|
|
|
Item No.:
33
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The small air vent in the deckhead above the buffet was soiled.
|
|
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:
Buffet-Pool Grill
|
|
Violation:
There was soft sealant used as coving at the counter/deck juncture on the passenger and worker sides of the buffet.
|
|
Recommendation:
Use a semi-hard or hard material as coving in these areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station and in front of the fryer and flat grill on the worker side of the buffet.
|
|
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.:
16
|
|
Site:
Dining Room-Main Restaurant Consumer Advisory
|
|
Violation:
The breakfast menu had a consumer advisory statement, but foods of animal origin that were served undercooked such as cold smoked salmon and eggs were not identified with an asterisk.
|
|
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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) 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.:
16
|
|
Site:
Dining Room-La Terraza Deck 7
|
|
Violation:
The dinner menu had a consumer advisory statement, but several food items that were not served raw or undercooked were identified on the menu with an asterisk because they were made with potential food allergens such as cooked pasta and seafood.
|
|
Recommendation:
Ensure only foods of animal origin that can be served raw or undercooked are identified with an asterisk on the menu.
|
|
|
Item No.:
19
|
|
Site:
Buffet-La Terraza Deck 7
|
|
Violation:
There were no serving utensils for the containers of cut tomatoes, cut apples, rolls, or muffins. The buffet was open during the inspection.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
33
|
|
Site:
Galley-Coffee Station
|
|
Violation:
There was an open electrical penetration in the bulkhead behind the counter-mounted toaster oven. The penetration was closed during the inspection.
|
|
Recommendation:
Close the electrical penetration in the bulkhead.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station next to the waste collection bin near the soiled dish drop-off window.
|
|
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.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was soft sealant used as coving at the counter/deck juncture on the consumer side of the buffet.
|
|
Recommendation:
Use a semi-hard or hard material as coving in this area.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There was soft sealant used as coving at the counter/deck juncture on the consumer side of the buffet.
|
|
Recommendation:
Use a semi-hard or hard material as coving in this area.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The microwave oven on top of the buffet was not commercial grade.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
33
|
|
Site:
Galley-Coffee Station
|
|
Violation:
There was an open pipe penetration in the deckhead from the brine line entering the ice machine.
|
|
Recommendation:
Close the pipe penetration in the deckhead.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There were several water glasses stored inverted on top of the buffet and under a small soiled air vent in the deckhead. According to the staff, the glasses would be washed before use. The glasses were removed. The buffet was not in-use during the inspection.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The display case used to protect bread when it was out for service on the back buffet table did not have a self-closing hinged lid. This area was not in-use during the inspection.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Meat Saw
|
|
Violation:
The light intensity was less than 220 lux in a few areas in front of the meat saw, especially near the left bulkhead side.
|
|
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:
Food Service General-Lighting
|
|
Violation:
The light intensity behind and around many pieces of deck-mounted and counter-mounted equipment in several areas was less than 110 lux, including the salad washer and pasta maker in the vegetable preparation room, and the ovens, toasters, ice machines, and beverage station equipment in the galleys, pantries, crew mess, and officer's mess.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Main Restaurant Waiter Stations
|
|
Violation:
The light intensity was not able to be raised to 220 lux during cleaning operations at the waiter stations. According to the staff, an internal light survey was conducted and a plan was in progress to increase the light intensity.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-La Terraza Deck 7
|
|
Violation:
There was excess condensation collecting on the bulkhead behind the tilting pan.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
22
|
|
Site:
Galley-La Terraza Deck 7
|
|
Violation:
The water in the rinse and sanitizer solution compartments of the pot wash sink was a dark yellow-brown color. The concentration of the sanitizer solution was within the acceptable range. The water in both sink compartments was drained.
|
|
Recommendation:
Ensure the wash, rinse, and sanitizer solutions are maintained clean.
|
|
|
Item No.:
37
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was condensation collecting on the bulkhead behind and the deckhead above the in-use conveyor warewash machine, and dripping back onto the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The pressure gauge indicated the final rinse hot water pressure in the water supply line for the in-use conveyor warewash machine was 30 psi. The data plate on the machine indicated the acceptable pressure range during operation was 15-25 psi and the optimum pressure was 20 psi. Also, a yellow warning light was flashing on the warewash machine during operation and the message on the machine read 'faulty dryer fan'.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range. 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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Locker 4-19
|
|
Violation:
There was new equipment wrapped in plastic and a clean frying pan stored in a soiled metal filing cabinet. Also, paperwork was stored with the equipment in this cabinet. The inside of the cabinet was soiled with old food residue in multiple areas and did not have easily cleanable features. Also, a blender partially packaged in styrofoam was stored on the deck.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Locker 4-19
|
|
Violation:
The metal filing cabinet was soiled in several areas throughout the interior with old food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There were two large pans of cut fruit, including melons, that were placed in the time control undercounter refrigerator. The refrigerator was labeled 'time control' and was on the time control plan, but there were seven day discard labels on both pans of fruit. The labels indicated the food had been prepared on September 3, 2012 and was to be discarded on September 9, 2012. It was unknown how long the fruit had been in the refrigerator but the food had not been served. The food was discarded.
|
|
Recommendation:
Remove the seven day discard labels when food is placed on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Officer's Mess
|
|
Violation:
There were two time control plans posted near the buffet. One of the plans stated the discard times for the food on time control were five hours after the set-up times. Staff working in the area confirmed this was an incorrect time control plan and it was discarded. The correct time control plan indicated less than four hours between the set-up and discard times of the food on time control.
|
|
Recommendation:
Ensure only the correct time control plan is posted at the food outlet where time control is used.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
There was water dripping on the outside of three boxes of frozen pork product that was stored under the evaporative condenser. The boxes were removed.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-La Terraza Deck 7
|
|
Violation:
The light intensity was less than 220 lux at the buffet and equipment counters on the worker side of the buffet.
|
|
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.:
26
|
|
Site:
Buffet-La Terraza Deck 7
|
|
Violation:
There were brown and yellow residues on the inside of the ice machine between the upper and lower compartments directly above the ice bin.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Other-La Terraza Deck 7 Storage Room
|
|
Violation:
There was one container of sugar packets, one container of single-service cups, and several clean table linens stored on two galvanized shelving units that had difficult to clean features.
|
|
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.:
27
|
|
Site:
Other-La Terraza Deck 7 Storage Room
|
|
Violation:
The top shelf of the galvanized storage unit containing several clean table linens was soiled in a few areas with a brown residue.
|
|
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:
Other-La Terraza Deck 7 Storage Room
|
|
Violation:
The deck was soiled with a brown residue and old food debris and a portion of a large deck tile located in the center of the room was cracked. Also, the bulkhead panels were constructed of a soft, easily absorbant insulation that was difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Bar-Main Bar
|
|
Violation:
The hinge for the door on the undercounter refrigerator for cold counter #1 was broken and the bottom of the left side of the refrigerator did not close all the way. No food items were impacted.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck Tile Grouting
|
|
Violation:
There were several locations throughout the ship where the deck tile grouting was missing and recessed including all of the galleys and pantries
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Locker 4-19
|
|
Violation:
The metal filing cabinet storing new equipment was difficult to clean and was soiled in several areas.
|
|
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.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
|
|
Violation:
It was unclear if the medical staff were properly evaluating passengers according to the new AGE case definition in the 2011 VSP Operations Manual. There were two passengers with two diarrheal episodes that were issued antidiarrheal medications and the underlying medical condition data field was left blank on the AGE log. When questioned by the inspector, the medical staff did not clearly determine if these diarrheal episodes were above normal for these two individuals or not.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
|
|
|
Item No.:
06
|
|
Site:
Medical-Microbiological Monitoring of Bunkered Water
|
|
Violation:
The microbiological analysis test result for potable water bunkering to tank #3 port on 26 August was positive for total coliform bacteria. The staff did not document if the sample was positive or negative for E. coli. The water in the tank was re-tested on 27 August and was negative for total coliform bacteria.
|
|
Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum.
|
|
|
Item No.:
41
|
|
Site:
Medical-Crew Toilet Room
|
|
Violation:
The toilet room in the medical center used by staff did not have a sign posted advising users to wash their hands.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP did not describe how the passengers and crew on board and those embarking would be informed of the outbreak. Also, there were several general requirements and other specific procedures in the OPRP that indicated the disinfection frequency of touch surfaces around the ship should be done as frequently as possible or as often as possible, rather than continuously during an outbreak.
|
|
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: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage. When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP had general requirements specifying a 1,000 ppm chlorine disinfection step for surfaces, followed by rinsing or mopping with plain water, followed by a 200 ppm chlorine disinfection. In other procedures such as disinfection of alleyways, corridors, staircases and elevators the OPRP indicated after Virox was used there should be a rinse step and an application of 200 ppm chlorine. There were also procedures where food-contact surfaces received a 200 ppm disinfection while in service, but after service they receive a 1,000 ppm chlorine disinfection and to use Virox as an alternative disinfectant on food contact surfaces, followed by a warm water rinse after 10 minutes.
|
|
Recommendation:
Use 1000 PPM chlorine or another approved sanitizer to disinfect hard, non-food contact surfaces and 50 - 200 PPM chlorine to disinfect food contact surfaces.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5, 7, and 9 (Bridge) Pantries
|
|
Violation:
The Culligan water dispensing units had short drain hoses attached underneath the units and they rested on the countertop below each machine. In both the deck 5 and deck 7 pantries there was pooled water on the deck below the small counter where these dispensers were mounted.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5 and 7 Pantries
|
|
Violation:
The water tubing, carbon dioxide tubing, and power cords to the counter-mounted Culligan water dispensers were draped on the counter and rested against the bulkhead behind the machines, making cleaning difficult.
|
|
Recommendation:
Shorten or secure the water tubing, carbon dioxide tubing, and power cords above the counter to facilitate cleaning.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Flow Meters, Turnover Rates, Bather Loads
|
|
Violation:
There were no flow meters for the RWFs and staff had not calculated turnover rates and bather loads.
|
|
Recommendation:
Install flow meters to monitor flow rates. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (5) whirlpool spa: 0.5 hours. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs for the swimming pool and whirlpools do not meet the requirements of the 2011 VSP Operations Manual.
|
|
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 #. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment
|
|
Violation:
The gravity drain covers for the swimming pool and whirlpools did not meet the requirements of the 2011 VSP Operations Manual. Also, an alarm was not installed at the swimming pool.
|
|
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. 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. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Sample Line
|
|
Violation:
The sample line for the analyzer probe for the swimming pool was not installed prior to the compensation tank.
|
|
Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainer Housings
|
|
Violation:
There were no records available to document the cleaning, rinsing, and disinfecting of the hair and lint strainers or the hair and lint strainer housings installed on the RWFs.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool Spas Port and Starboard
|
|
Violation:
The two whirlpool spas were open for use and the free chlorine residual measured in the port spa was 1.98, 1.64, and 1.60 ppm by the two inspectors' test kits. The ship staff measured the spa water in the high range with their test kit and the result was 4.4 ppm. When staff repeated the test in the low range the result was 1.40 ppm. The starboard whirlpool measured 2.38 and 2.08 ppm on the two inspectors' test kits. The ship's test kit measured over 5 ppm in the high range and over 2.20 ppm in the low range. Both whirlpools were immediately closed until the halogen level was adjusted.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Monitoring
|
|
Violation:
Staff were not monitoring flow rates, combined chlorine, or total alkalinity of the RWFs. The test kit onboard was only capable of measuring free and total chlorine.
|
|
Recommendation:
Monitor and adjust the RWFs flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
|
|