|
|
|
Item No.:
06
|
|
Site:
Medical-Potable Water Microbiological Samples
|
|
Violation:
No representative microbiological samples were collected in May. Medical staff had been advised by the corporate office to wait until after the dry dock. Dates of dry dock were 17 May - 15 June.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Between December 2015 and July 2016, eight potable water tanks underwent inspection and touch-up paint. All of the records stated the paint was cured for 16 hours at 28C. The paint manufacturer required 7 days curing at 25C or 6 days curing at 30C. Records showed the temperature inside the tanks was 28C, thus a minimum of 6.5 days was required for curing.
|
|
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.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool Spa 1
|
|
Violation:
The pH was low while guests were inside the whirlpool spa. Crew member's test kit measured pH 6.68 and 6.63, while the inspector's test kit measured 'Lo' twice, indicating the pH concentration was less than 6.5.
|
|
Recommendation:
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.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool Spa 3
|
|
Violation:
The pH was low while guests were inside the whirlpool spa. Crew member's test kit measured pH 6.69 and 6.74, while the inspector's test kit measured 'Lo' twice indicating the pH concentration was less than 6.5, and pH 6.61.
|
|
Recommendation:
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Japanese Plunge Bath Safety Sign
|
|
Violation:
The safety sign did not caution against the use of children in diapers or those who are not toilet trained. This was written on the last inspection. Safety signs were replaced during the May/June 2016 dry dock.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa - Safety Signs
|
|
Violation:
The safety signs for the swimming pool and the two hydropools in the Spa did not caution against the use of children in diapers or those who are not toilet trained. Safety signs were replaced during the May/June 2016 dry dock.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Bromination
|
|
Violation:
At the end of shock bromination, the bromine concentration was not recorded on numerous records.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Refrigerators
|
|
Violation:
After the month-long dry dock, many of the refrigerators and freezers that were holding safe food temperatures before were not working when food operations resumed. For example these included: 6 out of 31 in Garden Cafe preparation and service; 5 out of 13 in the Venetian Galley; 3 out of 14 in the Aqua Galley; 2 out of 13 in the Main Galley Cold Pantry; and 3 out of 6 in the Room Service Galley. Sufficient alternate refrigeration was available to assure proper food temperature maintenance in today's inspection.
|
|
Recommendation:
Ensure equipment for holding cold food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Food Equipment
|
|
Violation:
A large amount of food equipment was changed in the recent long, extensive renovation. Other new food equipment is aboard and awaiting installation.
|
|
Recommendation:
Food equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 12 - Los Lobos
|
|
Violation:
Tableside food preparation trolley top had a recessed area right angle seam and right angle recessed corners that were difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6- Venetian Dishwash
|
|
Violation:
The new conveyor dishwasher had inconsistent final rinse temperatures across the width of the machine. The areas closest to the inlet side of the final rinse manifold had temperatures that exceeded 180F in the manifold and 160F at dish surface in the spray. At the far end of the manifold (inboard/operator side) the thermolabels and direct measurement showed these temperatures to be inconsistent. All the dishwashing was switched to the nearby Aqua Restaurant dishwashing. The adjacent glass washer was out of order.
|
|
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 these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The plates were being placed into the racks parallel to the travel through the machine rather than perpendicular. This minimized the exposure to the dishwasher sprays.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 12 - Los Lobos
|
|
Violation:
Food residue was found in the difficult to clean areas mentioned above in the tableside food preparation trolley.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 7 - Bamboo Dishwash
|
|
Violation:
A deckhead seam leak was noted in the dishwashing area. The leak was dripping to a walking area and not impacted food or equipment.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 - Frozen Vegetable
|
|
Violation:
A deckhead seam leak was noted over a walking area. No food was impacted.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 - Frozen Meat
|
|
Violation:
A large icicle had formed from a leak from the evaporator drain line. This icicle was on a bulkhead access hatch panel and did not impact the food.
|
|
Recommendation:
Ensure attached equipment in food areas is cleaned as often as necessary. Ensure attached equipment in food areas areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Housekeeping Pantry / Deck 8 Midship/Forward
|
|
Violation:
Inside pantry FSD 08-3-044, the bucket fill tap leaked water when the handwash station was turned on.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards did not protect rodents from entering the ship. The guards were a single piece of metal that hung in an inverted U-shape from the top of the lines. When two mooring lines merged together, the guards did not protect the underside or between the two lines.
|
|
Recommendation:
Protect entry points where pests may enter.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The printed Outbreak Prevention and Response Plan shown to the inspector was revised in March 2016. When the ship is in Code Red Level 1, the plan states that the Captain would conduct an announcement to inform guests and crew that the ship has experienced elevated AGE cases. Page 12 of the plan states this announcement occurs 'when more than 2% of guests and/or crew have reported acute gastroenteritis symptoms.' This announcement should be made when the cumulative number of guests or crew are classified as AGE cases. The fleet plan has been revised to make this correction and should already be in the ship's computer system.
|
|
Recommendation:
Remove the word "and" from the statement referencing percentage of AGE cases. Having the statement say "and/or" implies the Captain makes the announcement when guests and crew reach 2% of AGE cases, as opposed to when either guests or crew reaches 2% cases.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
The staff was not aware of manufacturer's paint curing procedures that were developed to prevent the new paint from contaminating the potable water system.
|
|
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.
|
|