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Item No.:
08
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Site:
Potable Water-Stern Deck
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Violation:
The deck tap was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-International Shore Connection
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Violation:
The backflow prevention device was not permanently installed on the fire line. Staff stated in the event of a fire the backflow prevention connection would be installed on the line before connecting to the shore connection.
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Recommendation:
Permanently install the reduced pressure assembly backflow prevention device on the fire line.
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Item No.:
09
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Site:
Recreational Water Facilities-Free Halogen Residual
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Violation:
The chlorine values for the port whirlpool were out of the acceptable range for multiple periods of time during operating hours. For example, on 13 July the chlorine value was below 3 ppm from 09:54 to 10:15; below 3 ppm from 10:53 to 12:38; above 10 ppm (and as high as 21 ppm) from 12:39 to 12:44; below 3 ppm from 15:39 to 16:48; below 3 ppm from 21:34 to 22:00. On 22 July the chlorine value was above 10 ppm (and as high as 55 ppm) from 13:13 to 13:21; above 10 ppm (and as high as 54 ppm) from 14:29 to 14:37; above 10 ppm (and as high as 60 ppm) from 14:59 to 15:07; above 10 ppm (and as high as 66 ppm) from 17:12 to 17:18; and above 10 ppm (and as high as 61 ppm) from 17:33 to 17:48. On 5 August the chlorine value was above 10 ppm (and as high as 23 ppm) from 20:17 to 20:31. The normal operating times for the whirlpools were 06:00 to 22:00.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-High and Low Level Alarm
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Violation:
The ship did not have a high and low level alarm for the pH and free halogen residual installed for the two whirlpools. This was written on the last inspection.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Electronic Data Logger
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Violation:
The values recorded by the electronic data logger were not stored in a secure database and could be manipulated once downloaded to a spreadsheet. This was written on the last inspection.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Sign
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Violation:
The port whirlpool safety sign did not include all of the required cautions.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
The port whirlpool hair and lint strainer and its housing were not being cleaned and disinfected every week. The starboard whirlpool had not been in service for a few weeks.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Disinfection
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Violation:
The port whirlpool weekly filter inspection was not being documented. The disinfection of the filter housing when the filter was replaced was not recorded. The starboard whirlpool had not been in service for a few weeks.
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Recommendation:
Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available. Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The starting time and concentration, as well as the ending time and concentration were not being recorded for the daily shock halogenation of the whirlpools.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Dumping
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Violation:
According to staff, the water in the whirlpools were dumped every Wednesday and Sunday.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
16
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Site:
Bar-Explorer Lounge
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Violation:
The time control plan for the coffee creamer was not specific to the operation. The plan only stated that the creamer would be discarded within four hours.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
An unlabeled bottle of liquid was stored in the undercounter refrigerator. Staff stated the bottle contained ginger beer.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Preparation Area
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Violation:
The coffee grinder had two slotted fasteners in the food splash area. This was written on the last inspection.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Preparation Area
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Violation:
The coffee grinder was mounted to the counter with one long bracket. The small area below the grinder was difficult to clean. The counter was heavily soiled with food debris in this small area.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Dining Room-Wine Station
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Violation:
There was little space for cleaning on both sides of the undercounter refrigerator. The sides of the refrigerator were soiled with dust.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment.
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Item No.:
24
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Site:
Bar-Explorer Lounge
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Violation:
The sanitizing solution concentration measured less than 50 ppm chlorine. The bar was not in operation during the inspection.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Dining Room-Wine Station
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Violation:
The sides of the refrigerator were soiled with dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Dining Room-Wine Station and Waiter Stations
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Violation:
The recessed areas above all bulkhead-mounted cabinets were soiled with dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Explorer Lounge
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Violation:
Below the coffee machine, the counter was soiled with dust and debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Preparation Area
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Violation:
The counter below the coffee grinder was heavily soiled with food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Pastry
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Violation:
Clean forks were stored upright and not protected from 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.:
33
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Site:
Galley-Dishwash Area
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Violation:
A container with many items, such as gloves and cleaner, was stored on the deck, making it difficult to clean 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.
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Item No.:
33
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Site:
Galley-Ice Machines
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Violation:
The white bulkhead material beside and around the ice machines was peeling and stained.
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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, 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:
Dining Room-Wine Station and Waiter Stations
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Violation:
The deckhead tiles above the food service area were textured, porous, and difficult to clean. This was written on the last inspection.
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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. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Bar-Explorer Lounge
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Violation:
In the forward area of the lounge, the deckhead tiles above the food service area were textured, porous, and difficult to clean.
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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:
Bar-Explorer Lounge
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Violation:
In the forward area of the lounge, the deck/cabinet juncture was not coved.
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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:
Dining Room-Wine Station
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Violation:
On the sides of the undercounter refrigerator, the deck material was not hard and durable. Staff explained the area used to have carpet, and this material may be what was below the carpet when removed. The deck material below the undercounter refrigerator could not be viewed. It was recommended to verify this material.
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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:
Dining Room-Wine Station and Waiter Stations
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Violation:
The deck/cabinet junctures and the deck/refrigerator juncture were not coved. This was written on the last inspection.
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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.:
36
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Site:
Dining Room-Wine Station and Waiter Stations
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Violation:
The light intensity could not be raised to at least 220 lux on all areas of the counters. This was written on the last 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.:
36
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Site:
Galley-Ice Machines
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Violation:
The light intensity was less than 110 lux behind and around the ice machines.
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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-Pastry
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Violation:
The light intensity was less than 220 lux on all areas of the preparation counter. This was mostly observed at the right side near the mixer and at the corner.
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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-Hot Galley
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Violation:
The light intensity was less than 220 lux at the two grills. This was written on the last inspection.
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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.:
38
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Site:
Galley-Preparation Area
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Violation:
A mop, bucket, broom, and 'wet floor' sign were stored in the corner to the left of the ice machines.
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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.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
No rat guards were in place on the mooring lines while the ship was docked.
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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-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not describe each department's duties and responsibilities during an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP 'Outbreak Procedures' indicated Micro-Bak II would be used for sanitizing during an outbreak. Staff explained this product was replaced with Oxivir wipes starting this Alaska season.
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Recommendation:
Remove references to Micro-Bak II and replace with Oxivir wipes.
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Item No.:
44
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Site:
Recreational Water Facilities-
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Violation:
Persons responsible for the whirlpools were not maintaining the facility, its documentation, water chemistry, and necessary equipment in accordance with the VSP operations manual. Some of these items were written on the last inspection. This includes: (1) not having a high and low level alarm for the pH and free halogen residual; (2) values recorded by the electronic data logger were not stored in a secure database and could be manipulated once downloaded to a spreadsheet; (3) not having a completed safety sign; (4) the hair and lint strainer and its housing were not being cleaned and disinfected weekly; (5) the weekly filter inspection was not being documented. The disinfection of the filter housing when the filter was replaced was not recorded; (6) the starting time and concentration, as well as the ending time and concentration were not being recorded for the daily shock halogenation of the whirlpools; (7) the water in the whirlpools was dumped every Wednesday and Sunday, and not every 72 hours; (8) the chlorine values for the port whirlpool were out of the acceptable range for multiple periods of time during operating hours. Some chlorine values were as high as 21 ppm, 55 ppm, and 60 ppm.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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