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Item No.:
03
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Site:
Potable Water-Deck C - Bunker Clorination
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Violation:
Potable water bunkering had been going on for more than an hour, when the chlorination was checked. The USPH values for the manual test showed 1.13, 1.10, 1.37 and 1.35 ppm in successive measurements with a calibrated instrument. The ship's chart recorder showed a steady 2.6 ppm free chlorine residual and pH of 6.8 up until the time the system was checked by USPH. The water was sent to two potable water tanks during bunkering. The potable water tank #1 starboard was reported to have 40 cubic meters of water prior to bunkering and was currently above 300 cubic meters at the time the chlorine residual was checked. The USPH measurement was <0.01 ppm free chlorine and a pH of <6.5 in this tank. Potable water tank #2 starboard was reported to be almost empty when bunkering started. At 1120, it held over 300 cubic meters of bunkered water that measured 1.49 ppm free chlorine and had a pH that was <6.5. The ship will adjust both of these tanks to the correct chlorine residual manually. The bunkering dosing was being adjusted manually before the team left the chlorination station.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Deck C - Bunker Clorination
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Violation:
The ship's chart recorder showed a steady 2.6 ppm free chlorine residual and pH of 6.8 until the time the system was checked by USPH. At the time the above USPH readings were taken, the ship's test showed 2.4, 2.6 and 2.06 ppm free chlorine residual with two different manual test instruments. The difference between the actual levels and the ships free chlorine measurements was about 1 ppm.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
20
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Site:
Pantry-Deck 9 - Aft
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Violation:
An old rusted CTX oven was stored in this area. The oven was reported as out of service for 6 months (WO #0488468).
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 3 Main Potwash Dishwasher
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Violation:
This machine was tagged as broken on 1/22/2015 (WO #0483523). The area was excessively backed up with dirty pots and pans awaiting cleaning by the manual 3 compartment sink.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Deck 9 - Blue Iguana
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Violation:
The sanitizer level of the cleaning solution in this bar was below an acceptable range.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
27
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Site:
Pantry-Deck 9 - Blue Iguana
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Violation:
The technical compartment of the ice machine had an excessive buildup of pink and black mold. No evidence of buildup was found in the food contact area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Bulkhead Opposite Grille Area
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Violation:
Plate storage racks were located under an insect control device in this area.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
33
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Site:
Galley-Deck 3 Bakery Freezer
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Violation:
The deck inside the freezer was sticky and stained black.
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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.:
33
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Site:
Pantry-Deck 9 - Blue Iguana
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Violation:
A leak was noted in the deckhead above the ice machine from an improperly insulated cold water line. No food was impacted.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Guys Burger Joint
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Violation:
The decking in the freezer under the frozen meat was stained and soiled.
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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.:
36
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Site:
Bar-Deck 9 - Red Frog
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Violation:
Insufficient lighting was noted in the front and back areas in this bar. It measured an average 115 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Dining Room-Staff Dining Room
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Violation:
Insufficient lighting was found at the waiter station beside the ice cream machine where one light bulb was out. The lighting measured 180 lux in the area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
44
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Site:
Buffet-Guys Burger Joint
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Violation:
Passenger handwashing stations were not installed, as required with new self-service arrangements. Plans have been presented to VSP for modifications.
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Recommendation:
12.13.3.3 - Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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