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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
During production from 17-21 January, the pH values were shown to be over 7.8 on the chart recorder and ship's potable water log. On 21 and 22 January the ship produced water from midnight to 2200 and the chart record showed the pH values to be over 7.8 the entire time of production; the log had 4-hour pH values recorded, which were all over 7.8. On 19 January, the pH values were over 7.8 from midnight to 0430 and 1830 to 2359. On 18 January, the pH values were over 7.8 from midnight to 1000. On 17 January, the pH values were over 7.8 from 0014 to 2334. On 8, 9, and 16 January the pH values were over 8.0 on the chart record during production, but the log did indicate some pH values were 7.8 or below; this was inconsistent for the 4-hour interval recordings for pH on the log. In addition, the person recording the calibrations for pH/halogen on the chart record consistently wrote pH values over 7.8 and did not take any action to reduce the pH or calibrate the pH if it was inaccurate.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8.
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Item No.:
03
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Site:
Potable Water-Bunker Records
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Violation:
The ship bunkered water on 19 January and the pH was above 7.8 from noon to 1500 on the chart record. The ship bunkered water from 0800 to 2000 during 11-12 January and the pH was above 7.8 on the chart record; the log indicated the pH was at 7.8 or below during this time but these values were not recorded on an hourly basis. Additionally, the pH values on the chart record were out of calibration and the chart was inaccurate. For example, on one of the chart records at 1000 the pH was over 8, but the hand written calibration check stated the pH was 6.89.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8.
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Item No.:
08
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Site:
Potable Water-Production/Bunker Records
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Violation:
The records from 8-21 January showed the pH level exceeded 7.8 during production and bunkering. The pH was above 7.8 for 3-22 hours during production/bunkering.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The nontestable backflow prevention devices had visual inspections conducted annually, but test results were not recorded.
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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.:
19
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Site:
Buffet-Belvedere Port Forward and Starboard Forward Toast Stations
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Violation:
Sliced bread was in a plastic container with a lid for passenger self-service at the toaster. The lid on the container had to be moved or removed to access the bread and was not self-closing. In addition, the food contact surface of the serving tongs were not protected.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Other-Engine Control Room- Coffee Station
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Violation:
The tea and coffee table, with tea bags, sugar, hot water jug, and out of order espresso machine were stored in an area not built to dry food standards. The deckhead above was slotted exposing soiled wires and cables.
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Recommendation:
Do not store foods: (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Shop Locker
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Violation:
Two boxes labeled 'Tester' with opened bottles of alcohol were stored on the deck. This was corrected immediately.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The exterior sides of the deflector shields in the ice machines were covered in a foam material, which was absorbent and not easily cleanable. This was written on the previous inspection. In the Sindu galley, the bottom of the foam was wet. In the Belvedere starboard ice machine, the foam had a large scratch. In the deck 3 main galley ice machine on the left, most of the foam was wet. Staff provided a work order for 19 ice machines on the vessel to have the foam removed or the panels replaced during dry dock.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Crew Mess - Crew Bar Store Room
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Violation:
A luggage cart with soiled carpet on the bottom was stored in this room and staff stated it was used to transport beverages from the provisions areas to the store room.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash Area
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Violation:
The potwash machine had been out of order since the previous evening. A work order had been submitted.
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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-Neptune Grill Salad Bar
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Violation:
The inside of the chute on the ice/water dispenser was soiled with a dry, white material.
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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:
Buffet-Crew Mess - Crew Bar Store Room
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Violation:
A luggage cart with soiled carpet on the bottom was stored in this room and staff stated it was used to transport beverages from the provisions areas to the store room.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Belvedere Forward Beverage Counter
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Violation:
The bottom of the technical space below the coffee machine to the right of the juice machines was soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Neptune Grill
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Violation:
The outside of a small stainless steel hotel pan on the clean storage rack was soiled with a greasy film on one side. It was immediately removed to be rewashed.
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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.:
31
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Site:
Other-Engine Control Room- Coffee Station
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Violation:
The tea and coffee table, set up outside the engine control room in the hallway, had a Virox spray bottle and Virox wipes stored directly next to the tea bags and hot water.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
A gap was noted around the deckhead pipe penetration in the technical space above the blast chiller, adjacent to the potwash soiled drop off.
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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. Do not use carpet in these areas. 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 3 Potwash
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Violation:
The light brown deck material was pitted in several areas. Staff stated this deck material was installed as a trial and was expected to be replaced during the October 2017 dry dock.
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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:
Other-Engine Control Room- Coffee Station
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Violation:
The tea and coffee table, with tea bags, sugar, hot water jug, and out of order espresso machine were stored in an area not built to dry food standards. The deckhead above was slotted exposing soiled wires and cables.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was less than 110 lux around and behind many pieces of equipment in the galleys and pantries, including ice machines and combination ovens. Many of these lighting issues were written on the last four inspections, and since the last inspection several light fixtures had been added to address the issues.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead of the exhaust hood above the soiled end of the rack-conveyor dishwasher machine. The extraction was very strong, but a large amount of steam was observed exiting the soiled end of the machine. The wash tank temperature was measured at 178F, which was 30F above the manufacturer's minimum required wash tank temperature. In addition, a large amount of steam was observed in the wash compartment of the machine. Staff immediately called a technician to evaluate the machine.
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Recommendation:
Adjust the machine to prevent condensation from forming on the deckhead.
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Item No.:
44
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Site:
Potable Water-Records
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Violation:
The bunker and production records indicated the water had a pH of over 7.8 from 8-21 January and the ship staff did not do anything to address this. 1) The chart records appeared to be extremely inaccurate as calibration checks showed the pH to out of range by more than 0.5 on many occasions with no calibration conducted for pH. The person in charge of the calibration checks also noted the pH being over 7.8, and out of compliance, but no actions were taken to reduce the pH levels. 2) The bunker records for pH levels were not consistently recorded every hour. 3) Supervisory staff signatures were noted on the chart records, as they were reviewed. 4) During bunkering on today's inspection , the pH values during testing were below 7.8, but the chart records indicated the pH was over 8.0. This was an ongoing issue since 8 January, as indicated by the bunkering records.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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