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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The production water was not striped blue or blue/green/blue between the chlorine injection point and the connection to the bunker water line.
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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.:
09
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Site:
Recreational Water Facilities-Jacuzzi 4
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Violation:
According to the data logger records, since 26 October the pH and chlorine levels were out of range for 1-3 hours each day during the operational hours. No notations or explanations were documented for these events.
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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) free chlorine. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Mickey's Slide
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Violation:
The safety sign was located only at the bottom of the slide and not at the entrance to the slide. Passengers could enter the Mickey's Pool area and access the slide without seeing the safety sign. The safety sign at the bottom of the slide was relocated to the entrance of the slide.
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Recommendation:
Locate the safety sign so it is visible by those using the slide.
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Item No.:
22
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Site:
Galley-Triton
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Violation:
Water leaked from below the dishwash machine onto the deck. This water pooled in the pitted deck material in two large areas behind the machine. It was determined the heater gasket on the machine was loose. Engineers immediately tightened the gasket, which stopped the leaking water.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Animator's
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Violation:
During three trials of the potwash machine, the final rinse gauge read incorrect temperatures. The gauge read the utensil surface temperature of approximately 160F, and not the required manifold temperature. According to the manufacturer's data plate, the manifold temperature range was 180 - 194F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
30
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Site:
Buffet-Crew Mess
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Violation:
The four crew handwash stations were equipped with metered faucets that provided water for approximately 10 seconds. Also, the water pressure was low at some stations.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck material in all galleys, pantries, and other food preparation areas were difficult to clean from chipped, missing, and rough surfaces. Complete replacement for this major project was scheduled in the ship's 2016 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Animator's Galley
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Violation:
The drinking fountain initial water pressure was too high. When the activator button was pressed, water sprayed over the fountain and onto the adjacent preparation counter next to the toaster. Engineers quickly lowered the water pressure to an acceptable spray pattern.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Triton
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Violation:
Water pooled in the pitted deck material in two large areas behind the dishwash machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Triton Dining Room Attendant Station
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Violation:
The light intensity was less than 110 lux between and behind the bulk milk dispenser and the juice 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-Parrot Cay Dining Room Attendant Station
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Violation:
The light intensity was less than 110 lux between and behind the bulk milk dispenser and the juice 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:
Dining Room-Parrot Cay, Triton
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Violation:
The light intensity could not be raised to 220 lux at all areas of the waiter station counter tops.
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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-Animator's Dining Room Attendant Station
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Violation:
The light intensity was less than 110 lux between the bulk milk dispenser and the espresso machine, between the coffee and espresso machines, and between the juice and soda 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:
Room Service-
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Violation:
The light intensity was less than 110 lux between and behind the beverage 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.:
43
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Site:
Ventilation-AC Units 5.3.06 and 5.3.05
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Violation:
The cooling coil unit was in three sections. Each section had a condensate collection pan that drained into the lower one, and the third pan drained into the main condensate collection pan on the very bottom. The top and middle condensate pans in both units had a heavy accumulation of dirt and debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Recreational Water Facilities-Secondary Standards
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Violation:
Staff was not familiar with how to use the secondary standards to check the calibration of the water test kit used for their recreational water facilities. According to the staff, the calibration on the water test kit had not been done in several months. After about 10 minutes, staff finally determined the correct way to check the calibration. The calibration check showed the first value for samples B and C were out of the recommended range.
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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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