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Item No.:
*
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Site:
Dining Room-Viking Cooking School
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Violation:
In the Viking Daily guest program, an advertisement stated 'hands-on experience' and 'guests will personally prepare and enjoy' food at the Kitchen Table. It was explained to the inspector that this is not a hands-on experience and demonstration only. Two chefs are in charge of all the preparation and cooking, and guests are only permitted to watch. The food for these meals were prepared and cooked in the galley and served to the guests.
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Recommendation:
If passengers are to prepare and cook their own food, the company must submit a variance detailing the standard operating procedures and how infection control and food safety issues are mitigated.
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Item No.:
*
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Site:
Recreational Water Facilities-Closed RWFs
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Violation:
Several RWFs had signs of being closed for maintenance but access to them were not completely restricted by the use of nets. Water chemistry was checked for these facilities and found in acceptable ranges.
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Recommendation:
Ensure the RWFs are closed in an obvious manner, with nets or ropes blocking all potential entrances.
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Item No.:
01
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Site:
Medical-Acute Gastrroenteritis (AGE) Reporting
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Violation:
The ship had been sailing in U.S. ports since October 11, 2016. The USPHS Vessel Sanitation Program had not received any AGE reports. An evaluation of the activities in the medical center found that staff had information sent to a third party. This third party is located in Miami and contracted to send the reports on their behalf.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port. Ensure routine reports (24-hour and 4-hour) continue to be submitted by the master or designated corporate representative of a vessel that has submitted a special report.
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Item No.:
02
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Site:
Medical-Acute Gastrroenteritis (AGE) Surveillance Logs
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Violation:
AGE logs were 'closed' a day prior to the end of voyage. Medical staff stated the system does this automatically and they were unable to enter more information on the eSeaCare system. This practice may affect AGE logs, AGE follow ups, and AGE reporting.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. 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-Acute Gastrroenteritis (AGE) Surveillance Logs
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Violation:
Eight passengers were listed on the AGE logs, for the past 5 voyages, with no underlying illness per staff, but the underlying illness column of the AGE logs were blank.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. 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-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the acute gastroenteritis (AGE) logs found inconsistent documentation for the symptomatic crew members with immediate contacts or significant others, other than cabin mates.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour].
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
On the list of testable backflow prevention devices, 18 out of 27 reduced pressure zone (RPz) assemblies were tested as double check valves, with no test at the time the relieve vent started to leak. These RPz Watts 009 assemblies were also listed as double check valve devices on the list.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Maintenance records dated 8 February 2016 for tanks 14 Port and Starboard did not record the free halogen residual after disinfection, flushing, and putting back in service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
Document the free halogen residual level.
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Item No.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
Several records, mostly for shock halogenation for 7 January, day of inspection, were found completed around noon during inspection. The records documented shock halogenations started and completed from around 2200 to 2300 with above 10 ppm measurements. Staff stated that those notes and measurements were from the night prior and it was what was done as a standard operating procedure all previous days too. It was unclear if records were completed before actual shock halogenations were performed.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure documentation states the correct times and dates for shock halogenation.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for the Infinity whirlpool and the Main whirlpool had no waning for those users with diabetes. Also, the Thermal Spa Pool and Spa Hot Tub signs had no warning for those users with diabetes and no caution against exceeding 15 minutes of exposure.
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Recommendation:
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: (2) individuals on medication or who have underlying medical conditions such as diabetes. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed a cook who experienced AGE symptoms with an onset on 13 October at 1600, but reported to the medical center at 0800 the next day. The cook did not work while symptomatic and a disciplinary action note was on file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Pool Grill
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Violation:
The hamburgers could be served undercooked and no public health advisory was in the area. Staff had taken the menu and public health advisory down earlier that day to show the inspector, but when the food outlet was open the advisory was not available for consumers. This was immediately corrected.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Pantry Deck 1
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Violation:
A pan of coleslaw, prepared on 3 January did not have a cooling log. It was unknown if this item was cooled properly after being prepared at ambient temperatures.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
The time control plan for the breakfast service did not match the operation in the main galley. The time control pan for the breakfast service stated set up at 0530 and discard at 0930. The inspector observed food being discarded at 1000. When the inspector asked the worker discarding food about the operation, they stated that the discard time was 0945. The chef explained that the breakfast service was extended due to guests arriving later for breakfast, and this was a rare occurrence. The inspection team had a discussion about modification of the time control plan to address this issue in the future.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Crew and Officer Mess
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Violation:
The sneeze shields had 3/4 inch gaps between the shields, which exposed the food so it was unprotected. Six gaps were observed on the crew mess lines and three gaps were observed on the officer mess line.
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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).
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The spray nozzles of the upper final rinse spray arm on the conveyor rack-type dishwasher produced a weak stream of water, and not an effective fan-like pattern. This was corrected.
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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:
Preparation Room-Potwash
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Violation:
At least three previously cleaned perforated plastic bins on the clean storage rack were soiled with food debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Chef's Table
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Violation:
The right fryer, used the night prior and previously cleaned, was soiled with old grease residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Pool Grill
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Violation:
The top plate of the stack of uncovered eight plates had a hair on it.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Dining Room-Deck 1 Kitchen Table
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Violation:
Around 5 pans, used for the cooking display class on 1 January, were soiled with old grease residue on the bottom exterior of the pans.
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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-Room Service
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Violation:
Around 10 new carafes, which were previously cleaned, still had stickers attached to the bottom exterior of the carafe.
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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:
Dining Room-Deck 1 Kitchen Table
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Violation:
Three pans, used for the cooking display class and stored under counter 1, were stored wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Pool Grill
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Violation:
A stack of eight plates were stored on the side of the counter and the plates were not inverted 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. 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.
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Item No.:
30
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Site:
Bar-Pool Bar
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Violation:
The soap of the handwashing station was diluted with water.
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Recommendation:
Ensure handwashing soap is not diluted with water, as this makes it ineffective in handwashing.
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Item No.:
37
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Site:
Galley-Hot Section
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Violation:
Excessive steam exited from the combination oven and condensate was accumulating on the deckhead above the oven. No dripping was observed. Staff reported the door hinge was off and corrected the issue.
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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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not detail the concentration and contact time for Oxivir during the green level. The concentration and contact times for the disinfectants (Oxivir and chlorine) were detailed for the yellow and red levels.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
44
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Site:
Potable Water-Cross-connection Control Program
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Violation:
More than 60% of the reduced pressure zone (RPz) assemblies were tested as double check valves, with no test at the time the relieve vent started to leak. Also, on the list of testable backflow prevention devices, these RPz Watts 009 assemblies were listed as double check valve devices on the list.
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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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Item No.:
44
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Site:
Recreational Water Facilities-Records
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Violation:
It was unclear if records were completed before actual shock halogenations were performed. Several records, mostly for shock halogenation for 7 January, day of inspection, were found completed around noon during inspection. The records documented shock halogenations started and completed from around 2200 to 2300 with above 10 ppm measurements. Staff stated that those notes and measurements were from the night prior and it was what was done as a standard operating procedure all previous days too.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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