|
|
|
Item No.:
08
|
|
Site:
Potable Water-Sewage Room
|
|
Violation:
A pipe was striped blue green blue, indicating potable water and labeled as fresh water, and connected to a sewage secondary stage tank. Staff reported the striping was incorrect and it was technical water.
|
|
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). Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (27) black water or combined gray water/black water systems (install an air gap).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator Room
|
|
Violation:
The vent of the reduced pressure backflow preventer on the boiler tank supply had a cover attached. This was removed.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator Room
|
|
Violation:
Distillate water was used to dilute the alkaline chemical tank for the potable water treatment system.
|
|
Recommendation:
Ensure potable water is used to dilute chemicals for potable water treatment.
|
|
|
Item No.:
08
|
|
Site:
Housekeeping-Deck 8 Suite Bathtubs
|
|
Violation:
The backflow preventer for the shower hose connection for bathtubs located in guest rooms was fastened under the filling spigot which causes the backflow preventer to be positioned below the filling line for the bathtub defeating the protection.
|
|
Recommendation:
Ensure the vent of the backflow preventer is not below the rim line of the bathtub.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Potable water tank 2113 starboard had tank maintenance conducted on October 2, 2016 to repair a crack. The tank maintenance record stated a coat of suitable paint was applied, but no other information was recorded to verify paint was applied, cured, and dried according to manufacturer's recommendations, and if tank cleaning/disinfection procedures were followed.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The potwash in this area was out of service for one day. This caused a backup and accumulation of 2 trolleys, with approximately 50 clear plastic dirty Lexan containers, to overflow out into the soup galley within approximately a half meter (1.5 feet) of a soup kettle containing food during lunch preparation.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 5 Aft Elevator
|
|
Violation:
A worker was observed transporting cartons of milk in an elevator designated for non-food items.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Panarama
|
|
Violation:
The sanitizing bucket located on the deck starboard side of the buffet in the preparation area was cloudy during breakfast service.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The potwash machine in this area was out of service for one day. Soiled items were overflowing into the clean area of the food operation. Staff reported the parts were not immediately available due to recent crossing.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The sanitizer solution of a 3 bucket system was cloudy. The area was open for service.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwasher
|
|
Violation:
The data plate for the unit indicated the correct pressure as plus or minus 20 PSI. The machine gauge indicated a green area for 15 to 25 PSI. During operation, the gauge measured 32 to 35 PSI.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
One faucet, used to fill the soup kettles, was constantly dripping onto the deck causing a large puddle under the kettles during lunch preparation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Panarama
|
|
Violation:
A large piece of rotten food was observed under the flat grill area during breakfast service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
One faucet, used to fill the soup kettles, was constantly dripping onto the deck during lunch preparation.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 10 Sabatinis
|
|
Violation:
The light intensity at the dual handwash station beside door #369.9 measured 75 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Panarama
|
|
Violation:
The light intensity on the self-service buffet aft midship muffin service area measured 151 lux while open for breakfast service.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Panarama
|
|
Violation:
The light intensity opposite the area cited above midship at the bacon and French toast service area measured 127 lux during breakfast service.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Panarama
|
|
Violation:
The light intensity port side by the sausage service station measured 127 lux during breakfast service.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
During lunch, steam from one soup kettle was escaping and condensing on the deckhead adjacent to an air conditioning vent. The condensation was dripping in close proximity to the other soup kettles. 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:
Galley-Deck 5 Room Service
|
|
Violation:
A dual flat grill was in this area with room service items stored on top of the unit. Crew stated the unit has never been used. The unit is due for removal at the next dry dock. The grill was clean.
|
|
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 10 Sabatinis
|
|
Violation:
One live fruit fly was observed at the starboard dishwasher on the counter. The area was closed and not in service.
|
|
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.:
39
|
|
Site:
Galley-Panarama
|
|
Violation:
One fruit fly was observed flying in the grill area in in proximity to the food debris on the deck previously noted.
|
|
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.:
39
|
|
Site:
Galley-Deck 10 Sabatinis
|
|
Violation:
One live fruit fly was observed on the deckhead in the port side preparation area adjacent to the open dishwasher.
|
|
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.:
39
|
|
Site:
Galley-Deck 10 Sabatinis
|
|
Violation:
One live fruit fly was observed in the port side potwash above the dirty dish side during operation.
|
|
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.:
39
|
|
Site:
Galley-Dirty Dish Drop-off
|
|
Violation:
One live fruit fly was observed on the deckhead above this area. The area was open for service.
|
|
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:
Potable Water-
|
|
Violation:
Many incorrect procedures were observed and documented during today's inspection: 1) It was unclear if a water line connected to a blackwater tank was potable water or technical water because of the labeling and striping of the line. 2) Distillate water was being used to dilute chemicals used for potable water system. 3) Unplanned tank maintenance was conducted on a potable water tank and the procedures for paint coatings and cleaning/disinfection were not followed/documented.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|