Inspection on Jul 25, 2013 | Score: 93

Provisions-Transportation Corridor

Food products were stored in the center of the food transportation corridor under a deckhead that was open to electrical wiring, the sprinkler systems, and fire pipes.

Other-Hotel Store 5709

Clean equipment and single service items such as paper cups, toothpicks and straws were stored in a room that was not properly constructed for equipment storage. The deck and bulkheads were not hard, durable or easy to clean and the deck was torn in few areas.

Other-Hotel Store 5709

Food items such as cereals and condiments including sugar, pepper, and salt were stored in a room that was not properly constructed for food storage. The deck and bulkheads were not hard, durable or easy to clean and the deck was torn in a few areas.

Galley-Warewashing

The light intensity was less than 220 lux in the dry store room 14306 where clean equipment was stored.

Galley-Warewashing

The steam pipe for the glasswash machine was fraying and the insulation was loose, making cleaning difficult.

Galley-Warewashing

The final rinse temperature gauge for the pot wash machine consistently switched back and forth from 170°F to 200°F throughout the entire final rinse cycle. The final rinse temperature on the utensil surface was at least 180°F. The data plate indicated a minimum final rinse temperature of 180°F.

Galley-Warewashing

There was not enough soiled storage space in this area. There was one rack of soiled cups stored against the sanitizing compartment of the flight-type conveyor warewash machine. Soiled cups were also stored next to a clean rack of utensils and equipment. There were only approximately 10 inches between the soiled equipment and utensils against the flight-type conveyor warewash machine and the clean landing and clean compartments of the glasswash machine. Also, there were two large piles of soiled pitchers, bowls, trays, and bins that were stored on top of garbage bins used to pre-soak equipment and utensils.

Galley-Warewashing

The second and fourth final rinse spray nozzles from the left side of the clean landing of the flight-type conveyor warewash machine did not have effective spray patterns. The machine was shut down for repair.

Galley-Hot Line

Water was leaking from the deckhead in front of the deck-mounted combination ovens to the deck. No food or equipment was impacted.

Food Service General-Time Control Plans

The time control plans for the lido galley, Horizon Court and 24-hour coffee stations, Horizon Court buffet lines, hamburger grill, room service galley, crew mess beverage stations, and Horizon, Crooners, and Explorer's bars did not have specific set-up or discard times for each service period when food was on time control, or did not include the correct set-up and discard times of some food on time control or during specific days such as turnaround.

Buffet-Hamburger Grill

There was no coving at the deck/counter juncture of the passenger buffet and condiment station.

Buffet-Hamburger Grill

The closest handwashing sink for the workers in this area was within 8 meters, but staff had to open a door to the pantry using a handle to access the sink.

Buffet-Hamburger Grill

There was recessed and missing deck tile grout in front of the hot line.

Galley-Coffee Pantry

The inside of the ice dispensing insert above the ice bin was soiled with a gray and black residue.

Buffet-Horizon Court Coffee Stations

There were six containers of two each of milk, skim milk, and cream at the coffee stations on the buffet line and at the 24-hour coffee stations, but there were only three discard labels taped to the bulkhead next to these food items, indicating only three containers were on time control. There were no discard labels for three of the six containers. According to staff, the food was put out at the same time. Also, the time control plans for the milk and cream at the coffee stations was not posted at or near the outlets.

Food Service General-Horizon Court Lighting

The light intensity was less than 220 lux at most of the worker and passenger areas of the port and starboard self-service Horizon Court buffet lines and beverage stations, including the 24-hour coffee stations. Also, the light intensity was less than 110 lux behind and around the port and starboard toaster stations. Only one side of each port and starboard cold basins had a light intensity of 220 lux. These last two items were written on the previous inspection, but the other lighting issues from that inspection had been corrected.

Galley-Cafe

The light cover in the third oven compartment of the pizza oven was cracked. There was no food in the oven, but it was hot.

Galley-Deck 6 Pastry

There were several slotted screws in the bottoms of and around the light covers inside the two Blodgett ovens.

Galley-Deck 6 Pastry

The deck tile grouting was missing and recessed.

Galley-Deck 6 Blast Chiller 6618

The deck tile grouting was missing and recessed.

Galley-Deck 6 Hot Line

The Elro oven had not been used in at least nine months and according to staff, it was not needed for the operation.

Galley-Deck 6 Garde Manger

The upper portion of the rotating arm of the counter-mounted mixer was cracked and chipped in several areas, making cleaning difficult.

Galley-Deck 6 Starboard Coffee Pantry

There was food residue in the first dispensing nozzle of the previously cleaned juice machine. Also, there was a sticky food residue on the food splash panel.

Food Service General-Cimbali Coffee Machines

The Cimbali coffee machines in the soup stations and coffee pantries in the main galley on deck 5 and 6, and in the Horizon bar had several slotted fasteners in the food-splash panels and in the dispensing units. All of the slotted fasteners and the coffee dispensing units were soiled with old coffee residue on the previously cleaned machine in the coffee pantry in the main galley on deck 6.

Galley-Deck 6 Coffee Pantry

All of the slotted fasteners in the food splash panel and in the dispensing units were soiled with old coffee residue on the previously cleaned Cimbali coffee machine.

Dining Room-Consumer Advisories

The breakfast menus for the Travieta and the Rigoletto restaurants and for the officer's mess had foods of animal origin that could be served raw or undercooked but were not identified with an asterisk, including fried eggs, poached eggs, steak, and smoked salmon. There were no consumer advisories on the menus. Staff showed the inspector a placard reportedly placed on the tables when passengers and crew were ordering. The placards had a consumer advisory statement, but the placards only indicated eggs and smoked salmon were cooked to order and served raw and there was no connection to the menus. This was written on the previous inspection. The dinner menus had been corrected since the previous inspection.

Galley-Cafe Corniche

There was one previously cleaned small preparation pan on the clean storage rack that had food residue on the food contact surface.

Galley-Wine Station 6604

There were four previously cleaned drinking glasses that were soiled with food residue on the food contact surfaces.

Galley-Deck 6 Soup

There was a seam on the food splash panel of the previously cleaned juice machine that was soiled with old food residue.

Galley-Food Lift for Decks 3,4,5, and 6

The outside of the light panel on the deckhead was soiled with pieces of food debris. Also, there was a loose plastic material around most of the bulkhead/deckhead juncture, making cleaning difficult.

Galley-Deck 5 Bakery

There were greater than five rectangular baking pans that were worn on the inside. The interior liner was pulling apart from the inside of the pan, creating a rough surface that was difficult to clean.

Galley-Deck 5 Men's Galley Worker Toilet Room

The door to this toilet room was not self-closing.

Buffet-Staff Mess

The door for the self-service bread station was not self-closing.

Galley-Warewashing

There was excess condensation on the top of the exhaust compartment at the clean landing of the conveyor warewash machine in front of the final rinse compartment. The condensation was dripping down both sides of the machine onto the clean landing. The machine was in use and clean racks of equipment and utensils were on the clean landing while the workers were checking the dishes.

Galley-Warewashing

There was excess condensation on the top of the exhaust compartment at the clean landing of the conveyor warewash machine in front of the final rinse compartment. The condensation was dripping down both sides of the machine onto the clean landing. The machine was in use and staff were storing clean racks of equipment and utensils on the clean landing while the workers were checking the dishes. No clean items were impacted.

Other-Hotel Store 5709

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

Other-Hotel Store 5709

This room was used to store clean equipment, single service items such as paper cups, toothpicks, straws, and food items such as cereals and condiments including sugar, pepper, and salt, but the deck and bulkheads were not hard, durable or easy to clean. The deck was torn in few areas. Also, there was no coving at the deck/bulkhead juncture.

Other-Hotel Store 5709

Condiments including sugar, salt, and pepper, clean equipment, and single service items were stored on galvanized shelving that was corroding in a few places.

Provisions-Transportation Corridor

A large pallet of sour cream and mascarpone cheese were stored in the transportation corridor. The inspector measured the temperature of the sour cream at 47-51°F and the mascarpone cheese at 48°F. According to staff, the food items had been stored in this location for approximately one hour, but the documentation provided did not have a time stamp. The food items were immediately placed in the blast chiller.

Provisions-Transportation Corridor

A large pallet of sour cream and mascarpone cheese were stored in the transportation corridor. The inspector measured the temperature of the sour cream at 47-51°F and the mascarpone cheese at 48°F. According to staff, the food items had been stored in this location for approximately one hour, but the documentation provided did not have a time stamp. The food items were immediately placed in the blast chiller. The person in charge of this area did not prioritize these food products and was instead focusing on proper storage of non-potentially hazardous food items that did not need to be temperature controlled.

Provisions-Transportation Corridor

Food products were stored in the center of the food transportation corridor under a deckhead that was open to electrical wiring, the sprinkler systems, and fire pipes.

Potable Water-Disinfecting

Several meters of pipes dedicated to potable water distribution were replaced on 17 July in the engine room. These lines serve sections of decks 4, 5, 9, 11, 12, and 14. There were no records documenting that these pipes were appropriately cleaned, disinfected, and flushed before returning to operation after repair and replacement.

Potable Water-Cross-Connection Control Program

There were no records documenting the test results with pressure differentials for 24 out of 37 testable backflow prevention devices. Maintenance jobs were recorded as completed in AMOS but no history data had been entered. The last properly documented tests dated back to 2011.

Pantry-Captain's Pantry

There was a household microwave oven in this pantry.

Other-Dining Room Store 11644

A number of boxes were stored directly on the deck and under the shelf stands. There were also racks of clean glasses and water coolers stored directly on the deck. There was no bulkhead/deck coving and the deckhead was unfinished. The deck was soiled.

Other-Dining Room Store 11644

There were racks of clean glasses stacked directly on the deck. A large table cloth was draped on top of one of the racks with clean glasses. There were also 3 brown water coolers stored directly on the deck with water inside.

Other-Dining Room Store 11644

There were 2 large plastic containers with cold water bottles on top of 2 trolleys. The lip-contact portion of a few bottles was in direct contact with the melted ice and water used to maintain cold the bottles. These cold water bottles were stored in the middle of shelves having non-food items and under the unfinished deckhead.

Bar-Explorer's

There were damaged deck tiles and recessed grout allowing for the collection of debris. The deck was soiled between many tiles.

Pantry-Engine Control Room

There was a small household refrigerator in this pantry.

Provisions-Parasite Destruciton Records

There was no statement from the vendor or supplier for the cold smoked salmon that stated the fish had been frozen for parasite destruction.

Galley-Deck 6 Jr. Chef at Sea

The original documentation stating the requirements for this variance were not available for review during the inspection. The procedures given to the inspector were from both February and October 2011 and it was unclear if the most recent procedures in October 2011 were approved. No tours had been conducted since the last inspection.

Inspection on Sep 05, 2012 | Score: 98

Food Service General-Undercounter Refrigerators - All Food Areas

Numerous of the undercounter reach-in refrigerator doors were warped, so that the lower half of the doors did not seal tightly against the frame of the refrigerator to form a seal when shut. A folded paper could be passed into the refrigerator from the outside thru this gap formed at the lower half when the door or doors were completely shut. This observation was noted in the following areas and refrigerators: Horizon Court Galley - Garde' Manger - all 3 doors of refrigerator PV-3 and Hot Galley - 2 of 3 doors on refrigerator PV-1, Deck 6 Main Galley - Coffee Station Starboard - 2 of 2 doors on refrigerator CP6-6, Pastry - all 3 doors of refrigerator PP-5, and Hot Galley - 2 of 2 doors on refrigerator MG6-5, Deck 5 Main Galley - Hot Galley - left of 2 doors on refrigerator MG5-2, and Crew Galley - Hot Galley - left of 2 doors on refrigerator CG-2.

Food Service General-Food Thermometers in Various Food Areas

Staff working with thin potentially hazardous foods were not equipped with or using tip-sensitive food temperature measuring thermometers. These included the Horizon Court galley garde'manger, buffet egg grill station, deck 6 Main Galley pastry, and Crew Galley hot galley grill section.

Dining Room-Consumer Advisory - Menu

The menu's for the various dining rooms were not updated to include both the consumer advisory statement for the animal-derived foods which were either by recipe or consumer request served raw or undercooked, and the individual food items served undercooked were not identified with an asterisk.

Galley-Horizon Court and Main Galley's

The written and posted time only as a public health control plans for the passenger galleys did not specify that the potentially hazardous foods in containers on counters were managed under time control. Those individual containers were labeled as required with discard times.

Buffet-Horizon Court Port Side Egg Station

There was no consumer advisory sign posted at the in-use egg station where eggs are grilled to order. Staff located the sign and placed it at the station immediately.

Food Service General-Decks in Food Areas

Cracked deck tiles and recessed grout were noted in various food areas such as the galleys near deck sinks and gutterways for the hot sections and dishwashing areas, and in the Horizon Court buffet areas for passenger self-service and crew working sides. This was noted on the previous VSP inspection and is part of the dry dock repair scheduled October 2012.

Food Service General-Lighting Around Equipment

The artificial light levels around (behind and between) numerous deck and counter mounted pieces of food/drink equipment was below the minimum 110 lux. These included galley, deck and bar pantry ice machines, beverage equipment, large mixers in pastry, and the port and starboard toaster area for the egg grill station in the Horizon Court. This item was noted in the previous VSP inspection report.

Galley-Horizon Court Galley - Pot Wash

The in-use hood-type pot wash machine had a final rinse gauge pressure of 16-17 psi. The mounted dataplate specified a minimum final rinse pressure of 20 psi.

Buffet-Horizon Court Buffet - Port

There was an accumulation of dust debris on both the deckhead mounted vent diffusers over the buffet line. Additionally, there was a heavy residue of grease and food on the deckhead near the egg grill and over the toaster oven in this port buffet line. The bulkheads around the toaster oven were also heavily soiled with a brown residue.

Buffet-Horizon Court Buffet - Toaster Sections

The artificial light level was below the minimum 220 lux at the two toaster ovens on the port and starboard buffet lines as well as the two cold basins adjacent to the toaster stations.

Buffet-Horizon Court Buffet

The mock wicker baskets used for displaying sliced bread, rolls, danish, and whole apples were constructed in the same way as wood wicker and had various crevices between strips that were not easy to clean and not designed for direct food contact. The baskets were on display on the port buffet line (two apple baskets were on the starboard line as well) without cloth or other liners and all of the foods described above had some pieces in direct contact with baskets.

Other-Hamburger Grill

The frank roller/warmer on the front service counter was a time control type unit according to staff. There was no mention of this unit in the time control plan where all time control equipment was listed.

Pantry-Bell Box Pantry

The pan of cut lettuce inside the two door undercounter reach-in refrigerator had a food temperature of 50 °F. One small pan of cut tomatoes in the same refrigerator had a food temperature of 45 °F. Staff immediately removed these items and chilled them.

Pantry-Bell Box Pantry

Two of the staff thermometers used to check the temperature of the cut tomatoes registered different temperatures than the inspector, so all three thermometers were checked for calibration using an ice bath. One staff thermometer registered 25 °F and the other measured 28 °F in the ice bath.

Galley-Deck 6 Main Galley - Garde' Manger

The previously cleaned countertop slicer had a white residue along the back edge of the entire blade. This could be scraped off using a knife.

Galley-Deck 6 Main Galley - Pastry

Four live fruit flies were observed on the deckhead in the ice cream maker/dispenser corner and over the large floor mixer in the other corner. The flies were observed on the seams present between the deckhead panels and the seams along the profile strips attaching deckhead panels, both of which were soiled with a build-up of corrosion and dirt residue.

Galley-Deck 6 Main Galley - Pastry

Througout this area the seams along deckhead panels and those where profile strips connected the deckhead panels were soiled with a built-up combination of debris that appeared to be dirt and corrosion.

Galley-Deck 6 Main Galley - Pot Wash

The artificial light levels along the clean storage room varied and should be verified. The levels changed as the distance between light fixtures increased, so the level in the corner opposite the entrance was below the minimum 220 lux.

Galley-Deck 5 Main Galley - Bakery

One live fruit fly was observed on dirt debris between deckhead panels in the port forward corner of the bakery. The area was in active use at the time of inspection.

Provisions-Meat Freezer

Nearly all the deckhead lights had a 25 mm depth of water frozen inside and there was ice hanging from some lights down to the outside edge of boxes of food in areas, and ice was noted even on the deck below.

Medical-Reportable Case Definition

During the cruise from August 21, 2012 to August 31, 2012, there was one crew member who handled food that had two loose stools that were above normal on August 29, 2012, but was not counted as a reportable case in the Acute Gastroenteritis (AGE) Log. This worker was isolated for 48 hours by the medical staff. During the cruise from August 11, 2012 to August 21, 2012, there was one crew member who handled food that had two loose stools that were above normal, but was not counted as a reportable case in the AGE log. This work was isolated for 48 hours by the medical staff. During the cruise from July 22, 2012 to August 1, 2012, there was a new crew member who handled food that had two loose stools that were above normal, but was not counted as a reportable case in the AGE log. This worker was isolated for 48 hours by the medical staff.

Medical-Crew Reporting

During the cruise from July 22, 2012 to August 1, 2012, a spa worker had an onset of Acute Gastroenteritis (AGE) symptoms on July 21, 2012 at 9:00 p.m., but did not report to medical until July 22, 2012 at 2:35 p.m. According to their time card, this individual worked from 8:00 a.m. to noon on July 22, 2012 while sick. During the cruise from July 12, 2012 to July 22, 2012, a buffet steward had an onset of AGE symptoms on July 12, 2012 at 9:00 a.m., but did not report to medical until July 12, 2012 at 3:46 p.m. According to their time card, this individual worked between 9:00 a.m. and 3:00 p.m. on July 12, 2012. Both staff were reprimanded.

Medical-Crew Reporting

During the cruise from July 22, 2012 to August 1, 2012, a spa worker had an onset of Acute Gastroenteritis (AGE) symptoms on July 21, 2012 at 9:00 p.m., but did not report to medical until July 22, 2012 at 2:35 p.m. According to their time card, this individual worked from 8:00 a.m. to noon on July 22, 2012 while sick. During the cruise from July 12, 2012 to July 22, 2012, a buffet steward had an onset of AGE symptoms on July 12, 2012 at 9:00 a.m., but did not report to medical until July 12, 2012 at 3:46 p.m. According to their time card, this individual worked between 9:00 a.m. and 3:00 p.m. on July 12, 2012.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual. According to the staff, the signs have been ordered.

Recreational Water Facilities-Antientrapment

All of the whirlpools had a single blockable gravity drain and two suction fittings less than 3 feet apart, but there was no automatic pump shut-off systems or safety vacuum release systems installed. According to the staff, this equipment has been ordered.

Recreational Water Facilities-Sample Lines

The samples lines for the analyzer chart recorders for all of the whirlpools except the crew whirlpool were after the compensation tanks. Staff stated the sample lines would be relocated during dry dock in October 2012.

Recreational Water Facilities-Bather Loads and Turnover Rates

The bather load and turnover rate was calculated using the pump capacity for the Riveria swimming pool. No flow meters were installed on any of the RWFs. According to the staff, the flow meters had been ordered.

Potable Water-Incubator Thermometer

The thermometer used for the incubator that tests the potable water samples was worn and very hard to read. Staff sometimes used an infrared thermometer to estimate the temperature of the incubator.

Potable Water-Engine Room Toilet Room

There was no sign advising users to use a paper towel to exit. The exit was not hands free.

Potable Water-Engine Room Pantry

There was no 'wash hands often' sign at the handwashing sink.

Potable Water-Engine Room Pantry

There was soft sealant used as coving at the bulkhead/deck juncture.

Bar-Crooner's

There was less than 110 lux of light intensity at the handwashing sink. Also, the light intensity could not be raised to 220 lux for cleaning operations.

Bar-Crooner's

There was missing and recessed coving at the counter/deck juncture. Also, there was missing and recessed deck grouting on the worker side of the bar.

Bar-Deck 12 Riveria

There were several pieces of loose and peeling sealant around the foundation of the handwashing sink, making cleaning difficult.

Bar-Deck 12 Riveria

There was missing and recessed coving at the counter/deck juncture of the attached waiter station. Also, there was missing and recessed deck grouting in several areas on the worker side of the bar.

Bar-Deck 5 Explorer

The light intensity was not able to be raised to 220 lux for cleaning operations.

Bar-Deck 12 Riveria

The starboard technical compartment under the utility sink on the worker side of the bar was difficult to close. Staff were using thick paper to properly align the doors together.

Bar-Deck 12 Ice Cream

There were slotted screws in the bottom of the group coffee dispenser heads.

Bar-Deck 12 Ice Cream

There was missing and recessed coving to the right of the handwashing sink at the bulkhead/deck juncture. Also, there was missing and recessed deck grouting throughout the worker's side of the bar.

Bar-Deck 12 Ice Cream

The undercounter technical compartment under the utility sink could not be closed.

Bar-Deck 12 Ice Cream

The time control plan did not state the correct set-up and discard times for ice cream machines A and B. Also, the time control plan did not state fridge #3 was always on time control. Staff were operating the equipment according to the correct set-up and discard times.

Inspection on May 27, 2012 | Score: 99

Food Service General-Time Control Plans

The time control plans used in galleys and buffets listed the food outlet opening and closing times and not the set-up and discard times. Also, the plan listed the hot and cold-holding units on time control, but many of the units were not labeled as time control.

Galley-Horizon Court

The time control plan for the buffets was posted on the bulkhead behind the deli slicer where it was not easily seen by the workers in the area.

Food Service General-Consumer Advisory

There were no consumer advisories at the buffet or in the menus for animal-derived foods that could be served raw or undercooked.

Galley-Horizon Court

Below the utility sink by the Blodgett ovens, the lower support panel inside the technical compartment had a cut out for the deck penetration. The support panel was hollow, making the area difficult to clean and allowing a space that could harbor pests.

Galley-Horizon Court

Inside the drain pan housing of the grooved grill, the top panel of the housing was soiled with old grease and food debris. The housing was cleaned.

Buffet-Riviera Grill

There were no lights above the port and starboard beverage stations. There was less than 110 lux of light behind the counter-mounted equipment, even in the daylight during the inspection. There would not be 220 lux of light on the front side of the station at night.

Buffet-Riviera Grill

The deck juncture at the port and starboard beverage stations were not coved.

Food Service General-Light Intensity

The light intensity was less than 110 lux behind many pieces of deck- and counter-mounted equipment including the main galley ice machines and salamanders, the galley breakfast area, the bell box and other beverage stations, and ice and deck pantry ice machines,

Room Service-Toilet Room

The toilet room for food service workers did not have a sign informing crew to use a paper towel on the door handle to exit the toilet room.

Dining Room-Cafe Corniche

The light intensity was less than 220 lux on the counter surface of the waiter stations.

Dining Room-Cafe Corniche

There was soft sealant used for coving at the deck juncture along the front edge of the waiter stations.

Galley-Deck 5 and Deck 6 Breakfast Area

There was a counter-top juice dispenser in each breakfast area that were not in use and staff stated that they are never used. The disconnected pipes and wires were on the floor of the technical compartments below the dispensers, making cleaning difficult.

Galley-Deck 6 Breakfast Area

There were vertical seams between the neutral locker and the upright refrigeration units and between the cleaning locker and the bulkhead. The sealant was separating from the surfaces.

Galley-Deck 6 Breakfast Area

In the undercounter technical compartment MG6-1, the lower support panel inside the technical compartment had a cut out for the deck penetrations. The support panel was hollow, making the area difficult to clean and allowing a space that could harbor pests.

Food Service General-Decks

There was damaged deck grouting between the deck tiles and the stainless steel gutterways and equipment mounts throughout the galleys, warewashing areas, and preparation rooms.

Galley-Deck 5 Port Dishwash

At the soiled drop-off handwash station, the flanges around the potable water bulkhead penetrations were loose.

Galley-Deck 5 Port Dishwash

Just inside the clean end of the warewash area, there was a loose bulkhead profile strip below the bulkhead-mounted cabinet and a gap between the lower edge of the cabinet and the bulkhead.

Galley-Deck 5 Soup Station

There was no 'wash hands often' sign at the handwash station.

Galley-Deck 5 Soup Station

At the turning handle of the left tilting kettle, the sealant in the seam along the back of the handle was loose and peeling,

Galley-Deck 5 Bakery

The was one small live roach on the right side of the proofing cabinet. Roaches have been observed in this area by monitoring inspections and arrangements have been made for an exterminator to ride the ship to investigate potential breeding areas and treatment.

Galley-Deck 5 Potwash

The top of the ventilation duct at the deckhead above the potwash machine was corroded in several areas. .

Galley-Deck 5 Potwash

The data plate on the potwash machine indicated a final rinse cycle time of 82 seconds. The final rinse cycle lasted less than 30 seconds. The utensil surface was measured at 170°F.

Galley-Deck 5 Men's Galley Worker Toilet

The door to the toilet room did not automatically close completely.

Buffet-Crew Mess

The beverage station ice dispensers were soiled with a black material inside the ice dispensing chutes. They were cleaned during the inspection.

Food Service General-Chilled Water Lines

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

Integrated Pest Management-Logs

There were no records of loading inspections, no record of active monitoring inspections of all food areas, and follow-up inspections were not consistently recorded. Based on incorrect corporate guidance, the vessel was only recording pest inspections if pests were identified.

Medical-Acute Gastronenteritis (AGE) Reporting

The 4-hour AGE report sent at 8:30 p.m. on May 6, 2012 indicated there were 2 passengers with reportable AGE illness onset and 5 crew with reportable AGE illness onset, but the AGE medical log indicated there were 7 reportable crew cases and 1 reportable passenger case. All of the reportable cases reported to medical before the 4-hour report was sent and the vessel arrived in the U.S. at 7:00 a.m. on May 7, 2012.

Medical-Acute Gastronenteritis (AGE) Surveillance Log

The AGE surveillance log did not have all of the required fields or the correct order as described in the 2011 VSP Operations Manual. Also, if medical staff entered on 2 cases of diarrhea as a symptom, the column for whether the patient had a reportable illness would pre-populate to state that the patient was not a reportable case, even if this was above normal for the patient.

Housekeeping-Bridge Toilet Room

There was no sign informing users had to use a paper towel to exit. The exit was not hands free.

Housekeeping-Outbreak Prevention and Response Plan (OPRP)

The OPRP did not have procedures to return the vessel back to normal after an outbreak or procedures in the OPRP or the vessel's safety management plan to minimize the exposure to disinfectants for passengers. (new manual) Also, the OPRP indicated one of the trigger points for red level was gastrointestinal illness in passengers or crew of greater than or equal to '2% within 72 hours' instead of at any time.

Housekeeping-Cleaning Locker 3568

There was an espresso machine stored on the deck.

Recreational Water Facilities-Safety Signs

The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual.

Recreational Water Facilities-Antientrapment

All of the whirlpools had a single blockable gravity drain and 2 suction fittings less than 3 feet apart and there was no automatic pump shut-off systems or safety vacuum release systems installed.

Recreational Water Facilities-Sample Lines

The sample lines for the whirlpool analyzer chart recorder were after the compensation tank.

Recreational Water Facilities-Bather Loads and Turnover Rates

The bather load and turnover rate were calculated using the pump capacity for the Riviera swimming pool. No flow meters were installed on any of the RWFs.

Recreational Water Facilities-Filter Housing Disinfection

Staff stated that the filter housing was cleaned, rinsed, and disinfected before using new media, but there was no documentation.

Potable Water-Bunkering

The pH was not documented hourly during bunkering.

Potable Water-Cross-Connection Control Log

The cross-connection control log did not identify the plumbing component for the backflow prevention devices installed on the toilets in the crew cabins or for the device installed on the spray hose in cleaning locker 3568. Also, the cross-connection control log indicated a Watts N9 device was installed on the shower hose in cabin D326, but upon inspection a Watts S8 was installed.

Potable Water-Laundry Room 11449

The backflow prevention devices installed for the laundry machines in laundry room 11449 were not easily accessible for inspection, service, and maintenance.

Potable Water-Chemical Locker 3568

The backflow prevention device was installed at the end of the spray hose and could be submerged.

Inspection on Sep 10, 2011 | Score: 95

Medical-Employee Gastrointestinal Illness Reporting

During the 18-28 August 2011 cruise, a galley cleaner had an onset of gastrointestinal illness symptoms on 19 August at 07:30, but did not report to the medical center until 20 August at 17:50. The time card for this crew member was reviewed and it was determined that he did not work on these dates.

Buffet-Horizon Court - Starboard Outer Buffet Counters

Platters of chips, guacamole, and salsa were served on a counter without sneeze guard protection. This food service display was surrounded by a woven serape and under a sombrero. At another counter, pastries were served without sneeze guard protection. All food was placed under sneeze guards during the inspection.

Galley-Soup Kettle / Tilting Skillet Area

Water was leaking from the deckhead/ventilation hood juncture in two places at the front corner nearest the dishwash area. Additionally, half way down the hood, the front edge of the hood constantly leaked over the kettles. No food items were impacted.

Galley-Central Section

The round plastic panel in the upper interior of microwave 50036 was not secured in the front, creating a difficult to clean area.

Galley-Potwash

Dried food was in the corner of a previously cleaned pan stored in the clean equipment storage.

Bar-Ice Cream Bar

The internal product temperatures of two 2-gallon plastic buckets of back-up ice cream mix in a temperature-controlled reach-in cooler under the soft serve ice cream machines were measured at 53°F using the inspector's thermocouple and the ship's staff thermometer. This ice cream mix was transported from the pastry area approximately an hour and a half before the temperatures were taken. Both containers were discarded.

Room Service-

A substantial build-up of old food crumbs was in the bottom of the vertical toaster below the toast discharge.

Room Service-Clean Storage Area

Old food debris was on both the middle and lower shelves of all four plastic room service trolleys used to transport food.

Room Service-Dry Stores

Plastic dishwasher racks were used to store cartons of wine on the deck. The cartons were not at least 6 inches above the deck. These racks were replaced with a proper deck stand which kept the cartons off of the deck.

Room Service-Dishwash

A long curtain was installed immediately forward of the final rinse spray in the flight-type dishwash machine. This curtain draped across the top of the entire rack of dishes as it passed through the final rinse compartment, blocking the spray from the upper manifold on the surfaces of the dishes, effectively reducing the sanitizing spray by 50 percent. The machine was in use at the time of the inspection. Crew replaced the long curtain with a short one.

Room Service-Dishwash

The final rinse temperature gauge of the flight-type dishwash machine was broken. The machine was in use at the time of the inspection.

Room Service-Glasswash

According to the gauge, the final rinse pressure of the glasswash machine was greater than 30 psi, exceeding the manufacturer's data plate recommendation by over 5 psi. The machine was in use at the time of the inspection.

Buffet-Service Line

A substantial build-up of old food crumbs was in the bottom of the vertical toaster below the toast discharge.

Galley-Deck 5 Garde Manger

The groove under the back plate next to the slicer blade in the food slicer was soiled with food debris. The machine was cleaned two days prior, and had not been used since.

Galley-Deck 5 Bakery Walk-in Cooler

A dishwashing rack was used for a pallet for food stored in the walk-in cooler. The food was not at least 6 inches above the deck. The rack was replaced with a proper deck stand.

Galley-Deck 5 Port Dishwash

The final rinse activation arms were out of adjustment allowing a dish rack and three feet of the conveyor behind the rack to pass under the final rinse sanitizing manifold before the final rinse was activated. The machine was in use at the time of the inspection.

Galley-Deck 6 Port Dishwash

Three rows of plates on the flight-type dishwash machine passed the final rinse manifold before the spray activated. The machine was in use at the time of the inspection.

Inspection on May 24, 2011 | Score: 99

Buffet-Horizon Court

There were two baskets of bread on display behind three baskets of other breads. Crew members serving the passengers had to reach over the open baskets of bread.

Galley-Horizon Court

There was a missing fastener on the exhaust cover above the clean side of the glasswash machine. There was a gap at the exhaust cover/deckhead juncture where the fastener was missing.

Galley-Horizon Court

The coldest water temperature of the handwash station next to microwave 50036 measured 131°F using the inspector's thermometer. This was corrected.

Galley-Horizon Court

There was a large gap at the front of the round plastic upper interior of microwave 50036. All of the fasteners were in place, but the plastic had broken off of the front fastener.

Galley-Deck 5 Soup Station

There was a leaking pipe in technical compartment #5.

Galley-

There was excess condensation on the front of the exhaust intake panel at the bulkhead above the two right tilting kettles. All four kettles were in use at the time of the inspection. No condensation was observed dripping onto food items.

Galley-

There was excess condensation on the deckhead above both combination ovens. No condensation was dripping onto the ovens.

Galley-Crew Mess Dishwash

Condensation from the intake exhaust was dripping onto the soiled end of the dishwash machine. There was excess condensation on the deckhead at the soiled end. A work order was placed.

Room Service-Deck 11 Disposal Pantry (Room Service Tray Return)

The handwash station in the dish drop-off area for the soiled tray return from room service was blocked by stacks of soiled trays on, in front of, and around the sink.

Bar-Horizon Court Bar

The espresso machine had slotted fasteners in the food splash zone. These fasteners were adjacent to the dispensing nozzles and the milk frother.

Bar-Horizon Court Bar

One slotted fastener adjacent to the dispensing nozzle on the left side of the espresso machine had blue fibers from a cleaning rag stuck along the jagged edge of the fastener.

Bar-Ice Cream Bar

The stainless steel tray holding the plastic drip pan in the technical space on both ice cream machines were heavily soiled with dried food residue.

Bar-Ice Cream Bar

The espresso machine had slotted fasteners in the food splash zone. These fasteners were adjacent to the dispensing nozzles and the milk frother.

Inspection on Aug 04, 2010 | Score: 98

Galley-Bakery

The non-food contact area of the mixer was chipped and had rough surfaces near the paddle attachment.

Galley-Deck 5 Hot Galley

There was condensate in the hood above the combination ovens. The condensate was not dripping.

Galley-Deck 5 Soup Station

There was leak on the supply lines to the right of the right kettle.

Galley-Deck 5

The entry for the boiled eggs in the cooling logs had a start temperature of 60°F. It was not clear that the cooling was monitored from 140°F to the 60°F. According to the chef, the eggs were cooled on ice.

Buffet-

There were four very large bowls of whole fruit on display. Individuals had to reach excessively for the two bowls in the back.

Buffet-

The tongs for the lettuce bowls were too short. The handle of the tongs on one end of the buffet was in contact with the lettuce.

Buffet-

There were no side shields at the start of the buffet or at the portable sneeze shield. Individuals were within one meter of the foods on display.

Buffet-Soiled Loading Area for Dishwash

The deck tiles were cracked in this area.

Galley-Dishwash Area

The final rinse water temperature measuring device at the dishwash machine registered greater than 220°F but there was no steam coming from the nozzles. The final rinse water temperature measuring device at the glasswash unit registered 130°F but the plate surface temperature was measured at 159.2°F.

Galley-Deck 6 Pastry

The lid on the Dieta mixer was damaged.

Bar-Sundaes

The tube was missing at the dipper well drain. The well was not filled with water to effectively flush food particles from the scoops. This station was open and the dipper well was in use.

Bar-Sundaes

The blender pitcher was said to be cleaned at the closing of this station at 6 p.m. The station opened at 11 a.m. This was more than 4 hours. The blender pitcher was used to make drinks that contained dairy products.

Galley-Deck 5

The deck grout was recessed.

Potable Water-

There was no way to tell if the negative test results for E. coli in the potable water were accurate given the fact the incubator thermometer was broken and the incubator temperature could not be maintained/verfied.

Medical-

During the 22 July 2010 cruise, there was a food employee who was diagnosed with gastrointestinal illness at 10 a.m.. This individual's cabin mate/close contact was not interviewed until the following day. There was no time given for that interview.

Galley-

There were two pans of pasta in the walk-in refrigeration unit that were measured at 45°F. The pans were moved to the blast chiller.

Inspection on Feb 16, 2010 | Score: 98

Potable Water-

Four reduced pressure assemblies were installed in February 2010. These devices were not tested after installation.

Potable Water-

The listing of cross-connections was not accurate. For the crew mess connections, Watts 7C backflow prevention devices were listed but these connections were protected with Watts N9 and Watts NLF9 backflow prevention devices.

Potable Water-Crew Mess Beverage Station

One of two juice machines had a non-continuous pressure-type backflow prevention device installed on the potable water line.

Potable Water-

In the crew laundry (2340), the potable water lines were fitted with Watts Dual Check N0. 7 backflow prevention devices. These devices did not have intermediate vents to the atmosphere.

Potable Water-

Connections between the potable water system and the mixed wastewater treatment system were fitted with reduced pressure assemblies. The mixed wastewater treatment system combined grey and black water. These connection were for the ISF filter and the MBR membrane. According to the engineer, these connections had previously been protected by backflow prevention devices that were not designed to protect against health hazards.

Potable Water-

There was a connection between the potable water system and the laundry. This line was fitted with a reduced pressure assembly. There was a water line after the reduced pressure assembly that was striped blue and used to fill the chemical dosing tanks for the distribution system. There was another line that was also striped blue that continued on to other engine room spaces and could not be traced.

Children Area-

There were no gloves or sanitary wipes in the girl's toilet room.

Bar-Dispense

There were opens seam between the deck/bulkhead coving and the bulkheads in the walk-in refrigeration unit.

Housekeeping-

The outbreak prevention and response plan had sanitation levels of green, yellow and red. These levels were primarily based on the number of acute gastroenteritis cases in a 24-hour or 48-hour period. Given this, it was possible to reach a cumulative level of 2% acute gastroenteritis in passengers or crew members and not progress beyond the green level. None of these levels indicated what was to be done if the vessel reached a cumulative proportion of 2% or greater of gastroenteritis in passengers or crew members.

Housekeeping-Outbreak Prevention and Response Plan

In the outbreak prevention and response plan, the frequency for disinfecting hand touch surfaces in open deck areas was three times per day during level yellow. During level red the frequency was to be as frequently as possible with no minimum disinfection frequency given. This was also noted for the crew recreational areas and the crew gym.

Buffet-Horizon Court Port Toast Area

Bread was in a plastic container with a domed lid. The lid had an opening facing the passengers on the service line. The bread under this opening was not adequately protected.

Buffet-Horizon Court Port and Starboard Lines

The coving on the working sides of the buffet lines were rough and soiled, and some areas were missing coving.

Buffet-Horizon Court Port Toast Area

The tongs for the pans of toast were not long enough, causing the tongs to slide completely into the pans after each use.

Buffet-Horizon Court Beverage Stations

The tops of the milk and cream pitchers had adhesive residue.

Buffet-Horizon Court Port Beverage Station

The top of the technical space below the coffee dispensers was soiled.

Buffet-Horizon Court Starboard Beverage Station

The tubing for the juice machine was heavily soiled at the top of the technical space. In addition, a rag had been stuffed into the area where the tubing penetrated the top of the technical space. The rag was black and soiled. There was also a sour odor in the technical space.

Buffet-Horizon Court

The side shields were too short and did not adequately protect the foods on display. According to the staff, a work order had been submitted to replace the side shields and the work was expected to be completed within one month.

Buffet-Horizon Court Starboard

The portable sneeze shield over the fruit display was cracked in several places.

Buffet-Horizon Court Starboard

There were two jars of mustard out for service. The jars were not under a sneeze shield. In addition, the serving spoons were not under a sneeze shield. This was corrected.

Buffet-Horizon Court Starboard

A profile plate on the top of hot cabinet 1 was loose, exposing a gap.

Galley-Hot Galley

The bottom of the flat grill was soiled. In addition, paper towels were stuffed into a hole on the bottom of the grill. The paper towels were heavily soiled with grease.

Galley-Hot Galley

There was water under the tiles in front of the tilt pans. The grout was recessed and missing.

Other-Port and Starboard Hamburger Grill Beverage Stations

The bottom panels on the ice and water dispensers were corroding.

Other-Port Hamburger Grill Beverage Station

The plastic coating on the water line for the coffee machine was peeling.

Other-Hamburger Grill

The drain line for the deep fat fryer was soiled.

Other-Room Service

There was no coving at the deck/bulkhead juncture on the landing outside the dishwash area. This landing was used to stage soiled dish trolleys.

Other-Room Service

The screw plates inside the juice machine were soiled.

Other-Room Service

The drain line for the deep fat fryer was soiled.

Buffet-Pizzeria

The technical space for the rear service line was heavily soiled with dust.

Galley-Deck 6 Starboard Dishwash Area

There were gaps around the bulkhead penetrations for the piping at the dishwash machine.

Galley-Deck 6 Garde Manger

The coving in the dry store cold room was damaged and soiled. According to staff, a work order had already been submitted.

Galley-Deck 6 Hot Galley

The tops of the drip tray housings were soiled in flat grills 2, 3 and 4, and ribbed grills 1 and 2.

Galley-

The bottom of the flat grill was soiled.

Galley-

The drain line for deep fat fryer 0012 was soiled.

Buffet-Staff Mess

The side shields on the cold well next to the plates were too short and did not adequately protect the food on display.

Buffet-Officers Mess

The side shield on the cold well was too short and did not adequately protect the food on display.

Provisions-Beer and Soda Room

Flowers were in direct contact with boxes of soda.

Food Service General-Decks

There was missing and recessed grout in several areas of the lido, main and crew galleys.

Medical-

On 02/07/2010, a crew member with gastroenteritis reported to the medical facility. This individual's cabin mate was only interviewed on 02/08/2010. On 02/05/2010 a crew member with acute gastroenteritis reported to the medical facility. This individual's cabin mate had an initial interview more than 24 hours later.

Potable Water-

There were a few entries in the listing of cross-connections where the protection listed was "watts" or "watts regulator". It was not clear what type of protection was used.