Queen Victoria CDC inspection score

Inside cold room #31, the cooling log for lamb curry indicated it was not properly cooled below 41°F. On 19 January 2023, the start time was1436 with a temperature of 155°F. This was the final recorded time and temperature for this food item.

The blast chiller was out of service due to a brine leak on the supply pipe. The work order was dated 26 September 2022.

Inside ice machine #2, the manufacturer's label was affixed to the white plastic cuber deflector panel.

In the production hot line, the covering to the far right tilting skillet technical compartment was broken and held together by a zip tie. Staff showed the inspector they replaced the covering.

The potwash machine was out of service. The work order was dated 30 November 2022.

The data plate was missing for the hood-type dishwash machine. Staff replaced the data plate.

The potwash machine was out of service due to water leaking underneath. The work order was dated 10 January 2023.

The potwash machine was out of service and awaiting spare parts. The work order was dated 12 January 2023.

In the pastry area, the utility sink faucet was leaking. The work order was dated 18 January 2023.

In the hot galley, the light intensity behind the convection oven measured 6 lux.

The light intensity measured 7 lux on the right side and 20 lux behind the pastry oven.

Below the ice dispensing machine, the white, water line was draped on the counter, making cleaning difficult.

The undercounter dishwash machine was out of service. The work order was dated the day of the inspection.

Above the baked ham station, the coating on the right carving lamp bulb was loose and bubbling. Staff informed the inspector that they replaced the bulb .

At the pizza oven, the light intensity measured 7 lux on the left side, 14 lux on the right side, and 120-130 lux in front.

The light intensity measured 8 lux to the right of the juice machine.

Two live flies were on the bulkhead behind the beverage station. The area was in operation during the inspection.

Two live flies were on the bulkhead near the handwash station/blast chiller. The area was in operation during the inspection.

One slotted fastener was inside each group head of the coffee machine. Also slotted fasteners were in the upper left and right corners of the splash area on the machine's back panel. Crew stated that corporate office was in contact with the machine's manufacturer to confirm these fasteners can be replaced.

The potable water line was recently replaced and was not striped blue or blue/green/blue indicating potable water until at least 25 feet after the chlorine injection point.

The hydrotherapy pool's depth marker was not displayed prominently and could not be seen from the deck.

Ventilation unit 04-01-08 had paint chips and other debris in the compartment upstream of the filters.

The backflow preventer located on conventional oven #1 was rotated with the vent facing upward which prevented the vent from working correctly. This was corrected during the inspection.

The inspector placed a 200°F thermolabel on the final rinse manifold of the hood-type potwash machine. The sticker turned black, indicating the final rinse temperature was above 200°F. This was corrected before the end of the inspection.

The soap at the handwash station located at the entrance to the Verandah galley had low viscosity and ran off of the inspector's hands. This was replaced with a new bottle of soap.

The door to the crew toilet room was not self-closing.

The crew toilet room door had a gap at the bottom and was not tight-fitting.

Dripping was observed from several places along the hood overhang above the flight-type dishwash. The source of the dripping could not be determined and had been reported by staff the day of the inspection. No dripping onto clean dishes was observed.

Condensate had collected on the deckhead above the potwash machine. No dripping was observed.

There were containers of skim milk, hot milk, regular milk, and creamer on the counter with 4-hour discard labels. The times listed on the discard labels did not match with the times listed for the buffet lines. The ship has a master time control plan with set up and discard time for each outlet on board posted in the galley. Next to this time control plan is another time control plan that had a heading, 'Milk and Dairy Products used on Lines.' Under the heading, it states, 'milk and other dairy products dispensed from pitcher on service lines will be placed on time control and discarded within 4 hours; a discard label will be used stating the date, starting time & discard time within 4 hours.' There was no indication as to what the set-up and discard times were for these items. This area was not open 24 hours.

The undercounter cabinet did not have a sign indicating the food items inside were on time control. Staff stated that the unit was on time control. Staff corrected the issue during the inspection.

Three containers of different types of herring were out for service on the line. However, there were only two serving utensils. Another serving utensil was placed on the line.

The cords from the juice machine were draped across the counter, making the area difficult to clean. Staff corrected the issue right away.

The cords from the juice machine were draped across the counter, making the area difficult to clean. Staff corrected the issue right away.

The soap in this area had a low viscosity (diluted) and ran off the inspector's hands. The soap was replaced with a new bottle of soap with the proper consistency.

The portside utility sink was dripping continuously. This had been reported by staff the morning of the inspection.

During the dates of 28 November to 10 January, the production Chlorine set point was only 1.8ppm. During these dates, the level often rose to above 2.0 ppm but then dipped below 1.5ppm on a few occasions. Regardless of the low set point the far point remained within normal limits. Prior to the inspection, VSP staff were notified of the identified issue and that staff corrected it after investigating the cause. Staff stated the cause originated with a lack of sodium metabisulphite onboard to stabilize the Chlorine. This prompted staff to make a manual adjustment to the set point (1.8ppm) to compensate. Staff intended to return the set point to normal on 13 December when a delivery of sodium metabisulphite was received but this was overlooked. Production records from 10 January to the date of the inspection were within normal limits.

Both the starboard and the portside aft backflow prevention devices installed on the fire lines had not been tested since 6 January 2018 and 14 January 2018 respectively. Staff stated these were not conducted due to the restricted access to the mooring deck for safety reasons.

The cord for the portable blender was draped across the counter, making it difficult to clean.

The PVI/PDI plan stated that the area around an accident was to be blocked with a 6.1 meter/20 foot radius. The best practice is to block off a 7.6 meter/25 foot radius.

The current Surveillance /Food and Beverage Questionnaire was not updated to meet the 2018 VSP Manual to include all of the information listed in 4.1.2.2. Additionally, staff were using a separate AGE form for crew. The same form should be used for both passengers and crew.

The procedure used for response to fecal and vomit accidents was not updated to meet VSP 2018 Manual requirements. Specifically, the information found in Annex 13.9. The missing information included 'pH levels should be maintained at 7.5 or less at 77°F (25°C) or higher during disinfection process'.