|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production
|
|
Violation:
On 15 February, the production of potable water started at 17:50. At 18:17, the free chlorine residual concentration was 1.6 ppm. At 18:48, the free chlorine residual concentration was 2.4 ppm. Hourly readings indicated the free chlorine residual concentration was above 2.0 ppm for the remainder of that day's potable water production.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Storage Tank Coatings
|
|
Violation:
The documentation for fresh water tank 7-8 indicated the inspection was conducted on 18 January, touch-up painting with Interline 925 was completed on 19 January at 16:00, the paint was allowed to dry for 18 hours per the manufacturer's recommendations, and the tank was sanitized on 19 January at 19:00. The First Officer confirmed entry into the tank occurred on 18 January and the painting was completed on 18 January at 16:00.
|
|
Recommendation:
Ensure the documentation for potable water storage tank painting and sanitizing is accurate.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Storage Tank Coatings
|
|
Violation:
There was no written documentation of approval from the certification organization for the Interline 925 used to paint the interior of potable water storage tanks. An internet search was conducted onboard, and the documentation was printed.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Bridge Toilet Room
|
|
Violation:
There was no sign advising the use of a paper towel to open the door.
|
|
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.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The safety signs at the whirlpools did not caution against individuals with diabetes, low blood pressure, or the elderly from using the facilities. New signs were printed to be installed at each whirlpool entrance.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Antientrapment
|
|
Violation:
The swimming pools had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or 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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
In the 3-5 year old's toilet room, the height of the toilet seat was measured at approximately 375 millimeters (15 inches) and the height of the handwashing sink was measured at approximately 600 millimeters (24 inches). There was no step stool available. Crew members built a step stool to be provided in this toilet room and showed it to the inspector.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for the analyzer chart recorders for all of the recreational water facilities were located after the compensation tank.
|
|
Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Chart Recorders
|
|
Violation:
The analyzer chart recorders were not in use. According to the staff, the analyzers installed for the pH and free chlorine residual at all of the recreational water facilities were operational, but the existing chart recorders needed to be updated. Manual readings were conducted until the chart recorders become operational.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
For whirlpools 2 and 3, the free chlorine residual was not recorded at the completion of shock halogenation on 16 February, 14 March, and 16 March.
|
|
Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical
|
|
Violation:
The list of backflow prevention devices indicated a Watts 9D was installed on the potable water line for the dialysis machine. Upon inspection of the area, two Watts 288A devices were installed. This installation does not provide sufficient protection against the health hazards.
|
|
Recommendation:
Update the list of backflow prevention devices. Install a reduced pressure assembly or a pressure atmospheric vacuum breaker on the potable water line for the dialysis machine.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Illness Reporting
|
|
Violation:
On 15 March, a galley steward had an onset of acute gastroenteritis (AGE) symptoms at 05:00, but did not report to the medical center until 19:44. It was determined he worked from 08:42-12:00. On 24 February, another galley steward had an onset of AGE symptoms at 11:00, but did not report to the medical center until 18:24. It was determined he worked from 13:21-14:24.
|
|
Recommendation:
Ensure crew members who have symptoms of AGE immediately report to the vessel's medical center.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
The electronic database used for collecting AGE illness information could not be exported into the standardized AGE surveillance log exactly as it appears in the 2011 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Consumer Advisory
|
|
Violation:
The consumer advisory at the omelet station did not describe the eggs that could be served cooked to order and may be served raw or undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Bread Station
|
|
Violation:
The portable sneeze guard at the bread station was placed too far back to provide protection to the bread out for passenger self-service.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
The water temperature at the handwashing sinks by the soiled dish drop-off was measured at less than 90F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Light Intensity
|
|
Violation:
The light intensity was less than 110 lux behind deck- and counter-mounted equipment in several locations in the food areas. These locations included: ice machines in the lido galley; combination oven in the vegetable preparation room; bank of combination ovens in the deck 4 main galley; equipment at all galley beverage stations; room service juice machines; and the Solarium Cafe galley pizza oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan did not indicate the set-up and discard times. The plan indicated the opening hours for each buffet service. Staff stated that the times were actually the set-up and discard times.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The chill water line for the ice machine was soiled with a slimy pink material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Ice Machine Chill Water Lines
|
|
Violation:
The chill water lines for the ice machines were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
At the handwash sink by the exit to the officer's mess, the water temperature was measured at greater than 130F and the temperature could not be adjusted by the user.
|
|
Recommendation:
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.:
16
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The milk inside the coffee machine refrigeration compartment was measured at 44F. The milk was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Port Side Dishwash
|
|
Violation:
The dishwash area was not in use and there were multiple stacks of clean plates that were not covered or inverted. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Starboard Side Soiled Drop-Off
|
|
Violation:
A bucket of sanitizing solution was cloudy and was measured at less than 50 ppm chlorine.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Cold Buffet Preparation
|
|
Violation:
A clean pineapple corer tool was stored on a tray with paperwork binders. The corer tool was moved.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
36
|
|
Site:
Bar-Light Intensity
|
|
Violation:
The light intensity at the handwashing stations was less than 110 lux during normal operations at some of the inspected bars.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
26
|
|
Site:
Bar-Vortex Bar
|
|
Violation:
The inside of the right beer tap was soiled with a brown material.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
21
|
|
Site:
Bar-Technical Compartments Below Cocktail Stations
|
|
Violation:
In the technical compartments below the cocktail stations, there were large plastic drain lines on the floor of the compartments. The area below some of these drain lines were wet, but all were clean.
|
|
Recommendation:
Support the drain lines above the floor of the technical compartments to allow for easy cleaning and ensure the lines are sloped to the drain.
|
|
|
Item No.:
19
|
|
Site:
Galley-Solarium Cafe
|
|
Violation:
There was an insect light trap inside the galley near the clean storage racks.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|