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Item No.:
07
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Site:
Potable Water-Potable Water Forward/Port & Starboard Reserve Tanks
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Violation:
Both tanks shared an outside wall with the hull of the vessel. This tank arrangement was also noted on previous inspections including 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. A salinometer was installed on the tanks.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
07
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Site:
Potable Water-Potable Water Tank Protection
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Violation:
The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) shared a common forward wall with the aft wall of mixed ballast water in tank #2. Additionally, the forward wall of this ballast tank was shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7. This tank arrangement was also noted on previous inspections including 19 FEB 2013, 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Coating
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Violation:
Potable water tanks were touched-up with a coating system for potable water. However, there was no documentation of approval from a certification organization independent from the manufacturer.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Mineralizer & Reverse Osmosis Plant
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Violation:
There were no air gaps for the air relief vents of the backflow preventers on the mineralizer and the reverse osmosis plant. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the pool and whirlpool were not calculated. These rates were calculated during the inspection and met the requirements.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (5) whirlpool spa: 0.5 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Sign
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Violation:
The combined safety sign for both pool and whirlpool described children as those under 12 years old. The inspector explained to the staff that those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Recommendation:
Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements. Refer to the Clarifications to the VSP 2011 Operations Manual at http://www.cdc.gov/nceh/vsp/operationsmanual/clarifications_to_vsp2011operations_manual.pdf
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Item No.:
10
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Site:
Recreational Water Facilities-Pool
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Violation:
The port antientrapment drain cover had a missing screw and both port and starboard covers had a 1 cm gap between the covers and the pool floor.
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Recommendation:
Install and maintain the antientrapment drain covers according to manufacturer's recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Shepherd's Hook
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. This was corrected.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response for RWFs
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Violation:
Staff had two different sample response plans, one from the European Ship Sanitation Manual and one from the 2011 VSP Operations Manual. The plans were similar but not identical. Staff stated that the ship did not have a single plan and no one was specifically assigned to respond to those accidents. Even though nobody appeared to be responsible for the plan, staff explained in some detail how the response could be done and who could play a part.
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Recommendation:
Create a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool
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Violation:
There was no documentation for the recently installed covers of the wall-mounted suction fittings in the whirlpool. It was unclear if these covers met the antientrapment requirements and if they were installed according to the manufacturer's recommendations.
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Recommendation:
Ensure that covers on suction fittings are installed according to manufacturer's recommendations and comply with the antientrapment requirements.
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Item No.:
19
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Site:
Provisions-Deck 4 - Transportation Corridor
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Violation:
Approximately 100 beer kegs were stored in the corridor with exposed deckhead-mounted cables and pipes. There were multiple activities happening in the corridor exposing the beer kegs to potential contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Pantry-Deck 9 Pantry
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Violation:
There was an upright refrigerator dedicated only to flowers. There were flower arrangements inside. An ice machine was located nearby in the pantry.
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Recommendation:
Do not store flowers in the food area. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Other-Deck 8 Cabin Steward Locker
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Violation:
Several bottles of water and liquor were stored on the wooden shelves along with linens. The locker was not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The manufacturer's data plate did not match the compartments of the dishwash machine or the electronic temperature display. The data plate indicated temperatures for the wash, auxiliary rinse, and final rinse compartments, however the machine had prewash, wash, and final rinse compartments. The electronic display indicated temperatures for the wash and final rinse compartments.
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Recommendation:
Ensure the manufacturer's data plate matches the compartments and electronic display of the warewash machine.
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Item No.:
22
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Site:
Other-Crew/Officer Mess - Dishwash Area
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Violation:
The final rinse pressure gauge displayed a maximum of 4 psi during active use of the machine. The manufacturer's data plate indicated the flow pressure to be 20 +/- 5 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
28
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Site:
Provisions-Deck 4 - Transportation Corridor
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Violation:
Approximately 15 plastic bins used for transporting food from the provisions area to food outlets were stored in the corridor with exposed deckhead-mounted cables and pipes. There were multiple activities happening in the corridor exposing the bins to potential contamination.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Pantry-Deck 9 Pantry
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Violation:
There was an upright refrigerator dedicated only to flowers. There were flower arrangements inside. Clean glasses were stored nearby in the pantry.
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Recommendation:
Do not store flowers in the food area. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Warewash Area
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Violation:
There was no coving at the deck/counter foundation and around the base of the support columns.
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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).
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Item No.:
33
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Site:
Galley-Warewash Area
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Violation:
There was no deck tile grout around the scuppers. This allowed for water to pool in the recessed areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Crew/Officer Mess - Dishwash Area
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Violation:
There were gaps around the deckhead-mounted smoke detector.
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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.
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Item No.:
33
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Site:
Galley-Bakery/Pastry
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Violation:
The deck was in poor condition. Many areas had damaged deck tiles and missing or recessed deck tile grout. This allowed for the water to pool in the recessed areas.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Glasswash Machine
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Violation:
Below the soiled area, a hose used for deck washing was laying on the deck.
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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. Elevate the hose above the deck for easy cleaning of the area.
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Item No.:
36
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Site:
Galley-Hot Galley
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Violation:
The light intensity was less than 110 lux behind and around the two combination ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Potwash
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Violation:
The light intensity was less than 110 lux behind and around the potwash machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Entremetier Station
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Violation:
As the user washed their hands, the light intensity was less than 220 lux at the handwash station. Light was blocked by the user.
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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.
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Item No.:
36
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Site:
Galley-Bakery/Pastry
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Violation:
The light intensity was less than 110 lux behind and around the deck oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Bakery/Pastry
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Violation:
As the user washed their hands, the light intensity was less than 220 lux at the handwash station. Light was blocked by the user.
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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.
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Item No.:
36
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Site:
Bar-Kopernikus Bar
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Violation:
At the front bar counter, the light intensity was less than 110 lux at the handwash station during service periods.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Pantry-Kopernikus Bar
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Violation:
The light intensity was less than 110 lux behind and around the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Glasswash Machine
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Violation:
The light intensity was less than 220 lux at the clean landing of the glasswash machine.
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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.
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Item No.:
36
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Site:
Dining Room-Amadea Restaurant
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Violation:
The light intensity could not be raised to 220 lux at all areas of the waiter station counters. This was written on the previous inspection.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
One rat guard was open over two mooring lines and various rat guards were placed against the ship, making them ineffective to prevent the passage of vermin crawling along the lines from the pier to the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
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Site:
Housekeeping-Crew Shower Head Disinfection Log
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Violation:
The log did not state the CT value used for disinfection.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Potable Water-Potable Water Tank Walls
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Violation:
Multiple potable water tanks shared common walls with the hull of the vessel and with tanks containing nonpotable water or other liquids. This deficiency was cited repeatedly during previous inspections. Staff was aware that VSP may grant a variance by modifying or waiving the requirements of this requirement of the VSP 2011 Operations Manual. The corrective action statement from the ship after the last VSP inspection on FEB 2013 stated that the issue was to be corrected during dry dock. The ship just returned from a dry dock in December 2013 and the issue was not corrected. Staff stated that there was a plan to build a cofferdam around the tanks that could happen during the next dry dock scheduled for 2016.
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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.
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