|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE log for the 24 February - 6 March voyage listed a non-reportable crew member. Upon review of the medical records, it was discovered that this crew member was given an antidiarrheal medication; however, the log indicated 'No' for antidiarrheal medication dispensed.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point
|
|
Violation:
The far point chart record scale was 0-10 ppm from 6 February to today's inspection.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Showers: Crew and Suite
|
|
Violation:
The backflow prevention log showed Watts N9 were installed on the showers, but vacuum breakers were installed on these connections.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
Distillate lines from the evaporator were incorrectly striped (Blue/Green/Blue) and missing striping on distillate water lines directed to the potable water treatment system.
|
|
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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The 3 March record did not have the halogen residual and pH value recorded to show that at least 2.0 ppm and 7.8 or less was reached within 30 minutes of production; the first recording was 1.5 hours after production.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Testable Devices
|
|
Violation:
Five reduced pressure backflow preventers were tested in September 2016, but no specific test results were documented due to 'no flow'. A similar violation was reported on the last inspection.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Tub Disinfection Records
|
|
Violation:
The private whirlpool tubs showed disinfection on 29 January when turnaround day was on 30 January.
|
|
Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Infinity Pool
|
|
Violation:
The water level in the open pool was not to the level of the skim gutters and was not recirculating through filtration and treatment systems.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
16
|
|
Site:
Buffet-La Veranda
|
|
Violation:
The time control plan indicated that set-up was at 10AM and closing would occur at 4PM on the day of the inspection. The time control plan indicated that all counters on the buffet were on time control. All items at the buffet were individually labeled with a discard label except for the undercooked roast beef, which had no 4 hour discard label.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
In two locations where the black angus minute sirloin steak was served, the public health advisory addressed seafood, but did not specify meat or beef products.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made 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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 4 Cold Galley Walk-In Refrigerator
|
|
Violation:
One pan and two bowls of shredded red cabbage salad were labeled as potentially hazardous food made on 5 March, but could not be found on the cooling logs.
|
|
Recommendation:
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 maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Store 2
|
|
Violation:
There were 3 boxes containing olive oil that were stored directly on the deck.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Starboard - Pastry
|
|
Violation:
The ice cream machine had a sign indicating it was out of order. Crew stated the machine was working missing parts for over 1.5 months.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4
|
|
Violation:
The undercounter refrigerator 22206 was out of service since approximately 6AM that morning.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Veranda Dishwash
|
|
Violation:
There were two chipped plates in the clean area.
|
|
Recommendation:
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;
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Starboard - Room Service Pantry
|
|
Violation:
A pitcher had a loose gasket, which was stored wet inside in a position where it was unable to air dry. The area behind the gasket also had brown debris. The items were stored in a clean area to the left of the ice machine and both were previously cleaned.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool Grill
|
|
Violation:
Cords from the counter-mounted espresso machine were draped on the counter, making the area difficult to clean.
|
|
Recommendation:
Elevate the cords above the counter.
|
|
|
Item No.:
22
|
|
Site:
Provisions-Deck 2
|
|
Violation:
Seven soiled large plastic bins were stored stacked together with water in between the bins. The lids were stored on top in a similar fashion. Crew reported they were waiting to be sent for cleaning. They were stored in the hall between the two dry store provisions stores.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The far left nozzle on the wash arm was not oriented in a vertical fan-like pattern. The fan of water was angled very far in toward the center of the machine, leaving an area for dishes to pass where they would not be sprayed. This was immediately corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Potwash
|
|
Violation:
The potwash was out of service since last night.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-La Veranda
|
|
Violation:
During service, a plate was found soiled on the food-contact side at the cold cut station. The area was in service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Port Galley Store
|
|
Violation:
A stack of approximately 10 cutting boards that had recently come back from the carpenter were stored on the shelf for clean utensils on the left. The cutting boards were soiled with brown debris and covered in shavings. Crew reported they had not yet been cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Prime 7 Hot Galley
|
|
Violation:
There were 4 previously cleaned plates soiled on the food-contact surface in the undercounter warm plate storage across from the grill.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Chartreuse
|
|
Violation:
There were 3 previously cleaned plates soiled on the food-contact surface in the undercounter warm plate storage across from the grill.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
A waffle maker was stored on the undercounter shelf to the left of the consumables locker. The waffle maker was soiled with greater than a day's accumulation of grease on the food-contact surface.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Bar-Pool Bar Pantry
|
|
Violation:
The interior deflector panel of the ice machine had black debris around the circles on the panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Grill
|
|
Violation:
Cords from the counter-mounted espresso machine were draped on the counter, making the area difficult to clean. The counter was soiled with greater than a day's accumulation of debris.
|
|
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-Deck 4 Hot Galley
|
|
Violation:
A waffle maker was stored on the undercounter shelf to the left of the consumables locker. The waffle maker was soiled with greater than a day's accumulation of grease on the nonfood-contact surface.
|
|
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-Deck 4 Starboard - Wine Pantry
|
|
Violation:
A blue cooler soiled on the inside was stored on the counter. Crew reported this cooler was filled with ice to carry wine bottles. The area was previously cleaned and was not in use.
|
|
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-Deck 4 Hot Galley
|
|
Violation:
The shelves in the consumables locker were soiled with greater than a day's accumulation of debris.
|
|
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-Deck 4 Starboard - Room Service Pantry
|
|
Violation:
The handle of a hot water pitcher was soiled with red debris. Another pitcher had a loose gasket, and the area behind the gasket had brown debris. The items were stored in a clean area to the left of the ice machine and both were previously cleaned.
|
|
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-Deck 4 Dishwash
|
|
Violation:
The locked locker in the corner near the clean items contained a bag with linens and an empty dishwasher rack. Four of the shelves were soiled with a white residue. Crew reported it was chlorine powder and that the locker was used for cleaning materials.
|
|
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-Deck 4 Port
|
|
Violation:
The shelves of the copper storage cabinet across from the dishwash area were soiled with a brown liquid and dried brown soil that appeared to have come from pans that were not completely air dried. Clean utensils were stored inside.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Starboard - Room Service Pantry
|
|
Violation:
A pitcher had a loose gasket, which was stored wet inside in a position where it was unable to air dry. The items were stored in a clean area to the left of the ice machine and both were previously cleaned.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The racks for items that were clean and sanitized were soiled with greater than a day's accumulation of debris. There were many clean items on the racks.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dry Store 2
|
|
Violation:
There were approximately 10 boxes of miscellaneous goods stored directly on the deck under shelves, including single service items such as spoons, forks, and knives, food such as olive oil, and other miscellaneous items including plastic wrap.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
The brush for cleaning the pizza oven was stored on the deck next to the pizza oven.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Buffet-La Veranda
|
|
Violation:
The adjustable starboard handwash sink behind the buffet line did not raise above 82F. A similar finding was noted on the last inspection. The area was in operation.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store - Starboard
|
|
Violation:
Water was dripping from the bulkhead over the walkway next to the shelf with honey. No food was observed impacted. A bucket soiled with food debris had been placed under the drip to collect water. Crew reported this had occurred since the prior inspection, was corrected, and then restarted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store 2
|
|
Violation:
There were approximately 45 boxes of miscellaneous goods stored directly on the deck under shelves, including cleaning supplies such as boots and scouring pads, cooking supplies such as grill bricks and butane, single service items such as spoons, forks, and knives, food such as olive oil, and other miscellaneous items including bottle neck tags, paper pads, and plastic wrap. The placement of these items made the deck difficult to clean, and the deck was soiled with greater than a day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The 2 deckhead vent covers at the soiled and clean ends of the three compartment sinks were loose. Each vent cover was only connected at 3 of 4 connection points.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
There were two holes in the bulkhead behind the wash sink which created gaps.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Port Galley Store
|
|
Violation:
The deck under the shelf on the left was soiled with greater than a day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Starboard - Silver Locker
|
|
Violation:
Multiple trolley parts were stored on the deck under the shelves, and there was a table base leaning against the same shelves, making this area difficult to clean. There was over a day's accumulation of debris on the deck under the shelves.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Coffee Connection
|
|
Violation:
An air vent, exposing the plenum space, over the 24-hour coffee station was soiled with dust.
|
|
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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
Condensation accumulated on the deckhead over the soiled end of the conveyor dishwash. No dripping was observed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Galley-La Veranda
|
|
Violation:
The bread warmer/pizza oven had non-stainless steel components such as the rings around the hinge, which were in disrepair. This was cited on the previous inspection. Crew reported that the unit had not been used since the previous inspection and is due to be unloaded when they return to Europe.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The locked locker in the corner near the clean items contained a bag with linens and an empty dishwasher rack. Four of the shelves were soiled with a white residue. Crew reported it was chlorine powder and that the locker was used for cleaning materials; however, the locker was not labeled for cleaning materials.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
38
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
The brush for cleaning the pizza oven was stored on the deck next to the pizza oven.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Testing
|
|
Violation:
Staff were using an incorrect reagent to test the free chlorine residual at the far point. The ship had a high range instrument, and were using the reagents for bromine testing.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Testing
|
|
Violation:
Staff were using an incorrect reagent to test the free chlorine residual in the pools. The ship had a high range instrument, and were using the reagents for bromine testing.
|
|
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.
|
|