Inspection on Mar 02, 2012 | Score: 93

Buffet-Veranda Cafe

The written time only as a public health control plan states that undercounter reach-in refrigerators are on temperature control, but they are labeled as time control and managed under time control according to staff.

Buffet-Veranda Cafe

There was no consumer advisory provided in the cafe menu for eggs poached and cooked to order. Additionally, cold-smoked salmon was presented on the buffet line as a ready-to-eat food and there was no consumer advisory posted for that food. This was also noted in the 9 December 2011 VSP report.

Buffet-Veranda Cafe

There was an uncovered plate of fresh fruit on top of the deli buffet which included pears and plums. Directly beside was an uncovered dish of sugar- coated ginger candies all for passenger self-service. Neither was shielded. Staff removed these immediately.

Dining Room-Main Dining Room - Menu

There was a consumer advisory on the various dining room menu's, but there was no marking or asterisk beside the undercooked foods which are served ready-to-eat, either by the recipe of the dish or requesting cooking doneness. This was also noted in the 9 December VSP inspection report.

Galley-Time Control Plan

The written time control plan is not consistent from the procedures side which describes the food flow in the galley and the descriptive page, which simply states that all food in the galley is under time control. The plan does not describe which units are managed under time control and does not mention the various pans on counters which are under ice or not, but contain foods which are ready to use in a dish, condiments, sauces or other mise en place preparations). The flow plan describes foods prepared and held hot in the galley, which move to time control when transferred.

Buffet-Veranda Cafe

At the buffet handwash station were three solution filled buckets with wiping cloths inside. The gray sanitizing bucket had a solution with black dirt particles and cloudy water. When tested with a test strip there was no residual chlorine in this solution. It was immediately removed and dumped.

Buffet-Veranda Cafe

One live fruit fly was observed on the deckhead over the in-service buffet line.

Galley-Veranda Cafe Galley - Dishwash

One of four previously cleaned cutting boards on the clean storage rack was found very soiled with food and oil residue. It was removed for rewashing.

Galley-Veranda Cafe Galley - Dishwash

Three of four previously cleaned cutting boards were scored along the surface from knife marks, leaving a non-smooth surface which was difficult to clean.

Galley-Veranda Cafe Galley - Coffee Station

One live fruit fly was observed on the bulkhead at the coffee station.

Galley-Veranda Cafe Galley - Coffee Station

Gaps were present where the counter model coffee machine power cables and water pipe penetrated the bulkhead thru the side stainless steel panel in the undercounter technical compartment below the machine. This finding was also noted in the 9 December 2011 VSP inspection.

Galley-Main Galley - Dishwash

A dishware rack was set on the deck as a deck stand and a large basket of soiled utensils was stored on top of it.

Food Service General-Ice Machines - Chilled Water

There was no unique identification made of the chilled water piping which was connected beside potable water pipes to the rear panel of the ice machines located in galleys and pantries throughout the food areas of the ship.

Galley-Beverage Counter

There was less than the minimum 110 lux (10 foot candles) of artificial light behind and beside the ice machine.

Galley-Beverage Counter

One live fruit fly was observed at the ice machine.

Galley-Beverage Counter

There was a heavy accumulated layer of dust debris coating the deckhead exhaust vent cover directly above the WMF coffee machine on this counter. Staff cleaned the vent cover during the inspection. Additionally, there was heavy dust debris coating the exhaust air vent cover over the soiled dish landing counter in the adjacent dishwash area.

Galley-Beverage Counter

The milk transfer tubing from the milk refrigerator to the WMF coffee machine was removed and cleaned every 24 hours according to staff. This milk refrigerator was on time control throughout the day, with the pan for milk removed every 4 hours and a clean pan used to replace on that frequency.

Galley-Cold Galley

The previously cleaned meat slicer's lower blade guard was soiled with what appeared to be food residue. In a closer examination it appeared this residue was actually stuck in crevices or pitting of the cast aluminum guard material.

Galley-Cold Galley

The cast aluminum lower blade guard on the counter model slicer appeared to be pitted and no longer smooth for cleaning. Food residue appeared to be present in the crevices of this metal.

Galley-Cold Galley

The ambient air temperature inside the walk-in refrigerator was 45 °F, according to the mounted thermometer inside the unit. The walk-in door was locked for over 25 minutes and the ambient air temperature was 41 °F, according to the mounted thermometer inside. Several foods checked at both times had temperatures of 44-45 °F.

Galley-Cold Galley

A large pan containing several feta cheese blocks in water had a food temperature of 44-45 °F and a large pan of milk and mueslix had a temperature of 44-45 °F inside the walk-in refrigerator. Both products were immediately removed for blast chilling.

Galley-Cold Galley

The artificial light level behind and around the large ice machine and adjacent blast chiller were below the minimum 110 lux.

Food Service General-Galleys - Veranda, Main, and Crew Galleys

The decks were in varying states of repair, with the most common problem being missing or recessed grout either between tiles or along the sides of the gutterways in all the galleys. There were also cracked deck tiles in locations of all the galleys. Sealant was applied heavily along deckhead panels and especially along the profile strips between panels, and some of that was peeling in every galley.

Galley-Main Galley - Dry Store

The decks beneath the storage racks and in the corners of this space were soiled with dirt and food residue.

Galley-Pastry/Bakery

The large supply air vent cover had condensate water drops hanging along the outer ring surface of the perimeter. Water drops were observed on the port food preparation counter directly below this vent. Staff came and cleaned up this water and dried the vent during the inspection.

Galley-Pastry/Bakery

The large supply air vent cover had condensate water drops hanging along the outer ring surface of the perimeter. Water drops were observed on the port food preparation counter directly below this vent. The area was not in use at the time and staff cleaned up this water and dried the vent during the inspection.

Galley-Pastry/Bakery

One live filth fly was observed setting on the side exterior surface of the dough sheeter.

Preparation Room-Provisions Corridor

Four live fruit flies were observed on the deckhead over the food preparation sink.

Preparation Room-Provisions Corridor

There was food debris and dirt residue noted on the bulkhead and deckhead in the butcher shop. The area was previously cleaned and not in use at the time of inspection.

Preparation Room-Provisions Corridor

There were 3 live fruit flies and 1 live filth fly present on the bulkhead and deckhead at the preparation sink in the vegetable preparation room.

Preparation Room-Provisions Corridor

One previously cleaned chef's knife was found soiled with food debris on the blade and stored with clean items on the bulkhead overshelf. The knife was immediately removed for rewashing.

Provisions-Ice Cream Walk-in Freezer

At least three of the filled ice cream packages were damaged and torn along the lid, exposing the top layer of ice cream to contamination. One container was stacked and crushing another container to the point of destroying the outer carton from the lid to a position halfway down the container.

Buffet-Crew Mess - Coffee Station

The power cable to the ice/water dispenser was draped on the counter below. Additionally, the water supply tube to this same dispenser was on the counter in front of the machine.

Buffet-Crew Mess - Coffee Station

The artificial light level behind and around the counter-mounted ice/water and coffee machines was below the minimum 110 lux.

Buffet-Crew Mess - Coffee Station

The toaster oven was mounted to the counter with the lower edge only 1/2 inch above the counter, making cleaning below difficult.

Buffet-Crew Mess - Coffee Station

The paper towel dispenser for the beverage counter handwash station was mounted partially over the adjacent preparation and service counter. Dripped water was observed at this counter and directly below the paper towel dispenser.

Buffet-Crew Mess - Time Control Plan

Staff stated that the buffet line undercounter reach-in refrigerators were on time only as a public health control, but the written and posted time control plan stated that these units were on temperature control.

Buffet-Crew Mess

A small bin of sugar was observed on the top of the buffet overshelf with a spoon inside. The spoon handle was in contact with the sugar.

Buffet-Crew Mess

One filth fly was observed at this buffet circulating around the crew who were serving themselves at the time of inspection.

Pantry-Club Bar Pantry

There was a gap present where the ice machine power cable entered the stainless steel conduit pipe before that pipe penetrated the bulkhead behind. Additionally, there was another gap present where the water pipe from the ice machine penetrated the stainless steel conduit pipe at the deckhead over the machine.

Medical-Viral Collection Containers

The medical staff had a supply of about 20 clinical specimen collection containers for viral agents with an expiration date of June 2010. These were separated for being discarded. After further checking the supplies, more containers were found with expiration dates of March 2013.

Potable Water-Microbiological Monitoring

The UV lamp used for the coliform/E.Coli tests did not work.

Potable Water-Bunkering Records

Since January 27, 2012, there were many instances where the free halogen residual level was not checked within 30 minutes of the start of the bunkering to verify that it was to at least 2.0 mg/L (ppm). Also some charts had follow-up halogen concentrations and pH recordings with hours before the bunkering process actually started. The crew member stated that the time of the recordings were incorrect.

Potable Water-Bunkering

The words 'POTABLE WATER ONLY' on one of the potable water hoses was faded and not legible.

Potable Water-Distillate and Permeate Lines

The distillate water lines from the evaporators to the halogen injection point and the permeate lines from the reverse osmosis plant to the halogen injection point were not striped in accordance with ISO 14726 (blue/gray/blue).

Potable Water-Cross-Connection Control Program

The air-gaps on the filling lines to the compensation tanks of the recreational water facilities were not listed on the cross-connection control program.

Potable Water-RWF Compensation Tanks

The filling lines to the compensation tanks of the recreational water facilities were not striped in accordance with ISO 14726 (blue/green/blue) or blue only.

Potable Water-Minerilizer Drain Line

The mineralizer drain line did not show any form of backflow prevention on the cross-connection control program. When checked locally, the crew member stated that they connect a hose to the drain line of the mineralizer and connect the other end of the hose to a pipe directed to gray water tank. In this procedure, there is not a form of backflow prevention.

Pantry-Deck 4 - Housekeeping Pantry

The ice machine had an equipment/bulkhead clearance of about 2 inches on the back of the ice machine, not allowing enough space for cleaning.

Integrated Pest Management-Mooring Lines

The rat guards installed on the mooring lines were partially open not protecting the lines completely.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include procedures for informing passengers and crew members of an ongoing outbreak, procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage, or procedures for returning the vessel to normal operating conditions after an outbreak.

Recreational Water Facilities-Analizer Chart Recorders

The sample lines to the analyzer chart recorders for the swimming pool and deck 7 whirlpools were located after the compensation tank. In addition, the sample line for the deck 5 whirlpool could not be verified if it was drawn from before or after the compensation tank.

Recreational Water Facilities-Deck 7 Starboard Whirlpool Records

The charts had a faded or nonexistent line monitoring the pH levels from February 22 to February 27, 2012. There were no manual checks recorded on the charts.

Recreational Water Facilities-Fecal/Vomit Accident Plan

The concentration and time (CT) values in the written fecal and vomit accident plan were not updated to the current values of 1,530.

Inspection on Dec 09, 2011 | Score: 96

Medical-Acute Gastroenteritis Surveillance Log

The acute gastroenteritis (AGE) surveillance log did not include the case identification number for passengers and crew members. Also the log was not in the exact order as required in the 2011 VSP Operations Manual.

Potable Water-Tank Maintenance

The documentation for the inspection, cleaning, and disinfection of tank 2P did not include the free halogen residual level before the tank was placed back into service.

Recreational Water Facilities-Filter Housings

There was no documentation that the cartridge filter housings were cleaned, rinsed, and disinfected before the new filter media was placed in it.

Recreational Water Facilities-Turnover Rates

There was no documentation of the turnover rates for all of the recreational water facilities.

Recreational Water Facilities-Sample Lines

The sample lines for the analyzer chart recorders for the swimming pool, whirlpool 7 port, and whirlpool 7 starboard were located after the compensation tank.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan indicated that 'guest and crew hand contact surfaces to be cleaned and disinfected with Virox 1:128 every 2 hours - contact time 5 minutes' during outbreak mode.

Housekeeping-Outbreak Prevention and Response Plan

The outbreak prevention and response plan did not include the duties and responsibilities of each department and their staff for all the passenger and crew public areas, procedures for informing current passengers and crew members of the outbreak and those embarking the vessel following an outbreak voyage, or procedures for returning the vessel to normal operating conditions after an outbreak.

Housekeeping-Public Toilet Rooms

The signs on the door of the public toilet rooms advised users to use tissues to open the door, but no tissues were available. Only cloth hand towels were available, but they were not indicated on the signs.

Pantry-Housekeeping

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

Bar-Horizon Bar

The vinyl bulkhead/deck coving was damaged on the corner below the utility sink, making cleaning difficult.

Bar-Sky Bar

The sealant was peeling along the top of the coved tiles below the undercounter refrigerators and technical compartment, exposing gaps and seams.

Pantry-Club Bar

There was no coving at the dry store locker/deck juncture. Staff stated this was scheduled for the November 2012 dry dock.

Recreational Water Facilities-Hair and Lint Strainers

There was no documentation that the hair and lint strainers were cleaned, rinsed, and disinfected weekly.

Room Service-Pantry

The locker containing cleaning chemicals was not labeled 'cleaning materials only.'

Food Service General-Lighting

The lighting behind and around several pieces of counter-mounted and deck-mounted equipment was less than 110 lux in several areas, including the deck 5 room service pantry, crew galley, main galley, pastry, and coffee stations.

Food Service General-Consumer Advisory

Some of the menus did not contain the consumer advisory statement. Also, animal-derived foods, such as fish, eggs, and steaks, that could be served undercooked or cooked to order in the Veranda Cafe, main galley, and room service were not identified on the menus with an asterisk as being of risk.

Buffet-Coffee Station

The upper and lower portions of the plastic ice chute for the ice dispenser were worn and cracked.

Food Service General-Time Control

In the main galley, pastry, lido, and crew galley, the refrigeration and hot holding units identified in the time control plans as being on time control were not physically labeled.

Provisions-Fruit Fridge #9

The coving was worn and cracked in several areas. Also, there were several loose tiles where the grouting had separated from the tile.

Food Service General-Lighting

The light intensity was less than 220 lux on the preparation counter on the worker side of the cold buffet in the crew mess and in the equipment storage room in the crew galley. Also, all five waiter stations in the main dining room had less than 220 lux at maximum light. In addition, the lighting was less than 220 lux in front of the WMF coffee machine adjacent to the lido galley and on the beverage station counter adjacent to the lido buffet and galley.

Preparation Room-Meat Thawing Fridge

One pan of raw pork was partially below three pans of raw poultry. The pork was moved to an appropriate location.

Galley-Equipment Room

There was no bulkhead/deck coving. Several pieces of food equipment were stored in this area.

Galley-Equipment Room

Several pieces of clean food preparation equipment, such as pots, pans, and bowls, were stored on the deck.

Buffet-Lido

The glass temperature gauge for undercounter refrigerator #6 was cracked and the protection for the indicator light for the refrigerator was missing.

Buffet-Lido

The power cord from the toaster oven was draped across the counter top, making cleaning difficult.

Dining Room-Crew

The cleaning locker between the crew dining room and the crew buffet was not labeled 'cleaning materials only.'

Food Service General-Refrigerator Door Gaskets

The door gaskets on several of the undercounter and reach-in refrigerators were loose, worn, and cracked. This made closing the units very difficult and allowed warm air to enter the units. This was observed on the crew dining room officer refrigerator, deck 5 Amundsen pantry undercounter refrigerator #13, crew galley undercounter refrigerator #4, and main galley undercounter refrigerators behind the coffee station. According to the staff, work orders were placed in August and September 2011 for these units.

Galley-Deli Slicer

The horizontal plastic piece on the deli slicer used to protect workers was cracked and chipped in several places.

Dining Room-Waiter Stations

Soft sealant was used for coving at the waiter station/deck junctures in the main dining room.

Galley-Coffee Station

A coffee carafe was heavily soiled and stored inverted in a clean dish storage cabinet. The carafe was removed.

Galley-Warewashing

Condensation was collecting on all of the air supply vents and bulkheads and was dripping onto the deck between the coffee station and the handwashing station at the soiled end of the in-use flight-type warewash machine. No clean items were impacted.

Galley-Coffee Station

There was a hole and a gap leading to a void space where the pipe penetrated the stainless steel panel between the adjacent technical compartments below the coffee machine.

Galley-Coffee Station

There were gaps leading to void spaces where the two pipes penetrated the stainless steel panel between the adjacent technical compartments below the coffee machine.

Buffet-Lido

Soft sealant was used for coving at the buffet/deck juncture on the passenger side of the buffet.

Dining Room-Lido

The wooden frame at the bottom of the tea cabinet was worn and had several cracks and crevices.

Dining Room-Lido

The wooden frame at the bottom of the tea cabinet was heavily soiled with a sticky residue.

Galley-Deck 4 Crew Toilet Rooms

The male and female crew toilet rooms outside the galley did not contain signs stating 'wash hands after using toilet.' These toilet rooms were used by food employees.

Galley-

Soft sealant was used for coving at the bulkhead/deck juncture between the beverage station and the coffee station at the entrance to the galley. A bulkhead-mounted wooden baseboard above the coving was worn, cracked, creviced, and had open screws, making cleaning difficult.

Galley-Pastry

There were four slotted fasteners in the food splash zone of the counter-mounted mixer and eight slotted fasteners in the food splash zone of the deck-mounted mixer.

Pantry-Amundsen

A worker was observed preparing several drinks on the soiled landing of the warewashing area that was labeled 'dirty.' A tray of condiments was also stored directly on the soiled landing along with an ice bin and champagne bottles. The worker moved all items to the preparation counter.

Galley-Pastry

The table-mounted flat top burner was measured at three inches above the table. The horizontal distance of the table below the flat top burner was greater than 20 inches from the point of access for cleaning.

Buffet-Lido

The indicator light for undercounter refrigerator #6 was heavily soiled with dust.

Galley-

The soft sealant coving at the bulkhead/deck juncture between the beverage station and the coffee station at the entrance to the galley was soiled.

Inspection on Mar 19, 2010 | Score: 99

Pantry-Deck 4 - Room Service

The ice machine was mounted approximately 2-3 inches from the bulkhead, making access for cleaning difficult.

Pantry-Deck 4 - Room Service

The ledge on the back of the ice machine was heavily soiled.

Potable Water-Bunkering

One chart record out of the last 15 days indicated that the vessel bunkered water at less than 2 PPM free halogen for 3 hours. There was no notation of equipment problems or that any action was taken.

DO NOT USE (whirlpool/spa)-

The drain covers and suction fittings for all three whirlpool/spas, as well as the swimming pool, did not appear to meet the ASME/ANSI A112.19.8M standard. There was no documentation on board for the covers. There were new covers drain covers on board that meet the standard only for the whirlppols/spas.

DO NOT USE (whirlpool/spa)-Strainers

The hair strainer cansiters were corroded and did not appear to have been opened in months.

Potable Water-Mineralizer

The newly installed reduced pressure type back flow prevention device had not been tested.

Potable Water-Fan Room 570

There were no backflow prevention devices on the hot and cold potable water lines. The lines had threaded connections.

Potable Water-Fan Room 570

The potable water lines were not striped blue.

Bar-Horizon Bar

The deck material behind the bar was vinyl. The vinyl was damaged at the cove turn.

Pantry-Club

There was no coving under the dry store locker at the deck/bulkhead juncture.

Food Service General-

There were cracked deck tiles and recessed or missing grout in the food preparation and provisions areas.

Buffet-Lido

The deck counter juncture of the cold top was not coved at the service side of the counter.

Galley-

The galley elevator was not coved in the back right corner. The rail guide for the door was extremely soiled and was filled with standing water.

Galley-Equipment Room

There was no coving along the deck/bulkhead juncture in this room.

Galley-Dishwash

There were two unsealed penetrations through the deckhead around the water lines supplying the ice machine across from the dishwash area.

Galley-Beverage Area

There was a leak at the connection for the bucket fill at the handwash station behind the beverage counter.

Galley-Dishwash

The data plate for the conveyor rack dishwash machine was for a hood type dishwash machine. The data plate had a wash cycle time, dwell time and final rinse cycle time. The conveyor machine does not have these cycles and should mention the transit time per rack.

Galley-Dishwash

The conveyor rack dishwash machine was producing steam at the final rinse area of the machine. The plate surface temperature when measured with the inspector's measuring device was 173° F.

Galley-Dry Stores

Soft sealant was used as grout in this area. The sealant was extremely soiled and peeling.

Galley-Pastry

There was an unlabeled bulk bin of multi-grain flour in this area.

Galley-Pastry

The dough sheeter belt was soiled and damp.

Galley-Pastry

There was a black slimy substance on the guiding wheel of the dough sheeter.

Galley-Hot Galley

There were no backflow prevention devices installed on the potable water lines supplying the combination ovens. These ovens had spray hoses attached.

Galley-Time As a Public Health Conrtrol

The warming unit under the microwave was not mentioned on the time as a public health control plan. The plan stated that all hot hold units were on temperature control. Per staff, this was not a hot holding unit and was on time control.

Galley-

The entrance to the crew galley had a void in the door frame where the latching pin inserted.

Galley-

The entrance to the lido galley had a void in the door frame where the latching pin inserted.