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Item No.:
20
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|
Site:
Bar-Deck 3 Main Saloon Bar
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|
Violation:
The ice machine's plastic deflector panel had protrusions that created difficult to clean, sharp angles.
|
|
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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
27
|
|
Site:
Pantry-Deck 4 Piano Bar
|
|
Violation:
The backflow prevention devices for the ice machine and the bulk water dispenser were soiled with white and green residue, which did not block the atmospheric vents.
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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.:
12
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|
Site:
Pantry-Deck 4 Piano Bar
|
|
Violation:
The ice machine technician did not wash their hands and change gloves between opening the ice machine's front panel and touching the evaporator panel cover's food-contact surfaces.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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|
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Item No.:
19
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|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
Closed soda cans were stored on two separate racks that were four inches above the deck near the entrance to the bar.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
27
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
The alcohol bottle open storage shelves on the bulkhead at the far end of the bar were soiled with more than a day's accumulation of dust below the anti-slip mats.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
Open alcohol bottles were stored on open storage shelves on the bulkhead at the far end of the bar that were soiled with more than a day's accumulation of dust below the anti-slip mats.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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|
|
Item No.:
28
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
Previously cleaned and sanitized glasses were stored on the preparation counter below alcohol bottle open storage shelves on the bulkhead at the far end of the bar that were soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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|
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Item No.:
27
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
A tray stored in the left, undercounter cabinet at the far end of the bar was soiled with an unknown debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
Previously cleaned and sanitized glasses were soiled on the rims with an unknown debris and stored on a tray in the left, undercounter cabinet at the far end of the bar that was also soiled.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 3 Main Saloon Bar
|
|
Violation:
Two small crawling insects were in the undercounter cabinet at the far end of the bar and fell down onto the deck when the cabinet door was opened.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 3 Pool Bar
|
|
Violation:
The two top spray arms for the undercounter warewash machine were soiled with rust around the nozzles. It was unknown if the rust blocked the wash and sanitizing spray at the nozzle. The area was not in operation.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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|
|
Item No.:
33
|
|
Site:
Bar-Deck 6 Top of the Yacht Bar
|
|
Violation:
The deckhead was in disrepair and soiled with rust.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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|
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Item No.:
33
|
|
Site:
Pantry-Deck 6 Top of the Yacht Bar
|
|
Violation:
The deckhead was in disrepair and soiled with rust.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
39
|
|
Site:
Bar-Deck 6 Top of the Yacht Bar
|
|
Violation:
Four crawling insects were on the deck near the entrance to the bar.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
|
Item No.:
26
|
|
Site:
Pantry-Deck 6 Top of the Yacht Bar
|
|
Violation:
The ice machine's deflector panel was soiled with dark residue along difficult to clean junctures.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 5 Topside Restaurant Waiter Station
|
|
Violation:
The left waiter station's countertop was soiled with old food debris in the back right corner due to sealant in disrepair.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 5 Topside Restaurant Waiter Station
|
|
Violation:
The left waiter station's countertop had a difficult to clean seam in the back right corner due to sealant in disrepair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Topside Restaurant Pantry
|
|
Violation:
Three full cleaning and sanitizing buckets were stored in front of the crew handwashing station, which prevented easy access to handwashing. The area was not in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Topside Restaurant Pantry
|
|
Violation:
Old food debris accumulated in the difficult to clean seams between the preparation countertop and counter-mounted toaster oven's legs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Topside Restaurant Pantry
|
|
Violation:
Difficult to clean seams were between the preparation countertop and the counter-mounted toaster oven's legs.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Topside Restaurant Pantry
|
|
Violation:
The preparation countertop and undercounter cabinet door were soiled with an unknown white residue. Additionally, food particles were on the sneeze guard. This area was not in operation and staff stated it was cleaned after breakfast.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 Topside Restaurant
|
|
Violation:
Undercounter refrigerators #1 and #2 were listed on the time control plan as time control units; however, they were not physically labeled on time control.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Topside Restaurant
|
|
Violation:
One previously cleaned and sanitized glass and two previously cleaned and sanitized plates stored on the clean storage racks were soiled with small food particles and residue on the nonfood-contact surfaces.
|
|
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:
Dining Room-Deck 2 Main Restaurant
|
|
Violation:
Two stacks of previously cleaned and sanitized glasses were stored near the bulkhead under a perforated deckhead.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 2 Beverage Area
|
|
Violation:
One crawling insect was on the deck below beverage refrigerator #1.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 Beverage Area
|
|
Violation:
A wet, brown paper towel or cardboard was on the deck below beverage refrigerator #1. This area was not in operation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 2
|
|
Violation:
The cooling logs did not state the exact time when temperatures reached 70F and 41F. The cooling log only had columns to record the temperature within two hours and within four hours.
|
|
Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Warewash
|
|
Violation:
Three shallow pans stored on the top rack of the clean storage area were soiled with orange residue on the nonfood-contact corners.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 Hot Galley
|
|
Violation:
Condensate collected on the air supply vents; however, dripping was not observed.
|
|
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:
Buffet-Deck 2
|
|
Violation:
The painted deck was in disrepair near the handwashing station, which created a rough and difficult to clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2
|
|
Violation:
The juice machine was soiled with more than a day's accumulation of juice residue in the food-splash zone around the dispensing nozzle.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Inspections - Galley Areas
|
|
Violation:
Documentation did not include active monitoring inspections at night or during periods of no or minimal activity in the galley areas.
|
|
Recommendation:
Ensure the IPM plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
|
|
|
Item No.:
*
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Cases
|
|
Violation:
According to the AGE surveillance logs, there have been zero crew AGE cases for the past year. Medical staff reported they would enter an AGE symptomatic crew case on the AGE log even if they did not meet the case definition; however, there were also zero crew encounters for the previous year. Approximately 90 crew members are on board during sailings.
|
|
Recommendation:
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP identified and detailed concentrations and contact time only for chlorine and Oxivir but did not include any information for Rapid Multi Surface Disinfectant Cleaner the ship was using for routine and outbreak disinfection. Additionally, staff were unaware of the contact time of the product nor were they aware of a way to verify the concentration levels of this product. They relied only on the metered connection to produce the correct concentration.
|
|
Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection. Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure these procedures include: (a) Safety data sheets (SDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Public Restrooms
|
|
Violation:
Staff indicated they 'super disinfect' public restrooms with 200 ppm chlorine. Records showed these procedures are done once per week. The inspector told the crew that 1,000 ppm is the effective concentration against norovirus.
|
|
Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Public Restrooms - Hands Free
|
|
Violation:
There were no signs or pictograms instructing users of toilet facilities to use hand towel, paper towel, or tissue to open the bathroom doors.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
20
|
|
Site:
Pantry-3 Housekeeping Pantry
|
|
Violation:
The metal ice scoop was pitted and cracked along the base of the scoop.
|
|
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; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
28
|
|
Site:
Food Service General-Housekeeping and Bar Pantries
|
|
Violation:
Metal ice scoops were hung from a chain connected to the deckhead above the ice machine. Air exhaust vents were directly above the hanging scoop and nothing else protected the hanging scoop from possible contamination, including crew members passing by the ice machine.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
Permeate water lines from the reverse osmosis units to halogen injection were not striped blue/gray/blue. Sections of this piping were striped blue/green/blue prior to the mineralizer; however, this was before halogen injection.
|
|
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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Variance - Engine Room
|
|
Violation:
The vessel's handheld conductivity meter used to check the accuracy of the tank's conductivity meter once per week as per the variance requirement was not being calibrated as per the manufacturer's instructions. Staff did not have the calibration solution onboard and reported they started using this meter this past summer. The manufacturer specification sheet indicated the meter was initially calibrated in 2021.
|
|
Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Disinfection Records
|
|
Violation:
Sixteen potable water piping/backflow disinfection procedures used the emergency method of 200 ppm for one hour; however, these instances were not true emergencies. Additionally, the template log for these records indicated the concentration after flushing should be greater than 5 ppm and not 5 ppm or below. Staff indicated this was an oversight in the log headers as all values were below or at 5 ppm.
|
|
Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Records
|
|
Violation:
Inspection records for the last six tank inspections conducted in November 2025, did not include the method (concentration) by which the tanks were disinfected nor the residual value prior to returning the tank to operation. Annual tank inspections are required per the variance.
|
|
Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured. Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Covers
|
|
Violation:
Staff were unable to provide documentation that the drain covers met the required antientrapment requirements in the following locations:
*Deck 3 pool (1 drain),
*Deck 3 whirlpool (3 drains), and
*Deck 6 whirlpools (3 drains each).
|
|
Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover or provide documentation from the manufacturer confirming compliance with these requirements: (1) Certification standard and year; (2) Type of drain use (single or multiple); (3) Maximum flow rate (in gallons or liters per minute) [or according to current VGBA]; (4) Type of fitting (suction outlet); (5) Life expectancy of cover; (6) Mounting orientation (wall, floor, or both); (7) Manufacturer?s name or trademark; (8) Model designation.
Ensure the design of field fabricated ASME compliant 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 field fabricated ASME compliant 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.
Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either: (1) An alarm and a drain cover not compliant with ASME A112.19.8; (2) An ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 1 meter [3.3 feet] apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The Excel version of the AGE surveillance log did not include a Comments/Notes column. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
44
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Site:
Other-Potable Water, Recreational Water, and Acute Gastroenteritis (AGE) Reporting
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Violation:
Staff were unable to quickly identify records and/or were unaware of VSP standards of potable water tank disinfectant applications, calibration of conductivity meter, potable water disinfection requirements, and antientrapment drain covers. Additionally, zero crew member AGE cases within a year indicate possible lack of knowledge of AGE reporting requirements.
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Recommendation:
Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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