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Item No.:
02
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Site:
Medical-Immediate Contact Documentation
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Violation:
There was no notation in the electronic record for the crew acute gastroenteritis cases to indicate that there was no other immediate contact beside the cabin mate.
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Recommendation:
Provide some notation in the record to indicate whether there is or is not another immediate contact for crew acute gastroenteritis cases.
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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
Since the last inspection, there were 3 days when it appeared from the documentation that the ship was producing potable water while in port or at anchor. On 1 March, the ship was at anchor in Cozumel for a brief period. The written records indicated chlorine readings of 2.2 ppm or above were obtained at 01:20, 04:20, 07:20, 10:20, 13:20, 16:20, and 19:20. According to the detailed ship logs (NAPA logs), a medical evacuation occurred with a tender boat. The NAPA logs indicated emergency personnel boarded the ship at 11:12 and the ship sailed at 12:00. The records indicated potable water production occurred even though the ship was not making way. On 24 May, the NAPA logs indicated the ship departed Cozumel at 18:00. The written records indicated potable water production started at 16:20. On 23 May, the NAPA logs indicated the ship tied up in Grand Cayman at 06:48. The written records indicated potable water production stopped at 08:50.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Since the last inspection, many of the written production records included an extra day during the voyage, and this extra day included chlorine and pH readings within appropriate range. For instance, an extra day was incorporated into 3-4 December, 8 May, and 13-14 May. These extra days caused confusion when trying to understand the records and gave the impression the ship may have produced water while in port.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Port Bunker Station
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Violation:
The chain for the lower center potable water filling line was not fastened to the cap.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
On 4 November 2012, the chart record indicated potable water was bunkered at less than 2.0 ppm from 08:40 - 09:00. Staff stated this may have been the result of changing between tanks. On 12 May 2013, the chart record indicated potable water was bunkered less than 2.0 ppm for brief moments to up to 30 minutes. Staff stated their low level alarm was set at 1.95 ppm. During the inspection, this alarm was increased to 2.5 ppm.
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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.:
08
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Site:
Potable Water-Production Records
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Violation:
On 19 July, the written records indicated potable water was produced at 01:00, 04:30, 08:20, 18:30, 19:00, and 22:00. There were no chlorine or pH readings between 08:20 and 18:30. Staff stated this was a sea day and production occurred all day.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Galley-
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Violation:
There was no air gap for the water supply tube to the water reservoir in the cubed ice machine next to the crushed ice machine. No external backflow prevention device was installed on the water supply to the ice machine. Staff repaired this during the inspection, but all ice machines should be inspected to verify the air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Prime Steakhouse Potwash Area
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Violation:
The vent on the backflow prevention device for the overhead sprayer was leaking continuously.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Lido Mongolian Grill
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Violation:
The vents on the backflow prevention devices for both overhead sprayers were leaking continuously.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
There were two sets of tank maintenance records on the ship: a set of written records created when the work was completed and a second set of electronic records that had been created for submission to the corporate office. Some of the information in these electronic records did not match the completed and signed written records presented to the inspector. On 29 May, potable water tank 3 Center was opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, the dry time started at 10:00 on 29 May and the cure time started at 10:00 on May 31. The staff responsible for filling out the records used the 'cure start time' box to record the cure stop time. The written records indicated disinfection occurred 08:45 - 23:00 on 31 May. Staff stated the electronic records indicated disinfection occurred 11:00 - 13:00. On 24 June, potable water tanks 3 Port and 3 Starboard were opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, for both of these tanks the dry time started at 11:00 on 25 June and the cure time stopped at 11:00 on 28 June. Staff stated the electronic records indicated cure stop time was 11:00 on 27 June. The written records indicated disinfection occurred 08:00 - 22:30 on 28 June. Staff stated the electronic records indicated disinfection occurred 08:00 - 10:30. Potable water tank 4 Center was opened for inspection but it could not be determined the date this tank was opened. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, the dry time started at 10:00 on 19 March and the cure time stopped at 10:00 on 20 March. The manufacturer's specifications stated the cure time was 32 hours at 20°C. The written records indicated disinfection occurred 09:30 - 23:30 on 20 March. Staff stated the electronic records indicated disinfection occurred 09:30 - 11:30. On 10 June, potable water tanks 4 Port and 4 Starboard were opened for inspection. Clean Keep 5000 was used for touch up painting of the tank surface. According to the written records, for both of these tanks the dry time started at 10:00 on 11 June and the cure time stopped at 10:00 on 13 June. The written records indicated disinfection occurred 08:45 - 23:00 on 13 June. Staff stated the electronic records indicated disinfection occurred 08:45 - 11:00. All written records were signed by 2 senior officers.
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Recommendation:
Ensure the records for potable water tank maintenance are accurate and that there are not different sets of conflicting records. Ensure the paint coating manufacturer's recommendations for drying and curing times are followed.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had no soap inside the solid soap concentrate bottle during operation. There was some soap residual in the prewash compartment, but staff were not aware the soap concentrate was empty. The mounted electronic detergent alarm was not illuminated, but upon review this signal is actually attached to the liquid rinse aid bottle on the top exterior of the machine and not the detergent block. Staff stated that they had replaced the detergent 30 minutes prior to the inspection.
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Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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Violation:
The electronic thermometer on the in-use flight-type conveyor dishwash machine displayed final, hot water sanitizing rinse manifold temperatures between 187 and 189 °F, but a direct measure of the upper spray arm using a thermolabel did not change color at the minimum 180 °F.
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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:
Galley-Aft Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine did not reach a final, hot water sanitizing temperature of at least 180 °F at the manifold. Two separate 180 °F thermolabels affixed to the upper spray arm manifold never turned color to indicate that temperature was reached. Three thermometers (one from the inspector and two from the ship) were placed on the conveyor at the final rinse to evaluate the dish surface final rinse temperature and the highest temperature reached was 154 °F on the inspector's thermometer. Staff repaired this machine during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Pot Wash
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Violation:
The chlorine concentration of the sanitizing solution in the sanitizing sink of the in use three-compartment sink was over 400 ppm. This was corrected during the inspection.
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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).
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Item No.:
27
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Site:
Pantry-Lido Deli
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Violation:
There was debris on the counter to the left of the grill. This area had been previously cleaned. The counter was cleaned immediately.
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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.:
33
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Site:
Pantry-Casino Walk-in Refrigerator
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Violation:
There was water leaking down the bulkhead from behind the bottom of the bulkhead-mounted evaporator near the drain pipe. Water was pooling on the deck from the leak.
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Recommendation:
Ensure water does not leak down the bulkhead and pool on the deck.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The deckhead-mounted speaker cover in the aft section, over the FSS terminal, was soiled with accumulated dust debris.
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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.:
39
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Site:
Galley-Pastry
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Violation:
There were two live fruit flies on the deckhead-mounted speaker cover in the aft section, above the FSS terminal.
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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.:
40
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Site:
Pantry-Lido Pizzeria and Grill
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Violation:
During set up of the area, the door to the panty was pinned open. The pizzeria was on an open deck. Food and clean items were exposed, but there were no flies in the pantry. The inspector returned to the area later in the inspection when the pizzeria was in operations and found that the door was pinned open again. The door to the grill pantry, which was also on the open deck and in operations, was also found pinned open when the inspector returned.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Potable Water-Production Records
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Violation:
The staff responsible for maintaining the written potable water production records were not reviewing the records for accuracy. Numerous records either indicated an extra day during the voyage where production occurred or records indicated water was produced while in port or at anchor.
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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.
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Item No.:
44
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The staff responsible for maintaining the written potable water tank maintenance records were not reviewing the records for accuracy. Numerous written records indicated errors in the paint curing time and chlorine disinfection times. These records were signed off by 2 senior officers. A second set of electronic records had been created for submission to the corporate office and some of the information in these electronic records did not match the completed and signed written records presented to the inspector.
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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.
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