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Item No.:
07
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Site:
Potable Water-Piping Replacements in Potable Water Distribution
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Violation:
The fleet procedure (dated 05 JUN 2015) still specified a disinfectant level of 200 PPM replacement potable water piping. The log form also had this erroneous disinfectant level. The 200 PPM disinfectant level was shown to be used on pipes replaced on 17 JUL 2015. The correct 50 PPM disinfectant level was shown on an illustrated instruction. An updated fleet procedure for disinfection of potable water piping is under review at VSP.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Piping Replacements in Potable Water Distribution
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Violation:
The permeate water pipe before chlorination was striped blue-green-blue for about 100 feet to the production chlorination station located two compartments downstream of the flow. In the final few feet in this third compartment before the chlorination, blue-gray-blue striping was found. Ship staff reported recently moving the chlorination point from adjacent to the reverse osmosis system to this new location.
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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). Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads.
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Item No.:
08
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Site:
Galley-Deck 4 Galley - Pastry
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Violation:
There was no backflow preventer installed on the potable water supply to the floor mixer water filling hose tap, and the hose was long enough to reach the deck. Staff installed backflow preventers during the inspection.
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Recommendation:
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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections.
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Item No.:
08
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Site:
Galley-Deck 5 Galley - Bakery
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Violation:
There was no backflow preventer installed on the potable water supply to the floor mixer water filling hose tap, and the hose was long enough to reach the deck. Staff installed backflow preventers during the inspection.
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Recommendation:
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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections.
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Item No.:
08
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Site:
Galley-Deck 5 Galley - Pastry
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Violation:
The four door stack pastry oven had a non-continuous pressure model backflow preventer installed on the potable water supply line near the deckhead. This device was installed in a position where there were valves downstream and the entire pipe was under continuous pressure.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
20
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Site:
Galley-Deck 4 Galley - Pot Wash
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Violation:
There were two large mixer whisks in the soiled side of the pot wash storage and both had severe damage where whisk wires were broken and the sharp ends left in place.
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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. Repair the damaged mixer whisks or replace them.
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Item No.:
21
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Site:
Galley-Deck 4 Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine there was a loose and failing sealant noted in the upper interior of the final rinse, where a stainless steel panel did not fully cover a gap to the air-dryer installed there. This should be a fixed panel without sealant, as it occurs just after the final rinse and sealant could easily fall to the dishware below.
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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. Remove sealant from this gap at the air dryer and replace the panel with another which will cover fully the gap present in the upper panel.
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Item No.:
22
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Site:
Galley-Deck 4 Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine the interior curtain, just after the final rinse spray was soiled with a visible dirt residue that was fixed to the curtain surfaces and required abrasive brushing to remove.
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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. Brush wash the curtains inside the warewash machine after use and as often as necessary to keep them free of soil and residue.
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Item No.:
22
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Site:
Galley-Deck 4 Galley - Potwash
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Violation:
The trolley wash machine has been out of order since 6 May. Staff stated that one of the needed parts arrived, but did not fit properly in the machine. The new part is in transit and due to be received 4 September, according to the written request posted on the machine.
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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; (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.:
22
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Site:
Housekeeping-Deck 3 - Ice Pantry (Midship)
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Violation:
The wash tank and final rinse manifold gauges on the undercounter glasswasher were not accurate. The wash tank gauge read 170°F and the water temperature was actually 154°F. The final rinse gauge did not vary from 220°F at any time in the entire cycle and when the machine was not running. The maximum registering thermolabel showed 160°F was achieved. The 170°F maximum registering thermolabel was unchanged.
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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; (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Windjammer Galley - Pot Wash
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Violation:
During active operation of the manual sinks and the pot washing machine, it was noted that the clean pot racks were 80% full and yet the soiled landing table was full of soiled items, the soiled pot racks were full, and there were stacked soiled sheet pans and other pots along the corridor opposite to the soiled landing table. Were all the soiled items cleaned there was not sufficient clean storage to place them for air-drying or storage. One contributing factor for the amount of items was a series of decorative show pots and pans that have painted exteriors and only function to hold an interior pan of hot food. Many of these show pots and pans had peeling paint on their exterior surfaces, making them rough and more difficult to clean. The amount of the decorative pans is nearly enough to fill the clean pot racks.
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Recommendation:
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. Some corporate level review of the size of the pot wash should be made as there is not enough clean storage for the amount of soiled items returning there. Additionally, some evaluation should be made of the decorative pots and pans which take up a great deal of space in both the soiled and clean operations.
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Item No.:
26
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Site:
Housekeeping-Deck 8 - Ice Pantry (Aft)
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Violation:
Ice maker components, including framing, deflector panel, water bath tubing, manifold, and lower plastic ice slide were very heavily soiled with mold. The machine was taken out of service, emptied and cleaned while the inspection team was still on board.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 5 Galley - Bakery
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Violation:
There was recessed tile grouting in the port side of the preparation section. There were staff on board completing a deck tile replacement program.
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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
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
There was recessed tile grout along the center of the hot galley.
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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
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Site:
Buffet-Crew Mess - Beverage Counter
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Violation:
Two of the long metal deckhead panels were very loose with difficult to clean gaps surrounding them.
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Recommendation:
Ensure deckheads in food areas are constructed and maintained for easy cleaning. Repair or replace the loose and damaged deckhead panels.
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Item No.:
33
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Site:
Galley-Windjammer Galley - Hot Galley
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Violation:
There was cracked and broken deck tiles near deck sinks and in some small areas in the hot galley with recessed tile grout.
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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.:
41
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Site:
Housekeeping-Deck 1 - Chemical Locker
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Violation:
Two Outbreak Prevention and Response Protocol (OPRP) disinfectant dispensers were found in the chemical locker. The concentration on the left dispenser for the designated disinfectant could not be measured because its strength was too low on more than 5 tests. The right dispenser's concentration was found to be in acceptable range as specified in the OPRP on the first test. The first dispenser's metering nozzle was replaced by the ship.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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