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Inspection Detail Report

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Cruise Ship: Radiance of the Seas Cruise Line: Royal Caribbean International Inspection Date: 06/18/2023 Inspection Score: 98
This cruise ship inspection report lists the deficiencies found during the inspection. Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.

View/Print Summary Report  |  View/Print Corrective Action Statement
Item No.: 08
Site: Buffet-Deck 11 Windjammer - Starboard Side Coffee Station
Violation: The backflow prevention device was in disrepair. The atmospheric vents were blocked.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Pantry-Deck 11 Park Cafe - Pool Bar
Violation: The backflow prevention device was in disrepair with the atmospheric vents blocked.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Other-Deck 5 Latte Tides
Violation: The backflow prevention device for coffee machine #1 was in disrepair. The atmospheric vents were blocked.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Galley-Deck 5 Bakery
Violation: The backflow prevention device for the dough mixer was in disrepair. The atmospheric vents were blocked.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Galley-Deck 5 Potwash
Violation: The backflow prevention device for the potwashing machine was in disrepair. The atmospheric vents were blocked.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Potable Water-Cross-Connection Control Log
Violation: All nine reduced pressure principal backflow prevention assemblies for the technical areas were last tested between 7 to 9 June 2022 making the 2023 inspection between 9-11 days past due. The non-testable backflow prevention devices for all the technical areas were last visually inspected 9 June 2022 making them 9 days past due.
Recommendation: Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
Item No.: 08
Site: Potable Water-Engine Room
Violation: The technical water lines leaving the reverse osmosis unit were striped, blue with white directional arrows.
Recommendation: Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
Item No.: 11
Site: Medical-Acute Gastroenteritis (AGE) Surveillance Log
Violation: A food handler had an onset of acute gastroenteritis symptoms on 31 May 2023 at 0740. They continued to work while symptomatic until 0915 when they reported to medical. A food risk assessment was completed, and disciplinary action was documented.
Recommendation: When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Item No.: 19
Site: Provisions-Mid-ship Aft Shell Door Area
Violation: Multiple pallets of potatoes stored in mesh bags were resting against a heavily soiled shell door and under the hydraulic door opener mechanism. Additionally, boxes of bottled water were resting under a section of the deckhead that was bent exposing to the plenum. Remediation began immediately.
Recommendation: Do not store foods: In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
Item No.: 19
Site: Galley-Deck 5 Bakery - Freezer
Violation: One sheet of previously prepared bread dough was stored in the walk-in freezer unprotected without a lid. Remediation began immediately.
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
Item No.: 19
Site: Dining Room-Deck 5 Restaurant Service Area - Starboard Side
Violation: Paper and folders used for organizational charts were stored in the same cabinet with previously opened bottles of wine.
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 of nonfood origin.
Item No.: 20
Site: Galley-Deck 11 Windjammer - Preparation Area
Violation: A cutting board being used to cut vegetables was heavily scored. The board was removed and discarded.
Recommendation: Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
Item No.: 21
Site: Bar-Deck 11 Windjammer - Pool Bar
Violation: The brine line insulation was in disrepair causing ice to accumulate in the undercounter technical compartment under the handwashing sink. The water was dripping onto the base of the technical space.
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-Deck 11 Windjammer - Portside-Aft
Violation: The bottle storage cabinet in this area was in disrepair. The door face and inside area was chipped and had multiple holes in the shelving and back wall areas making these areas difficult to keep clean.
Recommendation: Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors.
Item No.: 22
Site: Pantry-Deck 11 Windjammer - Pool
Violation: The glasswashing machine internal temperature measuring device recorded a temperature of 18°F higher than the wash tank temperature for the wash compartment. It was discussed with the staff engineer that approximately a 5 - 8°F differential is expected due to the location of the device. The plates surface temperatures were above the minimum of 150°F. Staff recalibrated the machine during the inspection.
Recommendation: Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
Item No.: 22
Site: Pantry-Deck 11 Park Cafe - Pool Bar
Violation: The hood-type warewasing machine registered an internal temperature of 17°F more than the wash tank temperature during the wash and final rise cycles. Staff engineer and the inspector discussed a differential of 5 - 8°F is expected due to the location of the device. The plates surface temperatures were above the minimum of 150°F and 160°F respectively. The machine was re-calibrated.
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.: 22
Site: Galley-Deck 11 Windjammer - Dishwash Area
Violation: The curtain separating the warewashing machine's wash compartment and final sanitizing rinse compartment were curling making them ineffective. The curtain was replaced during the inspection.
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.: 22
Site: Galley-Deck 5 Potwashing Area
Violation: The potwash machine servicing this area was recently placed out-of-service. A service order was placed by staff and the ship is waiting for parts.
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.: 22
Site: Galley-Deck 5 Dishwashing Area
Violation: Soiled trash cans used to soak soiled dishes were resting against the flight-type warewashing machine at the wash and final rinse compartments.
Recommendation: Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
Item No.: 22
Site: Galley-Deck 11 Windjammer - Potwashing Area
Violation: The potwashing machine had been out-of-order for two weeks. Staff stated the ship was waiting for parts.
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.: 27
Site: Buffet-Deck 11 Windjammer - Portside
Violation: At the portside coffee station, the rack used to store the wet glasses on the back countertop was heavily soiled with water. The glssses were removed, and cleaning began immediately.
Recommendation: Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
Item No.: 27
Site: Buffet-Deck 11 Windjammer - Burger Display
Violation: The starboard side heat lamp top frame was soiled with more than a day's worth of accumulated food residue. The area was in operation at the time of the inspection.
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: Buffet-Deck 11 Windjammer - Portside
Violation: In the portside coffee station, three racks of inverted previously cleaned plastic glasses were stored wet on the back countertop of the service line. The area was in operation at the time of the inspection.
Recommendation: Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
Item No.: 28
Site: Galley-Deck 11 Windjammer - Dishwash Area
Violation: Several stacks of previously cleaned and sanitized utensils were stored in their utensil rack unprotected. Remediation began immediately.
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
Item No.: 33
Site: Buffet-Deck 11 Windjammer - Artic Zone
Violation: The deckhead above the soft serve ice cream machines was in disrepair. Multiple areas had holes and open seams exposing the plenum and creating hard to clean areas. No food was impacted 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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
Item No.: 36
Site: Buffet-Deck 11 Windjammer - Portside
Violation: The lighting above the entire portside service area had a light intensity that ranged between 58 lux and 160 lux. The buffet was open for service at the time of the inspection. Remediation began immediately.
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-Deck 11 Windjammer - Burger Display
Violation: The deckhead mounted lights above the burger display and the lighting connecting the portside and the starboard side service areas registered a light intensity between 47 lux to 87 lux. The entire area was open for service at the time of the inspection
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.: 42
Site: Children Area-Nursery
Violation: One crib mattress' outside cover was ripped, exposing fabric that was difficult to clean.
Recommendation: Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
Item No.: 42
Site: Children Area-Adventure Ocean Ages 3 to 5
Violation: The edge of the red countertop was chipped creating a difficult to clean surface.
Recommendation: Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
*Inspections scores of 85 or lower are NOT satisfactory
Vessel Sanitation Program