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Item No.:
*
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Site:
Recreational Water Facilities-Pool Machinery Room
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Violation:
A potable water line bypassed the filtration system to refill the pool directly and the water introduced to the pool was not first halogen-treated to ensure it was within the acceptable range.
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Recommendation:
Do not send top-off or direct pumping of potable water to the pool without the water going through halogen dosing. This practice will make the pool to become diluted. That water can be added to the compensation tank directly, since that is part of most designs for top-off.
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Item No.:
02
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Site:
Medical-Specimen Shipping Containers
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Violation:
The shipping containers did not meet the specifications in the VSP Operations Manual outlined in Annex 13.4. The containers completely filled the outer cardboard box lined with Styrofoam insulations not leaving space for ice packs. Ice packs were stored in the medical center's freezer. This was written on the previous inspection report of September 2014. Staff stated that the onboard shipping containers were different from last time. The inspector provided information about shipping containers from the VSP website.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
06
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Site:
Potable Water-Bunkering/Production Analyzer-chart Recorders
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Violation:
Calibration for chlorine and pH was not conducted or recorded at the beginning of bunkering or production, processes done almost every day. A chlorine manual test was done once a day but not at start or restart. Manual tests for pH were never performed.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Test Kit
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Violation:
Secondary standards were not available for the ship's Lovibond halogen test kit. A similar violation was written on the previous report for the Hanna test kit. Staff stated that they checked the calibration of the halogen readings of the Lovibond test kit with the readings of the Hanna test kit. To calibrate for pH, they calibrated the analyzer and compared it to the readings of the manual test kit.
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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. Purchase the available calibration standards for the Lovibond kit or ask the test kit manufacturer (Lovibond) to provide a letter documenting that the procedure currently used is acceptable for checking the calibration.
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Item No.:
08
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Site:
Recreational Water Facilities-Pool Machinery Room
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Violation:
There was no air gap under the intermediate vent of the reduced pressure zone assembly connected to the potable water line that bypasses the filtration system to refill directly the pool.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
09
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Site:
Recreational Water Facilities-Pool
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Violation:
The halogen measured by two different test kits and different parts of the pool was 1.1 and 1.2 around 10:00 am. The inspector discussed with the staff that since the halogen was close to the minimum acceptable value of 1 ppm it was advised to increase the set point of halogenation and monitor the pool while this was being done. The pool was reevaluated around 3:35 pm by the inspection team and the halogen measured by two different test kits and different parts of the pool was 0.26 and 0.35. It was found that no adjustments were done by the staff between evaluations. Upon inspection of the chart in the pool room, it was found that since around 9:00 am the chlorine levels dropped drastically in a steady way from about 1 ppm to almost 0 ppm. The pool was immediately closed. It was unclear if the system alarmed about the low chlorine levels.
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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).
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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Violation:
Secondary standards were not available for the ship's Lovibond halogen test kit. A similar violation was written on the previous report for the Hanna test kit. Also, the test kit could not measure pH and was the kit used for pool testing. Staff stated that they checked the calibration of the halogen readings of the Lovibond test kit with the readings of the Hanna test kit. To calibrate for pH, they calibrated the analyzer and compared it to the readings of the manual test kit.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation. Purchase the available calibration standards for the Lovibond kit or ask the test kit manufacturer (Lovibond) to provide a letter documenting that the procedure currently used is acceptable for checking the calibration.
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Item No.:
10
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Site:
Recreational Water Facilities-Sedimentation Test
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Violation:
Sedimentation tests for the pool sand filter was not conducted.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
16
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Site:
Pantry-Main Lounge
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Violation:
There was no time control plan for the hot and cold canaps served every night. The canaps were prepared in the main galley and brought to the tables of the lounge. Staff stated that the functions last about one hour. This was written on the previous inspection report of September 2014.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Room Service-Breakfast Menu
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Violation:
The menu listed cooked to order fried eggs and omelets, poached eggs, and soft boiled eggs. These foods were not identified with an asterisk to link them to the consumer advisory on the menu. A similar violation was written on the previous inspection report of September 2014.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Garde Manger
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Violation:
The cooling of a large container of cut lettuce prepared in the morning of the inspection was not documented in a cooling log.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Chef's Office
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Violation:
Boxes of bottles of wine were stored directly on the deck under the desk. A similar violation was written on the previous inspection report of September 2014.
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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:
Galley-Potwash
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Violation:
The six cutting boards on the clean storage racks were heavily scratched and scored.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The in-use front-loading potwash machine had a continuous water leak from under the machine. Water from the machine was pooling on the deck.
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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-Dishwash
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Violation:
The in-use rack-type warewasher was working erratically. The machine was stopping every 10-15 seconds and had to be restarted by the crew member in that area. The final rinse spray arms were not working consistently. During the evaluation of the machine, the final rinse pressure gauge moved to about 14 psi for about 1-2 seconds only. During the evaluation of the machine, very little water was leaving the final rinse spray arms and it was for about 1-2 seconds. About 1 hour later, a reinspection was performed and the final rinse was working consistently; however, the pressure gauge measured over 30 psi.
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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.
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The curtains of the in-use rack-type ware washer were in bad condition and not easily cleanable.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Ensure that the curtains are in good state of repair and in an easily cleanable condition.
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Item No.:
33
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Site:
Bar-Main Lounge
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Violation:
There was no grouting around the deck tiles next to the undercounter warewasher. Water was pooled between tiles. This was written on the previous inspection report of September 2014.
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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-Dishwash
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Violation:
There was missing and recessed tile grout under the soiled drop off counter. Water was pooled between the tiles. This was written on the previous inspection report of September 2014.
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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
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Violation:
There was missing and recessed tile grout in front of the self-service counters. This was written on the previous inspection report of September 2014.
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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:
Provisions-Wine Cellar
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Violation:
The deck under the pallets and racks was soiled with debris. This was written on the previous inspection report of September 2014.
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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
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Site:
Provisions-Flour Store
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Violation:
The deck under the pallets was soiled with flour and sugar. This was written on the previous inspection report of September 2014.
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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.:
35
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Site:
Galley-Potwash
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Violation:
Water was pooled on the deck. The in-use front-loading potwash machine had a continuous water leak from under the 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:
Buffet-Potwash
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Violation:
The deckhead light above the hood-type warewasher was not working and as a result, the light intensity behind the machine was less than 110 lux.
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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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