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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
The pH measured greater than 7.8 on the chart recorder on multiple occasions including: 1) 18 OCT from 1155 to 2200 in Long Beach hourly checks were performed in-range until 1700, and hourly checks were not performed between 1700-2000; and 2) 18 OCT in Long Beach from 2000-2200 the chart recorder measured above 7.8 but a manual hourly check was not performed at 2100. When manual measurements were in-range but the chart recorder was above 7.8, the chart recorder analyzer was not calibrated. Some notes indicated 'calibrated'; however, the difference in values between the manual measurement and chart recorder was >0.2ppm in these cases, which indicated the machine was not actually calibrated.
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Recommendation:
Calibration must be made whenever the manual test value is > 0.2 ppm higher or lower than the analyzer reading when hourly manual measurements are not taken.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Jacuzzi Portside
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Violation:
There were many instances where the chart recorder measured the pH above 7.8, but manual readings were within range. On 19 OCT, the pH was above 7.8 for the entire day, sometimes close to 8.4. Notes on the chart recorded indicated a manual calibration was done at 7.8; however, the ink did not reflect the lower, in-range value. There were 3 manual checks that day where the pH was within range, but the chart recorder was not within range. On 20 OCT, the Jacuzzi opened at 0630, and closing was not noted. The pH was above range, but 2 manual readings noted pH within range. Review of records for 11-12 OCT and 14-18 OCT yielded similar findings. The watch keeper's handover checklist did not contain notes about the facility being closed on those days. There were no notes on the charts to indicate if an alarm had sounded in a continuously manned space.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
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Item No.:
44
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Site:
Other-Chart Recorders
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Violation:
There were many instances on both bunkering records and recreational water facility (RWF) records where the pH values on the chart recorder was above 7.8, but the analyzers were not calibrated. In many cases there were notations on the chart of manual readings of in-range values and a note indicating the analyzers were calibrated; however, the analyzer readings continued to stay above 7.8 and did not drop to the manual reading value. At times, the chart recorder measured 8.4 pH. There were no notes regarding alarms or actions taken due to alarms for the RWF. RWF manual readings were not performed hourly. These charts were reviewed by a supervisor.
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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.
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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Item No.:
08
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Site:
Potable Water-Deck 1 Fire Zone 2 PW Room Starboard
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Violation:
Two reduced pressure zone (RPZ) assemblies (Watts LF 909 2.5 inch) were installed for the potable water connection to the bilge foam system and water mist system. Crew reported the potable water line running into the RPZs came directly from a potable water tank. The RPZs were installed on 18 NOV 2015. There were no testing records on board and crew reported the RPZs had never been tested. Crew reported that there was no testing line but that a modification proposal 1AP6B282 was submitted to the corporate office which was not yet approved by the corporate office. Crew reported that the RPZs were not often in active use with water running through the lines. Additionally, the potable water pipes were not striped blue or blue/green/blue to indicate potable water prior to the backflow preventers.
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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. Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
The pH measured greater than 7.8 on the chart recorder on multiple occasions including: 1) 20 AUG in Juneau from 1514-1730 hourly checks were performed in-range, but the chart recorder measured as high as 8.4; 2) 18 OCT from 1155 to 2200 in Long Beach hourly checks were performed in-range until 1700, and hourly checks were not performed between 1700-2000; 3) 18 OCT in Long Beach from 2000-2200 the chart recorder measured above 7.8 but a manual hourly check was not performed at 2100; and 4) 19 OCT from 1005-2145 the pH on the chart recorder measured above 7.8, but manual measurements were taken hourly and were in-range. When manual measurements were in-range but the chart recorder was above 7.8, the chart recorder analyzer was not calibrated.
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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.:
26
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Site:
Pantry-Housekeeping Pantry 8528
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Violation:
Brown debris was on the ice scoop at the juncture of the handle and the scoop base.
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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-Housekeeping Pantries 8528 and 9536
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Violation:
In pantry 8528, the lower plastic area of the ice machine evaporator was soiled with brown debris that could be wiped off with an alcohol pad. In addition, there was brown and pink debris on the plastic chute over the ice bin. In pantry 9536, there was pink debris on the lower plastic area of the chute over the bin. In addition there was excessive dark brown debris on the side of the evaporator resembling rust that could be wiped with an alcohol pad. The lowering arm was also soiled with a dark debris that could be wiped. Both machines were taken out of service for cleaning and sanitization.
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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.:
10
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Site:
Recreational Water Facilities-Neptune Jacuzzi Starboard
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Violation:
The Jacuzzi was open for guest use and shared an entrance with the pool. The safety sign present was a pool safety sign and did not meet all the requirements for a whirlpool. There was a whirlpool safety sign at another entrance to the pool which was not close the Jacuzzi.
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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: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The shepherd's hook for the crew pool was blocked by a stack of pool lounge chairs which were tied together in a manner which prevented the hook from being easily visible or removed for use. The pool was netted and closed.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
09
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Site:
Recreational Water Facilities-Crew Jacuzzi Portside
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Violation:
There were many instances where the chart recorder measured the pH above 7.8, but manual readings were within range. On 19 OCT, the pH was above 7.8 for the entire day, sometimes close to 8.4. Notes on the chart recorder indicated a manual calibration was done at 7.8; however, the ink did not reflect the lower, in-range value. There were 3 manual checks that day where the pH was within range, but the chart recorder was not within range. On 20 OCT, the Jacuzzi opened at 0630, and closing was not noted. The pH was above range, but 2 manual readings noted pH within range. Review of records for 11-12 OCT and 14-18 OCT yielded similar findings. The watch keeper's handover checklist did not contain notes about the facility being closed on those days. There were no notes on the charts to indicate if an alarm had sounded in a continuously manned space.
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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.
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Item No.:
39
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Site:
Integrated Pest Management-Food and Beverage Areas
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Violation:
Many fruit flies were observed in many food and beverage areas throughout the vessel including 24 flies in the following areas: 1) two fruit flies at the Horizon Court starboard beverage station during breakfast; 2) four fruit flies at the dirty dish waiter staging area adjacent to the beverage station; 3) one fly on a piece of fresh cantaloupe out for breakfast service on the buffet; 4) two fruit flies inside Food Storage Pantry 14611 on the bulkhead during breakfast; 5) three fruit flies on the deckhead in the juice pantry during breakfast; 6) one fruit fly on the bulkhead by the soiled Belgian waffle makers; 7) one fruit fly in the Lido galley on the outside of a container of raisins; 8) four fruit flies on Deck 12 deckhead Lido pot wash; 9) one fruit fly on the food preparation service on Deck 12 Garde Manger; 10) three fruit flies on the clean end of the conveyor main pot wash; and 11) two fruit flies at the deck 6 main galley dish wash.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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Site:
Buffet-Horizon Court
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Violation:
The sneeze shield on the entry end of the buffet lines does not extend far enough on the side of the counter on both sides of the stations. As the line became crowded, a passenger was observed standing beside the buffet line and reaching directly onto the buffet line from the side and serving butter to herself.
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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.:
19
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Site:
Buffet-Horizon Court
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Violation:
A fruit fly was on a melon out for service on the line during breakfast.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
34
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Site:
Galley-Under Sink Water Supply
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|
Violation:
The pressurized potable water lines to the sink by the juice pantry in the technical space contained a small pinhole and were constantly spraying into the area under this sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Buffet-Horizon Court
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|
Violation:
Three of the four self-service tea spigots at the beverage stations contained a brown slimy substance up inside the spout when examined with a drinking straw. The stations were open for service. The fourth station was closed before the inspector arrived to inspect.
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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.:
38
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Site:
Galley-Horizon Court
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Violation:
Three wet mops were stored in a bucket across from the conveyor plate wash while the area was open for breakfast.
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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. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
28
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Site:
Galley-Horizon Court
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Violation:
While engineering staff was opening an ice machine, the operator placed the food splash area of the outside cover down onto the soiled portion of the top of the ice machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
37
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Site:
Galley-Horizon Court
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Violation:
Condensate was collecting on the deckhead above the soiled end of the conveyor plate washing machine and was observed dripping into the direct line for the plate path. No plates were seen impacted. When engineering staff arrived they pointed out the ventilation damper was partially closed at the entrance.
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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 are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
29
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Site:
Galley-Horizon Court
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Violation:
A pair of soiled tongs was observed in the handwash sink at the dirty end of the conveyor plate washing machine while open for breakfast.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
26
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Site:
Galley-Horizon Court
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Violation:
Two previously cleaned Belgian waffle makers were stored under a preparation counter and not in use. Both of the items contained a significant buildup of oil and burned-on waffle beyond a day's accumulation on the food-contact surface. The items were removed for cleaning.
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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.:
33
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Site:
Galley-Horizon Court
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Violation:
The bulkhead behind the soiled waffle makers was soiled with splashed food debris beyond a day's accumulation. The immediate area did not have any staff preparing food.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
A previously cleaned spigot for a round soup kettle contained an oily food debris beyond a day's accumulation. The area was not in service.
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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.:
21
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Site:
Galley-Food and Beverage Areas
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Violation:
The edges of approximately 15 to 20 previously cleaned green trays used for transporting food were damaged and cracked. Trays were located in main galley as well as other galleys throughout the ship.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 6 Dishwash Port Aft
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Violation:
This plate conveyor dishwasher was marked as out-of-service. Many dirty dishes were stored in the area.
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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. 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.:
16
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Site:
Galley-Cooling Logs
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|
Violation:
The cooling logs for 10 OCT indicated the final cooling temperature for a container of red beans was only cooled to 64.1F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
22
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Site:
Galley-Vegetable Preparation
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Violation:
A wiping bucket in this area contained oily dirty water.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
33
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Site:
Galley-Vegetable Preparation
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|
Violation:
Water began leaking from the deckhead onto the deck in the center of the pantry after the inspector entered the area. The source was not confirmed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Vegetable Preparation
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Violation:
Water was dripping onto the preparation counter beside the meat slicer from the deckhead beside a small hatch. No one was in the area and no food was impacted. The source was not confirmed.
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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.
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Item No.:
21
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|
Site:
Buffet-Staff Mess
|
|
Violation:
The glass sneeze guards in the Staff Mess for the salad service were chipped along the bottom edge.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Water was condensing above the dirty end of the conveyor dish wash and dripping back onto the dirty end of the conveyor. No plates were observed being impacted.
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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 are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
33
|
|
Site:
Bar-Calypso
|
|
Violation:
A significant amount of water was dripping from the deckhead above the dirty dish drop-off shelf outside the bar and pooling on the wooden deck in a pool greater than 2 meters. The source was not apparent.
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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.
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Item No.:
08
|
|
Site:
Bar-Calypso
|
|
Violation:
The backflow preventers located inside the multi-flow cabinet for the carbonator were very difficult to access and inspect. They were installed behind the shelves of syrup inside steel panes that would require removal of syrup and tools to access the panel. The inspector was unable to directly observe the carbonator backflow preventers.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
33
|
|
Site:
Bar-Calypso
|
|
Violation:
Water was leaking from a vent directly over the service area and pooling on the floor. The location was similar in proximity to water on the opposite side of the bar at the deckhead above the dirty dish drop-off shelf outside the bar.
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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.
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Item No.:
20
|
|
Site:
Bar-Coffee and Cones
|
|
Violation:
The ice cream scoops in the dipper well were significantly pitted, which made cleaning difficult. The scoops were maintained clean.
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|
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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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; and (3) Free of sharp internal angles, corners, and crevices.
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