Inspection on Mar 07, 2015 | Score: 97

Medical-24-Hour and 4-Hour Report Verification

According to medical records, a 4-hour report was sent to VSP before arrival in Tampa on 14 February after an additional passenger case was added to the AGE log after the 24-hour report was submitted. However, no documentation confirming VSP successfully received the report was maintained onboard. According to medical records a 24-hour and 4-hour report was sent to VSP before arrival in Tampa on 7 February, but no documentation confirming VSP successfully received the either report was maintained onboard.

Potable Water-Bunker Records

On 28 February, bunkering commenced at 08:15 at an initial value of 0 ppm. The time on the next log entry was not legible but it appeared to be either 08:35 or 08:55 and the recorded value was 1.0 ppm. The next log entry was at 09:20 with a recorded value of 2.1 ppm. The bunkering record for 26 February listed two different starting times: one at 08:50 and one at 09:00. The second entry on the log was at 09:30 with a recorded value of 2.4 ppm.

Potable Water-Deck 7 Far Point

When the chlorine residual at the higher loop distribution far point was tested, the inspector had results of 1.47 ppm, 2.27 ppm, and 2.16 ppm. The crew member had results of 2.20 ppm, 2.00 ppm, and 2.25 ppm. During all three tests the analyzer displayed values between 1.75 ppm and 1.78 ppm. The analyzer was recalibrated to 2.10 ppm.

Potable Water-Deck 4 Laundry Room

The backflow prevention device that was installed on the Bosun laundry machine was an atmospheric vacuum breaker model 288812 CHR.

Recreational Water Facilities-Solarium Whirlpool Spas

The water temperature for both port and starboard whirlpool spas was 107°F when measured. Both whirlpool spas were open during the inspection and were immediately closed.

Children Area-Time Control Plan

According to staff, food, such as mashed potatoes and spaghetti, was served to kids in the nursery side of the children activity center, but the facility did not have a time control plan. Children Center staff would call room service when food was needed, and room service staff would bring the food to the kids center. Once the service period was over staff would call room service again to pick-up and remove the food. According to staff, the service period never lasted more than one hour.

Pantry-Deck 3 Ice Pantry

Two racks on the clean storage shelves had several ice bucket lids that were lying flat on top of each other. Pooled water was observed in several lids because they were not allowed to be properly air dried.

Pantry-Deck 3 Ice Pantry

The residue from a sticker was still present on the top, center part of the ice cuber just below the white water dispensing tube. The inspector was able to remove a portion of the wet residue with his finger.

Galley-Deck 5 - Buffet Pantry Walk-in Cooler

A trolley with salads and sandwiches was next to the cooler door with temperatures of 44-52°F. All items were prepared the same day of the inspection hours earlier and their cooling was appropriate according to cooling logs. After the finding, the trolley was put in the blast chiller to cool down the food below 41°F.

Galley-Deck 5 - Bulletin Boards

At the warewashing area behind the bakery and in room service, bulkhead-mounted bulletin boards made of cork were absorbent and difficult to clean.

Dining Room-Deck 5 Main - Utensil Cage

Previously cleaned chafing dishes were stored on shelves along with numerous nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.

Dining Room-Deck 5 Main - Utensil Cage

Previously cleaned chafing dishes were stored on shelves along with nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.

Dining Room-Deck 5 Main - Utensil Cage

Previously cleaned chafing dishes were stored on shelves along with nonfood items. The shelves were made of galvanized metal and some were in disrepair. The area was carpeted.

Dining Room-Deck 4 Main - Starboard Galley Entrance

Four trays of previously cleaned coffee cups were on a table. The coffee cups were stored upright and unprotected. After the finding, staff placed clean linen on top of them.

Galley-Uniform

The executive chef's uniform had a large food stain from the previous day. The uniform had not been laundered.

Galley-Deck 4 & 5 Wine Stations

Bulkhead-mounted bulletin boards made of cork were in disrepair, absorbent, and difficult to clean.

Galley-Deck 4 - Hot Section

The sanitation solution of the sanitation bucket had no chlorine and was heavily soiled. After the finding, the solution was replaced with a fresh one.

Galley-Deck 4 - Hot Section

The sanitizing solution in the sanitation bucket had no chlorine and was heavily soiled. A wiping cloth was inside. After the finding, the solution was replaced with a fresh one.

Galley-Deck 4 - Hot Section

A chef de partie was observed touching his nose vigorously with his bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef. The chef washed his hands upon the inspector's request.

Galley-Deck 4 - Hot Section

A chef de partie was observed touching his nose vigorously with bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef. The chef washed his hands upon the inspector's request.

Galley-Deck 4 - Pantry

Both ice machines had a slotted fastener on the ice thickness probes of the cuber panels. The fastener of the right side ice machine had signs of corrosion.

Galley-Deck 4 - Pantry

The three uncovered waste bins were soiled inside with food debris. The lids were found and placed on the bins, correcting the issue.

Galley-Deck 4 - Warewashing

The data plates of the flight-type dishwasher and rack-type glass washer stated minimum final rinse pressures of 16 psi but the gauges were not scaled in psi. It was unclear if this minimum pressure was met by the machines during operation.

Galley-Deck 4 - Food Lifts

Cork and fabric bulletin boards were mounted on the bulkhead in front of the food lifts. They were absorbent, difficult to clean, and soiled.

Galley-Deck 4 - Uniform Locker

The deck close to the door and deck drain was corroded and soiled.

Galley-Chops Grille Show Galley

Sealant was peeling to the left of the grill and exposing a difficult to clean gap.

Galley-Chops Grille Show Galley

The previously cleaned panel to the right of the grill and left of the adjacent handwashing station was heavily soiled with grease residue.

Galley-Chops Grille & Giovanni's Table

One of two white cutting boards that were recently cleaned and sanitized in the hood-type warewasher was heavily scratched and scored, making it difficult to clean. It was still green where vegetables were cut previously.

Galley-Chops Grille & Giovanni's Table

One of two white cutting boards that were recently cleaned and sanitized in the hood-type warewasher was heavily scratched and scored, making it difficult to clean. It was still green where vegetables were cut previously.

Buffet-Concierge Lounge

The handwashing sink had a large amount of ice dumped inside. Nobody was at the buffet station when the inspection team arrived to the area.

Buffet-Concierge Lounge

The milk in the refrigeration compartment of the espresso machine was labeled as being on time control. The unit was not labeled as a time control unit or included in the time control plan. The temperature of the milk was below 41°F. Staff stated that the milk was on temperature control and labeled as being on time control by mistake.

Buffet-Crew Mess

The handles of the three serving utensils for the bread baskets were touching the bread.

Buffet-Staff Mess - Healthy Corner

There was no side protection for sneeze guards. The distance between exposed food and where consumers were observed serving themselves was less than 1 meter (40 inches).

Preparation Room-

The in-use cutting board was heavily scratched and scored, making it difficult to clean.

Galley-Dishwash

A galley steward was at the clean end of the in-use flight-type dishwash machine when he retrieved a small cutlery rack from the machine. A fork fell on the deck and he was observed picking it up, putting it back in the tray, and putting the tray on the clean storage racks. His supervisor was looking at the machine at that specific time. After the issue was discussed between the supervisor, steward, and inspector, the entire cutlery tray was sent to be rewashed.

Buffet-Windjammer Carving Station

The food employee actively carving meat for consumers had a pronounced mustache and was not wearing a facial hair restraint.

Bar-Pool Bar

The backflow preventer to the espresso machine was leaking and had a large amount of debris in the atmospheric vent area.

Bar-Pool Bar

The port side handwashing station had no waste receptacle. This was corrected.

Pantry-Solarium

The three uncovered waste bins were soiled inside with food debris and open liquor bottles. The lids were put down, correcting the issue.

Pantry-Cafe Latte-tudes

While in operation, the undercounter warewasher was continuously leaking water onto the deck from the bottom front panel. Water was pooling on the deck in front of the machine.

Pantry-Cafe Latte-tudes

While in operation, the undercounter warewasher was continuously leaking water onto the deck from the bottom front panel. Water was pooling on the deck in front of the machine.

Pantry-Cafe Latte-tudes

The time control plan of the area did not state the procedure to place the whipped cream can on time control inside the temperature control refrigerator along will all other dairy products. A can of whipped cream was labeled as on time control in this temperature control unit during the inspection.

Galley-Dishwash

The data plates of the flight-type dishwasher and rack-type glass washer stated minimum final rinse pressures of 16 psi but the gauges were not scaled in psi. It was unclear if this minimum pressure was met by the machines during operation.

Food Service General-Supervision

Insufficient management and oversight by supervisory staff in the food operation resulted in several violations. For example: (1) The executive chef's uniform had a large food stain from the previous day and the uniform had not been laundered; (2) A chef de partie was observed touching his nose vigorously with bare hands while cutting fresh green beans. It was unclear if all the green beans were going to be cooked as stated by the chef; (3) The handwashing sink in the concierge lounge had a large amount of ice dumped inside the basin. Nobody was at the buffet station when the inspection team arrived to the area; (4) The milk in the espresso machine in the concierge lounge was labeled as being on time control despite the unit not being labeled as a time control unit or included in the time control plan; (4) A galley steward was observed picking up a fork that just fell on the deck and putting it back in the tray of clean utensils; and (5) The food employee actively carving meat for consumers had a pronounced mustache and was not wearing a facial hair restraint.

Inspection on Jan 03, 2015 | Score: 99

Integrated Pest Management-Integrated Pest Management Logs

No documentation was provided of follow-up or cause of pests found in area. Only continuous treatment information was shown in the IPM logs including: Nov 16- 2 - fruit flies in Casino Bar; Nov 30 - few fruit flies in Casino Bar; Dec 21 - 3 adult fruit flies in Casino Bar; Nov 23 - 5 fruit flies in Staff Mess; Nov 30 - few fruit flies in Staff Mess; Dec 7 - few fruit flies in Staff Mess; Dec 14 - few fruit flies in Staff Mess.

Ventilation-Air Handler Units

Three of the four air handler units were inspected and found dirty or in disrepair. EAC 303 contained broken fan belt debris and a white sandy powder. The condenser compartment was dirty and contained pink and black mold. EAC 304 has a small amount of sandy material. EAC 305 contained a small amount of white mold. EAC 307 was clean. Engineering explained that the system is on a scheduled cleaning system and EAC 303 was due to be cleaned.

Preparation Room-Fish Preperation Room

A cutting board in this area had deep gouges in the surface.

Galley-Main Galley - Deck 5 - Buffet Pantry

For the two door undercounter reach-in refrigerators, R-5.22 and R-5.24, when the right door was closed there was a gap present at the lower half of the door which was large enough to pass a set of folded papers from outside to inside of the refrigerator compartment.

Galley-Main Galley - Deck 5 - Bakery

The soiled bakery loaf pans and other equipment were on two trolleys which were in the aft/starboard corner in contact with upright oven 41522005 on one side and beside other trolleys of soiled items on the pot wash soiled storage side. Additionally, one visibly soiled trolley was in the same corner area, but at the opposite bulkhead where it was in contact with a closed but clean aluminum trolley. Insufficient soiled storage space was provided to move these items because of the limited size of the pot wash area.

Galley-Main Galley - Deck 5 - Dishwash

A number of the four plate trolleys had damage along the exterior surfaces which left them very rough and a peeling material that made cleaning difficult. In many places, the material flaked away in a white color product which was not clear, as the actual color of the trolleys was blue and gave the appearance they were soiled.

Galley-Main Galley - Deck 4 - Entry at Buffet Pantry

A consistent water drip was observed from a deckhead panel down to the tray rail of the service counter below in the Buffet Pantry entrance to this galley. Staff opened the panels and repaired the problem during the inspection.

Galley-Main Galley - Deck 4 - Pastry

A heavy dust debris that was layered along the deckhead was noted near each of the attached round air supply vents. The dust was accumulating against the edge of each deckhead profile strip nearby to the vent covers.

Galley-Main Galley - Deck 4 - Pastry

Peeling sealant was observed in many bulkhead and deckhead profiles in this area. Iincluded were areas where sealant was removed and a gap resulted between the profile strip and the stainless steel panel behind.

Dining Room-Izumi Restaurant

This restaurant focuses on sushi and sashimi. The menu used an asterisk to identify individual foods which were served raw or undercooked at each food item in places. In places, the asterisk was used for the food category. For the Izumi spider roll, a raw masago roe is included as a garnish to the dish and neither the specific food nor the category were marked with an asterisk for these uncooked fish eggs.

Other-Izumi Sushi Preparation Counter

One live fruit fly was noted circulating thru this front service and preparation area.

Galley-Windjammer Galley - Dishwash

The artificial light level along the aft clean rack was below the minimum 220 lux.

Pantry-Pool Bar

A two meter section of deckhead profile over the aft preparation counter in the pantry which was not aligned with the side profile strips. This misalignment created a difficult-to-clean gap between the longer profile and the deckhead.

Other-Market Cafe - Front Service Counter

A live filth fly was noted on the top surface of the upper glass front service counter.

Pantry-R Bar Pantry

One live fruit fly was observed on the deckhead near the clean glass racks.

Inspection on May 08, 2014 | Score: 100

Buffet-Windjammer Port Cereal Counter

A bottle of the pesticide Biogel and a variety of cleaning chemicals were stored in the cabinets under the self-service cereal dispensers. This was corrected.

Galley-Deck 5 Room Service

The previously cleaned juice dispenser was soiled with juice remnants in the dispensing ports and the connections for each spout.

Galley-Deck 4 Beverage Station

The espresso machine had four slotted fasteners in the food splash zone to the back of the milk steamers.

Galley-Deck 4 Pastry

The table-mounted mixer had two slotted fasteners in the food splash zone over the connection shaft for the mixer attachments. In addition, the whisk attachment had five slotted fasteners in the food splash zone.

Buffet-Crew Mess

A bowl of apples and a tray of bread on the buffet lines had no serving utensils. This was corrected.

Galley-Walk-In Cooler

An open carton container of liquid eggs had no discard label. Staff stated the container was opened in the morning. Staff then placed a discard label.

Galley-Beverage Station

Two jars of milk were on time control and the beverage station was not included on the time control plan. This was corrected.

Provisions-Disposable Box

The deck under the pallets was soiled. Single-service articles were stored in this locker.

Provisions-Galley Equipment Store

The deck under the pallets was soiled. A variety of galley equipment was stored in this locker.

Bar-Cafe Lattitudes

The underside of the espresso machine had exposed pipes and cables that made the area very difficult to clean.

Bar-Cafe Lattitudes

The underside of the espresso machine was heavily soiled with dust and coffee residue.

Bar-Cafe Lattitudes

The bucket next to the espresso machine had a solution with less than 50 ppm of chlorine.

Bar-Cafe Lattitudes

The wiping cloth used to clean the steamers of the espresso machine was stored in a solution with less than 50 ppm of chlorine.

Medical-Acute Gastroenteritis (AGE) Log

The gender of five reportable crew members since the 12 April voyage was not listed on the AGE log produced by the electronic medical reporting system.

Potable Water-Technical Cross-Connection Log

Several entries did not contain the specific plumbing connection the backflow prevention device was protecting. For example, some entries listed plumbing connections and locations as 'Incinerator Room,' 'Provision Compressor Room,' 'Garbage Room,' and 'Bunker Station PS/STB.

Pantry-Deck 3 Pantry

Water was accumulating under several deck tiles in front of the soiled landing on the prewash sink. When these tiles were stepped-on water would seep out from underneath.

Pantry-Deck 3 Pantry

The undercounter glasswash machine was leaking from the bottom of the front right corner onto the deck. Water did not seem to be pooling on the deck.

Pantry-Deck 2 Pantry

A previously cleaned stainless steel ice bucket tray stored on the clean storage rack was soiled with food residue.

Pantry-Deck 2 Pantry

Stainless steel ice bucket trays were stored stacked while still wet on the clean storage rack, not allowing them to air dry.

Medical-Specimen Collection Containers

Several boxes containing parasite collection containers had an expiration date of February 2012.

Inspection on Nov 11, 2013 | Score: 98

Galley-Windjammer Discard Time Labeling

A pan of tomatoes and a tray of salmon next to the grill were labeled with a discard time of 12:15 PM and 10:50 AM, respectfully. However, the time control plan for embarkation day breakfast listed 9 AM for the discard time.

Galley-Windjammer Deli Slicer

The underside of the previously cleaned deli slicer blade was soiled with food debris and a greasy residue.

Galley-Windjammer

One live fruit fly was observed over the deli slicer.

Buffet-Izumi Show Galley

Two paper binders were stored in the far right undercounter cabinet with food items.

Galley-Park Cafe

The posted time control plan listed the breakfast service discard time at 8 AM. However, upon talking with staff it was determined the breakfast operation actually went until 8:30 AM.

Galley-Park Cafe Walk-In Refrigerator

Heavy condensation was accumulating on the deckhead immediately above the door. Several water drops were observed falling to the deck below but no food was impacted.

Galley-Specialty Restaurants' Waiter Station

The water temperature at the handwash station used by both Giovanni's and Chops' employees reached a maximum of 83°F when measured.

Galley-Deck 5 Buffet

The previously cleaned deli slicer had food residue on the underside ledge under the backplate.

Galley-Deck 5 Beverage Station

Two of the soda dispensing units had slotted fasteners on underside by the dispensing nozzle.

Galley-Deck 5 Bakery

The edges of the dough sheeter belt were frayed in several locations.

Galley-Deck 4 Dishwash Machine

The center spray nozzle of the final rinse spray was partially blocked resulting in a single stream of being produce. This machine was in operation at the time of the inspection.

Galley-Single Tank Glass Wash Machine

The water temperature for the wash cycle reached a maximum of 145°F. The manufacture's data plate for the machine requires a minimum wash temperature of 150°F.

Galley-Dishwash Handwash Sink

The water temperature of the handwash sink reached a maximum of 125°F when measured. The water temperature could not be adjusted by the user.

Food Service General-Plate and Bowl Air Drying

Plates and bowls were not being allowed to properly air dry before being stacked together. Several instances of wet nesting were observed in different areas throughout the ship, including in the lido dishwash, deck 5 dishwash, deck 5 pastry, and deck 4 dishwash.

Buffet-Beverage Station Ice Machine

Black residue was noted on the inside and outside surfaces of the interior white ice chute.

Provisions-Dairy Walk-In Refrigerator

A small leak in a center deckhead seam was noted. A small amount of water dripped onto the top of a box of yogurt. The cardboard box was not soaked through and the interior yogurt cups were not affected. The pallet of yogurt was moved to a different location in the walk-in.

Medical-Acute Gastroenteritis (AGE) Case Definition

A passenger on 4 November presented to medical with 3 episodes of diarrhea, but was not classified as a reportable case of AGE. This passenger was advised to stay in their cabin for 24 hours after symptom resolution and was followed up by medical staff.

Medical-Close Contact

A 48 hour follow up record was missing for a cabin mate of a reportable AGE case during the voyage from 28 October to 10 November.

Children Area-Nursery

The diaper changing station did not have an airtight soiled-diaper receptacle.

Provisions-Dairy Walk-in

A small amount of water from a leak in the center deckhead seam had dripped onto the top of a box of yogurt. The cardboard box was not soaked through and the interior yogurt cups were not affected. The pallet of yogurt was moved to a different location in the walk-in.

Inspection on Oct 05, 2012 | Score: 95

Housekeeping-Medical Center

There was no sign posted in the public toilet inside the medical center advising persons to use paper towel to open the door when exiting.

Children Area-Adventure Ocean Play Room

The previously cleaned TREO building blocks were found with several pieces still connected inside the clean storage bin, indicating the individual block pieces were not properly disassembled during the cleaning process.

Potable Water-Bunkering Chlorination Point

During active bunkering of potable water from the port into the potable water tanks the measured free chlorine residuals on separate tests were 1.10 and 1.4 ppm on the ships manual kit. The inspector measured 0.85 ppm and1.25 ppm. Since potable water tank #6 port was being filled a test was taken directly from the tank, which measured 1.13 on the ships manual kit and 1.28 ppm on the inspectors kit. The chlorine residual was increased to over 2 ppm during the inspection.

Recreational Water Facilities-RWF Equipment

There were no flow meters installed to measure recirculation flow, to verify the turnover rates, or to calculate bather loads for each of the pools and whirlpool spas onboard. Staff stated these items were ordered.

Recreational Water Facilities-RWF Equipment

There were no monitoring analyzers installed to measure water returning and prior to the compensation tank for each RWF. A repair team was on board assessing the various RWF mechanical rooms and preparing for installation of the monitoring analyzers.

Recreational Water Facilities-RWF Antientrapment Drains

The dual gravity drains in the two pools on board had non-compliant drain covers and no alarms were installed at the pool area and at a space occupied 24 hours/day.

Recreational Water Facilities-Whirlpool Spa Signs

The whirlpool signs did not warn users about the health risk to persons with low blood pressure.

Ventilation-Ventilation Fan Units

An inspection was made of the deck 10 fan room AC 501, and from the access hatch meant for observing the condensate collection pan the view is only of the first 150 mm, which is partly blocked by the water droplet accumulator panel. Staff stated that throughout the ship these access hatches are installed, but the view in all but 3 fan units is exactly the same.

Preparation Room-

There was one live fly in this area. The area was in operation at the time of the inspection.

Buffet-Windjammer - Port and Starboard Hot Service

From the service side, there was a gap between two counter top pieces to the left of the plate stand.

Buffet-Windjammer - Starboard Hot Service

There was one live fly in this area. The area was not in operation at the time of the inspection.

Galley-Windjammer - Starboard Hot Service

The water temperatures of all three faucets of the multiple handwash station were measured at 125°F. This was corrected.

Galley-Windjammer - Dishwash

The manufacturer's data plate on the rack conveyor dishwash machine indicated a rack capacity in baskets per hour.

Galley-Windjammer - Hot Line

On the right tilting kettle, the gap on the back of the round black turning handle was soiled.

Galley-Deck 5 - Potwash

At the sanitizing compartment of the in-use three-compartment sink, there was a wire whisk with an open end, making cleaning difficult. Staff stated the utensil would be taken to be repaired.

Galley-Deck 5 - Hot Line

The light intensity was below 220 lux at the food preparation counter across from the deep fryers.

Galley-Deck 5 - Beverage Station

There was one live fly near the counter-mounted juice machine. The area was not in operation at the time of the inspection.

Galley-Deck 5 - Beverage Station

The light intensity was below 110 lux behind and around a few pieces of deck- and counter-mounted equipment. This was observed in the deck 4 and deck 5 main galley beverage stations, and the deck 4 main galley pastry behind the deck oven.

Galley-Deck 4 - Pantry

The light intensity was less than 220 lux on the food preparation counter next to the walk-in cooler.

Dining Room-Deck 4 and 5

The light intensity could not be raised to 220 lux at all of the waiter stations. Staff showed documentation indicating the lighting was expected to the corrected by December 2012.

Galley-Dishwash Clean Storage Area

Numerous stacks of previously cleaned plates were stored upright and uncovered on the table in this area. The area was not in operation at the time of the inspection. Staff inverted the top plate of each stack.

Galley-Dishwash

The manufacturer's data plate on the rack conveyor dishwash machine indicated a rack capacity in baskets per hour.

Buffet-Crew Mess

At the soiled dish drop-off area, there was a hole in the lower left corner of the door frame.