|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
According to the written records, the halogen concentration was not verified 30 minutes after bunkering began 8 May in Hilo, HI and 16 May in Vancouver, BC.
|
|
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-Tank Mantenance
|
|
Violation:
The manufacturer's instructions specifying procedures for applying, drying and curing time and temperature for the paint and primer used in the potable water tanks was not available for review. The documentation for the four potable water tanks that were painted and cleaned since 3 April (2 Port, 2 Starboard, 3 Port, and 4 Port) stated that the paint and primer was applied according to manufacturer's recommendation, but the only documentation available was the third party certification that confirmed the paint and primer was approved for use in potable water tanks. The manufacturer's instructions were provided to the inspector later in the day.
|
|
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); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry
|
|
Violation:
According to housekeeping staff and deck department staff, the only water chemistry parameters that were routinely measured and monitored were free halogen, pH, and clarity. Staff stated they did not test for alkalinity, and no records of alkalinity tests were available.
|
|
Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Dry Store
|
|
Violation:
Five small cans of lychees were found in the dry store room with severe dents on either side or top seams. Staff immediately discarded the cans.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
The sealant was missing at the lower end of the backplate on the meat slicer, exposing a difficult-to-clean seam.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Crew Galley - Potwash
|
|
Violation:
One of the previously cleaned cutting boards in the clean storage rack had several raised plastic fibers along the surface. Staff removed and discarded the board.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Room Service-Room Service Pantry - Beverage Counter
|
|
Violation:
The decaf coffee machine was posted out of order and has been in disrepair since 14 March, 2016. There was a written repair order posted on the machine and staff stated they were awaiting spare parts.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Food Area Undercounter Refrigerators
|
|
Violation:
Several undercounter reach-in refrigerators had one or more doors where a gap was present in the lower half between the door gasket and door frame that was large enough to pass a set of folded papers from outside to inside with the door fully closed. This was found on undercounter refrigerators with one, two and three door styles in the following areas: main galley - hot galley center - #128, 4811.011.129 and #126; pastry - #4811.011.072; crew galley - hot galley #4811.0A4.054 and 4811.0A4.050; room service pantry - beverage counter #4811.066.001; and the lido pizzeria #4811.092.203. Staff provided a compiled list of refrigerators with this condition from an email generated on the ship 9 June, 2016.
|
|
Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
The in-use conveyor dishwash machine had an erratic upper arm rinse spray pattern that began as a fully wide spray, but would later reduce to a single water stream and then again to a full spray pattern.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess - Buffet Line
|
|
Violation:
There was a brown oil/dirt residue covering the perforated deckhead over the crew buffet line, particularly the hot section.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Provisions Vegetable Preparation Room
|
|
Violation:
The potable water supply pipe to the port side potato peeling machine was in disrepair. This filling line was noticeably below the flood rim of the mixing bowl and as the inspector tried to move up above the flood rim the water pipe detached from the lower section completely.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The four red circular rat guards installed on four of the aft mooring lines did not completely encompass the mooring lines and left a large opening at the bottom of the rat guard. The same ineffective red circular rat guards were noted in the previous VSP inspection report.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Water Chemistry
|
|
Violation:
According to housekeeping staff and engine department staff, the only water chemistry parameters that were routinely measured and monitored were free halogen, pH, and clarity. Staff stated they did not test for alkalinity, and no records of alkalinity tests were available.
|
|
Recommendation:
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.
|
|