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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no record of the port water pH testing that was conducted prior to the start of bunkering.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vessel did not have a comprehensive cross-connection control program.
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Recommendation:
Ensure that a log documenting inspection and maintenance, in written or electronic form, is maintained and available for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vessel did not have a comprehensive cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vessel did not have a comprehensive cross-connection control program.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were approximately 28 reduced pressure backflow prevention devices installed on the potable water system. There was no record that these devices had been tested.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were approximately 28 reduced pressure backflow prevention devices installed on the potable water system. There was no record that these devices had been tested.
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Recommendation:
Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The backwash discharge for the left mineralizer did not have an air-gap but an air-break instead.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
A hose with a valve was connected to the potable water line in the photography laboratory. A backflow prevention device was not installed on this line.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
A hose with a valve was connected to the potable water line in the photography laboratory. A backflow prevention device was not installed on this line.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines in the HVAC workshop were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Aft Mooring Deck
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Violation:
The reduced pressure backflow prevention devices installed on the fire suppression system were less than 6 inches from the deck. The manufacturer for these devices recommends a minimum of 12 inches clearance.
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Recommendation:
Ensure that these devices are testable in their current location. If not, they must be installed at least 12 inches from the deck.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The reduced pressure backflow prevention devices were leaking in the lido pool room and the deck 9 pool pump room.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
There was no backflow prevention device or air-gap on the potable water line supplying the Baktec-Matic water dispenser.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
There was no backflow prevention device or air-gap on the potable water line supplying the Baktec-Matic water dispenser.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
Whirlpool/Spa-Hydropool
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Violation:
A floatation device was not provided for this spa pool which was more than 1 meter in depth.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The daily backwashing of the whirlpool spa filters was not documented.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The daily backwashing of the whirlpool spa filters was not documented.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The daily backwashing of the whirlpool spa filters was not documented.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required.
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Item No.:
16
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Site:
Buffet-Deck 9
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Violation:
The Food and Beverage Manager stated that all refrigeration and hot holding units were on time as a public health control except the 6 refrigerators labeled for temperature control. This was not described in the time as a public health control plan.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Buffet-Deck 9
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Violation:
The Food and Beverage Manager stated that all refrigeration and hot holding units were on time as a public health control except the 6 refrigerators labeled for temperature control. This was not described in the time as a public health control plan.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Buffet-Passenger and Crew Buffet
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Violation:
The 7-day discard label was on containers of potentially hazardous foods that had been placed on time as a public health control.
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Recommendation:
Remove the 7-day discard labels from food items placed on time as a public health control.
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Item No.:
16
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The milk in the cappuccino machine was measured at 44°F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Provisions-Cold Room #12 and Cold Room #26
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Violation:
Uncarved ice blocks were stored immediately adjacent to boxes of food in cold room #12 and carved ice sculptures were stored against boxes of food in cold room #26.
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Recommendation:
Provide a clear separation between ice blocks/sculptures and food items.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was a hole on the outside edge of the dough sheeter belt on the end closest to the center preparation counter. This tear made cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
29
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Site:
Housekeeping-Housekeeping Pantry 6305
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Violation:
The handwash station was blocked by garbage containers.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Other-Golden Lion Pub
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Violation:
The deck/cabinet junctures were not coved at the two waiter stations, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
41
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Site:
Children Area-
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Violation:
The illness exclusion policy did not have sufficient detail and ended with the child displaying symptoms still in the center.
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Recommendation:
Provide more detail in the written policy so that it shows that the child is removed from the center and not allowed to return without written clearance from the medical staff.
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Item No.:
41
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Site:
Housekeeping-Crew Toilet Near Main Laundry
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Violation:
There was no means to exit this toilet room without the use of bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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