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Item No.:
04
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Site:
Potable Water-Far Point Record
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Violation:
The far point analyzer recorded a maximum free chlorine residual of 0.2 PPM with frequent dips below this level for 10 JAN and 11 JAN 2012. The rest of the charts for the period since last inspection showed at least double this level of free chlorine residual. Today's residual was 0.88 PPM during the calibration check.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Coating
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Violation:
The independent third-party certification of the coating was not available in the tank maintenance records. All other specification by the manufacturer and application procedures were in order. (VSP 2011 Operations Manual)
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Records
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Violation:
The Alaska season records for days in Inside passage showed the Shock Halogen residual at end of the one hour circulation time as 0.00 PPM. The final residual was not recorded. This value represented the dechlorination residual before the water was discharged to the ship's waste water system. The final shock halogen values in the records at other times were all >10 PPM. (VSP 2011 Operations Manual)
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Automatic Monitoring
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Violation:
The automated chart recorders or electronic data loggers were not installed on each RWF to record pH and halogen measurements. Manual recording is continuing at this time. (VSP 2011 Operations Manual)
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Bar-Topsider's
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Violation:
The time control plan did not include the refrigeration compartment for the espresso machine. The compartment was labeled for time control. This was corrected. (VSP 2011 Operations Manual)
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Garden Cafe
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Violation:
A consumer advisory was posted on the buffet line, but there was no sign indicating which foods could be served raw or undercooked. According to the staff, this included eggs cooked to order, cold smoked salmon, and hamburgers. (VSP 2011 Operations Manual)
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
34
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Site:
Galley-Cagney's
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Violation:
The drain in undercounter technical compartment 2 was clogged and there was several inches of water accumulated in the drain well. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
42
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Site:
Children Area-Boy's and Girl's Toilet Rooms
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Violation:
The maximum temperature at the handwashing stations in boy's and girl's toilet rooms was 140°F. (VSP 2011 Operations Manual)
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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