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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
The acute gastroenteritis surveillance log for the voyage from 29 June 2019 until 6 July 2019 did not accurately reflect the total number of crew and passengers at the beginning of the voyage. Staff submitted a 24-hour AGE report on 3 July 2019 that identified 151 crew and 181 passengers. The AGE surveillance log for the same voyage identified there were 133 crew and 216 passengers. Medical staff stated the numbers on the 24-hour AGE report reflected the crew and passenger numbers from the beginning of the voyage.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (5) Total number of passengers; and (7) Total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire
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|
Violation:
The current version of the questionnaire detailing activities and meal locations for the 72 hours before illness onset did not contain the data element identifying whether the reportable case was a crew member or passenger.
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|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
05
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Site:
Potable Water-Distant Point Analyzer-Chart Recorder Calibration
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|
Violation:
The distant point halogen analyzer-chart recorder was not accurate to within 0.2 MG/L (ppm) of the manual testing devices used by the inspector and staff. On the first manual test, the distant point analyzer-chart recorder measured a residual of 0.82 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a residual of 1.59 MG/L (ppm) chlorine. On the second manual test, the distant point analyzer-chart recorder measured a residual of 0.83 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a residual of 1.63 MG/L (ppm) chlorine. On the third manual test, the distant point analyzer-chart recorder measured a residual of 0.79 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a residual of 1.51 MG/L (ppm) chlorine. On the final manual test, the distant point analyzer-chart recorder measured a residual of 0.77 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a residual of 1.53 MG/L (ppm). Staff conducted two manual tests. The manual testing device used by the staff member measured residuals of 1.56 MG/L (ppm) and 1.55 MG/L (ppm) chlorine, while the distant point analyzer-chart recorder measured residuals of 0.83 MG/L (ppm) and 0.81 MG/L (ppm) chlorine, respectively. Staff stated the distant point analyzer chart-recorder was last calibrated at 13:00 (these readings took place at 19:00). Staff stated they did not have secondary standards to calibrate the manual testing kit.
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|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Potable Water Production Records
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|
Violation:
The potable water production record for reverse osmosis unit # 1, dated 30 June 2019, identified potable water production began at 13:30. This record identified the first calibration check did not occur until 15:00. Additionally, the potable water production record for reverse osmosis unit # 1, dated 28 June 2019, identified potable water production began at 11:30. This record identified the first calibration check did not occur until 13:00. The halogen residual and pH level were in proper calibration at the time of both checks.
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|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring of the Distribution System
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|
Violation:
Samples sites for the monthly microbiological monitoring of the potable water distribution system were not changed each month. On 22 June 2019, microbiological monitoring occurred at the Deck 1 Crew Mess fountain and Deck 2 Fountain Galley. These same two locations were sampled on 28 May 2019 and 8 April 2019. The monthly microbiological monitoring records identified the ship collected five samples each month.
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|
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. Conduct follow-up sampling for each positive test result.
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Item No.:
06
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Site:
Potable Water-Distant Point Analyzer-Chart Recorder Calibration - Secondary Standards
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|
Violation:
Staff was unable to provide secondary standards to verify the calibration of the staff's manual testing device.
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|
Recommendation:
Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program Testing Record
|
|
Violation:
The cross-connection control program testing record for 2019 did not identify a visual inspection date or visual inspection result for the 'Deck 1 Chlorination Room Bunk Prod Pipe Dist Pipe 288A-DMI' backflow prevention device. Staff stated he was unable to locate this device. The testing record for 2018 identified this device was inspected on 5 June 2018 with no issues.
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|
Recommendation:
Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Testing Record
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|
Violation:
The cross-connection control program testing record identified 17 different backflow prevention devices inside the Deck 2 Pantry, Deck 2 Cold Preparation Area, Deck 2 Scullery, and Deck 2 Pastry Area were visually inspected on 6 June 2018. These devices were not visually inspected again until 1 July 2019.
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|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station Hose and Fitting Locker
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|
Violation:
The ends of the potable water bunkering hose, stored inside the starboard bunker station locker, were not capped or stored with the ends coupled together. Staff stated this hose was utilized earlier for potable water bunkering. Both ends were exposed inside the locker. The bottom surface of this locker was soiled with dust and debris.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Portside Bunker Station Hose and Fitting Locker
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|
Violation:
The ends of the three potable water bunkering hoses, stored inside the starboard bunker station locker, were not capped or stored with the ends coupled together. Both ends of all three hoses were exposed inside the locker. The bottom surface of this locker was soiled with dust and debris.
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|
Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers. Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water.
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Item No.:
08
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|
Site:
Potable Water-Deck 0 Starboard Reverse Osmosis Unit
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|
Violation:
The line supplying water to the hose connection, located in front of the filter for the reverse osmosis unit, was striped blue to indicate potable water; however, no hose-bib backflow prevention device was provided for the hose connection. When the inspector approached the area, the end of the hose was laying on the deck.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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Item No.:
08
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|
Site:
Potable Water-Deck 0 Reverse Osmosis Units # 1 and # 2
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|
Violation:
The vents for the two reduced pressure zone assembly backflow prevention devices for the reverse osmosis units # 1 and # 2 were sealed shut with white plugs. Staff stated the vent for reverse osmosis unit # 2 was consistently dripping. These two plugs prevented the reduced pressure zone backflow prevention devices from properly functioning. Additionally, a metal cone was placed over the sealed vent for reverse osmosis unit # 2. The top of this metal cone covered the entire vent, creating an ineffective air gap. A plastic tube was attached to the bottom of the cone to drain any water. Neither device was observed dripping during the inspection.
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|
Recommendation:
Maintain backflow prevention devices in good repair. Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Fecal Vomit Accident Response Procedure
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|
Violation:
The fecal and vomit accident response procedure provided by the ship did not meet or exceed the procedure provided in Annex 13.9. This procedure did not identify to maintain a pH level of 7.5 or less at a temperature of 77F (25C) or higher during disinfection.
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|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Main Swimming Pool Hair and Lint Strainer Disinfection
|
|
Violation:
Review of the swimming pool maintenance records identified the hair and lint strainer was not disinfected between 10 June 2019 and 21 June 2019. On 10 June 2019, the hair and lint strainer for the swimming pool was disinfected with a 50 MG/L (ppm) solution of chlorine for 1 minute. The next documented disinfection of this hair and lint strainer occurred on 21 June 2019.
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|
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. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
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Item No.:
19
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|
Site:
Provisions-Meat Freezer
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|
Violation:
Inside the meat freezer, multiple risers were placed to keep food items off the deck; however, so many risers were present that they essentially became a new deck. Thirty cardboard boxes of frozen fish and meat were stored directly on these risers. These cardboard boxes of fish and meat were broken at the seams, exposing the product wrapped in plastic inside. Additionally, two large frozen pools of accumulation were resting on top of two cardboard boxes of fish. A speaker that was previously mounted on the bulkhead fell and was resting inside a box of frozen fish. Finally, a whole pig used for a barbecue was placed directly on these risers. Staff continuously walked on top of these risers. All of the risers were excessively soiled with debris from the foot traffic on top of them.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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|
Site:
Preparation Room-Provisions Area
|
|
Violation:
The potato peeler and the lettuce cleaner were identified as out of order. Staff stated that both of these machines were out of order for approximately three months.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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|
Site:
Galley-Dishwashing Area
|
|
Violation:
The conveyer-type dishwasher wash tank area was soiled with an excessive amount of food in the trap and on the curtains. Corrections started immediately.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Three Compartment-Sink Area
|
|
Violation:
The water inside the sanitizing rinse tub was soiled with food and an oily substance on the sheen of the water. Additionally, there was food debris around the sanitizing tub that was falling into the water below. Corrections started immediately.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
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Item No.:
22
|
|
Site:
Galley-Bread Area
|
|
Violation:
Approximately twenty soiled pastry trays were stored on a cart. Staff stated these trays were used in the morning of the inspection for the breakfast serving period and required washing and sanitizing. The inspection took place after the lunch service period. 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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|
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Item No.:
22
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|
Site:
Galley-Bakery
|
|
Violation:
The sanitizing solution inside the bucket was cloudy. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
23
|
|
Site:
Galley-Three Compartment-Sink Area
|
|
Violation:
The water inside the sanitizing rinse tub was soiled with food and an oily sheen on the surface of the water. Additionally, there was food debris around the sanitizing tub, wash tub, and rinse tub that was falling into the water below. The inspector discussed proper scraping and cleaning. Corrections started immediately.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
|
Item No.:
23
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
The conveyer-type dishwasher wash tank area was soiled with an excessive amount of food in the trap and on the curtains. Corrections started immediately.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
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Item No.:
24
|
|
Site:
Galley-Three Compartment-Sink Area
|
|
Violation:
The chlorine concentration, inside the final rinse sink, exceeded 200 MG/L (ppm). The inspector inserted a chlorine testing strip into the solution, and the test strip immediately turned black, which was greater than 200 MG/LG (ppm) with that specific test strip. Corrections started immediately.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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|
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Item No.:
24
|
|
Site:
Galley-Bakery
|
|
Violation:
The chlorine concentration inside the sanitizing bucket was measured below 50 MG/L (ppm). Corrections started immediately.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
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Item No.:
26
|
|
Site:
Galley-Bakery
|
|
Violation:
The countertop mixer, recently used for the morning service, was stored with food debris on both the food-contact and nonfood-contact surfaces. Both surfaces were equally soiled. Staff stated this area was recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
In three different cabinets identified for clean storage, approximately twenty dinner plates, ten various types of cups, multiple types of serving dishes and serving utensils, were stored soiled. The inspector used an alcohol swab and removed the debris from the dishes, glasses, and cups. The area was not in service at the time of the inspection. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 2 Restaurant Gastronomique
|
|
Violation:
Three soiled serving trays were stored on the clean side of the waiter station. Staff stated these trays were previously cleaned. No other utensils or pieces of equipment were stored on the clean side of the waiter station. Additionally, the clean side waiter station countertop, located under the soiled trays, was soiled. This area was not in service. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bread Area
|
|
Violation:
Twenty previously cleaned pastry trays were stored in a soiled bread cart. The trays were removed and the cart was cleaned during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bakery
|
|
Violation:
The countertop mixer, recently used for the morning service, was stored with food debris on both the food-contact and nonfood-contact surfaces. Both surfaces were equally soiled. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Hot Service Line
|
|
Violation:
Multiple nonfood-contact surfaces were soiled with an oily residue along the buffet line. Staff stated this area was recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Bakery
|
|
Violation:
Two rolls of plastic wrap used to cover food were stored inside the locker labeled for 'chemicals only.' No chemicals were observed inside this locker. Corrections started immediately.
|
|
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
|
|
Site:
Buffet-Grill Restaurant Line
|
|
Violation:
Four previously cleaned serving utensils were stored unprotected on a serving tray without a cover. The buffet line was not open, and staff stated these utensils were placed at the buffet line after lunch service. Dinner service was beginning at the time of the inspection. Corrections started immediately.
|
|
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.:
28
|
|
Site:
Galley-Bread Area
|
|
Violation:
Twenty previously cleaned pastry trays were stored in a soiled bread cart. The trays were removed and the cart was cleaned 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.:
28
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
Ten previously cleaned cups and multiple serving utensils were stored upright and unprotected on a storage rack identified for clean items. Corrections started immediately.
|
|
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.:
33
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
Inside the meat freezer, multiple risers were placed to keep food items off of the deck; however, so many risers were present that they essentially became a new deck. Staff continuously walked on top of these risers. All of the risers were excessively soiled with debris from the foot traffic on top of them. Thirty cardboard boxes of frozen fish and meat were stored directly on these risers. These cardboard boxes of fish and meat were broken at the seams, exposing the product wrapped in plastic inside. Additionally, two large frozen pools of accumulation were resting on top of two cardboard boxes of fish. A speaker that was previously mounted on the bulkhead fell and was resting inside a box of frozen fish. Finally, a whole pig used for a barbecue was placed directly on these risers.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
The lighting intensity at the handwashing station, located at the exit of the galley, was insufficient. The inspector measured a light intensity of 25 lux above the sink.
|
|
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.:
37
|
|
Site:
Buffet-Officer's Mess Bain Marie Station
|
|
Violation:
A heavy amount of condensation formed on the sneeze guard and on the under shelf, located above the bain marie station. No food items were present at the time of the inspection.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
There were no rat guards placed on the three mooring lines extending from the aft end of the ship; therefore, there was no effective method to prevent rats from entering the ship. One unused rat guard was observed laying on a pile of ropes next to the starboard mooring line. The ship's scheduled departure time was greater than two hours from the time of the observation.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Deck 1 Insect Control Device
|
|
Violation:
The insect control device, located on Deck 1 to the right of the crew scullery entrance, was filled with approximately 100 dead fruit flies.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Garbage Handling Area Inspections
|
|
Violation:
The weekly inspection of the garbage handling areas of the vessel was not documented since 23 June 2019. Staff stated this area was inspected daily; however, it was not documented in the log.
|
|
Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 7 Ventilation Unit
|
|
Violation:
The two metal pipes located in the droplet eliminator compartment were excessively soiled with a brown and orange corrosion-like materials. These two pipes were located in the front side of the compartment in front of the droplet eliminator panel. The inspector rubbed an alcohol wipe over these pipes, and the wipe became excessively soiled with a brown residue.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Backflow Prevention Devices and Potable Water Bunkering Hoses
|
|
Violation:
Significant deficiencies were identified with the proper storage of the potable water bunkering hoses and the maintenance of the two reduced pressure zone assembly backflow prevention devices for reverse osmosis unit # 1 and reverse osmosis unit # 2. Four potable water bunkering hoses were stored inside the portside and starboard bunkering station lockers without the ends protected or coupled. The insides of both of these lockers were soiled with dust and debris. Additionally, the vents for the two reduced pressure zone assembly backflow prevention devices for the reverse osmosis units # 1 and # 2 were sealed shut with white plugs. Staff stated the vent for reverse osmosis unit # 2 was consistently dripping. These two plugs prevented the reduced pressure zone backflow prevention devices from properly functioning.
|
|
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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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|