of the cracks along the edges of the tray were soiled.

Galley-Deck 10 - Bell Box

A pan of grilled chicken had a temperature of 44°F. The chicken had a production date of 3 February 2011. This item was immediately blast chilled. A pan of tuna salad that had a temperature of 44°F. The tuna had a production date of 2 February 2011. This item was immediately blast chilled.

Preparation Room-Deck 4 - Potato Peelers

The potato peelers had slotted fasteners inside along the food contact surfaces.

Preparation Room-Deck 4 - Vegetable Preparation Holding Walk-in Refrigerator

A large plastic bin of salad that had a temperature of 51°F. Two smaller plastic bins with the same salad that had temperatures that ranged from 51°F - 54°F. Two medium sized hotel pans with cut tomatoes that had temperatures that ranged from 45°F to 46°F. The ambient temperature of the walk-in was 42°F. The production date for all the food products out-of-temperature ranged from 2 February 2011 through 3 February 2011. All food items were discarded.

Inspection on Aug 03, 2010 | Score: 100

Buffet-Horizon Court Mid-ship Starboard Coffee Station

The water line was secured to the floor and the coffee dispensing line was draped on the floor of the technical space, making cleaning difficult.

Buffet-Horizon Court Mid-ship Starboard Coffee Station

The coffee line was braided and frayed. These features made cleaning the line difficult. The line was soiled.

Buffet-Horizon Court Mid-ship Starboard Coffee Station

The coffee line was braided and frayed. These features made cleaning the line difficult. The line was soiled.

Buffet-Horizon Court Starboard Buffet Line

The handles of the serving utensils were in contact with the food at a few food trays. This was corrected.

Buffet-Horizon Court

There were gaps at the backs of the technical compartments at the floor/bulkhead juncture. This was at the forward and aft sections of the buffets.

Galley-Horizon Court

The toilet room door did not close tightly. This was corrected.

Galley-Horizon Court

On August 2 there were cooling log entries for cooked vegetables where the start temperature was 110°F. These items were discarded.

Galley-Horizon Court

There was liquid dripping from the deckhead to the deck below in walk-in refrigeration unit 12636,

Galley-Horizon Court-Potwash

There were four stock pots that were soiled and stored as clean.

Galley-Horizon Court-Potwash

The clean equipment storage rack was soiled.

Galley-Horizon Court-Potwash

The final rise water temperature measuring device showed 205°F. There was the sound of steam coming from the nozzles.

Bar-Mermaid

The bottom of technical space 14221 was soiled.

Bar-Mermaid

The bottom of technical space 14221 was corroded.

Bar-Calypso

The bottom of the soda carbonation cabinet was soiled.

Galley-Deck 6

The elbows at the end of the tray were soiled with mold in ice machine 61101.

Galley-Deck 6-Santa Fe Wine Pantry

Wooden boxes were used to store glasses.

Galley-Sabatini

The toilet room door did not close tightly. This was corrected.

Provisions-

The decks were soiled in walk-in unit 4734, 4732, and dry stores 3701.

DO NOT USE (whirlpool/spa)-

Prior to May 16, 2010 there were log entries that showed "dumped for cleaning" with no indication of shock halogenation.

Potable Water-

There were threaded connections on the chlorine sample points on the bunker, production, and distribution lines. These connections were not fitted with backflow prevention devices.

Integrated Pest Management-

The training entry in the plan showed that "all crew onboard" were trained. It was clear that this was not the case and this was confirmed by the housekeeping manager. It was not possible to determine who was trained.

Inspection on Feb 06, 2010 | Score: 100

Preparation Room-Fish Preparation, Deck 4

There was debris on the food contact surfaces of the band saw.

Provisions-Wine Storage

There was dust and debris on the deck under the storage shelves.

Provisions-Meat Freezer

There was a large gap in the upper seam of the bulkhead at the back of the freezer.

Bar-Calipso Bar

The internal temperature of a few milk cartons was measured at 44° F inside the reach-in refrigerator. These were discarded.

Room Service-Bell Box

The sealant around the fryer was degrading.

Room Service-Bell Box

Some technical spaces and under counter spaces along the line had an accumulation of dust and debris.

Buffet-Officer's Mess

The glass sneeze guards were cracked along the edges in multiple locations.

Buffet-Portside Buffet

There were no tongs available for the apples and pears. This was corrected.

Buffet-Starboard Buffet

There were several bulbs above the hot buffet lines that were not shielded or the coating was loose.

Buffet-Gazebo

There was a stream of water flowing from the drain line of the backflow prevention device for the combination oven. This was corrected.

Buffet-Portside Forward Beverage Station

The potable water supply line for the coffee machine was soiled.

Galley-

There were 2 containers of German potato salad inside the reach-in refrigerator with a production date of 2/5 and a discard date of 2/11. A review of the cooling logs showed that the potatoes were cooked and cooled on 2/4.

Galley-

A review of the cooling logs showed several instances where the food was placed inside the blast chiller at 140° F and checked 4 hours later at less than 40° F.

Galley-Hot Galley

There was an excessive amount of condensate on the deckhead above the tilting kettles.

Galley-Deck 6 Starboard Warewash

There was no "WASH HANDS AFTER USING TOILET" sign in the toilet room.

Galley-Deck 6 Fish Section

There was debris inside the deckhead light cover above the flat grill. This was corrected.

Galley-Deck 6 Soup Station

There was an excessive amount of condensate on the deckhead above the tilting kettles.

Galley-Deck 6 Sauce Station

There was a pink, slimy substance on the backflow prevention device and the faucet connection at the utility sink.

Galley-Deck 6 Sauce Station

The backflow prevention device at the utility sink was leaking.

Galley-Deck 6 Santa Fe Wine Pantry

There was water leaking from the supply line for the carbonator.

Galley-Deck 6 Santa Fe Wine Pantry

The top of the soda mix boxes were wet due to the water leaking from the carbonator.

Galley-Deck 5 Bakery

The vent for the backflow prevention device on the rotating oven was pointed up. This was corrected.

Galley-Deck 5 Portside Warewash

There was an excessive amount of condensate on the deckhead and bulkhead above the handwash sink at the soiled end of the dishwash machine.

Buffet-Crew Mess

The deck drain inside technical compartment 41802 at the buffet station was soiled.

Buffet-Crew Mess

The deck drain under the coffee machine at the beverage station was soiled.

Potable Water-Bunkering Port & Starboard Aft

The two bottom connections for the bunkering fill line did not have a unique connection fitting. They were the same as the bottom two connections for the international shore connection.