Le Boreal CDC inspection score

Upright refrigerators 1 and 3 along with undercounter refrigerators 2 and 4 were used for keeping potentially hazardous food on time control. The units were not labeled 'time control' and the time control plan did not specify the units used for time control. Crew reported that all cold units in this area were used for time control. In the pastry service area, upright refrigerator 3 was used for time control, but the opposite upright refrigerator was used for temperature control. The time control refrigerator was not labeled for time control, and was not specified on a time control plan. Time control plans in other food areas also did not specify which units were on time control.

Multiple items which were being held under temperature control were found to be in the danger zone. A pan of cut cabbage was found at 47°F by the inspector/9.7°C by the crew. Crew indicated that the cut cabbage did not warm above 5°C and therefore did not have a cooling log. A pan of cooked penne pasta was found at 48°F by the inspector / 9.6°C by the crew. Cooling logs indicated that the food was properly cooled. A pan of cooked cauliflower was found at 47°F by the inspector/9.3°C by the crew. Cooked green beans were measured at 47°F by the inspector. Crew explained that the cauliflower and green beans were received cooked and frozen, so the food was only thawed; therefore, no cooling logs were found. The food was discarded.

Excessive steam was flowing from the in-use bains-marie. There were areas that did not have pans over the heated water, allowing more steam to escape. Condensation accumulated above the bains-marie directly over food, including pork soup, lamb, pork, seafood gratin, and more. These items were covered with plastic wrap or metal lids. Dripping was noted onto the metal lid of the pork soup.

A small amount of brown debris was noted on ice in the ice bin. Crew were able to wipe the debris away. Crew stated they would remove the ice and clean the machine.

Three slotted screws were noted on the cuber sensor panel. The area around the screws, but not in the slotted area, was excessively soiled.

The ambient temperature thermometer digital display outside the cooler measured 9.2°C. The ambient temperature thermometer in the back of the cooler measured 8°C. Cooked green beans, cooked cauliflower, cooked penne pasta, and cut cabbage were all found in the walk-in cooler in the danger zone (above 41°F/5°C). Crew explained this is a common problem due to the small size of the unit and crew needing to frequently open the door during service times.

The front loading potwash was out of service since July 2017. The machine was stored with a wash nozzle blocked with debris. In addition, the wash manifolds were excessively soiled with a brown debris that the inspector could wipe off with an alcohol pad.

The sanitizing solution of the 3 compartment sink was soiled with a grease-like film. The area was in operation but no pans were in the sink at the time of inspection.

The soiled end of the dishwash machine was leaking, which caused excessive standing water on the soiled and clean ends of the machine.

The third set of upper and lower wash manifolds, closest to the final rinse, did not spray any water at all while the machine was running. The area was in service and the dishwasher was being used when the inspector approached the area. The inspector was able to obtain a temperature measurement of at least 160°F at the plate surface during the final rinse. Crew contacted technical staff to assess the machine.

Sixteen bolts were missing from the two lights above the deep fryer.

The soiled end of the dishwash machine was leaking, which caused excessive standing water on the soiled and clean ends of the machine.

Excessive water accumulated on the deck. This was noted on the previous report.

Excessive steam was flowing from the in-use bains-marie. There were areas that did not have pans over the heated water, allowing more steam to escape. Condensation accumulated above the bains-marie directly over food, including pork soup, lamb, pork, seafood gratin, and more. These items were covered with plastic wrap or metal lids. Dripping was noted onto the metal lid of the pork soup.

Excessive condensation accumulated on the deckhead above the two combination ovens. No dripping was noted.

Atlantic salmon was found in the fish freezer. Crew reported they serve this product as undercooked smoked salmon with a public health advisory; however, crew were unable to show the inspector parasite destruction documentation to show that the fish was frozen throughout to a temperature of -20°C for 168 hours or -35°C for 15 hours.

Three yogurts in a tray of 20 were measured by the inspector at 46°F, 46°F, and 48°F. All 20 yogurts were discarded. Other yogurts in a different location of the dairy store were measured at 41°F or below.

Boxes of pineapple and melons were stored directly under the condenser fan unit. Water collected at the bottom of the water collection tray directly above the boxes of food. The melon box and 2 melons directly under the water were wet, but no dripping was noted.

One bag of flour was stored directly on the deck. Crew noted that some items may have moved due to recent rough seas.

Bags of shallots, onions, and other produce provisioned the previous day were stored in a shopping cart that was excessively soiled with dark debris.

The ambient temperature thermometer of the dairy store measured 12°C outside the store, 12°C inside the store near the door, and 3.5°C in the back of the store. Yogurts were found in the danger zone in the dairy store.

The deck under the shelving was excessively soiled with greater than a day's accumulation of debris.

Excessive debris was noted under the racks, which was greater than a day's accumulation of debris. This was noted on the previous inspection report in Sept 2015, and a similar violation was noted on the Sept 2014 inspection report as well. During this inspection, broken glass, dried red wine, and other debris were noted. Crew reported this was due to very rough seas a couple of weeks prior. Crew cleaned the area and upon a second inspection, glass, dried wine, and other debris were still visible on the deck.

Coffee was stored on the deck.

Water was pooled on the deck and two wet and soiled mops were stored on the deck.

The undercounter dishwasher was out of service for approximately two weeks. In addition, six nozzles on the in-use hood type dishwash machine were blocked with debris.

The undercounter dishwash was out of service for approximately one month. Crew were able to use the hood-type dishwash.

The salad washer was out of service since September. Crew reported the salad washer was not used by galley team because a part was missing.

The undercounter dishwasher was out of service for approximately one week awaiting a spare part.

The public health advisory was not completely readable in English or French; the end of the advisory was printed over a 'Ponant' logo on the paper.

At least 36 live flies were found in many food and beverage areas including: 1) one fly in the provisions wine cellar; 2) two flies in the butcher preparation room; 3) five flies in the main galley in front of the two upright combination ovens; 4) five flies at the main galley portside potwash; 5) one fly inside the out-of-service front loading potwash machine in main galley; 6) six flies in the pastry preparation area; 7) one fly in the main galley dry store locker; 8) two flies in the restaurant waiter pantry; 9) one fly in the pastry service area of main galley; 10) two flies in the main dining room near the host(ess) stand; 11) one fly in crew mess near the handwash station; 12) one fly in the crew mess scullery; 13) one fly in the deck 5 housekeeping pantry; and 14) seven flies in the trolley wash room.

The in-use front-loading potwash machine had a continuous water leak from under the machine. Water from the machine was pooling on the deck.

The in-use rack-type warewasher was working erratically. The machine was stopping every 10-15 seconds and had to be restarted by the crew member in that area. The final rinse spray arms were not working consistently. During the evaluation of the machine, the final rinse pressure gauge moved to about 14 psi for about 1-2 seconds only. During the evaluation of the machine, very little water was leaving the final rinse spray arms and it was for about 1-2 seconds. About 1 hour later, a reinspection was performed and the final rinse was working consistently; however, the pressure gauge measured over 30 psi.

The curtains of the in-use rack-type ware washer were in bad condition and not easily cleanable.

There was missing and recessed tile grout under the soiled drop off counter. Water was pooled between the tiles. This was written on the previous inspection report of September 2014.

The halogen measured by two different test kits and different parts of the pool was 1.1 and 1.2 around 10:00 am. The inspector discussed with the staff that since the halogen was close to the minimum acceptable value of 1 ppm it was advised to increase the set point of halogenation and monitor the pool while this was being done. The pool was reevaluated around 3:35 pm by the inspection team and the halogen measured by two different test kits and different parts of the pool was 0.26 and 0.35. It was found that no adjustments were done by the staff between evaluations. Upon inspection of the chart in the pool room, it was found that since around 9:00 am the chlorine levels dropped drastically in a steady way from about 1 ppm to almost 0 ppm. The pool was immediately closed. It was unclear if the system alarmed about the low chlorine levels.

Secondary standards were not available for the ship's Lovibond halogen test kit. A similar violation was written on the previous report for the Hanna test kit. Also, the test kit could not measure pH and was the kit used for pool testing. Staff stated that they checked the calibration of the halogen readings of the Lovibond test kit with the readings of the Hanna test kit. To calibrate for pH, they calibrated the analyzer and compared it to the readings of the manual test kit.

Sedimentation tests for the pool sand filter was not conducted.

Calibration for chlorine and pH was not conducted or recorded at the beginning of bunkering or production, processes done almost every day. A chlorine manual test was done once a day but not at start or restart. Manual tests for pH were never performed.

Secondary standards were not available for the ship's Lovibond halogen test kit. A similar violation was written on the previous report for the Hanna test kit. Staff stated that they checked the calibration of the halogen readings of the Lovibond test kit with the readings of the Hanna test kit. To calibrate for pH, they calibrated the analyzer and compared it to the readings of the manual test kit.

The deck under the pallets and racks was soiled with debris. This was written on the previous inspection report of September 2014.

The deck under the pallets was soiled with flour and sugar. This was written on the previous inspection report of September 2014.

There was missing and recessed tile grout in front of the self-service counters. This was written on the previous inspection report of September 2014.

There was no grouting around the deck tiles next to the undercounter warewasher. Water was pooled between tiles. This was written on the previous inspection report of September 2014.

The shipping containers did not meet the specifications in the VSP Operations Manual outlined in Annex 13.4. The containers completely filled the outer cardboard box lined with Styrofoam insulations not leaving space for ice packs. Ice packs were stored in the medical center's freezer. This was written on the previous inspection report of September 2014. Staff stated that the onboard shipping containers were different from last time. The inspector provided information about shipping containers from the VSP website.