Ocean Princess gets low CDC score

[wags]

We will be sailing on the OP so I checked with the CDC and was shocked when I read that on 1/27/2014 it was given a score of 81. Anything under 85 is considered unsatisfactory. In 2012 it had a score of 95. How could this ship have deteriorated so much in two years?. If you have been on the OP lately, please give your honest opinion of the ship's condition. I am really nervous now about sailing on her.

[AE_Collector]

Would there be any obvious correlation between a rating by the CDC and a ships visual condition? I don't know....just thinking out loud.

 

Terry

[caribill]

Here are the items on that inspection report. Some just had to do with signage and record keeping.

 

Item No.: 08 Site: Galley-Ice Machine Violation: One of the chilled water lines in the back of the ice machine was not uniquely identified. Recommendation: Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.

Item No.: 08 Site: Potable Water-Cross-Connection Control Program Violation: All air gaps and backflow prevention devices, including reduced pressure zone assemblies, dual check valves with atmospheric vents, and hose-bib vacuum breakers, for various plumbing components were described incorrectly as atmospheric vacuum breakers on the list of cross-connections. Recommendation: Update the cross-connection list with the correct backflow prevention device or method for each plumbing component.

Item No.: 10 Site: Recreational Water Facilities-Safety Signs Violation: The safety signs for the Thalasso spa pool and the starboard whirlpool had no bather load information. This was noted on the previous inspection. The bather load for this RWF was calculated and documented. Recommendation: In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.

Item No.: 10 Site: Recreational Water Facilities-Safety Signs Violation: The safety signs for the Thalasso spa pool and the starboard whirlpool had no bather load information. This was noted on the previous inspection. The bather load for this RWF was calculated and documented. Recommendation: Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?

Item No.: 10 Site: Recreational Water Facilities-Hair & Lint Strainers Violation: Staff stated that hair and lint strainers and hair and lint strainer housings on the RWFs were cleaned and disinfected, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time. This was noted on the previous inspection. Recommendation: Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.

Item No.: 10 Site: Recreational Water Facilities-Alkalinity and Combined Chlorine Violation: Alkalinity and combined chlorine were only monitored for the main pool and not for the spa pool and whirlpool. Staff understood that monitoring for alkalinity and combined chlorine was only required for the main pool. The combined chlorine for the spa pool and the whirlpool was not monitored during the last inspection. Recommendation: Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.

Item No.: 16 Site: Galley-Deck 4 Time Control Plans Violation: According to the chef, potentially hazardous foods in containers were used on preparation counters and placed on time control, but the containers were not indicated on the time control plan. These containers were not observed during the inspection. Recommendation: Ensure the time control plan includes containers of potentially hazardous foods preparation counters.

Item No.: 16 Site: Other-Deck 9 Omelet Station Violation: There were a few containers with potentially hazardous foods on the preparation counter that were labeled with discard times, but the potentially hazardous foods in containers were not indicated on the time control plan. Recommendation: Ensure the time control plan includes containers of potentially hazardous foods on preparation counters.

Item No.: 16 Site: Food Service General-Time Control Plans - Beverage Stations and Bars Violation: The time control plans for the beverage stations, side stations, and bars stated that the plans were specifically for food that was from hot holding units or cooked food on temperature and then placed on time control. During the inspection it was verified that the potentially hazardous foods were not from hot holding units or had been cooked and included items such as milk, cream, and whipped cream. Recommendation: Ensure the time control plan matches the food service operation.

Item No.: 16 Site: Other-Trident Grill Violation: The posted consumer advisory sign was not specific that hamburgers and cheeseburgers were served in this area or that they were cooked to order and could be served undercooked. The sign only had a generic consumer advisory statement. Recommendation: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.

Item No.: 16 Site: Buffet-Panarama Time Control Plan Violation: The time control plan stated the breakfast items on time control would be discarded at 10:30 a.m. and the lunch items would be set-up at 10:30 a.m., but according to the staff, the breakfast items were to be discarded at 11:00 a.m. and the lunch items would be set-up at 11:00 a.m. Also, during the breakfast service, potentially hazardous foods such as pancake batter was in containers on the preparation counter across from the hot line. The containers had discard labels but these containers were not identified on the time control plan. Finally, some food items were prepared in the main galley for this area and then were put on time control, but these foods were not indicated on the time control plan. Recommendation: Ensure the set-up and discard times indicated on the time control plan matches the food service operation. Include the containers of potentially hazardous foods on time control stored on preparation counters on the time control plan.

Item No.: 16 Site: Buffet-Panarama Time Control Plan Violation: The time control plan stated the breakfast items on time control would be discarded at 10:30 a.m. and the lunch items would be set-up at 10:30 a.m., but according to the staff, the breakfast items were to be discarded at 11:00 a.m. and the lunch items would be set-up at 11:00 a.m. Also, during the breakfast service, potentially hazardous foods such as pancake batter was in containers on the preparation counter across from the hot line. The containers had discard labels but these containers were not identified on the time control plan. Finally, some food items were prepared in the main galley for this area and then were put on time control, but these foods were not indicated on the time control plan. Recommendation: Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.

Item No.: 16 Site: Room Service-Breakfast Menu Violation: The consumer advisory for the breakfast sandwich was on the back of the menu with no other food items. The breakfast sandwich was identified with an asterisk indicating it was cooked to order. Recommendation: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.

Item No.: 16 Site: Other-Trident Grill Violation: There were a few potentially hazardous foods in containers on the preparation counter, including chicken and sausage on time control, but the containers of potentially hazardous foods were not indicated on the time control plan. The pans were labeled with the four hour discard time. Recommendation: Ensure the time control plan includes the containers of potentially hazardous foods on preparation counters.

Item No.: 16 Site: Galley-Time Control Plan Violation: The time control plan indicated the times of operation for this service area, but there were no set-up and discard times for food on time control. Recommendation: Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.

Item No.: 16 Site: Buffet-Time Control Plan Violation: The time control plans for the crew mess and the staff and officers' messes indicated the times of operation but there were no set-up and discard times. Recommendation: Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.

Item No.: 16 Site: Room Service-Time Control Plan Violation: The time control plan did not indicate the counter-mounted bulk milk machine was on time control, but the machine was labeled for time control. Recommendation: Add the counter-mounted bulk milk machine on time control to the time control plan.

Item No.: 19 Site: Buffet-Panarama Omelet Station Violation: There were two stacks of plates out for self-service that were not covered or inverted. Recommendation: During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.

Item No.: 19 Site: Buffet-Panarama Omelet Station Violation: Passengers were standing within one meter of the chef preparing omelets cooked to order and the food was not protected. Recommendation: Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).

Item No.: 19 Site: Buffet-Aft Cold Line Violation: There was one container of apples and one container of sandwiches that were not protected by the sneeze guard. This line was open for self-service during the inspection. Recommendation: Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).

Item No.: 19 Site: Buffet-Panarama Aft Cold Line Violation: There was a tray of apple desserts being moved from the buffet area to the panorama galley, but the tray was not covered or inverted. This area was in-use during the inspection. Recommendation: Protect food from contamination by storing the food: (1) Covered or otherwise protected.

Item No.: 19 Site: Other-Trident Grill Violation: There was less than one meter between where the passengers ordered their food and where the food was held and prepared during service, but there were no side sneeze shields and the sneeze shields were approximately 15 inches apart in some places along the counter. Recommendation: Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).

Item No.: 19 Site: Provisions-Hotel Locker Violation: Cases of distilled water were stored approximately 1 inch off the deck. Recommendation: Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.

Item No.: 19 Site: Provisions-Deck 2 Violation: Cases of water and beer were stored up against soiled pallets, pipes, and other nonfood items. There were also a bundle of worn ropes and straps stored over the soda bottles and boxes. Recommendation: Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.

Item No.: 20 Site: Room Service-Right Combined Hot Plate Violation: The right combined hot plate was painted with an unknown material and it was unknown if it was safe for food contact. There was no food stored on top of this unit at the time of the inspection and this hot plate had not been used in several years. Also, there were no electrical connections to the unit. Recommendation: Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.

Item No.: 20 Site: Food Service General-Slotted Fasteners Violation: There were slotted fasteners in all of the ice thickness probe panels in the top compartments of the ice machines, in all of the food-splash zones and coffee dispensing units of the espresso machines, in the back of the pizza oven and around all of the light covers in the pizza oven in the Panorama omelet station, and in the coffee and water dispensers at the crew mess beverage station. Recommendation: Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.

Item No.: 20 Site: Galley-Deck 4 Blast Chiller Violation: The temperature probe used to take the internal temperature of food cooling in the blast chiller was not working properly. For example, the probe indicated the internal temperature of a pan of sautéed vegetables was 474°C, but the internal temperature of the sautéed vegetables as measured by the inspector was less than 5°C. Recommendation: Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.

Item No.: 20 Site: Pantry-Captains Pantry Violation: The microwave oven was a household unit. Recommendation: Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.

Item No.: 20 Site: Pantry-Captains Pantry Violation: The top panel of the food-splash zone of the espresso machine was corroded. Recommendation: Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.

Item No.: 21 Site: Other-Deck 5 Linen Locker Violation: There were several containers of wrapped silverware, plates, and a wine decanter stored on a cabinet that had difficult to clean surfaces. Recommendation: Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Item No.: 21 Site: Buffet-Aft Cold Line Violation: There were two sourdough bread baskets that were for display only on top of the sneeze guards with very difficult to clean surfaces. The basket on top of the self-service fruit display was soiled in a few areas with dust and there was a small live fly over the basket. Recommendation: Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Item No.: 21 Site: Galley-Deck-Mounted Fridges Violation: There was not enough cleaning space in between three deck-mounted upright refrigerators to clean the sides and the backs of the machines or the side of the cleaning locker. Recommendation: Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.

Item No.: 21 Site: Pantry-Captains Pantry Violation: The power cable and water tubing to the espresso machine were draped on the counter, making cleaning difficult. This was written on the previous inspection. Recommendation: Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Item No.: 22 Site: Galley-Warewashing Violation: The two most left final rinse spray nozzles of the in-use rack type conveyor machine did not have an effective spray pattern. Recommendation: Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.

Item No.: 22 Site: Galley-Scullery Violation: The final rinse pressure gauges for the rack-type warewasher and the front-loading potwasher were measuring pressures above 25 psi. The data plates for these machines indicated the required pressures were between 15-25 psi. Recommendation: Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.

Item No.: 26 Site: Buffet-Panarama Ice Machine Violation: The perimeter of the ice cuber panel in the top compartment of the ice machine was soiled with a heavy yellow residue. Also, there was a heavy gray sediment in the right side of the water bath. Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 26 Site: Galley-Deck 10 Hot Line Violation: There was a previously clean scooper with a white residue around the upper portion of the food contact surface stored in a clean container across from the hot line. Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 26 Site: Buffet-Panarama Outside Beverage Station Violation: The in-use counter-mounted juice machine had a heavy amount of old brown food residue around the perimeter and throughout the food-splash zone on the upper panel near the dispensing nozzles, especially in the seams and crevices. Recommendation: Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.

Item No.: 26 Site: Room Service-Juice Machine Violation: The in-use counter-mounted beverage station had a large amount of old brown residue along the perimeter and in the seams and crevices in the food-splash zone of the upper panel near the dispensing nozzles. Also, when the top compartment was opened, two small flies came out of the machine. Recommendation: Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.

Item No.: 26 Site: Other-Deck 5 Ice Machines Violation: There was an excess of gray and yellow residue in the right sides of both water compartments of the two ice machines near the linen locker. The machines had been previously cleaned. Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 26 Site: Pantry-Deck 8 Forward 311.1 Violation: There was a dark material that appeared to be mold around the ice thickness probe over the cuber panel and on the top part of the plastic curtain over the cuber panel. Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 27 Site: Buffet-Aft Cold Line Violation: The basket on top of the self-service fruit display was soiled in a few areas with dust. Recommendation: Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.

Item No.: 28 Site: Provisions-Dry Store Violation: There was a stack of ice buckets stored up against soiled pallets, pipes, and other nonfood items. Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.

Item No.: 28 Site: Buffet-Panarama Port Waiter Station Violation: The food contact surfaces of three clean knives were not stored covered or inverted on the waiter station. Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.

Item No.: 28 Site: Buffet-Panarama Ice Machine Violation: The worker who took the lid of the top compartment of the ice machine off for the inspector set the lid on his boots. Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.

Item No.: 28 Site: Galley-Deck 4 Pastry Violation: There were a few racks of clean equipment stored on a landing next to the preparation sink that was designated for soiled storage with a sign above the sink. No soiled equipment was stored in the preparation sink, but it was not clear if the clean equipment was on a soiled or clean landing. According to the staff, they do not need the sink for food preparation. Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.

Item No.: 28 Site: Galley-Deck 10 Warewashing Violation: There were three stacks of clean plates and bowls that were not covered or inverted on the clean storage rack. Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.

Item No.: 28 Site: Bar-Panarama Violation: There were two stacks of clean plates stored on the front bar counter that were not covered or inverted. The plates were to be used by staff to serve the guests. Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.

Item No.: 28 Site: Provisions-Hotel Locker Violation: Cases of galley paper hats, glasses, baking pan liners, cutlery, plates, ramekins, among other utensils, were stored approximately 1 inch off the deck. Recommendation: Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.

Item No.: 33 Site: Galley-Deck 5 MultiFlow Cabinet Violation: There was an open pipe penetration in the deckhead in the right upper back of the multiflow cabinet. Recommendation: Close the pipe penetrations in the deckhead.

Item No.: 33 Site: Room Service-Hood Cleaning Equipment Violation: The hood cleaning cabinet for the combined hot holding plates was stored in an area that was not properly constructed. For example, the deckhead was open above the cabinet, the bulkhead and deck surfaces were difficult to clean, and the bulkhead/deck juncture was not coved. This area was inside and accessible through the galley. According to staff, this unit was no longer used, but there was a large amount of soap in this unit. Recommendation: Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).

Item No.: 33 Site: Room Service-Hood Cleaning Equipment Violation: The hood cleaning cabinet for the combined hot holding plates was stored in an area that was not properly constructed. For example, the deckhead was open above the cabinet, the bulkhead and deck surfaces were difficult to clean, and the bulkhead/deck juncture was not coved. This area was inside and accessible through the galley. According to staff, this unit was no longer used, but there was a large amount of soap in this unit. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Other-Deck 9 Clean Food Lift Violation: There was a heavy layer of dust in the upper perimeter of the bulkhead in the ventilation slots of the food lift. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Galley-Deck 10 Violation: There were two pipe penetrations in the deckhead at the top of the hood cleaning cabinet leading to a void space. Recommendation: Close the pipe penetrations in the deckhead.

Item No.: 33 Site: Other-Trident Grill Violation: There was no coving at the deck/counter juncture of the passenger buffet line. Recommendation: Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).

Item No.: 33 Site: Buffet-Panarama Aft Cold Line Violation: The deckhead panels above the workers side of the buffet line had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels and on the bulkhead to the right of the clock. This area was in-use during the inspection. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Buffet-Panarama Aft Cold Line Violation: The deckhead panels above the workers side of the buffet line had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels and on the bulkhead to the right of the clock. This area was in-use during the inspection. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Buffet-Panarama Starboard Beverage Station Violation: The deckhead panels above the left side of the self-service beverage station and clean equipment storage area had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Buffet-Panarama Starboard Beverage Station Violation: The deckhead panels above the left side of the self-service beverage station and clean equipment storage area had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Bar-Panarama Violation: The deckhead panels above the worker's side of the bar had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.

Item No.: 33 Site: Bar-Panarama Violation: The deckhead panels above the worker's side of the bar had ventilation slots that were partially covered with a black lining, especially around the perimeter of the panels. The black lining was worn, missing, and torn in some areas and there was a heavy layer of dust on the deckhead panels. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Other-Trident Grill Violation: The decorative structure attached to the deckhead above the buffet line, including the white structure and the ropes attached to the sailing canopies, were soiled with dust and had difficult to clean surfaces. For example, the rope was coming apart and stained. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Other-Trident Grill Violation: The decorative structure attached to the deckhead above the buffet line, including the white structure and the ropes attached to the sailing canopies, were soiled with dust and had difficult to clean surfaces. For example, the rope was coming apart and stained. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Other-Deck 5 Linen Locker Violation: There were several containers of wrapped silverware, plates, and a wine decanter stored in a room that was not properly constructed. For example, the deck/bulkhead juncture was not coved and the bulkhead was an absorbent, difficult to clean material. Recommendation: Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).

Item No.: 33 Site: Other-Deck 5 Linen Locker Violation: There were several containers of wrapped silverware, plates, and a wine decanter stored in a room that was not properly constructed. For example, the deck/bulkhead juncture was not coved and the bulkhead was an absorbent, difficult to clean material. Recommendation: Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.

Item No.: 33 Site: Provisions-Dry Store Violation: The deck under the pallets used for food storage were heavily soiled. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Provisions-Hotel Locker Violation: The deck was heavily soiled under the 1 inch high plastic liners used to store cases of food and utensils. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 33 Site: Provisions-Deck 2 Violation: The deck under and around the food items and equipment stored in this area was heavily soiled. Recommendation: Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.

Item No.: 36 Site: Buffet-Panarama Starboard Beverage Station Violation: The light intensity was less than 220 lux in front of the self-service beverage station and less than 110 lux around and behind the counter-mounted machines on the beverage station. Recommendation: Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.

Item No.: 36 Site: Buffet-Panarama Starboard Beverage Station Violation: The light intensity was less than 220 lux in front of the self-service beverage station and less than 110 lux around and behind the counter-mounted machines on the beverage station. Recommendation: Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.

Item No.: 36 Site: Buffet-Panarama Aft and Forward Lines Violation: The light intensity was less than 220 lux along most of the worker areas on both of these buffet lines. Also, the light intensity was less than 220 lux at the handwashing sink on the worker side of the forward buffet line. Recommendation: Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.

Item No.: 36 Site: Galley-Deck-Mounted Fridges Violation: The light intensity was less than 110 lux between and behind the three deck-mounted upright refrigerators. Recommendation: Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.

Item No.: 36 Site: Galley-Light Covers Violation: The protective coatings on the first and third light bulbs over the hot line were peeling. There was no food directly under the lights during the inspection, but this area was in-use. Recommendation: Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.

Item No.: 36 Site: Galley-Deck 4 Hot Line Violation: The protective coatings on the light bulbs above the salamander and between the flat and grooved griddles were peeling. There was no food below these areas during the inspection. Recommendation: Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.

Item No.: 36 Site: Galley-Deck 10 Violation: The light intensity was less than 110 lux between and behind the counter-mounted equipment on the beverage station. Recommendation: Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.

Item No.: 36 Site: Bar-Panarama Violation: The light intensity could not be raised to 220 lux for cleaning operations on the worker side of the bar. Recommendation: In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.

Item No.: 36 Site: Pantry-Club Violation: The light intensity was less than 220 lux at the clean storage rack and along some of the clean and soiled landing area. Recommendation: Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.

Item No.: 36 Site: Pantry-Deck 8 Forward 311.1 Violation: The light intensity was less than 220 lux at the handwashing sink and at the right side of the warewashing countertop. Recommendation: Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.

Item No.: 36 Site: Buffet-Crew Mess Violation: The light intensity behind and around the counter-mounted coffee and water dispenser at the beverage station was less than 110 lux. Recommendation: Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.

Item No.: 36 Site: Buffet-Staff and Officers Mess Violation: The light intensity at the rack for clean utensils at the back of the room was less than 220 lux. Recommendation: Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.

Item No.: 38 Site: Galley-Deck 10 Violation: The counter-mounted bulk milk machine had not been used for more than one year. According to staff, this unit was not needed for the operation. Recommendation: Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.

Item No.: 38 Site: Room Service-Combined Hot Plates Violation: The combined hot plates had not been used in several years and there were no electrical connections. According to staff, these units were not needed for the operation. The right hot plate was painted with an unknown material and it was unknown if it was safe for food contact. There was no food stored on top of this unit at the time of the inspection. Recommendation: Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.

Item No.: 38 Site: Pantry-Coffee Machines Violation: Staff stated that the coffee machines in all pantries were never used and were not needed for the operation. Recommendation: Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.

Item No.: 39 Site: Buffet-Aft Cold Line Violation: There was a small live fly over the basket on top of the self-service fruit display. Recommendation: Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.

Item No.: 39 Site: Room Service-Juice Machine Violation: Two small live flies were in the top compartment of the in-use counter-mounted beverage station. The compartment had a large amount of old brown residue along the perimeter and in the seams and crevices in the food-splash zone of the upper panel near the dispensing nozzles. Recommendation: Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.

Item No.: 44 Site: Recreational Water Facilities- Violation: Staff did not understand that the cartridge filters on the RWFs were different from the hair and lint strainers and that monitoring the alkalinity and combined chlorine was required for all RWFs, including spa pools and whirlpools. Recommendation: Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.

Item No.: 44 Site: Potable Water-Cross-Connections Violation: Staff did not understand that there are several different types of backflow prevention devices, including reduced pressure assemblies, dual check valves with atmospheric vents, hose-bib vacuum breakers, and air gaps or how they were used. Recommendation: Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.

Item No.: 44 Site: Housekeeping-Outbreak Prevention and Response Plan (OPRP) Violation: The staff could not identify or explain any of the requirements of the OPRP in the 2011 VSP Operations Manual. Recommendation: Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2011 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2011 VSP Operations Manual as it relates to their assigned duties.

Edited March 22, 2014 by caribill

[cruisequeen4ever]

I was definitely appalled when I read the score, but upon reading the actual inspection, I'm not AS concerned. I read comparable scores of other cruise lines, and I have to say that their offenses were much more serious in my opinion.

That's not to excuse it, though! A score in the 80s is not acceptable to me!

 

Sent using the Cruise Critic forums app

Edited March 22, 2014 by cruisequeen4ever

[Ethel5]

This just goes to show that you can't just look at the score, you have to read the report. While a lot of the infractions are important, they are not a threat to the health of passengers.

[sunsetbeachgal]

I would imagine that the hotel manager on the ship at the time of the inspection is probably in hot water...

[chengkp75]

Wow, I wouldn't have thought to post the entire report, but I just go to the site and read it myself.

 

Looking at the report, my question is: did the Ocean Princess just return from a year or two overseas? Because the level of scrutiny appears to me to be an "initial" inspection, especially considering the number of construction type problems (incorrect appliances, incorrect screws, inoperative equipment that has not been removed, wrong materials in displays and storerooms, etc)

 

It looks to me like the crew has not been keeping up with USPH protocols, and therefore the record keeping, and some operational practices have fallen into disuse. This kind of score is somewhat common when a ship spends a season or more without calling at a US port, and the ship does not forcefully self-police themselves on USPH protocols.

 

I agree that the score is poor, and those who just look at scores will be worried, but nothing in the report is an egregious error, and nothing is an "imminent threat to public health", and the corrective action plan shows that many items were either corrected at time of inspection or have been addressed.

[pablo222]

Certainly some of those violations existed in 2012, and were overlooked.

 

It doesn't seem likely that some chiller line suddenly became unlabeled.

[chengkp75]

Certainly some of those violations existed in 2012, and were overlooked.

 

It doesn't seem likely that some chiller line suddenly became unlabeled.

 

If you look at the corrective action report, you will see how many points were deducted for each item. The unlabeled chiller line was a zero point observation. And it may have been missed in 2012, if so, there was most likely some other reason the inspector looked back there this time and saw the line unlabeled.

[wags]

I'm not too concerned about behind the scenes maintenance scores. There were several buffet, galley, bar and pantry violations. These directly affect the health of the passengers. The next inspection isn't until 2016 so we won't know if these problems have been corrected until then.

[Bases5]

I'm not sure what the problem is

Any time i scored a 80 in school my parents took me out to celebrate.

just saying.

[Colo Cruiser]

Man this inspector was brutal. :(

 

An inspector could find as many violations as he/she wanted on any ship at any time. As noted many are labeling and no points deducted.

 

I am sure you will see many more failing scores if you check other facilities that you use before/during/after your cruise.

I don't go looking for health scores when I go out to eat/cruise/stay at a hotel. Lots of stuff that I probably don't want to know about. :eek:

[Commodore]

We will be sailing on the OP so I checked with the CDC and was shocked when I read that on 1/27/2014 it was given a score of 81. Anything under 85 is considered unsatisfactory. In 2012 it had a score of 95. How could this ship have deteriorated so much in two years?. If you have been on the OP lately, please give your honest opinion of the ship's condition. I am really nervous now about sailing on her.

 

Last year we were on the OP for 35 days,and all I can say it was maybe one of the best cruises we ever tooked.:)

The ship was spotless.I should know as I used to work on passenger ships and I weas a Chjef Steward.

To compare we were on the Grand last month and it was a disaster.:(

[Pia1913]

I just laughed out loud; loudly, when I read the part about children and diapers. I've been on the Ocean many times. Children? Hardly ever.

 

BTW, we're boarding the Ocean for 30 days May 7th. Not concerned at all.

[caribill]

Looking at the report, my question is: did the Ocean Princess just return from a year or two overseas?

 

When the Ocean Princess went to Hawaii this January it was almost a year since the last time it had been at a USA port, also in Hawaii.

[caribill]

I just laughed out loud; loudly, when I read the part about children and diapers. I've been on the Ocean many times. Children? Hardly ever.

 

 

Last time we were on one of the little ladies the only child on board was the Captain's toddler daughter.

[hillslife]

Sounds bad on the surface, but the best time to cruise is a few weeks after one of these reports comes out. Everything is corrected and in tip top shape....;)

[Mommypig]

Actually the most serious health threat is other passengers. The ones who use the public restrooms and just wave their fingers under the tap and don't wash, and then go to the buffet and touch the serving utensils. Or who get sick and don't tell the doctor because they don't want to be quarantined. Then the steward comes and cleans and carries the germs to his other staterooms.

 

Bottom line -- wash your hands. Avoid the public restrooms. Fess up if you are vomiting or have diarrhea so the protocols to protect other passengers and crew can be put in place. And if you see signs of illness on the ship, eat in the MDR

 

We did a 10 day on the Ocean last year and my husband was quarantined 24 hours for food poisoning. He had drunk some juice on a sunset lagoon tour that tasted bad and was determined to be spoiled by the tour guide.

 

 

Sent from my iPhone using Forums

[Bently57]

When you look at the report, it is not that serious...so whoever is cruising on this ship soon should not worry that much about the score in this instance.

 

However, I do think it is a sign of lackluster morale. Having sailed on this ship in Europe, that was also my overall impression (crew seemed bored and non-motivated). Hopefully this will fire them up.

[pablo222]

I just laughed out loud; loudly, when I read the part about children and diapers.

 

You're right. It should have included any passenger in diapers!

[chengkp75]

I'm not too concerned about behind the scenes maintenance scores. There were several buffet, galley, bar and pantry violations. These directly affect the health of the passengers. The next inspection isn't until 2016 so we won't know if these problems have been corrected until then.

 

Don't know where you get the idea that the next inspection is in two years. First off, for a failing grade below 85, there will be a follow up inspection within 3 months. The USPH VSP calls for ships to be inspected twice a year, but fiscal restraints can limit this, as can the ship's itinerary, as the ship must be in a US port to be inspected.

 

Many of the buffet, pantry, galley violations were still record keeping, in that while the inspectors did maintain that foods were on time management, but were not indicated on the time management plan.

 

Mommypig;

 

While you're right that currently the greatest danger is noro from passenger contamination from improper hand washing, what the USPH regulations have done over the last couple of decades is to remove food borne illness (e coli, salmonella, botulism) from cruise ships, but if the ship doesn't follow the protocols, these illnesses will return.

[snrlnd]

I'm not sure what the problem is

Any time i scored a 80 in school my parents took me out to celebrate.

just saying.

 

lol

[wags]

According to the CDC report the OP was inspected on 02/15/12 and received a score of 96. It was next inspected on 01/27/14 when it got the 81. That is a difference of two years not one.

In my original post I simply asked how a ship could drop 15 points in two years and if any recent passengers could say if they noticed any problems with the appearance and condition of the ship. I hope they'll say the ship was in great condition because my family and I are looking forward to a wonderful cruise on her.

[Colo Cruiser]

According to the CDC report the OP was inspected on 02/15/12 and received a score of 96. It was next inspected on 01/27/14 when it got the 81. That is a difference of two years not one.

In my original post I simply asked how a ship could drop 15 points in two years

 

An overzealous inspector(s) would be one reason.

[chengkp75]

According to the CDC report the OP was inspected on 02/15/12 and received a score of 96. It was next inspected on 01/27/14 when it got the 81. That is a difference of two years not one.

In my original post I simply asked how a ship could drop 15 points in two years and if any recent passengers could say if they noticed any problems with the appearance and condition of the ship. I hope they'll say the ship was in great condition because my family and I are looking forward to a wonderful cruise on her.

 

What I was questioning was your statement that the NEXT inspection wouldn't be until 2016. As I've said, since the ship was out of US waters for a year, with crew turn-over and ship's management apparently deciding not to maintain USPH standards and training, the "culture" aboard fell away from strict compliance with all aspects of USPH regulations. This is similar, though far less egregious, than the Silverseas incident last year, when the ship returned to US waters after a year or more away. And most of the violations would not be noticed by passengers, with the exception of the items outside the sneeze guards, and most wouldn't know that these were violations.

Edited March 24, 2014 by chengkp75