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Item No.:
06
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Site:
Potable Water-Halogen Analyzer Charts
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Violation:
From the last inspection in January 2013 until the end of May 2013, the range of the halogen analyzer charts for the distant point were 0.0 to 10.0 ppm. This was noted on the previous inspection. Also, there were a few days in the months of February, March, April, May, and June where the charts were not changed every 24 hours. There were no notations on these charts of any unusual events. There was no chart dated July 10. There were two charts dated July 11, 2013 and two charts dated July 29, 2013. One of the charts dated June 29, 2013 only had four hours of free halogen residual recorded and there was no notation of any unusual event on the chart.
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Recommendation:
Record manual readings on a chart or log, retain for at least 12 months, and ensure they are available for review during inspections. Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Distant Point Calibration
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Violation:
It was unclear if the manual comparison test to verify calibration of the halogen analyzer-chart recorder was conducted daily. There was no documentation of the daily manual calibration test or calibration recorded on the chart or in a log for a few days in April, for several days in May, for most days in June, and on 3-7, 9, and 11 of July.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
06
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Site:
Potable Water-Distant Point Alarm
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Violation:
There was no audible alarm in a continuously occupied watch station to indicate the low and high free halogen readings at the distant point analyzer.
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Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen readings at the distant point analyzer.
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Item No.:
06
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Site:
Potable Water-Water Test Kit Secondary Standards
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Violation:
The secondary standards for the water test kit were only available to test the high range of the free residual halogen and not the low range free residual halogen.
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Recommendation:
Ensure there are secondary standards available to test the accuracy of both the low and high range for free residual halogen of the ship's test kit.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
On the following days, the free residual halogen and pH levels were not recorded hourly during most of the bunkering process: 21, 26, and 28 of January in San Juan, 23 of January in Mayaguez, 18 and 22 of March in San Juan, 1 of May in Mayaguez, and 3 and 6 of May in San Juan. There were only some hourly recordings for these dates, mostly in the beginning hours of bunkering. Also, during bunkering on 21, 23, 26, and 28 of January, the free residual halogen level was not adjusted to at least 2.0 ppm within 30 minutes of the start of bunkering.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The port potable water tank was opened and painted during 26-30 of January. There was documentation indicating a chlorine solution of 200 ppm was used to disinfect the tank, but there was no record of the contact time. Also, there was no documentation that the staff followed the manufacturer's instructions for drying and curing after painting the tank. This was noted on the previous inspection.
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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. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The cross-connection log did not indicate the plumbing components for several locations, including the devices installed in the passenger and crew cabin restrooms, the devices on the open deck, fan rooms, and only two of the 13 locations on the Ro-Ro decks had a plumbing component listed. This was noted on the previous inspection. Also, there was an entry for the open deck on deck 8 port stating a Watts no. 8 was missing, but there was no other documentation and the last time this area was inspected was November 2012. The two international shore connections were listed as a cross-connection, but the type of devices were not on the log and there were no test results for these reduced pressure assemblies. This was noted on the previous inspection. According to the staff, the test kit for these devices was ordered, but there was no documentation on board. In addition, there were several backflow prevention devices confirmed by staff that were not on the log such as for the two ice machines in the main galley, a hose bib on the open deck near the ventilation room #2, and a hose bib on deck 3 starboard in garage B. Finally, the number of backflow prevention devices in each location was not recorded if there was more than one. For example, there were two backflow prevention devices installed on the hair sink in the spa, but only one was indicated on the log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
13
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Site:
Other-Deck 6 Storage Locker
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Violation:
Numerous food safety violations were observed in the Deck 6 Storage Locker, related to improper storage of food and galley equipment and utensils, and presence of pests. Staff attributed the problem to a storage space limitation. The locker started to be cleaned during the inspection.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
19
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Site:
Other-Deck 6 Storage Locker
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Violation:
There were at least 3 large cans of tomato paste stored directly on the deck under the shelves. There were multiple condiments and salt and pepper shakers stored among soiled pots and pans. There were carafes with hot water stored directly on the deck. There were several bottles of wine stored inside a fabric bag and stored directly on the deck.
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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: (1) In locker rooms; or (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.:
20
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Site:
Buffet-
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Violation:
Upright refrigerator #16 was out of service for months.
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Recommendation:
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.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
One of the doors of the oven was broken.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The flight-type dishwasher was out of order. The staff explained that had been fixed several times during the past months but it breaks down quickly. This was noted in previous inspections.
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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.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The final sanitizing rinse temperature of the in-use front-loading potwash machine was 156°F in a first check and 149°F in a second check. The staff instructed the technicians to check the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Other-Deck 6 Storage Locker
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Violation:
Numerous large plastic containers, pots, pans, baking sheets, and coffee carafes were stored as clean but still soiled with food remnants.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Deck 6 Storage Locker
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Violation:
There were at least two warm racks of clean and wet cups stored over galley equipment that was stored directly on the deck. There were also a number of wet galley utensils that appeared to be previously washed and stored inside an uncovered plastic container. There were dust pans and brooms stored on top of clean pots and pans.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Food Worker Toilets
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Violation:
The male and female food worker toilets were locked during active galley operation. They were unlocked during the inspection.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
33
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Site:
Other-Deck 6 Storage Locker
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Violation:
Numerous boxes and racks of galley utensils and plates, galley equipment (e.g. popcorn maker, carving station, blender, carafes), and tomato paste cans, among others, were stored directly on the deck. The entrance bulkhead was not finished, exposing the insulation. The deckhead was not finished, exposing pipes and air ducts. The deck was wet and heavily soiled and had no coving.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. 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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Decks
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Violation:
There were broken tiles and recessed deck tile grout in various areas of the galley.
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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.:
34
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Site:
Galley-Vegetable Preparation
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Violation:
The faucet of the vegetable utility sink was continuously leaking.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
34
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Site:
Other-Deck 6 Storage Locker
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Violation:
By the entrance to the locker, an exposed deckhead water pipe was continuously leaking to the deck.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Hot Galley
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Violation:
The combination oven was out of service. The staff explained that it has been out of service for years.
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Recommendation:
Remove the combination oven from the food area.
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Item No.:
38
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Site:
Pantry-Marbella
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Violation:
There was a mop and water bucket stored next to the handwashing station.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Other-Deck 6 Storage Locker
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Violation:
Different sizes of live nymph cockroaches were under the shelves where galley equipment was stored.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Deck 6 Storage Locker
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Violation:
There was no active and passive monitoring performed in this locker.
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Recommendation:
Include storage lockers in the current schedule for periodic active and passive IPM inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Deck & Engine Receiving Log
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Violation:
The pest management form for incoming shipments of the deck & engine department, for items such as chemicals, gas tanks, and spare parts, had columns to record temperatures, receiving condition, infestation, and remarks/actions. The forms had prefilled comments for the aforementioned columns as follows: '50°F', 'good', 'none', and 'received'. There was another comment box that had the prefilled comment: 'All deliveries free of infestation'. Staff stated that the form was originally intended for food deliveries.
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Recommendation:
Ensure that all IPM log entries are accurate. Delete prefilled entries.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards were not installed on some of the mooring lines on the starboard side of the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Theater Men Toilet
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Violation:
There was no soap at the handwashing station.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
43
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Site:
Housekeeping-Shower Head Log
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Violation:
The shower heads were cleaned and sanitized with 100 ppm chlorine for 5 to 15 minutes according to the staff. There was a log documenting the completion of the procedure every several weeks but there was no information on the concentration and contact time used.
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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. Document the completion of the shower head sanitizing procdures on a log.
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