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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The digital analyzer displayed a pH value of 9.50 when the inspector arrived in the area at 10:45 AM on the day of the inspection. Water bunkering had begun at 7:30 AM and the chart recorder was recording a pH value slightly below 6.0 . Three separate tests taken by the inspector and crew member had pH values all above 8.40 (the water test kits used by the inspector and crew member did not measure pH values above 8.40 and the result was displayed as >8.40). The water was being bunkered into potable water tank 2 port, and tests taken from the tank by the inspector and crew member also had pH values above 8.40. It was later determined that the pH value during bunkering was high because the acid drum used to lower pH was empty. A new acid drum was delivered on the day on the inspection.
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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. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Bunkering Chart Recorder
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Violation:
The digital analyzer displayed a pH value of 9.50 when the inspector arrived in the area at 10:45 AM on the day of the inspection. The chart recorder was recording a pH value slightly below 6.0 . Three separate tests taken by the inspector and crew member had pH values all above 8.40 (the water test kits used by the inspector and crew member did not measure pH values above 8.40 and the result was displayed as >8.40). The water was being bunkered into potable water tank 2 port, and tests taken from the tank by the inspector and crew member also had pH values above 8.40.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Bunkering Chart Records
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Violation:
The pH value on 10 separate bunkering chart records was measured between 6.0 and 4.0 for the duration of the bunkering process. On seven of these days the pH was measured at 8.40 or higher on the bunkering pretest. These records were identical to situation observed on the day of the inspection when the acid drum was empty during the bunkering process.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Bunkering Record
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Violation:
The chlorine and pH values on the chart recorder for water bunkering on 28 April were missing from approximately 8:30 AM to 12:00 PM. The bunkering process started at 7:45 AM and went to 4:00 PM.
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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-Garbage Room
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Violation:
A bolt was screwed into the intermediate relief vents on both backflow prevention devices installed on the food pulper system.
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Recommendation:
Remove the bolt from the intermediate vent.
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Item No.:
08
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Site:
Potable Water-Distillate Water Connection
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Violation:
The reduced pressure backflow assembly on the distilled water tank fill line from the evaporators was not listed on the cross-connection control log. Subsequently, the ship did not have any records from the last time this device was tested.
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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. 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.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
The last documented disinfection of the hair and lint strainer and housing was on 6 April.
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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.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A non food crew member experienced 4 episodes of vomiting and abdominal cramps starting on 28 April at 8:00 PM but did not report to the medical center until 11:07 AM on 29 April. This crew member worked while symptomatic on 28 April from 8:34 PM to 9:43 PM and on 29 April from 8:54 AM to 11:16 AM. A written disciplinary action was documented in the crew member's file.
A separate non food crew member experienced 4 episodes of diarrhea, 1 episode of vomiting, and abdominal cramps on 27 April starting at 1:00 AM but did not report to the medical center until 8:21 AM. The crew member worked while symptomatic on 27 April from 6:15 AM to 7:04 AM and from 8:02 to 8:16, and ate breakfast at the crew mess before reporting to the medical center. A written disciplinary action was documented in the crew member's file.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Provisions-Aft Starboard Shell Door
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Violation:
Approximately 10 pallets of bottled water were stored in this area that did not have a proper deckhead constructed for food storage. The deckhead was not fully enclosed and had slots between each panel which exposed the pipes and wiring in the plenum. Staff stated these had been stored in this location since the provisions loading three days earlier. A significant amount of dust had accumulated on some of the packages of bottled water.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
Two of the upper final rinse spray nozzles in the conveyor dishwash machine were not providing a proper fanned spray pattern but rather were trickling.
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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:
Galley-Ice Machine
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Violation:
The ice machine next to the chef's office was soiled with pink and brown debris on the deflector panels as well as on the plastic attachment above the cuber.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Provisions-Aft Starboard Shell Door
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Violation:
Two of the previously washed gray bins used for packaged food storage were soiled with dirt and debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 6 Forward Housekeeping Pantry
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Violation:
The interior surface of both white deflector panels inside the ice machine were heavily soiled with black debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Forward, Portside
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Violation:
The ice machine deflector panel was lightly soiled with pink and black residue. Additionally, the left cuber panel was soiled with black debris at the top, left ledge.
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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:
Pantry-Pool Bar
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Violation:
The metal shelving located inside the dry storage was heavily soiled with spilled strawberry mix as well as water. Staff corrected this right away.
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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:
Provisions-Aft Starboard Shell Door
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Violation:
Approximately 64 gray bins used for packaged food storage were stored stacked and still wet on pallets in this area. Staff stated these bins had been washed and sanitized before being placed in this location and were to be wash and sanitized again before use.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Pantry-Deck 2 Forward Housekeeping Pantry
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Violation:
The soap dispenser at the handwash station was empty.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
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Site:
Food Service General-Handwash Sink Waste Receptacles
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Violation:
A total of three handwash station waste receptacles, two in the main galley and one in the crew galley, contained food and other food-soiled debris ranging from plastic gloves covered with chocolate sauce to soiled sponges. One of the waste receptacles smelled like rotten milk and had what appeared to be curdled milk residue in the bottom corners.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Provisions-Aft Starboard Shell Door
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Violation:
Approximately 10 pallets of bottled water were stored in this area that did not have a proper deckhead constructed for food storage. The deckhead was not fully enclosed and had slots between each panel which exposed the pipes and wiring in the plenum. Staff stated these had been stored in this location since the provisions loading three days earlier. A significant amount of dust had accumulated on some of the packages of bottled water.
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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.
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Item No.:
34
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Site:
Galley-Service Line
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Violation:
A water pipe in the deckhead above this area was actively leaking. Staff noted that the leak was discovered that same morning. Staff were observed repairing the leak during the inspection. This area was closed off for food preparation and service until the leak was resolved.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Seafood Check
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Violation:
All the sinks, both utility and handwashing, had signage posted that they were not to be used until repaired due to leaks from the sink drain lines.The leak was not affecting food or food contact surfaces but rather was dripping below the deck into an adjacent cabin. This area was not in operation during the inspection. Staff later reported that this issue was corrected prior to opening the restaurant.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
43
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Site:
Ventilation-Fan Room 7.2
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Violation:
The drain in the condensation collection pan in AC unit 7.2.4 was clogged which allowed water to accumulate above the circular drain inside the collection pan.
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Recommendation:
Ensure condensation collection pans are self-draining.
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Item No.:
44
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Site:
Potable Water-Bunkering
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Violation:
Water bunkering began on the day of the inspection even though the acid drum used to lower pH was empty. The pH of the water bunkered during the inspection was as high as 9.50 according to the digital analyzer. A new acid drum was delivered on the day on the inspection.
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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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