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Item No.:
20
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|
Site:
Galley-Hot Galley
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|
Violation:
The starboard side tilt braising pan was posted out of order and staff stated it has been in disrepair for at least 3 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
34
|
|
Site:
Galley-Hot Galley
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|
Violation:
There was a leak from the spigot support on the port braising pan filling line. Water was pooling on top of the partial counter surrounding the water tap and dripping down to the deck. Plumbers repaired the leak during the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The counter model mixer had slot-head screws fastened into the collar just above the mixing arm.
|
|
Recommendation:
Replace the slot screws fastened in the food splash zone with non-slotted low-profile hex head fasteners.
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|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a hot cabinet listed on the posted time as a public health control plan, but the cabinet was not labeled as a time control unit.
|
|
Recommendation:
Identify the hot cabinet as a time control unit in the posted time control plan.
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|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley and Pastry
|
|
Violation:
There was a gap present along the lower door edge of undercounter reach-in refrigerator #3 in the hot galley and #4 in the pastry when closed that was large enough for a folded piece of paper to pass from outside to inside the units. It appeared the doors were warped.
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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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|
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Item No.:
28
|
|
Site:
Galley-La Terraza Galley
|
|
Violation:
The pizza shovel was hanging at the counter beside the handwash station between uses. As people used the handwash station they made contact with the food contact portion of the shovel with their clothing.
|
|
Recommendation:
Move the pizza shovel to a position where it is not subject to contamination.
|
|
|
Item No.:
16
|
|
Site:
Galley-La Terraza Galley
|
|
Violation:
There were errors in the cooling process as recorded in the cooling log for potentially hazardous foods found in the walk-in refrigerator. In the initial cooling of tomato sauce, lentil soup, risotto and duck ragout the starting temperature recorded was 110 °F, 120 °F, 100 °F, and 100 °F respectively. It was not clear how long these foods were below the minimum135 °F prior to the start of cooling. In the case of the lentil soup the two hour temperature after cooling was 76 °F and instead of either discarding the food or re-heating to 165 °F the staff continued cooling to the 41 °F point. The small pan of lentil soup in the walk-in refrigerator was discarded.
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|
Recommendation:
Ensure staff strictly follow the danger zone requirements and place potentially hazardous foods into rapid cooling at 135 °F. Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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|
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Item No.:
39
|
|
Site:
Galley-Crew Galley - Pot Wash
|
|
Violation:
During manual pot washing a live fruit fly was observed on the deckhead.
|
|
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.:
36
|
|
Site:
Buffet-Crew and Officer's Mess Beverage Stations
|
|
Violation:
There was less than 110 lux of artificial light present behind the counter mounted beverage equipment at the crew and officer's mess beverage stations. There was less than 220 lux of artificial light present at the clean cup rack in the crew mess beverage counter. This area was among others noted as lacking light in the previous VSP inspection.
|
|
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. 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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|
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Item No.:
21
|
|
Site:
Buffet-Crew Mess Beverage Stations
|
|
Violation:
The power cables and water supply tubing to the counter model beverage equipment was draped and coiled on the counter below the equipment, making access for cleaning difficult.
|
|
Recommendation:
Elevate or shorten power cables and water tubing so it does not touch counters and makes cleaning easy.
|
|
|
Item No.:
40
|
|
Site:
Other-Pool Grill
|
|
Violation:
The door for the pool grill pantry was pinned open during service. As this is an outdoor grill the open door to the pantry allowed easy access by flying insects. On a return visit to this area at the end of the inspection the pantry door was again pinned open.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
29
|
|
Site:
Other-Pool Grill
|
|
Violation:
There was a small plastic food pan with waste food inside found stored on the handwash sink basin during operation in the front preparation area of the pool grill.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
19
|
|
Site:
Other-Galley Crew Cabins
|
|
Violation:
A variety of packaged, unpackaged, covered, uncovered, raw, cooked, and ready-to-eat foods were found stored on the deck, under and on beds of the galley crew cabins from 302 to 326.
|
|
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; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; 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.:
16
|
|
Site:
Other-Galley Crew Cabins
|
|
Violation:
The food temperatures of just some of the many potentially hazardous foods stored in the crew cabins included: numerous cheeses from 50-68 °F, sliced and full pieces of deli meats from 58-63 °F, and raw pork at 47 °F.
|
|
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, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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|
|
Item No.:
28
|
|
Site:
Other-Galley Crew Cabins
|
|
Violation:
Numerous pieces of food equipment were found on the deck, on and under beds and blankets, and on trolleys located in the galley crewmember cabins 302-326. These included previously cleaned sheet pans, a large meat slicer, knives and other utensils, microwave oven, a conveyor toaster oven, plates, and serving trays.
|
|
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. Never store food equipment in cabins.
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|
|
Item No.:
13
|
|
Site:
Other-Galley Crew Cabins
|
|
Violation:
An organized effort was made to physically remove over 15 full trolleys of dry foods, spices, canned foods, cooked foods, milk, raw meats, pasteurized eggs, cheeses of all types, baking goods, raw fruits, raw vegetables, and a variety of both hand held and counter model food equipment, pans, dishware and utensils to over 10 individual cabins shared by two or three galley crew members in order to avoid inspection by VSP staff. All the out of temperature potentially hazardous foods were discarded along with most other foods that were not canned or in original containers. The lead VSP inspector poured concentrated chlorine liquid over all the discarded foods as they were dumped into garbage bags to ensure they would not be used again.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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|
|
Item No.:
36
|
|
Site:
Provisions-Dry Provisions
|
|
Violation:
The light intensity in the portside corner of dry stores was 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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Walk-in Refrigerator
|
|
Violation:
Dirt and debris were accumulating on the deck under the storage racks in the back of the room. A small spill of some liquid had not been cleaned up on the deck in this area. One large tomato and 5 cherry tomatoes were on the deck in this area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Fruit Walk-in Refrigerator
|
|
Violation:
The back grate on the evaporative condenser unit was covered with dust and mildew.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Fish Thawing Room
|
|
Violation:
Condensate was accumulating in the first light fixture and dripping onto the deck.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-OPRP Plan
|
|
Violation:
In the general section of the OPRP the cleaning frequency during RED Status is listed as continuous for public areas. However, in sections such as (5) Public Toilets, (6) Open Decks, (11) Show Lounge, (12) Concessions, (13) Internet Cafe andLibrary, and (15) Reception Desk the cleaning requirements are listed 'as frequently as possible.' This violation was also noted in the previous VSP inspection (September 2012).
|
|
Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
For galleys during RED Status (above 1.5% gastrointestinal illness) the OPRP states when 'not in service a more thorough cleaning, wash, rinse, and sanitizing procedure using an antibacterial all purpose cleaner/disinfection will be used.' When talking to the housekeeper manager this procedure is not followed during RED Status. The process followed for galleys when not in use is disinfect with 1000 ppm chlorine followed by a rinse step and another application of 200 ppm chlorine. The use of 1,000 ppm chlorine in the galley is the same violation as was noted in the previous VSP inspection report (September 2012).
|
|
Recommendation:
Galley sanitation using 50-200 ppm chlorine should not change during elevated gastrointestinal illness, unless there is an actual vomiting event in the galley. This is the only time a 1,000 ppm chlorine disinfection procedure should be used.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
On June 12, 2013, the AGE log indicated a nonfood worker had two episodes of diarrhea in 24 hours and was given antidiarrheal medication, but this case was recorded as nonreportable in the log. The documentation in the crew medical record also indicated this person had abdominal cramps. The underlying illness column on the AGE log stated 'abnormal for patient'. According to the staff, this individual was not included as a case because they had less than three loose stools in 24 hours and they were not a food worker. This individual did not work while sick and was isolated for 24 hours. This type of violation was also found at medical in the September, 2012 VSP inspection.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure staff understand how to appropriately apply the definition of a reportable case of gastrointestinal illness.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
On the electronic system used to create the AGE Surveillance Log, staff could not enter a 'P' for passengers or a 'C' for crew on the AGE log. The button to select the correct entry was grayed out and staff did not have access to fix the document. Staff had to manually write the information into this field on the printed AGE log for every case.
|
|
Recommendation:
Ensure the electronic system used to create the AGE log allows staff to enter all of the required information in the exportable format. Ensure the electronic AGE Surveillance Log is capable of being completed fully for all columns.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastronenteritis (AGE) Log
|
|
Violation:
The AGE log indicated a nonfood worker had an illness onset of two episodes of diarrhea within 24 hours on June 1, 2013 and was given antidiarrheal medication. This individual was not recorded as a case on the AGE log. Their medical record also stated they had an upset stomach and muscle aches. According to the staff, this person was not recorded as a case on the AGE log because they were a fitness instructor and often had back pain. This individual did not work while sick and was isolated for 24 hours. The comments in the underlying illness column for this person were recored as 'above normal'. This was written on the previous inspection.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure medical staff understand and appropriately apply the definition of a reportable case of gastrointestinal illness.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastronenteritis (AGE) Log
|
|
Violation:
The AGE log indicated one food worker had two episodes of diarrhea within 24 hours and was given antidiarrheal medication on May 28, 2013. According to the staff, this person was not recorded as a case because they didn't understand the definition requirements for an AGE case. The underlying illness for this person was recorded as 'none'. This individual did not work while sick and was isolated for 48 hours. This was written on the previous inspection.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hose Locker
|
|
Violation:
The potable water hose locker in the starboard bunker station was not labeled 'POTABLE WATER HOSE AND FITTING STORAGE'.
|
|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
In the engine room near the potable water distribution chlorination station, there were three potable water lines that provided hot water to crew cabins were not striped blue or blue/green/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Bridge Pantry
|
|
Violation:
There was no waste receptacle for the handwashing station.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Bridge Pantry
|
|
Violation:
There was one slotted fastener in the dispensing unit of the coffee machine.
|
|
Recommendation:
Replace the slot-head screw with a low profile hex head fastener.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Bridge Pantry
|
|
Violation:
The light intensity was less than 110 lux behind the counter-mounted coffee machine.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 4 Main Galley Corridor
|
|
Violation:
There was one clean paella pan stored partially on the deck and partially on a baking pan stored on the deck in the corridor between the main galley and air handling units 405 and 302. Also, there was a clean trolley with an induction warmer on the top of the trolley stored in this same corridor and under the scupper drain to deck 5.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank 4 Port
|
|
Violation:
According to the documentation, this potable water tank was painted using Sigmaguard CSFS 720 from June 1-9, 2013, but there was no documentation this paint was approved for potable water use by a certifying organization such as NSF/ANSI. Also, there was no documentation that the manufacturer's instructions were followed when the tank was dried and cured. According to the staff, the paint that was actually used was Sigmaguard CFFS 585 and there was documentation that this paint was approved for potable water use.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizer Drain Line
|
|
Violation:
Upon inspection, there was no air gap for the mineralizer drain line. Also, this air gap was not documented on the cross-connection log. According to the staff, the ship is not currently using the mineralizers, but all of the plumbing components and cross-connections are intact.
|
|
Recommendation:
Provide appropriate backflow protection at the mineralizer drain lines and document them on the cross-connection control plan.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Spa Changing Rooms
|
|
Violation:
There was no sign advising users to open the door using a paper towel or tissue at the door between the toilet room exit door and the fire screen door in both the ladies and men's changing rooms. According to staff, these doors are always closed.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Spas
|
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Violation:
There was no documentation the single block able gravity drain and the five suction fittings for the jet pumps in both whirlpool spas met the antientrapment requirements. Also, the drain covers did not have any information except the name of the manufacturer. There was an APS installed for both whirlpool spas.
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Recommendation:
Provide documentation confirming the gravity drain and suction fittings in the whirlpool spas meet current anti-entrapment and entanglement requirements. 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.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate lines from the evaporator to the chlorine injection system were not striped blue/gray/blue.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Reference Standards
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Violation:
There were no reference standards for the Palin test kit used to measure the water in the RWFs. The documentation showed this had been ordered in May 2013.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Test Kit
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Violation:
The Hach test kit used to measure the potable water during bunkering, production, and at the far point did not have secondary standards that were not expired. The standards for the high range expired in March 2013 and the standards for the low range expired in May 2013. The documentation showed these items were ordered in May 2013.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
The medical staff in charge of the AGE log did not understand the reportable case definition of AGE in the 2011 VSP Operations Manual or how to properly record and identify reportable cases on the AGE log. Several cases that should have been reportable were recorded as nonreportable on the AGE log.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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