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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program Log
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Violation:
A backflow prevention device was installed on the potable water trolley washing hose; however, this device was not listed in the ship's cross-connection control program log. Remediation began immediately
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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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. 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:
Potable Water-Distillate Water Line to the Evaporator
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Violation:
The non-potable water line, located prior to the evaporator unit, was striped with one blue stripe. Staff stated this line was utilized for a closed-loop technical system and was not connected to the potable water system. Corrections started immediately.
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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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool #1 and #2
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Violation:
The depth of both swimming pool #1 and swimming pool #2 were not accurately represented. The depth markers for swimming pool #1 identified the deep-end skim gutter level was seven feet deep; however, the actual depth was six feet, seven inches. Additionally, the beach water level marker identified a depth of seven feet; however, the actual depth was measured at seven feet, four inches. The beach level for the shallow-end identified a depth of four feet, five inches; however, the actual depth was measured at four feet, ten inches. The depth markers for swimming pool #2 identified inconsistent depths as well, including not accurately displaying the proper depth at the one meter or the two meter depths. Corrections started immediately.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool #1
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Violation:
The water level for swimming pool #1 was not at the skim gutter level. Corrections started immediately.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
17
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Site:
Galley-Deck 5 Hot Preparation
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Violation:
The cooling log, dated Dec 06, did not identify the starting temperature of the cooling process for beef jus, tomato sauce, port jus, lobster sauce, BBQ sauce, cranberry sauce, tomato paste, and cheese sauce. The log accurately reflected all items achieved a temperature of less than 70F within 2 hours. Additionally, the log accurately reflected the beef jus, tomato sauce, BBQ sauce, cranberry sauce, and cheese sauce achieved a temperature of less than 41F within an additional 4 hours. Staff stated there was an error copying data from the original cooling log. When asked about the original cooling log, staff identified this document was discarded. Approximately ten minutes later, staff presented the discarded document, which was wrinkled and soiled with food debris. This discarded document listed the initial temperatures.
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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 through 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.:
18
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Site:
Buffet-Deck 11 Garden Cafe Starboard Line
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Violation:
A tray of herring in wine sauce, identified with a consumer advisory, was stored above a tray of cut, ready-to-eat tomatoes. Approximately 1/3 of the tray of herring in wine sauce overlapped the tray of cut, ready-to-eat tomatoes stored below. Staff was unable to provide information whether this herring was fully cooked. Corrections started immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Buffet-Deck 11 Great Outdoors Portside Line
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Violation:
When the inspector approached the area, the serving utensil for the toast was laying on the soiled buffet line countertop. The countertop was soiled with bread crumbs. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Deck 5 Seven Seasons Cold Pantry
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Violation:
The ice cream scoop for the five cardboard containers of ice cream was stored unprotected on top of the preparation counter. The ice cream scoop storage well was approximately one-half foot away. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 5 Ice Station
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Violation:
The sealant, located on the inside left splash zone of the center and forward ice machines, was flaking and in disrepair. When the inspector rubbed an alcohol wipe over this surface, sealant flaked off. Both machines were taken out-of-service for correction.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 12 Los Lobos Coffee Station
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Violation:
Two slotted fasteners were present in the food-splash zone, directly adjacent to the dispensing nozzle, of the cappuccino machine. These slotted fasteners were not soiled.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Deck 11 Pizzeria / Moderno Line
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Violation:
Undercounter, temperature control refrigeration unit # 3 was not in proper temperature. The ambient air thermometer, located inside the leftmost door, identified the temperature was approximately 48F. The inspector placed a maximum/minimum tip-sensitive registering thermometer inside the unit, near the middle door, and measured a temperature of 46.8F. The tray of potentially hazardous cheese, stored inside this unit, measured a temperature of 41F. This cheese was moved to a properly functioning unit. No other potentially hazardous food items were stored inside this unit. Staff stated the unit was not in defrost mode. Corrections started immediately.
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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 11 Garden Cafe Bread & Toast Starboard Side
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Violation:
The junction between the back of the buffet counter and the backsplash, located in front of the ice cream dispensing machine, was in disrepair. Visible pieces of caulking were flaking or missing inside this junction. Additionally, a small gap was present between the back of the buffet counter and the backsplash. When the inspector rubbed an alcohol wipe over this junction, this wipe became soiled with a black residue.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Buffet-Deck 11 Great Outdoors Portside Preparation Area
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Violation:
The top of the bulkhead mounted fire suppression utility box was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. This area was soiled with greater than a day's worth of accumulation of debris. Additionally, the distance between the top of fire suppression utility box and the deckhead was approximately two inches. This created a difficult-to-clean area. Corrections started immediately.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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|
Site:
Galley-Deck 11 Starboard Side Scullery
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|
Violation:
A soiled, bent knife was stored on top of the bulkhead mounted locker identified as 'cleaning materials only.' Additionally, the locker was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black residue. This area was soiled with greater than a day's worth of accumulation of debris. Corrections started immediately.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 Moderno Scullery
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|
Violation:
The front-opening potwashing machine was identified as out-of-service since 25 November 2018. Staff submitted work order PO Sun 10-18-1241 to repair the machine. Staff was utilizing the three-compartment sink to clean / sanitize dishes and equipment.
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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.:
26
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|
Site:
Buffet-Deck 11 Great Outdoors Portside Line
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|
Violation:
One bowl, stored on the shelf above the buffet line, was soiled with a brown residue on the food-contact surface. This bowl was inverted and out for service. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Buffet-Deck 11 Great Outdoors Starboard Line
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|
Violation:
One square dish, stored on the shelf above the buffet line, was soiled with a brown residue on the food-contact surface. Corrections started immediately.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Buffet-Deck 11 Great Outdoors Center Line
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|
Violation:
The countertop, located to the left of the conveyor toaster oven, was excessively soiled with bread crumbs. Twelve clean dishes were out for service and stored inverted on top of the soiled countertop. When the inspector lifted the stack of dishes, the food-contact surface of the bottom dish was soiled with bread crumbs. Passengers were present in the area and this area was in service. Corrections started immediately.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Ice Station
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|
Violation:
The sealant, located on the inside left splash zone of the center and forward ice machines, was flaking and in disrepair. When the inspector rubbed an alcohol wipe over this surface, sealant flaked off. Additionally, the junction between the sealant and the inside surface of the center ice machine was soiled with a black residue. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with black debris. Both machines were taken out-of-service for correction.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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|
Site:
Galley-Deck 5 Portside Beverage Station
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|
Violation:
The tops of both counter-mounted conveyor toaster ovens were soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and a gray residue. This area was soiled with greater than a day's worth of accumulation of debris. Corrections started immediately.
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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
|
|
Site:
Buffet-Deck 11 Great Outdoors Portside Line
|
|
Violation:
The junction between the back of the buffet counter and the backsplash, located in front of the ice cream dispensing machine, was in disrepair. Visible pieces of caulking were flaking or missing inside this junction. Additionally, a small gap was present between the back of the buffet counter and the backsplash. When the inspector rubbed an alcohol wipe over this junction, this wipe became soiled with a black residue.
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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:
Buffet-Deck 11 Great Outdoors Center Line
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|
Violation:
The countertop, located to the left of the conveyor toaster oven, was excessively soiled with bread crumbs. Twelve clean dishes were out for service and stored inverted on top of the soiled countertop. When the inspector lifted the stack of dishes, the food-contact surface of the bottom dish was soiled with bread crumbs. Passengers were present in the area and this area was in service. Corrections started immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 5 Hot Preparation Line
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|
Violation:
Approximately seven square plates were stored upright on top of the buffet line. These plates were not covered or protected.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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|
Site:
Galley-Deck 5 Seven Seasons Cold Pantry
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|
Violation:
The paper towel dispenser for the portside handwashing station was filled with paper towels; however, the paper towels were not accessible to staff. These paper towels were stuck inside the dispenser without a method for retrieval. Corrections started immediately.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
|
|
Site:
Buffet-Deck 4 Mess
|
|
Violation:
The bulkhead, located behind the center corner of the buffet line, was in disrepair. A visible gap was present between the cracked bulkhead and the bottom profile strip. This gap exposed the technical space behind the bulkhead.
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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-Deck 5 Hot Preparation Line
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|
Violation:
The grouting, located to the right of the bain-marie unit, was recessed and in poor condition. Pooled water was present in areas where the grouting was recessed.
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|
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, 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:
Buffet-Deck 11 Moderno Cold Buffet Line
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|
Violation:
The bottom of the circular columns supporting the cold buffet line were not coved between junction of the column bottom and the deck.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Deck 11 Garden Cafe Starboard Side Waiter Station Aft
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|
Violation:
The lower wooden bulkhead, located behind the employee side of the waiter station, was soiled with a black residue and was in disrepair. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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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. 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:
Dining Room-Deck 12 Cagney's Forward Waiter Station
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|
Violation:
There was no coving present between the junction of the bottom of the forward waiter station and the deck. This waiter station was identified with a sign stating 'cleaned.'
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Deck 11 Great Outdoors Portside Preparation Area
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|
Violation:
The top of the bulkhead mounted fire suppression utility box was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. This area was soiled with greater than a day's worth of accumulation of debris. Additionally, the distance between the top of fire suppression utility box and the deckhead was approximately two inches. This created a difficult-to-clean area. Corrections started immediately.
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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
|
|
Site:
Galley-Deck 11 Moderno Scullery
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|
Violation:
The inside of the bulkhead mounted speaker was visibly soiled with small pieces of black debris. When the inspector rubbed an alcohol wipe over this surface, the wipe became soiled with black debris. This area was soiled with greater than a day's worth of accumulation of debris. Corrections started immediately.
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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
|
|
Site:
Galley-Deck 11 Starboard Side Scullery
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|
Violation:
The top of the bulkhead mounted locker identified as 'cleaning materials only' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black residue. Additionally, a soiled, bent knife was stored on top of this locker. This area was soiled with greater than a day's worth of accumulation of debris. Corrections started immediately.
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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:
Galley-Deck 11 Great Outdoors Scullery
|
|
Violation:
The top of the bulkhead mounted speaker was soiled to sight and touch. This area was soiled with greater than a day's worth of accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with gray debris. Corrections started immediately
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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:
Bar-Deck 11 Sports Bar
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|
Violation:
The forward counter used for passenger self-service of beverages was not coved between the junction of the deck and the bottom of the buffet counter.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Galley-Deck 11 Moderno Scullery
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|
Violation:
The top of the bulkhead mounted locker identified as 'cleaning materials only' was soiled to sight and touch. Visible, small pieces of black debris were present on the top of this locker. This area was soiled with greater than a day's worth of accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black pieces of debris. Corrections started immediately.
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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.:
39
|
|
Site:
Buffet-Deck 11 Great Outdoors Central Preparation Area
|
|
Violation:
Two houseflies were observed flying behind the worker's side of the central buffet line. Service recently ended in this area.
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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
|
|
Site:
Buffet-Deck 11 Garden Cafe Starboard Side Forward Waiter Station
|
|
Violation:
One small fruit fly was observed near the insect control device above the soiled waiter station, located at the forward side of the buffet. This area was in service and staff were present.
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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
|
|
Site:
Buffet-Deck 11 Great Outdoors Starboard Side Coffee Station
|
|
Violation:
One live housefly flew in front of the coffee station. This area was in service and guests were present.
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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.:
44
|
|
Site:
Buffet-Deck 12 Cagney's
|
|
Violation:
The buffet line was installed during the March-April 2018 dry dock, but no passenger handwashing station was installed, as specified in the 2011 Construction Guidelines. Plans for the renovation were not presented to VSP for review prior to installation. This was a repeat observation from the June 2018 inspection.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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