|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production Record Review
|
|
Violation:
The pH value was greater than 7.8 for the following dates and times: 6 July 17:00-20:00 and 22:00-24:00; 28-29 June 17:00-08:45; 26 June 07:00-15:00; 23-24 May 16:30-18:45 and 07:15-00:45; 12-13 May 18:00-07:00; 28-29 April 22:30-08:00; and 19 March 02:00-07:45. There was no record of any action taken for these high levels and staff did not seem aware that this was a problem.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 8
|
|
Violation:
The backflow prevention device on the ice machine was continuously dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Eataly
|
|
Violation:
Blue tape blocked multiple vent openings on the backflow preventer for the espresso machine. Crew immediately began replacing the backflow preventer.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Bar-La Sirene
|
|
Violation:
The vent of the backflow preventer for the carbonator was soiled with a brown debris.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Galaxy
|
|
Violation:
Crew were unable to locate a continuous pressure backflow preventer for the combination oven. Crew immediately began corrective action.
|
|
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: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool B
|
|
Violation:
At the whirlpool, pH values measured by the inspectors were 6.5, 6.77, 6.81, and 6.68. The vessel staff measured the pH at the whirlpool at 6.8. In the machinery room, pH values measured by the inspector were 6.5, 6.55, 6.87, and 6.92. The analyzer displayed 7.0. The whirlpool was open during the inspection.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool B pH Alarm
|
|
Violation:
In the machinery room, the in-use chart record for the open whirlpool showed a level below 7.0 for the time period just prior to the inspection team arriving in the area. The analyzer read 7.0 when the inspection team arrived. When asked, staff stated the alarm for the low pH went to the engine control room and the engine control room personnel would contact him. When asked by the inspector if the alarm went off, the staff confirmed with the engine control room that it had. It was unclear why the proper vessel staff were not contacted when the low pH alarm went off.
|
|
Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure crew are following vessel standard operating procedures regarding RWF alarms.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Record Review
|
|
Violation:
The antientrapment drain cover information for maximum flow rate, the type of drain use (single or multiple), type of fitting (suction outlet), life expectancy of cover, and the mounting orientation was not available for inspection. These covers were installed in all the swimming pools.
|
|
Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
|
|
|
Item No.:
13
|
|
Site:
Galley-Cook Kettle
|
|
Violation:
An employee cooking rice in a large kettle was observed taking a pinch of rice from the stir paddle to taste, then putting the paddle back into the food and not changing gloves or washing hands.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (12) Employees are properly trained in food safety; and food employees are using proper tasting techniques by using a single-use disposable utensil for tasting.
|
|
|
Item No.:
15
|
|
Site:
Buffet-Deck 14 Calumet Buffet Under-counter Refrigerator 146495A
|
|
Violation:
At least seven yogurt containers were stored in the refrigerator with black debris on the tops. The inspector was able to move the debris with her finger and wipe it off with an alcohol pad. Crew immediately began cleaning the containers. During the closing meeting, crew reported the soiled tops were due to the supplier.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan for the Crew/Officer/Petty/Staff galley and service line was inconsistent with the time labeling on the individual wells which were holding the food items. For the crew mess service, some labels had 10:30-14:30 written on them but their first lunch service, as stated on the time control plan, was from 10:30-13:30 and time control plan stated the second service was from 13:45-15:30. On the officer service line, items were labeled 10:30-14:00 except one which was labeled 11:30-15:30. The time control plan stated that the officer buffet service was 10:30-14:30.
|
|
Recommendation:
Ensure crew are following the vessel's written time control plan.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 14 Calumet Cooling Logs
|
|
Violation:
On 2 July, cooling logs indicated that rice pilaf was cooked to 150F and was placed into the blast chiller at 20:10. There was no documentation of the rice pilaf being cooled to 70F within two hours or to 41F within an additional 4 hours. Documentation of reheating indicated that this batch of rice pilaf was reheated to 168F from 06:35-06:45 the next morning.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
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 also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 14 Calumet Buffet Undercounter Refrigerator 146495A
|
|
Violation:
At least seven yogurt containers were stored in the refrigerator with black debris on the tops. The inspector was able to move the debris with her finger and wipe it off with an alcohol pad. Crew immediately began cleaning the containers. During the closing meeting, crew reported the soiled tops were due to the supplier. Crew reported they were concerned that cleaning the containers could result in the sanitizer leaking into the yogurt containers. The inspectors at the close out meeting noted that if the sanitizer leaking in the containers was a concern, then there was also a concern of the black debris leaking in the containers.
|
|
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.
Store clean food containers and discard any food suspected of being contaminated by sanitizer or debris. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Calumet
|
|
Violation:
During lunch service, multiple tong handles were located directly on top of food, such as over a tray of sliced tomatoes and multiple bread baskets. One bread basket was missing tongs. The supervisor had to initiate corrections for the tong placement. A passenger grabbed a roll from another bread basket, which did have a set of tongs. No crew reacted until the inspector addressed the situation. At that time, the supervisor had the bread basket removed.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous);
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Bar-Italia Bar
|
|
Violation:
The counter ice bin was open while not in active use. The area was open and passengers were at the bar. The supervisor initiated corrective action.
|
|
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). Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Bar-La Piazzetta
|
|
Violation:
The ice bin was partially open while the area was open for service. The supervisor reported this was acceptable because of the distance between passengers and the ice bin; however, passengers could stand 33-35 inches from the open bin.
|
|
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). Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bakery
|
|
Violation:
There were four white, plastic containers containing baked bread stored under the preparation station closest to the ovens. The containers were not fully enclosed leaving them open to contamination.
|
|
Recommendation:
Relocate the bins to an area where they are not subject to contamination. 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.
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Cook Kettle
|
|
Violation:
An employee cooking rice in a large kettle was observed taking a pinch of rice from the stir paddle to taste, then putting the paddle back into the food and not changing gloves or washing hands.
|
|
Recommendation:
Conduct tasting only with single-use disposable utensils. Ensure: (1) Single-use gloves are used for only one task such as working with ready-to-eat or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation; Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Mousse
|
|
Violation:
Paint on the small stand mixer on the counter was peeling off of the rotating arm.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 Calumet Buffet - Port
|
|
Violation:
The water supply hose for the juice machine was draped on the counter, making the area not easily cleanable. This was immediately corrected.
|
|
Recommendation:
Elevate the hose above the counter.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 Calumet Buffet
|
|
Violation:
The four ice machines at the Calumet buffet were located on grooved, pitted, not smooth, non-easily cleanable counters that were wet. The water was trapped in the grooved and pitted areas. Crew reported that the design and layout of the machine made certain areas difficult to clean. The first machine that the inspector approached (starboard ice station) had a clear plastic shield in front of the machine. Wet linen napkins were stacked on the counter against the plastic shield to soak up water.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Eataly Locker 1906
|
|
Violation:
Wine was stored on aluminum shelving that had been painted, and the paint was peeling.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 Calumet Buffet
|
|
Violation:
The counter of the starboard beverage station adjacent to the ice machine was not smooth and easily cleanable.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 5 Forward Pantry
|
|
Violation:
The drain of the ice machine was turned upward, which did not allow the ice machine to drain completely.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
22
|
|
Site:
Galley-Yacht Club Lounge
|
|
Violation:
One wash and one final rinse nozzle on the lower manifolds were partially blocked. Also, during the testing of the machine, the top wash and final rinse manifolds disconnected from the machine and fell onto the rack below. Crew reported after cleaning, the manifold connection must not have been fully tightened. The machine had been used prior to the inspector approaching. After the repair, the machine was able to function.
|
|
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;
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Calumet Bar Pantry 384
|
|
Violation:
One wash nozzle in the hood-type dishwash was blocked. Crew immediately began corrective action.
|
|
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;
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Calumet Port Dishwash
|
|
Violation:
A sanitizing bucket with debris was found at the clean end of the flight type dishwash.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Calumet Port Dishwash
|
|
Violation:
One wash nozzle on the rack glasswash was blocked.
|
|
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;
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Calumet Bar Pantry 876
|
|
Violation:
One final rinse nozzle was fully blocked, two final rinse nozzles were partially blocked, and one wash nozzle was partially blocked on the hood-type glasswash inside bar pantry 876.
|
|
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;
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 - Aft - Conveyor Dishwash
|
|
Violation:
The final rinse temperature at the plate surface was in excess of 194F. Several temperatures of the final rinse at the plate surface level measured 198F, 190F, and 170F, which indicated the water at the manifold was in excess of 194F. The machine's final rinse measured 199F at the manifold during all tests. This was repaired on the spot.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F)
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 14 Calumet Bar
|
|
Violation:
Two soiled plastic glasses were on the bar for service. Soil was found on the inside of the glasses.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-La Sirene
|
|
Violation:
Two ice scoops with soiled handles were found in the ice bin. The area was open for service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 5 Forward Pantry
|
|
Violation:
Grey/brown debris was found on the inside of the deflector shield for the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 5 Forward Pantry
|
|
Violation:
Pink material was found on the top of the ice machine's cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Calumet Buffet
|
|
Violation:
The counter of the starboard beverage station was not smooth and easily cleanable. Black debris built up in the cracks of the counter.
|
|
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-Eataly Show Galley
|
|
Violation:
The grease trap housing of the flat and grooved grills were excessively soiled with grease debris. The area was previously cleaned and not in operation.
|
|
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:
Bar-Galaxy Bar
|
|
Violation:
The portable coffee grinder on the counter was soiled with coffee debris on the nonfood contact surface. The area was previously cleaned and not in operation.
|
|
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-Deck 14 Calumet Buffet - Port Egg Station
|
|
Violation:
A black tray containing individual servings of cream cheese was soiled with sticker residue on the nonfood contact surface. Crew reported the residue was from the time control sticker. The tray was immediately removed from the service line.
|
|
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-Deck 14 Calumet Buffet
|
|
Violation:
The four ice machines at the Calumet buffet were located on grooved, pitted, not smooth, non-easily cleanable counters that were wet. The water was trapped in the grooved and pitted areas. The machines were wet on the underside. The feet of the machines, undersides of the machines, and some of the hoses were soiled with black debris. The first machine that the inspector approached (starboard ice station) had a clear plastic shield in front of the machine. Wet linen napkins were stacked on the counter against the plastic shield to soak up water.
|
|
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-Deck 14 Calumet "Misc. Store 1327"
|
|
Violation:
The laundry bin which contained clean linen napkins was soiled with a yellow debris that the inspector could scrape off. Crew explained this was from signage in the laundry room.
|
|
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 5 - Hot Food Dispense Counter
|
|
Violation:
There was a stack of plastic plate covers stored wet nested. A total of eight of these plates were visibly wet and removed. During the closing meeting, staff stated that these items were wet due to condensation from a nearby steam table service line. However, it was unclear how this occurred because the covers on the top of the stack were wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 14 Calumet Buffet
|
|
Violation:
Multiple napkin wraps containing silverware were out for service on the buffet line and were soiled with a brown debris. Three soiled napkins were found at the starboard buffet and three were found at the port buffet. One soiled napkin wrap was located in 'Misc. Store 1327' where the napkins and utensils were wrapped prior to going on the service line.
|
|
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. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 5 Forward Pantry
|
|
Violation:
The automatic handwashing sink only reached 75F. Crew in the area were not knowledgeable about how to adjust the temperature. Technical staff had to be called to adjust the temperature. This was corrected.
|
|
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.:
32
|
|
Site:
Galley-Deck 14 Calumet Pizza/Burger Pantry 876
|
|
Violation:
A used cupcake wrapper with food residue was found in the open waste bin of the handwash station just inside door 876.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. 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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Eataly Locker 1906
|
|
Violation:
Coving was absent from the locker which contained a shelf of wine.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 Calumet Buffet
|
|
Violation:
Wet linen napkins were stacked on the counter of the starboard ice station against the plastic shield to soak up water to prevent it from dripping onto the deck. The deck was wet and a 'caution: wet floor' sign had previously been placed on the wet deck in the passenger area.
|
|
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, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 - Hot Food Cook Line
|
|
Violation:
The preparation sink at the portside end had an active leak coming from the tap into the sink. Tightening the knobs did not stop the leak. Staff noted that a work order was in place for this issue.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Monitoring Record Review
|
|
Violation:
No follow-up results were recorded for pests other than bed bugs.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Children's Restroom
|
|
Violation:
Multiple pumps were required to dispense soap out of the soap dispenser. Soap came out the juncture between the base of the dispenser and the protruding nozzle and remained on the dispenser instead of squirting down below into the user's hand. When the inspector inquired about the condition of the soap dispenser, crew replied that a little bit of water needed to be added to the soap to reduce the thickness.
|
|
Recommendation:
Maintain soap dispenser in good repair. Do not water down liquid soap.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Whirlpool B pH Alarm
|
|
Violation:
In the machinery room, the in-use chart record for the open whirlpool showed a level below 7.0 for the time period just prior to the inspection team arriving in the area. The analyzer read 7.0 when the inspection team arrived. When asked, staff stated the alarm for the low pH went to the engine control room and the engine control room personnel would contact him. When asked by the inspector if the alarm went off, the staff confirmed with the engine control room that it had. It was unclear why the proper vessel staff were not contacted when the low pH alarm went off.
|
|
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. Ensure internal procedures for responding to high/low pH and halogenation alarms are followed.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Production Record Review
|
|
Violation:
The pH value was greater than 7.8 for the following dates and times: 6 July 17:00-20:00 and 22:00-24:00; 28-29 June 17:00-08:45; 26 June 07:00-15:00; 23-24 May 16:30-18:45 and 07:15-00:45; 12-13 May 18:00-07:00; 28-29 April 22:30-08:00; and 19 March 02:00-07:45. There was no record of any action taken for these high levels and staff did not seem aware that this was a problem.
|
|
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:
Children Area-Children's Restroom
|
|
Violation:
Multiple pumps were required to dispense soap out of the soap dispenser. Soap came out the juncture between the base of the dispenser and the protruding nozzle and remained on the dispenser instead of squirting down below into the user's hand. When the inspector inquired about the condition of the soap dispenser, crew replied that a little bit of water needed to be added to the soap to reduce the thickness.
|
|
Recommendation:
Ensure all supervisors and crew are aware of proper handwashing procedures including using soap as designed by the manufacturer. Ensure soap is never watered down at any handwashing station at any location on the vessel.
|
|