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Item No.:
08
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Site:
Potable Water-Bunkering and Production pH Records
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Violation:
The analyzer charts being used to record halogen and pH values for bunkering and production did not have a range for pH in order to ensure the pH level does not exceed 7.8. Only the pH calibration levels were recorded on the chart recorders.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. Purchase charts that will allow for both halogen and pH levels to be measured.
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Item No.:
08
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Site:
Potable Water-Mineralizer Backwash Drain Line
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Violation:
The mineralizer backwash drain line located after the RPZ directed overboard was striped blue, indicating potable water. This was corrected during the inspection.
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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). Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The RPZ's located on the high salinity discharge line from the evaporators (2) were not included on the testable cross-connection control program. Also, the medical center's backflow prevention devices were not on the cross-connection control program. This included: an AVB on the bucket filling station in the pantry, two vacuum breakers on the shower hose lines, and the vacuum breaker on the toilet.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Galley-Deck 9 - Beach Blanket Buffet
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Violation:
Water was leaking from the backflow prevention assembly at the carbonator.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The recreational water facility signage did not meet the current requirements of the 2011 VSP Operations Manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for all the RWFs were calculated by the theoretical pump rate and not by actual flow rates as measured by flow meters.
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Recommendation:
Use flow meters to calculate turnover rates, not theoretical pump rates. (Clarifications to the VSP 2011 Operations Manual)
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no working flow meters at the RWFs to correctly monitor flow rates.
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Recommendation:
Monitor and adjust the RWF?s flow rates as recommended by the manufacturer to maintain optimum public health protection and water chemistry.
Install flow meters. (Clarifications to the VSP 2011 Operations Manual)
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
The maximum bather loads for all the RWFs were calculated from a turnover rate which was calculated from theoretical pump rates and not from actual flow rates.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Use flow meters to calculate turnover rates, not theoretical pump rates. (Clarifications to the VSP 2011 Operations Manual)
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment Drain Covers
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Violation:
The drain covers in the four swimming pools did not meet the required antientrapment requirements as specified in the 2011 VSP Operations Manual. The drains were field fabricated, gravity, greater than 3' apart with no alarm.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover (see section 6.7.1.2.2 for exact specifications). Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Antientrapment Drain Covers
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Violation:
There were no records or spare drain covers available to determine if the single gravity drain on the bottom of the whirlpools met the antientrapment requirements as specified in the 2011 VSP Operations Manual. Also, it was not clear if the multiple suction drains on all whirlpools were compliant with the antientrapment requirements. Additionally, the suction drains on all the jacuzzis did not meet the secondary antientrapment requirement of having either a safety vacuum release system or an automatic pump shut off system due to the drains being less than 3 feet apart.
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Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
13
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Site:
Provisions-Deck A - General Supply
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Violation:
Food service management did not know or did not ensure food equipment was properly stored, cleaned and/or disposed of as noted in the items above in this report.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that food employees are properly trained in the proper storage of food service articles and equipment.
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Item No.:
13
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Site:
Food Service General-Ice Machine Sanitizer Solution
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Violation:
The person in charge (refrigeration technician) of cleaning and sanitizing the ice making components of the ice machine was not aware that test strips or other testing devices were required to determine the concentration of the quaternary ammonia based sanitizer solution.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
20
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Site:
Galley-Deck 3 - Parrot Cay
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Violation:
A seam along the edge/length of the removable stainless steel guard for the deck-mounted mixer made cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Galley-Deck 9 - Beach Blanket Buffet
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Violation:
A large stainless steel weld, approximately 6-inches in length was on the surface of the combination grooved-griddle/hot plate on the port side. The weld was difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (4) Finished to have smooth welds and joints.
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Item No.:
20
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Site:
Preparation Room-Deck A - Band Saw
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Violation:
The right stainless steel guard that would protect the blade of the deck-mounted band-saw had a rubber gasket that was frayed and difficult to clean. In addition, the manufacturer's tag located at the table height of the machine, immediately adjacent to the stainless steel guard was lose and made cleaning difficult.
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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.
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Item No.:
20
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Site:
Preparation Room-Deck A - Deck-Mounted Mixers
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Violation:
Electro-plated dough hooks attached to the deck-mounted mixers had chipping and pitting, especially along the bottom edge of the hooks.
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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.
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Item No.:
21
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Site:
Buffet-Deck 1 - Crew Mess
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Violation:
Flexible drain lines from the counter-mounted soda/ice machines had ridges, which made cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-Deck 9 - Pluto's
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Violation:
Loose, black insulation, covered an ice machine drain line located near the grill on the deck which prevented the drain line from being easily cleaned. The drain line was reported to be from an ice machine located in the pantry behind the grill.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Deck 1 - Crew Mess
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Violation:
There was only 3 inches between the top of the large stainless steel deck-mounted cabinet (adjacent to the hot line) and the deckhead which created a difficult to clean space.
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Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Food Service General-Ice Machine Sanitizer Solution
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Violation:
Concentrations of the quaternary ammonia based sanitizing solution used to sanitize the internal ice-making components of ice machine could not be determined because test strips or other method to accurately determine the concentration was not provided.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
26
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Site:
Galley-Deck 9 - Pluto's
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Violation:
Rust and food residue soiled the out-of-service clamshell grill.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Provisions-Deck A - General Supply
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Violation:
Numerous pieces of cooking equipment, such as griddles, waffle makers, hot plates, microwaves and other related equipment that were reported to be previously cleaned were soiled with heavy grease deposits and food residue. Several pieces of soiled cooking equipment were wrapped in plastic wrap.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Provisions-Deck A - General Supply
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Violation:
Numerous pieces of previously cleaned and new cooking equipment, utensils and other food related articles identified in the previous item were soiled on non-food contact surfaces.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 1 - Crew Mess
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Violation:
Drain lines from the soda/ice machines were soiled with a black substance.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Provisions-Deck A - General Supply
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Violation:
Soiled cooking equipment identified in the previous two items were stored directly on the deck, adjacent to new and previously cleaned items and in direct contact with nonfood contact items such as decorative items that were soiled. In addition, these items were stored below an unfinished deckhead that had exposed pipes (including a marked sludge pipe striped purple, white, black) and ventilation ducts.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Provisions-Deck A - General Storage
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Violation:
Numerous boxes of food-grade gloves were stored directly on the deck and immediately below an exposed unfinished deckhead that had ventilation ducts and unmarked pipes in the General Supply (hotel storage). In addition, several boxes of single service articles such as paper plates and plastic utensils were stored in the same location with an unfinished deckhead, exposed pipes and ventilation ducts.
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Recommendation:
Store single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Deck A - General Supply
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Violation:
The deck, bulkhead and deckhead for the area where the food related articles noted above in the report did not have coving and lacked a finished deckhead. Food debris soiled the deck in this location. In addition, food equipment was stored directly on the deck, which made cleaning difficult.
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Recommendation:
Cove all bulkhead/deck junctures in equipment/utensil storage rooms. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Decks located throughout food preparation and storage areas had difficult to clean features such as cracks, bubbling, pitting, and unfinished concrete surfaces and exposed metal that was corroded along doorways. This item was noted on the previous inspection.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Provisions-Deck A - General Supply
|
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Violation:
The artificial light intensity for the area that had soiled cooking and food preparation equipment listed in the items above was less than 110-lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck in dry storage areas when in use and for cleaning.
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Item No.:
36
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Site:
Buffet-Deck 1 - Crew Mess - Buffet Line 1
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Violation:
The artificial light intensity at the beginning of Buffet Line 1 (near the built-in stainless steel tray storage rack) was less than 220-lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Deck 9 - Pluto's
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Violation:
The clamshell grill was out-of-service for an unspecified time and the staff reported the grill will not be used in the future.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation and food storage areas.
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Item No.:
38
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Site:
Provisions-Deck A - General Supply
|
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Violation:
Numerous cooking and food preparation related items noted in the previous items were reported to be awaiting disposition.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food storage areas.
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Item No.:
39
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Site:
Galley-Deck 10 - Palas
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Violation:
Three drain flies were observed along the stainless steel bulkhead inside the galley immediately adjacent to the stacked pizza ovens.
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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.
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Item No.:
39
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Site:
Buffet-Deck 9 - Beach Blanket Buffet
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Violation:
Two small fruit flies were observed in the area of the server side of the starboard buffet line, adjacent to the two soda/ice machines. In addition, one fruit fly was observed in the technical compartment with the soda/ice machine drain.
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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.
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