|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station - Port Side
|
|
Violation:
The chains on the two shoreside connection hose caps were not attached.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station - Port Side
|
|
Violation:
The 'potable water only' labeling on the two hoses stored in the hose cabinet was rubbed off at each connecting end and difficult to read.
|
|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Plan
|
|
Violation:
The three mineralizers were noted on the list of backflow preventers to have air gaps. However, during the visual inspection of mineralizer #3, s testable backflow device was installed instead of an air gap. Staff was asked to ensure the list of backflow preventers presented was the entire list. Staff left to double check records and returned later with a copy of the same list but with mineralizer #3 added beneath Evaporator #3. The updated list with mineralizer #3 indicated a Conbraco device was installed, but the actual device installaed was a Watts. The original copy had been signed by the Chief Engineer, but the updated list had not been reviewed or signed by a supervisor.
|
|
Recommendation:
Ensure the list of backflow prevention devices is complete and accurate.
|
|
|
Item No.:
08
|
|
Site:
Galley-Polo Grill
|
|
Violation:
Water was leaking from the atmospheric vents of the backflow prevention device installed on the water supply line to counter mounted combination oven.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident Plan
|
|
Violation:
The fecal accident plan did not note the response to public vomit incidences.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
|
|
|
Item No.:
13
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
An espresso machine on a cabinet had a fabric cover with the label 'Spare Parts Only.' The inspectors were told by the officers that the machine was only used for spare parts. The inspectors removed the cover and noted that the machine, including the group heads, was hot and there were wet coffee grounds in the drip tray. One of the officers said that the machine could be hot because of an electrical problem and that he would call the electrician. The cabinet below the machine had two large containers of sugar, two boxes of tea bags, a bag of disposable spoons, two boxes of coffee, a soiled creamer pitcher and a box of opened UHT milk. The temperature of the milk was measured by the inspector at 75F and there was no 7-day discard label affixed. The machine was heavily soiled in the food contact zone above the group heads as well as in and around the group heads themselves. The two milk-frothing wands were heavily soiled and caked with dried milk residue. The front of the machine below the drip tray was soiled with coffee residue and there was a large damaged and corroded area that one of the inspectors was able to poke through with a finger. The counter below the machine was heavily soiled with dust and debris. Four group head filters were stored on this counter. The side and back of the cabinet between the cabinet and the bulkheads was heavily soiled with dust. The inside of the cabinet below the machine was soiled with dried coffee residue. In the cabinet, a bottle of hand soap was stored on the bottom shelf with two boxes of coffee. A large can was stored in the cabinet without a label and staff in the area were unsure of its contents. There was no coving at the deck/bulkhead juncture and there was insufficient space around and behind the cabinet and espresso machine for cleaning. The deck between the back and side of the cabinet and the bulkhead were heavily soiled with dust and debris, and the area around the bulkhead-mounted water filter had a foul odor. A small fly was in this area. A bottle of Oxivir was hanging from the potable water line to the machine by the water filter.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Preparation Room-
|
|
Violation:
Several boxes of vegetables, including broccoli, mushrooms, and potatoes, were on a preparation counter. Plastic wrapping from the pallets was strewn around the boxes and counter, and a pair of soiled gloves was adjacent to and touching the box of potatoes. An empty water bottle was on the counter next to a box of broccoli. On another counter, several boxes of broccoli were stored and the ice inside was melting and draining directly to the deck. A deck stand was resting with one of the legs touching the counter and a box of broccoli. The deck was strewn with cardboard boxes, plastic bags, and plastic wrapping. Two small flies were the area. The inspector passed by the vegetable room while on the way to another area and no crew members were in the room.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The crew member who made the hollandaise sauce that was being used for the breakfast service told the inspector twice that he made the hollandaise sauce with raw shell eggs and described how he manually separated the egg yolk with a spoon.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
At approximately 1130, a container of cooked spaghetti was on time control in undercounter refrigerator #6 and marked with a 1000 to 1600 discard label. The area was open for longer than 4-hours. All other containers of potentially hazardous foods on time control in this refrigerator was marked with a 1000 to 1400 discard label.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Terrace Cafe
|
|
Violation:
The time control discard labels for the cut lettuce on the port and starboard salad stations were not affixed to the container. This buffet was opened for more than 4-hours.
|
|
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 (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).
|
|
|
Item No.:
16
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
An opened box of UHT milk was stored in the cabinet below the espresso machine. The temperature of the milk was measured by the inspector at 75F and there was no 7-day discard label affixed. The milk was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
17
|
|
Site:
Galley-Hot Galley Walk-In Refrigerator
|
|
Violation:
No cooling log entry was found for a hotel pan of potato soup and chicken consomm that were both prepared on 10 April. The temperature of each product was measured below 41F by the inspector, but the ship decided to discard the products as a precaution.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
18
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The crew member who made the hollandaise sauce that was being used for the breakfast service told the inspector twice that he made the hollandaise sauce with raw shell eggs and described how he manually separated the egg yolk with a spoon.
|
|
Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
|
|
|
Item No.:
18
|
|
Site:
Galley-Polo Grill
|
|
Violation:
A container of raw salmon was stored above ready-to-eat food in the walk-in refrigerator.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
19
|
|
Site:
Room Service-Deck 5 China Locker
|
|
Violation:
Nine working containers of olive oil, balsamic vinaigrette, and white vinegar stored in the locker were not identified with the common name of the product.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Starboard Loading Area
|
|
Violation:
An electric fly light was installed on the bulkhead over a pallet of tomatoes. Although this was only a staging area during provision loading days, pallets of food were always stored in this location during provision loading.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
An uncovered lexan container of potatoes was staged on the on the left side counter of the preparation sink, which was directly under the paper towel dispenser for the handwash station while the crew member was using the mechanical potato peeler. The container of potatoes was moved to a different preparation table during the inspection. However, a different inspector visited the vegetable preparation room several hours later and observed a container of potatoes in the exact same location under the paper towel dispenser.
|
|
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.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
Several boxes of vegetables, including broccoli, mushrooms, and potatoes, were on a preparation counter. Plastic wrapping from the pallets was strewn around the boxes and counter, and a pair of soiled gloves was adjacent to and touching the box of potatoes. An empty water bottle was on the counter next to a box of broccoli. On another counter, several boxes of broccoli were stored and the ice inside was melting and draining directly to the deck. A deck stand was resting with one of the legs touching the counter and a box of broccoli. The deck was strewn with cardboard boxes, plastic bags, and plastic wrapping. Two small flies were the area. The inspector passed by the vegetable room while on the way to another area and no crew members were in the room.
|
|
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.:
19
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
The cabinet below the espresso machine had two large containers of sugar packets, two boxes of tea bags, a bag of disposable spoons, two boxes of bagged coffee, and a box of opened UHT milk. A bottle of hand soap was stored on the bottom shelf.
|
|
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.:
19
|
|
Site:
Bar-Toscano Bar
|
|
Violation:
Containers of olive oil and vinegar were stored on the bottom shelf of a cabinet inside a storage area that was not constructed for food storage. The deckhead was open with exposed pipes and wires.
|
|
Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Waves Grill
|
|
Violation:
White linen was covering the woven wicker surface of the bread basket except for the handles.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
The front of the espresso machine below the drip tray had a large damaged and corroded area that one of the inspectors was able to poke through with a finger. There was insufficient space for cleaning around and behind the espresso machine and cabinet.
|
|
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. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
A set of long curtains were in place prior to the final rinse manifold instead of short curtains in the rack-type dishwash machine during operation. A rack of plates was observed going through the machine and the long curtains blocked most of the plate surfaces from the final rinse spray as the rack moved through 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.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The far right spray nozzle on the upper final rinse manifold in the conveyor dishwash machine was partially blocked during operation, which created an ineffective spray pattern. Also, the left activation lever for the final rinse was bent forward so the final rinse was continually operating even when no plates were moving through 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.:
26
|
|
Site:
Buffet-Terrace Cafe Port Aft Waiter Station
|
|
Violation:
Two previously cleaned coffee mugs stored on the waiter station for service were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Toscano Pantry
|
|
Violation:
The recessed ledge under the backplate of the deli slicer was soiled with food residue. The deli slicer had not been used since the previous night and was cleaned and sanitized. A similar violation was noted on the previous inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
The espresso machine was heavily soiled in the food contact zone above the group heads as well as in and around the group heads themselves. The two milk-frothing wands were heavily soiled and caked with dried milk residue. In addition, a creamer pitcher was found soiled in the cabinet below the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
The drip tray for the espresso machine was soiled with wet coffee grounds. The front of the machine below the drip tray was soiled with coffee residue. The counter below the machine was heavily soiled with dust and debris. The side and back of the cabinet between the cabinet and the bulkheads were heavily soiled with dust. The inside of the cabinet below the machine was soiled with dried coffee residue. Staff stated that this machine was only used for spare parts.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Paper towels were placed in different locations between the hotel pans in three active bains marie during breakfast service to soak up the pooled water on the counter from the excessive steam being produced by each bain marie.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
The counter below the espresso machine was heavily soiled with dust and debris and four group head filters were stored on this counter. A bottle of soap and bag of disposable spoons were both stored in the cabinet below the machine.
|
|
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.
|
|
|
Item No.:
31
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
A bottle of hand soap was stored on the bottom shelf of the cabinet below the espresso machine. Two large containers of sugar packets, two boxes of tea bags, a bag of disposable spoons, two boxes of bagged coffee, a bag of disposable spoons, and a box of opened UHT milk were also stored in the cabinet. In addition, a bottle of disinfectant spray was hanging from the bulkhead-mounted water filter in front of the machine.
|
|
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:
Other-Outside Engine Control Room
|
|
Violation:
For the cabinet with the espresso machine, there was no coving at the deck/cabinet juncture and there was insufficient space around and behind the cabinet and espresso machine for cleaning. The deck between the back and side of the cabinet and the bulkhead were heavily soiled with dust and debris, and the area around the bulkhead-mounted water filter had a foul odor.
|
|
Recommendation:
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). 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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley Walk-In Refrigerator
|
|
Violation:
Water had accumulated in one of the deckhead light fixtures. The deck below the light was wet, but no active water leak was observed during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
Several boxes of broccoli were stored on a preparation counter and the ice inside was melting and draining directly to the deck. The are appeared to be in active use, and the deck was strewn with cardboard boxes, plastic bags, and plastic wrapping.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The decks in several food areas, including the main galley, lido galley, and dry store provision room, were cracked with missing and/or recessed grout in several areas, especially around the scuppers..
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Toscano Bar
|
|
Violation:
Containers of olive oil and vinegar were stored on the bottom shelf of a cabinet inside a storage area that was not constructed for food storage. The deckhead was open with exposed pipes and wires.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Terrace Cafe
|
|
Violation:
The deckhead above the bar was perforated with small holes that exposed the plenum above the deckhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 5
|
|
Violation:
The bottom of the door leading to the open deck was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
Water was dripping from the bulkhead mounted fire suppression system into a bucket that was placed below on the deck by crew. Crew had also reported the leak to maintenance staff prior to the inspector arriving in the area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Excessive steam was escaping between the hotel pans in the three in-use bains marie, which were operated under time control. The steam was condensing under the edge of each hotel pan causing water to pool on the counter around each bains marie. Paper towels were placed in different locations between the hotel pans to soak up the pooled water.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Two small flies were 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.:
39
|
|
Site:
Other-Outside Engine Control Room
|
|
Violation:
A small fly was in this area around the espresso machine.
|
|
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.:
40
|
|
Site:
Room Service-Deck 5
|
|
Violation:
The door leading to the open deck from the galley was slightly ajar.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-FIlter Cleaning
|
|
Violation:
Technical water was used to clean the filters for the air handling units.
|
|
Recommendation:
Use only potable water for cleaning HVAC distribution systems.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 6 - Starboard Air Handling Unit
|
|
Violation:
The condensate pan was only partially accessible for inspection. The exterior drain for the condensate pan was clogged with a large amount of debris making it unable to drain correctly, and because the pan was not completely accessible for inspection it could not be determined how much water or debris was in the condensate pan. Additionally, the filters had a significant amount of debris including paint chips, dead insects and a caked brown material.
|
|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Keep air handling units clean.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Deck 4 - Air Handling Unit 404
|
|
Violation:
Inside the condensation pan compartment, the sides were heavily soiled with a moist, spongy, brown, caked material that had an earthy odor. According to the records, this unit was cleaned and sanitized on March 15, 2017.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Cross Connection Device Records
|
|
Violation:
The three mineralizers were noted on the list of backflow preventers to have air gaps. However, during the visual inspection of mineralizer #3, a testable backflow device was installed instead of an air gap. Staff was asked to ensure the list of backflow preventers presented was the entire list. Staff left to double check records and returned later with a copy of the same list but with mineralizer #3 added beneath Evaporator #3. The updated list with mineralizer #3 indicated a Conbraco device was installed, but the actual device installed was a Watts. The original copy had been signed by the Chief Engineer, but the updated list had not been reviewed or signed by a supervisor.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Ventilation-FIlter Cleaning
|
|
Violation:
Staff stated technical water was used clean and sanitize the filters for the air handling units. When the inspector explained that only potable water was allowed to be used, staff replied that potable water was used. The inspector asked to see the water supply where the filters were cleaned and the inspection team went to mooring deck. Staff showed the inspector a high-pressure water line, at which point staff stated it was technical water. The inspector confirmed it was technical water by filling a test kit vial with water from the line and adding a DPD reagent. The water did not turn pink, indicating that the water was not chlorinated and therefore not potable.
|
|
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.
|
|