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Item No.:
19
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|
Site:
Pantry-Blue Iguana
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|
Violation:
During breakfast service, there were at least 15 cases of bottled water, beer, and liquor on the deck in front of the ice machine. These cases were also adjacent to trash bins and drain water from the ice machine.
|
|
Recommendation:
|
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Item No.:
28
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
The two ice machine scoops were placed inside a cardboard box and covered with inventory paper sheets.
|
|
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.:
33
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
The deck in this area was not maintained for easy cleaning due to all the food items that were stored directly on the deck.
|
|
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.
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|
|
Item No.:
13
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
During breakfast service, there were at least 15 cases of bottled water, beer, and liquor on the deck in front of the ice machine. These cases were also adjacent to trash bins and drain water from the ice machine. The two ice machine scoops were placed inside a cardboard box and covered with inventory paper sheets. The deck in this area was not maintained for easy cleaning due to all the food items that were stored directly on the deck.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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|
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Item No.:
21
|
|
Site:
Galley-Blue Iguana Pantry
|
|
Violation:
Water was dripping out of the door gasket to the deck from the in-use combination oven.
|
|
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.
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|
|
Item No.:
29
|
|
Site:
Galley-Aft Pantry
|
|
Violation:
A food employee was cleaning a spatula in the handwashing station in front of the inspection team.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Pantry
|
|
Violation:
A food employee was cleaning a spatula in the handwashing station in front of the inspection team.
|
|
Recommendation:
Ensure to wash soiled utensils in a proper warewash area.
|
|
|
Item No.:
13
|
|
Site:
Galley-Aft Pantry
|
|
Violation:
A food employee was cleaning a spatula in the handwashing station in front of the inspection team.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
|
Item No.:
30
|
|
Site:
Galley-Aft Pantry
|
|
Violation:
The handwashing station had no waste bin. The area was in operation.
|
|
Recommendation:
Provide easily cleanable receptacles for waste materials.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deli
|
|
Violation:
The handwashing station was blocked by a large trash bin.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
23
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine had wash temperatures of 131-140F. The required minimum temperature per the data plate was 150F. There was a fully operational three-compartment sink next to the machine.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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|
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Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse of the hood-type potwash machine did not work one of the times the machine was run by the inspection team and other times reached temperatures of 150-157F. The required minimum temperature at the utensil surface was 160F. There was a fully operational three-compartment sink next to the machine.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine had wash temperatures of 131-140F. The required minimum temperature per the data plate was 150F. The final rinse did not work one of the times the machine was run by the inspection team and other times reached temperatures of 150-157F. The required minimum temperature at the utensil surface was 160F. There was a fully operational three-compartment sink next to the machine. Staff stated that the machine would be replaced during the September 2017 dry-dock.
|
|
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.:
21
|
|
Site:
Galley-Potwash
|
|
Violation:
Insulation material covering the steam pipes of the potwash machine was broken and difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use flight-type warewasher had an upper wash spray arm without an end cap causing water to leave the arm and an inefficient 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.
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|
|
Item No.:
30
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
There was no soap at the handwashing station. The area was in operation.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
25
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
A wet wiping cloth was on the counter next to the sanitation bucket.
|
|
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.:
20
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
The thermometer used by the food employee to measure the temperature of the hot milk next to the espresso machine on temperature control was out of calibration. The bi-metallic thermometer was inside the milk measuring 100-120F and the inspector's thermopen measured 136F.
|
|
Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Aft Lido Bar
|
|
Violation:
On the clean racks, approximately 20 wet cups were stacked together, not allowing them to air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Pizza Pirate Pantry
|
|
Violation:
The handwashing station had a maximum temperature of 85F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. 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.:
25
|
|
Site:
Galley-Pizza Pirate Pantry
|
|
Violation:
The food employee had a wet towel in his pants back pocket. He stated that it was for cleaning including his hands.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Pizza Pirate Pantry
|
|
Violation:
The food employee had a wet towel in his pants back pocket. He stated that it was for cleaning including his hands.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The rack-type conveyor potwash machine was out of service. A fully operational three-compartment sink was next to it.
|
|
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.:
39
|
|
Site:
Dining Room-Renoir Service Pantries
|
|
Violation:
Three flies were observed in the starboard pantry and two in the port pantry.
|
|
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.:
33
|
|
Site:
Dining Room-Renoir Service Pantries
|
|
Violation:
The deckhead was open exposing the plenum at the exit from the galley to the dining room.
|
|
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.
|
|
|
Item No.:
31
|
|
Site:
Galley-Bar Office
|
|
Violation:
A large bottle of drain cleaner was stored on the deck.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Hot Line
|
|
Violation:
The deck grouting was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Aft Hot Line
|
|
Violation:
During breakfast service, the food employee making omelets was using a towel to grab the pan handles. When he was taking the food to the waiter pick-up counter, the towel was touching and getting into the open mis-en-place food containers. The towel was visibly soiled.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Aft Hot Line
|
|
Violation:
During breakfast service, the food employee making omelets was using a towel to grab the pan handles. When he was taking the food to the waiter pick-up counter, the towel was touching and getting into the open mis-en-place food containers. The towel was visibly soiled.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Aft Starboard Wine Pantry
|
|
Violation:
There was one fly outside the area.
|
|
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.:
22
|
|
Site:
Galley-Aft Starboard Dishwash
|
|
Violation:
The in-use flight-type dishwasher and the in-use rack-type conveyor glasswasher were leaking water from underneath in excessive amounts. This situation created large amounts of stagnant water to be pooled under and between the machines.
|
|
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:
Galley-Aft Starboard Dishwash
|
|
Violation:
The in-use flight-type dishwasher and the in-use rack-type conveyor glasswasher were leaking water from underneath in excessive amounts. This situation created large amounts of stagnant water to be pooled under and between the machines.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Aft Starboard Dishwash
|
|
Violation:
The insulation of the steam pipes of the rack-type conveyor glasswasher was in disrepair and difficult to clean.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bakery Walk-in Freezer
|
|
Violation:
Two large containers of chocolate granache were cooled down from 140F at 7:10 am per cooling log. At 9:30 am the inspector asked about the cooling temperature within two hours and the food employee went and measured it at 67F and recorded on the log. The inspector measured the temperature in the middle of the food and was 82F, even after more than two hours cooling. The food was placed in smaller pans and blast chilled.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
24
|
|
Site:
Room Service-Dishwash
|
|
Violation:
The rack-type conveyor warewasher had final rinse temperatures of 142-150F. The machine was running but no dishes were being actively cleaned at the time the inspection team arrived to the area.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Dishwash
|
|
Violation:
The rack-type conveyor warewasher had final rinse temperatures of 142-150F. The machine was running but no dishes were being actively cleaned at the time the inspection team arrived to the area. The machine's air drying stage was blowing water outside the clean end of the machine making the bulkhead, clean rack overshelf, and adjacent clean storage stands wet.
|
|
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.:
39
|
|
Site:
Room Service-Dishwash
|
|
Violation:
There was one fly in the area.
|
|
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.:
29
|
|
Site:
Pantry-Promenade Coffee Shop
|
|
Violation:
A drinking plastic cup with water and ice was next to the handle of the handwashing station. Some of the members of the inspection team stated that the cup was for thermometer calibration.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
12
|
|
Site:
Pantry-Promenade Coffee Shop
|
|
Violation:
A drinking plastic cup with water and ice was next to the handle of the handwashing station. Some of the members of the inspection team stated that the cup was for thermometer calibration. However, the bartender explained to the inspector that she put it there for her.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Promenade Coffee Shop
|
|
Violation:
The in-use undercounter warewasher stopped working after the food employee used it while the inspection team was in the area.
|
|
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.:
*
|
|
Site:
Bar-Promenade Coffee Shop
|
|
Violation:
The deckhead over the front bar counter was a soft tarp.
|
|
Recommendation:
VSP is ok with it as long as it is in good repair and clean. Please share with us your SOPs for cleaning the tarp.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The side-loading potwash machine was out of service since December. A fully operational three-compartment sink was next to the machine.
|
|
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.:
14
|
|
Site:
Galley-
|
|
Violation:
Wait staff was observed coming inside the galley cooking area with long hair partially covered to replenish the food on the buffet lines. They had paper hats but long and unprotected pony tails.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log header for the voyage ending on 12 February listed 2350 passengers, but the passenger count on the 24-hour report submitted prior to arrival in Fort Lauderdale, FL was listed at 3133. It was unclear what caused the significant difference in the passenger counts.
|
|
Recommendation:
Ensure the header on the AGE log contains the accurate passenger count.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Late Reporting
|
|
Violation:
A crew member reported to the medical center on 22 January at 9:08 AM after experiencing seven episodes of diarrhea and 2 episodes of vomiting starting at 3:00 AM that same morning. The medical center opened at 8:00 AM, but the crew member went for breakfast in the staff mess before reporting to the medical center. A written disciplinary action was noted in the crew member's file.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure crew members report immediately to the medical center after experiencing vomiting and/or diarrhea.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Testable Device
|
|
Violation:
The backflow prevention device installed on the port evaporator overboard discharge line was last tested on 3 January 2016. Also, the backflow prevention device on the transfer line from the potable water tanks to the technical water tanks was replaced on 26 January 2017, but no test results after installation were recorded.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Nontestable Devices
|
|
Violation:
Approximately half of the 353 nontestable backflow prevention devices listed on the cross connection control long had not been inspected in over a year.
|
|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water to Technical Water Transfer
|
|
Violation:
Water was continuously leaking from the relief vent of the reduced pressure backflow device installed on the transfer line between the potable water tanks and the technical water tank, indicating a possible failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Midship Port Whirlpool Spa
|
|
Violation:
The pH values measured by the inspector were 8.11 and 8.28, and the values measured by the crew member were 8.04, 8.27, and >8.40. All five samples were taken from different areas of the whirlpool spa when it was in-use. The whirlpool spa was closed immediately.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Midship Port Whirlpool Spa Mechanical Room
|
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Violation:
The pH value at the analyzer in the mechanical room was reading 7.30 when the inspector arrived after testing at the whirlpool spa. The inspector's pH test result at the analyzer was 7.97 and the crew member's pH test result was 8.24.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
38
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Site:
Pantry-Deck 11 Forward Pantry
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Violation:
The neutral undercounter cabinet was used as the cleaning locker but was not labeled as 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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