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Item No.:
08
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Site:
Galley-Deck 6 Starboard Beverage Station
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Violation:
The atmospheric vent on the backflow preventer above ice machine 61101 had a constant stream of water leaking from it.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Testable Devices
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Violation:
Several reduced pressure assembly backflow prevention devices did not have test results from the recent testing. On the log with the results, the phrase 'not possible' was listed instead of results. When asked what this meant, staff stated that these devices were for shoreside connections and there was no way to test them. The devices included: FR.97 PT Mid Bunker Dk4 Mid Shore Connection; FR.97 STB Mid Bunker Dk4 Mid Shore Connection; FR.0 DK6 Aft Mooring Sprinkler Aft Shore Connection; FR.0 DK6 Aft Mooring Sprinkler Aft Shore Connection; FR.99 Dk4 Port Bunker Mid Sprinkler Shore Connection; FR.99 Dk4 BTB - Bunker Mid Sprinkler Shore Connection; Aft Mooring FR.-03 DK6S #3 Backflow Fire Syst.; and Aft Mooring FR.-03 DK6P #4 Backflow Fire Syst. The previous records for these devices were not available to check if they had ever been tested.
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Recommendation:
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.:
08
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Site:
Potable Water-Nontestable Devices
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Violation:
The list of nontestable backflow prevention devices did not include an inspection date and there was no other documentation indicating when the devices had been inspected. Staff stated they had been inspected in the last few weeks. Several devices were checked in the AMOS system, and the work history indicated inspections in 2007 for some and 2011 for others. According to the staff, a record would only be recorded in AMOS if a comment was made.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. 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.
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Item No.:
08
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Site:
Potable Water-Spa Changing Room Showers
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Violation:
No backflow prevention devices were installed on the shower hoses in the men's and women's changing rooms. There were two showers in each room. Staff stated these new showers were installed during the 2012 dry dock.
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Recommendation:
Install backflow prevention devices on the shower hoses.
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Item No.:
08
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Site:
Potable Water-Engine Room Distallate and Permeate Lines
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Violation:
The distillate and permeate lines from production were striped blue/white/blue up to the point of chlorination instead of blue/gray/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
09
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Site:
Recreational Water Facilities-Riviera Pool
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Violation:
The chlorine levels in the pool were measured at 0.2, 0.27, and 0.22 ppm by the ship's staff and 0.27 and 0.27 by the inspector from different locations of the pool. The level of the chlorine in the machinery room was measured at 3.18 ppm and matched the analyzer. The pool was open during the inspection and was closed at the direction of the inspector.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
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Site:
Recreational Water Facilities-Crystal Whirlpool Spa
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|
Violation:
The bromine levels in the whirlpool spa was measured at 0.98 and 0.77 ppm by the inspector and 1.13 ppm by the ship's staff. The level of bromine in the machinery room was measured at 1.1 ppm by the ship's staff and 0.96 ppm by the inspector. The analyzer read 5.60 ppm. The whirlpool was open during the inspection and was closed at the direction of the inspector.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Crystal Whirlpool Spa
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|
Violation:
The analyzer for the automated monitoring read 5.60 ppm bromine, but the bromine level measured by the inspector and ship's staff in the machinery room was 0.96 ppm and 1.1 ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Sand Filter Backwashing
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Violation:
According to the staff and the records in the ship's automated work order/history system (AMOS), the whirlpool spa sand filters were scheduled to be backwashed every five days instead of every three days. In addition, there were no records documenting the backwashing. According to the staff, the record was only recorded in the AMOS system if a comment was made.
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Recommendation:
Monitor filter pressure differentials. Backwash granular filter media until the water viewed through a sight glass runs clear and at the following frequencies: (1) whirlpool spa and spa pool: every 72 hours, or sooner if the whirlpool spa is drained; (2) baby-only water facility: daily; and (3) all other RWFs: at a frequency recommended by the manufacturer. For automatic backwashing systems, ensure an individual is present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear. Clean cartridge filters according to the manufacturer's recommendations. Maintain a written or electronic record documenting filter backwashing and cleaning.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing Disinfection
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|
Violation:
No documentation of the disinfection of the hair and lint strainers and housings was maintained for all of the recreational water facilities. According to the staff, a record would only be recorded in AMOS, if a comment was made.
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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-Antientrapment Protection
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|
Violation:
The suction pumps for the Riviera and Crystal whirlpool spas did not have safety vacuum release systems (SVRS) installed. The suction outlet on each whirlpool was a single blockable drain with an anti-entrapment drain cover. Three other whirlpools with the same design were checked and the SVRS was installed on these.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
11
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|
Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Reporting
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|
Violation:
On 27 February, a food handler had an onset of AGE symptoms at 0900 and did not report to the medical center until 1120. A review of the work history indicated that this crew member worked from 0730 until 1030.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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|
Site:
Galley-Deck 6 Garde Manger
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|
Violation:
The temperature of approximately 11 trays of deli sandwiches (300 individual sandwiches) inside the upright reach in refrigerator ready for service prepared earlier in the morning measured 50.4°F. all of the trays were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 6 Garde Manger
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|
Violation:
The temperature in refrigerator 80209 indicated 50°F. The unit contained 6 trays of cheeses. One tray containing smoked Cheddar and Lester cheese measured 46°F and 44°F. They were discarded. The other cheeses in the unit were within temperature. They were transferred to another unit.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, or 5°C (41°F) or less.
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Item No.:
19
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|
Site:
Bar-Deck 5 Explorer
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|
Violation:
Used utensils, such as thermometers and stirring rods, were stored between uses in a metal cup of water on the bar. The water was cloudy due to dairy product residue.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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|
Site:
Galley-Deck 5 Hot Galley Freezer
|
|
Violation:
A full tray of prepared bok choy was stored un protected on the top shelf in freezer 5516 unprotected. The tray was removed and covered.
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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.
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Item No.:
20
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|
Site:
Preparation Room-Deck 4 Fish
|
|
Violation:
One blue cutting board was heavily scored by sharp knives and made difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
The temperature in refrigerator 80209 indicated 50°F. The unit contained 6 trays of cheeses. One tray containing smoked Cheddar and Lester cheese measured 46°F and 44°F. They were discarded. The other cheeses in the unit were within temperature. They were transferred to another unit.
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|
Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
21
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|
Site:
Galley-Deck 6 Beverage Station Starboard
|
|
Violation:
Under counter refrigerator 60403 had a broken hinge that prevented it from closing properly.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
Two previously cleaned plates that were stored inverted and dry had water stains and food debris on the serving side of the plate.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Beverage Station Port
|
|
Violation:
Ice machine 51001 had a black substance build up on the cuber vanes in the splash zone.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
The previously cleaned meat slicer adjacent to refrigerator 50203 had food debris under the leading edge beside the blade. The machine was removed for additional cleaning.
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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.:
27
|
|
Site:
Galley-Deck 6 Clean Dish Area
|
|
Violation:
At least16 white plastic buffet serving trays in a clean storage area of more than 200 trays contained the original sticker residue on the outside of the container making them difficult to clean.
|
|
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
|
|
Site:
Preparation Room-Deck 4 Vegetable
|
|
Violation:
After cleaning, a power cord for the vegetable slicer was stored resting on top of the unit in contact with the food area.
|
|
Recommendation:
Reassemble equipment so food-contact surfaces are not contaminated.
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Item No.:
33
|
|
Site:
Preparation Room-Deck 4 Vegetable
|
|
Violation:
A 2-cm black plug was missing behind the vegetable slicer on the bulkhead leaving a round hole into the bulkhead.
|
|
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
|
|
Site:
Galley-Deck 6 Soup Preperation
|
|
Violation:
Refrigerator 60117 in this area was labeled out of order. Water was leaking from a seam on the rear of the unit and pooling onto the deck in the soup kitchen. When engineering arrived and opened the technical space above the unit a wet white towel was observed wedged into a 10 x 10 cm opening in the deckhead above the unit with the copper pipes that connected to the unit. When the towel was removed there was a constant flow of water into the technical space above the unit from inside the emanating from void above the machine.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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
|
|
Site:
Galley-Deck 6 Soup Preperation
|
|
Violation:
The deck grout in this area was noticeably dirty and in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
|
|
Site:
Galley-Deck 5 Soup Preperation
|
|
Violation:
From the previous soup kettle 50104 item, the leak caused water to pool on the deck.
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|
Recommendation:
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
|
|
Site:
Galley-Deck 5 Preperation Area
|
|
Violation:
The deck below under counter refrigerator 50208 and surrounding area had a significant buildup of more than a week's accumulation of food debris, dirt, equipment parts, and what appeared to be insect remains.
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|
Recommendation:
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
|
|
Site:
Galley-Deck 5 Beverage Station Port
|
|
Violation:
The deckhead in the transition area from potwash to the beverage station had two separate 1 cm gaps in the profile strips. One gap extended approximately 10 cm in length and the other gap for 25 cm in length.
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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
|
|
Site:
Galley-Deck 5 Soup Preperation
|
|
Violation:
The tile grout in this area was soiled and in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
|
|
Site:
Galley-Deck 5 Hot Galley Freezer
|
|
Violation:
The drain for the condensate line in unit 5618 was bent out of place allowing condensate to puddle on the deck under the unit.
|
|
Recommendation:
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The deck in front of bakery cabinet 5102 was noticeably soiled and in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The in-use combination ovens 50017 and 50016 were leaking and overflowing their drip pan onto the deck leaving a puddle and an accumulation of food debris.
|
|
Recommendation:
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.:
34
|
|
Site:
Galley-Deck 5 Soup Preperation
|
|
Violation:
Soup kettle 50104 had a continuous steam leak in the technical space which caused water to pool on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Starboard Beverage Station
|
|
Violation:
The deck drain behind ice machines 51101 and 51002 was blocked and water was standing in the scupper.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 Starboard Beverage Station
|
|
Violation:
The light intensity behind ice machines 61003 , 61002 and 61001 measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Galley-Deck 6 Starboard Beverage Station
|
|
Violation:
The light intensity behind ice machines 611010 and 61102 measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The light intensity in the space behind deck oven 51301 and the bulkhead measured below110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Galley-Deck 5 Crew
|
|
Violation:
The light intensity on the crew starboard preparation counter adjacent to cold room 5619 was less than the required 220 lux.
|
|
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
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
The light intensity at the handwash station adjacent to cold room 5607 measured below 220 lux.
|
|
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
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
No additional lighting was provided behind ice machine 50215 where the light intensity measured below 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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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|
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Item No.:
36
|
|
Site:
Pantry-Deck 11 Aft Port
|
|
Violation:
The light intensity around and behind the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 10 Aft Port
|
|
Violation:
The light intensity around and behind the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Soup Preperation
|
|
Violation:
The condensate collection trough on the exhaust hood above soup kettle 60106 was clogged causing water to collect in the trough and overflow dripping onto the deck. No food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
38
|
|
Site:
Food Service General-Equipment Out of Service
|
|
Violation:
Many units were out of service. refrigeration unit 50508 since February 28, refrigeration unit 50015 since February 2, refrigeration unit 50203 since February 28, refrigeration unit 50301 since January 3, refrigeration unit 50303 since February 28, walk-in refrigeration unit150064 since October 25, an under counter regenerator in the crew buffet service line, and the cold counter for the meat preparation area in provisions. Work orders were submitted.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Starboard Pantry
|
|
Violation:
Nine fruit flies were observed on the seam to the deckhead above the preparation counter behind the beverage station.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
Not all of the requirements of the 2011 VSP Operations Manual for operating recreational water faculties were followed. The whirlpool spa sand filters were backwashed every five days and there was no documentation of the backwashing. The disinfection of the hair and lint strainers and housings was not documented, and the suction pumps for two of the whirlpool spas did not have the correct anti-entrapment protection installed.
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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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