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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger that reported to the medical center on 20 March 2018 after experiencing 5 episodes of vomiting with no other systems was listed as a reportable case on the AGE log.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
05
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Site:
Potable Water-Distant Point Analyzer
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Violation:
The distant point chlorine residual readings were measured at 0.58 ppm, 0.57 ppm and 0.61 ppm. for an average of 0.58 ppm. The analyzer reading was consistent at 0.87 throughout this time period. The difference from the manual readings and the analyzer reading was 0.29 ppm, which exceeds the 0.2 error of accuracy. Staff investigated this issue and discovered that at the time of the distant point manual readings, the ship was changing their water supply from tank #5 to tank #2, thus creating an increase of flow. Staff showed the inspector a graph explaining the event.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Distribution Dosing Stations
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Violation:
The air gaps at the aft distribution and distant point dosing stations, were not sufficient where the sample hose enters that drain catch. In both cases, the air gap from hose to drain catch was not twice the diameter of the sample hose. These were fixed during the inspection.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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Site:
Potable Water-Bunker Station Starboard Side Deck 4
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Violation:
The aft-most hose in the hose locker had chips, cuts, and a 0.5 inch section of the blue coating removed, which exposed the inner mesh coating of the line making it difficult to clean and causing a possible contamination issue. The hose was removed during the inspection. No water was impacted and the ship had not bunkered water since the last inspection.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
17
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Site:
Buffet-Deck 5
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Violation:
One tray containing three, round raspberry truffle cakes was stored inside time control unit # 2; however, this tray did not have a discard sticker. Staff added a 19:30 discard sticker to this tray. This area was in service during the inspection.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-OShehanns
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Violation:
The water from the juice machine was dripping into the under counter storage area and accumulating on the shelves containing plastic bins of coffee and condiments. None of the food products appeared to be contaminated.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 6 Pastry Walk In Freezer
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Violation:
Heavy frozen condensate had accumulated on the deckhead, bulkhead, and deck of pastry freezer room 661. There was a thin layer of frozen condensation on top of numerous plastic hotel plans used to store vanilla toping, sherbet, and frozen papaya. Additionally, frozen condensation was observed on approximately fifteen one gallon containers of ice cream. No frozen condensation was observed on any of the physical products.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Pizza Port Side
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Violation:
One screw was missing in the food contact area of the pizza oven. The area was just closed after lunch and no food was present.
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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; and (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 only 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.:
20
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Site:
Pantry-Ocean Blue
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Violation:
Three previously cleaned green cutting boards were scored and difficult to clean in this area.
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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; and (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 only 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.:
21
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Site:
Galley-Deck 5
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Violation:
The front left leg and the back right leg underneath the dough press machine were heavily corroded with visible brown oxidation.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Deck 5 Crew Store
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Violation:
The racks used store round containers of chips, boxes of candy, bottles of drinks, boxes of nutrition bars, and bags of cookies inside the crew store were not constructed out of easily to clean, corrosion resistant material. No visible corrosion or oxidation was observed on the metal of these racks.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 5 Scullery
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Violation:
A steady drip was observed from the bottom of the rinse compartment of the conveyor-type dishwashing machine. Water was observed pooling on the deck directly beneath this leak. This area was in service during the inspection.
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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.:
22
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Site:
Galley-Deck 6 Potwash Station
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Violation:
Water was observed steadily leaking from the front of the wash compartment of the conveyor-type potwash machine. Water was observed pooled on the deck underneath this leak. This area was in service during the inspection.
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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.:
22
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Site:
Buffet-Aft Lido
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Violation:
The water was cloudy and had an oily sheen in the sanitizer bucket during lunch service.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Housekeeping-Deck 10 Forward Pantry
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Violation:
Soiled drinking glasses were stored on the bottom of three housekeeping trollies in three different lockers outside the housekeeping pantry instead of being stored in a warewash area. The three lockers were B-10-2-003, B-10-2-004, and B-10-2-002.
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Recommendation:
Ensure soiled drinking glasses are stored in a designated warewash area.
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Item No.:
25
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Site:
Housekeeping-Deck 12 Forward Pantry
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|
Violation:
The wiping cloth for the sanitizing solution was hanging over the side of the bucket.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 6 Warewash Station
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|
Violation:
One coffee mug stored inverted on the clean drying rack was soiled with a brown residue along the inside food contact surface. This item had been previously cleaned. Staff removed this mug for rewash.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 Warewash Station
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Violation:
One teapot stored inverted on the clean drying rack was soiled with a piece of white food residue on the top of the inside food contact surface. Additionally, small pieces of black debris were observed on the bottom of the inside food contact surface. This item had been previously cleaned. Staff removed this teapot for rewash.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 Cold Pantry
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|
Violation:
Ten white rectangular serving platters stored in an undercounter cabinet were soiled with debris. All ten platters were soiled with a clear sticky residue which could be felt along the edge of the food contact surface. Three of the serving platters had a clear, sticky residue which could be felt along the middle of the food contact surface. One platter had a small, green piece of food residue along the food contact surface. Three platters were stored wet. All platters were stored inverted and out for service. These ten platters were removed from the undercounter cabinet for disposal.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 6 Cold Pantry
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|
Violation:
Ten white rectangular serving platters stored in an undercounter cabinet were soiled with a clear, sticky residue along the bottom nonfood contact surface which extended to the edge of the food contact surface. These ten platters were removed from the undercounter cabinet for disposal.
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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.:
27
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|
Site:
Galley-Deck 5
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|
Violation:
The front left leg and the back right leg underneath the dough press machine were heavily corroded with visible brown oxidation.
|
|
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.:
27
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|
Site:
Galley-Deck 5 Potwash Station
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|
Violation:
The top of the potwash machine was soiled with a layer of brown and black debris. The inspector rubbed an alcohol wipe over the sides of this surface and the wipe became soiled with pieces of black and brown debris. This area was in service during the inspection.
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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.:
27
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|
Site:
Provisions-Deck 4 Potwash Station
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|
Violation:
The top of the potwash machine was soiled with a layer of brown and black debris. The inspector rubbed an alcohol wipe over the sides of this surface and the wipe became soiled with pieces of black and brown debris. This area was in service during the inspection.
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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.:
27
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|
Site:
Buffet-Ice Machine
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|
Violation:
There was a significant buildup of pink slime in the technical space inside this machine #67101. No ice was affected.
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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
|
|
Site:
Housekeeping-Deck 10 Forward Pantry
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|
Violation:
One gray plastic container (with a lid) was filled with clean drinking glasses and stored top of a housekeeping trolley inside locker FD-10-2-003. This locker was not properly constructed for food equipment storage because the deckhead was not enclosed and had exposed pipes and wiring. Also, the room was not coved around the deck/bulkhead juncture.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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.
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Item No.:
28
|
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Site:
Galley-Deck 6 Pastry Walk In Freezer
|
|
Violation:
Three platters were stored wet in this area. All platters were stored inverted and out for service. These ten platters were removed from the undercounter cabinet for disposal.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
|
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Site:
Buffet-Handwash Lido Dishwash
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Violation:
The handwash station was blocked by 2 sanitizer buckets on the deck and stacked soiled dishes on the right side while conveyor dishwash #67110 was in operation. The sink was at the dirty end of the machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
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Site:
Pantry-Haven
|
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Violation:
The handwash station by the entrance did not have a trash receptacle. The area was in service.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
|
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Site:
Buffet-OShehanns
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|
Violation:
The water from the juice machine was spilling off of the counter and puddling on the deck.
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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
|
|
Site:
Buffet-Cagneys
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|
Violation:
There was a buildup of grease on the deckhead above the rotisserie beside door RS-08-6-004. The area was not open and had been previously cleaned.
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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
|
|
Site:
Housekeeping-Deck 10 Forward Pantry
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|
Violation:
One gray plastic container (with a lid) was filled with clean drinking glasses and stored top of a housekeeping trolley inside locker FD-10-2-003. This locker was not properly constructed for food equipment storage because the deckhead was not enclosed and had exposed pipes and wiring. Also, the room was not coved around the deck/bulkhead juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Galley-Deck 6 Pastry Walk In Freezer
|
|
Violation:
Heavy frozen condensate had accumulated on the deckhead, bulkhead, and deck of pastry freezer room 661. There was a thin layer of frozen condensation on top of numerous plastic hotel plans used to store vanilla toping, sherbet, and frozen papaya. Additionally, frozen condensation was observed on approximately fifteen one gallon containers of ice cream. No frozen condensation was observed on any of the physical products. A similar observation was noted during November 2017 inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 6 Roast Station
|
|
Violation:
Water was observed pooled on the deck below a steadily leaking pipe connecting the portside-most combination oven and the water filter. This area was in service during the inspection.
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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:
Galley-Deck 6 Roast Station
|
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Violation:
Water was observed pooled on the deck below a steadily leaking pipe connecting large convection oven # 3 with the water filter. This area was in service during the inspection.
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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:
Galley-Deck 5 Potwash Station
|
|
Violation:
A layer of approximately 1.5 cm of water was observed pooled on the deck underneath a rack containing dirty pots and pans - directly to the left of the pulper. This area was in service during the inspection.
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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
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
Water was observed pool on the deck directly beneath a leak from the bottom of the rinse compartment of the conveyor-type dishwashing machine. This area was in service during the inspection.
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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
|
|
Site:
Galley-Deck 6 Potwash Station
|
|
Violation:
Water was observed pooled on the deck directly below a leak from the front of the wash compartment of the conveyor-type potwash machine. This area was in service during the inspection.
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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
|
|
Site:
Galley-Deck 6 Warewash Station
|
|
Violation:
Water was observed pooled on the deck directly below a leak from the middle of the forward side of the wash compartment of the conveyor-type dishwash machine. Staff opened the machine and found the leak was due to a pipe inside the machine. This area was in service during the inspection.
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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
|
|
Site:
Galley-Deck 6 Warewash Station
|
|
Violation:
Condensation from the deckhead above the dirty end of the conveyor-type dishwash machine was observed dripping onto the machine and the deck below. Water was observed pooled on the deck below this leak. The condensation on the deckhead resulted from an excessive amount of moisture exiting the dirty end of the machine and collecting on the deckhead above.
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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.:
34
|
|
Site:
Galley-Deck 6 Warewash Station
|
|
Violation:
A steady drip was observed from the middle of the forward side of the wash compartment of the conveyor-type dishwash machine. Water was observed pooled on the deck below this leak. Staff opened the machine and found the leak was due to a pipe inside the machine. This area was in service during the inspection.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
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|
Item No.:
34
|
|
Site:
Galley-Deck 6 Roast Station
|
|
Violation:
A steady leak was observed dripping from the pipe connecting the portside-most combination oven and the water filter. Water was observed pooled on the deck below this leak. This area was in service during the inspection.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Roast Station
|
|
Violation:
A steady leak was observed dripping from the pipe connecting the large convection oven # 3 and the water filter. Water was observed pooled on the deck below this leak. This area was in service during the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-OShehanns
|
|
Violation:
What appeared to be potable water was leaking down the back leg of the juice machine and puddling on the counter at the beverage station.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Haven
|
|
Violation:
The juice machine at the beverage station was leaking what appeared to be potable water from the back leg of the machine and pooling on the counter.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Wasabi
|
|
Violation:
The 12 incandescent light bulbs above this bar were not shatter resistant. These were all replaced by the end of the inspection.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Room Service
|
|
Violation:
Excessive steam was observed exiting bains maire units # 1 and # 3 and collecting on the surface above the units and the backsplash behind the units. Condensation from this surface above was observed dripping on the counter below. No condensation was observed dripping onto food items. These units were on time control.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Warewash Station
|
|
Violation:
Excessive moisture was observed exiting the dirty end of the conveyor-type dishwash machine. This moisture was observed collecting on the deckhead above the dirty end of this machine. Condensation was observed dripping from the deckhead onto the machine and onto the deck below. This area was in service during the inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Beverage Station
|
|
Violation:
One live fruit fly was observed flying in front of the coffee machine. This area was not in service during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Starboard Side Entrance Hand Wash Station
|
|
Violation:
One live fruit fly was observed flying in front of the starboard side entrance handwash station. This area was in service during the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Handwash
|
|
Violation:
Two fruit flies were observed by the hand wash station aft port side adjacent to the ice-cream service on the deckhead during lunch.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Splash Academy
|
|
Violation:
The water temperature at the small handwash sink inside the girls bathroom was measured at 119F. The water temperature at the handwash station outside the boys and girls bathrooms was measured at 121F. These handwash stations had automatic faucets that could not be adjusted by the user.
|
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
43
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Site:
Ventilation-AC Room 209
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Violation:
The frame around the water drip eliminators inside AC Units 209121 and 209141 were soiled with white and brown debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The shower head disinfection log also included the disinfection of handwash sink faucets; however, it was not clear which log entries, especially for the public areas, such as the medical center and pool deck, were for shower heads and which were for faucets.
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Recommendation:
Ensure the each entry on the log is clearly identified as either a shower head or a faucet.
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Item No.:
44
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Site:
Ventilation-AC Unit Cleaning
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Violation:
Three different ventilation engineers told the inspector that they used technical water used to clean the AC Units. When the inspector asked to see the hose connection that they used to fill up the high pressure washer (which what was used to clean the AC Units), the crew members took the inspector to a hose connection in the room that was labeled and striped as potable water.
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Recommendation:
Ensure the supervisor or person in charge of HVAC operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of HVAC operations, is able to demonstrate this knowledge by compliance with Section 11 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 11 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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